Join Us On GFCF Kids   |  Facebook



The GFCF Diet Intervention - Autism Diet  

Gluten Free/Casein Free Food List
| Wheat Free Dairy Free | Shopping Guide Dietary Intervention for ASD - Celiac

    Success Stories | Frequently Asked Questions | Directory Of Website | Community Bulletin Board

 Links GFCF & Other Food Intolerances
Additional Treatment Options

  • Additional Treatment Options

  • Casein Free

  • Corn Allergy

  • Egg Allergy

  • Food Allergies

  • Celiac Disease Video Clips!

  • Gluten and Casein Free

  • Restaurants (Gluten Free Menus)

  • Soy Allergy

  • Sulfite Allergy

  • Supplements

  • Yeast Free


    Links to Autism Spectrum Disorder Resources

    Autism Research Institute (ARI) Fax: (619) 563-6840
    4182 Adams Avenue
    San Diego, CA 92116
    This website contains a large amount of helpful information and The "D.A.N." "Defeat Autism Now" Protocol booklet can be obtained here.

    The International Autism Research Center
    Dr. Jeff Bradstreet, M.D., FAAFP
    Call for an appointment: 1-321-953-0278 Melbourne, FL
    Practicing in research and treatment of autism and related disorders.  The Good News Doctor Foundation is a Christian ministry that provides hope and information on how to eat better, feel better and minister more effectively as a result of a biblically-based, healthy lifestyle. Dr. Bradstreet is a Christian family physician and an expert/lecturer on Autism, ADD/ADHD, and learning disorders. Dr. Bradstreet treats patients with symptoms of Autism, ADD/ADHD and learning disorders.

    HRI/ Pfeiffer Treatment Center
    4575 Weaver Parkway

    Leaders in the research and treatment of biochemical imbalances, the Pfeiffer Treatment Center is a not-for-profit outpatient facility for children and adults.  The center serves patients all over the United States and 70 countries. They specialize in the evaluation and management of biochemical imbalances. Their mission is to increase an individual's ability to lead a productive and rewarding life by focusing on the research, education and nutritional treatment of biochemical imbalances. 

    Their practitioners prescribe vitamins, minerals, amino acids and fatty acids based on each patients unique chemistry.

    Gluten and Casein Free

    ANDI-Autism Network for Dietary Intervention 
    by Lisa Lewis and Karyn Seroussi

    Listserver with membership of over 15000 families who are using the GFCF Diet. This list is unmoderated and unrestricted. The principle aim of this list is to provide a discussion forum for parents of children on the autism spectrum who are avoiding gluten and casein and other substances in their children's diets. Discussions include practical information and tips on following a GFCF  diet; scientific research and opinion; the latest developments in understanding GFCF diet-related health problems; your personal stories and experiences with relation to GFCF  problems; information on what food is GFCF  and what is not; tips on how to eat out of the house; recipes and tips on how to cook and prepare GFCF (etc) food; what vitamins, minerals, herbs and other supplements may be appropriate for a child with autism, how to cope with difficult diet demands, plus support for parents. Appropriate topics for discussion on the list include anything at all related to diet and autism spectrum disorders-including GFCF but also yeast, nitrates/nitrites, dyes, vitamins, minerals, supplements, dealing with teachers, friends, schools, outings, siblings, testing, etc. Highly recommended! Easy to join.

    Gluten Intolerance
    Excellent website for those who are on a gluten free diet.

    Autism Educational Services
    1218 Steeplechase Court
    Toms River, NJ 08755
    Tel: 732-473-9482 Fax: 732-473-0163
    Nadine G. Gilder, through her company,  Autism Educational Services,  provides personal GFCF Diet consultation.

    Casein Free Only

    ADHD and Milk (Lots of Links)

    Food Allergies

    Casein is a protein derived from milk, not to be confused with  lactose also derived from milk. Lactose is a sugar that ferments in the small intestine of those allergic to dairy. Both are milk derivatives but affect the body in different ways. In lactose sensitive people (those who  also cannot tolerate dairy products), the digestive system does not produce enough of the lactase enzyme to break down the complex lactose sugar into simpler sugars. The lactose sugar ferments in the small intestine, producing gas, bloating, cramps, and diarrhea.

    We believe that the dairy intolerance found in some autistic children, is from the casein which is a protein found in milk. To the best of our knowledge the casein is also not broken down properly in the digestive system. It is possible that the effect of casein intolerance involves  much more complexity of the immune system than that of lactose intolerant individuals.

    There are specific tests that must be ordered for gluten and casein intolerance. Please see the Labs and Testing section.

    Feingold Association 
    Diet which restricts further food restrictions:  natural salicylates, certain food preservatives, synthetic flavorings and colors, etc.

    The Allergy Connection

    Corn Allergy

    Corn and corn products are used in many food products, mostly in the form of sweeteners or cornstarch. If you have a corn allergy, you must avoid all sources of corn protein.  Corn syrup has replaced imported sugar in a host of products like soda and candy.

    Baking powder (can contain cornstarch) 
    Corn chips
    Corn tortillas
    Corn flakes
    Corn alcohol
    Corn extract
    Corn flour
    Corn meal
    Corn oil
    Corn starch
    Corn sugar
    Corn sweetener
    Corn syrup
    Corn syrup solids
    Dextrose (also known as glucose or corn sugar)**
    Flavorings (can contain corn syrup)
    Food starch
    High fructose corn syrup
    Hydrolyzed corn
    Hydrolyzed corn protein
    Malt syrup
    Modified corn starch
    modified food starch
    Partially hydrolyzed corn oil
    Powdered sugar
    Vegetable gum
    Vegetable starch

    Some of the following MAY contain corn derivatives Always read labels
    Prepackaged cereals 
    Spaghetti sauces
    Peanut butter
    Baked beans
    Canned soups
    Processed meats
    Imitation seafood
    Imitation cheeses 
    Adhesives (stamps, envelopes, stickers)
    Whole corn
    Vitamin C
    Malt syrup 

    **Dextrose is used in cookies, ice cream and sports drinks. It is also found in crispy foods such as french fries, fish sticks, and potato puffs.

    ***Dextrin and maltodextrin, often made from corn starch, are used in sauces, dressings, and ice cream as thickening agents.

    Commercial food producers often make caramel flavoring with corn syrup instead of cane or beet sugar. Corn is used in maple, nut, and root beer flavorings for ice cream, ices, candy, and baked goods. Many soft drinks and fruit drinks contain corn syrup in the flavoring.

    Grits, hominy, maize, and marshmallows are also sources of corn. Corn starch is added to most confectioner's sugar and baking powders to keep them from caking or clumping.

    Corn may or may not be in food starch, modified food starch, vegetable gum, or vegetable starch. The manufacturer should be contacted if these terms appear on an ingredients label to see if corn is a factor.

    Parents of Food Allergic Kids (the original "POFAK" Internet discussion group).  Fee to join 
    Keywords: milk allergy, egg allergy, peanut allergy, wheat allergy, nut allergy, soy allergy, asthma, anaphylaxis, food allergy, food allergies. 
    Online support group for parents of children with multiple food allergies. POFAK is for sharing experiences we encounter as parents of children with severe food allergies and for providing moral support for one another. Our group is community where Moms and Dads can share their frustrations and successes as they meet these challenges. Raising a child with such allergies, especially in infancy through the school years, can be a tremendous challenge that only other parents of food allergic children can truly understand.

    The group also includes parents breastfeeding their food allergic children, and parents of children on hypoallergenic and elemental formulas for their food allergies, protein intolerance, eosinophilic esophagitis or eosinophilic gastroenteritis. The group's focus also includes children's latex allergy, drug allergies and anaphylaxis. POFAK is a service of Food Allergies Etc., Inc.  
    "FIGHTING BACK with dietary INTERVENTION" is a list for the experienced parent using dietary intervention in the treatment of their child afflicted with autism.   The focus of this group will be to give support to fellow parents who already have their child on a gluten-free, casein-free, yeast-free, sugar-free, chemical-free, allergy-free and hydrogenised oil-free diet.   This list is for intermediate through advanced dieters, not for beginners. 

    Food Allergy Network
    This is the Food Allergy Network, a MAJOR organization with so much to offer.  They have products, a newsletter, free recall notices, and so much useful information. FAN  helps those with allergies,  giving  knowledge and materials  needed to keep those with allergies free from harm.  When a manufacturer makes a mistake in labeling,  instant recall notices are sent via e-mail.  Their newsletters are WONDERFUL!  This organization is like a major hub for those with food allergies, and would be very helpful as a reference to parents implementing this diet

    A great resource for all food allergies. Helpful booklets for teachers and parents of children with special dietary needs, travel tips, updates on Allergic foods, newsletters. special stickers for allergic foods, etc.: 

    Egg Allergy

    Egg Allergy by Antony Ham Pong, MBBS
    Dr. Ham-Pong is lecturer, Department of Pediatrics, University of Ottawa; consultant, Children's Hospital of Eastern Ontario; private practitioner.

    Egg allergy usually begins in infancy, often soon after egg is started. Children who are egg allergic will often refuse egg when it is given to them. It usually disappears by age five to seven years, but may sometimes be lifelong. Egg white, especially raw or poorly cooked causes more severe allergy than egg yolk (yellow) e.g., tasting raw batter, playing with egg shells, or egg white icing. Mildly egg allergic children can often eat food prepared with small amounts of egg e.g., cakes, muffins, without an immediate reaction. However, these trace quantities may aggravate eczema, and may cause the egg allergy to stay longer. Therefore unless told otherwise, all eggs should be avoided, even in traces in baked goods in the first few years of life. Egg allergic people are not usually allergic to chicken. Eggplant is okay.

    An allergic reaction to a food usually begins within minutes but may be delayed 2 - 4 hours, and usually lasts less than one day. The more severe the allergy, the smaller the amount required to cause a reaction. Typical immediate allergic reactions to foods include rash, hives or redness around the mouth, which may spread to the rest of the body, immediate runny nose, sneezing and itchy watery eyes, coughing, choking or gagging, wheezing and trouble breathing, and cramps, vomiting and diarrhea. The allergic reaction can stop at any stage, or may cause anaphylaxis. Anaphylaxis is a severe allergic reaction which involves several parts of the body and can lead to death.

    Severe egg allergy: Can develop anaphylaxis with even small amounts: strict avoidance of all traces of egg proteins. Keep egg out of the house. Use EpiPenâ immediately with any reaction to ingestion of egg to prevent anaphylaxis.

    Mild to moderate egg allergy: Small traces of egg in cooked goods can be eaten if your allergist okays this, e.g., bread, cakes, cookies. Avoid foods with more egg e.g., French toast, mayonnaise, pancakes etc. It may be recommended to avoid all traces of egg to help the allergy go away more quickly, or to reduce eczema

    When reintroducing eggs, try small amounts baked in muffins or cakes e.g., one egg or less to a cake or dozen muffins. Then slowly increase the amount of eggs. Then if there is no reaction, try 1/4 teaspoon hard boiled egg yolk, then larger amounts. Then try hard boiled egg white slowly. Finally, try less well cooked egg white e.g., omelet, mayonnaise. 


    • egg yolk / egg white 

    • ovomucoid

    • powdered egg

    • egg beaters

    • egg shells

    • livetin

    • egg lysozyme

    • egg albumin

    • ovalbumin

    • eggnog

    • egg lecithin

    • ovovittelin, ovamcin

    • Diprivan (propofol),
      an intravenous 
      has egg lecithin. 


    • Cake icing, egg substitutes, egg shampoo, fancy ice creams e.g., french vanilla.

    • Seasonings and natural flavors may contain egg proteins which are not labelled as egg.

    • Binders and fillers, batters e.g. for processed meats, poultry, surimi.

    • Bread, cakes, desserts, baked goods with glazes, fancy coffee, ice cream & yogurt.

    • In Europe, tablets, lozenges, eyedrops, nose drops, and non-Canadian cheese may have egg lysozyme.

    • Yellow baked goods; shiny glaze on baked goods; white chocolate

    • Egg white may also be used in fancy coffee to make the foam; and occasionally to clarify soup stock used for some jellied soups, consommé, broths and homemade wines and homemade root beer; lecithin is usually from soy, but occasionally may be from egg.

    • Examples of foods to be cautious about (i.e., may contain egg)

    • Beverages

      eggnog, malted beverages, root beer, Orange Juliusă drink

      Breads and rolls

      with eggs or crust glazed with eggs, pancakes, waffles, doughnuts, muffins, soda crackers, pretzels 


      cakes, cookies, cream-filled pies, meringues, custard, ice cream, sherbet 

      Breaded foods

      breaded meats, meatballs, meat loaf, some sausages


      egg noodles, vermicelli, macaroni, spaghetti

      Salad dressings

      Caesar salad, mayonnaise 


      cream sauce made with eggs, e.g., hollandaise, tartar sauce, marshmallow sauce


      broth, consommé, bouillon if egg added 


      chocolate candies with cream fillings, marshmallow candy, divinity, fudge, cake icings 


      baking mixes, fritter batter, batter-fried foods, soufflé, puddings, dessert powders, egg powders or commercial egg substitutes, pet foods


    Egg-free Egg Replacer (check in grocery/health food stores).

    Substitutes for one egg: Use either of these 3:

    • 2 tbsp flour + 1/2 tbsp shortening + 1/2 tsp baking powder + 2 tbsp liquid or

    • 1/2 - 1 tsp baking powder or

    • 1 tsp yeast + 1/4 cup warm water.

    Gluten Free/Celiac Disease 

    The following is not medical advice
    People with celiac disease are not autistic but many  individuals who are in the autistic spectrum  may have celiac disease.  Those who have celiac disease are unable to eat foods that contain gluten.  (Please note: Those with Celiac disease restrict gluten but do not need to restrict dairy/casein from their diet due to celiac disease.)  For more information visit for video clips about Celiac disease which may be viewed on your computer.

    What is celiac disease?
    Celiac disease is a genetic disorder affecting children and adults. People with celiac disease are unable to eat foods that contain gluten, which is found in wheat and other grains. In people with celiac disease, gluten sets off an autoimmune reaction that causes the destruction of the villi in the small intestine, causing damage and illness. 
    What are the symptoms of celiac disease?
    Symptoms of celiac disease include diarrhea, weight loss, abdominal pain, chronic fatigue, weakness, malnutrition, and other gastrointestinal problems. In children, the symptoms may include failure to thrive (an inability to grow and put on weight, irritability, and inability to concentrate, diarrhea and bloating. Further, people affected by celiac disease may experience extra intestinal symptoms that involve many systems and organs including bones (osteoporosis, arthritis, and joint pain), blood (anemia and bleeding), reproductive system (infertility and reoccurring abortion), nervous system (chronic fatigue syndrome, depression, dementia), and behavioral changes.
    How common is celiac disease?
    Nearly one out of every 150 Americans suffer from celiac disease, according to a new study by the University of Maryland Center for Celiac Research in Baltimore. The research indicates that celiac is twice as common as Crohn's disease, ulcer. colitis and cystic fibrosis combined. First degree relatives of celiacs (parents, children, siblings) and those with other autoimmune disorders, such as Type I Diabetes and Rheumatoid Arthritis have a much higher prevalence of celiac disease.
    How is celiac diagnosed? 
    A blood test is now available to screen for the presence of specific antibodies. A biopsy of the intestine (before beginning a gluten free diet) is needed to make a final diagnosis.
    What are the long-term effects of celiac disease?
    Untreated celiac disease can be life threatening. Celiacs are more likely to be afflicted with problems relating to malabsorption, including osteoporosis, tooth enamel defects, central and peripheral nervous system disease, pancreatic disease, internal hemorrhaging, organ disorders (gall bladder, liver, and spleen), and gynecological disorders. Untreated celiac disease has also been linked to an increased risk of certain types of cancer, especially intestinal lymphoma.
    What is the treatment for celiac disease?
    There are no drugs to treat celiac disease and there is no cure. But celiacs can lead normal, healthy lives by following a gluten free diet. This means avoiding all products derived from wheat, rye, barley, oats, and a few other lesser-known grains. *

    Celiac Website
    This website for those with celiac disease/gluten intolerance, ( ) had its' beginning in 1995.  It contains information which  is valuable to people who have Celiac Disease, which is an intolerance to all  gluten containing products. There are many people diagnosed with Celiac Disease by the medical community. However, they do NOT restrict casein from their diets unless there is also an intolerance to casein

    Please note that products  listed by the Celiac Groups are only products containing "gluten". 

    Confirmation must be made to establish whether these products are also casein free. The Celiac's  website also contains some valuable information concerning tax deductions and dietary restrictions.  This may be a topic you wish to research and discuss with your physician,  CPA or accountant. 

    Gluten-Free ONLY Food List
    Products listed are for those who cannot tolerate gluten. PLEASE NOTE: products listed are not necessarily CASEIN free!

    "Nutrition News Focus" is a free daily electronic newsletter recommended by Midwestern Gluten Intolerance Group (MGIG)

    Travel Tips
    The following website can be helpful in locating ONLY gluten free food while traveling.  Some of the eating tips provided here will also point to the direction of casein free foods. Calling ahead of your traveling to verify GFCF locations is suggested.

    Celiac (Gluten Free Only) Support Groups
    Celiac Sprue Association/United States of America, Inc. (CSA/USA) 
    P.O. Box 31700
    Omaha, NE 68131-0700  

    Gluten Intolerance Group (GIG)
    15110 10th Ave SW, Suite A
    Seattle, WA 98166-1820
    Telephone:         206-246-6652
    Fax:                  206-246-6531
    Executive Director: Cynthia Kupper, C.R.D. (Certified Registered Dietitian)
    (and she has Celiac Disease) is very willing to work with anyone that calls

    Celiac Disease Foundation
    13251 Ventura Blvd., Suite 3 
    Studio City, CA 91604-1838 (818)990-2354

    American Celiac Society Dietary Support Coalition
    58 Musano Court 
    West Orange, NJ 07052-4103 
    PHONE# (201)325-8837
    The Tri-County Celiac Sprue Support Group has a "Shopping Guide" for $10.00. It is updated yearly.  It lists common products in grocery stores which they have determined to be gluten-free.  It is not all-inclusive but is an excellent guide to some of the GF products that are readily

    Soy Allergy

    Soy is in the top ten foods that people are allergic.  It is not the soybean but one or more of the soy proteins that are causing the problem.  As in ALL food allergies, if you are to allergic soy, it is best to read all ingredient labels, and if in doubt, contact the manufacturer of the product before purchasing it.

    Where To Find Soyfoods
    The more popular soyfoods such as tofu, meat alternatives, soy sauce, soy flour and soybean oil, can be found in supermarkets. In natural and health foods stores you will find the greatest variety of soyfoods. Asian food stores carry most of those soyfoods used in East Asia. Several products, such as textured soy flour, textured soy protein concentrates, soynuts and soynut butter can be obtained through mail-order catalogs. If you have questions about these soyfoods, call your local health or natural food store, a manufacturer of the product.

    Things to avoid for Soy Allergies
    Green Soybean (edamame)

    Hydrolyzed vegetable Protein (HVP): Hydrolyzed vegetable protein (HVP) is a protein obtained from any vegetable, including soy beans that is a flavor enhancer that can be used in soups, broths, sauces, gravies, flavoring and spice blends, canned and frozen vegetables, meats and poultry.

    Soy Based Infant Formulas

    Lecithin (Lecithin is extracted from soy oil, though safe for a majority of soy-allergic people) It is used  in foods that are high in fats and oils to promote stabilization, antioxidation, crystallization, and spattering control. It is used as an emulsifier in chocolate. Most infant formulas contain soy lechithin.

    Meat alternatives are vegetable and grain based foods with a meat-like texture that can be used to replace meat in many recipes. Examples of meat alternatives are soy products, such as tofu, tempeh, and textured vegetable protein (or “TVP”); wheat-based meat alternatives include seitan or “wheat meat.” Meat alternatives are sometimes used to make meat analogs, or foods that look and taste like specific types of meat products, such as burgers, hot dogs, and cold cuts.

    Miso, used to flavor soups, sauces, dressings, marinades and pâtés, is a rich, salty condiment made from soy beans and a grain such as rice.

    Mono-diglyceride, another soy derivative, is used for emulsion in many foods

    Monosodium glutamate  (MSG) may contain hydroylzed protein which is often made from soy.

    Natto is made of fermented, cooked whole soybeans. Because the fermentation process breaks down the beans' complex proteins, natto is more easily digested than whole soybeans. It has a sticky, viscous coating with a cheesy texture. In Asian countries natto traditionally is served as a topping for rice, in miso soups and is used with vegetables. Natto can be found in Asian and natural food stores.

    Natural Flavors listed on ingredient labels may be a soy derivative

    Non-dairy frozen desserts are available as substitutes for  ice cream, sorbet, sherbet, frozen sandwiches, fudge pops, fruit pops, and sundaes. Non-dairy frozen desserts come in a huge variety of flavors, and low-fat, fat-free, and sugar-free versions are available.

    Oyster sauce (most brands contain soy protein

    Soy cheese, a substitute for sour cream or cream cheese, is made from soy milk

    Soy Fiber  whether okara, soy bran, and soy isolate fiber are used as food ingredients.

    Soy bran is made from hulls (the outer covering of the soybean), which is removed during initial processing. The hulls contain a fibrous material which can be extracted and then refined for use as a food ingredient.

    Soy Isolate Fiber (also known as structured protein fiber (SPF)

    Okara is a pulp fiber by-product of soymilk. It has less protein than whole soybeans, but the protein remaining is of high quality. Okara tastes similar to coconut and can be baked or added as fiber to granola and cookies. Okara also has been made into sausage. Look for okara in natural food stores.

    Soy Flour, whether natural, defatted, and lecithinated, is made from finely ground roasted soy beans. They are often used to give a protein boost to recipes. (It is used in most muffins, some doughnuts and any breads, and other bakery goods.)

    Soy Grits, made from toasted coarsely cracked soy beans, is used as a flour substitute

    Soy Meal and soy oil are used in a number of industrial products, including inks, soaps, and cosmetics.

    Soy Milk is used alone or can be made into soy yogurt, soy cheese, or tofu

    Soy oil, the natural oil extracted from whole soy beans, is the most widely used oil in the United States. Soy oil is used to make most margarines, Crisco and other vegetable shortenings, prepared pasta sauces, worchestershire sauce, salad dressings, mayonnaise, canned tuna, dry lemonade mix, and hot chocolate mix. Most commercial baked goods like breads, rolls, cakes, cookies, and crackers contain soy oil. Some prepackaged cereals are also made with soy oil.

    Soy protein can be labeled as soy protein concentrate, isolated soy protein, textured soy protein (TSP), and textured soy flour (TSF). Textured soy flour is widely used as a meat extender. Most soup bouillons contain some form of soy protein. Many meat alternatives contain soy protein or tofu.

    Textured Soy Flour
    Textured Vegetable Protein (TVP)
    Tuna (canned, "packed in water" read the fine print: most contain vegetable broth, which is made from soybeans.

    Soy Sauces, the most common being Tamari (a by-product of making miso), Shoyu (a blend of soy beans and wheat), and Teriyaki (with added sugar, vinegar and spices), are dark brown liquids made from soy beans that have undergone a fermenting process. (Tamari, Shoyu, Teriyaki Sauce)

    Soy Yogurt, made from soy milk, is an easy substitute for sour cream or cream cheese. Non dairy frozen desserts are made from soy milk or soy yogurt.

    Soy Beans, whole
    Soy Milk and Beverage
    Soy Nut Butter
    Soy Nuts
    Soy Oil (though safe for a majority of soy-allergic people)
    Sprouts, Soy

    Tempeh,  a traditional Indonesian food, is a chunky, tender soybean cake

    Tofu and Tofu products, also known as soybean curd, is a soft cheese-like food made by curdling fresh hot soy milk with a coagulant. It is a bland product that easily absorbs the flavors of other ingredients with which it is cooked. When mixed with other ingredients it can simulate various kinds of meat.

    Vegetable Broth (frequently contains hydolyzed vegetable protein from soy)

    Vegetable Oil, a generic term, is usually 100 percent soy oil or a blend of soy oil and other oils.

    Vegetable Protein is often the term used for soy protein.

    Vitamin E contains soy bean oil.

    Whipped Toppings, soy-based


    Sulfite Allergy

    Sulfites are sulfur based preservatives that are used to prevent or reduce discoloration of light-colored fruits and vegetables, prevent black spots on shrimp and lobster, inhibit the growth of microorganisms in fermented foods such as wine, condition dough, and maintain the stability and potency of certain medications.

    Sulfites can also be used to bleach food starches, to prevent rust and scale in boiler water that is used to steam food, and even in the production of cellophane for food packaging More Information

    Yeast Free 

    William G. Crook, M.D.
    Information: Candida-Yeast  

    Informative website
    Information about a yeast free diet and available books ("Feast Without Yeast" by Dr. Semon and "The Yeast Connection" by Dr. Crook.

    "Allergy & Candida Cooking Made Easy" by Sondra K. Lewis, Lonnett Dietrich Blakley (November 1996)

    "The Body Ecology Diet : Recovering Your Health and Rebuilding Your Immunity"  by Donna Gates, Linda Schatz  (1997)

    "Candida Albicans Yeast-Free Cookbook: How Good Nutrition Can Help Fight the Epidemic of Yeast-Related" by Pat Connolly, Beatrice Trum Hunter, Introduction by Dr. William G. Crook  (March 1, 2000)

    "The Candida Control Cookbook : What You Should Know and What You Should Eat to Manage Yeast Infections"  by Gail Burton Paperback - 240 pages 3 edition (April 1996) 

    "Complete Candida Yeast Guidebook : Everything You Need to Know About Prevention, Treatment, & Diet" by Jeanne Marie Martin, Zoltan P. Rona  (August 1996)

    "Toxic Immune Syndrome Cookbook:Yeast-Free Hypoallergenic Recipes to Support Your Immune System" by William R. Kellas  (August 1995)

    "Food Allergies and Food Intolerance : The Complete Guide to Their Identification and Treatment" by Jonathan Brostoff, Linda Gamlin   (May 2000) 

    Rise In State Statistics

    US Department of Education Figures On Autism
    Number and Change in Number of Children Ages 6-21 Served Under IDEA, Part B
    [Thanks to Ray Gallup of the Autism Autoimmunity Project.]

    The Autism Explosion
    Bernard Rimland, Ph.D.
    Autism Research Institute
    4181 Adams Avenue
    San Diego, CA 92116

    The Autism Autoimmunity Project

    University of Florida
    Dr. J. Robert Cade, M.D.

    University of Florida researchers reported in the March 1999 issue of the journal Autism findings from two novel animal studies indicating autism and schizophrenia may be linked to an individual's inability to properly break down a protein found in milk. 

    The digestive problem might actually lead to the disorders' symptoms, whose basis has long been debated, said UF physiologist Dr. J. Robert Cade.  Further research is needed before scientists have a definitive answer.  When not broken down, the milk protein produces exorphins, morphine-like compounds that are then taken up by areas of the brain known to be involved in autism  and schizophrenia, where they cause cells to dysfunction.

    The animal findings suggest an intestinal flaw, such as a malfunctioning enzyme, is to blame, says Cade, whose team also is putting the theory to the test in humans.  Preliminary findings from that study - which showed 95 percent of 81 autistic and schizophrenic children studied had 100 times the normal levels of the milk protein in their blood and urine - have been presented at two international meetings in the past year but have not yet been published.

    When these children were put on a milk-free diet, at least eight out of 10 no longer had symptoms of autism or schizophrenia, says Cade, a professor of medicine and physiology at UF's College of Medicine and inventor of the Gatorade sports drink.  His research team includes research scientist Dr. Zhongjie Sun and research associate R. Malcolm Privette.

    "We now have proof positive that these proteins are getting into the blood and proof positive they're getting into areas of the brain involved with the symptoms of autism and schizophrenia," Cade said.

    In the UF studies, researchers injected rats with the protein beta-casomorphin-7, one of the key constituents of milk and the part that coagulates to make cheese.  They then observed their behavior and later examined brain tissue to see whether the substances accumulated there.

    Beta-casomorphin-7 was taken up by 32 different areas of the brain, Cade said, including sections responsible for vision, hearing and communication.   This could explain several of the things one sees in autism and schizophrenia, such as hallucinations," her said.  "If part of the brain puts out a false signal because of casomorphin, it could result in the person seeing something that's not really there; either a visual or auditory hallucination could occur."

    There are a whole number of behaviors that the rat has after beta-casomorphin-7 that are basically the same as one sees in the human with autism or schizophrenia,"  he added.  "if we ring a bell beside a rat's cage, it normally looks up to see where the noise is coming from.  But the rats after beta-casomorphin-7 didn't do that - they were completely oblivious to the bell-ringing above them.  This struck us as interesting because many mothers of autistic children comment that they seem at times to be totally deaf - they talk to their children and they just don't seem to hear them."

    Researchers suspect the process begins in the intestine where the body absorbs the protein when a person eats foods containing it.  "We think this process is linked to the production of antibodies in the gut when you eat something you're sensitive to," Cade said, "Both schizophrenics and autistics have a high incidence of (certain) antibodies, and have high incidence of diarrhea, which points to an intestinal disorder."  So we think that with autism and schizophrenia, the basic disorder is in the intestine, and these individuals are absorbing beta-casomorphin-7 that they normally should break down in the body as amino acids, rather than peptide chains up to 12 amino acids long."  (this text written by Melanie Fridl Ross was taken from the June 22, 1999 issue of Vital Signs.) 

    (editor's note: There are also some children falling within the autism spectrum who do not have diarrhea but when tested also show (certain) high antibodies. Please note also that some of these antibodies found in the gut can be caused by other foods as well.  This is why the gluten and casein free diet is best done in elimination stages starting with milk first (casein), then followed with wheat (gluten). Some parents continue on with eliminating other foods which they feel may be contributing to autistic symptoms.  Remember that foods eliminated must be substituted with foods of equal nutritional value.  It is best to consult with a nutritionist when starting this diet to properly insure your child's adequate nutritional intake. Books on nutrition can also be found at libraries and bookstores, and the following websites from USDA reference are also helpful.) and

    Immunosciences Lab, Inc.
    "Leaky Gut" explanation copied from

    "Bad habits in our society in general have contributed to an imbalance of intestinal protective factors in an alarming percentage of the population. These bad habits include wide spread consumption of a diet high in refined simple sugars and fat and deficient in nutritious, whole, unprocessed foods and fiber. This type of diet could potentially tip the intestinal balance toward the overgrowth of unhealthful bacteria and the proliferation  of  yeast or fungal organisms. It is also associated with less frequent bowel movements and a number of forms of chronic intestinal dysfunction.  These may contribute to a breakdown or deterioration in the physical integrity of the intestinal wall, much like CFCs have punctured the ozone layer, creating holes for ultraviolet radiation to enter through. Scientists describe this state of intestinal breakdown as "leaky gut syndrome" and feel it may contribute to intestinal dysfunction. A bad diet, deficient in important nutrients such as L-glutamine, pantothenic acid, zinc, folic acid, vitamin B12, vitamin A and others, may impair the healing of intestinal deterioration. Another bad habit is the over use of broad spectrum antibiotics. Researchers have acknowledged that virtually every antibiotic taken orally causes alterations in the balance of the bacteria in the intestine. Even as little as one course of antibiotics may deteriorate that rich, protective coating of microorganisms and upset the balance between healthful and unhealthful bacteria, reducing the resistance to intestinal and systemic ill health."

    Teresa Binstock 
    (Researcher in Developmental and Behavioral Neuroanatomy) 

    Many of the newest scientific studies which continue today have been researched and compiled by Teresa Binstock. Her overview is excellent containing theories from different medical and scientific research. She has written a valuable overview which contains some of this material.  Most of these new studies and  theories are pointing to a neuro-immunological etiology.  A new avenue of intervention is making its' way to the forefront which constitutes the immune system.  Early intervention is extremely important.


    The following information is not medical advice Consult your physician and nutritionist for guidance.

      Kirkman’s products are developed from suggestions of leading medical doctors, researchers and scientists  
       specializing in autism. At the following  web site you have access to scientific articles on each product    
       listed below. You will be able to understand each product and whether you are interested. The products    
       were  formulated where possible in powders, liquids and chewable tablets to make it easier for you to give 
       products to your children.

       Super Nu-Thera®   The popular B-6 and Magnesium multi-vitamin formulated by Dr. Bernard Rimland of the  
       Autism Research Center. Over 16 blended vitamins and minerals.

       Super NuThera P5P® This is an advanced formula with P5P (activated B-6) and a new easily absorbed form 
       of vitamin A and very good tasting

       Dimethyglycine (DMG)   Natural "food" supplement helpful for autistic individuals. Now in liquid.

       Dimethyglycine (DMG) with Folic Acid and Vitamin B12   DMG can reduce the amount of folic acid in our  
       body. To offset the  reduced folic acid Kirkman Labs has developed a DMG product combined with Folic 
       Acid and vitamin B12.

       Trimethyglycine (TMG)   DMG’s "big brother" with remarkable advantages over DMG. Folic Acid and B-12  
       Two critical vitamins for autistic children in a convenient liquid form.

       scFOS   A remarkable product that feeds the "good bacteria" and reduces unwanted yeast. Can multiple  
       your "good bacteria" five times in only four weeks.

       Colostrum Gold®      Immune booster from "natures first food"…the fluid mothers give their newborn the 
       first day. It can reduce unwanted yeast in your body.

       Cranberry Extract   A new-patented cranberry extract so potent it is equal to the medical value of 10 gallons 
       of cranberry juice per 100 mg tablet. Effected against dozens of unfriendly bacteria, viruses and yeast.

    MSM An effective detoxifying agent with many health benefits. 

    Ojibwa Tea
    Ojibwa Tea of Life is a  four herb, organic/ethically wild-crafted blend. When considering using Ojibwa Tea of Life for Autistic children, please consider the following information. This tea is traditionally used for detoxification. This may be just one of the many reasons why the tea has been shown to be beneficial for some of the conditions associated with Autism.

    Restaurants with Gluten Free Menus

    IMPORTANT!! The following restaurants have "Gluten Free Menus". Gluten free does NOT also mean Casein free.  Verification needs to be made with the manager to confirm what items on the Gluten free menu are also Casein free.


    BJ’s Restaurant & Brewhouse

    Bonefish Grill

    Boston Market


    Charlie Brown’s Steakhouse

    Cheeseburger in Paradise


    On the Border

    Outback Steakhouse

    P. F. Changs

    Pizza Fusion

    Ruby Tuesday

    The Old Spaghetti Factory

    UNO Chicago Grill










































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































































 | The GFCF Diet Support Group, P.O. Box 1692, Palm Harbor, FL 34682
© Copyright  by The All Rights Reserved