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Yogurt in baby food

Yogurt in baby food


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Feeding the baby is a constant concern of mothers, at all stages of the development of our children, but I recognize that for me, the transition from breast milk to new foods was a special stage. As I was giving my baby a taste of fruits combined in porridge with other ingredients like cereals, I wondered when he could combine these fruits with yogurt to further vary the flavors of his fruit porridge for snack.

I recognize that I love the combination of yogurt with fruits, you can make countless mixtures and they are all delicious. It is also a perfect way to combine calcium from milk, with vitamins from fruits and with live bacteria from dairy ferments that have so many benefits for the intestinal flora. Therefore, yogurt is an inexhaustible source of health, and it is very appropriate for all ages and, especially, for children who cannot tolerate milk.

However, the introduction of yogurt in the diet of babies should not be done before 10 months of age because they are made from cow's milk. Cow's milk is not suitable for a baby because it contains an excess of protein, more than three times that of breast milk, that your body is not prepared to digest. Breast milk contains about 0.9 g of protein per 100 ml whilecow's milk containssome3.3 g per 100 ml. However, there are yogurts made with follow-on milk that can be introduced a little earlier in the baby's feeding.

Yogurt is an ideal food for children, which can be taken for breakfast, along with fruit and cereals, to prepare the intestines to receive the food for the rest of the day, although it is equally beneficial as a dessert or as a snack. There is no excuse for your child not to have a yogurt, as there are all kinds of varieties and flavors. In addition, yogurt is also very beneficial when children are ill, as it fights diarrhea, constipation and reduces the negative effects of antibiotics, by repairing the intestinal flora.

Regarding its conservation, it is important that you always keep the yogurt in the fridge between 0 and 4 ºC, since lactic ferments such as lactobacilli and bifidobacteria die when the yogurt is kept at room temperature. And always pay attention to its expiration date, since the closer a yogurt approaches its expiration date, the less live bacteria it will contain inside.

Marisol New

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