USEFUL TIPS ON
HOW TO TREAT TEETHING PAIN Tips Cold : Always put a wet washcloth in a clean plastic bag in your fridge. Pressure – Using hard, unsweetened teething crackers can provide relief. Rubbing – Use a clean finger to rub the gums gently.
Topical Treatment Remedies Over the counter, numbing gels and cream can be used to relieve pain. Take note that the FDA warns that topical medication containing benzocaine should not be used on children younger than 2 years of age without the guidance from a certified health practitioner.
Painkillers It is advisable to consult your doctor before administering painkillers. Aspirin should not be given to anyone younger than 19years of age. The drug is associated with Reye’s syndrome, a potentially lifethreatening condition. Ibuprofen is known to reduce inflammation in the gums but can irritate the stomach which may be problematic if the baby is already refusing to eat.
It is not normal if your baby experience persistent fever, vomiting or diarrhea, in such cases you should seek medical attention.
Remember, every baby is different and therefore you might have to try a few different methods until you find something that suits your baby’s needs. Comfort your baby and distract them from the pain in their gums. Babies tent to dribble more while teething, wipe their mouths to prevent rash. If you give you baby some biscuits to chew on, keep an eye on them so that they don’t choke.
Teething Biscuits for baby When you bake it yourself, you know exactly what your baby is getting. Happy sugar-free nibbling.
Ingredients 250 ml (1 cup) Cake flour 5 ml (1 t) Baking Powder Pinch of cinnamon 20 ml (4 t) Soft margarine 80 ml (1/3 cup) Cooked gem squash, pulverized
Method Preheat the oven to 200ºC and line with baking paper. Sift flour, baking powder, and cinnamon. Rub the margarine into the flour mixture until it looks like breadcrumbs. Add the squash and mix to form a smooth, firm dough. Place the dough on a smooth surface sprinkled with flour. Press flat with your hand to a thickness of about 1.5cm. Cut out about six finger-shaped biscuits and place on a baking tray. Bake for 15-20 minutes. The amount of moisture in the squash purée might mean you have to adapt the recipe slightly. If the dough is very wet, add more flour until ball forms. If the mixture is to dry, add more purée.
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