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©Julie Matthews, CNC 2007 Julie Matthews Certified Nutrition Consultant Trudy Scott - Research Assistant Nutrition Intervention for Autism Spectrum Disorders.

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Presentation on theme: "©Julie Matthews, CNC 2007 Julie Matthews Certified Nutrition Consultant Trudy Scott - Research Assistant Nutrition Intervention for Autism Spectrum Disorders."— Presentation transcript:

1 ©Julie Matthews, CNC 2007 Julie Matthews Certified Nutrition Consultant Trudy Scott - Research Assistant Nutrition Intervention for Autism Spectrum Disorders Nourishing Hope Parents Listen Speaker Series Ryerson University - Toronto, Ontario December 1st, 2007

2 ©Julie Matthews, CNC 2007 The food we feed a child has significant impact Background and Biochemistry Background and Biochemistry Nutrition Basics Nutrition Basics Diet Options Diet Options Nutrition Boosters Nutrition Boosters Beginning & Evolving a Diet Beginning & Evolving a Diet

3 ©Julie Matthews, CNC 2007 Social: Not playful, avoids eye contact Social: Not playful, avoids eye contact Communication: Not use gestures, receptive and expressive language poor Communication: Not use gestures, receptive and expressive language poor Unusual interests and behaviors: Repetitive actions, hand flapping, picky eating, stimming Unusual interests and behaviors: Repetitive actions, hand flapping, picky eating, stimming Autism, PDD, Aspergers Syndrome, ADHD Physical: Constipation, diarrhea, hyperactivity, fatigue, aches and pains, digestive pain and gas, difficulty sleeping, anxiety Physical: Constipation, diarrhea, hyperactivity, fatigue, aches and pains, digestive pain and gas, difficulty sleeping, anxiety What is Autism and Autism Spectrum Disorder (ASD)?

4 ©Julie Matthews, CNC 2007 Genetics: Genetics: MTHFR, GST, COMT. Involving the systems of methylation, sulfation, detoxification, digestion, gut/brain barrier, inflammation, immune function. Environmental: Toxins, vaccinations, nutrient deficiencies, antibiotics and dysbiosis, endogenous toxins (opiates from food, microbial toxins) Environmental: Toxins, vaccinations, nutrient deficiencies, antibiotics and dysbiosis, endogenous toxins (opiates from food, microbial toxins) Underlying Causes and Contributors

5 ©Julie Matthews, CNC 2007 Biochemistry

6 ©Julie Matthews, CNC 2007 Affects of Faulty Sulfation ©Julie Matthews, CNC 2007

7 Brain is Downstream Yeast toxins Undermethylated neurotransmitters Brain inflammation Increased toxicity Nutrient deficiencies Opiates Complex and Interrelated Whole Body Disorder

8 ©Julie Matthews, CNC 2007 Physical barrier of defense against bacteria, viruses, etc. The largest part of the immune system is contained within the gut (70%) Vitamins/minerals cofactors for enzymatic reactions and metabolism, etc. Nutrients are precursors for neurotransmitters The greatest concentration of serotonin, 90%, is found in the GI tract The Health of the GI System Determines Function of Body From Lisa Lewis, Ph.D. Why the GI System is So Important

9 ©Julie Matthews, CNC 2007 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

10 ©Julie Matthews, CNC 2007 Ability to focus Eye contact Aggression Gastrointestinal problems Language Sleep difficulties Toilet training Rash or eczema may improve Behavior From Lisa Lewis, Ph.D Symptoms Diet May Improve

11 ©Julie Matthews, CNC 2007 Autistic Spectrum Disorders are caused by genetic predispositions combined with environmental factors that create disordered biochemistry and damaged organs & systems. Nutrition affects this chemistry and the body

12 ©Julie Matthews, CNC 2007 Holistic Nutrition Approach From Nourishing Hope

13 ©Julie Matthews, CNC 2007 Nutrition Basics Macronutrients: Fats, Protein,and Carbohydrates

14 ©Julie Matthews, CNC 2007 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)

15 ©Julie Matthews, CNC 2007 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! ©Julie Matthews, CNC 2007

16 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 Supplement with vitamin E to prevent oxidation of fats.

17 ©Julie Matthews, CNC 2007 Fats 30+% Many children - 40% or more. –Breast milk is 53% fat (25% saturated). Proceed slowly - not everyone can digest fats well. Problematic for those with: –High oxalates –Gallbladder/bile imbalances –Enzyme insufficiency Signs of poor fat digestion –Stool light tan or gray in color, large in volume. Sometimes stool will float. Malodorous flatulence.

18 ©Julie Matthews, CNC 2007 Vital Roles of Saturated Fat BrainSaturated fats are important for development of the brain Bones – Saturated fats help the body put calcium in the bones Liver – Saturated fats protect the liver from poisons Lungs – Cant function without saturated fatsprotects against asthma Immune System – Enhanced by saturated fatsfights infection Essential Fatty Acids – Work together with saturated fats Coconut Oil: Contains many antifungal and antiviral components Anti-inflammatory effects More easily digested and absorbed Used immediately to create energy Enhances absorption of minerals Coconut Oil: Contains many antifungal and antiviral components Anti-inflammatory effects More easily digested and absorbed Used immediately to create energy Enhances absorption of minerals

19 ©Julie Matthews, CNC 2007 Benefits of Cholesterol Brain development and function Boosts mental performance Aids digestion Builds strong bones Builds muscle Building block for hormones Regulates your blood sugar Repairs damaged tissue Protects against infectious diseases

20 ©Julie Matthews, CNC 2007 Key Nutrients for Brain Development Vitamin A - Cod liver oil; liver, butter and egg yolks from grass-fed animals Vitamin D - Cod liver oil; lard, butter and egg yolks from grass-fed animals Choline - Cod liver oil, egg yolks DHA - Cod liver oil; liver, butter, egg yolks from grass-fed animals Zinc - Red meat of grass-fed animals, shellfish Tryptophan - Meat of grass-fed animals Cholesterol - Dairy foods, eggs, seafood, meat of grass-fed animals

21 ©Julie Matthews, CNC 2007 Variety and quality are the keys to fat intake Variety and quality are the keys to fat intake

22 ©Julie Matthews, CNC 2007 Vitamin A Protein assimilation Calcium absorption Proper growth and healing Speech/language Vision Proper function of the glands Thyroid function Immune system function Production of stress and sex hormones Vitamin D Healthy bones Proper growth Mineral absorption Muscle tone Immune system function Healthy nervous system Cell function Insulin production Reproduction Animal Fat (Grass-fed) is High in Vitamins A and D

23 ©Julie Matthews, CNC 2007 Animal Products - Quality is essential Grass-fed/pasturedCommercial Rich in DHA (brain development) Rich in Vitamin A Rich in Vitamin D Higher in CLA Higher in Tryptophan (sleep and mood) *Organic is not necessarily grass-fed Unhealthy animals - unhealthy food Inflammatory grains - create inflammatory food Low in Vitamins A and D Low in anti-inflammatory fats Higher in arachidonic acid (inflammatory) ©Julie Matthews, CNC 2007

24 Consider RAW Dairy PASTEURIZED Dairy - Inflammation and gut reaction –Casein molecule altered –Lectins (grain-fed milk) Raw dairy is not for everyone - however some who cannot tolerate pasteurized dairy can consume raw dairy Use with SCD - homemade 24-hour raw milk yogurt Raw butter - very little casein Fatty acids (such as butyric acid) –Nourish brain and intestinal lining –Antimicrobial properties Phosphatase - calcium absorption Enzymes for digestion Natural probiotics Milk fat reduces asthma See RealMilk.com Information & Sources See RealMilk.com Information & Sources

25 ©Julie Matthews, CNC 2007 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 Signs of protein deficiency: Stunted growth, lack of appetite, edema, suppressed immune system, muscle wasting, anxiety, sparse hair, dry skin

26 ©Julie Matthews, CNC 2007 Avoid Soy Not good substitute for dairy Very difficult to digest Irritate the gastrointestinal tract Blocks absorption - calcium, magnesium, iron, copper and especially zinc - due to phytic acid and oxalates Blocks thyroid function Endocrine disruption in the reproductive hormones of both males and females

27 ©Julie Matthews, CNC 2007 When eggs (and dairy) are not tolerated, protein becomes limited When nuts and beans are not tolerated, protein intake becomes even more limited Grains, nuts, beans, and other starches - inflammatory to the gut. Difficult to be vegetarian with some diets, as meat is relied upon with SCD and other diets. Can be difficult to get enough protein –Eat eggs if tolerated –Free form amino acids (5 grams amino acids = 30 grams dietary protein) Note on Vegetarian Diets

28 ©Julie Matthews, CNC 2007 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 Sugar cravings - Yeast overgrowth, stress/anxiety (sensory sensitivity), and blood sugar imbalances All grains problematic for some All starches & sugars (except monosaccharides) problematic for some (SCD)

29 ©Julie Matthews, CNC 2007 Diet Options

30 ©Julie Matthews, CNC 2007 Diet Options to Choose From ASD Diet Options ARI Survey Results parents reporting noticeable symptomatic improvement GFCF (Gluten-free and Casein-free) No gluten (wheat, rye, barley, spelt, kamut, and oats) or casein (dairy) GFCF - 65% improved No Dairy - 50% improved No Wheat - 49% improved Food Sensitivity Elimination Eliminating all other food sensitivities: Soy, corn, eggs, citrus, peanuts, chocolate, cane sugar No Eggs – 49% improved No Chocolate – 49% improved No Sugar – 48% improved Rotation Diet – 49% improved Feingold Diet/Low Phenols Restricts high phenolic foods, including all artificial ingredients and high salicylate fruits 54% - improved SCD (Specific Carbohydrate Diet) Restricts carbohydrates to only fruits, non-starchy vegetables, and honey. No grains, starchy vegetables, or mucilaginous fibers SCD - 66% improved Candida Diet – 54% improved Body Ecology Diet Anti-yeast diet combining principles of anti-yeast diets including no sugar, acid/alkaline, fermented foods Nourishing Traditions/ Weston A. Price Good quality fats, soaking and fermenting for digestion Low Oxalate Diet Restricts high oxalate foods (nuts, beans, greens) ©Julie Matthews, CNC 2007

31 Selecting a Diet Foundational Diets GFCF – Start here. 65% improved. Specific Carbohydrate Diet – For bowel inflammation, diarrhea, gut dysbiosis that is not improving. 66% improved. Body Ecology Diet – For yeast overgrowth Weston A. Price - Not ready to eliminate foods yet. Focus on nourishment.

32 ©Julie Matthews, CNC 2007 Additional Diets Food Sensitivities. Elimination and Rotation Diets. Feingold/Phenols – For red cheeks, red ears, hyperactivity/fatigue, irritability, aggression Low Oxalate Diet – For pain (body or GI), urinary incontinence, pain, or irritation, constipation or diarrhea not relieve by SCD, continued stimming after meals, poor growth

33 ©Julie Matthews, CNC 2007 Nutrition Boosters Foods and preparation methods that increase nutrient density and digestibility Grandma knew best Grandma knew best

34 ©Julie Matthews, CNC 2007 Nutrients Needed for Pathways

35 ©Julie Matthews, CNC 2007 Digestive Enzymes Digestive Enzymes Probiotics Probiotics Cod liver oil/fish oil/EFAs Cod liver oil/fish oil/EFAs Magnesium Magnesium Calcium Calcium Zinc Zinc B6 B6 Vitamins A, C, and E Vitamins A, C, and E CoQ10 CoQ10 Glutathione/NAC Glutathione/NAC Methylation: B12, folinic or 5MTHF, TMG/DMG Methylation: B12, folinic or 5MTHF, TMG/DMG Transfer factor Transfer factor Amino acids Amino acids Helpful Supplements

36 ©Julie Matthews, CNC 2007 Nutrient-dense Foods Sweet potatoes : beta carotene, vitamin C, magnesium, fiber Leafy greens : calcium, vitamin C, folic acid, beta carotene, magnesium, iron Whole grains: selenium, vitamin E, magnesium, B6 Nuts and seeds: calcium, magnesium, iron, zinc, B6, vitamin E, folic acid Beans and legumes: folic acid, B6, zinc, iron Blackstrap molasses : iron, magnesium Organic liver : iron, vitamin C, B12, folic acid, beta carotene, vitamin A Hemp seeds: GLA, omega-3, vitamin E, L-arginine. All essential amino acid. Nettles (can make a tea ): calcium, magnesium, potassium, iron, antioxidants Kombu and seaweed : calcium, magnesium, iron 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 ©Julie Matthews, CNC 2007

37 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, even boiling pasta

38 ©Julie Matthews, CNC 2007 Juicing Higher concentration of nutrients –Chlorophyll and phytonutrients Get nutrients without needing to eat/chew vegetables Children that like liquids, juices and smoothies 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) Preparation tip Start withAdd as you evolve tasteGo cautiously (high sugar) Cucumber Celery Fennel Ginger Lemon Green apples Parsley, cilantro Kale or other greens Cabbage (ulcers) Cranberries Carrot Beet Fruit: Apple, pear

39 ©Julie Matthews, CNC 2007 Soaking seeds – easy to do Grains, nuts, seeds, beans Increases digestibility Reduces inflammatory response Breaks down phytic acid and oxalates Fermenting grains breaks down lectins 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) Grains - Soak in water for 8-24 hours with 2 TBSP lemon juice or vinegar. Drain and cook with fresh water. Beans - Soak in water for 8-24 hours with hearty pinch of baking soda. Drain and cook with fresh water. Preparation tip

40 ©Julie Matthews, CNC 2007 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 of bacteria/serving!

41 ©Julie Matthews, CNC 2007 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 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

42 ©Julie Matthews, CNC 2007 Homemade Bone & Vegetable Broths 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 Cook grains, soups, and/or pasta in broths - nutrients will absorb into food Preparation tip Grandma knew best Grandma knew best

43 ©Julie Matthews, CNC 2007 Bone Broths and Gelatin Bone broth contains gelatin: Gelatins colloidal properties aid digestion of all foods Glycine: Sleep, detox environmental toxins, component of glutathione, improves gastic acid secretions and protein digestion Proline: Formation of connective tissue: skin, gut, ligaments Broken down by DPPIV Free glutamate - potentially problematic for glutamate sensitive children Bone broth contains gelatin: Gelatins colloidal properties aid digestion of all foods Glycine: Sleep, detox environmental toxins, component of glutathione, improves gastic acid secretions and protein digestion Proline: Formation of connective tissue: skin, gut, ligaments Broken down by DPPIV Free glutamate - potentially problematic for glutamate sensitive children

44 ©Julie Matthews, CNC 2007 Water and Salt Purified Water –Avoid tap water, fluoridated and chlorinated water –Get a water filter (point of entry, reverse osmosis, carbon block or ionic - not Brita). Avoid bottled water (plastic and transportation). Nutritive Salt –Salt cravings - sign of nutrient deficiencies –Avoid stripped white table salt - may contain aluminum –Choose nutritive salt with trace minerals –Celtic Sea Salt or Himalayan crystal salt Sole - water and salt combine to make minerals ionic –They are highly absorbable, alkalizing, and help with elimination –Add 1 tsp to 8 oz glass of water –See Water and Salt, by Handel and Ferreira

45 ©Julie Matthews, CNC 2007 Beginning and Evolving a Diet

46 ©Julie Matthews, CNC 2007 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

47 ©Julie Matthews, CNC 2007 Food intolerances (IgG test and LEAP test) MSG Carageenan Olestra Lectins, oxalates and phytates from seeds(grains even non-gluten, bean, nuts, seeds) Yeast, antibiotics, and some medications (NSAIDS) Eliminate Foods, Additives and Factors that Irritate the GI Tract

48 ©Julie Matthews, CNC 2007 Avoiding Toxins in the Kitchen Toxins Around the KitchenSafer Cooking Alternatives Avoid aluminum cansBuy in glass Avoid storing in plasticStore in glass w/metal or plastic lid Avoid Teflon, copper, and aluminum pans Use stainless steel (attracts a magnet), cast iron or enameled cast iron Avoid the microwave, do not reheat in plastic Heat in oven or on stove Avoid plastic wrap & aluminum foilUse wax paper or glass with lid ©Julie Matthews, CNC 2007

49 For Picky Eaters Always provide food child likes in addition to "new" food. Only offer one new food at a time. Include small portion of new food and serve everyone at the table. 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. If at First You Don't Succeed, 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 foods. Avoid forcing or pushing - maintain trust. Choose rewards or other encouragement. Make sure the whole family participates. Make it fun!

50 ©Julie Matthews, CNC 2007 Evolving the Diet Involve the family as much as possible Remove known food allergens: peanuts, etc. Begin to add nutrient dense whole foods Add fermented foods Introduce new GFCF substitutes before removing familiar gluten/casein foods Implement GFCF (or other foundational diet) for 3-6 months –Regardless of test results –Begin with casein-free, then gluten-free Determine other food sensitivities –Based on dietary challenge testing (and/or lab results) –Be careful not to substitute soy (for dairy) and corn (for gluten) – often equally problematic

51 ©Julie Matthews, CNC 2007 Chart Progress and Further Refine Correlations not always clear - Keep diet record. Add one food at a time - Take note. Avoid changing foods & supplements simultaneously. Watch for symptoms or regression: –Sometimes a regression is actually a sign of healing, i.e. removal of gluten/casein may cause opiate withdrawal –However, sometimes a new food substitution (corn) is problematic and needs to be removed Look for improvement See whats remaining, and consider additional diets/dietary intervention. Changing the diet or layering diets. Seek help from a nutrition consultant or qualified practitioner/physician

52 ©Julie Matthews, CNC 2007 NourishingHope.com Book Website Radio Show Community Contact Julie at: Julie@HealthfulLiving.org www.NourishingHope.com 415-437-6807 For food sources, diet resources, and scientific references


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