What is it?
A casein-free diet is an eating plan in which milk protein (casein) is eliminated by removing all dairy products and all foods containing casein from the diet. It is often, if not always, used in combination with a gluten-free diet, which calls for the elimination of wheat, barley, rye, oats, and any products made from these grains. Both diets are called elimination diets because a particular type of food is virtually eliminated from the child’s meals (1).
Proponents of the casein-free diet say that many children with autism may have gastrointestinal difficulties that make it hard for them to digest milk protein properly. There are different possibilities for ways in which this could affect children with autism. The most studied theory is that eating or drinking milk protein leads to high levels of protein by-products, called casomorphines, in some children with autism. These by-products may then affect behavior like a drug would. Specifically, in these children, casomorphines could reduce their desire for social interaction, block pain messages, and increase confusion. If milk protein is taken out of the diet, the idea is that this will reduce the level of casomorphines, and behavior will improve as a result (2-4).
What's it like?
Parents who choose a casein-free diet for their child must become aware of the ingredients of everything in their grocery cart. Products that contain milk or milk proteins include butter, cheese, yogurt, cream, ice cream, PediasureTM, casein, or caseinate. Foods containing milk or casein in any form should not be purchased. Read labels carefully, because milk or mild products can be present in surprising places, like soy yogurt or sausages. Maintaining a milk-free diet can be hard at first because milk or casein are present in many prepared foods. However, parents can take a casein-free cooking class or read a casein-free cookbook (see Resources) to learn how to cook without milk protein and still provide enough nutrition for the child (see Is it harmful?).
What is the theory behind it?
Casein is broken down in the intestines into several by-products, including one called casomorphine. These by-products are much more common in the urine of children with autism than in children without autism. Some scientists have concluded that they are leaking from the intestines into the blood of these children (2, 5). Many research studies report that children with autism often have gastrointestinal problems, including intestinal leakage (5). The argument is that, if casomorphine is being absorbed into the general circulation in children with autism, then it could affect behavior (2-5).
In support of this theory, injection of casomorphine in animals activates areas of the brain that have been reported to be involved in autism (6). Moreover, there is evidence that blocking at least some of the action of casomorphine improves the behavior of children with autism (7). Finally, recent evidence of a genetic mutation common among children with autism has been traced to a gene involved in gastrointestinal function (8).
Does it work?
The effectiveness of elimination diets in improving the behavior of children with autism has only recently been scientifically researched (9). This research has almost always examined diets that are both casein- and gluten-free.
One well-controlled study focused on children with autism who had abnormally high protein by-products in their urine, and therefore were more likely to be sensitive to casein and gluten (see What is the theory behind it?). One group of these children was fed a strict casein- and gluten-free diet for 12 months. This group had significantly fewer autistic symptoms than the remaining children, who were not fed this diet (10).
Another well-controlled study of casein- and gluten-free diets focused on children with autism regardless of the level of protein by-products in their urine (11).Overall, the study found no significant differences in behavior between children on the elimination diet and children on regular diets, although individual parents reported behavioral improvements (11). A third well-controlled study reported no significant improvements in speech for 13 children who followed a gluten-free casein-free diet for 6 weeks (12). There were limitations in these studies, including relatively short time periods on the diet and/or small samples sizes.
The current thinking is that there is at least some evidence showing that a casein-free diet, when combined with a gluten-free diet, can help improve the behavior of some children with autism. Although the casein-free diet combined with a gluten-free diet is popular, there is little evidence in the current scientific literature to support or refute this intervention. Scientists have concluded that there are currently not enough published studies to draw a meaningful conclusion (3, 4).
Is it harmful?
The major health concern for a child on a casein-free diet is whether the child receives adequate nutrition. A recent report showed that the protein and nutrient intakes of children with autism on gluten- and casein-free diets were not different from those of children with autism on standard diets, but there was a trend towards lower calcium and copper intake in children on elimination diets (13). As a result, some researchers suggest that all children on elimination diets should be under the care of a nutritionist or physician (1). Also, look for calcium-enriched rice milk, soy milk, and orange juice for easy sources of calcium.
Cost
A casein-free diet can be expensive and challenging to do, particularly because our culture uses dairy products often. As casein-free diets become more common, the price and availability of casein-free options are becoming less of an issue. Typically, casein-free foods and milk substitutes have been stocked by specialty, health-food, and organic grocery stores that often have higher price tags. However, milk-free products including soy and rice milk are becoming more readily available in mainstream grocery stores. Also, adapting your diet to include more dairy-free recipes is possible without an increase in your grocery bill. For example, use olive or canola oils instead of butter, or make dishes and simply omit the cheese, like tacos garnished with avocado instead of cheese can work well.
Milk, milk products, and casein are unexpected ingredients in many processed foods. Read ingredients labels carefully when purchasing any prepackaged or processed foods.
Most restaurants offer casein-free meals, though limited menu choices may be available, and special preparation may be requested (i.e. salad with no cheese), depending on the restaurant. Notify your server of your needs so they can help to make sure there are no milk products in the foods you order.
Online sources for casein-free cooking ingredients are also available, and some of these may be priced more affordably (see Resources). Also, bulk or co-op buying may ease the cost of casein-free items.
Resources
Healing Thresholds has partnered with The Gluten-Free Mall. They sell casein-free prepackaged foods that may be convenient for some families.
The Food Allergy and Anaphylaxis Network provides many resources to help children live with a casein-free diet: http://www.foodallergy.org/.
Several books that might be useful:
Diet Intervention and Autism: Implementing the Gluten Free and Casein Free Diet for Autistic Children and Adults : A Practical Guide for Parents
How to Eat Well Again on a Wheat, Gluten and Dairy Free Diet
Special Diets for Special People: Understanding and Implementing a Gluten-Free and Casein-Free Diet to Aid in the Treatment of Autism and Related Developmental Disorders
The Kid-Friendly ADHD and Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Diet
References
- Murch, S. 2005. "Diet, Immunity, and Autistic Spectrum Disorders." J Pediatr. 146(5):582-584.
- Reichelt, K.L., and A.M. Knivsberg. 2003. "Can the Pathophysiology of Autism be Explained by the Nature of the Discovered Urine Peptides?" Nutr.Neurosci. 6(1):19-28.
- Christison, G.W., and K. Ivany. 2006. "Elimination Diets in Autism Spectrum Disorders: Any Wheat Amidst the Chaff?" J Dev Behav Pediatr. 27(2 Suppl):S162-S171.
- Millward, C., et al. 2004. "Gluten- and Casein-Free Diets for Autistic Spectrum Disorder." Cochrane.Database.Syst.Rev. (2):CD003498.
- Horvath K, P.J. 2002. "Autism and Gastrointestinal Symptoms." Curr Gastroenterol Rep. 4(3):251-258.
- Sun, Z., et al. 1999. "ß-Casomorphin Induces Fos-Like Immunoreactivity in Discrete Brain Regions Relevant to Schizophrenia and Autism." Autism 3(1):67-83.
- Elchaar, G.M., et al. 2006. "Efficacy and Safety of Naltrexone Use in Pediatric Patients with Autistic Disorder." Ann.Pharmacother. 40(6):1086-1095.
- Campbell, D.B., et al. 2006. "A Genetic Variant that Disrupts MET Transcription is Associated with Autism." Proc Natl Acad Sci USA 103(45):16834-16839.
- Millward, C., et al., 2008. "Gluten- and Casein-Free Diets for Autistic Spectrum Disorder." Cochrane Database Syst Rev. 16(2):CD003498.
- Knivsberg, A.M., et al. 2002. "A Randomised, Controlled Study of Dietary Intervention in Autistic Syndromes." Nutr.Neurosci. 5(4):251-261.
- Elder, J., et al. 2006. "The Gluten-Free, Casein-Free Diet in Autism: Results of a Preliminary Double Blind Clinical Trial." Journal of Autism and Developmental Disorders 36:413-420.
- Seung, H., et al. 2007. "The Gluten- and Casein-Free Diet and Autism: Communication Outcomes from a Preliminary Double-Blind Clinical Trial." J Med Spch Lang Path. 15(4):337-345.
- Lucarelli, S., et al. 1995. "Food Allergy and Infantile Autism." Panminerva Med. 37(3):137-141.
- Cornish, E. 2002. "Gluten and Casein Free Diets in Autism: A Study of the Effects on Food Choice and Nutrition." J Hum.Nutr.Diet. 15(4):261-269.
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Living Gluten Free – Right to Heal
Feb 22, 2010 by karmic healthBy Sandi Star, CCN
After struggling for over 40 years with chronic migraines, IBS, Muscle and joint pain, fatigue, brain fog, asthma and a slew of other ailments and frustrations I decided to take a closer look at the cause rather than obsessing on the symptoms. I was tired of relying on doctors to give me answers and tired of the medications that only gave me side affects and little relief.
I had been committed to health and fitness for over 20 years, losing close to 50 pounds and 5 dress sizes, however I still had all the chronic conditions that played havoc in my life. I realized there was a key element missing and soon found out it was my reaction to gluten and dairy. I didn't know enough about food intolerance or allergies or at least put the two together. I never believed food could have such a serious impact on overall health let alone be the direct cause of my diseases. With what I know today I’m surprised my doctor didn’t put the connection together when he diagnosed me with Sjögren’s Syndrome (autoimmune disease). Sjögren’s is one of the symptoms of Celiac along with a long list as you will see below and nutrition plays a critical role in the healing process. By making the appropriate diet changes – (gluten and dairy free), I’ve managed to eliminate my migraines, IBS………etc., etc., and have the Sjögren’s Syndrome under control. Even better, I have eliminated all medications and use food and natural remedies for nutrition and overall health. Now that you know why I became a clinical nutritionist and why I started Karmic Health lets get into the details of why it’s so important to understand gluten and its relation to diseases.
Why the problem with gluten now? A lot has changed in the way we harvest food compared to 50 years ago. Some of the seed companies began engineering wheat kernels that could be more easily ground and produce fluffier flour to make the soft, delicious white bread for example had to have greater yields; it made more money for the farmer and increased sales.
Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley.
Understanding what happens in the body and some of the symptoms will help millions of people who go undiagnosed. Celiac is the most common genetic disease of mankind (yet for every person diagnosed, 140 will go undiagnosed).
A wheat allergy is the body’s abnormal autoimmune response to a certain protein component of wheat; it’s exhibited by a severe sudden onset allergic reaction. Usual symptoms are immediate coughing, asthma, breathing difficulties, and/or projectile vomiting. It can cause life-threatening responses in allergic people. A true Wheat allergy affects less than 1/2 % of population.
Intolerance's are much more common than true food allergies but are harder to diagnose. Food intolerance is an adverse reaction to food that does not involve the body's immune system. Generally food intolerance is an inability to properly digest certain foods. In some cases food passes right through the body before digestion is complete.
Leaky Gut is an increase in permeability of the intestinal mucosa to luminal macromolecules, antigens, and toxins associated with inflammatory degenerative and/ or atrophic mucosa or lining. Put more simply, large spaces develop between the cells of the gut wall allowing bacteria, toxins and food to leak into the bloodstream. Leaky Gut Syndrome has also been linked with many conditions, such as: Celiac Disease, Multiple Sclerosis, Fibromyalgia, Autism, Chronic Fatigue Syndrome, Irritable Bowel Syndrome, Eczema, Dermatitis, and Ulcerative Colitis.
Celiac disease is an autoimmune disease caused by an inappropriate immune response to dietary proteins found in wheat, rye, and barley (gluten and
gliadin). This response leads to inflammation of the small intestine and to damage and destruction of the villi that line the intestinal wall. These villi are projections (small folds) that increase the surface area of the intestine and allow nutrients, vitamins, minerals, fluids, and electrolytes to be absorbed into the body. When the villi are destroyed, the body is much less capable of absorbing food and begins to develop symptoms associated with malnutrition and malabsorption. When the body is exposed to the gluten and gliadin proteins, it forms antibodies that recognize and act against not only the grain proteins, but also against constituents of the intestinal villi. As long as the patient continues to be exposed to the proteins, he will continue to produce these autoantibodies. Celiac disease is found throughout the world but is most prevalent in those of European descent. It can affect anyone at any age and is more common in women. It is thought to be an inherited tendency that is triggered by an environmental, emotional, or physical event – although the exact mechanism is not fully understood.
According to the National Digestive Diseases Information Clearinghouse, about 5 to 15% of close family members of a celiac disease patient will also have the condition.
Symptoms
There are literally dozens, if not hundreds, of symptoms of gluten intolerance. It all comes down to inflammation in the body! Many people believe the most common symptoms are gastrointestinal in nature - yet the majority of people with gluten intolerance (and celiac disease) have extraintestinal symptoms.
The most common symptoms of celiac disease include:
• Fatigue
• Addison’s disease (hormonal disorder)
• Gastrointestinal distress (gas, bloating, diarrhea, constipation, vomiting, reflux)
• Headaches (including migraines)
• Infertility
• Mouth sores
• Weight loss/gain
• Inability to concentrate
• Moodiness/depression
• Amenorrhea/delayed menarche (menstrual cycles)
• Bone/joint/muscle pain
• Dental enamel hypoplasia (dental enamel defect)
• Short stature
• Seizures
• Tingling numbness in the legs
The “cure” is a life long gluten free diet.
Making the Transition
1. Have a reality check. Remember this is a choice! If you want to feel lousy for the rest of your life and get worse as time goes on then continue eating gluten. If you want to start on a journey to heal; go gluten free!
2. Give it time. It takes time to heal. Take the 45 day challenge.
Within this time frame you will notice the brain fog is gone. Your body will start adjusting to a healthy weight. Yes, you will lose the bloating and weight around the middle. Don’t be discouraged if it takes a little longer to feel 100%.
3. Look at your current diet and go through your pantry and refrigerator to find the foods and meals you already eat that are gluten-free. You may need to keep a food journal if you haven't already.
Be sure to list condiments, ice creams, produce, snacks, and other foods.
This list will be helpful as you create menus around your new foods and give you encouragement that you're already on the right track!
4. Give yourself permission to eat things that you may have restricted from your diet before your diagnosis. Potato chips or GF cookies may not be appropriate for other people, but they are a treat in a GF diet in small doses of course. You will need to find treats for yourself initially as you adjust to this diet. Count calories after you are comfortable with your new way of eating, manage your portions instead.
Once you are comfortable with the switch start cutting back on refined grains, crackers, breads, etc., to help the gut heal quicker. In all honesty, bread will not be that important. It's all about taking baby steps!
5. Look at your current menus and meals and find ways to eliminate gluten from your diet. Replace bread in sandwiches with GF bread or green leaf lettuce and add your favorite fixings and condiments. Have breakfast burritos with rice tortillas instead of toast and eggs. Look for GF hot and cold cereals (must not have barley malt) and have those handy for a snack or meal. Replace bread and crackers with tortilla or corn chips, brown rice cakes or popcorn. For example, chicken or tuna salad on rice cakes or scooped onto corn chips is delicious. Popcorn is a filling side dish with soup. Be on the lookout for meals on your current menus or the menus of friends and family that are naturally gluten-free (roasted chicken, baked sweet potatoes and steamed veggies, for example) and make them a staple on your new menus. Surf the internet, watch cooking shows and browse magazines for ideas and adapt them as you see fit.
6. Clear out any and all foods that have gluten, wheat, wheat flour, oats, oat flour, rye, semolina, or modified food starch from your pantry. This will allow you to see how close you are to living gluten-free already. If you have family members living with you who are not gluten free, you might consider giving the "offending edibles" to them to be put in another part of the house while you learn to live and think gluten-free. As time goes on you can cook for the entire family without gluten.
7. Plan and prepare your meals ahead of time. Being caught hungry without a plan is not a good idea! Keep a few GF soups on hand in case of extreme hunger. Keep a small cooler in your car with snacks such as nuts, dried fruit and water. It helps to outline and pack any meals you're eating at home and away from home, including snacks. An example could be -
o Breakfast: scrambled eggs and mixed vegetables rolled in a rice tortilla, sliced apples, and coffee.
o Lunch: Lettuce with turkey, avocado slices, tomato, and mustard, 1 oz. chips, and 2 organic dark chocolate pieces.
o Dinner: Grilled fish or chicken with mixed vegetables, wild rice, and fruit.
o Snacks: 1 oz. almonds and popcorn.
o Desert: Coconut Ice Cream or fruit.
Tips
1. Be patient with yourself. You'll have days when being gluten-free is really depressing (maybe even "fall off the wagon"). This is normal.
Relax – it’s a process.
2. Carry snacks with you wherever you go. It's often difficult to find an appropriate snack when the hunger strikes. GF bars are great!
3. Arrange with the hosts of gatherings you may attend to bring your own sides or complete meals. Most people are very supportive of restricted diets.
4. Carry a small cooler in your car with small cold packs to store fruit, snacks and water.
5. Consider avoiding restaurants during your transition phase as you learn how to eat and think gluten-free. Grilled meats (over a flame), baked potatoes and salads without croutons are usually safe bets. But keep a log of places you eat, what you ate and how you felt afterward. Gluten is insidious and can turn up in the oddest places (french fries, for example which can be dusted with flour).
6. Get your hands on cookbooks or start collecting your own recipes in a binder.
7. Carry digestive aids (enzyme and bioflavonoid) with you in case of accidental ingestion. There are ones specifically for gluten such as GlutenFlam by Apex Energetics; available from your healthcare practitioner.
8. Consider taking a multi-vitamin to make up for vitamins and minerals you may lack with your new diet (ask your doctor or nutritionist if necessary).
9. Find a mentor or support system.
10. Breathe
About the author: Sandi Star, CCN
Sandi is the founder of Karmic Health, specializing in nutrition related to disease where a gluten and casein (dairy) free lifestyle is crucial; working with celiac, autism and all auto immune disorders. Sandi graduated from The Natural Healing Institute with a degree in Clinical Nutrition and is continuing her studies in Clinical Herbology. She has hands on understanding of many health issues and has dedicated her life in helping others reach their optimal health.
For more information related to this article please visit www.karmic-health.com or contact Sandi Star at 760.685.3154
© Copyright Karmic Health 2010
Casein free and gluten free diet
May 17, 2009 by dankohnI have an autistic son age 5. He is very special in his own way and he is very special in my heart. For the last one year the doctor advised me to have a CFGF diets which is very hard for me to enforce. He is very intelligent that he will try to grab and find the bread, yogurt or other foods that he is prevented without my knowledge even I have tried so hard to hide it somewhere else. I have tried my best to stop all the casein and gluten products from him but not 100%. I just want to discuss, is the diet is very important for him?? What should I do to control the diet?
I'm on-board...by myself
Jan 23, 2009 by dankohnWinter stinks. I'm serious. I've had it up to here, literally, with the snow. And I can't stand the cold. The older I get, the harder it is for me to just breathe outside in sub-zero temperatures. The Norman Rockwell imagery is only enticing up to and including Christmas. After that, those images get old. As winter goes on, they become a source of contempt and scorn. My sister lives in California and she laughs and laughs when she says, "Gee, it sure is cold here. It got down to fifty degrees overnight!"
Strangely enough, the cold weather seems to affect the kids not at all. Last week, the kids had an unexpected five-day weekend. School was cancelled Thursday, Friday and Martin Luther King Jr. Day was Monday. A nice little mini-break during which we had NOTHING to do because we couldn't leave the house. Actually, the car did start on Thursday so I took the kids to Target. We wandered aimlessly before picking up Jonathan's blood pressure medications and then one of the wisest, most useful purchases I've ever made: a heated mattress pad. It's wonderful. It's like slipping into a hot tub in bed at night. I can't stand sheets made from anything other than at least 250 thread-count cotton, so flannel sheets are out. I need smooth, but the cotton ones get so cold. Ha - not anymore. Thanks for the gift card, Aunt Sally! We used it well.
Speaking of beds, Thomas is still playing musical beds at night. He is getting better, though. He will come in every other night or so. This morning, he did wait until after Jonathan got up for work to come into our bed. That's our little rule; they can't come in until Daddy gets up for work. Hayley disregards this rule entirely. She usually comes in around 1 a.m. (I think...) but she's such a good snuggler. If I'm still up when she comes in, I send her back to her bed. Lately, since we've been using this heated mattress pad, if I've got mine on (there are separate controls for each side of the bed) and Hayley's snuggled up against me, I wake up soaked with my own, and also some of Hayley's, sweat.
Thomas has been doing really well in school. Last Tuesday when I was in class, the teacher had each of the kids take a dry-erase board and a marker and sit on the floor and practice writing words. This seemed like something we could do at home, so I took a huge dry-erase board from an easel that nobody uses, cut it in half with a jigsaw, and now Thomas and I spend a few minutes every day writing what his teacher calls "popcorn" words; words that come up in conversation a lot. Words like can, today, we, him, she, it, etc. I also pick a really simple book from our shelf and try to get him to sound out words with me. Most of the time he is very reluctant and complains and whines about it. The fact is that he simply does not like to read or write. He might like to read if he learned how, but I don't think that writing will ever be his favorite thing to do. Hayley loves to do it mostly because she lives for praise from grown-ups. Thomas gets shy and anxious when Jonathan and I praise him for his efforts. We try to keep that kind of thing to a minimum, just saying, "Good, okay, what's the next word?" If we don't jump up and down and clap our hands and shout, he's okay. Hayley loves the jumping and clapping.
Today Thomas saw the occupational therapist. She came out to talk to me while the kids were getting their coats on. She mentioned how much improved Thomas is at writing his name. When we try to write it at home, Thomas makes such big letters or he starts writing in a spot that doesn't give him enough room to finish his whole name. The OT gave him a very long strip of paper today, so he was able to fit all the letters on it. He sometimes makes the letter "s" backwards, but she told me that they don't get concerned about that until second grade. He also needs to work on his lower-case "h" and "n" since they look very similar. Other than that, she said he's doing really well and she's noticed an improvement. Something I forgot to ask her was if she's noticed Thomas needing a lot more OT since after winter break, which has always been a hard time for him. Nobody has said anything and the extra OT minutes are built into his schedule this time of year, so if he needs it, he's getting it.
So far, we haven't noticed any side-effects from the Strattera. I don't know if it's really doing anything for him, but that's what we said about the Focalin until we took him off of it. It had been making a tremendous difference...along with a disconcerting facial tic. Jonathan works with a woman whose boyfriend's son is autistic with symptoms of ADHD. She said that this young man had developed an extremely pronounced facial tic while taking Ritalin or Focalin or something...one of the stimulants, anyway. She said that he was switched to Strattera too and hasn't had any tic problems and the medication seems to work for him. Thomas has been taking it for just over two weeks. The doctor said it needs to ramp up in his system for about four weeks before we might notice a difference, so I'm counting the days. I'm also supposed to call her around February 7 to let her know how things are going. She may decide to raise the dose from 10 mg to 18 mg. The lower dose of Focalin didn't produce a facial tic, but the higher one did. We'll see. At least we don't get bored, having to constantly observe our child for signs of one of the millions of side-effects of these meds.
I had the chance to speak to an old college friend of mine that I got in touch with on Facebook earlier this month. It just so happens that his own son was diagnosed with autism as well. He and his wife are 100% sure it was the 18 month MMR shot because he had been doing fine; meeting milestones and developing normally until he had that shot. He lost all of his words over the course of the week following the shot and was a completely different kid one week after the shot. I know that there are a lot of people out there who have dismissed vaccines as a cause of autism (mostly doctors and drug companies, no?), but it's stories like this one from my friend that really make me wonder.
I'm starting to think that autism is not caused by one thing only. I think that vaccines could cause it, but I don't think that Thomas' autism was caused by a shot. He never "lost" words; he just never had any words to lose until he started speech therapy. I really wonder a lot about the flu shot I had in my third trimester with Thomas; my doctor told me to get one, so I did. I wonder if something funky happened with that. The other possibility is that Jonathan was working on a job site during the time Thomas was conceived and while I was pregnant. This site was known to have heavy metals in the soil and Jonathan had to have blood tests before he started working there and after he finished the job to make sure he wasn't poisoned. I don't know if that kind of thing can get into sperm; it would seem that if it did, the sperm would be incapacitated and therefore unable to do its genetic job. Who knows? I'm not a doctor. But I do wonder if Jonathan went to work, put his dirty (heavy metals-laden) jeans and socks in the laundry basket, and then I handled those clothes, shaking them out occasionally and probably releasing all kinds of toxins in the air that I must have inhaled. It's my best guess at this point.
My friend with the autistic son pretty much considers his boy "recovered" due to their strict gluten and casein-free (GFCF) diet. I've really been wondering if we should try it. Of course, this is no time to be spending hundreds more per month on groceries, but I do wonder if Thomas would benefit from it. Jonathan does not want to do it, but purely for selfish reasons, I think. If one person in the house is GFCF, the whole family has to be. I must admit, it would be hard for us; I myself am a bread and pasta junkie, but if Thomas could "recover," my God - how could we not do it? I'm going to check out my buddy's wife's website, gfcfdoneeasy.com, and see if it really can be done easily. For as hard as it would be on Jonathan and I (I don't think Hayley would care much; she never eats that much anyway), it would hands-down be hardest on Thomas. I'll have to think about it a lot more, but I'm really beginning to think we should try it. If it doesn't work, it doesn't work and we can go back to our usual eating habits. But what if it does work? I've heard different statistics about it, saying that anywhere from 60% to 80% of autistic or special-needs kids benefit in some way from a GFCF diet.
The problem is, we all have to be on-board. Right now, I'm on this little board all by myself.
Yummy Food or Yucky Food
Sep 11, 2008 by AnonymousOne Person's Yummy Food Is Another Person's Yucky Food
Vegetables and protein (fish, poultry, meats, and beans) are the most common food aversions. Some children even reject fruits. The diet becomes extremely restricted to bland, white foods, including sweets, breads, pasta, crackers, pretzels, chips, and macaroni and cheese. These foods are glycemic and raise blood glucose, quickly increasing the demand for insulin production. Zinc is part of the insulin molecule and is depleted, resulting in abnormal taste and taste perception. What develops is an aversion to the flavors in natural foods and increased cravings for highly sweetened foods and those foods containing MSG. (MSG affects the brain's perception of flavor.) The diet becomes more narrow, and nutritional status declines, resulting in more limited food choices. The white diet and vegetable aversion is common among children in Western cultures due to the high exposure to processed and sweet foods. For children with sensory and developmental issues, the aversions are much more pervasive and serious.
There are three potential contributors that lead to the limited appetite, cravings, and food aversions:
The negative effect of this combination can result in faulty messages from the sensory receptors to the brain and dysfunctional interpretation of those messages by the brain. Perception is the "truth" for that person. This is why begging, bribing, and punishing do not and will not work.
The solution is multifaceted. Correction of nutritional deficiencies and elimination of toxic metals are mandatory and involve appropriate therapeutic supplementation based on findings. Foods that cause reactions and/or opiate-like peptides need to be eliminated as healthy, safe foods are introduced and accepted.
How to Go from Yucky to Yummy-The Trojan Horse Technique
For those with texture issues, it is important to adapt the diet to the child's oral and food developmental stage. If textures are a sensory issue, no matter how tasty the food, it will not be consumed. By providing the food in a sensory-pleasing form, the child benefits nutritionally and begins to find mealtime more pleasant and rewarding. Purees are generally helpful. They are better tolerated and can open the door for getting more types of foods into the diet. Many family dishes, including soups, casseroles, or the meat and vegetable main dish, can also be served pureed for the child who has sensory texture issues. In this way, the whole family is enjoying the same meal.
Many of the recipes in this book have been selected to expand nutritional intake, especially using the Trojan Horse Technique-hiding a small amount of the new food (especially vegetables and proteins) within a very well tolerated and acceptable food. Each child differs and, therefore, it is important to identify what foods will work as "carriers" to get the new foods in.
Purees can be made from cooked fresh or frozen vegetables and/or purchased baby foods. If your child is offended by being served baby food, simply keep it well hidden. Create interesting new names for the foods and see that others in the family join in consuming them. The secret to success in introducing these new foods is to combine a small amount with the food the child already likes. For many children, this is the only way new foods can be introduced.
Start with 1 tablespoon (15 g) or less-and then increase when tolerated. Hide the cooked vegetable purees anywhere you can, selecting colors that are not obvious when added to the carrier food. The carrier food needs to be one that the child enjoys. It may even be a food that is being slowly eliminated. Include pureed fruits to improve the taste. Here are some examples of places to hide foods (and even supplements):
The above is an excerpt from the book The Kid-Friendly ADHD & Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Diet
by Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N.
Published by Fair Winds Press; November 2006;$24.95US/$32.50CAN; 978-1-59233-223-6
Copyright © 2008 Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N
Author Bio
Pamela J. Compart, M.D., is a developmental pediatrician in Columbia, Maryland. She combines traditional and complementary medicine approaches to the treatment of ADHD, autism, and other behavioral and developmental disorders. She is also the director of HeartLight Healing Arts, a multidisciplinary integrated holistic health care practice, providing services for children, adults, and families.
Dana Godbout Laake, R.D.H., M.S., L.D.N., is a licensed nutritionist in Kensington, Maryland. Within her practice, Dana Laake Nutrition, she provides preventive and therapeutic medical nutrition services. Her practice includes nutritional evaluation and treatment of the full spectrum of health issues affecting adults and children with special needs.