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I recently tried Amy's new Gluten Free Rice Crust Margherita Pizza. The picture on the box was enticing, and I was impressed with the list of natural and organic ingredients, so I just had to give it a try. Upon opening the box I noticed chunks of real mozzarella cheese sprinkled with basil. It was the perfect size for my toaster oven, but I have a pizza stone so I decided to prepare it in the oven. The aroma was very promising, and it even caught the attention of my kids. The pizza was done in about 12 minutes, and it looked just like the picture on the box. The mozzarella melted beautifully and I couldn't wait to dig in. The crust had a nice crunch to it and a chewy texture...combine that with the blend of the mozzarella and basil and a hint of garlic and it was delicious! My only complaint would be that I would have like to have a bit more sauce (I like saucy pizzas). I loved that it was made as a single-serve pizza, since most gluten-free pizzas never taste the same the next day. I wish I could have enjoyed the entire pizza myself, but my non-celiac kids ended up liking it as much as me! For more info visit their site: www.amys.com.

Celiac.com 11/30/2015 - If you are new to celiac disease and a gluten-free diet, the Sterling Silver Food Company's new Gluten Free Guide and Cook Book is a great place to start. The guide section of the book covers all the basics about the gluten-free diet, including how to read food labels and avoid potential contamination, and even how to eat out, travel, and cook gluten-free. The cookbook area includes 56 fabulous gluten-free recipes, including two that I tried: Toasted Almond Zucchini Bread and Chocolate Chip Blondies—both were outstanding! If you are looking for a perfect gift for this holiday season I would highly recommend this versatile gluten-free guide and cookbook.

Celiac.com 10/23/2014 - If you are someone who likes getting a surprise in the mailbox on a regular basis, a delivery of new gluten-free products from Send Me Gluten Free is definitely something you should try. Each month a variety of gluten-free items will arrive on your doorstep in a bright orange box. The ability to try different products and compare them is a smart idea. For example, in the box I received, there were bar/granola products from three different companies, and two bags of chips (lentil and apple), along with personal care products and coupons which could be used on future purchases.

Celiac.com 02/09/2014 - It's about time someone came up with a healthy gluten-free travel snack pack for kids. This one contains several fun treats including a fish oil, a probiotic, and a toy or activity booklet. The treats also include one seed and fruit trail mix, a bag of multi-grain chips, squeezable fruit, an Applesauce On The Go pouch, Crunchable Yogurt and a SuperFood Powder Packet to mix with juice or water. If you are looking for gluten-free snacks that are healthy, convenient, and fun, the Good Bag For Kids is worth checking out.

Celiac.com 02/09/2014 - Anyone with celiac disease knows how important it is to read the labels on food and beverage products. This is also very important when it comes to supplements. Celiac disease affects how the body absorbs vitamins and minerals, so choosing a supplement to replace those lost is essential. It is also wise to consider a supplement that provides other benefits such as digestive enzymes, antioxidants, and probiotics. If you can get one gluten-free supplement that does all this – you've hit the jackpot and I think this is the case with Gluten Free Therapeutics' new Celi-Vites Body Health capsules. In addition to being a great multivitamin, this supplement contains zinc, selenium, copper, manganese, chromium, and molybdenum in a chelated form. Mineral supplements provided as chelated are said to have dramatically improved absorption rates over mineral supplements provided as simple "mineral salts" like zinc chloride. Celivites also provides digestive support and antioxidants. Additionally, Celi-Vites contains a proprietary blend of phytonutrients not currently available in any other supplement. Phytonutrients are plant-derived compounds associated with positive health effects. I tried them and really liked them. If you want just one supplement because you don't like taking dozens of different pills a day.

Celiac.com 01/31/2012 - Traditionally, Matzo (also known as Matzah or Matza) is an unleavened bread that is eaten during the week-long Jewish holiday known as Passover. However, I just found an amazing gluten-free matzo that I will be sure to have on hand year-round. Yehuda's Gluten-free Matzo is imported from Israel and is not only Kosher for Passover (Orthodox Union Parve), but it is also certified gluten-free! These crackers are made as a large cracker sheet (approx 7” x 7”) and they have such a wonderful crunch and flakiness to them, and contain just the right amount of salt. Compared with most gluten-free crackers I've had these are lower in both salt and sugar, and they would be perfect to set out for any guests on any occasion (gluten-free or not). Other than the size of the gluten-free matzo, their taste and texture are the closest thing to a "Saltine" cracker that I have tried since going gluten-free over nine years ago. My only complaint would be that there were a few pieces of the gluten-free matzo that arrived broken, but I would have broken them down into smaller pieces anyhow, so it wasn't a big deal. In my opinion the taste of these gluten-free crackers is wonderful. They can be enjoyed on their own, or topped with cheese or meat, or you could crumble them up and put them on top of your favorite dish. I am just so happy to finally have found a gluten-free cracker that tastes great and is versatile, and one that my picky gluten-free two-year-old actually likes to eat as well. I also can't wait to get creative with them in the kitchen and begin using them for things like breaded coatings for fried chicken, toppings for soups and salads and as a basic ingredient in my favorite recipes. For more info visit their site.

Celiac.com 09/29/2011 - I was really excited when I received a cooler full of JD's Best Gluten Free Doughnut Holes. I haven't had a doughnut hole since before I went gluten-free. The preparation instructions were simple enough, and I decided use a toaster oven rather than a microwave. After preheated the oven it only took around 7 minutes for them to become warm and slightly crispy—just enough time for me to get the coffee ready. The first thing that struck me as I bit into one was how perfectly JD’s had captured the exact taste and texture of the doughnut holes that I remember—they tasted just like the real thing!

SOYJOY's Mango Coconut Gluten Free Nutrition Bar is a tasty treat made from ground whole soy and just the right balance of real coconut and exotic fruits--yet is not too sweet. SOYJOY uses pure wholesome ingredients so you know exactly what is in these bars. The bars have more of a “cookie” texture which I find more enjoyable, and only pack 140 calories per bar. They are a bit on the smaller size in comparison to other bars on the market, but they did their job and kept me satisfied between meals, so I would put them in my "would recommend to others" category. For more info visit their site.

Celiac.com 03/08/2011 - I was so happy to discover Shabtai Gourmet's gluten-free Swiss chocolate roll. The first thing noticed was how easy it was to slice and how beautifully each slice looked. The smell of rich chocolate was overwhelming in the most wonderful of ways. After the first bite, I knew we were going to reorder again and soon! The chocolate sponge cake was moist and the crème filling gave the perfect compliment to the rich dark chocolate coating. It was such a delicious treat for my entire family and not to mention that it is also certified kosher for passover as well.

Celiac.com 03/03/2010 - J.D.'s Best Gluten Free Pizza really lives up to the name. Handmade in a dedicated gluten-free facility, J.D.'s Best Gluten Free Pizza is incredible! Even my gluten loving boyfriend said it was one of the best pizza's he had ever eaten, gluten-free or not. As all pizza lovers know, it is impossible to find a gluten-free pizza that actually tastes like real pizza. Too often we choke down the gluten-free versions of so called“pizza” and accept begrudgingly that gluten-free also means flavor and texture-free. J.D.'s Best Gluten Free Pizza puts that theory to shame, and proves that gluten-free pizza does not have tobe flavor or texture free. J.D.'s Best Gluten Free Pizza crust is perfect, not too thick, not too thin. The texture, as all good pizza crusts should be, is crunchy and chewy on the outside and soft and fluffy in the center. Each pre-sliced piece is as good as the next,loaded with delicious sauce, plenty of cheese and the option for meat if you so desire. Not only does J.D.'s Best make some of the best gluten free pizza's around, they also deliver anywhere in the U.S.A., directly to your door. Convenient and delicious...truly a gluten-free pizza lovers dream come true!

Celiac.com 07/30/2007 - When I was growing up, one of the favorite things for my brother and I to have for dinner was fish sticks served hot out of the oven along with our favorite French fries. Sure, my mom made many healthy and nutritious meals. In fact, much to our chagrin, she favored healthy and nutritious meals, while my brother and I used to beg for things that tasted great and were sure to put a smile on our faces; like warm, crunchy fish sticks. Even through college, every so often, when I was in need of a comfort food fix, I'd head to the store for a box of my favorite fish sticks and a bag of my favorite French fries, careful to remember the requisite bottle of ketchup. So, when I began to follow a gluten-free diet, I thought I'd never again know the joys of sitting down to a plate of piping hot fish sticks. Fortunately, Dr. Praeger's feels my pain, and offers relief in the shape of tasty gluten-free fish sticks and fish fillets. Dr. Praeger's fish sticks and fillets are tender, crunchy and fill of flavor. Best of all, Dr. Praeger's fish sticks are gluten-free. So, next time you get the hankering for the comfort of a plate of tasty fish sticks, don't let your gluten-free get you down. Reach for Dr.   Praeger's gluten-free fish stick and fish fillets and satisfy your craving for fish sticks which still honoring your gluten-free diet.

Celiac.com 04/27/2016 - Parents who want to give a gluten-free diet to their toddlers can face difficulties. It can be tricky when it comes to balancing the vitamins, minerals, and calories your child needs to thrive. Young kids who are used to other foods can become picky eaters as well. Parents have to look for foods which taste good, are healthy, and are interesting enough to overcome objections to the new diet. It's very important to consult with your child's doctor, nutritionists, available networks, and other experts, like Danna Korn, founder of R.O.C.K. (Raising Our Celiac Kids). Find people who have walked a similar path and can guide you to the best possible gluten-free diet for your children. Gluten-free food ideas for toddlers Naturally mushy foods like fresh fruits and vegetables (ex. bananas, avocadoes, cooked sweet potatoes and mashed potatoes). You can start the day by making a smoothie; using frozen fruits like oranges, strawberries, bananas, honey and gluten-free yogurt. Smoothies are a great place to hide needed supplements, and you can easily adjust the ingredients to suit the taste and nutritional needs of your toddlers. Cream of rice can be another option for breakfast. You can add raisins, nuts, dried and frozen fruits and serve it with honey, fruit syrup, or brown sugar. Making and eating apple sauce can be fun as well. Just cook peeled, cored apples in a sauce pan with some water and cook them until they are mushy. For extra sweetness, mash these apples, add brown sugar or drip some maple syrup before serving. You may even sprinkle some cinnamon or nutmeg for some nice flavor. Use other fruits like pears, apricots and peaches to make other sauces. Eggs can be served in different forms. For example; scrambled, boiled, poached, deviled, fried, or even make egg salad. Some of the vegetables can be added to the gluten-free menu as well. You can try making muffins using pumpkins or carrots. To give them a better form and shape, you can even use mini-muffin pans. A home prepared macaroni and cheese can be very tasty and attractive to toddlers who consume dairy products. Make sure you're preparing it completely at home so it has controlled an amount of salt and other ingredients. Consider sandwiches on gluten-free bread with fillings like egg salad, grilled cheese, or fresh lettuce. One of the most popular accompaniments of sandwiches is tomato soup: an easy side to whip up for dipping and sipping. One of the all time favorites is rice pudding. If your toddler has a cow's milk allergy you can use rice milk or coconut milk. The most important thing is to make sure that the diet you are giving to your toddler is safe, nutritionally appropriate, and uses ingredients that are easily available. Having the advice of your toddler's doctor and nutritionist is key. It's not impossible and it does get easier with time. Like any life adjustment the beginning is the roughest. If you have an early diagnosis though, and you make it through the toddler years, you will be well on your way to making healthy, life-saving, choices for your child for years to come.

Celiac.com 11/23/2017 - Many theories have been fielded about autism. Some research careers have been made by investigating autism, while other careers have been seriously damaged when that research threatened some sacred cows of allopathic medicine. Yet despite all of this active research exploring the world of autism, we continue to experience exponential increases in rates at which autism is diagnosed. And debate continues unabated regarding the causes and appropriate treatments. Part of this increasing trend is, doubtless, because we have gotten better at recognizing the various manifestations of this debilitating condition. However, the evidence indicates that there is a dramatic increase in the absolute incidence of autism. Although frightening, this trend may offer some insight into several of the factors that contribute to this condition. That is the crux of my argument here. Since most prior theories have been tested in isolation, as is the norm in medical investigations, measurement of changes induced by individual contributing factors may either be so mild as to escape notice, or may not have been sufficient to induce symptom mitigation. Similarly, if preconceived notions shape resistance to some of these hypotheses, we may miss the most salient characteristics of autism. I have therefore chosen to combine several findings to form a testable hypothesis. I'll let posterity and the reader be the judges of whether this speculation is worthy of further investigation. We begin with Dr. Kalle Reichelt, who sought to understand autism and other psychiatric illnesses through the prism suggested by Dr. Curtis Dohan's work investigating schizophrenic patients. While Dohan et al reported positive results among schizophrenics from a gluten free, dairy free diet, Reichelt and his colleagues identified unique peptides in the urinary excretions from patients on the autistic spectrum and explored their possible connections with gluten and dairy proteins(1). A leaky gut appeared to be a precondition for autism. In 1996, D'Eufemia and others reported increased intestinal permeability in almost half of their autistic patients, using synthetic sugars that can be measured in the urine (2). Gardner has reported disturbed gastrointestinal function in autism. Reichelt and Knivsberg have also published reports of improved social interaction and communication among some children with autism following institution of a gluten-free, casein-free diet (4). However, their investigations reveal that the diet must be consistent, strict, and long-lasting to allow the gradual dissipation of the psychoactive peptides from these foods. Others have reported that this dissipation process can take up to 12 months (5). It is important to note that, while the work indicating that the symptoms of autism can often be mitigated by the strict, long-term avoidance of gluten and dairy, none of these investigators claimed that this diet can cure autism or even eliminates all of its symptoms. The diet simply helped children improve to the point where they could function better in school and society by mitigating their most severe and limiting symptoms (4). Many of these researchers postulate that improved integrity of the intestinal barrier and reduced ingestion of psychoactive peptides in the diet are a likely root of these improvements. Against this backdrop of widespread recognition of gastrointestinal dysfunction, excessive intestinal permeability, and symptom mitigation through dietary restriction in many autistic children, Dr. Andrew Wakefield, along with 12 other researchers, published their discovery of a pattern of intestinal inflammation and compromised barrier function in 11 of 12 subjects with pervasive developmental disorders, including 9 children with autism. Based on histories provided by parents, health visitors, and general practitioners, a pattern of behavioral/autistic symptom onset was seen within 14 days of combined vaccination for measles, mumps, and rubella. The average time to symptom onset was about 6 days. In the same report, Wakefield et al state "We did not prove an association between measles, mumps, and rubella vaccine and the syndrome described." Later on the same page, they state "If there is a causal link between measles, mumps, and rubella vaccine and this syndrome, a rising incidence might be anticipated after the introduction of this vaccine in the UK, in 1988." [my emphasis] Wakefield et al identify several reports connecting vaccine-strain measles virus with Crohn's disease and autoimmune hepatitis. They also hearken to earlier work that implicates inflamed or dysfunctional intestines in the behavior changes seen in some children. They point to other factors that suggest a genetic predisposition may also be a precondition of developing autism, along with markers of vitamin B12 deficiency (which many readers will recognize as a common finding in celiac disease and non-celiac gluten sensitivity). Clearly this group was not attacking the MMR vaccine or its importance to public health. Nonetheless, in the same issue of The Lancet, no less than six letters, written by a combined total of 21 authors, attacked Wakefield et al because of the impact that their findings might have on public health. Over the ensuing months and years, Wakefield's methods were criticized and denigrated. One of the more emotional attacks alleged academic fraud on Wakefield's part (7). He has been vilified in the public and professional media as a brigand. Yet he and his research group were careful to avoid making any claims beyond having found a form of bowel disease (lymphoid hyperplasia) in 9 of their subjects, and non-specific colitis in 11 of their subjects, along with reporting the close temporal association of onset of behavioral symptoms and MMR vaccines as reported by parents, health visitors, and general practitioners. They would have been remiss had they failed to report this association. Further, there were 12 other researchers who put their names to this research. Surely we cannot suspect that all 13 of these professionals would risk their careers to perpetrate a fraud! Meanwhile, as these attacks were ginning up, a research group at the University of Maryland reported that, in genetically susceptible individuals, a protein they dubbed "zonulin" can, when gluten is ingested, induce changes to intestinal permeability (8, 9). Does the gluten free, dairy free diet reduce excessive intestinal permeability? We know it does in people with celiac disease (8), but what impact would or could it have on children with the lymphoid hyperplasia and/or non-specific colitis identified by Wakefield et al? And does reduced zonulin production due to restriction of these foods explain the benefit experienced by many children with autism? Perhaps these questions are also relevant to another area of autism research reflected by identification of specific strains of clostridium infection in autism, first postulated by Bolte (10). Dr. S. Finegold and his colleagues demonstrated that 8 of 10 children with late onset autism showed transient reductions of symptoms of autism in response to oral vancomycin which returned when vancomycin was withdrawn (11). This is an antibiotic that is usually used in cases of antibiotic-resistant infections. Because this group identified an unusually large number and variety of strains of clostridium in their autistic subjects, as compared with controls, and because many clostridium variants excrete neurotoxic substances, their use of vancomycin was given to target clostridium. However, elements of Finegold's work and Wakefield's work may be taken to suggest some overlap. For instance, could the added clostridium load in autistic children contribute to the intestinal inflammation and permeability seen in Wakefield's report? Or could the MMR vaccinations produce conditions that are more hospitable to antibiotic resistant, neurotoxic strains of clostridia? Or could symptoms induced by MMR lead to administration of antibiotics that provide favorable conditions in the gut for proliferation of clostridium? To further complicate this issue, Dr. Stephanie Seneff has identified vitamin D deficiency, and popular use of statin drugs, in combination with reduced dietary consumption of cholesterol and fats as possible factors in autism. She implicates these deficiencies as arising either in utero or in infancy and she specifically cites work demonstrating that cholesterol, fats, and vitamin D are important components of healthy immune function (14). Putting it all together The hypothesis embodied herein asserts that at some stage the autistic child has: some predisposition to autism; a multi-dimensionally compromised immune system; been exposed to multiple and uncommon strains of clostridium which lead to the colonization of the gut by these antibiotic-resistant bacteria; are suffering from some degree of vitamin D deficiency and are eating a diet that is deficient in fats and cholesterol. Further, as the child develops one or more of the symptoms or sequelae of clostridium colonization or other infection, antibiotics are administered to provide relief from these or other symptoms of infection, sometimes including chronic ear infections. Thus, the competing gut bacteria that might otherwise keep these strains of clostridia in check are wiped out, permitting broader proliferation of multiple strains of clostridia. Similarly, the MMR vaccine, which, by design, engages and taxes the immune system. In the immune system's weakened state resulting from vaccination and dietary opioids (13), increased numbers of unusual strains of clostridium, abnormal gut biome, cholesterol deficiency, vitamin D deficiency, and perhaps, other nutrient deficiencies, also reduces systemic surveillance for, and antibody combat with, the clostridia and/or remnants of MMR vaccine. The neurotoxic excreta from clostridia and MMR are released into the intestinal lumen and by zonulin's action to widen the junctions between epithelial cells, these toxins are thus given access to the bloodstream. By the same pathway, opioids, other psychoactive peptides from gluten and dairy, along with other undigested and partly digested proteins, which may be harmful, also reach the bloodstream. From there, they travel to the BBB where zonulin again opens gaps in this barrier and allows the clostridium-derived toxins, opioids, and other impurities access to the brain where they alter blood-flow patterns, damage neurological tissues, and perhaps do other damage that has not yet been recognized. Ultimately, this damage and dynamics lead to impeded social performance, intellectual performance, and sometimes, induce startlingly abnormal behaviors. Although this picture appears bleak, and much of it simply reflects the several dietary miscues of the last and our current century, there are corrective steps that can sometimes improve these children's lives. Vitamin D, vitamin B12, and other supplements can be administered to address deficiencies. Because of the associated gut problems, sub-lingual vitamins, and exposure to sunlight without sun screen may both be good starting points. A strict, long-term gluten free, dairy free diet should also be on the menu, even if the whole family has to follow it to ensure that the autistic child does not rebel due to feeling deprived. High levels of cholesterol, saturated and mono-unsaturated fats should also comprise a large part of the diet. One or more courses of vancomycin may also be worth trying. In isolation, the benefits of antibiotics alone will likely be short-lived, as reported by Finegold, but in combination with these other strategies, may extend the benefits of this drug. New developments in antibiotics research may lead to isolation of protective substances from hens' egg shells that may provide more appropriate antibiotic relief and therefore benefit these children even more (15). Most of the research, to date, has focused on one of these factors in isolation. However, if an immune system is compromised by any or all of cholesterol deficiency, vitamin D deficiency, vitamin B12 deficiency, dietary shortages of cholesterol and fats, lingering, chronic sequelae of MMR vaccination, opioids from gluten and/or dairy, and an unusual and wide variety of clostridia, then it seems unreasonable to expect to reverse this condition through implementing only one of the interventions suggested by the above. Each and all of these other components should be addressed when attempting to remediate autism. In the context of these dietary and lifestyle changes, appropriate antibiotics may lead to more permanent improvements for the autistic child. This would be the greatest gift that a physician, parent, or caretaker could give to these children. One may hope. References: Reichelt KL, Hole K, Hamberger A, Saelid G, Edminson PD, Braestrup CB, Lingjaerde O, Ledaal P, Orbeck H. Biologically active peptide-containing fractions in schizophrenia and childhood autism. Adv Biochem Psychopharmacol. 1981;28:627-43. D'Eufemia P, Celli M, Finocchiaro R, Pacifico L, Viozzi L, Zaccagnini M, Cardi E, Giardini O. Abnormal intestinal permeability in children with autism. Acta Paediatr. 1996 Sep;85(9):1076-9. Gardner MLG (1994) in Physiology of the gastrointestinal tract (Johnson LR : edit) Rave Press, NY pp 1795-1820 Knivsberg AM, Reichelt KL, Høien T, Nødland M. A randomised, controlled study of dietary intervention in autistic syndromes. Nutr Neurosci. 2002 Sep;5(4):251-61. Paul, K., Henker, J., Todt, A., Eysold, R. (1985) Zoeliaki- Kranken Kindern in Abhaengigkeit von der Ernaehrung Seitschrift der Klinische Medizin 40; 707-709. as reported in Reichelt K (1990). The Effect of Gluten-Free Diet on Urinary Peptide Excretion and Clinical State in Schizophrenia. Journal of Orthomolecular Medicine. 5(4): 223-239. Wakefield AJ, Murch SH, Anthony A, Linnell J, Casson DM, Malik M, Berelowitz M, Dhillon AP, Thomson MA, Harvey P, Valentine A, Davies SE, Walker-Smith JA. Ileal-lymphoid-nodular hyperplasia, non-specific colitis, and pervasive developmental disorder in children. Lancet. 2004 Mar 6;363(9411):750. Flaherty DK. The vaccine-autism connection: a public health crisis caused by unethical medical practices and fraudulent science. Ann Pharmacother. 2011 Oct;45(10):1302-4. Epub 2011 Sep 13. Fasano A, Not T, Wang W, Uzzau S, Berti I, Tommasini A, Goldblum SE. Zonulin, a newly discovered modulator of intestinal permeability, and its expression in coeliac disease. Lancet. 2000 Apr 29;355(9214):1518-9. Clemente MG, De Virgiliis S, Kang JS, Macatagney R, Musu MP, Di Pierro MR, Drago S, Congia M, Fasano A. Early effects of gliadin on enterocyte intracellular signalling involved in intestinal barrier function. Gut. 2003 Feb;52(2):218-23. Bolte ER. Autism and Clostridium tetani. Med Hypotheses. 1998 Aug;51(2):133-44. Finegold SM, Molitoris D, Song Y, Liu C, Vaisanen ML, Bolte E, McTeague M, Sandler R, Wexler H, Marlowe EM, Collins MD, Lawson PA, Summanen P, Baysallar M, Tomzynski TJ, Read E, Johnson E, Rolfe R, Nasir P, Shah H, Haake DA, Manning P, Kaul A. Gastrointestinal microflora studies in late-onset autism. Clin Infect Dis. 2002 Sep 1;35(Suppl 1):S6-S16. http://stephanie-on-health.blogspot.ca/2008/11/sunscreen-and-low-fat-diet-recipe-for.html Hoggan R. Considering wheat, rye, and barley proteins as aids to carcinogens. Med Hypotheses. 1997 Sep;49(3):285-8 Seneff S, Davidson R, Mascitelli L. Might cholesterol sulfate deficiency contribute to the development of autistic spectrum disorder? Med Hypotheses. 2012 Feb;78(2):213-7. Epub 2011 Nov 17. Wellman-Labadie O, Lakshminarayanan R, Hinckeemail MT Antimicrobial properties of avian eggshell-specific C-type lectin-like proteins. FEBS Letters Volume 582, Issue 5 , Pages 699-704, 5 March 2008 Additional Resources: https://www.autismparentingmagazine.com/best-supplements-vitamins-autism/