Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Another Food Symptom Or...


Fairy Dancer

Recommended Posts

Fairy Dancer Contributor

I have been getting a strange set of symptoms recently, however, I have been weaning off of some antidepressants so don't know what is due to what at the moment.

The symptom that concerns me is intermittent and seems to come and go randomly. It's not every day but seems to happen a few times each week. It is also getting more intense feeling each time it happens (or seems to be). Basically it starts out as itching in one or two locations and then turns into itching everywhere. I then start having breathing problems where my breathing is slow and laboured and it is hard to breath in deeply. This can be accompanied by wheezing but as I am a smoker I usually put any wheezing down to that. However the wheezing is worse than it normally is during these itching attacks. I will also feel very light headed, dizzy and my hands and feet will feel ice cold. If I wait for long enough the itching will morph into an itching, pin pricking/pain/stinging sensation all over my skin.

Now I can stop the attack by taking a quarter of a tablet of the antidepressant I am weaning off, which makes me think withdrawal symptom. On the other hand, my brand of antidepressant can be used as an antihistamine (although it is not often used as such as there are other antihistamines that make you less drowsy on the market) so that makes me think possible allergy....

If it is an allergy, the itching starts a few hours after eating so it is not an immediate reaction...is it possible for a reaction be delayed?

Also, the only common ingredient I could find in the foods I had eaten at the time was soya and soya lecithin. For foods with soya directly in the ingredients the reaction was stronger and for the foods that may contain soya due to cross contamination (warning on label) the reaction was milder. Also, some contained only soya lecithin which I read people with allergies can tolerate (although it does depend on how much of the food I have consumed in those instances).

Could it be an allergic reaction to soya and soya Lecithin? Or is it likely to be some strange medication withdrawal symptom?

Any opinions?

I will run it past my dr if it gets any worse or continues, for now though I am managing it by taking a small dose of the antidepressant when it occurs as 30 minutes after taking just 7.5 mg the itching and breathing problems will stop .


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



Celiac.com Sponsor (A8-M):



IrishHeart Veteran

It is ironic you should post this right now---because I have been reading about this very topic as I have burning skin sensations and sometimes am very itchy (and have shortness of breath )and this BURNING is very intense at times (since Feb. 2008) which I had hoped would resolve by now (a year since DX and being gluten-free). Very painful and I am tired of it. It is random and delayed and I cannot pin it on any food.

My doc is stumped and can only say it is a histamine response. But, I have no allergies detected via testing whatsoever.

:unsure:

I do NOT consume soy products or dairy products, either. BUT, like you, I do sometimes use foods with soy lecithin and wonder if it is a problem when used in higher doses?

Recently, while talking with another member who has bizarre reactions to some foods as well, she and I discussed food additives, such as MSG (which KILLS me) etc. as being the culprits when we veer off a plain whole foods diet and eat anything packaged or processed.

Then, I read this post, written by Skylark (whom I have quoted twice today already :) ) and it rang true--and validated the many articles I had read on what could be keeping me from healing entirely.

Skylark posted:

"I also think a lot of our reactions have nothing to do with antibodies and are to food chemicals, lectins, and alkaloids. Grains and beans contain lectins that can give us give us trouble. Nightshades contain alkaloids and lectins. Aged cheeses, red wine, chocolate, hung meat, and fermented foods tend to contain amino acids that are neurotransmitter precursors. MSG (natural or manufactured) and Aspartame give some people trouble because they contain neurotransmitters. Salicylates are another problem chemical, particularly for folks with damaged intestines. Again, gut dysbiosis plays a role because of both increased permeability to food chemicals and lack of symbiotic bacteria that can digest problem food chemicals. Have a look at this website. It's fascinating."

Open Original Shared Link

Soybean is on the list of foods that causes these reactions.

This is me. Ever since I added back in cheeses, wine, chocolate, etc....The burning skin, some shortness of breath, occasional tachycardia, insomnia, flushing, swollen eyes, skin eruptions, anxiety, mood dips, fatigue, continuing muscle joint pain became MORE noticeable again. Am I better since DX? Yes...but it still happens.

I get very ill from MSG. Ditto for methol, mint, etc. Topical or teas. Can't "do" perfume or be near colognes.

Just a thought for you. Maybe it will help?

Also, this goes without saying, but hon, please quit smoking. It does you no good. (I am an ex--20 years now)

Best wishes!

ravenwoodglass Mentor

Since you noticed it seems to happen after having something with soy you could try dropping soy from you diet and see if it stops happening.

IrishHeart Veteran

Since you noticed it seems to happen after having something with soy you could try dropping soy from you diet and see if it stops happening.

Gosh, Yes, I should have just said this FIRST. Take out soy!

We should always go with the obvious first. Thanks, Raven. :)

The additional info is just FYI :)

Disregard if it does not apply to you. ;)

kareng Grand Master

Here's another thought. Could it be something you do after you eat? Like wash dishes? Lotion? Cleaning solution? Some of the dishwasher packets make me itch and not always where I touch them. I touch them with my fingers but the top part (not palm) itches and burns. Fortunately, its not a big deal right now for me. I don't run the dishwasher everyday or someone else starts it, so it wouldn't happen every day.

Takala Enthusiast

Delayed reaction possible ? Yup!

Every once in a great while, randomly, I get something similar if I have eaten a non organic, processed dairy product.

I am suspicious of the chemicals and antibiotics they must pump into those poor cows, I suspect it's residue.

I don't know if you have one yet, but you ought to get a "rescue" inhaler for emergencies, because what you are describing is the same sensations of the beginnings of a mini- asthma attack. Taking something that acts as an antihistamine is the right thing to do, as it can knock it down before it really takes off. Drinking coffee in an emergency can do the same thing as it acts to expand the airways, as does chocolate. (see link: Open Original Shared Link ) Get a few doses of otc antihistamine into your purse or wallet, like right now, and carry it with you.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,883
    • Most Online (within 30 mins)
      7,748

    Mrs. Muscarella
    Newest Member
    Mrs. Muscarella
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
×
×
  • Create New...