Picante baby food

EWG's Food Scores | Pace Picante Sauce, Medium

EWG Overall Score Breakdown

The product score is based on weighted scores for nutrition, ingredient and processing concerns. Generally, nutrition counts most, ingredient concerns next and degree of processing least. The weighted scores are added together to determine the final score.

Lower concern

Higher concern

Lower concern

Higher concern

Read our full methodology

Considers calories, saturated fat, trans fat, sugar, sodium, protein, fiber and fruit, vegetable and nut content to differentiate between healthful and less healthful foods. For more information on nutrition concerns, read our full methodology.

The nutrition factors used for scoring Pace Picante Sauce, Medium

Positive factors

Fruit, vegetable, bean or nut content

Protein content

Fiber content

Omega-3 fatty acids

Negative factors

Calorie density

Sugar/low-calorie sweetener content

Sodium content

Saturated fat content

Trans fat content

Considers food additives, pesticides, hormones, antibiotics and contaminants like mercury and BPA, which can affect human health and the environment. For more information on ingredient concerns, read methodology.

This product is not certified organic []

This product has 1 ingredient with concerns:

  • Natural Flavor
    This additive is of lower concern in food. Learn why.

Estimates how much the food has been processed. Considers many factors, chief among them, modification of individual ingredients from whole foods and number of artificial ingredients. For more information on processing concerns, read our full methodology.

Product has been classified as having low processing concerns

Products with low processing concerns generally have few artificial ingredients, more ingredients that are either whole foods or are minimally processed, and fewer ingredients overall.

Please note that EWG obtains the displayed images of products from third parties and that the product's manufacturer or packager may change the product's packaging at any point in time. Therefore, EWG assumes no responsibility for the accuracy of images presented.


0.0 0.0 % Total Fat 0 g
% Protein 0 g


Trans Fat 0.0g
11.0 11.0 % Sodium 250 mg
Added Sugar Ingredients: none listed


Vitamin D (no value on present label)
0.0 0.0 % Calcium
0.0 0.0 % Iron
Potassium (no value on present label)

† Institute of Medicine. 2010. "Dietary Reference Intakes Tables and Application." Accessed April 8, 2014: link


Mexican food in America is often synonymous with hard-shell tacos and cheese dip. But beyond the ever-popular Tex-Mex favorites and San Francisco-style burritos—actually a by-product of integrating Mexican culture in the USA—there’s a wildly variable food landscape in Mexico deserving of our attention.

There are seven important regions to know if you’re interested in learning more about Mexican cuisine. Due to geography & terrain as well as the regionally indigenous people & history, food in each area has distinctive characteristics. Variations in a region's staple crops and spices leave clues as to where a dish may have originated. Learning about the food in different regions can help you understand Mexican cuisine—and, perhaps, inspire you to try something new. 


(Baja, Sonora, Chihuahua, Coahuila, Durango, Zacatecas, Aguascalientes, Nuevo Leon and Tamaulipas)

A strong ranching tradition means that beef is king in Northern Mexico. Harkening back to those days on the range, grilling is a popular method of cooking. Hearty staples, like refried pinto beans with house-rendered lard and rice seasoned with tomatoes and chiles, are also popular.

The region’s wide variety of cheeses is also a result of the cattle industry. Wheat cultivation influenced the popularity of flour tortillas. In fact, the flour tortilla burrito was invented in Sonora. Northern Mexico also includes the Baja peninsula where fish tacos became legendary.

Dishes from The North

Caesar Salad: In his Tijuana restaurant, Italian-American chef Caesar Cardini, improvised this salad over a Fourth of July weekend. Ours stays true to the original: romaine, garlic croutons and queso cotija with a dressing of eggs, olive oil and worcestershire sauce. 

Fish tacos are a favorite in Baja and Picante alike


Carne Asada (grilled steak): This marinated skirt steak, cooked over a grill, is served as a plate of the house and as a filling for burritos, tacos and tostada salads.

Fish Tacos: Coastal towns typically boast the freshest fish dishes and Ensenada in the Baja penninsula is where our fish tacos originated. Ours are served on handmade tortillas with mango-jicama salsa.

Flour tortillas: Perfect for rolling up chicken for flautas, for wrapping burritos, and filling with cheese for quesadillas.

Queso fresco: This fresh cheese is akin to feta, crumbly goat cheese, and creamy ricotta. We have local artisans replicate classic queso fresco which is used to garnish many of our menu items.

(Sinaloa, Nayarit, Jalisco and Colima)

Our shrimp cocktail makes a great appetizer for two

The stretch of coast along Mexico's Pacific shoreline supplies much of the country's staple grains, fruits and vegetables in addition to a wide selection of local cheese and chiles. Guadalajara is the region's gastronomic center and in the town of Tonalá, we discovered our recipe for pozole. Because of the coast, seafood dominates this region.

Dishes from North Pacific Coast

Shrimp Cocktail Acapulco-Style: With seafood prevalent along any coast, this region is the birthplace of our shrimp cocktail. Cooked shrimp is chilled in a spicy tomato juice and served with saltine crackers

Chayote squash: Served as a side dish on our shrimp diablos plate, chayote was a staple of the Aztecs. 

Tequila: The state of Jalisco is known worldwide for tequila with the liquor produced only in certain areas permitted to use the name. We offer tasting flights by producer and by style so you can compare the nuances of each.

The South Pacific Coast

(Oaxaca, Chiapas and Guerrero)

This area of the south Pacific coast is geographically characterized by mountains and deep valleys. Oaxaca’s cuisine was less affected by Spanish colonialism than other regions of Mexico, but was one of the first to experience the intermingling of food cultures with the Europeans. While the area still relies on the Spanish-introduced chicken and pork, much of the cooking culture maintains strong ties to the culinary traditions of the indigenous Mixtec and Zapotec people.

Oaxaca is widely known for its seven varieties of mole, and for its version of mozzarella, known as queso Oaxaca.. Corn is a staple of the region, and tortillas are eaten with every meal. Black beans and chocolate are also popular, while a variety of seafood is enjoyed on the coast. (do you have any seafood dishes to verify this statement?)

Dishes from the South Pacific Coast

Manchamanteles: Literally “tablecloth stainer,” this mole is fruit-based and served with chicken or pork. Ours contains grilled pineapple, ancho chile, cinnamon, and garlic.

Tamales: Our moist Oaxacan chicken tamales are wrapped in banana leaves rather than corn husks, which impart a distinctive flavor.

Enfrijoladas: A trip to the Benito Juarez Market in Oaxaca is where you will discover the recipe for these succulent corn tortillas dipped in a simple yet exquisitely seasoned black bean sauce and topped with queso fresco and crema.

Enfrijoladas are a Oaxacan specialty paired with hot chocolate

Mexican Hot Chocolate: we only use chocolate from Mayordomo, Mexico’s premier chocolate producer for this beverage served at brunch on weekends and holidays.

Mezcal: Mezcal is made from several varieties of the agave plant, though about 90% is made from the Oaxacan Espadin variety. This distilled spirit is made by cooking the piñas—the heart of the plant—in a pit in the ground. This is what gives Mezcal its smoky flavor. The majority of mezcal imported to the USA comes from Oaxaca such as the mezcal served at our bar.

Queso Oaxaca: This stretchy, mild cheese is an adaptation of mozzarella, which was introduced to the area by Spanish invaders. You'll find it in empanadas and chile relleno.

Escabeche: Pickled carrots, califlower, onions and jalapeno chiles which we serve alongside all of our plates as well as empanads.

The Bajio

(Michoacán, Guanajuato, San Luis Potosi and Queretaro)

Set on a wide plateau bordered by mountains, the Bajío region geographically resembles the plains of central Spain, and in fact, its first colonizers called that area home. The influence of early Spanish invaders is still strong in the area as evidenced by the use of rice, pork, and spices from Europe.

Michoacán cuisine is similarly influenced, but also draws from a strong indigenous Purepecha cultural tradition. Lakes and rivers are abundant in the region and contribute fish to the local cuisine.  (which fish dishes?)

Guadalajara is a gastronomic center of this region, thanks to its strong agricultural and cattle-raising industries. Meanwhile, the coastal areas focus on seafood, often cooked with European spices combined with chiles. (which seafood dish do you serve to support this?)

Dishes from The Bajio

Empanadas: Introduced by Spanish invaders, the name comes from the Spanish verb, empanar, which means to wrap or coat in bread. Our empanadas are crispy corn turnovers filled with poblano chiles and Oaxacan cheese.

Enchiladas de la Plaza have the filling and sauce atop the tortillas 

Carnitas: This deep-fried pork dish is popular throughout Mexico, though it’s thought to have originated in Michoacán.

Enchiladas de la Plaza: These spicy vegetable enchiladas are essential street food served from carts on the Plaza in Morelia—the capital of Michoacán.

Chile Relleno: Originated in Puebla, chile relleno is a large poblano pepper  stuffed with queso Oaxaca, then battered and fried.

Pozole: This hominy stew is served two ways at Picante: one is Pozole Rojo, using pork,and chiles and spices; the other is Sopa Verde using tomatillos, pumpkin seeds, sorrel and serrano chiles.

Cotija: Named after the city of Cotija in Michoacán, this is a salty, crumbly cow’s milk cheese similar to Greek feta.

The South

(Campeche, Yucatan & Quintana Roo)

The Yucatán Peninsula separates the Caribbean Sea from the Gulf of Mexico, and its geographical location has greatly influenced its cuisine. Yucatán food is different from that of much of Mexico thanks to a strong Mayan culinary tradition, as well as Caribbean, French, and Middle Eastern influences.

The spice achiote is a signature seasoning in the region, giving foods a distinctive reddish color. Habañeros are used as a condiment in many dishes, and tropical fruits like tamarind, plums, mamey, avocados, and bitter oranges are common. In coastal areas, seafood dishes are popular, such as raw conch marinated in lime juice, as well as local fish like Mero and esmedregal. (these are interesting dishes, do you have anything like them?)

Dishes from The South

Aromatic banana leaf imparts flavor to our pescado en macum

Conchinita pibil: This pork dish hails from the Mayans. Conchinita means baby pig and pibil means buried in Mayan, and the classic version involves roasting a whole suckling pig in a fiery pit. We use pork loin that’s been marinated in sour orange and achiote, then wrapped in banana leaves and slowly roasted until tender.

Pescado en Macum: Salmon rubbed with achiote layered with tomato, onion & chile dulce, cooked in a banana leaf is a must-eat when traveling in the Yucatan. Ours is served with morisqueta rice and plaintain "tostones. "

Chiltomate: This habanero and tomato salsa is ubiquitous in Yucatán cuisine and you'll find red squeeze bottles in the salsa cases for your enjoyment.

Recado rojo: A paste we rub onto our chicken before grilling.

The Gulf

(Tabasco & Veracruz)

Indigenous, Spanish and Afro-Caribbean influences dominate the area of Veracruz, on Mexico’s gulf coast. The European invaders introduced spices like parsley, thyme, bay leaf, cilantro, and marjoram to the area, along with rice, citrus fruit, and pineapple. Olives, olive oil, and capers are also popular ingredients that were introduced by settlers from the Spanish Mediterranean. Due to its proximity to the coast, seafood is prominent in the local food.

Dishes from The Gulf

Chock full of seafood our Sopa de Mariscos is a taste of the Gulf

Ceviche Gulf-Style: Rock cod cooked in lime juice, mixed with a sweet & spicy red sauce offers a flavor profile typical of this area.

Sopa de Mariscos: A generous bowl of the freshest spicy seafood soup—rockfish, shrimp, mussels and clams swim in a fish broth infused with saffron, chiles and tomatoes.  

Pescado Veracruzana: This is the most famous dish from Veracruz. It is prepared by baking a whole fish covered in a European-influenced tomato sauce that is seasoned with olives, garlic, capers, and spices.

Central Mexico

( Puebla, Morelos, Tlaxcala, Hidalgo and Distrito Federal Mexico City)

Mexico City is an urban hub and center for migration whose cuisine is influenced by regions across the country, as well as many foreign countries. Street foods like tacos and tortas are very popular here, as are specialties from around Mexico.

Puebla is located between Mexico City and Veracruz. Its cuisine is diverse, with a variety of indigenous and Spanish-influenced ingredients comprising its most famous dishes, tortas and mole poblano.

Dishes from Central Mexico

Tostadas de Tinga: A more classic presentation of a tostada, these hand-sized corn tortilla crisps are loaded with chicken in a smokey tomato sauce, shredded lettuce, crema & queso fresco.

Mexico City Style Torta: The street food classic, Mexico City style, has a thick slice of queso fresco with tomato, avocado, jalapenos and lettuce. 

Change it up with a chicken torta, or a Mexican-style sandwich

Chicken Torta: Served on a bread roll, these sandwiches are filled with thinly-pounded, fried chicken breast, smashed beans, tomato, avocado, jalapenos and lettuce. 

Carnitas Torta: Slow-cooked pork layered with lettuce, tomato, smashed beans, avocado & jalapeños make this sandwich popular.

Carne Asada Torta: Grilled steak, lettuce, tomato, smashed beans, avocado & jalapeños make a hearty lunch.

Chorizo y papas: Chorizo’s home town is Toluca, just northwest of Mexico City. Picante serves this as a plate of the house; as a filling for burritos, tacos, tostada salad; mixed with scrambled eggs for breakfast (served on weekends and holidays.)

Enchiladas Mole: Known as the national dish of Mexico, mole poblano is perhaps the most well-known type of mole. There are about 20 different ingredients used to make mole poblano, including mulatto peppers and chocolate. We pour it over chicken-filled enchiladas.


trends in baby food packaging

Baby food belongs to the essentials - it is supplied in special packaging that meets many requirements: the safety of the product and its taste, detailed information about the composition and possible allergic reactions. When developing the design and functionality of packaging, it is important to take into account the interests of the target audience - these are parents and children from the age of one who can already express their reactions and attitudes towards the product. Nikolay Artamonov, founder and creative director of Otlichnosti, considered several approaches to category design.


Minimalist bright and light packages with salivary design can be considered a classic approach. Communication is aimed at basic instincts - "Your child will be very tasty." Unusual flavor combinations also stimulate the desire to try the product.

Suitable for consumers of all ages, Applesauce Adventures Organic Applesauce comes in three flavors: Spicy Apple, Straight from the Tree, and Sweet as Apple Pie. Applesauce is packaged in a squeezable bag, which allows you to eat it right away or squeeze it into a separate container.

The Applesauce Adventures

Cherub Food jars are packed with a focus on aesthetics, with each plump glass jar featuring a minimalist label featuring a cartoon mouth with a tongue.

Cherub Food, Me + James Studio

With their simple, modern look, Cherub Food jars are eye-catching and show that only the most essential ingredients are used in the formula. Designed by Me + James Studio.

Cherub Food

Healthy products for an anxious audience

Parents are the most anxious target audience. The most important indicator for them is the usefulness of the products that they give to their babies.

Windows and fully transparent packaging detailing the ingredients and how they are processed are used by baby food designers to convey core brand values.

UK startup Keep It Real Baby makes nutritious, clean, organic baby food that is as close to homemade as possible. The Love Mondays packaging design is inspired by the core values ​​of the brand: be honest, stay playful, stay inclusive, and keep inspiring.

Inspired by children's books, the designers hand-created textures and paper-cut illustrations that perfectly fit the idea of ​​fair and fun food.

Horizon is a tribute to farm to fork with the highest quality ingredients. All this is balanced with a very clean and modern branding and color coding to make it stand out on the shelf as much as possible.

Functional bonuses

When the product itself is already useful and tasty, the functional advantages of packaging of a particular brand come into play. Convenient doypacks for feeding outside the home, mini-spoons, tight lids in case the child has not finished eating, as well as kitchen “gadgets” for making mashed potatoes on your own.

Little Spoon first introduced itself to parents as a healthy baby food brand that produces baby food formulas for different ages that prioritize freshness. With subscription and delivery options, parents choose the meal plan that best suits their schedule and their child's needs, as well as fresh, organic baby food once every two weeks.

Little Spoon

The brand has also taken care to include a small ergonomic spoon in each package, as the company believes it is important for children to learn to eat on their own and develop healthy eating habits from an early age.

Baby Garden Glaciers freezer trays from Cardboard Helicopter Product Design allow parents to save time and waste when preparing food.

Baby Garden Glaciers, Cardboard Helicopter Product Design

Each tray comes with six separate baby food containers that parents can store their baby food in advance. On the lids of these capsules, you can make inscriptions with markers - to comply with the shelf life.

Baby food manufacturer Plum Organics solved the problem of feeding children on the road - for this, the company turned to the IDEO agency.

Plum Organics, IDEO

The designers have developed transparent containers - a resealable lid makes it easy for parents to store food between feedings, and the container has a feature that allows them to keep track of the day they opened the package to make sure they don't throw away the unspoiled food food.

The new pack is easy and safe to stack and has a recess in the lid for parents to place a spoon, making feeding neat and hygienic.

Plum Organics, IDEO

Creative for kids and their moms

Today's parents are yesterday's millennials. In addition to the benefits, taste, environmental friendliness and functionality of the packaging, they appreciate the creative approach in design, which is unusual for the category.

The Latin Baby is a Florida-based brand that caters to the needs and preferences of millennial parents. Unlike classic brands that have been on the market for more than a year, the company uses superfood ingredients and decorative packaging.

The Latin Baby

The Latin Baby is designed with young Hispanic customers in mind. The brand can reach out to consumers using ingredients such as calabash, which are traditionally used in Latin American cuisine. The brand also eschews sugar and sweet fruits and opts for zesty spices instead.


Startup Raised Real offers a subscription to baby food and a machine for making it. All food is organic and the menu is curated by one of the co-founders, who holds a PhD in nutrition and is a Registered Dietitian.

Raised Real / Behance

This is a pre-portioned meal that does not come pre-mixed. Instead, the company offers a machine that first steams food and then mixes it.

As we have seen from the selection of cases, baby food may be preferred by the target audience not only because of the price category and the compliance of the basic ingredients. Functionality and playfulness, demonstration of product freshness, the need for aesthetics - these tasks are successfully implemented with the help of packaging design.

Leftover Baby Food Encyclopedia Baby Food

Levchuk Victoria©

Levchuk Victoria©

Offering tons of ideas and recipes for using leftover baby food, as well as tips on how to safely store leftover baby food.

Store-bought puree can be stored in the refrigerator for up to 24 hours. At the first feeding, a jar of baby food is opened each time a new one, with the introduction of 2-3 new products, you can store baby puree in the refrigerator for 24 hours and give the baby during this period. The main thing is to let the child adapt to a new product without pathogenic organisms inside the baby puree for the first time, which appear during long-term storage in the refrigerator.

Usually, when a certain amount of complementary foods is introduced into the child's diet, mothers transfer the baby to homemade baby puree, which is prepared every day, after 8-9months - every other day.

Good to know!

  • How to make baby puree thick in consistency
  • Clean Plate Syndrome - why it is harmful to force a child to finish eating.
  • Tasty tales, if the child does not eat well - fairy tales that can be read to the baby.
  • Fish food is all about introduction to fish food.
  • Day 1: Child's breakfast - a step-by-step guide for parents on how to return healthy nutrition to the family.

Leftover baby food, both industrial and homemade, can be easily frozen and used within 3 months of freezing. The main thing is to follow all the rules and regulations for freezing baby food, which can be read here.

And now let's get down to the most interesting part of how to use leftover baby food, we'll describe everything in more detail.


Can leftover baby food be reused? Yes, if the product is not a first food and is not contaminated. If the baby was fed directly from the jar, and a spoon that was in the child’s mouth often fell into it, you need to throw away the baby food or finish eating it yourself. Microbes from a child's mouth can make baby food an ideal breeding ground for pathogens.

If the jar was warmed up with baby food, then it is also better to refuse long-term storage of baby puree. But if the right amount of baby food is laid out with a clean spoon on a plate, and then immediately closed with a lid and put in the refrigerator, then baby puree can be used within 24 hours from the moment the jar is opened.

Leftover baby food can be used within 24 hours or frozen for up to 3 months.

How do I store leftover baby food? Homemade baby food is best stored in small containers with tight lids. Store-bought baby food is best stored in the same glass jar it was sold in. It is best to freeze baby food in special freezer jars or ice molds to make small cubes. Once they are frozen, transfer the cubes to a bag and leave in the freezer. Be sure to note the date of freezing baby food.

What can be made from leftover baby puree:

1. Leftover fruit baby food can be used as regular breakfast jam, or simply spread on bread or toast with baby puree. Various spices can be added to these baby purees to enhance the taste, for example, cinnamon can be added to applesauce.

2. Mix baby food fruit puree with oatmeal, yogurt, cottage cheese or milkshake. Perfect for smoothies, the remains of baby porridge for thickening, will also add nutrition and nutrients.

3. Add leftover fruit puree to a cake or any other pastry. Baby food adds moisture and extra flavor to the flour product. You can make cookies, cake, pancakes or bread.

4. Use fruit puree as jam and dip crackers or other pieces of fruit into it.

5. Use leftover applesauce to make homemade ketchup.

6. Add leftover vegetable puree to tomato sauce and mix with pasta or use on pizza. For example, zucchini or zucchini baby food pairs perfectly with spaghetti sauce.

7. Use leftovers to make mashed potatoes.

8. Use leftover mashed vegetables to make zucchini, carrot or other vegetable pancakes.

9. Mix mashed vegetables with rice to make rice balls or rice cakes.

10. Add leftover vegetable puree to the omelet.

11. Add vegetable, meat and fish purees to soup, stew.

12. Use leftover mashed meats to make baby meatballs or baby burgers.

13. Use baby food puree to make savory muffins with meat, vegetables and cheese.

14. Marinate meat in leftover baby puree for a rather savory dish.

15. Fish complementary foods are ideally combined with cereals, for example, if you mix the leftover red salmon from a jar with boiled buckwheat, you get an amazingly tasty adult dish. Sometimes we just buy a couple of cans of salmon to eat with buckwheat, although we are already big.

Where else can you use leftover baby puree?

1. The leftover baby porridge can be used as a face mask, or put in the leftovers directly into the bath and take it. For example, oatmeal is good for soothing irritated skin, and is suitable as an excellent light peeling.

2. Mix any leftover baby food with essential oil (a couple of drops) and add a scrub ingredient, mix everything. Use within a week. Sugar, salt, coffee, coconut flakes, tangerine or orange peels, etc. can be used as a scrubbing ingredient.

3. Use leftover baby food as a sensory material, the baby can get used to the textures and feel the food in a small basin.

4. Use instead of paints, give the child a sheet of paper and baby puree, let him draw with his hands. True, the works of the young artist are best thrown away after, and the baby himself is well washed.

Baby food leftovers and the older child

Also, don't forget about the older child, if complementary foods are introduced for the younger one, then the first baby can safely finish the baby purees, especially those he likes. And leftover baby puree is a great way to add some vegetables to your older child's diet. After all, you can do it very discreetly and almost imperceptibly, cook pasta with a unique vegetable puree sauce. Fruit purees can be served to a child with pancakes, hash browns or cookies for breakfast.

You can serve the puree in a separate bowl for dipping the product, or pour the puree over pancakes or make funny faces, etc. Also, oatmeal porridge with a natural sweetener, in the form of fruit puree, is perfect for breakfast. Moreover, baby puree can be kept in the refrigerator for 2-3 days without loss of taste and quality, the main thing is to follow the rules for use, and the older child who has gone through kindergarten is not afraid of such pathogens.

What else to do with leftover baby puree?

Baby food is perfect for losing weight and sick people who, for one reason or another, need to eat pureed food. After childbirth, women are put on a mashed diet temporarily so that the body recovers.

Also, do not forget about pets who will like the leftovers of baby food, not only meat purees, but also vegetable and fruit, the main thing is to offer.

I also heard that fishermen use baby food as bait for fish, mixing it with cereals and other products.

And also if a bodybuilder lives in the house, then you can safely feed him with the remnants of baby food, especially milk mixtures and baby cereals, which for some reason did not go into the baby's complementary foods.

I hope I have fully answered the question of how to store and use leftover baby food, what to cook with leftover baby puree, whether leftover baby puree is thrown away, what to do with leftover baby food, etc. Everyone has their own way of using the leftovers of baby purees, someone finishes eating after the child, someone throws it away, someone, in order to save money, uses the leftovers of mashed potatoes in the preparation of new delicious dishes, it’s up to the parents themselves to decide what to do, we offered only a couple of practical ideas, that can be applied in life.

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On our website Encyclopedia Baby Food there is useful information on the nutrition of your children, which is useful for everyone, and we update the website "Encyclopedia Baby Food" constantly and try to search and write only excellent, verified and necessary information for you and your children.

Disclaimer No. 1: It must be understood that the author of the articles on the Baby Food Encyclopedia website is not a medical staff, “I am not a doctor.” The information I share is based on my own experience. My goal is not to teach you how to eat or feed your child, but to talk about how we did it, what new things I learned or read. This expands the picture of Baby Food knowledge, gives you a glimpse of the whole process so you can decide if you like it or not.

Disclaimer No. 2 : However, the above does not cancel visiting a pediatrician. Before you start complementary foods, you need to get his professional opinion on the best way to introduce new foods for your baby. I also draw your attention to the fact that you need to look at the original date of the published articles, because some of the "best practices" may have changed. Always check with your child's pediatrician about complementary foods and their health.

Disclaimer #3: Keep in mind that every family is unique, every situation is also completely unique. There are no universal solutions. Only you can find what works best for you. Certain goals require certain sacrifices and priorities - not everyone wants to make those choices, and that's GREAT! Just know what you want to achieve, and be ready to get to work, putting the best of your strength!

Disclaimer No.

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