The Most Important Foods to Eat During Pregnancy

Michelle Moss, Author of Pregnancy Without Pounds and Mommy Without Pounds shares with us the essential nutrients we need during pregnancy.


During pregnancy, the body needs double the amount of Folic Acid, an essential vitamin that can prevent miscarriage, spina bifida and reduce the risk of Down Syndrome.
Oatmeal, figs, almonds, cottage cheese and bananas all have good amounts of folic acid.

To make sure your body is absorbing the correct amounts of Folic Acid, remember:
Don't cook your food at high temperatures - such as frying because it destroys the folic acid content
Don't freeze food and then thaw it again too often
Don't drink too much water or else you will dilute the amount of essential nutrients that your body needs.

Foods that are good sources of Folic Acid are:
organic cottage cheese
organic egg yolk
wild salmon
figs, ripe bananas, dates, ripe pineapple (including the stem), blackberries, loganberries, cantaloupe & watermelon
wheat germ, rye, oatmeal & barley
beef & beef liver, organic chicken & chicken liver
kidney beans, navy beans, lentils, lima beans, chickpeas, mung beans, split peas & soya beans
almonds, pecan, walnuts & coconut
avocado, cabbage, green beans, kale, broccoli, corn, Brussels sprouts, cauliflower,  mushrooms, watercress & leeks
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