20141009

La jolie enquête du New-York Times sur les petits-déjeuners des enfants du monde entier.

La jolie enquête du New-York Times sur les petits-déjeuners des enfants du monde entier.

Birta Gudrun Brynjarsdottir, 3 ½ years old, Reykjavik, Iceland
Birta’s oatmeal porridge is called hafragrautur, a staple breakfast in Iceland. The oatmeal is cooked in water or milk and often served with brown sugar, maple syrup, butter, fruit or surmjolk (sour milk). Birta also takes a swig of lysi, or cod-liver oil. For part of the year, when the sun barely clears Iceland’s horizon, sunlight is a poor source of vitamin D — but the vitamin is plentiful in fish oils. (The word lysi is related to the Icelandic verb lysa, meaning ‘‘illuminate.’’) Birta’s mother, Svana Helgadottir, started giving her four children lysi when each was about 6 months, and now all of them gulp it down withoutcomplaint. Many day-care centers and preschools in Iceland dispense cod-liver oil as a regular part of the morning routine.

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