Autism and Gluten

November 26, 2009

9 Years of Non-Communication

A 9 year old boy was diagnosed with autism at the age of 3. The boy never started talking, found it difficult to stay focused, and had trouble responding to communication. From the age of 7 he finally started saying words spontaneously. When the boy was 9 his parents started him on a Gluten Free/Casein Free diet after advice from friends. Within the first 4 months the boy had become potty trained, started reading, was talking in long and sophisticated sentences and he was even able to interact with other children and adults.

Tantrums and more

A 10 year old boy who had been diagnosed with autism when he was 4 years old, had typical autistic behaviour including; temper tantrums, biting himself, kicking, pushing and screaming. His mother started him on a Gluten Free/Casein Free diet on her own. Within 3 weeks the boy was talking clearly in long sentences, his temper tantrums had diminished and he became friendly and lovable.

A 2 year trial.

A mother reported that her baby boy appeared completely normal at birth and his development was “by the book” for the first 5 months. At 6 months of age however he stopped developing and actually regressed in his behaviour. He did not move around on his own until close to 11 months old, or walk until he was 18 months old. At 18 months old he had only one word in his vocabulary: dog. His mother heard about the benefits for a Gluten Free/Casein Free diet shortly after her son’s second birthday. Within 2 weeks of starting the diet, the boy had started talking and his development is continuing. Now at 4 years old he is enrolled in a normal pre-school and “fits in fine”. He is potty-trained, speaks conversationally, has a sense of humour and plays games.

How do these miracles happen? Researchers have found that children with autism excrete more opioid peptides, naturally occurring peptides that have a pain relieving and sedative effects, then non-autistic children and that some of these peptides are derived from gluten, gliadin and casein.

The implication of this discovery is that the presence of these peptides may cause the symptoms and signs of autistic disorders and that too many peptides from undigested gluten and casein exert a significant toxicity.

A study from 2004 found that autistic children had significantly higher levels of gluten antibodies in over 80% of the cases. The researchers concluded: “The results of these studies further support dietary intervention, including a gluten-, gliadin-, and casein-free diet for autistic children”.

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Related posts:

  1. Conditions Associated with Gluten Sensitivity – Autism

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Conditions Associated with Gluten Sensitivity - Autism | Gluten Free Health - Celiac Disease information
September 7, 2010 at 9:30 am

{ 2 comments… read them below or add one }

1 Daniel April 6, 2010 at 7:37 am


very interesting article…

Some days ago I had an interview with the pediatrician Dr. Rodney ‘Gluten’ Ford from New Zealand about Gluten, Autism and Sub-Clinical Autism. I think his ideas are very intersting. From the interview:

“Dr. Ford: These are neurological diseases but they don’t talk about presentation, or sub-clinical autism or the brain damage that happens when gluten occurs. Nobody knows how far this gluten nerve toxicity is going to take us. Children with attention deficit disorder, behavioral issues, delinquencies, the people who get into crime because of poor schooling, the people in jail who have had a difficult schooling and difficult time — all of the social issues with violence, a lot of this could be explained by neurological damage from gluten. You might find in 20 to thirty years that instead of going to the gluten-free rack and picking up a gluten-free food, we’re actually warned about gluten, there might be warnings, “This food contains gluten.”

He beliefs that one or two generations from now we will not eat gluten anymore, it can make addicted and will be banned like tobacco these days. His goal is a Gluten Free Planet.

Great guy…

Hope this Helps

2 Paul Smith April 21, 2010 at 12:07 am

Hi Daniel,

I agree with the comments on the toxicology of gluten. There is no doubt, that gluten and many other foods have very significant toxicological and neurological implications for our individual and communal health. There is also no doubt that these problems have largely gone unrecognised until recently and that Dr Rodney Ford is one of the few people that have taken up the cudgel in starting to address this issue. His books were a real eye opener to me and I also found him very knowledgeable and passionate about his subject in a very quiet and unassuming way. I personally have no doubt that he is right. I also think that our changing lifestyles and our increasing reliance on fast, convenience foods has greatly exacerbated this problem. I think we need a fundamental and well informed rethink of our eating habits and food choices. I am greatly encouraged by and applaud the approaches of Jamie Oliver and of Stephanie Alexander, in Australia, in addressing the issues of meal preparation and eating more fresh food.


Paul Smith

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