What’s the difference between autism and Asperger’s disorder?

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Swedish climate activist Greta Thunberg describes herself as having Asperger’s while others on the autism spectrum, such as Australian comedian Hannah Gatsby, describe themselves as “autistic”. But what’s the difference?

Today, the previous diagnoses of “Asperger’s disorder” and “autistic disorder” both fall within the diagnosis of autism spectrum disorder, or ASD.

Autism describes a “neurotype” – a person’s thinking and information-processing style. Autism is one of the forms of diversity in human thinking, which comes with strengths and challenges.

When these challenges become overwhelming and impact how a person learns, plays, works or socialises, a diagnosis of autism spectrum disorder is made.

Where do the definitions come from?

The Diagnostic and Statistical Manual of Mental Disorders (DSM) outlines the criteria clinicians use to diagnose mental illnesses and behavioural disorders.

Between 1994 and 2013, autistic disorder and Asperger’s disorder were the two primary diagnoses related to autism in the fourth edition of the manual, the DSM-4.

In 2013, the DSM-5 collapsed both diagnoses into one autism spectrum disorder.

How did we used to think about autism?

The two thinkers behind the DSM-4 diagnostic categories were Baltimore psychiatrist Leo Kanner and Viennese paediatrician Hans Asperger. They described the challenges faced by people who were later diagnosed with autistic disorder and Asperger’s disorder.

Kanner and Asperger observed patterns of behaviour that differed to typical thinkers in the domains of communication, social interaction and flexibility of behaviour and thinking. The variance was associated with challenges in adaptation and distress.

Children in a 1950s classroom
Kanner and Asperger described different thinking patterns in children with autism.
Roman Nerud/Shutterstock

Between the 1940s and 1994, the majority of those diagnosed with autism also had an intellectual disability. Clinicians became focused on the accompanying intellectual disability as a necessary part of autism.

The introduction of Asperger’s disorder shifted this focus and acknowledged the diversity in autism. In the DSM-4 it superficially looked like autistic disorder and Asperger’s disorder were different things, with the Asperger’s criteria stating there could be no intellectual disability or delay in the development of speech.

Today, as a legacy of the recognition of the autism itself, the majority of people diagnosed with autism spectrum disorder – the new term from the DSM-5 – don’t a have an accompanying intellectual disability.

What changed with ‘autism spectrum disorder’?

The move to autism spectrum disorder brought the previously diagnosed autistic disorder and Asperger’s disorder under the one new diagnostic umbrella term.

It made clear that other diagnostic groups – such as intellectual disability – can co-exist with autism, but are separate things.

The other major change was acknowledging communication and social skills are intimately linked and not separable. Rather than separating “impaired communication” and “impaired social skills”, the diagnostic criteria changed to “impaired social communication”.

The introduction of the spectrum in the diagnostic term further clarified that people have varied capabilities in the flexibility of their thinking, behaviour and social communication – and this can change in response to the context the person is in.

Why do some people prefer the old terminology?

Some people feel the clinical label of Asperger’s allowed a much more refined understanding of autism. This included recognising the achievements and great societal contributions of people with known or presumed autism.

The contraction “Aspie” played an enormous part in the shift to positive identity formation. In the time up to the release of the DSM-5, Tony Attwood and Carol Gray, two well known thinkers in the area of autism, highlighted the strengths associated with “being Aspie” as something to be proud of. But they also raised awareness of the challenges.

What about identity-based language?

A more recent shift in language has been the reclamation of what was once viewed as a slur – “autistic”. This was a shift from person-first language to identity-based language, from “person with autism spectrum disorder” to “autistic”.

The neurodiversity rights movement describes its aim to push back against a breach of human rights resulting from the wish to cure, or fundamentally change, people with autism.

Boy responds to play therapist
Autism is one of the forms of diversity in human thinking, which comes with strengths and challenges.
Alex and Maria photo/Shutterstock

The movement uses a “social model of disability”. This views disability as arising from societies’ response to individuals and the failure to adjust to enable full participation. The inherent challenges in autism are seen as only a problem if not accommodated through reasonable adjustments.

However the social model contrasts itself against a very outdated medical or clinical model.

Current clinical thinking and practice focuses on targeted supports to reduce distress, promote thriving and enable optimum individual participation in school, work, community and social activities. It doesn’t aim to cure or fundamentally change people with autism.

A diagnosis of autism spectrum disorder signals there are challenges beyond what will be solved by adjustments alone; individual supports are also needed. So it’s important to combine the best of the social model and contemporary clinical model.The Conversation

Andrew Cashin, Professor of Nursing, School of Health and Human Sciences, Southern Cross University

This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • I have a stuffy nose, how can I tell if it’s hay fever, COVID or something else?

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Hay fever (also called allergic rhinitis) affects 24% of Australians. Symptoms include sneezing, a runny nose (which may feel blocked or stuffy) and itchy eyes. People can also experience an itchy nose, throat or ears.

    But COVID is still spreading, and other viruses can cause cold-like symptoms. So how do you know which one you’ve got?

    Lysenko Andrii/Shutterstock

    Remind me, how does hay fever cause symptoms?

    Hay fever happens when a person has become “sensitised” to an allergen trigger. This means a person’s body is always primed to react to this trigger.

    Triggers can include allergens in the air (such as pollen from trees, grasses and flowers), mould spores, animals or house dust mites which mostly live in people’s mattresses and bedding, and feed on shed skin.

    When the body is exposed to the trigger, it produces IgE (immunoglobulin E) antibodies. These cause the release of many of the body’s own chemicals, including histamine, which result in hay fever symptoms.

    People who have asthma may find their asthma symptoms (cough, wheeze, tight chest or trouble breathing) worsen when exposed to airborne allergens. Spring and sometimes into summer can be the worst time for people with grass, tree or flower allergies.

    However, animal and house dust mite symptoms usually happen year-round.

    Ryegrass
    Ryegrass pollen is a common culprit. bangku ceria/Shutterstock

    What else might be causing my symptoms?

    Hay fever does not cause a fever, sore throat, muscle aches and pains, weakness, loss of taste or smell, nor does it cause you to cough up mucus.

    These symptoms are likely to be caused by a virus, such as COVID, influenza, respiratory syncytial virus (RSV) or a “cold” (often caused by rhinoviruses). These conditions can occur all year round, with some overlap of symptoms:

    Natasha Yates/The Conversation

    COVID still surrounds us. RSV and influenza rates appear higher than before the COVID pandemic, but it may be due to more testing.

    So if you have a fever, sore throat, muscle aches/pains, weakness, fatigue, or are coughing up mucus, stay home and avoid mixing with others to limit transmission.

    People with COVID symptoms can take a rapid antigen test (RAT), ideally when symptoms start, then isolate until symptoms disappear. One negative RAT alone can’t rule out COVID if symptoms are still present, so test again 24–48 hours after your initial test if symptoms persist.

    You can now test yourself for COVID, RSV and influenza in a combined RAT. But again, a negative test doesn’t rule out the virus. If your symptoms continue, test again 24–48 hours after the previous test.

    If it’s hay fever, how do I treat it?

    Treatment involves blocking the body’s histamine release, by taking antihistamine medication which helps reduce the symptoms.

    Doctors, nurse practitioners and pharmacists can develop a hay fever care plan. This may include using a nasal spray containing a topical corticosteroid to help reduce the swelling inside the nose, which causes stuffiness or blockage.

    Nasal sprays need to delivered using correct technique and used over several weeks to work properly. Often these sprays can also help lessen the itchy eyes of hay fever.

    Drying bed linen and pyjamas inside during spring can lessen symptoms, as can putting a smear of Vaseline in the nostrils when going outside. Pollen sticks to the Vaseline, and gently blowing your nose later removes it.

    People with asthma should also have an asthma plan, created by their doctor or nurse practitioner, explaining how to adjust their asthma reliever and preventer medications in hay fever seasons or on allergen exposure.

    People with asthma also need to be alert for thunderstorms, where pollens can burst into tinier particles, be inhaled deeper in the lungs and cause a severe asthma attack, and even death.

    What if it’s COVID, RSV or the flu?

    Australians aged 70 and over and others with underlying health conditions who test positive for COVID are eligible for antivirals to reduce their chance of severe illness.

    Most other people with COVID, RSV and influenza will recover at home with rest, fluids and paracetamol to relieve symptoms. However some groups are at greater risk of serious illness and may require additional treatment or hospitalisation.

    For RSV, this includes premature infants, babies 12 months and younger, children under two who have other medical conditions, adults over 75, people with heart and lung conditions, or health conditions that lessens the immune system response.

    For influenza, people at higher risk of severe illness are pregnant women, Aboriginal people, people under five or over 65 years, or people with long-term medical conditions, such as kidney, heart, lung or liver disease, diabetes and decreased immunity.

    If you’re concerned about severe symptoms of COVID, RSV or influenza, consult your doctor or call 000 in an emergency.

    If your symptoms are mild but persist, and you’re not sure what’s causing them, book an appointment with your doctor or nurse practitioner. Although hay fever season is here, we need to avoid spreading other serious infectious.

    For more information, you can call the healthdirect helpline on 1800 022 222 (known as NURSE-ON-CALL in Victoria); use the online Symptom Checker; or visit healthdirect.gov.au or the Australian Society of Clinical Immunology and Allergy.

    Deryn Thompson, Eczema and Allergy Nurse; Lecturer, University of South Australia

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • Radical CBT

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    Radical Acceptance!

    A common criticism of Cognitive Behavioral Therapy (CBT) is that much of it hinges on the following process:

    • You are having bad feelings
    • Which were caused by negative automatic thoughts
    • Which can be taken apart logically
    • Thus diffusing the feelings
    • And then feeling better

    For example:

    • I feel like I’m an unwanted burden to my friend
    • Because he canceled on me today
    • But a reasonable explanation is that he indeed accidentally double-booked himself and the other thing wasn’t re-arrangeable
    • My friend is trusting me to be an understanding friend myself, and greatly values my friendship
    • I feel better and look forward to our next time together

    But what if the negative automatic thoughts are, upon examination, reasonable?

    Does CBT argue that we should just “keep the faith” and go on looking at a cruel indifferent world through rose-tinted spectacles?

    Nope, there’s a back-up tool.

    This is more talked-about in Dialectic Behavior Therapy (DBT), and is called radical acceptance:

    Click Here If The Embedded Video Doesn’t Load automatically!

    Radical acceptance here means accepting the root of things as true, and taking the next step from there. It follows a bad conclusion with “alright, and now what?”

    “But all evidence points to the fact that my friend has been avoiding me for months; I really can’t ignore it or explain it away any longer”


    “Alright. Now what?”

    • Maybe there’s something troubling your friend that you don’t know about (have you asked?)
    • Maybe that something is nothing to do with you (or maybe it really is about you!)
    • Maybe there’s a way you and he can address it together (how important is it to you?)
    • Maybe it’s just time to draw a line under it and move on (with or without him)

    Whatever the circumstances, there’s always a way to move forwards.

    Feelings are messengers, and once you’ve received and processed the message, the only reason to keep feeling the same thing, is if you want to.

    Note that this is true even when you know with 100% certainty that the Bad Thing™ is real and exactly as-imagined. It’s still possible for you to accept, for example:

    “Alright, so this person really truly hates me. Damn, that sucks; I think I’ve been nothing but nice to them. Oh well. Shit happens.”

    Feel all the feelings you need to about it, and then decide for yourself where you want to go from there.

    Get: 25 CBT Worksheets To Help You Find Solutions To A Wide Variety of Problems

    Recognizing Emotions

    We talked in a previous edition of 10almonds’ Psychology Sunday about how an important part of dealing with difficult emotions is recognizing them as something that you experience, rather than something that’s intrinsically “you”.

    But… How?

    One trick is to just mentally (or out loud, if your current environment allows for such) greet them when you notice them:

    • Hello again, Depression
    • Oh, hi there Anxiety, it’s you
    • Nice of you to join us, Anger

    Not only does this help recognize and delineate the emotion, but also, it de-tooths it and recognizes it for what it is—something that doesn’t actually mean you any harm, but that does need handling.

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  • Three-Bean Chili & Cashew Cream

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    A hearty classic with a twist! Delicious and filling and full of protein, fiber, and powerful phytonutrients (including heavy-hitters ergothioneine and lycopene), this recipe is also quite flexible, so you can always add in extra seasonal vegetables if you like (to get you started: cherry tomatoes in summer and sweet potato in fall are fine options)!

    You will need

    • 1 cup low-sodium vegetable stock (ideally you made it yourself from vegetable offcuts you kept in the freezer for this purpose, but if not, you should be able to find low-sodium stock cubes)
    • 1 can kidney beans, drained and rinsed
    • 1 can black beans, drained and rinsed
    • 1 can chickpeas, drained and rinsed
    • 2 cans chopped tomatoes
    • 1 onion, finely chopped
    • 1 carrot, diced
    • 2 celery sticks, chopped
    • 4 oz mushrooms, chopped
    • ½ bulb garlic, crushed
    • 2 tbsp tomato purée
    • 1 red chili pepper, finely chopped (multiply per your heat preferences)
    • 1 tbsp ground paprika
    • 1 tbsp black pepper, coarse ground
    • 2 tsp fresh rosemary (or 1 tbsp dried)
    • 2 tsp fresh thyme (or 1 tbsp dried)
    • 1 tsp ground cumin
    • ½ tsp MSG or 1 tsp low-sodium salt
    • Extra virgin olive oil

    For the cashew cream:

    • 6 oz cashews, soaked in kettle-hot water for at least 15 minutes
    • 1 tbsp nutritional yeast
    • 1 tsp lemon juice

    To serve:

    Method

    (we suggest you read everything at least once before doing anything)

    1) Heat some olive oil in a skillet and fry the onion for about 5 minutes, stirring as necessary.

    2) Add the garlic and chili and cook for a further 1 minute.

    3) Add the celery, carrot, and mushrooms and continue cooking for 1–2 minutes.

    4) Add everything else from the main section, taking care to stir well to distribute the seasonings evenly. Reduce the heat and allow to simmer for around 20 minutes, stirring occasionally.

    5) While you are waiting, drain the cashews, and add them to a high-speed blender with ½ cup (fresh) cold water, as well as the nutritional yeast and lemon juice. Blend on full power until smooth; this may take about 3 minutes, so we recommend doing it in 30-second bursts to avoid overheating the motor. You’ll also probably need to scrape it down the sides at least once. You can add a little more water if you want the cream to be thinner than it is appearing, but go slowly if you do.

    6) Serve with rice, adding a dollop of the cream and garnishing with parsley, with bread on the side if you like.

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

    Share This Post

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  • Hearty Healthy Ukrainian Borscht

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    In the West, borscht is often thought of as Russian, but it is Ukrainian in origin and popular throughout much of Eastern Europe, with many local variations. Today’s borscht is a vegetarian (and vegan, depending on your choice of cooking fat) borscht from Kyiv, and it’s especially good for the gut, heart, and blood sugars.

    You will need

    • 1 quart vegetable stock; ideally you made this yourself from vegetable offcuts you kept in the freezer, but failing that, your supermarket should have low-sodium stock cubes
    • 4 large beets, peeled and cut into matchsticks
    • 1 can white beans (cannellini beans are ideal), drained and rinsed
    • 1 cup sauerkraut
    • 1 large onion, finely chopped
    • 1 green bell pepper, roughly chopped
    • 1 large russet potato, peeled and cut into large chunks
    • 3 small carrots, tops removed and cut into large chunks
    • 1 tbsp tomato paste
    • ½ bulb garlic, finely chopped
    • 2 tsp black pepper, coarse ground
    • 1 bunch fresh dill, chopped. If you cannot get fresh, substitute with parsley (1 bunch fresh, chopped, or 1 tbsp dried). Do not use dried dill; it won’t work.
    • A little fat for cooking; this one’s a tricky and personal decision. Butter is traditional, but would make this recipe impossible to cook without going over the recommended limit for saturated fat. Avocado oil is healthy, relatively neutral in taste, and has a high smoke point, though that latter shouldn’t be necessary here if you are attentive with the stirring. Extra virgin olive oil is also a healthy choice, but not as neutral in flavor and does have a lower smoke point. Coconut oil has arguably too strong a taste and a low smoke point. Seed oils are very heart-unhealthy. All in all, avocado oil is a respectable choice from all angles except tradition.
    • On standby: a little vinegar (your preference what kind)

    Salt is conspicuous by its absence, but there should be enough already from the other ingredients, especially the sauerkraut.

    Method

    (we suggest you read everything at least once before doing anything)

    1) Heat some oil in a large sauté pan (cast iron is perfect if you have it), add the onion and pepper, and stir until the onion is becoming soft.

    2) Add the carrots and beets and stir until they are becoming soft. If you need to add a little more oil, that’s fine.

    3) Add the tomato paste, and stir in well.

    4) Add a little (about ½ cup) of the vegetable stock and stir in well until you get a consistent texture with the tomato paste.

    5) Add the sauerkraut and the rest of the broth, and cook for about 20 minutes.

    6) Add the potatoes and cook for another 10 minutes.

    7) Add the beans and cook for another 5 minutes.

    8) Add the garlic, black pepper, and herbs. Check that everything is cooked (poke a chunk of potato with a fork) and that the seasoning is to your liking. The taste should be moderately sour from the sauerkraut; if it is sweet, you can stir in a little vinegar now to correct that.

    9) Serve! Ukrainian borscht is most often served hot (unlike Lithuanian borscht, which is almost always served cold), but if the weather’s warm, it can certainly be enjoyed cold too:

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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  • Hoisin Sauce vs Teriyaki Sauce – Which is Healthier?

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    Our Verdict

    When comparing hoisin sauce to teriyaki sauce, we picked the teriyaki sauce.

    Why?

    Neither are great! But spoonful for spoonful, the hoisin sauce has about 5x as much sugar.

    Of course, exact amounts will vary by brand, but the hoisin will invariably be much more sugary than the teriyaki.

    On the flipside, the teriyaki sauce may sometimes have slightly more salt, but they are usually in approximately the same ballpark of saltiness, so this is not a big deciding factor.

    As a general rule of thumb, the first few ingredients will look like this for each, respectively:

    Hoisin:

    • Sugar
    • Water
    • Soybeans

    Teriyaki:

    • Soy sauce (water, soybeans, salt)
    • Rice wine
    • Sugar

    In essence: hoisin is a soy-flavored syrup, while teriyaki is a sweetened soy sauce

    Wondering about that rice wine? The alcohol content is negligible, sufficiently so that teriyaki sauce is not considered alcoholic. For health purposes, it is well under the 0.05% required to be considered alcohol-free.

    For religious purposes, we are not your rabbi or imam, but to our best understanding, teriyaki sauce is generally considered kosher* (the rice wine being made from rice) and halal (the rice wine being de-alcoholized by the processing, making the sauce non-intoxicating).

    *Except during passover

    Want to try some?

    You can compare these examples side-by-side yourself:

    Hoisin sauce | Teriyaki sauce

    Enjoy!

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  • Why Diets Make Us Fat – by Dr. Sandra Aamodt

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    It’s well-known that crash-dieting doesn’t work. Restrictive diets will achieve short-term weight loss, but it’ll come back later. In the long term, weight creeps slowly upwards. Why?

    Dr. Sandra Aamodt explores the science and sociology behind this phenomenon, and offers an evidence-based alternative.

    A lot of the book is given over to explanations of what is typically going wrong—that is the title of the book, after all. From metabolic starvation responses to genetics to the negative feedback loop of poor body image, there’s a lot to address.

    However, what alternative does she propose?

    The book takes us on a shift away from focusing on the numbers on the scale, and more on building consistent healthy habits. It might not feel like it if you desperately want to lose weight, but it’s better to have healthy habits at any weight, than to have a wreck of physical and mental health for the sake of a lower body mass.

    Dr. Aamodt lays out a plan for shifting perspectives, building health, and letting weight loss come by itself—as a side effect, not a goal.

    In fact, as she argues (in agreement with the best current science, science that we’ve covered before at 10almonds, for that matter), that over a certain age, people in the “overweight” category of BMI have a reduced mortality risk compared to those in the “healthy weight” category. It really underlines how there’s no point in making oneself miserably unhealthy with the end goal of having a lighter coffin—and getting it sooner.

    Bottom line: will this book make you hit those glossy-magazine weight goals by your next vacation? Quite possibly not, but it will set you up for actually healthier living, for life, at any weight.

    Click here to check out Why Diets Make Us Fat, and live healthier and better!

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