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

Salicylate Question


bartfull

Recommended Posts

bartfull Rising Star

Well, I'm pretty depressed right now. I have a very painful jaw that is unrelated to food. But I need painkillers, and ALL over the counter tablets have either corn or wheat. I found BC Aspirin Powder, and the ingredients are: Asperin-742 mg, caffeine-38mg, salicylamide-222mg.

Well, I've been taking it for about a week now and my psoriasis is flaring BADLY, and the insomnia is back big time.

So my question is, do any of you who have salicylate intolerances have the SAME symptoms from them as you do to wheat or corn? What I read online leads me to believe that fatigue and muscle aches are the main symptoms. I don't have much in the way of digestive symptoms from anything, just the psoriasis and insomnia, which both kick up with wheat or corn. I'm wondering if the salicylates are causing this lastest round of misery, or if maybe SOMEHOW I have been CC'ed. Or maybe I'm reacting to the meat and peeled potatoes that I have been living on for the past couple of weeks.

AAAARGH!!! I want to thank you all for being here while I'm at it. I have been fighting back tears all day, and even though my friends are wonderful, I think they are getting tired of my tearful days and not being able to play guitar for more than a few minutes at a time because the psoriasis on my hands hurts so badly. It's nice to come to a place where people understand. Thanks again, to all of you.


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



Celiac.com Sponsor (A8-M):



missmellie Newbie

Hi, sorry you're having so many problems right now.

I don't know anything about the rest of the problems, but the caffeine in the BC powder could certainly be responsible for your insomnia. Some people are very sensitive to caffeine. Maybe you are one of them?

I hope someone else has some answers for you and you get better soon. :)

pricklypear1971 Community Regular

The only time I've suspected (and when I realized they may be an issue) sals caused a huge DH flare and neuro issues. So yes, the reaction can be just as bad. The DH may have been from iodone (salt) or red food color....but the neuro was from something else.

I ate Riceworks chips, that are supposed to be gluten-free...so it was either sals or gluten that wasn't supposed to be there. But those chips were packed with every chemical created (which happened to be sals). It was BAD. Real bad.

11475 Apprentice

Salicylate reactions for me involve extreme fatigue, muscle and joint pain, difficulty sleeping, but also anxiety, brain fog, skin itching and rashes (not DH), and sometimes a feeling of being pumped full of too much energy, then having it quickly evaporate and being left asleep or almost asleep. They make me irritable also. There is certainly an overlap in the symptoms of having too many sals and getting cc'd with gluten for me, but they are also different enough to be able to tell apart. For example, if I have too many sals, the fatigue will mean that I need to have a sleep/rest/epsom salt bath, but after a few hours, it will fade. With gluten, that feeling of extreme fatigue is even worse and it feels like a struggle to even move. This will last for a few days. Essentially: "yes...but also no". Not very helpful, but it's the best I can offer.

At this stage, I think salicylate and other food chemical sensitivities are more difficult to deal with and much more disruptive to my life than trying to be gluten free. Obviously, everyone will have a different experience, but I can absolutely understand how difficult it can be with friends. To explain gluten intolerance/coeliac disease can be hard enough for some to understand, but to add to that the idea that fruit and vegetables aren't healthy for everyone is usually met with more disbelief (in my experience). What I want to say is that we here understand how isolating and frustrating these issues can be. And I hope you're feeling better soon and can get back to playing your guitar.

One last thing: there are also other food chemicals, like amines, oxalates and many more. If you're not quite sure about salicyaltes, you might benefit from doing a little more research to see if a different food chemical is bothering you, or if it's salicylates AND one of the others. Best of luck.

Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to KDeL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      diagnostic testing variance

    2. - KDeL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      diagnostic testing variance

    3. - Peggy M replied to louissthephin's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Does Kroger Offer Affordable Gluten-Free Options?

    4. - Scott Adams replied to Sunshine4's topic in Related Issues & Disorders
      4

      Neurologic symptoms - Muscle Twitching and Hand Tremors

    5. - trents replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Test uncertainty


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,277
    • Most Online (within 30 mins)
      7,748

    Cooper1234
    Newest Member
    Cooper1234
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I’m so sorry you’re going through this—it sounds like you’ve been on a really challenging journey with your health. Your symptoms (stomach pains, bloating, low iron, joint pain, brain fog, etc.) do sound like they could be related to gluten sensitivity or another condition like non-celiac gluten sensitivity (NCGS). It’s interesting that your bloodwork hasn’t shown celiac markers, but the lymphocytosis in your duodenum could still point to some kind of immune response or irritation, even if it’s not classic celiac disease. The fact that your symptoms improved when you went gluten-free but returned when you reintroduced gluten (especially with the donut incident) is a pretty strong clue that gluten might be a trigger for you. It’s also worth noting that symptoms can be inconsistent, especially if your body is still healing or if there are other factors at play, like stress, cross-contamination, or other food intolerances. Do you have more info about your blood test results? Did they do a total IGA test as well? 
    • KDeL
      For years, I have dealt with various gluten related symptoms like stomach pains, bloating, IBS-C "ish" digestive issues, low iron, low Vit D, joint pains, brain fog, and more. I finally got a double scope and stomach looks clear, but I have some lymphocytosis of the duodenum. I am wondering if this sounds familiar to anyone, where I have not shown celiac red flags in bloodwork IGA tests. WIll be following up soon with GI Dr, but so far, my symptoms are intermittent. I go back and forth with gluten-free diet (especially this past year.... did two tests where the stomach pains I had went away without gluten in diet. HOWEVER, I added it back a third time and I didn't get the pains)   Anyway, I am so confused and scared to eat anything now because I recently had a few bites of a yeasty donut and I immediately got so sick. Any thoughts??
    • Peggy M
      Kroeger has quite a few Gluten free items.  Right now they are redoing my Kroeger store and are adding everything into the regular sections.  Since this was done some new ones have been added.  Publix and Ingles also have great selections. I actually shop Walmart and Food City to since prices on some items vary from store to store.
    • Scott Adams
      Sorry but I don't have specific recommendations for doctors, however, starting out with good multivitamins/minerals would make sense. You may want to get your doctor to screen you for where you different levels are now to help identify any that are low, but since you're newly diagnosed within the past year, supplementation is usually essential for most celiacs.
    • trents
      Yes, I can imagine. My celiac journey started with a rejection of a blood donation by the Red Cross when I was 37 because of elevated liver enzymes. I wasn't a drinker and my family doctor checked me for hepatitis and I was not overweight. No answers. I thought no more about it until six years later when I landed a job in a healthcare setting where I got annual CMP screenings as part of my benefits. The liver enzymes were continually elevated and creeping up every year, though they were never super high. My primary care doc had no clue. I got really worried as your liver is pretty important. I finally made an appointment with a GI doc myself and the first thing he did was test me for celiac disease. I was positive. That was in about 1996. After going on a gluten-free diet for three months the liver enzymes were back in normal range. Another lab that had gotten out of whack that has not returned to normal is albumin/total protein which are always a little on the low side. I don't know what that's about, if it's related to the liver or something else like leaky gut syndrome. But my doctors don't seem to be worried about it. One thing to realize is that celiac disease can onset at any stage of life. There is a genetic component but there is also an epigenetic component. That is, the genetic component is not deterministic. It only provides the potential. There needs also to be some health or environmental stressor to activate the latent gene potential. About 40% of the population have the genetic potential to develop celiac disease but only about 1% actually do.
×
×
  • Create New...