Nutrition can affect everything from your child’s behavior, mood, and sleep patterns to the ability to learn, concentrate, and focus. But how can you determine which foods, supplements, and diets are safe, effective, and appropriate for your child? In Eating for Autism, registered dietitian nutritionist, Elizabeth Strickland-Sauls answers all these questions and more.
Eating for Autism presents an easy 10-step plan to positively change your child’s diet, starting with basic modifications and gradually moving to advanced nutritional interventions. It includes safe and effective solutions to resolve nutrient deficiencies, treat food allergies, heal the gastrointestinal tract, strategies for feeding problems, and much more. Eating for Autism is complete with 75 gluten, casein, soy, sugar, and chemical free recipes for kid-friendly foods and snacks.
You’ll learn how to:
- Introduce new foods and expand your child’s diet
- Help your child transition to healthier foods
- Select the right vitamin, mineral, and omega-3 fatty acids supplements
- Identify and treat food allergies and sensitivities
- Heal the gastrointestinal tract
- Select the most effective elimination diets and nutrition interventions
- Make your child’s favorite foods gluten, casein, sugar, and chemical free
Eating for Autism is an invaluable resource for both parents and professionals seeking a better understanding of the important role nutrition plays in the integrative treatment of Autism Spectrum Disorder, ADHD, and ADD.
Introduction: Understanding the Brain – Nutrition Connection
PART I: The 10-Step Nutrition Plan
Step 1: Transition Your Child to a Healthy Diet
Step 2: Make Sure Your Child is Getting Enough Basic Nutrients
Step 3: Choose a Daily Multivitamin and Mineral Supplement for Your Child
Step 4: Increase Your Child’s Omega-3 Fatty Acid Intake
Step 5: Resolve Your Child’s Feeding Problem
Step 6: Heal Your Child’s Gut
Step 7: Identify and Treat Food Allergies
Step 8: Consider Putting Your Child on a Special Elimination Diet
Step 9: Try High Dose Vitamin B6 with Magnesium
Step 10: Explore Additional Supplements
PART II: Gluten and Casein Free Recipes for Kid-Friendly Foods
Breads and Muffins
Condiments and Sauces
Crackers and Snacks
Vegetables and Sides
PART III: Nutritional Information
Appendix 1: Choosing a Registered Dietitian
Appendix 2: The Best Dietary Sources for Protein, Fiber, and Calcium
Appendix 3: RDA or AI and UL for Vitamins and Minerals
Appendix 4: IEP Nutrition Goals and Objectives
Appendix 5: Data Collection Forms
Appendix 6: Nutritional Detoxification Plan
Appendix 7: Laboratory Test
Eating for Autism contains 75 gluten free, casein free, and soy free recipes.
I selected foods and snacks that are “kid-friendly” including beverages, breads, muffins, cakes, cookies, desserts, condiments, sauces, crackers, and soups. Also included are GFCF recipes for your child’s favorite meals such as pizza, chicken nuggets, and macaroni and cheese.
The recipes are not only free of gluten, casein, and soy; but the ingredients are free of refined white sugar, artificial food additives, and trans fat. Ingredients selected for the recipes are higher in omega-3 fatty acids, fiber, calcium, and other nutrients. These recipes will be enjoyed not only by your child on the GFCF Diet, but the entire family!
An example of one of the recipes in Eating for Autism:
Makes one large or four individual pizza crusts.
You can actually see the soft, bread-like texture of this crust as you pat out the dough. Spread to 10-inches yields a hand-tossed crust. Spread thicker or thinner according to your own taste.
3 egg whites
1 tablespoon olive oil
½ cup apple juice
¼ cup brown rice flour, 35 grams
¼ cup sorghum flour, 35 grams
2 teaspoons Rumford baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ¾ teaspoons xanthan gum
Preheat oven to 350°F. Lightly grease baking sheet.
Place the egg whites in medium-size bowl. Beat until very frothy. Add the remaining ingredients. Mix well. The dough will look like very soft cookie dough.
Drop dough onto prepared pan. Using wet fingertips, spread dough to ¼ -inch thickness–a 10-inch circle is a good size. Bake for 10 to 15 minutes, until the bottom of the dough is lightly browned and the edges of the crust begin to color lightly. (Bake longer for a crisper crust.)
Raise the oven temperature to 400°F.
Top partially baked crust with 2/3 cup of pizza sauce (page 186) and 1 cup of shredded dairy-free cheese (or other desired toppings). Bake until the crust is golden and cheese is melted (and just beginning to brown), 5 to 10 minutes.