How to Lose Weight Fast: Sustainable, Natural Foods Lead Diet Trends

Sustainable, natural foods lead diet trends

A recent survey of more than 200 registered dieticians shows what food trends will he hot (and not) for consumers and food companies in 2012.

By Louise Pollock

Green is a hot color this year. We’re not talking about fashion trends or red carpet “best and worst” lists: we’re dishing about the hot new diet trends for 2012, and green is the way to dress your plate this year. Pollock Communications worked with the nation’s top nutrition experts to identify the top 2012 nutrition trends for consumers and food companies. The survey of more than 200 registered dietitians revealed five nutrition trends that will make news and affect your choices in the coming year.

With green foods coming out on top of the trends, the survey also revealed that, while Americans are getting enough protein, carbohydrates and fats, they really need to boost their intake of antioxidants, phytonutrients and fiber. Since many consumers might be confused by which food choices are good sources of these nutrients, this is the ideal opportunity for food companies and retailers to help translate the trends into sales, by communicating how their products and services can help consumers meet their 2012 diet demands and needs.

Here’s a complete list of the top five findings from the registered dietitians survey:

Unprocessed becomes avoidable

Unprocessed, natural foods will be the biggest consumer nutrition trend in 2012.

This indicates that food companies and retailers will see an increase in demand for more green products. Most registered dietitians (72%) predict that consumers will continue to seek out local, organic, sustainable, fresh, minimally processed foods. With consumers returning to the table and cooking at home, they will become more aware of where their food is coming from and what it contains.

According to the survey, almost half of all registered dietitians also agree that simplifying the ingredient list will be a major factor in diet changes, while more than a third of registered dietitians agree that sodium reduction and elimi nating high fructose corn syrup will play key roles in dietary modifications in the coming year.

More antioxidants, fiber

Americans need to increase antioxidants and phytonutrients and, in tum, get more fiber.

Of the 204 responses, almost all registered dietitians (96%) emphasize that Americans are lacking antioxidants and phytonutrients in their diet, and many (59%) say consumers need more vitamins and minerals. While most agree that consumers are already consuming enough protein, carbohydrates and fats, registered dietitians say Americans are lacking sufficient amounts of fiber from whole grains and fruits and vegetables.

Seasonal goes fashionable

Seasonal and local fruits and vegetables will rise to the top. Almost all registered dietitians (94%) agree that in the coming year there will be a bigger push for Americans to consume more fruits and vegetables. Eating seasonal and local plant based foods that are organically grown will be a big trend in the coming year, as well. Not only does this reinforce the green trend, but it also supports the trend of increased antioxidants, phytonutrients and fiber.

Transfats = food label poison

Consumers will take it easy on the trans and saturated fats, sugar and sodium.

The majority of registered dietitians (78%) name trans fats as the most harmful nutrient in the diet, followed by added sugars (68%), saturated fat (58%) and sodium (52%). In 2012, we will see a greater emphasis on reducing these ingredients, as Americans focus more on unprocessed, natural foods that are enhanced with healthful exotic and ethnically diverse spices and flavors.

MyPlate to drive awareness

USDA’s MyPlate will prove to become a helpful guide for consumers and brands in the coming year. Nearly 70% of registered dietitians are using MyPlate to counsel patients and it will continue to play a role in diet recommendations through 2012. MyPlate recommends half the plate consist of vegetables and fruit, with the other half made up mostly of whole grains and a small portion of lean protein. Following these guidelines will serve  as a helpful tool for food companies and retailers, too, as they assist consumers in achieving their dietary needs.

We see this trend toward health and wellness being driven by the 2010 Dietary Guidelines for Americans. As consumers learn more and understand the connection between healthy eating and overall well-being, there will continue to be a shift in eating patterns and demand for wholesome, nutrient-rich options. Including relevant brand benefits that appeal to consumer diet trends in all marketing and communications efforts is paramount to helping consumers make purchasing decisions.

Companies and brands that take proactive steps to meet consumers’ changing diet needs will go far to enhance brand loyalty and reputation, while helping to increase their bottom line in the coming year and beyond.

Louise Pollock is President of Pollock Communications in New York. #

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Diet: The Vegetarian Way

With National Vegetarian Week taking place in May, is your in-store selection up to scratch? Rachel Symonds report.


It’s been an interesting year for the meat industry thanks to the now infamous horsegate scandal. But it seems the effects of this continue to be felt with recent data revealing that Brits are eating less meat than they were 12 months before.

Figures have revealed that 25 per cent of the British public say they are consuming less meat than a year ago. The survey, commissioned by the Eating Better alliance also found that 34 per cent are willing to consider eating less meat, while one in six (17 per cent) of young people said they don’t eat any meat.

What is true is the public's trust in our food chain has certainly been shaken, and consumers appear to be looking to other more sustainable, trustworthy sources.

Eli Sarre, Marketing Co-ordinator at Essential Trading, reported: “The market for vegetarian food is going from strength to strength, Essential is 100 per cent vegetarian and sales are up by 17 per cent at our warehouse, Our retail shops are also showing growth of over 10 per cent so the outlook is very positive."

Clearspring’s Maria Dawson added that the market is performing well, commenting: “Clearspring has seen growth over the past year which we have put down to winning our consumers’ trust (especially relevant after the horsegate affair) and listening to their requests. Our products may cost a little more but that is because they contain the highest quality certified organic ingredients and we are not prepared to take short cuts to extend shelf life or reduce selling price.”

It helps that availability of product has grown so much, meaning it’s never been easier for consumers to access vegetarian foods.

Sarre commented: "ZOI4 has brought with it an inspiring selection of new product innovation. From protein packed sports nutrition snack bars and vegan dairy ice cream to classic organic and Mediterranean middle eastern foods, being vegetarian has never been easier."

Tim Barford, organiser of the successful Vegfest UK events in Brighton, Bristol and London, believes the growth is also extending to the vegan sector.

“Consumers are aware of the health benefits of the food they buy and are additionally concerned that their purchases are ethical in provenance and guarantee supply chain integrity.”

“There’s a lot of new firms coming through every year with new vegan products, and some bigger veggie firms seem to be rebranding and reformulating to make their products suitable for vegans,” he said. “The biggest rise seems to be in fake meats and coconut products, especially coconut ‘dairy products like drinks, ice creams and yoghurts and desserts. Coconut is the new dairy!"

Purchasing drivers

Go back 20 years, and probably 99 per cent of people buying vegetarian foods were doing so simply because they were vegetarian. Is this still the case today? Not so it seems if data from the Vegetarian Society is correct; it has found that although the number of committed vegetarians has remained relatively stable in recent years, there`s been huge growth in meat reducers, people who haven't given up meat completely, but are making a conscious effort to eat less of it. According to Mintel, the value of the vegetarian food market has grown from £333million in 1996 to £786.5million in 2011,

When questioned about what he thinks convinces consumers to part with their cash, Barford said: “Health, taste, packaging - in that order. If it doesn’t measure up health wise (too processed for instance, or containing palm oil, or too much salt) it doesn't really get the distribution - people in the trade are no fools. Once on the market, it’s taste driven - texture is the key too. And the packaging makes a huge difference."

The general consensus is that last year’s horsegate scandal can be attributed to the rise in demand for vegetarian foods.

"The horsegate scandal appears to have catalysed sales due to concern with provenance,” Sarre commented. “The upturn in the UK economy appears to have sustained this growth, whilst our fridge sales are up 40 per cent in the first quarter. Additionally, retailers are now choosing us as their primary supplier as they are able to use us as a one stop shop for fridge and ambient stock requirements,"

Of course, ethics are also a key driver for a proportion of buyers.

“Consumers are more savvy than ever; increasing health awareness coupled with environmental and animal welfare concerns are ethical drivers," Sarre said. “Consumers are aware of the health benefits of the food they buy and are additionally concerned that their purchases are ethical in provenance and guarantee supply chain integrity.

"The return to organic purchasing indicates an increased awareness of sustainable farming practices and a concern over added chemicals in food. Above all, consumers are demanding quality at affordable prices,"

Dawson also pointed out: “For a large sector of society, the main driving factor will continue to be price. However, as growth in our business has illustrated, there are always those who look for quality, taste, organic, authenticity and ethics,"

Dawson pinpoints another reason for growth in the rise in demand for free from products.

“Many vegetarian products fall into this category (obviously all vegan products being dairy free)," she explained.

Sarre agreed, adding: “More and more wnsumers within the vegetarian category are looking to purchase vegan food, perhaps due to a dairy intolerance or ethical and environmental concemsf."

The health aspect may also be driving growth, Sarre believes.

“In recent years, the sales of Essential pre packs have been steadily rising, indicating a committed approach to home cooking and cooking from scratch using quality ingredients like pulses, beans, rice and quinoa. The healthiest way to cook vegetarian is also the most economical way to cook.

Barford agrees that growth is certainly coming from people seeking healthier options, saying: “It`s pretty massive right now. There’s so many people adopting a flexitarian approach right now - eat mainly vegan but continue with their favorite animal products on social occasions and special days etc. So although there’s not huge numbers of veggies and vegans, there is a massive rise in demand for these products from the flexitarian sector,”

Future innovation

The vegetarian market has certainly grown up in recent years, both in terms of taste and brand appeal. But what can we expect to see in the future?

It certainly seems the future ahead is bright for the sector, with Sarre describing it as better than ever.

“The range of veggie ready meals has never been bigger, plus the availability of new ingredients and interest in new world cuisines like Middle Eastern/ North African, opens up many more options for veggie cooking,” she said. “There is wider awareness of the health benefits of a veggie/vegan diet and avoidance diets continue to he a factor, low sugar/ salt. There is also better technical know how in manufacturing, which will allow for more and better veggie/ vegan alternatives to meat and dairy.

“As we continue to educate ourselves about global cuisines and eclectic ingredients, our repertoire of veggie food recipes will grow and gather its own momentum.”

Barford believes growth will continue to come as more people see the wider picture with regard to being vegetarian or vegan.

“The arguments were won way back - vegan food is the future for the planet, and that’s happening big time all over the planet, “ he explained. “And vegans have a habit of working hard to promote their lifestyle, so as more people get on this tip, growth will be fuelled by a belief and passion for making the world a better place, reducing suffering and damage to the environment and improving health. Let`s face it - you all know if you`ve met a vegan f we will tell you, for sure.”

For Dawson, she believes the market will continue to evolve.

“I think a lot of growth will be recipe led with a lot more creativity and experimentation of flavours and texture combinations," she said. "There is significant interest in fermented and raw foods at the moment in terms of their benefits to health and I suspect that this will continue. One of the areas which Clearspring will also be promoting is the use of whole grains in our products and we are committed to avoiding processed salt and sugar.”

But could there be any potential barriers to future growth?

"The challenge for all of us in the vegetarian category is to inspire growth and support the independent retailer whilst staying committed to our ethical ethos," Sarre said.

At Essential, coconut has, and continues to be key, in recognition of rising demand from consumers.

She explained: “One of Essentials biggest stars is the coconut oil which is sourced from a Sri Lankan Co-operative; 2014 sees a continuation of all things coconut and sustainable sourcing is paramount.”

There’s also a fresh new look for the worker's co»operative.

“Essential has invested in new company branding and communications, which has seen a growth in popularity of the Essential brand and a greater understanding of the co-operatives ethos,” Sarre added,

New developments for Essential include printed eco-hlm packaged pre packed commodities with full nutritional information on the back of pack.

“We are in the procas of the next wave of rebranded product labels, focussing this year on our tinned organic pulses, our Italian tomato range... and of course the coconut oil," Sarre added. hfb

Nutrition Tips for Quicker Recovery

By Page Love, MS, RD, CSSD, LD, USPTA

Does it matter what you eat and drink after a match? You bet! The right hydration and nutrition can help keep your body healthy and thriving, especially when you have played hard. These strategies can help you recover from daily play. And now that ALTA lets you play in multiple leagues in the same week, you will need these tips!

HYDRATION TIPS

As you are leaving the court, drink two to three cups of hydrating fluids immediately. You can begin by drinking a medium-sized bottle of sports drink as you walk off the court. The most beneficial fluids are slightly salty and moderate in carbohydrates, like sport beverages such as Gatorade or Powerade. They will help to replenish sodium and electrolytes lost through perspiration.

Be prepared. Chill some squeeze bottles or sports drink bottles the night before, and have them with you at practice or matches. Each player should have a minimum of one quart or liter available for after matches. Consume enough fluids throughout the day, and as quickly as possible after matches, so your urine is a light or pale yellow color. ln the heat, consider checking your weight before and after matches. lf you leave the court weighing less than where you started, drink two cups of hydrating liquids per pound of additional body weight lost in sweat on court.

Limit caffeinated beverages or avoid them altogether, especially right after match play. This includes iced tea, coffee and colas. These are not good sources of hydration and may cause additional fluid loss as urine because of their diuretic side effects.

RECDVERY EATING AND HYDRATION GUIDELINES

Because the most important goal for recovery is replenishing your energy stores, the most effective recovery meals and snacks are rich in carbohydrates. This includes such foods as breads, pastas, fresh fruit, granola bars, energy bars and sports drinks. Aim for foods that are also high in carbohydrates to supply energy for muscle reserves. So, eat a snack high in carbs as soon as possible, preferably within 30 minutes of a match. When choosing what to eat, select familiar foods. Pick ones that you know will re-energize you. Make sure your choice is able to be quickly digested, avoiding foods high in fiber or fat. This will help ensure that nutrients can quickly reach depleted muscles. Continue to include several cups of hydrating fluids with your meal or snack.

Additionally, the latest research shows that is also important to eat protein within a 30-minute window after play. Getting easy-to-digest proteins such as chocolate milk or smoothies with whey protein into your system as soon as possible will aid in quicker muscle rebuilding and less muscle tissue breakdown. Quick edible protein sources like cheese or peanut butter and crackers, along with hydrating beverages, can do the trick.

Finally, don’t forget to add some salt. A few tips for adding sodium to replenish sweat losses are to eat pickles after matches or have meals with tomato sauces, mustards and salty sides like pretzels and healthy chips. And don’t be afraid to sprinkle a little salt on your food!

Aim to replenish what you have burnt: 1) fluids, 2) carbohydrate energy, 3) lean protein sources, and 4) sodium. Design your recovery meals based on these priorities.

POST-MATCH REMINDERS:

lt may be helpful to weigh in before and after matches in the heat to see the amount of body weight lost so you can accurately replenish lost fluids.

lf you have multiple match play, focus on fluids and easy-to-digest carbohydrates (high-carb energy bars, peanut butter sandwiches and smoothies work well) when you have only an hour or two between matches and there is not enough time to eat and digest whole meals.

Drink two to three cups of hydrating-fluids per hour between matches.

Within two hours after play, eat a high-carbohydrate meal that also contains a lean protein source to maximize muscle glycogen recovery (rebuild energy stores) and to support protein synthesis in muscle. This could be in the form of a fruit smoothie with protein. High-fat proteins may weigh you down, so don’t necessarily go for that big steak!

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Page Love is a registered and licensed dietitian, a certdied specialist in sport dietetics, and consultant for both the Sony Erickson and Men’s ATP Professional Tennis Tours, and she rans a private practice in Atlanta. She has been a competitive ALTA participantfor more than 30 years.

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Diet Like The Stars

For quick, instant solutions, most Hollywood celebrities resort to some rnind-bogglingly extreme and perhaps weird diets. Reshma S Kulkarni breaks dovvn six wnaoky diets tnat celebrities nave been known to follow

The ice factor
What is it! Ice Cube Diet

Followed by: Actor Renee Zellwegger

The fad: Years ago, before leaving for long hunting trips, an ancient Kalahari tribe used to eat the hoodia gordonii plant to quell hunger and produce energy. Today, the plant, in the form of ice, is used for the same purpose.

What lt does: According to the website www.icecubediet.com, when hoodia is consumed, the active ingredient P57 released into the bloodstream. It’s a glycoside 10,000 times more active than blood sugar. Actor Renee Zellweger lost 15 kg in 3 weeks by going to the gym two hours a day and following this diet.

Is it good for you? Avanee Mehta Parekh, a Mumbai-based nutritionist and diabetes care educator, says, “lt may simply be a placebo effect. Although trendy, a ‘no carbs’ or a ‘low carb’ diet for an extended period is unsafe. The body starts using proteins for energy purposes if it is deprived of carbs; thus starving the body of its proteins too.”

Mad about cabbage
What is it: Cabbage Soup Diet

Followed by: Actors Sarah Michelle

Gellar and Liz Hurley

The fad: This seven-day diet plan involves lowering your calorie intake to around 500 Kcal on day one and increasing it to 1,000 Kcal by day seven. It reduces 3 to 5 kg a week. You also have fruits and vegetables on the first day, fruit and soup on the second, third and fourth days, bananas and low-fat yoghurt on the fifth, and lean meat and a small portion of brown rice on the last two days.

What it does: It’s a low calorie, easy-to-make, liquid diet containing cost-effective ingredients. It provides electrolyte balance and antioxidants from carrots and tomatoes, and burns fat.

Is it good for you? Dr Kousalya Nathan, a lifestyle management consultant at HUMA Hospitals in Chennai doesn’t recommend it. “Sudden reduction in the daily calorie requirement can cause headaches, mood swings, constipation, etc. The diet also lacks sufficient protein and fats. Also, people with thyroid dysfunction, hormonal imbalance and diabetes mellitus shouldn’t follow this diet,” she says.

It’s all yin and yang
What is it! Macrobiotic Diet

Followed by: Madonna

The fad: The diet includes foods thought to create balance-whole grains, vegetables like cabbage and broccoli, and fermented soy products. Nuts, seeds and fresh Hsh are allowed occasionally. The diet strictly excludes foods with excess of yin (stimulating agents that exhaust the body and mind) like sugar, alcohol, honey and coffee.

What it does: The diet is high in Hbre and low in fat and can help improve the recovery and treatment of cancer.

Is it good for you? Not unless you follow certain rules. Eat 3 to 4 meals a day, adding to at least 1,200 calories and chew your food slowly to aid digestion and absorption of nutrients. Akash Sehrawat, nutritional and lifestyle consultant and director of Iovenus Fitness Pvt Ltd in Gurgaon, adds that the absence of animal-based products in the diet is a big downside. “Lack of dairy and meats can cause severe nutritional deficiencies in protein and sulphur and can contribute to obesity, heart disease, Alzheimer’s disease, and chronic fatigue.”

Diabetes Diet Requires Planing

Most people have their meals without giving much thought to the carbohydrates they are ingesting. But for a diabetic, taking too much carbohydrates at any one time can cause a surge in blood glucose levels.

This is because a person with type»1 diabetes has lower insulin secretion, while someone with type2 diabetes has a resistance to the effects of insulin, a hormone that keeps blood glucose levels normal.

Too much glucose in the blood can cause significant damage tc small blood vessels and raise the risk of developing long-term complications such as nerve damage, heart disease and blindness.

So it is crucial for diabetics to establish a regular eating pattern in which carbohydrate intake is distributed evenly throughout the day, said Ms Kala Adaikan, principal dietitian at the Singapore General Hospital.

Diabetics are taught how to track their carbohydrate intake and set a limit for the maximum amount they can eat.

To keep their blood sugar under control, it is not only important to keep track of carbohydrate intake but also how the body is using it.

One way to classify carbohydrates is by their glycaemic index (Gl) - their overall effect on blood glucose levels.

Food which has a high GI causes a sharp rise in blood glucose, while food with a low Gi induces a smaller but more prolonged increase, which is ideal for diabetics. Food with a high Gi are normally refined carbohydrates, such as white bread and rice, or sugar, like cakes and desserts.

Food with a low GI are usually made from wholegrains, which are digested more slowly.

Ms Kalpana Bhaskaran, section head of nutrition research at the School of Applied Science at Temasek Polytechnic, said a food's GI

A patient with diabetes monitors his blood glucose with a glucometer.

is determined by testing at least 10 healthy human subjects. They are asked to eat a given type of food and over the next two hours, their blood glucose levels are measured and the GI calculated, she said.

But while the GI of a type of food in its natural state may be an important aspect of a diabetic diet, it is not the only factor to consider, said Ms Adaikan.

Glycaernic index also changes depending on how a food is cooked, processed and, in the case of fruit, how ripe it is.

For instance, cooking rice for a longer time to make porridge breaks down more of its starch, a complex carbohydrate, so that it is more easily digested by the body. This gives porridge a higher Gil value.

If rice is cooked with fat, as in the case of nasi lemak, briyani rice and chicken rice, the GI is lowered as fat is harder to digest. But this is not necessarily healthy.

Eating a staple, such as rice, potatoes or pasta, with other dishes changes the overall GI value of the entire meal.

Instead of focusing on the GI when planning their meals, diabetics and people watching their weight should aim for a diet that is well-balanced, high in fibre and low in fat, noted Ms Adaikan.
 

Joan Chaw

Lose Weight or You'll Never Have a Child

Surgeon’s 'dire warning as number of obese women is set to soar to six million in two years.

RISING levels of obesity could leave millions of women infertile and ineligible for treatment on the NHS, a surgeon at the Imperial Trust has warned.

Dr Ahmed Ahmed has called for more obese women to be referred for drastic weight loss surgery to allow them to give birth naturally.

The 35-year-old, who specialises in the controversial gastric band operations, also stressed that IVF will not work for these women due to their size.

He said: “In 2003, the number of women over 16 in the UK who were obese was 4.8 million but by 2010 there will be six million.

“A lot of these women are of reproductive age and often can’t become pregnant naturally so they seek IVF, which is quite expensive and the NHS won’t pay for them because of their weight.”

Under government guidelines, women are entitled to at least onefree NHS cycle of IVF.

But many primary care trusts will not consider those who are obese due to the low success rate.

“These poor women are spending their life savings on IVF and it may not even work for them,” said Dr Ahmed.

“This is where the role of surgery comes in because there is evidence that surgery will help obese women lose weight and become fertile again. They will also become eligible for IVF.”

Dr Ahmed hit the headlines this summer when he shunned the dieting fads favoured by celebrities, and welcomed TV star Fern Britton’s decision to have gastric band surgery.

He proposed his latest ideas to tackle obesity and the linked fertility problems at a medical conference held at Paddington-based Imperial College on Wednesday.

He believes the way forward is for GPs to start making more referrals for weight loss operations than at present.

Currently around 4,000 people receive this type of treatment each year but National Institute of Clinical Excellence guidance says that number should be 60,000.

The cost of gastric bypasses, sleeve gastrectomies and the fitting of gastric bands start at £7,000, while IVF is around £4,000 per cycle.

Some critics have dismissed talk of offering the two procedures in combination due to the expense involved for the NHS.

But Dr Ahmed argues that rather than losing money, the health service would save cash if stomach-reducing surgeries were offered more widely.

“It will cost the NHS much more to treat long-term health problems if people are not given the opportunity to lose weight,” he said.

“And having the surgery might be enough for them to become pregnant naturally anyway.

He added: “There are also lots of other advantages to having the surgery because it reduces the risk of diabetes, still births, miscarriage, pre-eclampsia and physical malformations.”

sanchez.manning@hamhigh.co.uk

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Sanchez Manning 

The Autism Diet; Early Biomedical Intervention Begins Whit Diet

The Autism Diet
Early Biomedical Intervention Begins Whit Diet

By Julie Matthewr

AUTISM RATES HAVE REACHED epidemic proportions worldwide. Many autism pediatricians. researchers, clinics, and most importantly, parents have embraced the broader reality that autism is a whole body condition for which there is treatment. As children successfully recover from autism. it is becoming extremely clear and medically-proven that autism is treatable.

In addition to ABA (Applied Behavioral Analysis) and other evidence~based autism recovery treatments, another equally promising area of treatment is through biomedical intervention beginning with autism diet implementation. While healthy nutrition and diet are very important for all children, they are critical for the child with autism, as the majority of children diagnosed with autism have impaired immune and digestive systems. Because the brain is directly impacted by the digestive system of these children, the foods they are fed will either help them or harm them.

Typical physical symptoms of children with autism include food allergies, gastrointestinal distress, diarrhea or constipation, yeast overgrowth, immune system impairment, rashes / eczema, sleep disturbance, inflammation, pain and more.

Biomedical intervention, which is initiated with an autism diet, is based on the practical conclusion that the psychological and behavioral symptoms of autism are a direct result of physical and medical issues within the body of the child. Many of these issues exist directly in the 'gut' and digestive system.

In a medical setting, which involves a physician that specializes in autism and a qualified testing lab, testing will often show that children have high levels of environmental toxins in their body along with harmful bacteria and “gut bugs.” They will most likely be allergic to many foods and other substances. Tests will show that children with autism have very ill physical bodies and treatable medical conditions-these conditions, left untreated, lead directly to impaired brain function and cognitive ability. This is scientifically proven and documented at the Autism Research Institute (ARI).

Upon autism diagnosis, a responsible autism clinic and physician will test and treat the medical problems a child is having with prescriptions and order behavioral treatments (ABA). And equally as important, they will provide a parent with a clear biomedical treatment plan and autism diet via a well-trained autism nutritionist. This recovery diet is one of the most important steps for improving an autistic child's health and condition. When properly and consistently implemented, an autism diet, supported with supplementation of digestive enzymes, can take a child a longdistance in the recovery process in a relatively short amount of time.

Although there are over a dozen autism diets available to parents to help their children, the first diet that is often recommended is the Gluten-Free Casein-Free (GFCF) Diet. This diet removes wheat (rye, barley, spelt, kamut, commercial oats) and milk proteins from all foods served to the child. Wheat and dairy proteins are diflicult for children with autism to digest. These proteins often lead to diarrhea, constipation, gas, bloating, inattentiveness and foggy thinking in these children.

Other foods create allergic reactions in children with autism as well: corn, eggs and soy are on this list. These food allergies and sensitivities are often determined through laboratory testing as well as dietary experience. Appropriate autism diets are then implemented based on these food allergies-the Gi-‘CF autism

As children successfully recover from autism, it is becoming extremely clear and medically-proven that autism is treatable diet is the first and usually a very successful autism diet for children when implemented correctly.

As an autism diet is introduced to the parent-child daily shopping and meal routine, there are a multitude of simple first steps that can be taken to begin body healing. Remove artificial colors, flavors, preservatives, MSG and all hydrolyzed items from foods served. Remove trans fatty acids which are found in partially hydrogenated oil used in mayonnaise, margarine, peanut butter products, fast foods and baked goods. Remove all artificial sweeteners. Do not serve canned or processed foods as these can be toxic to children with autism depending on their ingredient list.

Reduce sugar and eliminate high-fructose corn syrup and limit a child's consumption of sugar in the juice they drink. Remove sodas and sweetened drinks from the serving menu. Try to always choose organic juice and add water to dilute it before serving it to a child. By selecting organic foods for meals, the family is no longer fed PCBs and pesticides. Children with autism are more dramatically impacted by hese toxins than children who do not have autism.

A parent implementing an autism diet will be asked to serve organic fruits, vegetables and introduce rice milk or other non-dairy milk instead of cow’s milk. They will replace wheat pasta with rice noodles. Additionally, changing the meats fed to the family to grass-fed, organic instead of grain-fed, non-organic. will remove antibiotics and hormones from the dinner table.

As foods are removed from a child's diet, nutrients must then be added to help a child's digestive system heal. Intentional addition of nutrients and supplements will help provide much needed nutrients for cellular function, as well as to relieve gastrointestinal distress and alleviate food sensitivities. Probiotics, digestive enzymes; cod liver oil, colostrums and other nutrients will help a child's gut, intestinal tract and immune system.

An autism nutritionist will also introduce vitamin and mineral supplementation. This is achieved by giving a child daily supplements that often consist of B6, Bl2, folic acid, zinc, selenium and magnesium. Because each child has their own individual biology, each supplementation plan will differ case by case.

While the GFCF diet is often the first to be implemented, autism nutritionists may often suggest the principles from the following diets in an effort to further maximize recovery results: Specific Carbohydrate Diet (SCD), Gut and Psychology Syndrome (GA PS) Diet, Low Oxalate Diet, Body Ecology Diet, Feingold Diet and Weston A. Price dietary principles. While this process may seem daunting, there are many autism diet resources online and books available to assist parents with understanding why and how autism diets work and how to creatively and correctly implement them.

Many parents, once started with autism diets, are empowered as they see autism symptoms diminish in their children. Language often improves, sleeping is regulated, eye contact emerges, and digestive symptoms improve. The most successful parents have an open mind and really understand that food can and does heal-and that recovery is possible.

Whether a parent reaches out to an autism nutrition consultant or starts on their own, choosing good nutrition, avoiding problematic ingredients and supporting digestion are practices that will benefit everyone in the family: For the child with autism, this dedicated practice can alleviate their autism symptoms and allow them to achieve their highest potential. The road to autism recovery begins with diet.