Can a child have mayonnaise? Homemade mayonnaise. Mayonnaise for children - step-by-step recipe

Store-bought ketchup and mayonnaise, as well as other similar sauces, are very harmful to any body, and even more so for children. The baby's digestion is still poorly developed and is only adapting to adult food. Mayonnaise contains a large number of calories and fats, preservatives and dangerous compounds. Such a product takes a long time and is difficult to digest and assimilate. In addition, this composition can cause digestive disorders and stool disorders, provoke severe food allergies and poisoning, increase weight and even lead to certain diseases.

Therefore, when asked whether children can have mayonnaise, experts unequivocally answer that it is not possible. Protect your child from store-bought sauces, including mayonnaise, until he is at least three or four years old. It is better not to give such products to children for as long as possible. To season dishes, use sour cream, vegetable and butter, lemon juice, if the child does not have allergies. Various homemade natural sauces are also suitable. Let's find out in more detail why store-bought mayonnaise is harmful.

Harm and danger of mayonnaise

Mayonnaise contains dyes and flavors, flavor enhancers and preservatives, thickeners and other dangerous components. That is why such a product can be stored for three to four months, and sometimes six months. Whereas homemade mayonnaise, made from natural ingredients, can be stored in the refrigerator for no more than a week.

Mayonnaise negatively affects the functioning of the kidneys and liver, irritates the walls of the intestines and stomach, and impairs the functioning of the esophagus. In many children, mayonnaise causes excess weight and even obesity, diathesis and various signs of food allergies. Chemical harmful products can cause serious poisoning! Read what to do if your baby has a food allergy, and how to distinguish it from poisoning.

Therefore, mayonnaise is very harmful not only for children, but also for adults, especially nursing mothers. The components of the sauce enter the baby's body through milk, which also harms the baby. In addition, due to the mustard and vinegar content in the product, the taste of breast milk changes. The baby will not like bitter or sour milk, and he may refuse to breastfeed. In addition, mustard is a strong allergen.

Making homemade mayonnaise

Homemade mayonnaise should be as safe as possible for the baby, so it is better not to include eggs in the recipe. Quail and chicken eggs are used to make homemade mayonnaise in raw form. Raw eggs can be contaminated with harmful bacteria called salmonella. They cause severe intoxication, dehydration and diarrhea. In addition, such bacteria provoke meningitis and arthritis.

When boiling eggs, such bacteria disappear, but when preparing classic homemade mayonnaise, raw products are used. To protect your baby and yourself as much as possible, it is better to exclude this ingredient. We offer a safe recipe for mayonnaise at home for children:

Milk – 50 ml;
Olive or sunflower oil – 100 ml (or 50 ml of both);
Lemon juice – 1 teaspoon. spoon;
Dill and salt to taste.

Bring the milk to a boil and cool to room temperature. Add butter to a container with milk and leave in the refrigerator for twenty minutes to make the mixture easier to whip. Add a spoonful of lemon juice and lightly salt. Beat the mixture with a blender or whisk. Wash and finely chop the dill, add to the sauce and mix thoroughly or beat again. If the mayonnaise is too thick, add two tablespoons of warm boiled water and beat again.

When trying any sauce for the first time, give your baby a teaspoon of the product and observe the baby’s reaction. If the child feels well during the first two days, this mayonnaise can be used and added to dishes. If your baby has a negative reaction, do not give the product to your baby anymore and contact your pediatrician.

Sauces for children

Milk sauce

Milk – 85 ml;
Wheat flour – 5 g;
Sugar – 10 gr..

Fry the flour in melted butter until a faint pink tint appears. Add the cooled flour to 10 ml of milk and stir. The mass should be thick and without lumps. Mix the remaining milk with sugar and bring to a boil. The mixture with milk and flour is gradually poured into the milk. Stir and bring to a boil. This quick and easy-to-prepare milk sauce is suitable for dressing cheesecakes, pasta or cottage cheese casseroles.

Classic sour cream sauce

Sour cream – 30 gr;
Wheat flour – 10 g;
Vegetable or meat broth – 100 ml (½ cup);
Salt to taste.

Add flour to broth and stir until smooth. Add sour cream, salt and bring to a boil. After this, cook over low heat for about ten minutes. Sour cream sauce is served with meat dishes, fish and vegetables. The product goes well with vegetable stew.

Tomato sauce for children over two years old

Tomato – ½ piece;
Wheat flour – ½ teaspoon. spoons;
Vegetable broth – 50 ml;
Sour cream – 1 teaspoon. spoon;
Salt to taste.

Peel the tomato and cut into slices. Add chopped tomato to melted butter, add flour on top and pour in vegetable broth. Cook for ten minutes and rub the resulting mass through a sieve. Then add sour cream, stir and bring to a boil. Tomato sauce is ideal for pasta and spaghetti, meat and fish dishes, and cutlets.

Homemade sauces made from natural ingredients are safe even for infants. They will perfectly complement the flavors and make your baby's food more varied. Before introducing any sauce to the menu, be sure to let your baby try a small portion and carefully monitor the baby’s reaction. It is important that the new dish does not cause problems for the child. And you will find many interesting recipes for children at the link.

Many mothers, when the baby grows up and is beyond the age of purees and complementary foods, are tormented by the question - what to feed the baby? Often, familiar dishes become boring, and sauce can add variety to the table and give dishes a new taste. However, not all of the traditional sauces that we often use in adult meals are suitable for a baby. What sauces are allowed and not allowed for children, what sauces can a child make from sauces?

Mayonnaise - store-bought and homemade...
Ketchup and mayonnaise from grocery stores have become many of our favorite sauces. They are used to season many of the daily dishes and to make sandwiches, both for adults and for children. However, many of us also know that these are far from dietary foods, and they will be especially harmful for young children. This is especially true for store-bought products, which are literally stuffed with food “chemicals”. If we talk about homemade mayonnaise, which includes egg yolks, mashed and beaten until smooth with salt, sugar, lemon juice and olive oil, such a product is not capable of causing significant harm to the child’s health. However, it is worth mentioning right away that such a natural sauce still belongs to high-calorie and fatty foods. It follows from this that children at an early age, under three years old, with an imperfect enzyme system of the digestive tract, should not use it. Just as you shouldn’t give it to overweight children, even if you made mayonnaise with your own hands.

But with regular use of store-bought mayonnaise, real health problems can arise. This mayonnaise, for the most part, contains many substitutes, preservatives and flavorings. Real classic mayonnaise, in its original form, which implies the GOST standard, will contain from 70 to 84% olive oil, 10-15% yolks, up to 2-3% sugar or pure fructose, up to 1.5% salt and up to 5- 6% fresh lemon juice or acetic acid. There may be additions of various ground spices and up to 6% of ready-made mustard (it is used to make Provencal mayonnaise). Mayonnaise owes its special consistency to this high content of olive oil. Today, it is almost impossible to buy mayonnaise that complies with GOST; it is a quickly perishable product and its production is very expensive.

In order to reduce the cost of producing the sauce, many of the manufacturers produce it according to specifications (technical conditions), often developed by them themselves, and they allow replacing olive oil with cheaper vegetable oils. In addition, according to the specifications, only flavorings identical to natural olive oil can be added to products, along with a variety of flavor enhancers. As the amount of natural components and the percentage of fat in mayonnaise decreases, the concentration of additives in it will naturally increase, which give the sauce aroma and taste, and this allows you to create a large assortment of it. We come to the conclusion that the composition of store-bought mayonnaise may well include dyes (substances that improve its appearance), substances that regulate consistency (emulsifiers, stabilizers and thickeners), as well as components that regulate aroma and taste (flavoring agents). additives and flavorings). Also, substances are added to the composition of the product that increase safety and that increase shelf life - antioxidants and preservatives. You will be surprised at the amount of chemicals, but I will tell you that all these additives are completely allowed to be added to this product according to the specifications.

In order to give uniformity to this cheap imitation of mayonnaise, not fresh egg yolks are added to it, but dry skim milk or egg powder. Instead of the fresh and squeezed lemon juice required for the classic sauce, vinegar is added to the product, and not even apple vinegar, but regular table vinegar. This type of vinegar is produced artificially by fermenting carbohydrates and alcohols with the help of acetic acid bacteria. Vinegar, whatever it may be, in any version, has a sharply irritating effect on the mucous membranes in the gastrointestinal tract, therefore this component is not used for baby food. In order to impart long-term stability and protect mayonnaise from separation, thickeners and stabilizers are added to recipes. At the same time, the lower the fat content of the mayonnaise and the “lighter” it is, the more quantity will be required.

For this purpose, special substances (gum) are used - high-molecular carbohydrates, which are the main components of juices and exudates that are secreted by plants during mechanical damage to their bark or during plant diseases. Gum belongs to thickeners, stabilizers, encapsulation agents, and gelling agents. It is widely used in the production of mayonnaise, and the following types of gum are distinguished: gum arabic, dextrans, agar-agar, guarana, alginic acids and xanthan. In addition to gum, gelatin is also used, and modified starch and flour are often used as thickeners (they are modified by genetic engineering in their quality characteristics). The long-term effects of such substances on the human body have not yet been studied.

The presence of gum, preservatives in the form of sodium benzoate or potassium sorbate helps preserve the properties of mayonnaise and prevents it from deteriorating quickly. They suppress the development of yeast and mold. But, the use of these chemical components in food can lead to the formation of allergic reactions, and this will not be to one specific type of product like an immediate reaction to a certain type of preservative, but an allergy in principle. All chemical additives can have a negative impact on the child’s immune system, reducing its strength. Consequently, this leads to an increased likelihood of developing not only a variety of viral infections, but also the formation of a variety of allergic reactions. The shelf life of mayonnaise will directly depend on the concentration of preservatives in it; the more of these substances there are in the composition, the longer the product will last. Consequently, almost all industrially prepared mayonnaises that have a shelf life of 90 days contain preservatives and cannot be called natural.

Mayonnaise in children's nutrition
Industrial mayonnaise should be excluded from the diet of not only children of any age, but also adults. If you just can’t do this, wait with him for at least 5-7 years. You can adequately replace an industrial product with a homemade one, but you should also remember the precautions and rules for its administration. Firstly, the product contains raw egg yolk, and this poses a potential risk of contracting such a dangerous disease as salmonellosis. Some of the experienced mothers know a special recipe for “baby” mayonnaise, which is added to salads, various sauces are prepared on its basis, and even used for baking. This mayonnaise tastes similar to classic recipes, but is healthier and safer, does not separate, and can be stored in a closed container for up to one week. Vinegar and mustard are excluded from it, although the latter can be added in very minimal quantities if desired. Lemon juice is used instead of vinegar. You can give it to children after 2 years of age, adding fresh herbs to it. The recipe is simple - 50 ml milk, 100 ml olive oil, a teaspoon of lemon juice and salt. Mix boiled milk at room temperature with butter and place in the refrigerator for 30 minutes to allow the mixture to cool. Then use a blender at high speed to beat the mixture to a thick consistency, add salt and add spices and herbs to taste. This product is safe and healthy.

More articles on the topic “Baby food and complementary feeding”:

Mayonnaise is a favorite dressing for dishes, which is preferred by a huge number of people. With this simple sauce, meat, fish, and vegetable dishes become more satisfying and, to be modest, richer. But, unfortunately, such delicious mayonnaise is not always considered healthy by everyone. This product is based on quite a lot of fat. Store-bought mayonnaises contain additional ingredients: flavor enhancers, flavorings, thickeners, etc. And homemade mayonnaise can be made with the safest composition. But, is mayonnaise allowed for children? After all, even homemade natural sauce is very high in calories and hard on the stomach. Let's try to find an answer to this question.

Is mayonnaise allowed for small children?

First of all, we asked the pediatrician whether mayonnaise is allowed for children. And the first thing the doctor drew our attention to was the age restrictions.

The specialist said that it is strictly not recommended to give children under 3 years of age fat-based sauces, which, in fact, is mayonnaise.

Even when prepared at home, it contains a significant amount of vegetable fat, egg yolk, mustard and vinegar or citric acid. This mixture is too heavy for a child’s fragile gastrointestinal tract. Eating this sauce is not good for the body as a whole. At such a tender age, such an addition to dishes can provoke a number of problems:

Allergic reaction;
Stool disorder (diarrhea, constipation);
Obesity;
Gastritis and other stomach diseases;
Pancreatitis and liver diseases;
Loss of appetite.

To everything else, it is worth adding the stabilization of incorrect gastronomic habits. If you start offering mayonnaise to your baby from an early age, then over time, eating this product will become the norm for him and quite possibly become an irresistible habit, which is not conducive to maintaining a healthy diet.

At what age can children have mayonnaise?

Despite many different prohibitions, at some point every person still begins to eat not very healthy foods. When is the age at which you can introduce your child to a sauce called “mayonnaise”? Experts believe that the moment of this acquaintance should be delayed as far as possible.

You should offer mayonnaise to a child no earlier than 7 years old.

In this case, you should choose a sauce made from natural ingredients, prepared at home.

Store-bought sauces contain dyes, thickeners, flavor enhancers and preservatives. It is better to exclude the child’s body from encountering these additives as much as possible. Moreover, homemade mayonnaise is much tastier and easier to digest.

Children's mayonnaise recipes

If the question arises whether mayonnaise can be given to children, then it is obvious that you need to find a recipe that is acceptable for baby food. After all, if the composition of the sauce is light and harmless, then such a product can most likely be given to a child. Here is one of the mayonnaise recipes that is allowed to be given to children over 3 years of age.

Creamy diet mayonnaise

You will need:

Milk 2.5% – 50 ml;
Olive oil – 100 grams;
Dill greens - to taste;
Natural lemon juice – 1 drop.

Boil the milk and let the liquid cool. Add butter to milk at room temperature and place the mixture in the refrigerator for 20 minutes. Then, you need to add lemon juice and beat the combination of products until smooth, gradually adding chopped herbs to the contents. The finished product can be consumed within 12 hours. This mayonnaise cannot be stored for a long time. It is not recommended to give children under 7 years of age more than 1.5 teaspoons per meal and more than 2 times a week.

Light mayonnaise with sour cream

To prepare sour cream-based mayonnaise you will need:

Sour cream 15-20% – 30 g;
Wheat flour – 10 grams;
Vegetable broth – 30-40 grams;
Salt – a pinch.

Warm broth and salt should be added to the sour cream after the product has been thoroughly mixed with flour. The mass should be placed on low heat or a water bath, brought to a boil and boiled, stirring continuously for 7 minutes. The finished sour cream mayonnaise must be removed from the heat and left to cool. This sauce is suitable for children over 3 years of age.

The above recipes for children's mayonnaise are, of course, far from its classic version, but they allow you to prepare a sauce approved for dietary and baby food. The original mayonnaise differs significantly in composition from the described options, but the taste of dietary mayonnaise is in no way inferior to the classic one.

* Milk *

410. Milk after a year.

Milk contains almost all the nutrients needed
to the human body: proteins, fats, carbohydrates, mineral salts and almost all vitamins. Children receiving adequate nutrition are provided with all these substances (except calcium) without milk. Milk is the only product that contains a lot of calcium, so it is advisable that the child drinks from up to 1 liter of milk per day (in any form).
But remember that many children drink different amounts of milk on different days. Therefore, the surest way to preserve a child’s love for milk is to never persuade him to drink more than he wants. If after a few weeks the baby has not returned to his previous norm (750 g), think about what other form you can give him more milk.

411. Instead of plain milk.

Porridge requires a lot of milk to prepare. Milk is included in various puddings, ranging from curd mass to rice pudding. You can make vegetable and chicken soups with milk instead of water. You can cook pasta, mashed potatoes and many other dishes with milk.
It is better not to add various substances to milk to change its smell and taste. But if necessary, you can add cocoa or hot chocolate to the milk, or drink it cold with the addition of some syrup. Usually chocolate causes diathesis and gastric disorders in young children, so it is not given until 2 years of age. Vanillin can also be added to milk. But do not make the milk too sweet, so as not to interrupt the child’s appetite.
Unfortunately, any novelty quickly becomes boring, so a child can also quickly get tired of flavored milk, especially if the mother persuades him to drink a little more on the first day when he drinks less than one glass. I would like to repeat once again that when parents tell a child: “Drink some more chocolate milk” (or something else), then the child loses the desire to drink this milk.
Cheese is a very healthy dairy product. 30 g of hard cheese contains the same amount of calcium as 230 g of milk. You need 3 times more processed cheese than hard cheese to get the amount of calcium contained in a glass of milk. There is little calcium in cottage cheese. In terms of calcium content, 1 glass of milk is equivalent to 300 g of cottage cheese.
Since cottage cheese has little fat, it is very easy to digest and you can eat a lot of it. Cottage cheese is eaten salted or mixed with grated cheese or boiled vegetables. Due to its high fat content, cheese should be given little by little. It can be eaten simply in pieces or in the form of sandwiches; Many dishes are sprinkled with grated cheese if the child refuses milk in all its forms. If he is allergic to milk, he should receive calcium in some other form as prescribed by his doctor.
Butter or margarine should be introduced after a year and very gradually, adding it to vegetables and spreading it on bread. Cream should also be given little by little, pouring it over porridge, puddings or fruit for a child with a good appetite. It takes time for the body's digestive system to adjust to increased fat intake.

* Meat, fish, eggs *

412. Meat.

413. Fish.

You can gradually start feeding fish (white, lean) for about a year. It is baked, boiled or fried. Crush the fish with your fingers and remove any bones before giving it to your child. Fattier fish varieties are introduced into the menu gradually after a year. Some children like fish, but most don't like it and there's no point in insisting.

414. Eggs.

This is a very valuable product in any form: hard-boiled or in a bag, in the form of scrambled eggs or used to prepare various dishes and drinks. It is advisable for the child to eat one egg per day. If he likes eggs, sometimes 2 eggs a day is okay.
If the child does not like meat or fish or if you cannot get them, then his protein needs will be satisfied with 3/4-1 liter of milk and 2 eggs per day, plus vegetable proteins contained in cereals and vegetables.
If your child does not like eggs or they cause allergies, then regular consumption of meat is even more necessary.

*Vegetables*

415. Different types of vegetables.

During the first year of life, your baby has probably eaten most of the following vegetables: spinach, peas, onions, carrots, asparagus, zucchini, pumpkin, tomatoes, celery, potatoes.
By the age of one year, the child should switch from pureed food to mashed food with a fork and in the form of pieces. (Of course, some vegetables can also be given in pureed form.) The peas need to be crushed so that the child does not swallow the peas whole. If you gave your child only easily digestible vegetables before one year, then after a year try less popular and more difficult to digest vegetables: cabbage (including cauliflower), turnips, parsnips. Their harsh taste can be softened by boiling them in two waters. Some children like these vegetables and digest them well; other children refuse to even try them. Corn grains are given only after 2 years. Very young children swallow corn without chewing, and it comes out undigested in the feces. Give your child only soft corn. Cut the kernels not too close to the base so that the kernels open up; at 3-4 years old you can feed corn directly on the cob, but cut each row of kernels in the middle so that they open up.
Easily digestible raw vegetables begin to be fed between one and two years, if the child has good digestion. The best of them: peeled tomatoes, lettuce, grated carrots, finely chopped celery. These vegetables must be well peeled. Give them a little at first and see how the child digests them. You can season raw vegetables with orange or sweetened lemon juice.
At the same time, if the child has good digestion, you can start giving vegetable juices. Raw vegetables and their juices are much healthier than boiled vegetables, in which some of the vitamins and mineral salts are destroyed during the cooking process and dissolve in water.
If your child temporarily stops loving just boiled vegetables, think about vegetable soups: pea, tomato, onion, spinach, beetroot, corn and mixed vegetable soups.

416. Vegetables can be replaced with fruits.

Suppose a child refuses vegetables in any form for several weeks. Vegetables are a very valuable product as a source of vitamins, mineral salts and fiber. But various fruits contain most of the vitamins and mineral salts and the same amount of fiber. If a child takes vitamins in concentrates, drinks milk and eats meat and eggs, he receives those salts and vitamins that are low in fruits. In other words, if your child doesn't eat vegetables but likes fruit, he has nothing to lose. Give him fruit 2-3 times a day and forget about vegetables for several weeks or even months. If you don't insist, your child will most likely fall in love with vegetables again after a while.

* Fruits *

417. In what form to give them.

During the first year of life, the child apparently tried the following fruits, boiled or canned: pureed apples, apricots, prunes, pears, peaches, pineapples and raw ripe bananas, apples, pears. A one-year-old child can be given some of these fruits not in pureed form, but in pieces. Canned fruits that adults eat are not as healthy for children because the syrup is too sweet. If you give children canned compotes, then at least drain the sweet syrup.
Raw fruits, such as oranges, peaches, apricots, plums, and seedless grapes, are provided between one and two years if the child has good digestion. Raw fruits must be very ripe. Cut off the peel for a child under 4 years of age. If you leave it, you should wash the fruit thoroughly to remove any chemicals that have been sprayed on the fruit trees.
Usually, raw berries are not produced until 2 years old. Strawberries often cause rashes. Until the child learns to chew well, mash the berries so that he does not swallow them whole. Remove the pits from the cherries until he learns to do it himself by spitting them out. Whenever you start giving berries, do it gradually and stop if your baby starts to have diarrhea.
Melons and watermelons should be given carefully at 2 years of age, in small portions in a mashed form.
Dry fruits - prunes, apricots, figs, dates - can be given uncooked from 2 years of age. Dry fruits should be washed very carefully and given sliced as a fruit salad or whole.

* Porridge and dinner *

418. Porridge.

Your one-year-old child probably already eats various cereals, made from children's semi-finished products or boiled: oatmeal, wheat and others that the whole family eats. Feed your baby cereal as long as he likes it, once or twice a day. Remember that children like either solid or almost liquid food. They usually don't like a sticky consistency. Therefore, make the porridge liquid.
If your child is tired of one porridge, offer him another one that he did not like before. You can occasionally give boiled unpolished rice, hominy, semolina porridge. Children often prefer dry porridges (buckwheat, millet, etc.), because adults and older children eat them. Wheat and oatmeal porridges are the healthiest because they are rich in vitamins and mineral salts (corn and rice porridges are less valuable).

419. Bread and cereals.

If your child is tired of porridge for breakfast, you can give him toasted bread, a bun made from wholemeal flour, rye flour or oatmeal. Bread is the same porridge, only baked, and is just as healthy. The fact that the bread is cold and not hot, like porridge, does not matter and does not reduce either its nutritional value or digestibility. Spread the bread with a thin layer of butter or margarine (after a year). You can spread a layer of pureed fruit or a little jam on the bread if your child likes it that way.

420. Dinner.

Mothers often complain: “He’s tired of porridge and I just don’t know what to feed him for dinner.” If you are going to give your child several dishes for dinner, then you need to remember a simple rule so as not to feed him two hearty dishes for one dinner and two light ones for another. This is the rule: 1) fruits or vegetables; 2) a filling, high-calorie dish.
A hearty dish can be porridge, which your child will like much more if you add slices of raw or boiled fruit, or finely chopped dry fruit, or honey.
An older child can be given sandwiches instead of porridge. It is still difficult for a one-year-old child to eat a sandwich, and he will still split it into pieces. But closer to 2 years old, he will cope well with a sandwich. For sandwiches, use rye or wholemeal bread. Spread it with a thin layer of butter, cottage cheese or melted cheese. You can add a little jam, honey or sugar if the child does not eat sandwiches without sweets. But I would not recommend getting carried away with sweets. Sandwiches can be made with a wide variety of foods: raw vegetables (lettuce, tomatoes, grated carrots or cabbage), boiled or chopped dry fruits, eggs, herring, chopped poultry or meat, cheese (grated or melted, and later sliced). For children over 3 years old, you can put a little mayonnaise on the sandwich.
As a hearty dish for dinner, you can serve broth or soup with rice, pearl barley or pasta, into which you can throw in some croutons.
In addition to the egg received for breakfast, or instead of it, you can give an egg (in any form) for dinner. Place the egg on the bread or crumble the bread into the soft-boiled egg.
You can give plain cookies by spreading them with something or crumbling them into a cup with warm or cold milk. You can crumble bread or croutons into cold or hot milk.
Potatoes are a very filling dish and are quite suitable for dinner if the child likes them. Sometimes you can give pasta and vermicelli.
Instead of the first hearty dish, followed by boiled or raw fruit, you can first give boiled vegetables or a vegetable or fruit salad, and after that - milk or cereal pudding, and for an older child, ice cream.
Bananas are a wonderful dessert and a very filling dish. They can sometimes replace porridge for breakfast. You can give cottage cheese or desserts made with gelatin (preferably with fruit). But they do not contain enough calories and, therefore, do not fully satisfy the child's appetite.
There are children who always eat little food containing starch and do not seem to need it. They get enough calories from milk, meat, fruits and vegetables and gain weight normally. They get enough B vitamins from these same foods. So, the last thing you should worry about is bread, cereal and other high-calorie foods, even if the child has gone without it for several weeks.

*Less valuable and junk food*

421. Cakes, pies, cookies.

These products are undesirable for children because they are prepared mainly from premium flour, sugar and fat. Since they are very high in calories, the child quickly gets full, but receives almost no vitamins, mineral salts, fiber and proteins. This kind of food is called “incomplete”. It only satisfies the child's appetite, but deprives him of essential nutrients that he could get from other foods.
Of course, a child can occasionally eat pies and cakes (for example, on a birthday). If you give them regularly, you will deprive him of essential nutrients. There is no point in making pies at home if there is no special need for it.
Cream cakes are especially dangerous. Cream is an excellent environment for bacteria to multiply, especially if the cakes are not stored in the refrigerator. Stale cakes are often the cause of severe poisoning.

422. Sweets.

They are also undesirable because they quickly satisfy the child’s appetite and are harmful to his teeth. If a child happily eats porridge with fruit without sugar, then there is no need to add it. But, if a little sugar or a spoonful of honey, in your child’s opinion, makes the porridge very tasty, then sweeten it without talking. But don't let him add too much sugar. Calmly and firmly move the sugar bowl away from him. Jelly, jam, and canned fruit (except for special canned fruit for children) contain too much sugar and therefore should not be fed to the child frequently. If he eats bread and butter with only jam, then spread it just a little, just for taste. If the whole family eats canned fruit, you can give it to your child too, but without the syrup. Raisins, prunes and dates, if a child eats them regularly, are harmful to the teeth because they stick to them for a long time.

423. Sweets, fruit water, ice cream.

This is an unhealthy food, and children usually eat them between feedings, which is especially harmful for both teeth and appetite. It won't hurt your child if he eats candy or ice cream for dessert after dinner with the whole family. But at all costs, avoid giving your baby sweets between feedings. It is not recommended to give sweets regularly, even on the third day. To avoid getting your child used to sweets, do not keep them at home and do not buy your child ice cream or fruit water. But a school-age child will inevitably learn about the existence of such “joys.” If a child only wants sweets from time to time, then it is better to give in to his desire so that he feels that he is “the same as everyone else.” But, if he constantly eats sweets and especially if he has bad teeth, then parents should allow sweets only on special occasions.

424. Often parents themselves instill in their child a love of candy.

Children love candy. Their “hungry”, growing bodies require additional calories. But an unspoiled child is unlikely to eat a lot of sweets. Some young children do not like candy or sweets at all. In her experiments, Dr. Clara Davis found that if you let your child decide what to eat, he will eat sweets in reasonable quantities.
I think that parents often unwittingly instill in their children an exaggerated love of sweets. For example, a mother says to a child: “Until you eat spinach, I will not give you ice cream” or “If you eat all the porridge, I will give you candy.” When you promise and keep the promise (or any reward), it increases desire. The effect is the opposite of what the mother needs. The child eats spinach and porridge that he hates, and he craves candy and ice cream even more. As a joke, I would advise bribing a child differently: “I won’t give you spinach until you eat ice cream.” But seriously, I advise you to never hold back one dish until your child has eaten another. Let him think that simple food is as good as sweet food.

425. Corn, rice and premium flour are less valuable products than wholemeal flour and oatmeal.

Corn and rice are poor in vitamins and valuable proteins (even before processing) compared to oatmeal, rye flour and wholemeal wheat flour. Processing grain deprives it of most of its vitamins, mineral salts and fiber. Therefore, foods such as white bread, pasta, cookies, rice, hominy, etc. should be given less frequently. Unpolished brown rice is healthier than polished white rice.
You may think that I am exaggerating the dangers of sweet and starchy foods. In many families, children eat approximately as follows: breakfast - porridge (very sweet) and bread with jam; lunch - pasta, white bread and jam; afternoon snack - ice cream and soda water; dinner - cornflakes, pies and pudding. Even if with such a diet the child eats both meat and vegetables, still 2/3 of his menu is “junk” food.

426. Coffee and tea.

They are not suitable for children because they fill the space in the stomach that belongs to milk, and in addition, they contain an stimulant - caffeine. Most children are active enough without caffeine. You can add a tablespoon of liquid tea or coffee to the milk if your child likes to do everything “in an adult way.” But it’s better and easier not to give these drinks to your child at all.

* Frozen food *

427. Frozen foods are just as good for children as fresh and canned foods, if they are prepared correctly.

Freezing affects food in the same way as cooking, that is, it brings it into a state in which it is better absorbed by both humans and bacteria. In other words, cooked and thawed food spoils faster than raw food.
Milk, products prepared with milk, vegetables, poultry, various fillings are easily spoiled foods that cannot be kept out of the refrigerator for a long time.

*Eating out of schedule*

428. Be prudent.

Many young children need a snack between two meals. But between feedings, not all foods can be given and not at any time, so as not to interrupt the baby’s appetite.
Fruit and vegetable juices and fruits are quickly and easily digested and are less likely than other types of food to contribute to tooth decay. Milk stays in the stomach much longer and therefore can suppress the baby's appetite. But there are children who cannot eat enough at one time and feel hungry and tired much earlier than the next feeding. It is better for such a child to give milk outside of the schedule. Then by the next feeding he will not be too exhausted and his appetite will be better.
Do not offer your baby cakes, pies or sweet cookies between feedings. They have three disadvantages: they are high in calories, low in vitamins and other nutrients, and harmful to teeth. Even hard crackers and bread stick to the teeth for a while and are therefore not particularly suitable for this purpose.
It is best to give your baby a snack halfway between two feedings or no later than 1.5 hours before the next feeding. But even to this rule there are exceptions. Some children, having drunk juice between feedings, still become so hungry and angry before the next feeding that, having found a reason for hysteria, they refuse to eat at all. If you give such a child a glass of juice as soon as he returns home from a walk (even if there are 20 minutes left before lunch), this will improve both his mood and his appetite. So, what and when to give between feedings is dictated by common sense and the needs of your baby. Many children do not need to snack outside of their schedule at all. As a last resort, you can change the feeding schedule and continue to stick to it for a long time.
Some mothers complain that the child does not eat well at the table, but asks to eat outside the schedule. This problem arose as a result of the fact that the mother persuaded and forced the child to eat during the established feeding hours and, conversely, refused to feed him between them. Persuasion only deprives the child of appetite. If this continues for several months, then the sight of the dining room is enough to make him sick. But as soon as lunch is over (although the child has eaten very little), his stomach returns to its natural state and requires food, like any healthy empty stomach. The solution to this problem is not to deny the child food at the wrong time, but to try to make the procedure of feeding at set hours so pleasant that he looks forward to it with pleasure in advance. The food should be tasty and have an appetizing appearance so that the baby eats it with more pleasure than what is offered to him between feedings.

*Breakfasts, lunches, dinners*

429. Sample menu

Breakfast:
1) fruit or fruit juice;
2) porridge;
3) egg;
4) milk.
Lunch (or dinner):
1) meat, fish or poultry (or an additional egg);
2) vegetables (raw or cooked);
3) potatoes;
4) raw fruit (occasionally pudding);
5) milk.
Dinner (or lunch):
1) a hearty dish, for example: porridge or bread or sandwiches or potatoes or soup with crackers, croutons, pasta, noodles, etc. or eggs in any form with bread or (but not often) pudding, pasta;
2) vegetables or fruits, raw or boiled;
3) milk.
In addition: vitamins in concentrates - daily; fruit or juice between feedings, if necessary; wholemeal bread - with every meal, if you want.

Actually, children can’t have it. But we know that you give it to them. Well, Olivier with mimosa is a must—it’s New Year’s, after all.
Therefore, we have prepared for you as many as 4 recipes for homemade mayonnaise - one is standard, the second is quick, the third is a standard recipe from a book on nutrition from 1966, the fourth is for children, without eggs.
In general, it’s up to you to decide whether to feed such a controversial sauce to your child. Our task is to make it as harmless as possible.

Preparation
*All ingredients should be at room temperature.
* It is advisable to use fresh eggs.
* Ready-made mayonnaise can be stored in the refrigerator in a hermetically sealed container for about 1 week.

1.Standard (on yolks).
egg yolks - 2 pieces (can be replaced with quail egg yolks),

vegetable oil (you can use a mixture of olive and sunflower) - 90-150 ml,

lemon juice - 1 tablespoon or to taste (can be replaced with wine vinegar or 9% table vinegar, to taste)

To prepare homemade mayonnaise with yolks, you will need a mixer (at least a whisk, but with a mixer the preparation is much easier and faster).
Place the yolks in a bowl, add salt, sugar and mustard.
Mix all ingredients well using a mixer.
Now we begin to carefully, literally drop by drop, introduce the oil into the yolk mixture, while simultaneously whipping the mixture with a mixer, and making sure that the oil combines with the yolks into a homogeneous emulsion.
When the first (and most important) stage of preparing mayonnaise has already passed, and the yolk mass binds well with the oil, we continue to gradually pour in the oil, not drop by drop, but in a thin stream, also, not forgetting to make sure that a new portion of oil binds with the yolk mass .

* It is better to start preparing mayonnaise at the minimum speed of the mixer, and gradually, as the mass thickens, the speed can be increased to medium.

* It is advisable to regulate the amount of oil “by eye” - the more oil added, the thicker the mayonnaise will turn out.

When the mayonnaise has acquired the desired consistency and thickened enough, add lemon juice (this will make the mayonnaise thinner) and beat until smooth. Mayonnaise is ready!
Transfer the finished mayonnaise into a clean jar, cover with a lid and put in the refrigerator to cool.

2.Quick mayonnaise (from a whole egg)

egg - 1 piece (can be replaced with quail eggs),
mustard (ready) - 0.5 teaspoon or to taste,
vegetable oil (you can use a mixture of olive and sunflower) - 90-180 ml,
a pinch of salt (~1/3 teaspoon),
a whisper of sugar (1/3-1/2 teaspoon),
lemon juice - 1 tablespoon or to taste (can be replaced with wine vinegar or 9% table vinegar, to taste) To prepare quick mayonnaise, you will need an immersion blender (puree attachment).
The ingredients remain essentially the same as in the above recipe, except that the mayonnaise is prepared not with yolks, but with whole eggs (yolks and whites). Also, we can say that this cooking method is easier and faster, in contrast to the method described above.
Place the egg, mustard, salt and sugar in a bowl (or better yet, in a tall bowl).
Place an immersion blender in a bowl and blend the ingredients until smooth.
Start pouring in the oil in a thin stream without stopping the blender.
Add oil until the mayonnaise reaches the desired consistency.
Then pour in lemon juice and beat again. Mayonnaise is ready.

3. Recipe from a book on nutrition (1966)
yolk
salt
vegetable oil
lemon/rhubarb juice
starch

Pour the raw yolk into a porcelain bowl, add salt and, stirring continuously, pour in the oil in a thin stream.
When a thick foam forms, add lemon/rhubarb juice and starch.

4.Children's.
100ml broth/water
20g starch
sugar
salt
1. Boil half the water/broth
2.Dilute the starch in the second half of the water/broth and pour into the broth from step 1. Boil again.
3. Add sugar, salt. Cool.