Transitioning from breast-feeding or infant formula

I have had questions from mothers who are concerned about their options for milk after they have stopped breast-feeding or are transitioning off formula. Their biggest concerns are about calcium and protein. The fat should also be of concern, because babies need fat in their diet for proper brain development and I think that unheated nut milks and avocado provide the best kind of fat that is easily digested.

The baby’s concern is taste. In transitioning, it is a good idea to mix the breast or formula with alternative, flavored milk, gradually decreasing the formula or breast milk. Breast milk and formula are sweet; therefore using some of my recipes will help in this transition. I hope my assessment of the different milk options will help mothers and grandmothers.

Cow’s Milk

Most pediatricians are advising mothers to transition an infant at one year to whole cow’s milk for the fat content. The calcium, protein and fat in cow’s milk are not digested easily and it is also high in cholesterol. Very young children have been found to have arteriosclerosis and beginning heart disease. Our body produces all the cholesterol we need. Cow’s milk is designed to feed baby cows. The mother cow weans even the baby cow. The nutrients are heated through pasteurization and heated fats and proteins are not the best for a baby’s growing brain and body. The protein is denatured when pasteurized and cannot be used for building, only for calories. Cow’s milk is high in protein and excessive protein in one’s diet causes depletion of calcium from the bones.

In addition, many are intolerant to lactose (milk sugar), which can cause digestive problems such as constipation (also caused by not get enough liquid and /or fiber), bloating, gas and allergies. Milk protein (casein) can trigger croup, asthma, sinus and upper respiratory infections, and a chronic runny nose. For many it causes the body to over produce mucous as a protection from these milk proteins, which are treated by the body as a foreign object. Many sinus and asthma problems have been eliminated when cow’s milk is withdrawn from the diet. I had severe sinus problems for years, which resolved along with constipation, gas and bloating when I eliminated dairy from my diet. Cheese is more of a problem as it is concentrated; for example one gallon of milk makes one pound of cottage cheese. Organic cow’s milk is a better choice but is only devoid of Antibiotics , tranquilizers and growth hormones and still has all of the other issues of cow’s milk. Read Colin Campbell’s book ”The China Study” for more information about dairy and animal protein. Cow’s milk is supplemented with Vitamin D, which can be obtained by 20-30 minutes in the sun on a walk, most days.

Milk Alternatives

Babies love the sweet taste of breast milk and formula. The best choice would be to transition them off breast or bottle to alternative nut milks with dates to sweeten and possibly some carob, which is high in calcium. Finnley will now take sips of my green juice and loves my nut milk.

Nut Milk

I tried making a hemp nut milk (for the balance of Omega 3,6 and 9’s) for Finnley but she did not like it (it has a strong nutty flavor). I have found a nut milk that she likes. It is a mixture of Brazil nut and almond, both of which have worked well with other babies in transition.

I think unheated, raw nut milks are the best alternatives for growing babies. Pasteurization degrades the nutrients. The shelf stable nut milk alternatives would be an inferior nutrition source because they are heated to a very high heat, thus changing all of the nutrients to a less nutritious form. Almonds are rich in magnesium, potassium, manganese, copper, calcium and the antioxidants vitamin E and selenium. Brazil nuts are also a rich source of selenium. The fat and protein in these unheated nut milks remain intact and unchanged. A mixture of Brazil nut (for the selenium), almond (for the calcium), and hemp seed (for the balance of omega3, 6, and 9) would be ideal.

Using a Vitamix is important to process the nut milk into small particles for getting the best yield of milk and nutrients. Soaking the nuts or seeds for 12-24 hours rinsing a couple of times daily removes the enzyme inhibitors that are naturally on nuts or seeds. Soaking in the refrigerator will prevent fermentation. After soaking, we freeze the nuts so that we can make nut milk easily, anytime we want. The soak water should be discarded as it contains the enzyme inhibitors, reducing the digestibility of the nuts and seeds (your plants will love the soak water). Shorter soaking times (less than 8 hours) decrease the nutrient content leaving a higher amount of pulp. I have seen some recipes for using nut butters as a shortcut for nut milks, but I am not sure the nuts are soaked, usually the nuts are subjected to high heat in the processing, and the cost is much greater.

Blending on high until there are no nut particles on the tamper will ensure the nuts have been blended completely. Be careful not to blend until the milk is heated, which degrades the nutrition. There will be a lot of foam with blending. Filling the container to the top will send the mixture flying out, ok if you want a milk bath! More filtered water can be added after blending and straining for the desired consistency. Place in a covered glass container and refrigerate or freeze. Both the milk and pulp freeze well. Stir well before serving. The Soy/Nut Milk Maker I think is an unnecessary kitchen tool if you have a Vitamix, because you cannot make as much milk and we are not heating the milk, which this tool is designed to do.

Straining these nut milks through a fine mesh is very important because babies and children are very sensitive to texture. The pulp can be used in other recipes such as Nana’s Teething Biscuits (which can also be used for bread). I have tried several methods for straining the nut milk pulp, using muslin cloth, linen, paint strainer bags (holes are too large), and panty hose, preferably not used, (the dye and ease of use was unacceptable). I have used several nut bags and I have found the best! Also if feeding these milks through a bottle, strain again after adding dates and vanilla bean (fine particles can stop up the nipple, if this happens, simply squeeze the nipple to remove the particle.). See our nut bags, The best thing I have found for straining nut milks! click to order.

Soymilk is not a good alternative to cow’s milk as it can unbalance hormones and stimulates the thyroid gland creating a hyperactive thyroid leading to hypothyroidism. Soy also has phytates, which can prevent the absorption of minerals. For Further reading: “The Whole Soy Story: The dark Side of America’s Favorite Health Food” by Kaayla Daniel.

Rice Milk is largely a source of carbohydrates and should not be used as a nutritional replacement for milk, as it is very low in protein and fat, both of which are necessary for the nutrition of babies and children.

• 3 cups almonds or 2 cups Brazil nuts, or 2 cups hemp seeds after soaking for 24 hours and draining (other soaked nuts may be used and amounts may vary)

• These nuts double in size with soaking

• Another choice would be a mixture of 1 ½ cups of soaked almonds and 1 cup soaked Brazil nuts (Finnley likes this best)

• 5-6 cups filtered water

• Blend to a very fine consistency

1. Strain milk to remove skins and pulp, this can be done through a nut bag.

2. Return strained milk to blender and add any of the flavors below, blending well.

3. Strain again after adding flavors, or blend flavors with nuts and strain once.

4. Add filtered water to make 8 cups or any concentration that is pleasing to your taste.

• May be kept in the refrigerator for 2-3 days. Brazil nut milk has a longer shelf life and both freeze well.

• For your Vitamix and the best Nut Bag Ever!





Sweet Vanilla Milk



6 cups almond/Brazil nut milk

½ teaspoon Sea Salt (optional)

5-6 medjool dates soaked in filtered water

½ vanilla bean

Carob Milk (a healthy substitute for chocolate, which has caffeine and Theo bromine and other unhealthy substances, not good nutrition for children. Carob is high in calcium.)

6 cups almond/Brazil nut milk

½ teaspoon Sea Salt (optional)

1/3 vanilla bean

6-7 medjool dates soaked in filtered water

¼ cup carob





Banana Pudding Milk



6 cups almond/Brazil nut milk

½ teaspoon Sea Salt (optional)

1/3 vanilla bean

4-5 medjool dates soaked in filtered water

2 very ripe bananas





Cinnamon Milk



6 cups of almond/

Brazil nut milk

½ teaspoon sea salt (optional)

8 dates

2 inches vanilla bean

2 teaspoons cinnamon





Strawberry Milk



3 cups almond/Brazil nut milk

½ teaspoon sea salt (optional)

1/3 vanilla bean

6 medjool dates soaked in filtered water

3 cups fresh organic hulled strawberries





Blueberry Pie Milk



3 cups almond/Brazil nut milk

½ teaspoon sea salt (optional)

1/3 vanilla bean

4 medjool dates soaked in filtered water

1 cup fresh organic blueberries





Peach Parfait Milk



3 cups almond/Brazil nut milk

½ teaspoon sea salt (optional)

1/3 vanilla bean

4 medjool dates soaked in filtered water

2 cups fresh organic peaches





Orange Dream

2 cups almond/Brazil nut milk

1/3 vanilla bean

3 medjool dates soaked in filtered water

1 cup freshly squeezed orange juice

1 teaspoon orange zest



• All of these can be frozen as popsicles.

• The dates used to sweeten these drinks can be reduced, as the child is accustomed to the alternative.

• Ground golden flax will give the nut milks a thick and creamy texture. Flax seeds are high in Omega 3 fatty acid, which is a nutrient missing from processed food and much, needed for a child’s developing brain. Use 2 teaspoons for 5 cups of nut milk. The addition of ground flax is not recommended if still using a bottle. A small amount of flax oil can be used for the omega 3.

• Turmeric can boost the antioxidants and give a richer creamy color without adding any flavor.

• Sea Salt is optional and is added in transitioning from cow’s milk, which is high in sodium. The sea salt should be transitioned out when the child is accepting the nut milk.

• Vanilla bean increases the nutrient potential of the nut milk and makes it tasty.Right now we have a special price on vanilla beans, click here to check it out.

• If feeding these milks through a bottle, strain through the nut bag again after adding dates and vanilla bean (fine particles can stop up the nipple).

Let me know if you have any other suggestions for feeding babies.

Peace and love,

Jackie Graff





http://rawfoodrevival.com/blog/feeding-finnley-ii/



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