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WAPF Moms?

post #1 of 40
Thread Starter 

Anyone a WAPF mom?   Trying to eat the WAPF way for this pregnancy?

 

http://www.westonaprice.org/childrens-health/311-diet-for-pregnant-and-nursing-mothers

 

post #2 of 40

I'm hoping I can. We've been testing the waters with raw milk in my diet and my nursling. He had been casein intolerant, but he does finally seem to be tolerating raw milk products in my diet. I have a great raw milk source so I'm hopeful to follow WAPF.

post #3 of 40

I do some aspects of it.... lacto fermented veggies, bone broths added to grains and soups, plenty of grassfed meat, fish liver oil for vit a, butter, eggs, occasional liver (though thinking about it is making me nauseous this second!), soaked grains (we are gluten free, but I make idli which is a south indian fermented rice and lentil pancake thing). I am trying add dairy back into my diet after being off of it for 2+ years for my lo's intolerance. I know I am doing good with fermented goat dairy, so I can get good raw goat cheese here, though I won't be having the one qt equivalent everyday. Basically though, I spend hours a day in the kitchen making all kinds of nourishing things for us, and I love it.   

post #4 of 40
Thread Starter 

Nice farmerjess!

 

 

I need to do more fermented veggies- when the summer crops come on!

 

I've been wanting raw milk a lot more now, and that's good! I think it staves off nausea as well.  I've been feeling pretty good for the most part!~ (knock on wood!)

 

Raw milk cheese and ice cream, or yogurt are good ways to get in the 1 qt dairy recommendation. I don't think I could actually drink 1 qt/day either!

 

 

post #5 of 40

Yes! We just started this "diet" a few months ago (was actually kinda hoping to be on it longer before conceiving!) and am hoping it will help me for this pregnancy, just to feel good! Excited to be able to talk about it with others:) Will add more later...

post #6 of 40

Is this the same as Traditional Foods? We try to follow that for the most part. We live in CA,so some things (like raw dairy ALL THE WAY) is just too darn expensive. like $15 a gallon...

post #7 of 40
Quote:
Originally Posted by rjruiz_415 View Post

Is this the same as Traditional Foods? We try to follow that for the most part. We live in CA,so some things (like raw dairy ALL THE WAY) is just too darn expensive. like $15 a gallon...


Yes, same, or Nourishing Foods. I agree, the cost of raw milk is too expensive, we are buying a house w/land next month and plan to get goats for that:) In the meantime, I try not to drink much milk. Trader Joe's sells non-homogenized milk for 3.50/half gallon, that's what I use to make yogurt, creme fraiche, and all that. I try to get me dairy from the yogurt and other things. You can also find a lot of raw milk cheese at TJ for much less than other stores, we like the raw milk cheddar for something like 5/lb which isn't bad. We also make cream cheese.

I don't skimp on butter, that, we always buy the good, yellow stuff from grass fed cows.

 

I find it difficult to get much bone broth in in the summer, what do you all do? I know I just need to make more soups, but it's hard when it's' 110 outside, YKWIM? I always make quinoa, millet, and any casseroles w/the broth too.

 

I should get the gallon of coconut oill I ordered on Monday! Yay, I'm gonna start trying to incorporate it in smoothies.

 

post #8 of 40

yeah, I get the non homogonized from trader joes or jimbos (straus family creamery in CA) and with that I make my yogurt. grass fed butter, and raw cheese too:) So I guess I do belong on this thread:)

post #9 of 40

We're WAP eaters here, too.  Well, most of it.  I do battle with organ meats I must say, wasn't brought up on them so even though DH is a stunning cook, even he can't make liver palatable and I force it down.  Tried it in frozen chunks nearly choked!  Tablets are just unjustifiably expensive.  Only thing I can manage is some beef heart ground up and disguided in burgers or bolognaise sauce.  We do stocks and ferments, take my FCLO when I remember, love my grassfed meats with a big salad, don't do much dairy or grains but when we have grains they are soaked and cooked in broth.  DH works in an organic food store so we have access to great stuff thumbsup.gif.

post #10 of 40

I guess I'm lucky, I've always been a fan of organ meats (chicken anyway, I've never tried any others). I remember eating hearts growing up and I love livers:) 

It's funny, I tried the recipe for livers and onions in NT and YUK! I hate soaking them in lemon (I'm not a fan of lemon anyway so should have known) and they got such a weird texture. I guess for most ppl it's better that way, hiding the liver taste/texture, but I like the the original! DS also wouldn't eat it and normally he LOVES his liver. So I'll continue making it the easy way!

post #11 of 40
Thread Starter 

yippiehippe-   I like chicken livers too!  I try to eat the chicken liver pate once a week.  I just buy a bunch and then freeze them in individual portion sizes, and de thaw each time I make pate (just enough for 4 crackers worth)

 

I've had beef liver (and have it in the freezer), and I hide it in meatloaf- but the flavor is much stronger so I'm not a regular with that kind!

 

I've been swallowing a spoonful of frozen salmon roe 1x/week.  I'm not a big fan of eating it, besides on sushi- so I figure this is one way to get it in!

 

 

post #12 of 40

We try to eat a WAPF diet as much as we can, but now that I'm pregnant again, I have decided to go full force and follow the pregnancy diet.  I know I will struggle with it (I really don't like organ meats), but if I can start out strong then at least I will be starting at a higher place if I falter.  Since I am a bit overweight to start, I am not going to worry as much about the quantity of each thing, but use the list pretty much as my shopping list and not eat anything that is not on it.  I would love for some other mothers to keep me accountable!!! eat.gif

post #13 of 40
Quote:
Originally Posted by emusing View Post

We try to eat a WAPF diet as much as we can, but now that I'm pregnant again, I have decided to go full force and follow the pregnancy diet.  I know I will struggle with it (I really don't like organ meats), but if I can start out strong then at least I will be starting at a higher place if I falter.  Since I am a bit overweight to start, I am not going to worry as much about the quantity of each thing, but use the list pretty much as my shopping list and not eat anything that is not on it.  I would love for some other mothers to keep me accountable!!! eat.gif



I like that idea of keeping tabs on each other...lets try to continue this and check in throughout the pregnancies! It is so hard to not get side-tracked with the cravings and ease of other foods!

post #14 of 40
Quote:
Originally Posted by NourishCreate View Post

yippiehippe-   I like chicken livers too!  I try to eat the chicken liver pate once a week.  I just buy a bunch and then freeze them in individual portion sizes, and de thaw each time I make pate (just enough for 4 crackers worth)

 

I've had beef liver (and have it in the freezer), and I hide it in meatloaf- but the flavor is much stronger so I'm not a regular with that kind!

 

I've been swallowing a spoonful of frozen salmon roe 1x/week.  I'm not a big fan of eating it, besides on sushi- so I figure this is one way to get it in!

 

 


Where do you get your roe? Do you have to ask for it or is it out at some stores?

 

post #15 of 40

I've never actually tried chicken livers, only lamb.  Maybe chicken livers would be easier on the taste buds.  Can anyone recommend a good chicken liver recipe from NT?

 

Also, I've been choking down the cinnamon flavoured FCLO, and yesterday got the chocolate cream FCLO thinking it would be easier to take, but its so incredibly fishy!  The cinnamon even though its so overpowering, does a much better job of covering up that fishy taste.  So, any recommendations of other flavours that are bit more palatable?

post #16 of 40

Milano -- I think they're best just fried with butter, but I guess that doesn't work if you don't like them;) NT recommends for babies to freeze them, then grate them finely into egg yolk. You could use whatever, I wonder if it'd be a good idea for you to hide the taste and texture?

post #17 of 40
Thread Starter 

does anyone know of forums on here about WAPF  eating during pregnancy?  Links?

 

 

When I feel tired and sluggish- it's hard to make a nice meal!     Hoping my preconception diet is helping out, because I admit, i've reached for the cereal box when I needed something *fast*!

 

It was much easier to eat WAPF during preconception because I had the energy to keep up with it-  now I'm just trying to feel better! 

 

I feel better when I eat- for about an hour after eating, then my energy drops again.

 

What are some high protein/fat   quick food ideas you've been using?

 

Any foods that make you feel better?

post #18 of 40

Yep!!

 

During my pregnancy I drank the eggnog everyday (raw eggs.. good ones with raw milk, honey, nutmeg and cinnamon).  I know raw milk is expensive but it is such a staple in our home... we found a way to afford it.  Cod liver oil, grass fed beef, beef broths... cooked all our soups and grains (soaked) with them.  Cooked with coconut oils along with fats from the broth we made.  My husband is a traditional foods cook, super lucky there.  Ate a ton of soaked then baked almonds... good quick protein snack NourishCreate!  "Crispy nuts" in NT.  Drank kombucha the whole time.  My MW wasn't on board with the idea of raw milk but I followed my gut. 

 

It was really hard to choke down the organ meats....  we froze them and grated them on my foods and that was much easier to get down.  You have the right idea putting it in other foods. 

 

I did not follow it completely... couldn't get into all of it but I really do not think it is completely healthy to follow a particular diet to a T.  I was at about 80%.  I also took New Chapters Perfect Prenatals for my vitamins at the advice of my co-worker and WAPF chapter leader. 

 

Wanted to add.... I am celiacs and lactose intolerant (raw milk is digestible for me).  I truly believe GF is an awesome way to be while pregnant/nursing.  For me, it is just the way it is...  but gluten is horrible to me, regardless. 

 

Good luck ladies.  My kiddo is almost 2 and so advanced and wicked smart.  I contribute it to this path! 

 

 


Edited by goldenwillow - 7/7/11 at 3:44pm
post #19 of 40
Thread Starter 

goldenwillow-  thanks for sharing!  So lucky your husband does food prep!   I'm totally feeling like I just need someone to cook for me for a few weeks and I'll be fine!  I want to eat, but food prep is my weakness right now.

 

And thank you for saying egg nog!   I so want this right now!  Thank you!!!  I'm going to go make some!

post #20 of 40

Hi everyone!

Aside from the organ meats (I have a source now for pastured chicken livers, so we'll see, I've never been a fan of liver) we tend to follow the WAPF guidelines fairly well. I need to get my kombucha going again, and other fermented veg, but we do raw milk, cod liver oil, raw milk cheese, butter, pastured beef/chicken, pastured chicken eggs, no soy, no msg, very little sugar, etc etc. We've been eating this way since my daughter was very small, and I'm sure her health is due to that fact. I'm just sad I didn't discover "real" food before I had her. Now, with this second baby, I know better!

 

I find the sheer volume of food you're expected to eat is overwhelming. And I'm not nauseous!  I do find my appetite is lessened, but not by much, and there's no way I could eat all that on a good day! I mean, yesterday, all I had was a sausage (pastured pork, no nitrates) for lunch and a hamburger/french fries for supper! I had zero vegetables other than the potatoes, and no fruit. Sad, I know. I had a gelatin fruit popsicle for breakfast, does that count? LOL

 

To the poster re broth - I do mine in the crockpot. I throw in the bones and water with a splash of vinegar on low overnight, then in the AM I add carrot and onion, and cook for one more hour. Then I let it sit for an hour to cool, then strain, remove the meat from bones, and chill/freeze the broth. It makes enough to make one BIG pot of soup using all broth, or several jars for soaking/rice/quinoa etc. The best part is that it doesn't heat up the kitchen. I have it on the counter right beside my dual fan that is set to suck the heat out of the kitchen into the outdoors.

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