It makes sense that when a woman becomes pregnant, her body’s nutritional needs change. For some time now, we have known that a woman’s protein requirement increases during pregnancy. A recent study has shown that when a mother experiences nutritional stress, meaning malnourishment, the development of her child is affected at a genetic level.
Using mice, the study looked at the effects of malnutrition on the leptin gene. Leptin is a protein hormone and plays a significant role in obesity and hunger. (1) What we know about leptin:
In the study, offspring of mothers fed a protein deficient diet showed signs of a metabolic disorder. Researchers determined that this metabolic disorder was rooted in the leptin gene.
Eating the right amount of protein is important. Metabolic dysfunction is a common issue that largely has to do with dietary habits. We already know that excessive amounts of fructose in the diet will cause leptin levels to rise and leptin receptors to become resistant. This is similar to what happens with insulin in type II diabetes. Leptin has a relationship with obesity, chronic inflammation, and fertility. Therefore, the stability of this hormone is important.
Another study done in 2009 showed that when mothers eat a diet low in protein, it also affects fetal brain development. In this study, also done with mice, protein restriction at 10% actually affected fat metabolism in the liver. Not only did offspring have a low body weight, they also were deficient in two very important fatty acids, arachidonic (AA) and docosahexanoic (DHA) acids. (2)
According to the Body Ecology Principle of Expansion and Contraction, a woman’s body is naturally contractive. The Principle is based on the elements of yin and yang in Chinese medicine. Yin corresponds to what is yielding and yang to what is outward moving. These forces oppose each other and yet also depend on one another.
Because a woman’s body has a naturally contracting nature, the best foods for her are foods that bring balance, or in other words, foods that are slightly expansive. Generally speaking, these are:
When a woman eats too many foods with a contracting nature, like animal meats, eggs, cheese, and salt, this contributes to her already contractive nature. Too many animal proteins will lead to dark, clotted menstrual blood. This is an outward manifestation of expansion and contraction imbalance. Beneficial foods are expansive, and they balance out the contracting nature of the feminine body.
During pregnancy, levels of the hormone progesterone are high. High progesterone slows the transit time of waste in the colon - which is why pregnant women so frequently find themselves constipated. From a Body Ecology perspective, this makes sense because during pregnancy the gathering and storing nature of a woman’s body is heightened.
Both studies that looked at the relationship between protein and fetal development found that a lack of protein, contractive in nature, led to a deficiency in important fats and limited the expression of leptin.
What do fatty acids and the hormone leptin have in common? From a Body Ecology perspective, these are expansive elements in the human body. As we mentioned before, leptin regulates metabolism and appetite, while fatty acids DHA and AA contribute to optimal brain development.
“Enough” protein is roughly around 20% of your diet. When consuming any animal protein, always be sure and practice proper food combining and the Principle of 80/20. This means:
By following the Body Ecology Principle of 80/20, your meal will move quickly through the digestive tract, and your body will not be overburdened with the job of digesting too much protein. This also supports the immune system, which can become weak during pregnancy. Including fermented foods with every meal also gives the immune system that extra boost it needs to support you during your pregnancy.
1. Bone Broth: In addition to animal meats and eggs, a great way to get enough protein, minerals, and healthy fats is to make a bone broth at home. Bone itself is one of the most contractive parts of an animal because it is rich in minerals. The gelatin and collagen extracted from bone is protein dense. The marrow in bone is fatty, nourishing, and deeply expansive. It balances out the contractive elements of bone and animal protein. Bone is also at the deepest level of the body, and therefore most contractive.
Bone broth is exceptionally nutrient-dense. Gelatin, which comes from animal skin and bones, is restorative and has profound medicinal applications. (3) It is able to help your body maximize whatever protein you eat. When using bone broth as a soup base, add plenty of non-starchy vegetables and ocean vegetables.
2. Fermented Dairy: Cultured dairy like milk kefir is a good source of both fats and protein for pregnant women. Be sure that your body can tolerate dairy. Use the Body Ecology Kefir Starter Culture to ferment raw, grass-fed dairy.
3. Fermented Spirulina: A good vegan source of protein is found in microalgae. Spirulina in particular has a substantial amount of protein and contains all of the eight essential amino acids. However, raw Spirulina is very difficult to digest and properly absorb, so it must be fermented to gain all the health benefits.
Body Ecology Super Spirulina Plus is completely fermented. Super Spirulina Plus is 50% fully fermented Spirulina, making Spirulina the most abundant ingredient in Super Spirulina Plus.
A pregnant woman needs more protein than ever before to care for her growing baby. A woman who is protein deficient will have a metabolic disorder, causing the protein hormone leptin not to be signaled, which will affect her baby into adulthood. A low-protein diet for a pregnant woman can also affect fetal brain development.
For a pregnant woman, protein should make up 20% of her diet combined with 80% non-starchy vegetables and seaweeds. The top three protein foods to support a healthy pregnancy are bone broth, fermented dairy, and fermented Spirulina. Fermented foods will support healthy digestion during pregnancy and will strengthen the immune system to protect both the mother and the baby!
Kefir has many benefits, including better digestion of fats, proteins and carbohydrates. It has been known for thousands of years for its anti-aging and immune-enhancing properties.
Kefir is an ancient cultured food, rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Kefir means "feel good" in Turkish, and that's just how you'll feel after drinking a glass in the morning! Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use!
Unlike yogurt, kefir can actually colonize the intestinal tract and is simple and fun to make at home. To make kefir: Mix one packet with 1 quart of warm milk, cover and set at room temperature for 18-24 hours. Refrigerate and enjoy!
Each packet yields 1 quart of kefir, and can be reused up to 7 times. This means you can create 10 ½ gallons of kefir from one box!
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