Can Babies Eat Garlic?

Garlic is a species in the onion family. Its close relatives are the onion, Chinese onion, shallot, leek and chive. Its origins are in Central Asia and northeastern Iran, but it has spread worldwide. Garlic was known to ancient Egyptians for its flavoring attributes and for its medicinal purposes. China is the biggest garlic producing country in the world, with 80% of the world’s garlic coming from China.

It is a perennial flowering plant growing from a bulb, containing 10- 20 cloves, and having a strong smell.

Garlic has calories, carbs, but is also high in calcium, vitamin B6 and C, and manganese.

Garlic has many beneficial effects on our bodies: strengthens the immune system, lowers the risk of cancer, helps lower the cholesterol level in blood and aids hearth function, fights against worm in the intestines, protects from microbial infections. Garlic has phytochemicals, which are effective in removing harmful bacteria in the intestinal tract. These also help in promoting the healing process in case of a cold.

Can Babies Eat Garlic ?

Parents should give garlic to their babies in small amounts, by adding it in cooked from to pureed food. Garlic in not only healthy, but it also adds an interesting flavor to food, making it much more tasty. You can start giving your baby small quantities of garlic starting at the age of 6 months.

Can Babies Be Allergic To Garlic ?

Not only garlic, but also onions are high in insoluble fiber. Both have juices, which when are broken down by the acid in our stomach, might release gases, causing gastrointestinal distress. It is not necessarily an allergy, but a normal reaction to garlic, if the dosage is too high.

Garlic Soup

Ingredients: 2 chopped medium onions, 16 peeled and mashed cloves of garlic, 2 chopped stalks of celery, 4 T butter, 6 cups of chicken stock, 2 cut up medium potatoes, 3 sliced yellow or zucchini squashes, 1 tsp thyme, crushed pepper, sea salt.

Saute the onions, celery and the garlic in butter until they soften. Add the chicken stock and the potatoes, bringing it to a boil and skim. Simmer the soup, covered, until the potatoes are soft. Add the sliced squashes and seasonings and simmer uncovered for about 10 minutes, until the squashes are tender. Puree the soup with a hand blender, and add water if it’s too thick. Add sour cream and seasonings as you see fit.