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    Do You Have a Gluten-Free Emergency Food Kit?


    Jefferson Adams


    • What's in Your Emergency Gluten-Free Food Kit? This list is by no means authoritative or final.


    Image Caption: Photo: CC--MBTrama

    Celiac.com 11/24/2017 - Do you have an emergency survival kit at home should disaster strike? Does that include drinking water and gluten-free provisions for at least a few days?


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    The fallout from the latest string of disasters still looms over parts of America; over Houston, Florida and neighboring states devastated by Hurricanes and by resulting floods; and over northern California communities devastated by wildfires.

    That got us thinking about emergency kits. Gluten-Free-free emergency kits, to be precise.

    What's in Your Emergency Gluten-Free Food Kit? This list is by no means authoritative or final. In fact, we are inviting you to share any favorites or ideas you may have for your own emergency kit.

    Your Gluten-free Emergency Kit should include the following:

    • Water: You'll need a minimum of 3 days worth of drinking water for ever person. This includes water for cooking and other non-drinking uses. When it comes to water, it never hurts to have more than you need, so consider stocking even more than a 3 day supply.
    • Food: When assembling a survival kit, you want to put together a kit that will feed each family member family 2 cups of prepared meals 3 times a day. Canned foods like black beans are essential.

    Any of the following food items are good to have in your kit:

    • Rice, Quinoa and Other Gluten-free Grains: Organic grains like rice and quinoa make great additions to an emergency kit. Be sure to soak your grains before you cook them. If you're on a grain-free diet, quinoa works well, if you can tolerate it.
    • Dried Potatoes: Dried potato flakes can be used to make mashed potatoes.
    • Pasta: Gluten-free pasta are good additions to any emergency kit.
    • Gluten-free Crackers or other snacks: Gluten-free crackers can be part of a no-cook meal, especially when combined with canned tuna or other fish.
    • Canned Pasta Sauces: If you're stocking gluten-free pasta, then be sure to stock your favorite pasta sauce. Pomí makes a boxed pasta sauce that packs easily for emergency storage. There are a number of canned pasta sauces on the market, so stock whatever you like.
    • Canned and Dried Meats: Jerky, Spam, Dried Salami, and Canned Tuna or other Fish make excellent additions to any emergency kit. Homemade jerky can be kept in an air-tight container for about a year. It's a great source of protein, and a great no-cook snack with options like beef, bison, pork, turkey and salmon.
    • Spices and Gluten-free Bouillon cubes or packets: Since you may be making things like rice, or quinoa, or other things that may need some spices to lively them up, spices are a smart addition to your emergency kit. Make sure yours are gluten-free.

    Keep your kit in a cool, dry place that can be reached in an emergency. Consider building your kit around a printed menu that can be prepared with the items you have stocked. Remember, since gas and electric may not be functioning in an emergency, you may not have full cooking facilities, so plan meals that you can make with minimal preparation and fuss.

    Want someone to make your emergency kit for you? Check out https://www.emergencykits.com/emergency-food/gluten-free.

     


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    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
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    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    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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    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023