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

Swelling


natalie

Recommended Posts

natalie Apprentice

When should I see an improvement in my leg and ankle swelling? I have been gluten free for 2 weeks now.

Thanks

Natalie


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



Celiac.com Sponsor (A8-M):



gfgypsyqueen Enthusiast

Ankle and leg swelling can be signs of heart disease. Please go see your regular dr and be checked out. I do not think this can be related to Celiacs.

nikki-uk Enthusiast
Ankle and leg swelling can be signs of heart disease. Please go see your regular dr and be checked out. I do not think this can be related to Celiacs.

I would also recommend seeing a doctor - to rule out any heart problems BUT I have to add my hubby had very swollen legs/ankles/feet prior to going gluten-free - which disappeared (in answer to the original question) a couple of months into the gluten-free diet. :)

alamaz Collaborator

if you know for sure it's not heart disease and is related to your diet then probably within a few weeks depending on how sick you were prior to diagnosis. my old co-workers feet and ankles used to swell up to the size of balloons when she ate something she was allergic too (if i remember correctly her biggest allergy was corn). i used to laugh at her (she was very light hearted about her condition). little did i know three years later i'd be right in the same boat (minus the swelling).

natalie Apprentice

Hi Everyone,

I am due to see my doctor on Tuesday. I will ask her about it then. I have done some reading that does say swelling is common with food allergies.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,732
    • Most Online (within 30 mins)
      7,748

    Debbeighe
    Newest Member
    Debbeighe
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Wheatwacked
      Are You Confused About Your Celiac Disease Lab Results? Some people test negative but have a positive biopsy, others test positive but negative biopsy.  This is why it can take years and misdiagnosis of other diseases that Celiac Disease can mimic. The above link is a good read with real life examples. Something I find interesting is that in 1980 or so a new diagnosis was created, Non Celiac Gluten Sensitivity, only 10 years after Norman Borlaug won the Nobel Peace Prize for creating our modern wheat and the Green Revolution.    
    • trents
      @Steve-n-Portland, there is a difference in the requirements to use the label "Gluten Free" and the label "Certified Gluten Free". "Gluten Free" is governed by FDA regulations and has a ceiling of 20 ppm. "Certified Gluten Free" is a labeling convention used by the GFCO, an independent international third party certifying group that uses 10 ppm as its standard.
    • trents
      We have had numerous reports from forum participants experiencing gluten reactions from Trader Joe "gluten-free" products. It seems it's not a good place for the celiac/gluten sensitive community to shop.
    • Steve-n-Portland
      Also, a class action lawsuit was launched in 2024 against Trader Joe's re: their " gluten free" everything bagels. They tested at 269ppm. (Personally, I am not sure they will win. The FDA says that the *ingredients* have to be less than 20ppm for a company to label something "gluten-free."  In order to be certified as gluten-free by the GFCO, the *final product* needs to be less than 20ppm. That said, the lawsuit is arguing that most people read that label and assume the final product is safe for people with celiac. Thus, many people were made sick. And being sick can have costly consequences in regard to work or school, depending when one becomes ill.)
    • Steve-n-Portland
      Correction: My previous post refers to hickory products when I actually meant bakery products.
×
×
  • Create New...