• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
Finally@45

Itching-Seeking Stricter Diet Tips

Rate this topic

Recommended Posts

I'v been gluten-free for about a month, same time since official diagnosis. I'd give myself an A for sticking to the diet with the only risk of contamination being from a small amount of accidental foods that do not directly contain gluten, but may have been processed on the same equipment as gluten-containing foods.

After doing more than my share of homework and reading the forums, it's obvious people with Celiac can have other food sensitivities. Mine are onions, garlic, eggs and occasionally soy. I also have a mild dust-mite allergy that acts like it's major. I actually thought I was allergic to the foods, but after passing the allergy tests, I had to keep hunting. Celiac now seems to have been cause all along.

I've had a history of mysterious itching that comes and goes like an old friend. It started back up a few weeks ago and it's relentless. I've been to two doctors who each adamantly swear itching is common in Celiac Disease. None of the over the counter antihistamines do a thing. The prescription Atarax takes a while to work and the itching only keeps coming back. (I have no other symptoms at this time that I know of, no intestinal problems, no joint aches, nothing.)

I suspect that as I elminated gluten, I increased something else, possibly eggs, food additives, and dairy. I'm going to try going on a stricter gluten-free diet for a few weeks that's just brown rice, fresh fruits and vegetables (steamed or stir fried in olive oil), nuts, peanuts, and fresh herbal teas. I'll add a variety of beans, but no soy, and fish over time. No processed foods, dairy/eggs, or sweets, restaurant foods. (Though I do use artificial or natural sweetner in tea or on bitter fruits.)

I'd appreciate websites or books referring to diets and recipes recommended for anyone doing an elimination diet for the same reasons. ;)

I'm also crossing my fingers I'll feel healthy for the first time in my life within about a year of sticking to the gluten-free diet. If not, I'm pretty sure I won't be on this forum, 'cause I'll be on the forums for looney people.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Just recently had the same problem. Take a look at the list of foods high in salicylates and see if they are what you have been eating. That was my problem. It took a few days off them for the itching to stop but it did the trick.

Share this post


Link to post
Share on other sites

I'll admit, finding a book for this is REALLY hard, and the best I've done is find some that work partially. Most of the allergy/elimination diet books I come across seemed aimed at finding substitutions for the eliminated food, and usually it's a processed food that I'm also trying to avoid (like all the xanthan gum for those avoiding gluten, as an example).

Here's what I've seen that might have some use, however.

1. Raw food diet cook books. They are some interesting recipes that can be useful with your type of elmination diet, as they primarily use veggies and fruits, with some nuts and seeds added. Sometimes a little meat. Ani Phyo may have some that would be right up your alley: http://aniphyo.com/blog/category/recipes/

From her, I learned the idea of peeling a zucchini into strips (the whole zucchini), letting it sit in the fridge, uncovered, until the strips got soft - a few hours - and then cooking it in a tomato sauce for zucchini noodles. Works well. I'm looking at one recipe of hers right now that is just sunflower seeds and dates that she puts together in a food processor and molds into little cakes. She does have some cookbooks out, as well.

2. Paleo diet - a protein heavy diet that usually doesn't have potatoes, legumes, or grains in it. Littls to no processed foods. But lots of meat, veggies, and fruits. Here's a popular site: http://paleodietlifestyle.com/paleo-diet-recipes/

3. The Africa Cookbook by Jessica Harris had a lot of simple recipes in it that would work well on this diet, from garlicky, spicy sauce to use on salad to falafel like creations from beans. I never had a chance to try any of the recipes, but many of them looked quite nice.

A word of caution on the elimination? You may want to investigate your nuts, beans, and teas - many beans and nuts are processed in facilities that process wheat, and they do NOT have to put that on the label. That's voluntary. Some herbal teas have barley or oat grass mixed in, or in the facility where the tea is being made, so it might be worth growing your own herbs or just calling to check with the tea company, you know?

The sweetener might be worth checking too, just to see if anything is made in the facility that could be a problem.

If you're trying to avoid more additives and such, you might want to double check your salt to see what has been added to that, too. There is usually an anti-caking agent added to salt, and a corn derivative added to iodized salt to stabilize the iodine (if it's lower than a certain % of the product, some of these don't even have to be on the label).

EDIT: oh, and nearly forgot! If you look for recipes for those on sulfite free diets, they're typically onion free, so that might be able to give you some ideas. Sulfites can also cause itching, too, so it might be worth looking into that in any case.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,949
    • Total Posts
      943,639
  • Member Statistics

    • Total Members
      67,313
    • Most Online
      3,093

    Newest Member
    Kellyon
    Joined
  • Popular Now

  • Topics

  • Posts

    • Also I should add that in the 12 weeks, my vitamin d plummeted and now am deficient. Would you guys accept a celiac diagnosis (I am pretty confident that I have it- I was sad before the challenge that I couldn’t eat gluten anymore. Now after the challenge i am EXCITED to never eat it again as I feel like such crap now) or can a positive diamodated Gliadin  IgG indicate anything else? Or is it specific to celiac? I am happy to get a diagnosis,  but want to make sure it’s the right one. I wish I trusted my doc more (example- 3 days ago they called and said congrats, no celiac, u can eat gluten!! The doc signed off on it. But I looked at my results and pointed out that the deamidated IgG levels were not reported yet. The doc said whoops my bad. The next day they came back positive and I got another call & they said, nevermind, no gluten, you’re positive! They are idiots). 
    • Looking for advice and also to help those undergoing testing. I went to my general practitioner back in August with nausea, bloating, diarrhea, migraines, sluggishness, and a feeling of general unwellness. I was eating a gluten diet at the time. My doc ordered the dual antigen screen- it came back positive for celiac. He set up an appointment for me with a specialist. I called the specialist and they could get me in 8 weeks later. I asked the specialist if I went gluten free is this would affect any testing. They said “no” that I was in a gluten diet for so long I would be fine. However, 8 weeks later, the blood test showed no celiac- my results were normal after 8 weeks on a gluten free diet. I felt great, for me the turnaround was almost immediate- in a week or 2 I felt amazing. But that didn’t help with getting accurate results (mostly wanted to rule out another autoimmune disorder). I then went on gluten for 7 weeks (I ate a lot of gluten- like at least a bagel a day and much more on some days- I wasn’t messing around, I wanted an accurate diagnosis)and repeated the blood test at 7 weeks. It came back a very weak positive for deamidated gliadin abs iGg. I then underwent a endoscopy because the doc said that number, although positive, was not high enough to go off of. The endoscopy came back normal- however, the doc noted that higher levels of antibodies were found but not in the “abnormal range.” So, they were present, just not in crazy levels. I then kept eating gluten- I should note my doctors SUCK (could do a whole other post just on this- I have been my own doctor pretty much). I just took another blood test at 3 months eating gluten. My levels are now SUPER high for deamidated Gliadin abs IgG. The doc is confident I have celiac. Question is- my doc is so bad, I wanted to check here to make sure that it indicates celiac. I also wanted to help others as I know there’s lots of conflicting information on how long to do a gluten Challenge. For me, it took 3 months. My gut tells me I am early stage celiac- I don’t have full blown damage yet, but if I keep eating it I am sure it will do some damage. Just wanted to highlight this as if your case isn’t super bad yet, you may have to eat gluten longer- everyone is different. Any advice on my results would be awesome!
    • Hi Matt,  Thanks for taking the time to reply!  I completely agree haha.  Thanks for the links - I'll give them a read over!  I think it was a mixture of the first time travelling with being gluten-free and the added bonus of the language barrier, it made me dread meal times when usually food is the first thing I think about when travelling to new places! Again, I think the planning element was also a factor, not being able to walk past a nice bakery without walking in - why do most Berlin train stations have bakeries in everyone?!?! THE SMELL!!!  Haha, good excuse! Could have used that in the hotel restaurant (arrived late the first night) and the only avail dish was a dry chicken Caesar salad (literally 3 thin slices of chicken, 5 cherry tomatoes and a plate of lettuce).  I am I'll give the website a look over too - thank you! My app's with my consultant are every 6 months, basically was just sent away with no info/advice given and feeling the struggle now that reality has set in that this is for good!  Hope you are well! 
    • Gluten is a protein smaller then blood,bleach does not kill it as it is not a germ. I would replace scratched pans. baking dishes, tubaware, wooden utensils, colanders, etc. Throw out crumby condiment jars and any non gluten-free spices and condiments. Cast Iron can be saved and some metal utensils by putting in your oven self clean cycle, 500F will destroy the protein. I always tell people easy ways to get started on new cookware, nordicware microwave cook ware, omelette makers, steamers, rice cookers, grilling plates (do not forgot the splatter cover), This way you can have a cheap and easy meals, a new crockpot and use crockpot liners is great for soups, I suggested a combo rice cooker/crockpot/steamer as a great investment. OH if you want a nice clean safe prep area/counter/eating place mat, look up freezer paper/butcher paper. I did a post on where to get it in bulk awhile back. But laying it out is perfects, and makes clean up a breeze. Foil sheets in baking dishes works great for a extra precaution but if you have any with baked on stuff or scratched look at getting new ones. PS took me over  months to start feeling much better. Sometimes the improvement is minor and you have to think back to the worst you had. It does improve but normally big changes are after a year.
      https://www.celiac.com/gluten-free/topic/91878-newbie-info-101/
      https://www.celiac.com/gluten-free/topic/118842-freezer-paper-for-safe-prep-surface/?tab=comments#comment-979071 https://www.celiac.com/gluten-free/topic/120402-gluten-free-food-alternative-list-2018-q1/  
    • It sounds like your hives resolved.  I had a six month bout with them.  Antihistamines really helped.  My doctors are not sure if Mast Cell or autoimmune is the root cause.  
  • Upcoming Events