A North East chef, dietitian and a scientist have joined forces to explore the link between diet and autism.
The trio have had their book; Autism: Exploring the benefits of a gluten and casein free (GFCF) diet published by Routledge, and is on sale now.
Chef and entrepreneur, Mark Earnden and director of ESPA Research, Paul Whiteley, are both based at the North East Business and Innovation Centre (BIC). They were introduced by business mentor, Louise Hardy, and were soon joined by Elouise Robinson, a dietitian in the community with children and young people. Together they have translated science into recipes for the whole family to enjoy.
Based on years of experimental study and thousands of personal observations, there is a growing body of research suggesting that some challenging characteristics present in autism, may be positively affected by the introduction of a gluten- and casein-free (GFCF) diet, Mark Earnden explains:
“We want to offer parents, teachers and other healthcare professionals an overview of autism, its complexity and variability, and explore how dietary interventions might fit in with at least some cases of autism.”
Paul, Mark and Elouise wanted to go a step further in their new book by offering recipes and practical hints around feeding habits for those thinking a GFCF diet might be for them. Mark added:
“We want to provide an overview on the research in this area, but also wanted to give people an answer to the question of ‘what now?’ if they spoke with their doctors and decided that a dietary change might be beneficial to their child.
“The recipes have been specifically designed and chosen to be simple and affordable for those taking their first steps towards a dietary change.”
Business mentor, Louise Hardy commented:
“This partnership is a wonderful example of how businesses can benefit from being at the BIC, the centre truly is a community and I wish Mark, Paul and Elouise all the very best for the future.”
“Without the help and support from Louise and the BIC this book would not have happened” Mark said.
In addition, Mark also tapped into Pulse Creative Marketing, a division of the BIC, to help develop his website for his other business venture, TSYMCO, a food procurement business which is particularly focused on care homes launching an innovative and creative approach to supporting them. Mark explained:
“Combining business knowledge with catering experience we believe passionately about the importance of health, wellbeing and training together with igniting and sustaining a passion in catering staff.”
TSYMCO are already serving food in many North East care homes and other food outlets with a view to expand nationally. Paul, marketing manager of Pulse Creative Marketing said:
“Working with Mark is a pleasure; he is extremely motivated with a vision of what he wants to achieve which we have helped turn into reality; it’s a great match for both of us. We are incredibly supportive in encouraging entrepreneurship so it’s been really enjoyable and rewarding working with Mark”
The authors have also launched a website www.theautismfoodclub.com to support and compliment the book and provide even more useful information.
