Monday, September 24, 2012

8 Weeks to a Less Cluttered Home cop-out

Hey all,

So for those of you who were (either anxiously or dreadingly) following my decluttering, I've officially decided I'm finished.  I'm not finished decluttering, but I'm finished blogging about it.  I have a few "days" that I never did and am dreading and a few "days" that I did and never posted about... And the idea of finishing the project on the blog has been keeping me from posting!  I think of something fun to post about and then think, "ugh, but I can't until I'm done with the decluttering posts!"  So, I'm done.  I'm just not gonna finish the post series and that's gonna be okay.

Right?  Right.


Now you can all look forward to the post tomorrow about Baby O turning 5 months!  Wowie Wowie!

Hugs from Boston...

Sunday, September 9, 2012

Feeding Baby Green by Dr. Alan Greene

Today I finished Feeding Baby Green by Alan Greene, MD.  I REALLY enjoyed this book.  I checked it out from the library (yay!  Free is within my budget!) and I'll be honest, I only skimmed the last couple chapters, which are more about older toddlers and kids.  I figure I'll check it out again in the future if I want more advice at that point in time.

But the first few chapters are great for new moms!  You might even want to read it if your trying to conceive or still pregnant, as it's got whole sections dedicated to what you should eat when pregnant, decision making about breast feeding, etc.  Here are, in my own words, a few take away points that were most relevant to my life given my personal background knowledge...

1) When a baby is breast fed exclusively (or fed pumped bottles), they will have exposure to a wide variety of tastes and flavors, even before they're eating solids.  Thus, for breast fed babies, Dr. Greene recommends starting solid foods at 6 months.  However, with formula fed babies, who typically are only exposed to one flavor for the first several months (e.g., whatever brand of formula you choose), it is more reasonable to start small tastes/flavors of pureed solids earlier (as early as 4 months) so as not to miss out on the window of opportunity for exploring new flavors.  I guess I found this especially relevant because as a feeding therapist, I've worked with so many kids who are failure to thrive and we want them on solids ASAP (e.g., 4 months), but there's a decent argument for waiting until 6 months in this that I hadn't thought of.  (Note: for all you medical folks out there, there are millions of other decent arguments for waiting until 6 months that I know, but I'm just not going to address them all here.)

2) Just as toddlers reach a developmentally appropriate "stranger danger" stage where they don't want to go with new people (this is biologically an AWESOME safety method!), they reach the same phase (around the same time) with flavors... at that point, new flavors will be registered by their brain as unfamiliar, unsafe, essentially poison!  So while you can teach an older toddler or child (or adult) to eat new foods, life is a lot easier if the foods are exposed to the infant/toddler early... BEFORE the food-stranger-danger hits!  Brilliant!

3) Especially if you're starting flavor tasting/solid foods on the early side (but even if you're not), it's a good idea to focus on feeding baby flavors that you don't particularly like.  Think about it.  Throughout their infant, toddler, and childhood stages, they'll have TONS of experience watching you eat your favorite fruit, bananas.  But if you don't particularly like beets, if you don't go out of your way to expose kiddo to them early, then you'll miss them all together... (see #2 for what happens then)!

Finally, I really liked that Dr. Greene included a biodiversity checklist in the back to encourage you to provide varied-enough foods in the early stages. I'd never seen such a complete list. I really liked it, so I copied it here for you (and for my reference after I return the book to the library!):

1. Mushrooms: crimini mushrooms, oyster mushrooms, portobello mushrooms, shiitake mushrooms
2. Amaranths: beet, buckwheat, quinoa, spinach, swiss chard
3. Umbrellifers: anise, arracha, caraway, carrot, celery, chervil, cilantro, coriander, cumin, dill, fennel, lovage, parsley, parsnip
4. Cruciferous vegetables: broccoli, cabbage, cauliflower, chinese cabbage, collard greens, cress, horseradish, mustard, mustard greens, radish, rapeseed, turnip, turnip greens, watercress
5. Bromeliad: pineapple
6. Composites: artichoke, chicory, edible flowers, jerusalem artichoke, lettuces, safflower, sunflower seeds, yacon
7. Bindweeds: sweet potato, water spinach
8. Gourds: cantaloupe, casaba, crenshaw, cucumber, honeydew, muskmelon, pumpkin, watermelon, zucchini
9. Heath: blueberry, cranberry, huckleberry
10. Legumes: azuki, beans, black beans, carob, chickpeas, dried peas, green peas, kidney beans, lentils, lupins, navy beans, peanuts, pinto beans, snap peas, snow peas, soybeans, tamarind
11. Lilies: asparagus, chive, garlic, leeks, onion, shallots
12. Woody: bananas, plantains
13. Sesames: benne, black sesame, gomashio, sesame oil, sesame potherb, sesame seeds, tahini
14. True grasses: barley, brown rice, corn, millet, oats, rye, spelt, wheat
15. Rosy plants: almond, apple, apricot, blackberry, cherry, loquat, medlar, peach, pear, plum, quince, raspberry, strawberry
16. Citrus: grapefruit, lemon, orange, kumquat, kim, mandarin orange, tangerine
17. Nightshades: chili powder, chipotle, fingerling potato, green bell pepper, jalapeno, paprika, red bell pepper, red potato, russet otato, tomatillo, tomatoes, uchuva, yellow bell pepper, yukon gold potato
18. Grapes: currants, grapes, raisins
19. Laurels: avocados, cinnamon, bay leaves, cassia, sassafras
20. Myrtles: allspice, cloves, guava, feijoa
21. Loosestifes: pomegranate