Nettles for pregnancy nutrition boost

Stinging Nettle (Urtica dioica)
Drinking nettle infusion before and throughout pregnancy can gently loosen, dissolve, and eliminate any accumulated minerals in the kidneys, such as gravel or stones, as well as nourish and strengthen the kidneys. This is especially important during pregnancy because your kidneys must cleanse 150 percent of your normal blood supply.
Nettles are also known for reducing hemorrhoids, tightening and strengthening blood vessels, helping maintain arterial elasticity and improving venous resilience, and have historically been used to combat pregnancy-related anemia. They also increase fertility in women and men, diminish pain during and after birth, and increase the richness and quantity of breast milk. Their highly-absorbable calcium content also helps diminish muscle pain in the uterus and legs.
The high vitamin K content of nettles helps to elevate the amount of available hemoglobin in the blood, which can decrease the likelihood of postpartum bleeding. Some pregnant women alternate drinking nettle and raspberry brews; while others drink raspberry until the last month of their pregnancy and then switch to nettles to boost their vitamin K levels before birth.
Nettle leaves contain as much carotene and vitamin C as spinach, are thought to have more chlorophyll than any other herb, and provide significant amounts of vitamins A, D and K, calcium, potassium, phosphorous, iron and sulfur. When brewed as an infusion, it is a dark green color approaching black with a rich, deep taste.
Fresh nettles may be boiled or steamed (handle uncooked fresh nettle leaves with gloves to avoid being pricked) and served as a side dish, or dried leaves may be brewed into tea. Nettle juice and freeze-dried powdered nettles in capsules are also available at health food stores.

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Broccoli: The Nutritious Warrior

Many nutritionists have dubbed broccoli a "SuperFood" - and with good reason. This tasty, versatile and nutrient-packed member of the cabbage family packs a strong anti-oxidant punch that can help fight many types of cancer, while also providing a hefty dose of calcium for strong bones and folic acid to prevent birth defects.
Broccoli contains the phytonutrients sulforaphane and indoles, which have been shown to effectively fight many types of cancer. Indole-3-carbinol has been found to deactivate an estrogen metabolite that promotes tumor cell growth, while increasing levels of a cancer protective form of estrogen called 2-hydroxyestrone. It also inhibits the movement of cancerous cells through the body.
Sulforaphane boosts detoxification enzymes to clear potentially carcinogenic substances from the body more quickly, while halting cell growth and increasing the self-destruct mechanism in abnormal cells. New research has shown that this phytonutrient can help repair sun damaged skin as well.
When broccoli is cut, chewed or digested, it releases glucose along with compounds that help to break down food, including isothiocyanates, which stimulate enzymes in the liver that detoxify carcinogens. One form of isothiocyanates, known as allyl isothicyanate, inhibits cell division while encouraging the self-destruct function in abnormal cells. These characteristics make regular consumption of broccoli a tasty way to reduce your risk of many types of cancer, including breast, prostate, colorectal and lung.
Broccoli is especially good to consume during pregnancy. It is packed with nutrients and an excellent source of calcium (74 mg per cup), vitamins C (124 mg per cup) K, and A, folate (94 mcg per cup) and fiber. The high calcium content helps to build and maintain healthy bones for your baby and you, while the folic acid helps prevent spina bifida and other birth defects, and the fiber content helps relieve constipation. Broccoli's high beta-carotene content helps fortify your immune system and promotes clear skin. Broccoli is also a good source of phosphorus, magnesium, potassium, and vitamins E and B6.
It is estimated that about 50 percent of Americans are infected with a bacterium known as H. pylori, which can cause ulcers and damage DNA. Eating broccoli sprouts has been found to suppress this potentially deadly bacterium and relieve the gastritis associated with it. Broccoli sprouts also provide 10-100 times the sulfur-containing phytonutrients as mature broccoli to detoxify carcinogens and boost enzymes.

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Go Bananas

Bananas aren't just a convenient and tasty snack, they're loaded with nutrients. Their high levels of potassium and vitamin B6 as well as their ability to calm stomach acids and improve digestion make them a perfect pregnancy snack.
The banana plant belongs to the same family as the lily and orchid and grows 10-26 feet high. The fruit of the banana plant is not the only edible or useful part of the plant. The banana flower is often used in Southeast Asian cuisine and the tender core of the banana plant's trunk is used to make a Burmese dish. In addition, the banana's leaves are large, flexible and waterproof, which is why they are often used to wrap food during cooking and serve as make-shift umbrellas in tropical regions. The Japanese use the fibers of the tender leaves and shoots to make textiles and yarns. In Nepal, people use the fibers of the trunk to create fine hand-crafted rugs.
The banana is packed with dietary fiber as well as approximately 467 mgs of potassium (pregnant women need 2000 mg of potassium daily). Bananas are also a significant source of vitamins A, B6 and C, pectin (a soluble fiber), and manganese.
Studies have shown that a mixture of banana and milk suppresses stomach acid secretion significantly, helping to protect against ulcers. Researchers have also found that fresh bananas help to protect animals' stomachs from wounds. Bananas promote the production of the cells that make up stomach lining, producing a thicker mucus shield against acids, and so-called "protease inhibitors" in bananas help to eliminate the bacteria that cause stomach ulcers.
Bananas can help promote colon health as well, due to their fructooligosaccharide content. Fructooligosaccharide is called prebiotic because it has been found to nourish the probiotic (friendly) bacteria in the colon. These bacteria improve your colon's ability to absorb nutrients and protect it from unfriendly microorganisms. In a study of male babies between 5 and 12 months old who had persistent diarrhea, researchers found that green banana and apple pectin decreased stool weights by 50 percent, indicating more nutrients were being absorbed before elimination.
During pregnancy, eating foods high in potassium, such as bananas, can help reduce pregnancy-related swelling of the extremities. It's believed that leg cramps, one of the most unpleasant symptoms of pregnancy, might be relieved by increasing the intake of potassium-rich foods. In addition, the vitamin B6 found in bananas has been shown to help relieve morning sickness. They also balance electrolytes and are a great source of energy.
Vitamin B6 is also essential for the development and operation of our bodies. It is vital to the development of your baby's central nervous system, is a key component during the biosynthesis of the neurotransmitters GABA, dopamine, and serotonin and is essential for proper immune system functioning and the ability of hemoglobin to carry oxygen to the body's tissues.
The increased calcium loss produced by the typical American high-salt diet can be combated by consuming more potassium-rich foods such as bananas. The heart and circulatory system require potassium to maintain normal blood pressure and heart function. The vitamin A carotenoids found in ripe bananas can also help protect from certain cancers, heart disease and diabetes. Look for vibrant golden bananas, which contain the most carotenoids.

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Asparagus for folic acid!

Asparagus has been prized for its delicate taste and nutritional benefits for nearly 2000 years. It has the highest folic acid content of any vegetable, making it a perfect food during pregnancy. It is also a natural diuretic, laxative, and may promote cardiovascular health.
Asparagus is a member of the lily family and related to onions and garlic. The tender spears that we eat grow from an underground crown, which can take up to three years to develop enough to produce shoots; but once it begins, the crown can continue to produce spears for up to 20 years.
The ancient Greeks and Romans believed asparagus could relieve toothaches and bee stings, and while these medicinal benefits have proven false, asparagus can help prevent and relieve other health conditions. Asparagus contains key minerals and amino acids that act as a natural diuretic, which may help relieve PMS-related water retention, arthritis and rheumatism. Its high fiber content may help prevent and relieve constipation, and it contains a particular type of amino acid that helps to neutralize ammonia in the body, which can be toxic and cause fatigue. It also contains rutin, a bioflavonoid, which strengthens blood vessels and prevents their rupture, and is a good source of potassium which can help fight hypertension and quell exercise-related nausea by balancing electrolyte levels.
The high folic acid content in asparagus may play a key role in promoting cardiovascular health. Folic acid has been shown to decrease homocysteine levels in the blood and to improve endothelial function (blood flow) in blood vessels. Homocysteine is a naturally-occurring amino acid, elevated levels of which have been linked to coronary heart disease and stroke. Some scientists estimate that consuming 400 mcg of folate daily could reduce the number of heart attacks suffered by Americans each year by 10 percent.
The folic acid found in asparagus is also necessary for new cell formation and maintenance as well as DNA replication, which are especially important during periods of rapid cell division and growth such as pregnancy. Folic acid deficiency has been linked with neural tube defects, such as spina bifida and anencephaly. Some studies show that folic acid may also help prevent stroke, some cancers, and possibly Alzheimer's disease.
The inulin content of asparagus may also promote intestinal tract health. We are unable to digest inulin, a certain type of carbohydrate, but the beneficial bacteria in our intestine can, which causes more of these good bacteria to grow and inhibit the growth of harmful bacteria. The proliferation of these good bacteria can help you to digest food and fight off illness.
It takes only one cup (approximately 5.3 ounces) of asparagus to supply 66 percent of the daily recommended dose of folic acid, and it is also a great source of vitamins C, E and A, and vitamins B1, B2, B3 and B6, as well as dietary fiber, iron, manganese, copper, and phosphorous.

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Olive Oil's Bountiful Benefits

Olea europaea, also known as the olive tree, has been a source of food, wood, fuel and medicine for civilizations since approximately 3000 B.C and has become a symbol of peace and wisdom throughout the world. The oil produced from its olives is used extensively in Mediterranean diets and may be the cause of lower rates of heart disease, atherosclerosis, diabetes, asthma and certain types of cancer in that region's population.
Olive oil is made from crushing and pressing olives. Extra virgin is the unrefined oil made from the first pressing and has the most delicate flavor and highest phyto-nutrient and antioxidant content. Virgin is also derived from the first pressing but has a higher acidity level than extra virgin, fewer phyto-nutrients and a less delicate flavor. Pure olive oil is a bit of a misnomer as it actually means the oil is a blend of refined and virgin olive oils.
While olive oil is rich in fat, it is primarily monounsaturated fat which is better for you than saturated fat. Scientists have determined that particles of LDL ("bad") cholesterol that contain monounsaturated fats are less likely to become oxidized and stick to artery walls, eventually forming the plaques that can lead to a heart attack or stroke. A recent study, published in the Medical Science Monitor, of 28 individuals with high cholesterol showed that, when the saturated fat was removed from their diets and replaced with olive oil, their LDL cholesterol levels dropped an average of 18 percent. Scientists believe that the polyphenolic compounds found in olive oil inhibit the adhesion of cells to the blood vessel lining, thereby preventing atherosclerosis.
The polyphenols present in olive oil are responsible for its anti-inflammatory, antioxidant and anticoagulant benefits, and may help fight osteoporosis, colon cancer, diabetes, heart disease, asthma and arthritis. The positive affect of olive oil's polyphenols on bone health are so dramatic that France's National Institute for Agricultural Research has been licensed to use them in food, supplements and herbal medicine for the prevention of osteoporosis. Postmenopausal women used in a crossover study were found to have decreased inflammation-mediated bone loss and their DNA experienced 30 percent less damage when consuming extra virgin olive oil. This is due to the antioxidants found in olive oil, which are free radical scavengers.
A recent study found that the oleic acid found in olive oil may help fight breast cancer. Oleic acid, the primary monounsaturated fatty acid present in olive oil, has been found to reduce the expression of Her-2/neu oncogene, which has been related to the aggressive growth of breast cancer. Her-2/neu levels are high in one-fifth of breast cancer cases, particularly those that are resistant to treatment. Oleic acid promotes the suicide (apoptotic) of aggressive, treatment-resistant cells. The anticoagulant properties in olive oil have beneficial effects on the endothelium, the thin layer of cells that lines every blood vessel in the body. The endothelium facilitates blood flow and regulates blood clotting and the adhesion of cells to the vessel walls (which leads to the formation of plaque). After eating a meal, the endothelium is usually impaired for hours, but scientists at Reina Sofia University Hospital in Cordoba, Spain, found that after consuming virgin olive oil its function actually improves. In addition, the amount of nitric oxide in the blood increases, which relaxes the blood vessels.
Olive oil may also be useful as a mild pain reliever. Pennsylvania biologist Dr. Gary Beauchamp found that, when he tasted high quality olive oil, the stinging sensation it left in his throat resembled the sensation caused by ibuprofen. After studying olive oil further, he discovered a compound in the oil that suppresses the body's prostaglandin system and functions like a non-steroidal anti-inflammatory agent. He found that approximately 4 tablespoons of extra-virgin olive oil contains roughly the same amount of anti-inflammatory compounds, or oleocanthal, as 10 percent of the ibuprofen recommended for pain relief in adults. While this amount won't cure a headache and many diets should not include this much oil, daily consumption can prevent inflammation and provide similar benefits as long-term ibuprofen use without the risk of intestinal bleeding and kidney damage. To find out how much oleocanthal is in your olive oil, scientists suggest tasting it. The greater the sting, the greater the oleocanthal content.

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