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 Blood Pressure Went Up!

fedora

Recommended Posts

fedora Enthusiast
fedora
Posted

I wasn't sure where to post this. For years my BP has been at 90/60. Before that it was about 104/70 ish. It got down to 88/58 less than 2 years ago. In March it was 90/62. Today it was 106/70. Wow.

It hasn't been this in 5 years. So that is good. I have symptoms from low blood pressure although not constantly. They have gotten less frequent. I remember reading on here that low blood pressure happens to Celiacs for some reason. Does anyone know why? I am very interested in why.

It seems weird to be happy about blood pressure going on. I was just so shocked

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

Celiac.com Sponsor (A8-M):


lizard00 Enthusiast
lizard00
Posted

I can't say that I know the answer to your question, but just wanted to send congratulations your way! I always love to hear stories of people starting to recover from various health problems. It makes me very happy and keeps me motivated to stay gluten-free. Thanks for sharing!!

ravenwoodglass Mentor
ravenwoodglass
Posted

I experienced this also. I also don't know why. I had extremely low readings all my life and now they are in the normal range also. I don't know if it has anything to do with it but during an ultrasound on my heart a year or so ago they found evidence of past inflammation with thickening in the heart walls. Whether this healing was responsible for my now normal blood pressure I don't know for sure but I am real happy not to get dizzy standing up anymore, my world spins on it's own axis anyway (ataxia :angry: )so any less spinning is great to me.

fedora Enthusiast
fedora
Posted
  • Author

RWG,

spinning is so scary. I get so lightheaded when I stand up quickly, but have noticed how much less it is happening. I got a virus once and when I woke up that night, the room was spinning uncontrollable. If I laid perfectly still it would stop, but any movement made the room spin. Horrible. Luckily it passed by the next morning. But ever since I have been more sensitive to thinks that effect me that way, like flips in the water, rides, etc.

I am glad your heart is much better. Inflammation could be a possible cause. I know I have been inflamed all over. I have never had my heart checked out. I am young and had low blood pressure, so everyone thought I was perfect.

gfpaperdoll Rookie
gfpaperdoll
Posted

I am so happy your blood pressure is in the normal range - I know you must feel a lot better!!!

I used to also have low blood pressure but not as low as yours !!! My docs could never figure it out but they were just happy it was not too high!!! Now at 61 mine will tend to go up - but I have not been exercising as faithfully as I shoud either... & yes, those dizzy spells were not fun - amazing how we adjust to something that is not right - like not standing up too quickly...

turkeybird Rookie
turkeybird
Posted

Congrats on the blood pressure going up!

I can truly relate to your experience. Before taking gluten out of my diet, my BP hovered around 90/54! Most nurses thought their equipment wasn't working right and would just keep taking it unitl they gave up. Now, I'm happy to report, that my BP hovers around 118/80. I don't have the dizzy spells anymore - thank goodness!

Not exactly sure why this happens. My only guess is that if nutrients aren't being absorbed properly due to a gluten issue, sodium might not be absorbing properly as well.

Chris

flourgirl Apprentice
flourgirl
Posted

Hi all! Glad to know that I'm not alone with the blood pressure thing. All of my adult life mine has been around 90/60. Had all of the dizzy stuff and everything that went with it. While I was very sick my pressure dropped, the lowest I know about was 80/45. I was having lots of heart arrythmias, cold all of the time (felt like I was freezing no matter how warm it was), dizzy, ears ringing, you name it. No one seemed to know why.....but in my reading I found out that low folate, Iron, low B's in the blood can cause these symptoms. Now that I'm healing my last pressure reading was 107/65. I've never been that high in my life! Hopefully, as all of you become healthier, your body systems will all stabilize. Bet we all feel better than ever....better than we knew we ever could! :D

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

Celiac.com Sponsor (A8-M):


fedora Enthusiast
fedora
Posted
  • Author

Thanks, I am glad ya'lls got better too. To continued healing....

I did some googling. I found an definate association between low blood pressure and celiac, but no explanations at all.

Archived

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

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


  • Member Statistics

    • Total Members
      131,688
    • Most Online (within 30 mins)
      7,748
    sandyebel
    Newest Member
    sandyebel
    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
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • 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.    
×
×
  • 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.