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More Sensitive Since Gf

angel-jd1

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angel-jd1 Community Regular
angel-jd1
Posted

I have noticed that since going gluten free, I am much more sensitive to the sun and also to bug bites. I can be out in the sun just a very small amount of time and come away with a burn. I used to be able to stay out for hours!!

Also...when I get a bug bite it swells up and makes a LARGE welt. I have never had them swell to this size before.

I was just curious if anyone else had noticed themselves being more sensitive to the sun and bug bites since being gluten free.

-Jessica :rolleyes:

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plantime Contributor
plantime
Posted

The weather channel did a report on the sun the other day, saying it is 20 degrees higher in the sky than normal, so it is where it would normally be in July. Maybe that is the reason for burning easier. It only took 30 minutes in the sun for me to get a sunburn on my back that took 3 days to quit hurting (it was bright red) in April. I thought maybe it was the sun thing. I never thought of it being related to to being gluten-free. Bugs have always loved to bite me.

Guest Sibewill
Guest Sibewill
Posted

Hi all,

I was diagnosed about a year ago, but have been a little slow on the learning curve. I've finallyhad it with one thing... my reactions to mosquito bites seem to be getting more and more severe. Would this be somehow related to celiac disease? Is there any advice you can offer? The bumps last for about a week now, and sometimes swell up as if I was in an accident, with red dots within the bite area itself... help, please!

thanks,

Will S

tarnalberry Community Regular
tarnalberry
Posted

You can also become more sensitive to mosquito bites over time - without it being connected to the gluten (or lack thereof) in your diet. It's much like developing an allergy, though that's not to say it would ever become life threatening. I'm also HIGHLY sensitive to bug bites - with a mosquito bite swelling up to the diameter of my fist (though not that tall, of course! :-) ). You can try adding vit B to your diet, if you aren't already taking some, as that _can_ help, but other than that... bug spray, bug spray, and more bug spray. :-/

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

      By trents · Posted

      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
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      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.
    • Mari
      My only proof

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      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
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      By marion wheaton · Posted

      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
    • trents
      Are Lindt chocolate balls gluten free?

      By trents · Posted

      @BlessedinBoston, it is possible that in Canada the product in question is formulated differently than in the USA or at least processed in in a facility that precludes cross contamination. I assume from your user name that you are in the USA. And it is also possible that the product meets the FDA requirement of not more than 20ppm of gluten but you are a super sensitive celiac for whom that standard is insufficient. 
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