Pregnancy is a wonderful time in a woman’s life as she counts down until the birth of her dearest. So a balanced, healthy diet during pregnancy is imperative. Maintaining health during pregnancy is vital for both mother and fetus.
Sufficient protein is imperative for fetal development, growth of the uterus, and the growth of the placenta. During pregnancy, a woman need for protein increases by 25%. Supply of protein should contain all the essential amino acids. The balance between animal and plant protein sources must also be taken into account. Because of intensive cell divisions, B-vitamins, folic acid and vitamin B12 are very important in preventing birth defects (especially in the first 6 weeks) and for better formation of blood cells. Calcium, magnesium, vitamin K2 and vitamin D are required for healthy bone formation and prevention of hypertension during pregnancy. Particularly important is the increased iron, which is necessary for the formation of good blood cells (to supply nutrition to the fetus), for optimum oxygenation of the fetus and to improve the neurological and physical development. It is estimated that 35% of pregnant women with iron deficiency in the first trimester, and 85% have become deficient of iron in their third trimester. Antioxidants such as vitamin C, carotenoids and vitamin E are essential in preventing low weight at birth, premature birth and reduce labor.
However, vitamin A should be replaced with beta carotene, as the excessive intake of vitamin A is associated with birth defects. Vitamin K1 is needed to assist in normal blood clotting, and prevent excessive bleeding during childbirth. Intake of nutritional fiber should be increased during pregnancy, because of the common constipation. Essential fatty acids are important for brain development of the baby and well-being of the mother. The optimal intestinal flora is important in providing proper assimilation of nutrients and prevent Candida (yeast infection), another common side effect of pregnancy. Many mothers lack Omega-3 fatty acids, and Spirulina is rich in Omega-3 and Omega – 6 fatty acids.
Why Spirulina is ideal before, during and after pregnancy?
- Spirulina is the richest natural source of nutritious omega-6 fatty acid, gamma linolenic acid (GLA), an essential fatty acid that contributes to the health of women before, during and after pregnancy.
- Spirulina is considered a reliable source of nutrients that can be consumed in doses of 8 to 10 tablets a day without any side effects.
- It contains vitamin K1 and vitamin K2 in significant quantities and thus contributes to the normalization of blood coagulation and good bone formation.
- Spirulina serves as an appropriate source of iron during pregnancy. It contains high levels of bio-available iron proved to be easily absorbable (biodegradable) for the gastrointestinal tract.
- Spirulina doesn’t contain vitamin A – vitamin potentially harmful when consumed in large doses during pregnancy.
- Spirulina is an ideal source of bio-active vitamin B12, vitamin which besides iron, is also important for the formation of blood cells and neurological development of the fetus.
- Spirulina is extremely rich source of carotenoids, antioxidants such as beta carotene (provitamin A) and zeaxanthin. It has been proven that Zeaxanthin supports eye health and brain in the fetus.