• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • 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 Celiac.com's FREE weekly eNewsletter   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
0
Lady Eowyn

Itchy Mouth

Rate this topic

Recommended Posts

Hi there

Wasn't sure where to put this but just lately, about last week, I have found myself itching roof of mouth with tongue - very itchy. I have had this in the past but had forgotten all about it. Now it's back.

Have been having some chocolate lately (which I can't eat) so although no gluten ingredients, guess I'm getting cc'd.

Battled candida for ten years in the past (thought my celiac was candida :wacko: ) but now I'm wondering.

Not wishing to muddy the waters with another theory but anyone else get this itchy mouth?

(PS. Get itchy inner ears sometimes too but believe this to be associated with thyroid).

Share this post


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


Yes, definitely allergy symptom. I get that with many of my food allergies. It is often the first symptom when I develop a new one. I have a chocolate allergy but there are other ingredients in chocolate that can be allergens as well, soy and dairy. You should consider reporting it to an allergist. Look for one who is used to running large panels for foods and belives in elimination even if you don't have anaphylaxis. Many mainstream allergist don't really bother with foods and won't recommend elimination/avoidance unless someone has a severe reaction. I find that I get big payoff by avoiding my "milder" food allergies.

  • Upvote 1

Share this post


Link to post
Share on other sites

Think you could be right.

Have noticed today itchy lumps back of roof of mouth and these are where the itch is coming from. Also some itchy face around mouth.

Well, I shouldn't be eating choc anyway as have big issues with soy - don't know what I'm thinking this week :blink: . (Just rubbed my face then)!

Share this post


Link to post
Share on other sites

Think you could be right.

Have noticed today itchy lumps back of roof of mouth and these are where the itch is coming from. Also some itchy face around mouth.

Well, I shouldn't be eating choc anyway as have big issues with soy - don't know what I'm thinking this week :blink: . (Just rubbed my face then)!

I have an unfriendly soy allergy. There are chocolates with no soy out there. I could have no soy, no dairy and had to watch the sugar carefully for a while and I still found a couple options...until I ended up allergic to the chocolate itself. I have been abe to gain back a few foods after long avoidance but my allergist has a protocol I follow for re-introduction and a different protocol for foods that are riskier for me. I am currently enjoying a little chocolate again-soy and dairy-free ;) on an occasional basis, after maybe a year avoidance.

Share this post


Link to post
Share on other sites
Ads by Google:


Wanna know something funny? My allergy to tomatos mainly shows up as burning on my head neck and sholders, like a really bad sunburn without the redness. Though i once had it turn part of my tounge numb. Took it to my allergist and he said yep (along with the positive skin test, one of the biggest hives he's seen on it)

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

  • Member Statistics

    • Total Members
      66,427
    • Most Online
      3,093

    Newest Member
    Anna Marsh
    Joined
  • Popular Now

  • Topics

  • Posts

    • The first study linked above by knitty kitty is indeed legit!  Mexican Conacyt is like our National Science Foundation - a prestigious and heavily peer-reviewed federal funding source.  I react to corn and corn flour but not to tortillas and chips.  I wonder if the processing (which I think includes lyming) de-activates the protein?  I have used corn occasionally in cooking, and tend to treat it like a condiment, not a side, but this has me re-evaluating.  
    • I make my old recipes all the time.   The only thing you have to be sure of is if your flour mix has xanthan gum or not.   If it doesn't then you will need to add a bit per cup.   Don't use too much or it will get gummy or spongy  (it's powerful stuff!!!)  Xanthan gum (or guar gum) is used in gluten-free baking because it is a binding agent that gives baked goods elasticity.

      Add 1/2 tsp. per cup of flour blend for cakes, cookies, bars, muffins.
      Add 1 Tsp. per cup if you are making yeast bread, pizza dough, other baked goods that call for yeast.
    • Try using the gluten-free blends in a about 1 to one replacement, first start off with about 1/4 less then add by the tbsp til the texture is about right, as gluten-free flours sometimes cause the end result to be a bit drier. I honestly make a sugar cookie with almond flour that works great for the holidays, I do not use dairy or creamy butter so mine is a bit drier and crsiper then those from my childhood (yes I miss those) But it helps a bit with that craving. I might dig up mine, they are grain free with a deep nutty flavor and drier PERFECT for dipping in coffee or almond milk.
    • Unfortunately it's too late for the blood test unless I go back on gluten again, which is not something I want to do.   Thanks for the link you shared. It is instructive.
    • Hi Jmg, and thanks for your response.   2 weeks ago I went gluten free without having tested for celiac. I know now that that was a mistake but unfortunately I did not know at the time. As I have been informed, to do a blood test one have to be on gluten for at least 6 weeks prior to the test.   In any case, by the end of the first gluten free week, I felt exceptional improvements in typical IBS symptoms. I had higher energy, and I generally felt much better. By the end of the second week, however, some of the symptoms began to recur, like fatigue and upset stomach.    I know I am a noob and probably I should wait longer for my system to stabilise, so, I apologise if my post is noobish.
  • Upcoming Events