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

Bad Taste And Blurry Vision


donnal

Recommended Posts

donnal Apprentice

I've been gluten-free since mid-april and have noticed that a taste in my mouth, which would always be there after I ate but much worse after breads or ice creams, has gone since I've been gluten-free! I would actually have to brush my teeth or chew mint gum (couldn't handle mint candies) to try to get rid of it. I had asked my GI doc a couple of times over the years as well as my GP and they had no answer (my lactose breath test came back OK as did my EGD--no biop--and blood work so they had no test results to go on).

Another interesting improvement has been my vision. For about 2 yrs it has been blurry to varying degrees and I even had my lenses changed twice, which didn't help a bit. I was starting to be concerned lest I has early-stage, mild MS (my mom had severe MS, ending up bedfast) but whenever I am strictly gluten-free (sometimes--not often!--I imbibe or have unknowns, since I seem to be sensitive and not "true" intolerant/celiac) it is amazingly better. So I was just wondering if anyone else has noticed that sort of thing. Incidentally, one of the things driving me to be gluten-free, along with the bowel issues (labeled by docs as IBS-C) was that my mom had that autoimmune disease and my dad is a heart patient (inflammatory process) so it seems prudent, since there are so many other good grains/legumes, to go gluten-free and maybe avoide those family "inheritences"?

By the way, my choesterol is high--will gluten-free eventually help with that? I am talking total being around 250 and HDL only 50--I am thin and quite active and overall try to eat healthily (am actually a cardiac rehab nurse, ironically). Thanks for any input. I'm almost 55 y/o if that has any bearing.


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



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

I did also notice an improvement in vision, in the one eye which needed it. Plus I think it has some relation to my B12 supplement.

As for the cholesterol, Google homocysteine, and that should lead you to some information which may help. One thing you'll read about is how methylcobalamin (B12) and folic acid help bring homocysteine down, which in turn relieves the stress on the liver (which produces cholesterol in response to elevated homocysteine). Also, I've read cinnamon has been found to lower cholesterol, and it is suggested to use 1/2 tsp of cinnamon to make a cup of tea, twice daily. Obviously, if you can avoid sugar, that would help, so I'd recommend Open Original Shared Link instead. I like the pure powder, and use it as my only sweetener.

HTH

veggienft Rookie
I've been gluten-free since mid-april and have noticed that a taste in my mouth, which would always be there after I ate but much worse after breads or ice creams, has gone since I've been gluten-free! I would actually have to brush my teeth or chew mint gum (couldn't handle mint candies) to try to get rid of it. I had asked my GI doc a couple of times over the years as well as my GP and they had no answer (my lactose breath test came back OK as did my EGD--no biop--and blood work so they had no test results to go on).

Another interesting improvement has been my vision. For about 2 yrs it has been blurry to varying degrees and I even had my lenses changed twice, which didn't help a bit. I was starting to be concerned lest I has early-stage, mild MS (my mom had severe MS, ending up bedfast) but whenever I am strictly gluten-free (sometimes--not often!--I imbibe or have unknowns, since I seem to be sensitive and not "true" intolerant/celiac) it is amazingly better. So I was just wondering if anyone else has noticed that sort of thing. Incidentally, one of the things driving me to be gluten-free, along with the bowel issues (labeled by docs as IBS-C) was that my mom had that autoimmune disease and my dad is a heart patient (inflammatory process) so it seems prudent, since there are so many other good grains/legumes, to go gluten-free and maybe avoide those family "inheritences"?

By the way, my choesterol is high--will gluten-free eventually help with that? I am talking total being around 250 and HDL only 50--I am thin and quite active and overall try to eat healthily (am actually a cardiac rehab nurse, ironically). Thanks for any input. I'm almost 55 y/o if that has any bearing.

Describe the taste. I used to get a breath smell. It smelled like when I've caught whiffs of chlorine and ammonia ......ammonium chloride, a deadly combination.

I also had blurred vision. It went away with my diet. But my diet eliminates gluten, raw milk, sweets, fruit, chlorine and (thanks to contributors here) nightshades.

..

donnal Apprentice

Well, it's hard to describe the taste--I'd often say it was like a rat crawled up and died in my mouth (but can't speak from experience, having never had that happen :D )--my husb said my breath didn't smell "that bad" but it was really nauseating to me. Like old food, or something. Not really a sour taste, more like spoiled. Does that ring a bell?

Nancym Enthusiast

You might want to get checked for diabetes. It can affect eye sight and the bad taste could be ketosis.

ShayFL Enthusiast

Acetone breath I believe they call it. Diabetes breath.

donnal Apprentice

I always am on the low end of normal for glucose checks--have been as low as 64!


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.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,611
    • Most Online (within 30 mins)
      7,748

    Rotary
    Newest Member
    Rotary
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • itsdunerie
      Dang......did it again and yeah I should admit I am 63 with clumsy phone thumbs. I started feeling better quickly and a doctor a year later said I had to eat  poison (gluten) every day for a month so he could formally diagnose me and NO FREAKING WAY. I couldn't then and can't imagine putting my body through that crap (no pun intended) on purpose ever again.  Why ingest poison for a month to have some doctor say Hey, All you Have To Do Is Never Eat poison Again.. 
    • itsdunerie
      Poop head, sorry, but I accidentally posted and can't figure out how to continue my post. My long winded post was going to tell you that after I figu
    • itsdunerie
      15 years ago my best friend 'diagnosed' me as Celiac. Her little nephew had been formally diagnosed and her observations of me dealing with brain fog, stomach problems and other stuff had her convincing me to try going gluten free. Oh my heavens, within 3 days, no lie, I felt human again. Took me about a y
    • Scott Adams
      It seems like you have two choices--do a proper gluten challenge and get re-tested, or just go gluten-free because you already know that it is gluten that is causing your symptoms. In order to screen someone for celiac disease they need to be eating gluten daily, a lot of it--they usually recommend at least 2 slices of wheat bread daily for 6-8 weeks before a blood screening, and at least 2 weeks before an endoscopy (a colonoscopy is no used to diagnose celiac disease). Normally the blood panel is your first step, and if you have ANY positive results there for celiac disease the next step would be to take biopsies of your villi via an endoscopy given by a gastroenterologist.  More info on the blood tests and the gluten challenge beforehand is below: The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:   Not to discourage you from a formal diagnosis, but once you are diagnosed it may lead to higher life and medical insurance rates (things will be changing quickly in the USA with the ACA starting in 2026), as well as the need to disclose it on job applications. While I do think it's best to know for sure--especially because all of your first degree relatives should also get screened for it--I also want to disclose some negative possibilities around a formal diagnosis that you may want to also consider.  
    • Wheatwacked
      Yes.  Now, if you hit your finger with a hammer once, wouldn't you do your best not to do it again?  You have identified a direct connection between gluten and pain.  Gluten is your hammer.  Now you have to decide if you need a medical diagnosis.  Some countries have aid benefits tgat you can get if you have the diagnosis, but you must continue eating a gluten-normal diet while pursuing the diagnosis. Otherwise the only reason to continue eating gluten is social. There are over 200 symptoms that could be a result of celiac disease.. Celiac Disease and Non Celiac Gluten Sensitivity  both cause multiple vitamin and mineral deficiency.  Dealing with that should help your recovery, even while eating gluten.  Phosphatidyl Choline supplements can help your gut if digesting fats is a problem,  Consider that any medications you take could be causing some of the symptoms, aside from gluten.        
×
×
  • 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.