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原帖由 川北凉粉 于 2012-6-28 13:44 发表 
这么小就能喂大蒜水啊,会不会太冲啊,,,
做了HOMEWORK,
A majority of pediatricians will recommend waiting until an infant is 8 months or older to introduce spices and herbs. This recommendation often has more to do with staving off digestive upsets than it does with possible allergic reactions. If your baby is doing well with foods and does not seem to have any digestive upsets, then jump right in with spices! Like any other new food, please follow the "4 day wait rule" when introducing spices and herbs. As always, please discuss the introduction and use of herbs and spices with your baby's pediatrician.
So – aside from enhancing flavour – what makes garlic such a desirable addition to your homemade baby food recipes?
Garlic helps protect the body against infection and may even help prevent the common cold – or at least help the body recover more quickly. This is due mainly to the compound allicin, which has both anti-bacterial and anti-viral properties (and is also responsible for garlic’s strong smell!).
Garlic has anti-inflammatory properties, meaning it may help protect against conditions like arthritis in later life and may also reduce the symptoms of asthma.
A diet rich in garlic may help protect the body against many forms of cancer. The allicin in garlic acts as a powerful anti-oxidant and more and more studies are showing just how important garlic may be in the fight against this disease.
Garlic supports heart health – it may help lower cholesterol levels and reduce the risks of high blood pressures, strokes and heart attack in later life.
Garlic contains a range of useful nutrients, including lots of vitamin C, plus vitamins B6 and B1, manganese, selenium, potassium and iron.
In order to ensure that your baby gets the maximum benefits from eating garlic, try to use fresh garlic as opposed to powdered or paste.
You should then crush or chop the garlic before cooking with it, as this aids the production of the allicin that makes garlic such a healthy addition to the diet. Experts actually recommend leaving the garlic to ‘sit’ for 10 minutes after crushing it, but before cooking it, to allow the allicin to develop fully. It’s also a good idea to cook the garlic only lightly, to preserve its healthy properties (just as you would with fresh fruits and vegetables).
鉴于小猪七个半月了,而且吃得很杂且木有消化不良或者过敏,所以就加了,看起来木问题,便便什么都正常,就是嘴臭臭。。。
但是我熬得时间还是长了点儿,但是这样就不辣了。
[ 本帖最后由 purplenight 于 2012-6-28 21:51 编辑 ] |
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