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    Is Monsanto's Roundup Behind the Global Explosion of Celiac Disease?


    Jefferson Adams
    Image Caption: Image: Wikimedia Commons--Benjah_bmm27

    Celiac.com 03/06/2014 - Celiac disease is associated with various nutritional and reproductive issues, and increased risk of thyroid disease, kidney failure and certain cancers.


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    Image: Wikimedia Commons--Benjah_bmm27For reasons yet unknown, over the last forty years, celiac disease, gluten intolerance and irritable bowel syndrome, have climbed to epidemic proportions.

    Is the rapid worldwide increase in celiac disease, gluten intolerance and irritable bowel syndrome a result of the rising use of Monsanto's glyphosate herbicide, sold as Roundup?

    Yes, according to a new US peer-reviewed paper from Dr. Anthony Samsel and Dr. Stephanie Seneff. Their research indicates that glyphosate is the primary cause of an emerging epidemic of celiac disease, gluten intolerance and irritable bowel syndrome. Their review appears in the Journal of Interdisciplinary Toxicology.

    According to Samsel and Seneff, glyphosate, the active ingredient in the herbicide, Roundup, "is the most important causal factor" in the global epidemic of celiac disease, gluten intolerance and irritable bowel syndrome.

    Stay tuned for more detailed summary of the nature, scope, methodology, and findings of the study itself. In the meantime, read the complete original review at sustainablepulse.com.

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    Guest Sandy Sanders

    Posted

    Thanks for sharing this important information.

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    Guest Donnie

    Posted

    I have to try to totally avoid GM foods and products that contain them, because they cause me severe pains in my stomach. I discovered that in the late '90s. And was diagnosed with celiac awhile later. My brother used to get awful pains in his stomach after eating, and did have symptoms of celiac, but wasn't tested. He died of stomach cancer about 3 years ago. I think there is a good chance that Roundup and GMOs are causing the dramatic increase in celiac, gluten intolerance, IBS and other severe health problems. I've felt so much better since eating mostly organic foods and totally gluten free and avoiding GMOs.

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    Irritable bowel syndrome is not mentioned anywhere in this paper, where is your source for saying IBS may be caused by Roundup?

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    Guest Peter Olins, PhD

    Posted

    The Samsel/Seneff article is one of the worst I have seen in years. It shows a remarkable lack of scientific knowledge on this topic, and appears to be more of a political tool. In my opinion, this kind of fear-mongering is irresponsible, and celiacs should be up in arms about this. Jefferson, by merely restating the article's claims, I fear you are doing more harm than good.

     

    I don't think that the material on Sustainable Pulse is really a review, and the author is not named.

     

    Bizarrely, the text of the article in the S.P. link is different from that on the journal website (published last November), even though the versions look very similar. This is highly unorthodox, since it is standard practice for journals to issue public corrections or retractions if errors have been uncovered. (Since links are not permitted here, I unfortunately cannot post the actual link to the journal, but perhaps you could, Jefferson).

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    Guest Suzanne

    Posted

    Thanks for sharing this info and link to the original article. I hope it gets into the hands of those who need to read it. This chemical needs to be banned asap so we stop poisoning ourselves and our planet!

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    I'd need to see a lot more data before I believe this, but if the research is validated, it opens up the potential for one of the largest lawsuits in history, against a corporate titan.

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    Guest Leah Lock

    Posted

    Dr. Mercola talked about this very same article back in the September 2013. We need to get congress to back us up and put a end of the use of glyphosate to kill off the foliage of the crops to be harvested. They (farmers) say that they have to have the amount of glyphosate to be increase to help farmers harvest. The this chemical is begin transfer into our food chain. All of us (celiacs) should call our congress reps and senators every day until they realize that this could be them some day.

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    Guest Linda

    Posted

    I read the study. Most interesting (and alarming). Monsanto does it again. I hope the FDA, EPA, and others take notice of this and take steps to ban it to protect us (as is their job). And I hope the public get the word and takes notice....we need to speak out about this irresponsibility!

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    Guest DonaldH

    Posted

    Don't expect Monsanto to be held responsible. Personal responsibility is only for real "persons" now. Corporations are exempt.

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    The Samsel/Seneff article is one of the worst I have seen in years. It shows a remarkable lack of scientific knowledge on this topic, and appears to be more of a political tool. In my opinion, this kind of fear-mongering is irresponsible, and celiacs should be up in arms about this. Jefferson, by merely restating the article's claims, I fear you are doing more harm than good.

     

    I don't think that the material on Sustainable Pulse is really a review, and the author is not named.

     

    Bizarrely, the text of the article in the S.P. link is different from that on the journal website (published last November), even though the versions look very similar. This is highly unorthodox, since it is standard practice for journals to issue public corrections or retractions if errors have been uncovered. (Since links are not permitted here, I unfortunately cannot post the actual link to the journal, but perhaps you could, Jefferson).

    Peter Olins, Phd. is employed by Monsanto. Not an objective source.

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    Jefferson Adams
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    4 egg yolks, beaten
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    Prepare Chocolate Hearts. Stir together sugar and cornstarch in medium heavy saucepan. Stir in milk and water. Cook and stir over medium-high heat until boiling. Stir about half of hot mixture into beaten egg yolks. Return all to saucepan. Boil gently 1 minute, stirring constantly. Remove from heat. Add chocolate chips and vanilla to hot mixture; stir until chocolate is melted. Pour into small metal bowl. Set bowl inside a larger bowl filled with ice water. Beat on high speed of mixer about 5 minutes or until chocolate mixture is completely cooled. Fold in the whipped ¾ cup cream. Spoon into martini glasses or dessert dishes. Cover lightly with plastic wrap. Refrigerate 30 minutes or up to 2 days. Just before serving, top each with a dollop of the whipped ½ cup cream and a strawberry, if desired. Peel chocolate hearts from wax paper; place one on each dessert. 8 servings. Chocolate Hearts: Place ¼ cup Hershey's Semi-Sweet Chocolate Chips or Milk Chocolate Chips and ½ teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds; stir until melted. Let stand 2 minutes. Pour into heavy duty small plastic bag, Cut off a tiny corner of the bag. Squeeze bag to pipe mixture into heart shapes on wax paper. Refrigerate until firm.Tip: To form perfectly shaped chocolate hearts, trace around a small heart-shaped cookie cutter on a piece of white paper. Tape wax paper over the white paper; pipe chocolate on wax paper following the outline.
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    Fill a pan that is larger than the cake pan halfway with boiling water.
    Place the cake pan and mixture into the pan with the boiling water.
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    Gluten-free Valentine Cookie Delivery:
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    With those things in your favor, your'e sure to deliver a great gluten-free Valentine's Day!


    Jefferson Adams
    Celiac.com 08/30/2012 - Rates of autoimmune disease are on the rise, and not just in the United States, with diseases like type 1 diabetes, celiac disease and lupus being diagnosed in increasingly higher numbers.
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    Jefferson Adams
    Celiac.com 03/06/2015 - The Kellogg Co. has announced the launch of Eggo Gluten Free Waffles in both original and cinnamon flavors.
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    Carol Frilegh
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    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
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    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
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    Dr. Ron Hoggan, Ed.D.
    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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    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    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
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    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