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Has Anyone Had Raynauds Syndrome Improve On Gluten Free Diet?

1desperateladysaved

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1desperateladysaved Proficient
1desperateladysaved
Posted

I recently found out that I have Raynauds.  Is it related to celiac?  Also does it improve with a gluten free diet?

 

D

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KCG91 Enthusiast
KCG91
Posted

I wondered about this as my Mum has Raynauds and although I've never seen a GP about it my circulation was really bad before I went gluten-free. Happy to say it's improved considerably :) hope yours does too!

Gemini Experienced
Gemini
Posted

Yes, Diana, I have Reynaud's and it has improved tremendously on the gluten-free diet.  My fingers used to blanch and turn white when exposed to the cold and now, I can tolerate the cold much, much better.  They do not turn white and numb nearly as much as they used to and it's only the very fingertips that are affected.  I can also reach into the freezer section and grab frozen items without gloves!   :)

 

Reduce the inflammation in your body, over time, and other AI diseases improve.

jebby Enthusiast
jebby
Posted

Hi Diana. I have had the same experience as Gemini, my Raynaud's has virtually disappeared since going gluten-free in 2010.

1desperateladysaved Proficient
1desperateladysaved
Posted
  • Author

I think there is hope for me, for though I feel really good, I still feel I am in transition at 18 months gluten free.  One of my daughters has raynaud's  too, so the logical question is whether this might be a sign of celiac for my family.  I see everything as symptoms though, and my family sees nothing as symptoms.  Strange deal for a person with 2 copies of celiac genes!

 

D

LauraTX Rising Star
LauraTX
Posted

I have mild Raynauds with my lupus.  It seems to be one of the things that improve when I just eat more healthy in general, but I did not notice a difference after going gluten-free.  

frieze Community Regular
frieze
Posted

hey doc, I was wondering recently, is Raynaud's centrally controlled? ie, breath in cold air, peripheral circ. shuts down?  maybe we should ask Dr H if he sees it in his ataxia patients??

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Nick-incollege Rookie
Nick-incollege
Posted

yeah, actually! I didn't notice until now, but since going gluten free a year ago, I haven't had my fingers turn white once! which totally never happens, it used to happen like all the time

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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