Fussy babies - practical advice on Introduction of Solids, Eating Development and Food Sensitivity for mothers and health professionals By Joan Breakey Provides a great insight for mother and a fantastic resource for dietians and other health professionals, particularly dietitians. Available on line at www.dietinvestigation.com Easter 2010 Why it is useful for professionals: Chapter 1 - When introduction of solids gets complicated This chapter gives a useful overview of introduction of solids … [Read more...]
Fussy baby – What you haven’t heard about Introduction of Solids, Eating Development, and Food Sensitivity
The introduction of solids [IOS] to infants is quite a complex process. It involves helping a baby manage to move from relying totally on breast or formula milk to eventually relying totally on other food. Overall there are some general principles and then there are issues to consider as each baby is different. Check out Joan's new article for more information … [Read more...]
Your book advises to introduce tomatoes and their sauces in the salicylate challenge and I was wondering how this works when tomatoes are also high in amines?
Q Why might pumpkin scones made on butternut pumpkin (even the smell) made someone with Irritable Bowel Syndrome [IBS] feel ill?
A Smell is usually a good guide to tolerance. Reduce the amount of foods that smell ‘too strong’. But if the pumpkin is tolerated as a vegetable there must be a texture/density factor that is making the difference. I presume they were home made? If normal scones are tolerated then try different levels of dryness in the cooked pumpkin. Often it is probably not the ingredients but the final product. Look at the nearest tolerated product and see if you can work out the texture, density, … [Read more...]