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

Numb Tongue?


Natlay

Recommended Posts

Natlay Apprentice

So, I've figured out that gluten, dairy, corn and soy are off limits for me and have been doing very well and have gotten really good at finding all the hidden things on labels. But now this week the front half of my tongue feels numb...like I burned it, but I know it's not burned. The only things I have eaten differently than usual is I made a cookie mix using applesauce and eggs. Anyone have any ideas what this could be?


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



Celiac.com Sponsor (A8-M):



oceangirl Collaborator
So, I've figured out that gluten, dairy, corn and soy are off limits for me and have been doing very well and have gotten really good at finding all the hidden things on labels. But now this week the front half of my tongue feels numb...like I burned it, but I know it's not burned. The only things I have eaten differently than usual is I made a cookie mix using applesauce and eggs. Anyone have any ideas what this could be?

Natlay

All I can say is, I have all the same intolerances. If I am to understand that is a picture of you, I'm much older than you, but the tongue, throat thing in many different manifestations is quite common in reaction to ????? I think, for me, hormones play a role. (I am very near to menopausal age) I would stick to plain, whole foods- eat very simply, without any condiments or additions and see what happens as you slowly add foods back in. It just seems our bodies may have a bunch of "weird things" going on as we try to find out what works for each of us! Good luck!

lisa

Mia H Explorer

I get a burning tongue and esophagus from tapioca flour which is common in gluten-free baked goods.

Mia

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,513
    • Most Online (within 30 mins)
      7,748

    aprofood
    Newest Member
    aprofood
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Bev in Milw
    • Scott Adams
      This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Joel K
      Great! Just what I was looking for.  Thanks, Scott.
    • Scott Adams
      You can see our Terms of Use here: https://www.celiac.com/terms/
    • trents
      Wheat flour is fortified with vitamins in the U.S. as a part of USDA policy. Gluten free facsimile products are not fortified. There is no government mandate for such. When you remove wheat flour by going gluten free, you may be removing a significant source of vitamins.
×
×
  • Create New...