logan_rose_porter

We have been pretty much unschooling all foods- very occasionally I limit, but its something
Im still working on. So for the most part DS (20 months) doesnt differentiate between
'healthy' foods and other stuff. So he might want a banana a lot more than a cookie because
he doesnt see one as better than the other. The thing I am struggling with is chocolate,
because all of the times I have let him have as much as he wants he has vomited each time.
He hasnt eaten very much (by my standards ;)). Something about the texture I think, it sticks
in the back of his throat.

So what do I do?
Its very hard for me to give him something (especially at his age when he doesnt really see
cause and effect) that I know will likely make him sick. I also dont want to make chocolate
something that is a battle or is seen as something I dont want him to have- because I love
chocolate and want him to enjoy it too. Any advice?........

Meredith

--- In [email protected], "logan_rose_porter"
<logan_rose_porter@...> wrote:
>> So what do I do?
> Its very hard for me to give him something (especially at his age
when he doesnt really see
> cause and effect) that I know will likely make him sick. I also
dont want to make chocolate
> something that is a battle or is seen as something I dont want him
to have-

At 20mos, the big autonomy issues around food have to do with ease of
access. 2yos like to be able to get what they want easily. But they
don't have the grand awareness that even 4yos have - its still
possible to make other fun options easily available without there
being a sense of Limiting from the child's perspective.

So I'd rarely offer chocolate and keep yours on higher or closed
shelves, so its not an issue. Maybe experiment with tiny amounts -
chocolate spread on a cracker, for example, rather than a brownie. Or
a little bit of chocolate sauce in some milk.

---Meredith (Mo 7, Ray 15)

Kelly Lovejoy

-----Original Message-----

From: Meredith <meredith@...>



Maybe experiment with tiny amounts -

chocolate spread on a cracker, for example, rather than a brownie. Or
a little bit of chocolate sauce in some milk.


-=-=-

Or maybe try Nutella---chocolate flavor without all that much chocolate.


~Kelly











[Non-text portions of this message have been removed]

Debra Rossing

As far as chocolate, has it all been the same 'kind'? For instance, has
it always been milk chocolate like standard Hershey bars and such? Could
it be that an ingredient in what he had was the problem (could be cocoa,
but it also could be milk, HFCS, coloring, etc)? If he has a cookie made
with semi-sweet bits, does it cause the same problem as a cookie made
with milk chocolate bits? That sort of thing. Look carefully into the
ingredients and see if perhaps there's a connection there to other
foods/ingredients.

Deb R


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