Thanksgiving eRecipe Book

Click here for your FREE Thanksgiving eRecipe Book! 

This Thanksgiving the Charlie Foundation is especially thankful for having friends like Dara and Juno Pierre-Louis, who graciously prepared the dishes for this Thanksgiving eRecipe Book.  Nehe, their seven year old son and the eldest of three, was cured of his epilepsy by the Ketogenic Diet. In 2015 Nehe was having up to 100 seizures per day.  Like many children, he was put on medication after medication, combination after combination, but nothing was working and the seizures continued.   This took its toll on Nehe’s physical and mental wellbeing, and the family feared that their son’s health and vibrant personality would never return.  In June 2015, Nehe seized uncontrollably for days in a state of status epilepticus.   On day  6, Nehe started the Ketogenic diet.  After four days, Nehe was well enough to return home.  Six months after starting the diet and weaning all medications Nehe became seizure free.  He will be two years seizure and medication free on January 1, 2018. Download our eRecipe Book now and learn how to create delicious and nutritious Thanksgiving recipes the whole family will love.

Thanksgiving eRecipe book

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Pure Study Review


 © Matthew’s Friends 2017 


Written by: 

Elizabeth Neal MSc PhD RD 

Research Dietitian, Matthew’s Friends Clinics 

Honorary Research Associate, UCL - Institute of Child Health 

Associations of fats and carbohydrate intake with cardiovascular disease and mortality in 18 countries from five continents (PURE): a prospective cohort study (Dehghan et al, 2017). 

This paper, recently published in the Lancet, reports results from a large 10-year epidemiological study of individuals aged 35-70 years: the Prospective Urban Rural Epidemiology (PURE) study. Dietary intake of 135,335 participants from 18 countries (five continents) was recorded using country-specific validated food frequency questionnaires; this included seven worldwide regions representing low, middle and high incomes and prevalence of both over- and under-nutrition. The aims of the study were to assess the association of fat (total, saturated and unsaturated) and carbohydrate intakes with total mortality, major cardiovascular disease (CVD) events, CVD mortality, non-CVD mortality, myocardial infarction and stroke. 

For intakes of each macronutrient (carbohydrate, fat and protein), participants were divided into five groups (quintiles) based on the percentage of total energy in their diets provided by that nutrient; this was also done for saturated, monounsaturated and polyunsaturated fatty acid intakes. Median participant follow-up was 7.4 years during which 5,796 died and 4,784 had a major CVD event. Incidence of mortality (total, CVD and non-CVD), major CVD events, myocardial infarction and stroke was compared between nutrient intake quintiles with adjustments for age, sex, socioeconomic status and poverty. 

Results showed that a higher carbohydrate intake was associated with an increased risk of total mortality and non-CVD mortality (but not CVD or CVD mortality); this increasing trend in mortality risk only occurred among those who consumed more than 60% of energy from carbohydrate. Total fat and intake of each type of fat was associated with a lower risk of total mortality and non-CVD mortality with higher total and saturated fat intakes also being associated with a lower risk of stroke. Protein intake was also inversely associated with risks of total mortality and non-CVD mortality. These results were unchanged when compared between Asian and non-Asian countries. Using multivariable nutrient density models, an additional estimate was made of the effect of replacing 5% of the energy from carbohydrate with the equivalent provision from other macronutrients. Replacement of carbohydrate with polyunsaturated fatty acids was associated with an 11% lower mortality risk and a 16% lower risk of non-CVD mortality; replacement with saturated fatty acids was associated with a 20% lower risk of stroke.

These results have significant implications for global dietary guidelines which have been largely based on data from North America and Europe (where excess nutrition is a concern) and currently recommend total fat should be limited to less than 30% of energy, with saturated fatty acids less than 10% and replaced with unsaturated sources. This study raises questions about these guidelines especially in regions of the world where under-nutrition may be more prevalent and carbohydrate intakes may be higher. The authors suggest that limiting carbohydrate intake (when it is high) might improve health although the absence of association between low carbohydrate intake and health outcomes does not provide support for very low carbohydrate diets; they recommend moderate intakes of 50-55% energy may be the most appropriate to meet the short term energy demands of physical activity. Results also indicate that limiting total fat consumption is unlikely to improve population health, indeed a very low saturated fat intake may be harmful, and so current restrictions on fat intake should be removed.


                                                           Screen Shot 2017 10 11 at 12.34.35 AM Matthew's Friends Clinics

















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SUDEP & Ketogenic Therapies - Part 2

SUDEP Part 2
At The Charlie Foundation, our greatest hope is that people achieve seizure freedom—be it through medications, surgery, cannibidiol, or diet therapy.  The question we ask is why the esteemed authors of a recent SUDEP article would choose to censor nearly 100 years of published science, including two randomized controlled studies, indicating the Ketogenic Diet reduces seizures by at least 50% in half the people who try it, and eliminates seizures in 15-25%.
In March, 2017 the American Academy of Neurology and the American Epilepsy Society published their SUDEP (Sudden Unexplained Death in Epilepsy) practice guidelines.  They reported “with high confidence in evidence” that “SUDEP risk increases in association with increasing frequency of GTCS (generalized tonic clonic seizures).”  
GTCS, also know as grand mal seizures, are a hallmark ofmyoclonic astatic epilepsy(Doose Syndrome).
According to the 2009 published Medical Consensus Guidelines for administering the Ketogenic Diet, “KD should be strongly considered after the failure of two or three medications regardless of age or gender…in the case ofmyoclonic astatic epilepsyit should be considered earlier.”
Yet somehow the authors of the new practice guidelines fail to mention a word about diet therapy.
The practice guidelines go on to say, “ …having frequent GTCS, and the absence of seizure freedom, are strongly associated with SUDEP.  
Again, the authors chose to disregard the overwhelming evidence that after the failure of two or three medications for most non-surgical candidates, the best way to reduce or eliminate seizure frequency--and hence reduce or eliminate the chance of SUDEP--is with a Ketogenic Diet Therapy.
The cornerstone of health care is “evidence based medicine”-- in other words medicine that is based on science. We feel that to ignore Ketogenic Diet Therapies for medication-resistant epilepsy, especially while raising the specter of death, is unconscionable. 
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Vitamin D and Seizure Control

This is the 1st article in the series of topics relating to diet and nutrition for epilepsy by

The Charlie Foundation, author: Beth Zupec-Kania, RDN, CD

Vitamin D 

Vitamin D and seizure control

Vitamin D has been studied for decades for its role in many functions in the body. Known as the “sunshine” vitamin, sunshine remains the best source of receiving Vit. D. Dietary sources include meat, fish, dairy products, and, interestingly, mushrooms. People who have little exposure to the sun are at increased risk for a Vit. D deficiency. Dark-skinned individuals are also at higher risk because the melanin in their skin blocks sun penetration. Some anti-seizure medications interfere with how Vit. D is processed in the body. Supplemental Vit. D may be necessary for people who have these risk factors to maintain normal blood levels.

Vitamin D is essential to develop bones during the growing years, and, to maintain strong bones through adulthood. It’s also important in brain development and growth of new brain cells. Research in animals has shown that Vit. D may play a role in seizures. A study published in 2012 showed that correcting Vitamin D deficiency reduced seizures in people with epilepsy. In this study that included 13 people, only one had a normal Vit. D. level, the others were low or deficient. All were provided with Vitamin D supplementation based on their blood levels, and, were checked during the study to make sure that they normalized and didn’t become toxic. Seizures were recorded 90 days prior to supplementation and 90 days after. Ten of the13 subjects experienced fewer seizures with supplementation. Two of 13 experienced more seizures, and one had no change. In addition, 5 of the 13 experienced a 50% or greater reduction in overall seizures from baseline. Although this is a small study, it is important in that it identifies a major vitamin deficiency that plays a role in seizure control.

In addition to potential seizure control, there is preliminary evidence that Vit. D may also play a role in Sudden Unexpected Death in Epilepsy (SUDEP). In a large Cardiovascular Health study of 2300 people, sudden cardiac death was twice as high (2 vs. 4 deaths in 1000 people) as in those with Vit. D levels below 20ng/dl than those with levels above 20ng/dl.  

The Charlie Foundation recommends that everyone who has epilepsy have their 25-Hydroxy Vit. D level checked. This is a chart that compares levels.

Vitamin D Levels – 25 Hydroxy D







 Multiply ng/mL by 2.5 to convert to nmol/liter      Source; Mayo Clinic


Hollo A. Correction of vitamin D deficiency improves seizure control in epilepsy: a pilot study. Epilepsy Behavior (2012) 24:131-3.

Drechsler C. Vitamin D deficiency is associated with sudden cardiac death combined with cardiovascular events and mortality in hemodialysis patients. Eur Heart J (2010) 31:2253-61

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SUDEP & Ketogenic Therapies


In March, 2017 The Educational Journal of the International League Against Epilepsy (ILAE) published a paper entitled: “SUDEP: what every neurologist should know”. In it they write:

“SUDEP risk increases with less well controlled epilepsy.”
“There are currently no established evidence based prevention strategies.” 

Though the ILAE makes strong suggestions that medications and surgery may decrease chances of SUDEP, there is not a single mention of Ketogenic Therapies. This despite nearly a century of overwhelming data, including two randomized controlled studies, documenting that a Ketogenic Diet reduces seizures by at least 50% in 50% of the people who try it; and eliminates seizures completely in 15-25%.

According to the ILAE: “By far the greatest clinical risk factor for SUDEP is frequency of generalized tonic clonic seizures.” So, if you reduce tonic clonic seizures by 50% with diet, you reduce the chance of SUDEP by 50%. If you eliminate these seizures with diet, you eliminate the greatest risk factor for SUDEP.

Why then did the ILAE fail to mention the Ketogenic Diet?

It is noteworthy that in their disclaimers the authors of the ILAE paper disclose they receive benefits from pharmaceutical companies UCB, Eisai, Janssen, Lilly, Servier, Astra Zeneca and Neuro Sigma among others.

Please watch this video of Jeff Buchhalter MD PhD addressing an alternative point of view regarding the relationship between the Ketogenic Diet and SUDEP. 

In addition to reviewing further articles on SUDEP, we’ll be posting a series of diet and nutrition topics with evidence of benefit for people with epilepsy. Stay tuned for the next post about how Vitamin D can improve seizure control.

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The Charlie Foundation’s commentary on The American Heart Associations’ recent criticism of dietary fats

Author: Beth Zupec-Kania RDN, CD Consultant for The Charlie Foundation.

Dietary fat has endured a long history of controversy in its role in health. Saturated fat, found predominately in animal products (butter, cheese, cream, meat fats), and, in coconut oil, have been villainized as “bad” fats. Newer research is turning the tide on this old way of thinking.  A 2015 systematic review found no association between saturated fat consumption and risk of heart disease, stroke, diabetes, or death (1). An even more recent review of randomized controlled trials concluded that replacing saturated fats with mostly polyunsaturated fats is unlikely to reduce coronary heart disease. This 2017 review showed that inadequately controlled trials that were included in earlier meta-analyses explain the prior results (2). Despite these recent findings, the American Heart Association continues to tout the old data. It’s important, however, to understand that their reference to fat is in the context of a high-carbohydrate diet. Ketogenic and modified ketogenic diets have a completely different effect on metabolism. Emerging data from several sources reveal that low-carb, high-fat diets are effective in improving metabolic syndrome (3-5). Metabolic syndrome is the name for a group of risk factors that raises your risk for heart disease and other health problems, such as diabetes and stroke. Coconut oil is a safe fat to include in low-carb, high-fat diets. Its shorter chain length makes it easier to digest then long chain animal and vegetable oils. It also contains antibacterial properties which is helpful for the digestive tract. While coconut and palm oils found in processed snack foods are undoubtedly unhealthy, pure coconut oil has been used for decades in epilepsy. The MCT oil diet, originated at The Mayo Clinic consists of 60% MCT oil – a concentrated form of coconut oil. Not only has this oil been helpful in treating epilepsy, it has recently shown to be beneficial for brain health (6.7).

The Charlie Foundation encourages you to have regular cholesterol and lipid testing, including particle size, during ketogenic diet therapy. The particle size is important in understanding cardiovascular risk. Ketogenic diets often increase the large-sized LDL which is thought to be protective against heart disease. We also advise including monounsaturated fats such as extra virgin olive oil and avocado oil daily in the diet. These unique monounsaturated oils contain several vitamins plus the essential omega-3 and 6 fats.

Note- This commentary was written in response to this advisory from the AHA.


1. de Souza RJ et al. (2015). "Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies". BMJ. 351 (h3978).

2.Hamley, S. (2017). "The effect of replacing saturated fat with mostly n-6 polyunsaturated fat on coronary heart disease: a meta-analysis of randomised controlled trials". Nutrition Journal. 16 (1): 30. PMID28526025. doi:10.1186/s12937-017-0254-5.

3. Volek JS et al. (2009)“Carbohydrate restriction has a more favorable impact on the metabolic syndrome than a low fat diet.” Lipids. 44: 297–309. 

4. Sharman MJ. (2002). A ketogenic diet favorably affects serum biomarkers for cardiovascular disease in normal-weight men. J Nutr 2002; 132: 1879–1885. 

5. Volek JS, et al. (2005) “Modification of lipoproteins by very low-carbohydrate diets”. Journal of Nutrition; 135: 1339–1342. 

6. Chang P. (2015) “Seizure control by decanoic acid through direct AMPA receptor inhibition.” BRAIN. doi:10.1093/brain/awv325.

7. Fernando W.M.A.D et al. (2015) “The role of dietary coconut for the prevention and treatment of Alzheimer’s disease: potential mechanisms of action.“ British Journal of Nutrition. doi:10.1017/S0007114515001452. 

Reviewed 6/28/2017, Dawn Martenz

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The Keto Pantry - Hemp Seeds

Welcome to our new *virtual* Keto Pantry! Each post will feature a healthy, ketogenic diet therapy friendly ingredient. We want to encourage you to include these ingredients in your diet to help promote overall health and well-being. Please let us know how you like this new feature and what we can add to make it as effective and helpful as possible. Proudly brought to you by:

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What are they?

Commercial hemp seeds, often called “hemp hearts” are the inner (shelled) part of the seed from hemp plant, Cannabis sativa. Although the seeds come form the same species of plant that includes marijuana, hemp seeds contain only trace to non-detectable amounts of THC (tetrahydrocannabinol), the psychoactive substance in marijuana that produces a “high”.  Most of the THC is found in the shell of the seed which is removed before packaging. They are safe to eat! seed texture 1625183

Photo: whole hemp seeds with outer shell

Nutrition (Derived from the USDA Food Database)

Hemp seeds are mostly protein and fat with very little carbohydrate.  They are a good source of polyunsaturated and essential fatty acids. They have about a 3:1 ratio (unsaturated to saturated fat) of linoleic acid (omega-6) to alpha-linolenic acid (omega-3) which is consider to be an idea balance. Since they contain these fatty acids, they keep best stored in the refrigerator and should not be used for high heat cooking.

3 tablespoons of hemp seeds provides over 9 grams of plant based protein. They are considered a complete protein source, which means that they provide all the essential amino acids.

Hemp seeds are also high in iron, vitamin E and magnesium, a mineral that helps regulate muscle and nerve function, blood sugar levels, as well as blood pressure.

NutritionLabel hempseeds

What do they taste like?

Shelled hemp seeds have a very mild flavor similar to pine nuts. They are soft and easy to chew with a creamy texture when blended or pureed.hempseeds


Photo: Shelled hemp seeds


How to use them:

The easiest way to include hemp seeds in your diet is to simply sprinkle them on a salad or in yogurt. However, since they are a great plant based protein, you can use them as an “all natural” protein powder replacement. Simply add them to your smoothie in place of your current protein powder and blend away.

Think of them in applications where grains, nuts or beans would be used. Use in place of chickpeas for a low carb hummus or a replacement for beans in a veggie burger. Try them in pesto instead of pine nuts. Puree them and use along with or instead of macadamia nuts in keto pancakes, waffles and other baked goods.

Click the recipes below for a few Charlie Foundation created recipes to try!

Flax-Hemp Crackers

Flax-Hemp Crackers


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Keto Pantry - Olive Oil

Welcome to our new *virtual* Keto Pantry! Each post will feature a healthy, ketogenic diet therapy friendly ingredient. We want to encourage you to include these ingredients in your diet to help promote overall health and well-being. Please let us know how you like this new feature and what we can add to make it as effective and helpful as possible. Proudly brought to you by:

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What is it?

Olive oil is simply the oil that is pressed from olive fruit and is 100% fat.  However, it is worth mentioning that many brands of olive oil, including olive oils labeled with words such as “light”, “mild flavor”, “salad” and “cooking” have been cut or diluted with lesser quality (non-olive) oils.

It is best to buy olive oil labeled, “extra virgin” from reputable brands and resources. The oil should be in a dark glass bottle to protect it form going rancid. You can also look for a “harvest date” and make sure you will consume it within 2 years of that date. A indication of a reputable brand may have the California Olive Oil Council (COOC) Seal of Certification. This applies only to California derived olive oil.  You can also review this report form UC Davis regarding brands found NOT supporting their labeled claims.  If you have ever noticed oilive oil solidifying in the refigerator, this means that you have a very good quality olive oil! As soon as the olive oil has warmed to room temperature, it will return to a liquid state. 7353 olive oil

Nutrition (Derived from the USDA Food Database)

Extra Virgin olive oil is very high in the monounsaturated fat, oleic acid. Oleic acid can help decrease LDL (bad) cholesterol and possibly help lower blood pressure.

Oleocanthal is one of the powerful antioxidants found in extra virgin olive oil. It works as an anti-inflammatory. Some researchers believe chronic inflammation may be responsible for conditions such as heart disease, diabetes, Alzheimer’s and arthritis.  It also contains vitamin E, another antioxidant and vitamin K which helps blood clot properly.

Extra virgin olive oil Nutrition dervived from the USDA


What does it taste like?

Extra Virgin Olive oil should be any color ranging from a bright green to a light straw yellow color. It should have a “fruity”  and fresh taste that is light, not heavy. Most freshly pressed olive oils will have a “peppery” flavor that goes away quickly. 7233 olive oil

How to use it

Olive oil is best used with no heat or low heat applications. Homemade salad dressings are at the top of the list. Drizzle the oil over hot entrees after they have finished cooking to preserve both the flavors of the oil and its healthy antioxidants.

Click the recipes below for a few Charlie Foundation created recipes to try!

Almond Crackers

Basil Pesto

Chia Balsamic Dressing

Chicken Nuggets

Coconut Oil Mayonnaise

Flax-Hemp Crackers

High Fiber Rolls

No-Matzo Ball Soup

Olive, Basil & Almond Tapenade

Spinach & Flax Microwave Muffin

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The Keto Pantry - Cabbage

Welcome to our new *virtual* Keto Pantry! Each post will feature a healthy, ketogenic diet therapy friendly ingredient. We want to encourage you to include these ingredients in your diet to help promote overall health and well-being. Please let us know how you like this new feature and what we can add to make it as effective and helpful as possible. Proudly brought to you by:

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What is it?

Cabbage is a cruciferous vegetable closely related to kale, Brussels sprouts, broccoli and cauliflower. There are several varieties easily found in grocery stores including green cabbage, the most common with tightly layered smooth leaves, savoy, which has crinkled leaves, red, Napa and bock choy.

Since cabbage is low in carbohydrate, and high in fiber and water, its an excellent choice for ketogenic diet therapies. This means that you get to enjoy a large serving of cabbage compared to other vegetables.

green cabbage


Nutrition (Derived from the USDA Food Database)

Cabbage is an excellent source of vitamin K, vitamin C, and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. The red cabbage variety offers much higher level of polyphenols than any of the green varieties.

Nutrition Facts for “green cabbage, raw”

NutritionLabel Cabbage copy

What does it taste like?

Raw green cabbage has a strong peppery or bitter flavor with tough, rubbery leaves. When it is steamed or roasted, it becomes much more tender and sweet. When green cabbage is combined with other ingredients, it takes on the additional flavorings and is almost indistinguishable. Red cabbage has a similar flavor and texture to green, but it is deeper and earthier. Savoy, Napa, and bock choy are all sweeter with much more tender leaves.

red cabbage

How to use it

Green and red cabbage is best used when it is sliced thinly and cooked quickly. Steaming and roasting will retain more of the vitamins and minerals than boiling.  A simple sauté of thinly sliced cabbage is a great substitution for carbohydrate based ingredients such and rice and noodles.  It is also helpful in “bulking up” meals. When cabbage is included in soups, stir fry’s,  and casseroles, portions will be larger and more filling.

For the savoy, Napa and bock choy varieties, their softer leaves are especially good for adding to salads and other raw dishes. They can be cooked as well, but again, should only be cooked as quickly as possible. The leaves on these varieties will virtually “disappear” when cooked too long.

Click the recipes below for a few Charlie Foundation created recipes to try!

Cabbage Patties 

Brussels Sprouts 

Chicken and Cabbage Puree 

Chicken Vegetable Soup 

Peanut Noodle Salad

Stir Fry with Noodles

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Mrs. Kelly

Mrs. Kelly

Mrs. Kelly

Ironically, though the Ketogenic Diet is underutilized due largely to a dearth of keto dietitians, the argument could well be made that none of us would be reading this blog, and perhaps today the diet itself may have faded into extinction, were it not for one  particular dietitian, Millicent Kelly RD.  Along with Dr. John Freeman and Dr. Samuel Livingston, she became the dietitian at Johns Hopkins that quietly put so many hundreds of children on the ketogenic diet and kept the diet afloat while fighting a near perfect Western medicine storm of modern drugs, their simplicity of use, and their enormous profit margins.

Mrs. Kelly, as her patients came to call her, enrolled at Johns Hopkins after college graduation in 1948 to take a one-year course as a student dietitian.  She formally retired in 1999. She learned the diet from Dr. Samuel Livingston, a Johns Hopkins pediatrician and a passionate advocate for the diet. In 1953 he published that of 304 patents he had put on the diet, 43% had complete seizure control and another 34% were markedly improved.  (As a measure of how times have changed, Livingston not only would make follow-up house calls on his keto patients, he would frequently take a week at a time and travel from Baltimore to Texas, Florida, or Wyoming to see how they were doing).  It was in this positive environment that Mrs. Kelly learned and then helped perfect the diet, one child at a time. 

Two decades later, in 1973, though the keto dietary staff at Hopkins had shrunk to Mrs. Kelly and just a few other dietitians, Livingston wrote, “Since 1958 we have treated an additional 575 patients with the ketogenic diet regimen and the results with regard to seizure control were essentially the same as those reported earlier.”  Yet the patient lists dwindled as new, easily prescribed drugs came along and overwhelmed the work intensive ketogenic diet.

It was about this time that Livingston retired and handed over the reins of the ketogenic diet program to John Freeman who, equally impressed with the diet’s success and challenged by the absence of medical acceptance in the face of modern drugs, found a way to keep the diet afloat--found a way within the Hopkins machinations to keep Mrs. Kelly helping fifteen to twenty sick kids per year stop having seizures with a diet and her gentle tenacity. 

Decades passed.  More new drugs were introduced.  Other ketogenic diet centers began to fall by the wayside.  One by one, the dietitians dropped out of the keto program leaving Dr. Freeman and Mrs. Kelly, along with Diana Pillas coordinator-counselor at Hopkins Pediatric Epilepsy Center, the lone slender threads that kept the ketogenic diet helping kids at Hopkins.  By 1990, contract food services took over the keto nutrition at Hopkins complicating her work even more acutely.   Later that year when Mrs. Kelly was demoted within the nutrition department, she went to Dr. Freeman to announce her retirement.  Freeman, whose rebellious, persistent spirit is loved by all who know him, fully understood Mrs. Kelly’s importance to the very existence of the diet, and would have none of it.  He found a way to keep her on board as Pediatric Dietary Consultant to Pediatric Neurology.  Mercifully, she stayed. 

In 1994 the ketogenic diet dramatically circumvented traditional medical information distribution routes, and awareness of its success went straight to millions of families through mainstream media focus.  Public demand fueled an enormous resurgence of interest in the diet within the scientific and medical communities.  It began to achieve a new foothold in epilepsy treatment and has begun to restore its rightful focus within the neurology community.  Today, with over 200 ketogenic diet centers world wide, it is once again becoming a priority in the treatment of children and adults with difficult to control seizures, other neurological disorders, and certain cancers.

But one has to wonder where this story might have ended were it not for the Livingston/Kelly/ Freeman connection.  What might have happened if Mrs. Kelly had simply gone away?  So I asked her recently what kept her going through all those years of hard work, little pay, and even less recognition.  “I thought it was my job,” she said.  “I met some of the nicest people.  Some of those mothers and fathers and families--what they had to endure.  If I could do something, I had to.”  

Jim Abrahams

The Charlie Foundation

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