Frequently Asked Questions About Celiac Disease

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  2. Scott Adams started following Commercial Gluten-Free Food Compliance is Improving, But Contamination Still Too High
  3. Scott Adams
    Xanthan gum is grow with corn sugar and is wheat and gluten free.
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  6. GFinDC
    Hopefully the biopsy results will tell the tale as they say. I am on rx D myself. You can find info on vitamin D at the vitamin D council site. Seeing they just announced higher levels of vitamin D can help prevent colon cancer it's even a better reason to take some. You can get natural vitamin D from oily fish like mackeral, sardines, salmon and tuna. Other than that they do add it to milk and some orange juice in the USA. The sun is another good source but only during certain hours of the day depending on your local latitude.
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  17. Beverage started following Softer "Food-ier" Stools after Gluten-Free Diet and Stuck in the gray zone and so frustrated
  18. Beverage
    I dropped 30 lbs after going gluten free in a MONTH. It seemed to be a lot of water flushing out of my body. Underneath I was underweight and looked emaciated. I've since built back 10 lbs of good weight in muscle and probably bone, and much healthier.
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  20. Beverage
    Oat protein is very close to wheat, rye, and barley proteins. My body reacts to oats the same as the others, yes even gluten free oats, and even certified gluten free oats of the best most strictest brands. For some, it's close enough to the others to cause the same auto-immune response. Try cutting out the oats for awhile and see what happens.
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  29. Guest
    It would be great if you could test at home -like a pregnancy test.
  30. kareng
    I don't feel like I cook like Ma Ingalls. I cook about as much as mom did when we were growing up- simple dinners most every night with left overs for lunches or repurposed for dinner. The good thing is, I have a bit more diverse tastes in food and lots more good quality convience stuff. I don't have to freeze or can veggies. I can get a wide variety of frozen if I don't want the extra step of fresh. I use things like my crockpot and microwave for shortcuts. We have some older threads about cooking and many of us could help someone simplify cooking . The pill that is on the market for accidental cc, appears to work well if taken correctly. However, it's a stomach enzyme and those seem to bother me.
  31. Gemini
    Actually, they are, but many won't. Do you think people went out to eat all the time years ago? No, they didn't. 98% of the time, we ate at home, at the family dinner table. Eating out was a real luxury. If you are going out to eat that much or dine at other's houses and take chances with their food that they prepare, then that is being somewhat risky and careless. If a person can live with that level of risk, then that's fine but it still means a somewhat careless attitude about Celiac Disease. There is nothing wrong with taking you own food to other people's homes. I do it all the time. When you are pushing 60, taking risks just doesn't work out all that well. I understand everyone's need to want to have a med for CC issues but you still have to be careful of what you eat, regardless. I know I am in the minority on this but I see my family members cheat and be careless with their diet and then I have to listen to them b%$@# about being glutened. No sympathy whatsoever do I have for them. They are gluten free when it is convenient and that isn't reality. That, in turn, makes things hard for me because then people think I am making the rules up about eating gluten free correctly, which I am not. After 13 years gluten-free, I can't remember what it was like to cook with gluten and I cook with ease and without fear. It becomes automatic with what you have to do so you don't think about it. Not to mention the added benefit of weight control. Cycling lady put it best with her post. You wouldn't have to worry about CC so much if you made your own food more often and saved dining out for a treat, instead of a regular occurrence. To be honest, if they developed something to use against CC, and there were zero side effects, then I would use it when I travel. But it would not make me go out to eat more or eat other people's food and I will never, ever eat gluten again, even if they claimed a cure. If you are genetically programmed not to eat something without damaging your insides, then don't expect the medical profession to tackle that successfully. They are just not that good when it comes to chronic disease.
  32. Gemini
    None of the thyroid therapies are drugs...anything you take is thyroid replacement hormones, if you are hypothyroid. If Synthroid is not working well for you, I would highly recommend desiccated because they contain BOTH thyroid hormones, instead of just the T4 only. I have been using Nature-throid for a long time and it has worked very well for me. There are a few of them now but Nature-throid is one of the least expensive out there. Armour and NP thyroid are great but more expensive. Kind of annoying as they have been around for awhile so should not cost as much as they do. Like allergy meds, many people use them and need them so price goes up. But do not be afraid to try a more natural way to treat your Hashi's. I have never tried Synthroid but was on the generic version for awhile and it just didn't work nearly as well for me as Nature-throid. Turns out, I need the added T3.
  33. Guest
    With all we know about celiac disease and why people need to be protected against cross-contamination, there is absolutely NO excuse why drug manufacturers are allowed to get away with NOT TESTING their end product. They should be mandated to test for gluten and then label appropriately. This is insane. We have a pharmacist who goes over and above to check for gluten but if manufacturers themselves use disclaimers about their products, what can we trust? I would love to become involved in a group who advocates and pushes for legislation so people don't have to get "poisoned" from the medications they are being prescribed. Someone needs to be accountable. Pharma is getting paid a ton of money for playing with the health of those paying it!
  34. Guest
    It's 2018 and the HuffPo just posted an article on safe for celiac disease patients based on this research. The author confused regular sourdough with the "fully hydrolyzed" sourdough prepared with added fungal proteases. How many bakers bake with added fungal proteases anyway? Note that the study authors analyzed all 3 sourdoughs for total gluten and that is something bakers and home sourdough makers will NOT be doing. At best your home sourdough will be of the "extensively hydrolyzed" sourdough type but without analysis after baking, how will you know if it has reduced gluten to levels acceptable for you to consume. In other words, this research does NOT translate into a safe baking schedule for home or commercial sourdough bakers as each individual sourdough culture and batch of flour will respond differently. Also the "fully hydrolyzed' sourdough is completely depleted of intact wheat protein and gluten so it will not rise or have a crumb. It is just like using wheat starch in your baking, no different than corn starch or potato starch baked good.
  35. Ennis_TX started following New to this
  36. Ennis_TX

    New to this

    Ennis_TX replied to pattykake46's topic in Gluten-Free Diet & Weight Issues

    Do you have any diagnosed conditions? Celiac, Ulcerative Colitis? UC will flare up with sugars and grains in rare cases, but you would probably notice streaks or drops of blood and mucus in stools. Celiacs can also develop Diabetes or have thyroid issues which could lead to issues with grains/sugars. Celiac disease can also leave you open to a higher risk of SIBO or Candida which would cause bloating or gas with sugars/starches like grains, beans, fruit, sugar. You can still get the above issues without celiac disease, and you can get food intolerance issues or sensitivities. I can suggest keeping a food diary for now, record what you and and limit your diet to whole foods only, Seems like your following a paleo diet with no grains, you might take it a bit further. Diary is a common issue so removing that and the Keto/Akins diet routes would limit your carb intake to help with bloating, by using fats/protein for fuel instead of sugars/carbs. https://www.wikihow.com/Keep-a-Food-Diary https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life We normally suggest those who come in and suspect wheat is a issue to their health to see about getting tested for celiac, if your allergic to it the testing would be impossible as you have to eat it for 8-12 weeks prior. But the protocols and stuff in the Newbie 101 section can help you track down culprits of wheat/gluten sneaking into your diet still. https://celiac.org/celiac-disease/understanding-celiac-disease-2/diagnosing-celiac-disease/screening/ https://www.celiac.com/forums/topic/91878-newbie-info-101/
  37. Squinteriors
    Many products which are "gluten free" contain xanthan gum as a thickener and xanthan gum is a dried and powdered bacteria or fungus that is often grown on wheat!!! Foods with xanthan gum always give me a stomach ache. Doesnt anyone research this stuff before using it in gluten free products??!!
  38. kareng

    New to this

    kareng replied to pattykake46's topic in Gluten-Free Diet & Weight Issues

    Are you saying you are diagnosed with Celiac disease?
  39. pattykake46

    New to this

    pattykake46 posted a topic in Gluten-Free Diet & Weight Issues

    I developed a wheat allergy after getting quite sick and dizzy after eating bread. Now I am afraid to eat rice, or anything that could be contaminated with wheat. Altho I have eaten rice pasta and nothing happened. After a week of being grain free I am starting to feel better, altho today I did get that weak shaky feeling so many have complained about. It lasted most of the morning and is finally gone, hopefull it will get less and less, didnt have it for two or three days until today. I am still awfully gassy if you know what I mean, hopefully this will subside soon too. I do eat mostly fruits and veggies, once in awhile chicken. I have done tons of reading on this subject, was wondering if anyone had a reaction to sugar? For a few days I did have some diarrhea, but that has also stopped. Any suggestions would be greatly appreciated.
  40. kareng
    Maltodextrin is gluten-free. But it should be listed as an ingredient. http://www.darigold.com/products/cottage-cheese/4percent-large-curd-cottage-cheese
  41. OregonDee
    Darigold Cottage Cheese is listed on many gluten free lists that I have found on the web. But I actually took the time to contact them and confirm the 4% is indeed gluten free. Surprise surprise, it is NOT. It contains Maltodextrin which is not listed in the ingredients on the container so it isn't really gluten free.
  42. Ennis_TX
    Oh if you can grab it like that I think probably a internal cyst, growth, hernia. Need to have a doctor look at it, probably biopsy to make sure nothing cancerous or a infection.
  43. 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.
  44. cyclinglady
    If you can feel it and manipulate it, your GI should check you for a hernia or fatty tumors. Both my dog and my neighbor had fatty benign tumors. Of course cancer should always be ruled out. Now that you know you have celiac disease and not all your symptoms are resolving (and you are adhering to a gluten free diet which repeat blood tests can reveal), look for other autoimmune disorders. Many of us have multiple ones. Dry eye? Rule out sjogren’s: https://www.mayoclinic.org/diseases-conditions/sjogrens-syndrome/symptoms-causes/syc-20353216
  45. Mags55
    Yes that makes perfect sense. It's quite frightening that things can be going very wrong in your own body and you may have no idea it's happening.
  46. cyclinglady
    I was very surprised. I had no idea I had celiac disease or even suspected it. Testing is critical for a diagnosis. I encourage the full celiac blood panel because I only tested positive to the DGP IgA which is not common. My biopsies revealed intestinal damage.
  47. Mags55
    Hi cyclinglady, That is quite shocking to hear that. Were you surprised by the diagnosis or did you suspect that you might have had Celiac disease?
  48. BMR777 started following Left side abdominal lump, celiac not getting better 9 months on gluten free diet
  49. BMR777
    Thanks Everyone. The lump is somewhat soft but also hard enough. I can move it and lift it up with my skin if I pull on it. If I press on it I can make it bruise as well. I did have a candida problem previously which I found via a stool test. After a year of treating it my last stool test said no more candida. That was taken about a month before taking the antibiotics, so it's possible it has returned but I am not sure. No yellow skin or yellow in the eyes. I think I will either get a repeat endoscopy or more likely the capsule / pill endoscopy as I am not convinced a regular endoscopy will show me the full scope of the problem since it can only see the first 3 feet of a 20 foot long small intestine.
  50. Ennis_TX started following Almond Butter Fudge
  51. Ennis_TX
    Another almond Butter recipe, Almond Butter Fudge 1 cup (240g) Almond Butter (The 8oz tub of my Artisan Blends works great for this) 1 cup (240g, Coconut Oil 1/4 cup (60g) Coconut milk (Canned) 1 tsp Vanilla or extract of choice Stevia to taste, or a bit of maple syrup (Lakanto Sugar free can work) 1. Melt Almond Butter and coconut oil together 2. In a food processor or blender mix everything together. 3. Pour into muffin tins, or baking pan and refrigerate for 2-3 hours for it to set.
  52. cyclinglady
    I simply had anemia — no GI issues. Two months after my celiac disease diagnosis, I suffered two vertebrae fractures doing nothing. As a result of undiagnosed celiac disease, I developed osteoporosis. You can see how differently celiac disease can present.
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    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
    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

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    • GFinDC
      Stuck in the gray zone and so frustrated

      By GFinDC · Posted

      Hopefully the biopsy results will tell the tale as they say.  I am on rx D myself.  You can find info on vitamin D at the vitamin D  council site.  Seeing they just announced higher levels of vitamin D can help prevent colon cancer it's even a better reason to take some.  You can get natural vitamin D from oily fish like mackeral, sardines, salmon and tuna.  Other than that they do add it to milk and some orange juice in the USA.  The sun is another good source but only during certain hours of the day depending on your local latitude.
    • Beverage
      Stuck in the gray zone and so frustrated

      By Beverage · Posted

      I dropped 30 lbs after going gluten free in a MONTH.  It seemed to be a lot of water flushing out of my body.  Underneath I was underweight and looked emaciated.  I've since built back 10 lbs of good weight in muscle and probably bone, and much healthier.
    • Beverage
      Softer "Food-ier" Stools after Gluten-Free Diet

      By Beverage · Posted

      Oat protein is very close to wheat, rye, and barley proteins.  My body reacts to oats the same as the others, yes even gluten free oats, and even certified gluten free oats of the best most strictest brands.  For some, it's close enough to the others to cause the same auto-immune response.  Try cutting out the oats for awhile and see what happens.
    • kareng
      The way it really is

      By kareng · Posted

      I don't feel  like I cook like Ma Ingalls.  I cook about as much as mom did when we were growing up- simple dinners most every night with left overs for lunches or repurposed for  dinner.    The good thing is, I have a bit more diverse tastes in food and lots more good quality convience stuff.  I don't have to freeze or can veggies.  I can get a wide variety of frozen if I don't want the extra step of fresh.  I use things like my crockpot and microwave for shortcuts.  We have some older threads about cooking and many of us could help someone simplify cooking .   The pill that is on the market for accidental cc, appears to work well if taken correctly.  However, it's a stomach enzyme and those seem to bother me.  
    • Gemini
      The way it really is

      By Gemini · Posted

      Actually, they are, but many won't.  Do you think people went out to eat all the time years ago?  No, they didn't.  98% of the time, we ate at home, at the family dinner table.  Eating out was a real luxury.  If you are going out to eat that much or dine at other's houses and take chances with their food that they prepare, then that is being somewhat risky and careless.  If a person can live with that level of risk, then that's fine but it still means a somewhat careless attitude about Celiac Disease. There is nothing wrong with taking you own food to other people's homes.  I do it all the time. When you are pushing 60, taking risks just doesn't work out all that well.  I understand everyone's need to want to have a med for CC issues but you still have to be careful of what you eat, regardless.  I know I am in the minority on this but I see my family members cheat and be careless with their diet and then I have to listen to them b%$@# about being glutened.  No sympathy whatsoever do I have for them.  They are gluten free when it is convenient and that isn't reality.  That, in turn, makes things hard for me because then people think I am making the rules up about eating gluten free correctly, which I am not.  After 13 years gluten-free, I can't remember what it was like to cook with gluten and I cook with ease and without fear. It becomes automatic with what you have to do so you don't think about it. Not to mention the added benefit of weight control.  Cycling lady put it best with her post.  You wouldn't have to worry about CC so much if you made your own food more often and saved dining out for a treat, instead of a regular occurrence. To be honest, if they developed something to use against CC, and there were zero side effects, then I would use it when I travel.  But it would not make me go out to eat more or eat other people's food and I will never, ever eat gluten again, even if they claimed a cure. If you are genetically programmed not to eat something without damaging your insides, then don't expect the medical profession to tackle that successfully.  They are just not that good when it comes to chronic disease.  

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