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 & Seizures?


Walter S

Recommended Posts

Walter S Explorer

I have been dealing with memory loss and dizzy spells/ brain fog for months now. Also, I have been dealing with exhaustion. But, yesterday I came dangerously close to passing out in my classroom at work. First it felt like the ground was moving under me and tilting me back and forth and side to side. Then I got weaker and dizzier. Then, I statred to not be able to see. I was only able to see a tiny bit of the filing cabinet in front of me. I was trying to grab onto something for support and began to moan and groan. Then I just kind of came out of it without keeling over and hitting the floor. It scared me terribly though. I saw the doctor today and he wants me to get to a neurologist right away to check for seizure disorder. I did have a seizure problem when I was a kid, but it went away and hadn't bothered me since. Has anyone had a similar experience? Is there any connection with Celiac?


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

Walter, have you had your blood sugar checked recently?

Walter S Explorer

I have had my blood sugar checked and it was okay, but the doctor didn't check it today. He did however bring it uo and said to try to eat 4 times a day to keep the blood sugar up just in case, but that he didn't think it was that.

dionnek Enthusiast

I have that happen a lot (well, luckily it hasn't happened since my celiac dx in the past year). I've had every test and been to 10 doctors - they never could figure it out but it has gone away since I"ve been gluten-free so I wonder if it was something to do with malabsorption? I was anemic when I was younger, so they just chalked it up to that, but my iron has been good the past 5 years or so and I was still having these spells (several times I actually did black out). Let us know if they figure anything out!

missy'smom Collaborator

What you describe sounds like my fainting problem. I've had it since I was a child. I've been told that it might be related to unstable blood pressure. As a former diabetic(gestational), I would suggest re-checking the blood sugar, things can take a turn suddenly. Good luck with the neuro doc. My sister has seizures and they are nothing like what you describe. She has been to the ER many times and it took them a long time for them to take her seriously. They have run every test on her and she's on meds but her doc recently told her straight up that he has no clue what's going on or why and can do nothing more other than taking her off meds, hospitalizing her and waiting for a seizure to happen. She's increased doses but they're not helping much anymore and he can't increase the dose anymore. I'm pushing her to be tested for Celiac. After talking with her about it for a few months, she certainly has it and I'm positive that the lack of effectiveness in the increased doeses of drugs are from malabsorbtion. We recently figured out what her trigger was and her sezures started some time after that. She never had problems before.

For my fainting problem, I haven't been in the situations that trigger it since going gluten-free so I don't yet know if it has changed. What dionnek said applies to me too except I haven't been tested for much. I don't think I had celiac as a child.

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.