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Egg Allergy/intolerance After Effect Of Celiac?

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Guest Cari5393

I would first like to say thanks to everyone out there who has helped with all my other questions/issues. You guys are great and really know your stuff!

Well, my new issue seems to be with eggs. I have been gluten free, as a biopsy diagnosed Celiac, since Oct '07. Just in the last 2 weeks I am having HORRIBLE stomach pain and bloating from eating eggs. I burp almost constantly as well. This starts within an hour of eating them and lasts about 2 hours then I am fine. This only happens when I eat eggs as a meal, not when I eat things like cookies with egg in them. I have read a few threads talking in general about other food intolerances coming up after going gluten free and I am wondering if that is what this is. A few things to point out- I did not have to eliminate dairy, I do fine with it. The eggs were cooked all the way. Other people in the house ate them and were fine. While trying to figure out it was the eggs, I also noticed the amount of pain and gas were directly related to the amount of eggs I ate. Lastly, the eggs were plain with just salt and pepper.

Of course after going gluten free I was eating more eggs. Is that what caused this? Will the same happen with rice or soy?? I eat much more now then before being diagnosed. Any advice would be great.

Thanks

Cari

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I would first like to say thanks to everyone out there who has helped with all my other questions/issues. You guys are great and really know your stuff!

Well, my new issue seems to be with eggs. I have been gluten free, as a biopsy diagnosed Celiac, since Oct '07. Just in the last 2 weeks I am having HORRIBLE stomach pain and bloating from eating eggs. I burp almost constantly as well. This starts within an hour of eating them and lasts about 2 hours then I am fine. This only happens when I eat eggs as a meal, not when I eat things like cookies with egg in them. I have read a few threads talking in general about other food intolerances coming up after going gluten free and I am wondering if that is what this is. A few things to point out- I did not have to eliminate dairy, I do fine with it. The eggs were cooked all the way. Other people in the house ate them and were fine. While trying to figure out it was the eggs, I also noticed the amount of pain and gas were directly related to the amount of eggs I ate. Lastly, the eggs were plain with just salt and pepper.

Of course after going gluten free I was eating more eggs. Is that what caused this? Will the same happen with rice or soy?? I eat much more now then before being diagnosed. Any advice would be great.

Thanks

Cari

Cari,

I just saw this post. Looks like nobody responded yet. I can't eat eggs either, in any amount. It is a frustrating thing to deal with. When I first went gluten-free four years ago, my egg consumption immediately went up and the initial "clouds parting, clear headed" euphoria of going gluten free was replaced with a whole host of new physical complaints--stupefying headaches, dizziness, mild nausea, so-called "adult acne" and hives. I eventually gave up on being gluten-free for a while because I didn't know it was the eggs until I was tested again for everything a couple years later.

Some people who can't eat chicken eggs can eat duck eggs that you can buy from independent local farmers. I tried duck eggs and my reaction was exactly the same after eating two bites of one scrambled egg. I was out of commission for the rest of that day. This may or may not work for you, but it can be risky if you're allergic.

I can also eat dairy, and it is frustrating that many recipes are the "no taste" kind that eliminate everything....

There are a few egg-free recipes over on the baking forum. PM me if you want a few. I don't have many yet but am working on it (in all my spare time, haha). All the ways to replace eggs in baking work OK as far as I can tell, and I happen to prefer flaxseed over tofu. A lot of people have trouble digesting soy.

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Cari,

I just saw this post. Looks like nobody responded yet. I can't eat eggs either, in any amount. It is a frustrating thing to deal with. When I first went gluten-free four years ago, my egg consumption immediately went up and the initial "clouds parting, clear headed" euphoria of going gluten free was replaced with a whole host of new physical complaints--stupefying headaches, dizziness, mild nausea, so-called "adult acne" and hives. I eventually gave up on being gluten-free for a while because I didn't know it was the eggs until I was tested again for everything a couple years later.

Some people who can't eat chicken eggs can eat duck eggs that you can buy from independent local farmers. I tried duck eggs and my reaction was exactly the same after eating two bites of one scrambled egg. I was out of commission for the rest of that day. This may or may not work for you, but it can be risky if you're allergic.

I can also eat dairy, and it is frustrating that many recipes are the "no taste" kind that eliminate everything....

There are a few egg-free recipes over on the baking forum. PM me if you want a few. I don't have many yet but am working on it (in all my spare time, haha). All the ways to replace eggs in baking work OK as far as I can tell, and I happen to prefer flaxseed over tofu. A lot of people have trouble digesting soy.

I don't think I can really be of any help to you, but I know what your feeling. You described almost exactly how I feel with eggs after about 2 months gluten free. I used to eat tones of eggs, well cooked all the way to raw, and they made me feel good (maybe the protien) but since being off of gluten I noticed feeling really crappy for a couple hours after paoched eggs and spinach for breakfast, so a week later I tried scrambled eggs(fully cooked yolks this time) and the same thing happened! I even showed NO reaction to chicken eggs through an enterolab test. I have not tried duck eggs.

I havn't noticed any reaction to food containing eggs, like baked goods or anything. But I am also still healing and I am on a bit of an intestinal and fatigue roller coaster, so its hard to tell sometimes if I am reacting to something. Sorry I am not of any help. But, trust me I feel your pain.

I am kinda wishing that it might go away after my intestine heals completally. I plan on trying it again in a month maybe. Does anybody have any experience with something like this getting better with time, as your body heals from the gluten damage? kinda like some people have with dairy?

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I don't think I can really be of any help to you, but I know what your feeling. You described almost exactly how I feel with eggs after about 2 months gluten free. I used to eat tones of eggs, well cooked all the way to raw, and they made me feel good (maybe the protien) but since being off of gluten I noticed feeling really crappy for a couple hours after paoched eggs and spinach for breakfast, so a week later I tried scrambled eggs(fully cooked yolks this time) and the same thing happened! I even showed NO reaction to chicken eggs through an enterolab test. I have not tried duck eggs.

I havn't noticed any reaction to food containing eggs, like baked goods or anything. But I am also still healing and I am on a bit of an intestinal and fatigue roller coaster, so its hard to tell sometimes if I am reacting to something. Sorry I am not of any help. But, trust me I feel your pain.

I am kinda wishing that it might go away after my intestine heals completally. I plan on trying it again in a month maybe. Does anybody have any experience with something like this getting better with time, as your body heals from the gluten damage? kinda like some people have with dairy?

I think I was always allergic to eggs, even as a child, and it only seemed to get worse after going gluten-free (the first time) because I was eating more of them. I have to be 100% off both things to feel better. If I'm not, a whole lot more foods seem to bother my stomach and cause other problems. I think when you're poisoning yourself with gluten, you don't know how lousy you feel until you go off of it. Then it becomes readily apparent which things make you feel good or bad.

For me, now it is at the point where I'm discovering which foods actually make me feel really good, compared to other foods that are safe and OK but just neutral. Plenty of raw leafy greens, fresh fruit, and protein seems to be best, but that isn't deterring me from trying to come up with a few muffins to bake at home that I can tolerate and that satisfy the desire for something carby.

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Although I now seem to be able to tolerate eggs (I couldn't initially after going gluten-free), I don't eat them very often, so perhaps that has helped.

I have a theory though. You know how stuff can cross the body into mothers' milk when breastfeeding - I am sure a similar thing happens to eggs. The longer we get away from gluten the more sensitive we seem to get to it. Last night I had some chicken. Something in it affected my mouth, then my stomach.

I know that there are some that are so sensitive to gluten that they can't even eat meat or poultry that has been grain-fed. I am wondering whether the same thing happened to me and whether I ended up with a slight glutening effect from the chicken.

Mind you, they put so much crap in the feed now, not to mention the drugs and chemical additives, it is a job to know what we are eating! Have you tried eggs from corn-fed chickens? I used to buy eggs from a farm some years back and she fed them with fish meal - the eggs often tasted fishy! But that just goes to reiterate that what is in the feed can get through to the eggs.

Chicken traditionally are fed with grain, so short of buying some and 'growing' your own eggs from chickens fed on grain-free kitchen scraps, there is little way of avoiding it. There's a thing for some enterprising person with a bit of land - breed 'gluten-free' chickens and eggs!

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This has happend to me too.

I can't eat eggs. I've been gluten free for 2 years and 3 months. For a while I couldn't eat eggs at all. Now I can eat stuff like mayonnaise made with eggs, eggs baked into something, etc., but the minute I eat just an egg, like for breakfast, then it hits again!

I always could eat eggs until a while after I went gluten-free.

I have no explanation for this... but at least we see it seems to be fairly common for some people.

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For those of you whose intolerance of eggs developed or was discovered post-gluten-free, do you have the same symptoms as an allergy? Eggs hit me a lot faster than gluten ever did.

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I would first like to say thanks to everyone out there who has helped with all my other questions/issues. You guys are great and really know your stuff!

Well, my new issue seems to be with eggs. I have been gluten free, as a biopsy diagnosed Celiac, since Oct '07. Just in the last 2 weeks I am having HORRIBLE stomach pain and bloating from eating eggs. I burp almost constantly as well. This starts within an hour of eating them and lasts about 2 hours then I am fine. This only happens when I eat eggs as a meal, not when I eat things like cookies with egg in them. I have read a few threads talking in general about other food intolerances coming up after going gluten free and I am wondering if that is what this is. A few things to point out- I did not have to eliminate dairy, I do fine with it. The eggs were cooked all the way. Other people in the house ate them and were fine. While trying to figure out it was the eggs, I also noticed the amount of pain and gas were directly related to the amount of eggs I ate. Lastly, the eggs were plain with just salt and pepper.

Of course after going gluten free I was eating more eggs. Is that what caused this? Will the same happen with rice or soy?? I eat much more now then before being diagnosed. Any advice would be great.

Thanks

Cari

same thing for me too, with eggs but only the inside. You know...the yellow stuff (I don't know the english word for that). Have you tried excluding that? because it is the most common thing to cause trouble. The white part of the egg seems to be more innocent.

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I have been on the gluten free diet for 53 years and now I may be allergic to eggs also. I love eggs . I went on a sort of modified vegan gluten free diet for the past three weeks 6 hours after eating two scrambled eggs I feel somebody slugged me ion the gut ;

for 36 hours I have been weak dizzy bloated - the reaction may have been so strong because for three weeks without beef dairy and shellfish I felt terrific ;

for the first time I had tremendous amounts of energy - all these years whenever I had a reaction I thought I had the four hour flu and would lay down several times a day then finally return to work to finish up. I was thinking of trying different brands of eggs . I am now afraid to challenge myself with milk which I also love .

A breakfast of pears , turkey bacon and a rice cracker and ginger tea is just not appetizing day after day. Does anybody think this is becoming more prevalent because of the synthetic feed the chickens might be eating --- so far I do not have a rash from eggs nor hives -- I also have dermatites herpetiformes which is totally different from hives . Help - does anyone know any doctors or scientists who may be investigating this phenomena?

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Hi PQAT,

I don't know if the chicken feed has anything to do with it or not. I remember seeing stories for a while about anti-biotics fed to chickens possibly causing problems. Seems like that has been in the news for a while though.

The rice crackers I have seen usually have soy in them. Could it be you are reacting to soy? Soy caused me all kinds of problems.

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I know this is an old thread but I thought I'd share. I was diagnosed with Celiac about 3 years ago and have been feeling better and better. But within the last two months I seem to have developed an allergy/reaction to eggs as well. About an hour or so after eating eggs I develop severe stomach pain/nausea, which sometimes leads to vomiting. I get very gassy and bloated and get lower intestinal "problems" as well. 

I've no problems with dairy, either. I also don't seem to have a bad reaction if the egg is IN something (like gluten-free cake, bread, etc).

Just this morning I experimented and made myself an egg white scramble (no yolks), as I heard that many allergic reactions comes from the yolk of the egg. I'm afraid the experiment failed. I'm sitting here at work fighting bad nausea and the usual symptoms.

So I guess eggs are now on the list of foods to avoid...

 

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I can't eat eggs either.

Also post Celiac dx I can't do milk, corn, oats, amaranth, sorghum, potato, or quinoa. :/

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On November 2, 2015 at 9:53:03 AM, GraemeH said:

I know this is an old thread but I thought I'd share. I was diagnosed with Celiac about 3 years ago and have been feeling better and better. But within the last two months I seem to have developed an allergy/reaction to eggs as well. About an hour or so after eating eggs I develop severe stomach pain/nausea, which sometimes leads to vomiting. I get very gassy and bloated and get lower intestinal "problems" as well. 

I've no problems with dairy, either. I also don't seem to have a bad reaction if the egg is IN something (like gluten-free cake, bread, etc).

Just this morning I experimented and made myself an egg white scramble (no yolks), as I heard that many allergic reactions comes from the yolk of the egg. I'm afraid the experiment failed. I'm sitting here at work fighting bad nausea and the usual symptoms.

So I guess eggs are now on the list of foods to avoid...

 

Sorry, to hear about your newly acquired egg intolerance.  Let's hope that you will get eggs back someday.

Welcome to the forum!  

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The top 8 allergens are the most complex protein chains to digest.

Learning to cook gluten free and egg free is quite challenging.  I noticed a lot of gluten free cooking relies on the eggs to build more texture.

There are a lot of ways to replace eggs in baking, but keep in mind what you are replaces the egg for.  Texture (light and fluffy), taste, or to hold the food together?

light and fluffy - baking soda - egg replacement powder

tastes- fruit puree - apple sauce, banana

binder - flax seed and water (let it sit and it turns into a slimey texture

I also found using cream cheese in cookie recipes (cream cheese chocolate chip and sugar cookies to roll out and cut )works well if you can have dairy.

Also look up other ingredient words that mean egg/ egg protein like albumin.

Everyone with food sensitivities needs to know the recipe for "crazy cake" or depression era chocolate cake. * Do not double the recipe in a larger pan. It will not get done in the middle!*  Of course you use a gluten free flour substation with xanthan gum or guar gum.

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On 11/9/2015, 9:50:38, cyclinglady said:

Sorry, to hear about your newly acquired egg intolerance.  Let's hope that you will get eggs back someday.

Welcome to the forum!  

A fellow cyclist! Thanks for the welcome. :)

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On 12/11/2010 at 6:55 PM, pqat22 said:

I have been on the gluten free diet for 53 years and now I may be allergic to eggs also. I love eggs . I went on a sort of modified vegan gluten free diet for the past three weeks 6 hours after eating two scrambled eggs I feel somebody slugged me ion the gut ;

 

for 36 hours I have been weak dizzy bloated - the reaction may have been so strong because for three weeks without beef dairy and shellfish I felt terrific ;

 

for the first time I had tremendous amounts of energy - all these years whenever I had a reaction I thought I had the four hour flu and would lay down several times a day then finally return to work to finish up. I was thinking of trying different brands of eggs . I am now afraid to challenge myself with milk which I also love .

 

A breakfast of pears , turkey bacon and a rice cracker and ginger tea is just not appetizing day after day. Does anybody think this is becoming more prevalent because of the synthetic feed the chickens might be eating --- so far I do not have a rash from eggs nor hives -- I also have dermatites herpetiformes which is totally different from hives . Help - does anyone know any doctors or scientists who may be investigating this phenomena?

Totally relate to the "slugged in the gut" phrase -- I get that and feel like I've been whacked on the back of my head.  Just super 'flu-ish' I do get a DH rash within 24 hours.  At present I cannot eat dairy, eggs, soy, mushrooms, beans or meat.   The meat does not give me celiac reaction, just slows my digestion down so I feel unwell. I still feel so much better than I did before I discovered I had Celiac Disease -- am eating lots of bananas, peanut butter, peanuts, fresh vegetables and fruit.

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I've been consciously gluten-free for 4 months now. A couple of weeks ago I started to get gluten-like reactions to quinoa, and now this week, eggs! The last 2 times I had them (poached, hard-boiled) I got wrenching, painful stomach bloating and gas (sorry). I know this isn't exactly helpful information, but more of a commiseration ;) 

 

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24 minutes ago, Mrsjinx said:

I've been consciously gluten-free for 4 months now. A couple of weeks ago I started to get gluten-like reactions to quinoa, and now this week, eggs! The last 2 times I had them (poached, hard-boiled) I got wrenching, painful stomach bloating and gas (sorry). I know this isn't exactly helpful information, but more of a commiseration ;) 

 

Hopefully, these intolerances will resolve soon!  

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3 hours ago, Mrsjinx said:

A couple of weeks ago I started to get gluten-like reactions to quinoa

I didn't tolerate quinoa well last time I had it: http://www.livestrong.com/article/444005-reactions-to-quinoa/

Quote

Quinoa does not contain gluten, which makes it a good option for anyone diagnosed with celiac disease, wheat allergy or gluten sensitivity. Some types of quinoa contain substances called prolamins, which could trigger an immune response in people with celiac disease, reported the “American Journal of Clinical Nutrition” in August 2012. However, more studies are needed to verify the effect of prolamins, and most types of quinoa do not contain these substances. Quinoa was well-tolerated by celiac patients when it was included as part of a gluten-free diet, according to a study in the February 2014 issue of the “American Journal of Gastroenterology.”

 

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I was diagnosed with Celiac in January and was doing pretty well until recently. Im noticing foods that never bothered me before are causing the same reaction as gluten. So far im intolletent to bannanas and Im suspecting eggs. I still nred to determine oats and corn. 

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On 5/6/2008 at 3:45 PM, huevo_no_bueno said:

 

Cari,

 

I just saw this post. Looks like nobody responded yet. I can't eat eggs either, in any amount. It is a frustrating thing to deal with. When I first went gluten-free four years ago, my egg consumption immediately went up and the initial "clouds parting, clear headed" euphoria of going gluten free was replaced with a whole host of new physical complaints--stupefying headaches, dizziness, mild nausea, so-called "adult acne" and hives. I eventually gave up on being gluten-free for a while because I didn't know it was the eggs until I was tested again for everything a couple years later.

 

Some people who can't eat chicken eggs can eat duck eggs that you can buy from independent local farmers. I tried duck eggs and my reaction was exactly the same after eating two bites of one scrambled egg. I was out of commission for the rest of that day. This may or may not work for you, but it can be risky if you're allergic.

 

I can also eat dairy, and it is frustrating that many recipes are the "no taste" kind that eliminate everything....

 

There are a few egg-free recipes over on the baking forum. PM me if you want a few. I don't have many yet but am working on it (in all my spare time, haha). All the ways to replace eggs in baking work OK as far as I can tell, and I happen to prefer flaxseed over tofu. A lot of people have trouble digesting soy.

I am 62 and I was first dianosed with Celiac's when I was about 3 years old. I stayed on a diet for about 5 years and they though I grew out of it , but I away had issues. Then about 23 years ago after babies symptoms came back with a vengeance.

 In the last year I have had problems with chicken eggs and I tried duck eggs and could not tollerate them. However I can eat turkey eggs. Bad news is that they are hard to find and can only get them a few month out of the year.  I do not seem to have a problem  with chicken eggs when they are cooked in other foods. I just can't eat them plain. 

Also within the last  year I have developed a problem with sulfites and ibuprofen. So just when you think it can't get any worst somehow it does   

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1 hour ago, Betsy Appel said:

I am 62 and I was first dianosed with Celiac's when I was about 3 years old. I stayed on a diet for about 5 years and they though I grew out of it , but I away had issues. Then about 23 years ago after babies symptoms came back with a vengeance.

 In the last year I have had problems with chicken eggs and I tried duck eggs and could not tollerate them. However I can eat turkey eggs. Bad news is that they are hard to find and can only get them a few month out of the year.  I do not seem to have a problem  with chicken eggs when they are cooked in other foods. I just can't eat them plain. 

Also within the last  year I have developed a problem with sulfites and ibuprofen. So just when you think it can't get any worst somehow it does   

Celiac never goes away.....and if you keep eating gluten your immune system and gut gets more messed up where you develop other food intolerance issues, allergies, etc. This is due to various aspects from you immune system getting confused and associated gluten and those other food together and it starts fighting them, enzyme issues, lack of gut flora to work with certain foods, biome changes, and some foods just irritate the damaged gut...other times just completely random. I can not have animal products without taking additional pancreatic enzymes now days...egg yolks are a no but egg whites are no issue.

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Yes, I know that it never goes away but back when I was a child there was very little information on it and my parents just didn't know. Even 23 years ago it was very difficult to manage my diet and even harder to find a doctor to diagnose  my problem. I told them that I had celiac and they kept demising it.  I had to refuse  to take any more tests and demanded they test me for celiac and finally I was re-diagnosed. But that was then and this is now and things are good and I stay on a strict diet. Not that my body gives me much choice. I will try to eat the egg whites and hopefully  they won't make me sick. Thank you for your reply.

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1 hour ago, Betsy Appel said:

Yes, I know that it never goes away but back when I was a child there was very little information on it and my parents just didn't know. Even 23 years ago it was very difficult to manage my diet and even harder to find a doctor to diagnose  my problem. I told them that I had celiac and they kept demising it.  I had to refuse  to take any more tests and demanded they test me for celiac and finally I was re-diagnosed. But that was then and this is now and things are good and I stay on a strict diet. Not that my body gives me much choice. I will try to eat the egg whites and hopefully  they won't make me sick. Thank you for your reply.

Good luck with the egg whites!  Some of my food intolerances, improved (like lactose) and some have not (like garlic/onions).  I keep testing, but no luck so far.  It is hard cooking without garlic or onions.  😥

I developed allergies to ibuprofen, acetaminophen and aspirin, along the way making me wary of trying any medications.  I react in the hospital as well, so each drug exposure can be scary.  You might research Mast Cell Activation Syndrome if you are experiencing allergic-type symptoms (hives, swelling, breathing issues, blood pressure drops, etc.)

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    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