Nutrition Intervention for Autism Spectrum Disorders

1
Nutrition Intervention for Autism Spectrum
Disorders
Nourishing Hope

• Julie Matthews Certified Nutrition Consultant

2
The food we feed a child has significant impact

• Nutrition Basics
• Diet Options
• Nutrition Boosters
• Beginning Evolving a Diet

3
Importance of GI Health
All disease begins in the gut - Hippocrates,
the father of modern medicine

• Gut has constant contact with food
• Physical barrier of defense against bacteria,
  viruses, etc.
• Vitamins/minerals are cofactors for enzymatic
  reactions, and conversion of nutrients and fats,
  etc.
• Amino acids and nutrients are precursors for
  neurotransmitters
• The greatest concentration of serotonin,
• 90, is found in the GI tract
• Largest part of the immune system (70)
• found in the gut

4
Biochemistry
5
Affects of Faulty Sulfation
6
Complex and InterrelatedWhole Body Disorder
7
How Diet Can Help - Support Digestion
Biochemistry

• Leaky Gut and Gut Inflammation
• Remove foods that inflame gut
• Add foods that heal the gut
• Add foods that supply beneficial bacteria
• Nutrient Deficiencies
• Increase the quality of food and digestibility
• Yeast Overgrowth
• Remove sugars
• Remove starches
• Add probiotic-rich foods
• Toxicity and Poor Detoxification
• Avoid food additives
• Avoid toxins in food supply and meal preparation
• Faulty Methylation and Sulfation
• Remove phenolic foods
• Improve methylation and sulfation through
  supplementation

Feeling Better gtgtgt Learning Better
8
Symptoms Diet May Improve

• Ability to focus
• Eye contact
• Aggression
• Gastrointestinal problems
• Language
• Sleep difficulties
• Toilet training
• Rash or eczema may improve
• Behavior
• From Lisa Lewis, Ph.D

9
Nutrition Basics
10
What is Diet?

• Remove Avoid offending foods
• Gluten, casein, soy, corn, phenols, oxalates,
  starches
• Replenish Increase healthy foods
• Consume more nutrients and probiotics in foods
• Make foods more digestible for absorption

11
Holistic Nutrition Approach
From Nourishing Hope
12
Unhealthy Ingredients to Avoid

• Artificial colors/flavors and preservatives
• MSG (hydrolyzed protein, yeast extracts)
• Pesticides
• Aspartame and other artificial sweeteners
• Trans fats (hydrogenated fat)
• Excessive/Refined Sugar
• Nitrates/nitrites (bacon, hotdogs, lunch meat)

13
A Healthy Diet

• Whole foods
• Unprocessed
• Organic
• Fermented foods rich in probiotics
• Grass-fed/pastured meat and eggs
• Good fats
• Free of food intolerances

Quality is Key!
14
Fats

• Brain development and brain function
• Hormone balance and mood
• Formation/fluidity of cell membrane
• Creating energy in cell and helps burns fat
• Reduces inflammation

15
Protein

• Protein (essential amino acids) building blocks
  for
• Muscle and tissue growth and repair,
  neurotransmitters, immune responses, enzymes,
  detoxification
• Bio individuality - amounts vary.
• Some children cannot process protein well
• High ammonia, low HCl, low zinc, B6, or iron
• Avoid soy

16
Carbohydrates

• Add complex carbohydrates whole grains,
  vegetables, fruit, starchy vegetables
• Reduce refined carbohydrates flour products
  (bread, crackers, chips), cookies, pasta
• Avoid Sugars Refined sugar, honey, juices
• 4-5 grams per serving (1 teaspoon sugars) 2
  oz fruit juice, 2 tsp dried fruit, 1 TBSP ketchup
• Keep to 4 servings/day

Factors sugar cravings, yeast overgrowth, low
blood sugar, elimination of di/polysaccharides
17
Diet Options
18
Oxalates
Glutamate
IgG/IgE
Salicylates Phenols
Sources of Reactions to Foods
Lectins
Amines
Complex Sugars
Enzymes Peptides
Bacteria Yeast
Artificial Ingredients
19
Diet Options to Choose From
20
Diet Benefits
21
Which Diet?

• GFCF is a good place to start, or
• SCD for gut inflammation and dysbiosis, or when
  GFCF isnt enough
• Refine from there
• Dysbiosis/inflammation Body Ecology, GAPS, Low
  oxalate
• Food intolerances Phenols, salicylates,
  glutamates, histamines, IgG food sensitivities
• Nourishment Weston A. Price diet

22
Diet Strategy
Nourishing Diet
GFCF
SCD
Begin
or
Yeast/dysbiosis/inflammation?
Food intolerances?
Consider Adjust
Food sensitivities
glutamates
Low Oxalate
GAPS
BED
Feingold/ phenols
Histamines
SCD
Diet for Your Child
23
Nutrition BoostersFoods and preparation methods
that increase nutrient density and digestibility
Grandma knew best
24
Nutrient-Dense Foods

• Vitamin B6 Sunflower seeds, pistachios, walnuts,
  lentils, grains and beans, rice bran, blackstrap
  molasses
• Vitamin B12 Liver, eggs, fish, lamb, beef
• Zinc Pumpkin seeds, nuts, legumes, ginger, oats
• Magnesium Sweet potato, winter squash, broccoli,
  leafy greens, seaweed, nettles, whole grains,
  nuts, legumes
• Calcium Broccoli, leafy greens, winter squash,
  seaweed, nettles, nuts
• Folic acid beans, rice germ, liver, asparagus
• Vitamin A D Liver, egg yolk, butter/ghee, cod
  liver oil, dairy fat
• Vitamin C Sweet potato, winter squash, broccoli,
  leafy greens
• Omega 3 Fish/cod liver oil, beef and lamb, egg
  yolk, butter/ghee, flax seeds, hemp seeds,
  walnuts, algae-based DHA (neuromins supplement)
• Iron blackstrap molasses, liver, pumpkin seeds,
  duck egg

25
Good Ways to Boost Nutrient Levels

• Cook and puree orange vegetables (or any).
  Freeze in ice cube trays and add to smoothies
• Cook and puree any vegetables and add to
  meatballs, meat patties, meatloaf, or pasta sauce
  
• Cook allowable grains or gluten-free pasta in
  homemade broth
• Nettles can be consumed as a tea, or added to a
  homemade broth
• Seaweed - Add kombu or other sea vegetable to
  cooking grains, soups, tomato sauce. Sprinkle
  kelp granules.
• Juice vegetables and drink or add to
  beverages/foods

26
Juicing

• Higher concentration of nutrients
• Chlorophyll and phytonutrients
• Get nutrients without needing to eat/chew
  vegetables
• Children that like liquids, juices and smoothies

27
Soaking seeds easy to doGrains, nuts, seeds,
beans

• Increases digestibility
• Reduces inflammatory response
• Breaks down phytic acid and oxalates
• Fermenting grains breaks down lectins

28
Fermented Foods Rich in Probiotics

• Functions of good bacteria
• 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
• Raw fermented foods contain billions (even
  trillions) of bacteria/serving!

29
Fermented Foods Rich in Probiotics

• Dairy-free
• Raw sauerkraut
• Beverages (contain yeast that kills candida)
• Kombucha
• Coconut juice kefir
• Sodas (hibiscus/rosehip tea with kefir starter)
• Nut milk yogurt
• Dairy Milk-based yogurt/kefir

30
Animal Foods/Fats - Quality is essential
31
Nutrient-dense Animal Foods

• Organic liver iron, vitamin C, B12, folic acid,
  beta carotene, vitamin A
• Eggs, from pastured hens (if not sensitive) B12,
  vitamin A, B-vitamins, vitamin D, vitamin E,
  selenium, calcium, iodine, zinc, iron, choline
• Animal protein and fats (grass-fed) Vitamin A,
  vitamin D, DHA, tryptophan

• Use pastured/grass fed eggs, meat, and dairy (if
  consumed)
• Puree meat (chicken breast) into pancakes
• Puree liver and add a small amount to meatballs
  or meat patties
• Use ghee (or raw butter if tolerated)
• Add high quality eggs to pancakes, soft-boiled
  yolk to mashed banana/avocado, soak GF bread in
  egg for French toast

32
HomemadeBone Vegetable Broths
Grandma knew best

• Grass-fed/pastured chickens or beef bones
• Add 2 Tablespoons of vinegar - increases the
  calcium and magnesium
• Vegetables, seaweed, greens, nettles
• Nutrient dense, easy to assimilate nutrients
• trace minerals, amino acids, calcium, magnesium,
  potassium, iron

Prepare soups, stews, casseroles with stock Cook
grains, soups, and/or pasta in broths -
nutrients will absorb into food
Preparation tip
33
Beginning and Evolving a Diet
34
Begin by Removing Artificial Ingredients

• Avoid trans fats (hydrogenated oil, fried foods,
  margarine, mayo, commercial peanut butter)
• Avoid artificial sweetener high fructose corn
  syrup
• Avoid artificial ingredients (artificial colors,
  flavors, and preservatives)
• Avoid MSG (hydrolyzed vegetable/soy protein,
  autolyzed yeast, yeast extract, natural flavors)
• Avoid Nitrates/nitrites

35
Eliminate Substances that Irritate the GI Tract

• Food intolerances
• MSG
• Carageenan
• Olestra
• Lectins, oxalates and phytates from
  seeds(grains even non-gluten, bean, nuts,
  seeds)
• Yeast, antibiotics, and some medications (NSAIDS)

36
Avoiding Toxins in the Kitchen
37
For Picky Eaters

• Always provide food child likes in addition to
  one "new" food.
• Involve your children in food preparation of
  "new" food.
• Small taste 1/2 teaspoon. Let child determine
  amount.
• Inform them. Let child know whether it is sweet,
  salty or sour.
• Let them spit it out.
• Try and Try Again! At least 15 times!
• Try new food in a texture they prefer - crunchy,
  smooth, etc.
• Avoid being emotionally attached - children
  sense anxiety.
• Keep mealtime calm. Visualize child
  eating/enjoying new food.
• Avoid forcing or pushing - maintain trust.
• Choose rewards or other encouragement.
• Make sure whole family participates - serve
  everyone at the table
• Make it fun!

38
NourishingHope.comBook Website Radio Show
Community
For food sources, diet resources, and scientific
references

• Contact Julie at
• info_at_NourishingHope.com
• www.NourishingHope.com
• 415-437-6807