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Fever?

ssjrobbins

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ssjrobbins Newbie
ssjrobbins
Posted

Hi!

I am curious if any of your children get a fever (slight or higher) when they have been glutened?

Thanks!!

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zansu Rookie
zansu
Posted

Since, no one else has answered, I will answer for ME, not my child.

I do get a low grade fever when I've been glutened. I'm a low temp person (in the 97.5 range) and jump to 99 with gluten. For the auto-immune response to include a fever isn't really strange when you think of as an immune-response.

ssjrobbins Newbie
ssjrobbins
Posted
  • Author

Thank you for your response, that is really good to know. We came home from a b-day party on Saturday and both of my children (4 and 20 months) came down with a low-grade fever and I had a migraine. They both have celiac disease and I eat gluten-free as well. I thought this might be a response to getting something.

Thanks!!

Shannon

Nikki2003 Contributor
Nikki2003
Posted
Thank you for your response, that is really good to know. We came home from a b-day party on Saturday and both of my children (4 and 20 months) came down with a low-grade fever and I had a migraine. They both have celiac disease and I eat gluten-free as well. I thought this might be a response to getting something.

Thanks!!

Shannon

My daughter get's a low grade fever also and she gets lethargic and lays on the couch alot.

moonlight Rookie
moonlight
Posted

Hi, my husband has gluten intolerance.. even before they diagnosed him with it, he used to have a very low level fever sometimes - The doctors first checked him with virus/bacteria tests (a year ago) did not find anything, sent us home and said that eat well - anyway.. the symptoms got worse...they diagnosed him with IBS....symptoms got worse....Finally we found out that he has gluten intolerance - he became gluten free 100%, but still his low fever was there and appered especially when he got TIRED....one day it was there the next day it was gone....

Finally, we saw a nutritionist - he told us that, parasites can do that, they can actually cause food allergies or intolerances like gluten intolerance - so for the last 10-15 days, he has been gluten free, he has been avoiding complex carbohydrates and using some supplements, they basically cleans his body from those parasites....he is feeling GREAT, no fever so far. honestly, I have never seen him this good for the last 2 years.

I hope this helps. the link among parasites, food intolerances, and fever sounds so reasonable and logical to me.

  • 1 month later...
clikchic Newbie
clikchic
Posted

I was diagnosed with Coeliac's about two months ago. Prior to diagnosis I was regularly experiencing a low grade fever and I would expect I was getting a cold or the flu, and then nothing would happen.

Now since going gluten free I have noticed that I get a low grade fever if I accidentally ingest gluten so have figured it was a gluten reaction. It is good to know that others experience this reaction also.

bnsnewman Rookie
bnsnewman
Posted

My daughter has the same reaction as Nikki2003, she runs a low grade fever, is lethargic and lays around a lot. She will also tell me that she is getting sick when this happens, that she doesn't feel well.

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Yenni Enthusiast
Yenni
Posted

I can get a low grade fever when I get glutened too.

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      You're right, doctors usually only test Vitamin D and B12.  Both are really important, but they're not good indicators of deficiencies in the other B vitamins.  Our bodies are able to store Vitamin B12 and Vitamin D in the liver for up to a year or longer.  The other B vitamins can only be stored for much shorter periods of time.  Pyridoxine B 6 can be stored for several months, but the others only a month or two at the longest.  Thiamine stores can be depleted in as little as three days.  There's no correlation between B12 levels and the other B vitamins' levels.  Blood tests can't measure the amount of vitamins stored inside cells where they are used.  There's disagreement as to what optimal vitamin levels are.  The Recommended Daily Allowance is based on the minimum daily amount needed to prevent disease set back in the forties when people ate a totally different diet and gruesome experiments were done on people.  Folate  requirements had to be updated in the nineties after spina bifida increased and synthetic folic acid was mandated to be added to grain products.  Vitamin D requirements have been updated only in the past few years.   Doctors aren't required to take as many hours of nutritional education as in the past.  They're educated in learning institutions funded by pharmaceutical corporations.  Natural substances like vitamins can't be patented, so there's more money to be made prescribing pharmaceuticals than vitamins.   Also, look into the Autoimmune Protocol Diet, developed by Dr. Sarah Ballantyne, a Celiac herself.  Her book The Paleo Approach has been most helpful to me.  You're very welcome.  I'm glad I can help you around some stumbling blocks while on this journey.    Keep me posted on your progress!  Best wishes! P.S.  interesting reading: Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/
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