mushed up grown up food for a 26 weeker?

[dandycandyjellybean]

I know a lot of people have said that one of the advantages of waiting until 6 months to wean is that you can give them what you're having minus the salt. But i just wondered for instance, when I make a spag bol or cottage pie, I might thicken it with some gravy powder (not granules) or add butter to the mash, so would that make it too salty? I wouldn't have already added salt though. What about cheese or marmite - too salty? I suppose what I'm asking is, as long as you're not adding salt to your veggies, or dishes in general, if there are other sources of salt in it, is it okay?

well, it depends how salty the finished dish is I guess.

I would have avoided stock cubes, gravy powder, marmite etc at that age. Even bread can be pretty salty.

It is a PITA for things like spag bol, stews etc which can be bland without enough salt, but you can take out the baby's portion and then add salt/stock cubes/whatever to the rest for everyone else.

you can get low salt stock and gravy - this might help. Am pretty sure cheese is fine from 6 months and DS had marmite from about 10 months {in very small amounts}. HTH

I'd be reasonably careful about salt, but the whole salt risk is a lot lower at 6 months, anyway.

By the way, you don't have to mush up grown up food at this age, you can just feed what you're having.

We give DS Tatex, which is a much lower salt version of marmite. You can get it from H&B. Also unsalted butter. And I used to check the salt content of various cheeses, before realising that the amount that DS eats means that there is no way he could get anything like as much salt as a gram over the course of the day.