Podcast

Fermented Foods: Can Babies Safely Eat Fermented Foods?

  • What fermented foods are and the process for achieving fermentation (...without a ton of salt options too!)
  • Potential health benefits of fermented foods in the weaning diet and food safety precautions when offering fermented foods to babies
  • How cultures around the world utilize fermented foods in the weaning diet
  • Kim, Binna et al. “A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function.” Preventive nutrition and food science vol. 21,4 (2016): 297-309. doi:10.3746/pnf.2016.21.4.297
  • Olayanju, Adetokunbo et al. “The efficacy of fermented foods in the treatment and management of diarrhoeal diseases: A systematic review and meta-analysis.” Nutrition and health, 2601060221095678. 28 Apr. 2022, doi:10.1177/02601060221095678
  • Kiousi, Despoina Eugenia et al. “The Clash of Microbiomes: From the Food Matrix to the Host Gut.” Microorganisms vol. 10,1 116. 6 Jan. 2022, doi:10.3390/microorganisms10010116
Katie Ferraro

LISTEN TO THIS EPISODE

Can babies safely eat fermented foods? Fermenting foods is one of the world’s oldest methods of preserving foods, with some pretty legit potential health benefits. In this episode we’re looking at what types of fermented foods babies can eat and why you might want to consider these, along with precautions for offering babies fermented foods too.


SUMMARY OF EPISODE

In this episode we’re talking about:

  • What fermented foods are and the process for achieving fermentation (...without a ton of salt options too!)

  • Potential health benefits of fermented foods in the weaning diet and food safety precautions when offering fermented foods to babies

  • How cultures around the world utilize fermented foods in the weaning diet

RESEARCH LINKS from episode

  • Journal of Pediatrics and Pediatric Medicine - Fermented Foods Guidelines for Children

  • Kim, Binna et al. “A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function.” Preventive nutrition and food science vol. 21,4 (2016): 297-309. doi:10.3746/pnf.2016.21.4.297

  • Olayanju, Adetokunbo et al. “The efficacy of fermented foods in the treatment and management of diarrhoeal diseases: A systematic review and meta-analysis.” Nutrition and health, 2601060221095678. 28 Apr. 2022, doi:10.1177/02601060221095678

  • Fermentation : assessment and research : report of a Joint FAO/WHO Workshop on Fermentation as a Household Technology to Improve Food Safety, in collaboration with the Department of Health, Republic of South Africa, Pretoria, South Africa, 11-15 Dec. 1995 https://www.who.int/publications/i/item/WHO-FNU-FOS-96.1 

  • Kiousi, Despoina Eugenia et al. “The Clash of Microbiomes: From the Food Matrix to the Host Gut.” Microorganisms vol. 10,1 116. 6 Jan. 2022, doi:10.3390/microorganisms10010116

  • Cooking Light lower sodium sauerkraut recipe: https://www.cookinglight.com/recipes/fermenting-home-made-sauerkraut  

  • World Health Organization, Botulism: https://www.who.int/news-room/fact-sheets/detail/botulism

EPISODES mentioned in this episode




TRANSCRIPT OF EPISODE



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