Synopses & Reviews
1st Runner-Up in the 2004 Writers' Notes Book Awards!
This book—part medical treatise, part cookbook—will teach you how to make GFCF entrees, breads, desserts, and many other foods the entire family will enjoy eating.
In a nutshell, certain enzymes are required to break down gluten and casein. If the enzymes that normally break down casein and gluten don’t function well, serious neurological problems can result. Studies have shown that children with autism have a marked deficiency of these enzymes, so gluten-free casein-free (GFCF) diets have yielded positive results for many children.
First Runner-Up in the Writers' Notes Book Awards, this original Special Diets book has been helping children and adults with autism, ADHD, Celiac disease, and other disorders since 1998! The first part of the book describes the diet in detail, from both a scientific and a personal approach (the author's son has autism and their family has been on the GFCF diet for years). Helpful sections include:
- Sam’s Story
- About Special Diets
- Allergy or Intolerance
- Tests and Nutritional Supports
- How (And What) to Feed Your Child
- Help From Friends & Relatives
Next, the cookbook part contains over 140 recipes, including many you would have never thought possible on a GFCF diet, such as:
- Breaded chicken nuggets and fish sticks
- Spaghetti and Meatballs
- Mock mac-and-cheese
- Pancakes and muffins
- Cookies and cakes
- And more!
“Lisa Lewis’ contribution to the understanding of biomedical aspects of autism have been considerable. . . . Her new book also concentrates on the practical applications of knowledge and understanding. It is well-researched, well written, and very much needed."
Paul Shattock, Autism Research Unit, University of Sunderland, Sunderland, England
"The writings of Lisa Lewis have made a huge impact on the field of autism. As an educator and a parent, Dr. Lewis has been instrumental in describing the issues of gluten and casein sensitivities, and how these problems affect the behavior of autistic individuals. She has changed the lives of many autistic individuals and their families. Through this book, Dr. Lewis will likely change the lives of many others."
Stephen Edelson, PhD, Director, Center for the Study of Autism, Salem, OR
“What will change, and is changing, the minds of the medical establishment is activist efforts by intelligent, well-informed and highly motivated parents like Mary Callahan, Lisa Lewis and many others. . . ."
Dr. Bernard Rimland, Autism Research Institute
Using a common-sense approach to a complex subject, Dr. Lewis, a mother of autistic children herself, offers specific examples of food allergies and intolerances which impact health and behavior in children with autism or related developmental disorders, and provides gluten/casein-free recipes; lists of vitamins, minerals, and supplements; and much more.
This text explains how and why to implement a dietary intervention strategy for helping children and adults with autism. Drawing upon her own success with removing gluten and casein from her son's diet, she answers the many questions parents might have about choosing a dietary intervention.
About the Author
Lisa Lewis earned her PhD in biological anthropology from New York University, where she studied genetic variation. She now lives in New Jersey with her husband and two sons, Sam and Jacob. They enjoy hiking, bike riding, and music. Lisa also has her own cake decorating business, and dabbles in “potichomania," which is reverse glass painting. Along with a partner, Karyn Seroussi, Lisa runs a website and publishes a newsletter for folks using dietary interventions. Contact her at www.AutismNDI.com.
Table of Contents
Foreword (By Dr. Bernard Rimland)
Chapter 1: Sam’s Story
Chapter 2: About Special Diets
Chapter 3: Allergy or Intolerance?
Chapter 4: Tests and Nutritional Supports
Chapter 5: How (And What) to Feed Your Child
Chapter 6: With a Little Help From Friends & Relatives!
PART II: LET’S GET COOKING
Chapter 7: Mains and Sides
Chapter 8: Breads & Breakfasts (Yeast Free)
Yeasted Baked Goods
Chapter 9: Ethnic and Holiday Foods (savory treats)
Chapter 10: Cookies
Chapter 11: Desserts
Chapter 12: Odds and Ends
Appendix 1: Mail Order Sources
Appendix 2: Dairy Substitutes
Appendix 3: Frequently Asked Questions
Appendix 4: Doing Your Own Research by Surfing the Net
Appendix 5: Cookbooks
Gluten-Free & Casein-Free Resources