Gluten Free

April is Autism Awareness Month

At OVitaminPro.com, we are always looking at what can be done in the world of natural healthcare. We like to put as much power back into the hands of each patient as possible and decrease their reliance on pharmaceuticals and expensive treatments whenever we can.

For parents and caregivers of children with autism, it is especially beneficial to have as many tools in your toolbox as possible; each option for treatment is a new chance to make a difference in the lives of those affected with autism. Obviously, treatment is determined on a case-by-case basis, but some general lessons can be learned from the experiences and research of others.

When it comes to autism, a couple of modalities stand out: improving glutathione levels and using a gluten-free, dairy-free diet.

If you haven’t yet made the connection between glutathiaone and autism, you are missing out. Research indicates a correlation between nearly universal depletion of glutathione levels and the incidence of autism. LifeWave Glutathione patches are easy to use: small half-dollar sized adhesive patches that you can apply to yourself and your child two to three times per week. Placement isn’t critical, but many users apply them just a couple of finger-widths below the belly button.

Another factor that may prove helpful is a gluten-free and dairy-free (GFDF) diet. We know that gluten and dairy can be potent stimulators of the antibody response; these antibodies don’t just affect the small and large intestines but travel through the blood stream attacking other organs. Which organs are affected depends on the genetic predisposition of the person. Quite often the brain is targeted. This can lead to problems such as ADHD, ataxia, movement disorders, headaches and, of course, ASD (autism spectrum disorder).

Unfortunately, there isn’t yet a patch that can fix gluten and dairy sensitivities, but finding alternative foods in your grocery store is getting easier.

I encourage you to give the GFDF diet a fair chance. This will mean no cheating for at least six weeks to get an idea of any changes. In some cases, dramatic changes will occur in just the first week, while in others the process will be slower and more subtle. Even small shifts in attention and behavior should be considered an encouraging sign and call for a continuation of the diet. Cyrex Labs has several test profiles that can help in the diagnosis. Contact us for more information.

A chocolate chip cookie is a favorite for holidays and non-holidays, and may be the universally agreed upon favorite cookie (for a lot of cookie fans!). If you’re on a gluten-free diet, don’t let that stop you from enjoying a delicious holiday treat. With this gluten-free chocolate chip cookie recipe, you’ll be able to enjoy the delicious, gooey taste of a fresh baked chocolate chip cookie this holiday season. Make extra, and leave a delicious gluten-free treat for Santa while you’re at it.

• 8 ounces/unsalted butter
• 2 cups of brown rice flour
• ¼ cup cornstarch
• 2 tablespoons of tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• ¼ cup of sugar
• 1 ¼ cups light brown sugar
• 1 whole egg
• 1 egg yolk
• 2 tablespoons whole milk
• 1 /2 teaspoon vanilla extract
• 12 ounces semisweet chocolate chips

Preheat oven to 375 degrees. Melt butter in saucepan over low heat, and pour into mixer. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda. Set your mixture aside.

Add brown and white sugar together with melted butter, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract until the mix is well combined, slowly add the flour mixture until combined, and add the chocolate chips.

Chill the dough in the refrigerator until firm. Shape the dough into balls and place on baking sheets, 6 cookies per sheet is recommended. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove cookies and let cool.

Nothing says “Happy Holidays” more than the smell of a freshly baked holiday cookie. However, if you’re on a gluten-free diet, holiday cookies are often hard to come by. If you’re on a gluten-free diet and crave the delicious taste of holiday cookies, don’t worry. This gluten-free recipe for molasses spice cookies is sure to put a smile on your face this holiday season.

If you’re on a gluten-free diet, then this gluten-free cookie recipe from TheGlutenFreeBistro.com is a must-try!

Gluten-Free Molasses Spice Cookies (from TheGlutenFreeBistro.com)

• 2 ¼ gluten-free flour
• 1 tsp pumpkin pie spice (combination of cinnamon, ginger, nutmeg, cloves and cardamom)
• 1 tsp ground cinnamon
• 2 tsp baking soda
• ½ tsp xanthan gum
• ¾ cup melted butter
• 1 cup sugar
• 1 egg
• 1/3 cup molasses

Mix gluten-free flour, pumpkin pie spice, cinnamon, baking soda and xanthan gum in a bowl and set aside. In a stand mixer, mix the melted butter, sugar, egg and molasses for about 2 minutes or until well combined. Slowly add the flour mixture to the sugar mixture until well combined.

Remove the dough from the mixer, and roll into a large ball. Cover the ball in parchment paper. Store in the refrigerator for 2 hours.

Preheat the oven to 350 degrees. Remove chilled dough from fridge, and scoop out dough 2 tablespoons at a time. Roll the dough into balls and then dip the dough balls in a small bowl of sugar. Arrange your dough balls on a baking sheet, leaving 2 to 2 inches between each cookie.

Bake at 350 degrees for 12 minutes. Let your cookies cool, and enjoy!