Offering children a variety of foods helps to broaden their palates, but "sour" is an important flavour that isn't usually given to little ones in western cultures. Traditionally fermented foods are a wonderful way to introduce sour flavours. Many children consume highly processed foods that are overwhelmingly sweet and salty. Giving fermented foods to children from an early age can actually lessen their desire to over consume sweet foods.

While I believe in eating whole foods, I prefer to feed younger babies egg yolks only. Their stomachs are small, so whatever food they eat should be as nutrient-dense as possible. Egg white omelets were the rage for a while, but the truth is: nutritionally speaking, egg yolks trump whites. The whites have mostly protein, sodium, and potassium, but the yolk is where the most beneficial nutrients are found. They are stocked with B vitamins, healthy fats, choline, and the harder to obtain fat-soluble vitamins A & D. Also, allergies and sensitivities to the proteins found in egg white are much more common.