0
  • entries
    11
  • comments
    8
  • views
    4,453

Not Eaten Gluten In 4 Years . . . Is It Safe To Now Eat Gluten Again

1 1
Posterboy

2,289 views

I was/had been gluten free for 4 years.

 

I have heard that (maybe urban myth) that gluten doesn't bother me anymore.

 

How do I know gluten is bothering me again before it is too late?

 

I am still regular even when I ingest gluten accidently or can't resist cheating.

 

All I can think is my gluten allergy has gone away.

 

Is this possible? Or am I just pressing my luck for I relapse in to gluten sensitivity again,

 

Posterboy,

1 1


8 Comments


Recommended Comments

Why don't you post this question in the forum? Maybe explain how or if you were diagnosed and a little history? This is the blog section and people don't usually answer questions over here. It Is really meant for blog entries.

Share this comment


Link to comment

Kareng,

 

I had just answered the question does vilous atrophy heal J. Podi.

 

See my profile.

 

I want to know could I be in remission and I didn't think the moderator would let me post something that might be considered heretical thinking.

 

I have no symptoms that last more than the two weeks medically speaking that is defined as diarrhea or constipation.

 

It just medical science doesn't understand why I no longer have symptoms.

 

If I am right that it is possible and I am not out of mind then my Gluten Sensitivity is in remission! 

 

I wanted to see if any one else had tried gluten after letting their villi heal.

 

30+ year sufferer before diagnosis and have been eating gluten cautiously for 40+ months after being gluten free for 4 years.

 

Posterboy,

Share this comment


Link to comment

No, you cannot eat gluten if you have celiac disease.  It is a life long thing to avoid gluten.  It is well this way anyway, because you can be healthy!

Share this comment


Link to comment

Short Answer is no.  I have celiac disease and I also do not know when I am glutened.  However I still had other less noticeable symptoms like anemia.  You cannot just "get over" celiac disease or a gluten intolerance.  Damage can go very slowly in some cases, and you would slowly poison yourself until you are back to square one. 

 

Head over to the top bar of the site and click on "forums" then go to the "Celiac Disease - Post Diagnosis, Recovery/Treatment(s)" category and click the "start new topic" blue button near the top right of the topic list.  You will get more input and help there.

Share this comment


Link to comment

Probably not a good idea, but if you do try it just go with a very small quantity and keep it simple so you can measure the effects.

Share this comment


Link to comment

How can it be self promotion when the name of the book was not mentioned.  No title was given.  (As moderator moderate out offending references don't ban the whole post is the consideration I ask) when I spend hours taking the time trying to help fellow sufferers like myself.

 

Either way I was trying to establish like many on this site once a sufferer you arm your self with knowledge like every one on this site/blog is presumably trying to do.

 

I was just trying to share what I learned and where I learned it so as not to plagiarize someone else's work.

 

I will now cite Jefferson Adams who contributes to Celiac.com an article from 10/30/2013 that raises the same question.

 

http://www.celiac.com/articles/23432/1/Do-Proton-Pump-Inhibitors-Increase-Risk-of-Celiac-Disease/Page1.html 

 

Can/does low stomach acid contribute to NCGS.  Jefferson Adam's indicates it can and I believe did in my case due to STRESS!

 

Posterboy

Share this comment


Link to comment

Road/Way Back Timeline

 

Dear Gluten Intolerant,

 

This is not something I have arrived at easily, or accidently I believe but by the grace of God.

 

I think it is important to give you a time line of sorts for my gluten problems.

 

After 35+ years of not having a definitive diagnosis when I got the Celiac Diagnosis (which I prompted my doctor to check for) I studied diligently from the day I was confirmed serology 30 days later with a dramatic drop in my antibodies (though as you probably know) began feeling better within in weeks.

 

The doctor didn’t have to tell me what my body already knew!

 

That was 7+ years ago and my journey to health began that day.

 

After 3 years of reading any and everything I could about CD I began to realize I might not have Celiac disease at all but an old but now seemingly forgotten disease (with similiar symptoms following the established medical protocol of a differntial diagnosis method . . . think the TV show House where they take a week or a month (in on hour of coure) to determine IF not this disease then what disease does he/she have) and that a vitamin deficiency/dependency (read about Functional Medicine) might be the real cause of my problems.  The primary problem resulting in a gluten ravaged GI as the 2ndary symptoms.

 

I am writing this blog about that opus if anyone will listen. I hope you will consider what I say and the Lord lead thee in understanding 2 Tim 2:7.

 

I have been helping my friends for a couple of years now (those (the few) that listen) with 90pct success rate from GERD and other GI distress because STRESS has set the body against itself.  Is peace possible (digestively speaking)? 

 

May be? if it a vitamin deficiency like beri beri, or scurvy or ricketts is?

 

All complex disease pathways triggered by a single nutrient.  Could the GI rest on a simliar cornerstone?

 

If you are yourself a fellow sufferer I can tell you what signs to look to tell if you are now safely digesting gluten in to harmless peptides.

 

I will just say as a word of thought.  A healthy baby burps? Right . . . well a healthy adult should too!

 

Do you burp (not soda’s) but do you burp when you eat/drink (even water) burp like a baby if not you will have distension, pain, diarrhea, constipation like a baby who has colic who sufferers from undigested food because their systems can’t handle proteins yet.

 

What is Gluten and or Lactose even but proteins that some people's digestion system struggle with digesting.

 

The question really is why is someone’s or other people’s GI system strong enough to digest gluten and yours’ is not.

 

This bloq is about that question.

 

Hopefully you and others’ will believe and be helped as I have been.

 

It is a new way of thinking about the problem. Low Acid and its cause(s) Stress!

 

In 6 months’ time I can have you burping like a baby (if you do not already) or one of your friends’ who have a gluten intolerance or lactose intoerance (if what I say is true) a prophet in a sense of being able  to tell you in the future what will/can happen IF you do as I suggest.

 

Such as begin burping for the first time in years and years and years if you don’t NOW already burp when you drink water or eat something/anything.

 

Like I say in another place like a cow chews cud . .. after every meal.  The burp is our cud metaphorically speaking.

 

It is not magic . . . just a different or hopefully the right way of thinking about it if indeed what I say is right and in 6 months you are burping REGULARLY you will be once a day regular (and your stool will sink to the bottom).

 

. . . . this is not the end of the road but the beginning.

 

It will take at least a year for you/their confidence to return and maybe considerably longer to actually try gluten again but I am not suggesting that they/you try gluten only that if you/they are accidently glutened when OUT outside the home you/they will be protected.

 

Posterboy,

…………………………………

 

P.S.  FYI after 3 years of a steady even digestion cycle of once a day movement and regular burping . . .  I now no longer get glutened by background gluten when the waiter messes up my food.

 

I can occasionally cheat on/with gluten . . . a bit here . . . a bit there on the weekends with no upset.

 

Now 4+ years into my remission and I am STILL amazed that this is even possible.

 

Posterboy by God’s Grace  2 Cor 1:3,4

Share this comment


Link to comment

Golden Cross of Digestion

 

This is correspondence with a fellow sufferer.  I am including it here for information purposes only.

 

** This is not medical advice and should not be considered such. Results may vary. Always consult your doctor before making any changes to your medical regimen.

 

This may help to digest the food but does it actually repair the intestine and keep it from “leaking”? That is what I understand is the bigger problem.

 

 

Sharon,

 

I understand your skepticism?

 

Yes and no is my best answer.

 

No there will be no medical proof that the small junction pathway that gluten key ways through the lining of the small intestine but yes . . . if the gluten is digested into harmless peptides in the stomach that no longer get stuck in gut (small Intestine) wall allowing it to leak.

 

Damage is done in the upper gi because you don’t have stomach acid to protect you from these difficult and dangerous proteins when UN digested.

 

Low stomach acid has now been linked to a probable cause of damage to the Small Intestine before and/or occurring with a Non-Celiac Gluten Sensitivity (NCGS) or Celiac diagnosis.

 

I cite Jefferson Adams from celiac.com

 

http://www.celiac.com/articles/23432/1/Do-Proton-Pump-Inhibitors-Increase-Risk-of-Celiac-Disease/Page1.html

 

Note how he Jefferson Adams starts the article “Rates of celiac disease and the use of drugs to inhibit the secretion of stomach acid have both increased in recent decades. A research team recently set out to explore the association between anti-secretory medication exposure and subsequent development of celiac disease.”

 

If these medicine are lowering stomach acid what cause effect relationship does/ could this have on Celiac/NCGS diagnosis is what he is postulating.

 

He goes on to say without being very technical (read the whole article for yourself) that

“The data clearly show that patients who use anti-secretory medications are at much greater risk for developing celiac disease following the use of these medicines.

 

The fact that this connection persisted even after the team excluded prescriptions for anti-secretory medicines in the year preceding the celiac disease diagnosis suggests a causal relationship”.

 

If even after a year OFF these medicines your chances of developing Celiac Disease (CD) not to mention even NCGS which is much more prominent surely he is correct in postulating that there is a cause and effect relationship between low stomach acid and NCGS/CD or aka as a gluten allergy.

 

Surely there is something we can learn here.

 

Gluten especially is able to mimic the bodies defenses leading to the autoimmune reaction that leads to a leaking gut but IF gluten does not make it to the lower intestine (but smaller peptides) then the key (gluten) no longer fits in the lock and door is affectly locked shut and the gi can begin to heal itself.

 

There is a golden cross of digestion.

 

1) do you burp

2) are you regular (1 a day)

3) do your stool sink (not float)

 

Think triangulation.

 

Any three known points on a map give you a known location commonly know today as GPS or Google Maps.

 

If all these things happen then your gi is no longer being stressed and the gi can begin to heal itself  (though) complete recovery of the villi can take 2+ years to return to normal absorptive powers before gluten tore a hole in your stomach (small intestine) but the distress can be gone in 6 months as evidenced by the above symptoms.

 

You need not suffer distress while the doctors figure out that UN-digested gluten, UN-digested anything not gluten per se as I say UN-digested anything (Lactose anyone) is the trouble.

 

Pellagra is comorbid I believe with/in most GI diseases. 

 

And the medical cure for pellagra discovered over 75 years ago IS a niacin deficiency presenting with DIGESTIVE disorder. 

 

See this article from gluten freeworks website for more information.

 

 http://glutenfreeworks.com/blog/2010/06/23/niacin-vitamin-b3-deficiency-in-celiac-disease/

 

If I am wrong you have nothing to loose, it is only a vitamin that doctor’s already tell people to take. Most doctors use high dose niacin to treat cholesterol as first line therapy titrated up in small steps.

 

Better yet if in 6 months to a year you stop taking it  since you have built up your bodies’ natural defense against gluten (and all foods really) you won’t need to keep taking it. I haven’t taken niacin(amide) in over two years and I still am (dis) stress free.

 

Because your’ God given burp will be a sign that your natural defenses are high.

Should stress became greater than your dietary intake for a extended period say 3 to 6 months then your burp will go away and irregular movements will return.

 

Shocks such as loss of job, death or divorce or even stressful events like child birth can trigger the need for niacin in 1/3 of the population when the stress of life maims us first . . . then kills us the 4th D of pellagra.

 

Remission from Comorbid Pellagra  is possible which should greatly reduce most of your GI symptoms in six months -- not a cure because stress can bring it back.

 

I hope to hear feedback (if my theory is right that Pellagra is comorbid with GERD/NCGS) from many people that they are feeling better (burping) in six months.

 

If I don't thats ok too.  I just ask that you tell someone like I am telling you know of my experience with Niacin(amide) so they won't have to suffer anylonger if indeed it helps you as it has me.  Thanks  be to God!

 

Posterboy by God's grace  2: Cor 1:3,4

 

2 Tim 2:7

 

Posterboy,

 

P.S. I just crossed my 55+ month anniversary after suffering 30+ years with a Niacin deficiency.

 

I am still golden.

 

That is why I writing this blog not to tell my story of a fellow sufferer but to help those that are still suffering why the doctor’s look for proof! when 70+ years ago they discovered the cause (I believe) of 90+ % of all digestive disorder when they discovered the cause for pellagra as a niacin deficiency but it has been so long that now they do not recognize it clinically

Share this comment


Link to comment

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • 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

  • Blog Statistics

    • Total Blogs
      1,136
    • Total Entries
      1,949
  • Popular Now

  • Topics

  • Blog Entries

  • Posts

    • "I've been there and still might have celiac disease." If you really DID have celiac disease? You still have it, and always will. There is no evidence that the underlying problems (autoimmune failure, leaky gut, etc.) ever can heal themselves, or be healed, beyond the random miracle cure at Lourdes.  There is, as best I've been able to find, absolutely no one out there who can say why sometimes an infant will be diagnosed with celiac, which then "goes away" for thirty or forty years, and then comes back with a vengeance. Indicating the underlying problems were there all along--and may have been causing all sorts of damage for all the years.  Think carefully about that. Celiac is like radiation poisoning: Every exposure adds up, over your whole lifetime, and pushes your autoimmune system further out of control. Even if it seems fine at the time.
    • Wow. My older daughter, who is eating gluten-free these days, came to celebrate Father's Day last Sunday. We cooked our traditional pancake breakfast and she brought with her Walmart's Great Value Gluten-free Pancake and Waffle Mix. It was delicious! So happy to see (and taste) so much flavor improvement over the last 10 years for the gluten-free crowd! Here is a link to this mix:
      http://bit.ly/2tnQrzB   Cheers,
      Travis Hiland  
    • Thanks for looking and responding. Hopefully can get in to see a gastroenterologist soon. Will have to wait for regular dr to come back first. Thanks again! 
  • Blog Comments

    • Hi, You could try taking some vitamin C with your vitamin D and also some vitamin K2.  Also, eating mackeral, sardines, tuna and salmon can give you some Vitamin D.  Check out the vitamin D council for lots of info.  https://www.vitamindcouncil.org/
    • I am dealing with stress fractures in my feet.  I had my first operation about 5 weeks ago, and we are sure I have fractures in my other foot.  I have also broken both wrists and elbow at different times but within a month of each other.  I am already in a wheelchair due to strokes for the last 28 years.  I am still going and do not intend to stop, but all I know is that I am not absorbing my vit. D.  I take 200,000 units a week and still am having problems with my D.  Any ideas would be appreciated.  Thank you.
    • I am blessed to have found a good dentist that will work with financing and good pricing, just having to wait til my family gets the money which will be soon to get the down payment.

      Well the problem with working in other places...I have found some gluten free places...that work with corn which I am highly allergic to. The so called Paleo places still have wheat options and non gluten free kitchen..so no tasting or safe to work in. NONE of the trucks even in the big cities here are 100% gluten free or even safe for celiacs...just fad options.
      I love working in safe environments for limited time frames like what a food truck would involve, or working out of my own kitchen like I am now doing catered meal and bakery commissions.
      I really just wish I could have someone come up and offer to run the whole paperwork/sponsor side and just let me run the damn kitchen in a truck (every chefs dream, just let me cook). I am starting a new chef FB page (yesterday) and showcasing dishes hoping to gather a following then start pushing for investors. Thanks for the imput.
    • Your blog post says a lot about the poor state of health care in the USA. Since you are in TX (I believe) consider crossing into one of Mexico's larger border towns to go to a dental clinic. Of course research which clinic well, as many Americans do this for all kinds of medical treatment, and these clinics cater often to Americans who are in your situation. Last year my son got 2 wisdom teeth pulled in Taiwan because the cost there was far less than even our copay here in CA, and we have full dental insurance. Starting up any business is both difficult, and risky. Above all I think you need to find a job that may allow you to break out of the introverted tendencies and interact with people more. A food truck would certainly do that, but why not first get a job in a food truck, or a restaurant? This way you could decide if that line of work is really for you, then, if you discover that you still love it, find a way to start up your own business, if that is still your goal.
    • Might be getting lucky the infection is responding to this Sovereign silver stuff I was told to take. The tooth, does not feel like my tooth but a dull foreign object in my mouth, it wiggles a bit now. If it falls out, that saves me a few hundred dollars.
      Pushing my chef jobs more, and.....having some issues with my bakery I will highlight in a week once I get the facts straight about the incident and the outcome.