A
proud member of the International Vegetarian Union and Vegetarian Union
of North America
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A
proud member of the International Vegetarian Union and Vegetarian Union
of North America
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B E I N G VEGETARIAN with Brenda Davis, R.D.
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from Winnipeg Vegetarian, Fall
2002
Q: We have an 8-month old baby who is being raised vegan and, of course, we want to make sure he is getting the proper nutrients for healthy growth and optimum development. He is eating solid foods such as a variety of cooked and/or mashed organic fruits and vegetables (including avacado), fortified baby cereals, tofu, soy yogurt, flaxseed oil, soft legumes, rice cakes, and breastmilk whenever he likes – which is about four or five times a day. The question is regarding vitamin B12. He doesn't currently receive any supplements (except acidophilus), and I'm wondering if we should grind up B12 tablets and mix them in with his food. If so, please tell me how many mcg and how often to supplement at 8 months and if that will change when he is one year old. Marnie Feeleus, Winnipeg.
A: I sure do appreciate
your question. It is so important to ensure that babies get all of the
nutrients they need. Unlike adults, infants have limited vitamin B12 stores
(especially if mother's intake was low during pregnancy), and can become
deficient very rapidly. For this reason, many experts advise supplementing
all vegan infants with at least 0.3 mcg of vitamin B12 from the second
week of life until sufficient vitamin B12 is provided by fortified foods.
Recommended intakes for infants are 0.3 mcg/day from 0-6 months, 0.6 mcg
from 6-12 months and 1 mcg from age one to three. Your baby can get plenty
of vitamin B12 from fortified non-dairy milks such as fortified soymilk
(generally 1-3 mcg/ cup), nutritional yeast (1 teaspoon = about 1 mcg of
vitamin B12), fortified breakfast cereals, and fortified meat analogues.
If you don’t use these foods, you need to provide B12 in supplement form.
Ask your pharmacist if a liquid B12 formulation is available. The drops
can be added to baby’s foods. If not, tablets can be ground up and added
instead. For more information on raising healthy vegan children, please
see my book Becoming Vegan.
Does Calcium have a Beef with Iron? Q: If iron inhibits the absorption of calcium in the body (and I don't know for sure if it does), why does fortified soy beverage contain both calcium and iron? Another food item that contains both is blackstrap molasses. Is the calcium availability also limited because of the presence of iron? Adeline Sokulski, Winnipeg.
A: Actually, it’s dietary
calcium that inhibits iron absorption, which is why iron is added to the
beverage.
Calcium inhibits the absorption of both haem- (animal-based) and non-haem- (plant-based) iron to the same extent. Experts think it does this by interfering with the transport of iron through the mucosal cells that line the small intestine. This is supported by studies that indicate calcium is especially apt to inhibit iron absoprtion when the two minerals are consumed simultaneously. But other studies have found that high calcium intake only depresses blood iron levels slightly, whether or not people eat calcium and iron at the same time. These kinds of interactions between nutrients, by the way, are one of the key reasons why single nutrient supplements must be used with caution. You could induce a deficiency of other nutrients in the process. Medicinal Onions? Q: I was wondering what nutritional value and medicinal benefits onions have? Anna Birtles, Winnipeg.
A: Onions are a member
of the allium family, which also includes garlic, leeks, chives,
scallions, and shallots. There are over 600 species of allium vegetables.
While onions are not exactly vitamin and mineral powerhouses, they
are
loaded with protective phytochemicals. For example, onions contain sulfur
compounds similar to those in garlic which may help to reduce blood cholesterol
and blood pressure. Studies have also shown that they contain anti-clotting
agents, which may help prevent the internal blood clots that cause most
heart attacks and strokes and contribute to senile dementia. Onions also
have antimicrobial and anticancer properties. In fact, there is some evidence
that high intakes may reduce the risk of stomach and colorectal cancer.
Brenda Davis is a vegan registered dietitian who lives with her family in Kelowna, B.C., Canada. She and co-author Vesanto Melina are currently completing the second edition of their classic, Becoming Vegetarian. Brenda is also co-author of the acclaimed Becoming Vegan. Her latest book is Dairy-Free & Delicious. Brenda welcomes questions for future columns. Please send them to her care of WVA. |
Unlike adults, infants have limited vitamin B12 stores
. . . and can become deficient very rapidly.
. . . calcium is especially apt to inhibit iron absoprtion
when the two minerals are consumed simultaneously.
While onions are not exactly vitamin and mineral powerhouses,
they are loaded with protective phytochemicals.
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