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jess_gf

The What's For Dinner Tonight Chat

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pretty sure the neighbors are gonna burn them out, lolz - no, they are not supposed to have it down there.  the neighborhood association dbags, whom i do not associate with, are taking another land owner to court on the 30th about the same issue.  we are curious as to how it will turn out.  it would be different, i think, if they were actually enjoying the (pretty awesome) location.  we went down and floated for a good two hours last night and the guy came out of their hole once.  to retrieve his cell phone.  

 

i can't imagine how that thing must smell inside - we had a full week of non-stop rain last week and they had 6 kids & 3 adults holed up in there.  p. u.  :blink:

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hmmm what the hell is for dinner now that I am reliving all the scary apartments I had to visit in my property management years -- ewwwwww

 

let's see -- kids left some very nice organic handfed (joking) chicken breasts in my freeze...thinking tacos will cheer the recovering patient -- maybe...grouchy pants, but thankful he is on the mend and simply coughing, tired and grumpy.

 

dessert is cherry cheesecake -- sister's birthday so i made individuals in custard cups so one of the kids could run them up...tried to get them ready early this morning as I needed to run up to take care of Mom...oh well delivered a meatloaf dinner ready to throw in the oven and one of the boys will run up dessert...done :)

 

Oh...have to attach a pic later of one of the best kitchen gadgets ever...a little piece of wood with a nail you use to remove cherry pits...can't remember where I saw for sale, but asked hubs to make me one a while back but hadn't really tried it for large quantity of cherries until this morning....AWESOME and so flippin' simple :D

 

10402644_10152911977748574_8745020327928

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Oh...have to attach a pic later of one of the best kitchen gadgets ever...a little piece of wood with a nail you use to remove cherry pits...can't remember where I saw for sale, but asked hubs to make me one a while back but hadn't really tried it for large quantity of cherries until this morning....AWESOME and so flippin' simple :D

 

10402644_10152911977748574_8745020327928

 

Hey, Ski's hub is the Tool time guy...don't you love they can make us things like this? me too! That is very cool.

 

 

forgot to add: making sweet potato wedges with cilantro and lime on the grill to go with those pork burgers....that small bunch of cilantro is getting a 

workout  :D

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Oh boy am I having fun now!!!

Oldest son...he's the one dx'd for anyone keeping count....he's got his friends over for movie night.....love these things cuz his friends always have some food requirements....I'm vegan, I'm veggie, I only eat grass fed....blah, blah...you get the idea. Anyhow....this group is new since my seven mon nap last year...so, here is what's for dinner:

Just threw a huge assed can of diced tomatoes in KFG with fresh basil and oregano from my silly little garden.. oh and some garlic, salt, sugar and squeeze of lemon....May have dumped the wine I was drinking in too ;)

Told oldest he is in charge of the noodles....pulled out the big stock pot filled with water and left three packs of spaghetti next to it.

Ran back for a dip in the cooling pool and remembered my piggy men polished off too much cheesecake to be able to share with 12...so filled an extra pie crust I made with cheesecake with apples cinnamon .... A half bag of Betty's yellow cake mix and some melted butter on top and put the younger one in charge of that.

Now that I have updated the important peeps...I am jumping back in the pool.

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so if I suddenly show up, I can not only eat but also drink and swim? man.....I wish I lived next door. ;)

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so if I suddenly show up, I can not only eat abut also drink and swim? man.....I wish I lived next door. ;)

Yep.

Not fancy, but always room for more.

You, however, would get a room....both boys would gladly make room ;)

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Yep.

Not fancy, but always room for more.

You, however, would get a room....both boys would gladly make room ;)

 

 

tell 'em old Auntie Irish is going to take them up on that offer very soon.  :D

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I just put a rosemary and garlic crusted pork loin in my rotisserie oven. I'm sure between now and dinner I'll think up some sides. Right now though I've had a long day, which included making myself a new heating pad with chocolate mint in it. It smells like a mint fudge brownie and I'm taking some time to relax before I finish thinking about dinner. Tomorrow I'll finish up what I've been working on and by the end of the day I'll have my heating pads in a retail store. :D

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gluten-free ravioli w/chardonnay blush sauce (and 2 stuffed mushrooms)

 

i hoard.  ravioli.  ;)

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London broil in KFG with cream of celery soup, balsamic vinegar, fresh herbs...just threw in a bunch of carrots and onions...will serve with rice.

Happy Friday Dinner Peeps :wub:

 

edited to add my loverboy above ;)

Edited by GottaSki

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:wub: I got your hearts for you!

 

We're doing leftovers. I worked my butt off yesterday and today to finish up some pads. This evening I finalized a deal with a local store and my heating pads are in a retail store now! :D :D :D :D :D So, once the farmers market season is over and the cold weather kicks in, I'll still be making money. Yay!!

 

I have no leftover sides so I think I'm going to bake myself a sweet potato and let my husband have french fries. Or he may come home with crowns. There is a long standing feud in this house over crowns vs tots. He's obviously wrong, but won't admit it. <_<:lol:

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We're doing leftovers. I worked my butt off yesterday and today to finish up some pads. This evening I finalized a deal with a local store and my heating pads are in a retail store now! :D :D :D :D :D

 

You have worked hard and I am so proud of you--and very happy for you too!!  :)

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You have worked hard and I am so proud of you--and very happy for you too!!  :)

 

Credit where it's due, I had lots of encouragement from you! Probably self-serving encouragement since you were my first customer. :P I've had lots of help, mostly from my super awesome husband. He's been incredible. The best part of all this for me, honestly, is that I don't feel useless any more. I'm actually doing something productive that will eventually be profitable and make us some money. I wasn't raised to be okay with not working and earning my way. In my head, logically, I understood that I have limitations and a very serious disease. That never stopped it from grating on my nerves.

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Credit where it's due, I had lots of encouragement from you! Probably self-serving encouragement since you were my first customer. :P I've had lots of help, mostly from my super awesome husband. He's been incredible. The best part of all this for me, honestly, is that I don't feel useless any more. I'm actually doing something productive that will eventually be profitable and make us some money. I wasn't raised to be okay with not working and earning my way. In my head, logically, I understood that I have limitations and a very serious disease. That never stopped it from grating on my nerves.

 

I knew you could do it!!

And most of those heat packs have gone to good homes ^_^ and those people with sore necks and shoulders are very grateful. I gifted all of them except the bunny one you made specially for me  and the giraffe one. (because it was your gift to me that I treasure!)  One of my friends (who loves mermaids) took a selfie with her mermaid/beach themed pack on.  lol

 

By encouraging you, maybe I don't feel so useless anymore either. I had to stop working because of physical limitations, but maybe in a way, I

was able to do something productive too. And if I could help any fellow celiac and friend get a start in her own business, well, that is what we call "priceless". :)

 

BTW, I gave one to my massage/physical therapist --who also has chronic pain herself....then together, we gifted another to someone struggling with chronic pain and insomnia who does not have a lot of money and who also had to stop working and who probably  has  (in my opinion) celiac. She is being tested this week. So, you see, your talent is something that others truly appreciate and together, we caused a ripple effect of healing with heat!!

 

Good luck with it, hon. I am truly happy for you!  

 

Dinner tonight is looking like beef and whatever fresh veggies I find at the farmer's market this morning. It's a beautiful day here in South Florida and I am going out to enjoy some of it before the thunderboomers start again this afternoon. I have to say, I have a new appreciation for thunder and lightning...it lights up the sky down here like I've never seen it before. Awesome!

 

Happy first day of summer to all!! B)

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Dinner is ribs and baked beans in KFG...after I remove the two butternut squashes that are currently steaming in there...brilliant avoidance of turning on my oven...stupid thing heats up the kitchen too much for me on these warm days...shouldn't call it stupid...I love my 1930s porcelain stove/oven -- and it really is wonderful in the winter...we don't need other heater ;)

 

Thinking a may need to get the larger crock soon ... could barely fit all that squash in mine. 

 

Oh...the butternut squash will become soup/sauce with cream cheese :wub:

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Thinking a may need to get the larger crock soon ... could barely fit all that squash in mine. 

 

 

 

You have to get a larger one. I can't be the only one with two sizes (it's Karen's fault! it's Karen's fault!) 

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Credit where it's due, I had lots of encouragement from you! Probably self-serving encouragement since you were my first customer. :P I've had lots of help, mostly from my super awesome husband. He's been incredible. The best part of all this for me, honestly, is that I don't feel useless any more. I'm actually doing something productive that will eventually be profitable and make us some money. I wasn't raised to be okay with not working and earning my way. In my head, logically, I understood that I have limitations and a very serious disease. That never stopped it from grating on my nerves.

THAT IS GREAT, ADDY!!  :D   i feel the same way that you do:  i always worked.  i always made my own $$.  i am feeling like i'm in-between (i babysit for everybody's kids *for free* so they can go to work)  and it nags at me that i'm not making any dollhairs.  i'm playing with a few ideas - i put some concoction i made in my hair last night that would work great for sun damage <people around here practically live on the water in the summer)  smoothed my hair right out.  plus, it took the frizz out and it is super humid down here!   i'm going to test it some more :)  

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THAT IS GREAT, ADDY!!   :D   i feel the same way that you do:  i always worked.  i always made my own $$.  i am feeling like i'm in-between (i babysit for everybody's kids *for free* so they can go to work)  and it nags at me that i'm not making any dollhairs.  i'm playing with a few ideas - i put some concoction i made in my hair last night that would work great for sun damage <people around here practically live on the water in the summer)  smoothed my hair right out.  plus, it took the frizz out and it is super humid down here!   i'm going to test it some more :)

 

 

let me know how it works out....you could make a fortune down here...

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Addy I am so glad things are picking up!  :D

 

Yesterday I made crock pot red beans and rice, and today Im making a whole chicken in the crock pot with carrots on the bottom.  Will use the leftover chicken to make chicken enchiladas tomorrow!

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Yay Addie!

 

I have 2 crockpots - 4 qt and 6 qt.  When we have people over at Christmas, you can cook things in them.  Also, its good to cook in them about 3/4 full - so sometimes you need the bigger size.  Or when you want to cook squash and something else at the same time.  

 

I don't mind being a kept woman!  Not at all!

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I have the 6 quart and a small lunch one that is great for party dips.

Probably won't get the bigger oval cuz the round fits nicely on my counter.

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I have the 6 quart and a small lunch one that is great for party dips.

Probably won't get the bigger oval cuz the round fits nicely on my counter.

 

I only have a 6 and a 4...how much bigger do they get for pete's sake?  :o

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I think the oval is an 8...perhaps it is a 6 too...going to go peek

Yep, the big assed oval one is an 8 quart

Edited by GottaSki

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Food not too appealing today, so I am having a Wendy's vanilla frosty! Putting a chuck roast in the crock pot for tomorrow. I am allergic to cooking on Sunday. Actually, between church and having to travel an hour each way, and then another meeting in town at 4:00, I don't have the time. Our church has food after service but with this new eating deal, that will be out the window! It is taking me a while to adjust, throw the summer time on top of it, when who feels like eating heavy meals and I may have this down by Thanksgiving. LOL

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Food not too appealing today, so I am having a Wendy's vanilla frosty! Putting a chuck roast in the crock pot for tomorrow. I am allergic to cooking on Sunday. Actually, between church and having to travel an hour each way, and then another meeting in town at 4:00, I don't have the time. Our church has food after service but with this new eating deal, that will be out the window! It is taking me a while to adjust, throw the summer time on top of it, when who feels like eating heavy meals and I may have this down by Thanksgiving. LOL

Hi Patti!

You absolutely will have this down by Thanksgiving and the good news in thanksgiving faire is almost all gluten free except for the stuffing and rolls...thankfully we all have excellent stuffing and roll recipes...Oh boy...now I need to find a reasonably priced turkey in June :)

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    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    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