Founder of Fresh Daisy organic baby food company Gerrie Hawes comes into the Baby Channel Studio to discuss nutrition for babies and toddlers.
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Nina Sebastiane: Today, there can be no question that feeding your baby fresh and naturally greens is beneficial to the health and of course, they will be, but with moms and dads where they increasingly hectic lifestyles, sometimes precious baby food are really going to be too much and I put my hand up myself. Gerrie Hawes is a leading campaigner in the UK for the improvement of main stream baby foods and has just released a new book from quick and simple baby recipes. Welcome to the show Gerrie. Now, how did you get involved in this in the first place? Gerrie Hawes: It's been a long story in a way because actually my mum is a primary school teacher and she was very interested in way before joining all of the days about how food would affect the behavior of the kids in the nursery, so I was very well. And then when I started work, I worked for a Hynes and whilst I work to Hynes I started to wonder whether baby food is as you buy off the shelf, it tasted anything like homemade and whether the taste of that was giving children a taste to feel that process food. A long time ago, but nothing to do with me, I just go into my own thing, and then as life is progressed that's all hasn't got a way and I just felt that it was a bad time that we had some baby food on the shelf that was like in to make yourself. Nina Sebastiane: So, what is the fundamental difference that between what I buy in my local super market that comes in jar like said, baby food and what you've come up with? Gerrie Hawes: Okay. When you walk down the super market most of the baby, if you just say consider room temperature for a couple of years, if you think about it. Nina Sebastiane: How do they do that? Gerrie Hawes: Exactly. It's climacteric. Isn't it? They are usually in glass and you can buy in cans, but the basic process that they do is what's called canning, and even those in glass. What they'll do is they make the puree, and then they put it into the jar, put and then give another cook. If you're going to do yourself at home and don't try, you basically cook it at very high temperatures in a pressure cooker to get it up to this temperatures and thus it sterilizes. They best way you can explain is if you think of long life milk because it's the newest equivalent -- Nina Sebastiane: Ultra high temperature. Okay. Gerrie Hawes: Yeah, and one of my concerns is that if I give an adult example, if I may do have a long life milk in your tea for six months. Can you imagine that -- Nina Sebastiane: it's bad enough having it for a day when you run out from your favorite point, but yes -- Gerrie Hawes: And then get you a cup of coffee made with fresh milk, you'll find the taste of fresh milk. Very different, you would find because you got used to the taste of long life. And what think is happening and this is very much opinion, but what I think is happening is that by feeding babies a lot of long life baby food jars and cans. We're giving processed food, we give them that they've never tasted fresh food when you suddenly them freshly stain taste of it, tasted it before. So, what we do is we would look to the best possible way to make baby food at home and we make it exactly that way, which is how we took behind to make it in the book, and then freeze it in a little pots and you buy at frozen, so we don't do that extra fun in cook. So, thinking what parents being doing for some time with time of the world, but we save the ocean of the move and then chomping. But when we do things like the baby show various they come treat for people to taste off food. A lot of people said, I agree the lunch and try and make some at least some of the baby food myself. And that's what read in the book, and say if it's a way. Nina Sebastiane: I've got a little girl and when she was first born and started doing the weaning by night, I did the whole kind of you know trying to set up, you know freeze the ice cube trays and stuff. Actually, I was climbed to successful and that I did some of