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I Think I Have Celiac Diseaser


karmah

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karmah Newbie

About 7 months ago I started getting little groups of itchy pumps on my neck. It spread to my shoulders, head, back, thigh, legs, fingers, etc. They are little tiny blisters that itch really bad and when I scratch them they break immediately and begin to bleed. I have them everywhere. I have been to the dermatologist 3 times to find out nothing.

For 8 years I have been told I have Irritable Bowl Syndrome. I can eat and all of the sudden I get really bad cramps and diarrhea and feel very nauseas. I have had 4 pregnancies, surgeries, and am under a lot of stress do to my job.

What kind of doctor do I need to see that will be able to find out if I have this or not. I know I need to have some sort of blood test but who do I need to see.

Thanks for all your help.

God Bless,

Leigh


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frenchiemama Collaborator

You should either go to a GI and get the appropriate bloodwork and endoscopy, or go to a dermatologist and get a skin biospy (as it sounds like you may have DH). Ask your regular doctor for a recommendation.

Carriefaith Enthusiast

Your skin rash sounds a lot like Dermatitis Herpetiformis which is a dermatitis associated with celiac disease. Your regular general practitioner (GP) can test you for celiac disease (blood testing) and a Gastro-intestinal specialist (GI) can take blood tests and do the intestinal biopsy. I would go to your dermatologist and ask for a skin biopsy of an affected skin area and ask your GP or GI doctor for the celiac blood panel. I have the list of tests that need to be done but I don't have them here with me now... I will post them later... unless someone posts them before I do ;)

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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