No matter how much we talk about eczema, it seems that there is a lot of interest within the Celiac community regarding it, so I try to cover stuff about eczema as I come across it. What we do know is that one of the most common symptoms that is relieved once adhering to a strict gluten free diet is eczema (or the more bothersome Dermatitis Herpetiformis). So, does consuming gluten actually cause the eczema problems?
According to Gluten Free Health, gluten is in fact a trigger of eczema. They also mention the following:
Some children and adults also react adversely to certain seafoods, sesame, soy (about which I will say more in a future blog), chocolate, cabbage, curry, chilli, salicylates (naturally occurring in some foods and in aspirin), tree nuts, some fruits (citrus and others, particularly if not ripe) and vegetables, food colourings and additives including sulphites, tatrazine and M.S.G.. Animal hair etc and some plants also contribute to eczema problems. Eggs, peanuts, sesame and shellfish have also been implicated in anaphylaxis.
Removing the offending foods from the breastfeeding mother’s and a young child’s diets often quickly reverses the condition.
Eczema is usually more prevalent in children where one or both of the parents have suffered from asthma, eczema and other chronic conditions: i.e. there is genetic or hereditary predisposition.
So, what are your experiences with either eczema or Dermatitis Herpetiformis?