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    Girl Scouts Announce Return of Gluten-Free Cookies For 2016


    Jefferson Adams
    Image Caption: Girl Scouts will include some gluten-free versions for the 2016 cookie season. Photo: CC--Marit & Toomas Hinosaar

    Celiac.com 02/17/2016 - Gluten-free Girl Scout Cookies are much loved by many with celiac disease or gluten-sensitivities. That's why it will be taken as great news for lovers of Girl Scout Cookies, and things gluten-free, to hear that Girl Scouts of the USA has announced the return of gluten-free Girl Scout Cookies for the 2016 cookie season.


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    Photo: CC--Marit & Toomas HinosaarTwo returning popular gluten-free favorites include Toffee-tastic, the buttery cookie with toffee bits, and Trios, made with real peanut butter, chocolate chips, and whole grain oats.

    These tasty treats made history in 2015 as the organization's first-ever nationwide offering of gluten-free options. They, along with other delicious favorites like Thin Mints and Samoas/Caramel deLites, will be available nationwide from most Girl Scout councils.

    Unfortunately, not all varieties will be available in every market, so check with your local Girl Scout council to find out which the cookies will be sold in your area. Also, check out Google or Apple to download the mobile Girl Scout Cookie finder app for your Android or iPhone.

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    Why don't the Girl Scouts make their Thin Mints Gluten Free instead of coming up with these other choices? Girl Scout Thin Mints were popular when I was a girl scout 50+ years ago. It is the best seller! So please make it gluten-free!

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    I find it disappointing that the Girl Scouts have chosen one of their 2 gluten free cookies to have peanuts in them. It is hard enough to be gluten free, but my kids also have peanut allergies. In our area, the gluten free toffee flavored cookies weren't even offered. Considering the poor ingredients (high fructose corn syrup) used in their cookies, my kids are probably better off without them anyway.

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  • Related Articles

    Jefferson Adams
    Celiac.com 08/09/2012 - Among many gluten-free catholics, there's been a good deal of excitement lately about low-gluten and gluten-free communion wafers for Mass in the Catholic church.
    However, much of that excitement seems to have been misplaced, at least in Ohio. That's because the Catholic Diocese of Columbus recently said that gluten-free wafers don’t meet Vatican standards because they don’t contain wheat.
    For Catholics, consecrated bread and wine are the literal body and blood of Jesus, and the sacrament of Holy Eucharist is “the heart and the summit of the Church’s life,” according to its catechism.
    Because Jesus ate wheat bread with his apostles before his Crucifixion, church law requires the host to be wheat and only wheat, said Deacon Martin Davies, director of the Office for Divine Worship at the Diocese of Columbus. Without wheat, the wafers cannot be consecrated and used in Mass, so no gluten-free wafers.
    In 1995, the Vatican said low-gluten hosts are valid if they hold enough gluten to make bread. Worshippers wanting the low-gluten option were required to present a medical certificate and obtain a bishop’s approval.
    The policy was loosened in 2003 to eliminate the medical-certificate requirement and to allow pastors to grant approval. The Vatican also said that Catholics with celiac disease could receive Communion via wine only.
    However, for faithful catholics with celiac disease and gluten intolerance who want to participate more fully, the low-gluten version, which some say tastes terrible, remains the only communion wafer option.
    U.S. Catholic bishops have approved two manufacturers of low-gluten wafers. One is the Benedictine Sisters of Perpetual Adoration in Missouri; the order’s website says it has provided hosts for more than 2,000 celiac sufferers. The other is Parish Crossroads in Indiana, which provides low-gluten hosts made in Germany.
    The low-gluten wafers made by the Benedictine Sisters contain less than 100 parts per million, says Mary Kay Sharrett, a clinical dietitian at Nationwide Children’s Hospital. She said the amount of gluten in one of the hosts is 0.004 milligrams and that researchers have found it takes about 10 milligrams per day to start a reaction.
    The U.S. Food and Drug Administration has proposed a rule that says products could be labeled gluten-free if the gluten content is less than 20 parts per million.
    Source:
    The Columbus Dispatch

    Jefferson Adams
    Celiac.com 10/22/2013 - Yeah, you heard right. People who've been dreaming of the day the Girl Scouts would offer a gluten-free cookie can stop dreaming!
    That's because a select group of Girl Scout councils nationwide will be slinging the organization's very first gluten-free offering as part of the 2013-14 Cookie Sale.
    The new cookie, called the Gluten Free Chocolate Chip Shortbread cookie, is made with real chocolate chips and real butter, and contains no artificial flavors, no artificial colors, no high fructose corn syrup, no palm oil, and no hydrogenated oils.
    The gluten-free cookies will be sold in a 5 ounce resealable foil pouch, with 12 pouches per case.
    Click here for nutrition information for Gluten Free Chocolate Chip Shortbread Cookie.
    Click here for frequently asked questions regarding the new gluten free cookie.
    Click here for information on where you can buy the Girl Scouts' Gluten Free Chocolate Chip Shortbread Cookies.

    Jefferson Adams
    Celiac.com 02/10/2014 - Dunkin' Donuts is quietly ditching its much publicized, much anticipated campaign to introduce gluten-free donuts across the nation.
    Information is scant, as Dunkin' has not issued any official press release. Dunkin' Donuts did, however, release the following statement to Gluten-Free Living:
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    Word is that the rollout was doomed partly by complaints about the quality of the gluten-free donuts Dunkin' was offering, among other issues.
    We will do our best to keep you updated on this and other gluten-free stories.
    In the meantime, what do you think of the news? Is it better to not do gluten-free at all than to do it poorly? Are you disappointed? Share your comments below.
    Source:
    Glutenfreeliving.com

    Michele Bender
    Celiac.com 10/22/2014 - For my Girl Scout Gold Award I created a poster, pamphlet, and informational sheets as one part of my project. The poster covers definitions, symptoms, statistics, and links for further information. The pamphlet was created with the title of “Is Eating Gluten-Free Right for Me?” (See Download Link Below). The different parts of the pamphlet include “Having Celiac”, “Having a Gluten Sensitivity”, “Misconceptions about the Gluten Free Diet”, “Being Tested for Celiac”, and “About the Author”. 
    The informational sheets were based off of personal experience and were designed to help people who were already on the diet and looking for help. They were titled “Going to a Party”, “Going out to Dinner”, “Cross Contamination”, and “Hidden Gluten”.
    The next part of my project was to share my materials with the public. I contacted many health food stores in order to have a table in front of the store where I could set up my information. I also contacted local libraries. I set up my display at my local library for the month of August. I would go to the library on occasion and stand with the display to talk about my project and answer any questions. I also brought my project to a library in the town next to mine.
    I contacted different health food stores, pharmacies, and doctor’s offices to put my pamphlet in. I was able to put a good number of pamphlets in these locations.
    To reach out to people who have celiac, I went to two celiac support group meetings and a walk for celiac disease. While at the support group meetings I explained my project, gave out gluten free food samples, and handed out the materials I created. At the walk, I had a table set up where I told people about my project and handed out my materials.

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
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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.
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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
    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). 
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
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    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
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    Source:
    Alimentary Pharmacology & Therapeutics

    Jefferson Adams
    Celiac.com 06/12/2018 - A life-long gluten-free diet is the only proven treatment for celiac disease. However, current methods for assessing gluten-free diet compliance are lack the sensitivity to detect occasional dietary transgressions that may cause gut mucosal damage. So, basically, there’s currently no good way to tell if celiac patients are suffering gut damage from low-level gluten contamination.
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    They detected GIPs in concentrated urines from healthy individuals previously subjected to gluten-free diet as early as 4-6 h after single gluten intake, and for 1-2 days afterward. The urine test showed gluten ingestion in about 50% of patients. Biopsy analysis showed that nearly 9 out of 10 celiac patients with no villous atrophy had no detectable GIP in urine, while all patients with quantifiable GIP in urine showed signs of gut damage.
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    Source:
    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.