Archive | June, 2011

Love Sauerkraut: Putting Loving Intention into Your Food and Cooking

June 28, 2011 • Categories: Autism News, Julie's Gems • by

Not only do we love sauerkraut in our family, but we make “love sauerkraut.”  What do I mean?

Are you familiar with Dr. Masaru Emoto’s work, Messages from Water? He has done experiments where he writes a word on a bottle of water and freezes the water into a “snowflake” crystal.  The results are astonishing.  Water with positive words have beautiful crystals, often having a shape slightly representative of the word.  Polluted water that has been prayed upon has crystals that change radically and beautifully.

Polluted water from the Fujiwara Dam, Japan

 


Same water from the Fujiwara Dam after a Buddhist prayer

For decades, holistically-minded physicians such as Dr. Deepak Chopra, have extolled the virtues of “positive thinking” on health and healing.  When you realize the effect positive intention and prayer can have on water and that the human body is made up of 70% water, you can see how these positive thoughts and intentions can affect our health.

One day in the kitchen, we took this a step further.

Based on this set of notions, my husband and I have been infusing our homemade fermented foods with love and good intentions for years.  Our first premise is that if we can do this for water, we can do it for our food too. Secondly, we humans have been living synergistically with bacteria for hundreds of thousands of years.  We need them. In fact, we would not be alive without them.  If “prayer” can have a positive effect on water, we assumed it could have a positive effect on our synergistic friends, good bacteria.

We figured several things: 1) We believe in it. 2) It can’t hurt. 3) It makes us feel good to do it. 4) It may even make a big difference.

So being “woo-woo” San Franciscans, we decided to put positive intentions, prayers, and messages on our brand new batches of fermented food we were about to ferment, particularly our kombucha and sauerkraut.  Therefore, every time we make a new batch of fermentations, we “infuse” it with our intention.

We save all the little pieces of paper.  Over the years, here are some of our “messages” and intentions:

  • Love
  • Allowing
  • Positive focus
  • Self confidence
  • Creativity
  • Self compassion and forgiveness
  • Digestion and assimilation
  • Faith and release of fear
  • Feminine power

Most of us feel food is love and cooking with love is something many mothers and grandmothers believe in and have been doing for generations.  This is just another way to do it.

So whether you are making fermented foods or cooking a roasted chicken for dinner, putting love and intention to what you are preparing for your family has many good benefits—including making mom feel good while doing it.  It’s a small moment in our day to slow down (often in all the chaos) and spend one moment focusing on the positive and what we want to create in our lives.

Try it yourself.  Get out a small square of paper, write your intention on it, and tape it to the crock (or a water bottle). Take one moment (20 seconds) to align with your desire then move on to the rest of your day.  When fermentation is complete, transfer it to jars (you can even transfer the word on the individual jars). When you eat it, take a second to remember the message infused into the food, and enjoy!

Whether you are cooking dinner or making a batch of fermented sauerkraut, while you are chopping and preparing, take a moment to reflect on your day and what intention and love you want to infuse into your food.

You’ll never look back and think it was a waste of time.  And if you save those messages, you may be surprised when you reflect back months and years later at the positive things that have manifested.

 

Photo Credits: “Love Kraut” by Julie Matthews, and Crystal images copyright of Dr. Masaru Emoto

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The Hardboiled Egg: Making It Fun for Your Picky Eater

June 24, 2011 • Categories: Autism News, Recipes - Cooking To Heal • by

Eggs are a great source of protein and good brain fats.  They make a wonderful snack in the form of a hardboiled egg.  Hardboiled eggs are easy to bring on the go.  For kids that are not allergic to eggs, they can be eaten cold, are a good finger food, and an easy source of nutrients.

But hardboiled eggs are a bit plain, boring, and let’s face it, stinky.

How to get your child to like hardboiled eggs?  Make them fun and cool!

Egg Molds

To make hardboiled eggs fun and brighten up your child’s lunch, try egg molds!  They come in many shape and sizes: heart, star, bunny, bear, car, and fish.  They make them for quail eggs and chicken eggs – the quail eggs are adorable!  Use extra large or jumbo when you use chicken eggs.  Serve them with a dipping sauce or color them with beet juice or other natural color.

They originate from the modern application of bento, a Japanese tradition.  Bento is a single-portion lunch usually put into small containers or sections.  It is often made with rice, meat, and a serving of vegetable.  Today, bento for kids is about making your (to-go) food visually appealing, and egg molds are one great way to do this. You can get egg molds online, often from Japanese importers. (www.ichibankanusa.com online and in San Francisco)

How to add to the cool factor?  Make sure the yolk is not green. To avoid the characteristic sulfur smell and green yolk, do not overcook them.  If you child is particularly sensitive to smells, do not put them in a container that they have to open themselves – the smell of sulfur is strong when first opened. Add some salt for flavor, or provide a mayonnaise for dipping such as a pumpkin mayonnaise.

Always remember to look for eggs from pastured hens.  These eggs will be significantly richer in good fatty acids and nutrients.

How to Make

To make the eggs, first cook an extra large hardboiled egg (or several). Make sure to not overcook it or the outside of the hard yolk will be green and it will smell very sulfurous (and unpleasant) – not cool for a kid at school.  To cook the perfect egg, put the eggs in a pot with cold (room temperature) water.  Do not stack eggs or overcrowd pot.  Bring to a boil slowly, once simmering lightly for one minute cover and turn off heat.  They will cook in the very hot, almost boiling water, for 10-12 minutes.

Once the egg is done, peel the egg and press it into one side of egg mold, then close the mold and plunge into cold water for 10 minutes.  Since plunging it in cold water also helps to stop cooking it, the egg molds help ensure the perfect hardboiled egg.  Once complete, open the mold and you’re done!  Serve with salt or a dipping sauce.

For a Pumpkin Mayo Dipping Sauce: use 2 parts mayonnaise, 1 part pumpkin puree, and some gluten-free pumpkin pie spices (cinnamon, ginger, allspice, and nutmeg) and salt, adding a bit of milk or juice to thin to dipping consistency.

Tips: If you find your egg hard to peel, use your “older “eggs for hardboiling and freshest making mayonnaise or other forms of eggs.  I find my fresh-from-the-farm eggs that are only a few days old are very hard to peel—the membrane sticks to the white and does not peel cleanly. If you find your yolks not in the center, roll the eggs around in a circular motion in the bottom of the pan as they are cooking (this will get the yolk to settle in the center).

For extra credit you can “color” your finished (shelled) egg—my favorite is dying a heart shaped egg pink.  To do this: Boil 8 ounces of water, add ¼ red cabbage and simmer for 2 minutes.  Take off heat and cool to bathtub temperature, add 1 teaspoon of lemon juice, and place egg in colored water for several minutes until desired color is reached.

Try egg molds!  You may be surprised.  Your finicky one may be getting more nutrition and protein before you know it.

For more creative ideas to feed picky eaters, order your copy of Cooking to Heal.

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Study: Elimination Diets Help Those with ADHD

June 21, 2011 • Categories: Autism News, Food & Nutrients, Scientific Research • by

A new study uncovered the powerful effects of an elimination diet on children with ADHD.  The study called, The Impact of Nutrition On Children with ADHD (INCA), was published in the Lancet in February 2011.

It is so wonderful to see a mainstream journal recognizing the powerful effects of diet on behavioral (and physical) symptoms and publish these findings.  Many children with autism and well as their siblings have ADHD and would benefit from the recommendations noted from this study. As well as having an affect ADHD, elimination diets also have positive effect on many of the other symptoms of autism. As such, the INCA study is valuable insight in support of diet for children with autism, and I am glad it is finally reaching the mainstream.

An elimination diet for ADHD was among the first nutritional interventions I discovered over ten years ago when I first researched ADHD and food. Among my recommendations in my initial research paper was a trial of the removal of foods or food components that are suspected to be problematic – i.e. an “elimination” diet.

And indeed, the links noted between food and behavior are very apt to the entire autism spectrum.  In fact, these early findings on ADHD became the basis for my book on nutrition for autism (Nourishing Hope for Autism), because of the similarities in underlying causes and benefits of supportive diets.

While many parents have been seeing good results, doctors demanded research before they could support the notion. Here’s that research.

One hundred children participated in the recent Lancet study. Half were assigned to each of two groups—50 children followed a 5-week elimination diet and 50 children were the control group (healthy) diet. Researchers began with a very elaborate elimination diet, and if behavioral problems still persisted after two weeks the particular child was put on an even more restrictive diet of only rice, turkey, pear, lettuce, and water

In the study, the elimination diet had a significant beneficial effect on the symptoms of ADHD in 64% (32 of 50) of children. Lead researcher, Dr. Lidy Pelsser, responded in an interview with NPR (National Public Radio) saying, “Well, what we know now is that in 64 percent of children with ADHD, ADHD is caused by food. It’s a hypersensitivity reaction to food.”

When asked about the response from teachers and physicians, she said, “Well, in fact, they were flabbergasted. After the diet, they were just normal children with normal behavior. They were no more easily distracted. They were no more forgetful. There were no more temper tantrums. Some teachers saying that they never thought it would work – it was so strange that a diet would change the behavior of a child as thoroughly as they saw it. It was a miracle, a teacher said.”

They achieved such positive results with children with ADHD that researchers concluded, it supported “the implementation of a dietary intervention in the standard of care for all children with ADHD.”

On the other hand, the study included dietary additions of foods based on particular results specific to individual IgG testing.  This portion of the study did not reveal any efficacy of using food sensitivity testing.  However, I wonder if because wheat was sometimes used in that rotation if it could be a factor in mixed results.

I hope that this is a step forward in the scientific world’s understanding of the benefit of strategic dietary intervention for psychiatric and behavioral condition including ADHD and autism. Every child benefits when parents eliminate problematic foods from their diet, and now this Lancet study helps substantiate that.

And let’s not forget adults, there are millions of adults with ADHD, and these principles apply to them as much as children.  If you are an adult with ADHD, conduct your own trial of an elimination diet.

I look forward to the day when rates of ADHD decrease by using safe, natural methods—specifically diet—to mitigate symptoms and help more people live balanced and healthy lives.

Sources:

Pelsser LM, Frankena K, Toorman J, Savelkoul HF, Dubois AE, Pereira RR, Haagen TA, Rommelse NN, Buitelaar JK. Effects of a restricted elimination diet on the behaviour of children with attention-deficit hyperactivity disorder (INCA study): a randomised controlled trial. Lancet. 2011 Feb 5;377(9764):494-503.

Pelsser LM, Frankena K, Buitelaar JK, Rommelse NN. Effects of food on physical and sleep complaints in children with ADHD: a randomised controlled pilot study. Eur J Pediatr. 2010 Sep;169(9):1129-38. Epub 2010 Apr 17.

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Study: Prenatal Vitamins Reduce the Risk of Autism

June 16, 2011 • Categories: Autism News, Healthy Pregnancy and Baby, Scientific Research, Underlying Biochemistry • by

A study on prenatal vitamins and autism was conducted emphasizing the importance of proper nutrient intake before and during the early stages of pregnancy.  This study in Epidemiology, lead by Rebecca Schmidt, found that women who did not take a prenatal vitamin 3 months prior and with the first month of pregnancy were twice as likely to have a child with autism.  Of particular note was that certain maternal and child genetics put the child at much more significant risk of autism—a 7 fold increase in the risk of autism when women with particular gene variants did not supplement with a prenatal vitamin.

Of course it is important to first point out that I am not placing any blame on mothers.  Since this supplementation is important before a woman knows she’s pregnant, unless someone was planning ahead, they would not have known to add a prenatal.  Also, this discussion is to help support mothers and children.  As we study more, we continue to learn what effects the risk of autism and what people can do to reduce that risk.

However, it does underscore the importance and benefit of preparing for pregnancy and conception through properly supplementation a minimum of 3 months ahead of trying conceive.

All women studied were at a greater autism risk in the child if no periconceptional prenatal vitamin supplementation was taken.  However, mothers with the MTHFR and CBS genes were at significantly increased risk – 4.5 times and 7.2 times respectively, and children with the COMT gene were more likely to have increased risk of autism regardless of supplementation.  The study highlighted that in order to reduce the risk, the prenatal needed to be taken 3 months prior and within the first month of pregnancy (before a woman is aware she’s pregnant).

Mothers with the MTHFR and CBS gene variant were more likely to have children with autism if they did not supplement with a prenatal vitamin.  With MTHFR, women are less able to make the active form of folate (5 methyl tetrahydrafolate).  Folate, as we know helps prevent spina bifida, a condition caused during development associated with folic acid deficiency during gestation.  Folate is important for DNA methylation, an important process for regulating gene expression, so you can see how important this nutrient is for fetal/child development. While these women would benefit most from 5MTHF supplementation, it appears a prenatal with any form of folate was important for reducing the risk of autism.

CBS gene governs the production of cystathionine beta-synthase, an enzyme that uses vitamin B6 to convert homocysteine to a molecule called cystathionine a step toward the production of glutathione.  The gene COMT affects the amount of dopamine and other neurotransmitters in the brain.  Children with the COMT gene variant were more likely to have autism, with or without maternal supplementations—however, the risk was greater without supplementation.

This study is a huge step forward.  It offers many clues to directions we should study further, and reinforces what we already know—that genetic and environmental factors both play a role in the development of autism.

We are beginning to understand the genetic and environmental components of autism more and more.  This study showed us several genes (in the mother and child) that are factors in the risk for autism, and how maternal supplementation can support the development and health of the child and reduce the risk of autism.  This study opens the door to understanding what children might be at greatest risk for developing autism, the benefits of proper and timely supplementation, even which children might be at greatest risk for harm from toxins and possibly vaccines.

For now we can say that prenatal and preconception nutrition is important for the health of babies in many areas of development and overall health, including reducing the risk of autism.

 

Source:

Schmidt RJ, Hansen RL, Hartiala J, Allayee H, Schmidt LC, Tancredi DJ, Tassone F, Hertz-Picciotto I. Prenatal Vitamins, One-carbon Metabolism Gene Variants, and Risk for Autism. Epidemiology. 2011; 22:476-485. [2011 May 23. Epub ahead of print]

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Air Pollution Causes DNA Changes Relevant to Autism

June 13, 2011 • Categories: Autism News, Scientific Research, Underlying Biochemistry • by

Epigentics is a relatively new field of study involving the changes in genetic expression (versus gene sequence).  This ability to turn on and off genes is a way for humans to rapidly adapt to changes in our environment.  Nutrition and toxins can influence these changes in gene expression. This gene expression can be affected during adulthood or in utero, and can be caused by nutrient deficiencies (and reversed by good nutrition) and by toxins.

These epigenetic changes are influenced by DNA methylation.  You may have heard of DNA methylation, and methylation in general, in relation to autism.  Jill James PhD has done a number of studies on B12 and folate deficiency (two nutrients essential in the methylation cycle that lead to glutathione production) and glutathione status in children with autism.  She found that many children lacked proper methylation (and transulfuration) and adequate glutathione levels.

Glutathione acts as a potent antioxidant and detoxifier, and it helps support proper immune function and inflammation.

A recent study published in Environmental Health Perspectives uncovered how pollution in the air caused changes in genes associated with glutathione.  This research studied older men (not with autism) and found that the chemicals from burning coal and wood, black carbon and sulfate respectively, caused gene changes associated with glutathione pathways.

This study is very relevant to autism as it shows how specific toxins affect gene expression, and particularly glutathione status.  This is an exciting study that provides further support that autism is a combination of genetic predisposition and environmental assault.

 

Source:

Madrigano J, Baccarelli A, Mittleman MA, Wright RO, Sparrow D, Vokonas PS, et al. 2011. Prolonged Exposure to Particulate Pollution, Genes Associated With Glutathione Pathways, and DNA Methylation in a Cohort of Older Men. Environ Health Perspect doi:10.1289/ehp.1002773

 

 

 

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New USDA Dietary Guidelines Not Based on Science

June 7, 2011 • Categories: Autism News, Radio Interviews • by

Radio Interview with Sally Fallon Morell, Founder of the Weston A Price Foundation

The USDA just released their new “My Plate” graphic, suggesting the ratio of food groups you should consume, which follows on from their new dietary guidelines announced earlier this year. I interviewed Sally Fallon Morell recently about those “guidelines” and learned what they’re really about and who might be harmed by following them.

On this episode of Reality Sandwich Radio (the terrestrial radio program I’ve hosted in San Francisco for 8 years, with my husband, Martin Matthews), we talk with Sally Fallon Morell the Founder of the Weston A. Price Foundation who says the USDA Guidelines “are not based on science.”

This show is sure to delight!  Sally explains that schools are hypocritical.  Children get the dietary guidelines lunch, what Sally calls ‘puritanical foods” from the school lunch program, then later go to the vending machine for “pornographic foods.”

Did you know there is no whole milk in schools and no butter, but NO restrictions on sugar in school lunches?

She describes how the guidelines are confusing, even dangerous, as they tell us to do one thing, but the guidelines say do something different.  For example, during pregnancy they recommend choosing foods that supply heme iron but discourage all the foods such as red meat that are high in that type of iron.

Hear what Sally and I have to say about the new USDA Dietary Guidelines.  We discuss with Sally:

  • What Sally really thinks about the USDA dietary guidelines
  • What foods the government doesn’t want you to buy
  • The top problems being perpetuated by the USDA
  • Our serious concerns with the new guidelines
  • Specific guidelines that are problematic
  • How the guidelines are designed to promote commodity agriculture
  • What happens when you “trick” the body with phony salt
  • Why children are the most endangered by the guidelines as lenient new “standards” are applied to school lunches
  • How the group most hurt by the guideline are growing children, and they are the group on who these rules will be imposed in school lunches
  • That fat is there for a reason and that low fat dairy products can be very harmful.
  • How schools now allow meat or “meat substitutes.”  Therefore all ground meat in schools is now mixed with 30% soy.
  • The Weston A Price Foundations’ response to the USDA and their own dietary guidelines

Listen here:

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