Pregnancy

Pregnancy

Don't eat for two but eat twice as well!

Pregnancy is a unique moment in a woman's life when diet becomes the mainstay of her health and that of her unborn child.

Certain nutrients are more important than others: essential fatty acids (DHA in particular) and B vitamins, including B9 (folic acid).

Looking after the acid-alkali balance

All pregnant women are informed of the need to exclude certain foodstuffs such as cheese made from raw milk, cured meats, soya and soya-based products, either temporarily or throughout pregnancy. A woman knows that her requirements of vitamins, minerals and trace elements will be considerably higher during pregnancy and nursing. On the other hand, she will be relatively unaware of how to maintain her acid-alkali balance.

During pregnancy, the foetus eliminates its metabolic acids via the amniotic fluid, which has an alkaline pH. In order to maintain this pH, the mother must draw on her mineral reserves. We frequently observe limited buffer stocks in early pregnancy. So acidic and acidifying foods should be avoided.

Gycemic index table
Gycemic index table

Gycemic index table

During pregnancy and nursing

The quality of the diet affects nutrient intake into the cells of the mother and unborn child.
It comes as no surprise that it is fresh, coloured, local and seasonal produce (wherever possible from organic agriculture) that offers a high nutritional density in terms of minerals, vitamins and antioxidants. Ideally, mix your colours: at least one dark green vegetable (lettuce, broccoli, spinach or green beans) and one orange vegetable (carrots or squash) per day. Conversely, go easy on fruit juice with a high sugar content.



Daily consumption of fruit and green vegetables will provide vital vitamins and minerals, including copper which contributes to the transportation of iron in the body. To be supplemented if necessary by OLiGOMAX Iron • iron-rich mineral complex • 5ml per day in ½ glass of water, between meals • 5ml provides 71% of the iron NRV (Nutrient Reference Value).


undefined


The intake of essential fatty acids in a biologically active form is also recommended; omega-3 fatty acids, especially DHA, contribute to healthy development of the brain and eyes.

The beneficial effect is obtained through the daily consumption of 200mg of DHA, in addition to the daily consumption of omega-3 fatty acid recommended for adults of 250mg of DHA.
It is therefore recommended to eat oily fish (twice a week) and to alternate between first cold-pressed rapeseed oil and olive oil.
Conversely, restrict your consumption of large fish such as tuna and swordfish which, unfortunately, have accumulated within their cells the heavy metals that pollute the oceans. Herring, sardines, anchovy and trout should be favoured.

During nursing, it is beneficial to recommence an intake of the essential fatty acids EPA/DHA (ERGY 3). It is frequently necessary to provide the mother with support (vitality, hair, etc.) via a mineral and vitamin complex such as ERGYNATAL.