Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Weird recovery symptoms?

SheenaM

Recommended Posts

SheenaM Apprentice
SheenaM
Posted

So I was just diagnosed as "probably" celiac a couple weeks ago at age 30. The probably is because the presentation of my signs and symptoms is a little strange. I have been on a gluten free diet for about 2-3 weeks. I have always had what we thought was chronic eczema which has been getting steadily worse for the last 5 years or so, and it no longer seems to be responding to steroid creams. Suddenly now after starting the gluten-free diet, my feet are itching enough to drive me crazy and have the lowest profile most barely noticible bumps ever. My question is, has anyone had "mild" DH that could be misdiagnosed as eczema? If so, how long did it take to go away after you started the diet? Also, for anyone else diagnosed as an adult, how long did it take before you started seeing real results? I feel like my body is almost going through a weird withdrawal phase. 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


notme Experienced
notme
Posted

i had 'withdrawal' symptoms when i first started strictly gluten free.  i drank lots of water, took hot showers and rest, rest rest.   can you take benedryl until your itch clears up?  i still avoid iodine (bc if it's dh, iodine can aggravate it) so, lay off the fish and switch to uniodized salt for awhile, maybe that will help. 

where's squirmy?  she always has the best dh suggestions :) 

welcome to the forum and i hope you get relief soon!

SheenaM Apprentice
SheenaM
Posted
  • Author

Hey Thanks! I did more research and found the iodine thing. I had actually switched to more fruit as a healthy alternative to gluten based snacks and I am one of those people that uses salt on grapefruit >.<  I also just found out that at least one of my meds has wheat in it so I haven't actually been as good as I thought on the diet. Theres a lot of learning to do when you first start. 

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,216
    • Most Online (within 30 mins)
      7,748
    ReneH
    Newest Member
    ReneH
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jason Dyer
      Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem

      By Jason Dyer · Posted

      Wow. I mean, I REALLY don't want to give up beer, but I NEVER cheat. I get caught (glutenized in my vernacular), but I never cheat. I didn't even know that was a thing...
    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      I wonder why they put dextrose in it?
    • Scott Adams
      Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem

      By Scott Adams · Posted

      PS - Many new celiacs report that they can go gluten-free, with the exception of giving up beer. That seems to be a bridge too far from many celiacs, and may be why nearly 20% cheat on their diets:  
    • Scott Adams
      Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem

      By Scott Adams · Posted

      For those with celiac disease we know that there is a huge range in sensitivity, for example we've had many members here who report that even smelling wheat bread cooking in a bakery, for example a bakery in a supermarket, triggers an immediate gluten reaction that can last days or longer. Is there science to back this up--not that I've seen. Does this mean that it can't happen? Since it does seem to happen to some people, I can't say that there isn't something real happening to these folks.  Similarly there seems to be celiacs who can drink even regular beers, many of which have detectable gluten at under 20ppm, without issues, and many drink gluten reduced beers made from barley on a daily basis without issues, and without elevated antibodies or damaged villi. I also know that some celiacs report getting very sick from a single sip of gluten reduced beer. To be on the safe side it's probably best to stick with a naturally gluten-free beer, however, many of them lack the real beer taste, thus, some celiacs cheat on their diets and just drink regular beer. In this case I think having a choice is important, and drinking a gluten reduced option would be better than regular beer. 
    • Scott Adams
      Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem

      By Scott Adams · Posted

      Actually, gluten intolerance and celiac disease are not the same. Celiac disease is an autoimmune disorder triggered by gluten, while gluten intolerance is a broader term that can include Non-Celiac Gluten Sensitivity (NCGS). NCGS involves gluten-related symptoms without the autoimmune or allergic response seen in celiac disease. The terms are often used inconsistently, which can cause confusion.
×
×
  • Create New...