Pregnant? Anemic?

I’ve been searching for a solution to my low-iron problem and have recently added chlorella, a mineral-rich blue-green algae, to my diet, based on a tip from my sister-in-law. (Click here to read my other tips on increasing iron in your diet.) Most commonly known for boosting the immune system, fighting infection and purifying the body from environmental toxins, chlorella also improves hemoglobin levels. 

There are more than 20 vitamins and minerals are found in chlorella, including iron, calcium, potassium, magnesium, phosphorous, pro-vitamin A, vitamins C, B1, B2, B2, B5, B6, B12, E and K, biotin, inositol, folic acid, plus vitamins C, E and K. All of these are great for both pregnant and nursing women. My sister-in-law had been taking chlorella for a year because of its immune-boosting properties, and upped her daily intake recently based on her chiropractor’s recommendation.

According to an article my sister-in-law passed along to me:

“Chlorella at one time had a bad reputation because of its association with herbs that were not pregnancy-friendly. A greens mixture which is considered unhealthy for pregnant women contains not only chlorella, but herbs that do not sustain pregnancy, such as Siberian ginseng and gingko biloba. Many other herbs including lemongrass, dong quai and echinacea should not be taken by pregnant women, even in small quantities. Because chlorella is often combined with these herbs, there is a misconception that chlorella is also off-limits for pregnant women. However, chlorella is also a favorite ingredient in many pre-natal vitamin and herbal formulas, and is not only safe for pregnant women, but also contains properties which support pregnancy and specifically meet the nutritional needs of pregnant and nursing women. Organic formulas that combine chlorella with wheat germ, soy protein, spirulina and barley malt meet the California Department of Health guidelines and are recommended as part of the well-respected Brewer Diet for pregnant women.

“Chlorella is rich in folic acid, an important nutrient lacking in the typical Western diet, but which is necessary in early pregnancy to prevent birth defects. Chlorella rids the body of impurities and restores the vitality of nursing women who often become fatigued from the drain of vitamins and minerals as the result of short or long-term nursing. Every pregnant woman is encouraged to increase her intake of iron, and most doctors prescribe iron pills, but chlorella improves hemoglobin levels more quickly and efficiently than iron pills. One midwife reports that one of her clients experienced two first trimester miscarriages after a history of several normal deliveries. A blood test revealed that she suffered from low red-blood cell levels which increased to normal levels after taking chlorella, and the woman delivered her next child at term.

“Why is chlorella so effective at boosting red-blood cell counts? Chlorella is chemically similar to hemoglobin; chlorella has a molecule of magnesium where hemoglobin has a molecule of iron. Chlorella also promotes healthy blood clotting which prevents maternal hemorrhage. Common symptoms of pregnancy such as constipation and heart burn are compounded by the use of iron pills; chlorella provides the same benefits as iron pills without the resultant negative side effects. In fact, Chlorella may treat pre-natal constipation since it has a laxative effect.

Although Chlorella's safe and effective curative powers have benefited many pregnant and nursing women, it is important to consult a physician before taking any medicine or supplements. It is also important to check the label for ingredients such as ginseng, gingko biloba and other herbs which should not be taken by pregnant women.”

Learn more at: http://best-organic-supplements.com/chlorella.html

Let me know if taking chlorella helps boost your iron levels! It’s too early for me to tell, but I’ll report again later on.

Bring on the spinach

Pregnancy and iron-deficiency go hand-in-hand for me. I was sure this time around it would be different because I started taking an iron supplement the minute I knew I was pregnant. But that first pin-prick of blood revealed that I was just barely holding on, again. During my first pregnancy my hemoglobin wavered between 9 and 11.5, right there on the low end. I hemorrhaged at birth when a piece of my placenta tore, and the recovery was pretty long and drawn out. This time around, I want things to go differently. I need stronger blood.

Thus the focus in my household is this: make sure momma eats lots of iron. That means everyone is eating lots of iron-rich foods — my husband, my daughter, and anyone who comes for dinner. I should really buy a spinach farm given the amount of spinach I have been ingesting. I eat a spinach salad once a day, throw frozen spinach in my morning smoothie (pineapple and chocolate protein powder hide the taste quite nicely), and use it in whatever suppers I can get away with. The cool thing about frozen spinach is that if you break it up, it looks just like fresh herbs in a soup or hot dish. 

When I can, I mix that spinach with beef. We bought half a cow from a local farmer at the end of December. My freezer is packed to the brim with 90 pounds of burger, roasts, steaks, and soup bones. We’ve been eating so much beef I am almost sick of it and have been working at least one non-beef meal back into our supper rotation. But beef has lots of protein and iron, and so I’m going to suffer through it. Beef, it’s what’s for dinner, honey. As both my husband and daughter are carnivores, they don’t complain. I do draw the line at eating liver. My husband did his very best during my first pregnancy to cook me a lovely liver dinner. He marinated the stuff, and then grilled it. It should have been delicious, but I couldn’t choke down a single bite. It’s the thought that counts, right?

A big bottle of Floradix goes for about $38 on Amazon.com. Or, buy it from your local natural foods co-op or vitamin shop.

I take my Floradix liquid iron supplement religiously, as recommended by my midwife, Jeanne Bazille. Combined with B vitamins and vitamin C , it provides one of the highest absorption rate you can find. It doesn’t include any harmful additives, such as lead, pesticide residues, alcohol, preservatives or artificial coloring. And it is gluten-free. http://www.floradix.net/ I also use the calcium-magnesium blend to solve a variety of problems such as pregnancy-induced constipation. Floradix makes some great liquid vitamins. I’ve always preferred liquid vitamins as I hate swallowing pills. Plus, your body can ingest them faster and use them easier. Porta-potty owners will testify to the amount of pills they see in the potty that came right back out, unused by the body.

Are you struggling with anemia? I’d love to hear what you’re doing to resolve the issue!

Here’s a recipe you might want to try:

This cookbook focuses on local food shared by local folks.

POTATO SPINACH SOUP

From Spica Farm, Minnesota Homegrown Cookbook

Serves 6

3 cups potatoes, diced

1 large onion

1/2 tsp. salt

1/4 tsp. lemon pepper (I added more. This really makes the soup!)

1 T. fresh basil, chopped

1 1/2 tsp. fresh rosemary, chopped, or 1/2 tsp. dried

1 1/2 tsp. fresh thyme, chopped, or 1/2 tsp. dried

1/4 c. fresh parsley, chopped

1/2 lb. fresh spinach, chopped (I used frozen)

2 ounces cream cheese

1/2 c. grated Parmesan cheese

1/2 c. grated cheddar cheese

Put 5 cups hot water in a large saucepan. Add the first seven ingredients. SImmer until the potatoes are tender, about 20 minutes. Add water if needed. Add the rest of the ingredients. Heat and stir until cheese is melted. Salt and pepper to taste.