The Green Pregnancy Diet
Healthy eating habits for mommy, baby and the planet
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The green pregnancy diet: What it means and how to do it
You have probably never heard of a green pregnancy diet and may be suspicious of any phrase that places the word diet next to the word pregnancy. So what is a green pregnancy diet? First of all, eating green is far removed from the common perception of a diet; it has nothing to do with weight loss or restricting you from eating healthy amounts of nutritious food. What it does mean is that you can optimize your diet—eat the best that you possibly can—in the interest of having a healthy pregnancy, giving birth to a healthy baby and protecting the planet to boot.
How can I eat green during my pregnancy?
Eating green focuses on consuming nutritious food without added chemicals and hormones, and avoiding those that cause the most harm to the planet. By creating a green diet for yourself in the crucial, precious months before your baby arrives, you’ll not only provide the best possible nutrition for you and your baby, but you’ll make a positive impact on the world for future generations.
Eating organic—better for you, your baby and the planet
The first and arguably biggest step you can take toward having a green diet is to eat organic food. Organic food, most commonly in the form of dairy products, fruits and vegetables, is becoming an increasingly popular, especially during pregnancy. Take a look at the reasons why.
Defining organic food
The U.S. Department of Agriculture (USDA) defines organic food as that which is “produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides.” 1
Nonorganic food and health
As described above, since the mid-twentieth century, conventionally-grown (nonorganic) fruits, vegetables, grains and beans have been grown using pesticides and herbicides. Pesticides and herbicides are toxic chemicals used to control insects, rodents, weeds, mold, fungus and bacteria. Exposure to these chemicals has been shown to increase the risk of a host of health conditions and diseases, including breast cancer and non–Hodgkin’s lymphoma, among other cancers.2 By eating conventionally-grown foods during your pregnancy, you expose both yourself and your baby to these harmful toxins.
Nonorganic food and the planet
Global warming is hitting us hard in more ways than we can wrap our heads around, from poor air and water quality to massive droughts and natural disasters across the globe. What does food have to do with the global warming? Conventionally–grown foods are grown using toxic chemicals that pollute the air, water and ground, and use more energy—mainly gas and fossil fuels—to produce than organic food.
So it benefits you, your baby and the planet to go organic as much as possible.
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About the Book
It’s important to your health and that of your baby to get the nutrients you need and avoid the chemicals you don’t. Plus, you want to help preserve the safety of the planet now that you’re bringing a child into the world. But what should you do and where can you start?
The Green Pregnancy Diet makes it easy to adapt green eating habits by providing the tips and tools you need. The fundamentals of a green diet are discussed, in addition to detailed nutritional guidelines during pregnancy and ideas for removing toxins from your kitchen. Also included are more than 20 easy, tasty and healthy recipes designed to both provide optimal nutritional value and satisfy your food cravings. All of the recipes are environmentally friendly—they use vegetarian, organic, whole grain ingredients without processed sugar or chemical additives—so you’ll be making a positive impact as you dig in and eat!
In the book you will find:
- Description of a non-toxic, environmentally-friendly diet
- USDA and FDA-based nutritional guidelines for pregnancy
- Easy, nutritious, flavorful recipes
- Organic, vegetarian ingredients with dairy-, gluten-, nut- and wheat-free options
- Tips for creating a green kitchen
About the Author
Radha McLean is a journalist specializing in health and medicine who has been published in numerous magazines including Diabetes Health, Nurseweek, and Pregnancy. She is a lifelong vegetarian who grew up cooking and eating organic food. Ms. McLean, 37, now lives a green lifestyle with her husband and 2-year-old son in New York City.
Tara Gidus, MS, RD, CSSD, LD/N, is a nationally recognized expert on nutrition, fitness, and health promotion. As a National Media Spokesperson for the American Dietetic Association, Tara is quoted in a variety of media, including television, newspapers, magazines, and web sites. Most importantly, she is the mother of one boy, Basil.
Dr. Thauna Abrin, ND, is a naturopathic doctor and trained midwife in private practice in the San Francisco Bay Area. Dr. Abrin passionately believes that following both a healthy diet and preconception detoxification helps to ensure a healthy pregnancy and baby. She can be reached at www.drthauna.com.