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celiac3270

Living Without--newest Issue

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I finally got around to slowly perusing the most recent issue of Living Without and I was so disappointed when I go to page 58! That page, entitled "Read it" gave little reviews on five books, one of which was The Gluten-Free Bible. I was so disappointed that they, too, gave it a glowing review. I believe I would be allowed to post that little bit (right?), but if it's illegal or something, let me know and I'll take it down:

The Gluten-free Bible (Owl Books) is a welcome resource for those living with celiac disease. Author Jax Peters Lowell does a superb job revising and updating her classic 1995 guide, Against the Grain. The new tome is packed with information presented creatively. Lowell's positive slant and witty prose guarantee a fun read. This is an important book for both the newly diagnosed and the veterans who wish to broaden their knowledge of living well, gluten free.

Oh wow. Obviously, whoever wrote this didn't know enough about celiac to spot all the inaccuracies, in product status, contamination issues, etc. I'm not even going to start elaborating--I've done that in past posts...I was just disappointed that they, too, overlooked such issues. This book is NOT important for the newly diagnosed, because it presents them with wrong information that they believe just because it's in a book that all these people are praising. This book is NOT for veterans to learn more--because in my short two years of personal experience, multiple forums, discussions with experienced celiacs, reading of reliable celiac authors (such as Danna Korn), celiac conferences, etc. I feel that I have a better handle on many of the topics than she. What is so distressing about this is that the voices of the "veterans" and the common celiacs are not heard--the people who read the books don't get their word in--but the less knowledgeable praise the book in magazine, important people in celiac organizations praise a book they probably have not read in full, and even DOCTORS give it their stamp of approval-- which they aren't really qualified to give, being that their expertise is medical, not lifestyle-related. What does a doctor know (or care) about the status of Cheetos or Butterball turkies. And many doctors don't even know the logistics of cross-contamination.

I am open to the opinions of others on this and would be happy to hear what you think of it. Even if you do not subscribe to the magazine, I've provided you with the text... and if Jax reads this and gets angry as she did on someone's post on Delphi and on the Delphites negatively reviewing her review on Amazon, then I say to her that I have a right to my opinion, to express my opinion and share it, to protect others from the inaccuracies in the book, and don't have a hissy fit and post to the Listserv again because you're upset that some celiacs don't like your book--I feel that Danna Korn is the best celiac author and I like the way she writes, yet I have heard a few celiacs (a tiny minority, but a few, nonethelss) criticize her books or style of writing. You cannot write a universally accepted book, but not all books are created equally acceptable.

My rant is over.

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Has everyone gotten their new issue of Living Without... I've been hearing about it here and I didn't get mine.

I guess i better get in touch with the publisher.

Susan

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celiac3270,

Maybe it's time for you to write a book. From your perspective for other teenagers. As a parent of toddlers, I am not quite sure how to handle the teenage years on a gluten free diet. I am happy with the books I have bought, i.e. Danna Korn, but I have found your interaction on the board more helpful than the short stack of books I have on hand. How should kids deal with a "cookie flinger"?

Laura

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oh no. :( i just bought this book and was pretty excited about it. i haven't gotten very far at all into it yet, so maybe that is why i haven't spotted the inaccuracies (that, or my own ignorance).

what books has Danna Korn written? i'd like to check into those if they are better.

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I hear you, celiac3270. That's definitely detrimental to the newbies to celiac. I'm not as concerned about experienced celiacs reading it because they would know the inaccuracies in it.

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  celiac3270,

Maybe it's time for you to write a book. From your perspective for other teenagers. As a parent of toddlers, I am not quite sure how to handle the teenage years on a gluten free diet. I am happy with the books I have bought, i.e. Danna Korn, but I have found your interaction on the board more helpful than the short stack of books I have on hand. How should kids deal with a "cookie flinger"?

Laura

Excellent idea :lol: . I MIGHT just do that. Not a complete reference book for every aspect of it--that would be an overwhelming task--but a Celiac for teens/kids thing. Thanks for the suggestion--I had been pondering that for awhile and your suggestion just might be the kick in the rear I need.

Laurel-- Danna Korn's most recent and thorough book is entitled "Wheat-Free, Worry Free." I own it and it is an excellent, thorough, well written book. Of all the celiac books available now I would recommend that one hands down. She also said she is working on another book.

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I have 3 books..The Gluten Free Bible, Dangerous Grains, and Wheat Free, Worry Free. I don't think The Gluten Free Bible has harmed me in any way. However I don't read to find out what foods to eat, ingredients to watch out for etc...I already got all that info. from this site. Therefore I wouldn't consider it my gluten "bible" just another fun book to read. I'm more interested in the other aspects of the disease... history, testing, experiences...etc. If there are inaccuracies in that book then shame on her! However, I'm a newbie who was not harmed in the reading of that book. :)

Oh yeah...I also have about 4 gluten-free recipe books...I wouldn't trust anything in a book as far as food/ingredients go unless I've already done the research and know it to be true.

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Well celiac3270, I'm your first reserved copy. See if you can use Kaiti's liquid cleaner on the pizza analogy to her friends for your book. I just made the cheesecake recipe of yours today... AWESOME!!!

Laura

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Yes--that is an excellent tool to explain it to friends--I've used that analogy ALL the time to explain why one crumb can do so much damage. Thank you for your support :P ...I'll let you know how it goes.

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celiac3270,

Maybe it's time for you to write a book.  From your perspective for other teenagers.  As a parent of toddlers, I am not quite sure how to handle the teenage years on a gluten free diet.  I am happy with the books I have bought, i.e. Danna Korn, but I have found your interaction on the board more helpful than the short stack of books I have on hand.  How should kids deal with a "cookie flinger"? 

Laura

<{POST_SNAPBACK}>

:D:D:D:D

Hey celiac3270,

I second Laura's opinions. I would buy your book in a heartbeat!!! When I first joined you answered a lot of my posts, and I thought you were a very knowledgable ADULT. I was shocked when I learned your age. Not only that, I have seen the way you interact with the other teens on the teen forum, your very good. You helped my daughter a lot and she is preenteen. So when can we expect your first book? :)

Bette

ps I have not read the book in question. I truly valued everybodies opinions here on this message board and clearly, it was not held in high regard so I did not bother buying it.

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:D  :D  :D  :D

Hey celiac3270,

I thought you were a very knowledgable ADULT. I was shocked when I learned your age.

<{POST_SNAPBACK}>

I have to admit I was pretty amazed myself...I thought he was an adult at first too. I read alot of his posts and was VERY surprised to find out he was 14!!! :huh:

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Yes--that is an excellent tool to explain it to friends--I've used that analogy ALL the time to explain why one crumb can do so much damage.  Thank you for your support :P ...I'll let you know how it goes.

<{POST_SNAPBACK}>

I know that even a small amount of gluten in your food is dangerous. I would like to hear from you (since your the knowledgable 14 year old Celiac here), is it really, really true that one crumb can do so much danger, because if thats true, Im in trouble. This might explain why I always feel lousy. I eat out alot and take risks, thinking, So? What if the french fries werent made in a separate frier, or that they made me a hamburger on a grill that had Gluten???? :unsure:

Have you had any personal experiences, or have research about the potential damage one crumb would be?????? If so, please share. Id love to learn more (as I am also a 4th grade teacher)

What analogy were you referring too?

Thanx!!!!! :D

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The analogy was about what I had done a few months back:

My friends brought a pizza over and wanted to scrape the cheese off of the bread so I could have it and when I told them that I could not and why they didn't seem to get it. So I got out some cleaner and poured kitchen cleaner all over the pizza then scraped the cleaner off as best as I could and handed it to them to eat. And you know believe it or not they would not eat it! :lol: They seemed to get the visual very well and have not done anything like that since.

Those kind of analogies work well-also when people ask if even the smallest amounts of gluten cause harm then you can compare it to rat poison and see if they would have a little of that. Then you say the rat poison is to them what gluten is to you.

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So when can we expect your first book? :)

<{POST_SNAPBACK}>

lol...not for a long time...if it even ends up happening, it takes about a year after I have a first draft to publish...so who knows? :blink:

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Oh yes! A book! Definitely, celiac3270 needs to write a book :) I mean, he already has a fan club.....

My son's analogy is a carpet -- most people have carpeting in their GI tract; celiacs have it too, but when they eat gluten it's like burning a spot bare with a cigarette (or as my son explains it, sparks from the fireplace, since everyone here has one). Eventually you don't have anything left, and in the meantime, your carpet is not quite "right".

Not too bad for a 10 year old

Joanna

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I'm fairly new here so what exactly is Living Without?

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I saw that review in my new issue and was disappointed too. Looks like someone needs to write a letter to the magazine... :)

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I go in waves in buying magazines like Good Housekeeping, Ladies Home Journal, etc. and usually bring them home and throw them away as nothing in there remotely resembles my life (even before celiac). Anyway, my husband & I are in store & I buy Living Without - all the way home my husband grumbles over price of LW and tells me I buy too many magazines, etc. and get nothing out of them, etc. why waste money, etc.

Get home, he takes a look at LW and immediately he is reading it and then I try to take it from him, he's like "no, this is a good magazine; let me read it first, then you can have it." I mention to him that he grumbled about buying it the whole time in the checkout, now all of a sudden it's his magazine. His answer "I didn't realize you bought something that was really good to read."

So now we eagerly await each issue

I guess the Autumn issue is out now?

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celiac3270 - in all seriousness you should think about writing a book (it's not like you have anything else to do, right?) You have a great writing style; I'll bet you could get published! I think if you focused on teens with celiac disease you would have a unique and very marketable book. As an alternative, have you thought about writing an article for one of the gluten free magazines focusing on strategies for teens in coping with celiac disease?

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celiac3270 - in all seriousness you should think about writing a book (it's not like you have anything else to do, right?)  You have a great writing style; I'll bet you could get published!  I think if you focused on teens with celiac disease you would have a unique and very marketable book.  As an alternative, have you thought about writing an article for one of the gluten free magazines focusing on strategies for teens in coping with celiac disease?

<{POST_SNAPBACK}>

You know, thats a good idea.. he is like the smartest person on the board - and if it helps, I would buy the book :D .. ooooh and you could donate some of the money that you get out of the book towards celiac research or something! Sorry.. I get carried away sometimes. :rolleyes:

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I hate to be the da (dumb a**) in the room but I have missed the point! Why is this book causing such reactions? How is the author wrong? I have not read this book or any book by this author. However I would like to understand why this person has not received celiac3270's respect.

Hez

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Thank you! Now I understand.

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    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
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    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.
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    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.
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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.
    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

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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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