0
karinp

Do You Ever Cheat On Your Gluten Free Diet?

Rate this topic

Recommended Posts

I was just told today that my biopsies were positive. I'm trying to think about my life without a lot of my favorite foods. I know i'm going to go gluten free but seriously, is it a HUGE deal if i cheat once in awhile? Like even once a month on a favorite meal out, etc. I have no symptoms by the way. Thanks

Share this post


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


No, never. I have had accidents where I ate something by mistake (and paid a price), but I would never intentionally eat something that I knew contained gluten. I am into my thirteenth year gluten-free.

  • Upvote 2

Share this post


Link to post
Share on other sites

This is a HUGE deal. Don't do it!!! Even if you don't have symptoms your internal organs get damaged whenever you consume gluten. It is difficult to start this diet but it becomes easier with time.

  • Upvote 1

Share this post


Link to post
Share on other sites

NO WAY!!!! I'd never intentionally cheat - its the same thing as going into your garage, grabbing a bottle of antifreeze, taking a sip and saying "ok, a little bit won't hurt!" Please believe me when I say that when you are gluten free for a while and then accidentally get glutened, you will NEVER consider cheating purposely again. Is a cookie or pizza worth D, vomiting, migraines, fatigue, rashes, mood swings, and uncontrollable pain? (I dont know what your symptoms are, I'm just throwing out a few) Plus if you continue to cheat you put yourself at risk for other autoimmune diseases and issues with other organs.

I'm sorry if this sounds harsh, but nothing is worth doing that to your body. There are plenty of gluten free replacement foods that taste just the same, if not better, than "regular" foods. There are two dedicated gluten free bakeries near my house that make cookies, cakes, pizzas, raviolis, breads, etc that are to DIE for. In fact, my family now eats this bakery's goodies because they are that good. Your favorite foods in gluten free versions are out there, you just have to look for them.

  • Upvote 1

Share this post


Link to post
Share on other sites

P.S. I never had symptoms before my diagnosis either, but now, once I accidentally eat something I shouldn't, I get pretty bad reactions. You do become more sensitive over time. You may not have reactions to gluten now, but I can almost guarantee that you will. Just some "food for thought!" (No pun intended :) )

Share this post


Link to post
Share on other sites
Ads by Google:


Yes, three times and i paid for it with chronic "C". It was shortly after my dx as well.

Believe it or not a year and a half later, i really really do not miss those foods as i have found substitutes for it.

Share this post


Link to post
Share on other sites

Welcome!

Definitely HUGE deal with HAZARDOUS consequences.

I can understand if you have no symptoms why you might ask why not? just a little? once in a while? In fact I remember thinking similar thoughts at diagnosis even though my symptoms were very bad. After the initial shock wore off and I read as much as I could - I became very happy that all I had to do to regain health was remove gluten - well it was much more difficult than that for me - I had gone undiagnosed for 43 years so the damage was severe - three and half years later I still have major health problems caused by undiagnosed Celiac Disease.

When I hear "no symptoms" I think - oh how fortunate that person was to be diagnosed before this disease caused havoc to their health, family and life. I sure hope they can remain gluten-free to prevent the health problems I have experienced.

Even the smallest amount of gluten will continue to cause the auto-immune reaction taking place in your body. If you keep ingesting gluten, damage and symptoms will continue and likely get much worse.

The learning curve is tough, but once the transition is made it really is not hard to live gluten-free and the benefit of good health is priceless.

During these first few months should you find yourself ready to cheat - post your frustration here - there are plenty of us here that can understand every one of the frustrations that you will experience in the coming days.

It is very likely that you will begin having reactions to accidental ingestion of gluten at some point in these first few weeks/months. Once gluten is removed the body often reacts strongly to small mistakes. These reactions usually help reinforce the need to be as close to 100% gluten-free as you can.

You may also discover that you do have some minor symptoms that you never would have connected to gluten improve once it is removed. Depending on how long you have had Celiac Disease you may have dismissed minor aches, pains or digestive problems because they were just a little ache here, a little indigestion there - nothing that really slowed you down or seemed to be something to worry about.

Read as much as you can, ask questions and commit to removing gluten for your health and future.

Good Luck to you :)

  • Upvote 2

Share this post


Link to post
Share on other sites

I was just told today that my biopsies were positive. I'm trying to think about my life without a lot of my favorite foods. I know i'm going to go gluten free but seriously, is it a HUGE deal if i cheat once in awhile? Like even once a month on a favorite meal out, etc. I have no symptoms by the way. Thanks

Like the others, nope.

I do get symptoms, but I was never super sick.

But there are SOOOOOO many other very tasty things to eat, why would I bother getting sick? Even when I have to exclude dairy, there are still SOOOO many other things to eat!

I cook for friends fairly often, and no one - ever - has complained about the lack of choices or the taste. They might comment that I made more options than they have room in their belly to try. (I have gotten momentary disappointment when they learn that I don't have parmesean cheese for pasta. :P )

Finding all the other options takes time. Time and an openness to trying. But I've been doing this for... 10 years? So it's gotten a lot easier. :)

Share this post


Link to post
Share on other sites

In the beginning, yes. 3 times, because like you, I didn't have a noticeable reaction.

First time, about 3 mos in, was a Twix bar. Felt bad because I had never stuck to a diet 100% for 3 mos before.

2nd time, about 3 weeks later, Hardees crispy chicken sandwich. It wasn't even that good. Didn't get sick exactly, but had some "urgency". Felt like a total failure though as I was hiding my cheating from my celiac kids.

3rd time, about 6 mos in. Egg rolls and crab rangoons. Stomach got really hard within a half hour. An hour later I knew I was in trouble. Spent the next several hours puking my guts out and in total agony.

Lesson learned.

Now, a year and a half after dx, even tiny amounts of cross contaminaton make me feel awfully yucky.

It is hard adjusting to the diet- sometimes when you are new, it is easy to give in. But don't. You will pay, one way or another.

Share this post


Link to post
Share on other sites

Actually, to be honest, it has never even occurred to me to do it. Must be because gluteny stuff just does not look good to me any more.

Share this post


Link to post
Share on other sites


Ads by Google:


Never. Not even tempted.

But I was slowly dying from undiagnosed celiac and malabsorption and suffered major health consequences as a result. It has taken me nearly 2 years to get some relief from the pain I live in and get my brain function back and try to reverse the neurological symptoms and I am still rehabbing my deeply impacted muscles.

I think of Gluten as poison. Anthrax. Kryptonite.

I have often thought how easy it would be for my friends who do not suffer immediate GI or neurological symptoms to cheat, but they tell me they keep in mind that the damage occurs whether you "feel it" or not.

I think you should read up on how this disease process affects the whole body (and how celiac disease is related to other autoimmune diseases and cancer) so you know why cheating is never a good idea, hon.

Best wishes and Welcome to the club! ;)

Share this post


Link to post
Share on other sites

I was just told today that my biopsies were positive. I'm trying to think about my life without a lot of my favorite foods. I know i'm going to go gluten free but seriously, is it a HUGE deal if i cheat once in awhile? Like even once a month on a favorite meal out, etc. I have no symptoms by the way. Thanks

I have to ask . . . if you had no symptoms, why were you scoped? Something must have been going on :huh:

I think you've got the gist of how people feel about cheating from the previous posts. I'd like to give you some advice on how to NOT cheat.

You're better off planning these things ahead of time as I think cheating, in general, comes from when we are not prepared for a situation we find ourselves in.

What's your favorite gluten meal? What's your favorite gluten treat? I suggest that you ask here and you will get plenty of help with recipes and substitutions. Start working on a good replacement before you are really hankerin' for that chocolate chip cookie. Come here for recommendations on where to eat out . . . our family favorite is PF Changs. When somebody brings donuts to work . . . treat yourself to a snickers bar. Research ahead of time what you can get at a few local places (Wendy's frostys are gluten free).

It's all about planning ahead and not feeling deprived.

  • Upvote 1

Share this post


Link to post
Share on other sites

Hi,

Welcome to the forum. Some people do have actual withdrawals symptoms form gluten. If you keep eating gluten occasionally you will just keep that withdrawal issue alive. It's kind of like smoking, if you quit, you quit, because doing just one is not easy. The other thing is the autoimmune process starts and stops, but it starts fast and stops slowly. So you might eat some gluten one day and get a reaction quickly, but the immune process isn't going to stop for a couple weeks at least. So your once a month cheat idea ends up keeping the immune process going most of the time. The goal of the gluten-free diet is to stop the autoimmune process so the damage to the body stops and we can heal our guts and bodies. And just plain feel better too.

After you have done the gluten-free diet awhile you can learn to eat better, healthier foods and not miss the processed crap loaded with gluten anymore. It's just an adjustment and learning a new way of eating, anyone can do it if they want to. People that don't do it pay a price. And it is mighty steep sometimes.

Share this post


Link to post
Share on other sites

Anything above 10 milligrams (mg) of gluten (per day) is unsafe.

Cheating once a month with a piece of cake is far too often if you want to stay healthy.

You will almost certainly encounter gluten sometime in the future, due to it's abundance in our food supply. Since you're new to the diet, you will need time to heal and yes you will probably consume gluten when you least expect (or even realise) it.

Also, realise that if you have deliberately consumed gluten at any point in time within the last three months, you are not Gluten Free.

  • Upvote 1

Share this post


Link to post
Share on other sites

No I haven't. I was one who got stomachaches from gluten, but my doctor dismissed it when I was a child and I trusted him and didn't revisit that issue. 30 odd years later or eating gluten, I now have 2 or 3 other autoimmune diseases which I might not have developed if I hadn't kept my body inflamed by eating gluten. I want to heal so I don't end up with another AI like MS or diabetes... It's not worth it... and I can still eat sooooo many things!

Share this post


Link to post
Share on other sites

I don't want to. I think if you got my symptoms, you might not want to, either.

I did deliberately risk a cross contaminated meal once, years ago, on a trip, after, in spite of my best efforts, getting hit from the restaurant meal the night before, which was a plain steak and potato :angry: I thought, since I'm going to be reacting anyway, and be stuck with this headachey fuzzy brain and my eyes crossing, might as well get something out of this, and the funny part was, I didn't react poorly to it, because it turns out that dish is made with rice flour, which explains why I had eaten it in the past before I went gluten free, and it didn't bother me, but I couldn't quite figure it out. But I really paid attention to it this time (how it tasted) so I could then try and duplicate it if I ever wanted to eat it again, and get the flavor right. I was really surprised when I researched the sauce, that it was also gluten free because it is a very simple mayonnaise mixed with honey. That whole trip was just like an adventure in gluten- hell land anyway, and it taught me to not depend on others to do basic research on what is going to be available re: "food," because my spouse had stayed in the same area a few years back, and he said it should be okay, and to use room service if I had to, but when I got there the hotel concierge gives us a list of recommended restaurants and tells us to take cabs because it is not safe to just walk around :blink:. Oh, just great. So on that day, after the first day's meal in the restaurant where I was pretty sure the (Russian emigre) waitress had no earthly clue as to what I meant, I was really relieved that someone who was familiar with the area volunteered to take some of us to another (ethnic) restaurant where she knew the owners and she could translate. Heck, maybe that's why I didn't get hit. :)

My only other bad restaurant glutening was ordering off a gluten free menu with a nationally known chain, with another waitress whom I could tell was sort of new, and it was steak and potato again. :huh:

Now that I am nine years into this, I am more sensitive. I don't feel good eating a lot of carbohydrates or sugars anyway, and there is always another alternative food that I can make to eat, that my husband can make (he likes to grill meat) or find to eat, that I don't feel these intense cravings to stuff myself with lots of breads or cereals.

Some doctors will tell patients on other types of diets to go ahead and have a cheat once in a while, as a sort of reverse psychology thing that lets them know they don't have to be perfect, so as to have a better overall chance of success. I know that my mother was told this when she had to go on a sugar free diet, and she didn't do this very often (cheating) as a result. But, it's different that you cannot medically compensate with some extra pills or insulin, when you are setting off an auto immune reaction by ingesting gluten. There is just no way that eating something with gluten in it is going to be worth setting off an arthritis flare, besides the neurological symptoms.

Share this post


Link to post
Share on other sites

Thank you so much for all your replies!! I really needed to hear your opinions about it. That helped thanks! For whoever it was that asked about my symptoms, i just have bloating/gas. I had my doctor do the blood tests which were positive and that lead to the endoscopy.

I'm an RN so i do realize how important it is to stick to the diet. It's just so hard to imagine a couple little bites can cause such a response in your body!! Crazy!

Share this post


Link to post
Share on other sites

Karinp, I think once you start doing research (especially as an RN) you'll see lots of other reasons why not to cheat. As others mentioned, it's hard enough to keep gluten out of your diet even being really vigilant about it (things I never imagined to be iffy: imitation crab meat, tea bags!), nevermind the issue of CC, which is a big one.

I also don't have noticeable symptoms. I react more strongly to dairy and soy. But the chronic alternating C/D that I used to have has eased considerably, and my gas and bloating have gotten much better.

With Celiac disease, your chances of developing several types of cancers, as well as other autoimmune disorders, is significantly (in some cases exponentially) higher if left untreated, which means if you continue to consume gluten. For me, with cancern running in my family and with a job that involves a fair amount of sun exposure, it's worth it to me to reduce my risk of cancer as much as possible if for no other reason! (Melanoma is included in the list of increased incidence.)

Read up - as soon as you learn more about what damage is being done and what will or may happen if you continue to consume gluten, I think you'll be less likely to cheat.

Share this post


Link to post
Share on other sites

Karinp, I think once you start doing research (especially as an RN) you'll see lots of other reasons why not to cheat. As others mentioned, it's hard enough to keep gluten out of your diet even being really vigilant about it (things I never imagined to be iffy: imitation crab meat, tea bags!), nevermind the issue of CC, which is a big one.

No need to worry about tea bags. That is just one of those myths that seems to go around the internet. I think the imitation crab meat is a real concern but in the US, they must label the wheat added.

Share this post


Link to post
Share on other sites

As others have said, after being gluten free for a while you might not have any gluten cravings, or any desire to cheat. At first I had cravings, and the smell of cookies or bread baking drove me insane. But now that same smell does nothing for me, with no mouth watering and no desire to chow down. Going gluten free is like Pavlov's bell in reverse - you become conditioned to not want it anymore.

Share this post


Link to post
Share on other sites


Ads by Google:


A few kinds of TEA in the tea bags might have gluten in the flavorings, but the bags are okay.... check the manufacturer's FAQ on flavored teas. Wouldn't go near fake crabmeat :blink: . Some cigarette rolling papers and some brands of charcoal and kitty litter having wheat/gluten in them as binders, as well as some types of drywall, were the biggest surprises I've seen on commonly used items which can have gluten. Most annoying reactions I've had weren't mine, it was when I purchased an expensive brand of dog food that was prominently labeled 'gluten free' and the manufacturer changed formulas but still had the same label pretty much until you read the fine print, when my spouse purchased the next bag, it was not gluten free because it now had cc'd oats, and the (very allergic) dog got really, really sick and we had a vet bill because besides throwing up and D, he licked himself a huge, nasty hotspot on his skin. :angry:

Share this post


Link to post
Share on other sites

No need to worry about tea bags. That is just one of those myths that seems to go around the internet. I think the imitation crab meat is a real concern but in the US, they must label the wheat added.

Good to know! I definitely saw some posts about specific brands and even specific flavors being gluten-free and not, but I'll just always check with manufacturers to be sure. Lots of them are just stapled shut anyway, of course!

Share this post


Link to post
Share on other sites

I found the first 3 months the hardest because I got a headache every time I tried to prepare something to eat. The lifestyle adjustment was misery making. But after that it's been easy. The only time I eat gluten is on the occasion when I go out for asian food and get something that has soy sauce in it. I have found that I feel fine after but I its not good either. But like others said, I feel like gluten is so bad for me that I don't feel tempted to eat it. Hopefully you'll end up feeling the same way. It makes this a almost easy.

Share this post


Link to post
Share on other sites

I wouldn't cheat, no.

Here's a few facts that might help you understand why this would be a problem.

1. At this point in time, it will take months of absolutely no gluten to get to a healthy place for your body. Some people take around 6 months, some 12 months, some can take up to 2 years before their body is completely healed. Cheating right now, when you haven't healed is...well, I think of it like pulling off a scab from a healing cut, over and over again as it tries to heal. It's NEVER going to heal if you do that. Literally never.

2. Whenever you eat gluten - just once - it will take 1-2 weeks for your body to heal back up completely. That's once you've ALREADY healed from the years of damage your body has at the moment. If you cheated once a month, that's about 2 weeks of lower vitamins and inflammation, and then the next two weeks your body would get to try and up the vitamins again, only to be knocked down the next month with another glutening.

3. Eating gluten will cause you to be nutrient deficient. And truly, that will hurt you in ways you won't even think about. My father's joints and his spine were destroyed because of this - he was using a cane by his thirties. My skin was affected - in MY thirties, I had people asking if I wanted the Senior discounts because my skin is so aged from nutritional deficiencies.

And it can affect things that you can't plan for. Like illness: if you catch the flu right after you cheat, your body doesn't have as many resources to fight it off and you are more likely to get complications like pneumonia. The lower vitamins can affect your immune system's ability to fight off diseases and infections, period. My vitamin-deficient body reacted like it was immuno-compromised and as a result, I now have a chronic disease that will cause me problems the rest of my life.

I had no gut symptoms either, by the way, and still ended up with all these issues. Truly, cheating once in a while just sets you up for some real potential harm. :-(

Share this post


Link to post
Share on other sites

Was only diagnosed less than 2 weeks ago so this might be a rookie question :-)

If the intestines gradually heal themselves, is there a rate/amount at which gluten could IN THEORY be ingested and the NET effect is that the intestines do actually gradually heal? Although obviously if you were gluten free 100% then that healing process would be quicker.

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   10 Members, 1 Anonymous, 458 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    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.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    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.