I wasn't really sure where to post this, but when can a baby's liver handle alcohol and when can their kidneys handle salt? So I can cook with wine or a stock cube, for example. I saw somewhere that said you shouldn't add salt to an infants food until they are 1 years old, but everything is always 1 year old, so when they turn one do all their organs just magically develop overnight? I can't really find anything about giving babies alcohol obviously. Anyone have any ideas?
I was under the impression that when you add wine to a sauce fr example and then cook it further that the alcohol boils off, but I could be wrong. I certainly used to add a bit if red wine to bolognaise and pasta sauce from around the year mark. I don't really know about salt but I'm sure a pinch in cooking would be fine from a year of thereabouts?
Alcohol never really boils off completely even after 3 hours there is still 5% left. My husband and I are first time parents so overly cautious. Hm, I just wish I could find a concrete answer. Maybe I'll ask the doctor or health visitor, hopefully they won't think I'm too crazy !
Gosh - I never knew that about the alcohol . My two DCs have lived to tell the tale, after years of leftover stew and risotto (both made with a fair amount of wine). I would have thought they would be fine with that from around a year. But do check if you are worried.
Bought stock cubes have loads of salt, and I wouldn't be particularly happy about my DCs having them now, even though they are 7 and 5, just because I don't want their palates becoming accustomed to salt. Having said that, they probably get them in school dinners. Perhaps you could make your own stock (it is very easy!), or buy fresh stock from the supermarket?