Complementary Food

Thinking retrospectively about cauliflower or broccoli I do not remember being part of my 3-year culinary experience. Perhaps broccoli is not one of the vegetables that have been on all roads until recently, but we can not say the same about cauliflower. My mother cooks it, just like that. If I ever endeavoured to try it otherwise, I do not remember.

The fact is that once I discovered the cauliflower and the great ways you can cook it, I ticked it on the list of favourite foods. You can cook quickly or with a little extra effort, without fat, with little or very low fat, depending on how healthy you want to be or eat.

It is part of the same family as broccoli and cabbage. We generally recognize it as white, but there are also variations of greenish, orange or, rarely, purple.

When can I put cauliflower into my baby’s diet?

If you rely mostly on people’s sayings, cauliflower “is not good for that little” then very late, in no case before 1 year.

Contrary to these beliefs, however, the vegetable is suitable for babies as soon as they become accustomed to solid foods, ie around the age of eight months. The biggest concern for mums goes to the gases that cauliflower could cause to the little ones. If you have noticed such problems as a result of eating other foods by the child, it would be advisable to postpone the introduction of cauliflower into his diet for 9-10 months.

At the same time, our firm recommendation is to advise your pediatrician before introducing cauliflower into a diversified diet.

Also, consider applying the 4-day rule as an additional protection measure to prevent and observe possible undesirable reactions.

Cauliflower is not found among foods that are potentially high for allergies, but there are people who may develop allergic reactions to this food.

What nutrients contains?

Found among foods with high nutrient density, based on the calories contained the “superior cabbage”, as Mark Twain called it, contains potassium, vitamin C, calcium, vitamin A, manganese, folic acid, and other vitamins and minerals in smaller quantities.

Vitamin C and manganese are antioxidants that support the fight against free radicals and protect the body against cancer.

The fiber contained in cauliflower helps the digestive system (12 grams of fiber per 100 calories), vitamin K and omega 3 acids (present in cauliflower as alpha-linolenic acid) are anti-inflammatory nutrients.

How do I choose and how do I keep cauliflower?

Choose a heavy cauliflower for its size with fresh leaves – sign that the vegetable is fresh, not “passed”. Size does not matter either for taste or for nutritional qualities.

Cauliflower must have inflorescences strong enough, unloved, unspoiled.

The legume is kept well in the refrigerator for up to a week, if it is fresh, in a paper bag or even uncoated. We do not recommend the plastic bag because it keeps moisture, which leads to accelerated deterioration.

A good idea is to place the cauliflower in the fridge with the inflorescences upwards, just so the moisture does not flow into its “hat”.

How to cook it?

Can be consumed raw – in salads (children may be more difficult to eat), boiled in water or steam, toasted or baked.

During boiling, it can change its color in response to the material from which the pot is boiled. To preserve its color, you can add lemon juice to the water that boils cauliflower.

Canned cauliflower can be easily eaten as “finger food” by babies. If you choose to boil it, you can have a little turmeric powder at the end, while in the oven you can cook it in oil, salt, pepper and a little garlic powder. Flavours are special, and the taste will not disappoint the flesh.

Other spices that can accompany cauliflower in the dishes are rosemary, onion, pepper and thyme.

If you choose to boil, 5-8 minutes should be enough for cooking, if you cook it in the oven, the baking time is longer, about 20-30 minutes. If you boil or bake it for too long, the vegetable gets a bad smell and it’s too soft.

By boiling, water-soluble nutrients may be lost, so it is advisable to use water to boil cauliflower to thin the baby’s puree, thus retaining its nutrients.

Although the leaves are edible and even aromatic, they require longer cooking times and are not used frequently in dishes.

Leaves can be used, however, to add flavour to vegetable soups, as well as the lighter side of cauliflower, which we usually throw after we cut out inflorescences.

Sources:
http://www.homemade-baby-food-recipes.com/cauliflower-baby-food-recipes.html
http://www.wholesomebabyfood.com/cauliflowerbabyfoodrecipes.html
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=13
http://en.wikipedia.org/wiki/Cauliflower
http://www.innvista.com/health/foods/vegetables/caulifl.htm

Photo by Louis Hansel @shotsoflouis on Unsplash

Called even the “King of Vegetables,” given its widespread spread in dishes of all kinds, carrot can be ranked I in the ranking of the most commonly used vegetables.

As the color indicates, it is one of the beta-carotene-rich vegetables. Our body turns beta-carotene into vitamin A, useful for sight, especially at night. So if you want the prince to be healthy and can easily travel through the house at night, give him a lot of carrot. But not very often! Excessive consumption can damage the nose of the little one by coloring it orange. If you do, do not be impatient! Reduce carrot consumption and the situation will return to normal shortly.

What nutrients does it contain?

Carrot is the most important natural source of vitamin A. Vitamin A improves vision, alleviating the effects of eye aging and preventing the appearance of visual illnesses such as cataract, so widespread in older ages.

Carrots contain dietary fiber, folic acid, vitamin C, vitamin B, potassium, iron, magnesium and calcium.

How do we choose and how do we store them?

If you can buy carrots with their leaves, you have an important clue about their freshness. The more green and fresh the leaves are, the more carrot is “new”. A too soft carrot, which grows small white or rather dry, is old and it can not provide us with the nutrients it held in its freshness.As for the carrot peel, it contains much of the nutrients. But if you have any doubts about the origin of the carrot, it would be wiser to drop it off before cooking it. And chemicals mostly concentrate on the bark of the vegetables.

The best way to cook carrots to keep the nutrients contained is steaming.The best way to keep the carrot and the nourishing substances in it is to store it in the refrigerator, in the special fruit and vegetable compartment.

When can I introduce carrots into my baby’s diet?

Carrot is an easily digestible food, it is responsible for allergies in extremely rare cases, it is easily accepted by babies, which recommend it as the first food to be introduced into the diversified food. If the pediatrician agrees with the age of 6 months as a start for diversification, the carrot becomes the candidate for the first solid food introduced into the diet. It can be eaten by the baby in the form of juice, shaved through a metal or glass jar, or passage.

Carrot bark must be removed if the carrot is consumed by a child less than 8 months because its digestive system can not digest it. For some time I’ve noticed the baby carrots in the supermarket shelves. I tried it, too, of curiosity. Being rather tasteless, I quickly abandoned them. I later read that the “real” are quite expensive to see for the wallet, and they are not so easy to find. The most accessible, the category in which the ones I try, are the regular carrots, cut off a “calapod”, all of the same size, without shell, and washed in special solutions.In conclusion, choose as natural as possible, organic if you have them, whose shells should not be removed.

How to cook carrot?

Unlike most vegetables, carrot is more nutritious when cooked, compared to its cruel version. Explanation – Thermal processing breaks cell membranes, fiber becomes more easily accessible to the body, as well as nutrients, while releasing carrot sugar (so the carrot becomes more sweet by boiling / baking).

A special quality of this vegetable is its ability to adjust the problems that can arise with the baby’s belly. He knows how to repair both constipation and diarrhea.If the baby’s intestinal transit raises some problems, you can make a raw puree, possibly in combination with raw apple.If diarrhea makes you headaches, you can prepare for your baby a soup / drink of 500g of carrots, cooked in a liter of water. Boil the carrot in this amount of water for one hour at low heat, adding water from time to time, so that after one hour of cooking you have 1 liter of liquid. Remove the boiled carrot, paste it very finely, with any tool you have at your fingertips, then incorporate it into the water it boiled in. Give the child as much as possible of the prepared soup to solve the diarrhea. If you are experiencing a more severe problem, we recommend you also call a pediatrician.

I want you kids healthy and at least curious to try carrot. Give it as an example to Bugs Bunny that he just knows what he knows!

Sources:

http://www.homemade-baby-food-recipes.com/carrot-baby-food.html
http://www.freshforkids.com.au/veg_pages/carrot/carrot.html

Photo by:
http://flic.kr/p/4rnB47

The carobs are the fruits of the carob tree, a tree that grows up to 10m in height in the temperate and subtropical regions. Rosemary looks like green pods before it dries, and dark brown after it dries. Carob fruits have been known since ancient times and are also recorded in the Bible. It is said to have been the main food of St. John the Baptist in his years of rebellion, that is why redhead is also known as “St. John’s bread”. In ancient Egypt, the carob has been used as a sweetener; syrup of tomato is still a traditional drink during Ramadan; on the Mediterranean islands syrup is a traditional medicine for cough and sore throat.

However, the carob pods were mainly used as feed for animals, except for periods of famine or war, when they were part of the human diet. Carob pods were an important source of sugar before the sugar cane and sugar beet became widely available.

Nowadays, the carob are used in the dry state, sometimes whole, but mostly in the form of flour / powder, syrup or tea. The roasted and ground tomato slice is used as a cocoa substitute. The extract of carob is a food additive (E 410) 100% natural, healthy, non-toxic, which is used as a thickener and stabilizer used in the various food products (alcoholic and non-alcoholic beverages, dairy products, ice cream, sweets bacon, pudding, meat products and others).

What nutrients contains this powder?

Carob powder is an important source of calcium. Besides calcium, it also contains moderate amounts of minerals such as phosphorus, sodium, potassium, iron and manganese, vitamins such as E, B6 and folate. It has its own sugars, similar to those of fruits, with a sweet and sweet taste. This powder has a huge antioxidant level. It induces basicity in the body, being an alkaline food that does not stimulate gastric acidity. It also has expectorant properties. Contains no gluten or lactose. Among the beneficial effects of it we mention:- it does not contain caffeine, so it does not have an exciting or irritating effect, which makes the cocoa powder the perfect substitute for cocoa in baby food and children- acts as an antioxidant- improves digestion, opposes bloating and can be used to treat diarrhea in babies or children and adults- is used to treat cough, flu and anemia- is rich in calcium and phosphorus, therefore it is used in the fight against osteoporosis.

When can it be introduced into the baby’s diet?

Carob powder can be introduced into the diversified diet of the baby after the age of 8 months. Because it does not contain gluten or lactose, the carob powder is very well tolerated by babies. However, our recommendation is that you consult your baby’s pediatrician before introducing carob powder into a diversified diet and adhere to the 4-day rule.

How to keep the carob powder?

When purchasing carob powder, make sure that the packaging is sealed and that it does not have any traces of storage in a wet place. The carob powder is kept for several months (up to 1 year) in cool, dry places.

Sources:
http://nutritiondata.self.com/facts/legumes-and-legume-products/4324/2
http://www.carobfruit.com/uses.htm
http://www.herbsarespecial.com.au/free-herb-information/carob.html

Image by PublicDomainPictures from Pixabay

Corn is native to North America and was brought to Europe by Christopher Columbus, being one of the most popular and versatile cereals. Even though most of us are familiar with yellow one, we find it in a wide variety of colors – white, reddish, purple, black. You can find it in supermarkets all the year, but the local one, harvested at the end of the summer – early autumn is much better.

Corn is made of cobs, which grows grains, corn silk and the gloves that protect the cobs with grains. Silk, that is yellowish yarn coming out of green stems, is the first to be harvested – for tea – when the grains are still immature (from “milk corn”). Grains are the most easily procured, being used as food. As for flour, it is recommended to use non-gray (not grated) pieces, which keeps much of the therapeutic qualities of its grains.

This cereal is the basis of many traditional dishes from various countries – pudding, tortillas, burritos – snacks such as popcorn or corn chips or cooked / baked.

What nutrients does it contain?

Corn is rich in protein and carbohydrates, which makes it a good source of energy. At the same time, carbohydrates do not allow grease to be deposited. Corn contains fiber, vitamin C and other antioxidants (eg, corn contains a strong carotenoid with antioxidant properties found in oranges, papaya, pepper or mandarin, but is much higher in maize) and smaller amounts vitamin B3, vitamin B5, vitamin B9 (folic acid) and mandarin.

From the point of view of nutritional value, it is not a necessary cereal, so it is not recommended to be offered to infants. It is, however, ideal to be introduced into the diet when the baby begins to eat with his hand, being shaped to facilitate the exercise of this skill.

What are the benefits of corn consumption?

Due to the content and ratio of soluble fiber – insoluble fiber, the passage of raw corn through the intestine helps in the formation of friendly bacteria and in the production of energy, a process which in time helps to prevent colon cancer. It contains a considerable amount of antioxidants and contributes to the control of blood sugar levels and hypertension.

150 grams of corn contains:
14% of the daily fiber requirement
14% of daily vitamin C needs
12.5% ​​of the daily requirement for vitamin B3
12% of daily vitamin B5 requirements
12.5% ​​of the daily manganese requirement

Corn has long been used in traditional Romanian cuisine with cooked flour meal called “Mămăligă”. It is an adjuvant in detoxifying the body and cleansing the intestines, regulates the blood glucose concentration and reduces the amount of cholesterol in the blood. Daily consumption decreases by 60% the risk of mental illness caused by thyroid dysfunction. Neither the silk of corn was left unused. Tea made from corn silk is very effective as a diuretic and for removing kidney stones.

When can I put this cereal into my baby’s diet?

Boiled corn is recommended for infants only after one year of age, for several reasons:

– is a plant with high allergen potential
– dangers of drowning
– grains are relatively small and harder to handle by babies
– contains mostly carbohydrates, being less nutritious babies
– is quite difficult to digest by babies

If you decide to put the corn in your baby’s diet, it is a good idea to have a pediatrician’s discussion and follow the 4-day rule. Butchery (corn flour) can be offered in the form of maize from the age of 8 months. Some suggestions for recipes: yoghurt and dates; mozzarella with avocado and tomato sauce.

How to choose and store corn?

Corn is found in a variety of derivatives: fresh / raw, canned, peanut, syrup, etc.

When buying a fresh one, put away the leaves and silk and check that grains looking good. The leaves must be green, not dried. The corn is stored in the refrigerator for 1 to 3 days, wrapped in food foil; do not remove strawberries as they keep the freshness and flavor of corn.If you want to keep it for a long time, put it in the freezer, either with the beans or with the whole cochlea. For both versions, corn boils in advance (with a cocean with everything) for 7-10 minutes. If you choose to freeze the grains, they are cut from the pot, after boiling, about ¾ of their size. Whole frozen corn can also be stored in the freezer for up to 12 months, the grain only 2-3 moons.

Keep the butter in a dry place in metal or glass bags or dishes, clean and covered. From time to time he must be lightly lazy to be airy. It is possible to enter an object of iron, which gives “cold” and does not allow the roast to melt inside the glaze pot. Maize is not on the list of foods most contaminated with pesticides, herbicides and chemical fertilizers. But great concern is linked to genetically modified maize, which can cause side effects such as allergies. In order to avoid genetically modified products, you can opt for organic one.

Sources:
http://wholesomebabyfood.momtastic.com/cornbabyfoodrecipes.html
http://whfoods.org/genpage.php?tname=foodspice&dbid=90

Photo by Phoenix Han on Unsplash

As one of the oldest derivatives of milk, it appears in history as food and as a supply, in Asian cultures, being mentioned even in the Bible.

The first information about butter was discovered on a 4500-year old tablet illustrating how it was obtained. He appeared in the Middle East where the milk was stored in leather bladders and because of the movement of these bellows accidentally resulted butter.

Cow’s milk butter is the most common type of butter but it can also be obtained from other mammalian milk such as goat, sheep or buffalo.

What nutrients does butter contain and what benefits does it bring?

Made from sour cream, butter is a high fat, healthy food that, when consumed raw, is one of the most readily digestible fatty substances. In addition to helping us to savor many foods, it brings great benefits to the body when consumed in a moderate amount.

Consumption of butter is important for preventing tooth decay and gastrointestinal infections in children and the elderly. It contains minerals, vitamins D, E, K and the most easily assimilable form of vitamin A – which contributes substantially to the health of the thyroid gland. A 25-gram butter ratio allows about 30% of the child’s and adult’s daily vitamin A needs to be covered.

Butter also contains essential lecithin for cholesterol reduction. It is a source of antioxidants that protects the human body from the effects of free radicals and prevents weakening of the arteries. Contains linoleic acid, an agent that helps in the development of muscles and strengthening the immune system, arachidonic acid – a vital component of cell membranes and plays an important role in brain function.

The fat found in butter also contributes to the development of the brain and the nervous system in children and helps prevent the development of tumors and cancer. Its nutritional value is high, of 780 kilocalories per 100 grams, but the calories that are not stored in adipose tissue are an excellent source of energy.

When can I put butter into my baby’s diet?

Butter is one of the foods that can be introduced early in the baby’s menu from the age of 6 months. However, it would be more prudent for parents to give the child other milk derivatives at the beginning because some children may be intolerant to milk.Parents who have a baby “mofturos” will discover in butter an “ally” during diversification because it gives a pleasant taste to vegetable or potato mash and children will accept even dishes that did not like them before.

How do I choose and how do I make the butter?

Of course, butter can be found in any store in a wide variety in the dairy display but it can be prepared relatively simply and at home with a mixer or blender. It is made from cream, ideal as cream bought from the market or with high fat content. It is mixed until it is “cut” ie until the fat separates from the whey. The whey drains and is ready! For those who want a softer butter, they can also mix with some hot water.

Source:

http://bodyecology.com/articles/benefits_of_real_butter.php

Photo by Sorin Gheorghita on Unsplash

 

The coconut tree (Cocos Nucifera) is part of the palm family. The name refers to the tree whose fruit is coconut.

Considered in crops where a basic food grows, coconut offers benefits beyond nutritional value, capable of curing any disease. From the botanical point of view, it is not a nut, being classified as a seed (the largest in the world), or as a dowry, along with cherries and plums.

Coconut gives us white pulp, coconut oil, milk and oil. This complete food has fed generous nations for many generations. In many islands where it grows, it provides almost all the local food. For them it is both a food and a cure that is highly appreciated with a long history, being attributed many benefits. Recently, modern medicine has begun to explore its potential, discovering its secrets and healing properties. A mature coconut may reach up to 1.5 pounds.

It is possible to use the entire contents: the aqueous content, the core, but also the fibrous part (the bark), in various industries.

When young, the walnut has a green wrap and the inside is more gelatinous. Then, the bark becomes brown and the slightly bitter water inside.

When can I introduce coconut into my baby’s diet?

In Thai culture, coconut is a first solid food offered to children by their priest. Although coconut is part of the palm family and technical is not a nut, some forums have categorized it as a food allergen factor, so it was introduced into the tree nuts category.

However, most individuals who were registered with coconut allergies were not allergic to other nuts. In India, where coconut is consumed very frequently, coconut allergy is at the top of the top 5 allergies, but in other countries like the US, Australia and the UK, coconut allergy is considered very rare. With your doctor’s consent, you can use coconut in recipes for your child once he has accepted and enjoys most fruits and vegetables, while respecting the 4-day rule.

Beneficial effects

Coconut is a basic food from which pulp, water and milk can be consumed. The greatest attention, however, is directed towards the coconut oil found in the diet of thousands of years in tropical areas, with a wide application in food preparation as well as in traditional and modern medicine. The lauric acid in this oil, converted by the body into monolaurin, has antiviral and antibacterial effects, destroying various pathogenic bacteria.

There are studies that have also highlighted the antimicrobial effects of lauric acid. It is also effective for people with hypothyroidism in stimulating metabolism and the loss of extra pounds. Coconut oil contains medium-chain fatty acids (MCFA). One of the most remarkable features of these acids is the ability to kill bacteria that cause gastric ulcer, sinus infections, urinary tract, dental caries, pneumonia, and other infections. They can also destroy mushrooms, viruses that cause influenza, measles, herpes, mononucleosis, hepatitis C and AIDS. Coconut oil consumed in 60% of the daily caloric content has no negative effect. Those who live in tropical areas and have a diet rich in coconut oil enjoy a good overall health.

What nutrients does it contain?

Rich in protein, the white coconut core contains vitamin B, zinc, phosphorus and iron.

For a long time, its oil has been blamed, being considered unhealthy because of the high fat content. Only recently has the opposite been shown. The fats in this oil are very good for our health through the presence of lauric acid, which we can find only in the mother’s milk. It’s the one that makes mother milk so digestible, protecting the body from infections and supporting the immune system. Organic virgin oil obtained by manual pressing is considered the healthiest oil used in food. This is not the case with hydrogenated, processed coconut oil.

What is coconut water?

Often confused with coconut milk, coconut water is what is heard when you take a fresh walnut and shake it. It is rich in electrolytes: potassium, calcium, sodium. The presence of electrolytes in the body is critical for nerve and muscle function, hydration and maintenance of the pH level in the blood. After consulting your doctor, you can give this water as a refreshing drink. You can keep it in the refrigerator for up to 24 hours.

Coconut milk

You can find it in supermarkets or home. It is used to cook various meals and the “cream” of coconut, a fatty milk, is generally used for sweets. If you want to use coconut milk in baby recipes, make sure it is not sweetened and has no other additives.

How can you make coconut milk at home?

Choose a dark brown liquid full of liquid. If it does not seem to have too much water in it when it’s shaking it means it’s cracked, which indicates it’s rotting in.

Crack it, then remove the white core. You can either keep the brownish film (full of fiber). Cut the kernel into smaller pieces and put them in the blender. Then add warm or hot water just to cover all the nuts and let it soak for about 15 minutes. If the water is hot, the milk will be fatter. Process at high speed, then strain through gauze. Store in a refrigerator. When it’s cold, the milk decays, and over what we can call coconut cream.

Coconut oil

It is extracted from the walnut white core. In the tropical islands, this oil is a major source of fat. It has a wide range of applications: cooking, medicine and industry. For a long time, coconut oil has been neglected because of its high fat content and has therefore been sent to the rack with bad oils for the body. Subsequent research shows that, in fact, saturated fats contained in these oils are even beneficial to the body, helping to lower bad cholesterol and lower body weight.

Other beneficial effects of coconut oil:

– is very stable in heat, therefore suitable for thermal processing;
– oxidizes hard, resisting the rhizome. Saturated fats present in this oil act differently from those found in other plants or products of animal origin.

This is due to the majority of medium-chain fatty acids (MCFA), compared to other oils in whose composition we find long-chain fatty acids (LCFA). The latter are harder to process by the body and are those fats that tend to settle on the hips, thighs, etc. Obviously, for your child, this is not a matter worth considering yet, but in the long run it is good to limit their consumption.

It is believed that the body metabolizes medium-chain fatty acids (MCFA), found in mother’s milk and coconut oil, so the fats are used in an effective way. Unlike long-chain fatty acids (LCFAs) that block arteries and store in problem areas, those with medium molecules help the body absorb vitamins and minerals from other foods, playing an important role in preventing and treating diabetes.

They are also easy to process and can provide an important amount of energy to the child. They are in formulas for children in hospitals and even adults. The oil we are talking about is virgin, pure, not hydrogenated, so read carefully labels when you buy it. It is good to know that there is no qualitative difference between “virgin” and “extra virgin”, this latter mention on labels being just meant to attract buyers.

Dehydrated coconut

If you do not have so easy access to a fresh coconut, you can also choose the dehydrated and breed variant. You can even use it to get milk as described above. But carefully check the label as it may contain sugar, preservatives (sulfur dioxide) or other additives.

How can you use coconut oil in children’s food?

It has a high melting temperature, becoming liquid at over 24 degrees Celsius. That’s why under that temperature it’s solid. This factor determines the resistance to rooting. It does not require refrigeration and can last up to 2 years. Because it is stable at high temperatures, it can be used in all types of cooking. So if you have to fry, better fry with coconut oil. Pure oil has a slight taste and smell, but does not significantly alter the taste of the meal.

How can you include this oil in your baby’s food:

– when you roast or fry vegetables, eggs, fish;
– in smoothie, fruit drinks;
– for the preparation of mayonnaise;
– in salads, for a tropical flavor;
– at popcorn instead of oil or butter.

Coconut oil is also good for the baby’s skin. So you can:

– add to the baby’s lotion for greater protection and skinning;
– apply seborrheic dermatitis to the scalp;
– Apply the irritated baby from the diapers on the baby’s bottom.

How can you use coconut milk in your baby’s food:

– add some milk or very little coconut cream to banana stuffed;
– Put some milk and a powdered ginger powder in the sweet and baked sweet potato;
– in pumpkin puree;
– with the oatmeal;
– for smoothie;
– instead of water when boiling vegetables or bacon;
– add freshly chopped coconut to boiled rice.

How do I choose and store a coconut?

The coconut must be heavy enough for its size. When shaking it should be heard and feel quite a lot of fluid in it. All three points that any walnut has, be intact and show no trace of leakage. The nut can be kept intact in the refrigerator for 2 months. After breaking the nut, the white core can only be kept for a few days. The ground, freshly ground nut can be frozen and the milk from which it is made can be dried and used in cakes or cereals.

Sources:
http://en.wikipedia.org/wiki/Coconut
http://en.wikipedia.org/wiki/Coconut_oil
http://www.homemade-baby-food-recipes.com/can-babies-eat-coconut.html
http://www.coconutresearchcenter.org/
http://products.mercola.com/coconut-oil/
http://blog.homemade-baby-food-recipes.com/the-benefits-of-coconut-oil-for-baby/
http://aciar.gov.au/files/node/748/PR125%20full%20text.pdf

Photo by Tijana Drndarski on Unsplash

Farmers in southern Asia were the first to banana. Archaeological evidence attests banana cultivation 8,000 years ago in Papua New Guinea. From here, the banana arrived in Africa, from where its name originates. The name comes from a West African dialect and has penetrated English into Spanish or Portuguese. In Europe, came through the Iberian merchants in the Middle Ages, Granada bananas being known as the best in the Arab world.

Currently, this fruit is grown in 130 tropical countries and ranks fourth in the world’s most consumed food after rice, wheat and corn.

There are several varieties: wild banana, red banana, pink, Plantain, Cavendish (the most widespread variety).

What nutrients contain?

Banana is an important source of iron and potassium (essential for good functioning of the cardiovascular system), vitamin B6 (responsible for good mental processes and mood regulation), vitamin C (immunostimulatory).

When can I put the banana into my baby’s diet?

Pediatric views are very divided. Variants for the age the child can eat banana are: 6 months, 8 months, 1 year and even 2 years. Here’s the subject of controversy!

It can cause allergies due to a protein called chitinase. However, cases of this kind of allergy are very rare. Many people who claim to be allergic suffer from intolerance (people with a more sensitive digestive system can not digest certain ammonia derivatives present in the fruit).

People allergic to this fruit, usually have allergies to avocados, latex or birch pollen.
Our advice is to consult your pediatrician before putting your banana into your child’s diet and consider the 4-day rule.

What benefits does the banana bring to the body?

– is digest very easily and is among the few raw foods that a person with severe digestive disorders can consume;
– because of its high iron content, banana stimulates the production of hemoglobin, thus helping to treat anemia;
– due to fiber content, regulates intestinal transit, effectively treats constipation and diarrhea;
– the large amount of potassium contained helps to regulate blood pressure, stimulates memory and increases the concentration;
Vitamin B helps the nervous system. It is recommended to regularly consume for stressed people or those suffering from depression.

How do I choose and how do I keep bananas?

These fruits are picked from unripe trees to withstand transport conditions. If you buy them green, you can let them ripen at room temperature, and in order to speed up this process, you can pack them in a paper bag.

Unripe bananas should not be kept in the refrigerator, as this will permanently disrupt the baking process.

No matter what color have when buying them, they must be firm to the touch, with a glossy, smooth bark.

Ripped bananas can be stored for several days in a refrigerator or freezer for 2 months. You can freeze them and peeled in a plastic bag or puree.

To take advantage of all the nutritional properties and the special flavor of this fruit, consume it at room temperature and when it is completely ripe.

How is it prepared?

Banana has a lot of uses in international cuisine. Of course, it is best to eat it raw, as such, or in fruit salads.

There are a lot of specialties, from desserts (banana split) to main dishes (risotto tropical, grilled banana) and bread.

Sources:
http://en.wikipedia.org/wiki/Banana
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=7
http://www.instah.com/allergies/banana-allergy-symptoms-and-treatment/
http://www.healthaholicz.com/2011/07/09/banana-allergy-symtoms-and-cures/

Photo by Giorgio Trovato on Unsplash

Blueberries are small “vitamin C” bombs recognized for depurative, vitamins, immunostimulating and anti-inflammatory properties, but not only. Their therapeutic effects are so powerful that they are considered to be miraculous natural treatments for many diseases.

Here are some of the things you may not know about blueberries:

Drug medicine

More than an excellent source of vitamin C (100 grams of currant provides 300% of the daily requirement for an adult), blueberries contain important amounts of anthocyanins (one of the compounds that give them a powerful antioxidant effect) and flavonoids beta-carotene, zeaxanthin and cryptoxanthin, known to reduce the risk of developing certain cancers or neurological diseases, to slow down the aging process and reduce inflammation). They are considered to be some of the best sources of antioxidants, providing 2 times more antioxidants than other berries.

The Forbidden fruit

Cultivation and import of blueberries was banned by the US until 2003, after a period of almost a century, as it was believed to help spread a mushroom that would have been transmitted from pine to currant and vice versa. If some states have lifted the ban since 1966, in some parts of the country, blueberries have continued to be considered forbidden until recently.

A little history

Although they are now grown throughout the world, blueberries are rooted in Europe and northern Asia. The first historical attestation of miraculous fruits is from Russia in the 11th century when it was cultivated in various areas, even in cities or in the gardens of the monasteries.

Thriving popularity in heavy times

Blueberries harvests exist in Europe for more than 500 years, but their popularity was rather low, especially in the UK, before the Second World War. That’s because their taste is a strong astringent. Due to the limited resources of imported high-vitamin C fruits, such as oranges or lemons, the English have had to shift to local fruit containing vitamin essential for a strong body. Thus, they began to cultivate blueberries to be used in flavored drinks and other savory products.

Avoid surgery prior to surgery

The curds help to lower blood pressure and thin the blood naturally, helping to prevent blood clots. Although this feature may be positive in some situations, in the case of surgery, it is advisable to avoid eating red berries and / or stopping treatment with natural remedies from blueberries approximately 2 weeks before surgery. The concern is that it may increase the risk of bleeding during and after surgery.

Sources:
http://www.webmd.com/vitamins-supplements/ingredientmono-1085-black%20currant.aspx?activeingredientid=1085&activeingredientname=black%20currant
http://www.specialtyproduce.com/produce/Black_Currant_Berries_20071.php
http://foodfacts.mercola.com/black-currant.html
http://www.softschools.com/facts/plants/black_currant_facts/1565/
http://fresh.co.nz/8-amazing-facts-about-blackcurrants/
Photo source:
https://flic.kr/p/a8N5eN

4 or 7 days rule for new food? Correct answer: both.
With regard to the diversification of the baby’s diet, there are some aspects that any mother should take into account. One of them is the number of days to “test” newly introduced foods.
If diet diversification begins before 6 months, the term indicated by doctors is 7 days for each food. That’s because babies so small are more prone to digestive problems and allergic reactions.

After 6 months, the term indicated by most doctors is 4 days for any new food introduced into the baby’s diet.

Allergic reactions usually occur fairly quickly – sometimes even half an hour after the meal. But sometimes they may appear even in 3 or 4 days. Digestive problems can also occur after several days.

By choosing the 4-day schedule, you can immediately identify and remove the food that caused the allergic reaction or digestive problem.

A variation of introducing new baby foods that already have 6 months could be the following:
– Days 1-4: Food A, from 1 teaspoon to 10 teaspoons, depending on the baby’s appetite
– Days 5-9: Food A + Food B in progressive amounts
– Days 9-12: Food A + Food B + Food C in progressive amounts
and so on until we introduce most of the food.

Respect for the diversification scheme becomes even more important for babies whose family has a history of food allergies. Knowing it is very important and great help in avoiding “problem” foods for the new family member.

The rule for the number of days is closely related to the rule of food intake. If you enter a food every 4 days, it will be much easier to identify a possible unpleasant reaction.

Another important aspect is the time of day when you enter the new food. It would be good to be in the morning or at noon. Thus, in case of any problems, the baby will be able to receive medical help much faster than at night. At the same time, you will have a greater chance of avoiding sleepless nights because of the discomfort of the baby.

Photo by Iga Palacz on Unsplash

Agave is a Mexican-sized plant of fairly large size, exceeding 7 m in height along with the flower. There are over 300 species, some are suitable as ornamental plants in homes, but this is not the reason why they are known. Celebrities have earned it because of the agave syrup used extensively as a natural sweetener to avoid processed sugar. The agave syrup has been used since ancient times as a natural remedy due to the agave’s medicinal properties. For example, the Aztecs mixed the salt agave syrup to heal the wounds and treat the skin diseases. Due to popularity gained lately, agave syrup or nectar has been carefully studied to see if it really is beneficial to the body, especially as it is increasingly recommended as a natural sweetener.

What nutrients does the agave syrup contain?

The agave syrup is worth trying because of the vitamins and minerals it contains, namely vitamin B, C, vitamin D, vitamin E, but it is also rich in calcium, iron, zinc, phosphorus, potassium, selenium, chromium and magnesium. Another important aspect is that agave plants are naturally grown. This syrup is rich in fructose and low in glucose, so it releases slowly enough in the blood without causing a sudden rise in glycemic index. Compared to other white sugar substitutes such as honey or maple syrup, agave nectar is the richest in fructose and much sweeter. It is ideal as a substitute for sugar, but provided you put a quantity of syrup reduced by half the amount of sugar normally used.

The problem of this syrup is that, although known as a natural sweetener, it is actually a syrup obtained from plant processing processes, which in many cases make the nutrients mentioned above suffer damage. The agave syrup is not obtained as maple syrup in the tree sap, but is obtained by processing the substances in the root of the plant rich in starch. Processing processes involve the use of chemicals that have the effect of converting this agave syrup into a naturally occurring sweetener, since this natural syrup turns into tequila following the fermentation process.

Moderate consumption is recommended because excess fructose can affect the liver, lead to increased triglycerides and in time to heart and cardiovascular problems.

Carefully chosen and consumed with moderation, the agave syrup provides the body with energy and has an antiseptic effect, protecting the body from possible infections, even increasing the effectiveness and resistance of the immune system.

When can I introduce agave syrup into a baby’s diet?

The agave syrup is not known as an allergen, but due to the large amount of fructose that can be more difficult to process by a small and sensitive organism, it is recommended that it be introduced into the baby’s diet after 1 year. It is good to ask your pediatrician for advice on how to sweeten and follow the 4-day rule.

How do I choose and how do I offer the baby syrup of agave?

When buying agave syrup / nectar, consider it raw, ie processed at a lower temperature. The color of the raw nectar is dark brown compared to the high-temperature processed color that is light in color as honey or sometimes even colorless (depending on the species of agave). There is an agave syrup available on the market obtained by processing the root of the plant, but also a nectar obtained from agave fungi. The latter is considered to be healthier than the root syrup that requires more complex thermal and chemical processing. The taste of agave nectar must also be neutral, without a pronounced flavor.

Thanks to the neutral taste it can be used as a sweetener for adult coffee or tea in the case of children but without changing their flavor in any way.

Agave nectar can be used for beverages, sauces, dressings for salads, smoothies or desserts.

It is recommended to keep in places away from light and heat, but not necessarily in the refrigerator.

Sources:
http://www.allaboutagave.com/agave-vs-liquid.php
http://www.webmd.com/diet/features/the-truth-about-agave
http://whatscookingamerica.net/CharlotteBradley/AgaveNectar.htm