What’s in the pasta of your son? Dairy for babies X-RAY time

These days I happened to talk with some dad on the packaging of cheese for children. I realized that most of the parents, when choosing baby food, completely ignores the ingredients list. They just do not understand what it is really. The labels of baby products do not help the average user who gets lost between food additives and synthetic ingredients with unpronounceable names.
Let’s analyse one of the most famous cheeses for kids on the market with the list of ingredients to expose marketing tricks and facilitate the consumer’s awareness.

ITS NAME: Melted cheese (treated at high temperatures -90 ° and more- to eliminate bacteria such as Ecoli, Campylobacter, Listeria, etc.) supplemented with vitamin D (children who live on the Mediterranean normally do not need additional vitamin D and it they needed this should be agreed with your pediatrician after careful blood analysis; doses of vitamins in excess of normal requirements are toxic)

INGREDIENTS on the packages the ingredients are, by international laws, in descending order:
cheese (what kind of cheese? Cheddar, Emmental, Gouda, Fontal??) composed by milk (in Italy the producer of this cheese polluted its milk with a type of ink so… always check out the company reputation over the years!!), salt (sodium in baby food when present should be in the last place of the INCI, because kids do not have to take too much salt) lactic acid (there are so many, which ones?), rennet, whey concentrate (additive typically used for animal food), water, melting salts or various citrates (they are also present in soft drinks and medicines, prevents cheese to re-solidify after melting in your dish), cream (the fattest part of milk), milk proteins (caseins and caseinates), acidity regulator citric acid (this is a natural calcareous sediments, I use it to clean my pots), vitamin D (see above).

A real traditional Italian cheese is made by coagulating whole milk of healthy rural cattle with rennet, not through the fusion of scraps of various cheeses and fermented acidification.
In my region, Liguria, you can find excellent artisan cheese (such as San Ste’ cheese), or there are Demeter certified cheeses, a serious certification protocol, which I consider rather reliable.
Choose traditional local organic food from real farmers and leave processed food on the shelves!

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2 Responses to “What’s in the pasta of your son? Dairy for babies X-RAY time”

  1. Daniela - Going Natural 03/12/2014 at 20:12 Permalink

    Ciao Emanuela, concordo con te…la maggior parte dei genitori si fida ciecamente della dicitura “prodotto per l’infanzia” e non approfondisce minimamente l’argomento ingredienti…nello svezzamento io ho cercato per quanto possibile di usare prodotti fatti in casa ma ogni tanto, lavorando a tempo pieno, i prodotti confezionati fanno comodo!
    Purtroppo per scegliere dei prodotti confezionati non terribili bisogna passare ore davanti agli scaffali a leggere gli ingredienti e sopportare le facce stralunate di chi ti guarda e si chiede cosa tu stia facendo :P Speriamo che un’aumentata consapevolezza dei genitori faccia migliorare un po’ questa situazione…

    • Emanuela Davini
      Emanuela Davini 12/01/2015 at 07:50 Permalink

      Ciao! Grazie di aver letto e commentato. Penso che una diffusione del consumo consapevole potrà certamente contribuire alla messa al bando di quei cibi che poi di fatto cibi non sono…le aziende saranno costrette a convertire le produzioni in qualcosa di meglio. Dobbiamo agire e vedremo i cambiamenti! Grazie ciao

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