Does the GfCf Diet Work

Katherine Loveland, professor of psychiatry and behavioral sciences and director of the Center of Human Development Research at The University of Texas Medical School at Houston, said the American Academy of Pediatrics released a statement recently that said it’s possible that kids with autism have some problems that are related to gastric disturbances, but they do not see evidence that this is a cause of autism.

That does not mean it might not be important,” Loveland says. “The percentage of kids with autism that have gastrointestinal difficulties can be 10 percent or 70 percent depending whom you study, and how you study them. So it’s not clear how many of them have it, or how many are relieved of it through diet.”

Dr. Robert Sears, who wrote “The Autism Book” said any parent starting their child on the diet should give it a good six months, but children age 7 and older need at least a year.

Food allergies, Sears said, are the single most common medical problem shared by children with autism.

He devotes an entire chapter of the book to diet changes, in which he writes about the GFCF diet. He said one survey of 1,800 autistic children revealed 65 percent showed improvement on the diet.

He said chronic diarrhea resolves, first words emerge, hyperactivity diminishes, and potty training becomes easier.

Sears said the diet works best in conjunction with supplements, including digestive enzymes, probiotics, cod liver oil, vitamins and minerals.

Sears drives home the point by saying early intervention “can change a life.” He also says he has had cases of children who don’t fit the classic story of regressive autism with gastrointestinal symptoms, but who still benefit from the GFCF diet.

Here is a three minute video explaining why the diet works to help with attention improvement and language:

If you want to learn more about Foods that help with digestion See our post called Restoring Digestive Health – Probiotic Food Curepure.com has always has the best natural health cures

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Healthy Cookies Recipes

I know many people are afflicted with celiac disease which is an intolerance for gluten. So, when I come across gluten free tasty cookie recipes I like to pass them along. This is a recipe for gluten free chocolate chip cookies from the cookbook “Easy Gluten-Free Baking.” If you haven’t tried gluten free baked goods before you might consider tasting some of them. The taste is not really that different from gluten baked goods and the texture of the gluten-free baked goods are somewhat lighter.

If you have a friend who has a gluten intolerance, use this gluten free tasty cookies recipes to bake up a batch of these cookies for a nice Christmas gift.

Classic Chocolate Chip Cookies

Dry Ingredients:

1 and 1/ cup white rice flour
1/2 sweet rice flour
1/4 cup cornstarch
1 teaspoon baking
1/2 teaspoon salt

Wet Ingredients:

3/4 cup (1 and 1/2 sticks) butter, softened
1/4 granulated sugar
3/4 packed dark brown sugar
2 large eggs
2 teaspoons vanilla
1 (12 ounce bag chocolate chips)

Instructions:

1.Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

2. Whisk together dry ingredients.

3. In a large bowl, cream together butter, sugar and brown sugar until a thick paste forms, about 1 minute. (Use medium speed on a handheld mixer or stand mixer).

4. Add eggs, 1 at a time, mixing well between each addition. Add dry ingredients and vanilla; mix until a dough forms, Stir in chocolate chips with a wooden spoon.

5. Drop rounded tablespoons of dough onto cookie sheets, about 2 inches apart.

6. Bake 10 to 12 minutes or until golden brown.

7. Remove sheet from oven and place on a wire rack to cool, 3 to 5 minutes, then transfer cookies directly onto rack to cool completely.

Makes about 3 dozen cookies.

Note: As written, this recipe will make Toll House-style cookies that flatten and spread a little during baking. If you like a cookie that stays in a mound, chill the dough for 15 minutes prior to baking, and keep dough in the refrigerator between batches.

If you are looking for a gluten-free cookbook that is more of a reference type book for gluten-free diet see our postCeliac Disease Recipes You will also find a FREE gluten-free bread recipe.

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Gluten Free Bread Recipe

I have heard of celiac disease but I never knew what it was. Celiac disease is an intolerance to gluten found in wheat, barley and rye. Some of the symptoms are nosebleeds, stomach and leg pains. If people with celiac disease consume even the smallest amount of gluten, parts of the small intestine become damanged and malnutrition occurs.

Sometimes, celiac disease runs in families. If one of your parents or a sibling has been diagnosed, ask your doctor for a blood test. Even people who don’t experience the common symptoms, like diarrhea and abdominal discomfort, can be intolerant to gluten. Without your knowing it, the protein may be damaging the intestines and preventing the absorption of ntrients, which could lead to osteoporosis, nerve damage or other serious health problems.

Celiac disease is most commonly diagnosed at around age 45, but the condition can develop at any time – and the sooner you catch it the faster you can manage it by changing your diet.

According the Jennifer Cinquepalmi, the author of The Complete Book of Gluten Free Cookbook, the only remedy is a gluten free diet, maintaining a set of cooking utensils for preparing gluten free foods and meticulous cleansing of kitchen surfaces. Cinquepalmi also notes that many store bought gluten free products contained too much starch.

She says people with celiac disease can eat what the average person eats. All sources of protein and fresh fruit and vegetables are open to people with celiac disease. Cinquepalmi advises “It’s just a matter of re-educating ourselves and cooking with grains we have never used before and adding unusual ingredients to make gluten free flours.”

Her book includes a glossary of grains, recipes for basic flour mixes and other handy hints for your kitchen. One of those hints is to invest in a heavy duty mixer. She says it is a must for making gluten free bread.

Here are some recipes from her book:

Gluten-Free Brown Rice Flour

7 cups brown rice flour
2 cups potato starch (You can find this sometimes in Kosher section of some grocery stores and in some health food stores)
1 cup tapioca flour

Mix together brown rice flour, potato starch and tapioca flour.

Homestyle Bread

3 cups Gluten-Free Brown Rice Flour Mix
2 tablespoons sugar
1/2 teaspoon salt
2 and 1/4 teaspoons (or one packet) dry yeast granules
1 1/2 teaspoons egg replacement
2 teaspoons xanthan gum
3 tablespoons canola oil
2 eggs
1 teaspoon vinegar
1 tablespoon honey

Preheat oven to 200 degrees.

Spray 2 medium loaf pans with cooking spray.

Place Gluten-Free Brown Rice Flour Mix, sugar, salt, yeast, egg replacement and xanthan gum in mixing bowl, combine well. Add oil, 1 and 1/2 cups water, eggs, vinegar and honey. Turn mixer to high and beat 3 minutes, scraping the sides of the bowl.

Spoon into prepared loaf pans.

Turn oven off and place pans in oven. Let rise 40 minutes or until bread reaches top of pan.

Without removing pans, turn oven to 400 degrees and bake 40 minutes or until bread sounds hollow when tapped.

Makes two loaves, each slice 120 calories (24.1 percent calories from fat), 3 grams portein, 20 grams carbohydrates, 2 grams sugar, 1 gram fiber, 3.5 grams fat, 20 milligrams cholesterol and 70 milligrams sodium.

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