Dr Natasha Campbell-McBride holds the distinction of being the first
doctor to recognize SCD's effectiveness as a dietary bio medical
intervention for autism. Her expertise and insight are very laudable
and we back her support of Weston Price principles.
Many of the volunteers from Pecanbread always advocated selected Weston A Price principles that are SCD compliant. For years, our website had a special section about fermented foods and our list had posts about bone broths. In the past, we were reluctant to require some of these measures because parents might find SCD to be more difficult or too expensive. Last year, we recognized the increased interest in Western Price WAPF) and responded by promoting Weston Price protocols on the Pecanbread website in a new section, called "Enhanced SCD." We presented the measures as strictly optional.
We also support Dr. Campbell-McBride's support for toxin free living, detox baths and juicing. We have provided a section of the website for her detoxification protocol.
However, we do not blindly follow all her advice. Especially when there is a difference of opinion between Dr. Campbell-McBride and the principles of "fanatical
adherence" to the SCD developed by Dr. Haas and advocated by Elaine.
It is our opinion that Elaine's research prevails over that of Dr.
Campbell-McBride in matters where the two do not agree.
Elaine devoted close to forty years investigating the connection
between food and bacteria. Her research into the minute details of The
Specific Carbohydrate Diet approaches genius and is unique in the ASD
community. Elaine devoted the greatest amount of time researching SCD.
The long duration of her dedication and the brilliance of her work as
a bio-scientist have established Elaine Gottschall as THE FOREMOST
authority on SCD.
Other knowledgeable doctors and parents attempt to "improve SCD" by
challenging Elaine's instructions but we believe ultimately, Elaine's
recommendations have been right on the mark and have not been equalled
or surpassed despite repeated and persistent efforts by others.
Here are two MAJOR differences between Dr. Campbell-McBride and Elaine that
existed at the time that Dr.
Campbell-McBride published her book:
1. The use of bifidus
2. The timetable for introducing goat yogurt.
Elaine and Dr. Haas advised against the use of bifidus. Dr. Campbell-
McBride subsequently initiated the use of bifidus, but has since
admitted some people do not tolerate bifidus.
Scientific evidence backs Elaine's objections concerning bifidus.
Click here to read scientific articles about the risks associated with bifidus.
In the first edition of her book, Gut & Psychology Syndrome, Dr
Natasha Campbell-McBride, recommended that children with autism wait
for an entire year before trying dairy. Elaine urged parents of
autistic children to try yogurt one month into SCD by starting with
tiny amounts.
Elaine understood that casein would not be a risk because scientific
research[1] shows that the yogurt incubation process denatures the
casein, changes its molecular structure and renders casein harmless.
Following publication of the first edition of her book, Dr. Campbell-
McBride modified her opinion about delay in introducing "dairy
yogurt." She currently advocates introducing goat yogurt four to six
weeks into the diet or at a point dependent upon the child's yogurt
tolerance. (This recommendation is fairly similar to that of Elaine Gottschall and Sheila
Trenholm, currently head moderator of Pecanbread).
We absolutely respect Dr. Campbell-McBride's work, however, in science people are not required to accept any theory without thorough examination. Even Nobel Prize winners are not exempt. Research papers written after winning the prize do not get blind acceptance and must be scrutinized.
Dietary intervention as a biomedical treatment for autism is not an obscure or minor subject. Variances in autism dietary protocols could mean the difference between a child recovering or a child remaining trapped in the prison of autism.
References
[1]
Adolfsson O, Meydani SN, Russell RM. Yogurt and gut function.
1: Am J Clin Nutr. 2004 Aug;80(2):245-56. In the "Protein" section of this article, the following statements were made:
"It has been argued that protein from yogurt is more easily digested than is
protein from milk, as bacterial predigestion of milk proteins in yogurt may occur"
"During fermentation, both heat treatment and acid production result
in finer coagulation of casein, which
may also contribute to the greater protein digestibility of yogurt than of milk."
View this article
(The section called "Protein" contains information about how the proteins in yogurt are predigested by the lactic bacteria)
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