• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,466
    Total Members
    3,093
    Most Online
    3sth3rcho
    Newest Member
    3sth3rcho
    Joined
  • 0

    Anthony Bourdain Scoffs at Fad Gluten-free Dieters


    Jefferson Adams

    Celiac.com 06/09/2016 - If you're a fad gluten-free dieter, especially one who hasn't been diagnosed with celiac disease, then definitely don't plan on preaching your gospel to Anthony Bourdain.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    AdWeek recently spoke with the celebrity chef, writer and host of CNN's Emmy Award-winning series Parts Unknown.

    Adweek talked to Bourdain about everything from Chick-fil-A to Frito pie, to, yes, gluten-free dieters. During the interview, Anthony Bourdain let loose with a few doses vitriol regarding trendy subjects of gluten-free diets, and juicing.

    Of gluten-free proselytizers, he says: "Look, before you start boring me to death at a party about how you got gluten-free, you know, if you think you have a disease as serious as celiac disease, shouldn't you see a f#&$^%# doctor before you make this big move?"

    Honestly, he says, "I don't think half of these people even understand what they're talking about."

    Bourdain has one thing right. If you suspect you have celiac disease, then definitely consult a doctor. Otherwise, if he is around, maybe just quietly eat your quinoa.

    Read the full interview at AdWeek.

    0


    User Feedback

    Recommended Comments

    Guest Ed Arnold

    Posted

    Bourdain is just like the doctors: symptoms don't matter, but expensive medical testing does. Typical of the highly-privileged elite.

    This is a "light" article that feeds us the usual celebrity crap.

    Share this comment


    Link to comment
    Share on other sites

    I disagree with Mr. Bourdain, and would not eat gluten for weeks just to get a formal diagnosis.

    Share this comment


    Link to comment
    Share on other sites

    Someday he may be diagnosed, or someone close to him, and his whole attitude will change miraculously overnight. Until you have suffered the effects of eating gluten or see a love one go through it, when intolerant or diagnosed with celiac, is a terrible thing to dismiss or made into a joke . Sorry, Anthony, but you are becoming a closed cynical old man and need to open your mind and heart.

    Share this comment


    Link to comment
    Share on other sites
    Guest Gillian

    Posted

    Agree entirely with Mary I am in the same position and would not eat gluten again even for a couple of days. Who is this Bourdain guy anyway, never heard of him, (I'm in Europe), so can't be that special just another self made celeb, in a couple of years time no one will remember him!

    Share this comment


    Link to comment
    Share on other sites
    Guest Retta

    Posted

    I find is sad that this is Anthony's response to the gluten free diet. I have had digestive and skin issues my whole life. It wasn't until I went gluten free that this problem sorted itself out. I cannot afford an invasive biopsy to test for something that may or may not be proven. I know what my body tells me and if that means no gluten to feel good, then no gluten it is.

    Share this comment


    Link to comment
    Share on other sites
    Guest Terri

    Posted

    Anthony Bourdain obviously does not suffer from celiac or non celiac gluten sensitivity. Our doctors here have no clue. I went gluten free because my doctor couldn't figure out what was wrong with me so I was trying to save my life. Then many months later she decided to check for celiac...which if already gluten free does not show up in the test. Since going gluten free the arthritis in my fingers and in my elbow is gone. No more stomach meds or psoriasis or eczema and no more celiac rash that I had almost all my life. Not wishing this on anyone. Does he really think that a person would change from eating wonderful tasting food to bland clean eating for no reason for the rest of their lives....he has no clue.

    Share this comment


    Link to comment
    Share on other sites
    Guest Bette

    Posted

    Testing is not very expensive . On a scale of 1-100 I was diagnosed as an 85. My esophagus was already damaged because I had waited. Had I not been diagnosed as celiac and tried to deal with my symptoms instead, I could easily have shortened my life. I object to manufacturers such as jello and mayonnaise who proudly proclaim on their labels that they are gluten free. Let the so called trend setters give up gluten, but let them shut up about it. God help them if they ever have to give up bone marrow or broth and duck fat fries. P.S. Anthony, I am a great fan of yours and always have been.

    Share this comment


    Link to comment
    Share on other sites
    Guest Haley

    Posted

    Testing is not very expensive . On a scale of 1-100 I was diagnosed as an 85. My esophagus was already damaged because I had waited. Had I not been diagnosed as celiac and tried to deal with my symptoms instead, I could easily have shortened my life. I object to manufacturers such as jello and mayonnaise who proudly proclaim on their labels that they are gluten free. Let the so called trend setters give up gluten, but let them shut up about it. God help them if they ever have to give up bone marrow or broth and duck fat fries. P.S. Anthony, I am a great fan of yours and always have been.

    Bette thank goodness for your comments. This was all Anthony was saying -- trends!!! It's not something to impose on everyone else, just offer dairy free, gluten free, vegetarian... options when having guests over!

    Share this comment


    Link to comment
    Share on other sites
    Guest Cherri Nelson

    Posted

    I now tell people, "so your going to drive me to the emergency room and pay the bill tomorrow if I eat that"?

    Fed Up!!! To give the benefit of doubt to most people, they don't know that's it's a medical issue for those of us having to live this way or suffer severe consequences.

    I just discovered, the hard way, that I have to be careful using NSAIDs. I developed problems, stomach aches, stopped up, & really foggy brain (general confusion), after taking ibuprofen for tennis elbow for a couple of weeks. It took a long time to find the gluten-free version, had to order it on Amazon, a standard medication people pop for headaches etc. That's d…n scary!

    This is NOT A FAD for us!

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   9 Members, 1 Anonymous, 373 Guests (See full list)

  • Related Articles

    Jefferson Adams
    Celiac.com 01/15/2016 - In his three years with the NFL, New York Giants lineman, Justin Pugh has made himself a key part of his team's strong offense. At 6-foot-4 inches, 305-pounds, and with strength and speed to match, Pugh has wrecked havoc on opposing linemen.
    Pro Football Focus, which monitors NFL games, and assigns grades based on player performance, currently ranks Pugh as one of the league's top ten guards.
    Now word is out that Pugh has switched to a gluten-free diet after being diagnosed with a gluten-sensitivity last year as part of routine blood tests conduct by Quest Diagnostics. Quest's blood tests showed that, while Pugh does not have full-blown celiac disease, he does have a sensitivity that could negatively impact his performance on the field.
    Those results prompted Pugh to ditch the gluten, which, Pugh says, has paid huge dividends.
    The main benefit, according to Pugh, is that he was able to gain a few pounds while dramatically reducing his overall body fat, something many football players struggle to accomplish. Pugh says that eating gluten-free has also increased his energy levels, and improved his training and recovery ability.
    For example, his weight lifting numbers has increased dramatically. He can now comfortably bench press 425 pounds, much better than his previous best.
    According to Pugh, the gluten-free diet has been the key to training heavily and feeling great.
    Do you or someone you know have gluten-sensitivity? Share your comments below.
    Read more at: stack.com

    Jefferson Adams
    Celiac.com 02/05/2016 - Oprah Winfrey may have just officially pardoned gluten, and her "glorious revelation that bread is okay" is causing a big stir.
    When Oprah Winfrey speaks, people listen. That's why it was a big deal a while back when Oprah started a book club: People bought the books she featured. Lots of people.
    That's why it's such a big deal when the famous television producer and talk show diva sings the praises of gluten in a recent Tweet about the virtues of bread. According to Winfrey, who Tweeted an ad for Weight Watchers, she eats bread every day, but still managed to lose weight. Moreover, she doesn't just eat bread and lose weight, she loves bread. She heaps high praise upon it. Oprah's Tweet contains a video that reiterates her deep love of bread.
    Oprah's Tweet read, in part:
    "Eat bread. Lose weight. Whaaatttt? #ComeJoinMe"
    Find more Tweets from Oprah on Twitter. Winfrey, of course, owns 6.4 million shares of Weight Watchers, whose stock prices have skyrocketed. The New York Daily News has called this a "$20 million Tweet."
    Read more in Salon's interview with health-sciences researcher Timothy Caulfield.
    So, will Oprah help make bread cool again? Only time will tell. Of course, for people with celiac disease and gluten-intolerance, bread will never be cool again, but that's another story.

    Jefferson Adams
    Celiac.com 03/21/2016 - Claims, counterclaims and a lawsuit have engulfed the gluten-free empire of actress Jennifer Esposito, and the people suing her include her new husband, British model Louis Dowler.
    The former "Blue Bloods" star opened Jennifer's Way bakery in 2012, after being diagnosed with celiac disease. Her small business empire includes the bakery and an online business selling gluten-free bagels, cookies and rolls.
    The ex-wife of actor Bradley Cooper, Esposito is facing a $43 million lawsuit from her investment partners, who include Lawrence Wenner and David Drake, and her new husband, Dowler. The bakery remains open, but online sales flatlined, the lawsuit alleges, after the website was "hijacked" and redirected to the actress's personal blog.
    According to court documents, her business partners, Lawrence Wenner and David Drake sank $250,000 each into the business and then loaned $1 million to establish a commercial plant in Queens to bake and ship orders, in addition to the retail shop that sold products made on site.
    According to the investors, Esposito failed to transfer ownership of the East Village bakery to the newly formed company, Jennifer's Way Inc., and has been uncooperative, and publicly combative. Wenner and Drake allege they were unable to obtain a needed loan because Esposito refused to cooperate.
    As if a $43 million lawsuit isn't enough, things got even more exciting recently when, after making posts on Facebook to the effect that she could no longer vouch for the gluten-free status of the company's products, Esposito was served with a restraining order forbidding her from bad-mouthing the investors, according to the New York Post.

    Court documents charge that "Esposito has instilled and promoted a groundless and downright false sense of fear that the very same products with the same recipes, coming from the same facility, that she once stood behind, are now unsafe to consume."
    According to the Post, Esposito's lawyer has called the case baseless, and said the actress "was misled by her investors, and has done nothing wrong to warrant a lawsuit." Both sides are due in court in Suffolk County March 16.
    Whatever the outcome of the suit, Esposito's legal woes won't end there, as she declared in court papers that she has filed for divorce from Dowler, citing "cruel and inhuman treatment," among the grounds.
    Source:
    nypost.com

    Jefferson Adams
    Celiac.com 04/08/2016 - An all gluten-free menu by a celebrated French chef? At half price? Oui! Michelin-starred French chef is going all-in on gluten-free food by banishing gluten from her entire menu, and cutting prices in half to start it all off.
    The announcement, by Chef Reine Sammut, makes L'Auberge de la Feniere in Provence the first restaurant in France to have both a Michelin star and a gluten-free menu.
    The classic restaurant built in a stone barn and surrounded by vineyards has indeed adopted a gluten-free menu, says Sammut, who has had her Michelin star since 1995.
    She was inspired to make the change by her daughter, Nadia, who is a chemist and suffers from celiac disease. Sammut was eager to make the change to a gluten-free menu so that "everyone could eat at the same table."
    "The basic ingredients needed are not easy to find, but Nadia tracked them down," said Sammut. "I only had to test them."
    L'Auberge de la Feniere is offering its gluten-free menu, which even has gluten-free puff pastry, at half the usual price to encourage people to try the restaurant's new, gluten-free cuisine. She had me at "gluten-free puff pastry."

    Jefferson Adams
    Celiac.com 06/16/2016 - Looking to be judged in the BBC's Masterchef cooking competition on the strength of her cooking alone, eventual winner Jane Devonshire kept word of her 10-year cancer fight away from the show's judges.
    Mrs Devonshire, a Hampshire mother-of-four, emerged triumphant from the final cook-off by beating her two younger male rivals with three winning dishes. However, the start of that hour-long finale offered a glimpse into the finalists' private lives, and disclosed, to a tearful television audience of almost six million viewers, that Mrs Devonshire had come close to death before learning three years ago she was in remission.
    Somehow, Devonshire managed to keep the news away from the show's judges, John Torode and Gregg Wallace. In fact, Devonshire only notified the production team when the finalists were flown to Mexico City for filming, and she felt obliged to disclose her medical history for insurance purposes.
    "I wanted to be judged only on the cooking," Mrs Devonshire told The Telegraph on Saturday, "Gregg and John didn't know. I didn't want any sympathy for the cancer. It wasn't relevant.
    Mrs Devonshire, in winning the competition, was the first to do so while offering menus that were almost entirely gluten-free.
    It's a genuine gluten-free tear jerker with a happy ending.
    Read more at the BBC.

  • Recent Articles

    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.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    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.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    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.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    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