Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Migraines?


erica

Recommended Posts

erica Rookie

Anyone else have migraines that stopped once you went gluten-free. Is Celiac related to migraines?


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



Celiac.com Sponsor (A8-M):



Guest jhmom

I have heard that migraines are related to Celiac Disease. I have been gluten free 4 months TODAY (YIPEE!!!) and still have headaches on and off. I am sure they will go away completely after being gluten-free for a little while longer.

Hope this helps, good luck to you :)

Connie R-E Apprentice

In my opinion, migraines are related to food intollerences/allergies--not just celiac!

I get a horrible migraine from Honey (of all things)!

It starts 24 hours after I eat it, and lasts for 48 hours....Boy, was it was difficult to track down! :wacko:

Connie

midnightjewel40 Newbie

:huh: OH yes i had them before and then when i went gluten-free i havent had one since abot 14 months now it is linked or so they say hope this helps you

jacque :(

seeking-wholeness Explorer

I cut caffeine completely out of my diet (even decaf coffee and tea) and noticed a dramatic reduction in my migraine frequency and intensity. Now the only times I have gotten them are when I have a gluten accident. Someday, after I have gone awhile with no accidents, I plan to test caffeine again to see whether it is a separate problem for me or whether all of the caffeinated products I was using happened to be carriers of gluten as well. Looking back on it, I actually can't be sure (which is pretty scary)! Oh, how I hope I can someday have green tea again--and chocolate!

I hope this helps!

midnightjewel40 Newbie

:lol: i am finding that coffee make me double up with pain and i have cut down on tea might get some decafe tea has anyone had decafe tea and does it make a difference

:(

seeking-wholeness Explorer

Jacque,

Even decaf coffee and tea still contain a significant amount of caffeine, so if you are extremely caffeine-sensitive it might NOT make a difference. The only way to know is to try it, though. Another avenue of inquiry I would suggest is switching to organic coffee and tea. I can't remember who it was, but someone here on the board reported that organic coffee didn't cause the unpleasant side effects that conventional coffee did for him/her.

I hope you find a drink that works for you!


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



Celiac.com Sponsor (A8-M):



midnightjewel40 Newbie

:D Thanks sarah i will try that i just remembered a nurse i know drinks decafe so i will give it a go thanks you for your input

:rolleyes:

  • 2 weeks later...
Guest jhmom

I found this article regarding Migraines linked to celiac disease:

Migraine Linked to Celiac Disease

Laurie Barclay, MD

March 25, 2003

  • 2 years later...
ms-sillyak-screwed Enthusiast

Good article. Thanx for posting it.

I've suffered with them my entire life. They started with the cycle of my periods as a teen. Mine have all the classic triggers.

HORMONE (I got a migraine every-month-with-out-fail before, durning or after my period.)

STRESS or NERVES

FOODs - coffee, tea, chocolate & nuts.

LACK of SLEEP

ENVIRONMENT smoky room, dust, mole, meldew, CATS.

intensely blindingly GLARE in my eyes.

What has made the most difference in the frequency is [getting OFF of HRT] (hormone replacement) slowed them down a little enough to notice. Which tends to make me think mine are hormonal. Over all, I will say in the last 5 years my migraine frequency has changed only a bit, at best.

flagbabyds Collaborator

I get migraines whenever I get gluten.

tarnalberry Community Regular

I have/had migraines. Didn't get them very often at all until recently - I went gluten free two and a half years ago, and dairy free a year and a half ago. I tried eliminating a number of common (and uncommon) triggers (sleep, foods, caffeine, scents, light, temperature, exercise, etc.); I tried natural remedies (except the icy cold shower method, research shows it works, but I'm a chicken) and homeopathic remedies and prescription stuff.

Not much made a big difference, and it got the point where I was getting migraines about twice a week and they'd last five days - meaning, constant migraine. They weren't severe enough that I couldn't function at all during that time, but I couldn't function well... it definitely impacted my work and home life significantly.

I finally had to go on preventative medication, Topamax, an anti-epileptic. I generally get side-effects from drugs very easily, and this one is no exception; at one quarter of the standard maintenance dose, I am getting a bit of tingling in my feet/hands, a little bit of fatigue, and a little loss of appetite (except during my period, still ravenous then!), but even that dose has managed to knock them back to one every other week at most so far, and they are milder and shorter in duration (four days or so).

A number of people have found that the gluten-free diet, or another dietary trigger elimination, has made a big difference for them, and eliminated their migraines, and I hope that works for you! But if it doesn't, don't give up hope, and keep working with your doctor (or find one who will work with you) to get them under control if they are causing significant impact to your life.

(My current guess on my trigger? Weather pattern change. I could be off on this one, and need to collect data, if I can on the meds. But with the move to the PacNorthWest, that could have been all my poor little brain could stand, with the weather swinging wildly every other day around here.)

Guest mmc

I get migraines like crazy. I suffer from at least 6 per month that last anywhere from 2 to 7 days. Normal pain medications, natural remedies, showers, ect do not help at all. I am completely unable to function during them, cannot even step foot in a room with a light on. The only thing that has relieved the pain for me is a shot of hardcore pain medicine at the hospital after 4 or so days. And that is all but pleasant. I'm hoping that going gluten-free (after the blood tests ect) will help with them.

ms-sillyak-screwed Enthusiast

tarnalberry -- "(except the icy cold shower method, research shows it works, but I'm a chicken) "

I'll share my secret. -- At my house we call it a 'brain-freeze' :rolleyes: ice packs forehead and neck, but take it a step further... your cold shower concept works.

What I do run a warm bath, use a few drops of lavender fragant oils (if you can tolerate it) and get in the tub and relax put the 'brain-free' on your head. Relax... and the difference in the the tub temp and the ice on your head, you won't feel cold. It works for me at times... try it :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,137
    • Most Online (within 30 mins)
      7,748

    Kristen Wolf
    Newest Member
    Kristen Wolf
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Jenny (AZ via TX)
    • Bev in Milw
      Reading labels at dailymed.com is simpler if you’re familiar w/ gluten-free list of inert ingredients (aka ‘excipients’  allowed by FDA.      www.gluten-free.com has that list & I’ve included It’s below…. Tricky ones for me are the “4 D’s“ because names are similar. These 2 are gluten-free by ‘legal’ definition— •Dextrans - Partially hydrolyzed corn or potato starch. •Dextrose - Powdered corn starch. Other 2 need to be questioned. (Maybe ok for isolated 7-10 day Rx,   antibiotic?,  but gluten-free status needs to be verified for long term / daily use for chronic condition, like thyroid or BP meds.)   These are : •Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. •Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca.  (Maltodextrin on US labels MUST be corn so gluten-free.) Technically, ‘Starch’ on USDA ‘food’ labels in US must be from corn, & if not, the source must be identified.   In drugs,‘ Pregelatinized starch’ & ‘Sodium starch glycolate’ can also be from potato, rice, OR wheat.  Wheat is more likely to be found in products made outside of US (Europe) where corn is not the major(readily available & least costly) crop.     Hope this helps even though  learning sources of some gluten-free ones may make them less appealing. (And while the “Read every label, every time” for gluten is a pain, I’ve learned there are worse things than celiac dx—Allergy to corn would be at top on my list!)          Bev in Milwaukee From www.gluten-free.com EXCIPIENT INGREDIENTS IN MEDICATIONS  Aspartame - An artificial sweetening agent derived from aspartic acid. Aspartic Acid - A crystalline amino acid found naturally in sugar beets and sugar cane.  Benzyl alcohol - Made synthetically from benzyl chloride which is derived from toluene (a tar oil). Cellulose - (ethylcellulose, methylcellulose, hydroxymethylcellulose, hydroxypropyl, microcrystalline) – Obtained from fibrous plant material (woody pulp or chemical cotton). Cetyl alcohol - Derived from a fat source (spermaceti, which is a waxy substance from the head of the sperm whale). Croscarmellose sodium - An internally cross-linked sodium carboxymethylcellulose for use as a disintegrant in pharmaceutical formulations.  Comes from wood pulp or cotton fibers to form carboxymethylcellulose.  It contains no sugar or starch. Dextrans - Partially hydrolyzed corn or potato starch. Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca. Dextrose - Powdered corn starch. Fructose - Obtained naturally from fruits or honey; hydrolyzed cane or beet sugar. Gelatin - Obtained from the skin, white connective and bones of animals (by boiling skin, tendons, ligaments, bones, etc with water). Glycerin - Historically, glycerin (also known as glycerol), was made the following ways: -  Saponification (a type of chemical process) of fats and oils in the manufacturing of soaps -  Hydrolysis of fats and oils through pressure and superheated steam -  Fermentation of beet sugar molasses in the presence of large amounts of sodium sulfite   Today its is made mostly from propylene (a petroleum product) Glycerols - Obtained from fats and oils as byproducts in the manufacture of soaps and fatty acids (may also be listed as mono-glycerides or di-glycerides). Glycols - Products of ethylene oxide gas. Hypromellose – A brand of hydroxypropyl methylcellulose (see cellulose). Iron oxide (rust) - Used as a coloring agent. Kaolin - A clay-like substance. Lactilol - Lactose derivative; a sugar alcohol. Lactose - Also known as milk sugar, is used in the pharmaceutical industry as a filler or binder for the manufacture of coated pills and tablets.   Commercially produced from cow's milk. Maltodextrins - A starch hydrolysate that is obtained from corn in the United States but can also be extracted from wheat, potato or rice. Mannitol - Derived from monosaccharides (glucose or mannose). Methyl Paraben – Comes from the combination of denatured wood alcohol and benzoic acid (benzoic acid occurs naturally in cherry bark, raspberries, tea, anise and cassia bark).  Polysorbates - Chemically altered sorbitol (a sugar alcohol). Polyvinyl alcohol – A water soluble synthetic alcohol (synthesized by hydrolysis of polyvinyl acetate). Povidone (crospovidone, copovidone) - synthetic polymers  Pregelatinized starch - A starch that has been chemically or mechanically processed.  The starch can come from corn, wheat, potato or tapioca. Shellac - A natural wax product used in tablet or capsule coating. Sodium lauryl sulfate – A derivative of the fatty acids of coconut oil. Sodium starch glycolate - Sodium salt of carboxymethyl ether of starch. Usually from potato but can be from corn, wheat or rice. Stearates (calcium, magnesium) - Derived from stearic acid (a fat; occurs as a glyceride in tallow and other animal fats and oils, as well as some vegetables; prepared synthetically by hydrogenation of cottonseed and other vegetable oils). Sucrose - Sugar also known as refined sugar, beet sugar or cane sugar. Titanium dioxide - Chemical not derived from any starch source used as a white pigment.  Triacetin – A derivative of glycerin (acetylation of glycerol). Silcon dioxide – A dispersing agent made from silicon.  
    • NoriTori
      @Scott Adams  Sure, Any and all information is welcome. Also the only was to convince my family to get tested is to get tested myself and conclusive answers. Very stubborn lot.  
    • trents
      Understood. It's very anxiety-provoking when you don't know what you are dealing with and don't know if you are attacking it correctly.
    • Heatherisle
      I have heard of NCGS, but everything is just so confusing!!! Just unsure of things as her EMA test was negative but TTG was positive @19u/ml(lab range 0.0-7.0).Apparently she also has occasional bubble like blisters in between her fingers, don’t know if that’s significant. She is triallling gluten free as suggested by the gastroenterologist after her endoscopy. Keep getting different answers when typing in her symptoms etc. Some sites say it can be possible to have coeliac, even with a negative EMA . It’s so frustrating and her anxiety levels are through the roof. I know she’s hoping it’s coeliac which is weird I know!!! But if it’s not it just means more tests. Sorry to ramble on!!!
×
×
  • Create New...