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

Is This Dh?


bny06

Recommended Posts

bny06 Apprentice

So I am still fairly new to all of this - gluten free for 7 weeks.. I recently realized I had a sensitivity to caisen as well, and had not only neuro symptoms flair, but also my GI symptoms (using the restroom 15 times a day again ugh) anyhow I also got blisters that itched on my fingers- only 3 or 4, but they were very noticable.. I realize I've had these most of my life from time to time and have always written it off as I got bit by something or a wierd heat rash etc.. Does that sound like DH to yall?? THanks in advance!


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



Celiac.com Sponsor (A8-M):



srall Contributor

I had those all the time before I went gluten free. I've always wondered (in hindsight) if that was dh.

I did have a full blown dh rash the first time I had gluten after being clean for 8 weeks...that made me think back to those itchy bumps I got on my fingers, right at the joints.

eatmeat4good Enthusiast

I got those little blisters on my fingers between my fingers or on my joints...long before I got a full blown DH rash. I wish I had known that was DH back then. I always got it when I baked bread...little intensely itchy painful blisters...they went away in a few days. The later rashes lasted months and months..even gluten free...takes months to heal. Wish I had known then what I know now. It could be DH.

bny06 Apprentice

Thanks yall!! I couldn't describe them better myself- they are intensly itchy with a little burn! They have resolved now after I guess I got glutened last week - my GI symptoms flared and I became SUPER starving hungry a again for a few days (not a feeling I like at all)! but now all is calmed down thank goodness (except my neuro stuff, still waiting to see improvement there)!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,289
    • Most Online (within 30 mins)
      7,748

    Bethidyho
    Newest Member
    Bethidyho
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.3k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Possibly, but there used to be a movement within the celiac disease community to just tell restaurants that you have a deadly wheat/gluten allergy to, hopefully anyway, ensure that your meal is actually gluten-free. I don't recommend this approach at all, and if I ran a restaurant where there was ANY risk of cross-contamination, I'm afraid that I would decline to server someone who made this claim. No restaurant owner wants anyone dying or going to the emergency room at their business.
    • Scott Adams
      You mention that you are waiting on your test results--did they do a celiac blood panel? If so, were you eat lots of gluten in the 6-8 weeks leading up to the test? This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      According to their website they are gluten-free: https://www.somersby.com/en/faq/  
    • Scott Adams
      If you suspect celiac disease a blood panel for it would be the best option. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • trents
      Your only resort would seem to be directly contacting the manufacturer and ask some pointed questions about CC . . . and hope you get some straight answers. You are probably already aware of this but the label "Gluten Free" does not necessarily equate to zero gluten. "Gluten Free" is a standard established by the FDA whereby a product can use that label as long as it does not contain an amount of gluten exceeding 20 ppm. There is also "Certified Gluten Free" which is a third party certifying standard signifying that the product does not exceed 10 ppm. There are limits to detection technology much below that.    
×
×
  • Create New...