Nourishing Hope

Nutrition Intervention for

Autism Spectrum Disorders

Julie Matthews
Certified Nutrition Consultant
 The food we feed a child
has significant impact

 Nutrition Basics
 Diet Options
 Nutrition Boosters
 Beginning & Evolving a Diet
 Importance of GI Health
“All disease begins in the gut”
- Hippocrates, the father of modern medicine
• Gut has constant contact with food
• Physical barrier of defense against bacteria, viruses, etc.
• Vitamins/minerals are cofactors for enzymatic reactions,
and conversion of nutrients and fats, etc.
• Amino acids and nutrients are precursors for
neurotransmitters
• The greatest concentration of serotonin,
90%, is found in the GI tract
• Largest part of the immune system (70%)
found in the gut
Biochemistry
Affects of Faulty Sulfation
Complex and Interrelated
Whole Body Disorder
Brain is Downstream

Yeast toxins
Undermethylated
neurotransmitters
Brain inflammation
Increased toxicity

Nutrient deficiencies

Opiates
 How Diet Can Help -
Support Digestion & Biochemistry
• Leaky Gut and Gut Inflammation
– Remove foods that inflame gut
– Add foods that heal the gut
– Add foods that supply beneficial bacteria r
t t e
• Nutrient Deficiencies g Be
– Increase the quality of food and digestibilityr ni n
L e a
• Yeast Overgrowth > > >
– Remove sugars t te r
B e
– Remove starches li n g
F e e
– Add probiotic-rich foods
• Toxicity and Poor Detoxification
– Avoid food additives
– Avoid toxins in food supply and meal preparation
• Faulty Methylation and Sulfation
– Remove phenolic foods
– Improve methylation and sulfation through supplementation
 Symptoms Diet May Improve
• Ability to focus
• Eye contact
• Aggression
• Gastrointestinal problems
• Language
• Sleep difficulties
• Toilet training
• Rash or eczema may improve
• Behavior

From Lisa Lewis, Ph.D

Nutrition Basics
 What is Diet?

• Remove: Avoid offending foods

– Gluten, casein, soy, corn, phenols, oxalates, starches

• Replenish: Increase healthy foods

– Consume more nutrients and probiotics in foods

– Make foods more digestible for absorption

Holistic Nutrition Approach
Cleaning up 
#1
the Diet

Cleaning up 
#2
the Home

Supplement
#3
QuickTimeª and a
decompressor
are needed to see this picture.

Basics

#4 Diet Basics
INITIAL STEPS
Beginning an 
#5
ASD Diet

Removing Food
#6
Intolerances
QuickTimeª and a
decompressor
are needed to see this picture.

#7
Evolving the diet:
Nutrition Boosters

#8
Refining the 
ASD Diet

#9
Cleaning up 
the Gut

#10
Supplement 
Specifics
MOVING FORWARD
#11
Immune 
Support

#12 Detox From Nourishing Hope

 Unhealthy Ingredients to Avoid
• Artificial colors/flavors and preservatives
• MSG (hydrolyzed protein, yeast extracts)
• Pesticides
• Aspartame and other artificial sweeteners
• Trans fats (hydrogenated fat)
• Excessive/Refined Sugar
• Nitrates/nitrites (bacon, hotdogs, lunch meat)
 A Healthy Diet

• Whole foods
y !
• Unprocessed
K e
• Organic
i s
t y
• Fermented foods: rich in probiotics

l i
• Good fatsu a
• Grass-fed/pastured meat and eggs

Q
• Free of food intolerances
 Fats
• Brain development and brain function
• Hormone balance and mood
• Formation/fluidity of cell membrane
• Creating energy in cell and helps burns fat
• Reduces inflammation

Omega 3 Omega 6 Omega 9 Saturated Fat

Fish oil or Borage oil (GLA) Olive oil Coconut oil
cod liver oil Evening primrose oil Avocado Palm/Red Palm oil
(GLA)
Flax seed oil Black currant oil (GLA) Nuts/seeds Animal fats –
DHA and EPA Hemp seeds/oil (GLA) ghee/dairy, bacon
supplements Nuts/seeds and their oil
Grapeseed oil

AVOID Vegetable oil:

canola, safflower, corn,
soy oils
 Protein
• Protein (essential amino acids) building blocks for:
– Muscle and tissue growth and repair, neurotransmitters, immune
responses, enzymes, detoxification
• Bio individuality - amounts vary.
• Some children cannot process protein well:
– High ammonia, low HCl, low zinc, B6, or iron
• Avoid soy

Signs of protein deficiency: Stunted growth,

lack of appetite, edema, suppressed
immune system, muscle wasting,
anxiety, sparse hair, dry skin
 Carbohydrates

• Add complex carbohydrates: whole grains, vegetables, fruit, starchy

vegetables
• Reduce refined carbohydrates: flour products (bread, crackers,
chips), cookies, pasta
• Avoid Sugars: Refined sugar, honey, juices
– 4-5 grams per serving (1 teaspoon “sugars”) = 2 oz fruit juice, 2 tsp dried
fruit, 1 TBSP ketchup
– Keep to 4 servings/day

Factors: sugar cravings, yeast overgrowth, low blood

sugar, elimination of di/polysaccharides
Diet Options
 Oxalates Glutamate
IgG/IgE Salicylates
Phenols

Lectins Sources of Reactions Amines

to Foods

Complex Enzymes
Sugars Bacteria Artificial Peptides
Yeast Ingredients
 Diet Options to Choose From
ARI Survey Results
ASD Diet Options
parents’ reporting noticeable symptomatic improvement

GFCF (Gluten-free and Casein-free) GFCF - 65% improved

No gluten (wheat, rye, barley, spelt, kamut, and oats) No Dairy - 50% improved
or casein (dairy) No Wheat - 49% improved
Food Sensitivity Elimination No Eggs – 49% improved
Eliminating all other food sensitivities: Soy, corn, eggs, No Chocolate – 49% improved
citrus, peanuts, chocolate, cane sugar No Sugar – 48% improved
Rotation Diet – 49% improved
Feingold Diet/Low Phenols 54% - improved
Restricts high phenolic foods, including all artificial
ingredients and high salicylate fruits
SCD (Specific Carbohydrate Diet)/GAPS SCD - 66% improved
Restricts carbohydrates to only fruits, non-starchy Candida Diet – 54% improved
vegetables, and honey. No grains, starchy
vegetables, or mucilaginous fiber
Body Ecology Diet
Anti-yeast diet combining principles of anti-yeast diets
including no sugar, acid/alkaline, fermented foods
Nourishing Traditions/ Weston A. Price
Good quality fats, soaking and fermenting for digestion
Low Oxalate Diet
Restricts high oxalate foods (nuts, beans, greens)
 Diet Benefits
ASD Diet Options
GFCF (Gluten-free and Casein-free)
Food Sensitivity Elimination
Feingold Diet/Low Phenols
SCD (Specific Carbohydrate Diet)/GAPS
Body Ecology Diet
Nourishing Traditions/ Weston A. Price
Low Oxalate Diet
Benefits
Good diet to start with
Reduce gut inflammation
Reduce opiates
Follow up on GFCF to refine food sensitivities
Good for food addictions: grapes, apples,
artificial ingredients
Hyperactivity, behavior, irritability, red cheeks
Excellent for severe gut inflammation
Very helpful for diarrhea/constipation not
addressed by GFCF
Starves out dysbiotic flora
Great for ridding candida
Populating good bacteria
Nourishing diet
High quality fats, fermented foods, nutrient
dense
A helpful refinement of the diet
Reduces inflammatory/pain related compounds
 Which Diet?

• GFCF is a good place to start, or

• SCD for gut inflammation and dysbiosis, or when
GFCF isn’t enough
• Refine from there
– Dysbiosis/inflammation: Body Ecology, GAPS, Low
oxalate
– Food intolerances: Phenols, salicylates, glutamates,
histamines, IgG food sensitivities
– Nourishment: Weston A. Price diet
 Diet Strategy

gi n
Be GFCF or SCD

j u st
& Ad
d e r Food
ns i
Co GAPS Low sensitivities glutamates
BED
Oxalate
Feingold/
Histamines
SCD phenols
Yeast/dysbiosis/inflammation? Food intolerances?

Nourishing Diet

Diet for Your Child

 Grandma
knew best
Nutrition Boosters
Foods and preparation methods that
increase nutrient density and digestibility
 Nutrient-Dense Foods
• Vitamin B6: Sunflower seeds, pistachios, walnuts, lentils, grains and beans,
rice bran, blackstrap molasses
• Vitamin B12: Liver, eggs, fish, lamb, beef
• Zinc: Pumpkin seeds, nuts, legumes, ginger, oats
• Magnesium: Sweet potato, winter squash, broccoli, leafy greens, seaweed,
nettles, whole grains, nuts, legumes
• Calcium: Broccoli, leafy greens, winter squash, seaweed, nettles, nuts
• Folic acid: beans, rice germ, liver, asparagus
• Vitamin A & D: Liver, egg yolk, butter/ghee, cod liver oil, dairy fat
• Vitamin C: Sweet potato, winter squash, broccoli, leafy greens
• Omega 3: Fish/cod liver oil, beef and lamb, egg yolk, butter/ghee, flax seeds,
hemp seeds, walnuts, algae-based DHA (neuromins supplement)
• Iron: blackstrap molasses, liver, pumpkin seeds, duck egg
 Good Ways to Boost Nutrient Levels
• Cook and puree orange vegetables (or any). Freeze in ice
cube trays and add to smoothies
• Cook and puree any vegetables and add to meatballs,
meat patties, meatloaf, or pasta sauce
• Cook allowable grains or gluten-free pasta in homemade
broth
• Nettles can be consumed as a tea, or added to a
homemade broth
• Seaweed - Add kombu or other sea vegetable to cooking
grains, soups, tomato sauce. Sprinkle kelp granules.
• Juice vegetables and drink or add to beverages/foods
 Juicing

• Higher concentration of nutrients

– Chlorophyll and phytonutrients
• Get nutrients without needing to eat/chew vegetables
• Children that like liquids, juices and smoothies
Start with Add as you evolve taste Go cautiously (high sugar)
•Cucumber •Parsley, cilantro •Carrot
•Celery •Kale or other greens •Beet
•Fennel •Cabbage (ulcers) •Fruit: Apple, pear
•Ginger •Cranberries
•Lemon
•Green apples

tip
ion
parat  Add vegetable juice to smoothies. Add a bit of fruit to vegetable
Pre
juice for flavor or added sweetness
 Add supplements to vegetable juice (instead of fruit juices)
 Soaking “seeds” – easy to do
Grains, nuts, seeds, beans

• Increases digestibility
• Reduces inflammatory response
• Breaks down phytic acid and oxalates
• Fermenting grains breaks down lectins
Grains - Soak in water for 8-24 Nuts - Soak in water (with or w/o
hours with 2 TBSP lemon juice salt) for 7-12 hours. Drain and
or vinegar. Drain and cook refrigerate, use to make nut milk,
with fresh water. or drain and dehydrate
(eat or make nut butter)
n tip
a ratio
p
Pre Beans - Soak in water for 8-24 hours with hearty pinch
of baking soda. Drain and cook with fresh water.
Fermented Foods – Rich in Probiotics
Functions of good bacteria
– Regulate peristalsis and bowel movements
– Break down bacterial toxins
– Make vitamins needed and utilize: B1, B2, B3, B5, B6,
B12, A and K
– Digest protein into amino acids (for use by the body)
– Produce antibiotics and antifungals
– Help breakdown sugars, lactose, and oxalates
– Support immune system and increase number of immune
cells
– Balance intestinal pH
– Protect against environmental toxins: mercury, pesticides,
pollution

Raw fermented foods contain billions (even trillions) of

bacteria/serving!
Fermented Foods – Rich in Probiotics
Dairy-free:
• Raw sauerkraut
• Beverages (contain yeast that kills candida):
• Kombucha
• Coconut juice kefir
• “Sodas” (hibiscus/rosehip tea with kefir starter)
• Nut milk yogurt

Dairy: Milk-based yogurt/kefir

 Animal Foods/Fats
- Quality is
essential

Grass-fed/pastured
•Rich in DHA (brain
development)
•Rich in Vitamin A
•Rich in Vitamin D
•Higher in CLA
•Higher in Tryptophan (sleep
and mood)
*Organic is not necessarily
grass-fed
Commercial
•Unhealthy animals -
unhealthy food
•Inflammatory grains
-create inflammatory
food
•Low in Vitamins A and D
•Low in anti-inflammatory
fats
•Higher in arachidonic
acid (inflammatory)
 Nutrient-dense Animal Foods
• Organic liver: iron, vitamin C, B12, folic acid, beta carotene, vitamin A
• Eggs, from pastured hens (if not sensitive): B12, vitamin A, B-vitamins,
vitamin D, vitamin E, selenium, calcium, iodine, zinc, iron, choline
• Animal protein and fats (grass-fed): Vitamin A, vitamin D, DHA, tryptophan

• Use pastured/grass fed eggs, meat, and dairy (if consumed)

• Puree meat (chicken breast) into pancakes
• Puree liver and add a small amount to meatballs or meat patties
• Use ghee (or raw butter if tolerated)
• Add high quality eggs to pancakes, soft-boiled yolk to mashed banana/avocado, soak GF
bread in egg for French toast
 Homemade
Bone & Vegetable Broths
Grandma
• Grass-fed/pastured chickens or beef bones knew best
– Add 2 Tablespoons of vinegar - increases the
calcium and magnesium
• Vegetables, seaweed, greens, nettles
• Nutrient dense, easy to assimilate nutrients
– trace minerals, amino acids, calcium, magnesium,
potassium, iron

tip Prepare soups, stews, casseroles with stock

i on
at
par
Pre Cook grains, soups, and/or pasta in broths -
nutrients will absorb into food
Beginning and Evolving a Diet
 Begin by
Removing Artificial Ingredients
 Avoid trans fats (hydrogenated oil, fried foods,
margarine, mayo, commercial peanut butter)

 Avoid artificial sweetener & high fructose corn syrup

 Avoid artificial ingredients (artificial colors, flavors, and

preservatives)

 Avoid MSG (hydrolyzed vegetable/soy protein,

autolyzed yeast, yeast extract, natural flavors)

 Avoid Nitrates/nitrites
Eliminate Substances that Irritate the
GI Tract

 Food intolerances

 MSG

 Carageenan

 Olestra

 Lectins, oxalates and phytates from “seeds”(grains

even non-gluten, bean, nuts, seeds)
 Yeast, antibiotics, and some medications (NSAIDS)
 Avoiding Toxins in the Kitchen

Toxins Around the Kitchen Safer Cooking Alternatives

Avoid aluminum cans Buy in glass

Avoid storing in plastic Store in glass w/metal or plastic lid

Use stainless steel (attracts a

Avoid Teflon, copper, and
magnet), cast iron or enameled
aluminum pans
cast iron
Avoid the microwave, do not
Heat in oven or on stove
reheat in plastic

Avoid plastic wrap & aluminum foil Use wax paper or glass with lid
 For Picky Eaters
• Always provide food child likes in addition to one "new" food.
• Involve your children in food preparation of "new" food.
• Small taste ~ 1/2 teaspoon. Let child determine amount.
• Inform them. Let child know whether it is sweet, salty or sour.
• Let them spit it out.
• Try and Try Again! At least 15 times!
• Try new food in a texture they prefer - crunchy, smooth, etc.
• Avoid being emotionally “attached” - children sense anxiety.
– Keep mealtime calm. Visualize child eating/enjoying new food.
• Avoid forcing or pushing - maintain trust.
• Choose rewards or other encouragement.
• Make sure whole family participates - serve everyone at the table
• Make it fun!
 NourishingHope.com
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For food sources, diet resources, and scientific references

Contact Julie at:

info@NourishingHope.com

www.NourishingHope.com

415-437-6807