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

Snoring As A 1st Symptom Of Gluten Exposure?


Molecular Dude

Recommended Posts

Molecular Dude Apprentice

Hello everyone.

I'm curious as to how unique my symptoms are. I find that every time I suffer an accidental gluten exposure, usually as a result of eating in a restaurant, that my first symptom is that I will snore and wake up repeatedly that night and the next. My suspicions are always confirmed on days 3-5 after the exposure when I will experience a range of gastrointestinal symptoms. I generally do not snore otherwise, so when I do, I know that I'm going to be miserable a few days later. Do any of you experience anything similar?

Thanks


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



Celiac.com Sponsor (A8-M):



YoloGx Rookie
Hello everyone.

I'm curious as to how unique my symptoms are. I find that every time I suffer an accidental gluten exposure, usually as a result of eating in a restaurant, that my first symptom is that I will snore and wake up repeatedly that night and the next. My suspicions are always confirmed on days 3-5 after the exposure when I will experience a range of gastrointestinal symptoms. I generally do not snore otherwise, so when I do, I know that I'm going to be miserable a few days later. Do any of you experience anything similar?

Thanks

I have had this happen when I stop and think about it. My nose gets clogged up and then of course I snore and sometimes wake myself up! Otherwise I don't snore as far as I know. At least that is what I have been told.

My misery starts sooner when glutened however. Usually that very night my elbows get sore and I get restless leg syndrome from old scar tissue acting up in my low back. I have to do yoga and piriformis stretches to sleep and at its worst take ibuprofin which always worries me since I have had real kidney issues. Taking bromelain/papain regularly as well as nattokinase really takes down the inflamation (and scar tissue) in a pretty effective and safer way however. I also use valerian before I retire which helps me relax. And then there are of course all those detox herbs I have mentioned elsewhere in a variety of posts--whihc really do help quite a lot. Just have to make sure I get to them which sometimes is difficult unless I am determined.

Yolo

  • 2 weeks later...
salamander Newbie

This is wierd as it happens to me too, but I've never put two and two together until now. I've always had reactions to gluten foods, and now it sounds like snoring is one of them! I suffered from hayfever as a kid, and drinking certain beers used to bring on a hayfever like reaction and I'd snore that night. Wine never seems to bother me.

Now I'm gluten free(ish) my wife might get a good nights sleep!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748

    Betty Siebert
    Newest Member
    Betty Siebert
    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

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      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
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      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
      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.    
×
×
  • 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.