I was talking to my friend who recently met another friend Caralee, my informal nutrition mentor, at our last Veggie Gals moms potluck lunch. Caralee is a Weston A. Price chapter leader and has a blog here http://amodernpioneeringfamily.blogspot.com/. She’s the one I’ve blogged about before, a recovering vegetarian of about 12 years and homeschooling mom of 7. She started eating meat and raw dairy when her teeth were almost falling out. She healed her cavities because of that and has felt so much healthier. Her story about that is here http://treeoflifemothering.ning.com/profiles/blogs/more-from-my-girlfriend-who-is-a-recovering-vegetarian.
So my friend, who I will call Jane, was saying that she had had repeated miscarriages (after having 9 kids) at our Veggie Gals lunch. She would really love to have another baby, even though she’s 45. She told me that Caralee later gently shared with her that repeated miscarriages could be a sign of a diet lacking in certain nutrients, nutrients that come from following a Weston A. Price diet.
I asked Caralee to share more about this, and I am sharing it here in hopes it will help someone. This is not to induce guilt. I’ve had a miscarriage, so I know personally the feelings of “What did I do wrong?” and the agonizing emotional roller coaster that happens with the next pregnancy. Everything I read said that miscarriages have no preventable cause. Now I’ve learned that that is not always the case. Good nutrition can prevent some miscarriages. We will probably never know which ones couldn’t be prevented by an increase in diet and which ones could, but I’m all for increasing your chances!
Here are the resources Caralee shared, the second one is about miscarriage and diet.
Cod Liver Oil to supply 20,000 IU vitamin A and 2000 IU vitamin D per day
1 quart (or 32 ounces) whole milk daily, preferably raw and from pasture-fed cows (learn more about raw milk on our website, A Campaign for Real Milk, www.realmilk.com)
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 (If you have been told to avoid liver for fear of getting “too much Vitamin A,” be sure to read Vitamin A Saga)
Fresh seafood, 2-4 times per week, particularly wild salmon, shellfish and fish eggs
Fresh beef or lamb daily, always consumed with the fat
2 tablespoons coconut oil daily, used in cooking or smoothies, etc.
Lacto-fermented condiments and beverages
Bone broths used in soups, stews and sauces
Fresh vegetables and fruits
- Trans fatty acids (e.g., hydrogenated oils)
- Junk foods
- Commercial fried foods
- White flour
- Soft drinks
- Drugs (even prescription drugs)