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

Having Blood Taken = A Body Freak Out!


i-miss-cookie-dough

Recommended Posts

i-miss-cookie-dough Contributor

been off the gluten for like 8 months.

i had my blood tested again 6 months

after diagnosis and again last week.

i HATE having blood taken

and usually get a little clammy

or whatever,

though other times

i am perfectly fine.

however, the two times

i have had it taken

since i have been off the gluten,

my body has completely

freaked out.

like - face loses all color,

everything is fuzzy

and my

entire body breaks

out in a COLD DRIPPING SWEAT.

no.

really.

its gross.

after about 5min or so,

color somes back,

and 10 -15 min later,

i am ok to drive and stuff.

but what IS THIS!!???????

its only happend like this since

i got off the glu!

crazy!


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



Celiac.com Sponsor (A8-M):



Jestgar Rising Star

look up vasovagal response.

It's a nerve response to a stimulus. Could be anything, very often a needle stick. Maybe your nerves were simply less responsive on gluten?

missy'smom Collaborator

I've had this problem my whole life and often pass out. Haven't found anything that helps. Well, I take that back, if I lay down all the way when they draw blood then I can sometimes make it through without passing out. Also I ask the nurse ask me questions to keep me talking. Sitting up all or part way doesn't work for me. I've been told to make sure I stay well hydrated. Obviously sometimes you have to fast before blood draws but if not I try to eat a hearty balanced meal or snack right before going in. I found out not long ago that when I have episodes like you described, my blood pressure gets very low and takes quite a while to go back up. A doctor I saw last year, and in whose office I started to feel like that, took it every so many minutes and charted it until I started feeling better and until my BP got up to normal. And Vasovagal has been mentioned to me. I don't have anemia. Been tested recently. I've been referred to a cardiologist to investigate it further.

ShayFL Enthusiast

It only happens to me when I have to fast. So now I take some juice and nuts with me. As soon as they take remove the needle, I drink some juice and start munching the nuts. So I feel much better right away.

confusedks Enthusiast

I get really faint a lot of times when they take blood from me. Most of the time I have to be fasting, so that makes it worse.

If they're going to take more than 2 tubes of blood (I always ask) then I lay down. Also, if you tell them in advanced (like, when they're prepping you) that you get really weak, they will do everything in their power to let you stay and get energy back, etc.

I have had to stay on the bed in the draw room before. I have passed out a couple times, so now I just tell them that I can pass out, they are great about accommodating you...trust me! They don't want to have to call 911 because you passed out and hurt yourself! :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,678
    • Most Online (within 30 mins)
      7,748

    Kristina S
    Newest Member
    Kristina S
    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.