Gluten and casein sensitivities are typical in the autistic population. In fact, recent studies indicate that as much as 80% of the general population has some degree of gluten sensitivity (in large part due to excessive hybridization of the wheat grains as well as a cultural over-dependence on wheat-based products such as bread, pizza, pasta, etc.). In the general population a gluten reaction could be as mild as a slight sinus headache and a “foggy headed” feeling, or may involve joint pain, intense headache, skin disorders, etc.
Gluten is a protein found in grains such as wheat, oats, barley, rye & spelt. Apparently the gluten in oats is due to their handling in gluten-contaminated equipment and gluten free oats are available, but you have to look for them. Almost all processed and prepared foods contain gluten unless they are marked “gluten free” and even a tiny amount of it will cause a reaction in a gluten sensitive person.
Casein is a protein found in milk products such as cream, yogurt, cheese, milk, etc. Many people in the general population have casein sensitivities also, but in the autistic person’s nervous system, the gluten and casein molecules are converted to opiates and have an effect similar to that of using opium. In short, they get high – very high – and they like it. And you can imagine what effect that would have on their ability to socialize, learn, etc.
Because of this, many autistic people will have a very strong preference for – and may even only be willing to eat – foods that give them this reaction, such as cereal with milk, cheese sandwiches, cheese pizza, etc. The opiates they are accustomed to eating are highly addictive and if they are removed suddenly they can trigger extreme withdrawal symptoms. So be careful in making any sudden changes to your child’s diet.
However, many families have found that their autistic child (or adult) has shown significant improvements in cognitive function, language skills, socialization, etc. when these proteins are eliminated from their diets. In fact, many children have been completely “recovered” from autism from this single change alone. It is important to take the change a step at a time and to be diligent in maintaining the diet.
It takes some effort to maintain a GFCF (gluten free & casein free) diet for our kids, but in the end, in almost every case – it’s well worth it. My daughter has been GFCF for eight years now and in my wildest dreams I wouldn’t even think of going back. It’s worth making the effort to learn about the diet and, once you start to see the changes in your child, you will find the motivation to press on, learn more, and press further.
Here are a few internet resources to get you going, but really if you put “GFCF Autism” in any search engine you will find enough resources to get you down the road, and then some. I personally recommend these to start with:
- Karyn Seroussi and Lisa Lewis have formed the Autism Network for Dietary Intervention
- There are some excellent yahoo groups, such as GFCF Recipes and Food Allergy Kitchen with tons of great resource material
Ziek Paterniti, LMT lives in Queens, NY with her husband Tony and her daughter Elena, who is 19 years old and severely autistic. Ziek is in her 23rd year as a practicing licensed massage therapist, and has been passionately studying holistic health and wellness since her daughter was very young. She is now formally pursuing her BS in Holistic Nutrition through Clayton College of Natural Health and leads a bi-weekly wellness group in Queens. She will be accepting new clients (local or long distance) in her Wellness Coaching practice in January 2010. Ziek can be contacted by email at: ziek@mindspring.com © 2009 Ziek Paterniti, LMT
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