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

My Taste And Smell With Food Is Off - Part Of Nausea?

Nuala

By Nuala
in Coping with Celiac Disease

Recommended Posts

Nuala Newbie
Nuala
Posted

I am on week two of gluten free. Luckily, I have a long-standing interest in nutition, which has been helpful, in the process of remaining gluten-free. I must admit, I made an error in eating chinese food the other day, totally slipped my mind that the sauces, esp soy would have a gluten component. I felt so bad the next day, that it showed what improvement I made even over the two weeks, that I had not originally noticed, because it was so gradual. I can actually focus my eyes, and don't feel like I am in a complete fog all the time.

I am also a thyroid disease sufferer (hypo) and have been confounded as to why after treatment my "brian fog" had not lifted. Well, now I know that gluten intolerance was mimicing some hypo symtoms.

Anyway, I had tried to go gluten free last month, but gave in after 6 days due to the severe dizziness and nausea. I felt a palpible sense of relief after I ate a large quantity of pretzels. :( During the desperation period, I searched the web looking for "withdrawal" symptoms and going gluten free. I only half thought that it could exist, and to my surpise it does! Wow!. I wish someone had mentioned it to me.

Well, I am back at try two, and know my life it at stake. It is the only thing keeping me from nibbling on all the goodies around the house - filled with gluten. I have reached again the nausea phase. I feel "gaggy" all day, hungry but simultanouesly repulsed at the actual look, smell and taste of food.

I am wondering if anyone else has had such a reaction? Food tastes off, for instance, I just tried a piece of cheese, and it tasted nasty. The meat cooking this evening smelled rancid and made me sick to look at. I ended up having a piece of gluten-free bread, which was not too bad. I guess I should stay on a bland diet for the time being?

Any advice on this phenomeon welcome, and also and info on how long this might last. Fortunately, I have not felt dizzy this time, but maybe that is around the corner...though I hope not!

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

Celiac.com Sponsor (A8-M):


Darn210 Enthusiast
Darn210
Posted

I'm not sure this will be of much help, but I did read somewhere on here that people needed to make adjustments to their meds . . . especially something like thyroid meds where the dosage is determined by blood tests and your bodies response. As your gut heals, you will do a better job of absorbing your meds. Do any of your symptoms act like your getting TOO much of any of the medications that you are on. It may be too early for this type of situation so keep it in mind for later down the road. And I wouldn't change your meds without talking to your doctor. Just a suggestion. Good Luck and stick with it! :)

loco-ladi Contributor
loco-ladi
Posted

I still remember week 2...... vividly I also had a bit of the same things you do.

Look ahead to week 3 if you follow my footsteps anyways, thats when the craving will start in full force.... use these to your advantage, you crave those pretzels go find some but make sure they are gluten-free (gluten free) its a task in itself but worth the effort (I am munching on gluten-free pretzels even now) I got tired of fritos and plain old chips so went and found me some. the first bite was a bit of a shocker but, after a few they taste more and more like the ones back in the "olden days".

and might I just say ......

go Nuala, go Nuala, you can do it!

Nuala Newbie
Nuala
Posted
  • Author

Thanks for your replies!

I dont think it is due to my thyroid medication, but I am keeping an eye on it. I take my thyroid medication sublingually, so I don't have to worry about any malabsoprtion issues. I still don't have any dizziness this time around after I started gluten-free again, so who knows what happened.

Yep. The craving are definately getting more intense. I did try the gluten-free pretzels the other day, bough a small bag, since I wasn't prepared to part with 6 bucks for a full sixed bag. I could imagine being satisfied with them. I have been trying to stick with popcorn, but the variety of "crunchy" snacks is definately lacking. I am still 30 pound overweight which I put on about 4 years ago when the thyroid function totally ceased. I am not yet on a high nenough dose or my body's metabolism has not yet responded to the thyroid meds. I can't lose no matter what I do. So.....potato chips and other fatty gluten-free snack alternatives are definately out, which, incidentally, I would LOVE to be eating. I have tried the baked chips, but they are not as satisfying. Same with french fries. I guess I will just have to get used to the idea that convenience food is no longer an option for me, and I will have to make my own oven fries from fresh potoates sprayed with a little non stick spray, for instance, and make my own baked goods.

Well, I have always wanted to cut out the processed foods and go totally "healthy", and now I have my wish! Though it is a lot more difficult and time-consuming than I imagined.

thanks for the cheer, loco_ladi :D I am going to try my best.

JNBunnie1 Community Regular
JNBunnie1
Posted

If you're getting bored with other snacks, try taking sweet potato and slicing very thin width wise, then bake flat on a cookie sheet ( I use melted butter on both sides) til dry on top, flip, bake til crispy. Much more yummy than almost any snack you can think of.

Nuala Newbie
Nuala
Posted
  • Author

That sounds great! I had not even considered the sweet potato. I am down in Florida, so it is still warm here and I have not really gotten into my autumn mindset and associated foods. I am sure it will be yumm! :)

JNBunnie1 Community Regular
JNBunnie1
Posted
That sounds great! I had not even considered the sweet potato. I am down in Florida, so it is still warm here and I have not really gotten into my autumn mindset and associated foods. I am sure it will be yumm! :)

Oh, my, well, I might wait til using the oven wouldn't be a life threatening proposal...... :P

Also, for some reason, dried apricots have always been my favorite 'nongluten' snakc food, when I crave something gluteny. If it's really bad, then it's chocolate covered apricots.....

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      131,677
    • Most Online (within 30 mins)
      7,748
    Nancy Magil
    Newest Member
    Nancy Magil
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.