This diet may be a bit overwhelming to some, I recommend baby steps in breaking it into your family. It wasn't so hard for our family because we started working fresh vegetables in with simple meats prior to going completely gluten free. You can start the diet gradually, one meal or one food at a time. That is, for a week , just make dinner gluten free and casein free. Then once you've got that figured out, add in breakfast. Then after that's done, add in lunch and snacks.
Add more foods to your diet that are acceptable BEFORE you start the diet. Start introducing rice and potatoes if you or your child only eats noodles. Add fruits and vegetables to every meal so that your family may eventually try the new foods.
Many people see dramatic changes the first few weeks. It has been reported that this diet has helped children who have NOT tested positive for gluten and/or casein allergy. However, keep in mind that lab testing may help some parents make the decision to try the diet and stick with the GFCF Diet.
An ELISA blood test measuring IgE and IgG anti-bodies will help you determine your child’s food sensitivities.
STAGE ONE | STAGE ONE
REMOVE ALL DAIRY (CASEIN) |
STAGE TWO | STAGE TWO
REMOVE ALL GLUTEN |
| STAGE THREE | STAGE THREE: ADVANCED DIETARY INTERVENTION FOR CONSIDERATION:
Some children may be allergic or intolerant to soy , corn or other food. |
| STAGE FOUR | STAGE FOUR: ADVANCED DIETARY INTERVENTION FOR CONSIDERATION:Artificial/Synthetic coloring
Artificial/Synthetic flavoring
Aspertame (nutrasweet, an artificial sweetener)
Artificial (synthetic preservatives BHA, BHT, TBHQ)
For more information contact:
The Feingold Assocationwww.feingold.org
554 East Main Street Suite 301
Riverhead, NY 11901
1-800-321-3287 (U.S. only)
1-631-369-9340
|
STAGE FIVE | ADDITIONAL NUTRITIONAL SUPPLEMENTS |
Unhealthy Ingredients To Avoid:
Monosodium Glutamate (MSG)/Hydrolyzed Protein
Artificial Sweeteners (Aspartame, etc)
High Fructose Corn Syrup
Excessive Refined Sugar
Trans Fat (Partially Hydrogenated Oil)
Read your labels!
Parents and individuals with food allergies and intolerances are responsible for reading the label of all products they intend to use regardless of how the product is represented. Certain unacceptable ingredients may be hidden under the name of natural flavorings. Modified food starch is also a vague term which does not indicate the source of the starch (wheat or corn). Read all labels, verify that they are gluten and casein free. When in doubt call the company. Toll free numbers have been provided for most package foods.
Cross Contamination
Gluten and casein cross contamination is a legitimate concern. Some manufacturers produce food on machinery that is also used to make many different products. The rinsing process on manufacturing lines may well vary between different companies. There are some companies that are not concerned with rinsing their lines but most companies are committed about thorough rinsing. Some manufacturing companies sterilize and clean machinery between each item, using much higher water temperatures than water used in most households. Some of these manufacturing companies insist there is more chance of contamination in a consumer's kitchen due to improper washing of counter tops, plates and utensils or pots and pans.
Gluten contamination from products which use flour ingredients is harder to control due to airborne flour dust. Dairy cross contamination may be easier to control when lines are washed between manufacturing products since airborne contamination at most times does not exist unless a powdered form is used. It is important for you as consumers to contact companies and tell them these issues are important to you. If you do not tell them, they will not know. Avoiding cross contamination is a personal choice but one that should be based on being informed.
Some other cross contamination considerations are listed below and recommended by the Celiac Organization (They restrict gluten from their diet).
*Use separate baking pans that have never been used with gluten-containing foods. These baking pans should be used only when baking GFCF foods.
*A separate toaster or toaster oven should be used for GFCF breads, waffles, bagels, rolls, etc.
*A separate Waffle iron should be used strictly for cooking regular waffles.
*Cross contamination can also occur when a knife is used for spreading jelly, jams, peanut butter, etc. on breads. The knife can collect crumbs which remain on the utensil after used on regular breads and also gluten free breads. Keep two of the same product, labeling the products which are used for your gluten free family member(s).
*Also keep in mind that purchasing products from bins creates a high risk of cross contamination. Frequently scoops are used in multiple products, hence contamination is likely to occur.
Other useful info:
Distilled Vinegars can be from wheat, corn, potatoes, beets, wood, apples and many other things.
Acceptable Vinegar
corn vinegar
rice vinegar
potato vinegar
beet vinegar
apple/cider vinegar
Red Wine Vinegar
White Wine Vinegar
Balsamic Vinegar
distilled wood vinegar (wood-based vinegar is often the vinegar
used in processed foods - verify with manufacturer)
distilled vinegar
Unacceptable Vinegar
NO malted vinegar
Verify ingredients of all flavored vinegar
Nitrates
Some parents express concern about nitrates/nitrites added to meat. They are preservatives that are specially added to meats like lunchmeats, bacon, ham, sausage, etc. In particular they help prevent the growth of botulism bacteria. They also help keep the meat red, instead of gray, which it would soon become without nitrites. Sodium Nitrate is additive number E250. Nitrates can easily be converted to nitrites by bacteria in the stomach. They have been shown in an animal study to cause distractibility, and they can also cause headaches. Some parents report their children become hyperactive after eating foods which contain these additives. Decision to eliminate these from your child's diet is a personal decision based on how your child reacts after eating food which contain nitrates/nitrites.
Phenols/Salicylate
Many parents using dietary intervention and especially "advanced GFCF Dieters" begin to notice other emerging food intolerances. One such group of foods that many of our children show adverse reactions to are called phenols. They are impossible to avoid in ones diet because they are found everywhere. However, phenolic foods which are high in salicylates are the ones most likely needed to be avoided. Not all children react the same after digesting particular foods in this category. Just like in any intervention, it is addressing the specific individual child's needs which will vary from one child to the next. Some salicylates may be tolerated while others show an obvious adverse reaction.
Natural salicylates are found in wholesome foods, some individuals have difficulty tolerating even small amounts of them. The reaction to a natural salicylate can be severe if a person is highly sensitive. Some people are troubled by only one or two, while others are sensitive to all of them.
Addressing the need to eliminate foods high in Phenols / salicylates is usually reserved for advanced stages of GFCF dietary intervention. A minimum of 2 months providing GFCF Foods should be addressed, making sure the diet is clean of gluten and casein offending ingredients before proceeding.
Listed below are some of the symptoms that may be the result of eating highly phenolic foods. (Note: Not all of these symptoms need to be present and it is also important to note that these symptoms can also be due to autism, or other medical issues.)
- dark circles under the eyes
- red face/ears
- diarrhea
- hyperactivity
- aggression
- headache
- head banging or other self-injury
- laughing at in appropriate time (at night or when something is not funny.)
- strange rashes that appear on the body
- erratic behaviors and moods
- self stimulatory behaviors
- night walking for several hours
- have a difficult time with their stools (with constipation, diarrhea or undigested foods.)
By eliminating or greatly reducing phenols and salicylates many children on the spectrum became much happier and had fewer issues.
Low Fruits
Apple (yellow)
Banana
Paw Paw
Pear
Pomegranate
Low Vegetables
Bamboo Shoot
Bean sprouts
Black-eyed peas
Brown beans
Brussel sprouts
Cabbage
Celery
Garbanzo beans
Leeks
Lentils
Lettuce
Lima beans
Mung beans
Peas
Potato
Shallots
Soybeans
Summer squash
Swede
Sweet potato
Low Grains
Arrowroot
Buckwheat
Cornmeal
Maize
Millet
Rice
Soy
Grits
Low Nuts/Seeds
Cashews
Poppy seeds
Low Animal Products
Beef
Egg
Fish
Lamb
Liver
Pork
Poultry
Shellfish
Low Other
Carob powder
Chives
Cocoa powder
Maple syrup
Milo
Parsley
Saffron
Shallots
Sugar
Chamomile tea
vodka
Moderate Fruits
Apples (red)
Casaba melon
Cantaloupe
Cherries (sweet)
Figs
Grapes light/seedless
Kiwi (golden)
Lemon
Loquat
Lychee
Mango
Nectarine
Passion Fruit
Persimmon
Pineapple
Tamarillo
Watermelon
Moderate Vegetables
Asparagus
Beet
Carrot
Cauliflower
Corn
Cauliflower
Cucumber (no skin)
Eggplant
Green beans
Olives (black)
Onion
Parsnip
Pumpkin
Rhubarb
Spinach
Squash (marrow)
Turnip
Moderate Nuts & Seeds
Brazil nuts
Coconut (dried)
Hazelnuts
Macadamia nuts
Pecans
Sesame seeds
Sunflower seeds
Walnuts
Moderate Other
Coriander leaves
Corn syrup
Garlic
Molasses
Tea (herbal/decaf)
Wine (rose,white)
High Moderate Fruits
Apples (green)
Cherries (sour)
Grapes (red)
Grapefruit (red)
Kiwi (green)
Mandarin orange
Mulberries
Peach
Tangelo
High Moderate Vegetables
Alfalfa
Broad beans
Broccoli
Chili peppers
Cucumber (with skin)
Mushrooms
Okra
Watercress
High Moderate Nuts
Pine nuts
Pistachios
High Moderate Other
Coffee
Fennel powder
Wine (Cabernet/Riestling/Savignon
High Fruits
Apricots
Blackberries
Blueberries
Boysenberries
Cranberries
Cranberry sauce
Currants
Dates
Guava
Loganberries
Orange
Plum
Youngberries
High Vegetables
Chicory
Endive
Peppers (red/yellow)
Mushrooms
Radishes
Tomatoes
Zucchini
High Nuts
Almonds
Peanuts
Water chestnuts
High Other
Bay leaves
Basil
Caraway
Champagne
Chili powder
Ginger root
Mint
Nutmeg
Pepper (white)
Peppermints
Pimentos
Rum
Tea (green,black)
Vanilla flavoring
Vinegar
Very High Fruits
Raisins
Prunes
Strawberries
Raspberries
Very High Vegetables
Pepper (green)
Tomato paste
Tomato sauce
Very High Other
Allspice
Cardamom
Cloves
Dill
Licorice
Paprika(sweet)
Pepper
Pickles
Aniseed
Canella powder
Cayenne
Celery powder
Cinnamon
Cumin
Curry
Dill powder
Honey
Horseradish
Mace
Mustard powder
Oregano
Paprika (hot)
Rosemary/
Sage
Tarragon
Turmeric
Thyme
Worcestershire sauce
Support Groups
E-mail Community Support of GFCF Diet
GFCF Kids
The email community is a large group of families using the GFCF diet. (over 12,000 families!) The list is provided for parents to support each other with questions that are directly related to gluten and casein free foods. Membership (no fee) is necessary and is very easy. Click onto the address below and follow the prompts to join. http://groups.yahoo.com/group/GFCFKids
