Brooke Reid was diagnosed as moderately autistic at the tender age of two. She had no eye contact, rigid play experiences, exhibited signs of obsessive compulsive disorder, was overcome by tantrums and couldn’t communicate socially. Brooke’s parents were both doctors. Her mother, Katherine Reid, Ph.D, is a biochemist. Her journey to help her daughter became a mission that is now assisting millions.
Natural News reports, ” . . . Dr. Reid’s free time was dedicated to researching autism and the struggles that other families were experiencing. Through her research, she learned that many children suffering from the disorder had improved symptoms after altering their diets to exclude monosodium glutamate (MSG), gluten and dairy products. . .
“After Dr. Reid learned that naturally occurring glutamate was responsible for transmitting signals between neurons and other cells, she felt that an imbalanced diet filled with MSG could be worsening her daughter’s symptoms and potentially even the cause of them.
“. . . With MSG in nearly 95 percent of processed foods, and often unlabeled, Dr. Reid knew that it wouldn’t be easy eliminating it from Brooke’s diet; however, she was willing to try.
“Despite skepticism from the medical community regarding the link between autism and MSG, Dr. Reid withdrew MSG from her daughter’s diet and began seeing improvements in just five weeks.”
There were a series of nutritional therapies that Dr. Reid began to experiment with. She learned about the vitamin and mineral deficiencies that most Americans have. Her research on glutamate was eye opening, and in her words, “shocking,” as she discovered it’s not as easy to remove it from the diet, because it has fifty different names.
“Why do they put MSG in our food? Because it fakes the brain into thinking it tastes good.” – Dr. Katherine Reid, Ph.D.
Learn more at UnblindMyMind.org.
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