The Kid-Friendly ADHD & Autism Cookbook, 3rd edition: The Ultimate Guide to the Most Effective Diets -- What they are - Why they work - How to do them

by Pamela J. Compart, Dana Laake

Overview

The Kid-Friendly ADHD & Autism Cookbook, 3rd Edition explains the best diets for children with food intolerances and hypersensitivities that stem from altered biochemistry and which may be causing problems in learning, behavior, development, attention, sensory responses, sleep, and digestion. The authors provide guidelines to help parents determine which diets may be helpful for their child’s specific symptoms and needs.

One of the challenges that parents face is coping with children who have picky appetites and crave the very foods that negatively affect their behavior, focus, and development. Linked to this is the challenge of finding ways to get their children to eat the healthy foods that will improve their nutrition. This book provides suggestions for feeding picky eaters, including those with texture issues.

The 3rd edition of The Kid-Friendly ADHD & Autism Cookbook provides a current and greatly expanded review of the most commonly used diets that are important in the treatment of ADHD and autism. There are recipes appropriate to specific diets as indicated by icons and descriptors with each recipe. The authors share details about just how and why each diet works, examine specialty ingredients in-depth, and provide extensive resources and references.

The specialty diets covered include:

• Gluten-free, casein-free, soy-free
• Feingold diet: low phenol, low salicylate diet 
• Specific Carbohydrate Diet (SCD) and Gut and Psychology Syndrome Diet (GAPS)
• Anti-yeast/candida diets, or Body Ecology Diet
• Low Oxalate Diet (LOD)
• FODMAP (Fermentable Oligo-, Di- and Mono-saccharides, And Polyols)
• Anti-inflammatory diet
• Rotation diet

Despite the restrictions of these diets, this cookbook offers an array of tasty choices that kids and the whole family will love, including shakes, muffins, breads, rice and beans, vegetables, salads, main dishes, stews, and even sweets and treats. You’ll also find recommendations for school lunches and snacks.

This comprehensive guide and cookbook is chock-full of helpful info and research, and includes more than 150 kid-friendly recipes, suitable to the variety of specialty diets.

Product Details

ISBN-13:	9781592338504
Publisher:	Fair Winds Press
Publication date:	01/28/2020
Edition description:	Revised
Pages:	352
Sales rank:	310,467
Product dimensions:	7.40(w) x 9.10(h) x 1.00(d)

About the Author

Pamela J. Compart, MD, is a developmental pediatrician in Columbia, Maryland. She completed a pediatric residency at Children’s National Medical Center in Washington, DC, and fellowship training in Behavioral and Developmental Pediatrics at the University of Maryland School of Medicine. She combines traditional and complementary medicine approaches to the treatment of ADHD, autism, and other behavioral and developmental disorders. Dietary changes and use of nutritional supplements complement traditional treatments such as appropriate educational placement and speech therapy, occupational therapy, and other therapies. She founded and directed HeartLight Healing Arts, a multi-disciplinary integrated holistic health care practice providing services for children, adults, and families for 15 years.  She is currently in solo practice, focusing on her passions of patient care, teaching, and writing. She is also coauthor of The ADHD and Autism Nutritional Supplement Handbook.

Dana Godbout Laake, RDH, MS, LDN, is a licensed nutritionist in Kensington, Maryland. Within her practice, Dana Laake Nutrition, she provides preventive and therapeutic medical nutrition therapy to adults and children. An honors graduate from Temple University (health sciences, dental hygiene), she received her master’s degree in nutrition from the University of Maryland. She was recipient of the Temple University 50th Anniversary Outstanding Alumnus award. Ms. Laake has served as a Maryland Legislative assistant on health issues, was coauthor of the legislation that established licensure boards for dietetics and nutrition in both Maryland and Washington, DC, and has served four gubernatorial appointments on two health care regulatory boards (dentistry and dietetics). She has been a partner in three functional medicine practices and provides local and national continuing education courses.  In addition to writing and hosting a radio show, Dana is a scientific advisor and content contributor for the Autism Exchange and for the Neurological Health Foundation Healthy Child Guide. She is also coauthor of The ADHD and Autism Nutritional Supplement Handbook.

Read an Excerpt

CHAPTER 1

Food Reactions: What They Are and How to Test for Them

"The important thing in science is not so much to obtain new facts as to discover new ways of thinking about them."

William Bragg

Food Allergies versus Food Sensitivities and Intolerances

Many people use the term "food allergies" to describe all reactions to food, but this is not accurate. Allergy is one type of reaction to food. There are also numerous sensitivities and intolerances to foods that are not classified as allergic reactions. Many children with ADHD or ASD have multiple types of reactions to foods, ranging from allergies to a variety of types of sensitivities and intolerances. The type of reaction least likely to cause behavioral symptoms is the traditional type of food allergy with obvious symptoms such as sneezing, hives, and wheezing. Children with ADHD or ASD tend to have food reactions best labeled as "sensitivities" or "intolerances." Some of the most common foods that cause food intolerances and sensitivities are similar to those that cause allergies- milk, wheat, and soy. Corn is also a frequent offending food, but almost any food can trigger reactions due to sensitivity and intolerance.

There are many types of food sensitivities and intolerances that result from poor digestion and/or poor absorption of specific food substances. For the purposes of this chapter, when we refer to food sensitivities, we are referring to the delayed (immunoglobulin G, or IgG) type of food reactions. Food intolerances can include a wider range of reactions, such as intolerances to lactose, fructose, other carbohydrate sugars, phenols, salicylates, and gluten (in celiac disease) and intolerance to byproducts of abnormal digestion, such as opiate peptides from milk/casein, gluten, and soy. More recent research suggests that gluten may also be problematic by causing inflammation in the body and the brain.

Food Allergies

The antibodies (immune cells) in the body that result in traditional allergies are called immunoglobulin E (IgE) antibodies, which trigger the release of histamine. The antibodies that result in one type of food sensitivity are immunoglobulin G (IgG) antibodies. The reactions are different and the testing is different. This distinction will be important when we discuss types of blood tests commonly available to test for food reactions later in this chapter. The most confusion comes from testing for traditional (IgE) allergy reactions versus delayed (IgG) reactions.

IgE reactions are obvious and fast. We are all familiar with traditional allergic reactions in some fashion. A person eats a food and develops hives or wheezing. A person with a severe peanut allergy can develop a life-threatening allergic reaction after eating peanuts. The immune pathway in the body that results in these reactions is very fast-acting. Cause and effect is usually easy to figure out because the reaction happens so quickly. These reactions do not have a direct negative effect on the brain. While people may become irritable from the discomfort of the allergy symptom, such as itching or wheezing, they are not irritable due to a specific effect of the food on the brain. The most common foods that provoke allergic reactions are milk, eggs, peanuts, tree nuts (almonds, cashews, pecans, and walnuts), fish, shellfish, soy, and wheat.

Food Sensitivities

Most types of food reactions, however, are not IgE reactions; most fall into the other categories. IgG food sensitivities can result in physical symptoms similar to allergies. However, they may also result in a much broader array of symptoms, including behavioral or developmental symptoms. A striking difference between food allergies and food sensitivities is the time it takes for the reaction to occur. Whereas food allergy symptoms occur quickly, symptoms of food sensitivities can occur at any time within three days of eating the food. Most commonly, these reactions occur within one to two days. This often makes it very difficult to figure out which food caused which behavioral reaction. With food allergies, keeping a food diary can be very helpful. Because of the delayed nature of food sensitivities, food diaries are less helpful.

For those with compromised systems, the number of IgG sensitivities may be high and include most of what the person eats. For that reason, rotation diets are frequently recommended to limit the damaging effect on the immune system. The concept behind a rotation diet is to limit the exposure to the same food and, more specifically, the same family of foods. By not repeating the suspect or reactive foods daily, the body's reactions to the foods will be more limited.

The most common food rotation programs suggest not eating the same foods more often than once per day in four or more days. Food rotation diets are discussed in Chapter 9.

Food Intolerances

These reactions are not immunoglobulin (IgE or IgG) reactions. Intolerances include problems with digestion of foods due to the lack of specific enzymes including maldigestion of lactose, carbohydrate double sugars (disaccharides), and proteins from gluten and milk (casein). Celiac gluten intolerance is not due to maldigestion but to an autoimmune response that damages the intestinal villi in response to gluten exposure.

Intolerances also include inability to metabolize a component of a food such as fructose, phenylalanine, phenols, and salicylates. Food intolerances may result in immediate and also delayed reactions, depending on the situation. With lactose intolerance, the effects (diarrhea, cramps) may be notable within hours. Gluten celiac type reactions may also be immediate (stomach pain, cramps, diarrhea) and long-term (growth delay, skin conditions, fatigue, and neurological or behavioral/developmental symptoms). For intolerance to phenols and salicylates (a type of phenol), some reactions may be more immediate (stomachache, red face or ears, hyperactivity, hives, and headaches) whereas others are more delayed (dark circles under the eyes, short attention span, sleep disorders, speech difficulties, tics, behavioral problems, and head banging).

Symptoms of Food Sensitivities and Intolerances

Symptoms of food sensitivities and food intolerances can be broad:

* GENERAL SYMPTOMS: Fatigue, food cravings

* SKIN: Eczema, unexplained rashes, allergic shiners (dark circles under the eyes), red face/ears

* DIGESTION: Stomachaches, loose stools or diarrhea, constipation, alternating diarrhea and constipation

* RESPIRATORY: Mucus production, congestion

* IMMUNE, INFLAMMATORY, AND AUTOIMMUNE REACTIONS

* CARDIOVASCULAR: Abnormal pulse, elevated blood pressure

* NEUROLOGIC: Headaches (e.g., migraines), ringing in the ears, tingling, dizziness, tics

* PSYCHOLOGICAL: Depression, mood disorders, anxiety, panic attacks, aggression, sleep disorder

* BEHAVIOR/DEVELOPMENT: ADHD symptoms (decreased attention, hyperactivity, impulsivity), mood swings, irritability, anxiety, autism symptoms (poor eye contact, social withdrawal, decreased language, obsessions, repetitive behaviors)

Causes of Food Reactions: The Digestive Connection

Normally, when foods are digested in the small intestine (the upper part of the intestine), they break down into their smallest components: proteins to amino acids, fats to fatty acids, and carbohydrates to simple sugars. Along with nutrients, these are allowed to cross the intestinal lining into the bloodstream, where they travel to other parts of the body, including the brain.

A critical part of this healthy system is the lining of the intestine. This lining needs to be a good barrier so that foods cannot enter the blood until they have been fully digested. It functions like a window screen, letting in good air but not larger items like pesky flies or harmful bugs. When the intestinal lining is damaged, potentially harmful large food molecules can enter the bloodstream — like holes in the window screen letting in bugs. This condition is commonly referred to as a "leaky gut," since food molecules leak through the microscopic holes in the intestinal lining.

Many children with ADHD or autism have problems with their intestinal lining. Children with autism also may not have enough digestive enzymes, or the body may not release them at the right times or in sufficient amounts. The type of food that causes the most problems for children with ADHD or autism is protein, specifically proteins from milk, wheat, and soy. Dietary proteins (fish, fowl, meat, eggs, dairy, beans, nuts, seeds, and grains) consist of many chains of amino acids and are not useful until they are broken down into individual amino acids by digestive enzymes. The foods themselves are like dollar bills that will not work in a coin machine. They must be broken down first into individual coins (amino acids). Visualize these proteins as long metal chains, with each link being an amino acid; digestive enzymes break the connection between links and free the amino acids (links) for further use. The amino acids are very small and are absorbed through the intestinal lining into the body. The amino acids can then be put back together in different combinations to make peptides and proteins again. These can be used to build important structures in the body, such as muscle, or to send messages in the body, for example, as hormones or transmitters in the brain.

During digestion, not all of the amino acid chains are completely digested. What results are residues of short chains of amino acids called peptides. The peptides, however, are large and should not be absorbed unless the gut is damaged and, therefore, too permeable or leaky. Think of amino acids like Scrabble letters. Peptides are the "words" made from those letters. Depending on how the letters (amino acids) are arranged, different "words" (peptides) are formed. The body recognizes these "words." If, however, the letter arrangement does not spell a "word," the body considers it to be foreign. Likewise, if the intestinal lining is damaged, the body may consider the peptides that leak into the bloodstream to be foreign.

If they are not recognized because they are foreign, the body sends specialized cells to get rid of them. When the peptides are "words" the body recognizes, the body allows them to remain. If the "words" have receptors in the brain, they may cross the brain and send a signal. If the signal is not one that should normally occur in the brain, there can be a short circuit in brain functioning. This can contribute to many of the symptoms seen in children with ADHD or autism.

The Dope on Opiates

While short-circuiting of the brain from "misspelled words" can occur in a variety of conditions, a feature that is more common in autism but occasionally found in ADHD is the creation of "words" or peptides that have an opiate-like effect on the brain. If the amino acid "letters" in the peptide "word" are arranged in a specific order, the peptide looks like an opiate and acts like an opiate — similar to morphine. "Opiates" refers to the narcotic alkaloids found in opium such as morphine and heroin. An "opioid" has an opiate-like reaction. Casein and gluten are the most common foods that result in these opiate-like substances. Soy is also likely a source of these opiates. Casein and gluten contain a similar sequence of amino acids. They have, embedded within their long chains of amino acids, sequences of these short opiate-like peptides. These peptides are not available or active unless the proteins are incompletely broken down due to digestive enzyme deficiencies such as lack of dipeptidyl peptidase IV (DPP-IV). The resulting opiate-like endorphins have very specific amino acid sequences. For gluten the result is gliadorphin (tyr-pro-gln-pro-gln-pro-phe) and for milk casein, the result is casomorphin (tyr-pro-phe-pro-gly-pro-ile). These opiate-like peptides are generally large and unable to pass through the intestinal lining. When the lining is leaky, these peptides can enter the bloodstream and travel to the brain, having an opiate-like effect there. These opiate peptides have been found in the spinal fluid and the urine of children with autism. The effect of opiates on the brain can certainly explain some of the symptoms seen in autism.

Many children crave dairy and wheat products. There are some children whose parents describe them as "milk-aholics" because of the intensity of their craving for milk. These cravings may be similar to drug-seeking types of behaviors. A child may not want other foods because they don't give the brain the same "high" as the opiate-producing foods. Food "hunger strikes" and refusal to eat can occur. This may also account for the behaviors — from irritability to rage — seen in many children when dairy and wheat are initially removed from the diet. They are, in effect, having drug-withdrawal symptoms.

These opiate-like peptides mimic the effects of drugs like morphine and have been shown to react with areas of the brain that are involved in speech and auditory processing. Opiate-like effects on the brain could also result in social withdrawal. A child may "zone out" or "be in his/her own world." He/ she may laugh or giggle for no apparent reason. In addition, a child may have a high pain tolerance since opiates, like morphine, are excellent painkillers. We are aware that there are likely other psychoactive and neuroactive peptide possibilities. It is not unusual for the casomorphin and gliadorphin tests to be negative, yet the child shows a significant improvement in behavior and focus when either milk casein and/or glutens are removed from the diet. It is certainly likely that there are other types of reactions occurring. For these reasons, when a child presents with an extremely limited diet and/or an addictive focus to the classical problem foods (e.g., milk products, glutens, and possibly soy), these are signs that an avoidance trial may be helpful.

Lab Tests: What They Tell Us and What They Don't

In medical practice, where possible, we like to have information about whether certain treatments are indicated. Sometimes we can tell this simply based on examining a child. Other times, lab tests are ordered. So it seems logical that testing for food reactions (allergies, sensitivities/intolerances) would be a reasonable thing to do. However, this is actually a source of some debate among practitioners. Some believe food testing should always be done before starting an elimination diet; others believe it is not necessary or can be deferred to a later date. Regardless of when food testing is done, it is important to understand what the tests tell us and, equally important, what they do not reveal.

Like the misunderstanding of the difference between food allergies and food sensitivities, many people use the words "allergy testing" to describe testing for all types of food sensitivities or intolerances. Testing for food allergies is different from testing for food sensitivities. If you take your child to a traditional allergist, testing will be done for food allergies, the immediate, fast-acting immune response (IgE). This is done by either skin testing or blood testing. The blood testing, or radioallergosorbent testing (RAST), can be ordered through a traditional laboratory. This type of testing provides reliable information about the immediate types of allergy reactions, the types that can cause hives, wheezing, and a host of other physical symptoms. Neither the skin nor the IgE blood testing gives any information about food IgG sensitivities, which is the type of reaction related to ADHD, autism, and other behavioral symptoms. Therefore, if you want to have your child tested for food sensitivities, a referral to a traditional allergist may not provide the answers you are looking for.

There is another type of testing, for those delayed food reactions, called IgG testing. This type of blood testing is offered only through specialized laboratories and is often not covered by insurance plans. While some traditional laboratories may offer it for casein and/or gluten, traditional laboratories typically do not offer a full panel that includes a variety of foods and food groups. These tests are expensive, and cost needs to be considered as one factor in determining whether or when to test your child.

(Continues…)

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Excerpted from "The Kid-Friendly ADHD & Autism Cookbook"
by .
Copyright © 2019 Pamela J. Compart and Dana Godbout Lake.
Excerpted by permission of The Quarto Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Preface 7

Introduction 10

Why Buy This Book? 10

What Is Attention Deficit Hyperactivity Disorder? 10

What Is Autism? Why Is It Called Autism Spectrum Disorder? 12

What If I'm Not Sure If My Child Has ADHD or Autism? Can This Book Still Help? 13

Will Diet Alone Be Enough to Treat My Child's Symptoms? 13

What Are the Diets? 14

Are There Tests to Help Determine If My Child Needs a Specialized Diet? 15

How Will This Book Help? 15

In Their Own Words 16

Part I Get Ready! Get Set! 17

Chapter 1 Food Reactions: What They Are and How to Test for Them 17

Food Allergies versus Food Sensitivities and Intolerances 17

Food Allergies 18

Food Sensitivities 19

Food Intolerances 19

Symptoms of Food Sensitivities and Intolerances 20

Causes of Food Reactions: The Digestive Connection 20

The Dope on Opiates 21

Lab Tests: What They Tel! Us and What They Don't 22

Are There Any Helpful Tests to Do Before Starting a Special Diet? 24

Celiac Disease 25

Urine Opiate Peptides 26

The Body Doesn't Lie: The Wisdom of Trial and Response 26

Chapter 2 Contemplating the Right Elimination Diet and Support Strategies 27

One Size Does Not Fit All 27

Natural, Healthy Diets Around the World Are Diverse 28

Elimination Diet Choices: How Do I Know Which Diet to Try for My Child? 29

Other Potential Culprits 30

Overview of Elimination Diets: What They Are, Why They Are Needed, and Recommendations 31

Chapter 3 Beginning Your Journey: What to Leave Behind and What to Take with You 37

Environmental Considerations: Outdoors and Indoors 38

How Problematic Is the Environmental Toxic Load? 39

Excellent Nutrition Is Not Optional … It Is Vital 40

Health Enemies: Leave These Behind 40

1 Say No to Natural Toxins and Artificial Ingredients, including Artificial Food Additives, Preservatives, Sweeteners, Taste Enhancers, Artificial Flavoring and Coloring Agents, Excitotoxins, GMO Foods, Trans-Fatty Acids, and Commercially Processed Foods 40

2 Say No to Drinking Water Contaminants 42

3 Say No to Sugars and Sugar-Raising Foods 43

4 Say No to Problem Fats 45

5 Say No to Non-Organic Deli Meats, Processed Foods, and Contaminated Seafood 46

6 Say No to Any Food or Beverage That Causes a Negative Reaction 48

Healthy Foods for Your Journey 48

1 Don't Try to Fool Mother Nature-Go Organic 48

2 Be in Control of Your Blood Sugar (Glucose) Levels 50

3 Jack Sprat Was Wrong: Good Fats to the Rescue 50

4 Fish Facts 53

5 Fermented Foods-Friends of the Gut Microbiota 54

6 Use Salt, Not Sodium Preservatives 55

Avoid 56

Include 56

Dietary Guidelines by Age 57

Serving Size 58

Protein Serving Size 58

Vegetable, Fruit, and Grain Serving Sizes 58

Serving Size Equivalents 58

Chapter 4 The Main Culprits: Glutens, Casein, Soy, and Others 59

What They Are 60

Where They Are 60

How They Cause Problems: Don't Be a Gluten for Punishment 61

Symptoms Indicating Gluten-Free May Help 61

What Is Left to Eat? 61

Sources of Gluten and Gluten-Free (GF) Substitutes 62

Milk Products and Casein: Where Are They Found? 64

The Case Against Casein 66

What About A2 Milk? 66

Weighing in on Whey 67

What Is Left to Eat? 68

Soy Sorry! 70

Eggs, Corn, and Nuts 72

Eggs 72

Corn 73

Nuts 74

Life Beyond Gluten, Milk, and Soy 75

GFCFSF: Gluten-Free, Casein-Free, and Soy-Free Grid 76

Chapter 5 Feingold and FAILSAFE Diets; Low Salicylate and Low Phenol Diets 77

What Is the Feingold Diet? 79

What Are the Culprit Foods or Ingredients? 79

What Foods Contain Salicylates? 79

What Are Problematic Food Colorings, Flavors, or Fragrances? 79

How Do I Do the Diet? 79

What Symptoms May Be Helped by the Feingold Diet? 80

When Should I Consider a Trial of the Feingold Diet for My Child? 80

What Is the FAILSAFE Diet? 80

What Is a Low Phenol Diet? 81

Salicylate Content of Foods Chart 82

High-Phenol Foods to Avoid for a Low-Phenol Diet Chart 84

How Do I Know Which of These Diets to Do and in What Order? 86

What Else Can Be Done? 86

Freingold/Low Salicylate Diet Grid 87

FAILSAFE/Low Salicylate Diet Grid 87

Low Phenol Diet Grid 88

Chapter 6 The Specific Carbohydrate Diet (SCD) and Gut and Psychology Syndrome Diet (GAPS) 90

The Specific Carbohydrate Diet (SCD) 92

What Foods Are Allowed and Prohibited on the SCD? 92

When to Specifically Consider the Specific Carbohydrate Diet 93

Gut and Psychology Syndrome Diet (GAPS) 93

What Else May Be Helpful? 97

SCD (Specific Carbohydrate Diet) and GAPS (Gut and Psychology Syndrome) Grid 97

Chapter 7 The Anti-Yeast (Anti-Candida) Diet 98

The Underlying Problem: Imbalanced Bacteria and Yeast Overgrowth in the Intestine 98

What Can Cause Overgrowth of Yeast in the Intestine? 99

What Signs and Symptoms Can Indicate That My Child Has Problems with Yeast? 99

When Should I Consider an Anti-Yeast Diet? 100

What Foods Need to Be Avoided on an Anti-Yeast Diet and Why? 100

What Foods Are Allowed on This Diet? 101

What Sugar Substitutes Are Recommended? 102

Ingredients on Labels That Mean Sugar 102

What Foods Are Helpful for Fighting Yeast? 103

What Other Interventions Are Helpful Regarding Yeast? 103

Anti-Yeast (Anti-Candida) Diets Grid 104

Chapter 8 The Low Oxalate Diet (LOD) 105

What Are Oxalates? 105

Why Are Oxalates a Problem? 105

What Increases Oxalates or Oxalate Absorption? 106

What Kind of Symptoms Can Oxalates Cause? 107

When Should This Diet Be Considered? 107

What Is a Low Oxalate Diet and How Is It Done? 107

Which Foods Are Avoided? 107

Foods High in Oxalates 108

Which Foods Are Allowed on a Low Oxalate Diet? 109

What Else May Help? 109

Low Oxalate Diet (LOD) Grid 110

Chapter 9 Other Helpful Diets: Anti-Inflammatory Diet, FODMAP Diet, and Rotation Diet 111

The Anti-Inflammatory Diet 112

Inflammation, Immunity, and Autoimmunity 112

What Foods, Food Components, and Additives Can Cause or Increase Inflammation? 113

Nightshades 113

Foods to Avoid If inflammation Is Present 114

Foods to Reduce inflammation 115

What Else Can Be Done? 115

Anti-Inflammatory Diet Grid 116

The FODMAP Diet 117

What Are FODMAPs? 117

How FODMAPs Affect Digestive Health 117

Symptoms That Indicate the FODMAP Diet May Help 118

Foods to Avoid and Include 118

The FODMAP Diet Grid 121

Rotation Diets 122

What Is a Rotation Diet? 122

Why Use a Rotation Diet? 122

What Are Food Families? 123

Tips on How to Accomplish a Rotation Diet 127

Rotation Diet Grid 129

Chapter 10 Getting Started and Bumps Along the Way 130

Getting Started-Easy Does It! 130

If You're Feeling Overwhelmed, Start Here 131

Variety Is Not Always the Spice of Life 132

How Strict Does an Elimination Diet Have to Be, and How Long Should It Last? 132

What Kind of Improvements Can We Expect? 134

Chapter 11 Dealing with the Diet and Common Concerns 135

Picky Appetites, Texture Issues, and Odd Food Choices 135

Picky Appetite: The Trojan Horse Technique 137

Withdrawal Symptoms from Foods 138

What Can Be Done for Withdrawal Symptoms? 138

Is the Diet Helping? 139

Are Elimination Diets Healthy? 141

Elimination Diet-Worth It or Not? 141

Getting Support from Family and the School Team 142

Part II Go! Menus and Recipes 143

Chapter 12 From Yucky to Yummy: Finding the Right Kid-Friendly Foods 143

One Person's Yummy Food Is Another Person's Yucky Food 144

How to Go from Yucky to Yummy-Perfecting the Trojan Horse Technique 145

Substitutions: What to Use and How to Do It 147

Substitutes for Sugar and Guidelines on Sweeteners 147

Substitutes for Wheat Flour 148

Substitute Thickeners 149

Substitutes for Milk Products 149

Substitutes for Butter 149

Substitutes for Egg 150

General Substitutes 150

Chapter 13 A Complete Guide to Making Breakfast and Packing Lunches 152

Breakfast Like a King 153

Packing School Lunches 154

The Challenge 154

The Solutions 154

Nutritious Can Be Delicious 155

Five Simple and Delicious Lunch Suggestions 155

Chapter 14 Beverages and Healthy Shakes 159

Chapter 15 Condiments, Dressings, and Sauces 170

Chapter 16 Breads, Muffins, Waffles, and Pancakes 182

Chapter 17 Main Dishes and One-Dish Meals 197

Chapter 18 Rice and Beans 246

Chapter 19 Vegetables and Side Dishes 260

Chapter 20 Salads 279

Chapter 21 Soups and Stews 293

Chapter 22 Fruits, Sweets, and Treats 314

Appendix: Resources 340

Acknowledgments 342

About the Authors 344

Index 345

Editorial Reviews

Praise for the last edition:
“Autistic spectrum disorders continue to be a major topic in the news. This mysterious group of developmental disorders still has no known cause, but those who have them seem to have a high incidence of digestive problems. Dietary interventions often lead to improved functioning. [This book] offer[s] information about diets and recipes that appeal to children. Compart, a developmental pediatrician and Laake, a registered dietitian, cover the gluten-free, casein-free diet and its use in treating both ADHD and autism. They explain what the diet is, why it works, and how to transition a child onto it. Kid-friendly recipes make up the book’s core. There is also a resource list.”
—Barbara M. Bibel, Oakland P.L., Library Journal
 

From the Publisher