wheat free, dairy free diet?

Question

What do you feed your autistic child who is on a wheat free, dairy free diet? I am considering giving it a try for my 4 year old son who is falling on the high functioning side of autism, but definitely has some autistic behaviors. How did your children adjust to the change in diet? I have 2 others that would have to do it too as I can't give one a pb&j and not the other! Also, did you notice any changes and if so what and how soon. Thanks in advance!

Answer 1

You're gonna get a bunch of crazies who answer you! :) Seriously though, I read on the Aspies board that I belong to that it can take up to a year. Others say it's immediate. Can we say Obecalp? Good luck, but I'm totally sneaking that older one a loaf of bread and a gallon of milk!

Answer 2

Don't do it. If your son has autism it will not "cure" him. It's difficult, and you would be limiting everything they eat. Have a blood test done for Celiacs Disease, and an allergy to milk. If they are both negative, don't torture your kids.

You will probably see an increase in his behaviors as you're limiting his (more than likely) favorite foods.Some people will swear by the diet, but say you didn't give it long enough to work. There is no medical evidance to support this.

I have 2 children with autism and a true tested milk allergy. When dairy was eliminated, the only change was solid bowel movements. Let your son be a child, give him a chance to explore his world the way he wants. When a typical child acts like a bird, we think nothing of it. When a child with autism is stimming to reduce sensory overload and stop a meltdown, we feel we must stop this socially inappropriate behavior. God forbid someone sees my child act a little different. Children with Autism are still children and need love, play time, structured activity time, rules and boundaries just like typical children.

The faster you get past trying to fix, change and cure your son, the faster you will develop a healthy relationship, and learn to see the positive side of autism. The best thing you can do for your son is to treat him like your other kids, and teach him to love himself and his autism.

Answer 3

I know that this is not a direct answer to your question but I have to tell you about this because it changed my life. I was intolerant to dairy, soy, grains (including wheat, rye, barley, oats, rice etc.), yeast, vitamin A, sugar (including fructose, glucose etc.) and chemicals, so I feel your pain! Feeling lousy all the time and having a severely restricted diet is not fun and it really does have a big negative impact on your life. I went to a NAET practitioner and she got rid of all my food intolerances through 100% non-invasive methods. It involves pressure points/use of vials of liquid corresponding to different allergens/avoiding certain foods for a short period of time. I don't know why it works but it worked for me and I can now eat EVERYTHING with no problems. It really has changed my life and I can't advise you strongly enough to please try and find a practitioner near you and visit!!! Best of luck!! xxx

Answer 4

If they are young enough then they will get used to the taste of the food. They have a very wide variety of Gluten Free food. They even have ice cream cones. You can make gluten free bread. There are many websites that have recipes for cooking gluten free. I am sure it would make it easier on him changing if everyone eats the same food.

http://www.glutenfreeda.com/index.asp

This site has alot of recipes.Things like cookies and ones specifically for children. All your children can still have PB&J just make it on Gluten free bread.

Answer 5

Go to your local bookstore and get a gluten-free cookbook, and get gluten-free bread at a food co-op. If started early enough most kids won't even be able to tell the difference in the taste.

Answer 6

There are many books and websites that address Gluten free and dairy free diets.
The table below provides detailed dietary guidelines for following a gluten-free diet.



Food Groups


Gluten-Free Foods




Foods Containing Gluten

Breads & Grains

6-11 servings daily




Breads or bread products (bread crumbs, dressings, etc) made from the following flours: amaranth, bean, buckwheat, carob, chickpea (gram), corn, Indian Rice Grass (Montina ™), flax, kasha, maize or waxy-maize, masa, millet, finger millet (Ragi), pea, potato, quinoa, rice, sago, soba (made from pure buckwheat), sorghum (milo), soy, sweet, chestnut, teff, yam

Breads or bread products (bread crumbs, dressings, etc) made from the following starches: arrowroot, corn, potato, tapioca

Breads or bread products (bread crumbs, dressings, etc) made from "gluten-free" mixes

Note: Gluten-free bread products taste better when warmed or toasted

Corn or rice cereals containing malt flavoring derived from: corn, cornmeal, grits, hominy, kasha (buckwheat), cream of rice, puffed rice

Rice of all types (including wild & flaked rice), rice crackers, rice noodles, rice spaghetti, rice wafers

Note: Enriched converted rice may contain a barley additive

Pastas made with the following flours: corn, maize or waxy maize, potato, rice, soy

Oriental bean noodles

Pure-cornmeal chips & tortillas

Polenta

Popcorn (air-popped or popped in oil)

Yeast

Brand-name recommendations:

Aproten hot cereal, Rusk, pasta

Soya crackers
Bread or bread products (bread crumbs, dressings, etc) made from: bread flour, brown flour, "low-gluten" flour, flour, white flour, plain flour, bromated flour, enriched flour, phosphated flour, self-rising flour, dorum, farina

Breads or bread products (bread crumbs, dressings, etc) containing or made from flours containing any of the following grains: barley couscous, durum, far, graham, granary, kamut, oats mir, rye, semolina, spelt, triticale (a cross between wheat and rye),wheat or wheat starch, wholemeal, wheat bran, wheat germ, cracked wheat, hydrolyzed wheat protein

Cereals containing malt or malt flavoring derived from: barley, barley malt, barley-malt syrup

Any foods containing: bran, bulgur, einkorn wheat, emmer

Malt (including malt extract, flavoring, syrup, or vinegar)

Vegetable or wheat starch

Most crackers, Rusk, Zwieback, & pretzels

Matzo

Biscuits, cornbread, muffins, pancakes, & waffles made form commercial mixes

Dumplings, macaroni, noodles, & spaghetti made from wheat flour

Udon (wheat noodles)

Farina

Tabbouleh









Fruit

2-4 servings daily
All fruits (dried, fresh, frozen)

Pure fruit juices

Olives
Canned fruit in heavy syrup

Ocean Spray Cranberry Juice

Thickened fruit sauces

Some commercial fruit-pie fillings

Vegetables

3-5 servings daily




All fresh vegetables (including pickles)

All canned or frozen vegetables not containing ingredients made with gluten
Most breaded or creamed vegetables

Most commercially prepared vegetables

Milk & Dairy

2-3 servings daily
All milk (including condensed, dry, & evaporated)

Homemade chocolate milk made with cocoa powder

All aged cheeses, such as Cheddar, Edam , Parmesan, & Swiss

Pasteurized cottage & cream cheeses that do not contain preservatives or vegetable gum

Yogurt not containing cereal
Malted & instant milk drinks

Commercial chocolate milk or chocolate drinks containing cereal additives

Blue & Roquefort cheese

Processed cheeses, cheese foods, & cheese spreads containing gluten stabilizers

Ice cream

Note: Some ice creams contain wheat flour; contact the manufacturer for complete ingredient information

Meat & Other Protein Sources

2-3 servings or 6 oz daily
Fresh fish & shellfish, meat, poultry

Pure-meat cold cuts

Meat products (canned meats, hot dogs, sausages) made without fillers

Alfalfa

Eggs

Lentils

Tofu-soya curd

Beans (dried or fresh) of the following kinds: adzuki, carob, fava, garbonzo, hyacinth, mung, Romano, soya, tepary, urad

Nuts of the following kinds: acorns almonds, chestnuts, hazelnuts, peanuts (peanut butter),walnuts

Peas (dried or fresh) of the following kinds: cowpeas, pigeon, sweet, urad dal

Seeds of the following kinds: flax, mustard, poppy, safflower, sesame, sunflower
Any meat prepared with barley, oats, rye, wheat, or gluten stabilizers

Breaded meat, fish, shellfish, poultry (croquettes, patties, loaves)

Any canned meats, cold cuts, hot dogs, sandwich spreads, & sausages that contain fillers

Meat with added HVP (as in some turkey bastings)

Freeze-dried meals

Canned baked beans















Soups
Homemade soups not containing barley, oats, rye, or wheat in any form
Soups containing barley, oats, rye, or wheat in any form

Note: Most canned soups and soup mixes contain gluten

Stews containing noodles

Bouillon or broth containing HVP

Miso

Fats & Oils




Butter, lard, margarine, & salad dressings not containing emulsifiers, gluten stabilizers, or HVP

Note: Some margarines contain flour as an additive

Cream, sour cream, & whipping cream made with gluten-free flours (see list above) or cornstarch

Cooking oils of the following kinds: corn, hydrogenated, olive, peanut, safflower, sunflower, vegetable
Most commercial salad dressings

Nondairy cream substitutes & some nondairy creamers

Fat substitutes (Olestra, Oatrim, Replace)

Canola oil & vegetable oils that do not list the full ingredients & sources

Cooking sprays that contain grain alcohol

Suet (in packets)

Note: May contain wheat flour

Snacks & Desserts






Desserts not containing barley, oats, rye, or wheat in any form, such as:

Fruit ices

Gelatin

Most ice creams

Junket

Most sherbets

Homemade puddings: custard, rice, tapioca

Note: Homemade puddings may be thickened with cornstarch, which does not contain gluten

Puddings made from mixes not containing gluten stabilizers or wheat flour

Chocolate, chocolate syrup, cocoa, coconut, hard candy, honey, jam, jelly, marshmallows, pure molasses, meringue, sugar

Some chewing gum
Cakes, cookies, donuts, pastries, & pies prepared with barley, oat, rye, or wheat in any form

Cakes, cookies, & puddings made from commercial mixes

Chocolate products made with gluten stabilizers

Homemade puddings thickened with wheat flour

Ice cream or sherbet containing gluten stabilizers

Ice cream cones

Jell-O Brand pudding

Some commercial candies

Note: Almond Roca , for example, is dusted with wheat flour



Beverages
Pure tea, hot cocoa, or coffee (instant & decaffeinated)

Note: For flavored coffees, contact the manufacturer for complete ingredient information

Carbonated beverages (except some root beers)

Pure fruit juices (including apple cider)

Drink mixers, and alcohol of the following kinds: brandy, champagne, cognac, grappa, mead (honey wine), ouzo, potato vodka, most rums (light rums are recommended), sake, tequila not containing dyes or additives, white wine made in the United States

Note: Alcohol manufacturers may change their ingredients; be sure to read the label and check with the manufacturer for a full list of ingredients
Coffee, tea, or coffee substitutes containing gluten additives

Herbal teas containing malted barley

Hot cocoa or hot chocolate made from commercial mixes

Ovaltine

Postum

Lemon or orange barley water

Hawaiian Punch

Most root beers

Some ginger beers & cloudy lemonades

Alcohol of the following kinds:

Beer (ale, lager, porter, stout)

Gin

Vodka made from grain

Corn whiskey (made with a grain mash)

Whiskey (including bourbon, Scotch, & Canadian blends)

Baking Products, Condiments, & Seasonings


Black pepper, salt

All herbs

Pure spices

Balsamic, rice, & wine vinegars

Baking powder

Note: Must not contain wheat flour; check ingredient list

Bicarbonate of soda

Cornstarch

Corn syrup

Food coloring

Gravies & sauces made with gluten-free flours (see "Breads & Grains") or cornstarch

Some ketchups & mustards

Pure mayonnaise

Monosodium glutamate (MSG)

Note: Avoid completely if you are sensitive to MSG

Soy sauces that do not contain wheat or barley (try Lachoy or Chun King brands)

Cream of tartar

Flavorings not containing alcohol
Most white pepper

Ground spices

Note: Wheat flour is commonly included to prevent clumping

Vinegar distilled from grain (white vinegar)

Some curry powders & mixes

Mustard powder

Note: May contain wheat flour

Some dry seasonings, gravy & stock cubes, & extracts

Gravies & sauces prepared with flour containing gluten (see "Breads & Grains")

Mayonnaise containing gluten stabilizers or wheat flour

Sauces of the following kind: fish, some meat sauces, most soy sauces (shoyhu), steak, teriyaki, Worcestershire

Most dips

Vanilla & other flavorings containing alcohol


Note: For specific information on serving sizes for the foods listed in the table above, refer to the US FDA food pyramid (US Food and Drug Administration). To substitute ethnic foods, see the ethnic food pyramids.