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While raw veganism consists of the exclusive intake of foods of plant origin that have not been cooked above 45-50 ° C, in order, according to its followers, to maximize the viability of nutrients, there is a dietary trend that goes beyond and includes uncooked animal foods, is raw food.
Nevertheless, raw food in children can be a dangerous diet. On our site we tell you why.
Raw veganism may have advantages in childhood, such as a good vitamin supply -except for vitamin B12-, a good supply of minerals if vegetables, nuts and seeds are consumed daily, and a more than probable prevention of obesity by avoiding trans fats and refined sugars.
However, it also has drawbacks, mainly health problems, such as digestive problems -when we consume excess cellulose, which our gastrointestinal tract is unable to digest-, or dental cavities due to having to eat food very frequently given the low calorie content of plant-based foods.
Other drawbacks are directly related to the needs of childhood and adolescence, such as a delay in growth due to the contribution of protein of little biological value, or problems of unusual weakness in the bones due to a limited contribution of calcium.
However, raw food in children, that is,the introduction of foods of raw animal origin to this diet does not improve its qualities, quite the opposite. Although it can be considered that the supply of quality protein is greatly improved since meat, fish or eggs provide protein of high biological value, food poisoning, resulting from eating or drinking food contaminated with potentially pathogenic microorganisms, are seriously increased.
Not all microorganisms cause toxiinfections, and those that cause them do not do so in all cases, since the immune system may be able to stop the infection on some occasions. It is important, however, to keep in mind that children, especially the youngest ones, still have a developing immune system, it can be very serious if they contract a food poisoning.
Salmonella, Shigella, E. coli or Campylobacter, cause toxic infections with quite similar symptoms, including ffever, nausea, vomiting, diarrhea, and abdominal cramps. The severity of the outbreak depends on the microbial load, the amount ingested and the virulence of the specific microorganism that contaminates the food in question, with some strains being so virulent that they can cause death.
If you want to offer the little ones food of animal origin without cooking at high temperatures, methods should be sought to limit the population of possible undesirable microorganisms, such as smoking or fermentation, although only the correct cooking, at a sufficient temperature to kill possible microorganisms in the center of the piece being cooked, and hygiene in food preparation, avoid 100% toxiinfections food.
You can read more articles similar to Crudism in children. A dangerous diet in childhood, in the Infant Nutrition On-Site category.