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Amish People Aren’t Autistic Because They Aren’t Vaccinated?

3 Dec

I remember when I was a kid, how important science was in education, and we understood that the scientific method helped us to understand and explain phenomena. If it was backed up by enough evidence, it became a scientific law, such as the law of gravity, though even scientific laws can be “broken.”

People are understandably upset about autism, especially since no one is able to figure out what causes it. So we look for patterns and try to piece it together. This is an anecdotal article about Amish people that claims that only three Amish children were ever vaccinated, and of those, two of them developed autism. I understand the strong desire to explain things, and when things are unexplained, then people want to develop conspiracy theories, but the truth of the matter is without any actual documented data to back it up, you can’t make any conclusions about the Amish as a people and their apparent (at least in this article) lack of autism.

I am posting about this because I am passionate about science and understanding why things work, and every form of research I’ve read indicates there is no connection between vaccinations and autism. I know that there is a similar thought about going gluten-free to reduce the effects of autism, yet there is no science to back that up, either.

I hope that people don’t stop vaccinating their kids because we have already seen the resurgence of whooping cough as a result of this practice. I would hate to see polio and other diseases come back, out of fear that these vaccines allegedly cause autism.

Check Out Gut Thinking & Nutrition on FACEBOOK!

14 Jan

Gut Thinking & Nutrition on FacebookGut Thinking is now on Facebook!

Come on by and click “like” to get the latest on Facebook.

Posts will include links to the GutThinking.com blog as well as daily food comments, recipes, dietary issues, and discussion about anything to do with feeling better through nutrition.

Enjoy and bon appetit!

Gut Thinking Blog 2010 in review

2 Jan

The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

Healthy blog!

The Blog-Health-o-Meter™ reads Fresher than ever.

Crunchy numbers

Featured image

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 5,800 times in 2010. That’s about 14 full 747s.

In 2010, there were 23 new posts, not bad for the first year! There were 62 pictures uploaded, taking up a total of 8mb. That’s about 1 pictures per week.

The busiest day of the year was November 2nd with 82 views. The most popular post that day was Layered Pumpkin and Pecan Pie.

Where did they come from?

The top referring sites in 2010 were ichelp.org, facebook.com, en.wordpress.com, search.aol.com, and 216.235.204.192.

Some visitors came searching, mostly for aspergillus niger allergy, allergic to pizza, pumpkin vs sweet potato, pumpkin vs sweet potato nutrition, and sweet potato vs pumpkin nutrition.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

1

Layered Pumpkin and Pecan Pie September 2010

2

Sweet Potato vs Pumpkin February 2010
1 comment

3

How I Found Out I Was Allergic To Pizza, and Discovered My Other Food Intolerances, part 1 February 2010
8 comments

4

Going Against The Grain, or How I Discovered My Food Intolerances, part 2 February 2010
2 comments

5

Low Acid Coffee – Not Just For Reducing Heartburn March 2010
3 comments

Nutrition and Alzheimer’s Disease

12 Apr

I just read a sad story about a 31 year old Rebecca Doig from Australia who gave birth last week to a baby and already has forgotten the experience, due to her rare form of aggressive, early-onset Alzheimer’s disease. Doig appears to be the youngest person to suffer from this tragic disease which robs the patient’s brain of memories and bodily functions over time, due to microbiological actions of brain cells which are not yet wholly understood.

Researchers have gotten closer to determining certain genes that may determine who develops Alzheimer’s, which is still considered uncurable.

Alzheimer’s disease affects 10% of adults by the age of 65 and 30% over the age of 85%, which is a substantial amount of adults. There seem to be several factors involved with the development of this disease, and some of them seem to be nutrition-related.

One aspect of Alzheimer’s involves free-radicals and the way they interact with beta-amyloids, which are clumps of protein in the brain tissue. Free-radicals seem to aid beta-amyloids with clumping faster than they would naturally, which is seen as a key component to a diagnosis of Alzheimer’s.

Certain minerals are shown to trigger free-radical attacks, which include iron, copper, zinc, and aluminum, however it’s difficult to know how consumption of these minerals may precipitate or worsen Alzheimer’s disease.

Some enzyme processes, such as those involving the decreased production of the neurotransmitter acetylcholine from choline and acetyl CoA may eventually be found to have a relationship with nutrition, however at this point, supplementing with choline-rich supplements does not affect the outcome.

A relationship with cardiovascular disease risk factors and increased risk of Alzheimer’s disease has been found in some cases, indicating making healthy changes in diet and exercise may lower risk of both conditions.

Ensuring a person with Alzheimer’s continues to eat a healthy diet, despite challenges they may have remembering to eat and what is nutritious will benefit the person the most through the course of their disease.

Supervised meals and planned eating times are beneficial, as are steps to make the food more appealing and easy to consume, such as picking the person’s favorite foods and making sure they are presented in small bites. Serving meals with limited distractions such as music and television will also make feeding and Alzheimer patient more productive.

Research, support, and good nutrition all work together toward improving the life of a patient with Alzheimer’s. If you caretake someone with Alzheimer’s, it’s worth taking the time to provide nutritious meals to help them feel healthy and maintain their comfort.

How Food Allergies and Intolerance Affect Nutrition

22 Mar

celiac sprue associationThis is a big can of worms that I’m going to start discussing the next few posts. However, I thought it would be good to get it started with just this simple information.

Food allergies and intolerances have multiple effects on nutritional status. The primary effect of having a food allergy or intolerance is the potential lack of nutrients due to the necessary avoidance of that food or related foods.

Fortunately, there is a wide array of food options available for substitution so that nutritional needs can be met, with a little education.

Food reactions can make it biologically more difficult for ingested food to be processed properly, for example in the case of Celiac disease, the consumption of gluten-containing foods results in gastrointestinal effects which decrease absorption of nutrients in the small intestines through conditions such as villous atrophy, intestinal inflammation, and changes in bowel habits.

Additionally, stress on the biological system due to food reactions and uninformed food avoidance can overdraw the body’s reserves of essential nutrients leading to deficiencies that may need to be resolved through use of vitamin and mineral supplements.

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