Pregnancy: Eat Right For Your Baby's Sake!

by: Yvonne Lapp Cryns

There is reason to believe that the fetus competes with her mother for available nutrients. If they are not available in sufficient quantity, the baby may have long-term consequences. Pregnant women who have deficient diets may cause miscarriage, stillbirth, low birth weight, brain damage, psychological problems or weak immune systems in their babies. Good nutrition can diminish these problems. Laboratory animals who were fed a diet lacking in magnesium, B6, choline and protein developed a toxemia-like condition. In toxemia, the mother experiences excessive swelling, headaches, high blood pressure and proteinuria and they baby may be of low birth weight or even die.

For some women, miscarriage may be prevented through good diet. Miscarriage can result from deficiencies or eating too little or too few protein foods. For those at risk, supplementing with Vitamin C with bioflavioids may help maintain the pregnancy (beginning with 500 mg. and increasing to 4 grams then increasing to 15 grams daily as the pregnancy goes to term). Additionally, up to 200 IU of Vitamin E and folic acid may prevent miscarriage.

Birth defects have been linked with a deficiency of folic acid. Good sources of folic acid are eggs, liver, milk and raw, green leafy vegetables.

Hemorrhage may be prevented by ensuring sufficient Vitamin C and flavinoids are in the diet as well as Vitamin K.

To prevent anemia, miscarriage and birth defects, the pregnant woman should eat iron-rich foods such as liver, oysters, heart, lean meat, leafy green vegetables, whole grains, dried fruits, beans and molasses.

Some pregnant women seem to ride an emotional roller-coaster and this can be somewhat alleviated by eating adequate protein, B complex vitamins and calcium.

Morning sickness or nausea afflicts many women during pregnancy. Some women may find relief from eating 25 mg Viamin B6 with each meal.

Labor pain may be reduced by getting enough Vitamin D and taking additional supplementation during labor. One recipe suggest taking 2000 mg at the beginning of labor and at the start of active labor for less pain. Vitamin E may relieve some pain also and make birth occur easier and quicker.

About The Author

Yvonne Lapp Cryns is the owner of Midwives.net - http://www.midwives.net Yvonne is the co-founder of Nursing Programs Online at http://www.nursingprogramsonline.com and a contributor to The Compleat Mother Magazine at http://www.compleatmother.com. Yvonne is also a law school graduate, a registered nurse and a Certified Professional Midwife.