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

Fingers And Hands Sweilling

Felidae

By Felidae
in Related Issues & Disorders

Recommended Posts

Felidae Enthusiast
Felidae
Posted

I don't think this has anything to do with gluten. But , I'm not sure. Twice in the past week out of the blue my fingers and/or hands have swollen up to an uncomfortable level. They were red and warm to the touch. Does anyone know what could have caused this?

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

Celiac.com Sponsor (A8-M):


lorka150 Collaborator
lorka150
Posted

heat.

i can't even wear my rings in this heat.

plantime Contributor
plantime
Posted

Water retention. Are you drinking enough water to keep your system cool and flushed? Maybe cut back on sodas, they have sodium.

celiacgirls Apprentice
celiacgirls
Posted

I noticed when I went gluten free, my "short, stubby" fingers became more slender. I think it could be gluten related. Did you have any other glutened symptoms?

eKatherine Rookie
eKatherine
Posted

Both gluten and casein have that effect on me.

Felidae Enthusiast
Felidae
Posted
  • Author
heat.

i can't even wear my rings in this heat.

Heat wasn't a factor both times. It was 15 and 6 degrees Celsius.

lorka150 Collaborator
lorka150
Posted

my apologies. i hope you figure it out and feel better.

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

Celiac.com Sponsor (A8-M):


Felidae Enthusiast
Felidae
Posted
  • Author
Water retention. Are you drinking enough water to keep your system cool and flushed? Maybe cut back on sodas, they have sodium.

I don't drink sodas. I do however, work in the bush, physically demanding bush wacking in all weather conditions. So, it could have been a lack of water. But it was cooler weather both times that this happened.

my apologies. i hope you figure it out and feel better.

Don't apologize. I appreciate any ideas because I don't have a clue what caused it. And how would you know it was cold here at that time. LOL.

I was thinking, could a nerve in my back be the cause?

I noticed when I went gluten free, my "short, stubby" fingers became more slender. I think it could be gluten related. Did you have any other glutened symptoms?

No other gluten symptoms. But I did have McDonalds fries (they are safe in Canada) the night before one incident. I rarely eat greasy food.

Guest BERNESES
Guest BERNESES
Posted

i had it this week too, but it was really hot (over 100 degrees). Now my skin almost feels sore. Even my lips hurt. I assumed it was the heat, but I've also been sick (C-Diff). Have you had a fever or joint pain? Should you be checked for lyme disease? Not sure where you're from, but Lyme disease is veery common in New England in the summer.

andrew1234 Newbie
andrew1234
Posted

I've heard of something like this, I think it's called cold agglutinin disease or cold hemagglutinin disease, where the hands get very red, swollen, sometimes even black in cold temperatures. But I think I read it was very rare, like 1/100,000. It caused by antibodies that deposit in the hands (the coldest part of the body) only when the blood cools. You might want to look it up on google.

Michi8 Contributor
Michi8
Posted
I don't think this has anything to do with gluten. But , I'm not sure. Twice in the past week out of the blue my fingers and/or hands have swollen up to an uncomfortable level. They were red and warm to the touch. Does anyone know what could have caused this?

Could it be Open Original Shared Link or Open Original Shared Link?

I end up with painful, red, swollen, itchy fingers and hands upon going indoors after being exposed to outdoor cold. This usually happens in the fall and spring...don't know why it doesn't happen much in winter (it can get extremely cold here), although it may have to do with the winters being much drier. I also have inner ear pain with change in temp and/or cold winds. I have yet to get a diagnosis though.

Michelle

ravenwoodglass Mentor
ravenwoodglass
Posted

For me this can definately be linked to gluten. I also get swollen feet. I have lost almost 2 shoe sizes since diagnosis. I still get a bit of swelling from the heat but nothing like gluten caused.

Felidae Enthusiast
Felidae
Posted
  • Author
i had it this week too, but it was really hot (over 100 degrees). Now my skin almost feels sore. Even my lips hurt. I assumed it was the heat, but I've also been sick (C-Diff). Have you had a fever or joint pain? Should you be checked for lyme disease? Not sure where you're from, but Lyme disease is veery common in New England in the summer.

No fever or joint pain. Yes we have Lyme disease here and I work where the ticks are.

Could it be Open Original Shared Link or Open Original Shared Link?

I end up with painful, red, swollen, itchy fingers and hands upon going indoors after being exposed to outdoor cold. This usually happens in the fall and spring...don't know why it doesn't happen much in winter (it can get extremely cold here), although it may have to do with the winters being much drier. I also have inner ear pain with change in temp and/or cold winds. I have yet to get a diagnosis though.

Michelle

That is really interesting.

For me this can definately be linked to gluten. I also get swollen feet. I have lost almost 2 shoe sizes since diagnosis. I still get a bit of swelling from the heat but nothing like gluten caused.

I'm leaning towards gluten being the culprit because I had McDonalds hash browns or fries both times within a 24 hours of the swelling. And, I never eat McDonalds. Once I had a craving and the other time I was working out of town and I was starving. This is very interesting, maybe a cc thing from McDonalds.

Archived

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

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


  • Member Statistics

    • Total Members
      127,113
    • Most Online (within 30 mins)
      7,748
    Vegan Brandy
    Newest Member
    Vegan Brandy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      69.9k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Soleihey
      Gluten Ataxia and Malabsorption

      By Soleihey · Posted

      I have been on supplementation for almost 11 months with no deficiencies showing up on blood work. So was just hoping to hear someone else’s story where it took longer to heal. 
    • Erain
      Orgain Protein Powder

      By Erain · Posted

      Here’s the answer from the company 😊   Hi Emily,    Thank you for reaching out to us! We can confirm the Organic Protein + 50 Superfoods Powder is gluten free. The organic barley and wheatgrasses we use are harvested prior to jointing, before the grain forms and any gluten protein is present. Rest assured appropriate measures are taken to ensure our gluten free products comply with the FDA final rule to be labeled as gluten free, as claimed on the side-panel label. Our suppliers are required to verify each ingredient and in order to ensure that our gluten free products comply with the FDA requirements, our manufacturing facilities use the ELISA test method to confirm gluten levels are less than the standard limit of <20 ppm.    If you have allergy concerns about consuming the grasses, we recommend consulting further with your healthcare provider. I hope this information helps! Please let us know if you have other questions.   
    • Erain
      Orgain Protein Powder

      By Erain · Posted

      That’s great to know. Thanks Scott
    • trents
      Postponing seeking a diagnosis?

      By trents · Posted

      Welcome to the forum, @kim-d! Recently revised guidelines or the "gluten challenge" recommends the daily consumption of at least 10g of gluten for at least two weeks up until the day of the antibody test blood draw. 10g of gluten is the amount found in about 4-6 slices of wheat bread. IMO, I would wait until you have time to do it right so as to remove all doubt as to whether or not your gluten consumption was adequate for long enough to ensure valid testing. In the meantime, focus on removing gluten from your diet and see how your symptoms improve (or not) as one piece of the diagnostic puzzle.
    • kim-d
      Postponing seeking a diagnosis?

      By kim-d · Posted

      Hello. I'm a 22 year old college student and I've had constant stomach problems since I was 14. Recently I noticed that my problems get worse when I eat more wheat. I tried to follow a gluten free diet, which didn't end up entirely gluten free, but I still had reduced my gluten consumption very much, and I felt a lot better. I also have fatigue, inability to gain any weight, iron deficiency, possible vitamin deficiencies, really bad memory and brain fog that increases by time, unexplainable muscle aches and tachycardia which all can possibly explained by celiac/NCGS.  I wasn't able to continue a completely gluten free diet as I am eating from my school and dorm's cafeteria and almost all food there have gluten so I was going very hungry. They do offer a gluten free menu with a report though. So I decided I should try getting a diagnosis if I can, especially after reading how it was much harder to do gluten challenge after quitting gluten for a while. I was able to get an appointment for next week, and started eating around 150gr of bread per day to be sure.  First 24 hours I didn't feel any worse so I was starting to doubt myself, but then bloating hit hard. It wasn't anything unbearable, but the problem is I have finals soon and I'm now realizing this is a really bad time to do this. I can't begin studying from pain distracting me. I'm thinking of cancelling the appointment and eat low gluten until exams are over.  I worry about one thing. Before I went low gluten, I was eating a lot of bread already for over a month, which is what clued me into gluten, and I only went low gluten for around 10 days before going high gluten again. I wasn't that worried about a false negative. But if I eat low gluten until my exams are over, it means over a month of low gluten, and I would need a lot more time eating high gluten later to get a correct result.  I'm not sure which one should I do, bear it until my appointment or cancel it and try again when I'm free later. And If I choose the second one, how long would I need to do the gluten challenge for a blood test?
×
×
  • Create New...