What are Gluten and Casein, anyway?

Gluten is a protein present in wheat, rye, and barley. Casein is a protein found in dairy products. These are two of the most reactive foods often responsible for allergies, intolerances, and sensitivities. They are the big “no, no’s” for people on this diet. Without getting too much into scientific explanations, some people are deficient in the enzyme necessary to break down gluten and casein. When this happens, two unpleasant outcomes may occur. The partially or undigested proteins mimic the composition of endorphins and cause those affected to feel and appear intoxicated. The other effect may be damage to the digestive system resulting in diarrhea, constipation and other problems. The most extreme form of gluten sensitivity causing severe damage to the intestines is celiac disease.

Kids with autism have enough challenges. And if they are unlucky enough to be affected by gluten and/or casein intolerance they just feel yukky. Their already overburdened nervous systems are bombarded further and their sensory difficulties may become worse. Helping them feel better can help them meet the challenges of daily life.

If you are considering this dietary approach, my first suggestion is to get a good book on the topic. One of the most comprehensive is Lisa Lewis’ Special Diets for Special Kids. She was really a pioneering mom in this area. Another recent book is Kenneth Bock’s Healing the New Childhood Epidemics: Autism, ADHD, Asthma and Allergies. Both books outline the details of gluten and casein intolerance and the research behind these diets.