Sensitive Midwifery - Issue 44 - October 2019

Pregnancy red-flag foods • Allergy-risk foods – dairy products, refined grain products, shellfish, egg and peanuts • Mushrooms • Onions and garlic in excess • Nuts – if at all rancid or treated with chemicals and preservatives • Ca ff eine-containing products may increase anxiety, insomnia and hyperactivity • Exotic foods like patés may have too much Vitamin A • Blue-veined and soft cheeses might contain harmful bacteria • Processed and dry meat products might contain toxic bacteria • Alcohol • Artificial sweeteners; sweet, stodgy treats; and sugary soda drinks Sister Lilian’s macronutrient guide These guidelines support the principles above, and can help expectant mothers to find a more instinctive way to turn their food into real health. Suggest that each week’s food-intake be distributed along these lines: • Raw, fresh, whole seasonal fruit – 20% • Raw salads – 20% • Vegetables – 15% • Grains, nuts, seeds – 15 % • Pulses, legumes, beans – 10% • Meat, fish, eggs (or if vegan, simply add 7.5% to the grains and/or pulses categories) – 7.5 % • Dairy (or if vegan, simply add 7.5% to the veg, fruit and grains categories) – 7.5% • Healthy fats and oils – 5% Cer�fied all natural & safety approved Shop online at www.natralogic.co.za use the promo code ” MIDWIFERY ” and get 20% off your purchase pregnancy skincare Clinically and Dermatologically cer�fied for: Stretch Marks Cellulite Dry & Itchy Skin Swollen Legs & Feet Sore & Cracked Nipples Pregnancy 11 eSensitive Midwifery Magazine Issue 44