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Racing Pulse?

nicolespeanut

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nicolespeanut Rookie
nicolespeanut
Posted

I have suffered from a racing pulse after eating for many years now. My husband thinks I think too much about what is going on inside. I am wondering if anyone else suffers from this too. I have asked my dr and my allergist and they both say it has nothing to do with food (so I guess it is only in my head?).

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lauradawn Explorer
lauradawn
Posted

I wouldn't say it's in your head..... if it really bothers you don't ignore it.. I have issues with heart palpatations some times, and racing heart rates. Mine have always been linked to my hyperthyroidism, which I believe is probably accurate. SO I don't know if it's from food or not, but my husband thought the same thing, until i went to the hospital one time from it, and he could see it on the monitor. Mine was actually skipping beats though.

warpspeed Newbie
warpspeed
Posted

okay, i've been gluten-free for 8 weeks and my GI doc wants to do endoscopy. He says it will indicate other reasons for my problems if it isn't celiac disease. My blood test was positive for celiac. I really don't get it. What else will the biopsy possibly show? He says intolerance for other foods besides gluten. Does this ring true?

Thanks,

warpspeed

p.s. gluten-free diet didn't help

lauradawn Explorer
lauradawn
Posted

I don't know about your Dr, but mine explained that the biopsy would only be tested for celiac. I suppose the only thing that would have been obviously not cleiac, would be if they saw somehting during the procedure that did not correlate to celiac. I got the impression that they would be doing the test for that reason only, not looking for anyting. Not testing for misc causes.

You may be in a different position, but that was what they were going to do for me.

It's possible that you are celiac, and it's just going to take a while to notice changes. For some, it can months even a year to recover. It depends much on the amount of damage, and how long you have had it. Keep that in mind. If you have been gluten-free your biopsy might not show celiac, but that doesn't mean you do not have it. If they don't come up with anything else, you may still want to stick with the diet longer to see any changes. Your biopsy may give you more ideas though. IF they are going to test for other intolerances it may help too.

tbell48 Newbie
tbell48
Posted

Hi, this is my first time on this site. I was diagnoised 2 months ago with Celiac Sprue disease. Mine was found with an upper and lower GI. Yes, this is important to have done. My body has been producing tumors and cysts from this disease for years, and no Dr. has picked up on it, until now. My intestines and stomach linings are in very bad shape, as my Villa is flat from years of eating wheat products.

I live in Cedar Rapids, Iowa and am having a very hard time finding any information about the disease. Our Drs here seem to not know much about it, or just blow it off as no big deal. My 31 year old daughter was just tested over her Drs. objections, and her Anti-gliadin ABS IgG levels were very high. But, her Dr. told her not to worry about it, because he didn't really know what that means anyway. She has asthma, skin disorders, and many more systems of CF. I told her to get on the diet immediately.

I still don't understand all the test results, and what they mean to my Celiac. I just had another blood test, and the level was 42, Dr. said he would like to see it at about 20.

I guess I am asking for some friendly advice as to where to turn to find answers, and to actually no what is going on in my body with Celiac Sprue disease.

Thanks for listening

Theresa

seeking-wholeness Explorer
seeking-wholeness
Posted

Nicole,

I believe that in naturopathic medicine, a racing pulse after eating is viewed as an indication that you ARE sensitive to something you just ate. Unfortunately, many (if not most!) food sensitivities are NOT mediated by IgE and so won't show up with conventional allergy testing. Of course, alternative testing is not standardized and is often operator-dependent, so it's something of a catch-22 situation.

I long for the day when "conventional" medicine is holistically oriented and geared toward recovering/maintaining health, instead of merely covering up symptoms with yet another prescription! <sigh>

I hope you figure out what is causing the problem, so you can treat it effectively!

Lily Rookie
Lily
Posted

I get a racing pulse if I am eating foods that are contaminated with the things I'm allergic too.

Lily

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    • Rogol72
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      By Rogol72 · Posted

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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • deanna1ynne
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