Adding Good Fat to Your Baby Puree
Babies need fat!
This was a weird concept to me to grasp because for so many years we have been brainwashed into thinking that ALL fat is bad and should be avoided at all costs. But when it comes to babies and feeding them fat, I was wrong.
Fat is good. Good fat is key.
Adding good fat is essential for growing babies and helps with cell repair, energy, fullness, brain development and organ and bone growth. The guidelines are that until a child has finished growing, their daily intake of calories from fat should be between 40-50% of their diet. Studies have shown that infants under 2 who consumed a low fat or fat restricted diet suffered from growth failure in either height and/or weight.
It doesn’t take much to meet these requirements. Babies need roughly 6 tbsp of good healthy fat a day, which they get mostly from breast milk or milk. By adding an additional tsp or so to their baby food you are assuring that they are meeting these guidelines. Plus good fat makes all food taste better, so they will gobble up all the good purees you make even faster.
Fats to avoid:
- partially hydrogenated oils
- vegetable oils
- Organic Coconut Oil
- Organic Extra Virgin Cold Pressed Unrefined Olive Oil
- Organic Grass Fed Butter
- Chicken, Beef, Fish or Liver Stock
- Organic Coconut Milk in a can
At 8 months, all you have to do is add 1 tsp – 1 tbsp [depending on how much you are making] of good fats to the cooking or pureeing of your babies food.
Some ideas on adding good fats:
- Sweet Potato Puree with Butter and Thyme
- Roasted Carrots, Parsnips and Butternut Squash Puree with White Fish and Olive Oil
- Apple, Pear and Plum Puree with Coconut Oil
- Broccoli, Pear and Spinach with Chicken Stock