Gluten Free and Casein Free Diet

Gluten is a protein fraction found in all wheat, rye, barley, and most oat products. Casein is a protein fraction found in all dairy products. Eliminating gluten and casein has been documented in both clinical settings and research to benefit a significant number of children with autism. Some parents, doctors and researchers say that children have shown mild to dramatic improvements in speech and/or behaviour after these substances were removed from their diet. Some also report that their children have experienced fewer bouts of diarrhoea and loose stools since starting a gluten-free, casein-free (GFCF) diet.

However, there is now a growing body of research that shows that certain foods seem to be affecting the developing brains of autistic children, causing or aggravating autistic behaviours. This is not because of allergies, but because many of these children are unable to properly break down certain proteins.

Symptoms

If the child has any of these symptoms, it might indicate that a GFCF diet will help.

• Child craves milk
• If the child eats only wheat and dairy foods
• Child has constipation
• Child seems spacey after consuming gluten and casein, and agitated before
• Picky-eater
• Self-injurious behaviour

Not all grains contain gluten, examples: wild rice, corn, buckwheat, millet, and amaranth.

The digestive process

Each protein in the milk and gluten is made of a combination of amino acids. When proteins are eaten, enzymes in the gastrointestinal tract first break them down to smaller pieces called peptides and then peptides are broken down into individual amino acids. The individual amino acids are then absorbed through the intestinal lining into the bloodstream. When these proteins are partially digested they produce opioid peptides.

To most autistic children, gluten and casein are the equivalent morphine. These undigested peptides leak out into the bloodstream through small holes in the gut (permeability), and attach to the opiate receptors of the autistic's brain and affect the functioning of the brain and other receptors. Essentially, many autistic children are "drugged" on wheat and milk products, as if they were on a morphine drip.

Many parents report a dramatic change in their children once they begin this diet. Others become discouraged when they do not see much of a difference. This may be due to their child's genetic make-up, age, the strictness with which the diet is followed, and the severity of their autistic behaviour. It is generally felt that once implemented, the diet should be followed strictly for three months before determining whether it should be continued. This is due to the fact that although dairy can be eliminated from the system within three days, it can take up to 6 months for the gluten to completely disappear.

Gluten-free flours

Generally speaking, you should avoid wheat, rye, barley, and oat flours. There is some debate as to whether spelt, kamut, buckwheat, and millet also contain gluten. Common flours used in this diet are brown and white rice, potato starch, and tapioca flour/starch. Other flours available are chickpea, and sorghum. They tend to be more expensive than the other flours, and have stronger flavours, although they can be substituted in small amounts for other flours.

The author is Founder & Director, Akhil Autism Foundation director@akhilautismfoundation.org

Autism webinar: Behaviour Intervention: Stop Looking at what and start looking at why on Sunday March 22, 2009 from 8:30 - 9:30 pm. Click here for more

Pic: Наталья Лисовская