When it comes to first foods, mainstream advice is to feed your baby rice cereal. There are various reasons why this is a bad idea, starting with the fact that babies do not have sufficient amounts of the proper enzyme, called amylase, needed to break down grains in their tummies.
While infants do produce salivary amylase (source), their pancreases do not produce enough amylase for grains until their molar teeth are fully developed, which can sometimes take over two years (source). Because of this, improperly digested rice and other starchy foods will create inflammation in the already sensitive tummies of little humans, potentially leading to food allergies in childhood and autoimmune issues later in life. (source)
Another reason to avoid baby cereal: rice products have recently been found to contain arsenic, an element unsafe for human consumption in any quantity. (source) Finally, even if you baby could digest grains, there are far more important foods to focus on – foods that are nutrient-dense and essential to your baby’s growth and development.
You may be shocked by this list below, but healthy traditional cultures worldwide have fed their babies like this for millennia. (source)
Three First Foods Your Baby Needs
1 – Bone Broth
I know, I know. Bone broth sound weird. Barbaric, even. But all we are talking about here is homemade soup stock – simple chicken or beef broth made by using the bones like your mom or grandma may have done to make soup.
Unlike the store-bought variety, homemade broth is loaded with minerals, gelatin, and glycosaminoglycans (which include substances like chondroitin and glucosamine, keratin and hyaluronic acid and more.) These nutrients help in the development and health of teeth, bones, hair, nails, and joints in babies and adults alike.
Bone broth is also a digestive elixir that helps the lining of a baby’s digestive tract to mature and strengthen, preparing baby’s tummy to digest more complicated foods down the road. You can learn an easy method to make chicken bone broth here. Then simply warm the broth to feed it to your baby on a spoon or offer her sips from a cup.
2 – Egg Yolk
Babies need fat and cholesterol for proper brain and nervous system development, and egg yolks from pasture-raised hens provide fat and cholesterol as well as choline, amino acids, and vitamin A. While you may have heard that babies cannot digest protein, they do in fact have the proper digestive enzymes for most protein and fats that are similar to those in breast milk. (source)
To prepare the egg, either soft boil it and slice off the top, or cook it over-easy and slit the yolk with a sharp knife. Add a pinch of high quality sea salt (for essential minerals), and you can then spoon-feed the warm yolk to your baby.
Do not feed your baby egg whites as they can be allergenic, and the protein in this part of the egg is difficult for baby to digest. Very occasionally, a baby will spit up egg yolk. This is a sign that his or her digestion still needs more time to mature before introducing more solid foods. Stick with breast milk and bone broth, and attempt egg yolk again in a few weeks.
3 – Liver
After six months, you can begin adding small amounts of grated raw liver to the top of your baby’s egg yolk. Nope, I’m not joking. Liver from grass fed cows is extremely high in vitamin A, a nutrient especially important in your baby’s overall development. (source)
While we commonly think of orange foods like carrots and squash to be high in vitamin A, in fact, these foods contain carotene, a precursor to vitamin A. Carotene is poorly converted to vitamin A in babies and children, and because of this, should be consumed only in moderation. The only way to get sufficient vitamin A is through high-quality animal products, with liver being the very best source. (You can read more about Vitamin A here).
To prepare the liver, freeze it raw for at least 14 days to destroy any harmful microbes. Then using a fine plane grater, sprinkle about 1 teaspoon over your baby’s egg yolk, and serve. Even if you find this unappealing, chances are good that your baby will love it!
So now you know what to feed your baby. You can learn about when to start solids here.
Want learn more about feeding your baby?
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Are chicken livers from pastured chickens just as good, or should you only use beef livers?
Hi Amanda – Great question! I don’t know for sure, but I think they are both super nutritious as long as they come from a healthy source. Does anyone else have any input on this one? I’m going to post this question to Facebook and see what our peers think…
Chicken livers are fantastic! Some babies prefer them because the flavor is a bit more mild.
I really liked three of them;I’m also interested in fish eggs as a first food to the infants and I was wondering what you think about it.
Hi Shannon – I think fish eggs are a wonderful, nutrient-dense food for babies. As long as the fish has come for clean waters, I think it’s a go!
Great post! Is serving liver the same as serving cod liver oil, in that the vitamins are fat soluble and can be stored by our bodies, so you don’t have to fret about giving it to them every single day (I’m successful about 3 days a week)?
Shannon, we’ve given fish eggs (salty peas) to our girls from about 8 mos. on (they’re 14mos), and they love them. They’re perfect for helping them develop the pincer method, too! I bought a pack of 2 from Vital Choice and we haven’t even made it through the first pack, and I give it to them 3-4x per week. It’s a big upfront cost, but ends up being very economical.
Hi Megan – Yes. You will get the same benefits from liver and cod liver oil as long as the oil is not heat treated.
What do you think of avocado? That was one of my daughters’ first foods. (I skipped the rice cereal altogether – it was my mama instinct that told me so!)
Megan:
I’d love to hear more about introducing caviar to ur twins;first time mama here.Did u mash it?Did u mix with anything?Also,I thought once u open up the can,u have to finish it all .Can u keep the left over caviar at the fridge ,if so how long?
Thnx
Good Chicken Broth Rocks! I usually add a bay leaf, parsley and some whole peppercorns along with the celery, carrot and onion. The inclusion of vinegar is interesting; does that help break down the bones or something? By the way Emily, I’m trying to persuade the kids that we need to eat one of our roosters. Sadly they are not up for it at the moment …. perhaps you would like him.
Mommypotamus – Do you know?
The nutrition profiles between the two are different but I don’t see why you couldn’t use chicken livers.
From what I have read liver from pastured chickens is just as good and tastier!!! I cannot do beef liver..too bitter for me. You should still follow the 2 week frozen rule.
Why do people refer to chickens as pastured? Chickens cannot just be pastured. Their diet has to be supplemented. I have chickens and I feed them organic corn and soy free feed. They are also free range all day. I have just never understood the term “pastured” when referring to chickens…
I grew up only eating chicken livers-chopped liver is a major Jewish comfort food! The real yiddish recipe includes plenty of schmaltz and crisped chicken skin from the rendering of the chicken skin for the fat or schmaltz. It also includes hard boiled eggs and onions-I can’t think of a more nutrient dense recipe than that! I have had to learn to like beef liver…it tastes a lot stronger to me. Made some calves liver the other night and that was really good (much milder).
I cannot eat chicken to egg no matter if i get it from a pastured/organic/ soy free/corn free farmer (they still feed it grain) I have a bad reaction (though i am very sensitive). If you soak beef liver in milk or lemon juice it helps reduce the taste. thats my input!
I cannot eat chicken to egg no matter if i get it from a pastured/organic/ soy free/corn free farmer (they still feed it grain) I have a bad reaction (though i am very sensitive). If you soak beef liver in milk or lemon juice it helps reduce the taste. thats my input!
@Erica Gorham, I think pastured refers to the fact that they’ve at least had access to and likely ate grass and bugs. Free range doesn’t suffice since chickens that live on a large dirt floor and ONLY eat chicken feed can be called free range. And from what I understand, the grass and bugs increase the nutritional value of both the eggs and the meat quite a bit.
@Erica Gorham, I think pastured refers to the fact that they’ve at least had access to and likely ate grass and bugs. Free range doesn’t suffice since chickens that live on a large dirt floor and ONLY eat chicken feed can be called free range. And from what I understand, the grass and bugs increase the nutritional value of both the eggs and the meat quite a bit.
I believe if the chickens livers are from grub/grass-fed free-range chickens, it is just as good as grass-fed beef liver. We soak our grass-feed beef liver in milk for 1/2 hour prior to cooking and it makes all the difference in the world. Sounds strange (it did to me the first time it was suggested to me) but it really does cut the taste significantly.
I believe if the chickens livers are from grub/grass-fed free-range chickens, it is just as good as grass-fed beef liver. We soak our grass-feed beef liver in milk for 1/2 hour prior to cooking and it makes all the difference in the world. Sounds strange (it did to me the first time it was suggested to me) but it really does cut the taste significantly.
I believe if the chickens livers are from grub/grass-fed free-range chickens, it is just as good as grass-fed beef liver. We soak our grass-feed beef liver in milk for 1/2 hour prior to cooking and it makes all the difference in the world. Sounds strange (it did to me the first time it was suggested to me) but it really does cut the taste significantly.
I believe if the chickens livers are from grub/grass-fed free-range chickens, it is just as good as grass-fed beef liver. We soak our grass-feed beef liver in milk for 1/2 hour prior to cooking and it makes all the difference in the world. Sounds strange (it did to me the first time it was suggested to me) but it really does cut the taste significantly.
Yeah I think the only issue would ne if the chickens are fed soy. Most feeds contain soy even organic ones.
Chicken livers contain more iron and folic acid than beef liver, but less vitamin A. Whether or not it would be ‘just as good’ from a nutritional standpoint would depend on what you were looking at. Definitely a nutritious food though!
Fascinating to know that pancreatic amylase is not sufficient until the arrival of a child’s 1st molars. I was just noting the developmental differences in my child pre and post-molar eruption, which seem to have vastly improved. While the disappearance of teething pain might account for much of it. I also always thought that there were digestive-related functions involved with this. This sheds light on so many things. Thank you!
Don’t livers of any kind contain filtered toxins?
Don’t livers of any kind contain filtered toxins?
what’s the “2 week frozen rule?”
I just can’t do any organs. I know they’re supposed to be better, but I just can’t do it!
I’m with you Bianca!
Kelly Barrett: NO! In a healthy animal, no toxins stay in the liver, they are filtered out through the urine or fecal matter.
Only fat-soluble vitamins are stored in the liver.
Rachel Ann Turk – You’re welcome!
Shaunna – If you are eating raw liver, you should freeze it for two weeks before consuming to destroy any potential pathogens.
Shaunna – If you are eating raw liver, you should freeze it for two weeks before consuming to destroy any potential pathogens.
Erica Gorham – My understanding is that ‘pastured’ differentiates chickens from ‘free-range’ or ‘cage-free’ definitions because the latter two are raised indoors whereas ‘pastured’ means they were outdoors, even if they have had supplemental feed. Chicken farmers can call their chickens and eggs ‘free range’ even if they only live in a shed eating only chicken feed with a small door as access to outside that they never use.
Erica Gorham – My understanding is that ‘pastured’ differentiates chickens from ‘free-range’ or ‘cage-free’ definitions because the latter two are raised indoors whereas ‘pastured’ means they were outdoors, even if they have had supplemental feed. Chicken farmers can call their chickens and eggs ‘free range’ even if they only live in a shed eating only chicken feed with a small door as access to outside that they never use.
Erica Gorham – My response is above, but it wouldn’t let me tag you…
I love eating organ foods since I grew up eating them,but my problem is that I cant find a reliable surce to buy any
.So I take Dr. Ron’s Organ Delight!
My son is almost 2 and this is how I started him on solids. Only I put the egg yolk in his bottle of breastmilk, along with a 1/4 tsp of FCLO, and I used chicken livers.
I heard this argument many years ago that babies are not equipped to digest grains, and subsequently didn’t feed any to my babies. But why is it that in many grain based traditional societies, gruel is a common weaning food? Is there something science has missed, or are these societies just ill informed?
@Josefina – I suspect that has a lot to do with the age of weaning in those societies. Traditional cultures typically breastfed babies anywhere from 2-6 years, so it makes sense that they were pretty lax about when solids were introduced. It is my understanding that babies are ready for some grains when their molars come in – I’m not sure that cultures held this understanding but it is a possibility.
Another consideration is that breastmilk appears to be protective against potential negative effects of grains. New studies indicate that breastfeeding longer, especially during the time of gluten introduction, can reduce the risk of celiac disease (http://www.bestforbabes.org/science-you-can-use-worried-about-celiac-disease-new-analysis-says-longer-breastfeeding-especially-at-time-of-gluten-introduction-reduces-risk#)
Good point. I did some googling around, and it appears that semisolids are introduced rather early in traditional societies, often before age 1, typically around 4 months. It seems common to introduce whatever staple is consumed by the adults, but traditionally, the gruel is fermented, and that may also account for enhanced digestibility in the absence of the particular enzyme.
While protein and micronutrients are crucial for healthy growth, I think calories are needed in the largest quantity, and that may be why traditional cultures offer weaning foods that are high in calories but low in micronutrients (those vitamins and minerals are supplied by breastmilk for quite a while longer still).
Hello,
I really wish I would have done a lot more research before I feed my baby. Indeed he was ready to eat however he had a very bad reaction to baby rice cereal and oatmeal which brought on an auto immune disease. After the fact , I have read rice cereal & oatmeal are indigestible. It is very dangerous and I too am trying to spread the word.
Thank you for this post. I wish I had seen it sooner.
At what age can you start the bone broth?
Hi Ashley – It depends on the child, but if you are just looking to do a ‘normal’ transition to ‘solids’ I would start at 5-6 months. For babies with eczema and digestive allergies, you can begin with broth much earlier to help heal their digestive system. The homemade hypoallergenic formula recommended by the Weston Price Foundation uses bone broth, and this can be used for newborns in place of commercial formula.
When animal products say they’re “grass-fed” or “pastured” do they also need to be organic? I just get confused with all the different terms and what they mean. My husband bought Egglands Best Organic eggs, and I looked on the website and it says they are cage free and have outdoor time, but it didn’t specifically say pastured, so I’m not sure if I should feed them to my baby. Also I grew up in a house that was terrified of raw eggs and undercooked meat (“No snitching the cookie dough! You can die!” was my mom’s mantra!) so I have a bit of fear inside me about serving runny yolk to my precious baby or raw liver. Do I have anything to worry about? Is the liver still nutritious if I cook it? Thank you!
Hi Tanya – This is a good reason to “know your farmers” as much as possible – then you can ask them directly how their animals are raised. When that’s not an option, it is good to look for both grass fed/pastured AND organic since there’s a good chance that the animals are not 100% forage fed. If you know the farming practices, true pasture raised animals do not necessarily need to be ‘organic’.
As for the eggs, you can find the rating of specific brands of eggs on this great report:
http://www.cornucopia.org/organic-egg-scorecard/ The Eggland’s Best Organic don’t get a good rating, so I would seek out one that does.
When you are eating high quality food, the rawness shouldn’t be an issue, as long as you properly store it. With the egg yolks for babies, you cook them just not enough to solidify it. With the liver, the extended freezing kills any harmful microbes. Hope this helps!
So my boy is 10.5 months and is eating really well at this point. We are still breastfeeding, but it’s probably only half his calories, and he eats two big meals a day, including whole eggs (started with just yolks), liver, grass-fed beef, fruits, veggies. My question is about bone broth. I’ve tried bone broth with him since 6 months old, and every time he gets rashy cheeks, really red and inflamed. I’ve tried again every couple of weeks, and always the same reaction. Any ideas about this? It’s the same with chicken or beef bone broth, and our bones are almost always grass-fed/pastured/organic.
Hi Janna – If he’s sensitive to it, just hold off for now. He will probably be fine in a few months, a year at max.
Gracie Mae, my 6mo, has just started solids because she was getting so hungry in the middle of the night. We started with the yolks from a 4 1/2 minute egg and have moved on to a mashed hard-cooked egg mixed with breast milk. Yay for protein & fat! She’s back to sleeping through the night and you couldn’t ask for a happier or healthier baby!
This is great info. Expecting another little one and baby 3 opened my eyes about grains. (She is still sensitive to them at 2.5 years. It’s been a major paradigm shift these past few years.)
Hello,
Wondering how often to give the liver, only once a week or more than this?
Hi Morgan – It’s such a small amount grated onto the egg that you could offer it every time you offer egg. Even daily shouldn’t be a problem.
Hi Emily thanks for the great info! I love reading your blog! I have a 6 month old little boy
and I just started feeding him solid food. All nutrient dense WAPF foods. He is doing well except for a RA
Rash on his head that looks like eczema, and flares up and becomes itchy at night. He had it before I started him on solids though. I ordered your ebook the eczema cure today but cannot download it to my phone to read. The only thing I get when it loads is a two page explanition of raw milk in Colorado. ?????please let me know how I can successfully download your book. I really need to read it soon to get his eczeczema under control before it gets any worse. Thanks! Acacia
Hi Acacia – If you haven’t figured out the download yet, please email [support at holisticsquid dot com]. Thanks!
As far as feeding your baby the liver is concerned, do you literally take the liver frozen out of the freezer and scrape off bits of it onto the egg yolk? No need to defrost/cook??
Yes. It warms slightly when it comes in contact with the cooked egg.
Thank you!! I’ll have to try this.