This blog is a way of sharing the information and resources that have helped me to recover my son Roo from an Autism Spectrum Disorder. What I have learned is to view our symptoms as the results of underlying biological cause, which can be identified and healed. I say "our symptoms" because I also have a neuro-immune disorder called Myalgic Encephalomyelitis.

And, of course, I am not a doctor (although I have been known to impersonate one while doing imaginative play with my son)- this is just our story and information that has been helpful or interesting to us. I hope it is helpful and interesting to you!


Showing posts with label Paleo. Show all posts
Showing posts with label Paleo. Show all posts

Saturday, March 22, 2025

Dietary Fats and Oils

Sources of oils and fats

Microbes in intestines convert fiber into short-chain fatty acids.  This should be vegetable fiber, NOT grain fiber or capsules/drink.  

Salmon Roe - richest source of omega-3 fatty acids (EPA and DHA), contains 1800 of EFAs in one ounce of salmon roe.  Excellent support for the neurological system.  Also high in other nutrients as well.

Salmon Roe – Unsurpassed for Nourishing the Brain

Speak - This is a supplement that is a combination of oils that supports brain function, especially in regards to speech.

Specific Oils and Fats

Black Seed Oil is a mast cell stabilizer.

Chia Seed - contains omega-3 fatty acids and other essential fatty acids including alpha-linolenic and linoleic acid, oleic acid, and palmitic acid.

CLA (Conjugated Linoleic Acid) found in red meat and grassfed dairy, has anti-tumor properties.  

Coconut Oil contains Lauric Acid, an antiviral, and Caprylic Acid, which is antifungal.  

Cod Liver Oil (CLO) Source of omega-3 fatty acids oils as well as vitamin A and vitamin D.  Omega-3 fatty acids increase brain-derived neurotrophic factor (BDNF) which supports growth of new neurons.  They are also anti-inflammatory, especially in the brain. 

Lard is a natural source of vitamin D and choline and contains some vitamin E.  Avoid lard that has been hydrogenated.  

Olive Oil is an excellent source of omega-9 fatty acids, including oleic acid.  It has the highest proportion of monounsaturated fatty acids of all of the liquid vegetable oils.  It contains 13% of RDA of vitamin E and about 10% of RDA of vitamin K.  The extra-virgin variety has a higher mount of polyphenols, which are natural antioxidants.  

What Does Research Actually Say About Healthy Fats? 

Is Saturated Fat Bad For You?
Ketogenic diet therapy doesn't have to include any saturated fat; many people eat a vegan keto diet or one that is vegetarian without dairy, or some other specialized form of keto.  It's possible to make a keto diet that is compliant with almost any other restriction, such as vegan, vegetarian, Mediterranean, carnivore, and others.

Saturated fat, the estimated absolute risk and certainty of risk for mortality and major cancer and cardiometabolic outcomes: an overview of systematic reviews
Absolute risk is much more informative than relative risk- relative risk sounds more catchy but doesn't actually tell you as much.  When thinking about what a study means for you, whether its conclusion means you need to make changes, depends on the quality of evidence and not just the presence or absence of evidence.  This paper found that the evidence supporting a risk from consuming saturated fat was low or critically low quality.  When looking at the results of reducing or replacing saturated fat in terms of cancer mortality, the authors found that the evidence showed a range of 8 fewer deaths to 3 additional deaths per 1,000 people, and the certainty of evidence (quality) was low to very low.  So no clear-cut link between saturated fat consumption and risk of death from cancer.  When considering the impact of saturated fat in the diet and cardiac deaths, they found a rate of two deaths per 1,000 people with low to moderate certainty.  This does not support the strength of the message we get through doctors and public health to avoid saturated fat.

There are other factors to consider when seeing if the results of a study means anything for you individually.  To illustrate this point, consider one study that was included in this meta-analysis (with moderate quality evidence) that found 24 fewer deaths per 1,000 people from all-cause mortality in a treatment group that reduced saturated fat intake.  We need to look at the details to see what the implications are.  Most people being studied are eating the standard American diet, high in ultra-processed foods, and get their saturated fat from sandwiches, desserts and sweet snacks like cookies, cakes, ice cream, pastries; and rice and grain-based dishes like pasta and pizza, and milk and yogurt which is usually sweetened and flavored.  These foods are all high in sugars and simple starches.  Natural foods, including plain meats, cheeses, butter, etc are lower on the list.  The question then is how do you eat- if you eat lots of junk food, fast food, and processed food, then this study might apply to you.  If you already eat a diet primarily of whole foods and low processed foods then these results probably have no relevance for you.

"Nutrition science is full of low quality evidence that applies to a general population eating a low quality diet".  As a patient, we all deserve to have care providers who treat us as individuals.

A short history of saturated fat: the making and unmaking of a scientific consensus 

Dietary Saturated Fats and Health: Are the U.S. Guidelines Evidence-Based?





Tuesday, October 17, 2023

Metabolic and Mental Health

 What are Metabolism and Metabolic Health, and How Do They Impact Mental Health?
"Metabolism is the set of life-sustaining chemical reactions in organisms.  The three main things that metabolism does is convert the energy in food to energy that is available to power the cell and therefore the organism, the conversion of elements in food into the building blocks to make proteins, lipids, nucleic acids and carbohydrates, and the elimination of metabolic waste.   Another definition of metabolism is "all the physical and chemical processes in the body that convert or use energy".  Metabolism is how we use our food to create energy.  If we consume more calories then we need we need to store the excess energy.  We store some as glycogen in the liver, but most is stored in our fat cells.  It makes sense that our bodies would have evolved with uncertainty about when we would have food and how much we would have, so we would have needed to store up excess for times when we didn't have enough.  

Metabolic dysfunction usually results from too much food intake or eating foods with a poor ratio of nutrients to calories.  If we consistently eat more calories/energy than we need, our bodies first store the excess in our fat cells but they eventually get full, and then we store fat in our organs, called visceral fat (such as fatty liver). Visceral fat interferes with the function of the organ in question and leads to disease states such as type 2 diabetes.  We need to have low levels of insulin in order to access and use the energy stored in fat.  Insulin levels rise when we eat, especially if we eat sugars and simple carbs.  When our insulin levels are high this signals our body to store energy because we have plenty for now.  The state of having high insulin levels from frequent eating is called hyperinsulinemia.  If the state of hyperinsulinemia persists our cells become less responsive to insulin, producing a state called insulin resistance.  This means too much sugar stays in the blood and not enough is available for energy use.

There can also be a connection between mental health and the gut microbiome.
Never fear, the gut bacteria are here: Estrogen and gut microbiome-brain axis interactions in fear extinction

Mitochondria and Mental Health

Brain Energy, Mitochondria, and Mental Health
Dr Chris Palmer, MD, Harvard Psychiatrist

A major change in psychiatry has been going on for awhile now in which more and more clinicians and researchers are recognizing mental health disorders as related to, and sometimes caused by, physical states in the body and therefore using therapies that are meant to address these states.  A primary example of this is looking at brain metabolism (mitochondrial function in the brain).

The Keto diet is a 100 year old, evidence based therapy that can stop seizures that medication can't stop.  This is evidence of how powerful nutrition and diet can be in treating and altering brain function.  Psychiatrists use epilepsy medications to treat people with other mental mental health conditions often, usually off-label, so there's nothing new about using the ketogenic diet to treat other mental health conditions.  Seizure meds are used to treat dementia, eating disorders, anxiety, psychosis, mood disorders, substance use disorders, and others.  

The Brain Energy Theory- Mitochondria do more than just produce energy for cells "mitochondria play a role in directing and allocating resources for cells".  Not all of the food that mitochondria in the brain process is turned into ATP- some is turned into serotonin, dopamine, or cortisol, and they also play a part in regulating those molecules.  Mitochondrial function is one way of understanding the imbalances of the neurotransmitters and hormones in the brain.  They are also involved in regulating inflammation (turning it both on and off) and epigenetics by signaling the nucleus of the cell to regulate the transcription of gene.  They monitor our outer and inner environment; sensing stress levels, food intake, blood sugar levels, and oxygen levels.  

"Mitochondria play a role in our response to trauma- psychological and social stressors."  Trauma and stressors play a role in mental illness, so this connection could be very significant, because while people have known that there is a connection they haven't known exactly what that connection is on a biological level.  He points out that mitochondria seem to be a way to "connect the dots" in the mental health puzzle between factors like trauma, neurotransmitters, sleep, substances like drugs and alcohol (I would add exercise and sunlight too).  These are all things that affect mitochondrial and metabolic health or are affected by it or both.  People with mental health conditions have higher rates of many physical disorders including diabetes, obesity, heart attacks, strokes, and generally have a shorter life expectancy.  This connection also opens up the possibility of more and better treatments.

For people who struggle to believe this connection is real, he explains that mitochondria are what drives metabolism, which is how we take food and oxygen and transform them to keep ourselves alive.  If these processes are disturbed it means illness, and if they are disturbed enough or stop, we die.  Most poisons work by harming mitochondria- that's how they harm or kill you.  Other cellular components can be harmed without nearly as much danger to the organism.  It makes sense that since mitochondria are the most important part of the cell and what keeps it able to perform its function, if they aren't functioning right the cell won't be able to function right.  

Mitochondria can become both under-active AND overactive.  This makes sense because there are mental health disorders involving areas of the brain becoming overactive as well as areas becoming under-active.  If the health of mitochondria impacting the cell's functioning is the cause or major contributing factor to many mental health disorders that would explain why they can be better or worse at different times of day (or different seasons), why they can be worsened by stress and sleep deprivation.  A lot of the details aren't known yet but already the basic insight that mitochondria are central to mental health is transformative of the fields of psychiatry and psychology.

What options are available to support mitochondrial functioning?

There are a huge variety of things available to help mito function including sun exposure, red light therapy, various supplements, glutathione, methylene blue, and more, but these can only help so much if core lifestyle issues aren't addressed.  For example, alcohol is a potent mito toxin so a person drinking a large amount daily is poisoning their mitochondria far beyond what those things can help.  Having healthy mitochondria requires lifestyle changes- eating well and avoiding highly processed foods, sleeping well, exercising, and avoiding excess stress.  

The ketogenic diet and its effect on brain function has been studied for a long time, its known to change neurotransmitter levels, inflammation, the gut microbiome, but Dr Palmer says that he believes the impact it has on mitochondria is its most important therapeutic effect.  The keto diet creates a state in the body similar to fasting, which is known to trigger mitophagy (when the cell breaks down old and defective mitochondria that are replaced by new, healthy ones) and mitogenesis (which is the production of new, healthy mitochondria).  Dr Palmer suggests that these two processes that remove old, defective mitochondria and replace them with more and healthier ones, might lead to long-term healing where a person could potentially go off the keto diet and remain healthy.  People who are on the diet to control seizures will usually be kept on the diet for 2 to 5 years after the point at which their seizures completely stop (some people with seizures must stay on keto for life).  People can experience improvement of mental health symptoms, even very significant improvement or remission in weeks or months.  Psychotic symptoms tend to take weeks if not months to improve especially if severe.  People often wonder if making some changes in their diet, such as eating more fatty fish, will be enough.  Dr Palmer says maybe for people with relatively mild symptoms or conditions, some changes such as eating more fatty fish can help, but he points out that those changes don't stop seizures but the keto diet does, he says  "ketogenic therapy is a unique and powerful intervention".

What about other interventions to support mito health?

Exercise is a really important factor also and should be part of a treatment plan.  The two types of exercise for which there is the most evidence of benefit for mito health are strength training (aka lifting weights, working out to build muscle) and level 2 cardio (which he defines as 3-60 minutes of running, cycling, etc that gets you breathing hard but not out of breath).  Those types of exercise increase the number and health of mitochondria in muscles which then send endocrine signals to your brain that improve brain function.  Exercise alone isn't enough to heal mito, lose weight, or heal type 2 diabetes.  If people exercise more but don't change how they eat they don't get significant or sustained weight loss.  There has been one very well-done study of middle-aged adults who were prescribed exercise.  In addition, half were given the drug metformin to take and the other half were given a placebo.  The group that got metformin didn't get the mito and metabolic benefits of exercise the way the other group did, which is evidence that metformin interferes somehow with mitochondrial biogenesis.  Many other medications, including many psych meds, are known to interfere in mito function and biogenesis, so this should be considered.  Lifestyle behaviors such as drinking alcohol and smoking cigarettes and marijuana are also mito toxins.  

The psych drugs that can do this are mostly the anti-psychotics, which have been known to have metabolic side-effects and neurological side effects.  They can cause significant weight gain (he has seen people gain as much as 100 pounds in 6 months), they can cause type 2 diabetes, they worsen every known risk factor for cardiovascular disease (raise blood pressure, raise triglycerides, worsen LDL levels), and increase inflammatory biomarkers.  

This represents a new way to understand mental illness and what might be happening in the brain, and a new way to treat it.  This is especially important as mental health remains highly stigmatized in the US and research around it receives very little funding in comparison to disorders considered to be physical.  Many mentally ill people are in prisons, shelters, or even on the street.  "There is tremendous injustice, in my mind, in how we treat people with mental illness".  Dr Palmer points out that while psychological and social factors play a role in mental illness, it's no less physical and "real" in that way.  People with mental illness "deserve medically necessary treatment".  If we can get needed care to people in prison or who are homeless and who have mental illness, they won't be in prison or homeless anymore, they can live enjoyable, productive lives. 


 

 

 

 

 

 

Friday, July 8, 2022

Keto Recipes and Food Ideas

Basic Foods- avocado, bacon, beef salami, sauerkraut, pickles, artichoke hearts

Basic Eggs- scrambled, fried, soft boiled, poached, hard boiled, baked/coddled.

Egg Dishes
Bombay Frittata (may need to modify cheese/dairy part)
Italian Baked Eggs
Thai Marbled Eggs (omit rice and sugar)
Tiger Eggs
Scotch Eggs

Frittata Variations
Asparagus, artichoke hearts, arugula, chard, bell peppers, broccoli, onions, leeks
Chives, cilantro, dill, parsley, basil, mint, garlic
Bacon, sausage, smoked salmon, salami
Cheese, capers

Snacks and "Fat Bombs"
Crispy Prosciutto Chips
Chicken Cracklins
Chinese tea eggs
Deviled Eggs
Egg Salad
Jerky (beef, beef heart, salmon)
Bacon Beef Liver Pate
Smoked salmon, other fish, oysters, clams

Green Salad Variations
Lettuce, arugula, watercress, other greens
Fresh herbs including basil, dill, parsley, cilantro, mint
Carrots, radishes, bell peppers, beets, red onions
Olive oil, avocado oil, coconut oil, pumpkin seed oil, grapeseed oil, sesame oil, bacon fat
Apple cider vinegar, balsamic vinegar, red wine vinegar, pickle brine
Lemon juice, lime juice, tart cherry juice, pomegranate juice
Pumpkin seeds, sesame seeds, sprouts, tomato, avocado, celery, green onions
Fresh ginger, fresh turmeric, garlic

Salads and Vegetable Dishes
Salade Lyonnaise (salad with poached egg on top)
Chef's Salad
Chinese Watercress With Garlic Stir Fry
Coleslaw ( mayo style, Indian style, Asian style)
Artichokes with Garlic Aoli
Caprese Salad (sub avocado for fresh mozzarella)

Sauces and Condiments
Crispy Garlic
Mayonnaise
Balsamic Vinaigrette
Pesto (nut free)
Guacamole
Fresh Salsa
Salsa Verde
Sesame Sauce

Meat and Main Dishes
Cantonese Ground Beef
(skip the cornstarch and rice, modify sauces as needed)
Grilled or Oven-Roasted Santa Maria Tri-Tip (beef)
Fish Larb (omit rice and sugar)
Herby Pork Larb
Kai Sega Wat (Spicy Ethiopian Beef Stew)
Shredded Beef (taco style, korean barbecue style)
Sesame Chicken
Greek Lamb Shanks
Lamb Chops with Rosemary
Grilled Gochujang Pork With Fresh Sesame Kimchi
Vietnamese Slow Cooker Pork
Pulled Pork
Thai Pepper Pork
Pork Chops (grilled, dry rub, cast iron)
Pork Breakfast Sausage Patties
Kielbasa
Ham hocks with collards
Steamed Clams or Mussels
Seared Scallops
Baked Salmon (with dill, lemon, curry sauce)

Common Keto pizza crust recipe (uses dairy)
2 cups grated cauliflower
2 cups shredded mozzarella cheese 
2 eggs 
optional herbs- oregano, basil, thyme, garlic/garlic powder, nutritional yeast

Blend in food processor, spread on silicone baking mat.
Bake at 450 degrees for 15 minutes, then top with sauce, cheese, and toppings, and bake until cheese is melted.

Monday, July 27, 2020

Simple Savory Snacks

Crispy Nut and Seed Crackers
1 cup nut flour and/or ground seeds
1 egg white
add any seasonings sweet or savory (dried onion, garlic granules, sesame seeds, dried herbs, etc)
1/4 tsp coarse salt to sprinkle on top

Mix all ingredients and roll very thin between 2 pieces of parchment paper.  Score into size you want and sprinkle top with coarse salt and optional sesame seeds.  Bake at 325 degrees for 10 minutes or until they are done.

Perfect Pumpkin Seeds
-Thoroughly clean seeds, removing all strings, etc.
-Soak the seeds in water for 30 minutes.
-Boil seeds in salted water for 10 minutes.
-Drain seeds and toss with oil.  Spread on a cookie sheet and sprinkle with salt, spices.  
-Bake at 350 degrees for 40 minutes, stirring seeds around every 10 minutes.

Crispy Chickpeas
Add 1 T of oil to equivalent of 1 can of chickpeas (that are drained and very dry), then add 1/4 tsp each of salt and pepper plus any other spices (curry powder, chipotle, smoked paprika, etc). Bake at 450 on a preheated cookie sheet for 20 to 25 minutes (stirring them around at least once during cooking time).

Olive Tapenade
2 cups pitted green olives
2 cloves of garlic
2 anchovy fillets
1 T capers
Juice of 1 lemon
Fresh Thyme
½ cup olive oil

-Pulse everything in a blender, than slowly add olive oil with blender running.

Sunday, November 25, 2018

Exploring New Ingredients for Cooking

These days many adults have grown up eating instant food such as canned soups, processed packaged foods such as rice mixes and seasoning packets, or if they have learned cooking "from scratch" it involves processed ingredients such as canned broth and pre-made dough.  It seems that not many people regularly cook from actual scratch and for many people this may be a very functional allocation of their time.  While this may (or may not) work well for some people it can make it difficult or expensive to try making dietary changes, as specialized processed foods may be prohibitively expensive, unpleasant to eat, or may be very hard or impossible to get.  Sometimes learning to make an ingredient from scratch (such as broth, mayonnaise, or salad dressing) is a good solution to this dilemma.  Another solution that can actually be quite fun is to learn to use ingredients that you have not worked with before and to learn to cook new types of dishes.  While this can be fun and exciting and very rewarding to do, it can take a lot of learning and adjustment as you get used to new ingredients and cooking methods.  Below is a collection of links that can help make this transition easier.  Or course what is new to one person is the comfort food that someone else grew up with, and will depend on where a person grew up, where their family and friends and neighbors are from, what restaurants and food stores they have had access to, their income, and many other factors.

Fruits and Vegetables:
Fruity Fruits (YouTuber Emmy learns about and eats unusual fruits)
How To Cut Pineapple Without Waste
Buddha's Hand (a type of citrus)
What is Jackfruit and how to eat it
ASIAN VEGETABLES: BEANS, MELONS, MUSHROOMS, AND ROOT VEGETABLES

Grains, Flours, and Their Replacements:
The Many Possibilities of Potato Starch


Thursday, November 15, 2018

Simple Breads and Baked Goods (recipes)

All of these recipes are gluten-free.  Some are grain-free, low oxalate, low carb, paleo, keto, etc.  I do not use nuts due to a severe nut allergy

COCONUT BREAD
This is a very simple bread that bakes up quickly like a quick bread.  Honestly it doesn't have the best flavor or texture for a bread, but it is also much faster and easier than most of the more delicious recipes and is very functional.  It is a good bread to use for other recipes that call for baked bread such as croutons or bread pudding.

Ingredients:
6 eggs
1/2 cup butter, ghee, or other fat
2 T honey
1/2 tsp sea salt
3/4 cup coconut flour

Preparation:
-Preheat oven to 350 degrees F.
-Blend all ingredients together until there are no longer any lumps (by hand with a whisk works fine, but this is easier with a food processor or mixer).
-Pour the batter into a loaf pan that has been greased and/or lined with parchment paper.
-Bake for about 40 minutes.

RED LENTIL TORTILLAS
Ingredients:
1 cup red lentils
2 cups water
1/4 tsp salt

Preparation:
-Rinse lentils, then mix with 2 cups water and let stand at room temp for 6-12 hours.
-Blend entire mixture- lentils AND the soaking water- on high until very smooth (and frothy).
-Heat skillet to medium, grease with bacon grease, pour 1/4 cup batter in the middle and spread out to a thin tortilla, smoothing with the back of a spoon if needed.
-Cook until tortilla looks dry (after 1 to 2 minutes), then flip and cook other side until browned.

NO-KNEAD KEFIR BREAD
Ingredients:
4 cups gluten free flour (brown rice, garbanzo, and blends work well)
2 1/2 cups kefir (I use camel milk kefir)
1 T salt

Preparation:
-Combine flour and kefir in a non-reactive bowl, loosely cover and place aside in a warm place for 24 hours.
-Heat oven to 400 degrees.  Preheat a cast iron loaf pan with lid (or other cast iron pan with lid of similar size, I use a round one).
-Once the pan is hot, grease the bottom and pour the batter in (may need to use a spatula to get it all).
-Bake for 1 hour than cool on a rack.

WINTER SQUASH FLATBREAD
Ingredients:
1/2 c mashed winter squash (I like butternut)
1 c tapioca starch
1/2 tsp salt
3 T olive or other oil
water as needed

Preparation:
-Puree squash in a food processor, add other ingredients except for water, and pulse until it starts to form a ball.  Add water 1 T at a time if it is too dry until it forms a soft dough that stays together.
-On parchment paper on a cookie sheet, flatten ball of dough into a circle about 12 inches across.
-Optional but nice- spread some olive oil on the top of the bread and sprinkle with salt and other herbs/spices.
-Bake at 375 degrees for 18 to 20 minutes.

VEGGIE FLAX CRACKERS (based on this recipe)
1 1/2 c flax meal
1/2 c pureed veggies (cauliflower, carrot, yam, squash, sweet potato, parsnip, beet, celery root, broccoli stems, peppers, cooked greens, etc)
3 T olive oil (bacon grease or lard work well)
1/2 tsp salt (some as smoked salt is very good)
Dried or fresh herbs, such as basil, thyme, cilantro, chives, parsley
Minced onion or garlic (sauteed in the oil)
Optional- bacon pieces, finely chopped celery or carrot, bits of cheese, egg whites
Sea salt and sesame seeds can be sprinkled on top before putting the dough into the oven.

Combine all ingredients into a dough and pat or roll out to be very thin on a piece of parchment paper.  Use a knife or pizza cutter to score lines on the dough so that the cooked product breaks easily into squares.  Move parchment paper to a cookie sheet and bake for about 25 minutes at 350 degrees rotating pans once during baking.  Let cool on rack for 20 minutes than break apart.

Saturday, March 31, 2018

Simple Fruit Desserts (recipes)

(more recipes to follow)

Raspberry Sauce

Ingredients:


1 bag frozen raspberries (10 oz.)

1 T sweetener (sugar or syrup)

1 tsp vanilla extract

1 tsp arrowroot powder dissolved in 1 T of water

Other fruit optional such as blackberries, cranberries, rhubarb, etc.

3 to 4 T port or red wine

1 tsp oil or fat

Bring berries to a boil in a small pan. Mix arrowroot powder (or alternate thickener) with water in small bowl, then mix dissolved thickener and sweetener into berries. After simmering for 5 or more minutes remove from heat and mix in the oil, vanilla, and port (or red wine).  Once it cools down you may want to put it through a strainer to remove the seeds.

Brandied Cherries

1 quart cherries
1 c. sugar
2 whole cloves
2 inch piece of cinnamon stick
4 cardamom pods
1/2 c. cognac or brandy

PB and J apple "sandwiches"

Thinly slice apples into rounds about 1/4 inch thick.  Remove the core from the middle of the slices with a small cookie cutter.  Spread with jam and nut or seed butter and put together to make small sandwiches.  Other fillings could include cream cheese (dairy or not), aged cheeses if tolerated, caramel, chocolate, or a chocolate and nut (or seed) spread like Nutella.

Juice served in a watermelon keg

A watermelon can be hollowed out much like a pumpkin at Halloween and then used to serve fruit juice made with the watermelon pulp (or almost any other drink).  For instructions on how to do this, including actually adding a keg faucet, go here.  If you prefer something simpler the watermelon shell can be cut to be like a punch bowl.

Pavlova

3 egg whites
1/2 c maple sugar
1/4 c cocoa powder (optional)
2 tsp tapioca starch or arrowroot starch
1 tsp vanilla extract
3/4 tsp apple cider vinegar

Whisk sugar and starch in a bowl.  Beat egg whites to the ribbon stage and then slowly whisk in the sugar mixture.  Add the vanilla and vinegar and whisk to stiff peaks.  Scoop mixture onto a cookie sheet with parchment paper and form into a circle about 2 inches tall (you can also make several smaller ones).  Bake in a pre-heated oven at 250 for an hour, then turn off heat and let it cool in the oven with the door slightly cracked open for at least an hour.


Thursday, January 25, 2018

Food Substitutions for Allergies and Special DIets

The following is a list of products and recipes for substitute foods to replace foods that need to be avoided due to allergies, intolerances, etc.  There has been a significant increase in the availability of such substitutes as allergies, food intolerances, and special diets have become much more common in the US in recent years, but many of these products don't taste good or don't work well for a variety of reasons.  So although there are a lot more options now it is still very helpful to have suggestions for which products are best.  The products and recipes listed below are ones that I have either tried myself and liked or have been liked and recommended by people I know.  Of course tastes are very individual so this is no guarantee that others will like them.  They are listed according to the food or ingredient that needs to be avoided.

NOTE- many of these foods contain ingredients that are problematic for many people, so it should go without saying to read the labels very carefully.  Inclusion on this list is not an endorsement of the food or ingredient, it is included so that people can decide for themselves what they want to avoid or not.

How to Make Cooking Substitutions (from New York Times)

ALTERNATIVE SWEETENERS
D'Vash Date Nectar
Organic Coconut Nectar
Organic Cassava Syrup (fructose-free sweetener)
Mesquite Bean Jelly (very similar to honey)

MULTIPLE ALLERGENS
Enjoy Life Products (mostly snacks and some baking ingredients including chocolate chips)
Bob's Red Mill (many varieties of flour, grains, and other baking ingredients)
Coconut Secret (organic snacks, flour, sweetener, sauces, etc.)
Go Raw (Raw, organic, non-GMO, vegan, GF, dairy-free, soy free snacks)
Amanda's Own Confections (mostly chocolate and other candy, all top 8 allergen free)
Pascha Chocolate (Organic and no cross contamination)
Heavenly Organics (chocolate patties, organic cane sugar, honey)
Eating Evolved (Organic, vegan, GF, dairy free chocolate products)
Unreal candies (Organic, non-GMO, GF, dairy-free, some are peanut free)
Sun Cups (Sunflower butter cups that are nut-free and gluten-free, some flavors are free of other allergens as well)
Star Anise Foods (Vietnamese foods that are free of GMOs, gluten, soy, dairy, MSG, and more)
Yai's Thai (Thai sauces and condiments that are non-GMO, no MSG, GF, dairy-free, and many are nut free)

DAIRY and MILK
So Delicious dairy-free alternatives (Dairy-free milks, ice cream, yogurt, cheese, and more.  Many products are organic, non-GMO, gluten-free, soy-free, and free of other allergens)
Laird Superfoods (dairy-free creamer, coffee, and coconut water hydrating drinks)
Teese vegan cheese 
Daiya Foods (dairy substitutes including cheese, cream cheese, yogurt, sauces, dressings, and frozen pizza and cheesecake)
Rebel Kitchen (organic coffee and tea drinks made with coconut milk)
Cocomels (organic and non-GMO caramels made from coconut milk)
Ollois homeopathic medicine (made without lactose)
Make your own vegan "butter" (aka margarine)  Ingredients that you need to avoid can be replaced.
Avocado can be used in place of some soft cheeses (such as cream cheese).
 Whipped coffee foam is a good substitute for whipped cream with no dairy or egg.

CORN
Siete Foods (tortillas and tortilla chips)
The Real Coconut (tortillas and tortilla chips made from coconut flour)
Luke's Organic Brown Rice Chips
Forager (Organic, non-GMO, GF, dairy-free, corn-free, vegan vegetable chips)
Thrive Market organic coconut flakes cereal
Dr. Bronner's soaps (The Baby Unscented Pure Castile Soap is the mildest.  This company uses citric acid from beets rather than corn)
Pamela's baking powder

PEANUTS and/or TREE NUTS
Dastony nut and seed butters (organic, many options of seed butters and unusual nut butters)
NuttZo Peanut-free nut butter
Sunbutter
Free2b suncups
Pumpkin seed butter
Almond cashew coconut butter recipe
Free2b (top 12 allergen-free chocolate and snacks, including peanut-free sunflower butter cups)

SOY
Coconut Secret (Organic, non-GMO, gluten-free, soy-free replacements for soy sauce and teriyaki sauce.  They also make baking and cooking ingredients such as flour, vinegar, sugar, and candy)
Sir Kensington's condiments (Non-GMO, GF, soy-free mayo in several varieties, one is also egg-free)
South River Miso Company (soy-free miso)
Garbanzo tofu recipe
Make your own miso from chickpea

SPINACH
Spinach can be replaced with arugula in many recipes (especially for raw spinach).

WHEAT and GLUTEN
Tinkyada rice pasta
Ancient Harvest and POW! (Organic, non-GMO, GF pasta and hot cereal)
Chebe mixes (bread, breadsticks, focaccia, pizza crust, cinnamon rolls) Chebe recipe page
Watusee Foods (GF chickpea substitute for bread crumbs)
Yehuda Gluten-Free Matzo-Style Squares (and onion flavor)
I Heart Keenwah (snacks and hot cereal made from quinoa)
Otto's Cassava Flour (excellent gluten-free flour)
Authentic Foods Bette’s Gourmet Featherlight Rice Flour Blend

Sunday, January 24, 2016

Products for Special Diets and Clean Eating and Where to Get Them

PLACES TO FIND AND ORDER SAFE FOODS

Food Directly from the Farmer:



Groceries and General Foods:

VitaCost
They carry a huge variety of foods including many gluten-free and other special diet friendly options, have generally low prices, very fast shipping, and have sales going pretty much all the time.  They also have a good selection of supplements.

Thrive Market
They have a smaller selection than VitaCost does but are more special-diet focused and have some products at really low prices.

Azure Standard
This is a company that offers a variety of health-oriented groceries, which are ordered online and then delivered to a local drop site by semi truck according to a route schedule.

Natural Candy Store
You can search their offerings by type of diet (such as Feingold, vegan, gluten-free) or by allergen(s) to avoid.

Meat and Seafood:

US Wellness Meats

Northern Canadian Bison Ranch

Vital Choice Seafood

Iliamna Fish Company
This is a CSF (Community Supported Fishery, a model similar to the CSAs that many people are aware of.  They have four locations where shares are available.  We've bought shares of their fish and it is very good!

Camel's Milk:

Desert Farms Camel's Milk

Starter and Supplies for fermentation and cultured foods:

Cultures for Health

Gluten-Free and Casein-Free

GF/CF and non-gmo pantry staples from Autism Coach

Herbs and medicinal ingredients:

Mountain Rose Herbs

Organic alcohol


Wednesday, January 21, 2015

Implementing Dietary Changes with Children

The only thing more daunting for many of us than figuring out what dietary modifications a child needs, is figuring out how to get that child to eat this new way.  Many children with autism and related disorders have self-selected their diets down to only a handful of foods, often specific to brand, restaurant, or packaging.  The thought of offering this child broccoli or freshly juiced veggies sounds absurd.  But, like all things in the autism world these days, thousands of families have walked this road already and there is much wisdom, as well as many observations, tricks, methods, etc that can be learned from those that blazed the trail.  Here are a few that I have used or know others who have used:

When introducing a new version of a food- it's best to let some time pass since the child has had the previous version.  The more recently they have eaten the old version the more they may be aware of the difference in the new one.  Many people find it helpful to give the new food when the child is distracted, such as watching a video.  Feeding them may draw even less attention to the food, helping the child adapt to it.  The new food can be put into the packaging of the previously preferred kind.  For example I put the new homemade ketchup into the cleaned out bottle of the ketchup we had been buying.  Some parents have even gone to restaurants and gotten empty containers for chicken nuggets, fries, etc to put the new versions in.

Keep in mind that people's tastes change over time- very often children self-select to the foods that cause them problems.  These problems can include actually altering their sense of taste and/or texture, which can then reinforce the self-selection.  By removing these foods, you may be removing what is causing the avoidance of other foods.  What is surprising is how quickly this can change.  Many parents have been shocked by how quickly their child was willing and eager to eat new foods, that they could not imagine their child eating before, soon after the problem foods were removed.  Other times this can take longer, more like months, but I have seen this in action and it is amazing.  Also, our preferences for tastes, such as sweet and salty, is influenced by how much of this flavor we get....basically we adapt.  Someone who eats a lot of sugar will often need to eat a lot of sugar to taste something as sweet at all. By drastically cutting back on sweetness, in even a few days a person's sense of taste can be dramatically readjusted.

Preferences for food can be the result of underlying health problems- and may therefore be resolved with treatments, including dietary intervention.  A craving for sweet could be the result of a yeast overgrowth, and once the yeast is under control the child may not have nearly the same strong desire for sweet things.  A craving for salty foods may indicate an adrenal function problems.  Avoidance of meat is commonly associated with low levels of stomach acid, which in turn is often tied to low zinc levels.  Low zinc levels affect taste and smell in many ways and often results in a very restricted diet.  Supplementing zinc is often an easy and effective first step in dietary intervention with children.

Some miscellaneous thoughts- for some children, it is more successful to introduce new foods rather than new versions of familiar foods.  For other children, new versions of familiar foods are easier to adapt to.   Some ingredients can be "snuck" into the food, such as pureed vegetables, without drawing attention to the fact that there is anything new about the food.  Examples are putting pureed squash or sweet potato in pancakes or muffins, or putting bone marrow or ground organ meat in burger patties.  You may need to start by adding a very small amount so as not to change the flavor as much, then slowly increasing the amount.  Many kids prefer foods with a "carby" sort of texture, and may find meat hard to chew or just not a preferred texture.  One trick is to make chicken pancakes which are just chicken and eggs, pureed, and cooked up as pancakes.  These have the texture of "regular" pancakes but do taste like chicken.  This video of Julie Matthews and Polly Tommey shows how to make these pancakes.

Making Food Fun- This is a post that I wrote with ideas for presenting new foods in ways that make them more appealing, interesting, or fun for children.

TACA article about picky eaters

Wednesday, November 5, 2014

Dr Datis Kharrazian on the Gut Brain Axis

These are notes from an interview with Dr Datis Kharrazian about the gut/brain axis:



As a doctor, it really bothers him when he doesn't have answers for patients.  This motivates him to do more research.  He is the author of Why Do I Still Have Thyroid Symptoms?  When My Lab Tests Are Normal.  He has also written a more recent book about the brain called Why Isn't My Brain Working?  This is an interview in which he talks about the bigger picture behind these questions, the gut brain axis.

The existence of a gut/brain axis is well established in medical research and literature, there are even medical journals devoted to this topic.  He says the issues around the gut/brain axis are bigger than just yeast overgrowth, and infections, and food reactions..they can involve the neurology of the gut and got/brain axis itself.  Many neurodegenerative diseases begin in the gut.  One of the first considerations is if the person has motility issues, because that can indicate that the brain is involved.  Gut motility is how we move food through our bodies from eating it to elimination.  This includes constipation, in which someone may need to drink coffee or use laxatives in order to have a bowel movement.  Motility problems do not always indicate gut/brain axis involvement, he says, but do indicate that this needs to be considered and ruled out (this is called "neurogenic" when the problem has to do with poor control from the brain).

Poor gut motility means food is not moving through the gut well enough, which leads to fermentation, yeast and bacterial overgrowth, enzyme deficiencies (the brain is needed to properly release digestive enzymes), an environment favorable to parasites, and inadequate hydrochloric acid release.  The first step in ruling this out is to look at medical history...is there evidence of constipation, slowed passage of food?  The next step is to listen for bowel sounds which also give a clue about how well the system is moving.  Poor motility will result in fewer bowel sounds, as the muscles aren't moving as much.  Looking at vagal nerve function is also useful, and can be checked by seeing how much the arches on the palate move when the patient says "ah", as these arches are enervated by the vagus nerve.  He also says that as neurons are beginning to degenerate, they sometimes begin to fire on their own, so you can see spasms- in this case, spasms in the arches as the person says "ah".  This can also manifest as an overactive gag reflex or no gag reflex.

The vagus nerve is in the brainstem.  (This may be a connection with EDS, which can cause compression of the brainstem, and is often associated with poor gut motility and serious gut problems).  He says that if a person has gut dysfunction stemming from the gut/brain axis, that taking digestive supports such as enzymes and supplements, and following a clean diet,  may be important to keep the gut functioning to some extent, but won't fix the problem.  Fixing the problem means addressing it from the brain down.  The brain needs to activate the vagus nerve, which then needs to activate the gut.  One exercise to build this plasticity back into the brain is to gargle vigorously several times per day.  The vagus nerve is next to a part of the brain that is involved in producing tears, and people may need to gargle with an intensity enough to produce tears.  Another way to activate the gut/brain axis and build strength is to induce a gag reflex, which can be done with a tongue depressor.  The third thing is to have patients do a coffee enema once a day, not for detox reasons, but to induce the urge to have a bowel movement, so that the person can then "practice" inhibiting the urge as long as possible, which also builds strength into the gut/brain axis.  It is important to maintain gut function with supports such as clean diet, enzymes, etc, in order to minimize inflammation, because inflammation in the gut can also lead to problems in the gut/brain axis (it goes both ways).  Singing loudly can also stimulate the vagal muscles in the back of the throat.

The frontal cortex fires into the vagal brainstem motor nuclei, that fires into your enteric motor system.  There are also fibers from the insular cortex that fire into somatotopic areas and autonomic areas that control blood flow and digestive enzyme secretion.  The insular cortex and the hypothalamus fire into a part of the brainstem called the nuclear ambiguous, which controls autonomic function in the gut.  Parasympathetic stimulation of the gut causes blood flow, enzyme secretion, motility, and generally good function of the gut.

SIBO (Small Intestine Bacterial Overgrowth) is when bacteria from the colon migrate up into teh small intestine, and once there they are reactive to many food components and this leads to bloating, pain, and poor gut function.  SIBO begins with a dysfunction in the migrating motor complexes, and failed valve control, which is neurogenic based.  It is about the brain or gut nervous system failing.  SIBO generally indicates a degenerative gut neural problem, and many people with it have early signs of Parkinson's, have had traumatic brain injury, etc.  Standard treatment uses prokinetic drugs (to stimulate movement in the gut), and antibiotics, lead to almost a 100% rate of relapse.  Those methods don't actually address the underlying cause.  Also, early intervention is extremely important.  Neural plasticity works both ways, so as function is lost, it becomes harder and harder to get back, and he says that there is a point of no return.

Ultimately, he says, gut/brain axis problems begin in the brain.  One example is Parkinson's Disease.  He says that Parkinson's is an alpha synucleinopathy, in which a protein called alpha synuclein builds up between nerves, interferes with their ability to communicate, and leads to them degenerating.  This degeneration begins in two places...it starts in the gut, leading to gut dysfunction, and then goes into the olfactory bulb, causing the sense of smell to diminish and eventually be lost.  Stiffness is another of the early signs.  Another example of brain involvement is with dementia, which leads to less output from the pons.  Top supplements to support the brain include things that improve acetylcholine function, since the vagus nerve and the gut enteric system are predominantly acetylcholine driven.  Examples include Huperzine and Galantamine which can be purchased OTC.  Galantamine is the most used medication for dementia in the world, but not in the US.

There is a strong relationship between brain function and leaky gut, which is more correctly called "intestinal permeability".  In animal studies, intestinal permeability can be observed within 3 hours of  a brain injury.  In one study, animals that experienced traumatic brain injury but also had electrical stimulation of the vagus nerve, did NOT develop intestinal permeability.  There are also studies in humans showing that traumatic brain injury results in clear gut dysfunction and vagus nerve problems.  The autonomic system carries blood to the gut, blood is what carries everything to the gut that it needs to function and stay healthy.  He also says this is why we see so much gut dysfunction in autism, and he points out that this requires treatment of the gut/brain axis, in addition to gut support.  Inflammation in the gut travels back to the brain, via the gut-to-brain axis, and triggers glial activation and an inflammatory cascade in the brain.

Celiac research is finding that a chemical called zonulin is released with gut permeability, which also opens up the tight junctions in the brain, leading to permeability of the blood-brain-barrier.  Zonulin was first discovered by researchers studying the effects of cholera, and found to be a protein that causes the tight connections between intestinal cells, called tight junctions, to open up.  There are now studies coming out showing that people who have inflammatory bowel disease also have white matter lesions in the brain, which means that the gut inflammation is starting to cause brain degeneration- it's causing the myelin (the protective covering of nerves) to be destroyed.

His preferred way to test for intestinal permeability is through Cyrex labs, using array number 2.  This test looks for both trans-cellular and paracellular permeability in the gut, based on which antibodies are elevated.  This gives a good sense of whether the blood-brain-barrier is also leaky.   Leaky gut used to be tested for with a test called the Lactulose/mannitol test, in which two sugars were given, and then tested for in the urine.  Lactulose is such a large sugar that it should not make it into the blood from the gut, so if it appears in large amounts in the urine, it is clearly gettingthrough somehow.  Another quick method is to take GABA, a calming neurotransmitter, which does not normally cross the blood-brain-barrier.  If a person feels different after taking it they know their BBB is compromised (most people will feel calm, but some have a paradoxical effect and will feel hyper).  Now, Cyrex labs also has a panel that looks for antibodies against the BBB.

The immune system in the brain is different than it is in the rest of the body.  In the brain, the immune cells are called glial cells, and once turned on, they do not turn off, the way that immune cells in the rest of the body can be shut off.  They eventually die, but they will recruit new cells to take over before they die.  There are studies showing that turmeric and luteolin can actually shut off the glial activation.  When people have brain inflammation, the speed between neurons slows down, which people experience as brain fog, memory problems, sluggish thinking, etc.

People who experience traumatic Brain Injury frequently develop autoimmunity.  The gut and the brain communicate both ways, back and forth with each other.  Many peptides in the gut, such as CCK and some enzymes, are known to be neurologically active in the brain.  There is now a lot of evidence in the scientific literature that once intestinal permeability occurs, autoimmunity frequently follows.  You don't need the brain to be involved at first, the standard american diet is pro-inflammatory and can cause gut permeability directly, which then causes glial activation in the brain.  Once the gut is compromised, people tent to react to GMOs, soy, and hybridized foods such as modern wheat.  He says the reason that people tend to feel better on a paleo-type is because these newer proteins tend to be the most immune reactive.

Autoimmunity is a condition in which the immune system begins to attack itself, it is referred to as loss of self-tolerance.  Chronic inflammation disrupts Treg cells, which are critical to maintaining self-tolerance.  As we get more intestinal permeability, we get more inflammation, and our immune systems become more over-zealous, which then leads to loss of chemical tolerance (to chemicals in the environment such as gasoline fumes or perfume), which cause triggering events, which then makes the immune system go crazy making auto antibodies for various tissues in the body.  He uses a panel from Cyrex to look for antibodies against a wide variety of targets.  It turns out that finding antibodies is predictive of future illness.

Gluten is very inflammatory, and cross reacts with the brain.  Gluten antibodies can target parts of the brain through a process of molecular mimicry.  Antibodies against gluten have been shown to cross react with cerebellar Purkinje cells as well as to synapsin (a protein found in all neurons), among other things.  Gluten is not the only concern with wheat, WGA (wheat germ agglutinin) causes similar issues, and is highest in sprouted wheat.  When testing for celiac, they have found that antibodies for transglutaminase 2 target the gut, for transglutaminase 3 target the skin, and transglutaminase 6 targets the brain.  In testing of people with gluten antibodies, about 20% have transglutaminase 2 while more like 60% have transglutaminase 6.  About 60% of gluten-reactive people do not have gut symptoms but do have brain symptoms.  He says that it just happened that gastroenterologists "found" gluten first, so gluten-mediated autoimmunity became though of as a gut disease.

As for his diet recommendations, he says in a simple sense it's the paleo diet.  However, what they have found is that even paleo allowed foods can cross react in many autoimmune diseases.  So in the future, he feels that people will be tested for which antibodies they produce, and then will have a customized diet that avoids the foods that lead to reactions in their own bodies, so it will be more specific than "just" the paleo diet.

Sunday, July 27, 2014

Paleo, SCD, or GAPS-legal Snacks

One of the most challenging aspects of following the GAPS diet (or many similar diets such as SCD, paleo, or ketogenic) is finding foods that travel well enough to be taken along as snacks and lunches. There are starting to be more packaged foods available that are portable and meet the requirements of some of these diets, and while they can be very helpful to have they are often expensive and hard to find in stores, so it is important to have a collection of recipes that work for your needs and that you can make.

Commercially available packaged foods that may be compatible with one or more of these special diets include:

Honey Mint Patties
Organic maple candy
Epic sea salt and pepper pork rinds
Maple Glazed & Smoked Salmon Bites
Safe Catch low-mercury canned tuna in many flavors
Kiwa All Natural Vegetable Chips Mix
Eden Foods Organic Tart Cherry Butter

Recipes for Snacks and Portable Food for Traveling on the GAPS Diet
One of the major challenges in following the GAPS diet is finding foods that are portable, for traveling as well as snacks while out.  Simple ideas include hard-boiled eggs, deviled eggs, pickles, veggie sticks (with hummus, baba ganoush, ranch dip, sesame sauce dip, or other dips), ants on a log (celery with nut butter and raisins), fruit, soups or stews in a thermos, chicken salad, egg salad, tuna salad, muffins, nuts and dried fruit, olives, pancakes, waffles, quick breads, cookies, kale chips, 

Here are recipes and ideas that can be helpful:

3 tips for traveling on GAPS

32 real food travel snacks (many of these are GAPS legal)

15 no-bread sandwich solutions

PB and J apple "sandwiches"

Cauliflower wraps

Butternut (or sweet potato) flatbread

Nut or seed butter bread or Nut or seed butter muffins

Seed Crackers,  "Cheez it" type crackers (dairy-free)

Simple paleo tortillas (paleo but not quite GAPS)

Lacto-fermented guacamole

Mini bacon guacamole cups

Lacto-fermented hummus

Lima bean hummus (GAPS friendly)

Cultured carrot sticks or other veggie sticks

Recipe for pickled pea pods or other pickled/cultured veggies

Ranch Dressing (and dip)

Arugula artichoke dip

Tzatziki

Poblano pepper dip

Lima Bean and Roasted Red Pepper Salad


Cauliflower potato salad

Sesame sauce 

Pork rinds (another method here)

Crispy fried salmon skin

Korean Beef Jerky

Roasted and brined beef

Twice-baked cauli-tots

Trail mix

Raisin nut clusters

Granola

Roasted pumpkin seeds

Spiced mixed nuts , Lemon cardamom cashews , Chili almonds

Coffee-glazed macadamia nuts

Lacto-fermented applesauce

Stewed prunes

Cultured fruit leather

Honey lemon curd

Homemade gummy snacks

Sweet and sour gummy snacks

Sesame honey candy

Candied butter pecans

Nut or seed butter "snowballs"

Peanut butter fudge (any nut or seed butter can be used)

Chocolate hazelnut spread (like Nutella)

Coconut macaroons

Honey meringues (GAPS legal)

Apricot macadamia bars

Cinnamon "truffles"

Pistachio date "truffles"

Pumpkin poppers

Lemon bars

Nut butter brownies

Gingerbread Brownies

Pumpkin chocolate chip cookies

Coconut cream chocolate walnut fudge

Coconut butter candy


For more general recipes that are helpful for following GAPS, SCD, or other similar diets, see these posts-

Basic Kitchen Help and Cooking Skills
Recipes for Making Your Own "Ingredients"
Fermented Foods

Saturday, March 24, 2012

So, What IS an Optimal Human Diet?

 Many of us who benefit from making dietary changes begin to wonder, as we tweak our diet, if the changes that we are making (while necessary in the short run) are going to contribute to supporting our health in the long run.  Dietary guidelines have had a strong presence in our media and culture for decades so we find that we may have firmly held opinions of what "healthy eating" is and what it isn't.  This can be especially true if we have done any research on our own, or have used alternative medicine.  It seems everyone has an opinion of what people should and shouldn't eat.  So who is right?

My personal ideas on this subject have changed so dramatically over time that I've joked about writing a cookbook called "How to Eat Your Hat".  I was a vegetarian for many years (which is very common for people with Pyroluria), and was a vegan before I was pregnant with my first child.  The most significant change that happened when I transitioned from vegetarianism to veganism was giving up dairy, which I had known I was IgE allergic to for years but had not felt able to give it up.  When I did give it up my asthma went away.  I took this as a sign that I was on the right track by becoming vegan...but since then I have learned that the connection between health and food is so much more complex and that while giving up dairy was positive for me at the time, becoming vegan had dire consequences for my health.  It led to the loss of my gallbladder (probably from the increase in gluten, oxalates, and plant estrogens) which in turn impacted my mitochondrial functioning (poor absorption of fats and CoQ10 among other things) which I think is one factor in why Roo developed the autism.  I can't prove that but knowing what I know now, that is how it seems.

When I first began to change Roo's diet I didn't question that the things that people bought in the grocery store to eat, or bought from restaurants, were food.  Food is what we eat, so if we eat it it's food, right?  Maybe...maybe not.  My kids' art supplies all say "non-toxic" on them, so they can be eaten.  Are they food?  Are most processed foods much better?  I will not try to convince others of what to eat in this post, but I will say a bit about how my current ideas came to be and list some of the resources that I have found helpful.  My ideas will probably continue to change as I learn more. 

I came across the idea of "traditional foods", and how they support healthy human development,  with the Weston A.Price Foundation.  I think this is a good starting point, although I think there are limitations with some of their principles in that Weston A.Price mostly studied post-agricultural societies so they were eating a more modern diet than humans evolved eating (also, they are just plain wrong on some of the details of food chemistry, such as oxalates).  Still, the improved health of these groups is a testament to the importance of diet.  It is also what introduced me to the idea that our bodies may be better suited to handle certain foods, that we have eaten for a long time, rather than other foods that are only now being introduced to our bodies.  This idea was taken further by the GAPS Diet, which led me to the idea of the Paleo Diet.

There is no single interpretation of what actually constitutes a Paleolithic way of eating and living so I am sorting through a lot of different thoughts on the subject and working out what my own opinion is.  I suspect that one reason for the variety of opinions is that there isn't ONE single optimal diet- that different variations work better for some people than others.  I suspect that people whose biochemistry is working well- whose bodies are effective and efficient at converting nutrients and other chemicals in the body from one form to another- do much better on a more plant-based diet, or may have more flexibility overall in how they eat.  I suspect that people (like myself) whose biochemistry is blocked in many places (from genetic and environmental toxicity reasons) and generally less efficient may have less flexibility in what we eat.  When it comes to whether dairy is "paleo" or not, I suspect that this has a lot to do with the difference between A2 milk (the milk all ruminants produced up until several hundred years ago), and A1 milk (which contains the A1 form of beta-casein, the result of a recent mutation in European cattle, and which is the form of casein that is so problematic).  I will elaborate more on this in another post but for now what is important is that the milk that we buy in the grocery store (especially here in the US) is NOT the same as the milk that our ancestors woudl have had access to. 

Here are some helpful resources:

This is a really interesting post by a woman who was once outspoken vegan, but who developed severe health problems despite being extremely careful of what she ate.  Here is a quote from the post- something her doctor told her as she was struggling with making the decision to start including animal products in her diet again-

"She explained how the health problems we are plagued with in the Western world are not caused by animal products, far from it. Humans have been consuming animals (in much greater quantities than we do now) for millions of years without ill effect, and historically there has never been a single vegan culture. We need to look at the recent additions to our diet to uncover the causes of our sudden modern plagues: refined sugar, hydrogenated vegetable oils, trans fats, refined flours, chemical toxicity and the industrialized denaturing of all forms of food. According to her, avoiding healthy, organic animal products was not only unnecessary for good health, but in most cases positively detrimental to our well being."

And another quote, also paraphrasing the doctor-

"The body has evolved to utilize meat efficiently and healthfully, not tablets or pills. You’ve been taking B12 supplements for years, and you’ve been trying to take iron supplements for weeks, and they haven’t been utilized by your body at all. Supplements are a very poor substitute for whole foods. Taking medication is not the best option and it is not necessary; you could almost certainly regain your health on a balanced diet. It is my recommendation that you try that.”

This is a review of an interesting book that also challenges many of the assumptions made about food and meat production, called "Meat: A Benign Extravagance" by Simon Fairle:

Is Paleo really paleo (and does it really matter)?

This post from the blog Hunt Gather Love has a great list of paleo resources, including several rebuttals to the famous book The China Study, which argues that meat is the cause of western diseases and that a vegan diet is the healthiest way to eat.  The arguments are based on poor data processing methods (such as assuming that correlation equals causality and failure to control for significant variables).  Here is another post discussing The China Study.

There have been a series of articles lately that are debunking the idea that we should be eating a high carbohydrate, low fat diet.  This dietary advice has been ubiquitous for decades now and it is coming out that it never was based on actual research.  It was a hypothesis that was deemed to be true, and so important, that it was decided by policymakers to start to get the advice out there before doing the studies that were assumed to prove it out.  When those studies did start to come in, they did not support the hypothesis at all, but the hypothesis has gained so much momentum at that point that it had become accepted as fact.  To read more about this read:
Gary Taubes' book Good Calories, Bad Calories.

What if it's All Been a Big Fat Lie?  By Gary Taubes in the New York Times magazine
 
A Reversal on Carbs from the Los AngelesTimes

Is Sugar Toxic?  from the New York Times

A Big Fat Debate

"The take-home message from this study and others like it is that — contrary to what many expect — dietary fat intake is not directly related to blood fat. Rather, the amount of carbohydrates in the diet appears to be a potent contributor."

A Big Fat Debate by Civil Eats
  
A Call for a Low-Fat Diet That Embraces Fat

Carbs Against Cardio: More Evidence that Refined Carbohydrates, Not Fats, Threaten the Heart from Scientific American

Ending the War on Fat (from TIME magazine)

Say Goodbye to Low Fat  (A former leader of the low fat movement changes her tone)

A Study on Fats That Doesn’t Fit the Story Line
Low Fat Diets Could Increase Heart Disease Risk, Say Nutrition Experts

Other resources:

The Whole30 eating plan

Why Being a Foodie Isn't Elitist

Return of the Meat Eaters: Many Lapsed Vegetarians Become "Ethical Omnivores"

The case against gluten

Nourishing Our Children, Our Food Pyramid

Benefits of Free Range vs Factory eggs

25 Reasons the 2010 Dietary Guidelines Are Wrong

Death of a PETA Spokesman