part III:
Quote:
The more popular among diet choices recommended for autistic children is the casein-free and gluten-free diet. While an elimination diet may avoid the offending proteins, it also removes all dietary sources of LAB. Elimination diets (just as in infant formulas replacing mother's milk) have inherent gaps that create a need for supplementation of vitamins, minerals and amino acids; but it is also the absence of LAB that makes these diets problematic.
In 1983, Siegenthaler suggested that under certain conditions cultured milk, rather than fluid milk, can be used for infant formula and child nutrition as well as for school milk programs. Inappropriate handling of pasteurized milk is often responsible for a high bacterial count and organoleptic defects (Siegenthaler 1983).
The advantage of LAB fermented milk is the low pH created by the high lactic acid content that detrimentally affects food spoilage and pathogenic organisms in milk (Siegenthaler 1983) resulting in a longer shelf life of the fermented product at ambient temperatures (Siegenthaler 1983). Fermented milk products contain the enzyme lactase that facilitates digestion of residual lactose even after ingestion (Siegenthaler 1983).
Proinflammatory Cytokines
In 2001, Jyonouchi tested innate and adaptive immune responses in children with developmental regression and autism spectrum disorders. She found that children with autism produced higher levels of proinflammatory and counter-regulatory cytokines without stimuli than controls. Her results indicate excessive innate immune responses in a number of autistic children that may be most evident in TNF-alpha production. A fermented-milk, kefir, contains a substance that enhances IFN-beta secretion, the active substance that was identified to be sphingomyelin (Osada et al 1993-94).
The gastrointestinal system is continually subjected to foreign antigenic stimuli from food and microbes (Schley and Field 2002). Intestinal epithelial cells respond to lipopolysaccharides from gram-negative bacteria (Vidal et al 2002) and observations suggest that gram-positive organisms from lactic acid bacteria temper this reaction and prevent an exaggerated inflammatory response (Vidal et al 2002).
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The reason why I quoted this big old long article instead of just the link is that you have to sign up for a bunch of spam to get to the article, and I wanted to spare ya'll that.
Source page here:
http://articles.mercola.com/sites/ar...part-four.aspx