Benefits Of Pineapple During Pregnancy

 

Margaret Roberts’ column on healthy foods and herbsfor alleviating symptoms and common complaintsduring pregnancy and after childbirth

We are thrilled that Margaret Roberts, the doyen of things natural that can uplift, heal and inspire, is writing a column especially for Origin. Here she gives advice on healthy foods and herbs for alleviating symptoms and common complaints during pregnancy and after childbirth.

Oats (Avena Sativum)

Oats should form an important part of the diet during pregnancy and after the birth of the baby. It is, in fact, one food that can be taken when nothing else can be tolerated. It is a nerve and blood tonic and will help build strong teeth, hair and nails.

It is rich in the B vitamins, low in starch and high in mineral content. It is also an effective anti-depressant: if you suffer from postnatal blues use oat straw in a tea, sipped with honey. Alternatively, eat as a porridge with milk and honey, or uncooked in muesli with fresh fruit and yoghurt.

Look for the non-instant oats (avoid all instant foods during pregnancy) in health food shops and in some supermarkets. Oat straw, which is the ripened stem, leaves and seeds, is high in calcium and builds the bones. A cup of oat straw tea, made as a standard brew, three times a week, is a super tonic. For this you need to grow your own – which is very easy.

NOTE: Margaret Roberts may post oat seeds to you if you wish, from the Margaret Roberts Herbal Centre in De Wildt. She says “It grows so easily and this wonderful tea will also build the bones, so it is excellent for osteoporosis”.

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Pineapple (Ananas Comosus)

Pineapple is filled with vitamins and minerals, and fresh slices of pineapple should be part of your diet throughout pregnancy. Pineapple juice is also an excellent diuretic and helps ease water retention. It will also help to bring down urine after the birth of the baby. Eat three or four fresh slices twice a day to act as a diuretic.

Fresh pineapple slices in a daily salad are so important for every mother-to-be.  Try lettuce, chopped parsley, chopped fresh pineapple, slices of celery and pineapple and baby tomatoes. This vitamin-rich salad should be enjoyed every day, and can be varied using whatever is in season, such as spanspek melons, grated carrots, green peppers, etc. As a dressing, squeeze over a little lemon juice.

Margaret particularly recommends her books My 100 Favourite Herbs, andHealing Foods for expectant mothers. Her many titles are available from bookshops including Exclusive Books, as well as Dis-Chem.

For more information see:
www.margaretroberts.co.za