Tampa, Florida -- Can avoiding wheat, dairy and processed foods help children with Autism and ADHD? A Certified Nutrition Consultant who specializes in autism says eating the right foods can make a huge difference.
See Also: Diet changes for autistic kids
Julie Matthews says autism research supports the need for dietary intervention. In her book "Nourishing Hope for Autism," she says science points to underlying physical problems in children with autism. These problems affect children's outward behavior and are influenced by what they eat.
She recommends cutting out wheat, dairy, artificial additives and sugar, because these can lead to foggy thinking and food cravings and replacing them with whole foods.
To learn about Matthews' workshop "Food and Nutrition that Helps Autism & ADHD" this weekend, click here.
Matthews suggests these getting started recipes:
Easy Smoothie recipe
• 1 cup mango (fresh or frozen)
• 1/2 cup berries (fresh or frozen)
• 1 banana
• 1/2 avocado
• 5 kale leaves de-stemmed (about one cup of kale)
• 12 oz of water, or fresh fruit or vegetable juice
• 2 dates (optional if the berries are on the sour side)
Blend together in a blender and serve.
Dietary Compliance: Gluten-free/Dairy-free, SCD, GAPS, Paleo, Low Oxalate Diet, Body Ecology Diet, Nut-Free
• 1 chicken breast precooked (season as desired while boiling)
• 3 eggs
• ?1/2 teaspoon salt
Blend ingredients together in food processor until completely smooth. Mixture will look like thick pancake batter. Add a dollop of batter to heated, greased pan and cook like a pancake. Batter may need to be spread out into a pancake shape so it's not too thick.
Dietary Compliance: Gluten-free/Dairy-free, SCD, GAPS, Paleo, Low Oxalate Diet, Body Ecology Diet, Feingold Diet, Nut-Free, Egg-free
You can also use other greens such as arugula (rocket), dandelion greens, mustard greens or others. Use lacinato kale for lower oxalate. Depending on the serving size, these kale chips are a low/medium oxalate food, that have a place in most low oxalate diets.
• Bunch of Kale?Olive oil?Unrefined salt?Herbs and spices as desired (smoked paprika/capsicum, cayenne, rosemary or any)
Rinse kale leaves and dry. Remove stem of kale. Rub with olive oil. Season with salt and any other herbs you'd like. Cooking to Heal?Heat oven to 325 degrees. Place stalks directly on oven rack and cook for 10-15 minutes. Watch closely so they don't burn. Chips should be green and crispy, not browned - browned is burnt.
Dietary Compliance: Gluten-free/Dairy-free, SCD, GAPS, Paleo, Low Oxalate Diet, Body Ecology Diet, Feingold Diet, Nut-FreeIngredients
• 3 cups shredded zucchini 1 cauliflower?1 onion?2 eggs
• salt/pepper (white pepper for LOD) oil for pan-frying (Coconut or ghee)
Place zucchini in a towel and twist out water. This is a crucial step. Let zucchini drain as much as possible. Cut cauliflower and steam until vegetable is soft - able to easily mash with a fork. If watery, place in towel and wring out water.
Heat oil and sauté onions until caramelized. For ease, skip?the sautéing and use raw finely chopped onions.?Combine zucchini, cauliflower, and onions in bowl. Add eggs, salt and pepper. Mix with hands.
Heat until browned and egg is thoroughly cooked. Variation: Add other shredded vegetables such as carrots.