Jump to content
  • 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):

Sores In My Nose


lynnieloo

Recommended Posts

lynnieloo Newbie

I just received my Dx last week and have been gluten-free for 7 days . . . thankfully, the pain in my gut has subsided.  However, i noticed one of the symptoms of celiac is mouth sores.  I don't have these, but i have been having chronic sores in my nose for months.  Does anyone else have this?  Do these issues resolve themselves as the body heals?  In the meantime, how do you treat?


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



Celiac.com Sponsor (A8-M):



bartfull Rising Star

I used to have those when I was eating gluten. I never even thought about it being gluten connected, and I never even consciously noticed that they have gone away now, but they have. I had issues with mouth sores AFTER going gluten-free for a while. Those have stopped now too. I would say just give it time.

nvsmom Community Regular

Like bartfull, I get mouth sores more often than the nose ones... but I do get them once in a while.  I'm not sure if they were from celiac or something else though... it's one of those really common symptoms it seems.

Lisa Mentor

I just received my Dx last week and have been gluten-free for 7 days . . . thankfully, the pain in my gut has subsided.  However, i noticed one of the symptoms of celiac is mouth sores.  I don't have these, but i have been having chronic sores in my nose for months.  Does anyone else have this?  Do these issues resolve themselves as the body heals?  In the meantime, how do you treat?

It's my understanding that a person absorbes 70% of your fluid intake in your small intestines.  If the intestines are damaged..no absorption.  Hydrate yourself as much as possible, and in time, you may feel better. ;)

cavernio Enthusiast

Nose is lined with mucous membrane, makes sense to me that it could be celiac connected. I have issues with mouth sores. I think a lot of my issues are from vitamin deficiencies, but I also had what I think was a gluten reaction and my mouth was immediately burny, like I had small sores over it and then decided to swish lemon juice around, when I ate the food.

Look into all the vitamin deficiencies that cause mouth sores, (I think that's most of them...) dose up on them for awhile and see if it gets better. And the usual, make sure you're not ingesting gluten where you think it isn't.

frieze Community Regular

keep an eye on it.  The human nose is a really "dirty" spot.  make sure they don't get infected.

lynnieloo Newbie

Thank you all for your responses.  I had to go to the dr. yesterday because I have the respiratory crud.  I mentioned the sores in my nose to her and she said they could be celiac-related.  She told me to use neosporin just inside the nostril, which I am starting.  I am a bit anxious to see what the antibiotic she prescribed does to my tummy over the course of treatment.  It seems that anything that will affect a person's tummy affects mine way more intensely . . . 


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



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.

  • 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. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

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

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442

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

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...