My son Mac was diagnosed on the Autism Spectrum along with ADHD, Apraxia (speech disorder) and Sensory Processing Disorder in July 2008 at the age of 7. Mac went to an allergist and we were surprised to find he had many food intolerances including gluten, casein, wheat, yeast, egg and many others. Mac started on the Gluten Free Casein Free diet November of ’08. I also was tested and had similar results and started the diet in November of ’09.
Gluten is a special type of protein that is commonly found in rye, wheat and barley. Therefore, it is found in most types of cereals and in types of bread and many other non-wheat products. Casein is a protein that is found in milk and used independently in many foods as a binding agent. Gluten and casein intolerances are prevalent with people on the autism spectrum and those with Celiac disease; a disorder in children and adults with an inability to tolerate wheat protein (gluten).
Prior to the diet Mac would have erratic swings in his behavior which we could not decipher. The GFCF diet has aided in regulating his behavior. Additionally, being more informed as parents, we now have an understanding of possible behavior changes.
The biggest obstacle in my experience with cooking GFCF is finding out those little tips and tricks, what products are out there and how to utilize them. I want to share my recipes that are winners, losers and the overall challenge of living GFCF.
The need for Gluten Free Casein Free recipes, products, knowledge and awareness is on the rise. 1 in 110 children and 1 in 70 boys are on the Autism Spectrum with a child being diagnosed every 20 minutes. The numbers are astounding and the Autism community believes it should be recognized as an epidemic. The Gluten Free Casein Free diet has shown to improve the lives of children and adults living on the spectrum. Including people living with Celiac disease and other food intolerances/allergies.
