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):

Nerve pain in feet


Chris H

Recommended Posts

Chris H Apprentice

Hello I’m new here, I’ve had chronic foot pain for 5 years, with no improvement no matter what was done or prescribed to me, after some heavy google work, I read that it was possible to get neuropathy, nerve pain in feet if gluten intolerant. I was skeptical at first, but after quitting gluten, one week in my pain halved. For the first time in 5 years in improved. Now since that first week in it has relapsed a few times, with the pain coming back and also dealing with gluten withdrawals. I’m 3 and half weeks in, with the hope that my nerve pain continues to slowly improve. Just wondering if anyone else on here has something similar? I’m just wondering if the relapsed pain might be more to do with the withdrawal pain. Thanks for the help, it’s appreciated  


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



Celiac.com Sponsor (A8-M):



Ennis-TX Grand Master

You should probably consider going back on gluten and getting tested for celiac disease before moving on. You have to be eating it for 8-12 weeks prior, some do not have noticeable digestive issues but have the disease manifest in other ways.
Open Original Shared Link
I get gluten ataxia with exposure leading to lack of pain/feeling/temperature sensitivity. And it can wane in waves for over a week after a accidental exposure and seems to be more sensitive then my gut to it.

GFinDC Veteran

You may be low on B vitamins.  Celiac can cause malabsorption of nutrients like vitamins and minerals.  So nerve damage can occur in that case.  Your doctor can test your vitamin levels.

jeanniemiller Newbie

I take CBD capsules and in 5 week my nerve pain gone there still numb but like you 5 years of pain just started my gluten free diet too my blood work said celiac charlottes web CBD 35 mg 5 months now pain free in my feet  

Chris H Apprentice
13 hours ago, Ennis_TX said:

You should probably consider going back on gluten and getting tested for celiac disease before moving on. You have to be eating it for 8-12 weeks prior, some do not have noticeable digestive issues but have the disease manifest in other ways.
Open Original Shared Link
I get gluten ataxia with exposure leading to lack of pain/feeling/temperature sensitivity. And it can wane in waves for over a week after a accidental exposure and seems to be more sensitive then my gut to it.

I’ve had several blood tests with my GP and neurologist and neither of them mentioned anything about celiac or gluten intolerance, though I’m not sure they tested for it. This is my only option that makes the pain ease, so I’m going to push ahead with it and hope it clears up. The diet doesn’t bother me, I like to eat healthy anyway. But I think it is manifestin, as 2 weeks in I was slightly glutened and my toe tingled for a few days. It’s been a tough 5 years, hopefully this is the way through it. If it’s not this I’m lost

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • 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. - Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders
      8

      Canker sores

    2. - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Pear Bread

    3. - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Sorghum, Kale and Roasted Cherry Tomato Salad

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

    • Total Members
      134,004
    • Most Online (within 30 mins)
      10,442

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

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Stegosaurus
      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
×
×
  • Create New...