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Red Pinprick Dots


Lister

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Lister Rising Star

lately i will be looking at my skin and find red pinprick dots in random spots usualy in a group of 2 i have 2 dots on my hands and then on my upper head right before my scalp 2 dots formed and they have gotten bigger to about the size of... well i cant think of the size its not big but there not small either like they are really viziable. Can this be something involved from celiac? or is this something of its own or anything for that matter.l

also instead of opening a new thread i had a silly question, are celiacs life expentance shorter then somone who is completly healthy also does celiac diesase usaly lead to other health problems or only in a select few?? I just thought it was a reaction to wheat and that all i had to do was change my diet to get better im just worryed that it will lead to something else. i know i worry alot its in my nature mainly because i was perfectly healthy then all at once i got really sick and its been aboutg a month and a half of brain fog and constant stomic pains


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Guhlia Rising Star

Does it look like DH? It could just be a slight skin allergy to a new beauty product that you're using. My husband gets little red dots from certain body washes.

Providing that you don't have any complications from years of undiagnosed Celiac and providing that you are very strictly gluten free and your intestines are showing improvement from such diet, I wouldn't worry about life expectancy. You should be able to live a full and complete life, probably healthier than most since you'll need to be so in control of your diet. A lot of Celiacs find that they actually eat much healthier after diagnosis because they're forced to use fresh ingredients in cooking and find alternatives to the usual "junk" food that they snacked on prior to diagnosis.

penguin Community Regular

I get little red dots that are usually due to a burst capillary vein. I get them around my eyes when I throw up, and I have some on my arm right now from scratching near a vein too much.

Lister Rising Star

i was thinking capalerise as well but they have been there for about 3 weeks now and i thought capalerise usaly heal themselfs fairly quickly. and what is DH?

jenvan Collaborator

Tiny prinprick red dots are nothing to worry about (unless accompained by vomiting or other extreme symptoms)...they are merely blood vessels.

After being on the gluten-free diet for several years (some say 5...its debatable) your "life expectancy" should be quite normal.

Guhlia Rising Star

Check out this link for info on DH: https://www.celiac.com/st_main.html?p_catid=10

Lister Rising Star

definatly not DH ew those pics where gross now when u say gluten free for 5 years does that meen without any days where u accedently get glutened, i usaly can go for about 3 days until something happens and i get sick usualy becasue of a cooks error when going out to eat.


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kabowman Explorer

I get those too - sometimes I can atribute it to something that came into contact with my skin, other times, it is burst capilaries (sp???) from throwing up. They just seem to show up occasionally, can last for days or hours, or longer (rosacea for years but bumps gone now - just red) then they (except for the rosacea) go away.

ravenwoodglass Mentor
lately i will be looking at my skin and find red pinprick dots in random spots usualy in a group of 2 i have 2 dots on my hands and then on my upper head right before my scalp 2 dots formed and they have gotten bigger to about the size of... well i cant think of the size its not big but there not small either like they are really viziable. Can this be something involved from celiac? or is this something of its own or anything for that matter.l

also instead of opening a new thread i had a silly question, are celiacs life expentance shorter then somone who is completly healthy also does celiac diesase usaly lead to other health problems or only in a select few?? I just thought it was a reaction to wheat and that all i had to do was change my diet to get better im just worryed that it will lead to something else. i know i worry alot its in my nature mainly because i was perfectly healthy then all at once i got really sick and its been aboutg a month and a half of brain fog and constant stomic pains

I have them, everytime I get sick I get more. In me they have never gone away, I still have the first ones I got over 6 or 7 years ago. I think they are from inflammation in the capillaries but I am not sure.

As to your second question, celiac can shorten life and lead to other very serious and sometimes permanent problems IF the diet is not followed. I believe if we are promptly diagnosed I have read that after 5 years gluten-free your cancer rate goes down to normal levels but don't know about other stuff. I was late in being diagnosed, 15 years from onset of daily D and other symptoms, I have permanent joint damage from the celiac although the pain is gone the deformity is still there, I have residual neurological problems and was also recently diagnosed with Type 2 diabetes. I eat a very healthy diet since my diagnosis with almost no carbs or sugar and weigh 106 lbs. My doctor said the diabetes is most like a direct result of my years of misdiagnosis. If you need the diet stay on the diet and don't play roulette with your future.

Guest nini

I get those dots all over my face, upper arms and chest from throwing up when I've been glutenend... as far as life expectancy, once you are on the gluten-free diet and adhere to it as strictly as possible, then your risk returns to that of normal population or even better because you are eating healthier than most. Occassional accidents aren't going to kill you, but they are slight setbacks... don't stress about them, and just keep trying to be as gluten-free as you can possibly be.

mamaw Community Regular

Gee I get mine on my legs and stomach area.... Mine stick around forever and also get raised up a bit, when I shave my legs and hit one of those buggers it bleeds like the red sea.....Docs say don't worry about them , I have about ten of them but they don't seem to go anywhere else on my body.....

mamaw

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    • trents
      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wheat, rye, or barley) one consumes does not cause a person to contract Coeliac Disease. So if neither of you as her biological parents have Coeliac then your daughter cannot pass any blame should she contract this horrific disease.     It’s humbling, and sometimes I believe GOD allows such as these autoimmune diseases for those who need it most. 
    • Lori Lavell
      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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