Page 17 - Special Issue: Healthy Baby

the nutrient value of eggs. Most of the books do traditional recipes and include the cream and egg Egg whites
recommend eggs but advise no more than 2 per yolks! While it is true that eggs do contain fat are a great
day, and a few books say to have eggs no more and cholesterol, these are valuable natural sub-
than 2 or 3 times per week, or consume whites stances, especially needed in the diets of growing protein
only. Most of the books recommend eggs for their children. source‚ but
protein content, and many of the books encourage Egg whites are a great protein source, but the yolks are
consuming egg whites without the yolks to avoid the yolks are even more valuable as a food for
their naturally-occurring fat content. The books the growing baby, supplying vitamins A, D and even more

also contain mistaken information about choles- E along with nutrients that are critical for brain valuable as
terol, claiming that diets high in cholesterol cause development, namely EPA, DHA and choline. a food for
heart disease, and consequently recommend egg Many of the books also caution against con-
whites only (throwing away the nutrient-dense suming raw or lightly cooked eggs out of fear of the growing

yolks). One author even recommends egg substi- salmonella or listeria. In fact, it is fine to consume baby‚
tutes (which caused rapid death in test animals). the yolks raw (as in smoothies or salad dressings). supplying
“Egg yolks contain a significant amount of fat The whites, however, should usually be cooked
and cholesterol. The refrigerated egg substitutes to neutralize enzyme inhibitors that can interfere vitamins A‚ D
available at your grocery store offer a cholester- with digestion. and E along
ol-free and lower-fat option.” with nutrients
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In the recipe section of one book every recipe WHOLE MILK, CHEESE AND BUTTER
calling for eggs uses egg whites only. The recipe Nearly every modern pregnancy book I that are
for “Creamed Eggs” uses egg whites, olive oil, looked at recommended consuming milk and critical for
skim milk, white flour, salt, pepper, sugar and dairy products to ensure an adequate calcium brain
whole-wheat English muffins. The author notes supply. However, not one of the authors points out
that it was her husband’s grandmother’s favorite that calcium from typical store-bought pasteur- development‚
egg dish, “of course she used cream and put the ized milk is poorly absorbed. Nor do they mention namely EPA‚
egg yolk on top.” I say, we need to return to the the fact that too little phosphorus also inhibits DHA and
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choline.

OUR RECOMMENDED DIET FOR PREGNANT AND NURSING MOTHERS
1 tablespoon cod liver oil daily, (mixed with water or a little fresh juice)
2 8-ounce glasses whole milk daily, preferably raw and from pasture-fed cows
4 tablespoons butter daily, preferably from pasture-fed cows
2 or more eggs daily, preferably from pastured chickens
Additional egg yolks daily, added to smoothies, salad dressings, scrambled eggs, etc.
3-4 ounces fresh liver, once or twice per week
Fresh seafood, 2-4 times per week, particularly wild salmon, shellfish and fish eggs
Fresh beef or lamb daily, always consumed with the fat
Oily fish or lard daily, for vitamin D
2 tablespoons coconut oil or 1/2 cup coconut milk daily, used in cooking or smoothies, etc.
Lacto-fermented condiments and beverages
Bone broths used in soups, stews and sauces
Soaked whole grains
Fresh vegetables and fruits, preferably organic

AVOID
Trans fatty acids (e.g., hydrogenated oils) Soft drinks
Junk foods Caffeine
Commercial fried foods Alcohol
Sugar and high-fructose corn syrup Cigarettes
White flour Drugs (even prescription drugs)
Soy foods Synthetic vitamins (in multi-vitamins for pregnant women)

Wise Traditions 15