The GFCF Diet
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The GFCF diet consists of eliminating gluten and casein from your daily diet. Gluten is a naturally occurring protein commonly found in wheat, barley, and rye. Because of this it is found in most cereals and many types of bread. Luckily not all grains contain gluten so there are a vast number of grain alternatives that are gluten free. Casein is a naturally occurring protein found in milk and is commonly used in other foods as a binding agent, and for nutritional value. Milk and cheese and most dairy products have naturally occurring casein. The GFCF diet is commonly used to relieve symptoms for a host of health issues and disorders. Examples of these are Autistic Spectrum Disorders (ASD), Pervasive Developmental Disorder (PDD-NOS), Celiac disease, and a mixed bag of Allergies and Intolerances.
Nutrition
It is essential that everyone first understand what a healthy diet really is. The secret to a healthy diet lies in... "variety of foods". Essentially it is no secret at all. Food nourishes us by supplying us with fats, carbohydrates, protein, vitamins, and minerals. These substances are found in almost all foods, but no single source of food can provide them all. So the key to a healthy diet is in "variety". Information about each foods contribution to the bodily functions for healthy operation will be detailed under the Nutrition link on the website. Because GFCF (gluten free, casein free) is an exclusionary diet, understanding these food interactions will help you understand what it is you are removing from your diet and assist you in supplementing those items with food alternatives suitable to your needs, and ensuring your body gets the proper nutrition it needs.
Gluten free
Although gluten is commonly associated with wheat, not all wheat products contain gluten. Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are maize, potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupin, quinoa, sorghum (jowar), sweet potato, taro, teff, chia seed, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable. Gram flour, derived from chickpeas, is also gluten-free.
Casein Free
Casein has a molecular structure that is quite similar to that of gluten. Thus, some gluten-free diets are combined with casein-free diets and referred to as a gluten-free, casein-free diet. Casein is often listed as sodium caseinate, calcium caseinate or milk protein. These are often found in energy bars, drinks as well as packaged goods. A small fraction of the population is allergic to casein, a cow milk protein that can sometimes have allergenic properties.
An attractive property of the casein micelle is its ability to form a gel or clot in the stomach. The ability to form this clot makes it very efficient in nutrient supply. The clot is able to provide a sustained slow release of amino acids into the blood stream, sometimes lasting for several hours. This provides better nitrogen retention and utilization by the body.