In this module of instruction we will discuss the increasing occurrence of autism and ADHD in the United States. We will look at the factors that contribute to these debilitating conditions, which impact the quality of life and learning of a significant percentage of the nation's population.
1. Recognize the role of diet in creating conditions for the development of autism and ADHD.
2. Describe the role of the PON1 gene in autism.
3. Explain the factors involved in PON1 gene suppression (e.g. HFCS consumption, heavy metal exposure).
4. Recognize the symptoms of organophosphate exposure.
5. Become familiar with food products listing the HFCS ingredient on the label and known to contain inorganic mercury residues.
1. Read Chapter 6 of your Unsafe At Any Meal book.
2. Download the Institute for Agriculture and Trade Policy (IATP) report at the link provided below and use the tables as a guide to survey the food ingredient labels of products in your kitchen cupboards and refrigerator. Identify and record on a blank sheet of paper all of the products that may contain mercury residues. Which food products may have the highest mercury residue levels? http://www.iatp.org/files/421_2_105026.pdf
3. View the video downloaded by the IATP about the autism revolution in which Dr. Martha Herbert and Dr. Renee Dufault present their findings. Click on the following link: https://youtu.be/mgAsDXgo5ao
4. Answer the discussion questions and talk about them with your friend or study group.
1. According to the IATP report and the material presented in Chapter 6 of your book, which food products have the highest mercury levels? Why would chocolate milk or baby formula be a significant source of inorganic mercury exposure?
2. If you or a family member suffer from gastrointestinal distress or any of the other symptoms of organophosphate (OP) poisoning, what steps can you take to address the issue? Are their specific dietary changes that promote PON1 gene function to enhance the elimination of OP pesticide residue?
3. Based on your kitchen survey and lessons learned in previous modules, what food ingredients can you eliminate to reduce your inorganic blood mercury levels? In eliminating these ingredients, what may happen to your zinc status?