Jump to content
  • 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

Flushed Face, Too?


CeciliaCeliac

Recommended Posts

CeciliaCeliac Explorer

Thanks again everyone! I'm now trying to figure out my red flushed face. It comes and goes and now has happened after the "lasagna" incident. But here it is 5 days later and eating (not every meal ) will bring out a red flushed burning face and lips........of course like an allergic reaction? Can't link it to dairy cause I skipped that today, too......help!!!


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



Celiac.com Sponsor (A8-M):



wschmucks Contributor

I used to get that when I would have sugary drinks and it was before I was diagnosed. For me it was when I also had bad bacteria in my stomach and I think the sugar would make it react. Maybe try to keep track of when it happens also wouldnt hurt to do a cycle of some anti-bacterials like raw garlic, oil of oregano type of thing. once i got rid of the bad bacteria red face stopped.

mamaw Community Regular

Rosacea can do that also--- another autoimmune disorder! Nightshade vegetables have caused some irritations of the skin .

For me at times I can eat a food my itself but when I add another food with it something weird happens & I have a terrible reaction..... go figure exept I'm very sensitive to planet earth......

The Fluffy Assassin Enthusiast
Thanks again everyone! I'm now trying to figure out my red flushed face. It comes and goes and now has happened after the "lasagna" incident. But here it is 5 days later and eating (not every meal ) will bring out a red flushed burning face and lips........of course like an allergic reaction? Can't link it to dairy cause I skipped that today, too......help!!!

I get a different kind of flushed face (just a feeling of heat) which I can't figure out either, but I've been reading up, and here are the results of that research. Don't be alarmed; I'm not suggesting that any or all of these apply to you. They're just possibilities.

Niacin overdose (last paragraph; seems unlikely): http://www.merck.com/mmpe/sec01/ch004/ch004d.html

Hypoglycemia (more likely me than you): http://en.wikipedia.org/wiki/Reactive_hypoglycemia

Burning mouth (hope this isn't it): http://mayoclinic.com/health/burning-mouth...ECTION=symptoms

Suspect that one of the suggestions already posted probably is right, but just wanted you to see these. I like to think that none of them are likely culprits, but you never know. Good luck.

Lisa16 Collaborator

Oh, I know this one!

This is a food allergy reaction to MSG, sulfites/ sulfates and nitrates/nitrites-- in my case at least. There may be other things that do this to you guys in particular, but for me these are the culprits. It can actually feel like a sunburn and it shows up roughly 20-40 minutes after eating whatever it was. It might last a couple of hours.

This can actually be the beginnnings of a serious allergic reaction and it will get worse. I would put in a serous effort to figure out what it is you are reacting to so you can eliminate it. These things are in processed foods.

Go to about.com and check out these three allergies-- they have a list of common foods these things are in.

Chuck8268 Rookie
Oh, I know this one!

This is a food allergy reaction to MSG, sulfites/ sulfates and nitrates/nitrites-- in my case at least. There may be other things that do this to you guys in particular, but for me these are the culprits. It can actually feel like a sunburn and it shows up roughly 20-40 minutes after eating whatever it was. It might last a couple of hours.

This can actually be the beginnnings of a serious allergic reaction and it will get worse. I would put in a serous effort to figure out what it is you are reacting to so you can eliminate it. These things are in processed foods.

Go to about.com and check out these three allergies-- they have a list of common foods these things are in.

Wow I get that too,and alot,even after going gluten-free. After I eat,my face feels warm,and its RED.I have even been to a dermitologist. Can anyone pinpoint this??

Chuck

Lisa16 Collaborator

Well, you have to figure out which chemical is the culprit.

Start with msg. You can buy it (the actually sell it as a flavor enhancer) or you can get a soup or a fish sauce that has it in it and eat a little bit. If you get the reaction, then you know.

The same for nitrates and sulfites. If you go to the about.com site for food allergies and search these, it gives you a list of the foods that have them in it.

Nitrates are in most lunch meats, for example. Sulfites and in vineagar, wine, dried fruit, etc.

You might have more than one-- I have the holy trinity. Of the three, sulfites are probably the most dangerous, but msg is pretty bad too.

Good luck figuring it out!


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



Celiac.com Sponsor (A8-M):



  • 8 years later...
MKsuperstar Newbie

Google Mast Cell Activation Syndrome. It’s comorbid with celiac. 

1desperateladysaved Proficient

I get the red face flushing with allergies.  Also, I found out recently that I can't break down sulfur well.  My kids use to notice the face flushing before I did.  It use to be all mysterious, but now it so rarely happens that I notice it better.  I agree that you would want to look for what bothers you. 

 

Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to Thoughtidjoin's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Dried Chickpeas

    2. - trents replied to ainsleydale1700's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Confused about HLA-DQ Celiac gene test result

    3. - Scott Adams replied to ainsleydale1700's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Confused about HLA-DQ Celiac gene test result

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,438
    • Most Online (within 30 mins)
      7,748

    Thomasine
    Newest Member
    Thomasine
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • knitty kitty
      Hello, @Aretaeus Cappadocia, My favorite source of B12 is liver.  😺 I react to nutritional yeast the same way as if I were glutened.  Casein, a protein in dairy, and nutritional yeast have protein segments that match certain antigenic protein segments in gluten.  The proteins in rice, corn (maize), and chicken meat have them as well.   Some people with Celiac might tolerate them without a problem, but I need to avoid them.  For those still having symptoms, cutting these out of our diet may improve symptoms. 
    • trents
      Welcome to the celiac.com community, @ainsleydale1700! First, it is very unlikely, given your genetic results, that you have celiac disease. But it is not a slam dunk. Second, there are some other reasons besides having celiac disease that your blood antibody testing was positive. There are some diseases, some medications and even (for some people) some foods (dairy, the protein "casein") that can cause elevated celiac blood antibody test scores. Usually, the other causes don't produce marginally high test scores and not super high ones. Having said that, by far, the most common reason for elevated tTG-IGA celiac antibody test scores (this is the most common test ordered by doctors when checking for celiac disease) is celiac disease itself. Please post back and list all celiac blood antibody tests that were done with their scores and with their reference ranges. Without the reference ranges for negative vs. positive we can't tell much because they vary from lab to lab. Third, and this is an terrible bum steer by your doc, for the biopsy results to be valid, you need to have been eating generous amounts of gluten up to the day of the procedure for several weeks.  Having said all that, it sounds most likely that you have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. The two share many common symptoms but NCGS is not autoimmune in nature and doesn't damage the lining of the small bowel. What symptoms do you have? Do you have any blood work that is out of norm like iron deficiency that would suggest celiac disease?
    • ainsleydale1700
    • Scott Adams
      HLA testing can definitely be confusing. Classic celiac disease risk is most strongly associated with having the full HLA-DQ2 or HLA-DQ8 heterodimer, which requires specific DQA1 and DQB1 genes working together. Your report shows you are negative for the common DQ2 and DQ8 combinations, but positive for DQB102, which is one component of the DQ2 pair. On its own, DQB102 does not usually form the full DQ2 molecule most strongly linked to celiac disease, which is likely why your doctor said you do not carry the typical “celiac genes.” However, genetics are only part of the picture. A negative gene test makes celiac disease much less likely, but not absolutely impossible in rare cases. More importantly, both antibody testing and biopsy are only reliable when someone is actively eating gluten; being gluten-free for four years before testing can cause both bloodwork and intestinal biopsy to appear falsely negative. Given your positive antibodies and ongoing symptoms, it may be reasonable to seek clarification from a gastroenterologist experienced in celiac disease about whether proper gluten exposure was done before testing and whether additional evaluation is needed.
    • Aretaeus Cappadocia
      I agree with your post and have had similar experiences. I'm commenting to add the suggestion of also using nutritional yeast as a supplement. It's a rich source of B vitamins and other nutrients, and some brands are further supplemented with additional B12. I sprinkle a modest amount in a variety of savory recipes.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.