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    Asian-Style Stir-Fry with Green Beans and Cashews (Gluten-Free)


    Jefferson Adams


    • Asian-Style stir-fry with chicken, pork of beef, green beans and cashews.


    Image Caption: Photo: CC--Simon Law

    Celiac.com 11/04/2017 - If you're looking for a quick, nutritious and lean gluten-free dish, then try this recipe for surefire stir-fry. It's easy, delicious and highly versatile. You can make with chicken, pork or beef, as desired. I bet you can use tofu if you like. You can use nuts of choice, or none at all. You can use snap peas instead of green beans. Whatever you do, serve this over rice for a guaranteed dinner winner.


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    Ingredients:

    • 12 ounces chicken, pork, or beef, lightly salted, and cut into bite-size strips (about 1½-inches by ¼-inch)
    • 8 tablespoons gluten-free soy sauce, split
    • 3 tablespoons honey or brown sugar
    • 2 teaspoons, sake or white wine, just a splash
    • 4 garlic cloves, minced
    • 3 fresh medium brown mushrooms, cleaned and sliced
    • ¼ teaspoon dried crushed red pepper, as desired
    • 1 pound green beans, trimmed, cut into bite size pieces
    • 2 carrots, peeled, cut to matchstick-size strips
    • 2 tablespoons cooking oil, like avocado or canola, corn, etc.
    • 1 large red bell pepper, cut into bite-size strips
    • 1 thumb peeled fresh ginger, sliced
    • ½ medium onion, cut into wedges, sautéed
    • 1 green onion, thinly sliced
    • ½ cup lightly salted dry-roasted cashew halves, or sunflower seeds or anything like that

    Directions:
    Mix meat, 4 tablespoons soy sauce, 1½ tablespoons honey, 2 cloves of garlic, and crushed red pepper in medium bowl.

    Whisk remaining 4 tablespoons soy sauce and remaining 1½ tablespoons honey in small bowl; set aside.

    Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes.

    Add carrots to green beans in water; cook 1 minute.

    Drain carrots and green beans.

    Heat 1 tablespoon cooking oil in wok or large non-stick skillet over high heat.

    Add onions, ginger, red bell pepper, mushrooms, and stir-fry 1 minute.

    Add green beans, carrots, and remaining 2 cloves garlic, and stir-fry 1-2 minutes, until firm, but tender.

    Transfer vegetable mixture to a dish.

    Add remaining 1 tablespoon cooking oil to wok and allow to heat.

    Add meat and stir-fry 3-5 minutes more, until cooked through.

    Add the cashews, stirring briefly, about 30 seconds.

    Add the soy sauce-honey mixture; stir until heated through, about 1 minute.

    Season to taste with salt and pepper.

    Transfer into the bowl with the veggies, and mix well.

    Sprinkle with sliced green onions and serve over rice.

    Serves about 4 people.

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    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
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    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023