Off gf/cf w/ enzymes....need advice

[Guest guest]

Hi,

My 3 yo ASD son had been gf/cf for about 6mos, using Peptizyde for

the past 2-3 mos, and went off gf/cf using Pep and ZP over the past

few weeks. We have seen no negative effects (we think). Right

before he went off the diet, he started to develop a yeast or

bacteria issue. Some stimming started happening (was gone for

months), and stool became complete liquid. This started happening

before going off the diet so I am pretty sure it is a seperate

issue, not related to eating gluten/casein (although my husband

would beg to differ!) We are going to do a test for clostridia, and

currently we are giving Candidase...w/ good results. Stool is

becoming firmer, and he is excreting the little black flecks (die-

off?) My questions are:

1) Now that he is off gf/cf and we think there is a yeast issue,

what foods should he avoid? I am not that in-the-know about all

this yeast stuff b/c this has become a new problem for us. 6mos ago

it wasn't an issue!

2) If my son has Pep and ZP w/ food, how long is it ok for him to

eat before having to give him more? He's a grazer, and he'll eat a

little bit now, a little bit an hour from now, etc. I didn't care

all that much before he was off the diet, but now I am scared to

death that he will eat something and the enzymes will have " worn

off " !

Thanks much!

[Guest guest]

We used the 'slushy' suggestion which was to make a cold drink, add

> the enzymes and give him a few swigs every time he ate something,

keeping it in

> the fridge in between. The enzymes are good for as long as they

are in the

> stomach. this varies between people, some redose after 45 mins,

some 90 mins.

>> Mandi in UK

> Off diet with HNI since June 2001

>

> Don't enzymes loose potency if keep them in a cold drink in the

fridge?

Irma

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[Guest guest]

>>>> Don't enzymes loose potency if keep them in a cold drink in the

fridge?

It is the opposite. The cold 'preserves' the enzymes. With declining

temperature, they move slower and slower to a halt...like they are

hibernating. As the temp increases, they go into action faster and

faster. At a certain temp which varies by enzymes, the electrons in

the compound are going so fast, they become destroyed and non-

functional.

Eventually there is a heat sensitive breaking point.

.