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

Seeing Dermatologist Again Soon

Alwayssomething

By Alwayssomething
in Dermatitis Herpetiformis

Recommended Posts

Alwayssomething Contributor
Alwayssomething
Posted

I am going to my dermatologist in a couple days for a rash that doesn't appear to be DH like my other rashes have been. I have been gluten free for almost a year (October will be one year) if I understand things correctly I can not be tested for DH becuase it will not be accurate since I have been gluten free, is this information correct?

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

Celiac.com Sponsor (A8-M):


squirmingitch Veteran
squirmingitch
Posted

Yes, you are correct that the biopsy for dh will be negative having been so long gluten-free. However, IF you have been getting regular cross contamination then it could prove to be positive. But if that were happening then you would surely be having dh present.

Alwayssomething Contributor
Alwayssomething
Posted
  • Author

Since seeing your suggestion for eliminating Iodine as well I have been symptom free. Yahoo!!! How long do you suggest before I add it back a little at a time?

eatmeat4good Enthusiast
eatmeat4good
Posted

I have DH too and did not heal until I got the iodine as minimal as I possibly could. That is a very limiting diet so I "tested" it every month or so to see if I could add it back. For me, it was several months AFTER the healing before I could tolerate iodine without breaking out. The outbreaks were minor compared to a gluten outbreak, but I would suggest you wait at least a couple of months if you are sensitive to iodine. But if you are like me you will test it more often to see if you can vary your diet a little more. ;)I can use it now with no problem. My endocrinologist said it was ok to limit iodine for a few months until the sores healed so that is what I did.

pricklypear1971 Community Regular
pricklypear1971
Posted

I was gluten-free 2 months before figuring out iodone. Did no iodine 2 weeks and healed. Started with adding back half n half for coffee. I added milk products back first since they were hard to sub. I went slow. Big itchies for me were seaweed products and egg yolks. It took me about 3 months to be able to handle a "load" like a 2 egg omelet, half n half, and asparagus in the same day. And I didn't do it 2 days in a row:). I got an outbreak at about 2 1/2 months over thanksgiving. Somehow I managed to come up with a very iodine rich menu, then proceeded to eat it for 2 days. It got me.

squirmingitch Veteran
squirmingitch
Posted

I agree with eatmeat & Prickly. You just have to test it every once in a while & see where you stand. From what I've read of others reporting on here it seems that seafood is the biggest hurdle for iodine though. I'm guessing that's the last thing we will all be able to add back in our diets for those of us who have the iodine "connection".

eatmeat4good Enthusiast
eatmeat4good
Posted

Oh yeah, I still don't do seafood due to the iodine. I'm chicken to try it. Did have shrimp over New Year's and it did a real number on my DH, so I think I may be "all done" with seafood, but I handle milk products and eggs now with no problems.

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

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

Seafood, ok shrimp, was actually ok for me. I could even eat a bit of sashimi... I would make that my "iodine of the day" but still...I could do both around 2 months.

But seaweed, carageenan. Ut uh. It was my tipping point. And egg yolks. I think potato skins got me, too. Asparagus was a noticeable reaction too.

Everyone is different.

squirmingitch Veteran
squirmingitch
Posted

I like being an individual human being but sometimes I wish we were all clones so we could have a nice neat little rule book we could follow --- one size fits all sort of thing. Would make dh a lot easier to deal with!

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Mihai's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      14

      Pain in the right side of abdomen

      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2. "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing...
    2. trents
      - trents replied to colinukcoeliac's topic in Gluten-Free Restaurants
      3

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they...
    3. Scott Adams
      - Scott Adams replied to colinukcoeliac's topic in Gluten-Free Restaurants
      3

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      This is a very common source of frustration within the celiac community. Many restaurants, including large chain restaurants, now offer a "gluten-free" menu, or mark items on their menu as gluten-free. Some of them then include a standard CYA disclaimer like what you experienced--that they can't guarantee your food will be gluten-free. Should they even bother...
    4. Scott Adams
      - Scott Adams replied to Colleen H's topic in Coping with Celiac Disease
      4

      Barilla gluten free pasta

      That is a very old study that concludes "Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients", and I've not seen any substantive studies that support the idea that corn would be a risk for celiacs, although some people with celiac disease could have a separate intolerance to it, just like those without celiac disease...
    5. knitty kitty
      - knitty kitty commented on Scott Adams's article in Latest Research
      2

      Do Severe Symptoms at Celiac Diagnosis Predict Long-Term Health? (+Video)

      I agree, @Flash1970, I've found a grain free diet more beneficial, too. I like the Autoimmune Protocol diet, a paleo diet, which removes potential problematic foods while healing after diagnosis, then can be expanded and easily maintained long term.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,477
    • Most Online (within 30 mins)
      7,748
    Matt Johnston
    Newest Member
    Matt Johnston
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      Pain in the right side of abdomen

      By knitty kitty · Posted

      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2.  "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing adequate levels of Vitamin B1 and Vitamin B2 in the daily diets of postmenopausal women could potentially serve as a preventive measure against NAFLD." Association between dietary intakes of B vitamins and nonalcoholic fatty liver disease in postmenopausal women: a cross-sectional study https://pmc.ncbi.nlm.nih.gov/articles/PMC10621796/ High-dose vitamin B1 therapy prevents the development of experimental fatty liver driven by overnutrition https://pmc.ncbi.nlm.nih.gov/articles/PMC7988776/
    • trents
      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      By trents · Posted

      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination.  I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
    • Scott Adams
      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      By Scott Adams · Posted

      This is a very common source of frustration within the celiac community. Many restaurants, including large chain restaurants, now offer a "gluten-free" menu, or mark items on their menu as gluten-free. Some of them then include a standard CYA disclaimer like what you experienced--that they can't guarantee your food will be gluten-free. Should they even bother at all? This is a good question, and if they can't actually deliver gluten-free food, should they even be legally allowed to make any claims around it?  Personally I view a gluten-free menu as a basic guide that can help me order, but I still explain that I really have celiac disease and need my food to be gluten-free. Then I take some AN-PEP enzymes when my food arrives just in case there may be contamination. So far this has worked for me, and for others here. It is frustrating that ordering off a gluten-free menu doesn't mean it's actually safe, however, I do feel somewhat thankful that it does at least signal an awareness on their part, and an attempt to provide safe food. For legal reasons they likely need to add the disclaimer, but it may also be necessary because on a busy night, who knows what could happen?
    • Scott Adams
      Barilla gluten free pasta

      By Scott Adams · Posted

      That is a very old study that concludes "Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients", and I've not seen any substantive studies that support the idea that corn would be a risk for celiacs, although some people with celiac disease could have a separate intolerance to it, just like those without celiac disease might have corn intolerance.
    • knitty kitty
      Insomnia help

      By knitty kitty · Posted

      @cristiana,  It's the same here, doctors check just Vitamin D and B12 routinely.  The blood tests for other B vitamins are so inaccurate, or expensive and time consuming, doctors tend to gloss over their importance.   B vitamins are water soluble and easily excreted in urine.  Some people need to be careful with Pyridoxine B6 because they can store it longer than most due to genetics.  A symptom of Pyridoxine B6 deficiency is peripheral neuropathy.  Taking Pyridoxine B6 will relieve the neuropathy, but excess Pyridoxine can also cause peripheral neuropathy.  So, if neuropathy symptoms return, stop taking the Pyridoxine and it will resolve quickly as the excess Pyridoxine is used.  But the body still needs the other B vitamins, so taking them separately without Pyridoxine can be an option.   If one is low in Vitamin D, one may also be low in the other fat soluble vitamins, A, E, and K.  Vitamin K is important to bone and circulatory  health.  Vitamin A helps improve the health of the intestine, eyes, skin and other mucus membranes.  Vitamin E helps our immune system stay healthy.   Important minerals, iron, magnesium and calcium, as well as a dozen or so trace minerals are important, too.  They need the B vitamins to be utilized, too.   Our gluten free diets can be low in B vitamins.  Our absorption can be affected for many years while we're healing.  Supplementing with B vitamins boosts our absorption and helps our bodies and our brains function at optimal levels.   Hope this helps!
×
×
  • 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.