Autism and Attention Deficit Hyperactive disorder in children

Autism and Attention Deficit Hyperactive disorder (ADHD) both are neurodevelopmental disorders which  impact the same brain functions. Studies have shown that two-third of the total affected children with  ADHD show autism symptoms too. There is a thin line of difference between their characteristic  symptoms, let’s learn about both in detail. 

AUTISM- the isolated self 

Autism can be diagnosed in children from the age of 2years. Each autistic child may show different  symptoms. You cannot really categorise them into one.  

It is one of the syndrome that falls under the range of autism spectrum disorders. The word Autism is a  Greek word ‘ autos’ which means ‘self’.

additudemag.com

Here are some of the distinct characteristics to look out for in an autistic child: 

  • They find difficulty in communicating with others 
  • They prefer to sit alone or play alone. Finds difficult to make friends. 
  • Sensory Dysfunction – cannot stand loud noises, strong smell or flavour. 
  • Repetitive Behaviour- Doing or saying the same things over and over again. For example,  constantly clap hands. 

The cause of Autism is largely genetic. So if diagnosed from start and treated well then it effectively  reduces the symptoms.

 

ADHD 

ADHD stands for Attention Deficit Hyperactive Disorder. It’s seen in both Children and adults. Usually,  difficult to identify at before the age of 5 in children because being inattentive , hyperactive are the  normal traits shown by any toddler or kid.  

Additudemag.com

It’s symptoms may or may not stand out clearly depicting ADHD affected children. Symptoms include: 

Cannot focus on one task for a long time 

  • Difficult in paying attention in class or in any given activity or discussion 
  • Always needs to move around. Cannot sit at one place. 
  • Usually responds or answers back without thinking much/ Impulsive behaviour 

TREATMENT FOR AUTISM:

-Most diagnosis is by age of 2. Hence, an overall approach therapy- occupational, behavioural,  medical, dietary and physical would help them to cope up with the environment and other children  better. 

MEDICAL APPROACH is important as the drugs given will not cure autism but reduce anxiety and depression  in the child. This will improve their learning and communication skills and make them more friendly and  open. 

DIETARY APPROACH:

– Being over sensitive to, touch , taste and sight they tend to become picky eaters. They prefer to  eat only a particular food item over and over again, making them nutritional deficient. These  deficits need to be addressed through supplements under the guidance of doctor. 

– Expose them to different varieties of the same food item. For example, if they eat apple jam,  then the child will be open to try apple pie or apple as a whole fruit. 

– Usually they are sensitive to foods containing casein ( milk, paneer, curd) , gluten (wheat, barley,  oats) or preservatives (packaged food items). Try to eliminate these items one at a time and  observe how they respond. 

– Once the sensitivity is known, use the substitutes for it. 

For example, in case of casein substitute  their milk/paneer requirements with soybean milk/ tofu respectively OR Almond milk

In case of gluten insensitivity, substitute it with buckwheat, sago, millets, corn, quinoa, rice, and amaranth.

– Gut health is compromised called as leaky (i.e. Gut is permeable to toxins and gets absorbed  into the bloodstream). Long term studies have shown that bacteria B. Fragilis helps to recover  from leaky gut and reduce the autistic syndrome.

TREATMENT FOR ADHD:

Along with behavioural therapy, diet also plays an important role in managing ADHD. A well balanced diet including veggies, fruits, complex carbs like high fiber cereals and more proteins  will slowly help to ease the symptoms.

There are three ways to focus on:

  1. Supplementation 
  2. Elimination approach
  3. Healthy eating habits
  1. Elimination approach: Elimination approach involves not eating certain food items which may trigger symptoms and hyperactive behaviour. One by one the potential food item is eliminated for a few days, change in any symptoms or behaviour is noted.
  2. Supplementation: To make up for not getting  sufficient amount from the foods eaten, vitamin and mineral supplementation  shall help in easing the symptoms
  3. Healthy eating habits:  Healthier habits include choosing wholesome foods instead of refined foods. Example, using wholegrains like broken wheat, wheat bran, buckwheat and  millets instead of maida.– Choosing healthier sweet options like dark chocolates with berries, homemade dates roll, jaggery based halwas or sheera.– Avoid high sugar containing foods like candies, cakes, cookies, sweetened chocolates.– Say no to fried snacking items and ready to eat products. Alternatively, choose healthier food items like roasted chivda with chana, roasted yellow chana, plain popcorn, millet baked wafers, sauteed paneer.– Avoid packaged fruit juices, tetra packs, sugary drinks, sodas and carbonated beverages. Instead, opt for whole fruits, fruit based popsicles, coconut water and other homemade fruit juices without sugar.

 

Solkadhi

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Solkadhi

  • Author: Sanjana
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 glasses
  • Category: Gut friendly
  • Cuisine: Indian
  • Diet: Vegetarian

Description

Solkadi is a part of the Goan, konkan and Malvani cuisine. it is served as a digestive and also as a cooler.


Ingredients

-Kokum – 1cup/30g
-Coconut milk- 3/4cup

For tempering:
-Oil/Ghee- 1/2tsp
-Cumin seeds -1/2tsp


Instructions

-Soak a cup of kokum and keep it aside for 30minutes.
-Once soft, mash them and strain the liquid away.
– To this liquid add half glass of coconut milk to it and stir well.
– For tempering, heat 1/2tsp oil or ghee. Add cumin seeds, when it starts to crackle add to solkadhi



Nutrition

  • Calories: 54kcal
  • Fat: 7g
  • Carbohydrates: 4g
  • Protein: 5g

Kokum sherbet

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Kokum Sherbet

  • Author: Sanjana
  • Prep Time: 3 hours
  • Cook Time: 5 minutes
  • Total Time: 3hours 5 minutes
  • Yield: 4-5 glasses
  • Category: Drink
  • Cuisine: Indian
  • Diet: Low Calorie

Description

With summer season here, temperatures have gone high. To beat this scorching heat, our very own spice cultivated in India -KOKAM serves as a natural coolant.


Ingredients

-Kokum – 1 cup/30g
– Jaggery- 1cup/30g
-Cumin seeds powder/Jeera powder- 1 tsp
-Salt as per taste


Instructions

-Soak a cup of kokum in water for 3-4 hours.
– Once soft, mash them and strain the liquid away.
– In a pan, take the leftover kokam pulp, add Jaggery, cumin seeds powder and salt.
– Stir and cook this mixture until sugar melts. Add the strained kokum water.
– Cook for more 5 minutes and then let it cool.
– Store this kokum concentrate in a container.

-Whenever wish to drink, take 2 spoon of kokum syrup and dilute it in one glass water.



Nutrition

  • Calories: 129kcal
  • Sugar: 2g
  • Carbohydrates: 8g
  • Protein: 1.5g

4 common myths debunked!

With so much of nutrition advice out there, everyone seems to have an opinion on what to eat and what not to eat. People do become a victim in believeing the food myths and nutrition quacks which is being followed blindly since years as old wives tales. Here we bring you the truth behind four common food myths:

Myth 1- Drinking more cups of Green Tea leads to more fat burning.

Photo courtesy : Pexels.com

Fact: Fat is burned when metabolism is good. Metabolism is a process which converts food into energy, as a fuel to carry out different body functions. For weight loss to happen, you need to eat a calorie deficit diet. Calorie deficit means the energy expenditure is more than the calorie consumption.
– Green tea has an antioxidant named catechins which increases your metabolism and thereby fat burning. But, catechins play a small role in increasing your total energy expenditure.
Studies have shown that 2 cups of green tea increases 4.5% energy expenditure. Let’s understand this- If a person consume 1500 kcal, then 4.5% is only 60 calories which is negligible.
– If you try to consume 5-6 cups in a day, the high caffeine content makes you dehydrated and acidic. Rather than increasing your metabolism, it slows down. So there is no ‘extra’ fat burning when you consume more!
– So it is better to try other ways of increasing metabolism rather than just sticking to drinking green tea
JUST FOR LAUGHS: You will lose weight alone from green tea only if you go to mountains and pick it up for yourself!!!!!

 

Myth 2- Homemade ghee makes you fat and is unhealthy!

Photo courtesy: The Hindu.com

Fact: Homemade Ghee is rich in Conjugated Linoleic acid (CLA). CLA helps you to mobilise and burn the stubborn fat thereby help you to lose weight. So always, add a spoon of ghee to your meal plate.
– Ghee is rich in Butyric acid. Butyric acid is a short chain fatty acid which promotes the growth of good bacteria in stomach, balances the quantity of hydrochloric acid produced in stomach ( improves the acidity issue) and helps in bile production in liver.
– Ghee is rich in DHA, a type of omega-3 fatty acid essential for brain development. Our body cannot make these fats and so important to get from food sources.
– Ghee is rich in Vitamin E- so being good to hair and skin.

 

Myth 3- Doing a detox diet after a binge day will nullify the cheat calories.

Photo courtesy: Pexels.com

Fact: A big NO!! Detox diets only remove toxins from the body but not fat. Detox process will make you lose water weight and not fat weight. So the moment you stop doing it after a day or two the lost weight will bounce back.
– When we binge, we end up eating more than required, later punish the body with working out extra hours or starve the body using detox techniques. You deprive the body of its primary fuel that is energy, mind becomes lethargic.
– Detox also leads to muscle loss. Only in presence of sufficient muscle content our body burns calories. If the muscle content goes down, metabolism is slow, calories don’t get burned and there is no sustainable weight loss.
– Body has its own limitation on how many calories will be burned on a daily basis. So f you go for detox every now and then, you won’t see any desirable effects. Better is to eat mindfully when binging, as brain will signal on where to stop.

 

Myth 4- People who are thin don’t need to exercise!

Photo courtesy: Pexels.com

Fact: The most common and widely accepted myth. Exercises are done to remain fit and healthy. Being thin does not qualify as being healthy. Everyone needs to workout. However, the type of exercise and its intensity will vary depending upon the person’s health and fitness goals.
– Muscles are denser and weigh more than the fat. Example, if you pour 1 spoon of oil/ghee in water it will float and any meat or muscle source poured into water will settle at the bottom.
Often, thin people have the same percentage of fat as the person who actually looks fat. This is because the person who looks thin usually has least amount of muscles and thus, the body weight is lesser as muscles are very dense.
– Thin people need to aim at gaining muscles. One can practice strength training exercises at home like crunches, walking lunges, push ups, squats, triceps dips & etc focusing on increasing the reps and sets in a periodic manner.

Oats Makhana chivda

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Oats Makhana chivda

  • Author: Sanjana
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: small jar
  • Category: Snacks
  • Cuisine: Indian
  • Diet: Low Calorie

Description

An guilt free and quick tea time namkeen which is not fried and healthy! An easy to prepare chivda mix which stays good for weeks!


Ingredients

  1. Rolled oats: ½ cup
  2. Poha :  ¼ cup
  3. Peanuts : 1tsp
  4. Roasted Makhana / Fox nuts: ½ cup
  5. Roasted Bengal gram: 1 tsp
  6. Ghee : 1tsp
  7. Cumin seeds: 1tsp
  8. Mustard seeds: 1tsp
  9. Curry leaves: 3-4
  10. Crushed Garlic: ½ tsp
  11. Turmeric powder: 1tsp
  12. Red chilli powder: 1tsp
  13. Salt to taste

Instructions

  1. In a pan, dry roast rolled oats for 5-6 minutes until it is crisp. In the same pan, dry roast poha until crisp.
  2. -In another pan, heat up the ghee, add cumin seeds, mustard seeds and allow it to splutter. Then add in the roasted Bengal gram, peanuts and cook till golden brown.
  3. Then add in curry leaves, crushed garlic, turmeric powder, red chilli powder and salt. Mix well.
  4. Now add in the roasted poha, rolled oats & makhana to it and mix well. Let the mixture roast for 3-4 minutes.
  5. Store it in air tight container once cools down.

Notes

    1. Along with peanuts and roasted bengal gram, you can add cashews and almonds too.

Nutrition

  • Fat: 12.4g
  • Carbohydrates: 40.7g
  • Fiber: 9g
  • Protein: 10g

Jowar dosa

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Jowar dosa

  • Author: Sanjana
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15
  • Yield: 3 medium dosas
  • Category: Snacks, Dinner, lunch, breakfast
  • Cuisine: Indian
  • Diet: Gluten Free

Description

If you looking for adding jowar into diet but bored of the JOWAR BHAKRIS , here is an super easy, quick dish for breakfast/ lunch or dinner/ snacks. Goes in all..THE JOWAR DOSA!!


Ingredients

  1. Jowar flour-1/2 cup
  2. -Rice flour-1/4th cup
  3. – Buttermilk -1/2 cup optional
  4. -Cumin seeds- 1tsp
  5. -Ginger green chilli paste-1/2tsp
  6. -Coriander leaves chopped-1tsp
  7. Oil/Ghee for drizzling

Instructions

  1. In a mixing bowl, take jowar flour, rice flour, cumin seeds, coriander leaves, ginger chilli paste.
  2. Add buttermilk (optional) or water. Mix it well making sure no lumps are formed. Let the batter rest for 10 minutes.
  3. Mix again and check the consistency. Batter should be running consistency like rava dosa batter.
  4. Heat up an non stick pan, when the tawa is very hot pour in a spoonful of the batter starting from the outer side of the tawa towards inner side. The process is similar to that of rawa dosa
  5. Add in few droplets of oil/ghee over it. Cover and cook on medium flame for 3-5 minutes till the bottom side does not turn crisp golden.
  6. Fold it and serve hot with coconut chutney

Notes

  1. Rubbing onion to the hot tawa prevents dosa from sticking to the tawa.
  2. Pour the batter only when the tawa is Super hot. so in between each dosas you make. wait for the tawa to get hot again.
  3. You can add veggies like chopped onions or grated carrot on top.

Nutrition

  • Serving Size: 1
  • Fat: 4g
  • Carbohydrates: 16g
  • Fiber: 2.5g
  • Protein: 4g

Keywords: Ready to eat meal options, Jowar recipes, millet, gluten free

Quinoa lentil dosa

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Quinoa lentil dosa

  • Author: Sanjana
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 3 medium dosas
  • Category: Snacks, Dinner
  • Cuisine: Indian
  • Diet: Gluten Free

Description

Hectic routine or work schedule does not allow you to plan meals ahead OR craving for an dosa but did not get the time to soak and ferment the dosa batter.

Try this quinoa lentil dosa, an quick healthier version which requires no soaking or fermentation.


Ingredients

  1. Quinoa- ½ cup
  2. -Yellow split moong dal-1/4th cup
  3. – Urad dal -1/4th cup
  4. – Chana dal-1/4th cup
  5. -Ginger chilli paste-1tsp
  6. -Cumin seeds -1tsp
  7. -Salt to taste
  8. -Oil/Ghee to prepare dosa (optional)

Instructions

  1. Rinse quinoa and all the dals with water one by one till the water runs clear.
  2. Soak quinoa, urad dal, moong dal, Chana dal together for 5 hours.
  3. After 5 hours, drain the left out water. In a mixer grinder, add cumin seeds, Quinoa and all dals , with the help of little water blend it into a smooth dosa batter consistency.
  4. To this batter, add salt and ginger chilli paste. Let it rest for 30 minutes, if time permits or else you can directly start preparing.
  5. Heat a non stick pan, pour in one big spoonful of batter and spread it in a circular motion like a thin dosa.
  6. Apply oil or ghee as desired.
  7. Cook it till the bottom of dosa turns golden crispy. Roll and transfer it onto the plate.
  8. Serve hot with green chutney or coconut chutney.
  9. Make similar dosas from the remaining batter.

Notes

  1. Rinsing the Quinoa thoroughly with water will wash off Saponin content in it. Saponin gives quinoa an bitter taste.
  2. Use vegetables of your choice as toppings to make it more healthy

Nutrition

  • Serving Size: Serves 1
  • Fat: 4g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 9g

Keywords: Quick dinner, gluten free, quick dosa

Chana dal sundal

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Chana dal sundal

  • Author: Sanjana
  • Prep Time: Soaking time - 2hours
  • Cook Time: 15 mins
  • Total Time: 2hours 15 mins
  • Category: Snacks
  • Cuisine: Indian
  • Diet: Vegetarian

Description

Chana dal sundal is an protein rich healthy snack especially made as prasad offering during the 9 days of Navratri in South India.

It is quick to make as it requires only 2 hours of soaking as compared to other sundals which requires overnight soaking


Ingredients

  1. Chana dal- 1/4th cup
  2. Water to soak and pressure cook
  3. Green chilli -1/4th tsp
  4. Coconut grated- 1/2tsp
  5. Mustard seeds -1/4th tsp
  6. Oil-1/2tsp
  7. Curry leaves -2-3
  8. Asafoetida – a pinch

Instructions

  1. Rinse thoroughly and Soak the Chana dal in warm water for 1 hour.

COOKING THE CHANA DAL

  1. In a pan, take the dal and add in 2 ½ water, cover and let it cook on medium flame till the Chana dal becomes soft and cooked.
  2. Do stir and check in between till the dal gets cooked.
  3. Drain off all the water and keep the cook dal aside

MAKING OF THE CHANADAL SUNDAL:

  1. In a pan, heat the oil and add mustard seeds, asafoetida and curry leaves. Let it splutter for few minutes
  2. Add in the cooked Chana dal and salt as per taste.
  3. Mix well and simmer it more for 2-3 minutes. If there is any liquid retained in Chana dal then cook till moisture  dries up.
  4. Switch off the flame, garnish with grated coconut and serve hot.

Notes

  1. You can alternatively pressure cook the dal, as it is soaked well just 1 whistle works well
  2. Make sure you do not over pressure cook, it may turn mushy.
  3. You can use red chillies instead of green chillies

Nutrition

  • Serving Size: 1
  • Fat: 4g
  • Carbohydrates: 15g
  • Fiber: 6g
  • Protein: 5g

Keywords: healthy snacks, protein rich, south indian cuisine

Baked dal vadas

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Baked Dal vadas

  • Author: Sanjana
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4

Description

Chana dal vada is a popular snack in Maharashtra and Gujarat, India. Traditionally, it is made by frying.  But if you love it and looking out for an healthier variation , then do try this baked style dal vadas!!


Ingredients

  1. Soaked Chana dal: 1 cup
  2. Finely chopped onions: ½ cup
  3. Finely chopped garlic: 1 tsp
  4. Ginger-Green chilli paste: 1 Tsp
  5. Turmeric powder: 1 tsp
  6. Chopped coriander leaves: 1 tsp
  7. Salt to taste
  8. Ghee- 1tsp

Instructions

  1. Keep aside one spoonful of soaked chana dal.
  2. In a mixer-grinder bowl, add the remaining soaked chana dal and grind into a coarse paste.
  3. In a bowl take the coarsely grounded chana dal paste, add chopped onions and coriander, salt, turmeric, chopped garlic, ginger- green chilli paste, the kept aside 1 spoon of soaked channa dal and mix well.
  4. Heat up an appam stand, add in a droplet of ghee into each cavity. Pour in ladle full of mixture into each cavity, cover and cook it for 5 minutes.
  5. Flip the vadas to other side, cover and cook again for 5 minutes till done.
  6. Serve it piping hot with coriander mint chutney

Notes

  1. Sufficient soaking of chana dal is needed to that it grinds well without using much water and turns crisp without the need to add the baking soda. Soak for 5-6 hours
  2. Do not add water while grinding the Chana dal. And if there is a need for water, add in spoon by spoon. Keep the batter as water free as possible.
  3. If you do not have appam stand, you can bake it in oven at 200C for 10 mins

Nutrition

  • Serving Size: Serves 1
  • Fat: 5g
  • Carbohydrates: 32g
  • Fiber: 8.3g
  • Protein: 10.6g

Oats banana pancake

 

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Oats banana pancake

  • Author: Sanjana
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 mins
  • Category: breakfast
  • Cuisine: Continental
  • Diet: Gluten Free

Description

Delicious gluten free Oats banana pancakes are wholesome, heart friendly and nutritious breakfast  choice for the whole family. Quick and easy to prepare dish, an great way to kickstart your day!!!


Ingredients

  1. Oats Flour: 1/2 cup
  2. Ripe banana small mashed: 1
  3. Milk: 50ml
  4. Cinnamon Powder: 1/4th tsp

Instructions

  1. In a mixing bowl, add all ingredients and whisk well to form a batter of a pouring consistency.
  2. Heat up a non stick tawa, add a ladle full of batter and spread a bit into a thick circle.
  3. Flip over and let it cook on other side.
  4. Serve hot

Notes

  1. You can make the batter a night before and refrigerate.
  2. For garnishing, you can use nuts or berries of your choice
  3. For egg lovers, you can use one whole egg and whisk it along with the batter

Nutrition

  • Serving Size: 1- Makes 2 pancakes
  • Fat: 7.4g
  • Carbohydrates: 39.7g
  • Fiber: 3.9g
  • Protein: 9.4g

Keywords: Gluten free, Oats, easy breakfast ideas, continental, pancakes

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