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RLS is significantly more prevalent among the celiac population than the general population, so I think there's definitely a correlation. Unfortunately, it doesn't aways go away once you go gluten free. There's also a link between RLS and inflammation, and, for me at least, most of my post-glutening symptoms can be linked back to generalized inflammation.
For me, RLS is one of the first indications for me that I've been glutened (right after arthritis/muscle aches and dry mouth), though it's more of a "restless body syndrome" since it doesn't confine itself to my legs. I'm fortunate that it goes away as long as I'm gluten-free, I know many people aren't so lucky. This last time (currently recovering from being glutened at Thanksgiving *sigh*) I ended up getting up and playing video games till 4 in the morning. In retrospect, I probably could have used that time to do dishes or something more productive...
Only thing that ever works for me is to get up and move around and stretch as much as possible, I've been known to do some 2 am yoga, I know my dad used to go for walks around the neighborhood. Don't resist it, don't lay in bed and try to stay still, I really think that's the worst thing you can do. Get up and use your muscles and tire them out and hopefully that will help. If you have flexibility in where you have to be and when the next day, you can always try to do productive things and then sleep in once things have calmed down. Otherwise, caffeinate the next day and hope the next night will be better.
There is a grieving period, especially around the social impact and this is completely normal. To get your family to understand, the best thing you can do is point them at some reputable online sources for information. As you implement your gluten-free diet you will make mistakes and get sick. Just pick up and keep going. You will likely notice your reactions getting much worse with accidental exposure the longer you are gluten-free. I would recommend getting some follow up testing like a vitamin panel and a bone density scan. It's also common to have thyroid issues, so you may want that checked as well. It takes time to get used to, but it's doable. I would recommend investing in a foodsaver. It's been a God send for bringing meals on the go.
You sure have a mystery symptom there. Some other things that might change with the seasons, perhaps switching from drinking tea to coffee, or maybe eating less soup in warm months?
Since your symptoms vary with the seasons it sure seems like they could be related to allergies. I think if you read up on birch allergy you'll find that some people with birch allergy also react to celery. http://www.anaphylaxis.org.uk/knowledgebase/celery-allergy-the-facts/ Often enough it's not just one plant species that causes allergic reactions but a family of related plants. http://www.healwithfood.org/allergicrhinitis/birch-pollen-foods-avoid-list.php
The numbness in your toes is another clue, of what I am not sure though. I assume your blood sugar is ok. I knew a fella with high blood pressure that had tunnel vision sometimes but that's different also.
How about trying an anti-histamine next time the scotoma occurs to see if it causes any improvement? If it results in an improvement in symptoms that might mean the cause is an allergic reaction.
Some other things to consider are possible low thyroid and selenium.
Myself I don't eat nightshades or soy or dairy. And I don't have any scotomas at night. I am also low carb and mostly paleo. For some reason the hair on top of my head is getting a little thin though. Can't win 'em all as they say.
Does anyone have a fool-proof pie crust recipe? Or any tips for making the crust flaky? I have been using Carol Fenster's recipe for pie crust, but can't get it to turn out. It's a good tasting crust, just tough. I have made other recipes by Carol Fenster with great success, so I'm pretty sure the problem is me, not the recipe. I use a food processor to mix it. But, in order to get the ball to form, I have to add a lot more liquid than what the recipe calls for. By that point, the dough is way over worked and no longer has pea-sized chunks of butter in it. Any suggestions?
Here's the recipe: http://www.motherearthliving.com/food-and-recipes/recipes/basic-gluten-free-pie-crust-recipe-ze0z1309zmel.aspx