purpleelephant
04-04-2003, 01:31 AM
Hi all!
Just a quick question.. My daughter Iona (21 months) is still breasfed quite a lot and consequently she doesn't have a huge appetite. Whilst I am happy to breasfeed before bed/naptime for as long as it takes I would like to try and coax her off the breast during the day. I get the feeling it is just a habit/comfort thing because when we are out for the day she doesn't ask for milk at all but when I am at home and as soon as she sees me sit down she wants breast milk.!!
Anyway my main problem is that she has never had a bottle (she never realy took to expressed milk from a bottle either!) and she will not have fortified soya/rice milk from a cup (I have tried them all!) What I am trying to do is cook with soya milk (custardy puddings, creamy pasta sauces etc) However I am aware that when you cook vegetables the vitamin content is decreased somewhat, is this the same for fortified soya milk? My main concern is the calcium content.. to what extent does this decrease when cooked?
I also sometimes use B12 enriched Yeast extract as a stock. Is this a good idea or is all the B12 likly to be lost in cooking?
Sorry, i know I aid that this was a short one!!
Take care all!
Mandy
XXXXX
Just a quick question.. My daughter Iona (21 months) is still breasfed quite a lot and consequently she doesn't have a huge appetite. Whilst I am happy to breasfeed before bed/naptime for as long as it takes I would like to try and coax her off the breast during the day. I get the feeling it is just a habit/comfort thing because when we are out for the day she doesn't ask for milk at all but when I am at home and as soon as she sees me sit down she wants breast milk.!!
Anyway my main problem is that she has never had a bottle (she never realy took to expressed milk from a bottle either!) and she will not have fortified soya/rice milk from a cup (I have tried them all!) What I am trying to do is cook with soya milk (custardy puddings, creamy pasta sauces etc) However I am aware that when you cook vegetables the vitamin content is decreased somewhat, is this the same for fortified soya milk? My main concern is the calcium content.. to what extent does this decrease when cooked?
I also sometimes use B12 enriched Yeast extract as a stock. Is this a good idea or is all the B12 likly to be lost in cooking?
Sorry, i know I aid that this was a short one!!
Take care all!
Mandy
XXXXX