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

Anyone Allergic To Spicy Food? Help!

HomoLulu

By HomoLulu
in Related Issues & Disorders

Recommended Posts

HomoLulu Newbie
HomoLulu
Posted

I was diagnosed as a Celiac a year ago. Doing very well since then! I am having a serious problem and need some feedback.

Twice in the past year I have had a very strange allergic reaction after eating. My face gets very red, I break out in hives, and my throat feels tight. The first time, I was eating at an Indian restaurant. The food was not too spicy. I have also never had any problem eating spicy food before.

I went to the hospital just as a precaution, since my throat was tight. They gave me some benadryl and sent me to an allergist. Since then, it happened once again after eating one VERY spicy chicken wing. For days after my eyes were red, as well. The allergy tests came back as negative for dust, cats, most food, etc. The doctors have no idea why I am having this reaction, and what in the food could be setting it off.

Have any of you had such a reaction after eating, and figured out what it is? Are there any food allergies like this that Celiacs tend to have? I thought of MSG, but I also eat Chinese food and don't have a problem so far. I also eat other spicy food and have not had this reaction. I am at a loss and don't want to push this allergy to the point where I really have trouble breathing, but I have no idea what is setting it off!

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

Celiac.com Sponsor (A8-M):


unglued Newbie
unglued
Posted

I find that I react to nightshades: tomatoes, potatoes, peppers (all peppers except black). I used to eat tons of it but now I can't have any. Even a little is too much for me now.

You may want to cut these out for awhile and see how it goes?

paulaann15 Newbie
paulaann15
Posted

That happens to me when I eat shellfish.

mushroom Proficient
mushroom
Posted

I agree about possibly nightshades. Watch out for chili peppers, paprika, tomato, etc.

beebs Enthusiast
beebs
Posted

This happens to a friend when he eats chilli - he can literally feel his throat close - although he has never been not able to breathe,,,yet!

auzzi Newbie
auzzi
Posted

This is me: "Oral allergy syndrome or OAS is a type of food allergy classified by a cluster of allergic reactions in the mouth in response to eating certain (usually fresh) fruits, nuts, and vegetables that typically develops in adult hay fever sufferers ... fresh coriander does it to me ..

It's in the mouth, and slightly down the throat, it feels like it's going to close over. Depending upon how much you actually eat before the symptoms mainfest, the face goes bright red, and the itching starts: under the hair, and somtimes at odd spots over the body. A maximum dose of a good antihistamine does the trick - always have someone watch you in case you get into difficulties. Its a weird thing, and very little is known about it ..

I'm a latent coeliac, with other autoimmune diseases, who suffers from hayfever ..

Archived

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

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


  • Member Statistics

    • Total Members
      131,668
    • Most Online (within 30 mins)
      7,748
    CDR40
    Newest Member
    CDR40
    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

    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • 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.