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

BadContrakt

Recommended Posts

BadContrakt Rookie

I'm not around here much because I have my symptoms all under control and I live a normal (but gluten free) life. The only time I come around really is to check if certain foods are safe for me or not.

That being said, I felt I should make this post to help others with my findings. Hopefully someone else that's struggled like I have with canker sores can find some relief with this information.

Some backstory: I was abruptly graced with NCGI shortly after my 22nd birthday. I'm 24 now and with 2 some years of dealing with this diet I've gotten fairly good at it. No symptoms... Except one... Canker sores. My whole life, not just since I got NCGI, but my whole life I have gotten BAD outbreaks of canker cores. Sometimes up to 7-8 in my mouth at one time. I'd get lower lip cankers as big as a shirt button. Just smaller than a dime. I mean... Huge. My lip would swell to double it's size and going to work or seeing family would be so embarrassing. After getting NCGI I found out that it's fairly typical for celiacs to struggle with canker sores. So it seems I was always destined to get celiac of some sort at some point in my life. Thankfully it took until I was 22 and didn't ruin my fun teenage years.

The findings... Let me put it simple and straight forward. I have been doing this for 3 months now and have not had a single canker sore since... I will start to get one maybe after biting my cheek or drinking acidic alcohol or candy, but if I just keep up with my routine it won't develop into an actual ulcer. It will die away.

----------------------------------

SENSODYNE toothpaste. It has 2 qualities that make it a canker sore killer. It does not have Sodium Lauryl Sulphate in it. I won't explain what SLS is, you can look it up if you don't know. And the second quality is it balances residual acid in your mouth. The PH of your mouth, essentially. It's very important to brush thoroughly with Sensodyne after any acidic food or drink.

Lysine supplement. I take 500mg in pill form twice a day. Lysine from what I have read is an amino acid in many foods, especially in wheat based foods, and celiacs lack in lysine levels. What is Lysine? Again, you'll have to look it up lol.

By changing these two things in my life, I have gone 3 solid months without a canker. That is HUGE for me. I hope this information is useful for someone. Here's to 3 more months. Or longer!


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Wow!  So happy for you.  I am going to pass this on to my SIL who suffers from canker sores.  Thanks!  

Pegleg84 Collaborator

I used to get pretty bad ones before going gluten-free as well. Now if I get one it's either cause I bit my lip or because I'm coming down with a cold.

I've been considering switching toothpastes. I didn't know that Sensodyne doesn't have SLS. Nice. I'll look into that (I want a more natural toothpaste but still with flouride)

Glad the diet is working! The fact that you had such an improvement is probably that your body is absorbing more nutrients than before. Maybe you do have Celiac rather than just NCGS? Not sure how much NCSG affects absorption if no villi damage. Just a thought.

 

Posterboy Mentor

Badcontrakt,

This topic comes up often on this board.

I had to search for it on another thread but  I pointed this out to another poster.

Lysine will help canker sores.  I used it very successfully even before I was gluten free and it still worked.

Now like others mentioned I rarely get them (sores) today but if I do Lysine is at the ready should I need it.

Thanks for sharing.  It is amazing the way something as simple as just one amino acid can help with something so painful.

Swilling with salt water if you can stand it will also help eliminate/heal them in a pinch if Lysine is not easily accessible or don't have Lysine stocked on hand in your home.

It should be noted you need to let your doctor know if you are taking Lysine and he prescribes an antibiotic.  Certain types of  antibotics taken with Lysine could lead to kidney issues especially he doesn't know if you are taking Lysine at the time.

Here is a link that discusses this precaution.

Open Original Shared Link

** this is not medical advice but I hope it is helpful.

posterboy,

BadContrakt Rookie
11 hours ago, Pegleg84 said:

I used to get pretty bad ones before going gluten-free as well. Now if I get one it's either cause I bit my lip or because I'm coming down with a cold.

I've been considering switching toothpastes. I didn't know that Sensodyne doesn't have SLS. Nice. I'll look into that (I want a more natural toothpaste but still with flouride)

Glad the diet is working! The fact that you had such an improvement is probably that your body is absorbing more nutrients than before. Maybe you do have Celiac rather than just NCGS? Not sure how much NCSG affects absorption if no villi damage. Just a thought.

 

I'm not exactly sure what I have. I don't exactly have strong symptoms of celiac but I do have them. The primary symptoms I get when ingesting gluten is numbness, tingling, insomnia, clouded head, and lack of focus in my vision. It all seems very neurological to me.

Not to say that I don't have celiac though, because I will get a minor stomach ache and fat in stool. I grew up always having heartburn and was always underweight. Still am.

So I really don't know what to tell people I have. I guess I do have celiac. So I have CWOTNSD

(Celiac With Other Terrible Neurological Symptoms Disease)

Thanks for the support guys. Definitely spread the knowledge if you know others that struggle with canker sores!

Ariel90 Rookie

Yup I've got them for as long as I can remember I don't know if it's celiac or what. I don't know if your male or feamale but I notice during my period I get them more.

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. - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

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

    2. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

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

    3. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748

    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rogol72
      @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
      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.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • 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.