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Tingling in feet and scalp


Therockfrog

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Therockfrog Newbie

6 years ago I had a bad case of H Pylori.   That summer I started having super annoying tingling in my feet and front of scalp.   Get allergy tested and neurological tested and nothing showed up. 

The last few years  I realize the tingling happens when I eat gluten stuff or high amounts of sugar.   My doc said just don’t eat those it’s inflammation.   Not easy to do.  
 

5 months ago I started feeling weird hyper feeling and I was tested with high cortisol.   Not Cushings but high.   
 

I don’t get stomach issues but always tingle in my feet and scalp when I eat gluten.   Drives me nuts.  Seems worse since cortisol is high.   

juwt checking if others have high cortisol from gluten intolerance and if anyone has the tingling thing when eating gluten.    I have a nerve conduction test in two weeks.   
 

thanks.   


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Scott Adams Grand Master

Just so I understand, you have not been diagnosed with celiac disease, and include gluten in your diet, is that right?

The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs.

Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.

 

 

I also had issues with tingling in my scalp which ran from my right neck area along the right-side of my head and across the area above my right ear. I could never figure out why, and even had an MRI at one point which found nothing. When I hit my late 40's I found the answer, in my case anyway--I got shingles and the boils from it broke out exactly where the tingling sensation had been going on for many years. Since that outbreak I've been getting regular shingles vaccines, and haven't had another outbreak, nor have I had the tingling sensation on my scalp.

trents Grand Master

Have you been tested for celiac disease per se? It is not an allergy. It is an autoimmune disorder triggered by the consumption of gluten. Allergy testing cannot be used to diagnose celiac disease. There are specific antibody tests used to diagnose celiac disease.

Therockfrog Newbie

Hi.   Never been tested.   Don't want to eat gluten as the tingling is so bad when I eat it, I know you need to eat gluten stuff to get tested for it.   I had a burrito yesterday after 3 weeks of not eating any gluten...for some reason I forgot...and my feet and scalp have been tingling ever since....takes 2-3 days to stop.   Happens with nuts too.   Any maybe dairy...but i never drink milk and dont eat cheese very often.  So tired of it, just hard to work at my desk when my feet are tingling all day.   Will talk more with my neuro at the nerve conduction test.

trents Grand Master

Realize that nuts and a lot of other foods can be cross-contaminated with gluten. If you are either gluten intolerant or gluten sensitive you need to work at eliminating major and minor sources of gluten. A classic example of cross contamination would be dried lentils. Testing by celiac watchdog groups has shown that packages of dried lentils contain up to 20% wheat. Things like that are often processed on the same equipment as wheat products. Or things might be grown in the same areas as wheat, or stored in the same silos as wheat or transported in the same trucks, etc. Mainline oatmeal is another good example. And what about restaurants? You order a gluten free menu item but it's cooked on the same surfaces or pans as wheat stuff.

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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