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Is it flushing, blushing, an infection or a reaction?

Apr 18, 2014 - 1 comments










It can start with a change of temperature, after smiling or laughing, after eating food, washing my face or exercising.

First I notice a tingling sensation in the cheek area. Then my mouth begins to feel dry and the muscle around my face begin to tighten up. I then begin to clench my cheeks in an attempt to hold back the redness for as long as a I can. Then the throbbing / pulsating feeling of the cheeks getting hotter will begin. Then finally the cheeks will become hot to the touch.

I cannot apply cold water, or simply sit in a cold environment for the redness and heat to dissipate.

I have to simply relax, get out of the hot environment to a cooler one and do something to take my mind off of it.

Eventually, maybe 15 minutes, 1 hour or even 2. The redness will alleviate and the heat will have gone. I may still have slightly red cheeks, but not as severe as during the episode.

Embarrassment and or shock can also sometimes bring on a particularly bad episode.

I use Cetaphil Gentle Skin Cleanser on my face once a day, and wash with Imperial leather soap in the shower. I also use Head and Shoulders shampoo, changing from Pantene a few months ago. I generally don't wash my cheeks at all, I just leave them be. I also wash the areas of my forehead, nose, mouth, chin and jawline.

I eat and drink: Pasta, (used to eat Rice), Porridge Oats, Wheat Cereal, Chicken, Tuna, Apples, Oranges, Grapes, Salt, Rice Milk (Used to drink milk, replaced it), and water. My diet is restrictive as I've slowly been eliminating foods that I personally thought were causes the redness. I used to eat Cottage Cheese, Spice Mixes, Cows Milk, Sugar, Artificial sugars, bread and couscous and even eggs and olive oil, but I found these to somehow have some correlation to my condition so I removed them. I've been eating the same diet for over 5 years now.

The search continues...

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by Cameron_96, Dec 17, 2015
I have the same issue , thought i was the only one

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