This article concludes that children with autism on casein- and gluten-free diets are receiving approximately the same nutrition as children with autism not on elimination diets.
This study focused on 37 children with autism; 8 were on gluten- and casein-free diets, and 29 were not. The parents of these children completed questionnaires about the diets of their children. The results showed no significant differences between the dietary intakes of the two groups. However, children on the casein- and gluten-free diets were more likely to be deficient in calcium, copper, iron, and zinc. The authors commented that children on the elimination diets ate more fruits and vegetables than the children on non-elimination diets.
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Physician Cautions Against Restrictive Diets for Autism Unless Necessary
Feb 17, 2011 by AnonymousThis is in response to Dr. Jay L. Hoecker, an emeritus consultant in Mayo Clinic’s Department of Pediatric and Adolescent Medicine, suggests that parents of children with autism should be careful when starting their child on a new diet.
What terrible advice. It is not hard to do a Gluten Free Casein Free Diet and in fact is healthier than most diets people have their children on.
It is meat, vegetables, fruits, and avoiding wheat based flours, but this doesn't mean they don't eat "grains" . It is about cooking from scratch. It means no preservatives, or colored dyes.
Calcium and Vitamin D can be achieved from Almond Milk or Rice Milk.
The added comment that "Temple Grandin's Mother didn't put her on this diet is ridiculous. I know first hand that when my daughter has "gluten" she regresses in her behaviors, her ability to concentrate and her ability to talk.
It sunds like Dr. Jay is just another doctor that would rather pump kids with drugs that go the natural healing route. Simply appalling!
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
Starting a gluten free diet
Oct 7, 2009 by AnonymousI think that it is good to purchase a book describing a GF diet before embarking on the diet. You may also want to consult with a nutritionist who can advise you on how to modify your family’s current eating to make it GFCF. You can also look to find another mom in your community who is doing it. Many of my mom friends are GFCF. I think if you hang out with another mom who is making those choices, you will realize that it is not so hard.
I (and others) can answer your questions online, but you may have to see it in practice in order for it to seem less intimidating.
In my experience, there are three approaches. My approach is to give up processed food and shop the periphery of the grocery and get food from farmer’s market/local farms. I serve protein, vegetables, and fruit. I cook every night and serve simple tasty food. This is relatively easy and works for me.
Other moms are very impressive and do what I do plus they bake fabulous things using nut flours, etc. I have tea once a week with a good friend who bakes the most extraordinary GFCF muffins. She does this every morning for her family!
The third category is represented by Jenny McCarthy. Sure, she serves her kid fruit and stuff, but mostly she seems to rely upon GFCF processed foods that are available in Whole Foods, Trader Joe’s and specialty grocery stores.
You probably need to figure out where you fit in these three categories and then just give it a try.
6 Back to School Lunch Ideas
Sep 11, 2008 by Anonymous6 Back to School Lunch Ideas
By Pamela J. Compart, M.D. and Dana Laake, R.D.H., M.S., L.D.N.
Author of The Kid-Friendly ADHD & Autism Cookbook
Lunch #1: BBQ Chicken for Champions
Use: BBQ sauce or honey
Drink: water, GFCF* V8 juice, GFCF juice box, fortified organic rice milk box
Snack if needed: GFCF chips & fruity salsa (¼ C) in BPA-free container
Toy Surprise: Girls: yarn bracelet, Boys: Miniature toy character figure
BBQ Sipping Sauce -- ¼ C (put in BPA-Free container):
Fruity Salsa:
Lunch #2: DLT ("Deli" meat, Lettuce & Tomato Sandwich)
GFCF Potato Salad ⅓ cup from recipe. Serve in BPA-Free container
Fruit (apple or grapes) -- in BPA-Free container
Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box
Toy Surprise: Hair scrunchie for girl. Baseball card for a boy.
Snack if needed: Peanut butter on rice crackers
GFCF Potato Salad Ingredients:
Dressing:
Preparation:
Prepare the dressing combining the mayonnaise, mustard, and salt and pepper to taste. Combine.
Combine potatoes, egg, onions, and celery and stir in the dressing.
Serves 6 to 8.
Lunch #3: Kids Favorite Chicken Salad & Deviled Eggs
Chicken Salad ⅓ to ½ C served in BPA-Free container
Deviled eggs (1-2) -- served in BPA-Free container
Carrot sticks (wrapped in waxed paper) dipped in applesauce (in BPA-Free Container)
Snack if needed: GFCF chips & hummus in BPA-free container
Drink: water, GFCF V8 juice, GFCF juice box, fortified organic rice milk box
Chicken Salad Ingredients:
Preparation:
Combine first chicken, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.
Serves 4 to 6.
Deviled Egg Recipe:
Preparation:
Mash yolks and combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika.
Serves 6 (2 halves per person)
Lunch #4: Meatball Spaghetti Sauce
Meatballs in Spaghetti Sauce (1 C) without the spaghetti -- served warm in thermos
Wonderful Waldorf Salad: ⅓ to ½ cup
Broccoli trees, cold asparagus or carrot strips dipped in Russian Dressing or honey ( ¼ C in BPA-Free Container)
Snack: Organic GFCF "O"s
Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box, fortified organic rice milk box
Snack if needed: GFCF chips & bean dip in BPA-free container
Toy: Stickers appropriate to the child
Spaghetti and Meatballs:
Put onion in food processor and mince. Add bread, water, salt, and oregano and mix again. Pour mixture into a mixing bowl. Knead by hand together with ground beef until thoroughly mixed. Shape into desired meatball size. Put meatballs into a slow cooked with spaghetti sauce and cook for 4 hours. Refrigerate.
Serves: 4 to 6
Wonderful Waldorf Salad Recipe:
Fruit Smoothie:
Add one of the following and blend at high speed until smooth and thick.
Russian Dressing:
Servings: 8
Lunch #5: Chicken & Magical Muffins
Baked or grilled chicken (leftovers from dinner) ½ cold chicken breast
Apple salad served in cold thermos
Veggie-Muffins 1-2
Fruit smoothie ½ to ¾ C in cold thermos or GFCF V8 juice, GFCF juice box,
fortified organic rice milk box
Snack if needed: Carrots & bean dip in BPA-free container
Apple Salad:
Dressing:
In a medium bowl, combine the salad ingredients. In a small bowl, combine the dressing ingredients, Pour the dressing over the fruit mixture and stir.
Veggie-Muffins:
Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 375º F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.
Yields 12 muffins
Lunch # 6: Sensory Sensible (for those who avoid "lumps and bumps")
Pot Pie Muffins (2)
Hummus
Fruit smoothie
Snack: Bean dip
Pot Pie Muffins:
Mix purees in with the batter, stir in chocolate chips (optional). Transfer the mixture to a muffin pan, filling each cup about two-thirds of the way. Bake at 375º F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.
Yields 12 muffins
*Gluten-Free Casein-Free