Truthfully, if your child’s version of a gluten free diet depends on gluten free substitutes as staples, more harm than good can be done. 

 

Gluten is a protein in wheat that acts as a binding agent and gives the products made with it, like bread, a stretchy texture. 

 

Generations ago, people made their own bread with the wheat they grew or bought from a local farm. The preparation of the wheat and the making of the bread was done by hand with basic ingredients. Somewhere around the 1920’s industrialization began to impact the way food was produced in the country making it easier and more convenient to get bread. (Indeed, “convenience” is the biggest detriment to the way our country sees “food” today.)

 

As time went on, food became big business and creating products that taste better to keep people buying products became the goal of big food companies. Chewy chocolate chip cookies are even more chewy and yummy with added gluten. Flavors are enhanced with the addition of gluten which is a cheap way to improve the taste of processed foods. Because it’s cheap, gluten is used as fillers in places it shouldn’t be like pre-made sausage, meatballs, and sauces.

 

In addition, to keep up with demand, wheat is grown in all kinds of bioengineered ways with all kinds of chemicals added.

 

Let’s face it, if we made a loaf of bread by hand, we would not expect it to remain fresh for months on a shelf. True story: Last 4th of July (2023) we had a package of hamburger buns in the house for a family cookout. They were forgotten in the back of the cupboard and rediscovered when we went out this year in June of 2024. There was not a thing wrong with them…not a speck of mold. That is only made possible by a bucket load of chemicals in addition to the gluten.

 

The very worst part of all of it is that baked goods, bread, pasta, crackers, and cookies are really good. And, once any of us gets a taste, it’s hard to not go back for more.

 

But, gluten is a protein, and a rather large molecule at that. All digestive tracts must work extra hard to break it down. Every part of the metabolic process of digestion has to work extra hard. This can often lead to digestive problems and chronic inflammation which ultimately drives autoimmunity. I honestly believe that none of us should be eating gluten in processed foods. 

 

What about our children?

 

It is maddening that doctors will test our children for Celiac Disease (an autoimmune condition that affects the gut) and in it’s absence, decide that gluten is A-OK in the diet. 

 

Here’s the problem…

 

Diabetes is autoimmune.

Eczema and Psoriasis are autoimmune.

Hashimoto’s and Grave’s are Autoimmune.

Alzheimers is autoimmune.

Rheumatoid Arthritis is autoimmune.

Allergies are autoimmune.

 

And this is just a short list. If removal of gluten reduces the inflammation that triggers the Autoimmune condition that attacks the gut (Celiac Disease), why on earth would we keep it in the diet and allow the attack on the pancreas and kidneys, skin, thyroid, brain, joints, and so many more vital organs?

 

Children with Down Syndrome notoriously have high incidences of autoimmune conditions. 

 

There are can also disruptions in their enzymes related to over-expression of genetic material. They have a high incidence of difficulty breaking down proteins (dairy protein is another biggie) and absorbing fats, minerals, and nutrients from their food. They have high markers of systemic inflammation, and many under-diagnosed issues of the thyroid.

 

All of our intestines are covered by a very thin membrane…that is all the protection our systems have from the toxic contents of the digestive tract. Over time, the inability to breakdown certain molecules (and other stuff in foods like lectins, etc) create tears in the membrane allowing microscopic particles of undigested food into the blood stream. Leaky Gut.

 

The Immune system freaks out because there is now an invader coursing through the circulatory system and demands a response…any response…maybe the immune system directs it’s efforts at the joint, or the skin, or the brain, etc. And all of a sudden we see random and seemingly disconnected symptoms in our children…symptoms of hypothyroidism with thyroid numbers in range….red cheeks, bumps on the backs of arms, skin rashes, or eczema…constipation / diarrhea…difficulty learning….painful joints….and the ultimate fear; early onset Alzheimer’s.

 

Not to be a downer, but this causes even more problems. People with Down Syndrome have signifiant difficulty with glucose regulation – sugar. In order to make a GF bread, cookie, or pasta, taste good, the recipe relies on a huge amount of super refined flours that drives insulin resistance.

 

Difficulty with Glucose metabolism and insulin resistance leads to many of the things we are told “is just DS.”

 

And so much more.

 

There is so much more to discuss about nutrition, but the bottom line is that the advice to provide “A well balanced diet,” or “follow the food pyramid,” for our children is archaic and completely out of touch with all of the research out there in the areas of autoimmune conditions, brain health, and disease prevention.

 

To complicate matters, we can not subscribe to a cookie cutter approach.

 

For example, a Keto approach may be good for one of our kids, but the other kid has high histamine levels, so, not so much. Everything done for a child with Down Syndrome must be individualized. 

 

This is the exact antithesis of what the world tells us – they would have us believe that Down Syndrome is all the same (with a few variations of phenotypes). I highly doubt with all the possible combinations and mutations related to an entire extra chromosome in every cell of the body – that there has EVER been two people with the exact same needs.

 

This is where we are empowered. We are the experts on our children. I have spoken to thousands of mothers over the years and when they talk about their child, they known exactly what they are seeing – they just need to draw the connections.

 

In general, a good Gluten Free Diet is one that is naturally gluten free. Lean proteins, oily fish, vegetables, low glycemic fruits like dark berries, lots of healthy fats like coconut oils and avocados, as well as naturally gluten free grains like sweet potatoes, quinoa, and black or wild rice from a safe source are good places to start. 

 

If autoimmune conditions are flaring, strict removal of grains will calm the inflammation,  and there are many other things that can be added to help heal guts, feed the brain, calm the nervous system, and promote cellular homeostasis. 

 

These things are all above my pay grade, but in the coming months we will be doing a deep dive with experts in various fields that will educate us and empower us to create individualized actions plans for our families.

 

Yes. Families. We had children with Down Syndrome – we are affected by the very things overexpressed in our kids. If we have migraines, one child has allergies, another has acne,  and another has Down Syndrome..mealtime must be a family affair.

 

1.   Keep a journal of what your child eats everyday. 

 

Note preferences, behaviors, and times of eating. Lots of time preferences give us the key to what the offending food is and it also helps us put a plan together for new additions to the menu. Just because it should be a healthy food does not mean it is healthy for our children with unique needs.

 

2.  Instead of thinking about replacing the gluten containing foods, (that the kids will notice immediately) think how to redefine the meal.

 

Replacing carbs with gf versions is not a good idea, we have discussed that above, but also…if your child loves white bread, giving them a piece of GF bread is not going to fly. Also, having a conversation with everyone about going gluten free makes it a bigger deal than it has to be. 

 

Maybe, you have a favorite sauce you serve with your pasta. One night, make huge delicious nutritious meatballs (meatballs are a great place to hide all sorts of healthy things!) and serve them with the sauce over it. Have a veggie dense salad with it. 

 

Or, maybe your child loves potato chips…slice up a sweet potato and throw it in the airfryer with some avocado oil. 

 

For breakfast, maybe your child is a cereal kind of kid, one morning throw a ton of veggies, healthy oil, and fruits that don’t impact the Glycemic index like blue or blackberries, and make a smoothie bowl with some crushed walnuts on top.

 

3. Redefine convenience.

 

I had three boys who all played sports, Lucas and I homeschooled and did our ND program, my husband travelled and kept busy hours, and I was caring for my elderly dad and helping my mom. There wasn’t a day I hated the fact that I knew all the reasons I couldn’t pull through the drive-through!

 

Our busy lives are the reason companies keep making more and more foods conveniently packaged. We have fallen into the trap of trying to find “Healthy convenience foods.”  Maybe this bag of GF Sweet potato fries is OK. Ooooh – how bad can GF chicken strips be? It works for a while. Until Lucas gets a cold, or I get a migraine, or my other son has an acne breakout. We just can’t do it.

 

These are some of my hacks for convenience eating

 

As with everything else, our children want to be in control, feel empowered, and master tasks. take time on the weekends to have your child make their own meal plan for the week. Have place where they can indicate or write down their favorite vegetables, fruits, etc. and help them create dinners they want. Then, when life is crazy and you all just flew in the door, grab the paper they created and ask them to help with dinner. 

 

5. Mindset

 

I have always loved to cook and make things for my family, and when I realized how it can epigentically enhance Lucas’s health and development, I was all about it. I realize not everyone has the interest or time to place on cooking, but the one thing we all share is the desire to give our children good things. Thinking of little ways to change our habits and understanding that every little good thing going in positively changes the brain and the body, gives us such empowerment and optimism. 

 

Do we eat perfectly? No. As Lucas has become a teenager and goes where teenagers do, he has gotten the taste for things he knows he shouldn’t have. They key is not to pull the power cards and take things away…they key is helping him identify how he feels. Respect, joy, love, and empowerment literally change everything.

 

I hope you will all jump on DSAP and share your hacks for individualized eating plans with each other! I look forward to enlightening conversations in the coming months and problem solving together. 

 

I will be there eager for new ideas,

 

Best,

Geralyn