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Dizziness - Almost 3 Months gluten-free

leadmeastray88

By leadmeastray88
in Coping with Celiac Disease

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leadmeastray88 Contributor
leadmeastray88
Posted

Hey guys.

I've been gluten-free for almost 3 months, and everything has resolved for me, well almost everything. The fatigue is still there, not as bad but still there.

Also lately I have been noticing that I get dizzy spells and feel faint sometimes. Does anyone else get that?

Could it be blood sugar? I'm on B12 supplements and magnesium, as well as a multivitamin. All gluten free.

Any ideas on where to look?

Many thanks,

Kim

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Lisa Mentor
Lisa
Posted

You sound like you're on the right track. It does take time for your body to play catch up.

But, not being a doctor, maybe you can request a metabolic panel from your doctor to check for any deficiencies.

ShayFL Enthusiast
ShayFL
Posted

There are many things that can cause dizziness. Low blood pressure. Adrenal fatigue. Low iron. And others.

I get this. My BP is good and my adrenals tested perfect. But my Ferritin is low. I have done a lot of research of late on low iron stores and I feel my remaining nagging symptoms are due to low Ferritin....so I am working to correct that.

A basic blood panel would be a good start. Make sure they do Ferritin and ask for Thyroid panel too.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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