27 March 2013

HAPPY EASTER

Posted in Blog

Eggs are synonymous with Easter. Decorating, giving, and eating eggs have been part of Christian Easter celebrations since the early days of the Church. Some Christian customs connected with Easter eggs are adaptations of ancient pagan practices related to spring rites. The practice of decorating eggshells is an ancient art; engraved Ostrich eggs, 60,000 years old, have been found in Africa.

During the 19th century, chocolatiers began making chocolate eggs during Easter. By the 1960s, chocolate eggs had become a worldwide Easter tradition, and, in the 20th century, chocolate bunnies, birds and other Easter symbols, appeared as well.

Eating an egg for breakfast is a great way to kick start the day. Eggs are packed with protein, vitamins, and minerals. They are low in salt and a good source of iron, zinc, folate, and Vitamin A. They are high in healthy fats, including omega-3.

Parents are sometimes anxious about giving egg to their babies, as egg allergy is the most common food allergy affecting children in Australia. The latest research and guidelines support the view that eggs should be given as part of the introduction to solids, starting with cooked egg yolk and moving onto baked eggs, scrambled, or poached. Their introduction should not be delayed. If a parent has an egg allergy consult your doctor before giving eggs.

If anyone is interested in an  Egg Allergy Prevention Study

‘This research trial specifically focuses on egg allergy. Egg allergy is the most common food allergy affecting children in Australia. It is now 3 times more common than a peanut allergy. With no treatment currently available for established food allergies except avoidance, the burden on family life is often considerable. It is now increasingly evident that avoidance is not the answer, as it may be unsuccessful, or even detrimental in allergy prevention. Instead, there is a mounting body of evidence to indicate that immune tolerance to "allergy-causing" foods can be achieved through early, regular exposure to such foods. This study will determine whether early and regular feeding of egg will reduce the risk of infants developing egg allergy. Babies born to mothers who have a previous history of asthma, eczema, hay fever, or atopic dermatitis are at a 50-80% risk of developing a food allergy.’
Volunteers: Pregnant women (or who have an infant aged under 6.5 months) with a history of asthma, eczema, hay fever, or atopic dermatitis
Contact: Phone - (08) 9340 8834 or Email - This e-mail address is being protected from spambots. You need JavaScript enabled to view it.

 

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