Month: February 2020

The Fabaceae family, known as legumes, includes beans, peas, chickpeas, leeks, protein rich beans and a healthy alternative to meat.

These are some of the most versatile and nourishing foods. Low in fat, free of cholesterol but rich in folat, potassium, iron and magnesium.

Here are 3 of the legumes with the highest protein content:

1.Soya
Soy is the best source of vegetable protein. One cup of soy beans equates to 29 grams of protein. Only 150 grams of soy provides more than 50% of the daily protein requirement, about 50% of the iron, about 40% of the recommended level of phosphorus and fiber. It also contains all 8 essential amino acids, vitamins B1, B3 and B6 and is rich in calcium and magnesium. Milk and soybean oil are considered the best source of lecithin, which plays an important role in nervous activity. However, soy is not without controversy. Although the findings of the US and UK studies show that there is insufficient information to demonstrate significant improvement in health, nor to demonstrate negative effects. Prudent consumption applies to any food, and given that it is one of the genetically modified crops, it is ideal to choose organic soybeans, being grown from genetically unmodified seeds. Find out more about this legume in the article: Soy, the controversial food of the 2000s

2. Lentils
Lintea is another powerful nutritious legume. Rich in fiber, folate, vitamin B1 and iron, the consumption of lentils provides 18 grams of protein. It contains fat in very small amount but is devoid of cholesterol. By combining cereal flour we get a “complete protein”, that is, we offer our body the proteins it can obtain exclusively from food. The Asian and Mediterranean populations consume regularly, not allowed in vegetarian diets. More about the benefits and the best way to prepare it in the article: Lentils, an important source of protein.

3. Beans
Whether it is black, pinto, green, canellini, classic or white, beans also have a rich protein content, albeit lower than their sisters, soy and linden. However, 13 grams for a bean cup is a significant protein intake. Of all types of beans, the green one has a lower protein content due to the fact that it is not yet mature. The dry bean is rich in antioxidants, starch, protein, and is an excellent source of iron, potassium, potassium, vitamin B6, molybdenum and folic acid. In the article Green beans or dried beans? find out about its benefits as well as about how beans can be introduced into the diverse diet of children.
Sources:
http://www.webmd.com/diet/beans-protein-rich-superfoods?page=3
http://greatist.com/health/complete-vegetarian-proteins
http://www.fitday.com/fitness-articles/nutrition/healthy-eating/top-5-vegetables-high-in-protein.html#b
Photo by Milada Vigerova on Unsplash

Do you recycle used cooking oil?!

The oil is an indelible ingredient in the kitchen, that we can use in many ways, from sprinkling salads, slices of bread to donuts or spring packs. Although frying is a culinary method that does not have a place in the diet of small children and is avoided even by adults, there are recipes that we want to recreate from time to time. In this situation it is advisable to use oils suitable for roasted foods with a high combustion point. Read more about oil types in the article: Oils and their cooking temperature.

Reasons to recycle waste oil

But what do we do with the oil left after we enjoy our grandmother’s occasional scoffing? Under no circumstances should we throw the used oil into the sink! Here are some reasons why we should selectively collect and recycle used food oil:
• Washed waste oil is deposited on the walls of the sewer system, degrading the pipes and causing undesirable effects such as corrosion of drainage pipes and impediment to the operation of the wastewater treatment plants.
• The maintenance costs of sewage treatment plants, pipes and drainage systems may reach up to five times higher than usual, resulting in an increased cost for the entire community.
• Inappropriate disposal of food oil has a major negative impact on the environment. All forms of life need water to survive, and when the food oil is shed in the public sewer system, it can reach rivers, lakes, having a devastating effect on fish, plants, birds, and more.
• More than that, water cleaning is heavy and costly. Did you know that only one liter of oil contaminates one million liters of water?

How is waste oil used?

The good news is that used food oil can be recycled by specific technologies and reused as an alternative energy source. One liter of waste oil results in approximately 0.90 liters of biodiesel, and to selectively collect and recycle used oil, we have some very easy steps to take:
• Leave the oil in the pot where it was cooked until it has cooled completely. Do not try to dispose of it in another container while it is still hot because there is a risk of serious injuries. When the remaining amount of oil is too small to be poured into another pot, it can be wiped with a napkin and dumped into the garbage.
• Choose a recipe to collect the oil you use. You can use plastic bottles (2 or 5 liters), buckets, or any lid with lid.
• Give the waste oil to environmental organizations. In large cities there are free oil collection programs or companies that pay for higher oil quantities.
• If the donation / recycling of oil is not a viable option, you can throw the oil container in the trash container carefully after carefully wrapping the lid. Enjoy cooking and recycling!

Sources:
http://www.wikihow.com/Dispose-of-Cooking-Oil
http://www.scribd.com/doc/7191794/Cooking-Oil-Waste#scribd
http://www.uleiosul.com/
Photo by:
https://flic.kr/p/8GsZGy

The story of this multi-annual shrub, Aronia melanocarpa, leaves from eastern North America, where it originates. The locals of those places cultivated him over time for his longevity, strength and curative properties. Aronia shrub is part of the Rosaceae family and is recognized under the American names of Black Chokeberry or Redberry.

It was brought by the Russians from America to Europe, it is very resistant to cold, being cultivated even in Siberia. However, the results of scientific research have also contributed to the fame, which have revealed beneficial effects in the treatment of diabetes, cardiovascular disease and cancer. Due to its properties, the aronia was introduced into the Russian cosmonaut diet in 1959. There are two species of aronia, one with dark fruits (black scorpion) and another with red fruits.

Which nutrients contain?

Aronia contains active substances and other essential ingredients in their natural form, especially polyphenols and vitamins niacin, riboflavin (B2), folic acid, vitamins E, A, K, as well as minerals: potassium, iodine and phosphorus.

Superfruits of aronia have a very high content of antioxidants, much higher than blueberries (15 times larger), cranberry or pomegranates. They have a high content of proanthocyanins (found in grape seeds) and quinic acid (10 times larger than the cranberry)!

Vitamin P content (which helps fix vitamin C in the body) is higher than any other fruit (contains 5 times more vitamin P than grapes). Aronia fruit is a powerful solution against free radicals. The high percentage of polyphenols can reduce oxidative stress.

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

Black poins are not allergenic and do not have contraindications, so they can be offered to the baby at the age of one, like most forest fruits.

As with any new food you enter into the baby’s diet, we advise you to seek advice from your doctor and follow the 4-day rule.

How do I choose and how do I keep aronia?

Aronia grows in mountain areas with wet soil and acid, where it can also be grown. Being resistant to cold, it lasts until late autumn. In trade, these fruits can be found in dehydrated or juice stores.

How to use and eat aronia?

They have bitter and astringent taste. But their freezing is “cut” by their bitter taste (reduces the amount of tannins) and gets a sweeter taste.

Aronia fruit can also be used for cakes, as other berries, smoothies and jams or jams can also be prepared. Also, fruits are extracted a strong pigment that is used in the food industry.

Fruits can easily be dried at home if we dry them on paper in a thin layer. Dried fruits can be rehydrated in the winter and then used just like fresh fruit.

Of the dried fruits can also be tea, but by boiling some of the vitamins will be destroyed. Therefore, the most suitable for the preservation of fruit properties is the aronia juice. If obtained by cold pressing, the aronia juice retains its antioxidant properties and vitamin content. In addition, the juice is advised to be eaten half an hour before a meal, 50 ml three times a day for 20-30 days (vitamin P daily requirement is 50-100 mg) for at most one month.

Sources:

http://en.wikipedia.org/wiki/Aronia
http://http://www.goodguide.com/ingredients/287699-aronia-berry?category_id=255918-food

Photo by: http://flic.kr/p/7de2Yn

Complementary food is the process by which solid foods are gradually introduced into a child’s diet, thus replacing his milk tables over time.

Taking into account the new food pyramid at the base of which vegetables and fruit have been in recent years, the recommendation is to start with the introduction of vegetables or lunch.

The perfect complementary food scheme is a good start and easy to follow for at least 1 month from the moment you begin diversification. All that I recommend is to keep in mind the 4-day rule, to keep up with the child’s acceptance rate and to consult with a medical pediatrician.

Due to the many questions I have been asked about the continuation of the diversification scheme, in this article I will tell you how I did the following 2 meals a day, the table of fruits (morning meal) and the cereal meal (evening meal).

FRUIT MEAL (MORNING MEAL)
What fruits can I give my baby? First, choose the fruits appropriate to the age of the child and the season you are at this time. For details, I recommend reading the Complementary food Table for Baby and Children.You can give your child a single fruit or in combination with another one, at most two. Depending on the category they belong to, the fruits combine according to certain rules. The categories we classify are:

Classification of fruit

ACID FRUITS	SUB-ACIDE FRUITS	SWEET FRUITS	MELONS
pineapple	apples	banana	watermelon
strawberry	mango	dates	melon
grapefruit	apricots	raisins	cantaloup
lemon	cranberries	dried plums
sour apple	cherries	grapes
orange	kiwi	figs
sour plums	papaya
blackberries	peaches
raspberries	sweet plums
pomegranate

Some rules to follow in the case of fruit consumption:

– fruits are eaten uncombined as separate tables;

– fruit consumption between meals is not recommended when the digestion of the previous meal is not over yet;

– fruit juices are treated as a whole meal;

– avoiding the combination of sweet fruits with acidic fruits;

– it is best for melons to be eaten separately, but they may eventually be combined with acidic or sub-acidic fruit.

But there are also some exceptions to these rules:

– avocados combine well with acidic and sub-acidic fruits;

– oilseeds (nuts, hazelnuts) and seeds, well-soaked or germinated, can be combined with fruit;

– dates are well combined with milk.

How do I offer fruits to my child?

To get the best from fruits, it is good to eat them raw. But in the case of a baby’s stomach, things are a little different. That is why, for the beginning, it is recommended to cook the fruits as well as vegetables. You can boil them, or you can bake them in the oven. The second method helps keep their savor so much, so I always preferred it.

The main reasons why I recommend the thermal preparation of fruits, at least in a first stage of diversification:

– the child’s stomach more easily digests food;

– Avoid bacterial contamination, intestinal parasite larvae, and chemicals such as fertilizers, pesticides, or herbicides that can be found on raw fruits, especially if they are not very, very well washed.

Then, as your baby grows up and becomes accustomed to solid foods, you can give him raw, diced, sliced ​​or whole-sliced ​​fruit. Whatever method you choose, be sure the little ones will have fun by manipulating them.

And for the table to be more attractive and easier to accept by the child, you can carve out a figurine of apple slices or make a castle of banana slices.

Another quite controversial thing among pediatricians is the form under which fruit is offered: juice or whole. I have chosen to offer them whole to not deprive children of the fibers contained in the pulp of the fruit that helps their digestion process.

CEREAL MEAL (EVENING MEAL)

By the time we were “diversified,” the parents knew they would start with the cereal table. That’s because 30-40 years ago the infant obesity problem was unknown or encountered. Unfortunately, we now see and hear more often about children with weight problems. So the cereal meal is the last main meal in the day feeding a baby. What are the cereals that I can offer my child? Unfortunately, pharmacies and supermarkets have full shelves with colored boxes containing so-called baby cereals. Some of them even have powdered milk, so be careful if you choose to buy them from there. I admit I was not a big fan of these colorful boxes promoted so aggressively by the producing companies. So I have good news, there are much healthier alternatives.

Cereals are divided into two main categories:

– those containing gluten
– those without gluten

Due to the gluten intolerance that some children may develop, gluten-containing cereals can be fed after 8 months of age, and gluten-free cereals at the age of 6 months. However, given that the cereal mass is the last introduced, and diversification is a recommended process since the age of 6 months, you will get to enter the cereals around the age of 8 months, approximately. So the gluten problem is diminishing in the meantime. In Romania, the most popular are gluten grains: wheat, oats, rye, barley.

Gluten-free cereals are: rice, corn, buckwheat, millet, quinoa, amaranth. The latter, however, are used in few homes, the main reason being the lack of information for parents or pediatricians. But with my hand on my heart I tell you they are very good, easy to find and prepared.

At the end I selected some recipes with gluten-free cereals that are among the favorites of my little ones:

– Millet with banana
– Quinoa with apples and vanilla
– Quinoa with plums
– Apple with buds
– Avocado with buckwheat and dried fruit

Hope this continuing perfect complementary food scheme will help you!

Photo by: http://flic.kr/p/7FCAk3

Constipation does not just mean missing the seat for a while, but also eliminating it with difficulty. It is said that babies fed with powdered milk are prone to have intestinal transit problems because the milk formula is digesting harder. Instead, breastfeeding does not happen too often to constipation, breast milk is easily digestible, but may have problems with the onset of dietary diversification.

What are the causes of constipation?

– introduction of solid foods; babies are used to digging milk, and when solid foods get into the stomach, they digest them more slowly;

– lack of liquid from food; the baby needs hydration (if breast-fed, breast milk is sufficient, but if it is fed with milk powder, the doctor may also be offered water). Otherwise, the body absorbs water from ingested foods, and the stool becomes strong;

– changing the type of milk consumed;

– changing the program, the place where it stands; if we go on holiday, for example, the baby may have problems with intestinal transit;

–  medical problems; constipation can also be caused by allergies to various foods, metabolism problems. That’s why it’s good for the doctor to be consulted whenever we see changes to the little ones.

How do we realize that the baby is constipated?

Here are some signs:

– cry before they have a chair
– the seat is loud
– has less than 3 chairs per week
– has no appetite
– has a strong belly
– has no energy

How do we treat constipation?

We can prevent or treat constipation:

– By balancing the baby’s diet with high fiber foods, we offer more often pears, plums, apricots, peaches, broccoli, spinach (taking into account the age of the child and the diversification table);

– avoid bananas, rice, rice cereals;

– by moisturizing with water and fruit juices (apples or plums)

– by movement; we lift our knees to the chest, we do the “bicycle” or, if we go, we encourage him to take several steps

– by massaging the bustle clockwise

– put the baby on the pot / toilet (if he / she allows his / her age) more often, especially after eating

– in more serious cases, by medical treatment (laxatives, suppositories) prescribed by the doctor after a consultation.

Increased attention, a healthy diet, and a pediatrician consultation should solve the problems.

Sources:

http://www.mayoclinic.com/health/infant-constipation/AN01089

http://www.drgreene.com/qa/babies-and-constipation?pagination=1
http://www.babycenter.com/0_constipation_79.bc?page=2
http://pediatrics.about.com/cs/conditions/l/aa070501a.htm
http://wholesomebabyfood.momtastic.com/constip.htm#.URe4vx2Exi9

Photo by: http://flic.kr/p/gu7Li

The compote originates in the 17th century France, where it served as a dessert. The same term was used for the blending of fruits in sugar syrup, but also for fruit puree. Today, it is probably the most loved can, especially because it can keep fruit that can not be frozen (grapes, for example) and is a faster preservation method than drying.

What kind of fruit can become compote?

Any kind of fruit, fresh or dried, in any combination, according to tastes.

Fruit preparation:

Fruit for the compote must be healthy, free of traces of marks and without altered parts. They wash well under cold water jet. Depending on your preference, you can choose to peel some fruits (apples, pears, quinces) to remove kernels (cherries, sour cherries, apricots, peaches) to cut them into smaller pieces or preserve them as such.

Preparing containers:

This is the most important part of the entire conservation process. Proper sterilization of the pots in which you keep the compote will make it possible to keep it for a long time, not the addition of sugar. The containers you choose for the compote must be very clean and tightly sealed.

The actual preparation of the preserving ingredient:

In the dishes washed and disinfected beforehand, put the choices for the compote. The amount of fruit depends on the proportion of fruit / juice you want. Then add water and spices to taste. If your child’s age allows, you can also add sugar according to your preferences. The vessel will not fill, but it will leave a space of two fingers to allow the liquid to boil.

The filled dishes, with the lid placed, are placed in a pot lined with rags or newspaper paper. The pot is filled to cover three-quarters of the pot compote and boils for 30 minutes from the moment it boils. Allow to cool itself, then label and store.

Storage and keeping:

The most suitable place to keep the compote is the pantry: a cool, dark and dry place. If space allows you, you can keep the compote in the freezer in plastic containers.

Good to know:

• To make sure that the lid thread is good, turn the container with the lid down on the work table. If the liquid flows past the lid, it means that it is not well threaded or defective.

• If the fruit in the compote floats above, and the syrup remains at the bottom of the bowl, the compote container will open and sterilize again, but for a longer time than the first time.

• Pomegranate fruits (sour cherries, apricots, peaches) will not be stored for more than a year, as they accumulate a very toxic substance – hydrogen cyanide.

Sources:

http://en.wikipedia.org/wiki/Compote
http://www.deliciousmagazine.co.uk/articles/how-to-make-compote

Photo by: http://flic.kr/p/aMQ9Xv

This experiment is for fun!

Today we are experimenting in the kitchen. We learn about chemical reactions that occur in cakes where we put sodium bicarbonate or baking powder (based on the same substance). To make things even more interesting, we will test each piece of information. Let the fun begin!

Experiment with sodium bicarbonate

List of ingredients:

• 1 soda bicarbonate bag (or more, because the little one will ask for a bis)
• the water
• Food color or fruit juice / colored vegetables
• vinegar

Required Objects:

• 1 pot
• 1 thermosetting vessel
• 2-3 jars
• 1 tray
• 1 teaspoon

Why do they grow cookies just when we put them in the oven?

The first part of the experiment is carried out by the parent or, under close supervision, by the children older than 10 years.

Put boiling water and, after boiling, stop the fire and add a teaspoon of bicarbonate tip. Mix and see what happens to the water.

Small gas bubbles will appear on hot water bicarbonate contact. Repeat the test, this time with cold water and you will notice that nothing happens.

Explanation: Bicarbonate in contact with hot water forms a reaction, which results in the release of carbon dioxide, a gas that forms bubbles inside the dough and makes it grow. Therefore, at high temperatures, cakes grow if they contain bicarbonate or baking powder. However, the reaction I have just seen is too small to grow a dough.

Why is an acidic ingredient needed when using bicarbonate?

Place a glass bowl on a tray and half fill it with vinegar, then sprinkle a lemon with a bicarbonate tip.

Notice how foam is formed abundantly.

Explanation: Vinegar is an acid which, in contact with sodium bicarbonate, produces carbon dioxide and produces foam, that is, many small bubbles of gas.

How do we make colored foam?

Prepare several pots of vinegar mixed with food color or fruit / vegetable juice and sprinkle a teaspoon of bicarbonate. Spoon the spoon and now you can enjoy the show

More bicarbonate.

And more bicarbonate.

And fun continues …

Photo by: complementaryfood.com

Curcuma longa, also known as turmeric (terra merita) or, more popular, Indian saffron, is a perennial herbaceous plant of the ginger family Zingiberaceae and gives the name of a famous spice. The plant originates in the Indian subcontinent and needs a tropical climate and abundant rainfall to grow.

Curcuma is one of the few spices used both as spice and in the treatment of many diseases. In India it has been appreciated for thousands of years for its curative properties, being a major component of Ayurvedic medicine.

Seasoning is produced from the plant rhizome which, after harvesting, boils for several hours and is left to dry. Finally, it is ground in a yellow-orange powder. Curcuma has a spicy and bitter aroma, and its scent reminds of ginger with which it also blends.

The main turmeric producers are India, Indonesia and China. Recently, spice has come to be used in Europe as well.

Which nutrients contain curcuma and what benefits does it bring to the body?

Curcuma is an excellent source of iron and manganese and a good source of vitamin B6, fiber and potassium.

In recent years, the beneficial properties of turmeric consumption have been extensively studied. Before entering Europe, the Chinese and Indians were known as a remedy for a wide range of affections: from heart disease or menstrual pain to toothache or bruising.

Recent studies have shown that volatile oils in this plant have anti-inflammatory properties and have proven effective in the prevention of cancer, Alzheimer’s disease and liver disease. Moreover, curcuma contains a yellow-orange pigment called curcumin, which is said to have effects similar to strong drugs such as hydrocortisone and phenylbutazone, but without the toxicity of the latter. Curcumin, along with quercitin, another nutritional substance in this spice, has antioxidant powers and destroys precancerous colon cells.

Like other spices, curcuma is a real helper in digestive disorders such as irritable bowel syndrome or Crohn’s disease.

When can I put curcuma into the baby’s diet?

Curcuma can be introduced into the diversified diet of the child after the age of 7 months, but with caution, because it is a strong spice and can cause irritation. Before using turmeric, make sure there is no history of family spice allergies. Generally, when we offer young people a new food, it is best to follow the 4-day rule and consult the pediatrician in advance.

How do I choose and how can I use turmeric in my diet?

Fresh or dried rhizome (root) is used in the diet. It is commercialized in Europe, most of the time, in powder form. Curcuma is one of the spices that is found in the curry mix, but the curcumin concentration in it is smaller and so it is recommended that you buy the spice separately. Curcuma is kept in a dry and well-ventilated place, away from sunlight. The color of the spice varies depending on the variety from which it was produced. Curcuma can be added to omelets, pasta, salads or rice for flavor and color and can replace safflower. Seasoning can garnish desserts, especially those from apples, and make delicious preparations of lentils, cabbage, green beans or broccoli. In Oriental dishes, turmeric powder is added at the beginning of the boiling or steam preparation process. In Asia it is used for lean meats: chicken, fish and seafood.

Sources:

http://en.wikipedia.org/wiki/Turmeric
http://whfoods.com/genpage.php?tname=foodspice&dbid=78
http://www.livestrong.com/article/281550-is-turmeric-safe-for-children/

Photo by: http://flic.kr/p/aLHeCD

Originally from South Asia, where it was used in food more than 10,000 years ago, cucumber (Cucumis Sativus) gradually conquered the world. The cucumber cultures of Greece, Rome and Egypt are testimony to the fact that many peoples appreciate their refreshing taste. In our country he has been cultivated for more than 2,500 years, being used in natural treatments because of his curative properties.

What nutrients does cucumber contain?

An almost indelible ingredient in salads during springtime, the cucumber contains the majority of vitamins required for good growth and development of the baby.

It contains 96.5% water which makes it have draining properties. It is also very low in calories, it does not contain fats, but it is a very small amount of protein substances.

Cucumbers are also an important source of potassium, iron, silicon, phosphorus and magnesium, which are mostly stored in the bark. Also, most vitamin C, vitamin A and vitamins B1, B2, B3, B5, B6 are also stored in the cucumber bark.

Cucumber juice is refreshing, depurative and diuretic. It is recommended in subfebrile states, intoxications, but also in rheumatism or gout. To get a less bitter taste, you can make a mixture by adding celery, apple or carrot juice.

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

Cucumber is a low allergen potential food. Easily accepted by children, it is also recommended for the alleviation of pain when the baby is in the stage of the dental eruption. By kissing a cold piece of it, the pain will be attenuated. If your pediatrician agrees, you can put the cucumber in the baby’s diet from the age of 8 months to 10 months.

It is good to watch for the possible reactions, because sometimes the consumption can make babies and children an unpleasant bloating feeling. It is also advisable to take care of the seeds. Some varieties have larger seeds and the baby may drown. To avoid this, remove them beforehand alongside the cucumber bark that is hardly digested by the little ones.Often, the presentation method does wonders. Several slices of thin and peeled cucumber, also considered finger food, will amuse the children, and babies will help them learn the art of eating food by hand.

How do we choose cucumbers?

Unfortunately, cucumbers are on the list of vegetables with the highest pesticide content. So, try to carefully choose them and avoid consumption as much as possible. Although we find them in markets all year round, their season of glory is between April and September.The two cucumber varieties known to us are pickle cucumbers and salad cucumber. The first and the most common variety is of relatively small size and has a rough, light green bark. The second, also known as “Bulgarian cucumber” has a longer shape and can reach or even exceed 40 cm long. Unlike “Romanian cucumbers”, its skin is smooth, dark green. In our country, it is mainly grown in greenhouses and can be consumed in the cold season.It is good to know that regardless of the type of cucumber, their vitamin content remains unchanged.

Sources:

http://blog.homemade-baby-food-recipes.com/can-babies-eat-cucumber/
http://wholesomebabyfood.momtastic.com/cucumberbabyfoodrecipes.html

Photo by: http://flic.kr/p/8vrLMb

Cranberries (Vaccinium vitis idaea) or red cranberries are part of the same family as blueberries. They grow in poor bushes, whose leaves remain green throughout the year. He prefers the colder climate and acidic soils.

The cranberries were first consumed as food by the American Indians, and later the English colonists included them in their recipes. They arrived in Europe around 1820, being successfully cultivated in the Nordic countries and Russia. In Romania, the cranberry is found throughout the Carpathian chain, but especially in the Apuseni Mountains.

What nutrients do the cranberries contain?

Cranberries contain sugars, vitamins A, B1, B2, C, E and K, citric acid, malic acid, benzoic acid (about 2%), tannin, vaccine (a glucoside), mineral salts of magnesium, potassium, and calcium dietary fiber and antioxidants.

When can I introduce the cranberries into my baby’s diet?

Because cranberries are acidic, but non-allergenic, like other forest fruits, it is recommended to put them in the baby’s menu from the age of 8 months. As with any new food offered to the child, seek advice from the pediatrician and follow the 4-day rule.

What benefits do the crannies bring to the body?

Cranberries are a treasure for the body because of its anti-infectives properties. Fruits are an effective treatment for cystitis and other urinary infections because they contain a substance that prevents the accumulation of bacteria in the tissues. Studies have shown that a glass of cranberry juice per day is ten times more effective in annihilation of urine bacteria than classical antibiotics.

Due to the very large amounts of antioxidants they contain, these fruits strengthen the immune system and are a hopeful help in diseases such as kidney lithiasis, gum infections, hypertension, and various types of cancer.

How do I choose and how do I keep my cranberries?

When buying fresh cranberries, the fruits must be whole, round, with no traces of kicks. Both the leaves and fruits can be dried and then stored in glass receptacles or sachets of textile. Cranberries can also be stored in water – at a temperature of 10-18 degrees Celsius. They can withstand even for one year without any other intervention because they contain benzoates, the natural and non-toxic version of the dangerous additive E 211 (sodium benzoate), with a strong preservative effect.

How is it prepared?

Cranberries can be eaten fresh or dried and rehydrated, in jams, juices, syrups, compotes. They are also used to prepare various sauces, cakes and even some meat dishes.

Sources:

http://en.wikipedia.org/wiki/Cranberry
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=145
http://wholesomebabyfood.momtastic.com/cranberrybabyfoodrecipes.htm#.UQPwN79LN20
 
Photo by: https://flic.kr/p/daHBx7