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Long COVID and gluten sensitivity

Post-COVID Recovery & COVID-19 | Last Active: Jul 1 12:26pm | Replies (55)

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@falsego9

My life has not been the same from feb 2021. I got my v@ccine 3rd shot on feb 9th and just after one week i had the following symptoms : 4 months of abdominal cramping , greasy stool , flatulence and bladder pain. These symptoms slightly decreased but was followed by random anxiety episodes , dizziness and panic attacks for next 1 year. My mood also started fluctuating affecting my personal and professional life. At the same time i started developing scalp and skin issues of Psoraisis and Dermititis along with knee and lower back pain. I got blood tests almost 6 times throughout the year and everything looked clean. I am from northern part of India where the food predominantly wheat heavy in modern times. After 1.5 years of constant suffering , recently after seeing a youtube about ketogenic diet, I reduces my carb intake which helped me with the bone pain and Psoraisis symptoms tremendously. Then during discussion about the same with my wife, she mentioned about one of her friends wife having issues after covid shots. Boom , it clicked me that maybe i am suffering from an allergy without even knowing . I read some research papers about gluten sensitivity and covid and decided to experiment. I feel i have got a second life. Majority of my symptoms are slowly vanishing . I have replaced wheat flour with Sorghum Millet, Pearl Millet and finger millet flour which are much more nutritious and by default gluten free in their nature. I do not know the reason for the sudden allergy but seeing the timeline of last year, i am suspecting the covid shots. I hope someone going through similar things reads my posts and take actions quickly. I wish someone told about this earlier !!

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Replies to "My life has not been the same from feb 2021. I got my v@ccine 3rd shot..."

Great that you are getting better. It would be a good idea to get tested for celiac disease before you are off gluten (full celiac panel and endoscopy). Around 30-40% of people have the HLA-DQ2 or DQ8 antigen that can be triggered by numerous things, including viruses. There are also some pretty good 1 to 1 GF flours to replace wheat in recipes (Bob's Red Mill and Jules are two examples). Other good sources of GF flours are teff, quinoa, buckwheat (related to rhubarb, not wheat), timothy (timtana), and certified GF oats (otherwise contam. from wheat harvesting and such). Good of avoid rye and barley which have the same gluten proteins that cause immune reactions. Gluten is hidden in a lot of things, so check ingredient lists for food, medicine, and others.