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

Changes In Senses?


writerscramp

Recommended Posts

writerscramp Rookie

Hi everybody,

Its been awhile since I have been here. I was diagnosed as gluten sensitive at the beginning of the year. I was very good for about 6 months, then i fell off the wagon. I know, bad bad me.

I have a new symptom and was wondering if anyone else has this. I dont know if it is related to gluten, or might be hormonal or something else entirely.

My senses of smell and taste have changed. I can barely tolerate the smell of coffee, it doesnt smell remotely like it used to. I used to love the smell of brewing coffee, now it makes my sinuses burn. Other things dont smell the same either, but coffee is the most noticable.

Also my taste. I am still trying to narrow it down, but i think it has to do with some kind of oil. Once i get a bite of whatever it is, i get a very vinegar-like taste that overpowers what i am eating. It is very discouraging. It isnt only with things containing gluten, i wish it was that easy.

If anyone else has experienced anything like this, i would love to hear about it. I will get to my Dr with it, once i get a knee issue straightened out.

thanks

Angie


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



Celiac.com Sponsor (A8-M):



ShayFL Enthusiast

A zinc deficiency can alter your senses of taste and smell. If you are gluten intolerant and eating it still you might not be absorbing this important nutrient very well. Just a thought....

mommida Enthusiast

Are there any changes noticeable to your tongue? Do you have a geographic tongue?

Vitamin defencies can cause changes to your tongue and taste. It can also be a symptom of too much copper in some cases.

Laura

mslee Apprentice

that has happened to me a few times over the past 12 years, it was very odd.

almost like things smelled tasted of ammonia...but not quite... hard to describe but strange

never found out the cause but it really could have been nutrient deficiencies my celiac got pretty bad before they found it so i know I was deprived of proper nutrition for a long time

good luck!

...Shay I love your owl! cute!....

veggienft Rookie
Hi everybody,

Its been awhile since I have been here. I was diagnosed as gluten sensitive at the beginning of the year. I was very good for about 6 months, then i fell off the wagon. I know, bad bad me.

I have a new symptom and was wondering if anyone else has this. I dont know if it is related to gluten, or might be hormonal or something else entirely.

My senses of smell and taste have changed. I can barely tolerate the smell of coffee, it doesnt smell remotely like it used to. I used to love the smell of brewing coffee, now it makes my sinuses burn. Other things dont smell the same either, but coffee is the most noticable.

Also my taste. I am still trying to narrow it down, but i think it has to do with some kind of oil. Once i get a bite of whatever it is, i get a very vinegar-like taste that overpowers what i am eating. It is very discouraging. It isnt only with things containing gluten, i wish it was that easy.

If anyone else has experienced anything like this, i would love to hear about it. I will get to my Dr with it, once i get a knee issue straightened out.

thanks

Angie

I used to get that, or something similar. I fixed it.

CAUTION: ......THIS MAKES A DEADLY POISON.......

Have you ever accidentally mixed ammonia and chlorine?

I have. That's what it smelled like ........chloramines .........AWFUL taste.

1. I started drinking purified water (more).

2. I stopped ingesting sweets.

3. I started eating plain live yogurt.

4. Finally, I stopped ingesting wheat.

I also had other problems. Now they're gone, and so is the smell/taste.

When your liver gets overloaded with zonulin-dumped carbohydrates and proteins, it turns them into ammonia compounds. They readily bind with chlorine from tap water and table salt. It's very bad for you in many ways.

..

Jenny (AZ via TX) Enthusiast

For the longest time, before dx, I absolutely could not stand the smell of green olives. The smell made me nauseaus and I felt like I had to throw up (even though I didn't). My husband eats them all the time. I would actually have to leave the room some times.

Now, after being gluten-free, the smell doesn't bother me that much. It's still not my favorite smell, but I don't feel sick from it.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    2. - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

    4. - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

    5. - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,324
    • Most Online (within 30 mins)
      7,748

    mao5617
    Newest Member
    mao5617
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.