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Showing results for tags 'breast'.
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Women, do you see a difference in your body shape (especially breast size) since you go gluten free? And... when did you lose weight since cut gluten? I'm in my 20s, diagnosed with celiac disease a few month ago. I'm really "clear" for 2 weeks now. I have normal body (not overweighted but I want to lose about 10 lbs) and... small breast - 21 inches underbust, 33/4 inches bust and I wonder if I can still have some growth in this area when my body clear itself froim gluten which I ate for over 20 years. Please, let me now!!!!!!!! s.
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Celiac.com 07/30/2007 - I have a deep and abiding love for chicken nuggets. I associate tasty breaded chicken nuggets with growing up, as they were an integral part of happy childhood dinners. When I started my gluten-free diet, I thought I'd bid farewell forever to all things breaded and that I would never again enjoy the tasty, crunchy, tender goodness that is a plate of chicken nuggets. I'm happy to say that Martha's Gluten-Free Chicken Nuggets has proven me wrong, and happily so. Martha's makes gluten-free all breast meet chicken nuggets that are tasty, tender, and all things good about chicken nuggets. In addition to containing no wheat or gluten ingredients, Martha's makes these gluten-free chicken nuggets by hand in a gluten-free facility, using only the finest whole, all breast meat and lots of love. So, next time you or your loved ones are craving chicken nuggets, but thought that your gluten-free diet made that impossible, give Martha's gluten-free chicken nuggets a try. Martha's makes great tasting chicken nuggets that just happen to be gluten-free, and they're sure to put a smile on your face.
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Hello everybody. I frequently used this forum prior to being diagnosed and appreciated every bit of advice and similar experiences I could find. So I've created an account to give back and tell my story, in the hope that if someone out there stumbles across my post one day, maybe it can offer reassurance as did so many others on here for me. I am a 26 year old female diagnosed with coeliac disease (by blood test and endoscopy - results of the latter came yesterday). Otherwise healthy. I have been eating gluten free for 2 weeks (since endoscopy was completed). No noticeable improvements yet but I guess it's early days! Symptoms began in June 2019 when I started eating a vegetarian diet. I guess I could have had coeliac for longer than this, but the fact I had dramatically changed my diet led me to ignore my symptoms for longer than I may have ordinarily. Looking back, I can see I was incorporating a lot more bread, pasta cous cous etc. into my diet, and it was over the next few months I really noticed the following: - Diarrhoea and very loose stools, particularly in the mornings - Weight loss - Stomach pain (although not drastically painful) - Occasional bloating - Increased anxiety and low mood, tearfulness, irritability - General fatigue and tiredness - Blood test showed anaemia I went for a tTG blood test in October and was told it was extremely likely I had coeliac disease. I was shocked! I was expecting I had IBS or my diet or anxiety were causing the symptoms. I was also quite worried about cancer. I didn't want to 'get my hopes up' that there was a less concerning explanation for my symptoms. It also felt like such a coincidence to have happened after the diet change. So at this point I stopped the vegetarian diet, and continued to eat gluten in anticipation for the endoscopy. Over the next few months the symptoms above persisted (despite reverting back to my usual meat and dairy contained diet, so I was more convinced here that something else was at play!) I also noticed other symptoms which I cannot say 100% are due to coeliac, but ones I attributed to coeliac in some way (i.e. lacking vitamins). These are the symptoms I would extensively search for on this forum to try and see if anyone else had anything similar: - Twitches in my upper and lower eyelids - Occasional tingles in my face, fingers etc. These were very intermittent. - A very itchy, stinging anus after bowel movements and a very slight leak 30-60min after bowel movements. Even after wiping clean, around an hour later I would find I needed to wipe a small amount again. I have really struggled with this one and have not seen much discussion about it. I have been examined down there and been told there are no hemorrhoids, lumps or any concerns etc. So I am hoping this is coeliac related and with general gut repair and health improvements, this might calm down. I would also be really interested to hear from anyone who suffered with this. In addition, whether anyone suffers with this due to a lactose intolerance or intolerance to other foods etc - eg onions/ curries. I am wondering whether to omit certain foods. - Breast pain, particularly a few weeks before my period. I feel this is a normal hormonal symptom to experience but it has become more noticeable My endoscopy was in January 2020 (6 months after noticing symptoms). I got the results yesterday - confirmed coeliac and showed no other problems. I am due to see a dietician and have a bone density scan soon. I am now looking for any tips on how to aid recovery, wondering what vitamins are best to take and what foods are tasty to eat! So that's my story. Sorry for the length of the post! Hope it might help anyone with similar symptoms wondering 'is this coeliac' feel a bit reassured that it might be. Happy to answer questions of anyone who has yet to receive a diagnosis. I was very stressed and anxious during the lead up to all my tests and results because I was internally quite concerned I had cancer. So now being on the other side and able to focus on 'yes this is my diagnosis and let's manage this and try to make the best of it!' I would like to help anyone feeling concerned. Thanks for reading. Here's to a happy, healthy and gluten free 2020!
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Seared Chicken Breast with Vermouth and Mushrooms
Jefferson Adams posted an article in American & British
Like chicken? Like mushrooms? Looking for a quick, delicious meal that will put smiles on the faces at your table? Here is a recipe for chicken breast that relies on a few simple ingredients to deliver a tasty meal that will make for happy eaters, and leave you with plenty of time to spend doing something besides cooking. This chicken breast goes great with rice or potatoes. Ingredients: 4 skinless, boneless chicken breast halves - pounded thin 8-10 fresh brown mushrooms, sliced 3 tablespoons unsalted butter, divided 1 tablespoon olive oil 2 shallots, chopped 2 clove garlic, sliced ⅓ cup dry sweet white vermouth ½ cup chicken broth salt and pepper to taste Directions: Heat olive oil and butter in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and cook another 10 minutes, or until chicken juices run clear. Set aside, and keep warm. Mix mushrooms, shallots and garlic into skillet over medium heat, and cook until tender. Stir in vermouth, and cook until heated through. Stir in broth, and cook another 5 minutes or so, until reduced and slightly thickened. Add remaining butter, and stir until melted. Spoon the sauce over the chicken, and serve. -
Celiac.com 10/12/2012 - What is the relationship between breastfeeding, the age of gluten introduction and rates of celiac disease? A number of studies have shown that increased breastfeeding may provide some protection against celiac disease. However, one study found no change in the overall prevalence of celiac disease in breastfed infants compared to controls, suggesting that breastfeeding may only delay the presentation of the disease but, does not prevent it. Other studies show no significant difference in the prevalence of celiac disease between breastfed and non-breastfed patients. Data from the Swedish celiac disease epidemic suggest a 3% prevalence of celiac disease in the children born during the epidemic. An analysis by Ivarsson et al. of children born during the epidemic, found that children under 2 years of age had a lower risk of celiac disease if they were still being breastfed when dietary gluten was introduced (odds ratio 0.59, 95, with a confidence interval 0.42–0.83). Children who continued breastfeeding after gluten was introduced to their diet showed a further decrease in the risk for celiac disease (OR 0.36, 95% CI 0.26–0.51). A meta-analysis that included the Ivarsson data, showed celiac disease risk was significantly lower in infants who were breastfed at the time of gluten introduction (pooled OR 0.48, 95% CI 0.40–0.59), compared to infants who were not breastfed at the time of first gluten exposure. A later study, by Akobeng and others, estimated that breastfeeding all babies in the UK at the time of gluten introduction, would prevent 2500 cases of celiac disease every year. The best data currently available on celiac disease and the age of gluten introduction comes from a prospective study by Norris et al. The study followed 1560 children in Denver between 1994 and 2004. This study showed that children exposed to gluten in the first 3 months of life had a fivefold increased risk of having celiac disease than children exposed to gluten between 4 and 6 months of age, while children exposed to gluten at 7 months old or later had an almost twofold increased risk compared with those exposed at 4 to 6 months (hazard ratio 1.87, 95% CI 0.97–3.60). When the analysis was limited to biopsy-diagnosed celiac disease, the hazard ratio was 23.97 (95% CI 4.55–115.9) for children exposed to gluten during the first 3 months of life compared to the 4–6 months exposure group, and 3.98 (95% CI 1.18–13.46) in the group exposed at 7 months or later What remains unclear, is whether breastfeeding and the age of introduction of gliadin prevent celiac disease or merely delay its onset. To clarify the relationship between breastfeeding, the age at which gluten is introduced into the diet, and celiac disease, the EU has funded a prospective study, called PREVENTCD, FP6, in 10 European centers. The PREVENTCD study recruited pregnant women with a family history of celiac disease, and determined HLA4 of the newborn at birth. By the end of December 2010, researchers had recruited a total of 1345 children at birth and enrolled 986 with positive HLA DQ status. Researchers instructed mothers to breastfeed for 6 months, if possible. Beginning at the age of 4 months, the researchers placed the infants into randomized study groups, and fed them 100 mg of gliadin or a non-gliadin placebo every day. The full data won't be available until all children reach the age of 3 years of age, but the researchers hope that the study will offer definitive answers on the relationship between breastfeeding and the age of gluten introduction and rates of celiac disease. Until new information become available, the ESPGHAN Committee on Nutrition recommendations remain in effect. This recommendations state that gluten should be introduced to infants no earlier than 4 months of age, and no later than 7 months, and that the introduction should be gluten be made while the infant is still being breastfed. This information was compiled by researcher R. Shamir of the Institute for Pediatric Gastroenterology, Nutrition and Liver Diseases, at the Schneider Children's Medical Center of Israel, Petah Tikva, affiliated with Sackler Faculty of Medicine, Tel Aviv University in Ramat Aviv, Israel. Source: Isr Med Assoc J. 2012 Jan;14(1):50-2.
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Am J Clin Nutr 2002;75:914-921. Celiac.com 06/06/2002 - Results of a recent study conducted by Anneli Ivarsson and colleagues at Umea University in Sweden suggest that continuing to breast-feed infants while they are being introduced to new foods may reduce their risk of getting celiac disease. Dr. Ivarssons study suggests that the cause of celiac disease may include environmental factors, and not just be limited to genetic factors. Their study evaluated the breast-feeding habits of 627 children with celiac disease and 1,254 healthy children, and specifically looked at their responses to newly introduced foods. The results, published in the May issue of the American Journal of Clinical Nutrition, indicate that dietary patterns of infants may have a strong influence on the bodys immune responses, and certain dietary patterns could lead to lifelong food intolerances. Children under 2 years of age who were still being breast-fed when they were introduced to dietary gluten had a 40% lower incidence of celiac disease. Another important factor was the overall amount of gluten in an infants diet, and a direct correlation was found between increased gluten consumption and an increased incidence of celiac disease. According to the researchers, the protective effect of breast feeding was even more pronounced in infants who were breast-fed beyond the introduction of gluten. Ultimately the teams findings indicate that breast feeding infants through the period of gluten introduction can significantly lower their risk of getting celiac disease. More research needs to be done to determine if this protective effect will extend over a lifetime.
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This article comes to us from Karoly Horvath, M.D., khorvath@POL.NET, who is one of the two directors of the celiac center at University of Maryland in Baltimore. Breast milk contains antibodies against all the antigens the mothers immune system has met prior to or during the pregnancy and has produced antibodies to them. This system is the wisdom of nature and this is the way that mothers milk protects babies from all the antigens (infectious agents, toxins etc.) occurring in the environment where the mother lives. These antigens without this protection may enter the body through the digestive or respiratory systems. The best example is that breast milk protects babies from bacteria causing diarrheas in the underdeveloped countries. The antibodies are produced by the cells (plasma cells) localized in the gut and the lung. These cells are migrating to the lactating breast-tissue for hormonal trigger (enteromammal plasma cell circle) and they continue producing these antibodies in the breast. These antibodies appear in the breast milk. In brief, the breast milk may contain all the antibodies the mother has in her digestive and respiratory systems. The function of these antibodies is to block the entrance of antigens infectious agents, toxins, allergens etc) across the digestive or respiratory tract of babies. In case of celiac disease, it means that if the mother has circulating antibodies to gliadin, these antibodies appear in the milk. If the breast fed baby ingests gliadin (or the mother ingests accidentally and traces of gliadin appear in the milk) the antibodies in the milk blocks the gliadin and it will not able to cross the intestinal wall and meet with the babys immunosystem. Theoretically, the breast-fed infant do not have any immunoreaction to gliadin. If the mother accidentally ingests gliadin during breast feeding it is likely that the concentration of antigliadin antibodies become higher in the breast milk. To answer the question: the antibodies in breast milk are protective and do not "trigger" celiac disease in genetically predisposed babies. There are several data showing that breast-feeding has a protective effect in case of celiac disease. Furthermore, it is well documented that breast-feeding in the first year of life decreases the risk of allergies by 50% in babies whose parents have allergies. As far as the reaction after weaning concerned: it is also known that babies may have some reaction (loose stool or spit up or discomfort) transiently after introducing a new food, however, this is a temporary symptom and not allergy or immunoreaction to the food. It is likely that their digestive system should accommodate to the new foods.
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