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McDougall

Ate Gluten By Mistake

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I found out December 1, 2004 I was Celiac. I'm 38, male, my more unpleasant side affects were realized in 1999 when I had a compound fracture of my femur during a somewhat routine bicycle accident. When I learned why all my problems happened I became VERY careful not to eat gluten, I understand very much how serious celiac can be. My health and well being have improved drastically since gluten-free with about 5 minor mistakes (gasx, a couple fries in 'bad' oil ect...) the mistakes where unpleasant. Anyway a few months later here and now I am better than I have been since 1999, perhaps better than ever because I now know why my life has been a little rougher than most. I have always enjoyed travel to new places but the last few years was much to sick, after going gluten-free for a couple months I was feeling well enough to plan a trip for the first time in a long while. On 4/21/05 I got a plane from my Florida home to North Carolina. In a weak moment at a airport interchange I ordered a omelete from "Phillips" resteraunt in charollette, NC that had crabmeat and cheese, waitress said real crab... but I was in a hurry and wasn't REALLY careful. Anyway clearly there was gluten. That night 8-12 hours later I enjoyed a great concert and later felt unuasally tired and fell asleep. I woke at 3 am about 16 hours after eating the gluten. The pain in belly was bad, the sickness, everything I have been through all my life came back to me. All the nightmares. In a hotel my nieghbors sent staff to check on me as I was noisy in my pain and sickness. The next 8-10 hours were the worst. 10 days later I feel 90% better. I have bad back pain since then, an unusual symptom but then my body is a mess. The little bit of gluten I had now I am gluten-free was a unbelievable nightmare. I can't believe some doctors put people back on gluten. Some fool doctor told me to eat a slice a bread I might slap him upside the head. After the worst of the gluten sickness I have been very tired, terrible bone pain, my nasty toungue problem is back, tummy always turning, HD is rampant. Bowells are a mess. Cold spells gone after a a few days thankfully. Neck and back pain still bad maybe a hair better, but my back feels like it did back in the day and that is very unpleasant. Mood swings, emotional unstable since gluten accident.

Sorry, long rant! But I know I'm not the only one who has been through it, and not the last. Be careful out there, this crap is poison.

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so true mcdougall---so very true--a very tough reminder that we can never be too careful--i have gotten so i dont trust anyone with my food and thats bad, but i cant face this kind of sickness--i just cant---deb

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Its fine to rant - I do too! I have had this thing for over 6 years - if Im not mistaken may have had it while I was growing up but last 3 years have been dreadful! I have only been gluten-free for 5 days and feel amazing but last night I had an accident - and I am sick today and cant go out of the house at all - you feel like kicking yourself dont you? its prob not as bad as yours sounds but still it takes over you life! I would never touch gluten again no matter what any doctor saya - even the smell of once loved bread makes me heave! And ive only been gluten-free for 5 days!! unbelievable isnt it! Im glad to hear that you got to go on a trip tho - you can do it again, for sure!!!!! Take care

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One gluten mistake can send you right in a tailspin. I get sick for about 2 weeks and it's torture. I have noticed it really just sets your body back...your body has to fight this. For some people it can take numerous weeks to get back on track after a "gluten poisoning".

Feel better soon :D

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I did something dumb the other night, made tacos .... used corn hard shells, checked the taco sauce and it was ok....forgot to check the seasoning packet - it must have had gluten because I have been sick for two days. My son at a pop tart and left crumbs on the counter, I brushed them into the garbage with my hand and now my finger has itchy bumps on it. It seems like the longer I try to stay gluten-free, the more sensitive I become to the crap. Do any of you take Imodium for the diarrhea and cramping, or is that not a good idea?

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I just accidentlly "got glutened" for the first time since August 2004 - we were having sandwhiches, and not wanting to leave me out of the whole thing, I planned to make my own bread, well, I got busy and forgot to bake it. So, I made my bread, popped it into the oven, then ran into the health food store because there was no way mine would be ready in time for dinner.

I found a bread that was Wheat Alternative and Yeast Free - Yea! I have never heard of Kamut. Well, I was sick as a dog by the next morning and in between runing to the bathroom, I looked up Kamut in my gluten-free Cookbooks and find out "it is to be avoided since it is another type of wheat" well - needless to say, I threw the whole loaf away and was angry at my own supidity.

By the way, my baked bread then came out and is not making me sick!!!! Stupid...

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"It seems like the longer I try to stay gluten-free, the more sensitive I become to the crap. "

This is clearly how it works. My point. Be careful and feel good:-) Aloha

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"Its fine to rant - I do too! I have had this thing for over 6 years - if Im not mistaken may have had it while I was growing up but last 3 years have been dreadful! I have only been gluten-free for 5 days and feel amazing but last night I had an accident - and I am sick today and cant go out of the house at all - you feel like kicking yourself dont you? its prob not as bad as yours sounds but still it takes over you life! I would never touch gluten again no matter what any doctor saya - even the smell of once loved bread makes me heave! And ive only been gluten-free for 5 days!! unbelievable isnt it! Im glad to hear that you got to go on a trip tho - you can do it again, for sure!!!!! Take care :"

We are born with it... Email me anytime, I remember real good how 5 days gluten-free felt, higi@higittiki.com

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"One gluten mistake can send you right in a tailspin. I get sick for about 2 weeks and it's torture. I have noticed it really just sets your body back...your body has to fight this. For some people it can take numerous weeks to get back on track after a "gluten poisoning".

Feel better soon "

Thanks:-)

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Jeri, Even though I am gluten-free, I still do take Imodium. Actually, I take the brand from Sam's Club b/c it is the same strength (2 mg loperamide). I have had so many unexpected "attacks" resulting in mad dashes to the bathroom that I have become paranoid about it. Sometimes I made it and sometimes I didn't and those are the times that have warped my psyche. I don't take it if I'm going to be at home, otherwise, yes. It helps me lead a somewhat normal life. :rolleyes:

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I did something dumb the other night, made tacos .... used corn hard shells, checked the taco sauce and it was ok....forgot to check the seasoning packet - it must have had gluten because I have been sick for two days. My son at a pop tart and left crumbs on the counter, I brushed them into the garbage with my hand and now my finger has itchy bumps on it. It seems like the longer I try to stay gluten-free, the more sensitive I become to the crap. Do any of you take Imodium for the diarrhea and cramping, or is that not a good idea?

Hi!

I have discovered that the longer I am gluten-free, the more sensitive I am when gluten does enter my diet accidentally. I usually respond with sickness within a 1/2 hour. My physician believes this is tied to the auto-immune part of celiac disease, meaning that the antibodies are not present because I have been on a gluten-free diet. This means a more severe response by my immune system when gluten is presented in the body.

To answer your other question, I take charcoal for the diarrhea. It is much less constipating than Immodium or other OTC stuff.

Anyway, I am religious about my gluten-free diet. However, I have had a very busy 5 weeks with travel (for work) and other stuff. I have inadvertently eaten something with gluten in it for 5 weeks straight. I can only assume that I'm being given misinformation when I ask questions, etc.

I'm so bummed by this. I'm exhausted and I ache all over. And, I'm really pissed right now for even having celiac disease! (It's been 30 years since my diagnosis.)

AUGH!!

Thanks for letting me vent!

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I take Immodium when I have diarrhea and it is a God send. As long as I don't take too much it doesn't make me constipated.

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what should you do if you just ate some by mistake? I ate about half a bag of Doritos before I realized they changed the ingredients to add wheat flour - my stupid mistake - but now what? I can't reach my doctors, I tried unsuccessfully to throw the food up when I first realized. It was about an hour ago and the only symptoms I have (other than panic) is a burning feeling in my stomach. what should i do? are there things that can help, or make the damage less?????

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Basically you have to let the reaction run its course. Accidents happen so try not to worry about it too much just be more careful next time. It's not like you knew you were glutening yourself. Some dorito flavors are gluten free but I know the nacho cheese kind we can't have.

Try drinking some teas to sooth the stomach...pump yourself with vitamins too. Also being on probiotics and enzymes might help your body as well.

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Guest nini

if I get accidentally glutened I rely on immodium or pepto, and I also take probiotics and digestive enzymes. I've also found that drinking plenty of water helps tremendously. Funny, I get major panic attacks when I get glutened too.

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Funny, I get major panic attacks when I get glutened too.

I get major anxiety when I am glutened too.

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Reading this, I feel so (relatively!) lucky that I don't get sick to my stomach from gluten mistakes, although I get bloating and a stomach tightness, followed by 24-48 hours of severe brain fog and exhaustion, and I get depressed and incredibly irritable and usually an excema/acne breakout too. That all sucks of course, but I do not have to run to the bathroom and I know that if the stomach tightness kicks it's like a warning, and I have about 12 hours before the other stuff starts to happen, so I can usually plan the next day around it. :lol:

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what should you do if you just ate some by mistake?  I ate about half a bag of Doritos before I realized they changed the ingredients to add wheat flour - my stupid mistake - but now what?  I can't reach my doctors, I tried unsuccessfully to throw the food up when I first realized.  It was about an hour ago and the only symptoms I have (other than panic) is a burning feeling in my stomach.  what should i do?  are there things that can help, or make the damage less?????

[FONT=Geneva]If you have some good (plant based), broad spectrum digestive enzymes, these will help the offending food break down faster and therefore move through your system quicker. I don't think you could take too many...so take 5 or 6 for the emergency. Ongoing, they'll help you digest and assimilate all foods. Another good idea, ongoing, are probiotics. Either a broad spectrum all in one type or Acidophilus and Bifidus seperately. Both are important as they function in a synergistic way.

B) pamela

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    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
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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.
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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.
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    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. 
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    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.
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    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.

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    • I have Ulcerative Colitis, it flares after my celiac to gluten also, and dairy exposures, along with soy, spices, and if I over do it on stuff like onion/garlic. It also in my case hates fructose/glucose, rare but some people have that also as a trigger.

      I like you enjoyed a "not so restrictive" diet on my Rx for the disease, I could have spices, garlic, onion, mexican food, without flares....but since  not being able to afford the $600+ a month Rx I found alternative treatments. These will help benefit yours also as the method of coating and soothing the intestinal walls is the same do read here on what I found worked. Also go on a bland diet, avoid legumes, grains if you can, I found nut meal porridge (high in calories and fats) to be great, starches, carbs, sugars, flared mine (you might be backwards and find with rice porridge but not nuts, we are all a bit different). You can find all kinds of recipes for it. Roasted meats/crock pot meats made super soft and easy to digest like a shredded slow cooker roast/chicken. Baked avocado with eggs inside, Scrambled eggs, I found made extra moist with a bit of almond milk/coconut milk whipped in before cooking and using a microwave omelette maker to prevent the "hard edges". I stew in greens into these like canned spinach to get my greens and have spoons of  nut butters for desserts like almond butter (avoid peanut butter it is a legume). Avocado is also quite gentle on the guts for most people and chock full of healthy fats and calories.

      Greens need to be cooked to mush so the tough fibers do not irritate your gut....hate to say it but you should be able to "swish" the food in your mouth before you swallow so eating will take a bit longer.
      AS you heal you will be able to eat a bit more like grain free breads, soups, stews, roast, sheet pan meals, stir fry, egg dishes, etc.

      If you having issue with diarrhea try a higher potassium diet or taking some, it helps dry out your stools. I found using 2tbsp of coconut flour in my eggs to make them set up added fiber and potassium. I have various grain free flat breads on this base also,

      Keep a food diary and find your triggers going to a base super simple diet,
      https://www.wikihow.com/Keep-a-Food-Diary


      Taking BCAAs or bit of protein powder/protein bars between meals can help with preventing weight loss, I just Julian bakery bars, or protein powders like Jarrow Pumpkin, and my own blends....you can probably get by with blends like I used to from Nutra-key V-pro and MRM Veggie Elite.
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