Cold feet and nerve issues

[Zlata]

Hi,

I was diagnosed with celiac disease this past September. 2 months after going gluten-free my feet began getting very cold. Four years ago I had Morton’s neuroma surgery where they decompress the nerve in my right foot and I haven’t had a problem since then. But after going gluten free and my feet getting very cold it brought back that issue again. My vitamin levels are in normal range. So I know it’s not a vitamin deficiency. Has this ever happened to anybody and if so why does this happen and when does it get better and does it get better? I’m going to rheumatologist this week to see what’s going on. On another note I ate Breakstone cottage cheese the other day and had a bad reaction to it. Does anybody know if there is a Gluten in Breakstone cottage cheese? Because the ingredients looks pretty clean to me. Looking forward to hearing from you

[trents]

Welcome to the forum, Ziata!

May we ask your approximate age? Do you have other health issues such as circulation or neurological problems?

As far as the reaction to the cottage cheese, it is not uncommon for celiacs to develop an intolerance to dairy. The protein in dairy, casein, is similar enough to gluten to cause a cross reaction in some people.

You may have been tested for vitamin levels but serum testing may not give an accurate assessment of deficiencies. We commonly recommend newly diagnosed celiacs to start taking a gluten free B-complex and at least 5000IU of D3 on top of that. B-complex vitamins are water soluble so there is not danger with toxicity. Costco's Nature Made brand is a good choice.

[Wheatwacked]

1 hour ago, Zlata said:

My vitamin levels are in normal range. So I know it’s not a vitamin deficiency.

Do you mind sharing those test results and homocysteine if you have it?

I've had some good results recently from 500 mg Thiamine supplement on my cold feet issues. Increasing calories (but not carbohydrates seems to help)

I prefer Daisy Cottage Cheese.  Tapioca starch has a high glycemic index which can spike blood sugar which is known to cause cold feet.

Breakstone 4% Large Curd INGREDIENTS : CULTURED PASTEURIZED SKIM MILK AND CREAM, TAPIOCA STARCH, SALT. sodium 15% DV per 118 g serving

Daisy 4% ingredients: Cultured skim milk, cream, salt.

[Zlata]

Hi, I have no neurological or curiculitory issues. I was fine with dairy up until a week ago. And this is when I at that cottage cheese which I believe might of had gluten in it. I called the company and they said that if it’s not Marco and Free silly ask should avoid it. Because they don’t know if things could’ve been mixed in tweet and it’s from a third-party seller. If that makes any sense. I’ve never reacted to dairy at all. I usually have a frozen yogurt every single day and never had a problem.

[Zlata]

Also this month I have been accidentally glutened 4 times because I didn’t realize something I was eating had gluten in. Including the cottage cheese. Which I do believe caused me to have a reaction.

[Wheatwacked]

Aha. Still, something in your food choices since gluten free has resulted in cold feet. There are fortifications added to milled grains that you may not be getting enough of now. Almost 95 percent of the white flour in the United States is enriched with iron and four of the B vitamins: thiamin, niacin, riboflavin and folic acid.

[Zlata]

What vitamins do you suggest I take? 
 

I take a multi, b12 1000mg, gentle iron, vitamin d. 

I don’t think I take anything with folic acid

[Wheatwacked]

What I Supplement:  Thiamin(B1) 500 mg, Niacin(B3) 500 mg, B complex; Pantothenic Acid (B5) 1000 mg; Phosphatidyl Choline 840 mg; Lithium 5 mg; Dhea 100 mg; vitamin C 1000 mg; Calcium 1000 mg; vitamin D3 250 mcg (10,000 IU); 5 mg lithium orotate; 15 ml Cod Liver Oil (vitamin A and omega 3); 3 sheets certified organic Nori (RDA iodine), 2 oz almonds (RDA vitamin E), 10 grams fresh parsley (RDA vitamin K.

 

[Zlata]

And how do you know you need all of this?

[Wheatwacked]

I kept a nutrient log for about two years. A sample   http://nutrientlog.doodlesnotes.net/

Like everyone I assumed if I chose healthy GFD foods I was good to go, but I kept hitting plateaus. First was vitamin D and iodine, trial based on my symptoms. I added one at a time. Later I started the spreadsheet and followed NIH recommended RDAs.