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Aussie Peg

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Tonight for my dinner I had CRUMBED chicken s$#&znel that I bought from Woolworths. I found them in the fresh meat setion. No idea how long they've had them because they in the part of the fridge I don't check because they never have anything. They are hard to spot because the packaging is the same as the gluten one, except it says gluten free. Anyway they are delcious, if someone had just served it to me I would have questioned it been gluten-free.

 

About $7 for 6.

 

I put ham and chesse on mine. Closest thing to real chicken parma I've had in years and years.

 

I like buying food in the regular section, makes me feel normal but starting to think it would be easier if they just dedicated an entire section to gluten-free. Frozen, fresh and all.

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Tonight for my dinner I had CRUMBED chicken s$#&znel that I bought from Woolworths. I found them in the fresh meat setion. No idea how long they've had them because they in the part of the fridge I don't check because they never have anything. They are hard to spot because the packaging is the same as the gluten one, except it says gluten free. Anyway they are delcious, if someone had just served it to me I would have questioned it been gluten-free.

 

About $7 for 6.

 

I put ham and chesse on mine. Closest thing to real chicken parma I've had in years and years.

 

I like buying food in the regular section, makes me feel normal but starting to think it would be easier if they just dedicated an entire section to gluten-free. Frozen, fresh and all.

 

I shop at Foodworks and they have everything with the regular ones, so the gluten free bread is in the bread section, the pasta is in the pasta section, the cereal is in the cereal section, and so on.  It does make it easier because when I went to Coles last week I couldn't find what we needed, completely forgot that it was in the health food section, it's been a long time since we've been there and they've renovated so the whole thing has changed since our last visit.

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Bürgen® gluten-free bread is a NZ product that's been available for years. Currently, there is only the three types, but mine like  it better than their previous bread-of-choice.

 

Only the specific gluten-free manufacturers have their products in the Health Section. Most of the product, that happens to be gluten-free, is spread throughout the supermarket. For example, gluten-free products like San Remo Pasta, Carmen's Muesli Bars, Macro flours, Changs Rice Noodles, Kikkoman Soy Sauce, Select White corn tortillas, etc are all located in their respective product aisles. Even, gluten-free bread is in with it's glutenous counterparts. 

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http://www.craftychef.com.au/ourbrands/thegoodmealcoglutenfree.aspx

 

The above are a new line of frozen meals- found them in Wollies tonight. They cost $7. Slightly cheaper than some other specially gluten-free ones, just a bit annoying because the same company has sold a butter chicken for about $4 for a long time, which from memory was ok by ingredient but had the may contain warning.  Think I will wait until they go on special and buy them then.

 

Really looking foward to my butter chicken for lunch tomorrow!

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Had the butter chicken for lunch- it's really good.

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Weight Watchers Spinach and Pumpkin Rissotto is gluten free, might have mentioned it but worth mentioning again.  It's not vegan so I don't know what it tastes like, but nobody I know has had a problem :)

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Weight Watchers Spinach and Pumpkin Rissotto is gluten free, might have mentioned it but worth mentioning again.  It's not vegan so I don't know what it tastes like, but nobody I know has had a problem :)

 

Last time I checked the Tikka Masla and chicken Satay were also ok. There might be a few more but the info is hard to find online and there is only so many I can check in the supermarket without getting frozen fingers!

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Just wanted to say how much I love Leda!  Going out tonight and just stocked up on Leda brand snacks.

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For those who eat the Pure Bred range- In coles today I noticed two new versions, a fruit bread and a chia seed loaf. I got the Chia one. I had orginally picked up a loaf of genius bread. The first time ever that I have thought about which gluten-free bread I actually I wanted to buy! They also had the livwell white Rolls on special so was a tough choice today!

 

Also one of my local healthy life stores has started selling Nak'd Bars. For those not famillar they are a type of raw food bar made in the Uk. I discovered them by accident on my first trip there. I wasn't near a supermarket and couldn't find a cafe doing gluten-free, starving went into Holland and Barret and found Nak'd bars.  I usally don't like raw food bars but I love these. The healthy life I went t to had cocoa and orange, a berry one and cashew cookie. The range in the Uk also includes bananna flavour, a ginger one and a rhubarb and custard one.

 

Think I should just move over there- all the gluten-free things I bought today come from there.

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Hello! First post. I'm from from Sydney and have NCGI, or at least it appears that way as I only have one half of the HLA-DQ8 gene and none of HLA-DQ2. I started phasing out gluten in July last year when I realised that bread and pasta were greatly worsening the gastrointestinal side effects of a medication I was taking at the time. I'm not prepared to go back on gluten to rule out coeliac definitively due to the excruciating pain, fatigue and brain fog I experience, and the very low probability (<1%) that I have it based on my test results. A meal containing gluten wipes me out for at least a week.

I'm very happy to have energy and a working digestive system and brain again! The lethargy and physical/cognitive slowing were the last of my symptoms of severe melancholic depression which have not responded to treatment, have been preventing me from being able to work for over 2 years and have held me back from properly living my life for over 10! I still have depression and have to really work at staying in remission (I finally consider myself mostly there), but the difference is startling. I even occasionally entertain the idea of resuming my tertiary studies from which I had to withdraw due to the f*$&@£% depression.

Anyway, pleased to meet you, shame about the circumstances! ;-)

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Hi Sammykins, Welcome to the board!

 

This thread isn't as active as it used to be, but a number of us still lurk around and will do our best to answer any questions.

 

Can I suggest that you post any questions relating to specific products here. As you probably realise, this is an international forum but some products that are gluten-free in one country may not be in every elsewhere. A really good example is M&Ms. M&Ms produced here in Aus are not gluten-free, but the ones made in the US are ok.  Also there are some products which may have the same name, but are infact completely different, depending on the country you live.

 

You might not believe it right now, but been gluten-free is easier than it ever has been. Going back as little as 8-10 years ago, it was hard to find suitable products in the supermarket. You usualy had to go to the health food store and if what you got was close to edible it was a bonus.

 

Some of the products I like are:

 

San Remo gluten free pasta- This can usaually be found with the regular pasta in the supermarket.

For Bread products I love Genius bread, Livwell range or Purebred. All available at Coles and the later of the two available at Woolies. All three ranges are imported from various locations in the U.K. Purebred and livwell are defrosted before been sold and Genius is sold frozen. I think some people object to that and the fact that is has traveled so far, but personally I think the three ranges are the closest thing to real bread you can get.

 

Also Coles recently introduced their own range of gluten-free. At first I tried to avoid it because they seemed to stop stocking brand names to fit their own range in, but I've tried a few products in the range now and have been impressed, I especiallly like the quinoa micro cups and the ginger biscuits.

 

Hope this helps a little.

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Thanks Saz!

I haven't tried the Genius bread yet as it comes frozen, which is silly really as what do I do when I buy my gluten-free bread? Keep out a few slices and freeze the rest!

I don't suppose you or any other members know of any gluten-free bread products (any form) which are higher in fibre? I will very likely soon be diagnosed with reactive hypoglycemia (they are ruling out a whole bunch of other endocrinological illnesses, but it looks very much like RH). Most gluten-free breads are high GI which wouldn't be helpful. Pairing high GI food with adequate protein/fats lowers the GI, but I had a massive hypo recently involving a Choices gluten-free bagel which resulted in 3 x convulsive syncopes in a row and an ER visit. And this was despite also having a mini tub of philli cheese and about 100g of chicken (so fat & protein). The bagel was quite nice, incidentally, just not the effect!

I agree that San Remo pasta is the best. The worst would have to be the buontempo rice spirals. BLERCH.

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Not very good with other health food but maybe a loaf with seeds, like Chia? I think they are susposed to be good for  fibre.

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One of my local coles has got a bunch of American products in and also somce of the schar range. The American ones seems to be from Glutino and another brand that have a kind of instant pad thai. Seems that they are getting rid of some of things they had previously but at least some of what they are getting in seems to be different instead of just chocolate biscuits in another brand. I bought some of the glutino toaster pastries- they are meant to be like pop tarts I think. I've prepared myslef for the fact they will most likely taste like cardboard. At least I've never had a real pop tart so got nothing to compare to in that sense.

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Hi Sammykins.

I have blood test and biopsy proven Coeliac disease - and I don't have either the DQ2 or DQ8 gene. So it is possible.

But if you are off gluten and feeling better then you should stay off gluten. It's not worth making yourself sick again just for a definite diagnosis.

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Coles are now selling primo branded hot roast beef portions that are marked gluten-free. They are sold in bags like the roast chicken. It is probably a bit more expensive than buying a piece to roast yourself but sure is convenient. For lunch tomorrow, I'm going to have a roast beef and mustard sandwich on genius seeded bread. YUM!

 

 Now if they just starting selling hot gluten-free chickens I would be very happy.

 

Next time I go visit the relatives, I'm going to ask them to buy the hot beef instead of a chook. Then I don't have to just have salad. :)

 

Also, I have to start eating more fibre but I'm not big on fruits,veg,nuts. Does anyone know of something gluten-free/high fibre I can eat, without feeling like I'm been all healthy?

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I bought the Coles brand spiral pasta from their Simply Gluten Free range.  We'll stick with San Remo.  It completely disintegrated into the pasta sauce.  When I looked at the ingredients in the shop I saw it was made from only cornflour so thought that might happen which is why I only bought one box.  San Remo might be nearly double the price per kg but at least it's enjoyable.

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I bought the Coles brand spiral pasta from their Simply Gluten Free range.  We'll stick with San Remo.  It completely disintegrated into the pasta sauce.  When I looked at the ingredients in the shop I saw it was made from only cornflour so thought that might happen which is why I only bought one box.  San Remo might be nearly double the price per kg but at least it's enjoyable.

 

I don't have pasta very often but when I do is always San Remo. Defiently the best gluten-free one, I even have normally gluten eating friends who like it.

 

For anyone in Brisbane try Primal Pantrty. It is a cafe that serves Paleo food. So everything is gluten free,  as the diet excludes grains. Also dairy free. It's really nice to be able to order anything from the menu.

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Has anyone tried the Coles Brand bread or any of their other "fresh" bakery products from Simply range? I tried the lamingtons- they have a nice texture.

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Has anyone tried the Coles Brand bread or any of their other "fresh" bakery products from Simply range? I tried the lamingtons- they have a nice texture.

I tried the Coles Simply range puff pastry the other night. I liked the taste; it didn't really puff up as gluten pastries do but I may have over cooked it. Like all pastry though, it's one of those very occasional treats in my opinion. STACKS of oil/fat drained out of it and into the pie filling and while it was baking there was a rather disturbing pool of fat on the surface of the pie too. I didn't try the pastry the day after cooking so can't vouch for how it keeps or reheats.

I haven't tried any of their other bakery products. The quinoa cups were good but are no longer for sale at my local Coles. I don't know if they are still being sold elsewhere.

Oh and regarding my bread investigations, the best one I've found so far in terms of fibre and therefore GI level is the Genius seeded loaf and rolls from the freezer section. They taste pretty good too, a tad sweet when untoasted but thankfully less so than Schär breads. I actually freaked out when I first tried it as it tasted how I remember supermarket gluten bread. The loaf really can't be used untoasted unlike those from Lifestyle Bakery and Country Life as although the taste/texture is fine (in my opinion), it falls apart even when there are no toppings or fillings. That said, I didn't have a problem with the rolls collapsing even when stuffed with a reasonably thick kangaroo burger.

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Shame about the Quinoa cups, noticed the few Coles I go to hadn't had them but was hoping it was just them. Really like Quinoa but I can't seem to cook it correctly so the heat and eat cups were ideal.

 

Very happy about your verdict on Genius bread been best in fibre. I can now "justify" the hefty price tag. I also freaked out the first time I tried their bread. I was in the U.K and had bought it to make a sandwich for dinner. I got really worried two bites in and read just about everything on the packaging to confirm I didn't pick up the wrong type.

 

I will eat the Genius bread untoasted, Not sure if the crumbly factor has something to with it been frozen. When I bought it in England it wasn't frozen and survived in my suitcase really well.

 

I got some Lifestyle Bakery Chia and quinoa bread tonight- nice and soft and goes great with cheese and whatever gluten-free Vegemite spread you like.

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Hello all, I just joined and saw this thread. I'm a kiwi, been gluten-free since before Easter this year. Very much a learning curve. But the pros have fully out weighted the cons.

:)

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Hi group,

Been MIA for a bit. Welcome to the new people. Hello to every one else.

Can I ask what multi vitamin you all use. I recently found out Swisse has discontinued their gluten free womens multi. Pretty disappointed! The chemist tried to tell me the normal multi is gluten-free but reading the ingredients it contains gluten from muesli.

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Has any one tried the Helgas gluten-free bread? I saw it while I was in Adelaide but haven't seen it in Brisbane yet. Admittedly I have only looked once.

I tried the Genius bread a while back and found it very dry and broke apart when I buttered it after toasting. I wasn't a fan. I have gone back to the Golden Hearth bread for now. Still tastes like eating a sponge though.

I have been avoiding buying Coles gluten-free products as I have noticed they are pushing out competitors. Other brands now have a tiny section at my supermarket and there is a sea of coles brand. From what I have tried, the pasta was terrible and fell apart , and the puff pastry didn't puff and left a pool of oil on top (same as what some one else mentioned). I have taken to making my own pastry. Maggie Beer has a nice and easy recipe for gluten-free pastry (just google gluten free pastry Maggie Beer). It crisps up nicely.

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Has any one tried the Helgas gluten-free bread? I saw it while I was in Adelaide but haven't seen it in Brisbane yet. Admittedly I have only looked once.

I tried the Genius bread a while back and found it very dry and broke apart when I buttered it after toasting. I wasn't a fan. I have gone back to the Golden Hearth bread for now. Still tastes like eating a sponge though.

I have been avoiding buying Coles gluten-free products as I have noticed they are pushing out competitors. Other brands now have a tiny section at my supermarket and there is a sea of coles brand. From what I have tried, the pasta was terrible and fell apart , and the puff pastry didn't puff and left a pool of oil on top (same as what some one else mentioned). I have taken to making my own pastry. Maggie Beer has a nice and easy recipe for gluten-free pastry (just google gluten free pastry Maggie Beer). It crisps up nicely.

 

Helgas is available in Brisbane. I've seen it in Coles and Woolworths stores in the city. I haven't tried it yet, it looks similar to the Brugen bread- which I tried and thought the texture was awful.

 

If you only tried the white genius bread, give the brown or seeded one ago. They are a lot nicer I think.

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  • Who's Online   15 Members, 1 Anonymous, 445 Guests (See full list)

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    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.
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    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