Mary’s Memo – June 16th


The Complete Autism Spectrum Disorder Health & Diet Guide by Dr. R. Garth Smith, Susan Hannah and Elke Sengmueller (; May 2014, $24.95/softback) includes 175 gluten free and casein-free recipes. In May 2013, the American Psychiatric Association provided new diagnostic criteria for autism spectrum disorder (ASD), a term that incorporates diagnoses previously described as separate: autistic disorder, Asperger‘s disorder, childhood disintegrative disorder and pervasive developmental disorder not otherwise specified. This comprehensive book on ASD will be an invaluable resource for parents, caregivers and health professionals alike, since it combines the expertise of an outstanding author team with years of experience and a range of skills. Autism is making headlines in the news today. The authors clearly explain ASD …. its symptoms, possible causes, promising therapies and available resources that can improve children’s quality of life and help them reach their full potential. One of the diet therapies that families often try is the gluten-free casein-free (GFCF) diet. Although research is still somewhat divided, some families who try the GFCF recipes report reduced ASD-associated symptoms in children with milk and/or wheat allergies, suspected food sensitivities or gastrointestinal symptoms.

Dr. R. Garth Smith is a medical advisor for ASD. Susan Hannah is a respected health author and a former research associate at the Department of Family Medicine, Queen’s University. Elke Sengmuelle, B.A.Sc., RD, is a clinical dietitian at the Centre for Addiction and Mental Health. She runs a private practice, Family Nutrition Counseling and reviewed the dietary information in this book.


Generations of parents told their children that eating carrots would improve their vision. But those well-meaning moms and dads probably should have said the same about a variety of colorful fruits and vegetables, since they contain the key nutrients that support eye health. “Certain antioxidants, such as beta carotene and vitamin C and E, may play a role against two common causes of vision loss, age-related macular degeneration (AMD) and cataracts,” says Jessica Ciralsky, MD, with Weill Cornell Eye Associates. The nutrients lutein and zeaxanthin also have been shown to influence the health of the macula, the part of the retina responsible for clear central vision. Dr. Ciralsky recommends regular consumption of dark leafy vegetables which contain high levels of lutein and also trace amounts of zeaxanthin. Additional sources of zeaxanthin include corn and kiwifruit and egg yolks. While the yolks contain all the cholesterol in eggs, recent research suggest that eating eggs may have little impact on the levels of LDL “bad” cholesterol in your body. For vitamin C, consider adding more strawberries and citrus to your diet. Good sources of vitamin E include nuts and seeds, which also contain zinc, a mineral that is found in large concentrations in the retina and is thought to help bring vitamin A to the eye, Dr. Ciralsky explains. Beta carotene, which is converted to vitamin A in your body, is most plentiful in dark green and orange vegetables and fruits. Source: Weill Cornell Medical College Women’s Nutrition Connection, June 2014.


When I recently served Mother’s Harvard Beets from my cookbook at the Bryan Chief, a taster asked why they were called “Harvard.” Not knowing the answer, I went to the internet for information. There is only speculation about the origin but in the Encyclopedia of American Food and Drink food historians had a couple theories. One was that the crimson color of the beets is the same color as the jerseys of Harvard football players. Another story is that a Russian immigrant settled in Boston and opened a restaurant called Hardwood’s but his Russian accent made it sound like Harvard and the name stuck.


Isn’t everyone looking for easy desserts to make in the summertime? This week’s recipe from Pillsbury is perfect for the fatherin-your-life, especially if he’s a chocoholic. A single serving has 230 calories with only 80 from fat. The only change I made was replacing regular cocoa powder with Hershey Special Dark but if you prefer, use regular.


• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 2 tablespoons Hershey Special Dark cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup water
• 3 tablespoons canola oil
• 1/2 teaspoon white vinegar
• 1/4 teaspoon pure vanilla extract
• 1/4 cup semisweet chocolate chips
• Powdered sugar for topping

Preheat oven to 350ºF. In an ungreased 9x5-inch loaf pan, mix flour, brown sugar, cocoa, baking soda and salt with a fork. Stir in remaining ingredients except chocolate chips and powdered sugar. Sprinkle chocolate chips over batter. Bake 25 to 30 minutes or until a tooth pick inserted in center comes out clean. Cool in pan for 30 minutes. Sprinkle lightly with powdered sugar. Cut into 6 servings. Source: Pillsbury internet recipe.

Download PDF

Leave a Reply

Your email address will not be published. Required fields are marked *