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

Bad Bruising After gluten-free

Guest MyKidsMom

By Guest MyKidsMom
in Coping with Celiac Disease

Recommended Posts

Guest MyKidsMom
Guest MyKidsMom
Posted

I have never bruised easily, but now I look as if I get beaten regularly. I am dreading summer b/c I am not going to want to wear shorts. Usually the bruises are on my legs. At night if I don't put a pillow between my knees they will bruise. My husband a couple of months ago squeezed my thigh and I had a perfect handprint on it the next day and it didn't hurt at all when he did it. Yesterday I was moving my treadmill and it momentarily landed on my foot. It hurt a little, but today it looks so bruised it looks like something is broken. This has me stumped b/c it didn't happen until I went gluten-free and my D has all but completely stopped and I had malabsorption before, but not now. I am taking a lot of vitamins, etc. What gives and should I be concerned? Or just wear long pants this summer? :P

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

Celiac.com Sponsor (A8-M):


bluejeangirl Contributor
bluejeangirl
Posted
I have never bruised easily, but now I look as if I get beaten regularly. I am dreading summer b/c I am not going to want to wear shorts. Usually the bruises are on my legs. At night if I don't put a pillow between my knees they will bruise. My husband a couple of months ago squeezed my thigh and I had a perfect handprint on it the next day and it didn't hurt at all when he did it. Yesterday I was moving my treadmill and it momentarily landed on my foot. It hurt a little, but today it looks so bruised it looks like something is broken. This has me stumped b/c it didn't happen until I went gluten-free and my D has all but completely stopped and I had malabsorption before, but not now. I am taking a lot of vitamins, etc. What gives and should I be concerned? Or just wear long pants this summer? :P

Bruising is a sign that your not getting enough vit. C. Try increasing you intake. I bet your gums bleed when you brush your teeth. Another good one is CoQ 10. That really helped me with the gum bleeding. It helps increase the intregrety of the vessel walls. But the C is the biggest issue.

Guest MyKidsMom
Guest MyKidsMom
Posted

My gums USED to bleed, but no longer after gluten-free. I am taking extra vit C...have been for a couple of months but not seeing improvement. hmmmmmm.................

bluejeangirl Contributor
bluejeangirl
Posted
My gums USED to bleed, but no longer after gluten-free. I am taking extra vit C...have been for a couple of months but not seeing improvement. hmmmmmm.................

Vit K deficiency also results in bruising. Have you been on any antibiotics? That can cause a problem with vit. K loss. I think foods high in K are cabbage and broccoli, and canola oil. What else comes to mind is maybe being on aspirin therapy? That can cause your blood to get too thin.

jerseyangel Proficient
jerseyangel
Posted

I used to bruise easily when I was anemic. My arms, especially, always looked terrible. I could get a bruise by just resting my arm on the wooden kitchen table. Even iron suppliments didn't help--the only thing that got rid of the bruising was when the anemia finally cleared up with the gluten-free diet. Have you been tested for anemia?

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • 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. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

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

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

      Inconclusive results

      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...
    3. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

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

      Inconclusive results

      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 int...
    5. cristiana
      - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

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

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott. Have manufacturers ever said why that should be the case?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,436
    • Most Online (within 30 mins)
      7,748
    Vivien Armstrong
    Newest Member
    Vivien Armstrong
    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

    • 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.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      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
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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

      By cristiana · Posted

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.