ADD Diet Information & Tips

It has been documented that poor diet and food allergies could be related to ADD/ADHD, or that there could be improvements in an ADD/ADHD individual by putting them on a specific ADHD Diet.

ADD/ADHD Diet Information:

Since an individual with ADD could be having adverse reactions to a specific type of food, we suggest cutting these foods from their diet for two weeks. These foods include:

  • Any Food with Food Colorings.
  • Dairy Products (especially cow’s milk).
  • Yellow Foods (especially corn or squash, bananas are okay).
  • Fruit Juices.
  • Sugar & Chocolate (Cut intake by 90%).
  • Aspartame or NutraSweet.
  • Processed Meats.
  • Fried Foods (Cut intake by 90%).

After the two weeks, you can begin adding these foods back into your diet. Add one food type every couple of days. If the individual has a reaction to that food in the form of: red splotches, red ears, or an explosive temper outburst, then eliminate that food from their diet indefinitely. A reaction should show within 4 days. If there is no reaction, then you may add that food back into their normal diet. Keep a journal of the behavior before and after the diet, then you can see when problems arise and what foods were eaten at that time. If a food is eaten by mistake from the banned list, do not worry; just get back on the diet.

ADHD Diet Information Tips:

  • Incorporate some old family recipes, using all natural ingredients, into your family dinners.
  • Serve a high protein breakfast (60% protein/40% carbohydrates).
  • Keep an even balance of protein to carbohydrates for lunch and dinner (50%/50%).
  • Eat plenty of raw organic vegetables and fruit.
  • Cook extra meat while cooking dinner and use it as sandwich meat or make a salad with it.
  • Make up protein shakes a head of time and store them in the freezer. Protein shakes are great for breakfast or in between snacks.
  • Studies have shown that many ADHD children are deficient in Zinc. Good sources of Zinc are organ meats, seafood (especially shellfish), whole grains, and legumes (beans and peas).