Guest post by Stephanie Pearson
Nutritionists, like myself, love to share their geeky scientific knowledge about food. We can reach a sort of cerebral high when we get to breaking down and classifying nutrients into their chemical constituents. There is a point, though, at which dissecting the fascinating interplay between enzymes, peptide chains, and our own physiology falls short. When we single out and supplement the parts rather than taking in the whole food, what are we missing?
This is what pulls me out of nutrition geek-talk into my love affair with the simple perfection of food in its whole form. Thinking in terms of food rather than nutrients is a more tangible, more traditional way to ensure high health during pregnancy. Indigenous cultures from all corners reserved specific foods to be consumed by mothers during preconception, pregnancy, and postpartum periods. We too deserve and need to eat special foods during the childbearing years. Certain foods that were repeatedly prized in traditional cultures were wild oily fish, grass-fed butter, liver, greens, olives, seeds, seasonal fruits and vegetables. Together these foods provide the most important vitamins and minerals for fetal development, including: vitamins A , D, B (including folate), C, and E, calcium, protein, omega-3 fats. Beyond what conventional nutrition tells and encapsulates for us, bringing actual foods to plate during pregnancy may provide a source for the important and mysterious co-factors that allude the lens of science.
Here’s what’s on the plate: