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

gluten-free And Getting Warm?

henny

Recommended Posts

henny Explorer
henny
Posted

I have been gluten free for two weeks and my GI system is a million times better.

Over the past few days, I have been feeling warmer and warmer. For many years I have been cold constantly, so much so that I was known around the workplace for wearing my coat all day at my desk.

Is this warming trend something that happens with going gluten-free and starting to heal?

It's weird, but it's not bad :)

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

Celiac.com Sponsor (A8-M):


blueeyedmanda Community Regular
blueeyedmanda
Posted

I am not sure- I have noticed I wear short sleeve shirts because I can tend to get warmer but I am usually always cold--which is something my mom says I got from my dad. I have been gluten free for 4 years now.

Mother of Jibril Enthusiast
Mother of Jibril
Posted

Feeling cold all the time is a common symptom of hypothyroidism... which (if it's an autoimmune condition) might improve when you go off gluten. Have you ever had your TSH level checked?

henny Explorer
henny
Posted
  • Author
Feeling cold all the time is a common symptom of hypothyroidism... which (if it's an autoimmune condition) might improve when you go off gluten. Have you ever had your TSH level checked?

my doc never tests me for anything...he just says 'IBS' over and over.

Mother of Jibril Enthusiast
Mother of Jibril
Posted

Sounds like it's time for a new doctor! Even without insurance, it only costs about $50 to test your TSH.

I'm trying to find a new doctor too. The one who found my hypothyroidism moved to another town (thanks for the warning) and his "replacement" spent less than 30 seconds asking how I was feeling on my new medication. "Just tell me what kind of tests you want... I'll order anything you want." Ironically, she wouldn't do the tests I really wanted (for antiphospholipid syndrome) and ordered something I hadn't asked for (ANA... which indicates lupus and some other autoimmune disorders I was already pretty sure I didn't have). <_<

I was grateful for medical doctors when my son had meningitis this summer, but when it comes to my own health I've had very little success with them :angry:

Mother of Jibril Enthusiast
Mother of Jibril
Posted

ps - Besides feeling cold, here are some other symptoms of hypothyroidism:

- Constipation

- Depression

- Anxiety

- Dry skin

- Heavy, irregular periods

- Fatigue

- Hair loss

- Slow heart rate

- Low blood pressure

- Weight gain, difficulty losing weight

ShayFL Enthusiast
ShayFL
Posted

NOTE: I was severely hypothyroid but thin and loose stools. That was thanks to GLUTEN. So those symptoms arent always the case. My thinness and loose BM's were why I couldnt get dx properly for nearly 12 years. :(

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

Celiac.com Sponsor (A8-M):


Mother of Jibril Enthusiast
Mother of Jibril
Posted

Good point.

I think the really tricky thing is that if you have more than one autoimmune disorder (which is common), the symptoms can conflict. Lots of people with gluten intolerance get diarrhea; in me it has the opposite effect. Also, not everybody has the same symptoms or the same severity :huh: Hypothyroidism can lead to high cholesterol, but that has never been a problem for me.

Mother of Jibril Enthusiast
Mother of Jibril
Posted
NOTE: I was severely hypothyroid but thin and loose stools. That was thanks to GLUTEN. So those symptoms arent always the case. My thinness and loose BM's were why I couldnt get dx properly for nearly 12 years. :(

By the way... I'm sorry it took so long for you to be diagnosed! :(

Looking back, I had a lot of the symptoms of hypothyroidism by the time I was a teenager. It makes me sick to think about how many doctors I saw without getting a diagnosis. I was an athlete in high school and I'm sure I looked like the picture of health. I remember having a physical when I was 17 and my blood pressure was 70/40. The doctor said, "Are you still alive?" Duh... After a while I just assumed all those symptoms were "normal" for me. Being able to fix the problem is like a miracle. Now I'm 32... better late than never!

Generic Apprentice
Generic
Posted

I admit heat when I eat gluten and often get too warm and throw up. I guess everyone is different.

Ms. Skinny Chic Explorer
Ms. Skinny Chic
Posted
my doc never tests me for anything...he just says 'IBS' over and over.

Anemia makes sufferers very cold. I have iron and pernicious anemia, which have improved greatly. With the appropriate treatment everyone is warm.

  • 4 weeks later...
wschmucks Contributor
wschmucks
Posted

If you have Celiac-- it is also very common to have low blood iron levels= you feel cold easily. If you have gone on a gluten free diet your body is probably starting to have a higher iron level= you feel warmer again.

It could just be that you were anemic and even if it was only slightly you would feel a change in your body's temperature.

Krystle56 Newbie
Krystle56
Posted

I'm kind of like that too, and even though I've only been gluten free for a day and a half, I have noticed a difference. Before, right after I ate I'd get really really cold for about 5-10 minutes. It was the weirest thing ever!

SGWhiskers Collaborator
SGWhiskers
Posted

I'm always cold, but it has gotten a little better since going gluten-free 9 weeks ago. At about week 3-4, I noticed I wasn't always feeling chilled to the bone. My fingernails also started getting a bit pinker. They were always pale and/or a bit purpley. I'm finding that if I dress warmly for the weather, I'm quite comfortable. In the 3.5 years before getting diagnosed, I had crazy hot flashes mixed in with the chronic cold. Now the hot flashes are gone. I hope we both can shed a layer or two this winter.

SGWhiskers

Archived

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

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


  • Member Statistics

    • Total Members
      131,681
    • Most Online (within 30 mins)
      7,748
    Donna Ybarra
    Newest Member
    Donna Ybarra
    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.