Equilibrium Diet Pregnancy – Equilibrium Diet



The Equilibrium Diet lays the foundation for an amazing, healthy, and easy pregnancy and birth. When the physical body is healthy, the mental and emotional bodies have no choice but to get healthy too!

There are no changes a pregnant woman needs to make if she is eating according to the Equilibrium Diet – everything that is good for her is good for her growing baby. She may want to supplement with an additional protein-dense meal for lunch and possibly some fresh fruit as a snack in addition to a carb-fest dinner. It depends on her appetite which largely depends on how healthy her current cells are. The healthier her cells, the higher level of nutrition they carry (the more efficient) and even small amounts of nutrient dense foods go a long way.

"This was very apparent in the differences in my first vs. second pregnancies – the first pregnancy my appetite increased slightly and there were days where I craved sugar after not having had any sugar or cravings in over a year (see below on sugar cravings). I had slight morning sickness and extreme fatigue as well as gallbladder problems in the second trimester. My second pregnancy was amazing – I wouldn’t have even known I was pregnant if it weren’t for my huge chest because I felt so normal. No morning sickness, no fatigue, no increase in appetite, no sugar cravings – nothing. The only difference? I had been eating according to the Equilibrium Diet for almost 4 years instead of 1 year. My cells were incredibly efficient." Katie Player

Sugar - One easy way to know if you are getting enough protein is whether or not you crave sugar. If you are craving sugar, up your protein intake in the morning by 10 grams until your cravings disappear.

Sea Salt – Sea salt is a pregnant woman’s best friend. She literally cannot eat too much of it (if you do it acts as a laxative)! Sea salt mixed in water will eliminate headaches, fatigue and edema (swelling of hands, legs and feet) virtually instantly.

NOTE: Refined or iodized salt is NOT the same thing and does not have the same positive health impacts on the body. Iodized salt should be avoided whenever possible.

Raw Milk, Cheese and Juice – Forget those warning labels, if it’s dead, I don’t want to eat it! Yes, raw milk, raw cheese and fresh juices are alive and yes they are teeming with bacteria – the good kind and that’s great! That’s what we want in our stomachs and colons and bodies – eating live foods is how we stay alive!

For those of you a bit fearful of raw milk products…

1. The Price Institute at www.pricefoundation.org has funded various studies trying to contaminate raw milk. The findings? After the incubation period (needed for pathogens to have a chance to reach harmful levels) the pathogens were always rendered harmless by the good bacteria. In the normal course of business, operations and transport, The Price Institute has not been able to successfully contaminate raw milk! The pasteurized counterpart however, didn’t have any good bacteria left to fight the harmful pathogens and was overrun by the time it hit store shelves. Anyone familiar with raw milk knows it doesn’t “go bad” – it sours naturally as the good bacteria keep culturing the milk – this is when you use if for pancakes, cheese, or keep drinking it straight if you can handle the cultured taste. The Price Institute has wonderful research on all things related to raw milk.

2. Raw milk will probably give you the runs the first few times you have it! This doesn’t mean you drank “bad milk” – it means the good bacteria in the milk are working their way through your intestines and pushing out the bad critters. The same goes for kombucha, homemade sauerkraut and cultured salsa. This is GREAT! If you are uncomfortable, start with ½ cup raw milk and work your way up.

3. Pasteurized milk and milk products are highly inflammatory because they are almost entirely indigestible. Bovine casein comprises 80% of dairy protein (the other 20% coming from whey). This is one of the most difficult proteins to digest along with pork. In raw milk, the needed digestive enzymes are present to do most of the digesting for the consumer. However, when heated to high temperatures, regardless of the amount of time like in “flash-pasturization”, the casein protein warps and all of the live enzymes are killed. This means the consumer has no natural digestive “help” from enzymes. This combination makes it virtually impossible for anyone to be able to properly digest pasteurized dairy.

4. Butter – butter is the one exception to the pasteurization rule because there is no protein left in butter to be warped by the high heat. However, the vitamin content and vitamin absorbability of butter is much lower in pasteurized butter than raw.

5. The economics of pasteurization are great for the commercial farmer but not for you the consumer. Pasteurization allows farmers to cram more cows into a given area and feed them the cheapest feed possible because any diseases will be killed off in pasteurization. It allows milk to sit on store shelves for longer. Even though raw milk won’t go bad like pasteurized milk, it will sour within 2-3 weeks. Both of these mean less care for the animal and more money for the farmer and grocer. Consumers get a product of little nutritional value that undermines their health for a slightly cheaper price than life-giving fresh, raw milk. As an economist, one thing I see over and over again is that governments don’t have to ban stupid ideas or inferior products; inferior products naturally go away when a better idea or product comes along. If pasteurized milk really was better, why does the dairy farmer’s lobbyist group feel the need to push and pay for bans on raw milk sales? We didn’t see Microsoft trying to ban typewriters back in the 1980’s – the inferior product naturally died out.

6. Lastly, do your own research and ask your own questions. Keep asking “why, why, and why?” Look at the people who drink raw milk and compare them to people who drink pasteurized milk. Granted, there are other dietary and lifestyle factors affecting both but pasteurized milk is so inflammatory it shows up immediately in the visible body. People who drink pasteurized milk/products may have a pale, reddish or sallow complexion, they will have lots of mucus making them prone to allergies, asthma and sinus problems. In babies, ear infections are a tell-tale sign of a milk problem. All of these are signs of excess inflammation in the body.

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