Carbohydrates of kefir do not correspond at all with those that are present in breast milk or its artificial substitutes. In addition to this, the level of protein and minerals (sodium, potassium, phosphorus and chlorine) in kefir does not correspond to the physiological needs of children under 6 months, so the high content of mineral salts and protein creates a high load on the baby's unripe kidneys. Modern pediatricians advise not to introduce the baby to kefir before 9 months. This is somewhat different from the recommendations that existed more 15-20 years ago. The thing is that recent studies have proved that the early administration of kefir, with 3-4 months of life, dramatically increases the excretion of hemoglobin from the body. In addition, kefir contains a lot of "crude" protein casein, which is not only difficult for the child's body to absorb, but also is not balanced by amino acid composition. In addition, kefir has a very high acidity, which irritatively affects the tender stomach of crumbs in the first months of life. When is it best to consume dairy products to infants?
Enter the cottage cheese
Cottage cheese should appear in the baby's diet not earlier than 8.5-9 months. Prior to this age, the appointment of cottage cheese is not required, all the necessary amount of protein is given to children with mother's milk or with an adapted mixture. Why is it so late? Another 10-20 years ago, there were recommendations for the introduction of cottage cheese in 6, and even in 3-4 months. However, after the global studies such a scheme was found to be untenable, there is no benefit from such early introduction of cottage cheese, but problems are possible. A special children's cottage cheese, obtained by the method of modern membrane technology (ultrafiltration), allows you to save especially valuable whey proteins.
Let's talk about the benefits
The difference of baby cottage cheese is its softer, homogeneous, puree-like consistency, because the crumb still has a poorly developed chewing apparatus. Cottage cheese for children of industrial production adapts to the needs of children, it has the desired acidity and will not cause irritation of the intestinal mucosa. In cottage cheese contains all the fats, proteins, carbohydrates and trace elements necessary for the grown-up chicken. In the curd composition, 5-6 times more protein than in whole milk (mostly it is presented by casein). Curd contains a lot of calcium and phosphorus, which are the basis of bone tissue and teeth. And in special children's cottage cheese, calcium is present in a form that allows it to be assimilated by 100%. The early protein load adversely affects the functioning of the kidneys. In addition, the protein curd at such an early age can cause allergies or food intolerance, which further complicates the introduction of complementary foods, even in due time. And curd with fillers need to be introduced only after 10-11 months of life. For babies is not suitable for ordinary store or home curd - it contains too coarse protein molecules of casein, which the digestive tract can not digest a child. Cottage cheese for babies is prepared either in the children's milk kitchen, or in separate shops of the dairy. There are two kinds of cottage cheese - milk and cream. Milk contains a reduced amount of fat, it is recommended to children who are overweight. It has a lot of specific protein - albumin, which helps to synthesize its own antibodies in the child's body, as well as vital amino acids such as methionine and tryptophan. They are even sometimes called "bricks", because they play a big role in the formation of the nervous system, digestive organs. Cream, in turn, contains more fat. Such a product is nutritious, it is advisable not to give the baby along with him on one day other high-calorie meals. There are also curds with fruit filling - in their composition natural fruit fillers of different consistency (mashed potatoes or pieces of fruit). In fruit cottage cheese contains a large amount of carbohydrates, they are recommended to children. The daily use of cottage cheese partially contributes to the prevention of rickets. The list of useful ingredients contained in curd can be continued - these are valuable animal proteins and fats, minerals, vitamin A, vitamins of group B (B2, B6, B12, PP, folic acid).