0
Googles

Supervisor Problem

Rate this topic

Recommended Posts

I am finishing up my internship. My supervisor has been great during my internship. However, a problem has arose. He wants the interns to go out for dinner before we all leave. He wants to take us somewhere that I can eat because he knows about my celiac. I told him not to worry about it and that if I didn't feel like the place he picks would be able to feed me safely I would bring my own food. I don't think he quite understands the extent of the sensitivity. I don't eat out unless I absolutely have to (ie traveling). He pretty much said that he would feel uncomfortable if I brought my own food. I go out with friends to restaurants but I just get something to eat. I have to check out the restaurant he wants to go to, but I am worried if they can't provide something I can eat. I can just do what I do with my friends which is order something to eat, but that might be awkward. While I am leaving this internship I may end up working here and having him as my supervisor again in the future, so I can't burn this bridge. Any advice would be appreciated. thanks.

Share this post


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


So ate you supposed to pick the restaurant or did he pick one?

If you have a choice, pick a reputable one that gluten-free well. If not, call them and see if they can accommodate you and take it from there.

Share this post


Link to post
Share on other sites

He has picked the restaurant. I am going to call them, but I'm worried about eating out. He seemed to become very insistent that I don't bring my own food. He said it would make him uncomfortable if I brought my own food. How much should I push to bring my own food. If I don't feel safe, should I just get a drink and leave it at that as I know he wont make a scene?

Share this post


Link to post
Share on other sites

I would just bring your own food regardless. If you feel comfortable eating at the restaurant then go ahead... but if you don't, at least you know you've got a back-up. It's good that your supervisor is trying to be aware of your dietary needs but you are the one that suffers the consequences... not him.

  • Upvote 1

Share this post


Link to post
Share on other sites

I would definitely talk to the restaurant manager or chef ahead of time, and arrange for them to prepare a plate of food especially for you (since there will be a big group I am sure it would be worth their while). You can discuss with them and get what you want and discuss how it should be prepared. A personal visit would probably be best so that you can evaluate whether it is safe for you. If not and you absolutely won't bring something from home, then I would just order a drink and a small appetizer, have coffee afterwards and ice cream for dessert if you do dairy and generally try to attract as little attention to yourself as possible if that is what makes you feel most comfortable.

  • Upvote 1

Share this post


Link to post
Share on other sites
Ads by Google:


If he is insisting that you not bring your own food then I wouldn't bring food because to do so appears would really hurt your supervisor's feelings. And I see his point, he wants to treat you and the rest of the interns to a dinner like it's a reward for doing well during your internship. To bring food would be kind of insulting like going to an awards banquet and supplying your own trophy. Visit the restaurant and see what would be safe to eat and make the rest of your plans from there. Some foods are obviously going to be safer than others. I've always found that a garden salad with out croutons with oil and vinager in shakers is a safe option. But, talk to the restaurant and see what items contain gluten and what needs to be done to make menu items gluten free. However, if you still feel unsafe eating there then I would plan on eating your dinner either before you leave or after you get home. At the dinner you could just have a drink. Regardless of whether or not you decide to eat at the dinner I would definitely NOT suggest you bring your own food because your supervisor said not to and that if you did go against his request it could be seen that you can't or won't follow requests from your supervisor. Especially, because he tried to be considerate to your celiac by allowing you to be a part of picking the restaurant but you declined to speak up for yourself and suggest a place you find safe. So if you find that you don't feel safe eating ANYTHING there then you are really forced to suck it up and eat outside of the event. You have to realize that he will be a reference for you for a while and you want to leave on the best note possible and purposefully making him feel uncomfortable isn't the best way of doing so even if it is difficult for you.

I realize that my opinion probably won't be popular because people here seem to think bringing food and hurting other's feelings is better because it's "safer" for the person with celiac. But, there are times where other's feelings do have to come first even if it's difficult for you.

  • Upvote 1

Share this post


Link to post
Share on other sites

I had this same problem in the fall with an course I'm taking. It's a fellowship-type thing in a hospital. At the end of the four months we have a little "graduation" and a lunch that's catered by the food service at the hospital. Well seriously, the only thing I feel confident eating in that cafeteria is the hard-boiled eggs. :ph34r: Anyway, the director of my program insisted that I talk to the head of food service and work with them on having something to eat. I must have told him six times that I'd bring my own but he kept saying "oh no, we'll get you something to eat."

But the thing is, as you understand well, I was FINE with bringing my own! So I went ahead and brought something which I figured I'd eat if the gluten-free option was suspect. Well, everyone had a chef salad, and there was a plate of raw veggies with some kind of dip in the middle. And a plate of fruit. Three kinds of salad dressing, none labeled with ingredients. My plate was plain lettuce. I was supposed to put the veggies on and make a salad I guess. Except that there were no ingredients on the dip or dressings, so of course I didn't trust them.

So I just pulled out my food that I'd brought. :rolleyes:

I'm just finishing up a second unit of the course and I'm not even going to discuss it this time. Last time I did ask him "why does it concern you?" heehee... So I'll just say that this time, yet again.

Of course, this is a bit different from what you're describing. In your case I would call the restaurant and talk to them. If nothing else you could probably have a salad and a drink. If he asks why you're only eating that then just tell him (again). Explain that you cannot take the chance. Period. Personally I think it's rude of people to keep on INSISTING over and over and over and over that we do what they want, when we've said what works for us! :angry:

Sorry...my pet peeve. B)

  • Upvote 1

Share this post


Link to post
Share on other sites

As with all like dilemmas, the way you handle this is going to boil down to what makes YOU feel most comfortable. Like many kind gestures, they are really born out of the giver's own need to feel good about themselves and not primarily about how it makes the recipient feel. Keep that in mind before you decide how to handle this in a way that is true to yourself.

Were it me, I'd call the restaurant and see if they can reassure you; how well they understand your needs will depend on you. It is very possible to arrange for something simple that will do the trick. I'm thinking you're young and you'll have to find your way in that area at some point. But if this is still not an option, I'd then tackle it head on, have a sincere heart-to-heart talk with the supervisor, telling him how much you appreciate the kind gesture but you are apprehensive about the situation. Your post says "he pretty much said" he'd feel uncomfortable if you brought your own food; that doesn't sound to me like he came out and stated this. I am thinking he may not have a clear understanding of what this could mean for you and you may be so worried about burning bridges, (and that is wise) that you are afraid to assert the situation. If you clearly explain to him (and I'd write down the points I'd want to cover) and he still insists you do it his way, you will realize his gesture is misplaced. But make sure you understand his feelings on the subject before you help him understand yours. I have a hunch that he sincerely wants to include you, and if that's the case, he certainly can understand whatever compromise you and he reach. In any event, if you are calm, sincere and mature about the whole thing, you won't burn a bridge, in fact you will show traits valuable in an employee.

  • Upvote 1

Share this post


Link to post
Share on other sites

Maybe you should be unable to go at the last minute due to illness or family emergency.

Share this post


Link to post
Share on other sites

I am finishing up my internship. My supervisor has been great during my internship. However, a problem has arose. He wants the interns to go out for dinner before we all leave. He wants to take us somewhere that I can eat because he knows about my celiac. I told him not to worry about it and that if I didn't feel like the place he picks would be able to feed me safely I would bring my own food. I don't think he quite understands the extent of the sensitivity. I don't eat out unless I absolutely have to (ie traveling). He pretty much said that he would feel uncomfortable if I brought my own food. I go out with friends to restaurants but I just get something to eat. I have to check out the restaurant he wants to go to, but I am worried if they can't provide something I can eat. I can just do what I do with my friends which is order something to eat, but that might be awkward. While I am leaving this internship I may end up working here and having him as my supervisor again in the future, so I can't burn this bridge. Any advice would be appreciated. thanks.

He offered to let you pick the restaurant. I'm not sure why you are turning this into a problem by not picking one.

  • Upvote 1

Share this post


Link to post
Share on other sites


Ads by Google:


My first year out of college, I landed a great job and had to go have dinner with one of our Chinese suppliers. My boss had already told me to make sure I ordered a big plate or I'd offend them. I guess being young and stupid and thinking that I was NOT in China and he was HERE, that I could do what I wanted. I was full from the airplane food and couldn't eat another bite. I ordered soup. And then the Chinese guy pointed me out to the whole table and asked why I wasn't eating! (And no I am not celiac!)

Anyway- back to your problem. You should do what some of the others suggest...call the place or go by and talk to them about it. My daughter has celiac and we eat out about once a week with no problem. I just recently attended a catered event with my daughter. I found out who was catering it and then called them. The man even read me the seasoning ingredients over the phone to make sure. You will face this a lot in the corporate world...and that's bad for a celiac. But you don't have to take your own food. You can safely eat out.

Share this post


Link to post
Share on other sites

I would not eat the restaurant food . I have come to far in my recovery to risk my heath for any one or any thing.I honestly do not care who I offend when it comes to my health.

I would give my supervisor these choices, I go and not eat or I go and bring my own food or I do not go. His choice.

Share this post


Link to post
Share on other sites

Do some homework, call the restaurant and ask.

There may be more choices for safe dining than you realize. :)

If you don't feel comfortable ordering anything, eat before you go and just get something like a drink or coffee or a dessert and push it around the plate.

I disagree that you should "feign illness" on that day, as it just further isolates you and that is no way to live.

If you still do not want to eat out anywhere, I think it is best to make sure your supervisor understands WHY you are so apprehensive, ESPECIALLY if you may be working with this guy after the internship. He may not realize why it is so important to you.

You need to assert yourself a little, hon, especially in the business world---no time like the present.

Share this post


Link to post
Share on other sites

"Bob I made a list of restaurants I'm comfortable eating at. If you insist on a different one I will insist on bringing my own food, there really isn't another option for me. I know you aren't comfortable with that but I'm not comfortable watching everyone eat. There is no reason that me eating food that won't make me sick should make you uncomfortable and I really wish you'd just stop making a big deal out of it."

  • Upvote 3

Share this post


Link to post
Share on other sites

"Bob I made a list of restaurants I'm comfortable eating at. If you insist on a different one I will insist on bringing my own food, there really isn't another option for me. I know you aren't comfortable with that but I'm not comfortable watching everyone eat. There is no reason that me eating food that won't make me sick should make you uncomfortable and I really wish you'd just stop making a big deal out of it."

Excellent!

Share this post


Link to post
Share on other sites

"Bob I made a list of restaurants I'm comfortable eating at. If you insist on a different one I will insist on bringing my own food, there really isn't another option for me. I know you aren't comfortable with that but I'm not comfortable watching everyone eat. There is no reason that me eating food that won't make me sick should make you uncomfortable and I really wish you'd just stop making a big deal out of it."

If Googles is trying NOT to burn bridges, then I definitely wouldn't be confrontational like this. Instead, like others have said, just go to the restaurant during non peak hours and talk to the manager or chef, explain the situation, and see what they can do. If you don't trust what the restaurant can do you can order a fresh salad, but this isn't always a safe option. For example, I can't order a salad from Panera Bread, even if they change gloves, because I end up sick from CC. Sometimes I just order veggies at restaurants so I can eat with my friends. A baked potato would be pretty hard to CC given the way that most restaurants handle them.

Share this post


Link to post
Share on other sites

I have to disagree hexon, the only way that would burn a bridge is if the guy is completely unreasonable. Yes, checking out the restaurant is a good idea but eating there may simply not be an option. If she's happy to sit around for a while watching other people eat that's fine, but I wouldn't do that. There is no reason any of us should ever have to, especially since she indicated that he seems to be willing to accommodate her. By offering a list of places she knows are safe, she is making his job of accommodation easy and effortless. By saying that she is okay with other (unsafe for her to eat at) options as long as she doesn't have to sit around watching other people eat is her sticking up for herself. That is something she needs to be able to do and is something he should be used to as a professional. It can't hurt to reassure him that there is no reason for him to be uncomfortable with her eating safe food, even if it means she brings her own. It is okay to stick up for yourself and disagree with someone and not burn a bridge. Being a doormat for everyone solves nothing and is a terrible way to begin a professional relationship.

Share this post


Link to post
Share on other sites

Why don't you just eat beforehand, go, order whatever, and then play with it? Cut it up, push it around on your plate, sneak bits into your napkin in your lap for later disposal. He's paying for it, not you. If it makes him happy to see you order food, go for it. You don't have to eat it.

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   7 Members, 0 Anonymous, 929 Guests (See full list)

  • Top Posters +

  • Recent Articles

    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

    Jefferson Adams
    Celiac.com 06/12/2018 - A life-long gluten-free diet is the only proven treatment for celiac disease. However, current methods for assessing gluten-free diet compliance are lack the sensitivity to detect occasional dietary transgressions that may cause gut mucosal damage. So, basically, there’s currently no good way to tell if celiac patients are suffering gut damage from low-level gluten contamination.
    A team of researchers recently set out to develop a method to determine gluten intake and monitor gluten-free dietary compliance in patients with celiac disease, and to determine its correlation with mucosal damage. The research team included ML Moreno, Á Cebolla, A Muñoz-Suano, C Carrillo-Carrion, I Comino, Á Pizarro, F León, A Rodríguez-Herrera, and C Sousa. They are variously affiliated with Facultad de Farmacia, Departamento de Microbiología y Parasitología, Universidad de Sevilla, Sevilla, Spain; Biomedal S.L., Sevilla, Spain; Unidad Clínica de Aparato Digestivo, Hospital Universitario Virgen del Rocío, Sevilla, Spain; Celimmune, Bethesda, Maryland, USA; and the Unidad de Gastroenterología y Nutrición, Instituto Hispalense de Pediatría, Sevilla, Spain.
    For their study, the team collected urine samples from 76 healthy subjects and 58 patients with celiac disease subjected to different gluten dietary conditions. To quantify gluten immunogenic peptides in solid-phase extracted urines, the team used a lateral flow test (LFT) with the highly sensitive and specific G12 monoclonal antibody for the most dominant GIPs and an LFT reader. 
    They detected GIPs in concentrated urines from healthy individuals previously subjected to gluten-free diet as early as 4-6 h after single gluten intake, and for 1-2 days afterward. The urine test showed gluten ingestion in about 50% of patients. Biopsy analysis showed that nearly 9 out of 10 celiac patients with no villous atrophy had no detectable GIP in urine, while all patients with quantifiable GIP in urine showed signs of gut damage.
    The ability to use GIP in urine to reveal gluten consumption will likely help lead to new and non-invasive methods for monitoring gluten-free diet compliance. The test is sensitive, specific and simple enough for clinical monitoring of celiac patients, as well as for basic and clinical research applications including drug development.
    Source:
    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.

  • Forum Statistics

    • Total Topics
      110,231
    • Total Posts
      949,622
  • Member Statistics

    • Total Members
      77,229
    • Most Online
      3,093

    Newest Member
    nowlandfam
    Joined
  • Topics

  • Posts

    • Grief is natural and something we have to get through and it was a few years for me. First i just stopped seeing fast food joints. To me they were empty lots. I stopped watching tv with commercials. Thank you Roku, Netflix, Amazon and HBO. Those helped. Dietitian didnt give me anything i didnt know. Read some Celiac and Nutrition books.  Things got easier when the hubby agreed the house should be gluten free. No cross contamination and no temptation. Love my crock pot and rice cooker ( going to buy an instant pot next). Hate to cook. Love fresh fruit. Steam veggies in glass bowls in microwave. Boil up dozen eggs always on hand. Found gluten free crackers and popcorn on Amazon. Just search gluten free. Key is to make a bunch of food then freeze it in meal sizes. Always having food cooked or fresh on hand helps cravings. And find favorite snacks to look forward to. All said and done the gluten-free non processed food diet has reversed my heat disease and lowered my diabeties risk. All bad numbers are normal and being 50 that is great.
    • You really do need to get tested. The earlier you catch it the less likely serious and permanent damage to your body will occur. One of the Celiac associated medical problems is osteopenia/osteoporosis because of poor mineral absorption. 
    • Yeah here you can read into getting diagnosed, if celiac then you can rest assured you know hte cure and it will just take time with the gluten free diet. The newbie 101 thread will have many of your answers. Might be worth keeping a food diary just for references for now, and if you intend to get tested you need to be eating gluten sadly.
      https://celiac.org/celiac-disease/understanding-celiac-disease-2/diagnosing-celiac-disease/screening/
      https://www.celiac.com/forums/topic/91878-newbie-info-101/

      I used to get sick more often when eating gluten...but if you immune system is fighting one enemy on the front line it gives way for something else to sneak past it and hit you hard. So yes I would say so.....I hardly ever get sick now days with a virus.....food intolerance, reaching my personal tolerances for ceratin types of foods in a meal, or some other random quirk normally makes me sick...but these are normally just purge and go on sick....not painful for hours.  
    • I have zero energy. And headaches  
    • Well I respond really bad to sugar, starches, and carbs a few years after my celiac diagnosis with UC ....not diagnosed diabetic, but when I tried cheating and eating some hashbrowns...I started feeling like I was on drugs, and my glucose monitor showed 419........

      SO I now eat low carb with a high fat/protein diet (keto/atkins) and have developled sugar free treats...bit high in subsitutes but I do have recipes for several and have posted some here, like my Almond Butter Pecan Pie, Lemon Ricotta Scones...been playing with almond butter/sunbutter cookies and have 3 versions...still not quite satisfied to sell them yet. I have also came up with low carb flat bread recipe and a vegan grain free cheezy bread recipe I can share.
      PS both my parents are diabetic......adopted not celiac...they were well....carby bread lovers and sort of brought it on. But I cook for them now often with paleo meals low on carbs.
      IF YOUR son get a craving for low carb pizza, English Muffins, Tortillas, Pasta, Rice, etc. Look at the following companies.
      Miracle Noodles, Makes pasta, noodles, read to eat meals, rice...all low carb diabetic safe
      Mikeys Muffines makes tortills, english muffins, etc low carb
      Califlour Foods makes pizza crust....bit like a flat bread pizza but better then nothing I use the plant base crust....you can even make them in to chips.
      Protes Makes low carb Nacho chips, BBQ Chips, Chili and Lime chips that are great....avoid the salted caramel ones they burn them.
      Zevia Makes a type of knock of soda that works best with a tiny bit of splenda zero in it.
      Lakanto makes sugar free maple syrup, and some of the best sugar free chocolate bars.
      Anything else I can help point you through. I know the frustrations and spend most my life trying to invent and find foods that are safe. I also have recipes I post that are often low carb and gluten free on the reicpe blog here. Good luck and glad you and your family are working this out together.



       
  • Blog Entries

  • Upcoming Events