Autism research at Harvard

If you missed Kent Heckenlively's piece "The Harvard Gang" at the Age of Autism site, it's worth reading. Here's a snippet, but you can read the rest by following the link. It's interesting stuff about what Harvard researchers are finding in the autism world.

THE HARVARD GANG
By Kent Heckenlively, Esq.

You can always tell a Harvard guy,” my dad would say, beginning one of the innumerable jokes he told during my youth.

“How?” my brother and I would respond, knowing we were being set up.

“Because he has to tell you he went to Harvard within the first five minutes you meet him,” came the answer.

If earlier generations of the crimson and black were known for trumpeting their credentials, I have to admit that the current crop now impresses me with their research into solving some of the mysteries of autism.

Dr. Martha Herbert of Harvard Medical School first caught my attention back in 2005 with her article, “Large Brains in Autism: The Challenge of Pervasive Abnormality.” Dr. Herbert was investigating the most replicated finding in autism neuroanatomy, namely that autistics seem to have unusually large brains. In her review of autism research, she noted that the picture which was emerging suggested inflammation as a reason for the large brains observed in autistic children.

Dr Herbert wrote, “Although there is a great deal of heterogeneity to the medical complaints that frequently accompany autism, there are common threads that may indicate common or related molecular and cellular mechanisms between body and brain. For instance, the pathophysiologies of inflammation and oxidative stress, and excitotoxicity are greatly linked, and it appears these types of mechanisms are implicated in the brain as well as some of the sensory and sleep regulation, epilepsy, immune, and gastro-intestinal complaints commonly seen in autism.”

To translate the medical-speak, inflammation is something we know from infections or injuries, oxidative stress is another expression for the signs of stress on the body from chemicals, and excitotoxicity is another word for how nerve cells responds to toxins.

Read the rest at Age of Autism.

Gluten free stuffing ... just in time for Thanksgiving

You'll find this recipe for a basic, Thanksgiving gfcf stuffing at the GFCF Recipes site at Recipe Circus. I tried this the other day. Pretty good.

Garlic, Onion and Sage Stuffing
Source of Recipe: Angela Lowry

List of Ingredients
1/4 cup (1/2 stick) unsalted GFCF margarine (I just used canola oil in a pan)
2 small onions, finely chopped (I used 1 medium onion)
2 celery stalks, diced (I used 1 stalk)
5 garlic cloves, chopped (I used 3)
6 cups GFCF bread cubes (I used 1 recipe of Noah's Bread)
1 1/2 tablespoons rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon pepper
1/2 teaspoon Italian Seasoning (I skipped this and added a pinch of cayenne pepper)
2 eggs, beaten to blend (I used flax eggs)
1 cup chicken stock or canned broth (I used homemade)

Recipe
Melt margarine/oil in heavy large skillet over medium heat. Add
onions, celery and garlic and sauté until soft, about 8 minutes.

Combine bread, sage, salt, oregano, thyme, pepper and other spices in large bowl. Stir in onion mixture and eggs. Add stock and mix well.

Use to stuff goose, turkey, duck or chicken, or prepare as a side dish by baking in a casserole dish covered with oiled foil. I baked 20 mins at 350.

Happy Thanksgiving.

Pumpkin spice cake

This is a great recipe to make for the kids -- or yourself -- for Thanksgiving. It's an easy gluten - casein - soy free recipe for a pumpkin bundt cake. I have to confess that I found this on the Web at a recipe site or maybe another blog, but I've forgotten which one. If this is yours, feel free to claim credit here. I've modified it slightly. It turned out great.

Ingredients

1 cup sorghum flour
1/4 cup tapioca flour
1/4 cup brown rice flour
2 tsp xanthan gum
1 tbsp baking powder
1 tsp baking soda
1 tbsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
Dash of ground cloves
1 tbsp carob or cocoa powder
3 flax eggs
1¼ cups sugar
½ cup oil
1/2 tsp vanilla
1 cup canned pumpkin (Libby's is gluten free)
1 Tbsp powdered sugar (reserved for later to sprinkle over cooled cake)

Directions

In large bowl, combine flours, Xanthan Gum, baking powder, baking soda, cinnamon, ginger, nutmeg, clove, and carob/cocoa. Mix. Set aside.

Place flax eggs (1 tbsp ground flax seed mixed with 3 tbsp water - microwave 30 secs., let sit 5 mins), sugar and oil in mixing bowl and beat until blended. Add vanilla and pumpkin, mix another minute. Add mixed dry ingredients and mix until combined.

Pour batter into 10 cup capacity Bundt Pan which has been greased. I use Spectrum organic shortening. Sprinkle pan with sugar (approximately 1 tablespoon sugar). Bake in 350° oven for up to 40 minutes, checking after 30. Turn Bundt out onto serving tray and allow to cool. Once cool, sprinkle with powdered sugar, if desired. Domino sugar is gluten free. Or, try a Wholesome Sweeteners product.