Baby food carrots nitrates
Homemade Baby Food: The Danger of Nitrates
AddictionAllergies & AsthmaAmbulatoryAudiologyAutismAwardsBC4TeensBehavioral HealthBehind the ScenesBurn CenterCancerCardiologyCenter for Healthy Weight and NutritionCenter for Injury Research and PolicyChild BehaviorChild DevelopmentColorectal and Pelvic ReconstructionCommunity EducationCommunity ResourcesCoronavirusDentistryDermatologyDiseases & ConditionsDiversity and InclusionEndocrinologyENTEpilepsyEverything MattersFertility and Reproductive Health ProgramFundraising EventsGastroenterologyGeneticsGynecologyHematologyHomecareHospiceHospital NewsInfants & NewbornsInfectious DiseaseKids & TeensLaboratory ServicesMake Safe HappenMarathonNeonatologyNephrologyNeurologyNeurosurgeryNew HospitalNICUNutrition & FitnessOccupational TherapyOphthalmologyOrthopedicsOur PatientsOur staffPalliative CareParentingPediatric NewsPharmacyPhysical Therapy - Sports and OrthopedicPlastic SurgeryPopulation HealthPregnancyPrimary CarePsychologyPulmonaryRadiologyReach Out and ReadRehabilitationResearchRheumatologySafety & PreventionSports MedicineSurgical ServicesThe Center for Family Safety and HealingTherapeutic RecreationTherapyTHRIVE ProgramToddlers & PreschoolersUrgent CareUrology
Aaron Barber, AT, ATC, PESAbbie Roth, MWCAbby Orkis, MSW, LSWAdam Ostendorf, MDAdriane Baylis, PhD, CCC-SLPAdrienne M. Flood, CPNP-ACAdvanced Healthcare Provider CouncilAila Co, MDAlaina White, AT, ATCAlana Milton, MDAlana Milton, MDAlecia Jayne, AuDAlena SchuckmannAlessandra Gasior, DOAlex Kemper, MDAlexandra Funk, PharmD, DABATAlexandra Sankovic, MDAlexis Klenke, RD, LDAlice Bass, CPNP-PCAlison PeggAllie DePoyAllison Rowland, AT, ATCAllison Strouse, MS, AT, ATCAmanda E. Graf, MDAmanda GoetzAmanda Smith, RN, BSN, CPNAmanda Sonk, LMTAmanda Whitaker, MDAmber Patterson, MDAmberle Prater, PhD, LPCCAmy Brown Schlegel, MDAmy Coleman, LISWAmy Dunn, MDAmy E. Valasek, MD, MScAmy Fanning, PT, DPTAmy Garee, CPNP-PCAmy Hahn, PhDAmy HessAmy Leber, PhDAmy LeRoy, CCLSAmy Moffett, CPNP-PCAmy Randall-McSorley, MMC, EdD CandidateAmy Thomas, BSN, RN, IBCLCAmy Wahl, APNAnastasia Fischer, MD, FACSMAndala HardyAndrea Brun, CPNP-PCAndrea M. Boerger, MEd, CCC-SLPAndrea Sattler, MDAndrea ShellowAndrew AxelsonAndrew Kroger, MD, MPHAndrew SchwadererAndria Haynes, RNAngela AbenaimAngela Billingslea, LISW-SAnn Pakalnis, MDAnna Lillis, MD, PhDAnnette Haban-BartzAnnie Drapeau, MDAnnie Temple, MS, CCC-SLP, CLCAnnie Truelove, MPHAnthony Audino, MDAnup D. Patel, MDAri Rabkin, PhDAriana Hoet, PhDArielle Sheftall, PhDArleen KarczewskiAshlee HallAshleigh Kussman, MDAshley Debeljack, PsyDAshley Ebersole, MDAshley EcksteinAshley Kroon Van DiestAshley M. Davidson, AT, ATC, MSAshley Minnick, MSAH, AT, ATCAshley Overall, FNPAshley Parikh, CPNP-PCAshley Parker MSW, LISW-SAshley Parker, LISW-SAshley Tuisku, CTRSAsuncion Mejias, MD, PhDAurelia Wood, MDBailey Young, DOBecky Corbitt, RNBelinda Mills, MDBenjamin Fields, PhD, MEdBenjamin Kopp, MDBernadette Burke, AT, ATC, MSBeth Martin, RNBeth Villanueva, OTD, OTR/LBethany Uhl, MDBethany Walker, PhDBhuvana Setty, MDBill Kulju, MS, ATBlake SkinnerBonnie Gourley, MSW, LSWBrad Childers, RRT, BSBrandi Cogdill, RN, BSN, CFRN, EMT-PBrandon MorganBreanne L. Bowers, PT, DPT, CHT, CFSTBrendan Boyle, MD, MPHBrian Boe, MDBrian K. Kaspar, PhDBrian Kellogg, MDBriana Crowe, PT, DPT, OCSBrigid Pargeon, MS, MT-BCBrittney Hardin, MOT, OTR/LBrooke Sims, LPCC, ATRCagri Toruner, MDCaitlin Bauer, RD, LDCaitlin TullyCaleb MosleyCallista DammannCallista PoppCami Winkelspecht, PhDCamille Wilson, PhDCanice Crerand, PhDCara Inglis, PsyDCarl H. Backes, MDCarlo Di Lorenzo, MDCarly FawcettCarneshia EdwardsCarol Baumhardt, LMTCarolyn FigiCarrie Rhodes, CPST-I, MTSA, CHESCasey Cottrill, MD, MPHCasey TrimbleCassandra McNabb, RN-BSNCatherine Earlenbaugh, RNCatherine Sinclair, MDCatherine Trimble, FNPCatrina Litzenburg, PhDCharae Keys, MSW, LISW-SCharles Elmaraghy, MDChelsea Britton, MS, RD, LD, CLC Chelsea Kebodeaux, MDChelsie Doster, BSCheryl Boop, MS, OTR/LCheryl G. Baxter, CPNPCheryl Gariepy, MDChet Kaczor, PharmD, MBAChris MarreroChris Smith, RNChristina Ching, MDChristina DayChristine Johnson, MA, CCC-SLPChristine Koterba, PhDChristine Mansfield, PT, DPT, OCS, ATCChristine PrusaChristopher Goettee, PT, DPT, OCSChristopher Iobst, MDChristopher Ouellette, MDChristy Lumpkins, LISW-SCindy IskeClaire Kopko PT, DPT, OCS, NASM-PESCody Hostutler, PhDConnor McDanel, MSW, LSWCorey Rood, MDCorinne Syfers, CCLSCourtney Bishop. PA-CCourtney Brown, MDCourtney Hall, CPNP-PCCourtney Porter, RN, MSCristina Tomatis Souverbielle, MDCrystal MilnerCurt Daniels, MDCynthia Holland-Hall, MD, MPHDana Lenobel, FNPDana Noffsinger, CPNP-ACDane Snyder, MDDaniel Coury, MDDaniel DaJusta, MDDanielle Peifer, PT, DPTDavid A Wessells, PT, MHADavid Axelson, MDDavid Stukus, MDDean Lee, MD, PhDDebbie Terry, NPDeborah Hill, LSWDeborah Zerkle, LMTDeena Chisolm, PhDDeipanjan Nandi, MD MScDenis King, MDDenise EllDennis Cunningham, MDDennis McTigue, DDSDiane LangDominique R. Williams, MD, MPH, FAAP, Dipl ABOMDonna M. Trentel, MSA, CCLSDonna Ruch, PhDDonna TeachDoug WolfDouglas McLaughlin, MDDrew Duerson, MDEd MinerEdward Oberle, MD, RhMSUSEdward Shepherd, MDEileen Chaves, PhDElena CamachoElise Berlan, MDElise DawkinsElizabeth A. Cannon, LPCCElizabeth Cipollone, LPCC-SElizabeth Zmuda, DOEllyn Hamm, MM, MT-BCEmily A. Stuart, MDEmily Decker, MDEmily GetschmanEmma Wysocki, PharmD, RDNEric Butter, PhDEric Leighton, AT, ATCEric Sribnick, MD, PhDErica Domrose, RD, LDEricca L Lovegrove, RD, LDErika RobertsErin Gates, PT, DPTErin Johnson, M.Ed., C.S.C.S.Erin McKnight, MD, MPHErin Shann, BSN, RNErin TebbenFarah W. Brink, MDFatimah MasoodFrances Fei, MDGail Bagwell, DNP, APRN, CNSGail Besner, MDGail Swisher, ATGarey Noritz, MDGary A. Smith, MD, DrPHGeri Hewitt, MDGina Hounam, PhDGina McDowellGina MinotGrace Paul, MDGregory D. Pearson, MDGriffin Stout, MDGuliz Erdem, MDHailey Blosser, MA, CCC-SLPHanna MathessHeather Battles, MDHeather ClarkHeather L. Terry, MSN, RN, FNP-C, CUNPHeather Yardley, PhDHenry SpillerHenry Xiang, MD, MPH, PhDHerman Hundley, MS, AT, ATC, CSCSHilary Michel, MDHiren Patel, MDHolly Deckling, MSSW, LISWHoma Amini, DDS, MPH, MSHoward Jacobs, MDHunter Wernick, DOIbrahim Khansa, MDIhuoma Eneli, MDIlana Moss, PhDIlene Crabtree, PTIrene Mikhail, MDIrina Buhimschi, MDIvor Hill, MDJackie Cronau, RN, CWOCNJacqueline Wynn, PhD, BCBA-DJacquelyn Doxie King, PhDJaime-Dawn Twanow, MDJaimie D. Nathan, MD, FACSJames Murakami, MDJames Popp, MDJames Ruda, MDJameson Mattingly, MDJamie Macklin, MDJamie ReedyJane AbelJanelle Huefner, MA, CCC-SLPJanice M. Moreland, CPNP-PC, DNPJanice Townsend, DDS, MSJared SylvesterJason JacksonJason P. Garee, PhDJaysson EicholtzJean Hruschak, MA, CCC/SLPJeff Sydes, CSCSJeffery Auletta, MDJeffrey Bennett, MD, PhDJeffrey Hoffman, MDJeffrey Leonard, MDJen Campbell, PT, MSPTJena HeckJenn Gonya, PhDJennie Aldrink, MDJennifer Borda, PT, DPTJennifer HofherrJennifer LockerJennifer PrinzJennifer Reese, PsyDJennifer Smith, MS, RD, CSP, LD, LMTJennifer Walton, MD, MPH, FAAPJenny Worthington, PT, DPTJerry R. Mendell, MDJessalyn Mayer, MSOT, OTR/LJessica Bailey, PsyDJessica Bogacik, MS, MT-BCJessica Bowman, MDJessica BrockJessica Bullock, MA/CCC-SLPJessica Buschmann, RDJessica Scherr, PhDJim O’Shea OT, MOT, CHTJoan Fraser, MSW, LISW-SJohn Ackerman, PhDJohn Caballero, PT, DPT, CSCSJohn Kovalchin, MDJonathan D. Thackeray, MDJonathan Finlay, MB, ChB, FRCPJonathan M. Grischkan, MDJonathan Napolitano, MDJoshua Prudent, MDJoshua Watson, MDJulee Eing, CRA, RT(R)Julia Colman, MOT, OTR/LJulie ApthorpeJulie Lange, MDJulie Leonard, MD, MPHJulie Racine, PhDJulie Samora, MDJustin Indyk, MD, PhDKady LacyKaitrin Kramer, DDS, MS, PhDKaleigh Hague, MA, MT-BCKaleigh MatesickKamilah Twymon, LPCC-SKara Malone, MDKara Miller, OTR/LKaren A. Diefenbach, MDKaren Allen, MDKaren Days, MBAKaren Rachuba, RD, LD, CLCKari A. Meeks, OTKari Cardiff, ODKari Dubro, MS, RD, LD, CWWSKari Phang, MDKarla Vaz, MDKaryn L. Kassis, MD, MPHKasey Strothman, MDKatherine Deans, MDKatherine McCracken, MD FACOGKathleen (Katie) RoushKathryn Blocher, CPNP-PCKathryn J. Junge, RN, BSNKathryn Obrynba, MDKatia Camille Halabi, MDKatie Brind'Amour, MSKatie DonovanKatie Thomas, APRKatrina Hall, MA, CCLSKatrina Ruege, LPCC-SKatya Harfmann, MDKayla Zimpfer, PCCKaylan Guzman Schauer, LPCC-SKeli YoungKelley SwopeKelli Dilver, PT, DPTKelly AbramsKelly BooneKelly HustonKelly J. Kelleher, MDKelly McNally, PhDKelly N. Day, CPNP-PCKelly Pack, LISW-SKelly Tanner,PhD, OTR/L, BCPKelly Wesolowski, PsyDKelly Wise, PharmDKent Williams, MDKevin Bosse, PhDKevin Klingele, MDKim Bjorklund, MDKim Hammersmith, DDS, MPH, MSKimberly Bates, MDKimberly Sisto, PT, DPT, SCSKimberly Van Camp, PT, DPT, SCSKirk SabalkaKris Jatana, MD, FAAPKrista Winner, AuD, CCC-AKristen Armbrust, LISW-SKristen Cannon, MDKristen E. Beck, MDKristen Martin, OTR/LKristi Roberts, MS MPHKristina Booth, MSN, CFNPKristina Reber, MDKristol Das, MDKyle DavisLance Governale, MDLara McKenzie, PhD, MALaura Brubaker, BSN, RNLaura Dattner, MALaura Martin, MDLaurel Biever, LPCLauren Durinka, AuDLauren Garbacz, PhDLauren Justice, OTR/L, MOTLauren Madhoun, MS, CCC-SLPLauryn Rozum, MS, CCLSLeah Middelberg, MDLee Hlad, DPMLeena Nahata, MDLelia Emery, MT-BCLeslie Appiah, MDLinda Stoverock, DNP, RN NEA-BCLindsay Kneen, MDLindsay Pietruszewski, PT, DPTLindsay SchwartzLindsey Vater, PsyDLisa GoldenLisa Halloran, CNPLisa M. Humphrey, MDLogan Blankemeyer, MA, CCC-SLPLori Grisez PT, DPTLorraine Kelley-QuonLouis Bezold, MDLourdes Hill, LPCC-S Lubna Mazin, PharmDLuke Tipple, MS, CSCSLynda Wolfe, PhDLyndsey MillerLynn RosenthalLynne Ruess, MDMaggy Rule, MS, AT, ATCMahmoud Kallash, MDManmohan K Kamboj, MDMarc P. Michalsky, MDMarcel J. Casavant, MDMarci Johnson, LISW-SMarcie RehmarMarco Corridore, MDMargaret Bassi, OTR/LMaria HaghnazariMaria Vegh, MSN, RN, CPNMarissa Condon, BSN, RNMarissa E. Larouere, MBA, BSN, RNMark E. Galantowicz, MDMark Smith, MS RT R (MR), ABMP PhysicistMarnie Wagner, MDMary Ann Abrams, MD, MPHMary Fristad, PhD, ABPPMary Kay SharrettMary Shull, MDMatthew Washam, MD, MPHMeagan Horn, MAMegan Brundrett, MDMegan Dominik, OTR/LMegan FrancisMegan Letson, MD, M.EdMeghan Cass, PT, DPTMeghan Fisher, BSN, RNMeika Eby, MDMelanie Fluellen, LPCCMelanie Luken, LISW-SMelissa and Mikael McLarenMelissa McMillen, CTRSMelissa Winterhalter, MDMeredith Merz Lind, MDMichael Flores, PhDMichael T. Brady, MDMichelle Ross, MHA, RD, LD, ALCMike Patrick, MDMindy Deno, PT, DPTMitch Ellinger, CPNP-PCMolly Dienhart, MDMolly Gardner, PhDMonica Ardura, DOMonica EllisMonique Goldschmidt, MDMotao Zhu, MD, MS, PhDMurugu Manickam, MDNancy AuerNancy Cunningham, PsyDNancy Wright, BS, RRT, RCP, AE-C Naomi Kertesz, MDNatalie DeBaccoNatalie I. Rine, PharmD, BCPS, BCCCPNatalie Powell, LPCC-S, LICDC-CSNatalie Rose, BSN, RNNathalie Maitre, MD, PhDNationwide Children's HospitalNationwide Children's Hospital Behavioral Health ExpertsNeetu Bali, MD, MPHNehal Parikh, DO, MSNichole Mayer, OTR/L, MOTNicole Caldwell, MDNicole Dempster, PhDNicole Greenwood, MDNicole Parente, LSWNicole Powell, PsyD, BCBA-DNina WestNkeiruka Orajiaka, MBBSOctavio Ramilo, MDOliver Adunka, MD, FACSOlivia Stranges, CPNP-PCOlivia Thomas, MDOmar Khalid, MD, FAAP, FACCOnnalisa Nash, CPNP-PCOula KhouryPaige Duly, CTRSParker Huston, PhDPatrick C. Walz, MDPatrick Queen, BSN, RNPedro Weisleder, MDPeter Minneci, MDPeter White, PhDPitty JenningsPreeti Jaggi, MDPriyal Patel, DORachael Morocco-Zanotti, DORachel D’Amico, MDRachel Schrader, CPNP-PCRachel Tyson, LSWRajan Thakkar, MDRaymond Troy, MDRebecca Fisher, PTRebecca Hicks, CCLSRebecca Lewis, AuD, CCC-ARebecca M. Romero, RD, LD, CLC Reggie Ash Jr.Reno Ravindran, MDRichard Kirschner, MDRichard Wood, MDRobert A. Kowatch, MD, Ph. D.Robert Hoffman, MDRochelle Krouse, CTRSRohan Henry, MD, MSRose Ayoob, MDRose Schroedl, PhDRosemary Martoma, MDRoss Maltz, MDRyan Ingley AT, ATCSamanta Boddapati, PhDSamantha MaloneSammy CygnorSandra C. Kim, MDSara Bentley, MT-BCSara Bode, MDSara Breidigan, MS, AT, ATCSara N. Smith, MSN, APRNSara O'Rourke, MOT, OTR/L, Clinical LeadSara Schroder, MDSarah A. Denny, MDSarah Cline, CRA, RT(R)Sarah Driesbach, CPN, APNSarah GreenbergSarah Hastie, BSN, RNC-NIC Sarah Keim, PhDSarah MyersSarah O'Brien, MDSarah SaxbeSarah Schmidt, LISW-SSarah ScottSarah TraceySarah VerLee, PhDSasigarn Bowden, MDSatya Gedela, MD, MRCP(UK)Scott Coven, DO, MPHScott Hickey, MDSean EingSean Rose, MDSeth Alpert, MDShalini C. Reshmi, PhD, FACMGShana Moore, MA, CCC-AShannon Reinhart, LISW-SShari UncapherSharon Wrona, DNP, PNP, PMHSShaun Coffman PT, DPT, OCSShawn Pitcher, BS, RD, USAWShawNaye Scott-MillerShea SmoskeSheena PaceSheila GilesShelly BrackmanSimon Lee, MDSini James, MDStacy Ardoin, MDStacy Whiteside APRN, MS, CPNP-AC/PC, CPONStefanie Bester, MDStefanie Hirota, OTR/LStephanie Burkhardt, MPH, CCRCStephanie CannonStephanie Santoro, MDStephanie Vyrostek BSN, RNStephen Hersey, MDSteve Allen, MDSteven C. Matson, MDSteven Ciciora, MDSteven CuffSuellen Sharp, OTR/L, MOTSurlina AsamoaSusan Colace, MDSusan Creary, MDSwaroop Pinto, MDTabatha BallardTabbetha GrecoTabi Evans, PsyDTabitha Jones-McKnight, DOTahagod Mohamed, MDTamara MappTammi Young-Saleme, PhDTaylor Hartlaub, MD, MPHTenelle JonesTerry Barber, MDTerry Bravender, MD, MPHTerry Laurila, MS, RPhTheresa Miller, BA, RRT, RCP, AE-C, CPFTThomas Pommering, DOTiasha Letostak, PhDTiffanie Ryan, BCBA Tim RobinsonTim Smith, MDTimothy Cripe, MD, PhDTimothy Landers PhD RN APRN-CNP CIC FAANTracey L. Sisk, RN, BSN, MHATracie Steinke RD, LD, CDETracy Mehan, MATravis Gallagher, ATTrevor MillerTria Shadeed, NNPTyanna Snider, PsyDTyler Congrove, ATValencia Walker, MD, MPH, FAAPVanessa Shanks, MD, FAAPVenkata Rama Jayanthi, MDVidu Garg, MDVidya Raman, MDW. Garrett Hunt, MDWalter Samora, MDWarren D. Lo, MDWendy Anderson, MDWendy Cleveland, MA, LPCC-SWhitney McCormick, CTRSWhitney Raglin Bignall, PhDWilliam Cotton, MDWilliam J. Barson, MDWilliam Ray, PhDWilliam W. Long, MD
Nitrates, Carrots, and Homemade Baby Food
Myths and Facts About Nitrates and Homemade Baby Food
Homemade Baby Food often gets a bad rap due to nitrates. There are many misconceptions about nitrates, learn the facts here!
Commercial Baby Food is NOT nitrate free!
Commercial baby food companies say that they screen for nitrate levels – screening does not mean that nitrates are removed. Screening is not mandated by law so the baby food companies police themselves. The use of the term “screen” is often misinterpreted to mean “remove”. Nitrates cannot be removed because they occur naturally!
What are the odds that your baby will get Nitrate Poisoning/Blue Baby Syndrome from Homemade Carrots?
It is important to note that the odds of your baby getting “Blue Baby Syndrome” nitrate poisoning from Carrots or other veggies is about 0%. Yes it’s true, the odds of your baby getting nitrate poisoning from homemade baby food are 0% – zero percent.
By the time you introduce solid foods to your baby, his tummy should be developed enough to handle “normal” nitrate exposure.
Here is what the AAP really says about Nitrates and Homemade Baby Food:
The AAP recommends NOT preparing these foods <carrots et al> for a baby who is younger than 3 (three) months old.
- “Because the intake of naturally occurring nitrates from foods such as green beans, carrots, squash, spinach, and beets can be as high as or higher than that from well water, these foods should be avoided before 3 months of age, “
- ” 1. The greatest risk of nitrate poisoning (methemoglobinemia) occurs in infants fed well water contaminated with nitrates. All prenatal and well-infant visits should include questions about the home water supply. If the source is a private well, the water should be tested for nitrate. The nitrate nitrogen concentration of the water should be <10 ppm.
- ” 2. Infants fed commercially prepared infant foods generally are not at risk of nitrate poisoning. However, home-prepared infant foods from vegetables (eg, spinach, beets, green beans, squash, carrots) should be avoided until infants are 3 months or older, although there is no nutritional indication to add complementary foods to the diet of the healthy term infant before 4 to 6 months of age.” American Academy of Pediatrics – Nitrate Statement
- “Because vegetables, including green beans, carrots, squash, spinach and beets, can have nitrate levels as high or higher than that of well water, infants should not eat these foods until after age 3 months.”
AAP Well Water Statement
The Mayo Clinic also states the following regarding home prepared “nitrate veggies”;
“For babies younger than age 4 months, also avoid home-prepared spinach, beets, turnips and collard greens, which may contain high levels of potentially harmful compounds from soil (nitrates). ”
Who is Most at Risk of Nitrate Poisoning?
So who is most at risk for nitrate poisoning? People who have private wells have the highest risk for nitrate exposure. Babies under the age of 6 months old are most at risk and babies under the age of 3 months old even more so.
Babies who are over the age of 6 months old have developed the stomach acids necessary to fight the bacteria that helps nitrate conversion and subsequent nitrate poisoning. Infants who are formula fed and live on farms or in highly agricultural areas may also be at greater risk. Nitrates used in farming, and the excess not taken in by the crop itself, easily run-off and may seep into water tables, contaminating water supplies.
As mentioned earlier, nitrate poisoning is very rare and when it does occur, it is typically traced back to ground water contamination – specifically from contaminated private wells.2 If you have any doubts or fears, please speak to your pediatrician.
What Vegetables Contain Nitrates?
The highest concentration of nitrates occurs in water, root vegetables and leafy vegetables such as spinach, lettuce and other greens.
The concentration and amount of occurring nitrates will vary depending on the type of vegetable, the temperature that it is grown at, the sunlight exposure, soil moisture levels and the level of natural nitrogen in the soil.
Foods that tend to accumulate the highest amount of nitrate include:
spinach, beets, cabbage, broccoli, carrots
Root vegetables such as carrots, beets and broccoli all contain nitrates though at a much lower level than do the leafys. Leafy vegetables include spinach, cabbage or other greens like kale.
For spinach, its nitrate levels may actually increase with improper storage,so I’m more cautious with offering it before 8-10 months of age
Nitrates and Commercial Baby Foods – Is Commercial Baby Food Nitrate Free?
Jarred commercial baby food carrots (and other jarred commercial baby food vegetables) have nitrates too. Nitrates are naturally occurring and cannot be removed! Even jarred organic carrot baby foods have nitrates.
Commercial baby food companies will tell you that they SCREEN for nitrate levels, not that they remove nitrates. They also note that they do this voluntarily – because there is no law that requires them to do screening. Commercial baby food companies may buy veggies that are grown in a part of the country where the nitrate contamination of soil is lower, where the sun shines more or where Farmer’s do not use high levels of nitrogen containing fertilizers.
Do Commercial Baby Foods Have Lower Nitrate Levels?
Due to screening, commercial baby foods may contain a lower level of nitrates than homemade as parents do not have the ability to screen veggies for nitrates. Again, nitrates are naturally occurring in the vegetable itself and even the folks at Gerber/Beechnut/Heinz et al. cannot remove nitrates.
What are Nitrates and What is Blue Baby Syndrome?
When we first hear of nitrates and carrots, “Blue Baby Syndrome” and homemade baby food, it is often with a bit of fear and trepidation that we proceed to make baby’s food. We wish to do the best for our babies and we certainly do not want to poison them. Let’s take a moment to look at the facts about nitrates, infants and making baby food.
Nitrates are naturally occurring nitrogen/oxygen salt compounds found in almost every vegetable that we eat and the soils they are grown in. Nitrates are also laboratory formulated and used in fertilizers. Nitrates are ingested either from vegetables or from drinking water. Nitrates/nitrites have been found to be responsible for “Blue Baby Syndrome.” Adults are not affected by nitrates or nitrites because their stomachs produce acids that fight the bacteria that help convert nitrates into nitrites. This conversion, and the resulting nitrite, is what allows for nitrate poisoning or “Blue Baby Syndrome.”
The name “Blue Baby Syndrome” stems from the fact that nitrites hinder proper oxygen transportation in the red blood cells. “Once in the blood, nitrite oxidizes iron in the hemoglobin of red blood cells to form methemoglobin, which lacks hemoglobin’s oxygen-carrying ability. ”1 Without proper oxygen saturation in the blood, the body’s cells become oxygen deprived and the skin takes on a blue or purple hue. This oxygen deprivation may lead to the slow asphyxiation of the person poisoned.
Nitrate poisoning is very very rare and when it does occur, it is typically traced back to ground water contamination – specifically from contaminated private wells.2
What are the Symptoms of Blue Baby Syndrome?
“The most obvious symptom of nitrate poisoning is a bluish color of the skin, particularly around the eyes and mouth. This is called cyanosis. A baby with these symptoms should be taken to an emergency medical facility immediately. The doctor will take a blood sample to be sure the baby is suffering from nitrate poisoning. The blood sample of an affected baby is a chocolate brown instead of a healthy red. Nitrate poisoning can be treated, and in most cases the baby makes a full recovery.
What are the odds that my baby will get Blue Baby Syndrome?
It is important to note that the odds of your baby getting “Blue Baby Syndrome” nitrate poisoning from Carrots or other veggies is about 0%. By the time you introduce solid foods to your baby, his tummy should be developed enough to handle “normal” nitrate exposure.
“Around the age of three months, an increase in the amount of hydrochloric acid in a baby’s stomach kills most of the bacteria that convert nitrate to nitrite. By the time a baby is six months old, its digestive system is fully developed, and none of the nitrate-converting bacteria remain. In older children and adults, nitrate is absorbed and excreted, and Methemoglobinemia is no longer a concern.”
Yes, while nitrates are an important health concern, they are highly unlikely to poison your baby from the carrots that you make. Many pediatricians will tell you to not make homemade carrots while many other pediatricians will shrug off Nitrates and tell you there is no issue and no risk.
Does using Organic Vegetables eliminate or decrease nitrates?
If you prefer to make your own homemade baby foods vegetables that may contain nitrates, an alternative is to choose organic produce. Organic foods are grown without the use of commercial nitrate fertilizers and thus the risk of nitrate contamination/concentration is minimized, but not eliminated.
Freezing “nitrate veggies” does NOT increase nitrates
Studies done on spinach and nitrates in particular have shown that with improper storage and preparation, the nitrate levels may actually increase. Proper preparation and immediate use or storing via freezer method will help eliminate this risk (the increase in nitrate level) in leafy vegetables.
Will Boiling Vegetables Eliminate Nitrates?
Boiling vegetables in water will not eliminate nitrate concentration.
Nitrates may in fact seep into the water used for cooking. It is best to not use that water as the liquid to make your puree. Always use fresh water when pureeing vegetables that may contain nitrates and discard the cooking water.
Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.
This site complies with the HONcode standard for trustworthy health information:
SHARE ON FACEBOOK SHARE ON PINTEREST
Nitarts in baby food: myths and facts
Homemade baby food often gets negative reviews due to its nitrate content. But there are many misconceptions about nitrates in baby food. It is up to you to prepare vegetable purees for the first feeding of a child or buy ready-made baby food - . We suggest that you first get acquainted with the opinion of the specialists of the American Academy of Pediatrics, who dispel the main myths when talking about nitrates in baby food.
Read also: Complementary feeding table for children up to a year: how to introduce products by month
Nitrates are natural salt compounds of nitrogen and oxygen that get into almost all vegetables that we eat from the soil. There are laboratory-derived nitrates that are used in fertilizers. Nitrate enters the human body either with vegetables or with drinking water.
It has been found that nitrates or nitrites are involved in the occurrence of methemoglobinemia. The adult stomach is not sensitive to the effects of nitrate, as it is able to produce a bacterium that prevents the conversion of nitrate to nitrite. It is nitrite that is the cause of poisoning and methemoglobinemia.
Read also: Nitrates cause birth defects
Nitarts in baby food: myths and facts
1. Manufacturer's baby food also contains nitrates. Baby food manufacturers claim they test nitrate levels, which doesn't mean levels are going down. Product testing for nitrate content is not required by law. Therefore, the manufacturers here are their own masters. The concept of "product tested" is often confused with the concept of "product does not contain", especially since the content of nitrates in the product is a natural phenomenon that cannot be canceled.
2. Your child's chance of getting methemoglobinemia (nitrate poisoning) from homemade baby food (mashed carrots or other vegetables) is nil. Yes, probability is 0%. By the time you start giving your baby solid food, his stomach will already be developed enough that the usual level of nitrates will not pose a danger to him.
3. Children under three months are not recommended to give carrots and other vegetables. Natural nitrate levels found in green beans, carrots, squash, spinach, and beets equal or exceed nitrate levels in well water, placing the above foods on the same list as not recommended for children under three months of age.
Read also: Young vegetables for baby food: how to avoid nitrates
4. The greatest risk for children is drinking water from a well containing nitrates. The issue of water supply and water quality must be considered before the birth of the child. If the family has its own well, the water in it should be tested for nitrate content. The concentration of nitrate nitrogen in such water should not exceed 10 ppm.
5. Children who eat commercial baby food are less at risk of nitrate poisoning. However, home-cooked vegetables (beans, carrots, squash, spinach) should not be introduced into the diet of a child under three months of age, although there are no prescriptions for the introduction of additional nutrients into the diet of a healthy child of 4-6 months . Babies under four months old should also not be given homemade baby food made from spinach, beets, turnips, or greens.
6. The greatest risk of nitrate poisoning is in people with their own well. Children under six months of age are most sensitive and vulnerable, since in older children the stomach already produces certain acids in order to fight the bacterium that provokes the conversion of nitrate in the body and subsequent poisoning. Children who are formula-fed but live in the countryside or on a farm are also at risk. Nitrates that are used for agriculture and that are not absorbed by the soil end up in groundwater, polluting water resources.
As already noted, nitrate poisoning is a rare occurrence, which happens mainly due to contamination of groundwater, hence private wells. If you have concerns or doubts, please consult your pediatrician.
7. The highest concentration of nitrates in water, root vegetables and leafy vegetables such as spinach, lettuce and other greens. The amount and concentration of nitrates depends on the type of plant, on the temperature conditions of ripening, on the level of exposure to sunlight, on the level of soil moisture and on the level of natural nitrogen in the soil.
Table of vegetables with the highest concentration of nitrates
Root vegetables such as carrots, beets, and broccoli contain nitrates, although at much lower levels than leafy vegetables, which include spinach, kale, or other greens.
In the case of spinach, storage conditions also affect the increase in nitrate levels, so it is not recommended to add it to the diet of a child under 8-10 months old.
Read also: Broccoli in baby food
8. Nitrate content is lower in organic vegetables. If you are a fan of homemade baby food, then pay attention to organic products. Such products are grown without the help of nitrate fertilizers, so the risk of nitrate contamination is minimized as much as possible, but not excluded.
9. Freezing vegetables does not increase nitrate levels. However, studies done on spinach, and nitrates in particular, have shown that if not properly stored and prepared, the nitrate content can actually increase. Proper preparation and direct use or storage by freezing will eliminate this risk (risk of increased nitrate levels) for leafy vegetables only.
10. Do not use vegetable broth for homemade baby food. Nitrates can actually contaminate cooking water, so it's best not to use it as a puree base. Always use fresh water when mashing vegetables that may contain nitrates by draining the water in which they were boiled.
Discuss the topic "Nitrates in baby food", "Baby food: home cooking" or ask a question about how to cook baby food at home, you can on the forum uaua.info
Read also: First food: carrot puree with chicken, pepper and sweet potato
Read also: Packaged juices: what the manufacturer is silent about
Read also: Carrot vitamins for the whole family
Introduction to complementary foods: Carrots - Encyclopedia Baby foodLevchuk Victoria ©
Carrots in complementary foods are among the first foods with an average level of allergy. Therefore, most parents wait 7-8 months to offer carrot baby food. For the Russian consumer, the introduction of carrots into complementary foods is very important, since most of our Russian dishes consist of carrots. Therefore, when introducing carrots, you should not rush and rush, carefully introduce them into complementary foods.
Types of carrots
Table of contents:
Carrots are one of the ten most economically important vegetable crops in the world. In today's world, there are two different categories of carrots: Cultivated Carrots (domesticated) and Wild Carrots. Cultivated carrots are the second most popular vegetable in the world after potatoes. Mostly in Russia, orange carrots are eaten. But there are a huge number of varieties and types of carrots.
They differ in color and shape. So you can meet black or white carrots, small or huge. Moreover, different countries have their favorite varieties. In Russia, they prefer to use ordinary orange carrots, such varieties as Tushon, Alenka, Karotel, Samson, Autumn Queen, September, Imperator, Nandrin, etc. This is the usual carrot that we are used to seeing in stores. But Americans, for example, love finger carrots, or baby ones. We often see in films how they eat it instead of chips. We have such carrots can be found in large supermarkets, often frozen, rarely fresh.
Carrots are available for cooking all year round, but the freshest carrots can be sold from the end of June to September-October, it all depends on the time of planting and areas of our vast country. For example, early spring, late February and early March or early summer.
History of carrots
Like all modern vegetables, carrots are descended from their wild ancestor, which is nothing like modern carrots. Although this vegetable is classified as a root vegetable, but its wild version looks very unusual, long, twisting, thin roots, something vaguely resembling a root vegetable.
Ancient carrots ranged in color from black, white, red and purple, and it wasn't until the 17th century that orange carrots were grown as a tribute to the ruling House of Orange.
This type of carrot called "Daucus carota" quickly gained popularity throughout Europe and soon became a popular product.
Early records show that carrots were used as a food source in 3000 BC - carrots have been found in pharaonic tombs and ancient Egyptian wall paintings.
The modern orange carrot was perfected in Holland in the 16th and 17th centuries. Carrots became very popular in Europe during World War II due to the scarcity of other foods and because they are relatively easy to grow in private gardens.
Benefits of feeding with carrots
Carrots are rich in beta-carotene and vitamin A and have a naturally sweet taste, which is why children like them so much. By the way, old carrots contain more beta-carotene than young ones.
It contains vitamins A, B, C, calcium, potassium, etc. Carrots have a positive effect on vision, growth of the child, strengthens the immune system, increases the body's resistance. And also this vegetable has a beneficial effect on the digestive tract, has a slight laxative effect on constipation, and also kills pathogenic bacteria contained in the intestines.
Carrots are credited with many medicinal properties. It is said to cleanse the intestines and have diuretic, remineralizing, antidiarrheal, tonic and antianemic effects. Carrots are rich in alkaline elements that purify and revitalize the blood. It nourishes the entire system and helps in maintaining the acid-base balance in the body. Carrots also have a reputation as a vegetable that helps maintain good eyesight.
Eating this root vegetable is also useful for allergies, anemia, rheumatism, and has a tonic effect on the nervous system. But that's not all: tasty carrots are useful for diarrhea, constipation (a lot of fiber), intestinal inflammation, blood cleansing, toning the immune system. Carrots are traditionally recommended for weak, sickly or rickety children, convalescent or pregnant women, anti-anemic properties have been known for a long time.
Boiled carrots are also a very good source of vitamin A and beta-carotene, and according to my mother, carrots improve eyesight. Carrots are added to the baby's diet around 7-8 months of age. True, it should be administered carefully, since this is the first product that is not green in color and the baby may have an allergic reaction. Usually carrots are cooked for quite a long time, so they are either grated or cut into circles and boiled until cooked without spices, salt, sugar or oil.
Small pieces of boiled carrots are a great product for small hands to eat on their own, starting from nine months. In nibbler, this root crop will also appeal to the baby, but in boiled form. You should not give raw carrots up to a year, because of a possible allergic reaction, and also because of the density of the product, suffocation may occur. Just like giving carrot juice, pediatricians advise to abstain so as not to get an allergy in a child, at least up to a year.
Carrots are one of the first favorite vegetables because of their sweet taste and amazing bright orange color. It is necessary to introduce complementary foods gradually starting from 1 tsp. We follow the rule of waiting 4-7 days.
Please note that carrots cannot be the first complementary foods.
However, daily consumption of carrots in large quantities can harm and have a bad effect on the child's liver. Therefore, we offer carrot puree or vegetable mixes with carrots a couple of times a week. However, if children's soup is cooked with several circles of carrots, then there will be nothing wrong with that, up to 30 grams per day the baby can consume this vegetable without fear for his health.
It is important to pay attention if the baby's skin has become orange, this is especially clearly visible on the feet and palms, therefore, there is an excess of carotene in the body. You need to contact the pediatrician so that he prescribes sorbents for the rapid removal of carotene from the body and, of course, remove carrots from the baby's diet for a while.
carrot complementary foods
Allergy to carrots
An allergic reaction to carrots is possible in a child. It is important to note that in complementary foods this is the first or second non-green product with an average degree of allergy. But it is very rare for an allergy to boiled carrots, usually if this happens, then the parents also suffer from this ailment. This is because cooking breaks down the allergenic proteins in carrots and reduces the impact they have on the immune system. But on fresh carrots or carrot juice, very often the child simply pours out, and by the age of three this allergic reaction can pass.
This usually happens when parents just give a lot of fresh carrots after a year for the first time. Thinking that since the baby eats boiled carrots well and without reactions, then you can safely give fresh ones. Therefore, pediatricians advise giving fresh carrots after 12 months, and giving carrot juice diluted 1:1 with boiled water also after 12 months. If a child has symptoms such as a rash on the body, cheeks, around the mouth, eyes, swelling in the mouth, coughing, breathing problems, sore throat, swollen gums, sneezing, runny nose, etc. In rare cases, anaphylactic shock is possible. In the latter case, we call an ambulance, and if there are no breathing problems and a danger to the life of the child, then we go to the attending physician.
If a child develops an allergy to carrots, then the baby will also react badly to parsley, coriander, parsnips, celery, dill and anise - or, in other words, to the entire carrot family. Another interesting fact about carrot allergies is that if a child has it, they are at a higher risk of developing an allergy to birch and mugwort pollen. The opposite is also true. Therefore, it is better to wait until the child is seven months old before adding carrots to complementary foods.
Nitrates in carrots
In today's world, nitrates are a very common and familiar word. So how do you choose nitrate-free carrots for complementary foods? To begin with, we select small root crops. Usually carrots with nitrates are very large, light in color, the middle is also unusually light, closer to white. Nitrates are collected at the top closer to the leaves, this is especially clearly visible if the green border. The core of carrots contains the most nitrates. Of course, the ideal option is to use carrots grown in your garden, or organically. There is another option - this is a purchased baby food, where manufacturers carefully check products for nitrates.
You can also soak carrots in salted water for 20-30 minutes to get rid of 20-40% nitrate, which is also good. Residues of nitrates will disappear after the heat treatment of the product. At least the cooked product has 80% lower nitrates than the raw one. However, some sources claim that no, nitrates do not disappear after cooking the product, and even a water filter will not help rid the water of them.
Blue Baby Syndrome
I would also like to discuss "Blue Baby Syndrome" . This syndrome occurs due to excessive deposition of nitrates in the body. This results in a temporary discoloration of the skin, mainly around the mouth and nails.
Children under the age of one are most susceptible to this health problem. Even serious complications are possible if not treated on time. "Blue Baby Syndrome" is usually caused by drinking nitrate water. But on the Russian Internet, very often the "Blue Child Syndrome" or Methemoglobinemia is associated with carrots, as a product most often susceptible to contamination with nitrates. But the appearance of the disease from carrots in Russia has not been recorded, especially in children under one year old. Although a case of carrot juice was reported in the United States in 1973 years old in a small child, which he used in large quantities. As I understand it, it is necessary to drink well water with nitrates, which will lead to the deposition of nitrates in the child's body and, accordingly, to the "Blue Child Syndrome".
It should also be noted that in the USA there is an age that is most at risk, these are children under the age of 6 months, in Russia this age is 4 months. Children over the age of 6 months produce certain enzymes necessary to combat methemoglobinemia, which prevent the formation of methemoglobin and subsequent nitrate poisoning. Most often, the disease occurs in rural areas, where water is used from a well that has been contaminated with nitrates. Therefore, most doctors advise the use of bottled water for the preparation of baby food, especially for artificial feeding.
What conclusion can be drawn. If the product contains a large amount of nitrates, then the development of Methemoglobinemia is possible in children under 2-3 years of age. From any vegetable or fruit with nitrates, the development of the disease is possible. In rural areas, it is best to use bottled water when preparing baby food. Most cases of disease in rural areas from water, not vegetables or fruits, have been recorded. It is also important to try to choose the right carrots for baby food and feed the child with the prescribed norms of 100-150 grams per week or 30 grams per day.
Well, and the last thing, if you are afraid of everything, then why did you give birth to children. It is very dangerous to live in the modern world, from a plane that can crash on our house to dangerous food. Less panic, notified means forewarned. Carrot humor ). The brighter the color, the more carotene in the product.
Carrots keep well in the refrigerator in regular bags. Before storage, carrots can be washed, dried well, put in a bag and closed tightly.
Freezing carrots for feeding
Carrots are excellent for freezing without losing their taste. For freezing, carrots are washed from dirt, cleaned:
- Tinder on a grater
- Cut into circles, straws, stars, any shape as desired.
Then the complementary foods are placed in bags and frozen in a quick freeze. You can store the product in the freezer for about 12 months.
Baby carrot puree can also be frozen, usually in plastic containers. However, the ice mold is also perfect, after freezing, the puree cubes can be put in a regular bag and stored. Carrot cubes can be used to make cereals, various vegetable and fruit purees, it is enough to defrost at room temperature. The texture can be a little watery, then add a little oatmeal to thicken the puree.
How to cook carrots
Carrots should be thoroughly washed, preferably with a small brush to remove any remaining soil, then peeled and cut into manageable pieces, cubes or grated. A vegetable can simply be boiled over a fire in a small amount of water, in a slow cooker, pressure cooker or double boiler, the choice is up to the parents.
After the carrots are cooked, leave a little vegetable broth (if the carrots are from your garden), and pass the carrots through a press or beat with a blender. Add vegetable broth until the desired consistency is obtained. (Since nitrates penetrate from carrots into vegetable broth, so if you are not sure about the environmental friendliness of the product, then you should replace the broth with breast milk, milk formula or plain boiled water.) You can add a little butter to help better absorption of vitamin A, only if the oil is introduced into the baby's diet.
Carrots should not be used in case of individual intolerance, acute allergy, inflammation of the small intestine, carotene intolerance, stomach ulcer, pancreatitis, duodenal ulcer, with caution in gastritis with high acidity.
How to give carrots
Until the age of 10 months, it is best to give the baby carrot puree 1-2 times a week. Up to a year, feed the baby with soups with a couple of rings of carrots and offer carrot puree once a week in the form of mixes with other vegetables, without exceeding the norm. After a year, you can slowly introduce the child to fresh carrots by rubbing it on a grater. As soon as the baby can normally use it without allergies and suffocation, carrot juice can be introduced into the diet. Make salads from carrots 1-2 times a week, combining with other vegetables. Do not forget about soups and borschiki. An omelette with carrots or a casserole is also very tasty. You can add carrots to cutlets, meat stews, make vegetable cutlets, etc.
Raw carrots should be introduced into the child's diet after 12 months, or later. So that there is no allergic reaction, as well as suffocation, for the first time raw carrots are best given shabby on a fine grater, no more than 1-2 tsp. We introduce raw carrots for 3-5 days in complementary foods.
Carrot juice is best introduced to a child after 12 months, diluted with boiled water in a ratio of 1:2. You should not rush with the introduction of carrot juice. Better late than never. Therefore, the ideal introduction to carrot juice is the season of the product, approximately its middle.
It is important to note that the juice from this product is very useful for digestion, it stimulates the appetite, there is a benefit from the product during the season of colds and viruses.
The child is always offered freshly squeezed juice, after successful introduction into the diet, not more than 50 ml, 1-2 times a week. It is better not to store the juice in the refrigerator. We look after the condition of the child, if the color of the skin has changed, or the stool has worsened, then we stop giving carrot juice.
Preparing juice is very simple, rubbed on a fine grater, put the product in gauze, twisted and squeezed out the juice. Approximately one medium carrot yields 50 ml.
I would like to draw your attention to the fact that at the age of one I also decided to introduce the baby to carrot juice, and as a result, we spilled out. Everything is very simple, I did not follow the rule of expectation and volume, i.