Archive for July, 2011

Biomedical Autism Treatment – Diet Helps Autistic Kids Get & Stay Healthy

For most kids getting periodic colds, congestion or upper respiratory infections (ear, sinus) is a normal part of growing up. However, children should not have to get sick at every exposure. If your child seems to develop an illness quite frequently, their immune system is likely in a weakened state. The goal then is not to prevent them from ever getting sick, but to reduce the frequency (and duration) of an illness. The way to accomplish this is through a strong immune system, and diet can play a big role in strengthening immune resistance to bacteria and viruses.

The following is a list of considerations to implement biomedical autism treatment to help support a health body and immune system for autism-spectrum children (ASD):

Whole Foods Diet – A whole foods diet contains quality sources of protein (poultry, fish, eggs, lean meats, beans, nuts, nut butters) lots of fresh fruits and veggies, nuts and seeds and high quality fats and oils such as flax oil, olive oil and coconut oil. You want to eliminate as many processed foods as possible – foods that are processed with chemicals, preservatives, additives, flavor enhancers, artificial colors and sweeteners, added sugar and hydrogenated oils.

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Biomedical Autism Treatment – Gluten and Casein-Free Diet (GFCF)

The gluten and casein-free diet has been a main stay therapy for children on the autism-spectrum for many years. The reason?

It works.

Many kids see a dramatic improvement in their condition.

What Does a Gluten and Casein Free Diet Do?

The GFCF diet helps many children improve their cognitive skills in a number of areas:

* Improved attention and focusing

* More awareness of their environment

* Better eye contact

* Less self-stimulatory behavior

* More capacity for receptive and expressive language skill.

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Biomedical Autism Treatment – Gluten Sensitivity With Autistic Kids

What is Gluten?

Gluten is a protein found in wheat, rye, barley, kamut, and spelt. Wheat tends to have the highest amount of gluten and is the most problematic to those who are gluten sensitive.

Wheat is the grain of choice for bread, pasta and other baked goods. The amount of gluten in wheat today is much higher than it was a century ago due to hybridization and the preference for the doughy texture that high gluten wheat provides.  Gluten can literally be described as the “glue” that holds the flour together.

Although whole wheat and sprouted wheat are generally healthy foods, to a person who is gluten sensitive – particularly a child with autism – these foods can be a real problem.

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