School Food

In the month since I put Martin on full GAPS diet, I think, the question I have heard most from parents is, “What food do you send for school?”

Martin’s school requires that each parent send lunch and two snacks. This morning, for Martin’s snacks, I packed (1) lime pudding, made from avocado, manuka honey, vanilla extract, and lime juice; and (2) half a pear, sliced and dredged with lemon juice. Last week I posted a picture of a dippin’ plate with carrots, peppers, and pear. The GAPS diet advises that fruit be eaten away from meals, because fruit enzymes work better alone. So, to the extent Martin eats fruit (I try to limit fruit, because he has so much trouble with yeast flares, which can be fed by sugar), I give it as a snack.

For Martin’s lunch, I packed his LunchBots container with (1) chicken breast with Himalayan pink salt; (2) avocado (I do a lot with avocado) mashed with cultured garlic, which you may remember from the “dippin’ plate”; (3) probiotic Zing! salad; and (4) raw cauliflower florets.

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I have been trouble getting Martin to eat raw vegetables. That’s a shame. Raw veggies are full of good digestive enzymes, and they might help loosen his front-bottom baby teeth, which I want to do because the adult teeth already have broken through behind them. I predicted the LunchBot would come home with the chicken and avocado gone, the Zing! salad mostly eaten, and the cauliflower untouched.

Do I know my son, or what? I was wrong only insofar as he took, maybe, one or two pieces of the cauliflower.

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Not a total success, but, hey.

Some other lunch combinations are bison jerky with homemade probiotic catsup and sauerkraut; chicken-and-egg bread with spread made from sprouted (i.e., soaked overnight before cooking) lima beans, olive oil, and garlic; or the ever-popular “meat and veggies,” i.e., whatever leftover meat is in my fridge paired with whatever fermented veggies are in my fridge.

Oh, yes. Before anyone writes it as a comment, I will address what all readers must be thinking right now: Martin’s mom has a real Gwyneth Paltrow thing going on here if she thinks any of this is reasonable.

Trust me—I know. I mean, “homemade probiotic catsup”? Who does that?

Autism-recovery folks do, I guess.

New Sleep, No Crutch

“You sure you don’t want to try melatonin again?” asked Martin’s doctor, the one supervising the medical side of his recovery.

“No!” I responded. “No, definitely no. That’s one thing we’ve achieved recently. I don’t want to go backwards.”

The days before Martin’s autism diagnosis were dark times: Martin’s neuro-challenges left him so restless, so lost in spatiality, that he could not fall asleep unless physically restrained. Some nights it sufficed to sit next to the bed and hold his ankles to the mattress, so he couldn’t kick. Some nights we had to kneel over him to straddle his body, too. The worst nights, we had to find a way to still his legs, his torso, and his arms—only to watch his head thrash from side to side. No matter what we did, he needed more than an hour to fall asleep. Sometimes two hours. Or three. Even then, we couldn’t let go, or he’d wake.

Martin’s pediatrician, at a loss as sleepless nights became sleepless months, referred us to the chairperson of the department of pediatric sleep disorders at a prestigious university hospital. That “expert” told us to make “picture charts” to help Martin understand what bedtime meant. She also diagnosed “restless leg syndrome” and told us to put Martin on iron supplements, which stained his teeth purple. It was a garish era for photographs of Martin.

Meanwhile, Adrian and I slept in three-hour shifts, one of us trying to rest while the other pinned Martin.

We received Martin’s autism diagnosis in autumn 2010. Once we learned what was really causing his inability to sleep, we purchased a weighted blanket. That did not help, and later was donated to a special-education preschool classmate. Martin’s sleep situation did not change until we started biomed in February 2011. The difference, as far as I can tell, came through (1) restricting Martin’s diet, and (2) melatonin. Melatonin is a hormone that the body produces naturally for sleep regulation, and it can also be made synthetically in a laboratory. The NIH  states, “Taking melatonin by mouth is helpful for disturbed sleep-wake cycles in children and adolescents with intellectual disabilities, autism, and other central nervous system disorders.

On 31 August 2011, six months into the biomed journey, I posted this:

Almost as soon as we eliminated carbs (and sugar, and starch, and most everything else delectable) from Martin’s diet and added supplements, he began to sleep. As of late March, just for or five weeks into his recovery, Martin was falling asleep in 45 minutes or less and sleeping eleven-to-twelve hours through the night, five or six days a week. We still dealt with night waking one or two days a week, but the compulsive pitching about the bed ceased. Instead, Martin either lay still and chatted to himself or else laughed and acted drunk from his body detoxing.

As of today we more or less count on Martin sleeping through the night. If you’ve been reading this blog regularly, you know that we still have bad nights, and that we sometimes have two or three bad nights in succession, almost always related to Martin lumbering through a detox phase. But by and large, he falls asleep, and he stays asleep.

Until this past October, the sleeping situation, with some variations, remained that way: Martin fell asleep easily, and could be expected to sleep through the night, and when he happened to wake up wouldn’t go down again for three-to-five hours.

Martin takes some prescriptions (among them right now are levocarnatine and compounded piracetem), along with a lot of homeopathic drops and OTC supplements. Whenever possible, I try to eliminate from his daily regimen. So a few months ago, when Martin was on an upswing, I decided to try phasing out melatonin. We’ve made so much progress, I reasoned. Why not investigate whether we’ve resolved some of the issues that made sleep so difficult?

At the time (October), Martin was taking seven drops melatonin before bed. I eliminated one drop every one-to-two weeks. I’d reduce the dose by one drop, endure a few days of Martin taking a hours to fall asleep, wait until he adjusted and fell asleep within 30 minutes, and then reduce by one more drop. By Christmas, I had Martin off melatonin.

Things weren’t perfect. He was taking longer to fall asleep than he had with the melatonin—45 or 60 minutes, instead of 30 or less. But I discovered an unexpected benefit: When Martin woke during the night, he did not stay awake. He fidgeted and called out for me and sought reassurance, and then promptly fell back to sleep. I realized that Martin had been dependent on melatonin to get to sleep. Its absence, at 2:00 or 3:00 am, had prevented him from returning to sleep.

With Martin off melatonin, and capable of getting back to sleep, I’ve been able to attempt something new: nighttime potty training. Until now Adrian and I always left nighttime potty training on a back burner, reasoning that getting up to use the toilet was not worth the hours of wakefulness that would ensue. With that threat gone, we’ve been potty training since the week after Christmas.

As my posts these past few weeks have described, Martin’s been having a tough time. Among other issues, he’s been experiencing evening hyperactivity, and therefore taking hours to fall asleep. That’s why his doctor asked if we’d like to add melatonin again.

The doctor seemed surprised when, in response, I nearly barked my “No!”

Here’s the thing: Melatonin is a crutch. It got us past the long nights while we worked on remedying the underlying causes of Martin’s sleeplessness. Martin no longer needs that crutch. I would rather find and eliminate the cause of the nighttime hyperactivity than use melatonin to mask the hyperactivity’s effects.

The current melatonin situation reflects my overall approach to Martin’s autism. Of course I’m familiar with methylphenidate, amphetamine salts, guanfacine, and so forth—drugs that might improve Martin’s still-abysmal attention span. Maybe one day we’ll turn to such resources (in the end, I remain a pragmatist). But for now, while we have the time and opportunity, I choose to work toward eliminating the cause of his short attention span, instead of using drugs to mask the symptoms.

ASD Recovery Recipe: Super-Strict Snack

For eight weeks, Martin is on an extra-strict diet, as part of a final push against yeast overgrowth. You may ask, How could that possibly be, an extra-strict diet? After all, forget the extra strictness; Martin’s ASD recovery diet includes, well, almost nothing in the first instance.

But it’s true. For these eight weeks (as of today, we’re three weeks in) we’re shaving “almost nothing” down to “really pretty darned close to nothing.” No grains, no quinoa, no honey or raw agave nectar or coconut crystals, no winter squash or sweet potato, no sauerkraut or other fermented foods, no once-a-week pear. Martin is subsisting on dark green vegetables, cauliflower, summer squash, lemons, ginger, turmeric, nuts, seeds, eggs (not chicken eggs), and meat.

Martin’s school asks that I send cookies/treats with him each day, as the children often receive snacks for positive reinforcement. I tried a couple recipes for unsweetened hazelnut cookies, which flopped—returned home in Martin’s steel snack container, crumbled and sad, accompanied by a teacher’s note that Martin just didn’t like them.

The recipes thus proven fruitless, I was left to sally forth alone in pursuit of a snack he might enjoy. And soon I hit pay dirt, big time. Martin goes bonkers for these “nutty bars.” (Why must I conjure a cutesy diminutive name for everything from snacks to body parts? No idea.) I’ve tried the nutty bars myself, and they really aren’t bad, unless you consider incredibly fattening to be “bad.”

almond butter, lots
unsweetened cocoa powder
bee pollen
unsweetened coconut flakes
some combination of cacao nibs, sesame seeds, and/or hemp seeds

The almond butter is the base. (Hazelnut butter works well, too, but it tends to be much more expensive.) Mix in enough cocoa powder to give the almond butter a dry consistency, keeping in mind that too much cocoa powder can result in a bitter taste. Then add the combination ingredients and a generous helping of bee pollen and coconut flakes, both of which give the bars a sweet edge without adding sugar. You may find it easiest to use your hands to mix in these final ingredients, in a kneading motion.

Press the mixture into a small glass storage container, cover, and refrigerate. Cut into bars.

Note that these need to be kept cold, or else they can morph into something resembling pudding, which is still tasty but less convenient. I send Martin’s nutty bars to school with a cold brick in the container.

Spoiled Husband

Last weekend we braved the Memorial Day congestion and traveled to my hometown, where we met my father for Sunday breakfast at an IHOP. (City dwellers, wandering in the wilderness, end up at IHOPs, apparently.) Adrian searched the menu for a healthy option, and settled on a spinach-and-mushroom omelet with Swiss cheese and hollandaise sauce—which he requested without the Swiss cheese or hollandaise sauce.

“I don’t know about these eggs,” Adrian said after a few bites. “They don’t taste like the ones you get.”

“You mean the IHOP didn’t go into Amish country to procure free-range green eggs with feathers still stuck to them?” I asked. “No, probably not.”

“And there’s something different about the oil. It’s heavy.”

“When I cook your omelets at home I spritz the pan with organic avocado oil, cold-pressed and unrefined. Most likely it’s not in use here.”

Adrian put down his fork. “Well, I don’t like it. The whole things tastes fried.”

My husband, food snob?

I admit that Adrian’s always been a wine snob; seven years ago he insisted that our wedding guests be served only bottles from two South American vineyards he selected. Nonetheless, I remember a time when he took a cheddar-tuna melt on white bread for culinary triumph. How did we move from there to a palate that distinguishes egg quality on first sample?

Martin, of course. Because of Martin’s needs our kitchen has been stripped of artificial ingredients and stocked with farm-fresh produce and other organics. It’s made us healthier as a family, and apparently Adrian’s got used to tasting quality.

If Adrian’s recent IHOP experience is indicative, a taste for quality might keep us all healthier even after Martin’s special diet ends.

I’ll Have What He’s Having

Well, this was bound to happen sooner or later.

Sunday afternoon Adrian and Martin sat at our kitchen counter, awaiting their respective lunches.

I served Martin’s plate first: cold chai rooibus tea, Raghoo Farms duck breast, and green beans sautéed in the duck fat. Martin picked up his fork to stab some duck.

Adrian’s plate arrived next: filtered water, one ounce of Hemlock Hill cheddar, “exotic rice toast” with Thai red rice and flaxseeds, pecan halves, and a peeled Satsuma orange divided by sections.

Martin took one look at Adrian’s more colorful meal, set down his fork, and said, “I want that.”

“That’s Daddy’s lunch, Sweetheart,” I said. “Your lunch is over here.”

“I want Daddy’s lunch.”

We’ve witnessed harbingers, over the past few weeks, of Martin’s nascent interest in food other than his own: longing stares at the fruit bowl, requests for “cookie crackers with crunchies” (a/k/a flour-free seed crackers, nut butter, and bee pollen) instead of parsley-tarragon-and-quail-egg frittata.  The signs, however, were few and easily covered by distraction, and Martin’s teacher tells us that he still never reaches for his classmate’s lunches.

Sunday was the first time Martin made a direct request for someone else’s food. I’m happy for the developmental milestone—the interest in what others are doing, and the desire to break routine. But the trend, if it continues, will pose new challenges for me. Up until now, Martin has been satisfied with what I put in front of him, and only that.

As for Sunday, it was mustard to the rescue. Martin is in a mustard phase; anything with mustard becomes instantly more appealing. (This includes delights like mustard on turkey bacon or mustard in buckwheat cereal.) After he requested Daddy’s lunch, I slapped my forehead, exclaimed, “Oh my gosh, I forgot the most important part!”, and made a big show of squirting stone-ground mustard onto the duck breast. This demonstration held Martin’s attention while Adrian quietly picked up his own plate and slipped away to his desk to eat, removing the temptation.

One incident managed.

Many more to come.