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    Dunkin Ditches Gluten-free Donuts


    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.


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    Photo: CC--Robert BanhInformation is scant, as Dunkin' has not issued any official press release. Dunkin' Donuts did, however, release the following statement to Gluten-Free Living:

    "In 2013, we tested a gluten-free Cinnamon Sugar Donut and Blueberry Muffin in select markets. We are currently assessing the results of this test, as well as feedback from our guests and franchisees, and we do not have plans to launch these products nationally at this time. We are continuing to develop additional gluten-free products for future tests, and we remain committed to exploring ways to offer our guests gluten-free choices."

    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.

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    Guest Mickey Wesler

    Posted

    I am extremely disappointed - although I am not myself a donut eater - the blueberry muffin was what I had my eye on.

    More than that I am sad that a national company is not going to provide an alternative to those of us who do no eat gluten - no matter the cause - Dunkin' Donuts you have really set back the cause of providing gluten free alternative rather than taking a leadership role. I am sure if you went the muffin route and other "bread or cake" routes we would be happy to have the alternative when we come in for coffee. I am very disappointed in your "give up" attitude rather than choosing to us an alternative with muffins.

    Your were a leader in my mind - now you are giving up rather than going to Plan B. Gluten free foods can be tasty .

    A sorely disappointed gluten free family!

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    I read of Dunkin' Donuts' gluten-free doughnut with interest, but was highly skeptical and am not surprised to find that it failed. I am a life-long foodie about three years into a celiac diagnosis. My conclusion, after tasting lots of gluten-free baked goods, is that I would rather bake/buy authentically, originally gluten-free baked goods (meringues, macaroons, flourless chocolate cake, etc.) and then cheat once every three months with a real piece of pizza, cake, or brownie, than chase the promise of gluten-free baked goods every day of the week and face constant disappointment. With very VERY few exceptions, I do not believe it is possible to make a fluffy, stretchy, moist, light, and tasty baked good -- pizza crust, muffin, sourdough bread, cake, etc. -- without using wheat. That makes me sad, but sorry folks, it's the truth.

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    Guest jose Suerte

    Posted

    It is a little disappointing. DD regular baked good were never anything to go out of ones way for. You can better baked goods (gluten-free and with G) at most grocery stores now.

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    Not disappointed at all! I'm a very sensitive celiac and I would not have taken the risk of cross contamination. 20ppm is 20 parts too many for me! Thanks for trying Dunkin!

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    Their gluten-free donuts were not very good, especially for the price.

     

    The muffins were good, though a bit pricey. But the fact they were sealed and separate from the rest of the products was nice.

     

    Would actually love it if they had gluten-free bagels....

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    If the products were poor - and we can get plenty of that right now - then no one would buy the products. No sense for the customer or the company....

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    Although I am not a huge donut or muffin person, I do on occasion enjoy having a donut or muffin, especially if I am running late. Time crunch is usually when I need a gluten-free option the most, and that is when it is the hardest to find a gluten free choice. With the growth of celiac disease and even those who choose gluten free as an lifestyle, many restaurants and fast food chains are missing the boat on this. Limited options in dining out are one of the reasons many find living gluten-free so hard.

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    Guest Olinda Paul

    Posted

    I am too disappointed that they have temporarily chosen to excel in this field. Granted doing gluten-free is a bit tricky at times. I would rather they regroup and try again than to put out a bad donut/product. They have high standards for themselves and they should have them with gluten-free doughnuts too. Hey, I would LOVE a good donut once in a while. I haven't had a really good one in 17 years. Most of them too dry or contain GM corn or milk products in them too. So if your multi-allergic like me...and many are...you don't get donuts.

    Good for you for re-grouping and trying to get it right. I love that. I would rather have it be an awesome donut than a dry, flavorless product. Here is to hoping for the best.

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    Guest Christy

    Posted

    It is disappointing that they can't come up with a product that tastes good. General Mills managed to come up with gluten free cereals (Chex) that is wonderful. Please keep trying.

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    It is disappointing that they can't come up with a product that tastes good. General Mills managed to come up with gluten free cereals (Chex) that is wonderful. Please keep trying.

    GM didn't exactly come up with Rice Chex...they only had to make 1 substitution to get rid of barley malt for a gluten-free sweetener.

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    I read of Dunkin' Donuts' gluten-free doughnut with interest, but was highly skeptical and am not surprised to find that it failed. I am a life-long foodie about three years into a celiac diagnosis. My conclusion, after tasting lots of gluten-free baked goods, is that I would rather bake/buy authentically, originally gluten-free baked goods (meringues, macaroons, flourless chocolate cake, etc.) and then cheat once every three months with a real piece of pizza, cake, or brownie, than chase the promise of gluten-free baked goods every day of the week and face constant disappointment. With very VERY few exceptions, I do not believe it is possible to make a fluffy, stretchy, moist, light, and tasty baked good -- pizza crust, muffin, sourdough bread, cake, etc. -- without using wheat. That makes me sad, but sorry folks, it's the truth.

    Apparently you don't take being a celiac seriously enough if you are cheating every three months with a wheat product. Do you understand what you are doing to your body by doing that? Your choice....

    That being said - after eating gluten-free for over 30 years I can tell you there are plenty of recipes that will give you cakes, muffins, macaroons, and yes pizzas that taste just as good as they did with the wheat.

    You need to make a commitment to your body that you want it to live and not want to kill it off - and you will go searching for these wonderful recipes 'foodie' and you will soon discover that wheat is not all that it's cracked up to be.

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    Guest Dolores

    Posted

    I am a grandmother of a celiac so I know the trials and tribulations that she goes through. We were both so much looking forward to a breakthrough of a gluten-free donut, not only so much to provide for a gluten-free donut but as an encouragement to the food industry to provide more delicious tasting gluten-free foods. It has not been an easy road because it is a struggle to find products that taste "almost" normal. I remember when my grandchild was diagnosed with celiac in high school she cried, "But, I am a teenager part of enjoying being in high school is getting together and eating pizza with everyone." I encourage the food industry to look at how profitable it would be to them to produce good tasting gluten-food products at a reasonable price. All mothers and grandmothers of celiacs, and celiacs, will agree with me!!

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    Guest sc'Que?

    Posted

    GM didn't exactly come up with Rice Chex...they only had to make 1 substitution to get rid of barley malt for a gluten-free sweetener.

    Thank you, admin, for pointing this out. Many miss this point.

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    Guest NY Gluten Free

    Posted

    I too am disappointed that Dunkin' is not going thru with gluten-free. I was looking forward to the muffins. I currently get gluten-free muffins via the internet out-of-state and have them shipped to my home. The cost is high and I was hoping Dunkin' could have saved me some money so I could get them locally.

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    I read of Dunkin' Donuts' gluten-free doughnut with interest, but was highly skeptical and am not surprised to find that it failed. I am a life-long foodie about three years into a celiac diagnosis. My conclusion, after tasting lots of gluten-free baked goods, is that I would rather bake/buy authentically, originally gluten-free baked goods (meringues, macaroons, flourless chocolate cake, etc.) and then cheat once every three months with a real piece of pizza, cake, or brownie, than chase the promise of gluten-free baked goods every day of the week and face constant disappointment. With very VERY few exceptions, I do not believe it is possible to make a fluffy, stretchy, moist, light, and tasty baked good -- pizza crust, muffin, sourdough bread, cake, etc. -- without using wheat. That makes me sad, but sorry folks, it's the truth.

    Enid,

    I am a huge foodie!! and you haven't been looking in the right place. Almost 7 years ago I had a son and we almost both died. After and extended coma I was diagnosed with celiac and my son as well. But he is also HIGHLY allergic to CORN. So we eat NO processed food because many food additives are made from corn. A lot of celiac patients can't tolerate any grains even soy (that is me, can't even have coffee or chocolate without a reaction). I make a wonderful bread that is fluffy and moist and airy. It is made with cashews and eggs. The recipe is from a book called

    AGAINST ALL GRAIN. It is awesome!!! Guest have eaten it then asked cause they thought I couldn't have grains in my home. They are shocked to learn it was made with no grain. The gluten-free label is meaningless until they make gluten free mean NO gluten. currently gluten free means less then 20 parts per million. And don't get me started on the cross contamination in packaging and factories.

    Anyway, if you want awesome recipes that are completely grain and dairy free this is an awesome book. P.S. YOU have to try the Dairy free "New England Clam Chowder" it is unbelievable how good it is.

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    Guest maxiesmom

    Posted

    I read of Dunkin' Donuts' gluten-free doughnut with interest, but was highly skeptical and am not surprised to find that it failed. I am a life-long foodie about three years into a celiac diagnosis. My conclusion, after tasting lots of gluten-free baked goods, is that I would rather bake/buy authentically, originally gluten-free baked goods (meringues, macaroons, flourless chocolate cake, etc.) and then cheat once every three months with a real piece of pizza, cake, or brownie, than chase the promise of gluten-free baked goods every day of the week and face constant disappointment. With very VERY few exceptions, I do not believe it is possible to make a fluffy, stretchy, moist, light, and tasty baked good -- pizza crust, muffin, sourdough bread, cake, etc. -- without using wheat. That makes me sad, but sorry folks, it's the truth.

    Enid, I disagree with you. I bought King Arthur muffin mix and am very happy with the results. the muffins came out moist, fluffy and tasty. I myself do not need to eat gluten-free foods, I made them for my husband who has a wheat allergy. Domata flour is also very good and my friends couldn't tell that the cookies I made with it were gluten-free.

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    Guest Marcie

    Posted

    I am happy to get an update on this subject to share with my CSA Chapter #110 support group.

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    Guest Steve

    Posted

    My son who is celiac will be greatly disappointed when I tell him. I had emailed Dunkin' Donuts and they told me by the end of 2013. He was so excited they were gonna have donuts. He's been gluten-free for 7 years now.

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    Guest Mike

    Posted

    I read of Dunkin' Donuts' gluten-free doughnut with interest, but was highly skeptical and am not surprised to find that it failed. I am a life-long foodie about three years into a celiac diagnosis. My conclusion, after tasting lots of gluten-free baked goods, is that I would rather bake/buy authentically, originally gluten-free baked goods (meringues, macaroons, flourless chocolate cake, etc.) and then cheat once every three months with a real piece of pizza, cake, or brownie, than chase the promise of gluten-free baked goods every day of the week and face constant disappointment. With very VERY few exceptions, I do not believe it is possible to make a fluffy, stretchy, moist, light, and tasty baked good -- pizza crust, muffin, sourdough bread, cake, etc. -- without using wheat. That makes me sad, but sorry folks, it's the truth.

    Don't agree, we make a lot of very good baked goods, pizza, muffins, cake, that extended family members who eat wheat say are very good. Just a matter of learning how, and some things (biscuits) don't work.

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    If they can't do it we'll then don't do it! The last thing us celiacs need is a company doing gluten-free half assed! I live in Sacramento ca and we go to apple hill every year. One place decided to start making gluten-free apple pies but when I called she told me her oat topping was not made with gluten-free oats because they were too expensive! I told her she cannot sell them as gluten-free, and is opening up herself to a lawsuit! I pray that this year she is using gluten-free oats or there will be hell to pay!

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    Apparently you don't take being a celiac seriously enough if you are cheating every three months with a wheat product. Do you understand what you are doing to your body by doing that? Your choice....

    That being said - after eating gluten-free for over 30 years I can tell you there are plenty of recipes that will give you cakes, muffins, macaroons, and yes pizzas that taste just as good as they did with the wheat.

    You need to make a commitment to your body that you want it to live and not want to kill it off - and you will go searching for these wonderful recipes 'foodie' and you will soon discover that wheat is not all that it's cracked up to be.

    Totally agree!! I'm not willing to be sick just to cheat. I'll wait... Or make my own.

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    I read of Dunkin' Donuts' gluten-free doughnut with interest, but was highly skeptical and am not surprised to find that it failed. I am a life-long foodie about three years into a celiac diagnosis. My conclusion, after tasting lots of gluten-free baked goods, is that I would rather bake/buy authentically, originally gluten-free baked goods (meringues, macaroons, flourless chocolate cake, etc.) and then cheat once every three months with a real piece of pizza, cake, or brownie, than chase the promise of gluten-free baked goods every day of the week and face constant disappointment. With very VERY few exceptions, I do not believe it is possible to make a fluffy, stretchy, moist, light, and tasty baked good -- pizza crust, muffin, sourdough bread, cake, etc. -- without using wheat. That makes me sad, but sorry folks, it's the truth.

    I am a celiac and if I decided to cheat as you mention, I would end up on the bathroom floor vomiting for hours. It is not worth it! Once I went on the no gluten diet I could not go back without HUGE side effects.

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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). 
    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

    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).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    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.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics