Real Food for Pregnancy Quotes

“least 30 billion CFUs of bacteria per serving. That”
― Lily Nichols, Real Food for Pregnancy: The Science and Wisdom of Optimal Prenatal Nutrition

“● Cabbage ● Cactus (nopal) ● Cauliflower ● Celery ● Chayote squash ● Cucumber ● Eggplant ● Garlic ●     Greens: beet, collard, dandelion, mustard, spinach, kale, chard, turnip greens, spinach, watercress, bok choy, arugula, etc. ● Tomatillo ● Tomato ● Green beans ● Kohlrabi ● Leek ● Lettuce: endive, escarole, iceberg, romaine, “baby” greens, etc. ● Mushroom ● Okra ● Onion (all types)”
― Lily Nichols, Real Food for Pregnancy: The Science and Wisdom of Optimal Prenatal Nutrition

“Non-Starchy Vegetables: ● Artichoke ● Asparagus ● Bell pepper ● Broccoli ● Brussels sprouts”
― Lily Nichols, Real Food for Pregnancy: The Science and Wisdom of Optimal Prenatal Nutrition

“●     Dairy fat: butter, ghee (clarified butter), heavy cream, sour cream, cream cheese, etc. (from pasture-raised/grass-fed animals) ●     Plant fat: olives, coconuts, avocados, nuts, seeds, and any unprocessed oils derived from these foods. (Choose “extra virgin” oils. Plant oils are easily damaged with heat, so avoid cooking at high temperatures, with the exception of coconut or palm oils, which are naturally high in heat-stable saturated fat. Also, be sure to purchase oils packaged in dark glass bottles, not clear plastic, since these delicate fats can even be damaged by exposure to light.)”
― Lily Nichols, Real Food for Pregnancy: The Science and Wisdom of Optimal Prenatal Nutrition

“to prioritize the most nutrient-dense, low-glycemic sources of carbohydrates, like non-starchy vegetables, Greek yogurt, nuts, seeds, legumes, and berries. There’s still room for more carbohydrate-dense foods, like sweet potatoes, fruit, and whole grains, but treat them as a small side dish or snack rather than the bulk of your meals.”
― Lily Nichols, Real Food for Pregnancy: The Science and Wisdom of Optimal Prenatal Nutrition

“Erythritol tends to be the preferred choice amongst low-carb bakers and those with a sensitive gut.”
― Lily Nichols, Real Food for Pregnancy: The Science and Wisdom of Optimal Prenatal Nutrition

“Eat fermented foods regularly to introduce probiotics into your diet, such as yogurt, kefir, sauerkraut, kimchi, kombucha, and naturally-fermented “pickled” vegetables. Ensure fermented vegetables are raw or unpasteurized (and from a reputable source); cooked or pasteurized products no longer contain live cultures. ●      Eat foods rich in prebiotic fiber, which serves as food for the probiotics in your gut, such as vegetables (especially locally-grown cruciferous vegetables like cabbage, kale, and Brussels sprouts), fruit (especially berries and slightly under-ripe bananas), nuts, seeds (especially chia seeds), and legumes.[240] ●      Include bone broth and slow-cooked meat in your diet regularly. The gelatin these foods contain helps maintain a healthy gut lining and thus improves your resilience to foodborne pathogens.”
― Lily Nichols, Real Food for Pregnancy: The Science and Wisdom of Optimal Prenatal Nutrition

“tuna should be limited to <6 oz per week),”
― Lily Nichols, Real Food for Pregnancy: The Science and Wisdom of Optimal Prenatal Nutrition