0
katharos

Gaining Muscle

Rate this topic

Recommended Posts

I am new to gluten free and bodybuilding, and trying to figure some things out. I diagnosed myself celiac in Sep. 2010 and quit gluten (no official medical diagnosis), and I've always been a little scrawny. I'm 25 years old, 6'3", and averaged 170 lbs. for years, but little muscle mass apparent. So now that I actually CAN, I want to start gaining some muscle mass (and burning the small amount of flab hanging around). I've figured out the gluten free diet pretty well, and got a good workout plan. I have a few questions if anyone could help.

I just got glutened figuring out I can't eat gluten free oats, and I just started loading creatine. Should I keep on with the creatine even if I have to miss a few workouts (because of the reaction)?

During a gluten reaction, does it do any good to keep working out? (Assuming I'm capable.) I'm just thinking of absorption problems.

I've read you should eat some extra calories when you work out, but I can't figure out if you're supposed to eat extra calories on your off days. Any suggestions for off day consumption?

All the workout plans I've seen say to do them three days a week. Is it okay to sandwich different workouts on the in between days? What do you do on the off days to keep from sitting around?

Thanks!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I'm a fitness instructor & avid exerciser (runner, swimmer, lifter). Any advice I can give you is from my experience & may or may not help you !

Can't help you with the creatine - I'm not a supplement person (other than vitamins). I am a strong believer in eating clean - eating food that is pretty darn close to how it originated & a diet that is 90-95% clean. My cheat foods are gluten-free chips/crackers and my own gluten-free goodies like chocolate chip cookies. As you can imagine, being very active does require a lot of calories and sometimes just eating cleanly doesn't give me enough! I also try to eat several times a day to keep my energy up - and include fat/protein/carbs in every snack. For example, egg/tuna salad & rice crackers, banana or apple with peanut butter spread on it. Supper leftovers are easiest. My go to breakfast is a mix of brown rice & quinoa with an egg & dried fruit & nuts mixed in (microwaved)- keeps me full and lasts longer than cereal or toast. I just steam the grains & keep them in my fridge.

Tailor your calories to your activity. I don't count calories but if I'm not working out much in a day or at all I will eat less - maybe not snack as much or snack lighter. Eating this way has really gotten me in tune with my hunger cues so on light days I actually find myself not so hungry.

If I am having a gluten reaction, I usually do still workout - but I give myself permission to have a lighter day...though honestly, I tend to still go hard after about 10 minutes in ! Having said that, I probably won't run if I am having a reaction just in case (no toilets handy and if I feel really bad I'm out there somewhere, away from home, & gotta get back !). Running seems to be the worst on my digestive tract - all that bouncing !

Always drink lots of water ! Most of my classes are taught at a pool, where I also lifeguard. We always carry water bottles around and drink a lot ! I do the same at home, sipping regularly. Hydration is big - esp. if you are having a gluten reaction.

How often you train in a week is dependent on your time, your current activity level, and how much recovery you need from what you have been doing. I workout typically 6 days a week, aiming for one rest day or light day (walk or yoga). Recovery is important, as is good sleep, to keep going. Of course, with weight training specifically, you need to rest trained body parts approx. 48 hours before you hit them again. Some people train full body in a session (I do) or splits - back & legs one day, arms & shoulders & chest another...or whatever. With splits you can train consecutive days because you are hitting different muscle groups. So - you can sandwich a run or cardio day inbetween a weight training day - go by how you feel.

I hope some of this at least has helped you out. I have a real passion for fitness and try real hard to make it work. Like you, I'm pretty sensitive to gluten (couldn't do gluten-free oats - could hire myself out as a gluten detector!) but I make this work because it's my escape I guess, my sanity ! Good luck !

Share this post


Link to post
Share on other sites

Hehehe... "light day (walk or yoga)". Clearly, you haven't taken my yoga classes. :P

I don't have a lot of advice for the OP other than what northernelf already said as I don't bodybuild. Good luck!

Share this post


Link to post
Share on other sites

LOL....well there's yoga....and then there's yoga ! ;) Was thinking more stretch yoga (I have dvds) - not so much the power/ashtanga stuff...though I like that too.

Share this post


Link to post
Share on other sites

Hey Katharos:

Although you didn't specify, I'm going to assume that you are a male due to your height. If that is not correct, please let me know.

If that is correct, please keep in mind that males require quite a deal more protein if you want to build muscle. With that said, try and incorporate LEAN animal protein into everyone of your eating incidences. (Chicken breasts, pork tenderloin, egg whites, turkey breast, fish, flank steak, lean lunch meats, etc.)

And I agree with ELF, try and keep all of your food "All Natural & Organic". It pays off to stay away from the preservatives and fillers. And if you do some research, you will find plenty of gluten-free protein powders to accentuate your day -- that are all natural and preservative free as well.

As for the work outs, you will always want to rest a day in between weights. And on those days that you do lift, try and incorporate two different body parts. Here's an example of how ten days go for me.

DAY

1 - Chest/Triceps

2 - Cardio/Abs

3 - Shoulders

4 - Cardio/Abs

5 - Back/Biceps

6 - Cardio/Abs

7 - Rest

8 - Legs

9 - Cardio/Abs

10- Chest Tri's

Remember, you are BUILDING muscle when you rest/sleep. So, get plenty of rest in between free weigh days and at night when you are sleeping.

Once you absorb the basics, let me know and I can email you a more detailed power point for circuit sets and "bulk and cut" 90 day windows.

One last point, I do like creatine. Continue to take it pre and post work out.

If all goes well, perhaps you too can put on 26 pounds of muscle.

Good luck,

The GlutenGladi8or

Share this post


Link to post
Share on other sites
Ads by Google:


Solely in regards to whether you should work out after you've had a reaction, I would say: see how you do.

I have had to learn the hard way that if I work out within a few days of getting glutened, especially anything aimed building muscles, I injure myself much more frequently. I don't know if it's coordination related (I have some balance issues when I get glutened), but honestly, it's almost like my body can't cope with building the muscle and keeping it flexible, so I keep getting muscle pulls for those few days.

I don't believe this is everyone's experience, but I would think at the very least, your muscle building will have the most success when you have the resources needed, yes? So perhaps just doing maintenance level exercise for a few days after being glutened might be better?

Share this post


Link to post
Share on other sites

T.H.- I have a similar experience, my muscles just seem to fatigue quicker and don't perform like they should when I have a reaction. What would be maintenance exercise? Some light cardio?

Gladi8or-Thanks for the input. Yes I am male. My diet is already pretty high protein and natural, I made huge adjustments when I went gluten free. We have our own chickens, going to start raising rabbits (any info on the value of rabbit meat?). I don't actually have any weights, I mostly do stuff that uses my own weight; push-ups, squats, planks, etc. My wife has some training experience from her basketball days, she thought it was okay to work the same area 2 days in a row as long as you did different movements, like push-ups one day and pull-ups the next. Is that not accurate? I don't know how much time you spend working out, but I'm married with kids and don't have a ton of extra time, so this is just what can I get accomplished in the time I can give to it. I don't know if I would be able to do those 90-day windows you offered.

I do have a good gluten free, clean(as far as I can tell) whey-protein powder, do you use it after cardio as well as weights? Also, any suggestions for at-home indoor cardio? I do run, but sometimes it's hard to spare that big a block of time.

Thanks Elf, that actually sounds pretty similar to how I eat, it's good to know I'm doing it right!

Share this post


Link to post
Share on other sites

I guess creatine is a personal choice, I personally say it's a no-go. I used it for a few years in my late teens.....when I stopped, I lost a lot of the gain I got with it. From what I understand, it really just added water bulk to my muscles, but didn't really help with extra muscle mass.

If you want to get that ripped mass that so many of you guys crave, I would recommend NOT wasting your money on supplements, instead spend it on quality foods. LOTS of protein in the form of meats, seeds, nuts, etc and LOTS of fruits and veggies. Don't even bother shopping the inner isles of the grocery store while trying to cut. Get all your carbs from fruits and veggies and don't eat fruit without a protein in the same sitting. Keeping your blood sugar level will stop cravings and fat storage issues.

And my favorite after workout recovery drink? A glass of low fat organic chocolate milk......it's really my only caffeine cheat in my entire diet and gives a great balance of protein and carbs for after a hard workout. Eat and drink real food - not food flavored chemicals and you'll be amazed at your results.

Share this post


Link to post
Share on other sites

she thought it was okay to work the same area 2 days in a row as long as you did different movements, like push-ups one day and pull-ups the next. Is that not accurate?

You actually want a day of rest between working any muscle groups. Remember, you don't BUILD muscle by lifting weight... you build it when your body has time to rest and sleep. That's why you want to alternate days and do cardio on your off days.

And even though a pull up may differ from a push up, you have a tendency to use some of the same muscles.

Share this post


Link to post
Share on other sites

I am new to gluten free and bodybuilding, and trying to figure some things out. I diagnosed myself celiac in Sep. 2010 and quit gluten (no official medical diagnosis), and I've always been a little scrawny. I'm 25 years old, 6'3", and averaged 170 lbs. for years, but little muscle mass apparent. So now that I actually CAN, I want to start gaining some muscle mass (and burning the small amount of flab hanging around). I've figured out the gluten free diet pretty well, and got a good workout plan. I have a few questions if anyone could help.

I just got glutened figuring out I can't eat gluten free oats, and I just started loading creatine. Should I keep on with the creatine even if I have to miss a few workouts (because of the reaction)?

During a gluten reaction, does it do any good to keep working out? (Assuming I'm capable.) I'm just thinking of absorption problems.

I've read you should eat some extra calories when you work out, but I can't figure out if you're supposed to eat extra calories on your off days. Any suggestions for off day consumption?

All the workout plans I've seen say to do them three days a week. Is it okay to sandwich different workouts on the in between days? What do you do on the off days to keep from sitting around?

Thanks!

I dont bother with creatine. Tried it but never got much in way of results. The ethyl ester gave me stomach problems so I would stick with monohydrate.

Training when glutened. I would either wait until I was OK or just do a short light session.

It doesnt matter if you train alternate days or consecutive days so long as you get enough recovery. If training consecutive days then work different muscle goups each day. I prefer a rest day, or 2 or 3, between sessions but sometimes will do legs one day and then upper body work the next day. I have plenty of things to keep me busy during rest days.

Eat enough calories daily, rest days or training days, to enable you to gain gain weight. If you gain fat then cut down your calories. If you lose weight then up your daily intake. Eat a balanced diet with enough proteins and vegetables and fruit.

I would be interested to see your good workout plan, especially as you are not using weights.

Share this post


Link to post
Share on other sites


Ads by Google:


I usually train right after being glutened. And, I funnel all of that anger toward gluten and the result is an intense work out. I probably tell myself "HEY Gluten.... you think you're going to get the best of me? Think again!!!" And I keep repeating it.

PS - Protein shakes before AND after work outs. And do you ever get that late afternoon "blah" where you feel tired. Opt for a protein shake rather than coffee/energy drink. It will pick you right up.

Share this post


Link to post
Share on other sites

Thank you for putting this question out there. I appreciate all the responses about types of workouts, foods to eat, etc but I have a specific question regarding my bodies ability to build muscle when my body is not absorbing nutrients?

I was just diagnosed so have only been gluten free for 5-days and still learning. If I weight train (not how or when, but IF), is my body actually able to build muscle given that I might not be absorbing all the protein and nutrients I am ingesting? I mean, what's the point, if my muscles are not receiving the nutrients they need to actually get bigger. Am I on the right track? Please help clarify!

Thank you,

Seattleglutenfreegal

Share this post


Link to post
Share on other sites

If gluten has caused inflammation in your intestine, disrupting your ability to absorb nutrition from food, removing gluten will reverse this and your intestine will absorb nutrition properly.

Share this post


Link to post
Share on other sites

Thank you for putting this question out there. I appreciate all the responses about types of workouts, foods to eat, etc but I have a specific question regarding my bodies ability to build muscle when my body is not absorbing nutrients?

I was just diagnosed so have only been gluten free for 5-days and still learning. If I weight train (not how or when, but IF), is my body actually able to build muscle given that I might not be absorbing all the protein and nutrients I am ingesting? I mean, what's the point, if my muscles are not receiving the nutrients they need to actually get bigger. Am I on the right track? Please help clarify!

Thank you,

Seattleglutenfreegal

Look at it this way, now that you have eliminated gluten your villas are in repair mode. And the only way to go is up! I have actually had several private messages sent to me with the same situation as yours.

While your body is repairing (and getting ready to absorb protein and nutrients), you should try to drink at least 70 ounces of water per day. Secondly, start eating protein and MORE of it. That is what's going to grow muscle.

Your gains will be very small for the next few months and then BAM... you'll see some very nice gains in about 3 months. You'll have healthy villas looking to absorb protein, vitamins, nutrients, and minerals.

You'll get there eventually, just start making a plan now.

Share this post


Link to post
Share on other sites

I usually train right after being glutened. And, I funnel all of that anger toward gluten and the result is an intense work out. I probably tell myself "HEY Gluten.... you think you're going to get the best of me? Think again!!!" And I keep repeating it.

PS - Protein shakes before AND after work outs. And do you ever get that late afternoon "blah" where you feel tired. Opt for a protein shake rather than coffee/energy drink. It will pick you right up.

Glutengladi8or, what types of protein shakes would you recommend?

Share this post


Link to post
Share on other sites

Glutengladi8or, what types of protein shakes would you recommend?

Many people have a milk intolerance, and luckily I do not. Therefore, my choice is a Whey Protein Isolate. Try and find a protein powder that has BCAA (Branch Chain Amino Acids) in it as well.

Believe, me I just got back from an All Natural & Organic trade show and there were dozens of vendors who had exceptional items. Just make sure that they don't have preservatives or fillers in them.

If you send me a PM, I'll let you know what supplier I have been using for years and have not been disappointed in the slightest.

I, literally, have about 3-4 shakes per day. One first thing in the morning, one or two mid day, and one just before bed to give my body some fuel for 8 hours of sleep.

Let me know what you decide.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   17 Members, 1 Anonymous, 1,172 Guests (See full list)

  • Top Posters +

  • Recent Articles

    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

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics