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

Canker sores

Erinkingerxoxo

Recommended Posts

Erinkingerxoxo Newbie
Erinkingerxoxo
Posted

I find lately my mouth is filled with canker sores and it's terribly sore and hard to eat. Anyone have any suggestions

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

Celiac.com Sponsor (A8-M):


cristiana Veteran
cristiana
Posted

Hi Erin

My sympathies. Before I was diagnosed with celiac disease I had two terrible bouts of canker sores.  I remember one morning eating toast and marmalade and it felt like there was glass in the marmalade! Ouch!

Both times, not knowing I was a celiac, I decided to take it upon myself to dose myself up with multi vitamins that included B vitamins.  I must have read somewhere that that was what one should do and it turns out I was right.

Open Original Shared Link

At the time I took Berocca but I think you might want to look at a higher dosage, easily absorbed B12 tablets such as methylcobalamin sublinguals.  You let them melt under your tongue.

Just before diagnosis my B12 was found to be very low normal, you may wish to get your levels checked by your doctor.

I have also just found this article:

Open Original Shared Link

It shows iron anemia may also be to blame - I had this, too!

Hope this helps.

 

 

 

Erinkingerxoxo Newbie
Erinkingerxoxo
Posted
  • Author

Yes thanks for taking the time out of your day to help! Much appreciated!

miguel54b Apprentice
miguel54b
Posted

I use to get them before I went gluten-free.  I stopped eating oats because it also does give me canker sores and causes my toes to get cracked underneath.  

Archived

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

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


  • Member Statistics

    • Total Members
      127,750
    • Most Online (within 30 mins)
      7,748
    Ajustice
    Newest Member
    Ajustice
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      High blood test numbers - with scales. Any advice?

      By Scott Adams · Posted

      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  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.     
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      Gluten Free Daily Vitamins for Kids w/ Celiac

      By Sandi20 · Posted

      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...