Is There A "what Did You Eat Today" Thread?

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I don't know if this is the right section to ask this in but I have been on weight watchers online before and they have threads where folks will post what they had at each meal. I would love to see something like that here if possible? (is it here and I am not seeing it?)

This would be great to get ideas about what to have for different meals and snacks, shopping lists, and also to help motivate myself to stay on track!

So for example my post for today would like this:



2 slices of bacon


5 gluten free crackers (I would put the brand but I don't remember, didn't like them as they had fennel in them)

laughing cow cheese light


1/2 rice wrap with turkey, cream cheese, cranberry sauce

1/2 cup Brown tsuru mai rice with a bit of butter


1/2 cup Fat free frozen vanilla yogurt

fage? 2% blueberry yogurt


honey rice chex and 2% milk

babybelle gouda cheese

Would anyone else find this helpful?

thank you,

Amy in Alaska

edited to add what else I had today....

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I think that this is a wonderful idea. The other thread was more of a whats for dinner type of thing.. so we can start a new one.

B - 2 slices Udi bread with butter and Smuckers Strawberry Jam with Twinings English Breakfast tea and OJ

L - Baked chicken, rice and green beans

S - Betty Crocker brownie

D- Progresso Chicken Corn Chowder Soup, small salad and a piece of Gluten-Free banana bread, hot cocoa made with Lactaid milk and Hersheys Cocoa powder with Jet Puffed marshmallows.

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Good idea!

Breakfast: Honey Chex with skimmed milk

Lunch: gluten-free (homemade) bread, toasted, with light creamed cheese and cucumber slices. Green grapes for dessert.

Snack: Babybel cheese, green grapes, 2 gluten-free sandwich cookies.

Dinner: (haven't had it yet, but here's the plan) Salad: lettuce, tomatoes, cucumber, red pepper, cold dinner ham, baby corn, craisins, with gluten-free organic honey dijon dressing. (mmmm... getting hungry over here. Too bad I'm still working!)

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B-Oscar Meyer ham slices, bacon, steamed califlower with soy-free Earthbalance spread

L-Costco Kirkland turkey burger patty, steamed carrots, parsnips and califlower with Earthbalance, green beans w/ shallots from Whole Foods counter

D-tilapia fillet w/ garlic, parsley, lemon juice, salt and Earthbalance

avacado half drizzled w/ lemon infused olive oil and salt

steamed broccoli w/ goat cheese shavings

maybe some wine, goat cheese and pecans later


B-apple crisp with oaty topping, ham

L-Bagel sandwich w/ Udi's bagel, Oscar Meyer turkey, havarti cheese, lettuce and mayo, berry applesauce

D-homemade chicken and biscuits using gluten-free Bisquick

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B: sliced pear, homemade crackers, hot cocoa make with soymilk, cocoa powder, and sugar

L: pea soup with carrots and smoked turkey, more crackers, apple

S: steamed cauliflower and brocooli

D: smoked salmon on cucumber, shrimp cocktail (no sauce), mashed cauliflower, mashed sweet potatoes, green beans with shallots, roasted cornish hen, salad, chocolate covered strawberries, pinot grigio

[Holiday Party at work-- and I could eat everything except the bread and cake/cookies!!!]

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today was not my best example... i was on the run and having panic attacks....

bfast-> 2 cups coffee with creamer, gluten-free choco cake :blink: (pamelas cake, homemade buttercream coco icing)

**blood sugar drop

snacks- rice crackers with feta cheese & avacado, 1/2 a Nugo gluten-free bar, water

dinner-> 1 1/2 sandwiches (Udi's gluten-free bread, turkey, avacado, mayo, spinach

i usually eat MUCH better, but was a bad & not planned day. if i had REALLY planned, i would have taken some of that cake home with me :P

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B Water

L pistachios

D (Just ate) A couple of wraps made with Trader Joes brown rice tortillas, ham, (baked yesterday), lettuce, mayo, salt, and pepper. Some white wine to wash it down. Danged if I ain't still washing it down too.

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That's a good idea.

B - 1/2 can of condensed sweetened milk, 1 cup daarjeeling tea (made in sri lanka :lol: ) with full-fat milk

L - glow wine (at christmas market)

D - garbanzo alias chickpea soup

D nr.2 - scrambled egg with 3 lettuce leaves and spicy salsa

not a typical day, went to the university library (60km away from home). I'm affraid this thread will only reveal my bad eating habbit. :ph34r:

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I'm affraid this thread will only reveal my bad eating habbit. :ph34r:

Me too, LOL! But it's not about judging, just sharing. : )

I am bummed because I was repacking my lunch this morning and I forgot to put my 2 cuties and an apple back in! Here is the plan:



Honey nut chex and 2% milk

Miss merengues (or however you spell it)

Diet coke


fage yogurt 2% strawberry

babybell cheese gouda


Santa Fe chicken wrap

Biscoff cookie


carrots, celerey and brocoli with cowgirl ranch (by Annies?)

babybell cheese


?? I don't know yet. My kids and I take jujutsu and I sit through their class and then I have two classes and I won't have time to eat till late. My dd is testing for her orange belt tonight btw!

Amy in AK

edited because I ditched my lunch. Since I still have to eat some gluten I had a wrap instead. I called the endo doc today to beg them if they could move my appointment up. They are going to call me back.

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Breakfast - woke up feeling blah so I just had hot tea

Lunch - Glutino crackers, Hormel ham, cheese cubes, Layx Stax

S - Skittles

Dinner - Taco salad with McCormick taco seasoning, lettuce, tom, cheese, Pace salsa all over Mission corn chips

S- canned pears

I really need to eat more fruit..I love strawberries too bad they are like 6 bucks for a tiny container right now. :( So for now, canned fruit it is...

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B-boiled egg, coffee with sugar( a once a week treat!) and a bottle of water

L- green grapes, boiled cabbage, sweet onion with cauliflower.bottle water

S-half a turkey patty homemade with herbs, mango slices.... more water


D-white fish with dill and lemon, green beans, mushrooms with onions...glass of white wine


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B - Lara bar, banana, cashews

L - 1/2 peanut butter sandwich on rice almond bread, rugelach, salmon cup

S - finished the cashews from breakfast

D - beef stew with carrots and potatoes, dried mango slices, glass of wine

ETA: mangoes!

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B - Coffee. I pretty much skipped breakfast, as I often do. I tossed a pot roast into the crockpot before I left for work and did end up nibbling a few of the carrots I put in with it.

L - Homemade frozen lentil and cabbage soup, carrots, raw broccoli

S - cup of plain yogurt

D - Pot roast, half a potato, steamed broccoli, some Greek olives

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B - coffee with soy milk, Lara bar

L - banana, small box of raisins, 2 rugelach, 2 cups of salmon

S - small handful cashews (salted, roasted, YUM)

D - red quinoa cooked in low-sodium veggie broth with steamed veggies (mix of frozen) and garlic in soy sauce, veggie broth, and hot pepper flakes, can of tuna added at the end, ate about 1/3 the whole thing so LEFTOVERS!

Probable S - Veggie Straws

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Cocoa Pebbles and 2% milk (I saw where cocoa pebbles is listed as gluten free and then saw where it was suspect, can anyone tell me if it's ok?)

Diet coke

little cutie orange

very small apple

miss meringues

mini butterfinger

Lunch was the Christmas potluck at work. I blew it knowing this was my last potluck like this.

Turkey with gravy


couple of bites of stuffing


1 bite corn casserole

1 bite green bean casserole

2 jalapeno meatballs (made with bisquick I found out later, bizarre but good)

3 cookies



Still a ways to dinner but probaly will have just cereal (honey nut chex) or something easy after that lunch.

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This is a great idea! Hopefully some more people will add in. I'm always looking for good food ideas.

B-Egg, Apple juice

S-Fruit/yogurt smoothie, cheese, bacon

L-Home made veggie soup, celery with almond butter, shepherd's pie (beef)

S-More cheese and apple juice

D-Pork chop, baked potato, honeydew melon

Later I'll probably snack on some Boulder Potato chips (YUM!) with some sour cream dip

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I love this idea. :)


Breakfast-12 oz V8 juice


Peanut Butter and Blackberry Jam on Udi's Bread

Lunch- 1cup coconut milk


and a serving of Glutino Pretzels

Snack- Orange

Cranberry Kind bar

Dinner- Jimmy Dean Bacon Scramble

Dessert- 1 Dr Lucy's Sugar Cookie




1cup Almond milk


Lunch- 1 serving corn chips (used like crackers)

about 2 cups homemade soup made up of zucchini, mushrooms, green bell pepper, diced tomatoes, pinto beans, quiona, broccoli, and vegetable broth.

Snack Orange

Dinner- More soup. Probably will just be 1 cup for dinner.

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I love checking this and getting ideas!


B-Apple sauce

S-Glutino Oreo

L-can of pineapple

D- Chili

Not a great day, but not too bad..


B-sesame rice crackers with peanut butter, a cup of orange juice

S- small bowl of left-over chili, small coffee

L- BLT sandwich on Udi's

D-Ribs and broccoli

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Hmm, this has me thinking I should do food journal to keep myself on track....especially while starting gluten free.


B: 2 slices of french toast made with Udi's bread and topped with 1/4 cup of plain low fat yogurt and 1 TBL pure maple syrup mixed in and a cup or so of blackberries and strawberries

L: leftover homemade turkey and black bean chili with a small salad

S: 1/3 c of dried fruit and seed trail mix

D: Homemade pizza with gluten-free crust, pepperoni and jalapenos.

Late night munchies: a hand full of sour patch kids

I started the day out healthy, but by the end my inner junk food junkie was coming out. :)

This morning:

B: making a smoothie with frozen fruit, yogurt and a little bit of fruit juice and packing

S: celery sticks and laughing cow cheese

L: Southwest Chicken salad with chicken, avocado, peppers, etc

I feel great and can't believe I've lost 6 pounds this week eating like this. :)

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B - coffee with soy milk, Lara bar

S - banana

L - leftover steak fried rice

D - roast beef sandwich on Katz gluten-free/CF roll

S - blue corn chips with black bean and corn salsa

Looking back over that I'm reminded AGAIN (as I was at dinner time) that I didn't eat any veggies, unless you're counting salsa and the sprinkled veggies in the fried rice. Sad. I will have to do better with that today.

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B Eggs scrambled with turnip greens and peas over a bowl of mixed greens. Raspberry vinaigrette dressing.

S Bowl of veggie soup

L Carrots and celery sticks. ~2 oz of almonds, ~ 2 oz cashews

S Bowl of lentil soup

D Bowl of bean soup with ham

Dessert Rice cakes with the scraps of peanut butter left in the jar and grape jelly

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I'll play along. :)



B-toast and ham

L-italian meatballs and brown rice penne in a thermos, parmesan cheese on the side and a mozzarella stick(friends at school somtimes give DS their apple/applesauce etc. from cafeteria lunch)

D-meatloaf w/sweet and sour tomato glaze, betty crocker instant mashed potatoes, frozen peas and carrots


B-ham, bacon,steamed califlower w/ Earthbalance

L-Kirkland turkey burger patty(no bun), steamed brussel sprouts w/ bacon crumbles, red cabbage sauteed w/ red onions, low-carb flax bread slice

D-ground beef sauteed w/ onions and cabbage, thyme, salt, pepper garlic powder, steamed carrots, low-carb flax bread slice

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B - gluten-free oatmeal, plain yogurt, berries

L - Leftovers from dinner because I made extra to take to work. Chicken cacciatore, half an acorn squash, kale

S - a little cheddar cheese, banana

D - Went out to eat at Chipotle, had a barbacoa salad. Yum!

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B--Greek yogurt (Fage 0%) with a banana and half a Lara bar chopped up in it

L--Salad with lowfat cheese, olive oil and vinegar

S--Wegmans potato chips, some Junior Mints, tea (not all at once)

D--Leftover homemade mac and cheese

S--A little Greek yogurt with maple syrup and cinnamon

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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.
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    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."
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    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. 
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    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.
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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.
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    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.
    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). 
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    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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