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    • And he needs to be super strict in his gluten free diet! SUPER strict, not just low gluten. No cross contamination, NONE.  I am so sorry, there are no short cuts with the testing. It flat out sucks but there you have it.  Welcome to the forum!
    • Hi TDZ, My understanding is the same, a full gluten challenge is needed for the DH diagnosis.  The method the use for DH is to take a skin biopsy from next to a lesion, not on it.  They check the biopsy for IgA antibodies. I don't know of any way to shortcut the process and avoid eating gluten to get tested.  There may be a test some  day that doesn't require it, but for now I don't think there are any out there. One thing he might not have tried is avoiding iodine.  Some of the members with DH find iodine makes the rashes worse / longer lasting.  He'd need to look up iodine containing foods and avoid them. I suggest talking to the doctor and asking for a dapsone RX.  He may as well try it since it might help  Dapsone is a temporary treatment though and not a long term solution. Welcome to the forum!
    • Hello, new here and new to the whole thing! My husband has been battling this rash and assorted digestive issues for years. He was diagnosed with contact dermatitis by the dermatologist, had some steroid injections and various creams over the last couple of years, and then in November he went to the ER and they said eczema and gave him steroid pills. This was after a huge bloom that pretty much hit him from head to toe, where it had been mostly arms and legs before. He finally concluded he was having problems with gluten and dairy, and made an effort to drop those from his diet. It wasn't perfect, but we got him mostly gluten-free and dairy-free.  Then he finally went in to the doctor for a food allergy test. Celiac came back negative (although a pretty high negative, over a hundred points higher than my own and I'm not allergic to anything), and the food allergy panel came back with everything lit up except the fish -- and "highly allergic" on wheat and cow's milk, along with a high "moderate" on shellfish. All the nuts, all the proteins, everything.  However, when I started looking at the celiac test yesterday, I realized it says a gluten-free or low-gluten diet will normalize it -- and he'd been mostly gluten-free for at least a couple of months. So I started digging, and suddenly came up with this DH thing. I cannot imagine why we've never run across it before, because we've googled everything to do with rashes that anyone could imagine, over the last year or so. But lo and behold, there it is -- everything about it is exactly what he has. You all sound just like him, with the cold water and the ice packs and every other thing that everybody is doing to try and stop the itching.  Now the problem is how to get the diagnosis -- I'm assuming it takes a diagnosis to get the Dapsone prescribed, and he would apparently have to go back on gluten for two or three months to get the skin biopsy test to come up positive, which he REALLY doesn't want to do, because it has been getting better with this experimenting. Still a lot of infuriating bits that aren't going away and keep flaring up, but he doesn't want to blow up again and have to start over. I work in the doctor's office, and I did put a note through to the doctor to ask him to look into it, but that's always risky because doctors don't like when patients say, "Hey, I did your job for you, here's what we want." But there's a chance he might be willing to try the Dapsone, and it appears that we'd know pretty quickly if it was working.  Anyway, I'm looking forward to mining this place for tips and advice in figuring out where we go from here and how to accomplish it. Sorry you're all suffering from this hideous thing, but thanks for being here!
    • For making oven-roasted pototoes, I cannot recommend highly enough using chicken fat, duck fat or goose fat, for those who can find or have access to these fats.  Not only are they significantly unsaturated, being almost liquid at room temperature (unlike say lard), they are surprisingly light in texture and "feel", and overall quite healthy.  I carefully skim off and save ALL the rendered fat when I make chicken soup from organic chickens, to use in later dishes. Another perfect fat for this kind of cooking is bear oil, rendered from pure bear fat.  I still have two or three quarts of bear oil from a bear that friends of mine killed a couple of years ago, and it is a remarkably versatile, light and tasty oil --- even lighter in texture than chicken fat.  But of course you're not going to find bear oil down at Whole Foods!
    • Oh yes, that does sound good!  I've always been fine with potatoes, but just haven't eaten them all that frequently, and usually in a recipe that specifically needed or called for them.  But for the next few months, at least, I think I'll be using them much more. Not that I want to try to subsist mostly on carbs here, but I am also going to be using more sweet pototoes, and also trying to incorporate both plantains (cooking bananas) and yuca (cassava root) into my diet as well.  Both of the latter are readily available at some ethnic food stores in Anchorage, as that city has large Hispanic, Samoan and Phillipino communities  (I know, who would have thought?).  Fresh Taro root is also available, but for some reason taro is MUCH more expensive than those others, like $5.00/lb.  Sorry, but I'm not paying meat prices for a root vegetable! I've already noticed, on this whole-grain, fish, dairy and legume-free Fasano Diet, that I am going to need to watch and supplement both my calcium/magnesium/Vitamin D intakes, as well as fiber.  I know that the Fasano Diet does allow dried beans, but I am very wary of them right now, somewhat for their moderate iodine content, but mainly because of  the potential for cross-contamination with gluten grains and/or dust.  Maybe I'll reconsider that down the road, as they would be good for adding both non-animal protein (which my version of the Fasano Diet mostly now lacks), as well as for adding fiber to the diet, as Alaska in the winter is not exactly a mecca for fresh green vegetables, particularly leafy vegetables, which in the stores are both expensive and often rather old and sad.
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