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

Do You Ever Get Nerve Pain Like This? And Why Am I Getting This Now?


Sarah8793

Recommended Posts

Sarah8793 Enthusiast

Before going gluten free (and casein) I never had nerve pain like this. I'm suspecting that this is gluten related but not sure. I get random pain in my finger tips and toes, tops of my feet, shoulders, arms, and neck. It comes and goes throughout the day and I never know which body part will begin to ache at any moment. If it is from gluten then it is definately from cross contamination only because I am not eating anything that has gluten added to it. And if it is from gluten then it starts out intense and 2 weeks later is winding down. Anyone else have experiences like this in which it seems to be your nerves? Also, I know that as we go longer without gluten we become more sensitive but this seems ultra sensitive to me. And it seems like (from the nerve pain) that it is harming my body more now than before. Is this crazy? I never had nerve pain before. Totally frustrated now.


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



Celiac.com Sponsor (A8-M):



marciab Enthusiast

Sarah,

When I saw that you were having pains in the top of your feet, I just had to reply. I did this too for about a month. Prior to that I had a fluttering feeling in both fore arms for about a month. Presently I am getting a twitching sort of feeling in my right eye, but no real twitching ...

Since, my body has been healing since going gluten free, I am assuming that it is nerve endings healing. I had mild nueropathy in both hands and feet for over 16 years. The good news is that it is gone now, but the bad news is that my hands are even more sensitive to cold ... I have Raynaud's ...

I'm still figuring out my reactions to getting gluttened though. The last time I was gluttened I was awake until 6 am and felt depressed off and on for a few days.

Hopefully some one else has had this experience too. Marcia

Sarah8793 Enthusiast
I'm still figuring out my reactions to getting gluttened though. The last time I was gluttened I was awake until 6 am and felt depressed off and on for a few days.

Hopefully some one else has had this experience too. Marcia

Hi Marcia,

Thanks, I hope it is healing. My reactions to gluten seem to vary, but I have had the insomnia like you and then the blues. It is awful, because I stay in bed all night thinking I will eventually fall asleep and then around 5:00 a.m. I finally do. :blink:

Nancym Enthusiast

I went through a period of weird nerve things happening. I've been taking a vitamin B complex and additional B12 because neuropathy can be caused by low B vitamins. Anyway, it has gotten MUCH better.

georgie Enthusiast

I have lots of nerve tingles in my feet and hands. My legs feel numb from knees down. I have very low B12, and need injections every month. I was doing better on weekly injections - so may have to go back to Dr and ask what to do.

darlindeb25 Collaborator

It is true, when nerves are healing, they twitch, buzz, and other things, similiar to when they are dying....I was sick with celiacs for such a very long time before going gluten-free. My neuropathy was diagnosed over 3 yrs before we found out about celiacs. Mine started as carpal tunnel, then my toes became involved, my hips, and neck.

Last year I had a doppler done and they found periphreal neuropathy in my upper body and determined I have small fiber neuropathy in my lower body. I take 2400mcg of B12 daily and was able to slow the progression. This summer I found that it was slowly progressing again, some days I drag my feet, I trip up stairs, I have this terrible pinched nerve feeling in my shoulders and neck, and I suffer with dizzy spells--some days much worse than others and when someone stands close to me, as in hugging, I tip over backwards when I look up to them.

I truly hope yours is a reversal of the damage. Many celiacs find the damage repairs itself.

RiceGuy Collaborator

I concur about the B12. I take the sublignual type.

As for my nerve pains, I narrowed it down to nightshades. Once I got those out of my diet, I started feeling better, but unfortunately it took quite some time to figure it out, and I think I now have a lot of nerve damage to be healed. It seems to be a very slow process, and as I research things, I add certain types of nutrients to my diet in order to maximize healing. Proper amounts of the right proteins and fats (plant-derived) are my latest focus. I wish I could help you more, and in a week I should have additional information once I've received some new stuff I ordered. I hesitate to make a recommendation until I've tried it, so I know whether it helps first. I'll try to post an update then, or feel free to PM me.

Hope your recovery is quicker than mine...


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



Celiac.com Sponsor (A8-M):



Sarah8793 Enthusiast

Thanks to all of you for your help! Many of you have mentioned B12. I had mine checked and I was told that it is in the normal range. Maybe I should be taking it anyway. I'll take a closer look at the nightshades family as rice guy mentioned. I feel so fortunate to me a member in this forum and receive such support. Thanks!

Sarah

RiceGuy Collaborator
Many of you have mentioned B12. I had mine checked and I was told that it is in the normal range. Maybe I should be taking it anyway.

I've read that the body robs B12 from various places in order to keep blood levels up. It wouldn't surprise me one bit if that's true.

Nancym Enthusiast

Do you know what the level of your B12 was? It can be low normal and cause issues. Lots of times doctors would treat for deficiency at the low end of the range. Technically in-range, but low enough that some patients have issues. It is a vitamin you don't store so unless you go crazy with it, you really can't over dose on it.

RiceGuy Collaborator
Do you know what the level of your B12 was? It can be low normal and cause issues. Lots of times doctors would treat for deficiency at the low end of the range. Technically in-range, but low enough that some patients have issues. It is a vitamin you don't store so unless you go crazy with it, you really can't over dose on it.

Actually, the body can store B12 for decades. However, you'd need to be obtaining more than your body uses in order to build up reserves.

Research shows it is absorbed in smaller doses more effectively than higher doses, and around 3000 mcg is a typical daily recommendation, spread out over the entire day rather than all in one dose. Apparently there is little if any benefit from doses above around 5000 or 6000 mcg. I take 1000 mcg three times per day. There is no known toxicity level, so getting extra isn't supposed to cause any problems.

Sarah8793 Enthusiast
Do you know what the level of your B12 was? It can be low normal and cause issues. Lots of times doctors would treat for deficiency at the low end of the range. Technically in-range, but low enough that some patients have issues. It is a vitamin you don't store so unless you go crazy with it, you really can't over dose on it.

I don't remember the exact number but I'm thinking 500 something. I remember thinking that it was in the normal range but not near the top. I'm going to look for the sublingual type to start taking.

RiceGuy Collaborator
I'm going to look for the sublingual type to start taking.

One I considered is Freeda brand, which specifies gluten-free. Some say wheat-free, but stop short of specifically saying gluten-free. The one I ended up with is from Source Naturals, as they are one of only a few others that state gluten-free. It's also the methylcobalamin type, which is apparently the best to take. It doesn't have a potency guaranty, but the ones that do typically cost far more.

After much research, I came to the conclusion that the methylcobalamin type is favorable over the other kinds. Most are cyanocobalamin, which must be converted by the body before it can be utilized, and actually has a cyanide molecule that the body has to dispose of. I didn't like the sound of that. Here's an article explaining these forms:

Open Original Shared Link

Sarah8793 Enthusiast
After much research, I came to the conclusion that the methylcobalamin type is favorable over the other kinds. Most are cyanocobalamin, which must be converted by the body before it can be utilized, and actually has a cyanide molecule that the body has to dispose of. I didn't like the sound of that. Here's an article explaining these forms:

Open Original Shared Link

Thanks for the B12 information.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,382
    • Most Online (within 30 mins)
      7,748

    englishbunny
    Newest Member
    englishbunny
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.9k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wheat, rye, or barley) one consumes does not cause a person to contract Coeliac Disease. So if neither of you as her biological parents have Coeliac then your daughter cannot pass any blame should she contract this horrific disease.     It’s humbling, and sometimes I believe GOD allows such as these autoimmune diseases for those who need it most. 
    • Lori Lavell
      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
×
×
  • Create New...