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Eyes feel weird after getting glutened

kellibee

By kellibee
in Coping with Celiac Disease

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kellibee Newbie
kellibee
Posted

Just wondering if anyone else's eyes feel really weird when they get glutened, as though it's really hard to look at stuff.   My vision itself is fine, but it's almost unbearable to look at things, like that weird feeling when you try on glasses with a prescription that is too strong.  Needless to say, it makes driving and getting through a day of working at a computer pretty rough.  The eye stuff happens along with my other celiac episode symptoms... bloating like I'm 6 months pregnant, brain fog, headache, awful anxiety, muscle tension, joint pain, exhaustion and an unhappy digestive system all at the same time, so I know it's related.  I have just never seen anyone else mention this particular symptom and am wondering if it happens to anyone else.   Thanks all!

 

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mgrant7209 Newbie
mgrant7209
Posted

Yep, I do. My left eye crosses while my right eye looks straight ahead. I have to cover up the left eye if I want to focus on anything. It last anywhere from 10 -60 minutes.

rockstarkate Rookie
rockstarkate
Posted

YES! This is one of my major symptoms and I didn't even realize it before I was diagnosed and went gluten free. About a week after going gluten-free, I walked outside and looked around and thought "OMG, everything is so sharp!" It was like someone had switched me from standard definition to high definition. 

The few times I have gotten glutened through cross contamination since then, I notice it the next morning when everything is blurry, especially through my left eye. I am near-sighted and have worn glasses since I was 5, and I had to go get new glasses because my eyesight improved that much.

Pegleg84 Collaborator
Pegleg84
Posted

Yup. I have bad vision as it is, but glutenings (or with me, getting into anything that bothers my gut) make my eyes go even more wonky. Aside from difficulty focusing, it feels like there's a film over my eyes: like my glasses are dirty despite having cleaned them a million times. I wouldn't say that it's hard to look at things, but definitely feel more sensitive to bright light, and it's generally harder to focus.

I don't really know what to do about it, other than rest your eyes as much as you can (which can be difficult when your job might involve staring and a screen)

rockstarkate Rookie
rockstarkate
Posted

"film over my eyes" is a great description. It makes me want to put a lot of drops in my eyes, but it doesn't actually help.

kellibee Newbie
kellibee
Posted
  • Author

Wow, so interesting to read your responses!  I'm a little relieved it's not just me. Celiac is one strange disease! 

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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      By Scott Adams · Posted

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    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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