Thursday, June 30, 2011

When you introduce the fish in the feeding of children

Ready to wean your children? It 'a very important moment for mother and baby, why you should start to gradually introduce all the different foods in the diet of smaller, softer as possible, carefully avoiding the possible emergence of allergies. To this end, pediatricians advise not to start to wean the baby before 4-6 months of life, to give his body time to mature the immune system.

Today we talk about the fish, food for the precious little ones. This is a food rich in proteins and substances needed for its development, including brain, such as omega-3 polyunsaturated fatty acids, but also lots of great vitamins and minerals. As a new mom needs to adjust the broad proposal about the inclusion of fish in the diet of her child? The best thing is to start right around the sixth month with the baby fish, to be added to the first meals.

Trout or cod will do fine. The problem arises with regard to fresh and frozen fish. Because these foods are highly allergenic but good (because of a substance, histamine), if there is a familiarity that predisposes the baby to develop allergies and intolerances, it is best to wait 12 months before proposing a fresh product.

If, however, there are no problems of this type, then the green light to fish from the seventh month. With such fresh (or frozen), you can start? Co thinner and delicate fish, which have a pleasant taste to the palate and are digestible: plaice, sole, grouper, cod, dogfish, monkfish, etc..

After the tenth month, the baby is ready to enjoy delicious fish like sea bream and sea bass (or bass) while it is better to wait for the completion of the first year to introduce delicious but fatty fish like salmon and tuna (fresh, not canned) . We come to shellfish, sore. We like both, but they are highly allergenic foods, so it would be better not to make them known to the child before 2 years, and always with great care.

Also during these early years, there is no need to bring canned fish, pickled or smoked, because they are too rich in sodium and preservatives.

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