constipation

The Scoop on Poop (during Pregnancy)

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Everyone has an “issue" during pregnancy - that one symptom or side effect that nags at you for ten months. The most common complaints include nausea, unending fatigue, uncomfortable heartburn, or a soul-crushing sluggish colon. As you may have guessed, I experienced the latter….

During pregnancy, digestion slows down, way down. Not only are your intestines being physically displaced, but the increased hormone progesterone acts as a smooth muscle relaxant making regular contracting motions slower and less effective. Thus making it harder to move stool through the colon. Your body does this in order to properly nourish the baby and avoid bypassing his/her needs - pretty cool… for the baby.

My hope is that the tricks I’ve learned will you help you avoid this particular “issue”. If you are already prone to constipation, it is  a good idea to brace yourself.

How To Manage Constipation During Pregnancy (or anytime!):

1) Hydration is key. If you are pregnant and constipated, water is your best friend. Water (some believe warm water, specifically) can help kick start a sluggish bowel. If you choose to add fiber to your diet, water becomes even more necessary since you need to increase fluid intake even more with fiber.

2) Two magical words: Stool Softeners. Stool softeners are NOT the same thing as laxatives. They shouldn’t entice your bowels to contract or give you that crampy feeling you get from laxatives. They simply pull water into your colon to help make the stool softer and more efficient as it moves comfortably through your digestive system . I prefer taking the supplement in capsule or tablet form with 1-2 full glasses of water. I recommend 200-300mg per day of the active ingredient - ducosate sodium, look for it on the back label.. Although it is suggested you take it at bedtime, I personally take it around 6 pm. It takes about twelve hours to kick in and you need to drink a lot of water after. Play with timing and you’ll find what works best for you.

3) Eat prunes and other sources of insoluble fiber.  Insoluble fiber particularly helps with constipation. Try to include at least 2-3 sources a day. Some of my favorite sources: blackberries, beans, bran, bulgur, coconut, cashews, fruit with the skin (apples, pears), figs, lentils, prunes, quinoa, spinach, raisins, and raspberries.  

4) Say yes to healthy bacteria! Taking a daily supplement and/or food source containing healthy bacteria will help your digestion and your immune system immensely. As for food sources, include fermented and cultured foods. If you choose to add a supplement, Nutrition Now PB8 (pictured), Jarrow Dophilus EPS, Nature’s Bounty Ultra Probiotic 10, or Ultimate Flora Adult are my go-to recommendations.

5) Don’t just sit there - squat! It’s been proven that squatting on the toilet streamlines defecation (makes it easier for stool to move through your digestive system) and reduces hemorrhoid risk. Check the research for yourself, or better yet, give it a try! 

6) Drink hot teas.  Gentle teas like peppermint and ginger can be enjoyed on a daily basis, but sometimes laxative teas come in handy. Get Regular by Yogi or Smooth Move by Traditional Medicinals use herbal laxatives that aid in contracting your bowels. Do not use for more than 2-3 days at time.

7) Sometimes you just need a salad. Make sure to buy a variety of dark leafy greens and non-starchy vegetables, and chew well to avoid bloat.

8) Iron Be Gone! Most ,if not all, prenatal vitamins have iron. Unfortunately, iron is constipating, especially in the amount provided during pregnancy, which can be up to three times more than the recommended intake! If you are suffering from constipation, make sure to choose Gentle Iron (usually the active ingredient is Iron Glycinate). 

9) Magnesium. This mineral aids in drawing extra water into your bowels  stimulating peristalsis (bowel contractions). I didn’t find it very helpful, but some people swear by it. I would suggest starting with 250-300mg.

10) Last resort: avoid grains. Even though some grains have a ton of fiber, they can also be very binding. Avoid grains, breads, and cereals for a bit and only include legumes (beans and lentils) for a few days. Most importantly, listen to your body and how you feel.

Good luck!

Pulp It Up!

Since Bushwick Nutrition covered the pros and cons of juicing in the July 2013 Juicing Vs Blending 101 post, the juicing craze has only picked up momentum. Even those who notoriously avoided the kitchen have jumped on the juicing bandwagon, whipping up creative combinations that are bursting with flavor and nutritional value. Let’s squeeze out even more nutritional benefits from this juicing addiction. Did you know you can use the power packed pulp?

Pulp Facts, Not Fiction

In case you have yet to tango with a juicer yourself, let me explain the basics.When you juice fruits, veggies, or other, your juicer separates the juice (extract) into one container and the fiber (or pulp) into another. Most people who juice tend to throw away this pulp. It’s true that much of the vitamins, minerals, and antioxidants are in the juice, but there are actually nutrients left in the pulp, not to mention all the great fiber. As a Registered Dietitian,I am extremely pro-fiber and hate to see such rich pulp go to waste when there are so many exciting ways to use this secret source of nutritional power. Throwing the pulp away is an even more perplexing phenomenon because most people only get 50% of their recommended daily allowance of fiber!

For people who have difficulty digesting fiber, juicing may be their only option. But for most people, fiber is essential. Research suggests that fiber reduces the risk of CVD, stroke, hypertension, diabetes, obesity and certain gastrointestinal disorders (constipation, reflux, ulcers,). In addition, it improves cholesterol levels, such as total cholesterol and LDL (Lethal) cholesterol. Fiber is also imperative in the management of blood sugar and insulin sensitivity, making it a great nutrient for people with diabetes or those who are at risk for developing diabetes.  And of course, fiber helps us feel full for a longer period of time, contributing to a healthy body weight. 

So in order to take advantage of this excess fiber, while reducing waste and getting our green on, here are ways to use the pulp. Let’s pulp it up! 

Consider that fruit-based pulp lends itself to sweet recipes while vegetable-based pulp makes for better savory dishes. Adding pulp to any of the recipe ideas below adds quick nutritional properties, taste and texture to any meal or snack.

Fruit-Based Recipe Ideas

  • Smoothies
  • Pancakes
  • Pulp-cicles
  • Pulp-cubes
  • Bread  
  • Jam
  • Muffins

Veggie-Based Recipe Ideas

  • Pasta Sauce
  • Guacamole
  • Soups
  • Stews
  • Salads
  • Tacos
  • Quesadillas
  • Savory Bread
  • Mac & Cheese
  • Cream Cheese
  • Veggie Burgers
  • Rice Pilaf
  • Casseroles

It is incredible how many recipes are available online with pulp as a primary ingredient. And it makes sense! You get twice the value for your buck, twice the nutrition and fiber and the satisfaction of minimizing unnecessary waste. Try out the simple recipe below and embrace the power of pulp! 

Juice Pulp Bread Adapted from The Fresh Beet

  • 2 cups pulp (in this case, carrots, beets, and ginger)
  • 1 ½ cups whole wheat flour
  • ½ cup of canola or coconut oil
  • ½ cup honey or Agave nectar
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • ½ cup nuts, chopped
  • ½ cup raisins or cranberries, no added sugars (optional)
  • ½ teaspoon nutmeg or clove
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

1. Beat together oil and honey, then add eggs, vanilla and pulp.

2. Sift dry ingredients and add to pulp mixture.

3. Add nuts last.

4. Bake in a greased 9″loaf pan at 350 F for 50 to 60 minutes.

There are endless opportunities to use pulp in recipes. Have you tried using pulp? 

Written and photographed by Alanna Cabrero, MS, RD

Originally posted at NYHRC Tumblr 

Edited by Tamara Cabrero & NYHRC Team 

Super Flax

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Flaxseeds have been part of the human diet since 4000BC. There are two varieties, brown and golden, and they share similar nutritional characteristics. Flaxseeds owe their high nutritional profile to three main components: lignans, omega-3 fatty acids, and fiber.

  • Flaxseeds have 800 times more phytochemicals – known as lignans - than other oil seeds. Lignans act as phytoestrogens and have proven to reduce hormone-dependent cancers (specifically prostate and breast cancers) and cardiovascular risk.
  • A type of omega-3 fatty acid known as alpha-linolenic acid (ALA) is found in flaxseeds. Two tablespoons have 3.5 grams of ALA, which is higher than the NIH recommendation! Omega-3 fatty acids decrease risk of inflammatory conditions such as heart disease, diabetes, and arthritis.
  • Flaxseeds contain both soluble and insoluble fiber, roughly 2 grams per tablespoon (0.5 grams soluble). Fiber is healthful for digestion (constipation), cardiovascular health (lowering total and LDL cholesterol) and diabetes (controlling blood glucose and lowering HgA1c).

So which incarnation is better: whole flaxseeds, flaxseed meal (ground/milled) or flaxseed oil? Like most things, it depends.

For the full benefit:  I usually recommend ground flaxseeds because the nutrients are more bioavailable and easier for our bodies to digest.

To aid constipation: Whole flaxseeds tend to pass through our intestine undigested, which means that we don’t absorb all of the nutrients. They can have a laxative effect (if taken with enough fluid) and can relieve constipation.

For healthy fats: All forms of flax are a great source of omega-3 fatty acids, however flaxseed oil does not have fiber or lignans, since both are found in the fibrous part of the plant.

Where to buy? Flaxseeds have gone mainstream and can be purchased in health food stores and most grocery stores. 

How to store? Ground flaxseed and flaxseed oil have a shorter shelf-life than flaxseeds. I suggest refrigerating for higher retention of nutrients. 

How to cook? Omega-3s found in whole and crushed flaxseeds remain stable and intact while cooking in high heat; on the other hand, the omega-3s in flaxseed oil do not.

How to use? Flaxseeds can be a part of every meal.         

  • Add to hot or cold cereals
  • Combine in sauces/condiments like mustard or light mayo
  • Sprinkle on yogurt, toasted bread or whole-grain waffles
  • Blend into homemade smoothies
  • Cook in casseroles
  • Bake in cookies, muffins, or breads
  • Add flaxseed oil to salads or smoothies
  • Use crushed flaxseed as breading for chicken or fish

Best brand? The one that only has 1 ingredient! For products containing flaxseeds, Nature’s Path, Bob’s Red Mill, Kashi, KIND, and Simply Beyond are some companies that consistently use them.

Recommendation: Make flaxseeds a part of your daily diet. Start with 1 tablespoon and slowly (and as tolerated) add up to 2 tablespoons a day.

NOTE on ALA: We do not benefit equally from the omega-3s found in flaxseeds (ALA) as we do from those found in fatty fish – (EPA and DHA, or EicosaPentaenoic Acid and DocosaHexaenoic Acid). Our bodies have to convert ALA to EPA and DHA in order to use it, making the process relatively inefficient.  

Originally posted on NYHRC Tumblr

Edited and photographed by TCabrarr