A story in this month’s issue of Wired magazine provides insight into the minds of non-verbal autistics. We’re introduced to Amanda Baggs, a 27-year-old Vermont woman who is autistic and doesn’t speak. She types her thoughts into a computer that translates her words, providing her with a synthesized voice.
In a fascinating YouTube video she created, called “In My Language,” Baggs explains her seemingly unusual behavior and repetitive movements as being “[f]ar from purposeless,” but a way for her to interact with her surroundings. These misunderstood actions, she says, are her "native language."
My language is not about designing words or even visual symbols for people to interpret. It is about being in a constant conversation with every aspect of my environment, reacting physically to all parts of my surroundings.
Far from being purposeless, the way that I move is an ongoing response to what is around me….The way I naturally think and respond to things looks and feels so different from standard concepts or even visualization that some people do not consider it thought at all. But it is a way of thinking in its own right.
According to Wired, there is growing movement among some researchers who believe autism isn’t necessarily a disease to be eradicated, but one that needs to be better understood.
It may be that the autistic brain is not defective but simply different — an example of the variety of human development. These researchers assert that the focus on finding a cure for autism — the disease model — has kept science from asking fundamental questions about how autistic brains function.
Read more about Amanda and watch her video on Wired.com.
In a move that would increase food allergy awareness in restaurants, there’s a bill under consideration in the Massachusetts state legislature that would require food allergy training for restaurant workers. Under the requirements of the pending legislation, Massachusetts restaurants with more than 50 seats would have to take the following steps in order to comply with the proposed regulations:
* Provide relevant staff with training about food allergies and how to avoid cross contamination
* Prominently display posters in their kitchens detailing the most common food allergens
* Include notices on their menus informing customers that it’s their obligation to alert servers of any allergies prior to ordering
Read more at Boston.com and at the Food Allergy and Anaphylaxis Network.
NaturalNews.com published an article today about rising rates of autism and the debate about whether the disease is caused by genetics or environmental factors:
[T]he genetic link to autism holds some value in our greater understanding of this unfortunate disease. However, it does not explain why autism has increased dramatically since the 1980s. Nor do improvements in diagnosis. Rather, the marked increase in autism coincides with increased obesity, ADHD, heart disease, cancer, depression and a host of other diseases associated with modern lifestyles in industrial societies. Our water, air, food and household items are polluted with hundreds of potentially toxic chemicals from pesticides, preservatives, synthetic fertilizers, and the like. We are swimming in toxins, and mercury is the cruelest among them.
Read more at NaturalNews.com
Feeling guilty that you didn’t follow through with that New Year’s resolution to eat healthier? You’re not alone.
The typical American diet is high in saturated fat, salt, and refined sugar and is notably low in fruits, vegetables, whole grains, calcium, and fiber. In fact, research shows that only 12% of American adults and a mere 2% of children eat a healthy diet consistent with federal nutrition recommendations.
There have been a slew of scary reports substantiating the link between obesity and cancer and other deadly diseases, so there’s no better time to start making positive changes! That’s why Arico Natural Foods offers nutritious snacks made with only the finest ingredients. Our healthy, delicious snacks are free of gluten, dairy, trans-fats, refined sugars, preservatives and colorings.
Our organic, whole grain cookies are an excellent source of calcium and pack three grams of fiber into each serving. Our Cassava Chips have 30-40 percent less fat than leading potato chips and twice the fiber. Our aim is to promote “mindful snacking” that will delight your palate as well. We hope you'll agree.
We’re happy to report that feedback about Arico’s Cassava Chips, our newest product, has been overwhelmingly positive. The addictively tasty potato-chip alternative, made from the high-fiber cassava root, comes in four flavors: Original, Sea Salt Mist, Barbeque, and Ginger on Fire. As with all Arico products, Cassava Chips are free of gluten, dairy and trans-fats. And, if that’s not enough for you, the chips have 30-40 percent less fat and twice the fiber of leading potato chips. Since hitting store shelves last fall, the chips have been receiving rave reviews.
Blogger Jeff Davis gave Arico’s Cassava Chips his seal of approval in a Feb. 5 post to his Food Fete blog. He especially liked the “natural, but subtle, sweetness that you do not find in regular potato chips” and the fact that they weren’t “over-salted” like many other mass market savory snacks.
Jo-Anne from Vancouver, Canada recently sang the praises of our Ginger on Fire Cassava Chips, declaring them “miracle chips.”
Dearest delicious Arico Foods,
Last weekend a friend and I spotted your cassava chips at our local organic food store and since we both adore them, we bought two bags of regular and as a cute gift, my friend bought me a bag of the ginger. I love ginger!
I’ve just opened the bag and eaten a few, and need to tell you immediately that these are the best chips I’ve ever, ever eaten.
Every bite is a wee bit of heaven!
And I can’t wait to try more of your products.
Thanks Jo-Anne! We love hearing feedback from our customers, so be sure to keep it coming.
Are you a cassava convert? Tell us your story. And if you still haven’t tried our chips, go out and get them! You’ll find them at Whole Foods Markets nationwide, as well as at many other fine stores. Use our store locator here. Can’t find them on the shelves? Demand them! Download a product request form here and present it to your local retailer.
In the meantime, check out Arico's latest YouTube video about our Cassava Chips. Happy snacking!
On the eve of Valentine’s Day, stories abound about couples whose love continues to flourish despite dietary divergences.
In today’s New York Times article, I Love You, but You Love Meat, Shauna James Ahern (a.k.a. Gluten-Free Girl) speaks to the challenge of finding a mate who was undaunted by her gluten-free diet.
In the San Francisco Chronicle’s Odd couples: Culinarily mismatched mates achieve harmony in the kitchen tells the story of how a diagnosis of celiac disease brought one married couple even closer together. It also features a delectable “almost flourless” chocolate cake recipe (adapted to be gluten free) that is sure to please your Valentine.
Share how living gluten free affects your relationships.