The Charlie Foundation was established in 1994 in order to raise awareness about the ketogenic diet as a treatment for childhood epilepsy. The modern success of the diet has led to new demands on the medical community. In order to meet these demands, the Charlie Foundation has expanded its priorities to include educational programs for dietitians and neurologists as well as support for clinicians and researchers working to perfect its administration and discover its mechanisms.
For over eighty years it has been known and documented by many of this country’s finest medical institutions that after the failure of the first antiepileptic drug the ketogenic diet controls epilepsy in children with difficult to control seizures at a significantly higher rate than any drug or combination of drugs.
The Epilepsy Foundation of America reports, “When carefully managed by a medical team familiar with its use, the diet helps two out of three children who are treated on it and may prevent seizures in one out of three children.”
While such observations suggest a powerful and general mechanism of action, little is known about how or why the diet works, and which of its many metabolic effects are critical for an antiepileptic response.
Nearly half a million children in America live with epilepsy. A renewed interest in the ketogenic diet has brought together many of the best minds in pediatric epilepsy research to combat this centuries old problem.
The Charlie Foundation’s role is to facilitate investigations, educate professionals, and inform families about the current status of the ketogenic diet. Hopefully these efforts will bring us closer to preventing, controlling, and curing pediatric epilepsies
In April, 2008, at the International Symposium For Dietary Therapies For Epilepsy and Other Neurological Disorders, we had an opportunity to interview the following pediatric neurologists and epileptologists who oversee the leading ketogenic diet programs in the world. In the adjacent video clips each doctor answers the three most frequently asked questions:
- What priority does the ketogenic diet deserve in the
treatment of children with difficult to control epilepsy?
- What success do you see with the ketogenic diet?
- What is your advice to parents who encounter medical
resistance to the ketogenic diet?
- Eileen PG Vining, M.D., Johns Hopkins Hospital, Baltimore
- Greg L. Holmes, M.D., Darthmouth-Hitchcock Medical
- J. Helen Cross, M.D., Ph.D., Great Ormond Street
Hospital/Institute of Child Health, London
- Jong M. Rho, M.D., Barrow Neurological Institute, Phoenix
- Elizabeth Thiele, M.D., Ph.D, Massachusetts General Hospital, Boston
- James W. Wheless, M.D., Le Bonheur Children’s Medical Center, Nashville
- Christina Bergqvist, M.D., Children’s Hospital of Philadelphia
- Eric Kossoff, M.D., Johns Hopkins Hospital, Baltimore
- Elaine Wirrell, M.D., Mayo Clinic, Rochester, MN
- Ruth E. Williams, M.D., Evelina Children’s Hospital, London
A great pita-type bread for making sandwiches or wraps. This recipe makes six - 5" diameter flat rolls as shown in the picture. Each are approximately 84 calories with 4gm of protein, 0.7gm of carbohydrate and 7gm of fat. The precise values are listed in KetoCalculator under the Fat category. Splenda adds 0.5gm of carbohydrate to the entire recipe. The rolls are even tasty without the Splenda
- 108 gm egg white - raw (about 3 egg whites)
- 48gm egg yolk - raw (about 3 egg yolks)
- 84gm Philadelphia Brand Cream Cheese - allow to warm to room temperature (about 1 hour)
- 1gm Splenda (or 1 packet)
- 1 pinch of Cream of Tartar (this does not even register on a 0.0gm scale)
- 1 pinch of salt
Note: the baked weight of this product has been used to determine fat, protein and carb content. As with other baked recipes on this site, prepare the recipe as follows then weigh out the amount that you or the dietitian has calculated into the meal or snack. Recipe submitted by Donna Rowbottom.
- Preheat oven to 300 degrees Farenheit (148 degrees Celsius)
- Add Cream of Tartar to egg whites then beat in a mixer until stiff.
- Using a mixer, beat the egg yolk and salt into the cream cheese. You may need to press out lumps of cream cheese with a spatula.
- Fold the egg yolk mixture into the whites until mixture is fairly smooth.
- Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
- Bake about 30 minutes or until golden brown. Let cool on the sheet for 10 minutes then remove. Store in a zip-lock bag or wrap in plastic wrap. May be frozen.
A light batter turns chicken into a tasty finger food. Once prepared, the nuggets can be dipped in mayonnase (with a pinch of dill weed as shown here) or a mixture of mayonnaise and a low carb salad dressing. Kids will love these golden nuggets. Quantities are provided to demonstrate the approximate proportion of ingredients. This recipe was submitted by Tina Latham, mother of Abe.
- 3gm Cream - 36%
- 3gm Egg yolk, raw - mixed well
- 2gm Coconut flour - Bob's Red Mill Organic
- 15gm Chicken breast - raw
- 6gm Vegetable oil (Canola, Smart Balance, Olive etc)
- Weigh chicken breast then cut into 7-8 small pieces.
- Using tongs, place chicken pieces into dish with coconut flour then roll each piece of chicken to coat completely.
- Mix cream into egg yolk then pour over coated chicken. Turn just a few times to coat pieces then let sit for 2-3 minutes.
- Heat oil in small frying pan. Place chicken pieces indivdually into pan. Cook several minutes turning each over 2-3 times until golden brown.
This is a simple 4 ingredient cracker recipe submitted by Nevin's mom (see Keto Kids). The crackers are crisp and mild in flavor and taste great with a spread or dip. Nevin likes these with a spread made of cream cheese, butter, dash of cinnamon and 2 drops of carb-free sweetener. She also eats these with a mixture of peanutbutter and butter for a snack. You will find these listed (as prepared crackers) in the Fat Category of KetoCalculator as "Almond Crackers". A one inch square cracker (2.5gm) has 17 Calories, 0.16gm Carbohydrate and is a 3.27:1 Ratio.
- 30gm Almond Flour ( whole ground blanched almonds)
- 20gm Macadamia Nuts, dry roasted with salt - finely ground in a blender
- 15gm Olive Oil
- 15gm Egg white - raw
- 1/8th teasoon Salt (optional)
- Mix together all ingredients until dough becomes stiff.
- Line a cookie sheet pan with foil. Spread dough thin into an approximate 8 x 6 inch rectangle by patting dough flat with a spatula.
- Using a spatula, cut a grid into the dough to form approximately equal cracker squares.
- Bake at 325 degrees F for 10-12 minutes or until golden brown.
- Allow to cool before removing from pan. Store in a zip-lock bag or airtight container for up to 3 days or freeze.