Originally Posted by bella_stranger
were you on a much higher carb and protein diet during your last 2 pregnancy?
With #1, I was eating mostly TF and following the Brewer diet. Lots of high-quality fats, but also lots of grains, potatoes, meat, fish, and cheese... probably much more food than I needed. When my blood pressure started going up, I increased the protein even more, adding extra yogurt and other protein-rich dairy (which didn't seem to help). I gained 50 lb., which seems really excessive in hindsight. Maybe I'm wrong, but I don't think women in traditional societies typically gain anywhere near that much.
Kwasniewski talks about the "obesity of the poor," which is caused by lots of cheap carbs and a scarcity of good quality proteins and fats. This reminds me of the high incidence of pre-eclampsia in the poor Southern women that Dr. Brewer worked with. Getting extra protein certainly helped them. But I haven't eaten anything resembling that kind of diet for the last 15 years. I've been on and off dairy, but I've been fortunate enough to always be able to have meat and fish.
: If I ever became obese, it would be what Dr. K calls the "obesity of the rich." So maybe I had the "gestational hypertension of the rich?" (I've heard it speculated that PE and GH are caused by the same underlying mechanism, but with GH your organs are healthy enough to handle the extra burden, whereas with PE they start to fail. It makes sense that my organs would be in better shape than those of a woman who was living on Wonder Bread.)
With #2, I was on the SCD, so I was relatively limited in carbs, but I did have a ton of protein, maybe even more than with #1 (baked goods made with nut flour and cottage cheese, lots of meat and eggs, yogurt, etc.).
#3 was very different. I had little appetite, especially for meat and other "heavy" foods, and was craving salads and vinegary things. I did eat pretty well, with adequate but not excessive protein (mostly from dairy), though I probably went a bit heavy on fruit and refined GF breads. It turned out that the baby was born with congenital defects, which appear to have been there since the first month of the pregnancy. I think my body somehow knew that the extra protein could cause trouble for her. At 18 months, she still doesn't like meat... though she loves fatty cheese, and will eat butter by the fistful.
|I am trying to figure out my protein balance and trying to find healthy sources of fat that arent dairy and are lower protein (my daughter and I are dairy intolerant at the moment), any suggestions?
congrats on your wee one on the way
Here are some non-dairy sources of fat:
egg yolks (you can use the whites in baking)
fatty cuts of meat
beef tallow or lard -- the best all-purpose cooking fat; it's worth rendering your own, if you can't find an additive-free brand
Less highly recommended, but very good as a supplement to the above:
nuts with a high proportion of fat, such as walnut, pecan, or macadamia
mayonnaise made with decent quality vegetable oils
Many people also use coconut oil and other coconut products, though I'm not sure where they rank on Dr. K's scale of "biological value."
You might also look into Barry Groves. He promotes a similar type of diet, but with 60% fat rather than ~80%. His recommendations are close to the "modified Optimal Diet" that I'm doing at the moment, with its more generous allowance of protein and carbohydrates. The Groves plan is relatively easy to follow in everyday life, when eating out, etc. The Optimal Diet is more extreme, though it seems to be well worth it for those with serious health concerns. Maybe for everyone else, too, but it's hard to say with the current state of the research.
This is Barry Groves' web site: http://www.second-opinions.co.uk/