Feeding Babies

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Any effort to ensure optimal nutrition of your baby must begin long before he or she is conceived. The wisdom of primitive peoples is vastly superior to our own in this regard, in that a common practice among isolated groups is the feeding of special foods to both men and women for a period of time before conception occurs. Dr. Weston Price’s studies revealed that these foods—including organ meats, fish heads, fish eggs, shell fish, insects and animal fats—were rich in fat-soluble vitamins A and D as well as macro and trace minerals. Couples planning to have children should eat liberally of organic liver and other organ meats, fish eggs and other seafood, eggs and the best quality butter, cream and fermented milk products they can obtain for at least six months before conception. A daily cod liver oil supplement is also advised. (See note on cod liver oil, page 616.) Organic meats, vegetables, grains and legumes should round out the diet, with a special emphasis on the leafy green vegetables rich in folic acid, which is necessary for the prevention of birth defects like spinal bifida.

A good rule for pregnant women is liver once a week, at least two eggs per day and 1 teaspoon cod liver oil daily. A daily ration of superfoods, such as evening primrose oil, bee pollen, mineral powder, wheat germ oil and acerola, will provide optimal amounts of nutrients for your unborn child. Beet kvass (page 608) and kombucha (page 596), with their liver cleansing properties, are useful in preventing future morning sickness—as are foods rich in vitamin B6, such as raw fish and raw meat (pages 231-242).

A cleansing fast, undertaken six months or more before conception, is a good idea; but during the six months before conception and nine months of pregnancy it is vital to consume nutrient-dense foods. Every attempt should be made to enhance the digestibility of the diet through meat broths and the inclusion of lacto-fermented grains, beverages and condiments. All empty calories and harmful substances should be eliminated—sugar, white flour, hydrogenated and rancid vegetable oils, excess of polyunsaturated oils, tobacco, caffeine and alcohol. Oral contraceptives should be avoided during this preparatory period as these deplete many nutrients, particularly zinc, the “intelligence mineral.”

The importance of breast-feeding your baby, especially during his first few months, cannot be overemphasized. Breast milk is perfectly designed for your baby’s physical and mental development. Breast-fed babies tend to be more robust, more intelligent and freer from allergies and other complaints, especially intestinal difficulties, than those on formula. In addition, colostrum produced by the mammary glands during the first few days of a baby’s life helps guard him against colds, flu, polio, staph infections and viruses.

It must be emphasized, however, that the quality of mother’s milk depends greatly on her diet. Sufficient animal products will ensure proper amounts of vitamin B12, A and D as well as all-important minerals like zinc in her milk. Lactating women should continue with a diet that emphasizes liver, eggs and cod liver oil. Whole milk products and stock made from bones will ensure that her baby receives adequate calcium.

Pesticides and other toxins will be present in mother’s milk if they are present in the diet, so all care should be taken to consume organic foods of both plant and animal origin during pregnancy and lactation. Organic foods also provide more omega-3 fatty acids needed for baby’s optimal development. Hydrogenated fats should be strictly avoided as these result in reduced fat content in mother’s milk. Trans fats accumulate in mother’s milk and can lead to decreased visual acuity and learning difficulties in the infant.

Breast-feeding should ideally be continued for six months to a year. If mother’s milk is not adequate or of good quality, or if the mother is unable to breast feed for whatever reason, a homemade baby formula, rather than a commercial formula, can be used. Commercial infant formulas are highly fabricated concoctions composed of milk or soy powders produced by high-temperature processes that overdenature proteins and add many carcinogens. Milk-based formulas often cause allergies while soy-based formulas contain mineral-blocking phytic acid, growth inhibitors and plant forms of estrogen compounds that can have adverse effects on the hormonal development in the infant. Soy-based formulas are also devoid of cholesterol, needed for the development of the brain and nervous system.

Fortunately, it is possible to compose a formula that closely resembles mother’s milk. Whenever possible this formula should be based on raw organic milk, from cows certified free of tuberculosis and brucellosis. The milk should come from cows that eat food appropriate to cows, which is green grass in the warm months and hay and root vegetables in the winter, not soy or cottonseed meal. Ideally, the milk should come from Jersey or Guernsey cows, rather than Holsteins, so that it has a high butterfat content. This may be purchased at the farm in some states. Of course, such milk should be produced under the cleanest possible conditions and stored in sterilized containers. But the milk should be unheated. Properly produced raw milk does not pose a danger to your baby, in spite of what numerous public health propagandists may assert. Raw milk contains enzymes and antibodies that make it less susceptible to bacterial contamination than pasteurized milk, while many toxins that cause diarrhea and other ailments survive the pasteurization process. Your nose will tell you if raw milk is contaminated or spoiled—but pasteurized milk may be seriously contaminated with no telltale warning odor. Raw milk is easier for your baby to digest than pasteurized and less likely to cause cramps, constipation and allergies. If it is not possible for you to obtain certified raw milk, begin with the best quality pasteurized whole milk you can find, milk that is not homogenized, and culture it for 12 hours with piima culture or kefir grains to restore enzymes lost through pasteurization (pages 83 and 88). Or, you may prepare a milk-free formula made from organic liver. Organic liver should also be added to formula made from goat milk, as goat milk is deficient in iron, folic acid and vitamin B12.

Both our milk-based and meat-based formulas have been designed to provide maximum possible correspondence with the various components of human milk. Our milk-based formula takes account of the fact that human milk is richer in whey, lactose, vitamin C, niacin, manganese and long-chain polyunsaturated fatty acids compared to cows milk but leaner in casein (milk protein). The addition of gelatin to cow’s milk formula will make it more digestible for the infant. The liver-based formula also mimics the nutrient profile of mother’s milk. Use only truly expeller-expressed oils (see Sources) in the formula recipes, otherwise they may lack vitamin E.

A wise supplement for all babies—whether breast fed or bottle fed—is an egg yolk per day, beginning at four months. Egg yolk supplies cholesterol needed for mental development as well as important sulphur-containing amino acids. Egg yolks from pasture-fed hens or hens raised on flax meal, fish meal or insects are also rich in the omega-3 long-chain fatty acids found in mother’s milk but which may be lacking in cow’s milk. These fatty acids are essential for the development of the brain. Parents who institute the practice of feeding egg yolk to baby will be rewarded with children who speak and take directions at an early age. The white, which contains difficult-to-digest proteins, should not be given before the age of one year. Small amounts of grated, raw organic liver may be added occasionally to the egg yolk after six months. This imitates the practice of African mothers who chew liver before giving it to their infants as their first food. Liver is rich in iron, the one mineral that tends to be low in mother’s milk possibly because iron competes with zinc for absorption.

An unfortunate practice in industrial societies is the feeding of cereal grains to infants. Babies produce only small amounts of amylase, needed for the digestion of grains, and are not fully equipped to handle cereals, especially wheat, before the age of one year. (Some experts prohibit all grains before the age of two.) Baby’s small intestine mostly produces one enzyme for carbohydrates—lactase, for the digestion of lactose. (Raw milk also contains lactase.) Many doctors have warned that feeding cereal grains too early can lead to grain allergies later on. Baby’s earliest solid foods should be animal foods as his digestive system, although immature, is better equipped to supply enzymes for digestion of fats and proteins rather than carbohydrates.

Carbohydrate in the form of fresh, mashed banana can be added after the age of six months as bananas are rich in amylase enzymes and, thus, are easily digested by most infants. Some preindustrial societies give a gruel of cereal grains, soaked 24 hours, to babies one year or older. Soaking in an acidic medium neutralizes phytates and begins the breakdown of carbohydrates, thus allowing children to obtain optimum nourishment from grains. It also provides lactic acid to the intestinal tract to facilitate mineral uptake.

At the age of about ten months, meats, fruits and vegetables may be introduced, one at a time so that any adverse reactions may be observed. Carbohydrate foods, such as potatoes, carrots, turnips, etc., should be mashed with butter. (Don’t overdo on the orange vegetables as baby’s immature liver may have difficulty converting carotenoids to vitamin A. If your baby’s skin develops a yellowish color, a sign that he is not making the conversion, discontinue orange vegetables for a time.) Lacto-fermented taro or other roots (page 102) make an excellent carbohydrate food for babies. It is wise to feed babies a little buttermilk or yoghurt from time to time to familiarize them with the sour taste. Above all, do not deprive your baby of animal fats—he needs them for optimum physical growth and mental development. Mother’s milk contains over 50% of its calories as fat, much of it saturated fat, and children need these kinds of fats throughout their growing years.

It is unwise to give baby fruit juices, especially apple juice, which provide only simple carbohydrates and will often spoil an infant’s appetite for more nutritious foods. Sorbitol, a sugar-alcohol in apple juice, is difficult to digest. Studies have linked failure to thrive in children with diets high in apple juice. High -fructose foods are especially dangerous for growing children.

Remember that babies should be chubby and children should be sturdy and strong, not slim. Babies need body fat to achieve optimum growth. The fat around their ankles, knees, elbows and wrists is growth fat that ensures adequate nourishment to the growth plates at the ends of the bones. Fat babies grow up into sturdy, well-formed adults, neither too tall nor too short and either slender or stocky depending on genetic heritage.

Keep your baby away from processed junk foods as long as possible—but do not think that you can do this indefinitely. Unless you lock your child in a closet—or live in a closed community of like-minded parents—he will come in contact with junk foods sooner or later. His best protection is the optimal diet that you have given him during his infancy and your loving example and training in later years.

Copyright: From: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon and Mary G. Enid, PhD. © 1999. All Rights Reserved. To order contact www.newtrendspublishing.com.

Sally Fallon Morell is the founding president of the Weston A. Price Foundation and founder of A Campaign for Real Milk. She is the author of the best-selling cookbook, Nourishing Traditions (with Mary G. Enig, PhD) and the Nourishing Traditions Book of Baby & Child Care (with Thomas S. Cowan, MD). She is also the author of Nourishing Broth (with Kaayla T. Daniel, PhD, CCN). ______________________________________________________________________________________________ Mary G. Enig, PhD, FACN, CNS, is an expert of international renown in the field of lipid chemistry. She has headed a number of studies on the content and effects of trans fatty acids in America and Israel and has successfully challenged government assertions that dietary animal fat causes cancer and heart disease. Recent scientific and media attention on the possible adverse health effects of trans fatty acids has brought increased attention to her work. She is a licensed nutritionist, certified by the Certification Board for Nutrition Specialists; a qualified expert witness; nutrition consultant to individuals, industry and state and federal governments; contributing editor to a number of scientific publications; Fellow of the American College of Nutrition; and President of the Maryland Nutritionists Association. She is the author of over 60 technical papers and presentations, as well as a popular lecturer. She is the author of Know Your Fats, a primer on the biochemistry of dietary fats as well as of Eat Fat Lose Fat (Penguin, Hudson Street Press, 2004). She is the mother of three healthy children.

38 Responses to Feeding Babies

  1. Erin Shryock says:

    Hi Sally and Dr. Enig,

    I have a 71/2 month old baby boy that I have started feeding solids to recently. I originally tried egg yolk but he turned away and refused– not sure he got any of it down. Then I tried sweet potatoes about a week later and that went better.

    So I went back to the egg yolk and he seemed to enjoy it and consumed no more than half the yolk. About three hours later, he vomited. Then a few hours after he vomited again. After talking to a friend I decided it might be a stomach bug and that vomiting is not how a child reacts to an allergen.

    So my son did not vomit again and we took a break for a couple of days. Then I went back to the egg yolk this morning and the identical thing happened so now I know he is having some sort of reaction to the egg.

    What could it be? Did I not cook it long enough? There were parts that were runny and parts that were a little chunkier. I boiled the water and then egg in and turned down to a simmer for 5 minutes. There was a little touch of film of the white on the outside but I took care to make sure he did not have the white part in his bites. But, I don’t know, maybe a teeny remnant of white got in there…could that have caused vomiting or could it be that it needs to be cooked longer? Or is it something all together different about it that could cause my son to vomit?

    I would greatly appreciate any help you can offer. I’m frightened to feed him egg yolk again and would like to figure out why this could be happening.

    Thanks so much!


    • Adam says:

      This exact same thing happened to my son, he is 6 months old and this we have tried feeding him the egg yolk twice as well, both times resulting in numerous vomiting following 2 hours after eating the egg yolk and continuing with 3-5 episodes of vomit.
      I am greatly interested in what Sally and Dr. Enig have to say about this.


    • Joanna says:

      My son also had the same reaction to chicken egg yolk until I read from doing a google search that duck egg yolk may be a good alternative for babies who have issues tolerating chicken egg yolk. Since we switched to duck egg yolk, he has not vomited. I would suggest (from personal experience with my own baby) to start with a little bit per day and build up to feeding him a full duck egg yolk (up to you with what you’re comfortable with). Right now my baby is 11 months and I feed him half a yolk in the day and the other half during his evening meal. The biggest issue is finding a local duck egg supplier depending on where you live! Good luck!

    • Alison says:

      I make banana pancakes for my lo. Using 2 yolks and half a banana. She loves it and the banana makes it easier to digest.

    • Sarah says:

      I struggle with numerous food allergies, and a common reaction for me is to vomit up the offending food. Were the eggs free-range and organic? Corn (regular, not organic) is big problem for me and conventionally chickens are fed quite a bit of corn. I have a similar reaction to conventional eggs as I do corn. However I can do grain-free, free range organic eggs much better.

  2. Christina Lee says:

    Hi you guys. I also have had the same experience with egg yolk, although I was dense and tried it 4 times before I realized it was the yolk that was making my son really sick. I had a food allergy test done on him and the egg yolk registered really high on this allergy list. Unfortunate for my son since we love to eat eggs around here and we have to do different things. I wish there was an alternative that was just as good since baking requires a lot of eggs when you don’t use a lot of grains.

  3. Stacy says:

    I had the same experience with my son. Even when I mixed the yolk with other foods. It’s been the same story with many of my friends so I really don’t think it is an allergy. Just wait and try again in a couple months when baby’s digestive system us a little more developed. My son vomited repeatedly several tries with the yolk. I waited until he was around 9 months before trying again and now eggs are a favourite, nutritious and easy food for him. Be patient. All this talk about optimal nutrition can make any mother uneasy about her choices. Do your best, but don’t feel guilty because some of the most gifted athletes, intellects and people we admire, came from poverty and were born out of hard times. Let’s do our best with the knowledge we have, but in doing so, know we can not control all factors.

    Mommy of two little boys who eat like crazy, except when sick.

  4. Joelle says:

    How should the egg yolk be prepared? Raw or cooked?

  5. Eden says:

    My son also had a major vomiting reaction from the two times I tried egg yokes. I raise my own birds too. It also had him flushing and a rash around his mouth. I took him to emerg because he was vomiting so bad. Apparently most children will grow out of this but you shouldn’t mess around with it. He has had a stuffy nose for weeks and I’m thinking it’s due to me eating eggs and breast feeding him now. I’m going to stop eating eggs too and see if it helps. Once I get him back into optimal health I’ll be happier.

  6. Simona says:

    My daughter started solids a few weeks ago – she is now 6 months and 2 weeks old. We have been giving her egg yolk, avocado, pear and banana and she has had numerous diaper rashes since we have started solids. Has anyone else experienced this with these foods?

  7. Corban says:

    What has been the response from Sally and Dr. Enig? I’m interested to know what this could be related to since it seems quite a few parents here and elsewhere have reported adverse effects when feeding their babies egg yolks. Also, does anyone know why duck egg yolks are better tolerated?

  8. Carrie says:

    My babies want buttermilk all the time. My son is now 13, but my daughter is 20 months today and she’s doing the same thing he did when he was her age: all she wants is buttermilk! She asks for it by name first thing in the morning and throughout the day. She’ll eat most foods I offer her, she loves eggs, but if she sees the buttermilk in the fridge before she’s done eating, she’ll push her food away and ask for ‘miwk’ and make the sign for milk, too. I have to hide it from her till she finishes her food. Breakfast is usually a banana and then a scrambled egg, sometimes juice but always finished with her buttermilk.
    She’s an excellent baby, well-mannered, very interactive and friendly. We get buttermilk from Happy Cow Creamery, and I’m very thankful we live so close to a wonderful dairy. I worry that she drinks too much buttermilk to the exclusion of other foods, but my son turned out rather ok so far and he drank Happy Cow buttermilk by the gallon, too, when he was a toddler. Does your baby love buttermilk?

  9. Jon says:

    So thankfull for this website. Did the eggyolk and my baby is doing great and will follow the other recommendations. 6 mo. now and she is getting bannannas and avocado plus was getting the raw milk formula, but mommy is making better breastmilk so she gets less supplemented formula, so soon she will be getting grass fed organic meats and butter and veges and fruits. So gratefull. Thank you for truth and great health. Vaccinations also can stay out of my and my daughters life.

  10. Whitney says:

    I’m adding our experience to those shared on this page. I held off on egg yolks after they turned my six-month-old’s mouth red wherever they touched. I tried again at eleven months, in the evening (second child–was overconfident he’d tolerate it fine). My baby threw up and dry-heaved half the night. I guess I’m pretty angry at the stupid egg yolk, irrational as that may be :). I am so thankful for WAPF–my family has reaped the benefits of great nutrition and healed guts! My son is strong, no known gut problems. Maybe his system was overloaded by a cold at the time, lowering his tolerance? Anyhow, I think we’re done for good with egg yolks as an intro baby food in this family.

  11. michelle says:

    My girl is a little over 6 months, we’ve been giving yolk as well, for about 2 weeks now but today she had some excessive vomiting… Makes me wonder if it’s the best thing for her? Need some advice here…

  12. Cynthia says:

    My little one prefers the runny yolks to cooked and has no problems. I mix broth into potatoes or other solids that need some liquid. She is taking chopped raw liver marinated in kefir (which is a way of “cooking” it). Bathing the liver in that wonderful probiotic makes it tangy and in my mind purifies the liver. She stops eating (closes her mouth) when she’s tired of the sweet potato, peas, etc, but when I continue and offer the liver, she keeps opening up. She does love it and has had no problem. I would just like to know the maximum she should have each day. I chop it and let the kefir work on it overnight, then add a little more kefir before serving. I highly recommend culturing your own kefir. It can be added to any food that you want to kill possible bad bacteria.

  13. Megan says:

    Our son is 7 months and he’s also vomited the past two times we’ve given him egg yolk. We’re done with eggs for now. At first I was worried about an egg allergy but after reading all these other experiences it makes me think that many babies just don’t tolerate egg yolk. I would be interested in hearing a response from WAPF on this issue, especially since egg yolk is so strongly recommended without reserve for young babies. Hopefully he’ll tolerate eggs later. We raise chickens and frequently eat eggs.

  14. Claudia says:

    Same vomiting here.first times no problems,then really excessive vomiting.we will wait to reintroduce.it is very frustrating that no one from weston price replies about this problem with vomiting, not here or on the healthy economist site.i would advise other patents to be very careful, it is no joke when your little one won’t stop throwing up..

  15. Rosemary says:

    We had the same experience with egg yolks with our older boy. Started at 6mo, as his second food after avocado. We boiled the egg, but not enough as to fully harden the yolk. Left it slightly runny, but certainly warmed, hoping that would kill off any potential harmful bacteria. Organic, from pastured raised & fed chickens. He tolerated it fine at first, then one day he started projectile vomiting shortly after, which he had never done before (not even a single spit up). The second time we have egg yolk, same thing! We held off on eggs for a while after that, reintroducing them sometime after a year, maybe 18mo? He did fine at that point, and it’s now one of his favorite breakfasts (over easy eggs – loves the runny yellow). With our second boy, we also tried egg yolk (soft boiled, but cooked all the way through) just this week at the age of 9mo (7mo corrected, as he’s a premie). He quickly started getting a diaper rash from his poop, and slight a rash on his face between the eyebrows. I think we will hold off again, before it gets to the point of vomiting… Something needs to be done to edit this article or respond to all these cases of egg yolk intolerance. It’s obvious that it’s not necessarily the best early food, given the sheer number of cases of adverse reactions.

  16. Ame says:

    My son is 9 1/2 months and is really not taking to solids. I have tried egg yolks, liver, ground chicken, ground beef, etc. He sometimes enjoys avocado and banana and apples and pears cooked in butter. He also likes some veggies cooked in bone broth. He is now testing slightly anaemic and the doctor is recommending iron fortification. Does anyone have recommendations for handling this type of situation? I am trying to feed my baby the best possible foods, but he refuses to eat most of the time and only wants to nurse or drink expressed milk from a bottle. He really refuses liver and egg yolks. I am scared and not sure what to do.

    • Tatevikt11 says:

      Hi Ame, my daughter would also refuse solids and want to nurse only! I started at 6mo with solids, one item at a time for 2-3 days (avocado, zucchini, pear), increased varieties as we went on. But she’d be the same. My dr would say “just keep trying and she’d come along”, and she did! She’s 13 months now. It took some months though and consistent trying. Also, as far as iron deficiency is concerned, I had looked up foods/meats rich in iron with lamb being at the top of the list. I started to prepare my own home-made bone broth with grass-fed organic beef-marrow bones and New Zealand lamb bones, and make soups for her with lamb meat (NZ) mostly (and lots of different veggies). She tested excellent for iron levels at her 1-yr check up (she was exclusively breast-fed for 6 months, continued 4-5 times a day at 9-12mo and is still nursing only am/pm). So, keep trying and keep offering a variety of foods, and he’ll come along 🙂 the lamb meat and green veggies will provide plenty of iron to start with. I hope this helps a bit. My best wishes, tt

      • Ame says:

        Thanks so much! That’s very reassuring. We are now doing liver every day and that’s going much better. I’ll try the lamb and broth. Best to you, too!

        • Karen says:

          Just reading Nancy Planck’s book Real Food for Mother and Baby and she expresses the same iron issue with her son. retired doctor friend commented, “don’t all babies at that age have low iron?” back in the day they never tested iron levels in small children unless they show other signs of iron deficiency like hair loss, parlor and lethargy. She was fired by her pediatrician when refused to give her child iron supplements which are very difficult for small children to digest.

  17. Kassia says:

    I have a question that I’ve been wondering about for awhile. What does it mean for a baby to be “mature” and possibly ready for soaked and cooked brown rice before 1 year of age?
    My daughter is almost 9 months old and eats meats, liver, fruits, and vegetables, with the occasional bit of raw milk kefir. I have tried my best to follow the recommended diet for nursing moms and she nurses about 6 times a day but her weight gain was very slow until she stated eating 3 square meals a day. If she still seems hungry with plenty of food and breastmilk, is brown rice a good idea? Or would her small size indicate “immaturity”?
    By the way, I do add butter or coconut oil or cream to all her foods. As for egg yolks, she reacted to them a couple of months ago so I am just now starting to reintroduce them. She also seemed to react to yogurt (from pasturized milk, she got red spots on her face) so I haven’t tried giving her any soft or hard cheeses yet.

  18. Karen says:

    Thought for those whose children are reacting to egg yolk. Have they had the flu shot? The flu shot contains egg. There is some thought that introducing egg to the body via inoculation causes the immune system to react strongly in defense producing antibodies to eggs. So when eggs are ingested individuals experience an allergic reaction. I know a few adults who can’t do the flu shot because of egg sensitivity.

    • Eleanor says:

      That’s very reassuring for me because my 5 month old has had absolutely no vaccines or shots whatsoever. She was born in a birth center with no invasive procedures. She is doing wonderfully on egg yolks, but it is only her 4th day. She wants more and more. She’s on 2 egg yolks now with sea salt. I was getting worried reading all these vomiting comments. This would make a lot of sense if these babies were given immunizations. We will see how she does on her non Gmo organic pasture raised hen eggs for now.

  19. Kathleen says:

    I’m Not sure if you all are feeding completely raw egg yolks to your babies, but that is NOT how they should be fed! They need to be soft boiled. That may be causing the vomiting.

    • Eleanor says:

      Yes these other mothers reactions are concerning lol my baby absolutely loves her egg yolks. I boil them for 3 minutes and put a pinch of unrefined sea salt and she gets upset when it’s gone so I’m going to start feeding her 3-4 tbsp twice a day.

  20. Blair says:

    My little girl had the same response to the egg yolks. My 2 other kids I introduced it around 4 months and they did fine, but my 3rd was throwing up like uncontrollable!! It was actually really scary, so I waited a couple of weeks and tried them again and the same thing happened! So, I knew it wasn’t a bug it was totally a reaction to the yolk!!

  21. Jennifer says:

    My son is about to turn 4 months and is EBF! I am wanting to start with the egg yolk but can not find any info on proper preparation. I assume it is not ok for it to be raw. Can someone help?

    • Cheryl says:

      Jennifer, fill a pot of water with water (without the egg) and bring to a strong boil. Place the egg in with a slotted spoon and let boil for exactly 3 and 1/2 minutes (absolutely no longer than 4 minutes). Then immediately pour out hot water and pour cold sink water into pot to cool off egg enough to handle. Crack it and gently remove the egg yolk into a small custard cup or bowl. It should be mildly warm and very runny. Sprinkle a tiny bit of good quality sea salt on top, stir, and you’re ready to go! My daughter started receiving eggs yolks just a few days ago when she turned 4 months. She LOVES it! She recognizes the bowl, spoon, and entire process now and eats the entire yolk with much gusto. All best to you!

  22. Erin says:

    My 6 month old daughter had the same reaction with eating the soft boiled egg yolk. We tried it as her first food and she vomited all night. At first we thought it was a stomach bug but soon realized a week later it was the yolk as it happened again. This thread has been up for a long time and it is very disappointing that no one from Weston Price has commented.

  23. Eleanor says:

    My 5 month old loves her egg yolks with sea salt. Although I am concerned with the reaction of the other mothers babies. Will nobody respond to their concerns?

  24. Maureen says:

    I will try to address the egg yolk issue here. Sadly, there are no easy answers though. Here are our main points to look into though:

    1. Are the eggs from pastured, soy-free layers?
    2. Is it still to soon to introduce solids? As children’s teeth erupt, their digestive enzymes are starting to be produced and released into the stomach as needed. So best not to introduce any solids until there are several teeth!
    3. Is Baby reacting to anything in Mom’s diet prior to being introduced to egg yolks? Are there more mild symptoms of food sensitivity which, when foods are introduced directly into baby’s stomach, produce strong reactions? It may be that there are signs of an open gut, but not the strong, clear signs such as throwing up.
    4. Any food allergy is generally a symptom of a damaged, or open, gut. This is so prevalent today with our comporomised health. PHarmaceuticals, including vaccines, epidural, and surgical drugs in addition to antibiotics, all have a deleterious effect on Mom’s gut, and with the resulting imbalance in the microbiology of her gut, even a vaginally-birthed child, inhaling and absorbing the microbiome of the mother in the birth canal, will start out compromised. Add to that a surgical birth and there is no doubt the child will have issues to overcome with gut health, and the immune system.

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