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Anyone Had Dh On The Scalp?


farmwife67

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ginaleake Newbie
On 11/14/2010 at 11:36 AM, rdunbar said:

This is the first I've heard of sugar making dh worse.

I'm willing to try anything, so hopefully this helps

thanks, although I love bananas.

 

Also, I only use gluten free soap for body care that I order in the mail.

THANK YOU, for posting this about fruit!!! I have been suffering from DH on my scalp for almost 2 years now. Although I follow a strict gluten free diet, I am still suffering miserably and I eat a TON of fruit! 
 

Every time I sweat, it seams to kick back into high gear. I have noticed that when I increase my sugar intake, there seems to be a direct correlation to my having a new outbreak. I am newly diagnosed with Celiacs and DH. I am extremely appreciative of your post. It will help me as I try to regain what is left of my life. I have been extremely depressed, overwhelmed and quite miserable.  Thank you, again for sharing this! I am going to continue to make some adjustments! 


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    • CarolTN
      Thank you to Trents, Scott, Christina and Bohanley for your replies!  I have been gluten-free for about 13 years and mostly dairy-free during that time. I haven't been diagnosed as Celiac. When I did the test I hadn't eaten gluten for two years and the nurse told me the test wouldn't be accurate. Anyway, once in a blue moon I'll get tempted and take a tiny bite of something. If I do this two or three times close together, I'll get nauseated and if I don't throw up right away to stop it, will spend about 8 hours throwing up off and on before it's over.  I've been using Ketaconazole shampoo for about two years. I like T-Gel, but the prescription shampoo is the only thing right now that calms my scalp down. Many times, my scalp looks pink or red. It just feels very inflamed. I wash my hair every day and use Ketaconazole pretty much every day. I've noticed that a hot blow dryer seems to calm things down too.  My dermatologist has guessed (his term) at seborrheic dermatitis. I really need more help than I'm getting.  Thank you to everybody! Carolyn 
    • ZandZsmom
      Are you using the same mixer that you used for your gluten containing baking? That could be your culprit.
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      I would ask for a total IGA test (aka, Immunoglobulin A (IgA) and other names as well) to check for IGA deficiency. That test should always be ordered along with the TTG IGA. If someone is IGA deficient, their individual celiac IGA test scores will be artificially low which can result in false negatives. Make sure you are eating generous amounts of gluten leading up to any testing or diagnostic procedure for celiac disease to ensure validity of the results. 10g of gluten daily for a period of at least 2 weeks is what current guidelines are recommending. That's the amount of gluten found in about 4-6 slices of wheat bread.
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      There was not a total IGA test done, those were the only two ordered. I would say I was consuming a normal amount of gluten, I am not a huge bread or baked goods eater
    • trents
      Were you consuming generous amounts of gluten in the weeks leading up to the blood draw for the antibody testing? And was there a Total IGA test done to test for IGA deficiency?
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