Jump to content
  • 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

Eczema


dh204

Recommended Posts

dh204 Apprentice

Hey everyone,

does anyone get regular eczema related to celiac/wheat intolerance?

i noticed that (along with the pimples) i always get this weird eczema too. i thought it might be DH but then i looked all over the internet for pictures of DH and regular eczema and what i have looks a lot more like eczema than DH.


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



Celiac.com Sponsor (A8-M):



AndreaB Contributor

I have two eczema spots that don't really bother me and haven't gone away. They fade and brighten at times, I haven't tried to figure it out. Still have to switch to gluten free personal care products. Just bought some dove shampoo/conditioner and soap.

My infant son broke out with eczema which is what alerted me that something was wrong. I got allergy testing and the enterolab and have cut out soy and gluten. He has totally cleared up. I thought I saw a little spot yesterday but haven't checked it today. He may also be complaining about the cheese I've eaten lately. I'm mildly dairy allergic and have just included it again. Of course if dairy is another cummalative allergen I should probably give it up again. Being allergic and intolerant to soy I just need my butter. :P

shai76 Explorer

My food allergies make me break out in eczema and my son too. Maybe you should get food allergy testing. A lot of people here with celiac also have food allergies.

TCA Contributor

My daughter has eczema on her hands and feet. I've been trying to figure out if it's a side effect of the celiac or some other food allergy or what. We did allergy testing, which showed a moderate allergy to milk and eggs. I've eliminated those foods too. It didn't seem to help much. I've been systematically eliminating other foods to lood for improvement. Right now it's corn (Except meds) and rice. Still no improvement. If anyone has a clue, please clue me in!!! :blink:

jerseyangel Proficient

I had eczema on my eyelid for many years. It was red, flaky and extremely itchy. Rx steriod cream and otc hydrocortisone only would work for a while--it would always come back. Going gluten-free also helped for a while, then it came back again. As I identified my additional intolerances, there was no change in the eczema until I cut out all legumes--that did it and it has not returned. Sounds strange, but that's what finally did it for me--although it could have also been the cumulitive effect of cutting out all of my intolerances. I'm just glad it's gone :D

dh204 Apprentice

hey everyone,

it's definitely not my other food allergies (i have a slight allergy to soy, unless it's cooked really well, and i have an allergy to some fruits and vegetables, but again, if they are cooked then i'm fine. my only symptom if i eat these foods is a really itchy throat (apparently related to my pollen/grass/trees etc allergies).

also, i forgot to mention before, but i used to have eczema as a reaction to water. this was when i was a student and was going back and forth btwn france and new york; the water here in france is very very soft and i have a lot of european friends who had the same eczema when they came to new york. i guess i eventually got used to the water because the eczema went away. also, now that i've been in france for awhile, i've noticed that the eczema always shows up when i eat something with wheat in it. i can tell it's a different type of eczema though, (the one with the wheat products, i mean) because i always always get it on my elbows on both arms and near my ankle on my right leg.

it's not so bad though and not any more itchy than the eczema i used to have (with the water); at least it is a major indication of my having gotten glutened (which happens quite often).

i was just curious as to whether or not other people with celiac/gluten intolerance get regular eczema as a result of having eaten wheat products, rather than DH which i know is an indicator of celiac.

also - i wanted to share a tip that i use to deal with the eczema (having tried many many creams and ointments and what not) --

i put a drop of lavender essential oil on the patch of eczema and it clears up the itching right away. i've found that oil of oregano works just as well.

kvogt Rookie

Dairy makes mine light up like a stop light. Cutting dairy helps, but there's something else. It just won't go away and my dermatologist is getting rich.


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



Celiac.com Sponsor (A8-M):



frenchiemama Collaborator

I think that my eczema is partially diet related, but also is made much worse by the fact that I must wash my hands about a million times a day and also sunlight seems to bother it.

Soo B Newbie

I have some mild Eczema on my forehead and between my eyebrows. I haven't noticed any cause, though it didn't appear until the last four months or so. I use the 'mild' hydrocortizone cream once and it's gone for at least a week, so it's pretty easy to manage -- I just wish I knew what was causing it.

jnclelland Contributor
I had eczema on my eyelid for many years. It was red, flaky and extremely itchy. Rx steriod cream and otc hydrocortisone only would work for a while--it would always come back. Going gluten-free also helped for a while, then it came back again. As I identified my additional intolerances, there was no change in the eczema until I cut out all legumes--that did it and it has not returned. Sounds strange, but that's what finally did it for me--although it could have also been the cumulitive effect of cutting out all of my intolerances. I'm just glad it's gone :D

I had exactly that - red, flaky, itchy eyelids for as long as I can remember. It got much better when I went gluten and dairy-free, but didn't get completely better until I changed all my skin care products. I now use only Kiss My Face Extra-Sensitive fragrance-free lotion on my face, and the last thing was to switch my shampoo/conditioner from Suave to Neutrogena. I don't think the problem was gluten, but there's some chemical in the Suave that was still irritating it. I look in the mirror now and can't believe how my face looks NORMAL! And how I don't spend all day rubbing my eyes! (Unless I come in contact with a cat or dog, which is a whole other set of alleriges...)

Jeanne

jerseyangel Proficient
I had exactly that - red, flaky, itchy eyelids for as long as I can remember. It got much better when I went gluten and dairy-free, but didn't get completely better until I changed all my skin care products. I now use only Kiss My Face Extra-Sensitive fragrance-free lotion on my face, and the last thing was to switch my shampoo/conditioner from Suave to Neutrogena. I don't think the problem was gluten, but there's some chemical in the Suave that was still irritating it. I look in the mirror now and can't believe how my face looks NORMAL! And how I don't spend all day rubbing my eyes! (Unless I come in contact with a cat or dog, which is a whole other set of alleriges...)

Jeanne

Jeanne--I believe the soaps/lotions, etc. really do make a difference. Another thing I have recently done is change to products that have no SLS or other harsh detergents. I use ShiKai shampoo, Zia Facial Cleanser and Kiss MY Face Olive Oil Soap. Come to think of it, maybe the product changes had as much to do with stopping the eczema as the diet changes! :D

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,392
    • Most Online (within 30 mins)
      7,748

    Shirley H
    Newest Member
    Shirley H
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
    • Clear2me
      Thanks for the info. I recently moved to CA from Wyoming and in that western region the Costco and Sam's /Walmart Brands have many nuts and more products that are labeled gluten free. I was told it's because those products are packaged and processed  in different  plants. Some plants can be labeled  gluten free because the plant does not also package gluten products and they know that for example the trucks, containers equipment are not used to handle wheat, barely or Rye. The Walmart butter in the western region says gluten free but not here. Most of The Kirkland and Members Mark brands in CA say they are from Vietnam. That's not the case in Wyoming and Colorado. I've spoken to customer service at the stores here in California. They were not helpful. I check labels every time I go to the store. The stores where I am are a Sh*tshow. The Magalopoly grocery chain Vons/Safeway/Albertsons, etc. are the same. Fishers and Planters brands no longer say gluten free. It could be regional. There are nuts with sugar coatings and fruit and nut mixes at the big chains that are labeled gluten free but I don't want the fruit or sugar.  It's so difficult I am considering moving again. I thought it would be easier to find safe food in a more populated area. It's actually worse.  I was undiagnosed for most of my life but not because I didn't try to figure it out. So I have had all the complications possible. I don't have any spare organs left.  No a little gluten will hurt you. The autoimmune process continues to destroy your organs though you may not feel it. If you are getting a little all the time and as much as we try we probably all are and so the damage is happening. Now the FDA has pretty much abandoned celiacs. There are no requirements for labeling for common allergens on medications. All the generic drugs made outside the US are not regulated for common allergens and the FDA is taking the last gluten free porcine Thyroid med, NP Thyroid, off the market in 2026. I was being glutened by a generic levothyroxin. The insurance wouldn't pay for the gluten free brand any longer because the FDA took them all off their approved formulary. So now I am paying $147 out of pocket for NP Thyroid but shortly I will have no safe choice. Other people with allergies should be aware that these foreign generic pharmaceutical producers are using ground shellfish shell as pill coatings and anti-desicants. The FDA knows this but  now just waits for consumers to complain or die. The take over of Wholefoods by Amazon destroyed a very reliable source of good high quality food for people with allergies and for people who wanted good reliably organic food. Bezos thought  he could make a fortune off people who were paying alot for organic and allergen free food by substituting cheap brands from Thailand. He didn't understand who the customers were who were willing to pay more for that food and why. I went from spending hundreds to nothing because Bezo removed every single trusted brand that I was buying. Now they are closing Whole foods stores across the country. In CA, Mill Valley store (closed July 2025) and the National Blvd. store in West Los Angeles (closed October 2025). The Cupertino store will close.  In recent years I have learned to be careful and trust no one. I have been deleberately glutened in a restaurant that was my favorite (a new employee). The Chef owner was not in the kitchen that night. I've had  a metal scouring pad cut up over my food.The chain offered gluten free dishes but it only takes one crazy who thinks you're a problem as a food fadist. Good thing I always look. Good thing they didn't do that to food going to a child with a busy mom.  I give big tips and apologize for having to ask in restaurants but mental illness seem to be rampant. I've learn the hard way.          I don't buy any processed food that doesn't say gluten free.  I am a life long Catholic. I worked for the Church while at college. I don't go to Church anymore because the men at the top decided Jesus is gluten. The special hosts are gluten less not gluten free. No I can't drink wine after people with gluten in their mouth and a variety of deadly germs. I have been abandoned and excluded by my Church/Family.  Having nearly died several times, safe food is paramount. If your immune system collapses as mine did, you get sepsis. It can kill you very quickly. I spent 5 days unconscious and had to have my appendix and gall bladder removed because they were necrotic. I was 25. They didn't figure out I had celiac till I was 53. No one will take the time to tell you what can happen when your immune system gets overwhelmed from its constant fighting the gluten and just stops. It is miserable that our food is processed so carelessly. Our food in many aspects is not safe. And the merging of all the grocery chains has made it far worse. Its a disaster. Krogers also recently purchased Vitacost where I was getting the products I could no longer get at Whole Foods. Kroger is eliminating those products from Vitacost just a Bezos did from WF. I am looking for reliable and certified sources for nuts. I have lived the worst consequences of the disease and being exposed unknowingly and maliciously. Once I was diagnosed I learned way more than anyone should have to about the food industry.  I don't do gray areas. And now I dont eat out except very rarely.  I have not eaten fast food for 30 years before the celiac diagnosis. Gluten aside..... It's not food and it's not safe.  No one has got our backs. Sharing safe food sources is one thing we can do to try to be safe.        
    • Mmoc
      Thank you kindly for your response. I have since gotten the other type of bloods done and am awaiting results. 
    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.