One of the factors that influence parents who are considering adopting a pet is the age of the ‘sin’ of the house, although it is an obvious fact that having an animal benefits children in countless levels of emotional, cognitive and social These benefits vary substantially depending on age. For example, babies and ‘kids’ toddlers, enjoy more of the sensory aspects of the animals: the brightly colored plumage of birds, the softness of the fur of a cat or dog, the hypnotic effect of an aquarium filled with goldfish …

In preschool children, emphasizes the emotional, as there is a greater intensity in the relationship between them, while their immune system is strengthened by contact with the animal, preventing allergies in adulthood. Older children finally learn to establish new habits of responsibility to help with their care, and are more likely to participate in family activities or to include new forms of outdoor exercise into your daily routine.

Of course, when adopting a new friend, it is important to consider when it produces the arrival of the family: if the pet was with us before our children, it is important to note that the animal may develop jealousy, so it is worth changing their habits before the arrival of the baby or child. If the order of arrival at home is the contrary, it is vital to explain to children that a pet is not a toy, and has its needs such as eating, sleeping, rest and have their own space.

Factors that influence the GI

• The GI of a  depends primarily on the nature and proportion of carbohydrates it contains simple carbohydrates, complex carbohydrates, fiber.
• Attention: rich in starch does not necessarily low GI as was long believed. The effects of starch depend on the proportion of amylopectin and amylose. The higher the amylose content is high (grain 15 to 30%, tubers from 17 to 22%, pulses 30 to 66%) plus a low GI.
• The fibers are slow on the uptake of glucose (soluble fiber decreases the action of digestive enzymes).
• The IG also depends on the presence of other nutrients such as lipids and proteins (they tend to reduce the GI).
• Finally IG depends on various mechanical treatments undergone by the food and cooking.