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

Canker Sores

glutton4gluten

Recommended Posts

glutton4gluten Rookie
glutton4gluten
Posted

Does anyone get frequent canker sores? I have been gluten free for almost 4 years and all of sudden I'm starting to get canker sores. What I know about canker sores is this:

Celiac and canker sores are directly related- canker sores are usually a reaction to an allergy. So does this mean I'm being glutened somehow? I'm extremely careful with everything I eat. I haven't slipped up at all. Why would I all of sudden start getting these reoccurring (and might I add, annoying!) canker sores. Does anyone else get these? Thanks for reading!

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

Celiac.com Sponsor (A8-M):


lisa25 Rookie
lisa25
Posted

My husband and I both get them from being glutened. He gets them the worst. He will get them the size of a pencil eraser on his tonsils (if not bigger).

jerseyangel Proficient
jerseyangel
Posted

I had a terrible problem with them before I was gluten-free. Now, I almost never get them--I do if glutened but they are not nearly as bad as they used to be.

gf-soph Apprentice
gf-soph
Posted

For me they are definietly related to gluten exposure. I can get them if I get tired and hit my mouth while brushing, but I only ever get unexplaned ones from gluten.

I know some people (without gluten problems) that get them more often because of stress, but for you I would strongly suspect gluten. It may be time to check over all foods and medications in case something has changed recently. Good luck!

glutton4gluten Rookie
glutton4gluten
Posted
  • Author

Thanks for the feedback guys!!!

  • 7 months later...
Skylark Collaborator
Skylark
Posted

I get them too, but only when I eat gluten. I'd go over everything carefully for gluten cross-contamination.

cap6 Enthusiast
cap6
Posted

I used to get canker sores really bad, 8 to 10 at a time. Since going gluten-free they are much less. Now I get them once in awhile and they never ulcerate to a painful point, just irritating and are quickly gone. I never thought about them being triggered by glutening. Think I will start a food diary and watch!

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

Celiac.com Sponsor (A8-M):


soulcurrent Explorer
soulcurrent
Posted

I've had canker sores my whole life but when I went gluten free 13 months ago I did notice that they weren't occurring as frequently. Lately I've had them pretty much constantly though and I know it's not accidental glutening. Their reappearance has coincided with other symptoms I used to have when I was B12 deficient. I've got an appointment scheduled to have blood work done but I'm guessing that's going to be the case for me. That, plus stress and probably hormones because I switched birth control recently.

I stopped using my electric toothbrush (or rather, I still use it manually) because it was sort of traumatizing my gums. I switched to Burt's Bees toothpaste because it doesn't have SLS, which I read is part of the problem. I don't recommend Burt's Bees toothpaste for other reasons but I think it has helped a little with canker sores.

A physician's assistant told me to try using Oragel and taking L-Lysine when I feel a canker sore coming on. I've had good luck with both of those too.

Sorry for the length. It's been a looooooong week and I'm too exhausted to move my cursor to the post button so I'm just chattering away now. la la la la la la la.....

Robert16 Newbie
Robert16
Posted

I had cancker sores and teeth hurting for about two months then ran out of toothpaste and i went and got some didn't realize that the wife had gotten a different kind but the same brand after going back to the kind i always used cancker sores and teeth quit hurting after a week.

Noni Rookie
Noni
Posted

Hello All!

I'm so relieved to find this post! I've suffered with Canker sores and "THRUSH" for years. To my dismay, it took years to convince my DH dr. to acknowledge to connection between my celiac disease and the mouth break-outs. Still, they will not treat me for it. Whenever I can get it prescribed, Diflucan clears it up immediately. Here's my question for all of you: Ever heard of a good home rememdy for Thrush?

Dixiebell Contributor
Dixiebell
Posted

Someone correct me if I am wrong, but isn't thrush yeast?

cyberprof Enthusiast
cyberprof
Posted

Hello All!

I'm so relieved to find this post! I've suffered with Canker sores and "THRUSH" for years. To my dismay, it took years to convince my DH dr. to acknowledge to connection between my celiac disease and the mouth break-outs. Still, they will not treat me for it. Whenever I can get it prescribed, Diflucan clears it up immediately. Here's my question for all of you: Ever heard of a good home rememdy for Thrush?

For thrush, I heard to eat yogurt a couple times a day. Unprocessed yogurt with lots of probiotics.

For canker sores, it sounds weird but my brother, who is an MD told me years ago that eating garlic would help canker sores heal faster and he's right. I eat lots of raw garlic - like hummus or dip - and also try to eat more cooked too. The sores heal up faster and hurt less.

Archived

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

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


  • Member Statistics

    • Total Members
      131,733
    • Most Online (within 30 mins)
      7,748
    Debydear
    Newest Member
    Debydear
    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

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  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:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. 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:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.