Autism: Exploring the Benefits of a Gluten- and Casein-Free Diet offers parents, teachers, and other education or health professionals with an easy-to-read alternative to sifting through the combined science. Written by leading experts in autism research, food, nutrition and dietetics, the book cuts through the jargon to offer readers a no-nonsense, accessible and authoritative overview of how diet might affect some characteristics of autism, and provides a range of useful recipes and handy hints for making mealtimes fun for children with autism and related conditions who are embarking on such a dietary change.

Paul Whiteley is a Director of ESPA Research, a subsidiary of the charity ESPA (Education and Services for People with Autism).

Mark Earnden is a chef and successful entrepreneur who is involved with several innovative food enterprises.

Elouise Robinson is a dietitian in the community with children and young people.

Part 1: Understanding Autism 1. What is autism? (Or hello or goodbye) 2. If you've met one person with autism, you've met one person with autism 3. The add-ons I sense something Part 2: The Dietry Science of Autism 4. All disease begins in the gut (and other sweeping generalisations) 5. The gut microbiome 6. The gluten- and casein-free (GFCF) diet and autism episode 1 7. The gluten- and casein-free (GFCF) diet and autism episode 2 Part 3: The Practical Part and More 8. The gluten- and casein-free (GFCF) diet and autism: episode 3 9. The broader picture