Patients
with celiac disease, particularly those presenting with
malabsorption symptoms later in life, have a higher incidence
of lymphoproliferative disorders (LPD), according to research
published in the August issue of the American Journal of
Hematology. (HealthDay) Lori A. Leslie, M.D., of
the Columbia University Medical Center in New York City, and
colleagues conducted a retrospective cohort study involving
1,285 adults with biopsy-proven celiac disease seen at a U.S.
referral center from 1981 to 2010 to determine the incidence
of LPD subtypes and survival according to LPD subtype. The
researchers identified 40 patients who developed LPD,
including 33 with non-Hodgkin's lymphoma.
Prior
studies describe an increased incidence of lymphoma in celiac
disease. However, few studies differentiate among
lymphoproliferative disorders (LPDs). Our aim was to determine
incidences of LPD subtypes in celiac disease patients,
describe patterns of celiac disease presentation in patients
who develop LPD, and compare survival in patients with various
LPD subtypes.
"In the
future, the association between celiac disease and various LPD
subtypes could be further analyzed to identify common
molecules in the inflammatory and lymphoproliferative pathways
as promising targets for drug design," the authors write.
"These findings could then be studied to risk stratify
patients with regard to lymphoma, devise surveillance
protocols, and propose preventative strategies in celiac
disease patients with increased risk of developing
LPD."
Read more at: http://medicalxpress.com/news/2012-07-celiac-disease-linked-lymphoproliferative-disorders.html#jCp
Another
Gluten-Free Beer
BISBEE -
After months of trial and error, changing recipes and working
out different processes, the Old Bisbee Brewing Company is
ready to release its first specialty beer, a gluten-free
version of its popular Mountain Lime Lager.
Like a
lot of good ideas, the genesis of the microbrewery's first
specialty beer outside of its original seven beer lineup can
be traced to the company's tap room.
"This is
the greatest place in the world to find out about what we
should be doing," said Victor Winquist, co-owner and
brewmaster of the Old Bisbee Brewing Company. "I don't make
the beers that I prefer, I make the beers that I know our
customers like, through their comments in here."
Source:
Sierra Vista Herald
Savvy
gluten-free travelers always carry crackers, dried fruit, and
nuts in case gluten-free food isn't available but Carol
Fenster, an expert in gluten-free living and author of
Gluten-Free 101, carries additional items to make sure she has
safe food while enroute and at her destination.
Fenster, whose travels have taken her around the world, despite, selects these items so that pass airport-security screenings, are non-perishable, and are substantial enough to make a light meal, if necessary. "There's nothing worse than being away from home and hungry," says Fenster.
Fenster, whose travels have taken her around the world, despite, selects these items so that pass airport-security screenings, are non-perishable, and are substantial enough to make a light meal, if necessary. "There's nothing worse than being away from home and hungry," says Fenster.
"Whether
traveling for business or pleasure, with these items in a
purse or carry-on gluten-free travelers are always prepared
for airport delays, long plane rides, or destinations that
lack gluten-free options."
Here are a few of Carol's
Favorites:
Nut
Butters.
Individual-serving packets of nut butters. Tear one end open and squeeze the packet to distribute the nut butter on apples, carrots, or gluten-free crackers.
Individual-serving packets of nut butters. Tear one end open and squeeze the packet to distribute the nut butter on apples, carrots, or gluten-free crackers.
Beef
Jerky.
Choose gluten-free versions and carry a few sticks in a plastic, resealable bag. Chewy, filling, yet non-perishable, they can make a small, but high-protein meal.
Choose gluten-free versions and carry a few sticks in a plastic, resealable bag. Chewy, filling, yet non-perishable, they can make a small, but high-protein meal.
Oatmeal.
Individual-serving packets of gluten-free rolled oats, in plain or flavored versions. Pour into a paper cup designed for hot beverages, add hot water, and let stand (covered) for a few minutes to reconstitute the oats. Some airport concessions serve ready-to-reconstitute paper cups of oatmeal, but Fenster cautions that these may not be made with gluten-free oats.
Individual-serving packets of gluten-free rolled oats, in plain or flavored versions. Pour into a paper cup designed for hot beverages, add hot water, and let stand (covered) for a few minutes to reconstitute the oats. Some airport concessions serve ready-to-reconstitute paper cups of oatmeal, but Fenster cautions that these may not be made with gluten-free oats.
Granola.
Whether home-made or store-bought, granola can be eaten as trail mix (just add nuts and candy bits), as a breakfast cereal, or sprinkled on yogurt. Always verify that it is made with gluten-free oats. Carry a small bag to eat enroute, with additional bags in your suitcase to eat throughout the trip.
Whether home-made or store-bought, granola can be eaten as trail mix (just add nuts and candy bits), as a breakfast cereal, or sprinkled on yogurt. Always verify that it is made with gluten-free oats. Carry a small bag to eat enroute, with additional bags in your suitcase to eat throughout the trip.
Bread.
Pack a couple of gluten-free bread slices into a child's sandwich box (the kind shaped like a slice of bread). The rigid sides protect the bread from being crushed as well as keep it fresh longer. The bread can be toasted, used in sandwiches, or eaten with nut butter. If possible, buy a loaf of gluten-free bread at your destination and keeps a couple of slices with you at all times (storing the rest of the bread in a hotel room refrigerator).
Pack a couple of gluten-free bread slices into a child's sandwich box (the kind shaped like a slice of bread). The rigid sides protect the bread from being crushed as well as keep it fresh longer. The bread can be toasted, used in sandwiches, or eaten with nut butter. If possible, buy a loaf of gluten-free bread at your destination and keeps a couple of slices with you at all times (storing the rest of the bread in a hotel room refrigerator).
Immersion
heater.
Immersion heaters are small coils attached to electrical cords. When plugged in to an electric outlet, the heated coil rapidly heats the water in a cup or bowl. Ideal for use in hotel rooms, the hot water can be used for oatmeal, hot tea, dry soup mixes, or any food item that requires hot water.
Immersion heaters are small coils attached to electrical cords. When plugged in to an electric outlet, the heated coil rapidly heats the water in a cup or bowl. Ideal for use in hotel rooms, the hot water can be used for oatmeal, hot tea, dry soup mixes, or any food item that requires hot water.
Toast-it
bag.
Reusable, plastic bags that allow toasting a slice of bread or a grilled cheese sandwich in a toaster without risk of contamination from residual bread crumbs. The bags are washable and made of a special silicone-treated material that allows the heat to penetrate through to the bread while in the toaster slot, without burning the plastic bag.
Reusable, plastic bags that allow toasting a slice of bread or a grilled cheese sandwich in a toaster without risk of contamination from residual bread crumbs. The bags are washable and made of a special silicone-treated material that allows the heat to penetrate through to the bread while in the toaster slot, without burning the plastic bag.
Source:
e-Yugoslavia.com by Srebrenka
Kac
-Beth Hillson Newsletter, August 7, 2012
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