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

Pre celiac disease Diagnosis Question?


rmmadden

Recommended Posts

rmmadden Contributor

Before I was diagnosed with celiac disease I used to get (this is hard to explain) these little food globs stuck in the back of my throat. It made me feel like I constantly had to clear my throat. They seemed to come-and-go thru the years and didn't bother me other than as a general nuisance. Every once-and-a-while I would even hack one up and they would be light green (sorry for being graphic) in color and smell absolutely terrible.

After a while I noticed that they would be more prevalent when I ate bread, pretzels, etc. and if I stayed away from these items then I'de be fine. The texture of these globs of food would be soft and I could actually see them sometimes in the folds of skin at the back of my throat.

Since going gluten-free I haven't had any problems and have been wondering if anyone else could relate / similar instances?

Thanks,

Cleveland Bob B)


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



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

O M G! I had those "globs" too. I had all but forgotten about it, but when you brought it up, it all came back to me. And, like you said, it was not much more than a nusance, and I had lots of other stuff going on that was much worse. I really never connected it to any particular food. On a related note--before I went gluten-free, when I would eat, I would get the feeling that I was constantly going to choke on my food when I was swallowing it. That has not happened since I began feeling better, post gluten-free.

Mango04 Enthusiast

Weird. That used to happen to me too. I definitley stopped having that problem after eliminating gluten. I never made the connection though.

DonnaD Apprentice

It just so happens that I was reading a magazine at the doctors the other day about this, I'v looked it up for you on google :) They sound like Tonsil Stones.

Open Original Shared Link

The tonsils usually appear like small, dimpled golf balls set on either side of the back of the throat. Children with large tonsils and deep crypts often get food particles trapped in there. Because saliva contains digestive enzymes, trapped food begins to break down. Particularly, the starch or carbohydrate part of the food melts away, leaving firmer, harder remains of food in the tonsils. This does not look like the food that went into the mouth.

There is more to these hard lumps than just food. The tonsils also trap other mouth debris such as bacteria and old cells from the surface of the mouth's lining. Some of these cells contain small amounts of keratin, the same substance found in fingernails and rhinoceros horns. Whatever the nature of the debris, it is then attacked by white blood cells. The aftermath of this battle leaves the crevices of the tonsil strewn with hardened remains.

Most people swallow this material without ever noticing it, while it is still tiny. In those whose tonsils are large, however, the particles can lodge in the deep crypts, where they continue to grow. The enlarging lumps are called calculi of the tonsil, or tonsilloliths (tonsil stones). These stones are most common during adolescence.

Microscopic studies of these tonsilloliths have shown them to contain a combination of food particles, bacteria, oral debris, and white blood cells in a concentrically laminated pattern -- rather like a pearl. Usually they are small gritty particles found in the center of soft, cheesy flecks. Sometimes, however, they become quite large, appearing as rough, yellow or gray, round stones. At times they reach an extraordinary size. Affected people usually have a history of repeated attacks of tonsillitis in earlier years.

Alan Greene MD FAAP

Open Original Shared Link

tiredofdoctors Enthusiast

That is fascinating about the tonsoliths. I have neurologic damage from gluten -- I am celiac negative, but have had (in the past) a "highly" elevated anti-gliadin antibody level. I had a barium swallow, followed by a video swallow with a speech-language pathologist which showed marked slowed transit in the upper cervical segments of my esophagus. I have been told now that this is due to the slowly progressive neurological damage that was happening until I became gluten-free.

jerseyangel Proficient

Donna--Thanks for taking the time to post all of that info. It's a little gross to think about all of that happening in my throat. :o I do still have my tonsils, so that could be it. Anyway, it seems to be gone--hasen't happened since I 've been gluten-free. Thanks again!

DonnaD Apprentice
Donna--Thanks for taking the time to post all of that info. It's a little gross to think about all of that happening in my throat. :o I do still have my tonsils, so that could be it. Anyway, it seems to be gone--hasen't happened since I 've been gluten-free. Thanks again!

No problem! I have learnt so much from everyone here that it is good to be able to repay the favour!


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



Celiac.com Sponsor (A8-M):



AmandaD Community Regular

I had this similar feeling, but it felt a bit liky my esophagus was swollen?

Does that make sense?

No problem! I have learnt so much from everyone here that it is good to be able to repay the favour!
debmidge Rising Star

pre diagnosis my hubby had esophogitis and that was cause of his difficulty in swallowing.

Pois Newbie

Hi, Im new *waves*

I had these too, especially after bread or pasta, i used to get them all the time - Originally i thought it was tonsilitis all the time cos i could see little white things on the back of my throat, but since i had no symptoms of that i asked the doctor and he said it was just food getting stuck - however Ive been on the gluten free thing for a month (really new to this hehe) and I havent had a single one with my new pasta. But I didnt even think about it until i saw this thread!

Kind of another thing that makes me think my "food issues" must be gluten... :rolleyes:

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - FayeBr posted a topic in Coping with Celiac Disease
      0

      Corn reaction and ataxia

    2. - knitty kitty replied to Bebygirl01's topic in Related Issues & Disorders
      6

      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

    3. - knitty kitty replied to Eldene's topic in Food Intolerance & Leaky Gut
      18

      Oats gluten free?

    4. - knitty kitty replied to Karmmacalling's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      Celiac pain relief

    5. - trents replied to Eldene's topic in Food Intolerance & Leaky Gut
      18

      Oats gluten free?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,401
    • Most Online (within 30 mins)
      7,748

    Myla
    Newest Member
    Myla
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.9k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • FayeBr
      Hi all. I was diagnosed 3 years ago after suffering for many years of misdiagnosis. There are a couple of things I’d like to ask. The first is about corn. Do you react to it like gluten. My dietician told me that corn should never be a problem for me and suggested probiotics with corn starch and other corn ingredients in. I had stayed away from corn for 2 years beforehand and should have trusted my gut (no pun intended) because after 2 capsules, I have had the worst reaction for a long time. All the usual gut problems (pain and D) migraine, fatigue, aches and pain, tinnitus etc etc. (I could go on) Does anyone else react to corn like this?  Also, for years now I have been going downhill with my health neurologically. I have to now walk with a stick as I have big  balance issues, I fall, I have numbness in legs and pins and needles. I feel like I can’t control my body with movements. They have said possible MS, fibromyalgia, ME etc etc. But my dietician has said it’s classic gluten ataxia symptoms and to see a professor here in the UK who specialises in this field. Does anyone else have this and what symptoms do you have? Thank you 
    • knitty kitty
      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
      Hope you're feeling better.   I use a combination of Thiamine, Cobalamine, and Pyridoxine (Vitamins B 1, B12, and B6) for pain relief.  Together these vitamins together have pain killing effects (analgesic).  They are water soluble, so the body can easily excrete any excess.  They are safe to take.   Hope this helps.   Mechanisms of action of vitamin B1 (thiamine), B6 (pyridoxine), and B12 (cobalamin) in pain: a narrative review https://pubmed.ncbi.nlm.nih.gov/35156556/
    • trents
      I did some research on what exactly is gluten . . . what defines it.  "The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily . . . " "The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat" (emphasis mine) "The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease." (emphasis mine) From: https://en.wikipedia.org/wiki/Gluten What I found most interesting is that some cultivars of oats contain gluten. Could this explain, in part at least, the controversy surrounding oats? I mean, depending on the source, it could indeed sometimes include gluten and cause a celiac reaction.
×
×
  • Create New...