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

Did Anyone Have A Red Nose?

grey

Recommended Posts

grey Explorer
grey
Posted

Hi,

I have a symptoms question - has anyone had a red nose as a celiac symptom. Not crayola red, just a fair-skinned, got-some-sun red that doesn't match the rest of your complexion? I had sort of noticed, because I would even out my complexion with makeup, but I never thought about it as a symptom.

But today - my nose is the same colour as the rest of my face! My whole face (except my undereye circles) is the same color, much more evenly than before. It's either gluten-free or the vitamins I'm getting by IV.

I'm curious if anybody else had this happen, and if anybody had thoughts on why celiac would turn my nose red in the 1st place!?

thanks,

grey

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

Celiac.com Sponsor (A8-M):


Guest Chrisbee
Guest Chrisbee
Posted

I don't know whether it's a symptom of celiac or not, but I have had a red rash on the sides of my face in front of my ears and another patch at the top of my chest/bottom of my neck for years. I had to look in the mirror after your post and mine have faded alot since going gluten-free too!

Another thing I have noticed is that my whole face would flush red except for my eye sockets which looked totally pale in comparison...you could see a definite line like I had worn those tanning goggles or something. I haven't had that happen either.

debmidge Rising Star
debmidge
Posted
I don't know whether it's a symptom of celiac or not, but I have had a red rash on the sides of my face in front of my ears and another patch at the top of my chest/bottom of my neck for years. I had to look in the mirror after your post and mine have faded alot since going gluten-free too!

Another thing I have noticed is that my whole face would flush red except for my eye sockets which looked totally pale in comparison...you could see a definite line like I had worn those tanning goggles or something. I haven't had that happen either.

My husband had red rash on face near ears and on chest and scalp before going gluten-free. His face coloring was gray and pasty before gluten-free. Now coloring is better and rash is a memory & gone.

SunnyDyRain Enthusiast
SunnyDyRain
Posted

i've had a very red and rosey complextion my entire life. My co-worker noticed about a month after going gluten free that my face is much better looking and even toned. It's still pretty unevem, but I have bad ezcema and very sensitive skin. When I eat something the irritates me, (gluten, soy, dairy) my face flairs up. Even my co-worker looks at me and says "you got glutened didn't you"!

lmvrbaby Newbie
lmvrbaby
Posted

I have noticed on certain days that my face especially on the nose that my face is red. I thought wow I didn't think I was out in the sun that much today. Just like today, it was more cloudy than sunshine and when I was giving my gran daughter a bath I noticed in the mirror that my nose was red. I have noticed it more since going gluten free, but never put the two together. Now it makes me think. I will have to add it to a list of questions for the doctor.

debmidge Rising Star
debmidge
Posted

rosacea also comes to mind - pink/redness on nose and face that comes and goes...

According to book "Prescription for Nutritional Healing" this condition is seen alongside vitamin deficiences, stress, infection. Aggravators are: spicy foods, sunlight, cosmetics, alcohol, hot liquids, extremes of temperature & skin care products containing alcohol.

Perhaps celiac triggers rosacea in some individuals?

sombrita220 Newbie
sombrita220
Posted

I totally get a red nose. It comes and goes. Sometimes it gets red right next to my nose too. I haven't figured out what triggers it.

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

Celiac.com Sponsor (A8-M):


JamiD Apprentice
JamiD
Posted
Not crayola red, just a fair-skinned, got-some-sun red that doesn't match the rest of your complexion? I had sort of noticed, because I would even out my complexion with makeup

OMG, YES! Exactly as you stated it. I have noticed an improvement and just checked in the mirror again to confirm!

Now if we could just get rid of those undereye circles <_<

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,577
    • Most Online (within 30 mins)
      7,748
    Catchik9
    Newest Member
    Catchik9
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Trina Zee
      Need GI doctor referral

      By Trina Zee · Posted

      Thank you!  I appreciate this
    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Thank you very much @trents! This is super helpful. The only time I wasn’t sick after my diagnosis was when I was ordering and eating certified gluten-free meals from a company. I did that for a few months right after being diagnosed and then I started to try to figure it out how to cool and eat gluten-free meals myself. I think I’m probably getting low levels of gluten exposure and maybe that’s what’s making me ill. Possibly other things also not helping the situation (like dairy). Anyway this gives me something to focus on to see if it helps. So thanks for that!
    • trents
      Struggling to get into a good pattern

      By trents · Posted

      Welcome to the celiac.com, @Rejoicephd! 1. "Gluten Free" does not equate to "contains no gluten". According to FDA advertising regulations, it means it cannot contain more than 20ppm of gluten. This is a good standard for most in the celiac community but not good enough for those on the sensitive end of the spectrum. If you find the "Certified Gluten Free" symbol on a package that is even better, indicating that there is no more than 10ppm of gluten.  2. When you are choosing "gluten free" items from a restaurant, realize that it only means gluten is not an intentional ingredient. It does not rule out CC (Cross Contamination) caused by those cooking and preparing the food back in the kitchen who may be cooking it on the same surfaces or in the same pots/pans as they are gluten containing food items and handling it with the same utensils they are handling gluten-containing food. 3. About 8% of celiacs react to the protein avenin in oats as they do the protein gluten in wheat/barley/rye. In addition, some cultivars of oats actually contain the protein gluten. Many celiacs also react to the protein casein in dairy products as they do gluten or they are lactose intolerant. Eggs, soy and corn are also common "cross reactors" in the celiac community but oats and dairy are the most common.
    • Rejoicephd
      Struggling to get into a good pattern

      By Rejoicephd · Posted

      Hi everyone! I was diagnosed with celiac a year ago (they confirmed it on endoscopy following a positive TTG antibody and positive genetic test). I thought the gluten free diet thing wasn’t going to be that hard of an adjustment, but man was I wrong. I’m a year in and still having issues in terms of accidentally glutening myself and getting super sick (I’m starting to think I need to just bring my own food everywhere I go). And also even when I am eating foods that say they are gluten free, I’m still dealing with an upset stomach often. My GI doc said I should avoid dairy as well, and the internal medicine doc said my gut microbiome might be messed up from all of this. I’m just looking for some answers/ideas/tips on what additional things I can do to feel better. Do you all do avoid additional categories of foods beyond just gluten to help alleviate symptoms? Thanks! 
    • trents
      Weakly positive DGP IgA

      By trents · Posted

      If your total IGA is low then the values for the other IGA tests cannot be trusted. They will be depressed. Celiacs who have the DQ2 gene typically are on the more sensitive side as opposed to those who only have the DQ8. But keep in mind that having either or both of those genes does not equate to having celiac disease as 40% of the general population have one or the other and only about 1% of the general population develops active celiac disease. Genetic typing can be used for ruling it out, however. Because of the low total IGA, symptoms and the possession of the DQ2 gene, my suggestion would be for you to go seriously gluten free for a few months and see if your symptoms improve. It may be the only way you can ascertain if you are gluten intolerant because of the low total IGA.
×
×
  • Create New...