Because they fear that their baby could get sore or suffer from stomach aches, many mothers cut some fruits and vegetables from their diet during the breastfeeding period. This is something that experts do not consider advisable.
During breastfeeding, many mothers ask themselves the fruit question: Can I eat oranges, cherries, peaches and the like without making my baby sore? The answer is: Try it out.
There is no scientific proof that fruit acids in fruit are to blame for babies’ sore bottoms – and in fact most babies don’t mind what their mothers eat. However, some women have a different experience: If they eliminate individual types of fruit from their diet, baby’s skin becomes rosy and smooth again. Citrus fruits in particular are suspected of making Kinderpos sore. Frauke Bratz, breastfeeding counselor at La Leche Liga in Hanover, Germany, therefore advises for the first time after birth: “Start with small amounts of citrus fruits and drink fruit juices diluted at first. If the child does not react, you can increase the amount calmly.” It would be wrong to do without fruit during the breastfeeding period as a precaution: It provides valuable vitamins and secondary plant compounds, is also low in calories and refreshes on hot summer days.
Also unproven is the connection between abdominal pain in the infant and flatulent foods, such as coleslaw, lentil soup, peas, beans, onions and garlic: “The mother’s flatulence does not pass on to the child,” says Frauke Bratz. Again, her recommendation: “Try out with small portions what the baby tolerates.” If a food is suspected of being responsible for the baby’s flatulence, it should be omitted on a trial basis. If the little one calms down within 24 hours, it may indeed have been the trigger. If not, there is no reason to continue to avoid it.
In general, breastfeeding mothers should eat as varied a diet as possible. On the one hand, this guarantees that they and their baby receive all the important nutrients. On the other hand, the taste of breast milk varies: the more varied the mother eats, the more taste impressions the baby gets – and this is good preparation for solid food later on.
Fruit Tastes Delicious In Summer – But Also In Winter!
Our fruity recipes taste wonderfully fresh and are full of vitamins. Enjoy your meal!
Ingredients for 8 servings:
250 g puff pastry, 135 ml milk, 250 ml cream, 100 g sugar, 2 vanilla sticks, 3 egg yolks, 40 g cornflour, 125 g crème fraîche, 60 g powdered sugar, 120 ml milk, 80 g whipped cream, 1 tablespoon lemon juice, 400 g raspberries, powdered sugar for dusting
Roll out puff pastry very thinly, place on a baking tray, prick with a fork close to each other. Bake at 220 degrees for 25-30 minutes. Boil 125 ml milk with cream, sugar and scraped vanilla. Whisk egg yolks with starch and remaining milk and whisk into vanilla milk. Simmer over moderate heat for 5 minutes. Cut puff pastry into 24 5×5 cm rectangles. Pipe cooled cream on each rectangle and top with raspberries. Place 2 topped bases on top of each other, cover with an uncovered base and garnish with raspberries. Mix crème fraîche with powdered sugar, lemon juice and milk and fold in cream. Place a dollop of cream and a slice on each plate and dust with powdered sugar.
Ingredients for 4 servings :
2 mango, 4 tablespoons lime juice, 100 g cream cheese, 4 sheets white gelatin, 2 egg whites, 2 small kiwi, 150 g blue grapes, juice of one orange, ½ vanilla bean, a few leaves lemon balm, powdered sugar for dusting.
Peel the mangoes, remove the pulp from the stone. Cut half a fruit into wedges and set aside for decorating. Dice the remaining pulp, puree with the lime juice in a blender and mix with the cream cheese. Soak gelatin in cold water, dissolve dripping wet in a small saucepan over mild heat and quickly mix with the mango cream. Before mixture sets, beat egg whites until stiff and fold into cream cheese mixture. Chill the mango mousse. Meanwhile, peel kiwi and cut into slices. Wash grapes, cut in half and remove seeds. Mix orange juice with the pulp of the vanilla pod. Toss mango slices, kiwi and grapes in the marinade. Cut out dumplings from the mango mousse, decorate with the marinade fruit salad and lemon balm and dust with a little powdered sugar.
Ingredients for 2 servings:
1 honeydew melon, 300 g berries (strawberries, raspberries, blueberries…), 200 g cottage cheese, 100 g yogurt, 30 g sugar, 1 packet of vanilla sugar, 25 g wheat germ.
Cut melon in half crosswise and use a portioner to cut small balls from the pulp. Wash and clean berries, mix curd cheese, yogurt and wheat germ, sweeten with sugar and vanilla sugar. Fold in melon balls and berries. Cut the two halves of the melon with a knife in the shape of waves and fill with the fruit curd.