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101 most nourishing foods while ttc/pregnant/nursing - Page 2

post #21 of 57
Thread Starter 
Quote:
Originally Posted by Sayward View Post
What does RRL tea do for ttc/nursing? I thought it was just for uterine toning for labor and I stopped drinking it after I gave birth. But I have some left (I'm 5 weeks pp and breastfeeding) - should I drink it?
Susun Weed's the most knowledgeable about herbal infusions. http://www.herbshealing.com/Article_...y_Problems.htm


Pat
post #22 of 57
I would say these same things even if I was pregnant/nursing because they are very good sources of the vitamins/minerals etc I have listed.....

-Fresh Orange Juice -folic acid, inositol, vit C, calcium, potassium, antioxidants.

-Pumpkin Seeds -magnesium, iron, zinc, phosphorus, amino acids, omega 3,6,9's.

-Potatoes -magnesium, zinc, calcium, potassium, choline, chromium, amino acids

-Bananas -inositol, vit C, magnesium, potassium, melatonin, amino acids, beta carotene.

-Carrots -inositol, beta carotene, vit K, vit E, sodium, antioxidants.

-Tomatoes -boron, chromium, silica, potassium, manganese, carotenoids, lycopene, chloride, collagen, selenium, vit E, antioxidants, vit K, vit C, beta carotene, coenzyme q10, copper.

-Spinach -iodine, collagen, coenzyme q10, vit E, lutein, sodium.

-Raisins - boron, managanese.

-Onions -feeds healthy bacteria, cysteine, silica, selenium, chromium, melatonin, amino acids, antioxidants, flavoniods.

-Flax Seeds/Oil -alpha linolenic acid-omega oils, silica.

-Meats -iron, selenium, amino acids, sodium.

-Salmon, Tuna, Cod, Sardines -vit D, coenzyme q10, omega 3 oils.

-Green tea, hawthorn tea, nettle tea, camomile tea, red raspberry leaf tea, lemon tea -antioxidants and other benefits.

I find the above foods pretty easy to include in my meals or snacks.
post #23 of 57
Thread Starter 
I love these lists! Very helpful for mamas.


Pat
post #24 of 57
Red Raspberry Leaf tea seems to taste better cold (like iced tea). Figured that out when I was really sick of drinking it at the end of my pregnancy.

Awesome thread Pat
post #25 of 57
Awesome thread!
I am taking notes.
I hope to conceive soon, and have been drinking herbal infusions for a while (oatstraw is my favorite, because it's so mild and almost sweet tasting. I'm trying to do more nettle, though).

I have been using coconut oil for a few months in cooking, and we have been on raw milk & butter for about a year. I have very recently starting eating meat after being a vegetarian for 15 years, and I'm taking it pretty slow, but do hope to work my way up to drinking bone broths and eating liver!

I haven't seen anyone mention yogurt on here (or did I miss it?)-- is there a reason? I've been trying to eat that daily, but is Kefir preferable?
post #26 of 57
bump
post #27 of 57
Quote:
Originally Posted by lakeruby View Post
I haven't seen anyone mention yogurt on here (or did I miss it?)-- is there a reason? I've been trying to eat that daily, but is Kefir preferable?
Kefir has more bacterial and yeast strains, and my understanding is that it colonizes the gut better than yogurt--it does a better job changing the environment of the gut to one that overall supports a good bacterial and yeast mix.

That said--we're dairy free, it just doesn't agree with us, and kimchee (others would prefer sauerkraut or other fermented vegetables) does a nice job normalizing my daughter's digestion. And wow, it's yummy--shredded napa cabbage, carrots, green onions, a little daikon radish, garlic, ginger, as spicy or as mild as you like.. yeah, I really do like it. But yogurt's better than no fermented food, homemade if you can.
post #28 of 57
Quote:
Originally Posted by lakeruby View Post
but do hope to work my way up to drinking bone broths ...
Is that just the idea of it? Because taste-wise, it's mild and easy to hide (mashed potatoes, homemade soup, braising liquid for veggies), you don't have to just drink it plain. Chicken stock's yummier than beef, I admit, I don't hide chicken stock, while I do hide beef stock. But if it's the idea, that's trickier.
post #29 of 57
Really cool thread!

I noticed no one added high vitamin butter oil and I'd love to hear more about this. I currently am taking it but I wonder if it's causing my nursling to have issues. We've been on and off dairy for a while, just did a month totally dairy free (even no HVBO) and now raw goat milk which was fine for us both last summer seems to keep her waking at night and gives me a scratchy throat. I am currently kefiring some (had let my grains die last fall when the goat milk source ran out) and hoping that lets us consume it. WWYD if no dairy? More broth plus water kefir? Try to get fish roe? (have never tried it because of ick factor and not knowing a good source)

Those of you who are eating fish--where do you get it? I get Trader Joe's wild-caught Alaskan Salmon but I am always a bit suspicious of it....

Do you guys think fruit is very important? I prefer fruit-free right now (per my body). Fruit doesn't make me ill or anything, just gravitating to blended salads right now instead of green smoothies.

Thanks!
post #30 of 57
Quote:
Originally Posted by lakeruby View Post
but do hope to work my way up to drinking bone broths and eating liver!
Bone broths taste good to me with the fat skimmed off and with LOTS of sea salt and I've heard Herbamare helps too. Also you can "hide" it in soups, for cooking rice, etc.

As for liver, I struggle with it too. I swallow frozen "pills" but may buy freeze-dried from Dr. Ron's soon (gag factor). I hid it once successfully in sloppy joes (strong flavor) and unsucessfully in hamburgers (ick)/.
post #31 of 57
Quote:
Originally Posted by Nan'sMom View Post
Try to get fish roe? (have never tried it because of ick factor and not knowing a good source)
If you do find a good source try to prepare the Greek spread/dip taramosalata, it is really delicious. I'm sure that if you google it you'd come up with lots of recipes. It is made either with mashed potato or bread.

I do not have a recipe to give you as I always buy it ready-made from a gourmet deli that uses quality ingredients. There they make it with traditional sourdough bread.
post #32 of 57
Quote:
Originally Posted by Gingercat View Post
If you do find a good source try to prepare the Greek spread/dip taramosalata, it is really delicious. I'm sure that if you google it you'd come up with lots of recipes. It is made either with mashed potato or bread.

I do not have a recipe to give you as I always buy it ready-made from a gourmet deli that uses quality ingredients. There they make it with traditional sourdough bread.
Cool idea, thank you!!!
post #33 of 57
*bump*

I love this thread and would looove more ideas! I just found out that I'm pregnant and want to have the healthiest pregnancy possible!
post #34 of 57
Can I bring up a very healthy food that most people don't often know about/eat?

Mackerel

It has about twice the Omega 3s of salmon and sardines, and TONS of vitamin D (not to mention other vitamins and calcium, etc). I think they are actually higher in these nutrients than sardines, too. But be sure to only eat Atlantic mackerel (small, quick-maturing, and very low in mercury). This is the kind that's usually sold in cans, and is usually found whole as "Boston" or "Norway" mackerel. (Don't eat spanish or king mackerel).

It's also delicious eaten Japanese-style (filets broiled with a little daikon and soy sauce) or Italian-style (flaked into pasta). Or heck, just eat the canned stuff like you would eat tuna.

I am seriously addicted to it and eat it twice a week. Since I can't stand sardines, and only wild salmon tastes good to me (but is $$$), it's a good thing!

Second all the ladies loving kimchi and sauerkraut. <3 them!
post #35 of 57
As you said it is very important that depending on the type of mackerel it is, as some types are listed as a very high mercury fish!!

do you know what kind of mackerel is used in japanese nirgiri sushi "saba"?
post #36 of 57
post #37 of 57
bump'n
post #38 of 57
I'm furiously taking notes here. I knew about several of these, but am glad to bolster my nutritional arsenal. With DS1, I got lazy with hydration and nutrition after a year of nursing and ended up with kidney stones and candida. Believe me, lesson learned. This stuff is important. Thanks everyone
post #39 of 57
Quote:
Originally Posted by WuWei View Post
I've pondered this all day. The halide and mercury displacement from the thyroid could be the issue. I'm not keen on iodine supplementation for this reason (along with my whole foods bent). But, kelp sops up (absorbs and binds) heavy metals. But, kelp has "negligible" measured iodine, compared to iodine supplementation and most people tolerate a small amount of iodine (supplement) directly, even. I tolerated a tablespoon of kelp straight up; and I know I have messed up metals/thyroid/halide issues. So, I'm wondering what else is happening.

I wonder if the iodine in natural kelp is more bio-available in a manner we are not aware yet. JaneS. is concerned about bromines/bromides in kelp. And was your kelp heavy metal tested? Arsenic is the concern, which is a whole 'nuther toxin thread. (Chicken breasts have arsenic also.)
I *just* saw this. The kelp I used was Maine Coast Sea Vegetables, which according to their testing and purity info, has <3.00 ppm of inorganic arsenic...

I still use it in cooking, and sprinkle it on most foods, but just don't take it in excess. It's something I'll work out in time. Still nursing, and thinking about TTC, so very glad you bumped this!
post #40 of 57
These are great...

- Whey Protein Smoothies.
I love to add greens/juice, some pineapple, whey protein, matcha green tea, and coconut oil to the smoothie. Yummy!

Foods I avoid:
MSG
HFCS
caffeine
Soy
All GMO foods
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