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

Could My Hypoglyceimia Be Caused By Celiac Disease?

Sarah8793

Recommended Posts

Sarah8793 Enthusiast
Sarah8793
Posted

I am not positive yet that I have celiac disease, but my hunch is yes. After years of being lactose intolerant and getting more sensitive to milk as I get older along with many other symptoms, I have decided to go gluten free (3 weeks now) to test. I have had the bloodwork done (some of the antigens were positive) and the endoscopy came back negative. I am 36 and was just diagnosed with hypoglycemia. I truly believe that something has caused my hypoglycemia and that it isn't independent. My question is, have any of you had hypoglycemia on your road to diagnosis AND after going gluten free, did the hypoglycemia go away?

Thanks!

Sarah

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

Celiac.com Sponsor (A8-M):


Katie O'Rourke Rookie
Katie O'Rourke
Posted
I am not positive yet that I have celiac disease, but my hunch is yes. After years of being lactose intolerant and getting more sensitive to milk as I get older along with many other symptoms, I have decided to go gluten free (3 weeks now) to test. I have had the bloodwork done (some of the antigens were positive) and the endoscopy came back negative. I am 36 and was just diagnosed with hypoglycemia. I truly believe that something has caused my hypoglycemia and that it isn't independent. My question is, have any of you had hypoglycemia on your road to diagnosis AND after going gluten free, did the hypoglycemia go away?

Thanks!

Sarah

Hi. Me and my dad both had this problem before being diagnosed and years later still have it - just have to keep dextrose tablets to hand at all times in my purse. You should also note that hypoglycaemia can be casue by diabetes, and type 1 is linked to coelia, as theyre both autoimmune diseases.

But you may want to try eating more foods with magnesium in them, as a magnesium deficiency can cause problems with converting your blood sugar into energy. (Apples, dark green leafy veg, almonds, grapefruits, are among some fo these foods - you can always google for more).

Good luck with sorting everything out :)

Sarah8793 Enthusiast
Sarah8793
Posted
  • Author

Thanks Katie,

I have often wondered about magnesium's role in my overall health picture. I need to eat more of the foods you listed anyway. :)

Sarah

Hi. Me and my dad both had this problem before being diagnosed and years later still have it - just have to keep dextrose tablets to hand at all times in my purse. You should also note that hypoglycaemia can be casue by diabetes, and type 1 is linked to coelia, as theyre both autoimmune diseases.

But you may want to try eating more foods with magnesium in them, as a magnesium deficiency can cause problems with converting your blood sugar into energy. (Apples, dark green leafy veg, almonds, grapefruits, are among some fo these foods - you can always google for more).

Good luck with sorting everything out :)

Katie O'Rourke Rookie
Katie O'Rourke
Posted
Thanks Katie,

I have often wondered about magnesium's role in my overall health picture. I need to eat more of the foods you listed anyway. :)

Sarah

no pronlem :). If you ever want to talk or have any questions, feel free to email me: katie_orourke_11@hotmail.com

hope things improve soon :)

Gillian Newbie
Gillian
Posted
I am not positive yet that I have celiac disease, but my hunch is yes. After years of being lactose intolerant and getting more sensitive to milk as I get older along with many other symptoms, I have decided to go gluten free (3 weeks now) to test. I have had the bloodwork done (some of the antigens were positive) and the endoscopy came back negative. I am 36 and was just diagnosed with hypoglycemia. I truly believe that something has caused my hypoglycemia and that it isn't independent. My question is, have any of you had hypoglycemia on your road to diagnosis AND after going gluten free, did the hypoglycemia go away?

Thanks!

Sarah

Hi

I had real problems with hypoglycemia before being diagnosed with celiac. It did not go away as a result of the diet but it is a lot less bothersome.

clover Rookie
clover
Posted

HI! I did have mild hypoglycemia pre- diagnosis and now, it feels like its going away (one month glluten-free)! The highs and lows are a LOT better. The food seems to sustain itself for longer & I dont have those crazy mood swings unless I have wheat in my system! Either way, my dietician said it is common to see improvement in hypoglycemic symptoms once you go gluten-free b/c your body starts to process its food correctly. But do be sure to eat enough protein with each meal to make it sustainable anyway!

Good luck to you.

NicoleAJ Enthusiast
NicoleAJ
Posted

I had hypoglycemia before diagnosis and after nearly two years of the gluten free diet, it's about the same as it was before. However, I do find that when I have really low blood sugar, I do feel a bit more desperate about it on the gluten free diet than I did before going gluten free. Sometimes I'm just not near something that I could just quickly buy to stop the reaction--I, too, simply have to keep things in my purse and eat frequently to prevent this from happening.

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

Celiac.com Sponsor (A8-M):


TCA Contributor
TCA
Posted

Don't know if it's related, but I have it too. Seemed to really get bad with my first pregnancy 4 years ago and hasn't changed much since.

Sarah8793 Enthusiast
Sarah8793
Posted
  • Author

Gillian, Clover, NicoleAJ, and TCA,

Thank you for your responses. It is nice to feel I'm not alone with the hypoglycemia, and to hear what your experiences are. I appreciate it. I've been gluten free for almost 1 month and I do see hypo symptoms lessening but not completely gone yet. I'm really hoping my hypo will go away. I feel like I can deal with no gluten better than the hypo diet and symtoms.

Sarah

I am not positive yet that I have celiac disease, but my hunch is yes. After years of being lactose intolerant and getting more sensitive to milk as I get older along with many other symptoms, I have decided to go gluten free (3 weeks now) to test. I have had the bloodwork done (some of the antigens were positive) and the endoscopy came back negative. I am 36 and was just diagnosed with hypoglycemia. I truly believe that something has caused my hypoglycemia and that it isn't independent. My question is, have any of you had hypoglycemia on your road to diagnosis AND after going gluten free, did the hypoglycemia go away?

Thanks!

Sarah

Archived

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

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


  • Member Statistics

    • Total Members
      127,793
    • Most Online (within 30 mins)
      7,748
    Oli1904
    Newest Member
    Oli1904
    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

    • Manaan2
      Hidden Gluten in distilled vinegar

      By Manaan2 · Posted

      Hi Trents-Thanks for reading and sharing insight.  We need all the help we can get and it's super appreciated.  She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out again just to be extra safe since her issues are so persistent.  We did cut eggs out for about 3 months and didn't notice significant difference there, either.  The only one we haven't specifically cut out completely for any portion of time is corn, however, we've kept it minimal in all of our diets for a long time.  She definitely goes 3-4 weeks without any corn products at times and still has issues, but I'm guessing that's not long enough to confirm that it isn't causing issues.   We could definitely try to go longer just to double check.  Thanks again!   
    • Jordan23
      Potato Intolerance

      By Jordan23 · Posted

      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By trents · Posted

      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By Doris Barnes · Posted

      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
×
×
  • Create New...