Jump to content
  • 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):

Vitamins Eg B12


smile

Recommended Posts

smile Apprentice

Hi again,

Im after some advice mainly. Ive been gluten free for well over a month now and lactose free for over a week. The feeling sick has eased. Still not been able to gain weight, have tried putting weight on with muscle eg doing weights etc, still not change.

Now to the point lately I have noticed the tip of my tongue stings/sore etc and my mum has said it looks red (I dont know what is should look like). This isnt the first time, this was the same maybe 3 months or so ago. My mum believes I have a deficieny eg vitamin b12. I have had my blood checked recently and have been told I dont have anemia nor do I have low iron/ferratin levels. The blood test taken was a full blood count. Would this have shown if I was b12 deficient.

Also this past week or so Ive been feeling very anxious eg panic attacks, where my breathing gets all out of sync, then I feel sick and have tight chest (which could be my asthma). I feel so tense in my chest etc.

Would a b12 deficiency cause this. I dont know whether to see my gp again considering they have already said my blood was normal.


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



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

If you don't already have a copy of your test results, I'd suggest asking your doctor for them. Many times, they will say "normal" even if the level is on the low end. Also, there are certain things which make it difficult to get an accurate serum B12 measurement. There is no known level of overdose for B12, so it would not hurt to try a B12 supplement, to see how you feel. I'd recommend the methylcobalamin form, in a sublingual tablet/lozenge. A dosage of 1-5mg per day can be very helpful. A co-enzyme B-complex can also be helpful.

However, I'm not sure the stinging/sore tongue is indicative of B12 deficiency. Maybe, or maybe not, but in my experience, that is what happens when I'm dehydrated. It may also account for the redness. So I'd suggest drinking more water each day. Avoid diuretics including caffeine. It may also help to get a potassium supplement, as potassium is an important electrolyte. Coconut water is a very good source of potassium. Some say it is better than a sports drink for re-hydration. Removing dairy from the diet also reduces potassium intake, if you don't compensate with some other source(s).

mushroom Proficient

A full blood count does not check for nutrient deficiencies - these have to be individually ordered. You need to know your levels of Vits. D, B12, folate, A, E, K, also potassium, calcium, zinc, magnesium. A check of your thyroid levels would also be in order.

As an aside, I think it is a bit soon to be concerned about not gaining weight - that will happen as you heal and start absorbing your food better. It does not happen overnight

I have nothing to offer on why your tongue is doing what it is; peoples' symptoms are so individual and varied.

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. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    5. - Aretaeus Cappadocia posted a topic in Gluten-Free Recipes & Cooking Tips
      0

      Zaalouk moroccan eggplant salad

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

    • Total Members
      134,060
    • Most Online (within 30 mins)
      10,442

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

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...