Homemade Baby Food Packs More Nutrition
- 11 years ago
Study results from the University of Glasgow show that baby food purchased in a store only has half the nutrition that homemade versions do.
Study results from the University of Glasgow show that baby food manufactured by several UK companies has only half the nutrition that homemade versions do.
Further, they discovered that many of the foods specifically made for weaning aren’t up to the job.
One general problem is the high sugar content.
Commercial foods tended to be sweetened so they would be more appealing to infants.
The authors of the study were also in disagreement with the manufacturer’s assertions that their foods were appropriate for four-month-olds.
It’s the researchers feeling that the traditionally recommended 6 months remains the appropriate time to start introducing solid foods.
Included in the study were store-bought products like purees, biscuits, cereals, and snacks.
They were compared with versions made from scratch. Some examples of the dishes whipped up for the study were slow-cooked fruits, chicken and beef stews, and pudding.
When tested, the spoon-fed foods that were made rather than purchased had double the nutritional value.
Study results from the University of Glasgow show that baby food manufactured by several UK companies has only half the nutrition that homemade versions do.
Further, they discovered that many of the foods specifically made for weaning aren’t up to the job.
One general problem is the high sugar content.
Commercial foods tended to be sweetened so they would be more appealing to infants.
The authors of the study were also in disagreement with the manufacturer’s assertions that their foods were appropriate for four-month-olds.
It’s the researchers feeling that the traditionally recommended 6 months remains the appropriate time to start introducing solid foods.
Included in the study were store-bought products like purees, biscuits, cereals, and snacks.
They were compared with versions made from scratch. Some examples of the dishes whipped up for the study were slow-cooked fruits, chicken and beef stews, and pudding.
When tested, the spoon-fed foods that were made rather than purchased had double the nutritional value.