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jasonD2

Will I Ever Be Able To Have A Normal Diet?

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I will be gluten-free forever, and thats fine, but I still cannot tolerate a lot of foods. my current diet is bland and boring...usually plain chicken, brown rice, vegetables, potatoes and cereal w/ rice milk...EVERY SINGLE DAY! i am hopeful that as my gut heals i will be able to start introducing new foods back in but whenever i do now they just mess me up. i can have normal BMS and feel fine but if i eat a blueberry or have a piece of orange or have some ketchup...my bowel will lock up, i get constipated w/ rock hard stools and indigestion. IS it gonna be like this forever?

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Jason,

It does get better! Just give it time. If you're like me, you're thinking you want to strangle me for saying to give it time, LOL. I know that's what I wanted to do when someone told me that.

You have to give your gut time to heal, and it will take a while. It varies for everyone. My recommendation is to stick with your boring food for 6 months. It won't kill you, you just think it might ;) Then try adding in ONE food at a time.

When I first started out 6 months ago, I could not tolerate dairy, nuts, legumes, grains (including rice) corn, broccoli, cauliflower, tomatoes, potatoes, eggplant and peppers. Now, I can have limited dairy, nuts of any kind, and rice. I feel confident the others will be ok eventually too. Hang tight and try to focus on your health and how much better you feel while strictly gluten free. It's worth it!

Happy Gluten Free new year!

Janie

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Jason, Have you tried the various oils to add flavor? They don't contain the proteins that cause people problems. I found mini bottles of garlic and basil oils at Cost Plus/World market and marinated a chicken for roasting with the basil oil. It was good. I bought some coconut oil recently and have been enjoying it added to canned pumpkin that I warm up or as the oil that I saute red cabbage and red onion in. I take chicken breasts and put them in a dish with plenty of oilive oil, salt, dried herbs and let hang out in the fridge for a few hours before cooking them. If you can tolerate mushrooms, you can buy dried, sliced or chopped s$#&ake mushrooms at asian markets and they're not expensive. Toss some into the rice when you start it cooking and they rehydrate and cook and add a nice boost of flavor, especially with brown rice. You can add things like raw diced sweet potatoes or butternut squash to the rice pot too and they will steam and cook along with the rice. I haven't tried these with stove top cooking but it works great in the rice cooker. Roasting vegetables even with just salt and oil gives them alot more flavor and if you're busy, you can roast a big batch and keep it in the fridge and just warm up in the following days. They keep well. Check the gluten-free Back to Basics thread for some other good ideas too. I've got a laundry list of things that are off limits at the moment too-meats, veg. seasonings etc. It's good to be able to come here and put our heads together to help each other out!

http://www.celiac.com/gluten-free/index.ph...c=63431&hl=

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Jason,

You will do fine once you heal. You have come a long way and you can do this. Hang in there. I know you can do this.

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Thanks folks! I pray i will be able to tolerate garlic again someday..ive also cut out eggs and hope i can bring them back in as well cause they are present in a lot of gluten free foods (and i love omelettes). I also love coconut products but they just dont sit well now. I guess i'll just wait it out :)

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Thanks folks! I pray i will be able to tolerate garlic again someday..ive also cut out eggs and hope i can bring them back in as well cause they are present in a lot of gluten free foods (and i love omelettes). I also love coconut products but they just dont sit well now. I guess i'll just wait it out :)

We were suprized when kiddo reacted to garlic in allergy testing. He's not a big fan of it like I am. I've been checking labels and calling companies alot lately and have found garlic in so many things! Now wonder. The allergist said as much. The basil oil I mentioned does not contain garlic though-the garlic one is separate. Where there's a will, there's a way and we have to get creative and think outside the box sometimes!

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I will be gluten-free forever, and thats fine, but I still cannot tolerate a lot of foods. my current diet is bland and boring...usually plain chicken, brown rice, vegetables, potatoes and cereal w/ rice milk...EVERY SINGLE DAY! i am hopeful that as my gut heals i will be able to start introducing new foods back in but whenever i do now they just mess me up. i can have normal BMS and feel fine but if i eat a blueberry or have a piece of orange or have some ketchup...my bowel will lock up, i get constipated w/ rock hard stools and indigestion. IS it gonna be like this forever?

You will really be OK! Trust me. I have not had as much trouble as you, but when I was first starting my special diet I had a lot of frustrations... no more homemade cookies from mom, no more bratwurst on a bun, no more beer, pizza, etc. But then I realized that yes, I can make this work. It has taken creativity, that's all.

One thing that might be a great place to start is by trying other gluten-free grains. My friend's daughter who is also gluten free told me that she sometimes finds that, though she is not eating gluten, she finds herself in a food rut because Gluten-free food can mean just a lot of rice, potatoes and corn, over and over, day in and day out. My favorite grains right now are teff and quinoa if you can get ahold of them. Chicken, also is something that can be hard on the stomach... lamb is supposed to be one of the least allergenic meats out there, and sweet potatoes are as well. Try those out sometime if you can.

HANG in there though. This is a hard thing to go through, and we are all here to help. But soon you will feel great again, Im sure!

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I am self-diagnosed Celiac since March of 2007 (doctors couldn't figure it out, so I finally did); I have learned a lot from this forum, but this is the first time I'm posting (and maybe I should have started a new subject instead of continuing on Jason's thread, but I have a similar situation so I hope that's ok...). As soon as I cut out gluten a couple of years ago, the difference was total and I was finally feeling healthy. However, once or twice a year, I stupidly eat a tiny bit of sugar (which is apparently a huge problem for my gut) and my whole system gets thrown out of whack. Each time it happens, new foods are suddenly undigestable, like mushrooms, onions, bell peppers...the list goes on. It's become very frustrating to put it mildly, but I do the best I can and when I'm more or less healthy, I deal ok with it. However, I ate ONE soy-free, dairy-free, gluten-free brownie recently (that I made myself) and it's started ALL OVER AGAIN. Somewhat similar to Jason, I can only eat a few things when my system is messed up like this: corn, potatoes, eggs, and rice. I guess my question, besides just venting, is whether or not anyone else goes through this and, if I eat this bland diet for a while but this time throw in a few mild curve balls like tomato sauce and peanut butter (which I normally CAN have), will the gut heal but just more slowly than on a total elimination diet? I'm not trying to be a baby; i am just FED UP with eating four things only for months whenever this happens. I would actually rather be a bit happier with my meals and suffer with my gut a month longer if possible. Does this make sense? I swear, though, I will never touch sugar again - I'm starting to believe it's evil incarnate (or for me it is anyway)! Any help would be appreciated.

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If processed sugar is a problem then you might have some infection feeding off it.

Sugar obviously isn't good for anyone BUT a lot of starches and carbs break into sugars and ultimately glycogen is a sugar. In other words it is really unlikely YOU are reacting to the sugar (in that way) so much as something else like a parasite or yeast? The starches and hence sugars in corn, rice etc. take longer to digest before they are broken down and are probably in your intestines whereas raw sugar is straight to the stomach... so any parasite in your stomach gets a boost??

It is probably worth seeing a doctor as whatever it is is likely to be minor and treatable if really feeling quite bad!

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If processed sugar is a problem then you might have some infection feeding off it.

Sugar obviously isn't good for anyone BUT a lot of starches and carbs break into sugars and ultimately glycogen is a sugar. In other words it is really unlikely YOU are reacting to the sugar (in that way) so much as something else like a parasite or yeast? The starches and hence sugars in corn, rice etc. take longer to digest before they are broken down and are probably in your intestines whereas raw sugar is straight to the stomach... so any parasite in your stomach gets a boost??

It is probably worth seeing a doctor as whatever it is is likely to be minor and treatable if really feeling quite bad!

Thanks, Gfp, that does make sense as a possibility and thanks for your knowledge. I guess I have very little faith in doctors after they couldn't diagnose me for 7 years, but maybe it's time to ask around for a good one, give it another try, and see if I can figure that out. I suppose it could be something like a parasite (yuck) and I have thought lately that it may well be a yeast problem - Before that, I just assumed that I was one of those people that couldn't tolerate sugar once the gluten problem kicked in. Again, I really appreciate the help. :)

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Are you taking B12 and probiotics?

Try googling B12 - yeast - B12 helped get rid of my yeast problem.

probiotics - yeast

motility - magnesium

There is even a drink made from maple syrup and lemon juice that cleans you out that I enjoyed and found soothing. It has a weird side effect of making your tongue white for a couple of days though (something about cleaning the liver out).

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Are you taking B12 and probiotics?

Try googling B12 - yeast - B12 helped get rid of my yeast problem.

probiotics - yeast

motility - magnesium

There is even a drink made from maple syrup and lemon juice that cleans you out that I enjoyed and found soothing. It has a weird side effect of making your tongue white for a couple of days though (something about cleaning the liver out).

I bought probiotics, but haven't started taking them yet. I know it's dumb, but I'm afraid to put anything new in my body even if I think it might help - because I've had so many problems with things I ingest. I did make sure the ones I bought were dairy-, soy-, and gluten-free, so I will just take the plunge and try - thanks for your hopeful words. I avoid yeast now - I really think that might be the problem or one of the major problems.

Maple syrup did a number on me a while ago - it seems that natural sugars are a huge problem for me, too (fruit included), but thanks.

Never thought about B12, but being a long-time vegetarian, I think I'm supposed to be taking that anyway.

Thanks for your kind help!!! :)

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Thanks, Gfp, that does make sense as a possibility and thanks for your knowledge. I guess I have very little faith in doctors after they couldn't diagnose me for 7 years, but maybe it's time to ask around for a good one, give it another try, and see if I can figure that out. I suppose it could be something like a parasite (yuck) and I have thought lately that it may well be a yeast problem - Before that, I just assumed that I was one of those people that couldn't tolerate sugar once the gluten problem kicked in. Again, I really appreciate the help. :)

I share your feelings on doctors: however some stuff is mainstream and even a poor doctor can follow the diagnostic processes.

Parasites might be yuck ... but they are also usually/often easily treatable and curable.

Often this involves drugs and therefore the drug companies ensure doctors have the information as opposed to diagnosing celiac disease. Anyway, its worth a go if its easily treatable and makes your life better!

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I am so sorry that you are going through this. Although awareness of celiac disease in general has increased dramatically since I was diagnosed in 2005, I think the actual understanding of it as an autoimmune disease -- and some of its ramifications -- still has a way to go.

I have "Neurogenic celiac" -- or "Sprue-Related Ataxia" -- or "Gluten Ataxia" . . . depending upon the physician with whom you speak! Basically, it it destroys one protein of the Purkinje cell in the cerebellum. Unfortunately, it wreaks havoc with my autonomic nervous system.

My son is 27 years old and lives in Houston. While he had an endoscopy and colonoscopy, and we THOUGHT the physician who was in the process of diagnosing him was being very pro-active with regard to possible celiac, we found out that no blood work or testing of any other kind was done concerning it.

It just happened that this MD was out and his partner "filled in" during my son's visit. He "went off" was my son's description when he found out that nothing was done with regard to celiac despite my confirmed diagnosis. Because his villi were healthy, no lab work was completed. It is definitely a BACKWARD way to diagnose.

My son is now being tested for celiac as well as a plethora of metabolic disorders. I do have "malabsorption syndrome" as well as some metabolic syndrome. Both of these started AFTER I sero-converted to true celiac. He was told that often celiac patients DO have metabolic changes, and was told to start taking an Omega-9 supplement (we laughed - I was finally told last year that I needed that!) and was also told to take a tablespoon of olive oil prior to each meal. This was on Wednesday of last week, and I haven't heard whether he has had any success! If you'd like, I'll keep you posted through PM's . . .

Additionally, yeast issues -- according to my pharmacist who also got a doctorate in homeopathy -- abound in celiacs. He recommends taking an acidophilus / lactobaccilus (sp?) supplement daily. My personal physician has me take four times the recommended amount (I also have several other conditions that require me to be on a LOT of antibiotics right now). I take Culturelle IgG -- two capsules two times daily. It has made a real difference with regard to clogging.

I also forgot this part -- because of the autonomic component that I have with the celiac . . . and oddly they found this with my son during his colonoscopy -- we both have issues with large intestine "spasm", and mine has been diagnosed also as "spasticity". He was given .5 mg of Klonopin to take 1/2 hour prior to eating to reduce that. I take 1 mg three times per day (also to control seizure activity as well, though), and I also take 20 mg of Baclofen as needed for either gut or skeletal muscle spasticity. I still find it unbelievable that one hour after taking the Baclofen, even if it has been DAYS that I have been "clogged" -- I will begin to have very normal movements. SEVERAL very normal movements that are . . . . ummm . . . . well--- toilet-clogging. (So make sure that you are at home if your MD starts you on this!)

I hope that I have not provided WAY too much personal information(!), but I also know that it appears, at least with both my son and me, that celiac sometimes isn't an "isolated" diagnosis.

I hope this issue resolves as quickly as possible for you. Please know that living a gluten-free lifestyle doesn't mean bland food forever . . . it gets better and better.

Best of luck,

Lynne

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I am self-diagnosed Celiac since March of 2007 (doctors couldn't figure it out, so I finally did); I have learned a lot from this forum, but this is the first time I'm posting (and maybe I should have started a new subject instead of continuing on Jason's thread, but I have a similar situation so I hope that's ok...). As soon as I cut out gluten a couple of years ago, the difference was total and I was finally feeling healthy. However, once or twice a year, I stupidly eat a tiny bit of sugar (which is apparently a huge problem for my gut) and my whole system gets thrown out of whack. Each time it happens, new foods are suddenly undigestable, like mushrooms, onions, bell peppers...the list goes on. It's become very frustrating to put it mildly, but I do the best I can and when I'm more or less healthy, I deal ok with it. However, I ate ONE soy-free, dairy-free, gluten-free brownie recently (that I made myself) and it's started ALL OVER AGAIN. Somewhat similar to Jason, I can only eat a few things when my system is messed up like this: corn, potatoes, eggs, and rice. I guess my question, besides just venting, is whether or not anyone else goes through this and, if I eat this bland diet for a while but this time throw in a few mild curve balls like tomato sauce and peanut butter (which I normally CAN have), will the gut heal but just more slowly than on a total elimination diet? I'm not trying to be a baby; i am just FED UP with eating four things only for months whenever this happens. I would actually rather be a bit happier with my meals and suffer with my gut a month longer if possible. Does this make sense? I swear, though, I will never touch sugar again - I'm starting to believe it's evil incarnate (or for me it is anyway)! Any help would be appreciated.

I have the same problem- I will go along fine and then bam all of a sudden I can only eat very limited foods. I just elimated dairy and I ate a vinegar based salad dressing and got a mouth full of cankersores. I digress here, but I think it comes down to the fact that celiac disease is an autoimmune disease. The body attacks itself and while still on a gluten free diet, I believe that I can have a period of time where the disease is more prevalent. This would be like people with lupus who are fine some days and then all of the sudden have a period of time where they are not. I think the key is to figure out what causes this "attack" on your body. Unfortunately for me, it may be minute particles of gluten getting snuck into my system causing an episode.

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I have the same problem- I will go along fine and then bam all of a sudden I can only eat very limited foods. I just elimated dairy and I ate a vinegar based salad dressing and got a mouth full of cankersores. I digress here, but I think it comes down to the fact that celiac disease is an autoimmune disease. The body attacks itself and while still on a gluten free diet, I believe that I can have a period of time where the disease is more prevalent. This would be like people with lupus who are fine some days and then all of the sudden have a period of time where they are not. I think the key is to figure out what causes this "attack" on your body. Unfortunately for me, it may be minute particles of gluten getting snuck into my system causing an episode.

When I'm not doing too well, I have to avoid vinegar, including ketchup (there is also a bit of sugar in that, though I have recently found a kind that uses agave instead and it's probably pretty easy to make at home anyway). Because of the responses that people gave here, I finally tried probiotics. I haven't taken the capsules yet, but I stumbled on to a fermented Chinese tea (sold in bottles that are refrigerated in health stores - GT's raw, organic Kombucha). I did some research online and people rave about it. It tastes absolutely vile at first (like vinegar, actually), but online people kept saying that it's an acquired taste, so I kept drinking half a bottle a day. I really feel like it's helped a lot when nothing else was. It also has B vitamins and some acids that the stomach needs. Maybe this can help you too? The bottles can be a bit pricey, but if they make me feel better, I'm ok with it. It finally stopped the crazy gurgling in my stomach and my digestion is getting close to normal again, though I'm only very slowly branching out of the elimination diet. I also quit coffee at the same time, so that may be helping too, but I really feel like it's the Kombucha.

I understand what you mean about minute particles - I am also really susceptible to cross contamination, so much so that I can barely eat out. Good luck to you; I hope you feel better soon.

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When I'm not doing too well, I have to avoid vinegar, including ketchup (there is also a bit of sugar in that, though I have recently found a kind that uses agave instead and it's probably pretty easy to make at home anyway). Because of the responses that people gave here, I finally tried probiotics. I haven't taken the capsules yet, but I stumbled on to a fermented Chinese tea (sold in bottles that are refrigerated in health stores - GT's raw, organic Kombucha). I did some research online and people rave about it. It tastes absolutely vile at first (like vinegar, actually), but online people kept saying that it's an acquired taste, so I kept drinking half a bottle a day. I really feel like it's helped a lot when nothing else was. It also has B vitamins and some acids that the stomach needs. Maybe this can help you too? The bottles can be a bit pricey, but if they make me feel better, I'm ok with it. It finally stopped the crazy gurgling in my stomach and my digestion is getting close to normal again, though I'm only very slowly branching out of the elimination diet. I also quit coffee at the same time, so that may be helping too, but I really feel like it's the Kombucha.

I understand what you mean about minute particles - I am also really susceptible to cross contamination, so much so that I can barely eat out. Good luck to you; I hope you feel better soon.

Gleeglan, Thanks so much for the support. I unfortunately have found that I have an ulcer and thus everything isn't doing well. I am going to take your probiotic advice. One thing with being celiac is the cost is not an issue when it comes to food/vitamins if it makes my health better. I often wonder if the probiotics are key to restoring a more healthy balance. I also think that vinegar in small doses might be better too.

Keep me in the loop if you have any other tips!

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    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

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    • I think what is going on for a lot of people experiencing being glutened by vapours is that they are perhaps mis-attributing the experience to the vapour, when in fact they were glutened by other means (swallowing airborne flour particles, splatter, touching contaminated surfaces). Proteins (eg. gluten) are heavy, and cannot evaporate or be suspended in water droplets that have evaporated.  I have worked for many years in different lab settings working with dangerous chemicals and biohazardous materials (human/animal tissue and bodily fluids). You should see what I am legally required to wear when handling materials that are merely hazardous by ingestion or particulate/droplet inhalation! I have to wear gloves, a mask and two layers of protective clothing. I am not allowed to bring food or water into the same room at all, and must remove all clothing/protective equipment before leaving the experiment room. Why all this? Because humans are really, really bad at touching contaminated surfaces and then touching their faces. This is how you get most of the colds, flus, and stomach viruses you've had in your life. You touched something bad, and touched your face! We wipe stuff on our clothes. Droplets or powders fly up into our faces when we handle stuff, cut, and mix stuff, and we don't notice unless it's "a lot." But we can get sick from much less than "a lot," whether that's gluten or some noxious chemical/pathogen.  I live in a shared kitchen, and I do not go in there when my roommate is cooking. If I'm thirsty, that's too bad, I'll wait. I do no leave anything (food, clean dishes) out unless I am physically present in the kitchen or home alone. I do not prepare food until I have wiped down all surfaces (handles, taps, counter) that I will interact with while preparing my food. I do not allow flour in my kitchen, and do not go into bakeries etc. Before I adopted these policies, I used to get sick a fair bit on a random basis. Now, I am confident that food I prepare in my own shared kitchen is fine, regardless of what my roommates might cook.
    • Nice!  Thanks so much for sharing.  😊
    • "I've been there and still might have celiac disease." If you really DID have celiac disease? You still have it, and always will. There is no evidence that the underlying problems (autoimmune failure, leaky gut, etc.) ever can heal themselves, or be healed, beyond the random miracle cure at Lourdes.  There is, as best I've been able to find, absolutely no one out there who can say why sometimes an infant will be diagnosed with celiac, which then "goes away" for thirty or forty years, and then comes back with a vengeance. Indicating the underlying problems were there all along--and may have been causing all sorts of damage for all the years.  Think carefully about that. Celiac is like radiation poisoning: Every exposure adds up, over your whole lifetime, and pushes your autoimmune system further out of control. Even if it seems fine at the time.
    • Wow. My older daughter, who is eating gluten-free these days, came to celebrate Father's Day last Sunday. We cooked our traditional pancake breakfast and she brought with her Walmart's Great Value Gluten-free Pancake and Waffle Mix. It was delicious! So happy to see (and taste) so much flavor improvement over the last 10 years for the gluten-free crowd! Here is a link to this mix:
      http://bit.ly/2tnQrzB   Cheers,
      Travis Hiland  
    • Thanks for looking and responding. Hopefully can get in to see a gastroenterologist soon. Will have to wait for regular dr to come back first. Thanks again! 
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