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Twinklestars

Question For Australians

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Hi all :) I was wondering whether anyone knows if Don boneless leg ham from the deli in Coles is gluten free?

Thanks!

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Not sure - but I do know that all primo products are 100% gluten free! I rang them and asked!

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Thanks :) Good to know about the Primo products! I'm doubtful about the Don ham at the moment. I had it for lunch, not even thinking whether ham was gluten free (you'd think it was okay!) and now my tummy is very bloated and painful and I feel a bit shaky. I've emailed the company and asked, so I'll post back here when I get a response!

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Yes, it is perfectly safe to eat the ham off the bone from Coles and Woolworths Service Delis.

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Thanks desert rose :) This wasn't Ham off the bone. It was boneless leg ham. Not sure if there's a difference? It wasn't shaved off the bone.

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Thanks desert rose :) This wasn't Ham off the bone. It was boneless leg ham. Not sure if there's a difference? It wasn't shaved off the bone.

Mmmmm tricky one Twinklestars. Im not sure if they are the same or not. Sorry I couldnt be of more help.

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It's a weird question to ask, isn't it? I'm hoping to get an email back from them tomorrow answering my question. Thanks so much for taking the time to try and answer for me though!

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I have always kept away from all of the Don products. "Is Don Is Not Good"..

My preference is Hans (www.hans.com.au) as everythng from them is gluten-free.

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Cheers Wombat :) I think I'll avoid Don as well. Something didn't agree with me!

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Don't know about your particular brands but - if its being cut for you in a deli, are they cutting other things on the same cutter that have gluten. This is a problem I have with our store. We have Boars Head which is all gluten-free but they have a few other things they slice, too, that might not be gluten-free.

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I didn't even think about that, thanks kareng! Yes, they would be slicing it with meats that contain gluten. That teaches me, doesn't it! No more sliced deli meat for me! I'll buy it pre packaged instead.

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Don't know about your particular brands but - if its being cut for you in a deli, are they cutting other things on the same cutter that have gluten. This is a problem I have with our store. We have Boars Head which is all gluten-free but they have a few other things they slice, too, that might not be gluten-free.

Funny you said this. I was at the store Thursday, and they carry a huge Boar's Head selection. I asked if they cut other meats that aren't gluten-free and she simply asked if I wanted the slicer cleaned. I said yes and all appears ok.

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Funny you said this. I was at the store Thursday, and they carry a huge Boar's Head selection. I asked if they cut other meats that aren't gluten-free and she simply asked if I wanted the slicer cleaned. I said yes and all appears ok.

Isnt it weird how the concept of cross contamination does not occur to stores and resturants?

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Isnt it weird how the concept of cross contamination does not occur to stores and resturants?

No kidding. Heard Subway is testing gluten-free menus. I don't see how they could do it unless it's prepacked. They dip their hands in every container while they handle bread. Cut, pack, hand in container. NO THANKS!!!!

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If you're going for the packaged stuff, the KR Castlemaine stuff is gluten free too, and labeled (with the symbol of wheat with the arrow through it). I like it when they have the label on the front, because reading the ingredients lists on packaged meats always icks me out and I don't end up buying. I guess that's probably for the best...

Only problem (for me) with the KR Castlemaine is that they reduced the sodium content significantly and now I don't like the taste. Apparently, I'm more fond of the taste of salt than of actual ham :-)

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No kidding. Heard Subway is testing gluten-free menus. I don't see how they could do it unless it's prepacked. They dip their hands in every container while they handle bread. Cut, pack, hand in container. NO THANKS!!!!

That's nuts. Subway is the last place I'd trust eating at. I mean, it's a food outlet dedicated to things on gigantic bread rolls!

Though that said, my whole life I've loathed the smell of their stores, that herby-baking bread smell ugh (and this was when I loved bread). Yet now that I can't eat it, I adore the smell of subway. Go figure.

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If you're going for the packaged stuff, the KR Castlemaine stuff is gluten free too, and labeled (with the symbol of wheat with the arrow through it). I like it when they have the label on the front, because reading the ingredients lists on packaged meats always icks me out and I don't end up buying. I guess that's probably for the best...

Only problem (for me) with the KR Castlemaine is that they reduced the sodium content significantly and now I don't like the taste. Apparently, I'm more fond of the taste of salt than of actual ham :-)

I bought some KR Castlemaine bacon today, and I was very excited to see the crossed out wheat symbol, lol!

I haven't heard back from Don yet (if I ever do), but I was definitely glutened from something to do with the ham, whether it was the ham itself or cross contamination. I am badly constipated tonight now.

Seriously, where else could I say that? I love that I can be honest here :)

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I bought some KR Castlemaine bacon today, and I was very excited to see the crossed out wheat symbol, lol!

I haven't heard back from Don yet (if I ever do), but I was definitely glutened from something to do with the ham, whether it was the ham itself or cross contamination. I am badly constipated tonight now.

Seriously, where else could I say that? I love that I can be honest here :)

Sorry to hear that Twinkle...but yeah...I love this place...can you tell...LOL! :lol::lol::lol:

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Don't know about your particular brands but - if its being cut for you in a deli, are they cutting other things on the same cutter that have gluten. This is a problem I have with our store. We have Boars Head which is all gluten-free but they have a few other things they slice, too, that might not be gluten-free.

Thats what I was going to ask/thinking! sounds like serious cross contamination..gloves/knife/cutting board?! :unsure::blink:;)

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Isnt it weird how the concept of cross contamination does not occur to stores and resturants?

Thats why when I hear about popular resteraunts with "GLUTEN FREE" menus I cringe and wonder....yeah...but what about all the "OTHER" stuff they cook I'm SURE The Cheesecake Factory doesn't have special pans /knives/cutting boards set aside for US ALONE...which is what it would take to be truly uncontaminated...then theres the FLOUR hanging in the air from cooking OTHER dishes!!! Its alot to ask..really!Now I could be WRONG...but I'm sure EVERY employee isn't trained to our needs..and I don't REALLY expect them to be...It would be NICE If it were mandotory that reseraunts taught gluten awareness to thier employeees...but thats kinda asking alot on our part .Especialy in todays society...there still just trying to get every one to wash there hands...EEEEEWWWWW!!!!

:blink::blink::blink::unsure::rolleyes::D

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Yep Cougie, I think the risk of CC at a restaurant is not one I'm willing to take.

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Hi. would it be handy to have our own site/forum/thread so we could check it regularly and compare notes? Does anyone know of any Australian specific sites etc?????

"The Gluten Free Bar" has been my most recent godsend (first in 30+ years cereal/breakfast type thing I've ever been able to like and handle) foodforhealth.com.au

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Is there no Australian website or web-community to replace this site?

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diandliam, I've never seen anything. I've found the forum very helpful and supportive though, and this section for people outside the US has a few Aussies in it :)

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Isnt it weird how the concept of cross contamination does not occur to stores and resturants?

Yes!! I had someone trying to peddle me some shaved ham, assuring me it was gluten free, and when I asked if she cleaned the slicer before "shaving" it she had this really puzzled expression for a minute and then the lighbulb turned on and she admitted "no". :lol:

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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.
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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. 
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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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    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. 
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

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    • Thank you for your help! Now I am beginning to understand more about this disease.  
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