Dairy – Whole Milk – is not recommended for babies under 12 months of age. Learn why babies should not drink whole milk prior to 1 year of age. Babies should receive breast milk and/or formula as their main source of “drink” until they are 12 months of age.Introducing dairy products is often a source of confusion for parents. Many pediatricians will tell parents “no dairy until age 1 year” and neglect to go into further detail.
This “no dairy until 12 months” rule is really targeted to whole cow’s milk. You see whole cow milk does not contain enough nutrients, vitamins or minerals to adequately and properly sustain an infant’s growth. “Infants fed whole cow’s milk receive inadequate amounts of Vitamin E, iron, essential fatty acids, and excessive amounts of protein, sodium, and potassium. These levels may be too high for the infant’s system to handle.
” (AAP) Whole Cow’s Milk Is Not Recommended for Baby for the Following Reasons: Compared to breast milk and formula, whole cow’s milk is low in iron, lineoleic acid and Vitamin E Cow’s milk has too much sodium, potassium, chloride and protein for little kidneys to handle Early introduction to cows milk may cause microscopic gastrointestinal bleeding and blood loss in up to 40% of normal infants (this risk mostly disappears after 12 months) Cow’s milk may cause an allergic reaction, approximately 0.
3 to 7.5% of all children are affected Cows milk consumption before 1 years of age has been linked to iron deficiency anemia in children Cow’s milk and iron deficiency anemia Indeed, prior to the age of 1 year old, consumption of a lot of dairy products may put baby at risk for iron deficient anemia. Milk impedes the proper absorption of iron and iron is one thing that an infant can not afford to have cut down or cut out of the diet.
Additionally, whole cow’s milk protein and fat are more difficult for an infant to digest and absorb. This is why the American Academy of Pediatrics also does not recommend giving babies whole milk until at least one year of age. “The most dramatic effects are on iron levels in the body. Recent studies show infants often have depleted levels when started on cow’s milk at six months of age.” MerckSource Dairy Facts – Infants Did you know that Toddlers aged 1 year through 2 years do not need as much milk/dairy as you may think.
The American Academy of Pediatrics suggests that 16 ounces of whole milk per day is all your toddler will need. Calcium for Infants & Toddlers (AAP). It is thought that more than 16 ounces of milk per day may put an toddler at risk for anemia as well as nutrient displacement – a toddler who consumes too much milk will most likely not be eating all the whole foods that he needs. When can babies have skim milk? Children under the age of two should not be given low-fat (1%, 2% or skim) milk products.
Lucky babies, babies need all the fat they can get for proper brain development. Pediatricians recommend you switching your baby to low-fat, 1%, 2% and skim milk products at about 2 years of age. More Resources and Learning on Giving Milk to Babies Yogurt and Cheese – Did You Know? Yogurt and greek yogurt may be introduced to a baby as early as 6 months of age. Cheese is typically introduced around 8 months of age.
Transition Your Baby to Whole Milk Read about How to Transition Your Baby from Formula or Breast Milk to Whole MilkSee Also: Cow Shaped Milk Jug
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By Sally Fallon Morell The biggest concern parents have about making homemade formula is that it is based on raw milk which, according to medical orthodoxy, is a source of contamination and disease. The only possible way to protect our children, they say, is to be sure the milk is pasteurized. The chart shown in the article Reported Outbreaks of Food Borne Illness was drawn up for a Los Angeles County Board of Supervisors vote on permitting raw milk in the County.
(The vote was favorable, by the way, and raw milk is once again available in Los Angeles.) Except for a brief hiatus in 1990, raw milk has always been for sale commercially in California, usually in health food stores, although I can remember a period when it was even sold in grocery stores. Millions of people consumed commercial raw milk during that period and although the health department kept an eagle eye open for any possible evidence of harm, not a single incidence was reported.
During the same period, there were many instances of contamination in pasteurized milk, some of which resulted in death. There have also been many instances of contamination of other foods, including baby formula. In fact, if we withdrew from the market every food type responsible for a case of food poisoning, there would be virtually nothing left to eat. But only raw milk has been singled out for general removal from the food supply.
Both raw and pasteurized milk harbor bacteria but the bacteria in raw milk is the healthy bacteria of lactic-acid fermentation while the bacteria in pasteurized milk is the bacteria of spoilage. And the overall bacteria count of milk produced under clean conditions is much lower than that of pasteurized milk. Both raw and pasteurized milk contain E. coli, normally a benign microorganism. The most likely source of the new strains of virulent E.
coli is genetically engineered soy, fed to cows in large commercial dairies. If there is any type of milk likely to harbor these virulent breeds, it is commercial pasteurized milk. Back in the days when scientists at our universities did real research, they compared the health of children fed raw or pasteurized milk. Children fed raw milk have more resistance to TB, scurvy, flu, diphtheria, pneumonia, asthma, allergic skin problems and tooth decay.
In addition, their growth and calcium absorption was superior. (See: Abstracts on the Effect of Pasteurization on the Nutritional Value of Milk.) Of course, as with all foods, raw milk must come from healthy cows and be carefully handled and stored. The same technology that we use to pasteurize our milk also allows us to keep raw milk fresh and clean. If you are buying directly from a farmer, be sure that the cows are mostly on pasture and that the barn is kept clean.
The milk should go directly from the milking machine into a stainless steel tank or clean containers and be kept chilled. It should be used within a period of one week, after which it will begin to go sour (although it is not dangerous when it does so). With these precautions, raw milk is not only healthy but a safe food for all members of the family, even babies. To find raw milk in your area, use our Real Milk Finder or contact your local chapter of the Weston A.
Price Foundation. This article appeared in the Fall 2001 edition of Wise Traditions, the quarterly journal of the Weston A. Price Foundation. Sally Fallon Morell is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), a well-researched, thought-provoking guide to traditional foods with a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels.
She joined forces with Enig again to write Eat Fat, Lose Fat, and has authored numerous articles on the subject of diet and health. The President of the Weston A. Price Foundation and founder of A Campaign for Real Milk, Sally is also a journalist, chef, nutrition researcher, homemaker, and community activist. Her four healthy children were raised on whole foods including butter, cream, eggs and meat.