Nourishing Hope Nourishing Hope Nutrition Intervention for - - PowerPoint PPT Presentation
Nourishing Hope Nourishing Hope Nutrition Intervention for Nutrition Intervention for Autism Spectrum Disorders Autism Spectrum Disorders Julie Matthews Certified Nutrition Consultant Trudy Scott - Research Assistant The food we feed a
Certified Nutrition Consultant
Trudy Scott - Research Assistant
Brain is Downstream
Yeast toxins Undermethylated neurotransmitters Brain inflammation Increased toxicity Nutrient deficiencies Opiates
From Lisa Lewis, Ph.D.
– Remove foods that inflame gut – Add foods that heal the gut – Add foods that supply beneficial bacteria
– Increase the quality of food and digestibility
– Remove sugars – Remove starches – Add probiotic-rich foods
– Avoid food additives – Avoid toxins in food supply and meal preparation
– Remove phenolic foods – Improve methylation and sulfation through supplementation
Feeling Better >>> Learning Better Feeling Better >>> Learning Better
From Lisa Lewis, Ph.D
#1
Cleaning up the Diet Diet Basics
#4 #2
Cleaning up the Home Beginning an ASD Diet
#5
Removing Food Intolerances
#6
Evolving the diet: Nutrition Boosters
#7
Refining the ASD Diet
#8
Cleaning up the Gut
#9
Supplement Specifics
#10 #3
Supplement Basics Immune Support
#11
Detox
#12 INITIAL STEPS MOVING FORWARD
From Nourishing Hope
Supplement with vitamin E to prevent oxidation of fats.
Omega 3 Omega 6 Omega 9 Saturated Fat
Borage oil (GLA) Evening primrose oil (GLA) Black currant oil (GLA) Nuts/seeds and their oil Hemp seeds/oil (GLA) Grapeseed oil Fish oil or cod liver oil Flax seed oil DHA and EPA supplements AVOID Vegetable oil: canola, safflower, corn, soy oils Olive oil Avocado Nuts/seeds Coconut oil Palm/Red Palm
Animal fats Ğ ghee/dairy, bacon
Brain—Saturated fats are important for development of the brain Bones – Saturated fats help the body put calcium in the bones Liver – Saturated fats protect the liver from poisons Lungs – Can’t function without saturated fats—protects against asthma Immune System – Enhanced by saturated fats—fights infection Essential Fatty Acids – Work together with saturated fats
and antiviral components
absorbed
energy
minerals
and antiviral components
absorbed
energy
minerals
Variety and quality are the keys to fat intake Variety and quality Variety and quality are the keys to are the keys to fat intake fat intake
– Casein molecule altered – Lectins (grain-fed milk)
pasteurized dairy can consume raw dairy
– Nourish brain and intestinal lining – Antimicrobial properties
Information & Sources
Information & Sources
– 4-5 grams per serving (1 teaspoon “sugars”) = 2 oz fruit juice, 2 tsp dried fruit, 1 TBSP ketchup – Keep to 4 servings/day
ASD Diet Options ARI Survey Results
parents’ reporting noticeable symptomatic improvement
GFCF (Gluten-free and Casein-free) No gluten (wheat, rye, barley, spelt, kamut, and oats)
GFCF - 65% improved No Dairy - 50% improved No Wheat - 49% improved Food Sensitivity Elimination Eliminating all other food sensitivities: Soy, corn, eggs, citrus, peanuts, chocolate, cane sugar No Eggs – 49% improved No Chocolate – 49% improved No Sugar – 48% improved Rotation Diet – 49% improved Feingold Diet/Low Phenols Restricts high phenolic foods, including all artificial ingredients and high salicylate fruits 54% - improved SCD (Specific Carbohydrate Diet) Restricts carbohydrates to only fruits, non-starchy vegetables, and honey. No grains, starchy vegetables, or mucilaginous fibers SCD - 66% improved Candida Diet – 54% improved 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)
Grandma knew best Grandma knew best
Digestive Enzymes
Probiotics
Cod liver oil/fish oil/EFAs EFAs
Magnesium
Calcium
Zinc
B6
Vitamins A, C, and E
CoQ10
Glutathione/NAC
Methylation: B12, : B12, folinic folinic or 5MTHF, TMG/DMG
Transfer factor
Amino acids
vitamin D, vitamin E, selenium, calcium, iodine, zinc, iron, choline
– Chlorophyll and phytonutrients
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)
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Start with Add as you evolve taste Go cautiously (high sugar)
Grains, nuts, seeds, beans
Nuts - Soak in water (with or w/o salt) for 7-12 hours. Drain and refrigerate, use to make nut milk,
(eat or make nut butter) Grains - Soak in water for 8-24 hours with 2 TBSP lemon juice
with fresh water. Beans - Soak in water for 8-24 hours with hearty pinch
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– 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
– Add 2 Tablespoons of vinegar - increases the calcium and magnesium
– trace minerals, amino acids, calcium, magnesium, potassium, iron Cook grains, soups, and/or pasta in broths - nutrients will absorb into food
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Grandma knew best Grandma knew best
Bone broth contains gelatin:
component of glutathione, improves gastic acid secretions and protein digestion
ligaments
glutamate sensitive children Bone broth contains gelatin:
component of glutathione, improves gastic acid secretions and protein digestion
ligaments
glutamate sensitive children
– Avoid tap water, fluoridated and chlorinated water – Get a water filter (point of entry, reverse osmosis, carbon block or ionic - not Brita). Avoid bottled water (plastic and transportation).
– Salt cravings - sign of nutrient deficiencies – Avoid stripped white “table salt” - may contain aluminum – Choose nutritive salt with trace minerals – Celtic Sea Salt or Himalayan crystal salt
– They are highly absorbable, alkalizing, and help with elimination – Add 1 tsp to 8 oz glass of water – See Water and Salt, by Handel and Ferreira
Toxins Around the Kitchen Safer Cooking Alternatives Avoid aluminum cans Buy in glass Avoid storing in plastic Store in glass w/metal or plastic lid Avoid Teflon, copper, and aluminum pans Use stainless steel (attracts a magnet), cast iron or enameled cast iron Avoid the microwave, do not reheat in plastic Heat in oven or on stove Avoid plastic wrap & aluminum foil Use wax paper or glass with lid
– Keep mealtime calm. Visualize child eating/enjoying new foods.
– Regardless of test results – Begin with casein-free, then gluten-free
– Based on dietary challenge testing (and/or lab results) – Be careful not to substitute soy (for dairy) and corn (for gluten) – often equally problematic
– Sometimes a “regression” is actually a sign of healing, i.e. removal
– However, sometimes a new food substitution (corn) is problematic and needs to be removed