Introducing healthy foods into a child’s diet

Most people are aware of the health advantages of a well balanced diet full of natural and organic ingredients. Fermented foods are becoming increasingly popular are consumers discover the benefits and nutritional gains; even if these foods have a slightly different taste which can take time to get used to.

It’s a good idea to introduce these healthy foods into children’s diets as they can be just as beneficial as they are to an adult. With growing children, the earlier those good eating habits can be developed, the better. The only drawback to this strategy is that many children do not like the taste of fermented foods.

Fermented foods have a long history that stretches back over a thousand years or more. Originally it was used in the preservation of vegetables so that villages could get through the harsh winters and still have plentiful supplies of food.

Many cultures today continue to make use of fermentation. In Korea, fermented vegetables, or kimchi are served as a basic part of the diet and in Japan, a standard breakfast dish is natto or fermented soybean dish.

The problem is that fermented foods are not necessarily delicious and likely to entice children into eating them. In particular, junk food and other unhealthy choices seems to be favored by many children, and some parents prefer a quick dish rather than go to the trouble of preparing something their children may not eat anyway.

The way to bring healthy foods into your child’s life is simply to lead by example. If there are plenty of natural, healthy foods in the kitchen and treats are only offered rarely, children will soon get used to the taste of naturally prepared foods and be healthier and happier as a result.

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