The potential benefits of a gluten-free casein-free (GFCF) diet for children with autism may not be worth the risk of poor nutrition from the restricted diet.
This author states that current studies have not shown consistent benefits of a GFCF diet for many children with autism. However, many parents currently are enthusiastic about the GFCF diet. Nutritionists think that parents should be educated about following the diet. Parents need to make sure they provide children with good overall nutrition, whether on the GFCF diet or not.
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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
Spooktacular!
Nov 4, 2008 by dankohnIt has been a rather eventful time for us since I last wrote. The Halloween Spooktacular was a lot of fun and the kids had a good time playing the little games. I made what was surely a very tasty and attractive pumpkin spice cake with cream cheese frosting for the Cake Walk, which we struggled valiantly (and in vain) to win back. When we finally did win, we were allowed to pick only a small treat because they were only giving away the big cakes on the quarter-hour. We were bummed and all we got for our efforts were three lousy cookies. It was nice to know that my cake was one of the “good” prizes, though.
Thomas’ teacher was at the fun fair conducting the Mummy Autopsy in the Haunted Courtyard. She was really funny and had a very convincing witchy cackle. Thomas was a little freaked out at first, but he (and Hayley) finally recognized the teacher and she watered her character down a bit so as not to scare my children in particular. Thomas really seemed to enjoy all of the festivities and after we finished up at the Spooktacular, we went to Grandma’s cottage.
Thomas had a difficult time at the cottage. There were a lot more people there than he was used to (good for us pier-workers, bad for the autistic boy) and all of the noise and bustle in the house was confusing and hard for him to handle. On Saturday, when we went outside to work, he did a lot better just being in the more open space and fresh air. The weather was actually pretty great. If there’s anything worse than working on that pier, it’s working on that pier when there’s drizzle stinging your face.
Thomas really liked using the leaf-blower, which we let him do because we’re idiots (again). Actually, it wasn’t that idiotic and it helped him. The vibration of the motor and loud noise really kept him focused and he did a good job blowing the leaves into the fire. Yeah, we had a fire going too. Jonathan was supervising and Thomas and Hayley both know to stay away from fires. Hayley actually learned about fire safety in preschool (where they CONTINUE to spell her name wrong…) and runs around the house saying, “Oops! Your arm is on fire! You better stop, drop and roll!”
After we finished with the pier, we went to the little country pumpkin farm. We don’t even go to the big, commercialized pumpkin “farm” near our house anymore. You should see how much they want for a pumpkin these days! So we go to the little country pumpkin farm up north and choose pumpkins. This place is so cool…you pay on the “honor system” meaning that there is no personnel manning the check-out counter. You just figure out what you owe and put the dough in a box. They have a tiny hay-maze, a big old tractor for the kids to sit on and this year, they had a little silo filled with corn and trucks. As you can imagine, getting Thomas out of the corn was a chore, but he loved playing in it.
We came home on Sunday and started getting ready for Halloween. As is characteristic of Thomas, he was not excited about Halloween. He still didn’t want to trick-or-treat, but as the week went on, I just didn’t let it go. We kept talking about the party at school on Friday so that by the time Friday came around, he was excited about going. Hayley and I walked Thomas to school, then I went to Hayley’s school to watch her costume parade and take pictures and then I booked back to Thomas’ school to help with his party. I put on my Cleopatra costume in the hallway before entering Thomas’ room. His teacher was a very fetching Snow White and one of the other moms was a pumpkin so I wasn’t the only goofy grown-up there. Thomas did really well; he participated in the craft (a little magnetic Candy Corn with his name on it), played Pin the Nose on the Pumpkin and played Spooky Bingo. We then went on a classroom parade, going through the other, big-kid classrooms. Then it was back to the room for cupcakes and cookies, not to mention all of the candy that other kids brought to share with their chums. Then we walked to go get Hayley (I, still wearing my Cleopatra costume. And pulling the wagon…) and then we walked home. Hayley’s backpack was really heavy and I couldn’t imagine what was in there until we got home and opened it. It was full of around five pounds of snacks and candies that classmates had brought. I felt like a deadbeat because I didn’t bring anything, but it looked like the kids had more than enough. With the amount of candy they brought home, we really didn’t NEED to trick-or-treat at all. But we did. My niece Julia looked adorable in her girl’s pirate costume. The kids did a good job, except that Thomas had the same problem as last year with staying by us on the sidewalk. He was running ahead and then running back to us but sometimes he would run a little too far ahead. I know it was definitely not his fault, what with all the sugar in his little body. I would also like to take this opportunity to thank all of the parents out there who gave out pretzels and whole-wheat crackers! God bless!
When we got home from trick-or-treating on Halloween night, the kids were absolutely wired. We tried to get them to eat some form of protein – anything at all that could be considered good – and were only partially successful. Hayley chose scrambled eggs which I whipped up with the enthusiasm of a TV chef. Thomas I believe finally settled on some kind of bread product and wouldn’t be induced to eat any kind of meat. Oh well. Halloween only comes once a year, followed shortly by the holidays. But seriously, only once a year. Like Easter. And vacation. And Valentine’s Day…
We had a party for Jonathan’s birthday on Saturday. His family came over and we had a very pleasant dinner for him. Thomas was okay with the whole thing, sort of. He didn’t want anybody to have any cake, EVER. I just wish I knew what that meant. He says stuff like that, but it’s one of those things where you know he doesn’t mean what he’s saying; he means something else. I just can’t figure out what he means. I’m still working on it.
Thomas’ report card came home yesterday and it was very good. He has either mastered or is progressing as expected in most skills. He still needs more work on remember his address, phone number and birthday. He also needs to work on holding writing utensils properly, but other than that, he’s really doing well. I meant to ask his teacher if he’s being evaluated just as his classmates are or if she uses a more lenient scale for Thomas. I would like to assume that he is graded on a par with his peers, but whenever I’m in class, I can tell that she’s being a little more patient with him than she is with some of the other kids. That could just be because I’m in class or it could be because she knows that certain things are harder for Thomas. I volunteered in class today and meant to ask, but forgot. She kept me busy filing, cutting, laminating and working with certain kids on recognizing letters. I had not a moment to think!
Coming up, we have…very little. My birthday is in a few weeks and I need to think about what we’re going to do for that. I hate making these decisions. It feels like I’m trying to throw myself a party. We used to go out for birthdays, but a couple of years ago Jonathan and I decided that it’s easier with the kids and everything if we just stay in and order pizza. Well, staying in and ordering pizza evolved into staying in and hosting a dinner party and Jonathan’s birthday party was every bit as stressful and required almost as much preparation as one of the kid’s birthdays. So I’m thinking of just saying that we’ll all go to Chili’s for my birthday because I don’t want to have to do as much work for my birthday as Jonathan and I had to do for his.
One thing I will do gladly, however, is accept gifts.
School Lunches for Kids with ASD
Sep 11, 2008 by AnonymousSCHOOL LUNCHES FOR KIDS WITH ASD: DELICIOUS, HEALTHY & POSSIBLE.
THE CHALLENGE:
With only twenty minutes to eat, kids with autism spectrum disorder (ASD) should have "fast" foods that are healthy, tasty, loaded with nutrients and free of the culprits that are common problems: gluten, milk products, soy, and artificial additives and coloring. Add to the list sensory issues involving food texture, color and taste along with unusually picky appetites so common in ASD - and the task seems insurmountable. Beyond the challenges with foods are the safety issues of the food containers themselves, especially plastics containing phthalates and bisphenyl A (BPA). And of course there is the "cool" factor which affects pre-school through high school. Food that is different is totally uncool for kids who already face so many social and learning stigmas.
Knowing the challenges, we can now focus on the solutions.
THE SOLUTIONS:
Basics
As is the case with any meal, there are some basics to follow. Blood sugar control is critical. All people are affected by rapidly rising blood sugar which then cascades down too quickly and too low. The most noticeable effects are on brain function especially mood and attention. As the blood sugar drops too quickly, there can be irritability, hunger headaches, lack of focus, behavior problems, and cravings for a "quick sugar fix" which keeps the cycle going. This interferes with learning and can be disruptive to the class. Protein and fiber stabilize blood sugars. Below is a summary of the basic rules for any meal including school lunch.
Assumptions
All food suggestions are GFCF (gluten-free, casein-free). Glutens include wheat, oat, barley, rye, spelt and kamut. Milk products and milk casein include milk, yogurt, cheese, creams, ice cream, cream sauces, and butter.
Avoids
Glycemic foods which raise blood sugar (glucose) quickly include: sugars, sodas of any kind, candy, sweets, juices, and any refined grains (pretzels, bread, crackers, bagels, chips) on an empty stomach. Limit the sugars and keep the refined carbohydrates limited. If small amounts are consumed at the end of the meal, the negative effect is less.
A word on sodas - both regular and diet. They have no place in a healthy diet. They are high in phosphorus which depletes healthy nutrients. Consider them removers of electrolytes, not drink options. Water is best, but other good choices include: dilute juices, seltzer water with juice to flavor, vegetable juices (V8)
Promote Protein at every meal or snack
Choices include fish, poultry, meat, eggs, beans, nuts and seeds.
Avoids: milk products
The serving size for protein for each person is the size of the palm. A child's may be 1 to 2 ounces of meat/chicken/fish and a teen and adult may be 3 to 5 ounces. See the chart for guidelines
For beans, the serving size is two cupped palms full. See the chart for guidelines.
Fabulous Fiber at every meal
Choices include fruits, beans, nuts, seeds and grains.
Avoid: glutens
If your child eats very few vegetables, fruits, grains, nuts, seeds and beans, added fiber is important. Fiber as pure guar gum is easy to add to any recipe and also to drinks. It is GFCF and more fine than sugar, mixing completely in water or juice. See the table for fiber intake suggestions.
Favorite Foods at every meal or snack
Include at least one food that is a favorite in order to promote more interest in the meal.
Fun Meals - Part of the Cool Factor
Take a tip from the fast food marketers and include a surprise gift in the lunch. It might be a small collectible such as cars, baseball cards, characters, hair clips, stickers, or child's ring or bracelet. Home made "giftlets" (tiny gifts) are perfect.
Guidelines and Ideas
Go organic as much as possible. "USDA Organic" means the food is produced without the use of harmful pesticides, artificial fertilizers, antibiotics, growth hormones human waste, or sewage sludge, and that they were processed without ionizing radiation or food additives. Children with ASD are already coping with their own excess metabolites and really can not handle the burden of harmful chemicals in the environment and foods. The less the exposure the better. Anything you can do for your child is a benefit.
There are numerous resources for GFCF foods and recipes online and in many books. Utilize all of these to find the commercially available foods your child will eat as well as recipes that are not just GFCF, they are nutritious and delicious. Test them at home - not in the school lunch. There are GFCF juice boxes, pretzels, breads, wraps and snacks.
Establish three to five basic lunches that work. If your child is willing and interested, engage him or her in the process. Test new foods out at home until you have the food right and the combination of foods right.
Use freezer packs for keeping foods cold and thermos for hot foods. Include non-toxic hand sanitizers which are commercially available (avoid the commercial sanitizers). You can also send two paper towel pieces - one moistened with soap and one moistened with water..
Packaging - a good opportunity to Go Green!
Again - go with the marketers - jazz it up! Select a lunch container your child loves. Young children love to decorate a lunch box with stickers and paints. Make the lunch box the child's own work of art personalized with a name. Reusable containers and boxes are the green way to go. Older children will definitely want to select whatever is considered cool. The most cool may be a paper bag or small recycled bag carried in a back pack. Go with the trend and your child's own choice. There are companies who make safe, BPA-Free, safe lunch box sets with inserts for the different foods.
To avoid plastic wraps for sandwiches, use wax paper or parchment paper. Avoid containers with BPA by avoiding items with the recycle number 7. There are many BPA -Free containers which can be washed and reused. Your child will need to know to bring these back home rather than throw them away.
For napkins, use washable cloth napkins or dishcloths, or choose processed chlorine-free (PCF), post-consumer-waste (PCW) paper napkins available in stores and on line. If utensils are needed, use stainless steel appropriate to the child's skill level and age.
Nutritious Can Be Delicious - Even for the Picky Eater - The Trojan Horse Technique
Remember Odysseus from seventh grade mythology? Seeking to gain entrance into Troy, he cleverly ordered a hollow wooden horse so large that the Greek army could hide inside. What looked like a huge horse was really a disguise to conquer the city. We have used this concept for decades to hide nutritious food to nourish picky eaters.
Rather than introduce a new food in its natural form, begin by hiding a very small amount (about a tablespoon) of it as puree mixed or blended into a well-liked and well-tolerated food. This approach allows the body to accept the new food. As the child accepts the taste, include more. Children who have food texture issues are especially good candidates for blended foods because their sensory development may be younger than their chronological age. Adapt to the sensory level and return to purees until sensory issues improve. Rather than focusing on getting a child to tolerate foods that he perceives as "lumpy" or unpleasant to chew, the goal is getting a child to eat nutritious food, however you can.
Match the Color and Texture
Assume the new food is a vegetable, use organic baby food purees or make your own. Puree the new food into an established food that does not change the overall color, texture, smell, or taste. If a child eats nothing but white food, start with very light-colored vegetables including squash, cauliflower and corn. If the child likes ketchup or tomato sauce, then introduce deeper-colored vegetables such as beets, greens, peas and beans. Pureed vegetables can be beaten into batter for pancakes, muffins, brownies, and cookies or into tomato and other pasta and pizza sauces, and even into ketchup.
Mix Fruits and Vegetables
Vegetable juice makes a healthy addition to fruit juice. Try mixing carrot juice with orange juice, and then adding a teaspoon or so of another vegetable juice. Serve in a brightly colored sippy cup to camouflage any color changes. Blend pureed vegetables into cooked fruits such as applesauce or pearsauce, into meatballs, and even into nut butters. Expand ideas as tolerance improves. Be sure to carry out the Trojan Horse technique out of the sight of your child!
Muffin Casseroles
Many families have developed what we call muffin casseroles. One resourceful mother developed a GF/CF muffin for her child who ate only breads and muffins, and then gradually added fruit puree to the batter. As he tolerated fruits, she moved to vegetable purees, and finally added pureed meat. Until he was able to transition to eating foods in a traditional manner, he ate his muffin casseroles at every meal and snack-and loved them!
Increase Protein
The Trojan Horse technique is especially useful for kids who need more protein in their diets. Add eggs, especially the high-protein whites, and rice-protein powders to batters, breads, smoothies, meat sauces and meatballs. Do not add raw eggs to smoothies.
Gradually Move On
AS your child expands to eating vegetables, try vegetables dipped in honey or mayo/ketchup mix or hommus. It is a start . As a child accepts an increasing number of foods presented in a sneaky manner, eventually, he/she will accept the food alone - we promise! All it takes is patience, and a lesson from Greek mythology!
Choose one from each section. This list is GFCF. Also avoid any foods which provoke reactions or those forbidden at school (nuts for examples) or foods The "Other" section is optional.
Some Protein Choices: chicken strips, GFCF chicken nuggets w/ketchup to dip, meat slices rolled up, shrimp (send frozen, will thaw by lunch) w/seafood sauce to dip, organic "deli" chicken slices, hommus plain, on bread or crackers or as dip for veggies, muffin "pot pies", soy yogurt, egg salad, hard boiled eggs or deviled eggs, peanut butter on crackers or apples, nuts - all varieties - almonds, cashews, pecans, pistachios, hazelnuts. Hot food for thermos: chili or soups, turkey hot dogs cut up, GFCF pizza.
Some Vegetables & Fruit Choices: These can be eaten plain or dipped in GFCF sauces, ketchup or honey. Foods include: cup of vegetables, baby carrots or carrot strips, broccoli "trees", apples, bananas, berries, oranges, peaches, grapes, pineapple, melon, natural fruit cocktail in natural juice, raisins, apricots, applesauce in cups, any blended fruit sauce.
Drink Choices: water, fruit juice, V8, V8+fruit, seltzer w/juice, fruit smoothie, other milk (soy, rice, coconut, almond), and keep drinks partially frozen so they will remain cold.
Other: GFCF pretzels, rice crackers, baked tortilla chips, GFCF dry cereal, GFCF vegetable gummies, small GFCF cookie.
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.