Introduction: Sara’s Diet
and the IDEA
PART ONE –
SARA’S STORY
- Sara
- Sandra
- The Journey begins
- Sara joins our Family
- Journal Notes
- Impressions
- Influential People
- Center Stage
- I believe in Miracles
- Miracles in Abundance
- A Second Rainbow
- Widening Horizons
PART TWO – EXILE
- World travel on a Wing and a Prayer
- Asperger Syndrome (Sam’s story)
- Autism: a Causal Theory and Treatment
Option
- A Change in the Weather
PART THREE – RECOVERY
- Second Timothy
- Turning Blue
- Food Intolerance in autism
- Sara’s Diet
- Introduction to the
restricted diet
- Essential nutrients from foods
- Practical help with implementing a
diet program
- What is Lutein?
- Autism, Pigments and the Immune System
- South Africa, World Community Autism Program
- Eating disorder in autism
- Autism, Origin – A Plausible Theory
- Autism, putting it all together
EPILOGUE
Epilogue
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From: Introduction to the
restricted diet
Buy 'Sara's
Diet'
as an MS-Word file
The principles of Sara’s Diet are that, once the
lutein foods are removed, we should advance to providing a diet that
meets all nutrient needs of the individual on a daily basis. This is
not always easy, especially as nutrient needs vary greatly depending on
cultural-genetic variables, metabolic differences, age, sex, health,
level of gut dysbiosis etc. and as many autists are used to a very
self-selective diet. As the immune system loses it’s grip on the
digestive processes, you will see appetite improving, a willingness to
experiment, healing of the gut and decrease in gut pathogens and yeast
overgrowth. For some, reduction in gluten and casein can proceed
gradually – remove yeast breads, whole milk and hard cheese first. For
those with serious yeast and gut dysbiosis, try coconut milk, yogurt
(with bifidus and lactobacillus) and/or natural aloe vera juice, and
limit sugar intake. Acetylcholine precursor foods (or as supplements)
must be used daily (see below). Vitamin A as cod liver oil is
essential. Oats do not contain gluten, except possibly as a
contaminant.
Except for those who are truly hypersensitive to gluten, oats can be a
valuable
nutrient source.
Eating out
Eating out doesn’t have to be a headache. We have eaten in restaurants
around the world, and almost always manage to find something we like.
Chinese and Indian restaurants are particular favorites – At Indian
restaurants choose plain rice (fried rice often contains egg, but you
can always ask), popadoms (usually made with non-lutein containing
lentils), raita (yogurt and cucumber), Chicken Tikka Masala, potato and
cauliflower dishes, Lamb Korma etc. At Chinese restaurants: avoid sweet
and sour (contains red food dye) choose garlic or Kung Pau chicken or
pork dishes, wanton soup, plain rice, rice noodles, prawn crackers.
Middle eastern: egg plant dip, chickpea dip (tabouli), fennel dishes,
kebab. European: Sausages, chips, steak, roast chicken, turkey, baked
potatoes with sour cream, cabbage, cauliflower. America: Denny’s and
Shoney’s serve ham, mashed potatoes, steak and chips, breakfast ham,
sausages etc. with egg
white. McDonalds: French fries, plain burger without bun, chicken
breast, breakfast sausages, egg whites, hash browns, potato pancakes.
Italian can be difficult if avoiding wheat. Eggplant parmesan,
antipasta (salad) with salami, black olives, tomatoes and lettuce,
broiled garlic fish. Mexican: chilli con carne, chilli beans and rice,
salads. White corn tortillas are usually available.
Acetylcholine
Acetylcholine has many functions in the body, including immune function
activity, regulation of dopamine, binding to and removal of toxins.
Acetylcholine
is the only substance which can bind to and remove wheat toxins
including
gluten and the ‘toxic gliadin factor’. The enzyme in saliva called
sialic
acid breaks down simple sugar and kills bacteria at the point of
ingestion.
The sialic acid precursors are the same as the acetylcholine
precursors:
DMG, such as brown rice, white yam or supplement; complex
polysaccharides
such as root vegetables and berries; choline (from potato, lettuce,
butter,
peanut butter and apple) inositol (from soy oil/lecithin) and
arachidonic
acid (from blackcurrants, beef liver, safflower oil). Individuals with
autism
are often lacking one or more of these precursors in their diet. These
same
food precursors are needed to produce rennin for the regulation of
blood
pressure, renin for the break down of dairy protein (in the stomach so
that
it does not reach the gut intact) and the manufacture of prostaglandins
which
regulate pain stimuli. Adequate intake of acetylcholine precursors in
the
diet is essential for the autist. From this information it can be
understood
how just adding one nutrient e.g. DMG, cod-liver oil or blackcurrant
juice
can lead to enormous improvements for the autist, leading to frequent
claims
of ‘breakthroughs’ and ‘miracle cures’ for this population.
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