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

Dh And Cold Weather


clydeshannon5

Recommended Posts

clydeshannon5 Rookie

I have unconfirmed DH and celiac, i am just waiting for labs to come back. i am sure it is the case. i am only 35 and my body is covered from head to tow with zero flexibility, when i turn my head I crack and bleed. my wife has to dress me. i started to gluten-free diet and it is helping. I have a meriad of issues related to this and am wondering if anyone has experienced climate being a major factor? I am originally from the caribbean and now reside in minnesota. does a change of climate do anything to help or is it all just what i am consuming.

also, because of my skin color, the rash was hard to diagnose at first. does anyone have any help to get rid of scarring on darker skin?


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



Celiac.com Sponsor (A8-M):



Mother of Jibril Enthusiast

Welcome to the group!

I'm also waiting on biopsy results for DH, but from what I've read the only debilitating symptom is severe itching. Are you sure you don't have something like scleroderma instead?

Open Original Shared Link

Scleroderma is also an autoimmune disorder, so it's very possible that a gluten-free diet could help (whether or not your labs come back positive for celiac disease).

Incidentally, I lived in Minnesota for ten years. The cold weather causes a major drop in humidity... horrible for someone with dry skin! My husband (who's from West Africa) had to use a lot of lotion and vaseline to keep his skin moist enough.

angieInCA Apprentice

I've had DH all of my 47 years but only found out what it was 2 months ago. The DH is a direct result of what you have been consuming but YES, climate can affect your skin drastically. I have lived in various regions in the U.S. From the humid south to the dry frigid north. I always had blisters in varying severity but in the winter my skin would become unbearable. The blisters were not any worse but the dryness of my skin was terrible. I always figured it was because I was wearing more clothes (i.e. socks, long sleeves, scarves, heavy jackets bundled around my wrists and neck) that zapped the moisture out of my skin as well as experiencing low humidity.

When I lived in Florida I had DH outbreaks but I didn't seem to have such dry skin and the blisters seemed to heal quicker. I was also wearing suntan oil all the time.

I would really recommend you switch to a moisturizing soap like Pure Olive Oil or Pure Coconut Oil Soap. I also have found that pure coconut oil, olive oil or baby oil or baby lotion works best for me and sometimes when my skin was really cracking I used petroleum jelly and covered with white cotton. Try adding some humidity to the air around you especially at night when your sleeping (a humidifier is a must in my house)

I avoid any lotion that contain any type of alcohol (almost all do) because it will dry your skin and cause cracking.

Good luck and I hope you feel better.

P.S. I've only been gluten free 2 months and I already see a great differance in how my DH is reacting. Also make sure you are consuming healthy skin foods like olive oil, avocados and olives to help moisturize from the inside out.

Archived

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


  • 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

    • trents
      Scott, I know full well that celiac disease is an autoimmune disorder and gluten sensitivity is not. And I agree that there is inconsistency in the use of the terms. But my contention is that "gluten intolerance" should not be used of NCGS since "gluten sensitivity" is actually found in the gluten disorder known as Non Celiac Gluten Sensitivity and, therefore, "gluten intolerance" should be reserved as a common/nonmedical equivalent for celiac disease. It also seems to me that "intolerance" implies something more severe than does "sensitive". And it just seems to me that, though there is still a lot of inconsistency in the use of these terms, there is a movement toward using "gluten intolerant" to refer to celiac disease rather than NCGS. But that is just my opinion and perhaps, to be honest, a bit of a personal crusade. Actually, we would all be better off if we quit using the those informal terms "intolerance" and "sensitivity" and just speak of celiac disease and NCGS.
    • Jason Dyer
      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
    • Scott Adams
      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
      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. 
×
×
  • Create New...