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Alternative cereal supplements can reduce the risk of gluten intolerance
If a baby gradually gets porridge as an alternative to the milk meals after a few months, the midday porridge is usually introduced first, which usually consists of vegetables, potatoes and meat. On the advice of pediatrician Prof. Hildegard Przyrembel, however, small amounts of pasta or other cereal products could be used more often - this could reduce the risk of a later gluten allergy.
Switching to complementary foods should be done as slowly as possible. At the earliest at the beginning of the fifth, but no later than the beginning of the seventh month, parents should start with the so-called "complementary foods" for their baby on the recommendation of the "Healthy Living" network in order to provide the child with sufficient energy and To supply nutrients. The change should take place slowly because the child needs a certain amount of time to get used to the new food and to change the digestion. Accordingly, the midday milk meal is usually replaced first with the midday porridge, which usually consists of potatoes, vegetables and meat. But that doesn't have to be the case, because "from time to time the porridge can be supplemented with small amounts of pasta or other cereal products", said Prof. Hildegard Przyrembel, pediatrician in the Healthy Living network to the news agency "dpa".
Rice, bulgur or couscous as an alternative to potatoes In addition to potatoes, the child could therefore not only be offered pasta, but also other cereal side dishes such as rice, bulgur or couscous, whereby it is best to add only a small amount to the porridge. In this way, the child can slowly get used to the so-called "glue protein" gluten, which means proteins that are found in large quantities in wheat and spelled and in smaller quantities in many other types of cereals such as rye and barley.
Those affected by celiac disease must follow a strict diet If the child gets gluten-containing food while still breastfeeding, the risk of later intolerance could be reduced, the expert continues. A promising tip, because those affected by such a "celiac disease" have to change their entire eating habits in order to remain as symptom-free as possible. If this does not happen, foods containing gluten can cause inflammation of the small intestinal mucosa, which means that nutrients can no longer be adequately absorbed and typical symptoms such as abdominal pain, diarrhea, gas, vomiting, loss of appetite, tiredness and facial paleness appear. For a balanced diet, of course, potatoes should still be on the child's menu: "The floury potato varieties are best suited because they can be mashed particularly well," says Przyrembel. (ag)
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