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Prickly Itchy Skin after going gluten-free

alexandra064

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alexandra064 Newbie
alexandra064
Posted

I have been suffering with various symptoms for about 9 months and have recently decided to try a gluten-free diet. My symptoms have been: constant bloating (i used to have quite a flat stomach but I now look about 5 months pregnant, morning, noon and night!), rapid weight gain with no change in diet and despite diet and exercise I cannot shift any of it (I went up from 123lbs to 142lbs in 9 months), stomach/digestive pain, night sweats, headaches and muscle aches (particularly in my right arm and shoulder), irritability, low testosterone (according to my GP) and acid reflux.  I have been to the doctor and had various tests and I don't have PCOS or a thyroid problem.

I have been gluten-free for 5 days now and this weird prickling sensation has started happening in patches on my skin. There is no rash or redness that I can see. The other day it was mainly on my lower back, but now it seems to be principally on my ankles/lower calf area and forearms. I know that there is something called peripheral neuropathy that is a symptom of being gluten intolerant, but it seems weird to get this after going gluten free??

I do think I am starting to feel better from going gluten free but part of me wonders whether it is my imagination because I am so desperate to find an answer to all my symptoms. Although last night was the first night in a long time where I didnt wake up clamy from nightsweats, which I guess is a positive.

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ravenwoodglass Mentor
ravenwoodglass
Posted

Has your doctor done any celiac testing? If so what were the results and if not you should get back on gluten and get the panel run.  You should get full vitamin and mineral panels run. Sometimes pins and needles can be caused by low B12 which can happen with celiac. Have your doctor run a B12 level when he does the panel. If he has done one before have the results compared to see if the B12 level is dropping.  The body can lose the ability to utilize B12 before the lests will end up in the low numbers. Recent research shows you should supplement if less than 500. The level used to be around 200 to 250.

There are also other vitamin and mineral deficits that can cause this as well as the possibility of your being sensitive to something in processed gluten free foods to which you are sensitive. 

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    • knitty kitty
      My only proof

      By knitty kitty · Posted

      You're right, doctors usually only test Vitamin D and B12.  Both are really important, but they're not good indicators of deficiencies in the other B vitamins.  Our bodies are able to store Vitamin B12 and Vitamin D in the liver for up to a year or longer.  The other B vitamins can only be stored for much shorter periods of time.  Pyridoxine B 6 can be stored for several months, but the others only a month or two at the longest.  Thiamine stores can be depleted in as little as three days.  There's no correlation between B12 levels and the other B vitamins' levels.  Blood tests can't measure the amount of vitamins stored inside cells where they are used.  There's disagreement as to what optimal vitamin levels are.  The Recommended Daily Allowance is based on the minimum daily amount needed to prevent disease set back in the forties when people ate a totally different diet and gruesome experiments were done on people.  Folate  requirements had to be updated in the nineties after spina bifida increased and synthetic folic acid was mandated to be added to grain products.  Vitamin D requirements have been updated only in the past few years.   Doctors aren't required to take as many hours of nutritional education as in the past.  They're educated in learning institutions funded by pharmaceutical corporations.  Natural substances like vitamins can't be patented, so there's more money to be made prescribing pharmaceuticals than vitamins.   Also, look into the Autoimmune Protocol Diet, developed by Dr. Sarah Ballantyne, a Celiac herself.  Her book The Paleo Approach has been most helpful to me.  You're very welcome.  I'm glad I can help you around some stumbling blocks while on this journey.    Keep me posted on your progress!  Best wishes! P.S.  interesting reading: Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/
    • NanceK
      My only proof

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    • knitty kitty
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By knitty kitty · Posted

      Segments of the protein Casein are the same as segments of the protein strands of gluten, the 33-mer segment.   The cow's body builds that Casein protein.  It doesn't come from wheat.   Casein can trigger the same reaction as being exposed to gluten in some people.   This is not a dairy allergy (IGE mediated response).  It is not lactose intolerance.  
    • trents
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By trents · Posted

      Wheatwacked, what exactly did you intend when you stated that wheat is incorporated into the milk of cows fed wheat? Obviously, the gluten would be broken down by digestion and is too large a molecule anyway to cross the intestinal membrane and get into the bloodstream of the cow. What is it from the wheat that you are saying becomes incorporated into the milk protein?
    • Scott Adams
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By Scott Adams · Posted

      Wheat in cow feed would not equal gluten in the milk, @Wheatwacked, please back up extraordinary claims like this with some scientific backing, as I've never heard that cow's milk could contain gluten due to what the cow eats.
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