Aspergers Diet - Gluten Free and Casein Free Diet Helps Ease the Symptoms of Your Aspergers Child

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Gluten-free and Casein-free diet is recommended as an Aspergers Diet. Asperger syndrome, cannot be cured by a convert in diet. However, many children diagnosed with Asperger's syndrome or autism might find much relief to their symptoms with a diet change.

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What constitutes a gluten-free and casein-free diet aspergers diet?

A gluten-free and casein-free diet is the elimination of gluten and casein, coarse gastrointestinal allergens, from the diet. Try cutting all wheat and milk products for a month and determine either or not your child is:

1. Responding best to his or her environment;

2. Healthier look in the eyes;

3. Rashes decrease and

4. Less painful bloating and gas.

Eliminating wheat (gluten) and milk (casein) from a asperger's diet need not be an unpleasant experience, although most parents feel that a total diet convert would be more complex, expensive, and stressful than filling a prescription. Therefore, they might see a diet convert as a last resort for their aspergers child.

A word to the wise here, the physician could very well miss distinct symptoms, by not finding in the right places, and the child, the parents, as well as the physician, are running a risk by not first checking for food allergies and intolerance. The physician might administer rehabilitation to the child that was artificial with gluten or casein in it, thereby exacerbating the situation with an additional one source of the allergen. Worse, the physician could prescribe either hyperactivity or psychotropic drugs which could added disable the child.

Make Rice Flour Blueberry Muffins

1/4 cup butter substitute (melted)

1 1/3 cups rice flour blend (see sidebar)

1 cup sugar

1 egg

2 teaspoons Gf baking powder

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 teaspoon vanilla

1 cup rice milk

1/2 to 3/4 cup fresh or frozen blueberries

1 teaspoon corn meal/flour (optional)

Wisk ingredients together in a bowl. Prepare a muffin tin with liners and fill each cup 3/4 full. Bake at 350 degrees for 15-20 minutes or until done. Makes 12-15 muffins.

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