| For several years many parents, nutritionists, doctors and
caregivers of special needs children have realized the benefits, and
sometimes phenomenal results, of a gluten and casein free
nutritional program for their children. Recent studies have
validated the connection between a compromised intestinal tract and
neurological disorders related to Autism Spectrum Disorders
including Autism, ADHD, ADD, PDD as well as food allergies.
These intestinal diseases include celiac disease and
phenylketonuria. Celiac disease creates severe damage to the gut
wall because proteins are not broken down. These proteins create a
high level of inflammation by remaining in the gut which leads to
chronic and irreparable damage. With Phenylketonuria, most proteins
are broken down with the exception of one remaining amino acid that
the gut cannot handle, phenyl alanine. This amino acid passes
through the gut wall causing irreparable damage to the central
nervous system. In some cases a protein fragment known as
gluteomorphine (gluten) and caseomorphine (casein) crosses the gut
wall. These are very addictive opioid peptides which create food
cravings as the body adjusts to higher and higher levels of this
type of morphine. As the body struggles to meet the morphine-like
demands of the addiction, it creates the irrational cravings of the
very food that is causing the harm.
These opiates affect neurological development and lead to
behavior problems, allergies, learning disorders and aberrant
behavior. The breakdown in the gut function also compromises the
body’s ability to combat yeast and bacteria. This sets the field for
chronic ear infections as well as the inability to absorb nutrients.
Just given this brief information on gluten and casein helps many
people understand the profound benefits that a gluten-free
casein-free nutritional program can have on behavior and learning
capabilities.
It is through great effort and meticulous care that a GFCF
program can be established for your child. The challenge many people
face is the fact that gluten and casein are hidden in many foods.
Casein is in all dairy products. Gluten is found in most processed
food, soy sauce, flavorings, vinegar, some cold cuts, prepared
stocks and soups. It is also used as a binder in some pharmaceutical
products and can be found in non-specified food starch, i.e.
modified food starch, caramel coloring, hydrolyzed or vegetable
protein.
The effort put forth to create a GFCF nutritional program for
many parents and caregivers is well worth it. Many case studies have
reported improved behaviors, sleeping through the night, more social
interaction and often dramatic improvement in verbal skills. Many
parents have reported their children talking for the first time
after beginning the GFCF program.
Below are some easy recipes for you GFCF diet.
Fruit Salad
½ c Soy yogurt (Silk Soy)
¼ tsp Salt
¼ tsp Celery seed
¼ tsp White pepper
½ Lb. Organic Red grapes
½ Med. Organic Honeydew melon
1 Med. Organic banana
½ c Organic strawberries
Cut up fruits in bite size pieces. Mix with yogurt. Serve in the
½ honeydew melon. Bon Appetit Yield: 4 servings
Per serving: 5 g protein, 1 g fat, 10 g Carbohydrate, O
cholesterol, 75 mg Sodium
Organic Rice Penne Pasta & Broccoli
3 cups fresh chopped broccoli
1 ½ cups soy parmesan cheese
1 ½ cups dry rice penne pasta
3 tsp extra-virgin olive oil
1 tbsp Salt
½ cup fat free Whole Foods Market pasta sauce
In a large pot, bring about 5 cups of salted water to a boil. Add
pasta to boiling water, stir to keep separated. Test after 8-10
minutes. When tender, remove from heat, drain, and rinse with cold
running water. Set aside. Preheat oven to 350 F. Lightly oil a
9-inch deep dish pie pan with olive oil. Rinse freshly chopped
broccoli with cold water. Drain. Saute broccoli in a non-stick pan
with 2 tsp olive oil for about 2-3 minutes. Salt to taste. Other
seasoning can be added for extra flavor (see list of seasonings).
Sprinkle some soy parmesan cheese on the bottom of the prepared
pan. Add a layer of pasta, followed by a layer of broccoli. Repeat
till all the ingredients are used. Sprinkle the top with pasta
sauce, olive oil and remaining soy parmesan cheese. Bake uncovered
until top is golden about 10-15 minutes. Transfer to wire rack and
serve hot. Note: You could use any other vegetable that your child
is likely to enjoy instead of broccoli. Bon Appetit!
Yield: 4 servings
Per serving: 8.5g Protein, 4.75g Fat, 0.4, Sat Fat, 61g
Carbohydrate, 0 Cholesterol, 496mg Sodium,1g Fiber.
Orange Flavored Cornish Hen
½ cup organic orange preserve
1 cup of organic orange juice (not from concentrate)
4 tbsp balsamic vinegar
4 tbsp Dijon mustard
4- 1 ½ lb Cornish hens / cut in halves
Preheat the oven to 450 F. Heat the orange preserve in a small
saucepan with the orange juice over medium heat. Cook until the
preserve melts (1-2 minutes). Reduce heat until the mixture is
thickened. Remove from heat and stir in the vinegar and mustard.
Transfer the orange sauce to a small bowl. With a small brush,
rub a small amount of the orange sauce under the skin of each hen.
Place in a single layer in a roasting pan. Roast until cooked
through for about 50-60 minutes. An instant-read thermometer
inserted in the thigh should read 180 F for the hen to be done.
Yield: 8 servings
Per Serving: 24g Protein, 4g Fat, 1g Sat Fat,
26g Carbohydrate, 102mg Cholesterol, 200mg Sodium, 0 g Fiber.
Easy Egg-free Pancakes
¾ cup + 2 tbsp white rice flour
½ tbsp baking powder
1 tbsp unprocessed brown sugar
1 tsp salt
1/3 cup rice milk
Mix the first 4 dry ingredients. Add milk. Mix well until the
mixture is smooth, about the consistency of yogurt (1-2 minutes). To
increase thickness, add more flour. Brush the skillet with oil.
Pre-heat the skillet over medium heat for 1-2 minutes. Spoon the
pancake mixture onto the skillet. Cook each side for 2-3 minutes.
Remove the pancakes when done and serve warm with either some
unprocessed honey or unfiltered natural maple syrup.
Yield: 4 Servings
Per Serving: 2.5g Protein, 0.7g Fat, 30g Carbohydrate, 0 g
Cholesterol, 150 mg Sodium, 1g Fiber.
The NOAH Project® Menu and Eating Schedule
9:30am
The first GFCF snack is distributed to students in their
individual Son-Rise® playrooms. This snack typically consists of
certified organic fruits and an organic fruit juice for an intake of
200-300 calories. A small portion is often provided to the
facilitator as well to encourage and “join” the child in eating.
11:30 am
Lunch is served to students in their individual Son-Rise®
playrooms. The GFCF lunch typically consists of two (2) organic
vegetables, one (1) generous serving of a natural meat or meat
substitute, one (1) selection of bread or starch, one (1) dessert
and a choice of rice or soy milk. Caloric intake amounts to
approximately 400-600 calories, with 60% carbohydrates, 30% protein
and 10% fat.
3:00pm
An organic snack possibly including a rice cake and fruits or a
slice of pound cake or cup of trail mix along with an organic fruit
juice is served to students in their individual Son-Rise®
playrooms. Intake: approximately 200-300 calories.
Many parents are surprised at how much their child’s palate and
selection of food has changed after just a few days or weeks of
eating at The NOAH Project®. Faye is very creative with her recipes
and the food presentation that comes from our kitchen. All of the
children have tried a variety of food that they may not have been
offered otherwise. Some new GECF favorites are carrots, popsicles,
rice cookies, rice cakes, vegetarian burgers, fried sweet potatoes,
salmon nuggets, and yeast-free pepperoni/vegetable pizza. Every
day at least one child indicates their love for the taste of the
food by wiping their trays clean and at asking for more! It is
evident that once the cravings and addiction to gluten and casein
are reduced that the child will choose alternative foods that are
healthy. As their bodies become more balanced their overall health
improves and they seem to be much happier and interactive. Faye
says “Our kitchen’s recipe for success is a pound of care mixed with
a ton of fresh organic nutrients to win the respect and affection of
our most special children.” |
