The “4 Day Wait Rule and Allergies”
Monday, September 25th, 2006http://www.wholesomebabyfood.com/allergy.htm
It is very important to follow the "four day wait" rule when introducing your baby to new solid foods. When you introduce a new food over the course of several days, you are better able to determine exactly how your baby is reacting to that food. This is most important if you and/or your family members have a history of food allergies.
Following the four day wait rule and introducing new foods one at a time will also enable you to easily begin an "elimination diet". If you suspect your infant has had an adverse reaction to a new food, you will have just a few foods to look to as the culprit.
Please note that some of the foods that appear on the list of "Least Allergenic" should not be introduced until a certain age. While these foods may not be allergy causing, there may be other issues that make that food item inappropriate to give to an infant prior to a specific age.
An example of this is honey; honey is not a known allergen however it may contain spores that are botulism inducing. Honey should not be given to an infant prior to one year of age. To learn more about honey, visit our Honey Tips section.
Introduce new foods during the morning or early afternoon. This will enable you to deal with any adverse reactions when your pediatrician is in office. Should an adverse reaction occur during the morning/early afternoon, it will cause the least amount of disruption in baby’s fragile routine.
Further, you should always introduce new foods after a nursing or bottle feeding. Your baby still receives his main source of nutrition from either breast milk or f****** up to the one year old mark - do not let solids interfere with liquid intake!
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Most-Allergenic Foods
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Least-Allergenic Foods |
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· berries · buckwheat · chocolate · cinnamon · citrus fruits (acidic) · coconut · corn · dairy products · egg whites · mustard · nuts · peas · peanut butter · pork · shellfish · soy · strawberries · sugar · tomatoes · wheat · yeast
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