Jump to content
  • 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

celiac disease And Breathing


Noel1965

Recommended Posts

Noel1965 Apprentice

Hi all - Wondering if heavniess in breathing can be related to celiac disease? It happens sporadically and is not related to exercise. I can be sitting reading the paper and I can start breathing like I just ran a marathon. My doctor thinks it is just related to anxiety (which I do suffer from) but it is happening without the other symptoms of anxiety. Any ideas?


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



Celiac.com Sponsor (A8-M):



clairew Newbie

Hi,

I am a real newbie, but i get this. I have anemia, so i am finding it hard to breathe. Maybe your doctor could check your full blood count.

Good luck.

Claire

Guest Norah022

I have the same problem as you and was told it was anxiety which it partially is but it also has to do with my acid reflux so maybe check that!

Noel1965 Apprentice

Norah and Claire - Thank you both for your input. Acid reflux huh.....I was prescribed pantoloc (sp?) and I don't really know what it is for except that it is related to stomach problems...therefore have not taken it yet.....hate taking medications. Perhaps I should do a little research on it....thank you for your time.

jerseyangel Proficient

Hi Noel,

I've had breathing issues since before going gluten-free. I was severly anemic, and that can cause shortness of breath. Even after the anemia was resolved, I still found that I needed to breathe deeply many times a day and I would also sometimes feel out of breath.

I saw an allergist who said that my reflux was causing bronchial spasms. I had never heard that before, as I only began to get reflux after going gluten-free. Anyway, I went on Prevacid for about 3 weeks, and stopped because of side effects.

At the time, I also cut out legumes, which were the last of the many foods I eliminated. This cleared the reflux, and my breathing has been much better. I still get out of breath, but it's much less frequent.

chrissy Collaborator

one of my girls was feeling short of breath alot. we finally figured out it was her reflux causing it and switched her to a PPI>

Noel1965 Apprentice
one of my girls was feeling short of breath alot. we finally figured out it was her reflux causing it and switched her to a PPI>

Thanks for your input Chrissy.....I do not know what a PPI is though. Help?


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



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

PPI=Proton pump inhibitor, medications used to treat reflux, ulcers, etc. such as Prevacid. :)

Guest Norah022
Hi Noel,

I've had breathing issues since before going gluten-free. I was severly anemic, and that can cause shortness of breath. Even after the anemia was resolved, I still found that I needed to breathe deeply many times a day and I would also sometimes feel out of breath.

I saw an allergist who said that my reflux was causing bronchial spasms. I had never heard that before, as I only began to get reflux after going gluten-free. Anyway, I went on Prevacid for about 3 weeks, and stopped because of side effects.

At the time, I also cut out legumes, which were the last of the many foods I eliminated. This cleared the reflux, and my breathing has been much better. I still get out of breath, but it's much less frequent.

I was just put on Aciphex which has limited side effects..in fact the only one they have found is headaches and they rarely happen. I have only been on it since Thursday and am seeing no improvement but I am hoping it is coming!

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.