Читать книгу Stand and Deliver!: And other Brilliant Ways to Give Birth - Emma Mahony - Страница 31

Suzannah Olivier recommends including a few foods that might be new to your diet during pregnancy:

I recommend tree nuts, such as almonds and walnuts, seeds, pulses, pumpkin seeds, pine nuts and sunflower seeds, as well as oily fish – such as mackerel and tuna – which are particularly good nutritionally, as is lean red meat which is a source of iron and zinc, a mineral found in all protein-rich food.

Zinc and essential fats are particularly important for growth in the third trimester when the baby is putting on weight, because, if there’s not enough, the baby will take it from the mother’s reserves. There is one school of thought that believes that some postnatal depression may be linked to a depletion of zinc and essential fatty acids in a mother after the birth.

Make sure you add some calcium-rich food – not only milk, and yoghurt (which is predigested by bacteria so a particularly good source) but also green leafy veg, such as spinach and cabbage that contains magnesium as well.

Finally, for snacks, carry raisins and dried apricots around, because they are good sources of calcium, magnesium, potassium and iron – all needed for yours and the baby’s bone health. For slow-releasing carbohydrates, oat cakes and rye crackers (particularly with mashed banana on top) will fill you up.³

If all the above makes you want to reach for the Dairylea, don’t worry. Eat what your body wants to eat. It probably knows best.