Feeding Baby Green E-Book

Alan Greene

• Herausgeber: John Wiley & Sons
• Kategorie: Ratgeber
• Sprache: Englisch

Seitenzahl: 490

Veröffentlichungsjahr: 2009

Beschreibung

The new "baby feeding bible" from the award-wining author ofRaising Baby Green Called the "Al Gore of Parenting" by Parenting Magazine,Dr. Alan Greene has written the follow up to his best-selling bookand offers parents a definitive guide for makingnutritionally-sound decisions for their children. Offers parentsgreen choices for feeding children from when they are in the wombthrough toddler years. This unique guide includes advice on how to transform a baby'seating habits that will positively impact their health anddevelopment for the rest of their lives. Dr. Greene has includedeverything a parent needs to know about creating healthy,nutritious meals that help avoid childhood obesity, and preventchildhood disease. This must-have resource * Shows how what a mother eats during pregnancy effects herbaby's health and eating habits for years after birth * Provides the definitive guide to "green" feeding for babiesfrom pregnancy to toddlers * Filled with practical tips and advice for selecting andpreparing earth friendly meals for babies * Shows the health benefits for babies who eat "green" withinnate nutritional intelligence * The crucial follow-up to the best-selling book Raising BabyGreen In addition to working in his medical practice, Dr. Alan Greenemakes regular appearances on the Today show and writesarticles for the New York Times.

Leseprobe

Table of Contents

Title Page

Copyright Page

Foreword

Frances Moore Lappé

Anna Lappé

Acknowledgements

Dedication

Introduction

Why We Can’t Wait

Why Feeding Baby Green Means Taking a Stand

Part 1 - How Nutritional Intelligence Benefits Your Family

Chapter 1 - The Journey Toward

What Is “Baby Food”?

My Own Journey Toward Feeding Baby Green

What Was in the Baby Food Jar?

Chapter 2 - What You Need to Know About Nutritional Intelligence Before You Begin

The Eight Essential Steps for Teaching Nutritional Intelligence

Let’s Get Started

Part 2 - Pregnancy

Chapter 3 - Early Pregnancy and Before

Babies Are Built from Food

Before Pregnancy

Your Baby’s Development

Mother’s Changes, Sickness, Aversions, and Cravings

The Essential Steps for Teaching Nutritional Intelligence

Chapter 4 - Middle and Late Pregnancy

The Essential Steps for Teaching Nutritional Intelligence

Part 3 - Babies

Chapter 5 - Newborns

The Essential Steps for Teaching Nutritional Intelligence

Types of Formulas

Chapter 6 - The First Months

The Essential Steps for Teaching Nutritional Intelligence

Chapter 7 - Starting Solids

The Essential Steps for Teaching Nutritional Intelligence

Part 4 - From Babies to Toddlers (and Beyond)

Chapter 8 - Becoming a Toddler

The Essential Steps for Teaching Nutritional Intelligence

Chapter 9 - Toddlers

The Essential Steps for Teaching Nutritional Intelligence

Chapter 10 - A Glimpse Ahead

The Essential Steps for Teaching Nutritional Intelligence

Epilogue

Biodiversity Checklist

Notes

The Author

Index

Copyright © 2009 by Alan Greene. All rights reserved.

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Library of Congress Cataloging-in-Publication Data

Greene, Alan R., date.

Feeding baby green : the earth-friendly program for healthy, safe nutrition during pregnancy, childhood, and beyond / Alan Greene.

p. cm.

Includes bibliographical references and index.

eISBN : 978-0-470-50253-2

1. Infants—Nutrition—Environmental aspects. 2. Pregnancy—Nutritional aspects. 3. Pregnancy—Environmental aspects. 4. Sustainable living. 5. Green movement. I. Title.

RJ216.G747 2009 618.92—dc22 2009025873

Foreword

Frances Moore Lappé

WHEN I WAS carrying Anna thirty-five years ago, I’d already written Diet for a Small Planet and, fortunately, knew a lot about healthy eating for both of us. But so much more is known today and Dr. Greene brings it together in this book. He lays out essential truths and the new knowledge in a compelling way—backed by science and endorsed by personal experience. It is no wonder that Anna, now carrying her first baby, has found so much joy in reading and applying the wisdom Dr. Greene shares in Feeding Baby Green.

August 2009

Anna Lappé

ON HALLOWEEN NIGHT, as we heard trick-or-treaters squealing through our Brooklyn streets, we watched as a light-blue plus sign formed on our home pregnancy test. My first thought: “We’re pregnant?!” was quickly followed by the realization that life as I knew it was going to change, permanently—and I was excited.

I predicted the usual things: an expanding waistline, achy hips, sleepless nights, and hormonal surges that would get me crying at public service announcements. Then I took my first bite of food, and I realized eating would be fundamentally transformed, too.

Crunching into that first bowl of cereal, I had the distinct feeling I was not only feeding myself, I was feeding my baby too. Quickly what I thought might be hard—giving up those glasses of Syrah or the Dragon Rolls at my neighborhood sushi joint—was surprisingly easy. Just as I wouldn’t put Bordeaux in a baby bottle, I simply didn’t have the taste for wine any longer. And raw fish? No thanks.

Hungry for a deeper understanding about what to eat while I was pregnant to ensure a healthy me and a healthy baby, I voraciously read pregnancy books. To say the nutrition information in many of them was sparse is putting it mildly. Most of the core lessons can be summed up in a few words: don’t eat anything that might harbor food-borne illnesses. Deli meats, unpasteurized cheeses, raw fish, and raw meat are all off the list. Eat lots of healthy fruits and vegetables and drink lots of water.

Some books go beyond these bare mentions to add specific ideas about how to get enough protein, iron, and other key nutrients, but I was still hungry for more. I wanted to know about the connection between what I eat as a pregnant mom and what my baby experiences. I wanted to know about how to engender healthy eating habits in my child. I wanted to understand what to do after nine months.

This book was what I was looking for.

I first met Dr. Alan Greene in the summer of 2008 in Modena, Italy, at the International Forum of Organic Agricultural Movements. It was a fitting first meeting: Dr. Greene is a powerful advocate for organic foods as a way of keeping ourselves healthy and ensuring that our environment stays that way.

In this book, Dr. Greene combines his knowledge about the benefits of organic agriculture and his wisdom as a pediatrician to provide us pregnant moms and our partners with unique insights into the food life of babies in utero and during their first few years. His nonjudgmental approach to dietary and nutrition insights is refreshing. Putting away the “you-shoulds” and scare tactics, Dr. Greene has created a unique prenatal and postnatal guidebook to healthy eating for you and your baby. In the process, he dispels that tired myth I’ve been battling for years that kids just don’t want to eat healthy foods. Tell that to the teens I’ve met farming in Red Hook, Brooklyn, who can’t get enough of their arugula or the elementary school students in Berkeley who raise their own produce and scramble for seconds of kale.

I’m about halfway through my pregnancy, at that sweet point when I have just started to feel her little kicks, stretches, and dance jigs. (She’s moving like mad right now; maybe she knows I’m talking about her.) In just a few short months, I’ll meet my daughter.

Thanks to this book, instead of feeling that her birth—with the breastfeeding, bottles, and meals to come—is the beginning of my feeding her, I see it as the continuation of the nutrition and food lessons she’s learning every day—and at every meal—through me. Now, instead of dreading her possible food finickiness, I am looking forward to exploring my daughter’s taste buds and food delights, with the insights and tips this book has given me. I’m excited to share with her the love of diverse, nutritious, and green food my mother taught me, and that Dr. Greene celebrates here.

Midway through reading this book, I walked down to our neighborhood farmers market. It’s January in Oakland, California, and the strawberry season has just begun. As someone who has lived in New York City for the past decade, fresh organic strawberries in January seemed like an apparition. (When I pried the farmer in amazement about the growing season, he answered matter-of-factly, “January to August.” January to August?!) I selected one of the picture-perfect green baskets and popped a large juicy berry into my mouth. As the fruit’s flavors burst onto my tongue, I appreciated it in a way I never have, thinking to myself (to her, really): Bambina, this is what a strawberry tastes like. And she loved it.

August 2009

The interior pages of this book are printed in a vegetable-based ink on 55-pound Cascades Rolland Enviro100 paper, which contains 100 percent recycled post-consumer fiber, is EcoLogo, processed chlorine free, and was manufactured using biogas energy.

Recycled post-consumer

Indicates that the product contains recycled materials that have been consumed and decontaminated to be reintroduced in the manufacturing process of a new product. The percentage under the sign indicates the proportion of recycled post-consumer fiber included.

Processed Chlorine Free

Certification mark of the Chlorine Free Product Association (CFPA), which identifies that no chlorine or chlorine compounds were used in the papermaking process.

EcoLogo

Certification mark of the Environmental Choice Program of Environment Canada, which identifies ecological products. Required criteria are green-house gas emissions, water and energy resources consumption, and use of recycled fiber.

Biogas

The paper manufacturing process uses the gas generated from the decomposition of waste buried in a landfill. This green energy helps to considerably reduce greenhouse gas emissions.

The cover stock for the book is New Leaf Kallima, 10 percent post-consumer fiber, with a minimum of 30 percent FSC (Forest Stewardship Council) certified virgin fiber and elemental chlorine free.

The binding is recyclable PUR (Poly Urethane Reactive).

Acknowledgments

“ITADAKIMASU.” MY CHILDREN taught me this Japanese expression, said before eating, after some of them returned home from a school exchange program in Japan. Their hosts explained that it meant something like, “Respectful thanks to everyone and everything who brought this food to us.”

We’ve incorporated this little ritual into our family meals for the last four years. We share deep thanks for good food and to those who work in the fields, who grind our grain, who keep shop, who cook, and who clean: all those who bring us good food—from the soil to the plate.

As each meal depends on many hands, so does each book.

Respectful thanks to my wife, Cheryl, for her role as inspiration, first reader, and creator of many of our best recipes.

Respectful thanks to my incomparable editor, Alan Rinzler, to his capable and talented wife, Cheryl Rinzler, and to my marvelous new colleague, Naomi Lucks, without whom this book would not have been completed until sometime next decade. Respectful thanks to my wise and winning literary agent, Vicky Bijur, and to the great crew at Jossey-Bass and John Wiley & Sons, including Jennifer Wenzel and Mike Onorato in marketing, editorial assistant Nana Twumasi, production editor Carol Hartland, copy-editor Donna Cohn, pager Beverly Butterfield, proofreader Joanne Farness, collator Sophia Ho, copywriter Karen Warner, publisher Paul Foster, and Debra Hunter, CEO. Thanks also for the helpful suggestions and criticisms of early readers Wendi Gosliner, M.P.H, R.D.; Amy Block Joy, Ph.D.; and Khanh-Van Le-Bucklin, M.D., and to Chef Suzy Farnsworth, who provided valuable feedback on the recipes.

Of course this book rests on the expertise of research scientists, nutritionists, pediatricians, and parents too many to name. I’m especially thankful for my own parents, who continue to teach me, and to my sisters and their families, with whom I’ve shared many of my life’s most important meals.

Many thanks to the new breed of healthy-organic chefs who have influenced our lives and provided wonderful meals for our family. Special thanks to Jesse Cool, to Donna Prizgintas, to Akasha Richmond, to Ann Cooper, to Erin (and Ford) Andrews, and to Domenica Catelli for recipe consultation.

Thanks to all the people who submitted their personal stories to share. We didn’t have room to use most of them, but we were inspired by your journeys with food.

A special thank you to the new breed of baby-food makers, who work tirelessly to provide an option for parents who cannot always make their own baby food, and many of whom shared their recipes with us because they want to empower parents in any way possible.

The chefs, baby-food makers, grocers, and farmers are part of a larger organic and natural food community that is changing my life and influencing the way we all eat. I will forever be grateful.

Thanks to my colleagues at Healthy Child Healthy World, the Environmental Working Group, the Society for Participatory Medicine, Ideasphere, SNAP!, the Center for Information Therapy, Lucille Packard Children’s Hospital, and the Organic Center for your ongoing work on behalf of a healthier tomorrow.

I’m grateful for the entire DrGreene.com family (and especially Cheryl, Beverly Richardson, Lori Gonzales, Beth Ziesenis, Khanh-Van Le-Bucklin, M.D., Liat Snyder, M.D., Teri Smith, Brittany Richardson, Heather Cunningham, Sharlyn Richardson, Cindy Paiva, Claire Greene, Kevin Greene, and Jon Lebkowsky) for keeping us moving forward while I was in “book mode.”

Thanks to Shelley Reichenbach for supporting us during this crazy time and for test cooking many of the recipes.

Thanks to my amazing kids, Garrett, Kevin, Claire, and Austin, who bore the brunt of so many precious hours spent with Dad tucked away in the scribble den writing, so that together we could share this book with you.

And respectful thanks to you, reader, for the part you play in feeding our next generation well.

Itadakimasu!

To friend and mentorJULIUS RICHMOND, M.D. (1916-2008)U.S. Surgeon GeneralFounding Director, Head StartChair, National Academy of Science’s Forumon the Future of Children and FamiliesChampion of Children

Introduction:

TODAY’S GREENER WORLD

THE ENVIRONMENTAL MOVEMENT, which has become part of the mainstream conversation since former vice president Al Gore’s popular book and film, An Inconvenient Truth, taught us that the health of our planet and the health of our species are tightly linked.

I’m grateful that the first book in the “Baby Green” series, Raising Baby Green, is playing a part in the Green Baby Movement, which is helping to raise consciousness about the connection between the health of the planet and the health of our children.

Parents today have an unprecedented awareness and eagerness about the necessity of providing safe, wholesome, nutritious foods for their children. At the same time, most Americans haven’t yet learned about the lasting influence of those first months of nutrition, starting before the baby is born. They haven’t yet started to make the changes we need for our children’s sakes—the very changes you will learn in Feeding Baby Green. This revolutionary thirty-four-month program of nutritional training will guide you as you teach your baby to enjoy the perfect amount of a wide variety of healthy, nutritious foods—starting before birth—and during each of the crucial formative stages of your child’s life. This simple program makes it easy to understand the why, when, what, and how of feeding your child, and puts you in charge—customizing the food you provide to satisfy the unique tastes and needs of your child and your family.

We stand at the crossroads of two divergent paths: one toward the principles of Raising Baby Green and caring for our planet, the other toward blindly ravaging our planet while unintentionally poisoning our children. Ironically, paying attention to the environment is paying attention to ourselves and our children.

Why We Can’t Wait

Headlines confirm that most of America’s eating habits during these last few decades don’t work for our kids. We’ve trained them to eat too much and to eat the wrong foods. We’re on a conveyor belt toward a preference for overprocessed, oversweetened, oversalted, empty calories, with unhealthy additives blended in.

When children use their own money to buy food, what do they choose?1 They are most likely to buy (in this order) candy, chewing gum, soft drinks, ice cream, salty snacks, fast food, or cookies. Our culture has taught children to make unhealthy food choices, and we are already seeing the health consequences.

The problem of childhood obesity has drawn the attention of the press and policymakers, and for good reason. In the United States today, we are experiencing a true epidemic of childhood obesity. The 2007 Institute of Medicine progress report on childhood obesity asserts that frank obesity has increased more than fourfold since 1971 in school-age children. One out of three children in the United States is already overweight or obese.2

This has serious present and future health implications. When I started in pediatrics, not that long ago, high blood pressure, abnormal cholesterol, abnormal triglycerides, abnormal blood sugar, and waist size over thirty-eight inches were considered problems of middle age. It was very uncommon to see them in children. In a major recent study, two-thirds of today’s high school students already had at least one of these problems!3 Even worse, type 2 diabetes, which recently was a problem of the elderly and the middle-aged that was so rare in teens that it was called adult-onset diabetes, has now overtaken type 1 diabetes (previously called juvenile diabetes) and is more common in some groups by age ten.4

At the same time that America’s next generation is awash in excess calories, many children are suffering from suboptimal intakes of critical named nutrients, including fiber, calcium, iron, magnesium, zinc, folate, vitamin A, vitamin C, vitamin D, vitamin E, and omega-3 fatty acids, including DHA.5

Why Feeding Baby Green Means Taking a Stand

Many parents are overwhelmed by economic forces and time constraints that conspire to make it easier for them to settle for feeding their kids the less-than-optimal diet that most American kids eat. When both parents work, and children are busy with their own interesting lives, it can seem difficult to gather around the family table for a balanced meal in the way my parents’ generation took for granted.

Worse, when parents choose food they face “assistance” from aggressive fast-food advertising campaigns, readily available convenience foods, and well-intentioned but overindulgent grandparents and other caregivers. It’s no wonder that by eighteen to twenty-four months old, most children in the United States eat no servings of whole grains on a typical day. A third eat no fruit on a typical day. For those who do, the variety is limited to a few familiar fruits that will not provide the range of nutrients needed. By contrast, 91 percent of kids consume high-sugar desserts or sweetened beverages on a given day. For those who eat vegetables, French fries are far and away the number one choice.6

Parents want a change. In a major marketing survey:

• 95 percent of mothers believe there is a real obesity epidemic in the United States.

• 86 percent say, “Establishing good eating habits is among the most important lessons I can teach my child.”

• 70 percent say that they don’t have the time to feed their families the healthiest options.

How important is it to get kids to eat fruits and vegetables?

• 28 percent say important

• 67 percent say extremely important

But 80 percent of parents report that they are unable to feed their children healthy foods because they are inconvenient, or unavailable in their communities, or their children don’t like the taste.7

That’s about to change.

It’s time for a fun, intuitive, delicious, radical change in the way most Americans feed their babies. We now understand much more about how long-term food preferences develop over time, and about how food choices affect both health and behavior. Now you will have the tools to create good eating habits by teaching your child to enjoy the taste of healthy food in the womb and immediately after birth, and you will have effective strategies for overcoming the challenges to eating well that they’ll be faced with every day. Taken together, this knowledge will give you the ability to teach your baby to eat well for life.

Welcome to the delicious revolution!

1

How Nutritional Intelligence Benefits Your Family

1

The Journey Toward

Feeding Baby Green

To get an idea of how Feeding Baby Green may help your family, imagine your child a few years down the road, eating lunch at school. Most of her friends have snagged French fries or chips to complement their meals. Instead, your daughter reaches for a salad and a yogurt.

Without you there to remind her, without her deliberating, she’s made a healthy food choice because that’s what she’s learned to love.

Or imagine your young son at a local restaurant, ordering Brussels sprouts, or a fresh egg dish with mango salsa. He’s excited to try the new flavors, wants to eat fresh, wholesome food.

For many parents, these scenarios seem almost unbelievable. Brussels sprouts? And no French fries? But these examples come from my own family, when my daughter, Claire, was in high school and our youngest, Austin, was a middle schooler. More than one chef has come to the table and complimented them on their adventurous palates and excellent taste. Other parents are even more likely to comment.

Parents today assume that children just won’t enjoy certain foods for one reason or another (taste, genetic predisposition, because they are kids, and so on). They feel that they have to provide them with kids’ meals, or endure food battles, or trick them by disguising the food so they’ll eat it.

Feeding Baby Green will show you how to start creating an enjoyment of healthy foods even before birth. Their comfort foods can be healthy foods. Your kids won’t need to settle for junk food. You won’t have to resort to subterfuge, hiding healthy foods in comfort foods, if you want kids to eat fruits and vegetables. You won’t need a team of medical or scientific experts or your own Ph.D. in nutrition to be able to feed your baby correctly. What you will need is an awareness of how food preferences develop over time, and a plan for how to use this knowledge to give your baby the best start. Knowing how it all works can empower you to be your own expert when it comes to feeding your child.