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

Celiac Disease And High Blood Pressure...


Sheryl in NJ

Recommended Posts

tormentrix Newbie

I'm so glad you asked this. I just started too  3 days ago and I  already feel less weighed down and  less fatigued and my mood has improved significantly. I was wondering if it would improve my high blood pressure as well. After reading the comments, I believe it will. I also haven't have heartburn in 2 days which is  a record for me lol. Who woulda thunk it? wheat?  ..but I digress, thank you for asking this and now I'm off to find  gluten-free booze ^.^

  • 2 years later...

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



Celiac.com Sponsor (A8-M):



jeff7xs Newbie

I think in my case it shows a connection between gluten free vduet and hypertension. 

I got on captopril 6 months ago, because of evening spikes of diastolic blood pressure. 

I also had many Celiac  like symptoms:  weight loss, gas bloating.. Last month I started a gluten free diet without being tested for Celiac sensitive. And it seems like my stomach symptoms improved, but also the spikes of high blood pressure became less severe.. I am still taking the medication for high blood pressure but having better blood pressure readings.

This week, just to see what happens, I reintroduced gluten, and first bloating came back, now after three days of gluten, also blood pressure gone up..

Thank God I see the relation to the gluten free diet. I am going to stop gluten immediately.

Actually, after a couple of weeks on gluten free diet, I noticed it is not that difficult to quit gluten.. There are so many other options food wise. And big supermarkets have lots of gluten free products, including those to indulge yourself on some lazy days: pizzas and cookies..

  • 4 years later...
MarNar Newbie

I had been on BP meds for 13 years!!! Eating super healthy, gym 5 times a week, etc etc, I had seen about 13 internists and my BP as 100% uncontrolled no matter what. I had given up! Last time at the dr taking double dose of my BP meds, I was at 210/115!!!! Really had given up hope. Thank God my stomach started giving trouble and 5 days ago I decided to go 100% gluten free for the stomach issues, I had no idea my BP would normalize with GFD!!! My BP has been 104/66 and around there for the last 4 days!!!! Whaaaat!!???? It’s nothing short of a miracle. I am taking half a pill now!! Insane!!! Drs should try to check food allergies before anything!!! 

plumbago Experienced

Quite extraordinary @MarNar. I would have suggested you see a nephrologist, but quick.

Glad things normalized for you. Celiac is an intolerance, not an allergy, to gluten, but your point admonishing doctors to test such things is well taken.

Congratulations.

Russ H Community Regular
23 hours ago, MarNar said:

I had been on BP meds for 13 years!!! Eating super healthy, gym 5 times a week, etc etc, I had seen about 13 internists and my BP as 100% uncontrolled no matter what. I had given up! Last time at the dr taking double dose of my BP meds, I was at 210/115!!!! Really had given up hope. Thank God my stomach started giving trouble and 5 days ago I decided to go 100% gluten free for the stomach issues, I had no idea my BP would normalize with GFD!!! My BP has been 104/66 and around there for the last 4 days!!!! Whaaaat!!???? It’s nothing short of a miracle. I am taking half a pill now!! Insane!!! Drs should try to check food allergies before anything!!! 

It is not unheard of.

https://www.nature.com/articles/1001404

MarNar Newbie
22 hours ago, plumbago said:

Quite extraordinary @MarNar. I would have suggested you see a nephrologist, but quick.

Glad things normalized for you. Celiac is an intolerance, not an allergy, to gluten, but your point admonishing doctors to test such things is well taken.

Congratulations.

Thank you so much. I truly feel like I have been given  new life!!! Thank you also for the clarification about gluten intolerance. 

  • 3 weeks later...
MaryAnn2 Newbie

Absolutely!  I was in a gluten-free diet for two years and decided maybe I had healed my gut and could begin to slip sometimes.  Things started falling apart!  Hair felt like straw, was falling out and many other thyroid issues.  So went to dr who tested thyroid yet said your blood pressure is way up.  We need to put you on something.  I said let’s wait for thyroid testing first.  Came back fine and showed no vitamin deficiency.  Blood pressure still growing higher daily as I was checking at home too.  I said give me a week or two to go back off gluten and see if that has any effect.  Within two days back off, bp was finally dropping.  By 7 days, it was back to normal bp.  I can’t go off the gluten-free diet again, as I’m now a believer it will kill me ir my health to do so. 


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



Celiac.com Sponsor (A8-M):



Wheatwacked Veteran
On 2/23/2016 at 8:07 AM, tormentrix said:

Who woulda thunk it? wheat?

Yep.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • 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. - Sheila G. commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      3

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

    2. - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    3. - Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    4. - Scott Adams replied to Jmartes71's topic in Publications & Publicity
      1

      Today Dec15 2025

    5. - Flash1970 commented on Scott Adams's article in Skin Problems and Celiac Disease
      1

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748

    EndlessSummer
    Newest Member
    EndlessSummer
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
    • Scott Adams
    • jenniber
      thank you Scott! This is very helpful. I have a message out to my doctor and i think this guide will help me interpret the results! its very thorough. 
×
×
  • 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.