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By General Mills

MINNEAPOLIS – (Business Wire) General Mills has created liveglutenfreely.com to provide consumers with information on gluten-free products and gluten-free recipes. The site lists General Mills products labeled gluten-free and features kitchen-tested recipes for preparing an array of gluten-free foods.

“One of the most frequent inquiries our customer service department receives is ‘What products are gluten-free?’” says Katie Lay, marketing manager, General Mills Health and Wellness division. “Consumers should always consult product labels prior to purchase, but our new website can give them 24/7 access to information about General Mills’ gluten-free products. We also created an electronic newsletter by the same name that consumers can subscribe to when they visit liveglutenfreely.com. Gluten-free product information and gluten-free recipes will be sent directly to their inboxes.

“General Mills is one of the leading food manufacturers responding to consumers concerned about gluten,” says Lay. “We recently launched a line of Betty Crocker gluten-free dessert mixes, and we have many additional products labeled gluten-free. For example, our Yoplait yogurt, LÄRABAR fruit and nut bar, Betty Crocker Fruit Snack, and Chex cereal product lines all contain several gluten-free items. All this information is included on our new site. Anyone who has adhered to a diet of any kind knows that it’s easier when there are a variety of foods to choose from and recipes to help you.”

Michelle Tucker, M.S., registered dietitian and senior scientist of the Bell Institute of Health and Nutrition, says liveglutenfreely.com is a great resource for the one in nine U.S. households watching, reducing or avoiding gluten intake. “The web site is an excellent tool to help the growing number of consumers seeking information on gluten-free foods,” says Tucker. “But consumers need to remember that it’s essential to always read ingredient listings and look for the words gluten free near the nutrition and ingredient list on package labels before adding a food item to their shopping cart.”

Source: Newswire

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The Autism News | English

Some celebrities and Internet sites claim a diet free of gluten protein and casein protein found in grains and dairy, respectively, can help people with autism.

By Reporter Allen Mask, M.D. | WRAL

Cary, N.C. — About 1 percent of 8-year-olds in the United States are diagnosed with autism, a developmental disorder that can affect social interaction and communication, according to the Centers for Disease Control and Prevention.

Some celebrities, television talk shows and Internet sites suggest a gluten-free, casein-free diet will improve an autistic child’s ability to function and communicate. That means that children can’t eat food with gluten proteins, which are found in wheat, barley and rye, nor any dairy products with casein protein.

The theory is that children with autism have a damaged intestine that leaks partially digested protein into the blood stream, with harmful effects on the brain.

Duke University psychiatrist Dr. Rick D’Alli said the few clinical trials to test the effects of the diet have produced inconclusive or contradictory results.

D’Alli said the online and celebrity testimonials that are boosting the popularity of the diet are based solely on anecdotal evidence.

“It’s story-telling. It’s not scientifically based,” he said.

That doesn’t stop Kim Roberts from putting her 6-year-old son, Jaden, on a gluten-free, casein-free diet. He was diagnosed with autism when he was about 2 years old, and his mother is convinced there’s a dietary link.

“He had diarrhea (or) runny stools. Some foods came out whole,” Roberts said.

She now carefully controls everything that goes onto Jaden’s plate. One recent lunch consisted of crinkle-cut fries that had no preservatives, apple slices, grapes and nitrate-free hot dogs without buns.

“Foods started to get a little bit digested better,” she said.

The special foods and ingredients Roberts uses for Jaden’s diet are more expensive and time-consuming, but she’s committed to it.

“He’s probably eating better than a lot of children,” she said.

Jaden also receives professional therapy, and his mother said she doesn’t know if it’s the diet, the special attention or both that’s helping him make progress.

“He has come a long way,” she said.

People who have questions about or want to participate in National Institutes of Health autism studies should e-mail prpl@mail.cc.nih.gov or call 1-800-411-1222.

Source: http://www.wral.com/lifestyles/healthteam/story/6440749/

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The Autism News | English

By KimmyKrocker

GFCF Peanut Butter Cookies

An easy, delicious recipe for GFCF Peanut Butter Cookies…it seems I need to remember to keep my curtains closed while filming!

GFCF Halloween Sugar Cookies

These make great Halloween treats for your youngins…Only I didn’t realize how much danger I was in while baking them! Happy Halloween everyone!

Source: YouTube

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The Autism News | English

Treatment links disorder to allergies

By Christine Metz | The Lawrence Journal Journal-World

At one point in her son’s seven-year life, Anna Latif wondered whether he would ever recognize her as his mother.

Diagnosed on the middle-to-low spectrum of autism, Latif’s son went to traditional doctors and followed the traditional treatment for the disorder that has no cure.

But after two years, Latif wasn’t satisfied with the results or what she saw in the autistic teenagers who followed the more common treatment.

“I know my son had a lot more potential than that,” she said.

So she dug deeper into the research and came across information on an alternative and controversial biomedical treatment. When she took her son to a Defeat Autism Now (DAN) doctor, she learned her son had a host of allergies and high levels of toxins in his body.

She changed his diet to gluten-free and casein-free and placed him on a heavy dose of supplements. Gluten is found naturally in wheat and rye, and casein is found in milk.

Latif noticed a change in the first week.

“It was like I turned the lights on,” Latif said.

Today, Latif said her 7-year-old son is a different person. Someone who was once so weak he could barely walk now rides his bike, swims and plays basketball. He is at the top of his second-grade class in reading and loves books.

“I am literally rebuilding his body,” she said.

Dr. Jeremy Baptist, a DAN-certified doctor in Overland Park, said he continues to see an increase in parents looking at diet and nutrition as a way to improve their child’s autism symptoms.

An allergist, Baptist first noticed a link between allergies and autism in the 1980s when adult autistic patients would come in his office with hay fever. During the next decade, the link between environmental factors and autism grew stronger.

“I like to think of children as the canaries in the coal mine. They are the ones that are reacting to various toxins in the environment,” he said.

Weighing treatments

In the world of autism, the question of whether to treat through diet is controversial, with parents staking positions with religious-like fervor.

So far, scientist have not uncovered what causes or cures autism. So parents are often left to the advice of physicians, word-of-mouth antidotes from fellow parents and Internet research in determining what treatment is best for their child.

“It is very hard for parents to not try and do everything,” said Dr. Kathryn Ellerbeck, a developmental behavioral pediatrician with Kansas University Hospital’s Center for Child Health and Development.

When parents ask about the gluten-free and casein-free diets, Ellerbeck tells them she has never seen anyone cured by it.

But, she also said the diet is a reasonably safe one. It also helps to keep data and have someone objectively evaluate whether any differences are apparent in the child.

“It is hard to do and it is really not a diet that a lot of kids like,” Ellerbeck said.

So far, clinical research has not shown that changes in diet have had an effect on autism, said Dr. John Colombo, a psychology professor and director of KU’s Life Span Institute.

Two clinical research trials are under way, one in the United States and the other in Europe, Colombo said.

“The evidence out there isn’t enough; it wouldn’t convince the average scientists to say it is effective,” Colombo said.

Maria Brockman, of Lawrence, tried the diet for her autistic child and didn’t see a difference. While she knows of parents who have had success with it, Brockman said for her it didn’t work.

Ellerbeck said parents shouldn’t feel bad about not seeing results.

“They feel guilty for not being able to do all the things they read out there on the Internet. It is unfair to these families,” she said.

Success for some

Baptist said most of his patients are treatable. However, he said, the best results occur if autism is diagnosed when the child is young.

He points to one patient he has treated who was “very autistic” and nine years later is now a popular, outgoing teenager who was elected to student council and plays soccer.

“It’s a matter of finding out what is causing the problem and treating it,” he said.

Catrina Loney also has had success. At age 2, her daughter Isabel, while smart, wouldn’t make eye contact, imitate animal sounds or ask the endless number of questions that toddlers do.

Three months into preschool, Isabel’s teacher mentioned that something wasn’t quite right. So, Loney set up an appointment with doctors at KU Hospital. She was put on an 8-month waiting list. In the meantime she came across the book “Louder than Words” by Jenny McCarthy, an actress who saw her son’s autism improve when his diet changed.

“I stayed up all night reading. And, I just clicked with it,” Loney said.

Soon afterward, she started her daughter on a gluten-free and casein-free diet. The first week, Isabel’s eye contact improved and by week three she was fully engaged and her conversation increased.

Loney saw so much difference that she canceled her appointment at KU Hospital, so Isabel was never officially diagnosed.

“When you’re a desperate mom, you want your kid to be fixed,” Loney said. “So, you do it all and figure out later what works.”

Source: http://www2.ljworld.com/news/2009/oct/05/autism-diet-gives-relief-some/?city_local

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This yellow colored soy dough is banana scented. Other scents include blueberry, mint, watermelon, orange and root beer.

By Kristin Crowley | 18 WLFI

Made especially for children with allergies

WEST LAFAYETTE, Ind. (WLFI) – Allergies can prevent some from enjoying many things some of us take for granted, even children’s toys.

That’s why one Purdue student invented a product especially for kids with allergies.

“Soy-yer dough” is a gluten free modeling clay. It’s made with non-toxic materials and based with either soy or rice.

Developer of Soy-yer dough is Purdue Agricultural Economics student Sawyer Sparks.

Sparks makes the product at home with the help of his mother and fiancee Sammie Lewis.

He said the idea came to him from one of his teachers.

“One of my favorite professors mentioned she had Celiac disease. I had no idea what that was but I found out it meant she was allergic to wheat. So I set out to invent to help her child who also had Celiac disease, and make a fun scented product and that was ‘Soy-yer dough’,” said Sparks.

“I think the best thing about it is that every kid can play with it and I’ve actually had personal experience talking to kids that have autism and ADHD and it’s just really good because every kid can use it,” said Lewis.

Soy-yer dough is available in various colors and scents. Sparks said while it smells good, it does not taste good. And while he said it won’t harm you if you do eat it, he suggests only using it for play.

Sparks said he hopes ‘Soy-yer dough’ takes off so he can create local jobs to help produce it.

Source: http://www.wlfi.com/dpp/news/local/local_wlfi_west_lafayette_purdue_student_invents_unique_toy_20090926

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The Autism News | English

By JULIE DEARDORFF  |  Chicago Tribune

The gluten-free diet is no picnic. So when Julie Pech put her 12-year-old son on the wheat-free eating plan, she also stopped eating the ubiquitous grain to help him make the transition.

Today, she feels so good that she has no plans to return to her old bread-eating ways.

“My head is clearer, and I’m lean and healthy,” said Pech, of Littleton, Colo. “For whatever reason, gluten makes me very heavy and tired.”

Once strictly a daunting regimen for those suffering from celiac disease, the gluten-free diet has broken into the mainstream. An estimated 1 percent of the U.S. population has celiac, an autoimmune disorder of the small intestine, according to 2003 data published in the Archives of Internal Medicine. The only treatment is a lifelong dietary challenge: avoiding gluten, the protein found in common grains such as wheat, barley, spelt and rye.

But the demand for gluten-free products is rising, a movement also fueled by health-conscious consumers, parents of autistic children and breast-feeding moms. In 2008, more than 1,000 new gluten-free foods and beverages were introduced; sales have grown by an average of 28 percent in the past five years, according to the market research group Packaged Facts.

General Mills Inc., which last year released a gluten-free version of its Chex cereal, now offers Betty Crocker gluten-free cookies and cakes. At Baltimore’s Camden Yards, baseball fans can buy gluten-free pretzels; Coors Field in Denver has an entire gluten-free concession stand. And in Elisabeth Hasselbeck’s best-selling new book, “The G-Free Diet: A Gluten-Free Survival Guide,” the co-host of “The View” says that “even people with no health issues have a great deal to gain by giving up gluten.” Among the claimed advantages: weight loss, more energy, increased attention and better digestion.

It’s enough to make you wonder: Should I leap onto the gluten-free bandwagon?

Cutting a little gluten out of your diet probably won’t hurt, especially because it often means eating fewer processed foods. But you’ll likely see benefits only if you have a wheat allergy, gluten sensitivity or celiac disease, said Dr. Alessio Fasano, medical director of the University of Maryland’s Center for Celiac Research.

Otherwise, “the diet only has a ‘placebo effect’ at best” because gluten is naturally difficult for humans to digest, Fasano said. Any fullness or bloating you might feel after a pasta dinner, for example, is a result of the slow emptying of the stomach because of poor digestion of gluten rather than a bad reaction to it, Fasano said, adding that marketers are pushing people to eat gluten-free for no reason and turning the diet into a South Beach-like fad.

Avoiding gluten isn’t just difficult and inconvenient; it’s also expensive. Gluten-free versions of products such as bread and crackers often are three times the cost of regular products, according to a study by the Celiac Disease Center at Columbia University.

Still, the diet often is touted as healthy because followers tend to diligently read labels, eat naturally gluten-free foods such as fruits and vegetables and avoid processed, shelf-stable foods. Despite its popularity, wheat gluten is not an essential nutrient.

Some GFers, such as Brooke Braun, 32, have seen health improvements. When Braun started eliminating gluten two years ago, she found it alleviated some symptoms of her Crohn’s disease, including joint pain. “I also lost weight when I went gluten-free, sleep better, have less anxiety and clearer skin,” said Braun, of Arlington, Va., who is now off her Crohn’s medication.

And when Pech took her son Blake off gluten to help treat his behavioral problems, he transformed from a whiny troublemaker to a confident, straight-A student, she said.

“If someone really wants to eat gluten-free and they feel better, it’s possible to have a balanced diet without it,” said Dr. Christine Gerbstadt, a spokeswoman for the American Dietetic Association in Sarasota, Fla. She suggests trying an elimination diet and slowly adding gluten back in.

But if it’s weight loss you’re after, don’t go overboard buying gluten-free brownies, cookies or baked goods, Gerbstadt warned. While nice treats, “those are all still highly processed, refined flour.”

Source: http://onlineathens.com/stories/091609/liv_493563144.shtml

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By Clara Ogren | Baltimore Gluten-Free Examiner

A childhood favorite pastime is creating with play dough.  The typical store brands are not gluten free and can be hazardous to someone with gluten intolerance.  There are, however, several specialty brands that are gluten free.

Colorations – Free from latex, dairy, casein, egg, gluten, peanuts and tree nuts, this dough comes in 8 different colors.
Blue Dominoes – This dough is made of organic, food grade, all natural ingredients, is free of lead, heavy metals, bromine, and bisphenol-A; and does NOT contain artificial colors, dyes, gluten or wheat.
Aroma Dough – This dough is made with 100% organic, gluten free, wheat free rice flour, salt, water, moisturizing oils and natural aromas (no perfumes).  It does NOT contain nuts, nut oils, perfumes, soy, dairy products or wheat.  They offer 8 different colors/aromas, a nice plastic rolling pin and even a nice mat to prevent table damage.
Mama K’s Play Clay – Mama K’s Play Clay is a 100% natural, biodegradable dough made with only ORGANIC essential oils.  Available scents are chamomile (to relax), lavender (to soothe), bergamot (for tension), geranium (to balance), lemongrass (to inspire) and sweet orange (to uplift).  Even better, this dough is made in a dedicated gluten free facility.
Eco-Dough – This non-toxic, naturally gluten free, soy free and dairy free dough comes in a tube containing 6 3-ounce containers (one each of pink, orange, white, brown, blue, green and yellow).

If you would prefer to make your own, here are a some recipes:
Celiac Sprue Association – This recipe seems to be the most popular as it is posted on many sites.
Autism Spot – There are two recipes on this page – one to be made on the stove and one that can be made in the food processor.
Lucy from “I can see my house from here” Lucy developed her own recipe using corn and bean flours in addition to rice flour.
Stephanie from “A Year of Slow Cooking” Stephanie has a recipe to make play dough in the crockpot.

For something a bit different, you could even make edible play dough!
Peanut Butter
Chocolate
Cream Cheese

Source:  http://www.examiner.com/x-11683-Baltimore-GlutenFree-Examiner~y2009m7d30-Gluten-free-play-dough-recipe

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The Autism News | English

By Dawn Matthews | Pittsburgh Autism & Parenting Examiner

There is a lot of controversy about the nutritional treatment of autism and other behavioral disorders, mostly between conventional doctors and the parents who see that it works. Many wonder how diet modification can help a behavioral disorder, however consider your behavior when you aren’t feeling well. Can you concentrate? Do you feel like mingling? Are you irritable? You may not throw yourself down and start screaming like a banshee, but you would if you were a child and knew no other way to express yourself.

It’s amazing how allergies and intolerances manifest themselves. For example, many children with a sensitivity or allergy to gluten and dairy end up having enlarged tonsils. When placed on the gluten-free dairy-free (or caesin-free) diet the tonsils shrink back to normal. It also causes abdominal pain, which can be severe and overwhelming. Other food allergies may cause different symptoms. If your child is still unwell (may be congestion, chronic infections, etc.) after trying this diet, you may need to investigate other food allergies or other types of allergies.

As a result of the above mentioned improvements, the child becomes more reasonable, has less tantrums, begins speaking more regularly, and more clearly. They are better able to concentrate because some of the pain has subsided.

Dairy is pretty straight forward: cheese, yogurt, butter, cream, and the like. There are many kinds of substitutes you can use. Soy milk, rice milk, almond milk, soy cheese, etc. Flieschman’s light or unsalted is made with oil instead of milk or cream. There is also Earth Balance that makes a vegan (no animal products) margarine.

Gluten is a protein found in wheat, rye, barley, and with some controversy, oats. Some people are able to handle oats, while the more sensitive people can not tolerate it. It’s also not at easy to spot on labels. Wheat flour has many names like semolina and spelt to name a couple. However, gluten can be called starch, malt, or many other names. Modified food starch tends to be modified corn starch, but sometimes it can mean gluten. You can contact the manufacturer to find out for sure. Wikipedia has some great information on the gluten-free part of the diet. They point out that you have to be careful about more than just food. For example, some medications use gluten as a binder. There is a website specifically for the “autism diet” which includes information, a support group, they even sell food and books.

Grocery stores are beginning to stock gluten-free food, some of which is also dairy-free or just completely hypo-allergenic. Some Giant Eagle stores have a wonderful selection of gluten-free and dairy-free food, which is continually growing. If you can’t find anything at your local grocery, there are always specialty stores like Frankferd Farms or Whole Foods.  New specialty stores are popping up all the time.

There are certain brands you can look for like Amy’s Kitchen, Namaste, Cherrybrook Kitchen, and Kinnikinnick just to name a few. Some of these manufacturer’s also sell their food online but I think all of them give a list of places to find their products.

Finally, you can find a lot of recipies online for gluten-free dairy-free cooking. Sometimes it’s best just to use a regular recipe and substitue the gluten and dairy products. You generally have to use a binder with your substitues, like Xanthan Gum. It’s expensive, but a little goes a long way.

For mor information:

http://media.wiley.com/product_data/excerpt/00/04703191/0470319100.pdf

http://glutenfreecooking.about.com/od/gettingstarted/tp/Getting-Started-.htm

http://glutenfreecooking.about.com/od/gettingstarted/a/hiddengluten.htm

http://www.chow.com/recipes/25308

http://www.earthbalancenatural.com/

Source: http://www.examiner.com/x-14700-Pittsburgh-Autism–Parenting-Examiner~y2009m6d27-Tips-On-Starting-a-GlutenFree-DairyFree-Diet

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The Autism News | English

By Jessica Yadegaran | Contra Costa Times

FOR 20 YEARS, Maurie Ange of El Cerrito suffered from chronic belly aches. A decade ago, she was diagnosed with irritable bowel syndrome and told to exercise more and increase her fiber intake. But the pain, bloating and digestive issues continued into her 60s.

Finally, four years ago, at the suggestion of an osteopath she was seeing for sinus trouble, Ange went on a gluten-free diet, avoiding everything that contained the protein found in wheat (durum, semolina, spelt, kamut, einkorn and faro), barley, rye, contaminated oats, and a host of products including lipstick, soy sauce and pharmaceuticals.

“Ninety percent of my issues are gone,” Ange says. “When I fall off the wagon, the pain and yuckiness return.”

Ange is one of many who has benefited from gluten-free living. Whether they suffer from gluten intolerance, hope to temper the symptoms of autism, or have been diagnosed with celiac disease, an autoimmune disorder that affects 1 in 133 adults and is getting overdue attention, they are going gluten-free for good, not as a fad. It is a lifestyle that, when approached naturally and under medical supervision, provides relief and bonuses such as avoiding processed and packaged foods.

Still, cutting out gluten is difficult. It requires vigilant label reading and a dedication to eating at home. Most American staples such as pizza, pasta, beer and burgers in their standard form are off limits. On the bright

side, the things you can eat — proteins and fruits and vegetables — are good for you.

As a result, Pleasanton personal chef Claudia Imatt has seen an overwhelming surge in the number of requests for gluten-free menus.

“People are requesting it for their ailments,” says Imatt, owner of Shall We Dine. “Everything from headaches and weight loss to fatigue, seasonal or wheat allergies and fibromyalgia.”

A typical dinner menu emphasizes fruits, greens, proteins and creative spins on rice, corn, beans and potatoes in lieu of wheat-based starches. Imatt struggles to find gluten-free products that meet her standards and don’t “break the bank,” she says. Overall, she has found that people who come to her for help changing their diet “embrace it and live well. “It’s less garbage and less processed foods,” she says. “You know where the food is coming from and you can see the ingredients that are in it.”

Ten years ago, Kay Junta of Concord marched into her general practitioner’s office and told him she was so sick she was afraid she would die. The year before, he had diagnosed her with IBS and sent her to a specialist who put her on medication for digestive issues and abdominal pain. But her health continued to deteriorate. Eventually, she went into malnutrition.

Finally, the doctors performed a blood test and intestinal biopsy. They confirmed the culprit as celiac disease, a multi-system, multi-symptom autoimmune disorder that often mimics the symptoms of other bowel disorders. According to the Celiac Disease Foundation, when individuals with celiac disease ingest gluten, the villi, tiny hairlike projections in the small intestine that absorb nutrients, are damaged. Damaged villi do not effectively absorb basic nutrients such as proteins, carbohydrates, vitamins and minerals.

Junta, a passionate baker, educated herself and eliminated gluten from her entire diet, reading labels for cross-contamination warnings and seeking out celiac-friendly restaurants. She likes the menus at Cheesecake Factory and Pasta Primavera in Concord.

“I have my life back,” says Junta, now 65. “But I still have to be careful. Even a breadcrumb can make me very ill.” She has even transformed her favorite cake and cookie recipes by using bean or potato flour and relying on yogurt or applesauce as thickening agents. Her friends can’t tell the difference, she says. “It’s not rocket science,” Junta says of living gluten-free. “Do you want to save your life or do you want to go on being sick? I chose not to be sick.”

Not everyone with celiac disease has perceptible gastrointestinal symptoms, which can include fatigue, gas, bloating, abdominal pain or chronic diarrhea or constipation. Unexplained anemia and behavioral changes such as depression are not uncommon. If left untreated, damage to the small intestine can be chronic, causing an increased risk of associated disorders and issues such as infertility, intestinal lymphomas and dermatitis herpetiformis, a skin manifestation of celiac disease characterized by blistering, itchy skin.

“It can be a very indolent disease,” says Gary M. Gray, professor of gastroenterology at Stanford University and director of its celiac management clinic. “There are a lot of people who have food intolerances but many true celiacs have intermittent symptoms or no symptoms. In most patients it’s hard to diagnose.”

While the cause of celiac disease is unknown, it is genetic and can be triggered by a viral infection, severe emotional stress, pregnancy or childbirth. So if someone in your family has been diagnosed with it or a related autoimmune disorder, it is best to get tested, Gray says.

The biggest problem is when people go off gluten on their own and then come in to get tested for celiac or gluten intolerance, he adds.

“If they’ve done it (the diet) for a month or longer, it’s likely we can’t diagnose it,” he says. Furthermore, he adds, some people gain rather than lose weight as a result of the diet because they load up on fat-laden, gluten-free packaged goods.

Like Gray, San Ramon registered dietitian Kathi Nichols doesn’t recommend launching into a gluten-free diet without a diagnosis. It’s too hard, she says. Nichols, 51, was diagnosed with celiac disease three years ago after seeing numerous physicians for unexplained anemia and dermatitis.

“It is one of the most difficult things I’ve ever had to do,” she says of going gluten-free. “I thought I could just go to the store and buy anything. But a food manufacturer could suddenly change their recipe and add gluten. So it takes twice as long to do a grocery store trip because you have to read everything. And it’s more expensive.”

The bright side, Nichols says, is that she has discovered food items from different cultures, including a tapioca flour Bolivians use to make rolls. And her disease hasn’t kept her from traveling overseas. Quite the contrary. Many celiacs enjoy going to other countries, particularly to England and Australia, where awareness is higher and restaurants are accommodating, Nichols says.

Overall, she advises people to stay focused on what they can eat and remind themselves that there’s more to life than diet.

“The only place I have not walked into in years is McDonald’s,” she says, laughing. “Celiac controls my choices, but it doesn’t control my life.”

Lori Crowley of San Ramon helped reclaim control of her son’s life when she took him off gluten last October. Aidan, 5, suffers from a developmental delay known as sensory integration dysfunction. It affects his ability to balance, process information and discern touch.

“He had these moments where he seemed spaced out,” she says. “He also had issues with aggression and compliance.”

While her son has not been diagnosed with an autism spectrum disorder, Crowley was aware of the research circulating about the link between diet and developmental issues. According to the Autism Research Institute and Defeat Autism Now, some children with autism cannot properly digest gluten. Instead of passing through the digestive system, the protein breaks down into peptides that leak into the bloodstream of children with ASDs and trigger an opiatelike effect in the brain.

With help from a friend with a celiac child, Crowley made the transition. And, within two weeks, Aidan had changed.

“The spaciness is gone. So is the aggression,” Crowley says. “I think the fog in his brain kind of cleared. It doesn’t mean that it’s gone away. But we’ve seen profound improvements.”

__________________________________________________________________________________________

Resources

Gluten.net: The Gluten Intolerance Group of North America provides links to annual conferences, recipes and restaurants that serve gluten-free foods plus other events and support groups.

Celiac.org: The Celiac Disease Foundation site has a comprehensive section on diet and lifestyle with a downloadable guide for those who have been recently diagnosed with celiac disease. Also includes a list of chain restaurants that accommodate gluten allergies.

Gfreecuisine.com: A menu-planning service that caters to gluten-free families by sending weekly e-mails including 10 customizable meal recipes designed by gluten-free cookbook author Carol Fenster plus tips on baking, entertaining and holiday menus. Fenster also calls out gluten-free brands, which means less label reading.

Gluten-Free Living: A national magazine devoted to living a gluten-free life, from dining in college, maintaining a healthy pregnancy and raising children with gluten allergies. Blog comments on up-to-the-minute gluten-free happenings, like Starbucks’ first gluten-free cake. www.glutenfreeliving.com.

Jacqueline Mallorca. Former San Francisco Chronicle food writer with numerous gluten-free cookbooks, including “The Wheat-Free Cook” (HarperCollins).

“The G Free Diet”: Targeted to celiacs and those who want to “lose weight or maintain a healthier lifestyle,” “The View” co-host Elisabeth Hasselback’s new book includes tips on targeting gluten-free food and beauty products, creating gluten-free shopping lists, dining out and maintaining a gluten-free diet during travel.

Sure Foods Living: Celiac sufferer Alison St. Sure of San Rafael blogs about practical advice for living with celiac disease, gluten intolerance and food allergies. Her Web site is dedicated to raising awareness about celiac disease and food sensitivities. Includes recipes and information on North Bay support groups. surefoodsliving.com.

Camp Celiac at Camp Arroyo: Run by the YMCA of the East Bay, the Taylor Family Foundation and the East Bay Regional Parks District, this free camp July 26-31 is designed for kids ages 9 to 17 who are diagnosed with celiac disease or are otherwise restricted to a gluten-free diet. www.celiaccamp.com.
– Jessica Yadegaran
TipsForget about what you can’t eat. We asked dozens of celiacs and gluten intolerant readers about their favorite products, and grocery stores and restaurants which they feel cater to their needs. Here’s the list:

Draeger’s Market: Carries thousands of products and has a Gluten-Free Club, which hosts free events and meetings for the gluten-free community. 4100 Blackhawk Plaza Circle, Danville. 925-648-5800.

Vans Health Foods: Features many gluten-free products including the entire line of Breads from Anna’s loaves, pie crusts and muffins. 2148 1st St., Livermore. 925-447-2976.

Whole Foods: Sizable selection of gluten-free products throughout the store, including the Whole Foods Gluten-Free Bake House, launched in 1996 by an employee and celiac sufferer.

Trader Joe’s: Hundreds of gluten-free items including granola, cereal, bars, breads and frozen foods.

Subway: Turn sandwiches into salads. Staffers change their gloves before preparing gluten-free meals to avoid cross-contamination.

Cheesecake Factory: The Godiva Cheesecake is wheat-free. But they do not guarantee no cross-contamination.

McCormick’s: This spice company does not use flour to keep its spices from clumping together.

Outback Steakhouse: Offers a small gluten-free menu with an appetizer, salads and beverages. View it at www.outback.com/foodandmenus/pdf/glutenfree.pdf.

PF Chang’s: Ask for the gluten-free menu, which includes nine entrees, vegetables and noodle dishes and a flour-less chocolate dessert. View it at www.pfchangs.com/pdfs/gluten.pdf.

Mariposa Baking Co: Artisan and gluten-free goodies, including biscotti, brownies, croutons, bagels and cupcakes. 5427 Telegraph Ave., Unit D3, Oakland. 510-595-0955. www.mariposabaking.com.

Amici’s Pizza: Try the gluten-free pizza crust. Available at the following locations: Dublin, Mountain View, San Jose, San Francisco (on Lombard Street) and Vacaville. Coming soon to Menlo Park.
– Jessica YadegaranResources

Gluten.net.: The Gluten Intolerance Group of North America provides links to annual conferences, recipes and restaurants that serve gluten-free foods plus other events and support groups.

Celiac.org.: The Celiac Disease Foundation site has a comprehensive section on diet and lifestyle with a downloadable guide for those who have been recently diagnosed with celiac disease. Also includes a list of chain restaurants that accommodate gluten allergies.

Gfreecuisine.com.: A menu-planning service that caters to gluten-free families by sending weekly e-mails including 10 customizable meal recipes designed by gluten-free cookbook author Carol Fenster plus tips on baking, entertaining and holiday menus. Fenster also calls out gluten-free brands, which means less label reading.

Gluten-Free Living: A national magazine devoted to living a gluten-free life, from dining in college, maintaining a healthy pregnancy and raising children with gluten allergies. Blog comments on up-to-the-minute gluten-free happenings, like Starbucks’ first gluten-free cake. www.glutenfreeliving.com.

Jacqueline Mallorca. Former San Francisco Chronicle food writer with numerous gluten-free cookbooks, including “The Wheat-Free Cook” (HarperCollins).

“The G Free Diet”: Targeted to celiacs and those who want to “lose weight or maintain a healthier lifestyle,” “The View” co-host Elisabeth Hasselback’s new book includes tips on targeting gluten-free food and beauty products, creating gluten-free shopping lists, dining out and maintaining a gluten-free diet during travel.

Sure Foods Living: Celiac sufferer Alison St. Sure of San Rafael blogs about practical advice for living with celiac disease, gluten intolerance and food allergies. Her Web site is dedicated to raising awareness about celiac disease and food sensitivities. Includes recipes and information on North Bay support groups. surefoodsliving.com.

Camp Celiac at Camp Arroyo: Run by the YMCA of the East Bay, the Taylor Family Foundation and the East Bay Regional Parks District, this free camp July 26-31 is designed for kids ages 9 to 17 who are diagnosed with celiac disease or are otherwise restricted to a gluten-free diet. www.celiaccamp.com.

Source: http://www.contracostatimes.com/health/ci_12379254

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The Autism News English, English Diet, diets, Gary M. Gray, gluten, Gluten Free, help, intestinal biopsy, irritable bowel syndrome, Kay Junta, Maurie Ange

The Autism News | English

By Dr. Karima Hirani, MD MPH

I have been practising the biomedical approach to treating autism since 2001, and still one of the most sucessful treatments recommended is the gfcf diet. Gluten is found in wheat, oats, rye, barely, kamut and spelt. Casein is found in most dairy products including cow’s milk, ice cream, cheese, yogurt, and goats milk products. About 66% of the children who try the diet respond favorably. This is a reported finding in the parent ratings of the biomedical approach, where more than 26,000 parents have reported what has worked and not worked for there child (based on 3 major categories: eye contact, language, and socialization). 3 out of every 4 kids who visit my office end up benefitting greatly from this diet. Since it is non invasive, does not require a prescription drug, or medical monitoring, any parent can try it on their own. I usually tell parents to give it at least 3 months before they give up on it. Certainly not every kid is going to benefit from the diet, and if the child does not, it is important for the parent not to loose hope and decide not to try any other biomedical therapies. The GFCF diet is one of the top 5 most beneficial biomedical treatments as per the parent ratings.

Why does it work?

There are several reasons why we think the diet works. One is the improved immune response to the diet. Several researchers have reported encouraging clinical improvements by elimination of certain dietary proteins which are now presumed to be potent inducers of proinflammatory cytokines. Jyonouchi H, published a study in 2001 in the journal of Neuroimmunology showing proinflammatory and regulatory cytokine production associated with innate and adaptive immune response in children with autism spectrum disorders and developemental regression. As Holly Bortfeld reported, 91% of the patients with ASD who were put on the strict GFCF diet improved.

Another reason the diet works is at the allergy level. Lucarelli S, in 1995 in Panminera Medical Journal showed that italian autistic kids were evaluated for milk related antibodies and response to milk elimination as compared to 20 control children. Higher antibody levels to milk proteins in the autistic population and a marked improvement in the behavioural symptoms of autistic patients after a 2 month milk elimination diet. In my practice almost every child does a food antibody test especially to wheat and dairy and over 60% of them are allergic to these proteins. Hence another reason to strongly consider trying this diet.

Finally, another reason why the diet maybe working for some kids is at the enzyme level. Several studies support the fact that the enzyme DPPIV which digests gluten and casein may not be working well. Hence, when children ingest these proteins, instead of being appropriately broken down or digested, these proteins are converted into opiod like proteins and have an opium like effect. This could explain why these children are in their own world. Reichelt Kl in 1981 in the journal of Advanced Biochemistry and Psychopharmacology showed biologically active peptide-containing fractions in shizophrenia and childhood autism. Negri L in 1998 in the British Journal of Pharmacology, showed glycodermophrins: opiod peptides with potent and prolonged analgesic activity and enhanced blood-brain barrier penetration. So, we not only recommend the diet but also the ingestion of the enzyme containing DPPIV with most meals, incase there is any hidden gluten or casein in the diet, so that it can be appropriately digested and not converted into opiod like molecules. The DPPIV enzyme treatment is one of the top 10 biomedical treatments for autistic children as per the parent ratings.

Source: http://www.opposingviews.com/articles/advice-can-a-gluten-free-diet-help-treat-autism

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The Autism News English, English autism, Diet, English, Gluten Free, Therapies, treat, treatment