Nutrition Intervention for Autism Spectrum Disorders

1. Nourishing Hope Nutrition Intervention for Autism Spectrum Disorders Julie MatthewsCertified 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. Brain is Downstream Yeast toxins Undermethylated neurotransmitters Brain inflammation Increased toxicity Nutrient deficiencies Opiates 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 >>> 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. Signs of protein deficiency: Stunted growth,lack of appetite, edema, suppressed immune system, muscle wasting, anxiety, sparse hair, dry skin 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 isn’t 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. Preparation tip • 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) Juicing • Higher concentration of nutrients • Chlorophyll and phytonutrients • Get nutrients without needing to eat/chew vegetables • Children that like liquids, juices and smoothies

27. Grains - Soak in water for 8-24 hours with 2 TBSP lemon juice or vinegar. Drain and cook with fresh water. Nuts - Soak in water (with or w/o salt) for 7-12 hours. Drain and refrigerate, use to make nut milk, or drain and dehydrate (eat or make nut butter) Preparation tip Beans - Soak in water for 8-24 hours with hearty pinch of baking soda. Drain and cook with fresh water. 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@NourishingHope.com www.NourishingHope.com 415-437-6807