Breastfeeding Advice from KORA Organics

I love the KORA Organics Blog for so many reasons. They have wonderful articles on everything healthy. Health recipes, food information, exercise tips and my favorite- natural pregnancy and breastfeeding information.

For the last two weeks, they have posted information on milk supply. This is very important because many women stop breastfeeding because they feel they are not making enough milk, when in reality, there are VERY FEW women who cannot make enough milk. It is well documented that it is very rare that a women cannot make enough milk but there are just so many myths and stories that give women bad information.



Check out these two articles from KORA Organics on milk supply- Article one, article two

Also- for more questions and information on milk supply- check out Kellymom!

Probiotics for kids??

I personally take probiotics for the health benefits and have given them to my son too. There are many different forms- some in foods and in drinks and in pills. Here is a great article about giving probiotics to your kids from Consumer Reports:

 

"Probiotics for kids: Worth It?"

 

May 24, 2011 4:53 PM

 

Baffled by the bewildering array of foods and drinks that prominently feature probiotics on the label? Wonder if you should be giving these to your baby or young child? You’re not alone.

Food marketers promote probiotics, those beneficial bacteria that live in the intestines, where they can ease digestive woes and possibly strengthen immune systems, in everything from infant formula to yogurts specifically targeted to children.

“We’re constantly being bombarded by magazines and TV,” said Dan Thomas, M.D., the lead author on a clinical report from the American Academy of Pediatrics, AAP, on probiotics and prebiotics in pediatrics. “We wrote this to tell pediatricians what is known. Pediatricians are being bombarded by the industry. As a medical community, there’s a lot of responsibility now these products are out there.”
He added that “the products in general are safe, and may have some health benefits in otherwise healthy children. Check with your pediatrician.”

At this point, the science isn’t definitive. Some studies have found that probiotics may benefit children who have colic or other issues, while being modestly effective for treating antibiotic-related diarrhea or acute viral gastroenteritis. There are also safety concerns with children who have serious health issues, like a compromised immune system.

“The studies in foods and dietary supplements are evolving,” said Mary Ellen Sanders, a microbiologist who focuses on probiotics. “They’re safe for the general population. While they are not essential, the benefits are clear for some consumers. But for those without a clear need, any extra cost might not be worth it.”

Parents should also realize that claims for a specific probiotic in a specific food product don’t necessarily apply to other products.

“Everyone’s trying a different bacteria,” said David Seres, M.D., director of medical nutrition at Columbia University Medical Center.

The bottom line, at least for now, is that giving your healthy child foods with probiotics could offer some benefits.

“With a healthy child, go for it,” said Dr. Thomas. “Whether you’re creating a biological difference, we don’t know. Hopefully we’ll get to a point when we can say this is beneficial.”

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—Merri Rosenberg"

(http://news.consumerreports.org/baby/2011/05/probiotics-for-kidsworth-it.html)




So what do you think?? Would you give your kids probiotics?

Substitutions for Wheat and Eggs for baby

A great article from Wholesome Baby Food about using egg and wheat substitutes for recipes.

"Using Substitutes for Wheat and Substitutes for Eggs in Baby's Food Recipes"

"Wheat and Egg substitutes may be an important part of an infants diet due to allergies or baby's age. There are babies may not be able to eat eggs or wheat in baked goods due to either their age or an allergy.

This page contains a compilation of egg and wheat substitutions for those infants who might have an egg allergy or a wheat (not a gluten intolerance) allergy.

What are good substitutes for eggs in baby's foods? Pioneer Thinking

• Ener-G Egg Replacer - follow directions on box.
• 2 tbsp corn starch = 1 egg
• 2 tbsp arrowroot flour = 1 egg
• 2 tbsp potato starch = 1 egg
• 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
• 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg
• 1 banana = 1 egg in cakes (using a banana may alter the taste of the baked good.)

ONE (1) egg equals any one of the following, simply mix together from Bread Beckers
2 Tbs. flour
½ tsp. oil
½ tsp. baking powder
2 Tbs. liquid

• 2 Tbs. water
  1 Tbs. oil
  ½ tsp. baking powder

• 1 Tbs. flaxseed* (ground in coffee mill)
  3 Tbs. warm water

• 1 Tbs. gelatin or fruit pectin
  3 Tbs. warm water

Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes.

To replace eggs in casseroles, burgers, or loaves try mashed vegetables, tahini, (sesame seed butter) nut butters or rolled oats.

What can be used as a substitute for wheat flours for baby's foods?

Please note that the following flours are wheat based:
cake flour
durum flour
plain flour
self-raising flour
all-purpose flour
wholemeal flour
"gravy" flour (like Wondra in the U.S.)
graham flour


Using non-wheat flours 


If anyone in your family has a wheat allergy or a gluten intolerance, then you may already be cooking with non- wheat flours. Cooking with non-wheat flours is very tricky due to the lack of gluten in substitute flours. Gluten is what helps baked goods rise and gives them the lighter texture. Rice flour for example may yeild a more dry and crumbly baked good. You may need to add more liquid or egg yolks to make a more firm and "doughy" dough. Adding baking soda will also help. Note that baking soda may contain gluten so be sure to purchase a gluten-free baking soda. Mixing together different types of non-wheat flours will also give you a better texture and rise. Try using soy and rice or soy and potato flour to create 1 flour.


Wheat Flour Substitutes


The vast majority of baked good recipes call for all-purpose or wheat flour or wheat pastry flour. You may use an alternative flour. Whole wheat flour, specifically the gluten, makes baked goods more dense and helps some baked goods like breads rise. When you use an alternative flour, you will find the texture of baked good different if you are used to baking with all-purpose white flour or whole wheat flour.

• barley flour This has a mild flavor and works especially well in pancakes, cookies, and quick breads. Replace up to half of any wheat flour in a recipe with this. May contain some gluten.
• 
  
• buckwheat flour ( Buckwheat is NOT wheat ) YUMMY in pancakes. It tends to make baked goods heavier and stronger tasting. Replace up to half of the wheat flour in any recipe with this.
• 
  
• oat flour Great for quick breads and cookies. It makes baked goods moister, chewier, and more crumbly. May contain some gluten due to cross-contamination.
• 
  
• brown rice flour Brown rice flour is specially good for those with wheat allergies; replace up to 1/4 of any wheat flour with this. Baked goods made with rice flour tend to be crumbly, so consider substituting a mixture of one part arrowroot or other thickener plus four parts rice flour. Adding more eggs is another way to reduce crumbliness. Since rice flour absorbs more moisture, you may need to add more liquid to recipe.
• 
  
• soy flour This is high in protein, but has a very strong flavor. Replace up to 1/4 of any wheat flour with this, then increase the liquid in the recipe and reduce the oven temperature by 25 degrees. http://www.foodsubs.com/Flour.html#all-purpose

To help you bake gluten-free, the Land O’Lakes Test Kitchens developed a Gluten-Free Flour Blend. It’s easy to make and store, and has been used in many of these recipes with consistent and delicious results. It’s made with alternative flours that are easy to find in your supermarket:


Rice Flour - this alternative flour has neutral flavor and provides a light, somewhat sandy texture that is reduced when mixed with other substitute flours in baking.

Potato Starch - this is a fine, light powder that lightens baked goods and is also mixed with other alternative flours to achieve a satisfactory texture. Potato starch tends to clump, so always mix well for best results.

Tapioca Flour - this ingredient is also known as tapioca starch or manioc. This ingredient gives baked goods their desirable chewy texture and lightens them up. It also helps to give a lightly browned appearance to a crispy crust.

When you want to bake without gluten, use this mix for a variety of baking recipes such as cookies, cakes and quick breads.

Preparation time: 5 min Yield: 3 cups
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum

Combine all ingredients in large bowl; stir.
Use mixture in baking recipes. Store mixture in container with tight-fitting lid"

(http://www.wholesomebabyfood.com/wheatandeggsubstitutionsforbaby.htm)

Recipe of the Day- Healthy Homemade Pizza

From Eat Better America- 

Healthy Homemade Pizza 
 (http://www.eatbetteramerica.com/recipes/global-flavors/healthified-homemade-pizza.aspx)

I think pizza is the best with kids- even the littlest kid can help put their favorite toppings on. Make sure to add lots of veggies!!

Prep Time:15 min

Start to Finish:45 min

makes:8 servings

Crust
1 1/3	cups Gold Medal® all-purpose flour- (I would use whole wheat flour)
1	teaspoon baking powder
1/2	teaspoon salt
1/2	cup fat-free (skim) milk
2	tablespoons olive oil
Topping
1 1/2	cups shredded reduced-fat mozzarella cheese (6 oz)
1	can (14.5 oz) Muir Glen® organic diced tomatoes, drained
1	cup fresh baby spinach leaves, coarsely chopped
1	cup yellow or green bell pepper strips
1/4	teaspoon dried oregano leaves
1/4	teaspoon garlic powder
1/8	teaspoon pepper
2	tablespoons freshly shredded Parmesan cheese

1.	Heat oven to 400°F. In medium bowl, mix flour, baking powder and salt. Stir in milk and oil until soft dough forms. (If dough is dry, stir in 1 to 2 tablespoons additional milk.) On lightly floured surface, knead dough 10 times. Shape dough into ball. Cover with bowl; let stand 10 minutes.
2.	Place dough on ungreased cookie sheet; flatten slightly. Roll out to 12-inch round. Bake 8 minutes.
3.	Sprinkle mozzarella cheese over crust; top with remaining topping ingredients. Bake 15 to 20 minutes or until crust is light golden brown and cheese begins to brown. Cut into wedges to serve.

Tylenol No Longer Deemed a Pain Reliever for Babies and Toddlers

From Dr. Greene's website:

"Breaking News

Tylenol Doesn’t Relieve Pain for Babies and Toddlers!?


The FDA’s Nonsprescription Drugs Advisory Committee and Pediatric Advisory Committee have together recommended that “pain relief” be removed from the label of Tylenol and other brands of acetaminophen because there is no reliable evidence that it relieves pain better than placebo in children under age two.

This will surprise many parents who reach for these common pain relief drops when their little ones are teething or have an earache or a sore throat. Not surprisingly, the over-the-counter drug industry trade group (CHPA) objects to the findings of the expert panel.

Tylenol Does Reduce Fever – But Why?

The advisory panel recommended that the acetaminophen label should say it’s for “fever reduction” and nothing else. But here’s the thing – in most cases the fever is helping the child by activating the immune system and fighting the infection. I don’t recommend treating fever unless it is interfering with a child’s ability to sleep or to drink liquids (both are even more important for healing than the fever).
If we don’t give acetaminophen to babies and toddlers for pain, and we rarely give it for fever – this will change the landscape of over-the-counter medications for young children.

Tylenol Is Not As Benign As Many People Think

Acetaminophen is the most common cause of acute liver failure in the US. It has been estimated to cause three times as many cases of liver failure as all other drugs combined. While the serious problems usually come from overdoses, in babies and small children the dose that can cause harm may be not many times more than the recommended dose.

Tylenol Dosing Should Be Based on Weight

Most dosage charts that parents see list a dose based on age, or suggest that parents ask a doctor for the dose. And dosage concentrations have varied in various formulations. Together, this confusion has led to overdosing and to fatalities in several dozen healthy young children over the last decade.
The FDA panel has recommended that all liquid acetaminophen come in the same concentration, that all packages contain dosing information for children down to 6 months of age, and that the dose be based on the child’s weight.

Powerful Recommendations

I applaud these recommendations and hope they will be formally adopted by the FDA. If so, I expect they will result in safer children. As parents we don’t have to wait, though, to change our own practices."

Alan Greene, MD

May 18, 2011

(http://www.drgreene.com/blog/2011/05/18/tylenol-no-longer-deemed-pain-reliever-babies-and-toddlers)

Did you breastfeed/Are you breastfeeding?

The United States Breastfeeding Committee is asking for mothers to share your breastfeeding story in order to create a bank of real-life stories to continue to spread awareness about breastfeeding.

You can submit a story anonymously or with your name. Just talk about who supported you in your breastfeeding journey. It only takes a few minutes, and it is so important to share your experience so that we can continue to support other Mom's.

Click HERE to sign the petition and share your story

Recipe of the Day- Grilled Chile-Lime Chicken

I have never given my son chicken nuggets because I have always preferred grilled chicken instead of fried. BUT this does not mean it can't be delicious for the whole family AND healthy! This recipe can be made for any baby who has been introduced to citrus and chicken! (and yes, give them the spicy peppers! You can reduce the amount to start- but get them used to good spice young!!)


Check out this great recipe for Grilled Chile-Lime Chicken from Eat Better America

(http://www.eatbetteramerica.com/recipes/global-flavors/grilled-chile-lime-chicken.aspx?WT.dcsvid=NDIzNjIxNDY0MwS2&rvrin=B5CE5D0D-EA3C-4972-B0CB-431EE5DF6D69&WT.mc_id=Newsletter_EBA_2011_5_18)

Prep Time:20 min

Start to Finish:50 min

makes:4 servings

2	teaspoons grated lime peel
1/4	cup lime juice
2	tablespoons olive or canola oil
2	tablespoons chopped fresh cilantro
1/2	teaspoon sugar- or agave nectar or honey
1/2	teaspoon salt
1	small jalapeño chile, seeded, finely chopped
1	clove garlic, finely chopped
4	boneless skinless chicken breasts (1 1/4 lb)

1.	To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
2.	Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
3.	Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).