• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Salicylate Sensitivity/ Intolerance Article
0

9 posts in this topic

Recommended Posts

dani nero    49

I'm putting this here because I think it might be an interesting read for people who know they're sensitive to sals because of their DH.

The article contains very interesting details about low sals diets and what people would naturally eat if they didn't overdose on fruits and high sals veggies.

I never thought that a high fruit diet could ever hurt anyone until I experienced it first hand!

http://fedup.com.au/factsheets/additive-and-natural-chemical-factsheets/salicylates

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


yolo    61

Thanks for posting this Dani. Its an interesting, well written article.

I too have salicylate sensitivity--along with celiac and a few other sensitivities: amines, tannins, and oxalates.

Going off the salicylates nearly two years ago was the first part of this wrinkle in my healing journey--and it measurably made me less jumpy, with legs flailing at night with less pronounced eczema, but it did not do the whole thing. I eventually discovered amines and tannins were giving me migraines, it wasn't all just "CC to gluten.

I am finally am starting to sleep better now that I am detoxing from the oxalates--plus my skin is less red and inflamed (ears and vulva/anal area) with fewer hives. I am taking calcium citrate before my meals as well as eating less oxalates. Further I am taking certain supplements so my body produces less oxalate too.

When I was younger I had a condition that looked very like DH but I am not certain it really was. I had these tiny bumps all over my back and seat plus up on either side at the edge of my face running into my hairline and down either side of my neck. It went away after I stopped being off things in the wheat family--which at the time I thought I just had an allergy to.

However the trace gluten still got me and thus I was frequently sick a lot (for longer than most people) with colds, flu and bronchitis--for which I took lots of herbs, which likely eventually precipitated the full blown salicylate sensitivity. Nevertheless I think the herbs were better than being on antibiotics all the time, like my doctors had prescribed due to my sensitive kidneys. Thing was I became extremely allergic to antibiotics, so it really wasn't much of a choice... Plus testing myself by using a food journal and going on a simplified diet to figure it all out really helped. Thing was that I had far more sensitivities than anyone at the time could really help me with. However rotating my diet and going off the gluten overall was a good choice.

I think maybe there is a spectrum to these skin conditions, eh?

There is no way at this point I am willing to go eat gluten to find out if I have DH or not. Gluten attacks my overall health and even if I just get CC'd too often it starts going after my kidneys as well as my lungs.

I was originally diagnosed with celiac from a doctor formally from the Mayo Clinic after I stopped growing and contracted pneumonia as a 4 month old infant first introduced to grains. Unfortunately I was put back onto gluten when I was five. I kept growing so they thought I was OK--even though suddenly I became a sickly child again whereas I had been very healthy in the interim.

I think if I had not had my system under attack by gluten all those many years I would be less sensitive to all these foods. But here I am. Its much better to know what it is and what to do than continue to suffer is how I look at it. I am not 100% yet, but my skin and nervous system and overall health is getting better all the time. Certainly I don't get sick anymore, which is in large part due to being off all trace gluten--for which I am thankful to this forum for pointing out the need.

Lately going off these other food sensitivities is finally giving me relief from what I call the itchy b%$@#ies. I am certain you can relate! I personally think all these food sensitivities that affect the skin (and some other related systems like the lymphatic and renal systems) indicate a liver that is overwhelmed--so the body uses the skin as an adjunct for the detoxification process. It all seems to start with leaky gut of course. Ouch and itch, eh?

Share this post


Link to post
Share on other sites
squirmingitch    495

Thank you Dani! A most informative article & a great thing to post!smile.gif

Share this post


Link to post
Share on other sites
ccheri    0

I'm putting this here because I think it might be an interesting read for people who know they're sensitive to sals because of their DH.

The article contains very interesting details about low sals diets and what people would naturally eat if they didn't overdose on fruits and high sals veggies.

I never thought that a high fruit diet could ever hurt anyone until I experienced it first hand!

http://fedup.com.au/factsheets/additive-and-natural-chemical-factsheets/salicylates

Thanks for the article. It kinda makes me cringe because before I ever heard about gluten, I believed I was allergic to salicylate acids. Since, I found out about celiac's disease, I put those allergies on the back burner and try to reevaluate everything I've been told like; I was allergic to the cold and pollen. I'm extremely heat sensitive, and I'm allergic to grass not pollen. Since, I've been gluten-free, it has helped me considerably. But I find myself still allergic to some things like fragrance, Mountain Dew, and brown rice. I'm not particular fond of fruits and vegetables, so I stay away from them, but I used to get reactions when I ate them. I did 3 years earlier, had a horrible reaction to some medications, and it turns out everything I took, was gluten-free. I'm noticing, some eczema spots again and explainable ( but unexplainable stomache pain). After, reading that article, it pains me to say, I need to reevaluate my diet again.

Share this post


Link to post
Share on other sites
yolo    61

You might want to consider checking out the salicylate sensitivity forum. A really nice, supportive and informed bunch of folks whose information is often more helpful than most doctors.

Share this post


Link to post
Share on other sites
Ads by Google:


dani nero    49

Thanks for posting this Dani. Its an interesting, well written article.

I too have salicylate sensitivity--along with celiac and a few other sensitivities: amines, tannins, and oxalates.

Going off the salicylates nearly two years ago was the first part of this wrinkle in my healing journey--and it measurably made me less jumpy, with legs flailing at night with less pronounced eczema, but it did not do the whole thing. I eventually discovered amines and tannins were giving me migraines, it wasn't all just "CC to gluten.

I am finally am starting to sleep better now that I am detoxing from the oxalates--plus my skin is less red and inflamed (ears and vulva/anal area) with fewer hives. I am taking calcium citrate before my meals as well as eating less oxalates. Further I am taking certain supplements so my body produces less oxalate too.

When I was younger I had a condition that looked very like DH but I am not certain it really was. I had these tiny bumps all over my back and seat plus up on either side at the edge of my face running into my hairline and down either side of my neck. It went away after I stopped being off things in the wheat family--which at the time I thought I just had an allergy to.

However the trace gluten still got me and thus I was frequently sick a lot (for longer than most people) with colds, flu and bronchitis--for which I took lots of herbs, which likely eventually precipitated the full blown salicylate sensitivity. Nevertheless I think the herbs were better than being on antibiotics all the time, like my doctors had prescribed due to my sensitive kidneys. Thing was I became extremely allergic to antibiotics, so it really wasn't much of a choice... Plus testing myself by using a food journal and going on a simplified diet to figure it all out really helped. Thing was that I had far more sensitivities than anyone at the time could really help me with. However rotating my diet and going off the gluten overall was a good choice.

I think maybe there is a spectrum to these skin conditions, eh?

There is no way at this point I am willing to go eat gluten to find out if I have DH or not. Gluten attacks my overall health and even if I just get CC'd too often it starts going after my kidneys as well as my lungs.

I was originally diagnosed with celiac from a doctor formally from the Mayo Clinic after I stopped growing and contracted pneumonia as a 4 month old infant first introduced to grains. Unfortunately I was put back onto gluten when I was five. I kept growing so they thought I was OK--even though suddenly I became a sickly child again whereas I had been very healthy in the interim.

I think if I had not had my system under attack by gluten all those many years I would be less sensitive to all these foods. But here I am. Its much better to know what it is and what to do than continue to suffer is how I look at it. I am not 100% yet, but my skin and nervous system and overall health is getting better all the time. Certainly I don't get sick anymore, which is in large part due to being off all trace gluten--for which I am thankful to this forum for pointing out the need.

Lately going off these other food sensitivities is finally giving me relief from what I call the itchy b%$@#ies. I am certain you can relate! I personally think all these food sensitivities that affect the skin (and some other related systems like the lymphatic and renal systems) indicate a liver that is overwhelmed--so the body uses the skin as an adjunct for the detoxification process. It all seems to start with leaky gut of course. Ouch and itch, eh?

Yolo, I have been thinking about your reply ever since you posted it. You have so many sensitivities! How are you coping? It really can't be easy and I would say I'm sorry you had a tough journey, but I think you're in a happy place now that you're feeling better! Thanks for sharing your story.

I've been very curious about your diet however? Would you mind sharing what you usually eat at a daily basis, and how the supplements you're taking contribute to your low oxalate diet? I'm also curious how you found out about those other sensitivities (aside from the symptoms).

Share this post


Link to post
Share on other sites
dani nero    49

Thanks for the article. It kinda makes me cringe because before I ever heard about gluten, I believed I was allergic to salicylate acids. Since, I found out about celiac's disease, I put those allergies on the back burner and try to reevaluate everything I've been told like; I was allergic to the cold and pollen. I'm extremely heat sensitive, and I'm allergic to grass not pollen. Since, I've been gluten-free, it has helped me considerably. But I find myself still allergic to some things like fragrance, Mountain Dew, and brown rice. I'm not particular fond of fruits and vegetables, so I stay away from them, but I used to get reactions when I ate them. I did 3 years earlier, had a horrible reaction to some medications, and it turns out everything I took, was gluten-free. I'm noticing, some eczema spots again and explainable ( but unexplainable stomache pain). After, reading that article, it pains me to say, I need to reevaluate my diet again.

Celiac messes with our gut's natural balance so all those weird sensitivities and intolerances are caused by years of eating damaging foods we could not tolerate. Such a sad thing that most of us always thought it was the other way around.. that the side effects were the cause, and then we tried fixing the side effects but end up causing new intolerances as a result.

I wasn't too sensitive to sals until I unknowingly went on an all sals diet for months.. thinking fruits and veggies were my friends haha :-) I have learned how to love my supplements now.

Share this post


Link to post
Share on other sites


Ads by Google:


yolo    61

Yolo, I have been thinking about your reply ever since you posted it. You have so many sensitivities! How are you coping? It really can't be easy and I would say I'm sorry you had a tough journey, but I think you're in a happy place now that you're feeling better! Thanks for sharing your story.

I've been very curious about your diet however? Would you mind sharing what you usually eat at a daily basis, and how the supplements you're taking contribute to your low oxalate diet? I'm also curious how you found out about those other sensitivities (aside from the symptoms).

Hi Dani, I am glad you got something out of my story. It has been a long time coming--figuring these things out. I have been greatly helped these last two years by the folks on the salicylate sensitivity forum. Check them out sometime! They do not limit themselves to talking about just salicylates since there are many related food sensitivity issues that begin and/or are exacerbated by leaky gut. I think maybe celiac qualifies??

I also have a couple of friends who likely have oxalate sensitivity so I started reading more about it at the oxalate sensitivity info site after hearing about it on the salicylate sensitivity site. There is also a yahoo group associated with it called: trying low oxalates. I then realized I have a condition that actually has a name called vulvadynia that is exacerbated by oxalates. Actually research on this condition then led into realizing there are yet more symptoms of oxalate sensitivity than was thought--including not being able to sleep very well at night plus sensitive skin, sore joints etc. Originally it was thought oxalates were just a problem for those that get kidney stones. Good news for me is that my vulva is finally healing!!

As far as the tannins go, I started looking into what it could possibly be about all the beans that I was eating of late that could be giving me headaches again. Quickly by googling it I discovered that many beans have tannins--though not all. I have been having trouble getting low amine meat so I concentrated on getting most of my protein from beans and then finally after 2 months this allergy surfaced. Tannins, like amines, tend to give folks migraines...of which I have had way too many in my life. Through trial and error I figured out yes I do have this tannin sensitivity too.

Today I hope to get some chicken from WF that is fresh enough to be OK (within 4 days from slaughter is OK--and then you parboil it and freeze it in meal size packages). Ironically for amine difficulties its best to microwave one's food when heating it up since reheating on the stove or cooking in the oven often creates too many amines.

I continue to take epsom salt baths though not as many as I was. The bentonite clay slaked at least 4 hours in water plus quickly mixed psyllium husks in more water seems to help me safely detox--which seems to be necessary for me given everything. Start with 1 teaspoon of each and gradually work up to a tablespoon of each or less.

I will write more about my diet later. There are lists however on the salicylate sensitivity forum plus on the oxalate info site that are very useful. You should also look up the failsafe diet, Sue Dengate and the Royal Prince Albert Hospital's dietary protocol listed online by RobotGirl. They are located in Australia and have done important research on all this that has not gotten a lot of notice in the US although it should. They are pioneers in the field of food sensitivity.

I am very busy today and this weekend. Am going to go to galleries on Sat. with my bf and a good artist friend. Today I have a lot on my plate at work too.

And yes I am resurrecting my art career at long last since finally I seem to be nearly if not at the root of this health thing! Plus a friend suggested that I write that book on my healing journey that I have been threatening to do for years now.

Bea

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      107,903
    • Total Posts
      938,578
  • Member Statistics

    • Total Members
      65,815
    • Most Online
      3,093

    Newest Member
    Jmsc4321
    Joined
  • Popular Now

  • Topics

  • Posts

    • Solid advice. Wish that more people would consider that this might be necessary for some and not entirely paranoid. Could very well be airborne, but most likely culprit is something you're eating. That said, baking, construction/open drywall, farms/animal food and bulk/flour aisles in grocery stores are legitimate worries. I was recently having frustrating problems with random but minor flare-ups, and have eliminated almost all packaged food (even gluten-free) for a bit. It has helped tremendously. I hope that perhaps my sensitivity levels will calm down in a few years, but not being itchy and scabby is worth almost any cumbersome restriction. I think for me the problem has largely been to do with the use of oats in many dedicated factories (even gluten-free oats make me very, very sick). I came to this when lodging a complaint/notifying a company that I'd had an issue with one of their GFCO certified products. I figured that mistakes could happen, and could not imagine anything else I'd eaten that day could be a culprit (had only eaten veggies/rice/meat) so I contacted them to report it. Their response made me quite sure that the lot my food came from was fine from a legal/GFCO gluten-free perspective, but revealed that they make all their gluten-free products on the same line - which include granolas, oat flour etc. When I investigated it a bit more, I realized that many of the gluten-free products that I suspected were causing me problems (but had no real basis for why) were all made by companies that also make lots of gluten-free oat products. Previously, I had only avoided gluten-free products that contained oats as an explicit ingredient, and had never considered that the residues from gluten-free oats could be problematic. Unfortunately, now that gluten-free oats have been legalized in Canada, it is very difficult to find companies that do not use them in some capacity, which is why I axed most of the processed gluten-free stuff. Presumably, because the oats are considered gluten-free, there is no reason to clean the line or employ any allergen food safety practices from the company's perspective. While this may not be a concern outside of those who are super sensitive, it might worth considering if you are still having problems or have a known issue with oats. At the very least, avoiding most processed gluten-free foods (breads/flours/pastas/baked goods) seems to have helped me a lot, even if minor contamination with oats is not the true culprit. I would vouch for mostly sticking with rice, dry beans, root veggies and fresh corn (from the cob) as complex carbohydrate sources for a bit, even though it's a bit inconvenient.   
    • Hi everyone! I'm obviously new to the forums, but I'm also new to the idea of celiac/gluten free/etc.  Lemme give you the Cliff Notes version of my journey: 1992: I'm diagnosed with CFS/ME. It sucks and I'm tired and sick all the time. 2014: I'm still tired and sick all the time, so I decide to become a vegetarian. Maybe that'll help, right? I began getting deathly ill when I ate. Vomiting and diarrhea, everything I eat seems to be a problem.  I go to a doctor who runs a million tests. Nothing turns up. In among those tests is a celiac panel which has this result: no antibody detected and no serological evidence of celiac disease. No cause is ever found. I continue to suffer. Later in 2014: I notice that my stomach issues are triggered every time I eat a raw vegetable. I can eat bread or pasta no problem. Fake chicken? Great. Have a salad? I'm dying. This is a problem, as I'm a vegetarian. I nix the fresh veggies and continue to live my life. 2015: I'm diagnosed with Fibromyalgia. I realize that the problem with vegetables is worse than I thought. I can no longer eat cooked spinach, can't have lettuce on my sandwich, and stealing a single slice of cucumber set my stomach on edge for days. I'm becoming hypersensitive to veggies in food and protecting myself from their evil influence; my stomach thanks me. 2017: After a relative peaceful period, the stomach issues are back, worse. So I go to a new doctor (I've moved) and he recommends a colonoscopy and EGD (no labs). This was done yesterday. The full results will of course have to wait for the biopsies to be examined, but apparently there is scalloping "through the entire duodenum".  Doc told my partner that he believes I have celiac and discharged me with orders to go gluten free. Now I'm sitting here alternately considering drinking alone in the dark and throwing things--I guess I'm wavering between the stages of depression and anger on my trip through grief for my lost favorite foods. But here's where the confusion comes in...everything I'm seeing says that I should give up bread and eat more veggies, but veggies make me sick. Does anyone else have this reaction to vegetables? Meanwhile I'm thinking back to the labs done in 2014 and wondering if its possible to have a negative test and still be positive for celiac? Also, what actually happens if you DON'T go gluten free?
    • Hi Guys, I just thought of giving update on my case. I finally got my EGD done and unfortunately, the conclusion is I have Celiac. There was Villus atrophy and presence of Inflammatory Cells, looks like the atrophy of Villi isn't that worse yet, but of course, I need to get on strict gluten free diet right away. I am planning to see a Dietitian next week to have a healthy gluten free diet plan. Any suggestions from the experts in here are most welcome and appreciated. Thanks  
    • Hi this is my first time commenting but I just had to. I too get chest tightness. I have had it flare up several times with no answers. I was diagnosed with celiac about 6 months ago and am pretty confident this is a glutening symptom for me. Last month it was so bad... Started with random chest pains for a couple days then chest tightness that last for two weeks. I ended up going to the emergency room ( again) because I started worrying about my heart. Felt like my bra was so tight, bloated belly, trapped gas like pain in chest, swollen lump under sternum and no relief. EKG, chest xray and blood tests showed heart was fine. GI said he didn't think it was GI related. I give up on doctors. I've had this before and I'm sure I will again. It's like inflammation in there or something but it makes you anxious and uncomfortable. I truly hope you are okay and I hope it will give you some comfort to know you aren't the only one with this.
    • While I agree that getting more sleep when ill or stressed is a must, many people can easily get by on 6 hours of sleep a night.  Not everyone needs 8 hours of sleep.  Sleep needs, like the gluten-free diet, is different for everyone.  Nursing school can be very tough so it may be hard to get 8 hours every night.  I think the most important thing is to make sure no gluten is getting into your diet at all so you feel well and can manage your schedule better.  Good luck to you!
  • Upcoming Events