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Digital Subscriptions > PlantBased > Sep-17 > Mamma Miaa!

Mamma Miaa!

Being vegan before and during pregnancy helps you have a vivacious and robust baby! By Juliet Gellatley, founder & director of Viva!, nutritional therapist and mum of twin sons.

My nutritional therapy clients who want to become pregnant tend to fall into two categories — those who eat fast-food diets and know they shouldn’t and those who are vegan and want reassurance. After all having a baby is truly momentous — you want to do everything you can to give him or her the best start in life.

The truth is, a balanced vegan diet is packed with disease busting, body and brain nurturing nutrients and is ideal for a healthy pregnancy. Just as importantly, a vegan diet particularly lacks the nasties you need to avoid — saturated fats, cholesterol, concentrated pesticides, cancer promoters, dioxins and mercury. The latter two are in practically all fish.

A healthy pregnancy should just be an extension of your normally healthy diet. If you eat well anyway, then eating right for your unborn child won’t be such a radical change. If, however, your diet has always been based around junk food, meat and dairy produce, then it’s time it wasn’t, for both your sakes, and of course the animals! The secret to healthy eating before and during pregnancy is variety by focusing on wholegrains (3 servings daily), pulses (peas, beans and lentils of all types), unsalted mixed nuts* and seeds (2 to 3 portions daily), and fresh fruit and vegetables (7-10 servings daily), as well as some healthy essential fats and vitamin B12 fortified foods.

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About PlantBased

First things first — I hope you’re having an incredible summer. Just because autumn is on the horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors. There’s something about the later part of summer that makes me want to gather my friends and family around a campfire to enjoy an array of toasted treats and fire roasted foods. Whether it’s at the beach or outside your back door, sitting beneath the stars as another summer day draws to an end can feel euphoric. Before long we will all be wrapped up in winter coats and wishing that we could relive those special summer moments. So to encourage you to set up camp, sing some of your favourite songs, toast some tempeh skewers and dig into some gooey s’mores we’ve a whole collection of recipes dedicated to cooking fireside. In this issue we’ve taken a closer look at the sweet potato and the multiple ways it is used in the kitchen beyond its original potato format. Don’t knock it, until you’ve tried. Trust me. In between all the sweet and indulgent treats (there’s a lot of them), we’ve also delved into the nutritional side of following a plant-based diet in a bid to highlight that the benefits of eating plants isn’t just to enhance the health of the planet — but us too. From an in-depth interview with The Plant Powered Personal Trainer (aka Adam Stansbury), to Food for Thought with Heather Mills and a one-on-one chat with the blogger Laura-Jane Koers about her latest cookbook — we want to transform negative connotations associated with vegan nutrition. Plus, we’ve dedicated this month’s Special Report to vegan pregnancy, whilst our Nutritionist’s Notebook explores the notorious super veg, avocado. Oh, and whilst we are on the topic of superfoods, we’ve put together an ultimate healthy and wholesome grain breakfast guide packed with ancient oat recipes (including chia). Enjoy the issue. And enjoy the last of the warm summer sun.
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