Chances are high that each and every one of us knows someone with a form of autism. The rate of autism has risen dramatically in the recent decades, and the search for its cause is well underway. In this Naturally Savvy article, the writer, Deborah Mitchell explains the link between the foods we eat, particularly those containing high fructose corn syrup, and the rise in autism.
High fructose corn syrup appears to have a role in the development of autism, according to the findings of several research endeavors. It may be no coincidence that the dramatic rise in the autism rate has followed along with the increased availability and consumption of processed foods, harbingers of high fructose corn syrup as well as a wide array of artificial preservatives and other artificial ingredients.
Many parents who have autistic children have explored the impact of diet on the severity of symptoms and behaviors. Two of the more common dietary approaches have been to try gluten-free and/or casein-free diets, and success has been variable and highly individual. Another approach is to eliminate or severely limit the consumption of foods that contain contaminants such a high fructose corn syrup, preservatives, artificial colors, and artificial flavors.
One of the earlier studies to point out a relationship between high fructose corn syrup and autism was published in 2009. The authors noted that food contaminants such as mercury can play havoc with the neurodevelopment and metabolism. In fact, mercury has been shown to elevate oxidative stress and impact neuronal function in kids who have autism. What does mercury have to do with high fructose corn syrup?
To find out, READ HERE for the entire article.