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

Really Bad Breath, Worse On Gluten

Meg123

Recommended Posts

Meg123 Explorer
Meg123
Posted

I have had ongoing, permanent bad breath (my little children always tell me) since going gluten light,(after a period of gluten free) and have noticed it's been getting worse, but much much worse since doing this challenge.

I am also aware it's a sign of candida infection. I was just wondering if any one else noticed that they had bad breath when on gluten and then it got better when they went gluten free? Or if it is a known sign of celiac disease / gluten intolerance. I haven't seen it on any lists of symptoms anywhere, but often real peoples experiences are the best ....

thanks

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

Celiac.com Sponsor (A8-M):


dilettantesteph Collaborator
dilettantesteph
Posted

I've been off gluten three years now, but your post reminded me. It was an issue for both my son and I. We were diagnosed at the same time. We don't notice it now, even when we get glutened, so I'd forgotten all about it. Hopefully it will go away for you too.

sreese68 Enthusiast
sreese68
Posted

I read something about bad breath on a food intolerance list I'm on. One person mentioned that diabetes can cause odor. Another mentioned this link: Open Original Shared Link (low carb diet causing bad breath) I personally don't know anything about this topic, but thought I'd forward this info in case it helps...

mommida Enthusiast
mommida
Posted

Eosinophilic Esophagitus also causes bad breath. Have you noticed and creamish/ white spots on your tonsils? It smells like puss.

Diebetic ketosis smells like acetone (an ingredient in nail polish remover)

Sinus problems, candida overgrowth, food intolerances/ GI problems, and dry mouth/dental issues can also be a factor.

It is a reason to see a doctor.

Kate79 Apprentice
Kate79
Posted

I think bad breath can definitely be a gluten intolerance/celiac symptom. I never realized I had an issue with bad breath until my fiancee told me about it. According to him, it's only present when I've had gluten and my breath is normal when I'm gluten free - which I've been for about 9 months now. He can tell if I've had any accidental gluten by my breath (in addition to my other symptoms - mostly bloating and migraine). Anyway, he says it smells 'like something crawled down my throat and died'. Yikes!

  • 6 months later...
daddys-girl Newbie
daddys-girl
Posted

Yes.. I am experimenting the same thing.. I have not been diagnosed with Celiac but I have PCOS and decided to try going Gluten free because I heard that it may jump start my cycle on it's own..

But I did notice that my breathe is fresher.. I had a deep cleaning and it didn't help.. So I thought that my case was more severe.. But I guess my body isn't able to handle Gluten very well., I have been Gluten free for about a week or so.. Thank u for your post!!

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. RMJ
      - RMJ replied to colinukcoeliac's topic in Gluten-Free Restaurants
      4

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

      Hopefully @Cristiana will see this question, as she also lives in the UK.
    2. 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...
    3. trents
      - trents replied to colinukcoeliac's topic in Gluten-Free Restaurants
      4

      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...
    4. Scott Adams
      - Scott Adams replied to colinukcoeliac's topic in Gluten-Free Restaurants
      4

      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...
    5. 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...
  • 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):

  • Upcoming Events

  • Posts

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

      By RMJ · Posted

      Hopefully @Cristiana will see this question, as she also lives in the UK.
    • 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.
×
×
  • 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.