Autism diets, such as the Gut and Psychology Syndrome (GAPS) Diet, are a popular method of treating the behaviors and symptoms of autism. Most of these diets concentrate on food sensitivities, allergies, leaky gut syndrome and gluten ataxia. While the use of diet to treat autism remains controversial and unscientifically proven, many parents and physicians testify to their effectiveness in eliminating or improving some of the typical behaviors and symptoms associated with autism.
The first autism diet to surface within the autism community was a gluten-free and casein-free (GFCF) diet. Since then, many other diets have taken the concepts that sit at the heart of the GFCF diet and have expanded on them. This expansion has allowed other health issues common among autistic children, such as yeast overgrowth and gastrointestinal problems, to be adequately addressed at the same time as diet.
The GAPS Diet is the latest of these dietary interventions to circulate among the autism community. While not specifically designed as a treatment for autism, many autistic children suffer with a syndrome that Dr. Natasha Campbell-McBride calls Gut and Psychology Syndrome. For more information on that syndrome, the article Gut and Psychology Syndrome (GAPS) Affects Many Autistic Children explains what GAPS is and how it affects the body.
The GAPS Introduction Diet
Unlike other autism diets, the GAPS Diet comes in two parts. There is an Introduction Diet and a full GAPS diet. The GAPS Introduction Diet seeks to bring relief to those suffering from digestive issues such as diarrhea, cramps, abdominal pain, inflammation and bloating. For that reason, it is far more restrictive than Campbell-McBride’s full GAPS diet and focuses on soups, stews and other easily digestible foods.
This introductory diet is not found in Dr. Campbell-McBride’s book, Gut and Psychology Syndrome, but it is available at her website. She does caution, however, that although she has made the Introduction Diet available to everyone, for correct implementation, readers do need to get her book. The GAPS diet is a very individualized plan; however, Campbell-McBride sees little point in identifying food triggers. The only food intolerance that she recognizes as possibly permanent is lactose intolerance. The greater majority of the Introduction Diet consists of the following:
- eggs
- fish
- meats
- poultry
- vegetables
- fermented dairy products
In addition, homemade broths, soups, stews, boiled meats, and natural fats take top priority. Warm or room temperature filtered or mineral water along with a vegetable or dairy-based probiotic is also essential. Homemade ginger tea with a little honey is optional. Patients cannot use a microwave; all food must be cooked or heated up over the stove.
Campbell-McBride does believe that casein is toxic to the body when it passes through the damaged intestinal wall, but yogurt is added to the diet just as soon as a sensitivity test allows it. For some individuals that will be the very first day, but for others, that may take longer. Those who use the introductory diet, rather than the original GAPS diet, use lactose-free dairy products such as yogurt sooner than those who don’t, but Campbell-McBride now recommends that everyone begin with her introductory diet.
The Full GAPS Diet
The Gaps Diet as a whole separates into six stages and requires at least a two-year commitment. These stages add additional foods and homemade juices to the Introduction Diet:
- avocados
- sauerkraut
- roasted meats
- vegetable juices
These foods are only added if well tolerated by the patient. Raw vegetables are also recommended at each meal since their vital enzymes help the body to digest meats. While raw fruits are also a part of the diet, Campbell-McBride recommends them for snacks, rather than meals. She believes that fruit is harder to digest. By the time the individual reaches the full and complete GAPS diet, he should be able to handle the following:
- cold liquids
- raw fruit and vegetable juices
- homemade or 100 percent additive-free sausage
- scrambled eggs
- salads dressed with cold pressed olive oil and vinegars
- pancakes and breads made from almond meal or other nut flours
- raw jams
- cooked vegetables
The GAPS diet differs from a typical diet for yeast overgrowth because it allows fruit and cheeses, but it does stress the importance of avoiding processed foods, which Campbell-McBride believes are hard to digest and interfere with proper gut flora balance. In addition to the nutritional component that processing strips away, most convenience products do add sugar which can damage the gut flora. Also, keep in mind that iodized salt is made with 50 percent corn sugar in order to evenly distribute the iodine. Manufacturers rarely tell consumers on the label whether the salt they use is iodized or not.
Once the intestines have healed, Campbell-McBride recommends retesting for food sensitivities and returning previously eliminated nutritious foods to the diet like wheat. While the ending diet comes close to the foods allowed on the Specific Carbohydrate Diet, the creator of the GAPS diet doesn’t fault carbohydrates for creating a leaky gut and, therefore, does not limit them. In her clinical experience, patients previously sensitive to gluten or diagnosed with celiac disease have been able to eat ordinary bread and pastas once the intestines have healed.
Sources
Campbell-McBride, Natasha. The GAPS Diet, “The GAPS Introduction Diet.” (Accessed December 7, 2011)
Campbell-McBride, Natasha. Gut and Psychology Syndrome: Natural Treatment for Autism, Dyspraxia, A.D.D., Dyslexia, A.D.H.D., Depression, Schizophrenia. Cambridge, U.K.: Medinform Pub., 2010.
Converse, Judy. Special-needs Kids Eat Right: Strategies to Help Kids on the Autism Spectrum Focus, Learn and Thrive. New York: Penguin, 2009.
Disclaimer: The information contained in this article is for educational purposes only and should not be used for diagnosis or to guide treatment without the opinion of a health professional. Any reader who is concerned about his or her health should contact a doctor for advice.
Vickie Ewell - Vickie has worked with autistic individuals for 9 years. She has celiac disease and specializes in gfcf living.
Join the Conversation