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Iiv

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About Iiv

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  1. Zinc deficiency is also connected to a diversity of mood issues and foggy brain and so on. adding zinc has actually been a quick fix for me. Zinc is found in whole grains too, and some other things that some people cut out in order to manage their stomachs. I can't eat meat which is high in zinc too. "zinc deficiency was observed in 67% of the celiac disease-patients" Deficiencies in coeliac A review from neuropsychiatry: " the role of zinc in mood disorders"
  2. Hi Awol Would you mind telling a bit more about this? I too have issues of long time recovery I recently Learned, I was Hoping it was due to not being gluten-free long enough. 11 days, and still have wee bit of rashes and weariness, and stomach is on part time duty. But this did not happen from derivatives. take care
  3. Fascinating to go through all those long forgotten issues. I still feel a burn on back and cheek, itching on arms, ears and head mostly. No, this is not something I would want to do again. Unfortunately I cannot give any pictures of before going gluten-free since I didn't want show them back then. But most of them is covered here, in one week, milder.
  4. Sorry for this one, displaying a variety of different rashes throughout glutening. Some I had completely forgotten about.
  5. I'm going to post more pictures as a comment, due to limits in size. I do not have DH, they insist I have atopic dermatitis by visual exams. But I thought it could be good to show other rashes triggered by gluten. Even though AD isn't supposed to be caused by allergies, it's clearly mine is. But mine is severely triggered by gluten. Background. I've had rashes my entire life, more or less. Less as a teenager. But still felt it 24/7.... until I had been 8 months without gluten. I have never had as good and smooth and strong skin ever before than shown in "completely clean". I didn't notice any improvement in rashes before 6 weeks had passed. I never thought my rashes was connected to gluten, so it was a happy surprise. I quit grains because I had been having issues with pain, headaches and left arm and neck. This pain or other, grew. Eventually I had pain everywhere. As a bonus rashes was controllable, days became at least two hours longer, I didn't feel sick any more, my brain woke up and it was easier to remember everything even though it's not perfect yet. I wasn't constantly thirsty, nor tired nor constipated nor cold. It was easier to move around too, smoother movements, more energy (used to have no reserve what so ever), more flexibility and so on. No pms nor menstrual cramps. I honestly never knew how affected I was, since most of it was my normal state of being. I did get terrible pain in stomach and back when glutening myself last time, which I didn't have before. This picture shows the difference between being good at keeping strictly gluten-free, accidentally being glutened by derivatives, and purposely gluten myself to see if I made it all up. Next pictures will show the changes of my atopic dermatitis when glutened, with time displayed. They will also show different kind of rashes that occur.
  6. I love something called Inotyol, it's a super fat ointment with zinc oxide among other things. Zinc oxide works a lot better on my skin than strong cortisone, especially inotyol. No side effects besides stains on fabrics. Often used on babies as diaper ointment. It's like an extra layer of thick skin that cools and calms( perhaps the lavender oils work?) And protects. Waterproof too. To get it on the entire body I usually mix it with some other oil, preferably camelia oil since it kind of rebuilds the skin and calms it down too. But most often I use it pure only on the most severe patches, and pure camelia on the rest. There's also something called "skin food" from urtekram I think, which litterly is food for the skin. Unfortunately it doesn't last long and is quite expensive compared to inotyol. I don't have DH, I have atopic dermatitis which I've learnt is severely triggered by gluten. It feels more like a really bad sunburn, one with blisters and scaling. hence more burn and pain than itching, and some mosquito bites on top of it. But perhaps zinc oxide mixed in thick fat will give someone else a we bit of relief.
  7. Hi I am only diagnosed with atopic dermatitis. But my atopic dermatitis begins to break out within an hour after digesting gluten, only with itching. After another hour or two, it becomes visible to others, coz it's like I've dipped my finger in acid. Elbow as well, leaving skinless open wounds. Then it goes through different stages, with zits, skin falling off, papercuts, broken blood vessels due to all dried out etc. Quite fascinating, but painful. If only eating derivatives it takes a couple of days with a tiny amount a couple of times. And it only affects the places where I usually have open wounds. Some rashes caused by gluten can show signs within a couple of hours in some people, so DH should too.
  8. Dear wheatwacked. Your issues with vinegar could also be simply gluten related. This since the standard for labeling food as gluten-free is 20ppm, and a lot of vinegar is derived from grains like wheat, either directly or through glucose syrup. It could contain a few ppm gluten naturally, or it could be CC while processing the gluten-free wheat derivatives. It could also be CC because they used glue made of wheat while fermenting the vinegar. You could perhaps try Apple cider vinegar. This is something you can make in your own home with just one ingredient and lots of patience. Posting a link to a blog describing the issues About vinegar
  9. Yes, it's incredibly frustrating to get reactions from things one thought was safe. I'm wishing for a lower standard than 20ppm, coz obviously we're quite a few who has a hard time digesting 5-19,9 too. Until then I try to go with no additives as far as possible, since one doesn't know for sure. But some are worse off, (than me) they cannot even eat cousins to oat, even though it's naturally gluten-free their proteins resemble each other to much. Don't remember them, since it doesn't cover me. But corn might be one, or corn might belong to the other branch. Things one never knew. But that leaves pretty much nothing left for them to eat. * It's rice and bamboo that belongs to the same grassfamily as wheat etc (Pooideae)
  10. If not above has eased your pains, I'll add some of my pitfalls to the list. Very few studies have been done, but there's some to read that claims that about 4% of gluten-free labeled food reach above 20ppm in random samples (one particular study from Italy) I haven't been gluten-free for too long, but I have my index finger literally telling me if the food I ate was good or not. I get rashes from tiny amounts, and from a lot of gluten-free foods too. Rashes together with everything else is a sure key to know. Not once this far has my index finger pointed out wrongly, after doing research and asking manufacturer's I figured that I cannot eat dextrin derived from barley or wheat, nothing they need to label, no gluten-free starches from wheat, no glucose syrup if from wheat. I'm avoiding alcohol because they don't need to label everything in it. Some cannot eat xylitol and other additives ending with -tol, nor -hol. Or other sugary things like dextrose or fructose. I seem to be able to eat -tol, but not always dextrose. (Most dextrin and dextrose are from corn though, I think) Some cellulose bags, like tea, might be done with fibers from wheat too. As with snuff and other "food" bags. The standard is 20ppm, I cannot even eat D-vitamins with dextrins. So I must read labels from gluten-free sections too. I've had trouble with Schaer, even though it's naturally gluten-free as I figure.. I've heard others react to it too. I'm gonna try again. I don't know if it's because ingredients and additives derived from grains, are CC, or if it's too much gluten for my body to handle. Some manufacturer's are quick with answers, others ignore you. But ruling out products from those who do not answer, does make the rashes go down within a couple of days. Besides that, as mentioned earlier, some naturally gluten-free foods do have traces of gluten too (beans etc). But if I recall correctly, it's not that common. All in all, I think between 10-20% of gluten-free foods contain gluten above 20ppm. Even more, even from gluten-free sections, contain gluten between 5-19,9 ppm. And a fraction has less than 5. My point is that perhaps you're more sensitive than you thought? More sensitive than regulations assume. And need to try to rule out things as you go. The consequences for me, with rash on finger, is obvious even for others. But your stomach might need more caution to eliminate sources.
  11. Thanks, I don't know if I have DH.. I just know that my rashes goes hand in hand with gluten/ grain derived things. But I'm definitely gonna mind iodine a lot more! Just a thought for you on vitamins. I cannot eat solid D-vitamins on pills, if they contain dextrin (derived from barley or wheat, but no need to tell on label). That is enough to evoke my rash on some patches. Not as bad as pure wheat, but still very annoying. So, perhaps you ought to mind your vitamins too? I'm guessing that you are having issues getting rid of your rashes, hence severe rashes and worse than mine. So, I'm thinking that if I cannot, perhaps you can't either?
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