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

Does Anyone Else React To Salt/sodium?

gluten-is-kryptonite

Recommended Posts

gluten-is-kryptonite Apprentice
gluten-is-kryptonite
Posted

When I have too much salt (which isn't that much) as in over 300mg I get a foggy head, sleepy, no energy, bad mood, can't focus. I have no idea why this is happening? Do any other celiacs experience this? I am wondering if it's possible to have a sodium allergy? Or maybe somehow celiac affects the processing of salt. Really no idea and looking for some insight here.

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

Celiac.com Sponsor (A8-M):


Pegleg84 Collaborator
Pegleg84
Posted

Hey

I also have trouble with too much salt. It affects my sinuses, therefore causing pressure in my head, brain fog, dizziness, my ear feels like it's full of fluid. No fun.

A couple years ago I was sure I was having trouble with my inner ear, went through a million tests, but all came back normal. So I looked at my diet. Salt and dairy can affect sinus pressure, so I cut back on salt and cut out dairy and have been doing much much better. If I get into anything too salty I definitely get the dizzies.

I don't know if it's connected to Celiac, and don't think it's an allergy. I think some of us are just sensitive to too much sodium. To be safe, talk to your doctor and get your blood pressure and all that heart stuff checked out too. Salt can affect that as well.

Hopefully someone else can chime in with better advice.

In the meantime, cut back on salt as much as possible. (Don't cut it out entirely. That can cause problems too). I don't eat anything too salty (even over 200mg is pushing it sometimes), don't add extra salt to cooking, etc.

good luck!

shadowicewolf Proficient
shadowicewolf
Posted

Its probably iodine if you're using the general everyday salt. I've seen other posters on here with iodine issues, they might chime in on this.

However, you cannot completely cut it out because the human body requires it (to maintian blood is one of its uses i believe).

Juliebove Rising Star
Juliebove
Posted

AFAIK I have no salt issues but I have been eating Real Salt for years. I do keep some cheap salt for use in cleaning or if I need to gargle with hot salt water.

My friend is very salt/sodium sensetive and her feet and ankles will swell if she eats bacon.

dilettantesteph Collaborator
dilettantesteph
Posted

One thing that you can try to figure this out is different kinds of salt. If you react differently to different kinds, it might be some other component. Pure salt is NaCl, which your body needs to function, but there are other things in most salt that you buy. There can be things added to prevent caking, iodine as mentioned above, and other minerals can be present in mined salt. Sea salt could have traces of whatever was in the sea.

In my case, I thought I reacted to various salts, and then I found one that didn't seem to give me that reaction.

gluten-is-kryptonite Apprentice
gluten-is-kryptonite
Posted
  • Author

Hi everyone

Thanks for the replies. Part of how I discovered this is from eating chips. Yes my guilty pelasure is eating chips! and a lot of them. I only was eating ones that I know are gluten free like Kettle brand. I am not sure which kind of salt those use. I should really look into this. Sports drinks cause the same effect as well. How would I go about figuring out which salt is in there when the ingredient just says sea salt?

shadowicewolf Proficient
shadowicewolf
Posted

Better idea, make your own chips. I've heard this item works well to make them:

Open Original Shared Link

That way you can control what types of salt you use while still having your chips :)

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

Celiac.com Sponsor (A8-M):


foam Apprentice
foam
Posted

For me some brands of chip are ok some not. I'm not sure I should be blaming the salt or the different oil each company may use. There's only three ingredients in chips! :) surely it can't be that hard to figure out but it is. Some give me gut pain some don't.

1desperateladysaved Proficient
1desperateladysaved
Posted

I found I needed to read the labels on salt carefully. I am okay with sea salt and no caking agents. One company used corn to get their anti-caking agent and my body didn't tolerate that.

Beet chips (Or potato, or sweet potato.) I have made leafy vegetable chips like this also.

1/4 cup oil

4 servings of beet or veggie slices potato

1 pinch salt

Mix. Place in oven at 275. Turn them over every 15 minutes. Mine take around 1/2 hour to 45 minutes.

They taste like chips But they are not stale!

.

janpell Apprentice
janpell
Posted

Funny because some chips set me off too? Then it gets me thinking it's potatoes but I can make my own and be okay. Hmmm, wonder what else is added to the chips? Oh, and the Kettle brand is my worst offender.

Am totally trying those beet chips as I have a bag of beets sitting on my counter as I type.

  • 1 year later...
saborraven Newbie
saborraven
Posted

I know this is an old post, but I really hope the folks who had contributed before will see my response -

 

About a year ago, I was having all the same issues listed here - severe reactions every time I had any amount of salt, no matter how little (100mg would set me off). Swelling, headaches, puffiness, etc.It got to a point that it felt like my blood and muscles were BURNING under my skin!! And I was ALWAYS thirsty on top of that. No amount of water could satisfy it (not to be confused with dry mouth - that was not the problem; this was true thirst; I drank over 100oz water each day and was still thirsty).

 

My doctor couldn't find anything wrong with me and suggested I may have fibromyalgia (the current diagnosis for everything that is NOT fibromyalgia). Instead, as usual, I took matters into my own hands and started researching every possible cause of this phenomenon. What I found was a single article amongst all the confusion (forgive me, I can no longer find said article) discussing how magnesium is one of the key minerals necessary for enabling the body to process salt. There was something also about the rapidity of oxidation of the salt (unfortunately, I just can't remember at this point). The author also said that blood tests would not find mineral deficiencies - only hair tests. 

 

I began taking a Magnesium supplement the next day, 200mg every night before bed. After 3 weeks, there was a noticeable difference in the sensitivity to salt. After 5 weeks, I was no longer thirsty all the time. After 8 weeks, it was as though I never had the problem in the first place. Today, I continue taking magnesium on a nightly basis, and have added a second supplement of Calcium/Vitamin D combo (Magnesium is purposely separate from this combo because I truly don't think I need to take the calcium as often as the Mg).

 

My theory is that by being gluten free, our diets may be lacking in certain nutrients and we don't even know it. I am not saying you can't get all the nutrients you need from a gluten free diet; but for me, I eat very limited amounts of carbohydrates as a rule and I'm certain this contributed to the issue for me.

 

If you are gluten free/intolerant and finding yourself having sodium sensitivity, try this. It won't hurt you, whether it helps or not. Beware that too much Magnesium leads to diarrhea though, so a 200mg tablet is your best bet!! 

 

I hope it helps.

S

 

 

Finally-45 Contributor
Finally-45
Posted

I have a very similar reaction to chips.  I had to cut iodized salt, nightshades, and corn/corn oil (which is also in iodized salt) which all tend to be a risk in chips.  Seaweed is high in iodine.

  • 1 year later...
rpayne88 Newbie
rpayne88
Posted

Reviving this post once again...

I seem to get diaherria when I eat more than 700mg of Na a day (a lot compared to other posts, but less than a third of the FDA's recommended intake.)

 

  • 1 year later...
carrieteel Newbie
carrieteel
Posted

I know this is an old post but I was happy to see it here!!  There have been numerous times lately that I swell up (like 3 to 4 lbs heavier) the morning after excess salt (chips, salted nuts, pickles, etc...). This happens even when I know I haven't been exposed to gluten plus I don't have the emotional side and GI issues that come with gluten.  I deflate typically within a day or two and have just recently figured out that seems sodium related.  I am now wondering if the sensitivity to salt is related to a decrease in magnesium.  I quit taking my calcium/magnesium supplement not too long ago (not for any reason... just ran out/got lazy)

Ennis-TX Grand Master
Ennis-TX
Posted
10 hours ago, carrieteel said:

I know this is an old post but I was happy to see it here!!  There have been numerous times lately that I swell up (like 3 to 4 lbs heavier) the morning after excess salt (chips, salted nuts, pickles, etc...). This happens even when I know I haven't been exposed to gluten plus I don't have the emotional side and GI issues that come with gluten.  I deflate typically within a day or two and have just recently figured out that seems sodium related.  I am now wondering if the sensitivity to salt is related to a decrease in magnesium.  I quit taking my calcium/magnesium supplement not too long ago (not for any reason... just ran out/got lazy)

Magnesium and Calcium intake down combination with high sodium would lead to a form of edema where your body retains water in the joints and muscles. Try drinking more green tea, vitamin C supplements, bioflavoids, and adding a bit of lemon juice (I use the true lemon powder) to foods and beverages. Open Original Shared Link
 

 

OH for low sodium seasoning look up Big Axe Spices "Open Original Shared Link"on amazon HUGE flavor no sodium. Or if you need more selection Spicely Organics. I did find a salt free habanero hot sauce I use in cooking for a few customers of mine that is salt free >.< Might help sweat it off lol Open Original Shared Link

Archived

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

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


  • Member Statistics

    • Total Members
      128,175
    • Most Online (within 30 mins)
      7,748
    Janice Emmendorfer
    Newest Member
    Janice Emmendorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • 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
      Testing

      By Wheatwacked · Posted

      Once you have removed the inflammatories, it is time to focus on the deficiencies.  A lot of them not specific to Celiac, but deficiency in them elicits symptoms associated with Celiac. According to research, celiac disease tends to be more prevalent in urban areas compared to rural areas.  Same is true with airborne viruses.  Because urban residents get less sunlight.  To top it off we use lotion and gear to block the little light there is.  This compremises the vitamin D blood level.  A virus attack further lowers vitamin D and the immune system loses control over the Celiac genes and they go into acute symptoms. 40% to 75% depending depending on country are vitamin D deficient. 50% do not eat the Adequit Intake for potassium (4700 mg a day) 90% do n ot eat the Adequit Intake for Choline. Iodine intake since 1970 had dropped 50%.  The western diet is typically excessive in omega 6 fatty acid compared to omega 3.  Above 14:1 by some estimates.  So they sell us expensive, processed oils to compensate.  Anyway after 10 years gluten free myself,  here is what has helped me in just the past few years; once I realized I was at a healing plateau and just GFD would not cut it, and reallized my deficiencies.  Most recently, I started a statin which I only took for two weeks before it started to cripple me.   Got a prescription for Nicotinic Acid to 2000 and am more flexible now Plus HDL went 29 to 44, eGFR from 55 to 79. I also learned if the pharmacist gets a prescription for Niacin that it is dealer's choice whether you get Nicotinic Acid or Niacinimide.  And it comes out of a regular vitamin manufacturer.   "likely deficiencies and what I take to boost my intake (I get anorexic at the drop of a hat so I take them to keep me stable):  the ones that helped me the most noticibly Was increasing vitamin D blood level to 80 ng/ml and Iodine to 500 mcg once or twice a day, Thiamine, Choline, and Iodine. 10,000 IU vitamin D 500 mg Thiamine or more Choline Iodine – 600 to 1200 mcg of Liquid Iodine Vitamin B2 helps break down proteins, fats, and carbohydrates. It plays a vital role in maintaining the body's energy supply.  500 mg Nicotinic Acid - increase capillary blood flow, lower cholesterol. I recently started 2000 mg a day instead of a statin which I cannot tolerate. I the first month my HDL went from 29 to 44. eGFR (kidney function) jumped from 55 ti 75. It also has make my whole body less stiff. The ichy, flushing with the first few doses goes away. The non flush forms of vitamin B3 do not work. It is the relaxing of the capillaries and tendons. 500 mg Pantothenic Acid vitamin B5 Omega-3 and Omega-6 Fatty Acids in Vegetables  Eating more of the vegetables low in omega six and high omega 3 can reduce inflammation Whole Milk Vanilla yogurt to which I add 100 grams of raspberrys, black berries and blueberries has lots of probiotics and makes my tummy and body happy. Red Bull has sugar (not high fructose corn syrup) and the vitamins (B2,3,5,6 need to metabolize to ATP energy and Taurine as an antioxident). It is a good source of energy for me because my genetic hyperlipidemia does not process complex carbs well.        
    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn.
    • Ryangf
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By Ryangf · Posted

      I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…in a super small amount that it might be added to salts to stabilize the iodine. I don’t want to be further alienated when I have to go to a restaurant with my friends. Also most of the items at my house that have salt in it canned food etc. are some of the few quick things I can eat- because I’m not the one paying for the food in my household and i can only ask for so much. I’m not in a place financially where I can get a lot of my specialized items- although my family tries their best to get items I Can actually stand. I get I can bring a my own salt with me at a restaurant and ask for no seasoning but it feels like a lot to me- cause I already check for cross contamination and ask if the food has like a high volume of corn in it like cornstarch etc. I’ve also heard most dextrose is not derived from the Zein (corn gluten) portion of it- so it might be safe- but idk if that’s true. I just wanna know if anyone actually responded to it negatively.
    • Scott Adams
      I’m so confused…

      By Scott Adams · Posted

      For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out.
    • knitty kitty
      I’m so confused…

      By knitty kitty · Posted

      Hello, @Kwinkle, How are you doing?   Have you tried adding a Magnesium supplement?   The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1.   Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating.  Thiamine deficiency symptoms also include loss of appetite and fatigue.   My gas and bloating resolved rather quickly when I took Benfotiamine (a form of thiamine shown to promote intestinal healing) and Magnesium Glycinate in addition to my B 50 Complex (all twice a day plus the following...).   I found Magnesium L-Threonate or Magnesium Taurate are better when taken with a form of thiamine called TTFD (Tetrahydrofurfuryl dusulfide) because all of these cross the blood brain barrier easily, which corrects the loss of appetite, fatigue and anxiety.    Like @Celiacandme said, keeping a food/mood/poo'd journal is a big help in finding problematic foods, and for making sure your diet is not carbohydrate heavy.  If you're eating a lot if processed gluten free facsimile foods, be aware they do not have vitamins and minerals added to them like their gluten containing counterparts.  For every 1000 kcal of carbohydrates, we need an extra 500 mg of thiamine to turn them into energy and not store them as fat.   Let us know how you're doing!
×
×
  • Create New...