Its amazing how an Autistic child continues to grow and develop considering how their diets are so limited at times. Is this a cause of Autism or a clue to what lies ahead? The more clues the better, the earlier the better as well. this article points to being able to identify children at one month who MAY have an ASD, this would be welcome news as the best remedy for Autism right now is getting the right therapy in Early Childhood.

New research on the finicky eating habits of children with autism finds that while autistic children do tend to eat a less varied diet than other kids, their feeding preferences have little negative effect on their height, weight and growth.

Researchers at the University of Bristol began with a database of all children who were born between 1991 and 1992 and enrolled in a long-term study in Avon, England. The children’s caregivers completed detailed food questionnaires describing the kids’ eating habits at five intervals, beginning at 6 months and continuing to age four and a half. Since autism is generally not diagnosed until after age 2, when children begin speaking, the study captured feeding habits in children well before parents were even aware their children may be affected with an autism spectrum disorder (ASD). That means their answers to the questionnaires were less likely to be biased by knowledge of their child’s eventual autism status.

By the end of the study, when the children were 7 years old, 79 had been diagnosed with an ASD, compared with 12,901 who had not.

Researchers found that by the time they were 1 month old, autistic children were already 35% more likely than unaffected children to be slow feeders. By 1 year, their diets were considerably less varied – they ate fewer vegetables and fruits, but they also consumed less sweets and carbonated beverages. By that age, parents also reported that children with ASD were nearly twice as likely to be choosier about their food than unaffected children.

However, the scientists found no significant differences in the total energy intake or overall carbohydrate, fat and protein consumption between the autistic children and the controls at 18 months. All the children were similar in height, weight and body mass index (or BMI, a ratio of height and weight used to measure obesity). “For parents of an autistic child, these data suggest they needn’t be too concerned about their child’s eating habits,” says Pauline Emmett, a nutritionist and one of the authors of the paper published in Pediatrics. “In general, these children are not going to end up malnourished. I think it’s a hopeful message for parents.”

Read more at Time.com

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Here is an update on the recent Salmonella Poisoning affecting the Peanut Butter Industry. I wonder how this will effect those allergic to anything with Peanuts?

Recently, the Peanut Corporation of America (PCA) issued a
recall of peanut butter manufactured from its Blakely,
Georgia production plant after reports from nearly 500
individuals who had developed salmonella poisoning because
of infected peanut butter flooded health officials.

The contaminated peanut butter has caused at least seven
known deaths and is expected to continue to affect
individuals across the United States as the contaminated
peanut butter has been used in several varying products
ranging from crackers to cookies. Individuals are advised
to avoid consumption of peanut butter containing products.
However, those who have already been affected by the peanut
butter recall may want to locate an experienced attorney
who can provide assistance in the development of a peanut
butter recall lawsuit, which may result in compensation of
monetary means for a victim of the dangerous and
life-threatening recall.

What is Salmonella?

Salmonella poisoning occurs because of an infection known
as salmonellosis, which is derived from the bacteria
salmonella. According to the Centers for Disease Control
and Prevention (CDC) “salmonella is actually a group of
bacteria that can cause diarrheal illness in humans.”

According to the CDC, “approximately 40,000 cases of
salmonellosis are reported in the United States” each year,
however, “because many milder cases are not diagnosed or
reported, the actual number of infections may be thirty or
more times greater.” It is common that children are to
develop salmonella more frequently than adults, however,
individuals of any age can become infected with the
disease, which has been associated with to nearly 400
fatalities each year.

Salmonella Causes

Individuals who develop salmonella usually develop the
infection by consuming foods that have been “contaminated”
with animal feces. Most commonly, the foods that can be
affected include the following, according to the CDC:

* beef

* poultry

* milk

* eggs

While contaminated foods are often of animal origin, nearly
any food product can become infected with the bacteria
including vegetables and fruits, especially amoang foods
with undercooked meats or eggs, such as the following:

* homemade Hollandaise sauce

* Caesar and other homemade salad dressings

* tiramisu

* homemade ice creams

* cookie dough

* frostings

* mayonnaise

* raw or unpasteurized milk/dairy products

Additionally, if an individual handles any of the following
animals, he or she may become infected with the bacteria,
even if an animal appears healthy and normal:

* chicks/chickens

* young birds

* turtles

* lizards

* snakes

* pets of any kind

While salmonella can be killed by washing hands, if an
individual does not properly wash hands or
cross-contaminates utensils, such as knives or cutting
boards, they may be at risk for exposing others to
salmonella poisoning.

Those who have suffered from salmonella may be subject to
receiving monetary compensation for the pain they have
endured due to foods containing salmonella. It is important
to discuss a salmonella case with an experienced law firm
to learn about the details of a potential salmonella
poisoning lawsuit.

——————————

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Casein Free Gluten Free Recipes

These recipes are a great resource to help adhering to a strict diet and some variation to taste can be made to the ingredients depending on what the diet requires.
TOP- Before doing anything. Please consult with your child’s healthcare provider before making any dietary changes. This information is not to be taken as medical advice.

Banana Bread

1/4 cup rice milk
6 tablespoon safflower oil
6 tablespoon pure maple syrup
2 1/4 cup mashed ripe bananas (about 5 medium bananas)
1 1/2 cups rice flour (I used 3/4 cup brown rice flour and 3/4 cup white rice flour– Blending the 2 flours give a nice consistency)
1/2 cup tapioca flour
2 tablespoon roasted grain beverage powder ( You may use rice protein instead)
1 teaspoon baking soda
1 teaspoon aluminum free baking powder
1/2 teaspoon sea salt
1 cup walnuts ( Raisins can be used for those with a nut allergy)

Preheat the oven to 350 degrees. Lightly oil a loaf pan or cake pan and dust with flour.
Put the rice milk, oil, maple syrup, and bananas in a blender and blend until smooth.
In a large bowl , whisk the flour, beverage powder (or rice protein) baking soda, baking powder, and salt until well combined.
Add banana mixture and combine, using few strokes as possible. Do not over mix.
Fold in walnuts or raisins).
Scrape into pan and smooth the top. Bake for 30-35 minutes, or until toothpick inserted into the center of the bread comes out clean.

Macaroni & Cheese
2 tablespoons butter ( You can use ghee–clarified casein free butter)
2 tablespoons flour (You can use gluten free pantry’s all-purpose baking flour mix)
1/4 teaspoon sea salt
1 cup rice milk
Dash of onion powder to taste
Butternut squash

You’ll also need gluten-free elbow macaroni noodles

Cut up butternut squash and cook by boiling in water.
While butternut squash is cooking begin basic white sauce.
Melt butter in saucepan over low heat.
Blend in flour and salt, stirring until mixture is smooth and bubbly.
Remove from heat.  Stir in the milk and onion powder; return to heat and cook, stirring constantly for about 1 minute, until thickened.
Once butternut squash is cooked. Drain it and mash it.  Then add the squash to the thick white sauce.  The more squash you add the more yellow it gets. Just keep adding until you get the color you want.
Pour the yellow sauce over cooked brown rice elbow macaroni and there you’ll have
macaroni and cheese (WITHOUT THE CHEESE!)
Pumpkin Waffles

2 eggs (Or use egg replacer or guar gum)
1 3/4 cups rice milk
3/4 cup canned pumpkin
2 tablespoons vegetable oil
2 cups gluten free pantry all purpose baking mix
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg

Heat waffle iron.  In blender jar combine rice milk, pumpkin, oil and eggs.  Blend at mix about 10 seconds.  Add  remaining ingredients.  Blend at mix about 60 seconds, scrape sides of blender jar every 20 seconds.   Be sure to spray the waffle iron well and bake in hot waffle iron until waffles are golden brown about 3 to 5 minutes.  May be served with maple syrup.

Portuguese Soup

Olive oil
Garlic
Onions
Stew beef (or short ribs)
Black pepper
Potatoes
1 big can Kidney beans
1 big can Cannelli beans
Carrots (optional)
Kale (can buy kale in pre cut bags)
Water (or for a really nice flavor use chicken stock)

There is no science to this soup.  Just layer each ingredient into
the pot beginning with the beef. Put desired amounts of ingredients into the pot and let everything cook down till the flavors gel together.  Soup tastes better the next day.
You can add a can of split pea soup to this same recipe for a really nice flavor (green or yellow split pea is fine).

Gluten Free White Bread
(You will need a Bread Machine to make this.  We use the Breadman and this comes out delicious–almost better than the real thing!)

2 1/2 cups white rice flour
1/2 cup potato starch flour
1/2 cup tapioca starch flour
1 Tbsp xanthan gum
1 tsp salt
2 Tbsp sugar
1 package of dry active yeast
3 large eggs (beaten)
1/4 cup sunflower oil
1 tsp cider vinegar
1/2 cup milk substitute (rice or potato milk)
3/4 cup warm water

Follow instructions of your bread machine for baking details.

Tapioca Pudding
DELICIOUS!!

3 cups Organic Coconut Milk
1/4 cup Organic Granulated Tapioca
1/8 tsp. cardamom or cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt (optional)
1 tsp. vanilla extract
1/2 cup sugar

In a saucepan, simmer the ingredients (except for the vanilla and sugar).  Cook for 10 minutes, stir often until tapioca is completely transparent.  Remove from heat, add sugar and vanilla until completely blended.  Set aside to cool. Serve slightly warm or at room temperature in individual bowl.  You can top with fresh fruit such as berries or bananas.

Casein Free Ice Cream

Approx. 1 cup of Frozen Bananas
Approx. 1/2 cup coconut milk
Add any frozen or thawed fruit of choice to add more flavor
Dash of sugar (optional)
** This is a flexible recipe that is not set in stone.  You can get as creative as you like–but the key is to use frozen bananas as your ice base.

In a food processor, add bananas and blend at a low speed.  Slowly pour in coconut milk until desired texture and consistency is reached.  You can also add more frozen fruit such as strawberries.  Final result should be a thick, creamy, delicious ice cream treat!

Disclaimer: The information and postings on this site are presented for support and educational purposes only.  The information supplied on this page is believed to be reliable but its accuracy cannot be guaranteed.  UnlockAutism.com and AutismKey.com, its owner(s) and/ or webmaster(s) will not be held liable for any adverse actions or events related (directly or indirectly) to the information and/or recipes provided herein.  IN OTHER WORDS, USE THESE RECIPES AT YOUR OWN RISK AND ALWAYS CONSULT WITH YOUR CHILD’S HEALTHCARE PROVIDER!

Source – A great resource site – AutismKey.com

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Reuters is reporting that trace amounts of the deadly chemical Melamine was found in US baby formula. How does this happen anywhere? How can this happen in the USA! Shame on the manufacturers and those responsible for oversight of our Foods and Drugs- I guess that would mean the FDA !

WASHINGTON (Reuters) – U.S. health officials have uncovered trace amounts of the chemical melamine in one sample of infant formula sold in the United States, a Food and Drug Administration spokeswoman said on Tuesday.

The amount found in the sample was no cause for concern, said FDA spokeswoman Judy Leon said. “There’s no basis for concern because we’re talking about trace levels that are so low … that there’s absolutely no risk,” she told Reuters.

Melamine-tainted formula was found earlier this year in China, where thousands of children fell ill and several died.

(Reporting by Susan Heavey, editing by Chris Wilson)

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Results of an early study suggest that dairy-free diets and unconventional food preferences could put boys with autism and autism spectrum disorder (ASD) at higher than normal risk for thinner, less dense bones when compared to a group of boys the same age who do not have autism.

The study, by researchers from the National Institutes of Health and Cincinnati Children’s Hospital Medical Center, was published online in the Journal of Autism and Developmental Disorders.

The researchers believe that boys with autism and ASD are at risk for poor bone development for a number of reasons. These factors are lack of exercise, a reluctance to eat a varied diet, lack of vitamin D, digestive problems, and diets that exclude casein, a protein found in milk and milk products. Dairy products provide a significant source of calcium and vitamin D. Casein-free diets are a controversial treatment thought by some to lessen the symptoms of autism.

Funding for the study was provided by the NIH’s National Institute of Child Health and Human Development and National Center for Research Resources. The research team that conducted the study was led by Mary L. Hediger, Ph.D., a biological anthropologist in NICHD’s Division of Epidemiology, Statistics and Prevention Research.

“Our results suggest that children with autism and autism spectrum disorder may be at risk for calcium and vitamin D deficiencies,” Dr. Hediger said. “Parents of these children may wish to include a dietitian in their children’s health care team, to ensure that they receive a balanced diet.”

Dr. Hediger stressed that the current study results need to be confirmed by larger studies. Until definitive information is available, however, it would be prudent for parents of children with autism and ASD to include a dietitian in their care, particularly if the children’s diets do not include dairy products or they are not otherwise eating a balanced diet, she said.

Because girls are much less likely to have autism or ASD than are boys, the researchers were unable to enroll a sufficient number of girls within the short time frame of the study to allow them to draw firm conclusions. Dr. Hediger added that if a girl with autism or ASD is not eating diary products or eating a balanced diet, it would be prudent for a dietitian to be included in her health care team.

Autism is a complex brain disorder involving communication and social difficulties as well as repetitive behavior or narrow interests. Autism is often grouped with similar disorders, which are often referred to collectively as autism spectrum disorders. The underlying causes of autism and ASD are unclear. There is no cure for the disorders and treatments are limited.

When the boys were enrolled in the study, the researchers asked the boys’ parents if the boys were taking over-the-counter or prescription medications, were taking any vitamin or mineral supplements, or were on a restricted diet.

During the study, researchers X-rayed the hands of 75 boys between the ages of 4 and 8 years old who had been diagnosed with autism or ASD. The researchers then measured the thickness of the bone located between the knuckle of the index finger and the wrist and compared its development to a standardized reference based on a group of boys without autism.

Dr. Hediger said that the research team measured cortical bone thickness. She added that this procedure was done as a substitute for a conventional bone scan, which measures bone density. Bone density is an indication of bones’ mineral content. Less dense bones may indicate a risk of bone fracture.

The researchers used the measure of bone thickness because many of the boys were unable to remain still long enough for the conventional scan, which requires individuals to lie immobile for an extended period of time. To successfully complete the bone scan, many of the boys would have required sedation — a step the researchers were reluctant to take for an early study.

The hand X-ray, Dr. Hediger explained, offers an approximate indication of bone density. She added, however, that because the researchers were unable to use a conventional bone scan, the results of the current study should be confirmed by additional studies using conventional bone scans.

The investigators found that the bones of the boys with autism were growing longer but were not thickening at a normal rate. During normal bone development, material from inside the bone is transferred to the outside of the bone, increasing thickness, while at the same time, the bones are also growing longer.

At 5 or 6 years of age, the bones of the autistic boys were significantly thinner than the bones of boys without autism and the difference in bone thickness became even greater at ages 7 and 8.

The bone thinning was particularly notable because the boys with autism and ASD were heavier than average and would therefore be expected to have thicker bones.

The researchers do not know for certain why the boys had thinner than normal bones. A possible explanation is lack of calcium and vitamin D in their diets. Dr. Hediger explained that a deficiency of these important nutrients in the boys’ diets could result from a variety of causes. Many children with autism, she said, have aversions to certain foods. Some will insist on eating the same foods nearly every day, to the exclusion of other foods. So while they may consume enough calories to meet their needs — or even more calories than they need — they may lack certain nutrients, like calcium and vitamin D.

Other children with autism may have digestive problems which interfere with the absorption of nutrients. Moreover, many children with autism remain indoors because they require supervision during outdoor activity. Lack of exercise hinders proper bone development, she said. Similarly, if children remain indoors and are not exposed to sunlight, they may not make enough vitamin D, which is needed to process calcium into bones.

The boys in the study who were on a casein-free diet had the thinnest bones. In fact, the 9 boys who were on a casein-free diet had bones that were 20 percent thinner than normal for children their age. Boys who were not on a casein-free diet showed a 10 percent decrease in bone thickness when compared to boys with normal bone development.

The study authors wrote that bone development of children on casein-free diets should be monitored very carefully. They noted that studies of casein-free diets had not proven the diets to be effective in treating the symptoms of autism or ASD.

Only 9 boys on casein-free diets were available to participate in the study, Dr. Hediger said. When conducting a scientific study, it’s easier to obtain statistically valid results by studying a larger number of individuals than with a smaller number of individuals. However, the dramatic difference in the boys’ bone thickness when they were either on a casein-free diet or an unrestricted diet and when compared to normally developing bones strongly suggest that the bone thinning the researchers observed was statistically valid.

The researchers recommended that larger studies be conducted to confirm their results.

Until those studies can be conducted, Dr. Hediger offered the following advice: “Our study shows that it couldn’t hurt — and would probably help — if parents of children with autism or autism spectrum disorder consulted with a dietitian during their children’s routine medical care to make sure that their diets are balanced.”

General information about autism and ASD is available from the NICHD’s Web site, at http://www.nichd.nih.gov/publications/pubs/autism/overview/index.cfm.

The NICHD sponsors research on development, before and after birth; maternal, child, and family health; reproductive biology and population issues; and medical rehabilitation. For more information, visit the Institute’s Web site at http://www.nichd.nih.gov/.

The National Institutes of Health (NIH) — The Nation’s Medical Research Agency — includes 27 Institutes and Centers and is a component of the U.S. Department of Health and Human Services. It is the primary federal agency for conducting and supporting basic, clinical and translational medical research, and it investigates the causes, treatments, and cures for both common and rare diseases. For more information about NIH and its programs, visit www.nih.gov.

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 Restaurant Gluten Free Food, Great write up from ueat.com

For the Gluten-Averse, a Menu That Works

WORTH THE EFFORT Risotteria’s gluten-free breadsticks are a result of long experimentation.

By JENNIFER ROMOLINI

Published: July 25, 2007

JOSEPH PACE’S rice-centered Risotteria, in Greenwich Village, was never what would be called an experimental restaurant, until he began developing a special gluten-free menu.

CROWD-PLEASERS Risotteria in Greenwich Village is a hub for people who are sensitive to gluten.

It started with a gluten-free cookie. A simple step, it might seem, but gluten, a protein in wheat, barley and rye, gives baked goods elasticity. Without it, cakes, breads and pastries can be leaden, dry and crumbly.

“It took more than 40 dozen batches,” he said. “My background in organic chemistry definitely helped.”

The work paid off. Risotteria is a nationally known hub for people with celiac disease, an autoimmune disorder affecting about 1 in 100 Americans that can cause serious problems if even a bit of gluten is ingested.

Visitors frequently arrive at the restaurant straight from the airport, suitcases in tow, and dinner can seem like a celiac support group as regulars swivel in their chairs to talk about their hunt for food they can eat.

On a recent Tuesday night at Mr. Pace’s restaurant a preppy couple asked the people at the next table about the Sicilian pizza they were trying from the specials list. Farther down the packed, narrow space, diners exchanged guidebooks to gluten-free restaurants, and compliments flew around the room about the breadsticks; the light beer, made from sorghum instead of malted barley; and the rich brownies and cookies.

At the door a leather-jacketed couple discussed menu options and waited impatiently to get in.

“Are you going to get the gluten-free pizza?” the woman asked.

“Of course,” her companion replied. “You have to understand, this is like a chance of a lifetime for me.”

Like Mr. Pace, a growing number of restaurateurs have decided it’s worth catering to the gluten-free crowd. Chains like Outback Steakhouse and P. F. Chang’s now offer dishes without gluten.

New bakeries and pizzerias have popped up all over New York City, and restaurants that were already celiac-friendly have expanded their menus. There’s vegan at Candle 79, fusion food at Asia de Cuba, Italian at Sambuca, Greek at Gus’ Place and comfort food at Peters’ Gourmet Diner — all gluten-free.

Gluten-averse diners avidly track such sympathetic places with online help from glutenfreerestaurants.org and the tribe of celiac blogs that include, in New York, Gluten-free NYC (glutenfreenyc.blogspot.com), Gluten Free Guide (glutenguide.blogspot.com) and Please Don’t Pass the Nuts (allergicgirl.blogspot.com). Aside from safe food, they can find a camaraderie that’s unusual on New York’s jaded dining scene.

The pleasures of dining out are often denied people who avoid gluten because they are sensitive to it or have celiac disease. Menus are a source of anxiety and self-consciousness because — besides its presence in obvious culprits like bread, sauce thickeners, pasta and desserts — gluten also lurks in soy sauce, brewer’s yeast, bourbon, vegetable starch, vinegars, salad dressings, processed cheeses and some spices.

Creating a gluten-free menu is more difficult than, say, offering vegetarian options at a steakhouse. Chefs have to master special techniques and follow stringent regulations. Mr. Pace said each menu item — pizza, focaccia, breadsticks, cakes — took six months to develop, with the ingredients costing nearly five times as much as conventional ones.
Baking can be tricky without gluten, which creates a lattice of air pockets that binds doughs and batters while giving a moist, supple texture. To overcome the challenge, chefs turn to additives like xanthan gum to bind the flour together, guar gum to thicken and stabilize doughs and batters, and gelatin powder to moisten them. Breads are baked at very high temperatures to keep crusts crisp and insides soft.

While gluten-free dining is spreading in the United States, Dr. Peter H. R. Green, director of the Celiac Disease Center at Columbia University, said it is more common elsewhere in the world.

“In Buenos Aires,” Dr. Green said, “you’d have little trouble getting a gluten-free ice cream cone. In Helsinki you can order a gluten-free Big Mac at McDonald’s. In Dublin most menus are clearly marked ‘Safe for celiacs.’ This is the way to live a normal existence with this disease. In a city as big as New York, for there to be so few safe restaurants, that’s just really bad.”

Cooking gluten-free isn’t an entirely altruistic act by chefs. A new base of customers can attract big business to a fledging location or revive an established spot.

“I’ve definitely seen a spike in business,” said Anthony Avellino, owner of Bistango, a 16-year-old Italian restaurant in Murray Hill. Mr. Avellino recently added dishes made with Tinkyada brown rice pasta, and dishes from Everybody Eats bakery in Brooklyn like celiac-safe bruschetta, served on gluten-free bread, and after-dinner biscotti. “When you’re a neighborhood place like we are, it’s always nice to see new customers and fresh faces,” he said.

In February Gourmet Land, a Chinese restaurant on the Upper East Side, opened with a menu including a separate 50-item gluten-free listing with items like soy sauce and other sauces made without wheat, crisp cheng du chicken breaded with cornstarch instead of flour, and gluten-free egg rolls rolled in … well, egg. The place has been packed nearly every night since its opening, no small feat for a neighborhood Chinese restaurant in Manhattan. Many customers, of course, have celiac disease.

http://ueat.biz/?p=135

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Came across these 6 tips to heart healthy eating, its is from Cheryl Koch, a registered dietitian and director of the food and clinical nutrition programs at the Johns Hopkins Bayview Medical Center. Its posted because I notice the mention of mercury laced fish and partially hydrogenated fats to avoid as a child or adult.

Decrease the amount of calories you’re eating until you’re consuming fewer than you burn. Extra weight makes your heart work harder and causes extra stress.

Increase your consumption of fruits and vegetables to 5 servings per day. Fruits and vegetables are high in vitamins, minerals, and fiber, and are low in calories.

Consume high-fiber foods like fresh fruits and vegetables, whole grain cereals, and dried beans. They’ll make you feel fuller sooner and help lower your cholesterol.

Eat fish rich in healthy omega-3 fatty acids like salmon, trout, herring, and canned tuna. (Shark, swordfish, king mackerel, and tilefish-also known as golden bass or golden snapper-have the highest mercury levels and should be avoided by women and young children.) Omega-3 fatty acids have been shown to lower triglycerides and increase HDL (so-called “good”) cholesterol.

Avoid the saturated and trans fats typically found in fried foods, animal products, and many snack foods. These foods contain partially hydrogenated fats that increase your risk of heart disease.

Limit the sodium in your diet by adding less salt, both when cooking and at the table, and by limiting packaged frozen foods, cured meats, and high-sodium condiments like soy sauce and salad dressings.

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WEST LAFAYETTE, Ind., March 6 (UPI) — Poor nutrition and a lack of intellectual stimulation has slowed development in 200 million children worldwide, says a U.S. study.

Study leader Theodore Wachs, a professor of psychological sciences at Purdue University in West Lafayette, Ind., said the analysis did not look at genetic causes of slow development, only preventable risks. Poor nutrition can causes iodine and iron deficiencies, for instance.

The study, the second in a three-part series published in The Lancet, aims to identify the scope, causes and current prevention efforts regarding the loss of developmental potential among children in countries from Brazil to Vietnam.

Growth stunting was found to affect as many as 40 percent to 50 percent of children under age 5 in some developing countries.

“Stunted or undernourished children often show more apathy, lower levels of play and more insecure attachment issues than their healthy peers,” Wachs said in a statement. “We found conduct problems coupled with poor attention and social relationships.” For more information, visit www.upi.com

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As you may know already, treating Autism has become big business. Expensive therapy’s, Special diets, Vitamin supplements, ABA, Chelation have become new additions to most affected family’s budgets and vocabulary, yet unlocking the mystery that is Autism seems no closer than it did 1, 5, or even 10 years ago. Parents who receive the dreaded news are caught in the middle of the skeptical medical establishment and new therapy’s which seem to greatly improve some and have no affect at all on others.

If you are affected by Autism or know someone who is you know the burden this can be. You should Know , that although it seems like you are alone at times, you are not!

Today 1 n 166 children born are likely to be diagnosed with Autism. Autism affects everybody from Dan Marino to Doug Flutie to Sylvester Stallone to you and I.

This site is an opportunity to be part of a community involved with finding a Cure for Autism Now.

Share your thoughts and findings on therapy’s you have tried. Challenges and overcoming them. Keeping in mind, that works for me may not work for you or your child.

It would be very helpful to include age of child, brief description of condition – (Non-verbal, Social skills, Fine Motor) and how the therapy worked or didn’t work after utilizing for what length of time would be helpful.

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