A few important considerations re: feeding infants/children

[MorSage]

Following are some important but often misunderstood or not provided, within many Thai healthcare facilities, information about feeding infants and toddlers. Part of this document I wrote 2 years ago I deemed too technical for this forum, this is why the references start at 16 or so.

Q. The advantages of breastfeeding (compared to bottle-feeding)

A. Breast feeding is deemed to be of unrivalled value to infants in the first 6 to 12 months of life by offering substantial and convenient nutritional, immunological, psychological, economic, developmental and societal advantages compared to alternatives (16,17).

Nutritional benefits of human milk compared to alternatives arise from its species specific adaptation to the growth pattern, nutritional needs, and metabolic capacities of infants. These attributes are clearly demonstrated by the changing composition of breast milk both, from birth through infancy and at different times of the day and stages of a feed (17). The composition of breast milk includes low residue sources of energy and many biologically active substances that assist growth, digestion and protect from disease that cannot be replicated by formulas (16).

Breast milk contains emulsified easily absorbed fat globules and lipases, a wide variety of fatty-acids including long-chain omega 3s and 6s needed for brain development and myelinisation, visual acuity and retinal function, growth and motor function(16). Species specific enzymes, growth factors, nucleotides and hormones, and a lower protein content compared to other mammals with free amino acids including histidine, taurine and cysteine, urea, lactoferrin, lactose, oligosaccharides that promote lactrobacilli and transfer factors that aid assimilation and utilisation of minerals (16). Breast milk contains all nutrients needed by an infant in forms that favour digestion, absorption and the excretion of minimal waste products in the urine (18).

The immunological advantages of breast milk lack a true alternative for comparison. Beginning with the child's first feedings the colostrum supplies immunological benefits and resistance to infection as an infant’s immune system is undeveloped at birth and antibodies in breast milk protect while it develops (16). This is often critical for infants growing in poor hygiene and sanitation conditions, but has advantages for all infants (18). Breast feeding offers direct immunological benefits into the 2nd year of life. Identified immune factors in the colostrum and breast milk include; sIgA, IgM against specific pathogens to which the mother has been exposed, anti-bacterial lactoferrin, lysozymes, anti-pathogenic bacteria oligosaccharides, macrophages, monocytes, neutrophils, B and T lymphocytes (16,17). Breast feeding is known to help protect against otitis media, urinary tract infections, bacterial meningitis, SIDS, necrotising entercolitis and gastroesophageal reflux, and in atopic families less allergic rhinitis, wheezing, asthma, and eczema (1,16). Further, breast feeding is associated with decreased juvenile diabetes, inflammatory bowel disease, some lymphomas and delayed onset of celiac disease (17).

Psychological benefits arise from the intimate bonding between the mother and child but feelings security and bonding are not solely dependent on this (18), and increased responsiveness and cognitive performance associated with breast feeding (16).

Other advantages of breast feeding include: Breast feeding helps protect the mother against premenopausal breast cancer, uterine cancer, osteoporosis, and is an almost reliable contraception method to help space pregnancies for the mother to recover immunologically and nutritionally (16).

The ability to feed on demand without having to prepare a formula or other sustenance with risks of bacterial safety, contamination, mixing and dilution errors, some vitamins being heat liable, and risking inappropriate infant feeding leading to malnutrition, morbidity and mortality increases (18). No need for expensive equipment, formulas or supplements (18). Breast feeding promotes proper development of the jaw and teeth (18).

The combination of these substantial advantages benefits not only the child and their family but also the society in which they live by potentially decreasing the need for expensive or limited medical and other assistive services, while increasing the child's potential to be productive and contribute.

Q. Outline of the basic principles of introducing weaning foods in to the diet of and infant.

A. As detailed in the preceding question’s answer, exclusive breast feeding provides the preferred nutrition and sustenance in the first 4-6 months of a child’s life and should be the principal nutrition throughout the first year, optimal weaning is based on acknowledgement of these realities. In circumstances where maternal breast milk is not available, in order of preference a 'wet nurse' or suitable formula should be introduced. Modified cow's milk formulas tend to be more suitable than soy or goat's milk formula's (19) and whole cow's milk should not be used for at least the first 1 year (20).

Infants <6 months should use starter formulas that have less protein and electrolytes, which are equally suitable for older infants, soy formulas may pose an aluminium toxicity risk and there is still debate as to the effects of the soy phytoestrogens despite extensive societal experience (19).

Goat's and cow's milk lack nutrients and are unsuitable (21). Cow's milk deficiencies include iron, vit C, EFA/PUFA's with excess; protein, sodium, potassium, phosphorus and calcium that stress an immature infants' renal concentrating mechanisms compared to human milk (1), renal solute increases 2 to 3 times (20). The high calcium to phosphorus ratio in cow's milk further decreases the bioavailability of iron from other sources (16). Whole cow's milk forms hard casein and mineral curd that is difficult to digest and results in gastrointestinal scouring, occult blood loss and reduced bioavailability of iron and iron deficiency anaemia (17). Cow's milk introduced before 12 months and especially before 4.5 months increases gastrointestinal blood loss that compounds iron deficiency and promotes leaky gut, food sensitivities and allergies (20). Iron deficiency can also affect behavioural development as d2-dopamine receptors decrease and don't tend to fully express later even with iron supplementation (20).

Breast fed infants tend to become iron and often vitamin D deficient after about 6 months (22) if other foods have not been introduced, but the introduction of other nutritional sources needs to be carefully managed as infants have very limited digestive capacity and high nutritional demands (21). Infants < 2 months have very weak kidney elimination of minerals and proteins, < 3 months have difficulty digesting starches, < 4 months absorb whole proteins in the intestinal tract, so restriction of the type of proteins an infant is exposed to is needed (22). Non-breast or formula fluids and foods before 4 months have disadvantages associated with decreased breast milk consumption, calorific intake malnutrition and reduced interest in breast milk and suckling that reduces prolactin, oxytocin, milk production and let-down, by failure to clear autocrine inhibitors (16). Foods introduced too early also promote diarrhoea, food allergy and excessive glucose or fructose from sweetened foods and drinks are associated with higher bilirubin.

3 physical signs that an infant is ready for solid foods that tend to occur between the 4 to 6 months after birth are; the disappearance of the extrusion reflex pushing solids out of the mouth, head, neck and jaw control, and the ability to sit up with support (22). In general the infant should weigh about 6 kg and be drinking the equivalent of about a litre of formula per day (22).

The optimal time to introduce solid foods is around 4 months of age when they are still not nutritionally important but do help to facilitate the introduction of foods later (16). At this stage infants tend to accept new tastes, different colours and textures, and delaying longer makes food introduction more difficult and foods other than milk less likely to be accepted (17). After 6 months, iron and zinc levels often fall if only breast or formula fed and other foods become nutritionally important, biting is replacing suckling and the digestive system is maturing with pancreatic amylases that start at 3 months becoming adequate by 6 months. Foods introduced too late can result in faltering growth, decreased immune protection, increased diarrheal disease and malnutrition (16).

The first foods introduced should be soft and smooth and culturally and nutritionally appropriate (16), in Thailand mashed banana is the usual first food before iron and B-complex fortified white rice soup. Foods should be introduced individually at the end of normal feeds (22) and not more frequently than every 5 days to help identify sensitivity or allergy reactions with no salt, sugar or other materials added except a little water or breast and formula milk for dilution (16). Starting with iron enriched cereals then progressing to pureed vegetables and fruits, and after the chewing reflex has developed at around 7 to 9 months minced or strained meat and fish may be introduced (1). Calcium, zinc and iron foods are particularly important (21).

Small amount of dairy foods, yoghurt and egg yolk are permissible but egg white that contains avidin that blocks the action of biotin and ovalbumin a common allergen are not recommended until 12 months. Other special cautions include; breast of formula over-feeding particularly after 12 months, honey (22), very sweet or salty foods, hard or abrasive textures and powders that may obstruct or be inhaled and cause choking, high fibre foods and low fat foods that lack energy (1) and macrobiotic weaning foods that lack calcium, B12 and energy similar to vegan diets (20). Mothers with allergies must avoid exposing their children to offending substances as allergy requires genetic susceptibility and sensitisation, the most common sensitivities are unmodified cow's milk, egg white and gluten (17). Families with food allergies or sensitivity reactions in other members should breast feed for 1 yr. in preference to using a formula. Breast and formula milks are the most suitable fluids until 18 months and fruit juices with excessive sugars and fructose like apple and pear juices are not suitable. Bottle or 'dummy' feeding should only used for breast or formula milks as sucking habits are hard to break and lidded cups are recommended after 6 months (16)

An increasing array and amount of foods should be offered in the second 6 months leading to the consumption of a wide variety of foods by age 1. Once many foods have been introduced the type of food offered should be changed frequently and ideally include family foods (1). Infants while not talking will use body language to communicate likes or dislikes and need time to adjust, while parents need to be observant, tolerant and patient (17).

Q. Some of the nutritional concerns of an infant, child and adolescent being raised on a vegetarian/vegan diet?

A. Vegetarian diets have considerable evidence of benefit in preventing the development of several degenerative illnesses in aging and acknowledged risks relating to some deficiency diseases. Vegetarian diets vary, ranging from total exclusion of animal products or vegans to lacto-vegetarians who consume dairy products and lacto-ovo-vegetarians who also include eggs within their diet (21).

The most frequent deficiency states associated with vegetarian diets involve vitamin B12 and D, sulphur based amino-acids and iron. These deficiencies are much more strongly associated with vegan diets rather than lacto-vegetarian and lacto-ovo-vegetarian diets (21). Vegan mothers are at far greater risk of personal and feeding deficiencies especially in regard vitamins B12, B6 and D, and calcium, zinc and iron and amino acids (21). Both vitamin B12 and D are difficult to obtain without animal foods, B6 bioavailability is also a concern as plant sources can be limited by pyridoxine glucoside found in plants that lowers B6 status (21). Calcium, zinc and iron are also found in vegetarian foods but their bioavailability is questionable due to the presence of phytates and oxalates in many of the sources, cooking and vitamin C can increase the availability of these minerals. Dairy and egg eating vegetarian mothers have fewer problems with the principal concern being iron and zinc deficiencies that can often be reduced by added vitamin C (21).

The rapid development of infants combined with their substantially limited digestive and renal concentrating capacities pose substantial risks to infants from inappropriate diets (21). Breast fed infants between birth to 6 months can gain all their nutritional requirements from their mothers, but mothers with marginal vitamin B12, D, iron and sulphur based amino acid status may not provide optimal nutrition for their children and should consider supplementing or consciously altering their intake to ensure adequate availability of these nutrients (21). This should preferably be done before conception as a mothers breast milk reflects the mineral and water soluble vitamin levels of her long-term rather than maternal diet (18). Infants of women who are B12 deficient have profound risk of neurological impairment, vit D deficiency is associated with rickets, iron deficiency with anaemia, neurological and behavioural impairments (1), and the sulphur based amino acids liver and protein synthesis problems (4). Before 6 months of age other infant problems relating to vegetarian mothers who often offer less contaminated milk with higher levels of PUFA's to their children are rarer (21).

Between 6 to 12 months of age when weaning occurs is a time of increased nutritional vulnerability for vegan infants whose diet without great care can become deficient (21). Vegetarian diets contain substantial bulk that negatively compromises a child’s nutrition and energy requirements due to their small stomach capacity until 3+ years of age (21). Preschool growth is often retarded by strict vegetarian and macrobiotic diets, but catch-up growth can occur if adequate food and nutrition are supplied (21). Rickets and megaloblastic anaemia are more common in vegans as are vitamin D, Ca, B2 and B12 deficiencies in vegan and macrobiotic diets that exclude dairy foods enriched with vit D. Calcium fortified soy milk, vitamin C and sunlight during winter are particularly useful to vegans (21).

From 1 to 3 years of age a child's stomach capacity is still limited to 200-300 ml/meal, rice and wheat absorb 2 to 3 times their weight in water and when dry contain 3 to 4 kcal/gm, maize 6 times, legumes 3 times. Thus these foods have a calorie density at best of about <1 kcal/ml that is inadequate for a toddlers needs. Macrobiotic weaning foods tend to be inadequate. The high fibre content also decreases the bioavailability of proteins and fats within this already deficient intake. Further, with the exception of soybeans plant foods lack complete proteins (22) so it is necessary to combine foods high in lysine but low in sulphur based amino acids like legumes with foods low in lysine but high in sulphur based amino acids like grains. Less restrictive vegetarian diets that include milk and dairy foods are normally wholesome and tend to be lower in bulk and present fewer weaning problems, for 1 to 3 year olds, 2+ cups of full cream milk can supply 90% of the child's protein and energy demands that can be easily complemented by iron and zinc rich vegan allowed foods (21).

During the school age years before adolescence, a period of steady growth, the previous concerns regarding vegan and strict macrobiotic diets still need attention but are less acute due to progressively increasing digestive capacity, and vegans other vegetarians and non vegetarian children share the common dietary concerns of maintaining iron, zinc and calcium (21).
However, in adolescence with rising growth and energy demands strict vegan diets again have similar concerns to the weaning and toddlers periods and need careful energy and protein planning and nutritional supplementation. To meet all nutritional requirements vegan adolescents often require 3 meals and 3 snacks per day that include plenty of leafy greens, nut, seeds, and supplements and sunshine. Vegan and non vegan vegetarians tend to have higher iron consumption but lower serum levels of iron than non vegetarians despite higher vitamin C levels, adequate zinc is even harder to ensure due to the high phytate levels of vegetarian diets (21).

Adolescent dietary issues including skipping meals, limited variety, fad diets and the eating disorders bulimia nervosa and anorexia are more damaging in adolescence and more common in vegetarians and adolescents with chronic illnesses (23) further highlighting vegan diet concerns at this stage of growth.

Childhood diets influence life-long dietary patterns and future health. Thus diets low in fat and high in complex carbohydrates and fibre tend to be good with adequate vegetarian diets often better than average modern diets containing excess fat, sugar and over-nutrition tending to obesity. Vegan diets that can support all stages of growth are difficult to attain, but non vegan vegetarian diets are much easier to manage and can establish healthy eating practices (21). 

List of References
1. Roberton D. M. & South M.(2007). Practical Paediatrics (6th edition). Edinburgh: Churchill Livingstone
2. Cohen J. (1999). 'Fragile X syndrome - don't miss it'. Modern Medicine of Australia. July:64-67, 69-70, 73.
3. Beers M. H.et.al. (2006) The Merck Manual. 18th ed. Merck Research Laboratories, Whitehouse Station N.J.
4. Bralley J., Lord R. (2001) Laboratory Evaluation in Molecular Medicine – nutrients, toxicants, and cell regulators. Institute for Advances in Molecular Medicine. Norcross, GA
5. Kenner D. (2003) Reversing Immunosenescence: Modulation of impaired immune response in the treatment and prevention of chronic and degenerative disease. Anti-Aging Medical Therapeutics vol. 5 American Academy of Anti-Aging Medicine.
6. Balch J., Balch P. (1997) Prescriptions for Nutritional Healing 2nd edn. Avery Publishing Group, New York
7. Balazs C. (2008) The effect of selenium therapy on autoimmune thyroiditis. Orv Hetil. Jun 29;149(26):1227-32. Hungarian
8. Negro R., et.al. (2007) The influence of selenium supplementation on postpartum thyroid status in pregnant women with thyroid peroxidase autoantibodies. J Clin Endocrinol Metab. Apr;92(4):1263-8. Epub 2007 Feb 6.
9. Turker O., et.al. (2006) Selenium treatment in autoimmune thyroiditis: 9-month follow-up with variable doses. J Endocrinol. Jul;190(1):151-6.
10. Duntas L., et.al. (2003) Effects of a six month treatment with selenomethionine in patients with autoimmune thyroiditis. Eur J Endocrinol. Apr;148(4):389-93.
11. Santini F, et.al. (2003) In vitro assay of thyroid disruptors affecting TSH-stimulated adenylate cyclase activity. J Endocrinol Invest. Oct;26(10):950-5.
12. Auf'mkolk M., et.al. (1985) Extracts and auto-oxidized constituents of certain plants inhibit the receptor-binding and the biological activity of Graves' immunoglobulins. Endocrinology. May;116(5):1687-93.
13. Sourgens H. et.al. (1982) Antihormonal effects of plant extracts. Planta Med. Jun;45(6):78-86.
14. Reynolds J. (1994) Martindale The Extra Pharmacopia. 30th edn. The Pharmaceutical Press, Singapore
15. The Australian and New Zealand Perinatal Societies (1995). ‘The Origins of Cerebral Palsy – a consensus statement. The Medical Journal of Australia. Vol. 162:85-89
16. National Health and Research Council (1999). Dietary guidelines for children and adolescents Southern Cross University, Australia
17. Boustany J., et.al. (2002). HLT00415 Natural Medicine in Childhood and Adolescence. The Centre for Professional Development in Natural and Complementary Medicine, Lismore
18. Wahlqvist M. (2002) Australia and New Zealand Food and Nutrition 2nd ed. Allen & Unwin, Singapore
19. Allen J., Baur L. (1999). ‘Formulas and milks for infants and young children: making sense of it all. Modern Medicine of Australia. Vol. 42(6), June:24-28,30
20. American Academy of Paediatrics, Committee of Nutrition (1992). ‘The use of Whole Cow’s Milk in Infancy’. Pediatrics Vol. 89(60:1105-1109
21. Jacobs C., Dwyer J. (1988). ‘Vegetarian children: appropriate and inappropriate diets’. American Journal of Clinical Nutrition. 48:811-818
22. Wardlow G., Hampl J., DiSilvesto R. (2004) Perspectives in Nutrition. 6th edn. McGraw Hill, Boston
23. Naumark-Sztainer and Moe (2000). 'Weight related concerns and disorders among adolescents'. In Worthington-Roberts and Rodwell Williams. Nutrition throughout the life cycle. McGraw Hill, Sydney

[MrPlum]

Some questions if you have the time.

1. How can infants and adults avoid GM Soy milk products? Is there a trusted brand?
2. Likewise Vit C. I read shop-bought Vit C is derived from GM corn and sweetened with artificial sugars, such as Aspartame. I also read L-Ascorbic acid is not the complete vitamin. Where would you obtain high quality Vit C for supplementation?
3. How do you test if an infant/adolescent needs supplementation (vitamins/minerals) and where would you source such?
4. If a bottle-fed infant/juvenile shows signs of food allergy, diabetes, eczema and so on, what should a parent do?
5. In India, raw milk is still easily found and widely taken. Shouldn't we be giving our infants the same or do you believe unpasteurized milk is as dangerous as we are told?

[MorSage]

Hi Mr Plum, I have not got good answers for all your questions but here goes:
1. I do not believe people can avoid GM foods nowdays, most crops were modified prior to the 90's, before there was public awareness, as in, Canola oil that is a Canadian modified rape seed oil now advertised as a healthy alternative, etc. etc. Until 1996 the UN was pushing for 'standardisation ' of produce i.e. so many gms of protein/kg etc. etc. Only after the Rio conference 1996 did they revert back to a policy of bio-diversity to help protect food supplies from strain specific diseases. My best answer is to eat a lot of differing foods but this is very hard for children to accept. Most good organic farms (inspect) will grow differing strains. Seed-lines are now important to protect as seed supply is now a very big and oppressive business.
2. Virtually, all artifical sweetneers are much worse than real sugar. Vit C has many reasonable forms including; IV, several mineral ascorbate powders and best assorted fresh berrys. Ascorbic acid should be avoided by children as should large doses when well, as rebound scurvy is a real threat.
3. In reality this requires a skilled professional who assesses intakes, digestive and assimulation integrity, co-factor confounding etc. Modern laboratory measures are very flawed as differing individuals (by enzyme stimulated assays) can require 50 times as much of a single nutrient as another, and the same individual in differing circumstances may require 50 times that of in another circumstance. This scientific reality makes laboratory referrence tables for nutrients largely a business tool rather than real guide. Further the blood has precidence in the body with excess levels of nutrients tending to be stored and when defecient released i.e. calcium into bones or withdrawn, thus blood levels are buffered and tend not to represent tissue stores. Best simple answer is seeming dietary or digestive compromise with actual physical manifestations and rapid response to adequate supplementation, especially in children. Legislatively, Canada and Australia have the toughest requirements on food supplement integrity so tend to be safer than other sources, especially the US that introduced a massive loop-hole of excluding food supplements from FDA requirements a decade ago.
4. Establish a clean room; surfaces, air quality, what chemical used, geographic attributes and from there experiment with not only the formula / mother's nutrition but other factors as well i.e. more skin contact, environmental changes, seek professional guidance (this is more difficult than it should be) do not ask where as too hard to answer.
5. Really good point, raw milk from healthy loved wild field grass fed cows that is hygenically collected and immediately chilled is a super health food for most people with little risk that nutritionally and contaminant wise is vastly different from commercially produced milk that really does need pasturisation.

[MrPlum]

Thanks for the quick response. Just to declare my status. I'm an enthusiastic learner of natural healing methods but not a practitioner, except on myself. My sources are myriad, with pubmed, Ayurvedic literature and Thai herbals being the primary ones. Over-technical treatise are beyond my ability to decipher, so my 'medicine' is kept simple and easy to apply. I harvest local herbs for personal use.

I can only speak for myself and the following are just ideas I have pertaining to the questions I asked which may add or detract from your knowledge. For Soy, I will only eat fermented products. For Vit C I make my own, using skins of oranges and whole fruits such as 'Yo Ban' (Noni) Guava, Makham Pom (Indian Gooseberry) and Samo Thai (Terminalia Chebula), then add the dried powder to shakes or sprinkle on cereals. I have no idea on concentrations but naturopathic physicians have experimented with taking IV up to 1/2 kg daily with only mild side effects. I doubt if my concoctions exceed that.

For allergies, I'm currently looking at detoxification strategies including liver flushes and herbal supplements such as Tinospora Cordifolia http://www.ncbi.nlm.nih.gov/pubmed/15619563 and Spirulina http://www.ncbi.nlm.nih.gov/pubmed/18343939 . I understand these can be given to infants via mother's breast milk or in infant dosages, not that I have done so. The focus on liver herbs is due to findings which show that some liver transplant recipients display the same allergies as the donor. Since the liver is the main organ of detoxification, it makes sense to also support it with herbs such as Ya Luk Tai Bai (Phyllanthus Amarus). Herbs, as you know have multiple beneficial effects, especially the bitters which commonly control blood sugar, pressure and cholesterol.

Haven't tried raw milk here. A few cows wandering down the roads but they graze on roadside grasses, so there is likely to be some intake of pollutants.

My current studies are focusing on gut ailments and probiotics.

Your posts are first class. Many thanks.

MrP

[splitlid]

found this whilst brousing the net.
from:

The South Derby Post
12.7.2004
Article by: June Whitfield


in front of an astonished crowd, Mr. Plum proved to be a natural 'milker',
knocking out his first cupfull in 20 seconds flat.

After downing it and wiping the white moustache from his upper lip he quipped " its definately the real thing, and packed with nutrients."

[MorSage]

Mr Plum, I totally agree with fermented soy products generally being better than other just cooked soy products. As for your Vit C formula sounds like a great bioflavonoid supplement but not sure about the viable Vit C content. Hippocrates roughly translated said 'eat foods that spoil but before they spoil'. Fresh foods tend to be loaded with anti-oxidants and when the antioxidants are expended the food is spoilt / rancid. Drying the ingredients may? degrade a lot of the Vit C. This is why I tend to like mineral ascorbates i.e. magnesium ascorbate which in the acid digestion of the stomach releases mg++ and ascorbic acid after consumption, your dried ingredients undoubtedly also do this to varying degrees but I think eating them fresh is better. Vit C tolerance varies hugely in an individual 2 gms may produce diarrhoea when well over a 100 gms may not when ill, generally I think individuals only need 1-2gms/day and children much less ratioed on their body weight. Vit C 1/2kg daily will produce extremely serious side effects in nearly everyone except those with very acute or major disease conditions like malignant digestive tract tumours (Linus Pauling's first of 3 Nobel prises, this work is still valid if quoted correctly, sadly often taken out of context and wrongly discredited or applied).

Thanks for the links , interesting

[STEVE G]

I've just been reading that raw saurkraut is an excellent source of vitamin C and indeed was used to prevent scurvy on ships that didn't have access to fresh fruit.
Seeing as I'm working here in europe at the moment and often don't have time to shop for fresh produce, I'll give it a try as it's readily available in jars.
I suppose coleslaw should have a similar effect, but the mayonaise content probably makes it a bit unhealthy in large amounts.

[MorSage]

Hi Steve G and thanks for the welcome post, saurkraut has some vitamin C but not a lot, its advantage is the lactic acid, which is pretty great for you anyway, stabilises its' vit C content for long durations. In fact long enough for Captain Cook to get to Australia. Coleslaw is a better source but only if very fresh, and you are right mayonaise is pretty atrocious in the scheme of things, for calorie control a big dollop of mayonaise or a hamburger? A. choose the hamburger

[BaaBaa.]

I suppose coleslaw should have a similar effect, but the mayonaise content probably makes it a bit unhealthy in large amounts.

More than a bit mate, massively, as MorSage says.

I don't touch Mayo apart from coleslaw and Tuna Mayo sandwiches.

Why is it always the good stuff that's unhealthy?

[STEVE G]

Yes, it's annoying.
When I'm here working I do a lot of long, anti-social hours and the shops don't open late or on Sundays so it's difficult to eat a balanced diet as I would normally.
I really need a source of healthy food that's easy to keep as about the only decent food I can get hold of consists of pre-packaged salads bought from 24 hour service stations.

[MrPlum]

Why is it always the good stuff that's unhealthy?

It's all a matter of taste. The food giants have cultivated our taste buds so we salivate over sweet, sour and salty and turn our noses up at fruits and veggies. Fats have always been comforting. Except now they offer us the wrong kinds of fats. Appetite stimulants also make us and our pets eat more.

The Thais have it right. That dish of fresh raw leaves is protective against the bad foods. Bitter herbs and vegetables reduce sugar cravings, blood sugar, blood pressure and cholesterol.

Nobody wants to hear it but like or not, they get the message eventually. Junk food = sickness. Live, fresh food = health. The body doesn't care what justifications you give yourself. To it, there are only consequences.

I really need a source of healthy food that's easy to keep

You could try some of the super foods. Spirulina is high in nutrients and easy to carry with you.

[BaaBaa.]

The Thais have it right.

I'm not so sure. MSG, Palm Oil, Pla Ra (liver flukes) etc

Certainly not as healthy a nation as they first appear.

[MorSage]

BaaBaa wrote "Certainly not as healthy a nation as they first appear."

So true, while I think sections of Thai society 'got it right' as some Thai dishes like; tom yum, geng som could be sold as herbal medicine in many countries (tasty too) there are a great many 'pitfalls' in the landscape of Thai living. Evidence of this is abudant but the most apparent are the life-expectancy statistics that at least until 2006 (last I own) suggest life expectancy for Thais is much shorter than most other countries, and out of step with most of the world as it is DECREASING, with increasing development / pollution blamed. However, the Vietnamese and Malaysian populations among others that have developed more than Thailand recently are living longer. The Thai public health statistics 2006 no longer directly state life expectancy (stopped reporting in 1996), but report that male life expectancy peaked at 69.9 and females 74.9 in 93-94!!! These same public health statistics report cancer as the leading cause of death, ACCIDENTS AND POISONING the second, and cardiovascular the third. Cosidering traditional Thai cuisine is among the healthiest on the planet the climate is great and lifestyle not to hard, WTF is really going on here.

[MURF]

Maybe I am wrong on this one-but the thais do not feed infants in general on Thai spicy food,they start them on liquids-jok then move them to solids-fried/plain rice with meat etc.The chillis and the greens arrive when they are 4/6 y.o.When they are 6 /8 thats when papaya and piles arrive.please correct me if i'm wrong.

[MURF]

Ooops,,,,,,,,,,,,,double post I miss Richard he knows all about food free Richard