It’s very over­whelm­ing and some­what alien­at­ing to have aller­gies and/or intol­er­ances. It’s nec­es­sary to have help and it comes in all shapes and sizes. Obtain­ing knowl­edge is one of the key fac­tors to liv­ing well with this condition.

Gen­eral Celiac and Gluten-Free Infor­ma­tion
Celiac Dis­ease Foun­da­tion
Gluten Intol­er­ance Symp­toms
Whole Foods – some of the best and most use­ful infor­ma­tion out there

Gluten in Pre­scrip­tion Drugs
My friend Mark is a retired phar­ma­cist and has given me two great resources to check for gluten in med­ica­tions: and

Dairy/Lactose Intol­er­ance
Here’s some good infor­ma­tion about lac­tose intol­er­ance, which is quite dif­fer­ent from a milk allergy, which pro­duces an ana­phy­lac­tic response.

Soy Aller­gies
Here’s what the Mayo Clinic has to say about soy intol­er­ance – aller­gies and symp­toms.

Night­shade Aller­gies
Known as the deadly night­shades, his­tor­i­cally, this fam­ily of plants has been linked to shaman­ism and witch­craft. I know. It makes you think of a pagan cer­e­mony with social out­casts stir­ring a giant caul­dron under a full moon. But the truth is, there is a fam­ily of plants and veg­eta­bles that can be quite poi­so­nous to the right per­son. Night­shades include white pota­toes (but not yams or sweet pota­toes), toma­toes, all pep­pers (but not black pep­per), egg­plants and tomatil­los. This species also includes tobacco, poi­so­nous bel­ladonna and the toxic plants herbane, man­drake and jim­son weeds. A par­tic­u­lar group of sub­stances in these food, called alka­loids, can impact nerve-muscle func­tion and diges­tive func­tion in ani­mals and humans, and may also com­pro­mise joint func­tion. There’s not a lot of infor­ma­tion out there about them, but if you have a reac­tion to one night­shade, you have a 75% chance of being aller­gic to all of them. The most com­mon symp­toms are migraine, nau­sea, diar­rhea, dizzi­ness, inflam­ma­tion, stiff­ness in the joints and weakness/fatigue. Here’s an arti­cle I found that does a good job of explain­ing this condition.

Gluten-Autism Con­nec­tion
Pro­vid­ing infor­ma­tion and resources relat­ing to the Gluten-Autism con­nec­tion is a topic near and dear to my heart for many rea­sons. When my infant son was diag­nosed with gluten-intolerance, we re-tested him by giv­ing him food con­tain­ing gluten. Within a half hour, he had hor­ri­ble diar­rhea and a dis­tended abdomen. But what put the fear of God in me was that gluten in his diet pro­duced the char­ac­ter­is­tics of autism.

My son would stop mak­ing eye con­tact with us. As he became a tod­dler and start­ing speak­ing, he vir­tu­ally lost his pow­ers of speech and socia­bil­ity when he acci­den­tally ingested gluten. He would lit­er­ally back into a cor­ner and not want us to touch him, but he didn’t want to be alone. I remem­ber his face pulled into tight dis­tress and noth­ing we could do would ease him. It took a few days for the gluten to work its way out his sys­tem and our son would finally return to us.

So the thought of “there but for the grace of God go I” is a sen­ti­ment fore­most in my mind. Every morn­ing when I wake him up for school, I am acutely aware of the path we might have taken. I am grate­ful that this lit­tle boy gave me the answer to my decade and a half strug­gle, which in turn gave us, his par­ents, the knowl­edge of what was hap­pen­ing to him. He was spared and for that I am eter­nally grate­ful. It’s one of the main rea­sons I cre­ated this blog and resource guide. It’s what dri­ves me and keeps me research­ing and asking.

There are many resources out that that insist a GFCF (gluten-free, casein-free) diet is a must for chil­dren diag­nosed with autism. The diet may not work for every­one, but it has been sug­gested that it may works for 8 in 10 cases. For those of you with chil­dren on the spec­trum, I invite you to arm your­self with infor­ma­tion so that you can advo­cate for your child.

Gen­er­a­tion Res­cue is an orga­ni­za­tion that pro­motes recov­ery through diet, treat­ment and advo­cacy. They offer assis­tance for fam­i­lies who can’t afford treat­ment as well as other sup­port ser­vices. If your child is on the spec­trum, please visit their site, as well as to dis­cover how you may affect your child’s treat­ment through, among many things, diet.

Food Labels
Want to know how to really read a food label? is a great site to help con­sumers deter­mine what’s in their food and what the ingre­di­ents mean. Ingre­di­ents listed in green are ben­e­fi­cial; those in yel­low are con­sid­ered to be “okay and appear to be safe”. But watch out for the ingre­di­ents in red, which con­sid­ers to be “prob­lem­atic,” and include ingre­di­ents like “enriched wheat, autolyzed yeast extract, MSG and Sodium Nitrite,” to name a few. This site pro­vides oppor­tu­ni­ties to under­stand what these ingre­di­ents actu­ally are, how they might affect you and gov­ern­ment safety guide­lines. Infor­ma­tion allows you, the con­sumer, to make up your own mind. Be sure to check out their thoughts on food addi­tives.


Adult Onset Celiac

Here’s an inter­est­ing arti­cle from the Wall Street Jour­nal, from Sept. 27, 2010, that dis­cusses the rela­tion­ship of gut bac­te­ria to adult on-set celiac.

Local Lec­ture in San Diego
Tues­day, Novem­ber 4, 7:00 – 8:30 pm. at UCSD
“Celiac Dis­ease: Facts, Fic­tion & Controversy”

Speak­ers were Mar­tin F. Kag­noff, M.D., Kim­berly P. New­ton, M.D. and Shawna L. McNally, M.P.H, R.D., all from the War­ren Med­ical Research Cen­ter for Celiac Dis­ease. There were also two pre­vi­ous Com­mu­nity Lec­tures on celiac dis­ease given by the War­ren Cen­ter on Sep­tem­ber 2007 and Octo­ber 2008. They cover diag­no­sis, gluten intol­er­ance, diet and more and are both avail­able to be viewed on To read more about the lec­tures and to get the direct Youtube links, see

Look for some of my Recent Favorite Finds above in Products.

Brown rice wraps:
These Trader Joe’s brown rice wraps need to be warmed on an open flame first, or in a hot pan so that they are pli­able, but these wraps are won­der­ful. They need to be eaten warm, and should prob­a­bly be avoided for a packed lunch. But when my starv­ing kids come home from school, this is what they like best, wrapped around hum­mus, turkey or chicken, thinly sliced red onion and basil leaves. I like mine with home­made may­on­naise and fresh tomatoes.

lunch wrap

Udi’s Bread:
It may sound dra­matic, but I really don’t know how I mud­dled through break­fast and lunch before Udi’s. They are a bak­ery in Col­orado who have dis­cov­ered how to add that bounce-back qual­ity when you bite into a slice of their bread. And the bonus? It tastes like “real” bread and it looks like “real” bread (straight from my kid’s mouths).

PB&J Lunch

Pamela’s Bak­ing & Pan­cake Mix:
Not only are her store bought cook­ies a treat, but Pamela’s mixes are amaz­ing. This one is a sta­ple. But be warned. There is a very small amount of milk in this mix – not enough to bother my kids in the least. If you can tol­er­ate a tiny bit, this is a life-saver. My daugh­ter makes her ren­di­tion of choco­late chip mini muffins that she freezes for easy access through the week. And the pan­cakes are amazing.

Chocolate Chip Muffins