Nourishing Hope: Nutrition & Diet Intervention for Autism

To enlarge this document for easy viewing please click Fullscreen below.

Embedded Scribd iPaper - Requires Javascript and Flash Player
Nourishing Hope
Nutrition Intervention for Autism Spectrum Disorders
Julie Matthews
Certified Nutrition Consultant
The food we feed a child has significant impact
 Nutrition Basics  Diet Options  Nutrition Boosters  Beginning & Evolving a Diet
Importance of GI Health
“All disease begins in the gut” - Hippocrates, the father of modern medicine • Gut has constant contact with food • Physical barrier of defense against bacteria, viruses, etc. • Vitamins/minerals are cofactors for enzymatic reactions, and conversion of nutrients and fats, etc. • Amino acids and nutrients are precursors for neurotransmitters • The greatest concentration of serotonin, 90%, is found in the GI tract • Largest part of the immune system (70%) found in the gut
Affects of Faulty Sulfation
Complex and Interrelated Whole Body Disorder
Brain is Downstream
Yeast toxins Undermethylated neurotransmitters Brain inflammation Increased toxicity Nutrient deficiencies
How Diet Can Help Support Digestion & Biochemistry
• Leaky Gut and Gut Inflammation
– Remove foods that inflame gut – Add foods that heal the gut – Add foods that supply beneficial bacteria
• Nutrient Deficiencies
g nin – Increase the quality of food and digestibility ear • Yeast Overgrowth > L r >> – Remove sugars ette – Remove starchesg B elin foods – Add probiotic-rich Fe • Toxicity and Poor Detoxification
tter Be
– Avoid food additives – Avoid toxins in food supply and meal preparation
• Faulty Methylation and Sulfation
– Remove phenolic foods – Improve methylation and sulfation through supplementation
Symptoms Diet May Improve
• • • • • • • • • Ability to focus Eye contact Aggression Gastrointestinal problems Language Sleep difficulties Toilet training Rash or eczema may improve Behavior
From Lisa Lewis, Ph.D
Nutrition Basics
What is Diet?
• Remove: Avoid offending foods
– Gluten, casein, soy, corn, phenols, oxalates, starches

Replenish: Increase healthy foods
– – Consume more nutrients and probiotics in foods Make foods more digestible for absorption
Holistic Nutrition Approach
#1 #2 #3 #4 INITIAL STEPS #5 #6
Cleaning up  the Diet Cleaning up  the Home Supplement Basics
QuickTimeª and a decompressor are needed to see this picture.
Diet Basics Beginning an  ASD Diet Removing Food Intolerances
QuickTimeª and a decompressor are needed to see this picture.
#7 #8 #9 #10
Evolving the diet: Nutrition Boosters Refining the  ASD Diet Cleaning up  the Gut Supplement  Specifics Support Detox
MOVING FORWARD Immune  #11 #12
From Nourishing Hope
Unhealthy Ingredients to Avoid
• Artificial colors/flavors and preservatives • MSG (hydrolyzed protein, yeast extracts) • Pesticides • Aspartame and other artificial sweeteners • Trans fats (hydrogenated fat) • Excessive/Refined Sugar • Nitrates/nitrites (bacon, hotdogs, lunch meat)
A Healthy Diet
• Whole foods • Organic
• Unprocessed
• Fermented foods: rich in probiotics • Good fats
• Grass-fed/pastured meat and eggs • Free of food intolerances
! y e K is ty li a u Q
• • • • • Brain development and brain function Hormone balance and mood Formation/fluidity of cell membrane Creating energy in cell and helps burns fat Reduces inflammation
Omega 3
Fish oil or cod liver oil Flax seed oil DHA and EPA supplements
Omega 6
Borage oil (GLA) Evening primrose oil (GLA) Black currant oil (GLA) Hemp seeds/oil (GLA) Nuts/seeds and their oil Grapeseed oil AVOID Vegetable oil: canola, safflower, corn, soy oils
Omega 9
Olive oil Avocado Nuts/seeds
Saturated Fat
Coconut oil Palm/Red Palm oil Animal fats – ghee/dairy, bacon
• Protein (essential amino acids) building blocks for:
– Muscle and tissue growth and repair, neurotransmitters, immune responses, enzymes, detoxification
• Bio individuality - amounts vary. • Some children cannot process protein well: – High ammonia, low HCl, low zinc, B6, or iron • Avoid soy
Signs of protein deficiency: Stunted growth, lack of appetite, edema, suppressed immune system, muscle wasting, anxiety, sparse hair, dry skin
• • • Add complex carbohydrates: whole grains, vegetables, fruit, starchy vegetables Reduce refined carbohydrates: flour products (bread, crackers, chips), cookies, pasta Avoid Sugars: Refined sugar, honey, juices
– 4-5 grams per serving (1 teaspoon “sugars”) = 2 oz fruit juice, 2 tsp dried fruit, 1 TBSP ketchup – Keep to 4 servings/day
Factors: sugar cravings, yeast overgrowth, low blood sugar, elimination of di/polysaccharides
Diet Options
Oxalates IgG/IgE
Salicylates Phenols
Sources of Reactions to Foods
Complex Sugars
Bacteria Yeast
Artificial Ingredients
Enzymes Peptides
Diet Options to Choose From
ASD Diet Options GFCF (Gluten-free and Casein-free) No gluten (wheat, rye, barley, spelt, kamut, and oats) or casein (dairy) ARI Survey Results
parents’ reporting noticeable symptomatic improvement
GFCF - 65% improved No Dairy - 50% improved No Wheat - 49% improved
Food Sensitivity Elimination No Eggs – 49% improved Eliminating all other food sensitivities: Soy, corn, eggs, No Chocolate – 49% improved citrus, peanuts, chocolate, cane sugar No Sugar – 48% improved Rotation Diet – 49% improved Feingold Diet/Low Phenols Restricts high phenolic foods, including all artificial ingredients and high salicylate fruits SCD (Specific Carbohydrate Diet)/GAPS Restricts carbohydrates to only fruits, non-starchy vegetables, and honey. No grains, starchy vegetables, or mucilaginous fiber Body Ecology Diet Anti-yeast diet combining principles of anti-yeast diets including no sugar, acid/alkaline, fermented foods Nourishing Traditions/ Weston A. Price Good quality fats, soaking and fermenting for digestion Low Oxalate Diet Restricts high oxalate foods (nuts, beans, greens) 54% - improved
SCD - 66% improved Candida Diet – 54% improved
Diet Benefits
ASD Diet Options GFCF (Gluten-free and Casein-free) Benefits Good diet to start with Reduce gut inflammation Reduce opiates Follow up on GFCF to refine food sensitivities Good for food addictions: grapes, apples, artificial ingredients Hyperactivity, behavior, irritability, red cheeks Excellent for severe gut inflammation Very helpful for diarrhea/constipation not addressed by GFCF Starves out dysbiotic flora Great for ridding candida Populating good bacteria Nourishing diet High quality fats, fermented foods, nutrient dense A helpful refinement of the diet Reduces inflammatory/pain related compounds
Food Sensitivity Elimination Feingold Diet/Low Phenols
SCD (Specific Carbohydrate Diet)/GAPS
Body Ecology Diet Nourishing Traditions/ Weston A. Price
Low Oxalate Diet
Which Diet?
• • • GFCF is a good place to start, or SCD for gut inflammation and dysbiosis, or when GFCF isn’t enough Refine from there
– – – Dysbiosis/inflammation: Body Ecology, GAPS, Low oxalate Food intolerances: Phenols, salicylates, glutamates, histamines, IgG food sensitivities Nourishment: Weston A. Price diet
Diet Strategy
egi B n
just Ad
Low Oxalate SCD BED
r ide ns
Food sensitivities Feingold/ phenols
glutamates Histamines
Food intolerances?
Nourishing Diet
Diet for Your Child
Nutrition Boosters
Grandma knew best
Foods and preparation methods that increase nutrient density and digestibility
Nutrient-Dense Foods
• • • • • • • • • • Vitamin B6: Sunflower seeds, pistachios, walnuts, lentils, grains and beans,
rice bran, blackstrap molasses
Vitamin B12: Liver, eggs, fish, lamb, beef Zinc: Pumpkin seeds, nuts, legumes, ginger, oats Magnesium: Sweet potato, winter squash, broccoli, leafy greens, seaweed,
nettles, whole grains, nuts, legumes
Calcium: Broccoli, leafy greens, winter squash, seaweed, nettles, nuts Folic acid: beans, rice germ, liver, asparagus Vitamin A & D: Liver, egg yolk, butter/ghee, cod liver oil, dairy fat Vitamin C: Sweet potato, winter squash, broccoli, leafy greens Omega 3: Fish/cod liver oil, beef and lamb, egg yolk, butter/ghee, flax seeds,
hemp seeds, walnuts, algae-based DHA (neuromins supplement)
Iron: blackstrap molasses, liver, pumpkin seeds, duck egg
Good Ways to Boost Nutrient Levels
• Cook and puree orange vegetables (or any). Freeze in ice cube trays and add to smoothies • Cook and puree any vegetables and add to meatballs, meat patties, meatloaf, or pasta sauce • Cook allowable grains or gluten-free pasta in homemade broth • Nettles can be consumed as a tea, or added to a homemade broth • Seaweed - Add kombu or other sea vegetable to cooking grains, soups, tomato sauce. Sprinkle kelp granules. • Juice vegetables and drink or add to beverages/foods
• Higher concentration of nutrients
– Chlorophyll and phytonutrients
• Get nutrients without needing to eat/chew vegetables • Children that like liquids, juices and smoothies
Start with •Cucumber •Celery •Fennel •Ginger •Lemon •Green apples
ion rat tip
Add as you evolve taste •Parsley, cilantro •Kale or other greens •Cabbage (ulcers) •Cranberries
Go cautiously (high sugar) •Carrot •Beet •Fruit: Apple, pear
pa Pre
 Add vegetable juice to smoothies. Add a bit of fruit to vegetable juice for flavor or added sweetness  Add supplements to vegetable juice (instead of fruit juices)
Soaking “seeds” – easy to do
Grains, nuts, seeds, beans
• Increases digestibility • Reduces inflammatory response • Breaks down phytic acid and oxalates • Fermenting grains breaks down lectins
Grains - Soak in water for 8-24 hours with 2 TBSP lemon juice or vinegar. Drain and cook with fresh water.
Pre tion ara p tip
Nuts - Soak in water (with or w/o salt) for 7-12 hours. Drain and refrigerate, use to make nut milk, or drain and dehydrate (eat or make nut butter)
Beans - Soak in water for 8-24 hours with hearty pinch of baking soda. Drain and cook with fresh water.
Fermented Foods – Rich in Probiotics
Functions of good bacteria
– Regulate peristalsis and bowel movements – Break down bacterial toxins – Make vitamins needed and utilize: B1, B2, B3, B5, B6, B12, A and K – Digest protein into amino acids (for use by the body) – Produce antibiotics and antifungals – Help breakdown sugars, lactose, and oxalates – Support immune system and increase number of immune cells – Balance intestinal pH – Protect against environmental toxins: mercury, pesticides, pollution
Raw fermented foods contain billions (even trillions) of bacteria/serving!
Fermented Foods – Rich in Probiotics
Dairy-free: • Raw sauerkraut • Beverages (contain yeast that kills candida): • Kombucha • Coconut juice kefir • “Sodas” (hibiscus/rosehip tea with kefir starter) • Nut milk yogurt Dairy: Milk-based yogurt/kefir
Animal Foods/Fats - Quality is
•Rich in DHA (brain development) •Rich in Vitamin A •Rich in Vitamin D •Higher in CLA •Higher in Tryptophan (sleep and mood) *Organic is not necessarily grass-fed
•Unhealthy animals unhealthy food •Inflammatory grains -create inflammatory food •Low in Vitamins A and D •Low in anti-inflammatory fats •Higher in arachidonic acid (inflammatory)
Nutrient-dense Animal Foods
• • • Organic liver: iron, vitamin C, B12, folic acid, beta carotene, vitamin A Eggs, from pastured hens (if not sensitive): B12, vitamin A, B-vitamins,
vitamin D, vitamin E, selenium, calcium, iodine, zinc, iron, choline
Animal protein and fats (grass-fed): Vitamin A, vitamin D, DHA, tryptophan

• • • •
Use pastured/grass fed eggs, meat, and dairy (if consumed)
Puree meat (chicken breast) into pancakes Puree liver and add a small amount to meatballs or meat patties Use ghee (or raw butter if tolerated) Add high quality eggs to pancakes, soft-boiled yolk to mashed banana/avocado, soak GF bread in egg for French toast
Homemade Bone & Vegetable Broths
• Grass-fed/pastured chickens or beef bones
– Add 2 Tablespoons of vinegar - increases the calcium and magnesium
Grandma knew best
• Vegetables, seaweed, greens, nettles • Nutrient dense, easy to assimilate nutrients
– trace minerals, amino acids, calcium, magnesium, potassium, iron
on tip
p re
i at
Prepare soups, stews, casseroles with stock Cook grains, soups, and/or pasta in broths nutrients will absorb into food
Beginning and Evolving a Diet
Begin by Removing Artificial Ingredients
 Avoid trans fats (hydrogenated oil, fried foods, margarine, mayo, commercial peanut butter)  Avoid artificial sweetener & high fructose corn syrup  Avoid artificial ingredients (artificial colors, flavors, and preservatives)  Avoid MSG (hydrolyzed vegetable/soy protein, autolyzed yeast, yeast extract, natural flavors)  Avoid Nitrates/nitrites
Eliminate Substances that Irritate the GI Tract
 Food intolerances  MSG  Carageenan  Olestra  Lectins, oxalates and phytates from “seeds”(grains even non-gluten, bean, nuts, seeds)  Yeast, antibiotics, and some medications (NSAIDS)
Avoiding Toxins in the Kitchen
Toxins Around the Kitchen Avoid aluminum cans Avoid storing in plastic Avoid Teflon, copper, and aluminum pans Avoid the microwave, do not reheat in plastic Avoid plastic wrap & aluminum foil Safer Cooking Alternatives Buy in glass Store in glass w/metal or plastic lid Use stainless steel (attracts a magnet), cast iron or enameled cast iron Heat in oven or on stove Use wax paper or glass with lid
For Picky Eaters
• Always provide food child likes in addition to one "new" food. • Involve your children in food preparation of "new" food. • Small taste ~ 1/2 teaspoon. Let child determine amount. • Inform them. Let child know whether it is sweet, salty or sour. • Let them spit it out. • Try and Try Again! At least 15 times! • Try new food in a texture they prefer - crunchy, smooth, etc. • Avoid being emotionally “attached” - children sense anxiety. – Keep mealtime calm. Visualize child eating/enjoying new food. • Avoid forcing or pushing - maintain trust. • Choose rewards or other encouragement. • Make sure whole family participates - serve everyone at the table • Make it fun!
Book • Website • Radio Show • Community For food sources, diet resources, and scientific references
Contact Julie at: 415-437-6807