Paperback: 304 pages
Publisher: Da Capo Lifelong Books; 1 edition (April 28, 2009)
Product Dimensions: 7 x 0.7 x 9.2 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review: 4.4 out of 5 stars See all reviews (22 customer reviews)
Best Sellers Rank: #61,516 in Books (See Top 100 in Books) #26 in Books > Health, Fitness & Dieting > Children's Health > Learning Disorders #64 in Books > Health, Fitness & Dieting > Children's Health > Autism & Asperger's Syndrome #100 in Books > Medical Books > Medicine > Internal Medicine > Pediatrics
Before striking out on my own in this review, I'd like to correct the misconception by D. Prince that there was "...NOTHING about problems with protein intolerance" in this book. First of all, gluten IS (or rather ARE) proteins... two of them, in fact; glutenin and gliadin. Both of these special proteins make up what we call "gluten."The elasticity we see in bread dough is due to these proteins. There are two amino acid sequences in glutenin; HMW (high molecular weight) 10 and HMW 12. Their differences are in their repeating arrays of hexamer and nonamer amino acids. Their structure is responsible in large part for the increase in elasticity when the dough is kneaded.While the author of EATING FOR AUTISM may not have gone into great detail about this process, I think one gets a clue about the book by its title, EATING for Autism. The book is about EATING, and it's written for the layman, not the scientist, albeit some people with these diseases and/or with gluten intolerance and other food intolerances and allergies have become experts in the field.As far as the comment on speculation, "...a lot of un-referanced and speculation babble about autism," I think even scientists and medical experts have not nailed everything down about autism yet. There is a lot of speculation in this field for that very reason. Someone with protein intolerance or other food intolerances or allergies must rely on "speculation" coupled with their own experiences until such a time in the future when all can be known about this subject.Having read the book, I must agree that it suffers a bit from the lack of detail about protein intolerances and food allergies. However, having tried many of the recipes myself, I must also agree with D. Prince that the recipes are excellent...
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