Pregnancy & newborn client resources
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Pregnancy Nutrition
During pregnancy your nutrient and calorie requirements are increased. Good nutrition is vital for a
healthy pregnancy and low-risk birth. Eating a wide variety of whole foods and drinking plenty of fluids
will support optimal health for you and the baby, reducing the frequency and severity of common
pregnancy complaints and complications. Approximately 2,400 – 2,600 calories and 70 – 90 grams of
protein (more with twins) is generally enough for your daily intake.
Don’t worry about gaining too much weight – you should be eating when you are hungry and drinking
when you are thirsty. Weight gained with quality food in pregnancy is desirable, and different, than
weight gained on junk food. No pattern or amount of weight gain is “normal”. Eat QUALITY food, and
you will gain what you and your baby need. You should eat slowly, chew well, and eat until you’re full.
Do not overeat. Raw and/or fresh foods are best! Focus on eating a colorful range of foods (organic is
best since it is more nutrient dense and reduces your baby’s exposure to harmful pesticides) and
drinking at least 2 quarts of water and/or herbal tea daily (filtered water is best as it reduces exposure
to potentially hazardous chemicals in our water supply). Avoid caffeinated drinks (including black
teas), alcohol, soda and large amounts of fruit juices.
Eat something every 2-3 hours. If you go longer than this without food, you may experience nausea,
dizziness, lightheadedness, moodiness and fatigue – remember that your baby experiences the same
symptoms of hypoglycemia when you don’t eat often enough. Keeping something digesting in your
stomach at all times has proven to combat most nausea. A good resource for slow digestion is
complex carbohydrates. Try and pick healthy options like baked yams or sweet potatoes. Bring
snacks and water with you to work or when you are out. Regular exercise helps to regulate your
blood sugar and increases your body’s absorption of the nutrients you consume.
For optimal health, focus your diet around these food recommendations:
PROTEIN 70-90 grams daily
Fish, poultry, meat, eggs, beans, tofu, tempeh, nuts, seeds, milk, cheese, yogurt
Protein is required for the physical growth and cellular development of your baby. Protein is also
required for the development of the placenta, and your own tissues. Further, your blood volume will
increase by 50% during pregnancy, and protein is needed to produce new blood cells. It's important
to get enough protein throughout your pregnancy, but especially during the second and third
trimesters, when your nutritional needs are accelerated by baby’s growth and your blood volume
expansion.
VEGETABLES At least 5 servings a day
Dark leafy greens (Spinach; kale; collards; mustard greens; turnip greens; broccoli; Brussels sprouts;
red leaf lettuce; etc.)
Raw vegetables are your best source of vitamins and minerals. Your daily intake should include an
orange, red or yellow vegetable (vitamin A to promote healthy skin, eyesight and bone growth) and
plenty of dark leafy greens (iron for your increased blood volume, calcium to support yours and
baby’s bones, and folic acid to help prevent neural tube defects for baby).
WHOLE GRAINS At least 6 servings a day
These supply complex carbohydrates for energy, fiber to prevent constipation and folic acid for baby.
Focus on unprocessed whole grains and whole grain products, such as sprouted whole wheat bread
or brown rice pasta. Quinoa and amaranth grains are also high in protein. Avoid consuming foods
labeled “multigrain.” Multigrain means that a food contains more than one type of grain, although
none of them may necessarily be whole grains. In contrast, whole grain means that all parts of the
grain kernel — the bran, germ and endosperm — are used.
DAIRY 4 servings a day
Milk, cheese, yogurt, kefir, cottage cheese
Calcium in dairy products supports the baby’s muscle and skeletal growth, as well as your bone and
muscle health (reduce leg cramps and bone density loss). Dairy foods also supplement your protein
intake. Organic is best, to reduce exposure to growth hormones, pesticides and antibiotics. For
vegans and others who avoid or cannot tolerate dairy, concentrate on leafy greens (not too much
spinach), broccoli, tahini (sesame seeds) and blackstrap molasses for calcium.
FRUITS 2-3 servings a day
Fresh, organic fruits provide lots of vitamins, especially vitamin C and folic acid. If you want
something sweet, have fruit instead of cookies or pastries. Focus on whole fruit instead of fruit juice –
your body is better able to process fruit sugar when you eat it along with the fiber in the whole fruit.
Try to choose fruits that are not over ripe. Over ripe fruits have a higher sugar content.
SALT Salt should notbe restricted
Salt to taste. Too little, or too much, salt can cause elevated blood pressure and edema. Moderation
is the key. The best salts to use are “Real Salt” or Celtic Sea Salt. Foods that are cured with salt are
best left alone. Limit salted chips, pickles, olives, salted nuts, processed or lunch meats etc.
SUPPLEMENTS
Remember that supplements are supplemental and should not be relied upon as your main source of
any nutrient – the vitamins and minerals in them are not as easily absorbed as those in your food.
However, if your diet is often limited in variety or quality, if you are a smoker, and if you experience
times of stress (emotional and/or physical), you and the baby will benefit from supplements. Drinking
4 cups of pregnancy tea daily will supply many nourishing vitamins and minerals.
MEDICATIONS, DRUGS & HERBS
Many herbs, over the counter medications, prescriptions, and illicit drugs are contraindicated in
pregnancy and they can interfere with your body’s ability to use the nutrients you consume. Consult
with your midwife before taking any herbs, medications or drugs.
healthy pregnancy and low-risk birth. Eating a wide variety of whole foods and drinking plenty of fluids
will support optimal health for you and the baby, reducing the frequency and severity of common
pregnancy complaints and complications. Approximately 2,400 – 2,600 calories and 70 – 90 grams of
protein (more with twins) is generally enough for your daily intake.
Don’t worry about gaining too much weight – you should be eating when you are hungry and drinking
when you are thirsty. Weight gained with quality food in pregnancy is desirable, and different, than
weight gained on junk food. No pattern or amount of weight gain is “normal”. Eat QUALITY food, and
you will gain what you and your baby need. You should eat slowly, chew well, and eat until you’re full.
Do not overeat. Raw and/or fresh foods are best! Focus on eating a colorful range of foods (organic is
best since it is more nutrient dense and reduces your baby’s exposure to harmful pesticides) and
drinking at least 2 quarts of water and/or herbal tea daily (filtered water is best as it reduces exposure
to potentially hazardous chemicals in our water supply). Avoid caffeinated drinks (including black
teas), alcohol, soda and large amounts of fruit juices.
Eat something every 2-3 hours. If you go longer than this without food, you may experience nausea,
dizziness, lightheadedness, moodiness and fatigue – remember that your baby experiences the same
symptoms of hypoglycemia when you don’t eat often enough. Keeping something digesting in your
stomach at all times has proven to combat most nausea. A good resource for slow digestion is
complex carbohydrates. Try and pick healthy options like baked yams or sweet potatoes. Bring
snacks and water with you to work or when you are out. Regular exercise helps to regulate your
blood sugar and increases your body’s absorption of the nutrients you consume.
For optimal health, focus your diet around these food recommendations:
PROTEIN 70-90 grams daily
Fish, poultry, meat, eggs, beans, tofu, tempeh, nuts, seeds, milk, cheese, yogurt
Protein is required for the physical growth and cellular development of your baby. Protein is also
required for the development of the placenta, and your own tissues. Further, your blood volume will
increase by 50% during pregnancy, and protein is needed to produce new blood cells. It's important
to get enough protein throughout your pregnancy, but especially during the second and third
trimesters, when your nutritional needs are accelerated by baby’s growth and your blood volume
expansion.
VEGETABLES At least 5 servings a day
Dark leafy greens (Spinach; kale; collards; mustard greens; turnip greens; broccoli; Brussels sprouts;
red leaf lettuce; etc.)
Raw vegetables are your best source of vitamins and minerals. Your daily intake should include an
orange, red or yellow vegetable (vitamin A to promote healthy skin, eyesight and bone growth) and
plenty of dark leafy greens (iron for your increased blood volume, calcium to support yours and
baby’s bones, and folic acid to help prevent neural tube defects for baby).
WHOLE GRAINS At least 6 servings a day
These supply complex carbohydrates for energy, fiber to prevent constipation and folic acid for baby.
Focus on unprocessed whole grains and whole grain products, such as sprouted whole wheat bread
or brown rice pasta. Quinoa and amaranth grains are also high in protein. Avoid consuming foods
labeled “multigrain.” Multigrain means that a food contains more than one type of grain, although
none of them may necessarily be whole grains. In contrast, whole grain means that all parts of the
grain kernel — the bran, germ and endosperm — are used.
DAIRY 4 servings a day
Milk, cheese, yogurt, kefir, cottage cheese
Calcium in dairy products supports the baby’s muscle and skeletal growth, as well as your bone and
muscle health (reduce leg cramps and bone density loss). Dairy foods also supplement your protein
intake. Organic is best, to reduce exposure to growth hormones, pesticides and antibiotics. For
vegans and others who avoid or cannot tolerate dairy, concentrate on leafy greens (not too much
spinach), broccoli, tahini (sesame seeds) and blackstrap molasses for calcium.
FRUITS 2-3 servings a day
Fresh, organic fruits provide lots of vitamins, especially vitamin C and folic acid. If you want
something sweet, have fruit instead of cookies or pastries. Focus on whole fruit instead of fruit juice –
your body is better able to process fruit sugar when you eat it along with the fiber in the whole fruit.
Try to choose fruits that are not over ripe. Over ripe fruits have a higher sugar content.
SALT Salt should notbe restricted
Salt to taste. Too little, or too much, salt can cause elevated blood pressure and edema. Moderation
is the key. The best salts to use are “Real Salt” or Celtic Sea Salt. Foods that are cured with salt are
best left alone. Limit salted chips, pickles, olives, salted nuts, processed or lunch meats etc.
SUPPLEMENTS
Remember that supplements are supplemental and should not be relied upon as your main source of
any nutrient – the vitamins and minerals in them are not as easily absorbed as those in your food.
However, if your diet is often limited in variety or quality, if you are a smoker, and if you experience
times of stress (emotional and/or physical), you and the baby will benefit from supplements. Drinking
4 cups of pregnancy tea daily will supply many nourishing vitamins and minerals.
MEDICATIONS, DRUGS & HERBS
Many herbs, over the counter medications, prescriptions, and illicit drugs are contraindicated in
pregnancy and they can interfere with your body’s ability to use the nutrients you consume. Consult
with your midwife before taking any herbs, medications or drugs.
Ways to Get Protein into Your Diet
Adequate nutrition is the single most important physical factor in determining the outcome of
pregnancy. Good nutrition can make up for a multitude of problems and deficiencies in other areas of
a pregnant woman’s life. What constitutes an adequate diet during pregnancy includes increased
amount of protein, salt and calories, and other nutrients over and above what a non-pregnant woman
needs. It is recommended that pregnant women consume 80-100 grams of protein a day. That is
double the recommended value of a non-pregnant woman. It can be daunting to incorporate that
much protein into your daily diet. Below are some helpful tips on matching foods to maximize your
protein intake.
Almost all whole foods contain protein. Some contain more amino acids than others, and some
contain all the amino acids necessary for optimal dietary needs. Meals that combine a variety of
protein foods can provide all the essential amino acids that may be lacking from one particular
source. Vegetable protein sources are often lacking in one or more essential amino acids, as
opposed to animal proteins, which are generally considered complete proteins.
Complete proteins include: Meat, fish, poultry, cheese, eggs, yogurt, and milk.
Beef: Chicken:
Hamburger patty, 4 oz - 28 grams of protein Chicken breast, 3.5 oz - 30 grams of protein
Steak, 6 oz - 42 grams of protein Chicken meat, cooked, 4 oz - 35 grams of
protein
Most cuts of beef - 7 grams of protein per oz Drumstick - 11 grams of protein
Pork: Fish:
Pork chop, average - 22 grams of protein Salmon, raw, 3.5 oz - 20 grams of
protein
Pork loin or tenderloin, 4 oz - 29 grams Cod, raw, 3.5 oz - 16 grams of protein
Ham, 3 oz serving - 19 grams of protein Halibut, raw, 3.5 oz - 21 grams of protein
Bacon, 1 slice - 3 grams of protein Perch, raw, 3.5 oz - 25 grams of protein
Canadian bacon, slice - 5-6 grams of protein Tilapia, raw, 3.5 oz - 24 grams of protein
Eggs and Dairy:
Egg, large - 6 grams of protein Yogurt, 1 cup - 8-12 grams of protein
Milk, 1 cup - 8 grams of protein Medium Cheeses (cheddar, swiss), 1oz - 7-8
grams
Cottage cheese, ½ cup - 15 grams of protein Hard Cheeses (parmesan), 1oz - 10
grams
Incomplete proteins include: Grains, nuts, beans, seeds, peas, and corn.
By combining foods from two or more incomplete proteins, a complete protein can be created.
Grains with Legumes - sample meal: lentils and rice with yellow peppers.
Nuts with Legumes - sample meal: black bean and peanut salad.
Grains with Dairy - sample meal: white cheddar and whole wheat pasta.
Dairy with Seeds - sample meal: yogurt mixed with sesame and flax seeds.
Legumes with Seeds - sample meal: spinach salad with sesame seed and almond salad dressing.
Beans (including soy):
Tofu, ½ cup - 20 grams of protein Soy beans, ½ cup cooked - 14 grams of
protein
Soy milk, 1 cup - 6-10 grams of protein Split peas, ½ cup cooked - 8 grams of protein
Most beans (lentil, kidney, pinto, etc), ½ cup cooked - 7-10 grams of protein
Nuts:
Peanut butter, 2 tbsp - 8 grams of protein Pecans, ¼ cup - 2.5 grams of protein
Almonds, ¼ cup - 8 grams of protein Sunflower seeds, ¼ cup - 6 grams of
protein
Peanuts, ¼ cup - 9 grams of protein Pumpkin seeds, ¼ cup - 8 grams of
protein
Cashews, ¼ cup - 5 grams of protein Flax seeds, ¼ cup - 8 grams of protein
pregnancy. Good nutrition can make up for a multitude of problems and deficiencies in other areas of
a pregnant woman’s life. What constitutes an adequate diet during pregnancy includes increased
amount of protein, salt and calories, and other nutrients over and above what a non-pregnant woman
needs. It is recommended that pregnant women consume 80-100 grams of protein a day. That is
double the recommended value of a non-pregnant woman. It can be daunting to incorporate that
much protein into your daily diet. Below are some helpful tips on matching foods to maximize your
protein intake.
Almost all whole foods contain protein. Some contain more amino acids than others, and some
contain all the amino acids necessary for optimal dietary needs. Meals that combine a variety of
protein foods can provide all the essential amino acids that may be lacking from one particular
source. Vegetable protein sources are often lacking in one or more essential amino acids, as
opposed to animal proteins, which are generally considered complete proteins.
Complete proteins include: Meat, fish, poultry, cheese, eggs, yogurt, and milk.
Beef: Chicken:
Hamburger patty, 4 oz - 28 grams of protein Chicken breast, 3.5 oz - 30 grams of protein
Steak, 6 oz - 42 grams of protein Chicken meat, cooked, 4 oz - 35 grams of
protein
Most cuts of beef - 7 grams of protein per oz Drumstick - 11 grams of protein
Pork: Fish:
Pork chop, average - 22 grams of protein Salmon, raw, 3.5 oz - 20 grams of
protein
Pork loin or tenderloin, 4 oz - 29 grams Cod, raw, 3.5 oz - 16 grams of protein
Ham, 3 oz serving - 19 grams of protein Halibut, raw, 3.5 oz - 21 grams of protein
Bacon, 1 slice - 3 grams of protein Perch, raw, 3.5 oz - 25 grams of protein
Canadian bacon, slice - 5-6 grams of protein Tilapia, raw, 3.5 oz - 24 grams of protein
Eggs and Dairy:
Egg, large - 6 grams of protein Yogurt, 1 cup - 8-12 grams of protein
Milk, 1 cup - 8 grams of protein Medium Cheeses (cheddar, swiss), 1oz - 7-8
grams
Cottage cheese, ½ cup - 15 grams of protein Hard Cheeses (parmesan), 1oz - 10
grams
Incomplete proteins include: Grains, nuts, beans, seeds, peas, and corn.
By combining foods from two or more incomplete proteins, a complete protein can be created.
Grains with Legumes - sample meal: lentils and rice with yellow peppers.
Nuts with Legumes - sample meal: black bean and peanut salad.
Grains with Dairy - sample meal: white cheddar and whole wheat pasta.
Dairy with Seeds - sample meal: yogurt mixed with sesame and flax seeds.
Legumes with Seeds - sample meal: spinach salad with sesame seed and almond salad dressing.
Beans (including soy):
Tofu, ½ cup - 20 grams of protein Soy beans, ½ cup cooked - 14 grams of
protein
Soy milk, 1 cup - 6-10 grams of protein Split peas, ½ cup cooked - 8 grams of protein
Most beans (lentil, kidney, pinto, etc), ½ cup cooked - 7-10 grams of protein
Nuts:
Peanut butter, 2 tbsp - 8 grams of protein Pecans, ¼ cup - 2.5 grams of protein
Almonds, ¼ cup - 8 grams of protein Sunflower seeds, ¼ cup - 6 grams of
protein
Peanuts, ¼ cup - 9 grams of protein Pumpkin seeds, ¼ cup - 8 grams of
protein
Cashews, ¼ cup - 5 grams of protein Flax seeds, ¼ cup - 8 grams of protein
Safety of Home Birth
New Studies Confirm Safety of Home Birth
With Midwives in the U.S.
**Posted by Midwives Alliance on January 30th, 2014 by Geradine Simkins, CNM,
MSN, Executive Director, Midwives Alliance of North America**
In today’s peer-reviewed Journal of Midwifery & Women’s Health (JMWH), a landmark study**
confirms that among low-risk women, planned home births result in low rates of interventions without
an increase in adverse outcomes for mothers and babies.
This study, which examines nearly 17,000 courses of midwife-led care, is the largest analysis of
planned home birth in the U.S. ever published.
The results of this study, and those of its companion article about the development of the MANA Stats
registry, confirm the safety and overwhelmingly positive health benefits for low-risk mothers and
babies who choose to birth at home with a midwife. At every step of the way, midwives are providing
excellent care. This study enables families, providers and policymakers to have a transparent look at
the risks and benefits of planned home birth as well as the health benefits of normal physiologic birth.
Of particular note is a cesarean rate of 5.2%, a remarkably low rate when compared to the U.S.
national average of 31% for full-term pregnancies. When we consider the well-known health
consequences of a cesarean -- not to mention the exponentially higher costs -- this study brings a
fresh reminder of the benefits of midwife-led care outside of our overburdened hospital system.
Home birth mothers had much lower rates of interventions in labor. While some interventions are
necessary for the safety and health of the mother or baby, many are overused, are lacking scientific
evidence of benefit, and even carry their own risks. Cautious and judicious use of intervention results
in healthier outcomes and easier recovery, and this is an area in which midwives excel. Women who
planned a home birth had fewer episiotomies, pitocin for labor augmentation, and epidurals.
Most importantly, their babies were born healthy and safe. Ninety-seven percent of babies were
carried to full-term, they weighed an average of eight pounds at birth, and nearly 98% were being
breastfed at the six-week postpartum visit with their midwife. Only 1% of babies required transfer to
the hospital after birth, most for non-urgent conditions. Babies born to low-risk mothers had no higher
www.mana.org/blog/home-birth- safety-outcomes
risk of death in labor or the first few weeks of life than those in comparable studies of similarly low-risk
pregnancies.
Importantly, this study also sheds light on factors that may increase risk. These findings are
consistent with other research on pregnancy complications, but the numbers of these pregnancies
were low in the MANA Stats dataset, making it impossible to make clear recommendations. This
article from Citizens for Midwifery contains important information to share with families who are
contemplating their birth options and weighing their individual risks and benefits.
This study is critically important at a time when many deeply-flawed and misleading studies about
home birth have been receiving media attention. Previous studies have relied on birth certificate data,
which only capture the final place of birth (regardless of where a woman intended to give birth). The
MANA Stats dataset is based on the gold standard -- the medical record. As a result, this study
provides a much-needed look at the outcomes of women who intended to give birth at home
(regardless of whether they ultimately transferred to hospital care). The MANA Stats data reflects not
only the outcomes of mothers and babies who birthed at home, but also includes those who
transferred to the hospital during a planned home birth, resolving a common concern about home
birth data.
This study adds to the large and growing body of research that has found that planned home birth
with a midwife is not only safe for babies and mothers with low-risk pregnancies, but results in health
and cost benefits that reach far beyond one pregnancy. We invite you to share this news in your
communities, and join the conversation on our Facebook page,Twitter, and Pinterest.
We are grateful to the ongoing support of the Foundation for the Advancement of Midwifery, which
has been a major funder of the MANA Statistics Project.
Cheyney M, Bovbjerg M, Everson C, Gordon W, Hannibal D, & Vedam S. Outcomes of
care for 16,984 planned home births in the United States: The Midwives Alliance of
North America Statistics Project, 2004-2009.
Cheyney M, Bovbjerg M, Everson C, Gordon W, Hannibal D, & Vedam S. Development
and validation of a national data registry for midwife-led births: The Midwives Alliance
of North America Statistics Project 2.0 dataset.
With Midwives in the U.S.
**Posted by Midwives Alliance on January 30th, 2014 by Geradine Simkins, CNM,
MSN, Executive Director, Midwives Alliance of North America**
In today’s peer-reviewed Journal of Midwifery & Women’s Health (JMWH), a landmark study**
confirms that among low-risk women, planned home births result in low rates of interventions without
an increase in adverse outcomes for mothers and babies.
This study, which examines nearly 17,000 courses of midwife-led care, is the largest analysis of
planned home birth in the U.S. ever published.
The results of this study, and those of its companion article about the development of the MANA Stats
registry, confirm the safety and overwhelmingly positive health benefits for low-risk mothers and
babies who choose to birth at home with a midwife. At every step of the way, midwives are providing
excellent care. This study enables families, providers and policymakers to have a transparent look at
the risks and benefits of planned home birth as well as the health benefits of normal physiologic birth.
Of particular note is a cesarean rate of 5.2%, a remarkably low rate when compared to the U.S.
national average of 31% for full-term pregnancies. When we consider the well-known health
consequences of a cesarean -- not to mention the exponentially higher costs -- this study brings a
fresh reminder of the benefits of midwife-led care outside of our overburdened hospital system.
Home birth mothers had much lower rates of interventions in labor. While some interventions are
necessary for the safety and health of the mother or baby, many are overused, are lacking scientific
evidence of benefit, and even carry their own risks. Cautious and judicious use of intervention results
in healthier outcomes and easier recovery, and this is an area in which midwives excel. Women who
planned a home birth had fewer episiotomies, pitocin for labor augmentation, and epidurals.
Most importantly, their babies were born healthy and safe. Ninety-seven percent of babies were
carried to full-term, they weighed an average of eight pounds at birth, and nearly 98% were being
breastfed at the six-week postpartum visit with their midwife. Only 1% of babies required transfer to
the hospital after birth, most for non-urgent conditions. Babies born to low-risk mothers had no higher
www.mana.org/blog/home-birth- safety-outcomes
risk of death in labor or the first few weeks of life than those in comparable studies of similarly low-risk
pregnancies.
Importantly, this study also sheds light on factors that may increase risk. These findings are
consistent with other research on pregnancy complications, but the numbers of these pregnancies
were low in the MANA Stats dataset, making it impossible to make clear recommendations. This
article from Citizens for Midwifery contains important information to share with families who are
contemplating their birth options and weighing their individual risks and benefits.
This study is critically important at a time when many deeply-flawed and misleading studies about
home birth have been receiving media attention. Previous studies have relied on birth certificate data,
which only capture the final place of birth (regardless of where a woman intended to give birth). The
MANA Stats dataset is based on the gold standard -- the medical record. As a result, this study
provides a much-needed look at the outcomes of women who intended to give birth at home
(regardless of whether they ultimately transferred to hospital care). The MANA Stats data reflects not
only the outcomes of mothers and babies who birthed at home, but also includes those who
transferred to the hospital during a planned home birth, resolving a common concern about home
birth data.
This study adds to the large and growing body of research that has found that planned home birth
with a midwife is not only safe for babies and mothers with low-risk pregnancies, but results in health
and cost benefits that reach far beyond one pregnancy. We invite you to share this news in your
communities, and join the conversation on our Facebook page,Twitter, and Pinterest.
We are grateful to the ongoing support of the Foundation for the Advancement of Midwifery, which
has been a major funder of the MANA Statistics Project.
Cheyney M, Bovbjerg M, Everson C, Gordon W, Hannibal D, & Vedam S. Outcomes of
care for 16,984 planned home births in the United States: The Midwives Alliance of
North America Statistics Project, 2004-2009.
Cheyney M, Bovbjerg M, Everson C, Gordon W, Hannibal D, & Vedam S. Development
and validation of a national data registry for midwife-led births: The Midwives Alliance
of North America Statistics Project 2.0 dataset.
is homebirth right for you?
We'll midwife will help you determine if you are eligible for a home birth by: (1) screening for risk factors and (2) determining whether other conditions for safe home birth can be met. The goal of risk assessment for home birth is to select low-risk women with a good prognosis for a normal, healthy pregnancy, birth, and postpartum course. However, it is important to recognize that pregnancy and birth is a dynamic process and no risk screening system can identify every woman who will experience an adverse outcome. Although the first opportunity for screening is during the initial interview between you and your midwife, choosing the appropriate birth setting is an ongoing process. Situations can occur during pregnancy or labour that require the birth to take place in the hospital. Also, you may, at any time during pregnancy or labour, change your planned place of birth. You and your midwife have a joint responsibility for determining the suitability of a home birth and communicating about anything that arises that may affect your plans. Together you may alter the plan, if necessary, at any point.
Benefits of Vernix
Here are several abstracts on the antibacterial properties of vernix. There’s a good reason why
babies should not be bathed right away after birth. The power of vernix is truly astounding. Its main
benefits are its various antimicrobial properties, which help protect a newborn against a wide variety
of infections. A secondary benefit is that vernix is highly moisturizing. To such a degree that many
cosmetic companies have researched it.
I posted this blog, because sometimes hospitals routinely wash this stuff away. And while I certainly
understand the universal precautions for hospital personnel; if you wouldn’t touch a mom’s vaginal
fluids without gloves, then it makes sense you shouldn’t touch the baby who just came from her
vagina without gloves either, the benefits for infants are too important to ignore. If you consider the
drug resistant staph sometimes found in hospitals, perhaps parents would prefer that hospital
personnel wear gloves for the protection of the baby! One parent who was a nurse mentioned that in
class one day, and it made perfect sense to me.
This list of research is by no mean conclusive, but it does represent a significant portion and offers a
clear picture of the benefit of vernix.
Marie
Antimicrobial Properties of Amniotic Fluid and Vernix Caseosa Are Similar to Those Found in
Breastmilk
Akinbi, H. T., Narendran, V., Pass, A. K., Markart, P., & Hoath, S. B. (2004). Host defense proteins in
vernix caseosa and amniotic fluid.
American Journal of Obstetrics and Gynecology, 191 (6), 2090-2096.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&do\pt=Abstract&list_uids=1
5592296
Summary: In this study, researchers analyzed samples of amniotic fluid and vernix caseosa (vernix)
from healthy term gestations to determine the immune properties of these substances. Participants
were pregnant women admitted for elective cesarean section after 37 weeks gestation with no prior
labor and no signs of chorioamnionitis (intrauterine infection). Women with a history of prenatal fever
or premature rupture of membranes, or who received steroids prenatally or antibiotics during delivery
were excluded, as were women whose babies passed meconium in utero, had congenital
malformations, or required prolonged resuscitation after birth. Amniotic fluid was obtained by
amniocentesis to determine fetal lung maturity prior to elective delivery. Vernix was gently scraped
from the newborn’s skin with a sterile implement immediately following delivery. There were 10
samples of amniotic fluid and 25 samples of vernix obtained.
Tests (Western analysis and immunochemistry) revealed that lysozyme, lactoferrin, human neutrophil
peptides 1-3 and secretory leukocyte protease inhibitor were present in the amniotic fluid samples
and in organized granules embedded in the vernix samples. These immune substances were tested
using antimicrobial growth inhibition assays and found to be effective in inhibiting the growth of
common perinatal pathogens, including group B Streptococcus, K pneumoniae, L monocytogenes, C
albicans, and E coli.
The authors point out that the innate immune proteins found in vernix and amniotic fluid are similar to
those found in breast milk. As the baby prepares for extrauterine life, pulmonary surfactant (a
substance produced by the maturing fetal lungs) increases in the amniotic fluid, resulting in the
detachment of vernix from the skin. The vernix mixes with the amniotic fluid and is swallowed by the
growing fetus. Given the antimicrobial properties of this mixture, the authors conclude that there is
therefore “considerable functional and structural synergism between the prenatal biology of vernix
caseosa and the postnatal biology of breast milk.” They also suggest that better understanding of
these innate host defenses may prove useful in preventing and treating intrauterine infection.
Significance for Normal Birth: It is well understood that routine artificial rupture of membranes
increases the likelihood of intrauterine infection because it eliminates the physical barrier (the
amniotic sac) between the baby and the mother’s vaginal flora. This study suggests an additional
mechanism for the prevention of infection when the membranes remain intact: a baby that is bathed
in amniotic fluid benefits from antimicrobial proteins that are found in the fluid and in vernix caseosa.
The results of this study also call into question the routine use of some newborn procedures. Early
bathing of the baby removes vernix, which contains antimicrobial proteins that are active against
group B streptococcus and E. coli. Delaying the bath and keeping the newborn together with his or
her mother until breastfeeding is established may prevent some cases of devastating infections
caused by these bacteria.
The fact that preterm babies tend to have more vernix than babies born at or after 40 weeks might
mean that healthy, stable preterm babies derive even greater benefit from staying with their mothers
during the immediate newborn period.
Finally, this study illustrates how the normal physiology of pregnancy and fetal development is part of
a continuum that extends beyond birth to the newborn period. The immunologic similarities between
amniotic fluid, vernix and breast milk provide further evidence that successful initiation of
breastfeeding is a critical part of the process of normal birth.
Antimicrobial polypeptides of human vernix caseosa and amniotic fluid: implications for newborn
innate defense.
Yoshio H, Tollin M, Gudmundsson GH, Lagercrantz H, Jornvall H, Marchini G, Agerberth B.
Department of Woman and Child Health, Karolinska Institutet, Stockholm, Sweden.
http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=12538777&dopt=Abstr
act
Antimicrobial peptides/proteins are widespread in nature and play a critical role in host defense. To
investigate whether these components contribute to surface protection of newborns at birth, we have
characterized antimicrobial polypeptides in vernix caseosa (vernix) and amniotic fluid (AF).
Concentrated peptide/protein extracts were obtained from 11 samples of vernix and six samples of
AF and analyzed for antimicrobial activity using an inhibition zone assay. Proteins/peptides in all
vernix extracts exhibited strong antibacterial activity against Bacillus megaterium (strain Bm11), in
addition to antifungal activity against Candida albicans, whereas AF- derived proteins/peptides
showed only the former activity. Fractions obtained after separation by reverse-phase HPLC exhibited
antibacterial activity, with the most pronounced activity in a fraction containing alpha-defensins
(HNP1-3). The presence of HNP1-3 was proved by dot blot analysis and confirmed by mass
spectrometry.
Lysozyme and ubiquitin were identified by sequence analysis in two fractions with antibacterial
activity. Fractions of vernix and AF were also positive for LL-37 with dot blot and Western blot
analyses, and one fraction apparently contained an extended form of LL-37. Interestingly, psoriasin, a
calcium-binding protein that is up- regulated in psoriatic skin and was found recently to exhibit
antimicrobial activity, was characterized in the vernix extract. The presence of all of these
antimicrobial polypeptides in vernix suggests that they are important for surface defense and may
have an active biologic role against microbial invasion at birth.
Publication Types: Research Support, Non-U.S. Gov’t PMID: 12538777 [PubMed - indexed for
MEDLINE]
Skin Sciences Institute Study Key to Baby-Like Skin
http://www.cincinnatichildrens.org/about/news/release/2003/5-vernix.htm
Tuesday, May 06, 2003
CINCINNATI — For nine months before birth, infants soak in a watery, urine-filled environment. Just
hours after birth, however, they have near-perfect skin. How is it that nature enables infants to
develop ideal skin in such seemingly unsuitable surroundings?
A new study by researchers at the Skin Sciences Institute of Cincinnati Children’s Hospital Medical
Center shows that the answer may be vernix — the white, cheesy substance that coats infants for
weeks before they are born, then is wiped off and discarded immediately after birth. If they’re right,
the health care implications for newborns and adults could be remarkable.
The study, presented May 6 at the annual meeting of the Pediatric Academic Societies in Seattle,
shows that newborn skin with vernix left intact “is more hydrated, less scaly, and undergoes a more
rapid decrease in pH than with vernix removed,” says Marty Visscher, PhD, executive director of the
Skin Sciences Institute and the study’s main author. “These beneficial effects of vernix suggest that it
should be left intact at birth.”
Vernix is a complex mixture of lipids (fats), proteins and water. Babies born at 32 to 33 weeks are
covered with the material. Those who are born full term have already lost a good portion of it. The
researchers studied full-term infants, half of whom had vernix wiped off and half left intact on the
surface of the skin. Skin hydration, moisture accumulation rate, skin pH and visual dryness were
measured at one, four and 24 hours after birth.
Skin Sciences Institute researchers have been studying vernix for several years and found that it is
not only a moisturizer but also a wound healer, cleanser, anti-infective and antioxidant. Cincinnati
Children’s has obtained four patents on vernix technology and hopes to formulate a synthetic
equivalent that could be used in a variety of ways: as a film on products ranging from diapers to
wound dressings; as a replacement for vernix in low-birth weight, premature infants who are born
before vernix develops at about 27 weeks; as a cream or lotion for topical needs; and as a delivery
system for other medications.
“We view the production of vernix as analogous to infant formula as a substitute for milk,” says Dr.
Visscher. “Nature has figured out how to make it. Long term, we hope to be able to mass produce a
synthetic equivalent. There is nothing out there now to take care of these preterm babies, and the list
of other applications for vernix is endless.”
The Skin Sciences Institute views infant skin as ideal skin and focuses on the skin as a primary care
interface — a biological spacesuit that separates outer from inner space. “Skin is the largest organ in
the body, yet it’s often treated as insignificant,” says Steven Hoath, MD, a neonatologist, medical
director of the Skin Sciences Institute and co-author of the study. “You can’t deliver medical care in
the home or hospital without paying attention to this interface, and it has a disproportionate impact on
patient satisfaction. People assume you can transplant a liver, but if you can’t pull leads off without
hurting them, you’re not providing good care.”
The Skin Sciences Institute has established collaborative relationships with major companies involved
in skin care as well as skin barrier structure and function, including the Procter & Gamble Co.,
the Andrew Jergens Company, Kao Corporation, GOJO Industries, Coloplast Corporation,
Kenabo, Becton Dickinson, Vyteris, NOVA Technology Corporation, 3M, and W. L. Gore
Industries.
The Biology of Vernix Caseosa
http://www.blackwell-synergy.com/doi…4.2006.00338.x
S. B. Hoath, W. L. Pickens and M. O. Visscher – International Journal of Cosmetic Science, Volume
28 Page 319 – October 2006 doi:10.1111/j.1467-2494.2006.00338.xVolume 28 Issue 5
“Postnatally, vernix is simultaneously a cleanser, a moisturizer, an anti-infective, and an anti-oxidant.
Vernix facilitates acid mantle development and supports normal bacterial colonization. Its hydrated
cellular structure and unusual lipid composition provide a ‘best’ solution for the needs of the fetus and
newborn”
Vernix Caseosa as a Multi-Component Defense System Based on Polypeptides, Lipids and
Their Interactions
http://www.springerlink.com/content/q31860t243485552/
M. Tollin, G. Bergsson, Y. Kai-Larsen, J. Lengqvist, J. Sjövall, W. Griffiths, G. V. Skúladóttir, Á.
Haraldsson, H. Jörnvall1, G. H. Gudmundsson and B. Agerberth, Journal Cellular and Molecular Life
Sciences (CMLS) Volume 62, Numbers 19-20 / October, 2005 pp 2390-2399
“Protective functions to vernix such as antifungal activity, opsonizing capacity, protease inhibition and
parasite inactivation…In conclusion, vernix is a balanced cream of compounds involved in host
defence, protecting the foetus and newborn against infection.”
A Novel Role for Vernix Caseosa as a Skin Cleanser
http://www.ncbi.nlm.nih.gov/entrez/q…&itool=toolbar
PMID: 15334030, Moraille R, Pickens WL, Visscher MO, Hoath SB. Biol Neonate. 2005;87(1):8-14.
Epub 2004 Aug 27.
“A role for vernix caseosa as a skin cleanser. Previous views of vernix as a soil or skin contaminant at
birth need to be reevaluated.”
babies should not be bathed right away after birth. The power of vernix is truly astounding. Its main
benefits are its various antimicrobial properties, which help protect a newborn against a wide variety
of infections. A secondary benefit is that vernix is highly moisturizing. To such a degree that many
cosmetic companies have researched it.
I posted this blog, because sometimes hospitals routinely wash this stuff away. And while I certainly
understand the universal precautions for hospital personnel; if you wouldn’t touch a mom’s vaginal
fluids without gloves, then it makes sense you shouldn’t touch the baby who just came from her
vagina without gloves either, the benefits for infants are too important to ignore. If you consider the
drug resistant staph sometimes found in hospitals, perhaps parents would prefer that hospital
personnel wear gloves for the protection of the baby! One parent who was a nurse mentioned that in
class one day, and it made perfect sense to me.
This list of research is by no mean conclusive, but it does represent a significant portion and offers a
clear picture of the benefit of vernix.
Marie
Antimicrobial Properties of Amniotic Fluid and Vernix Caseosa Are Similar to Those Found in
Breastmilk
Akinbi, H. T., Narendran, V., Pass, A. K., Markart, P., & Hoath, S. B. (2004). Host defense proteins in
vernix caseosa and amniotic fluid.
American Journal of Obstetrics and Gynecology, 191 (6), 2090-2096.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&do\pt=Abstract&list_uids=1
5592296
Summary: In this study, researchers analyzed samples of amniotic fluid and vernix caseosa (vernix)
from healthy term gestations to determine the immune properties of these substances. Participants
were pregnant women admitted for elective cesarean section after 37 weeks gestation with no prior
labor and no signs of chorioamnionitis (intrauterine infection). Women with a history of prenatal fever
or premature rupture of membranes, or who received steroids prenatally or antibiotics during delivery
were excluded, as were women whose babies passed meconium in utero, had congenital
malformations, or required prolonged resuscitation after birth. Amniotic fluid was obtained by
amniocentesis to determine fetal lung maturity prior to elective delivery. Vernix was gently scraped
from the newborn’s skin with a sterile implement immediately following delivery. There were 10
samples of amniotic fluid and 25 samples of vernix obtained.
Tests (Western analysis and immunochemistry) revealed that lysozyme, lactoferrin, human neutrophil
peptides 1-3 and secretory leukocyte protease inhibitor were present in the amniotic fluid samples
and in organized granules embedded in the vernix samples. These immune substances were tested
using antimicrobial growth inhibition assays and found to be effective in inhibiting the growth of
common perinatal pathogens, including group B Streptococcus, K pneumoniae, L monocytogenes, C
albicans, and E coli.
The authors point out that the innate immune proteins found in vernix and amniotic fluid are similar to
those found in breast milk. As the baby prepares for extrauterine life, pulmonary surfactant (a
substance produced by the maturing fetal lungs) increases in the amniotic fluid, resulting in the
detachment of vernix from the skin. The vernix mixes with the amniotic fluid and is swallowed by the
growing fetus. Given the antimicrobial properties of this mixture, the authors conclude that there is
therefore “considerable functional and structural synergism between the prenatal biology of vernix
caseosa and the postnatal biology of breast milk.” They also suggest that better understanding of
these innate host defenses may prove useful in preventing and treating intrauterine infection.
Significance for Normal Birth: It is well understood that routine artificial rupture of membranes
increases the likelihood of intrauterine infection because it eliminates the physical barrier (the
amniotic sac) between the baby and the mother’s vaginal flora. This study suggests an additional
mechanism for the prevention of infection when the membranes remain intact: a baby that is bathed
in amniotic fluid benefits from antimicrobial proteins that are found in the fluid and in vernix caseosa.
The results of this study also call into question the routine use of some newborn procedures. Early
bathing of the baby removes vernix, which contains antimicrobial proteins that are active against
group B streptococcus and E. coli. Delaying the bath and keeping the newborn together with his or
her mother until breastfeeding is established may prevent some cases of devastating infections
caused by these bacteria.
The fact that preterm babies tend to have more vernix than babies born at or after 40 weeks might
mean that healthy, stable preterm babies derive even greater benefit from staying with their mothers
during the immediate newborn period.
Finally, this study illustrates how the normal physiology of pregnancy and fetal development is part of
a continuum that extends beyond birth to the newborn period. The immunologic similarities between
amniotic fluid, vernix and breast milk provide further evidence that successful initiation of
breastfeeding is a critical part of the process of normal birth.
Antimicrobial polypeptides of human vernix caseosa and amniotic fluid: implications for newborn
innate defense.
Yoshio H, Tollin M, Gudmundsson GH, Lagercrantz H, Jornvall H, Marchini G, Agerberth B.
Department of Woman and Child Health, Karolinska Institutet, Stockholm, Sweden.
http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=12538777&dopt=Abstr
act
Antimicrobial peptides/proteins are widespread in nature and play a critical role in host defense. To
investigate whether these components contribute to surface protection of newborns at birth, we have
characterized antimicrobial polypeptides in vernix caseosa (vernix) and amniotic fluid (AF).
Concentrated peptide/protein extracts were obtained from 11 samples of vernix and six samples of
AF and analyzed for antimicrobial activity using an inhibition zone assay. Proteins/peptides in all
vernix extracts exhibited strong antibacterial activity against Bacillus megaterium (strain Bm11), in
addition to antifungal activity against Candida albicans, whereas AF- derived proteins/peptides
showed only the former activity. Fractions obtained after separation by reverse-phase HPLC exhibited
antibacterial activity, with the most pronounced activity in a fraction containing alpha-defensins
(HNP1-3). The presence of HNP1-3 was proved by dot blot analysis and confirmed by mass
spectrometry.
Lysozyme and ubiquitin were identified by sequence analysis in two fractions with antibacterial
activity. Fractions of vernix and AF were also positive for LL-37 with dot blot and Western blot
analyses, and one fraction apparently contained an extended form of LL-37. Interestingly, psoriasin, a
calcium-binding protein that is up- regulated in psoriatic skin and was found recently to exhibit
antimicrobial activity, was characterized in the vernix extract. The presence of all of these
antimicrobial polypeptides in vernix suggests that they are important for surface defense and may
have an active biologic role against microbial invasion at birth.
Publication Types: Research Support, Non-U.S. Gov’t PMID: 12538777 [PubMed - indexed for
MEDLINE]
Skin Sciences Institute Study Key to Baby-Like Skin
http://www.cincinnatichildrens.org/about/news/release/2003/5-vernix.htm
Tuesday, May 06, 2003
CINCINNATI — For nine months before birth, infants soak in a watery, urine-filled environment. Just
hours after birth, however, they have near-perfect skin. How is it that nature enables infants to
develop ideal skin in such seemingly unsuitable surroundings?
A new study by researchers at the Skin Sciences Institute of Cincinnati Children’s Hospital Medical
Center shows that the answer may be vernix — the white, cheesy substance that coats infants for
weeks before they are born, then is wiped off and discarded immediately after birth. If they’re right,
the health care implications for newborns and adults could be remarkable.
The study, presented May 6 at the annual meeting of the Pediatric Academic Societies in Seattle,
shows that newborn skin with vernix left intact “is more hydrated, less scaly, and undergoes a more
rapid decrease in pH than with vernix removed,” says Marty Visscher, PhD, executive director of the
Skin Sciences Institute and the study’s main author. “These beneficial effects of vernix suggest that it
should be left intact at birth.”
Vernix is a complex mixture of lipids (fats), proteins and water. Babies born at 32 to 33 weeks are
covered with the material. Those who are born full term have already lost a good portion of it. The
researchers studied full-term infants, half of whom had vernix wiped off and half left intact on the
surface of the skin. Skin hydration, moisture accumulation rate, skin pH and visual dryness were
measured at one, four and 24 hours after birth.
Skin Sciences Institute researchers have been studying vernix for several years and found that it is
not only a moisturizer but also a wound healer, cleanser, anti-infective and antioxidant. Cincinnati
Children’s has obtained four patents on vernix technology and hopes to formulate a synthetic
equivalent that could be used in a variety of ways: as a film on products ranging from diapers to
wound dressings; as a replacement for vernix in low-birth weight, premature infants who are born
before vernix develops at about 27 weeks; as a cream or lotion for topical needs; and as a delivery
system for other medications.
“We view the production of vernix as analogous to infant formula as a substitute for milk,” says Dr.
Visscher. “Nature has figured out how to make it. Long term, we hope to be able to mass produce a
synthetic equivalent. There is nothing out there now to take care of these preterm babies, and the list
of other applications for vernix is endless.”
The Skin Sciences Institute views infant skin as ideal skin and focuses on the skin as a primary care
interface — a biological spacesuit that separates outer from inner space. “Skin is the largest organ in
the body, yet it’s often treated as insignificant,” says Steven Hoath, MD, a neonatologist, medical
director of the Skin Sciences Institute and co-author of the study. “You can’t deliver medical care in
the home or hospital without paying attention to this interface, and it has a disproportionate impact on
patient satisfaction. People assume you can transplant a liver, but if you can’t pull leads off without
hurting them, you’re not providing good care.”
The Skin Sciences Institute has established collaborative relationships with major companies involved
in skin care as well as skin barrier structure and function, including the Procter & Gamble Co.,
the Andrew Jergens Company, Kao Corporation, GOJO Industries, Coloplast Corporation,
Kenabo, Becton Dickinson, Vyteris, NOVA Technology Corporation, 3M, and W. L. Gore
Industries.
The Biology of Vernix Caseosa
http://www.blackwell-synergy.com/doi…4.2006.00338.x
S. B. Hoath, W. L. Pickens and M. O. Visscher – International Journal of Cosmetic Science, Volume
28 Page 319 – October 2006 doi:10.1111/j.1467-2494.2006.00338.xVolume 28 Issue 5
“Postnatally, vernix is simultaneously a cleanser, a moisturizer, an anti-infective, and an anti-oxidant.
Vernix facilitates acid mantle development and supports normal bacterial colonization. Its hydrated
cellular structure and unusual lipid composition provide a ‘best’ solution for the needs of the fetus and
newborn”
Vernix Caseosa as a Multi-Component Defense System Based on Polypeptides, Lipids and
Their Interactions
http://www.springerlink.com/content/q31860t243485552/
M. Tollin, G. Bergsson, Y. Kai-Larsen, J. Lengqvist, J. Sjövall, W. Griffiths, G. V. Skúladóttir, Á.
Haraldsson, H. Jörnvall1, G. H. Gudmundsson and B. Agerberth, Journal Cellular and Molecular Life
Sciences (CMLS) Volume 62, Numbers 19-20 / October, 2005 pp 2390-2399
“Protective functions to vernix such as antifungal activity, opsonizing capacity, protease inhibition and
parasite inactivation…In conclusion, vernix is a balanced cream of compounds involved in host
defence, protecting the foetus and newborn against infection.”
A Novel Role for Vernix Caseosa as a Skin Cleanser
http://www.ncbi.nlm.nih.gov/entrez/q…&itool=toolbar
PMID: 15334030, Moraille R, Pickens WL, Visscher MO, Hoath SB. Biol Neonate. 2005;87(1):8-14.
Epub 2004 Aug 27.
“A role for vernix caseosa as a skin cleanser. Previous views of vernix as a soil or skin contaminant at
birth need to be reevaluated.”
Breastfeeding tips
Like natural childbirth, I thought that breastfeeding would be a relatively intuitive and empowering
experience. Yes, I had heard stories from new mamas that it was “difficult,” but frankly I didn’t believe
it would be for me. How wrong I was.
The reality is for most women breastfeeding takes a lot of work, patience, observation and prayer.
When Griffin was born after a grueling 27 hours of labor, he came out of the womb crying… probably
because he was stuck in the canal for three hours. It took us nearly an hour to get him to latch, and to
do so I had to use a nipple shield. Sigh. This wasn’t the vision I had of my new baby easily accepting
my breast as a loving source of nourishment and comfort.
I got Griffin to latch the next day without the nipple shield, and we’ve been getting better at it ever
since. Along the way, I’ve talked with other moms, consulted with TWO lactation consultants (who
should get extra angel wings for their amazing service to motherhood and all things good), and have
the best husband ever who’s helped me at every turn.
Six weeks in, I have to say it gets easier, but it still can have its ups and downs.
Now I totally understand why women switch to formula. Breastfeeding is not for the faint of heart. I’d
love to breastfeed Griffin for at least one year, but after getting through this first month I’m not so sure
if I’ll make it. LOL! I’m gonna believe all the mamas who say that breastfeeding gets SO MUCH
EASIER and trust that we can make it a year.
Here’s the full list of 10 tips that have made breastfeeding easier for me. I hope this helps some new
mamas out there who need encouragement. I know that I did.
1. Be Sure You Get The Right Latch
This is KEY. If we don’t have the right latch, we end up with really sore and perhaps damaged
nipples. There’s a TON of great resources online that will literally show you what the right latch looks
like but in a nutshell it’s about getting the lower part of the breast and areola into baby’s mouth so that
the nipple hits their high palette which stimulates sucking.
Latch Videos:
http://www.breastfeedingmadesimple.com Click on the “animated latch” on the home page to
see a great example of a good latch. There’s other great information on this site as well.
www.ameda.com/latchon Another great visual resources that shows a great latch.
http://www.breastfeedinginc.ca/content.php?pagename=videos One of my favorite resources,
this site has tons of videos on latch.
http://www.mamanatural.com/top-10- breastfeeding-tips
2. Experiment With Different Breastfeeding Positions
I read in my Hypnobabies literature that the cross-cradle is the best position for newborns and I
couldn’t agree more. My little guy needed my hand on his neck to guide him to the nipple, help
establish the right latch, and keep him in the right position as he nurses. We STILL use this position if
we’re having troubles.
I also have heard that the football hold is really helpful for sore nipples and establishing a good latch.
The sideline position, which you can do in bed, is nice for sleep-deprived mamas, but it is a bit
advanced for some newborns to get the hang of right off the bat.
With my fast milk letdown, we also use the position where I’m laying back and baby’s body is on top
of mine. This way his head is upright and the milk has to work against gravity, helping slow the flow.
While I tend to rely on cradle hold, I know that rotating positions helps with sore nipples since baby’s
latch will hit different parts of breast depending on angle.
3. Get Help Early
Habits form fast so it’s VITAL to get the latch right at the beginning. (Don’t despair if you didn’t, as
babies are adaptable.) It will help you and your baby immensely if you start off on the right foot.
If you can afford it, I highly recommend hiring a Lactation Consultant. Even if you are breastfeeding
just fine, it can be a worthwhile investment. Think of them as Breast Whisperers, experts in the field of
palettes, latching, positions, and intake volume. I was AMAZED at how helpful and empowering my
consultations were.
If seeing a consultant isn’t for you, check out some of these free resources online:
General Breastfeeding Sites:
www.llli.org The international La Leche League website, a phenomenal resource for
breastfeeding families.
www.bfmed.org The Academy of Breastfeeding Medicine is a worldwide organization of
physicians dedicated to the promotion, protection and support of breastfeeding and human
lactation.
www.kellymom.com Awesome site. Created by a lactation consultant and mother of three, this
site provides evidence-based information on breastfeeding, sleep and parenting.
www.breastfeeding.com This site has a ton of resources including videos, forums, etc.
www.drjacknewman.com One of the great advocates for breastfeeding, Dr. Jack Newman’s
site has a plethora of breastfeeding including videos, articles and troubleshooting information.
http://www.mamanatural.com/top-10- breastfeeding-tips
Milk Production Resources:
www.lowmilksupply.org This site gives information, support and solutions for mothers
struggling with low milk supply.
http://milkshare.birthingforlife.com/ A great site for moms looking to give or receive breast milk.
4. Use Props
We are lucky to have all of these great tools to help us breastfeed well. Some of my favorites include:
The Boppy. My favorite nursing pillow… so comfy… so supportive… I never wanted to nurse
without it!
My Breast Friend. Another nursing pillow that’s great if you’re having a hard time getting the
latch and positioning right. It’s very firm and you can even nurse while standing up (with
support from my hands, of course)!
Motherlove Nipple Cream. This stuff is wonder cream for sore nipples, creating a healing
“moisture seal” in-between feedings. Made with extra virgin olive oil, beeswax, shea butter,
marshmallow root, and calendula, it’s non-toxic and safe for the baby to ingest, so no need to
rinse off before feeding.
Nursing Pads. At the beginning, while you are establishing your milk supply, nursing mamas
tend to leak. Using these pads, you prevent the embarrassing ring-around- the-nipple
phenomenon.
5. Expect That it Will be Challenging
Call me twisted but I find if I know the worst right off the bat it helps me to stay positive. It is easier for
me to find joy in the small successes along the way and not get discouraged if it doesn’t click right
away. I also found that despite the right latch, I do have some tenderness from time to time, and that
is perfectly normal.
6. Be Sure to Burp ‘Em
If you don’t want your precious milk regurgitated onto the back of your couch, be sure to burp your
baby well! This will also help ease painful gas bubbles that often accumulate in baby’s belly since
their digestive system is still so delicate.
7. Get an Eyewitness
My husband was a HUGE help in making sure I got the right latch with Griffin. From his perspective,
he could see things that I couldn’t. He also was supportive in terms of getting me water each time I
http://www.mamanatural.com/top-10- breastfeeding-tips
fed, inserting extra pillows for support, and changing Griffin’s diaper once I finished. He will also be
the one who feeds Griffin a bottle at some point so it’s good for him to get involved early!
8. Use a Breast Pump if Needed
I found pumping at 3 weeks was helpful so I could literally *see* milk coming out of my breast. While
not always a good indicator of supply, it did give me peace of mind that things were working as a first-
time breastfeeder.
I also liked having a bit in the freezer so that if I had to leave town unexpectedly or, God forbid, be
hospitalized, my child would have some nourishment on hand. Pumps can also be great to help
regulate or increase milk supply if needed. My lactation consultant recommended pumping each
breast once a day in the morning when supply is usually higher and baby’s appetite is smaller.
9. Keep it Pure
For the first month, try to just breastfeed without introducing a bottle or pacifier. This will help to
establish a strong breast bond so that the baby doesn’t experience nipple confusion and start
preferring artificial nipples.
10. Think Peaceful Thoughts
When I find myself tensing up while feeding Griffin, I consciously work at relaxing so that the
experience is more enjoyable and successful for both of us. Instead of reading or looking at my
phone, I often pray for him as he’s lying there. I believe little Griff picks up on this healing energy and
feeds better as a result. And it’s especially important to relax while pumping to maximize milk
production.
Here Are More Breastfeeding Resources:
10 Breastfeeding Benefits You May Not Have Heard Of
Lactation Consultant to the Rescue! (What they do and how to work with them)
All About La Leche League
Breastfeeding the Older Baby
Top 10 Signs You’re Breastfeeding a Toddler
Breastfeeding Gets Easier (So Stick With It!)
experience. Yes, I had heard stories from new mamas that it was “difficult,” but frankly I didn’t believe
it would be for me. How wrong I was.
The reality is for most women breastfeeding takes a lot of work, patience, observation and prayer.
When Griffin was born after a grueling 27 hours of labor, he came out of the womb crying… probably
because he was stuck in the canal for three hours. It took us nearly an hour to get him to latch, and to
do so I had to use a nipple shield. Sigh. This wasn’t the vision I had of my new baby easily accepting
my breast as a loving source of nourishment and comfort.
I got Griffin to latch the next day without the nipple shield, and we’ve been getting better at it ever
since. Along the way, I’ve talked with other moms, consulted with TWO lactation consultants (who
should get extra angel wings for their amazing service to motherhood and all things good), and have
the best husband ever who’s helped me at every turn.
Six weeks in, I have to say it gets easier, but it still can have its ups and downs.
Now I totally understand why women switch to formula. Breastfeeding is not for the faint of heart. I’d
love to breastfeed Griffin for at least one year, but after getting through this first month I’m not so sure
if I’ll make it. LOL! I’m gonna believe all the mamas who say that breastfeeding gets SO MUCH
EASIER and trust that we can make it a year.
Here’s the full list of 10 tips that have made breastfeeding easier for me. I hope this helps some new
mamas out there who need encouragement. I know that I did.
1. Be Sure You Get The Right Latch
This is KEY. If we don’t have the right latch, we end up with really sore and perhaps damaged
nipples. There’s a TON of great resources online that will literally show you what the right latch looks
like but in a nutshell it’s about getting the lower part of the breast and areola into baby’s mouth so that
the nipple hits their high palette which stimulates sucking.
Latch Videos:
http://www.breastfeedingmadesimple.com Click on the “animated latch” on the home page to
see a great example of a good latch. There’s other great information on this site as well.
www.ameda.com/latchon Another great visual resources that shows a great latch.
http://www.breastfeedinginc.ca/content.php?pagename=videos One of my favorite resources,
this site has tons of videos on latch.
http://www.mamanatural.com/top-10- breastfeeding-tips
2. Experiment With Different Breastfeeding Positions
I read in my Hypnobabies literature that the cross-cradle is the best position for newborns and I
couldn’t agree more. My little guy needed my hand on his neck to guide him to the nipple, help
establish the right latch, and keep him in the right position as he nurses. We STILL use this position if
we’re having troubles.
I also have heard that the football hold is really helpful for sore nipples and establishing a good latch.
The sideline position, which you can do in bed, is nice for sleep-deprived mamas, but it is a bit
advanced for some newborns to get the hang of right off the bat.
With my fast milk letdown, we also use the position where I’m laying back and baby’s body is on top
of mine. This way his head is upright and the milk has to work against gravity, helping slow the flow.
While I tend to rely on cradle hold, I know that rotating positions helps with sore nipples since baby’s
latch will hit different parts of breast depending on angle.
3. Get Help Early
Habits form fast so it’s VITAL to get the latch right at the beginning. (Don’t despair if you didn’t, as
babies are adaptable.) It will help you and your baby immensely if you start off on the right foot.
If you can afford it, I highly recommend hiring a Lactation Consultant. Even if you are breastfeeding
just fine, it can be a worthwhile investment. Think of them as Breast Whisperers, experts in the field of
palettes, latching, positions, and intake volume. I was AMAZED at how helpful and empowering my
consultations were.
If seeing a consultant isn’t for you, check out some of these free resources online:
General Breastfeeding Sites:
www.llli.org The international La Leche League website, a phenomenal resource for
breastfeeding families.
www.bfmed.org The Academy of Breastfeeding Medicine is a worldwide organization of
physicians dedicated to the promotion, protection and support of breastfeeding and human
lactation.
www.kellymom.com Awesome site. Created by a lactation consultant and mother of three, this
site provides evidence-based information on breastfeeding, sleep and parenting.
www.breastfeeding.com This site has a ton of resources including videos, forums, etc.
www.drjacknewman.com One of the great advocates for breastfeeding, Dr. Jack Newman’s
site has a plethora of breastfeeding including videos, articles and troubleshooting information.
http://www.mamanatural.com/top-10- breastfeeding-tips
Milk Production Resources:
www.lowmilksupply.org This site gives information, support and solutions for mothers
struggling with low milk supply.
http://milkshare.birthingforlife.com/ A great site for moms looking to give or receive breast milk.
4. Use Props
We are lucky to have all of these great tools to help us breastfeed well. Some of my favorites include:
The Boppy. My favorite nursing pillow… so comfy… so supportive… I never wanted to nurse
without it!
My Breast Friend. Another nursing pillow that’s great if you’re having a hard time getting the
latch and positioning right. It’s very firm and you can even nurse while standing up (with
support from my hands, of course)!
Motherlove Nipple Cream. This stuff is wonder cream for sore nipples, creating a healing
“moisture seal” in-between feedings. Made with extra virgin olive oil, beeswax, shea butter,
marshmallow root, and calendula, it’s non-toxic and safe for the baby to ingest, so no need to
rinse off before feeding.
Nursing Pads. At the beginning, while you are establishing your milk supply, nursing mamas
tend to leak. Using these pads, you prevent the embarrassing ring-around- the-nipple
phenomenon.
5. Expect That it Will be Challenging
Call me twisted but I find if I know the worst right off the bat it helps me to stay positive. It is easier for
me to find joy in the small successes along the way and not get discouraged if it doesn’t click right
away. I also found that despite the right latch, I do have some tenderness from time to time, and that
is perfectly normal.
6. Be Sure to Burp ‘Em
If you don’t want your precious milk regurgitated onto the back of your couch, be sure to burp your
baby well! This will also help ease painful gas bubbles that often accumulate in baby’s belly since
their digestive system is still so delicate.
7. Get an Eyewitness
My husband was a HUGE help in making sure I got the right latch with Griffin. From his perspective,
he could see things that I couldn’t. He also was supportive in terms of getting me water each time I
http://www.mamanatural.com/top-10- breastfeeding-tips
fed, inserting extra pillows for support, and changing Griffin’s diaper once I finished. He will also be
the one who feeds Griffin a bottle at some point so it’s good for him to get involved early!
8. Use a Breast Pump if Needed
I found pumping at 3 weeks was helpful so I could literally *see* milk coming out of my breast. While
not always a good indicator of supply, it did give me peace of mind that things were working as a first-
time breastfeeder.
I also liked having a bit in the freezer so that if I had to leave town unexpectedly or, God forbid, be
hospitalized, my child would have some nourishment on hand. Pumps can also be great to help
regulate or increase milk supply if needed. My lactation consultant recommended pumping each
breast once a day in the morning when supply is usually higher and baby’s appetite is smaller.
9. Keep it Pure
For the first month, try to just breastfeed without introducing a bottle or pacifier. This will help to
establish a strong breast bond so that the baby doesn’t experience nipple confusion and start
preferring artificial nipples.
10. Think Peaceful Thoughts
When I find myself tensing up while feeding Griffin, I consciously work at relaxing so that the
experience is more enjoyable and successful for both of us. Instead of reading or looking at my
phone, I often pray for him as he’s lying there. I believe little Griff picks up on this healing energy and
feeds better as a result. And it’s especially important to relax while pumping to maximize milk
production.
Here Are More Breastfeeding Resources:
10 Breastfeeding Benefits You May Not Have Heard Of
Lactation Consultant to the Rescue! (What they do and how to work with them)
All About La Leche League
Breastfeeding the Older Baby
Top 10 Signs You’re Breastfeeding a Toddler
Breastfeeding Gets Easier (So Stick With It!)
The Cause and Cure of Morning Sickness
This post is one very near and dear to my heart, and one that I have been very eagerly wanting to
write and publish for some time now. If people only ever read one post on my blog, I really hope it is
this one. Please feel free to link to this, or otherwise help spread the word.
Thoughtfully written instead of doing chores by Zsuzsanna at 11:41 AM
~~~~~~~~~~~
My regular readers may know that I suffer from debilitating morning sickness when pregnant. The
kind that lasts all day and night, feels like food poisoning that never ends for months, and renders one
incapable of leading a normal life.
I have suffered this kind of extreme morning sickness with all my pregnancies except for Becky's
(more on that later). For those who are new to this blog, I am currently expecting our 8th child. In
other words, I have been through this horrible morning sickness thing many times. I have also
connected with other ladies suffering from NVP (nausea and vomiting in pregnancy) and HG
(hyperemesis gravidarum). Having suffered from HG for collectively a couple of years of my life, I
have studied this subject intensely since my first pregnancy in 2001, desperate to find some logical
explanation, and then hopefully, a cure.
Having said all that, I am beyond thrilled to tell you that I am certain I have FOUND both the
underlying cause, as well as the cure for morning sickness, ranging anywhere from mild to severe. I
will not have time to add all the scientific footnotes, study references, etc. that this knowledge is
based upon. Obviously, I didn't come up with the puzzle or any of its pieces, I just finally put it all
together, thanks to the work and insight of too many others to name. Maybe one of these days I will
find the time to write up a little booklet on this, with the proper footnotes and an extensive
bibliography, but until then I just want to get the information out to those currently suffering, or trying
to preempt future misery.
Since this information is all FREE and PUBLIC, you can just read the info, do your own research, and
like it or leave it. Chances are, if you are suffering from HG, you are incredibly desperate and willing
to try just about anything. At least this one won't cost you much more than your time reading this post.
Without further ado, let's jump in both feet first:
The root cause of morning sickness (any severity): Heliobacter pylori
H. pylori is a bacteria that lives in the stomachs of as many as half of the world's population.
Interestingly enough, one study found that 100% of women with HG that were biopsied tested positive
for it. In recent years, there have been multiple studies making the connection between H. pylori
colonization, and morning sickness.
H. pylori does not always obviously affect those who carry it adversely. Much like many bacteria in
our body (i.e. candida), as long as they are kept in check, they may never pose a problem. However,
there are certain triggers that send it into "high gear," one of those triggers being hormonal swings
(such as those experienced during early pregnancy). Certain foods, like simple carbs and for some
people, red meats, can also cause it to flare up. When it does, nausea and vomiting are the end
result, though individuals are affected differently based on their overall health, diet, sensitivity, etc.
In a vicious cycle, when H. pylori has been triggered, it exacerbates hormonal swings due to its
effects on the hypothalamus - explaining why HG feels like slipping into a hole that seems virtually
impossible to climb out
of.
The Cure for Morning Sickness
There are two options:
- Eradicating the H. Pylori: This is a lot easier said than done. H. pylori lives mostly in the lower part
of the stomach, in spite of the acidic environment, where it actually thrives.
The conventional approach is to take a course of extremely powerful antibiotics. From what I have
read, these cannot be taken while pregnant or breastfeeding, and of course come with the typical
downsides and side-effects of antibiotics. They are also not guaranteed to work - they may or may not
be successful at ridding you of the h. pylori. If they do, you may become colonized again in the future.
However, HG moms who have successfully followed through with the antibiotics, typically report a
complete absence of nausea with the next pregnancy. So if this is a route you are thinking about, it's
definitely worth looking into and discussing with your care provider.
Personally, I wanted to explore natural ways of trying to eradicate, or at least reduce, h. pylori before
resorting to antibiotics. While I didn't find anything relating to morning sickness specifically, many who
suffer from negative effects due to h. pylori colonization have reported great success with colloidal
silver.
Much has been written already on the benefits, safety, and effectiveness of colloidal silver. It is, in a
nutshell, a natural antibiotic. Many have heard of zinc being helpful for fighting colds - silver is much,
much more effective. I don't feel a need to rewrite information here that can easily be found all over
the web.
The brand I buy, and have seen great success with, is the one pictured above - Sovereign Silver. You
can buy it at most health food stores. A 1-qt bottle runs between $43-50. If you find yourself and your
family using a lot of colloidal silver, I can also recommend purchasing The Silver Edge colloidal silver
generator. The company is based right here in Phoenix, and their website is full of useful information.
Please read their excellent article regarding the safety of using colloidal silver during pregnancy.
To eradicate h. pylori, the recommended dose is 1 teaspoon, three times daily, on an empty stomach.
This is safe even during pregnancy. In my personal experience, I had to up the dose to 1 tablespoon
multiple times per day during the peak of my hormonal swings, but then again, my stomach was only
empty first thing in the morning, as being pregnant and having an empty stomach don't go together
well. Having food in the stomach takes away much of the effectiveness of the colloidal silver.
For those not currently pregnant, an even more powerful approach is to couple taking the colloidal
silver with a capsule of turmeric, so 1 teaspoon colloidal silver plus one turmeric capsule, three times
per day, on an empty stomach. This is to be continued for about 10 days. (Turmeric can irritate the
uterus, and is not advised during pregnancy except in small amounts for cooking.) The colloidal silver
and turmeric coupled create a very hostile environment for the h. pylori. It is further advised to reduce
any trigger foods during this time (i.e. simple carbs like sugar and flour) to give the h. pylori nothing to
feast on. I did not do this prior to this pregnancy, but plan on giving this a try after the baby is born.
The symptoms of h. pylori die-off are very similar to those of candida die-off, but typically do not
extend beyond three days at the most: stomach pains, intestinal upset and gas, and headaches. It is
likely you may not suffer any of these, unless you have a serious abundance of h. pylori in your
system.
Again, killing off the h. pylori completely, especially with natural methods, is not easy, and may even
be impossible depending on the individual. However, it is not necessary to kill it all off, just so long it
is brought into balance, and then kept that way.
- Getting and Keeping the H. Pylori in Check: This is actually very doable. In addition to the
colloidal silver, which will successfully combat h. pylori, even if it cannot completely eradicate it, the
main key to keeping h. pylori in check is: fermented foods and beverages.
Before modern methods of refrigerating foods, fermentation was universally used to prevent foods
from spoiling. In fact, in many parts of the world, that is still the case. This would explain why
hyperemesis is a bane that seems to affect mostly first-world nations in the last century or so. Before
that, HG was incredibly rare - those suffering from it may have been people with an extreme dislike
for fermented food, or rare underlying intestinal issues.
What are fermented foods and beverages? Let me give some examples
Milk: cheese, kefir, yogurt, cultured buttermilk/butter, quark, and many other products that don't even
have names in English, because they are unheard of here.
Vegetables: pickles, sauerkraut, kimchi, pickled tomatoes/carrots/corn/peppers, and just about any
other vegetable you can think of. In Hungary, my favorite was pickled watermelon rinds. It is important
to note that 99% of what is sold in grocery stores as "pickled" is NOT truly pickled, i.e. fermented.
Rather, a fermented taste is imitated by canning the vegetables in a vinegar brine. Such pickles will
NOT yield the desired effect of combating morning sickness. To see if something is truly fermented,
check the ingredients: if it contains vinegar, it is not pickled. The only ingredients should be the
vegetable, water, salt, and spices.
Since pickling in a barrel/crock is a lost art for most of us, here are my recommendations for high-
quality pickled products that can be bough ready: "Bubbies" for pickles (not all their products are
pickled, some are vinegar brine, so always check labels), and "Eden Foods" for raw, organic
sauerkraut.
Condiments: lacto-fermented salsa, catsup, mustard, etc. - Before modern convenience foods, these
condiments used to only ever be fermented. I have not seen these ready-made, but they are not hard
to make at home by simply adding whey to store-bought condiments, and fermenting them that way.
Grain: sourdough bread, crackers, biscuits, pancakes, and even sweets like cake and cookies.
Sourdough was the standard leaven used in raised breads and baked goods for thousands of years
before the advent of commercial yeast (which is candida albicans, and comes with its own set of
problems), baking soda, and baking powder.
Sodas/Beverages: ginger ale (truly fermented, not just carbonated), root beer, fermented lemonade,
water kefir, fermented coconut water, kombucha (fermented tea). Did you know that before modern
carbonation created the cheap imitations we find on shelves nowadays, these were once everyday
drinks that our grandmothers were used to brewing at home in their own kitchens? The carbonation in
these drinks was a natural byproduct of fermentation, and actually increased with age, rather than
going "flat" like today's sodas. Also, unlike today's sodas that have zero nutritional value, these
traditional drinks (like all fermented foods) are packed with beneficial enzymes, probiotics, vitamins,
and nutrients only found in living foods.
Vinegar: While white and malt vinegars are NOT going to help your nausea because they are
produced through distillation, apple cider vinegar is made through fermentation, and thus, is very
helpful for treating morning sickness. My favorite way to drink it is to add 1 tsp apple cider vinegar
and 1/2 tbsp raw honey to 1 quart of ice water. This way, the flavor is very subtle, but unlike just
straight-up water, I can actually drink large quantities of this without getting sick to my stomach.
Getting enough fluids and staying hydrated is key to averting nausea. Many women report eliminating
their morning sickness simply through adding apple cider vinegar to their drinking water.
To learn about fermenting/culturing foods at home in your own kitchen, as well as obtaining starters
and equipment, the #1 site on the web I recommend is "Cultures for Health." They offer such an
incredible wealth of information on their website, it would be impossible to link to every great article
here. I also highly recommend signing up for their weekly newsletter, which is the only newsletter I
read regularly, and actually look forward to because I always learn something new. They offer a
whole host of e-books on their website, for free, in exchange for signing up for the newsletter. These
books are truly treasure troves of knowledge that has largely been lost in the last few generations.
You can also check out their YouTube channel for great instructional videos.
Also, many libraries carry a number of books on fermented foods, and how to prepare them at home.
What is it that pregnant women are rumored to crave? Pickles! Wow, there might actually be some
truth in that, dating back to when pickles were, well, pickled! How about "pickles and ice cream?"
Maybe that stems from the fact that sweets like ice cream will flare up the h. pylori, creating a craving
for pickles to offset the negative effects.
It should be noted that the ACOG (American College of Obstetrics and Gynecology) recommends
NOT consuming fermented foods during pregnancy, which of course immediately confirms their
effectiveness in my mind. They have no problem prescribing drugs for morning sickness, but please,
step back from the sauerkraut! Never mind the fact that pregnant women in virtually all other
countries (European countries included) eat plenty of fermented foods, and none of them have the
same numbers of moms suffering from HG that we are seeing. As always, there is a lot more profit to
be had in drugs than in whole foods alternatives.
There are many theories out there regarding the underlying cause for morning sickness, but upon
closer examination, they all match up with the h. pylori theory, and the cure of fermented foods:
-Hormonal Fluctuations: HUGE trigger for the h. pylori. Between weeks 12 - 16, the placenta takes
over making most of the hormones for baby, thus finally allowing mom to get her own hormone levels
back in balance. Some moms that are especially sensitive will continue to experience nausea until
after birth, or even during their whole time of breastfeeding. Many report feeling sick around the time
each month that their cycles start, which is another major hormonal shift.
-Carbs: Carbs are often thought of as a culprit to morning sickness, and indeed, they can be,
especially simple carbs. Remember, that's what the h. pylori feeds on. Since going zero-carb is
neither desirable nor feasible, it is important to switch to complex carbs that have been properly
prepared through souring, and/or sprouting, and/or soaking (the three S's). White sugar and flour
should be eliminated completely. Raw honey has, in my experience, not caused any negative effects
as far as aggravating the h. pylori, so that is what I use. If I do end up eating simple carbs (like
potatoes or pasta), I am sure to have a side of fermented foods with it, or a fermented drink.
-Vitamin B Deficiency: Fermented foods are FULL of B vitamins, which can otherwise be hard to
come by through natural food sources in the Standard American Diet. Taking synthetic vitamins can
never mimic that effect. Furthermore, consuming grains that have not been properly prepared through
the three S's, as well as conventional sodas with their phosphoric acid, will leach the body of many
nutrients, especially minerals. So consuming simple carbs in the form of conventional breads and
sodas will not only feed the h. pylori, it will also de-mineralize the body. Fermented foods will not only
stop this downward process, but will actually replenish your body with the nutrients necessary for a
healthy pregnancy.
-Magnesium: This has recently become popular through a blog post on Mommypotamus. Again, as I
explained in the previous point, being deficient in this or any critical mineral is certainly a contributing
factor to morning sickness. However, I believe it is just one of the symptoms of the effects of being
nutritionally deficient, rather than the actual root cause of morning sickness. Taking a high quality
magnesium supplement, using a topical spray, or taking baths with magnesium salts will certainly be
helpful in offsetting the negative effects of inadequate mineral intake from diet alone. Again, properly
preparing grains will not only increase their available nutrient content, but also stop them from de-
mineralizing the body.
-Being Pregnant with a Girl/Boy: Most moms will report having very different cravings based on the
gender of the baby. Many women will find themselves craving simple carbs much more with a girl
than with a boy, leading to the old wives fable that girl pregnancies tend to cause worse morning
sickness.
-Number of Pregnancies: Many moms report their morning sickness becoming worse, and lasting
longer, with each subsequent pregnancy. This can be attributed to the h. pylori gaining more and
more of a stronghold as it goes unchecked year after year.
-Stress/Fatigue: aggravating factors, because your body is dealing with additional hormones. Who
here has ever felt sick to their stomach from being upset, angry, or plain stressed? Case in point.
Now my personal experience: like many of the other moms suffering from hyperemesis, my "morning
sickness" in the past did not just disappear when the first trimester ended. In fact, it seemed to last
about 2 weeks longer with each additional pregnancy. With Stephen, it was still flaring up past the
20th week, though typically only after eating a meal. It was at this time that I first made the h. pylori
connection. I started eating a small amount of sauerkraut before every meal, and after a few days of
that, never got sick again, even after discontinuing the sauerkraut. My body had finally gotten back in
balance.
However, when my cycles returned months ago, they were always preceded by several days of
nausea that was every bit like morning sickness. So hormones were definitely at play. Again, the
sauerkraut, and at this point also kefir, sourdough bread, and kombucha, would always do the trick of
getting me back on track.
This success is what finally allowed me to put together the puzzle pieces. In retrospect, I finally
figured out why my pregnancy with Becky had been so easy by comparison: When I was newly
pregnant with her (about 5 weeks along), our family took a trip to Europe for 10 days. While we were
there, I ate many, many more fermented foods than I ever did at that time here in the States. The
main reason for this was that these were foods I could only get over there: a certain brand of
sourdough bread, fermented veggies that were a staple at every meal, real, delicious Hungarian
sauerkraut, all my dearly missed European yogurt varieties that don't even exist here, etc. This
allowed my body to get into balance by the time we returned, at least enough to stave off any future
nausea by simply taking ginger extract (which has a similar effect on the h. pylori in the stomach as
turmeric, and is safe during pregnancy). While I did have some nausea during that pregnancy, it was
virtually nothing compared to what I had experienced in the past. Another pregnancy during which I
had gone to Germany was Isaac's, and he was the second easiest after Becky. Actually, I had gone
there shortly before becoming pregnant with him, so the effect was not as noticeable because the
benefits of the fermented foods had started wearing off.
By contrast, those pregnancies that were the worst as far as morning sickness, were also the babies
who struggled most with thrush (candida) as babies, as evidenced by white flecks in their mouth.
John even had eczema from it. Candida thrives in the same conditions as h. pylori, so it makes sense
that if one was thriving, so was the other.
I was a bit anxious to try the cure on an actual pregnancy, with all the extreme hormonal swings that
being pregnant entails. It has been a very interesting experiment! I wouldn't say that I am having no
nausea. About 50% of the time I feel normal, and the rest of the time I feel slightly green, but
functional (though more tired and less energetic than usual). If a lot of bad trigger factors culminate, I
might even have an episode of actually throwing up, though I have not had more than one per day, on
maybe one or two days per week (compared to throwing up 20+ times per day). I also must add that I
believe my nausea would be eradicated completely if I were vigilant in combating it 100% of the time.
My situation right now reminds me of peace in the Middle East - it;s a very delicate balance, one that
takes constant attention and directing. My plan is to try and kill off all or most of the h. pylori in my
body after this pregnancy, but the methods for doing so do not agree with pregnancy and probably
even exclusive breastfeeding. So for now, my main focus is learning to live in relative harmony with h.
pylori and its effects on me while pregnant.
When I do get sick, it always seems preventable, like eating too many simple carbs, allowing myself
to get too hungry, skipping my daily nap, not getting outdoors, etc. It is also usually coupled with me
not taking colloidal silver regularly, and letting up on making sure I get fermented foods with every
meal. I simply get sick of eating pickles and sauerkraut while I feel great. Since prevention is key, and
it is a lot easier to treat the nausea before it starts, I have learned to watch for subtle clues, such as
starting to develop that funny, typical weird taste in my mouth that many pregnant women are familiar
with. Another early warning sign is when I stop being able to tolerate straight up water.
My daily routine is to drink a half cup or so of kombucha every morning upon waking, or to take 1
tablespoon of colloidal silver. I don't do both because I think the CS might render the microorganisms
in the kombucha ineffective. I always wake up slightly sick in the morning, but sitting down and
sipping the kombucha or taking the CS on an empty stomach takes the nausea away, and allows me
to cook breakfast for the crew and then eat a real meal myself.
Then throughout the day, I just drink kombucha here and there, because it is simply the easiest,
tastiest, and most effective form to get something fermented into me. If I just cannot stand the thought
of anything else fermented, I might do a tablespoon of CS instead. If I do, I always try to take it before
a meal, while my stomach is at its emptiest, so it can have the maximum effect.
My worst time of the day is typically from 3-6 pm: after I wake up from my nap, until I finally get dinner
into me. It's just a busy time in our household, and taking a nap always makes me groggy and a little
sick.
Overall, even at my worst times, I would say my nausea has been about 10% of what it would
normally be, but I have many times when I feel completely normal. I am also not feeling panicked as I
have in the past, knowing that as soon as I get back on track with my eating and natural remedies, I
can completely reverse the nausea, and do not need to go down the terrible path of hyperemesis.
Not having to deal with extreme food cravings and aversions, as well as not having that horrible taste
in my mouth 24/7, has also been a major blessing, because I have been able to continue grocery
shopping, cooking, and meal planning as usual. You know, as opposed to sending my husband on a
midnight run to fulfill some post-nausea craving, only to find I couldn't tolerate it by the time he got
back to the house with it... Stranger yet, one of my favorite pastimes this pregnancy has been to
search the food board on Pinterest, watch cooking shows on Amazon, read cooking magazines, and
otherwise "window shop" for delicious new meal ideas. Compare that to throwing up at the sight of
any food billboard, or restaurant flyer in the mail!
I believe that women who just suffer the "garden variety" of morning sickness, rather than full-blown
HG, will find their nausea completely disappearing even if they are much less vigilant than I am.
There are many women online testifying that their morning sickness disappeared completely after
they started drinking kombucha.
On the other hand, women whose HG is worse than mine would need to be much more vigilant than I
am, and ideally seek to eradicate the h. pylori before pregnancy. For these moms, any grains that
have not been properly prepared (3 S's) as well as simple carbs are totally off-limits. Only you will
know what works best for you in your exact case.
In closing, my advice is:
-If you are not currently pregnant, and typically suffer from HG, make an aggressive effort to kill off
or at least greatly reduce the h. pylori in your body by taking colloidal silver 3 x day on an empty
stomach, coupled with turmeric and/or ginger capsules, for 10 days while cutting out all simple carbs,
and incorporating as many fermented foods and beverages as you can handle. Try to start this
regimen on a weekend or when your spouse will be around to help, in case you get severe die-off
symptoms. If/when you do get pregnant, follow the point below.
-If you currently are pregnant: Congratulations! You can still make this work! Like me, you will just
have to stay on top of it all the time, and learn exactly what helps you the most, what your nausea
triggers are and how to avoid them, what your early warning signs of impending nausea are, which
ferments work best for you, etc. Also take care to build up your nutritional status by taking fermented
cod liver / butter oil, a high-quality magnesium supplement (and/or topical magnesium sprays and/or
epsom salt baths). When you are no longer pregnant or exclusively breastfeeding, follow the point
above.
Disclaimer: I am not a doctor or medical professional. This post is purely educational and for
information purposes only. Always consult with your health care professional before starting any
treatment plan.
**http://stevenandersonfamily.blogspot.com/2013/11/the-cause- and-cure- of-morning-
sickness.html**
write and publish for some time now. If people only ever read one post on my blog, I really hope it is
this one. Please feel free to link to this, or otherwise help spread the word.
Thoughtfully written instead of doing chores by Zsuzsanna at 11:41 AM
~~~~~~~~~~~
My regular readers may know that I suffer from debilitating morning sickness when pregnant. The
kind that lasts all day and night, feels like food poisoning that never ends for months, and renders one
incapable of leading a normal life.
I have suffered this kind of extreme morning sickness with all my pregnancies except for Becky's
(more on that later). For those who are new to this blog, I am currently expecting our 8th child. In
other words, I have been through this horrible morning sickness thing many times. I have also
connected with other ladies suffering from NVP (nausea and vomiting in pregnancy) and HG
(hyperemesis gravidarum). Having suffered from HG for collectively a couple of years of my life, I
have studied this subject intensely since my first pregnancy in 2001, desperate to find some logical
explanation, and then hopefully, a cure.
Having said all that, I am beyond thrilled to tell you that I am certain I have FOUND both the
underlying cause, as well as the cure for morning sickness, ranging anywhere from mild to severe. I
will not have time to add all the scientific footnotes, study references, etc. that this knowledge is
based upon. Obviously, I didn't come up with the puzzle or any of its pieces, I just finally put it all
together, thanks to the work and insight of too many others to name. Maybe one of these days I will
find the time to write up a little booklet on this, with the proper footnotes and an extensive
bibliography, but until then I just want to get the information out to those currently suffering, or trying
to preempt future misery.
Since this information is all FREE and PUBLIC, you can just read the info, do your own research, and
like it or leave it. Chances are, if you are suffering from HG, you are incredibly desperate and willing
to try just about anything. At least this one won't cost you much more than your time reading this post.
Without further ado, let's jump in both feet first:
The root cause of morning sickness (any severity): Heliobacter pylori
H. pylori is a bacteria that lives in the stomachs of as many as half of the world's population.
Interestingly enough, one study found that 100% of women with HG that were biopsied tested positive
for it. In recent years, there have been multiple studies making the connection between H. pylori
colonization, and morning sickness.
H. pylori does not always obviously affect those who carry it adversely. Much like many bacteria in
our body (i.e. candida), as long as they are kept in check, they may never pose a problem. However,
there are certain triggers that send it into "high gear," one of those triggers being hormonal swings
(such as those experienced during early pregnancy). Certain foods, like simple carbs and for some
people, red meats, can also cause it to flare up. When it does, nausea and vomiting are the end
result, though individuals are affected differently based on their overall health, diet, sensitivity, etc.
In a vicious cycle, when H. pylori has been triggered, it exacerbates hormonal swings due to its
effects on the hypothalamus - explaining why HG feels like slipping into a hole that seems virtually
impossible to climb out
of.
The Cure for Morning Sickness
There are two options:
- Eradicating the H. Pylori: This is a lot easier said than done. H. pylori lives mostly in the lower part
of the stomach, in spite of the acidic environment, where it actually thrives.
The conventional approach is to take a course of extremely powerful antibiotics. From what I have
read, these cannot be taken while pregnant or breastfeeding, and of course come with the typical
downsides and side-effects of antibiotics. They are also not guaranteed to work - they may or may not
be successful at ridding you of the h. pylori. If they do, you may become colonized again in the future.
However, HG moms who have successfully followed through with the antibiotics, typically report a
complete absence of nausea with the next pregnancy. So if this is a route you are thinking about, it's
definitely worth looking into and discussing with your care provider.
Personally, I wanted to explore natural ways of trying to eradicate, or at least reduce, h. pylori before
resorting to antibiotics. While I didn't find anything relating to morning sickness specifically, many who
suffer from negative effects due to h. pylori colonization have reported great success with colloidal
silver.
Much has been written already on the benefits, safety, and effectiveness of colloidal silver. It is, in a
nutshell, a natural antibiotic. Many have heard of zinc being helpful for fighting colds - silver is much,
much more effective. I don't feel a need to rewrite information here that can easily be found all over
the web.
The brand I buy, and have seen great success with, is the one pictured above - Sovereign Silver. You
can buy it at most health food stores. A 1-qt bottle runs between $43-50. If you find yourself and your
family using a lot of colloidal silver, I can also recommend purchasing The Silver Edge colloidal silver
generator. The company is based right here in Phoenix, and their website is full of useful information.
Please read their excellent article regarding the safety of using colloidal silver during pregnancy.
To eradicate h. pylori, the recommended dose is 1 teaspoon, three times daily, on an empty stomach.
This is safe even during pregnancy. In my personal experience, I had to up the dose to 1 tablespoon
multiple times per day during the peak of my hormonal swings, but then again, my stomach was only
empty first thing in the morning, as being pregnant and having an empty stomach don't go together
well. Having food in the stomach takes away much of the effectiveness of the colloidal silver.
For those not currently pregnant, an even more powerful approach is to couple taking the colloidal
silver with a capsule of turmeric, so 1 teaspoon colloidal silver plus one turmeric capsule, three times
per day, on an empty stomach. This is to be continued for about 10 days. (Turmeric can irritate the
uterus, and is not advised during pregnancy except in small amounts for cooking.) The colloidal silver
and turmeric coupled create a very hostile environment for the h. pylori. It is further advised to reduce
any trigger foods during this time (i.e. simple carbs like sugar and flour) to give the h. pylori nothing to
feast on. I did not do this prior to this pregnancy, but plan on giving this a try after the baby is born.
The symptoms of h. pylori die-off are very similar to those of candida die-off, but typically do not
extend beyond three days at the most: stomach pains, intestinal upset and gas, and headaches. It is
likely you may not suffer any of these, unless you have a serious abundance of h. pylori in your
system.
Again, killing off the h. pylori completely, especially with natural methods, is not easy, and may even
be impossible depending on the individual. However, it is not necessary to kill it all off, just so long it
is brought into balance, and then kept that way.
- Getting and Keeping the H. Pylori in Check: This is actually very doable. In addition to the
colloidal silver, which will successfully combat h. pylori, even if it cannot completely eradicate it, the
main key to keeping h. pylori in check is: fermented foods and beverages.
Before modern methods of refrigerating foods, fermentation was universally used to prevent foods
from spoiling. In fact, in many parts of the world, that is still the case. This would explain why
hyperemesis is a bane that seems to affect mostly first-world nations in the last century or so. Before
that, HG was incredibly rare - those suffering from it may have been people with an extreme dislike
for fermented food, or rare underlying intestinal issues.
What are fermented foods and beverages? Let me give some examples
Milk: cheese, kefir, yogurt, cultured buttermilk/butter, quark, and many other products that don't even
have names in English, because they are unheard of here.
Vegetables: pickles, sauerkraut, kimchi, pickled tomatoes/carrots/corn/peppers, and just about any
other vegetable you can think of. In Hungary, my favorite was pickled watermelon rinds. It is important
to note that 99% of what is sold in grocery stores as "pickled" is NOT truly pickled, i.e. fermented.
Rather, a fermented taste is imitated by canning the vegetables in a vinegar brine. Such pickles will
NOT yield the desired effect of combating morning sickness. To see if something is truly fermented,
check the ingredients: if it contains vinegar, it is not pickled. The only ingredients should be the
vegetable, water, salt, and spices.
Since pickling in a barrel/crock is a lost art for most of us, here are my recommendations for high-
quality pickled products that can be bough ready: "Bubbies" for pickles (not all their products are
pickled, some are vinegar brine, so always check labels), and "Eden Foods" for raw, organic
sauerkraut.
Condiments: lacto-fermented salsa, catsup, mustard, etc. - Before modern convenience foods, these
condiments used to only ever be fermented. I have not seen these ready-made, but they are not hard
to make at home by simply adding whey to store-bought condiments, and fermenting them that way.
Grain: sourdough bread, crackers, biscuits, pancakes, and even sweets like cake and cookies.
Sourdough was the standard leaven used in raised breads and baked goods for thousands of years
before the advent of commercial yeast (which is candida albicans, and comes with its own set of
problems), baking soda, and baking powder.
Sodas/Beverages: ginger ale (truly fermented, not just carbonated), root beer, fermented lemonade,
water kefir, fermented coconut water, kombucha (fermented tea). Did you know that before modern
carbonation created the cheap imitations we find on shelves nowadays, these were once everyday
drinks that our grandmothers were used to brewing at home in their own kitchens? The carbonation in
these drinks was a natural byproduct of fermentation, and actually increased with age, rather than
going "flat" like today's sodas. Also, unlike today's sodas that have zero nutritional value, these
traditional drinks (like all fermented foods) are packed with beneficial enzymes, probiotics, vitamins,
and nutrients only found in living foods.
Vinegar: While white and malt vinegars are NOT going to help your nausea because they are
produced through distillation, apple cider vinegar is made through fermentation, and thus, is very
helpful for treating morning sickness. My favorite way to drink it is to add 1 tsp apple cider vinegar
and 1/2 tbsp raw honey to 1 quart of ice water. This way, the flavor is very subtle, but unlike just
straight-up water, I can actually drink large quantities of this without getting sick to my stomach.
Getting enough fluids and staying hydrated is key to averting nausea. Many women report eliminating
their morning sickness simply through adding apple cider vinegar to their drinking water.
To learn about fermenting/culturing foods at home in your own kitchen, as well as obtaining starters
and equipment, the #1 site on the web I recommend is "Cultures for Health." They offer such an
incredible wealth of information on their website, it would be impossible to link to every great article
here. I also highly recommend signing up for their weekly newsletter, which is the only newsletter I
read regularly, and actually look forward to because I always learn something new. They offer a
whole host of e-books on their website, for free, in exchange for signing up for the newsletter. These
books are truly treasure troves of knowledge that has largely been lost in the last few generations.
You can also check out their YouTube channel for great instructional videos.
Also, many libraries carry a number of books on fermented foods, and how to prepare them at home.
What is it that pregnant women are rumored to crave? Pickles! Wow, there might actually be some
truth in that, dating back to when pickles were, well, pickled! How about "pickles and ice cream?"
Maybe that stems from the fact that sweets like ice cream will flare up the h. pylori, creating a craving
for pickles to offset the negative effects.
It should be noted that the ACOG (American College of Obstetrics and Gynecology) recommends
NOT consuming fermented foods during pregnancy, which of course immediately confirms their
effectiveness in my mind. They have no problem prescribing drugs for morning sickness, but please,
step back from the sauerkraut! Never mind the fact that pregnant women in virtually all other
countries (European countries included) eat plenty of fermented foods, and none of them have the
same numbers of moms suffering from HG that we are seeing. As always, there is a lot more profit to
be had in drugs than in whole foods alternatives.
There are many theories out there regarding the underlying cause for morning sickness, but upon
closer examination, they all match up with the h. pylori theory, and the cure of fermented foods:
-Hormonal Fluctuations: HUGE trigger for the h. pylori. Between weeks 12 - 16, the placenta takes
over making most of the hormones for baby, thus finally allowing mom to get her own hormone levels
back in balance. Some moms that are especially sensitive will continue to experience nausea until
after birth, or even during their whole time of breastfeeding. Many report feeling sick around the time
each month that their cycles start, which is another major hormonal shift.
-Carbs: Carbs are often thought of as a culprit to morning sickness, and indeed, they can be,
especially simple carbs. Remember, that's what the h. pylori feeds on. Since going zero-carb is
neither desirable nor feasible, it is important to switch to complex carbs that have been properly
prepared through souring, and/or sprouting, and/or soaking (the three S's). White sugar and flour
should be eliminated completely. Raw honey has, in my experience, not caused any negative effects
as far as aggravating the h. pylori, so that is what I use. If I do end up eating simple carbs (like
potatoes or pasta), I am sure to have a side of fermented foods with it, or a fermented drink.
-Vitamin B Deficiency: Fermented foods are FULL of B vitamins, which can otherwise be hard to
come by through natural food sources in the Standard American Diet. Taking synthetic vitamins can
never mimic that effect. Furthermore, consuming grains that have not been properly prepared through
the three S's, as well as conventional sodas with their phosphoric acid, will leach the body of many
nutrients, especially minerals. So consuming simple carbs in the form of conventional breads and
sodas will not only feed the h. pylori, it will also de-mineralize the body. Fermented foods will not only
stop this downward process, but will actually replenish your body with the nutrients necessary for a
healthy pregnancy.
-Magnesium: This has recently become popular through a blog post on Mommypotamus. Again, as I
explained in the previous point, being deficient in this or any critical mineral is certainly a contributing
factor to morning sickness. However, I believe it is just one of the symptoms of the effects of being
nutritionally deficient, rather than the actual root cause of morning sickness. Taking a high quality
magnesium supplement, using a topical spray, or taking baths with magnesium salts will certainly be
helpful in offsetting the negative effects of inadequate mineral intake from diet alone. Again, properly
preparing grains will not only increase their available nutrient content, but also stop them from de-
mineralizing the body.
-Being Pregnant with a Girl/Boy: Most moms will report having very different cravings based on the
gender of the baby. Many women will find themselves craving simple carbs much more with a girl
than with a boy, leading to the old wives fable that girl pregnancies tend to cause worse morning
sickness.
-Number of Pregnancies: Many moms report their morning sickness becoming worse, and lasting
longer, with each subsequent pregnancy. This can be attributed to the h. pylori gaining more and
more of a stronghold as it goes unchecked year after year.
-Stress/Fatigue: aggravating factors, because your body is dealing with additional hormones. Who
here has ever felt sick to their stomach from being upset, angry, or plain stressed? Case in point.
Now my personal experience: like many of the other moms suffering from hyperemesis, my "morning
sickness" in the past did not just disappear when the first trimester ended. In fact, it seemed to last
about 2 weeks longer with each additional pregnancy. With Stephen, it was still flaring up past the
20th week, though typically only after eating a meal. It was at this time that I first made the h. pylori
connection. I started eating a small amount of sauerkraut before every meal, and after a few days of
that, never got sick again, even after discontinuing the sauerkraut. My body had finally gotten back in
balance.
However, when my cycles returned months ago, they were always preceded by several days of
nausea that was every bit like morning sickness. So hormones were definitely at play. Again, the
sauerkraut, and at this point also kefir, sourdough bread, and kombucha, would always do the trick of
getting me back on track.
This success is what finally allowed me to put together the puzzle pieces. In retrospect, I finally
figured out why my pregnancy with Becky had been so easy by comparison: When I was newly
pregnant with her (about 5 weeks along), our family took a trip to Europe for 10 days. While we were
there, I ate many, many more fermented foods than I ever did at that time here in the States. The
main reason for this was that these were foods I could only get over there: a certain brand of
sourdough bread, fermented veggies that were a staple at every meal, real, delicious Hungarian
sauerkraut, all my dearly missed European yogurt varieties that don't even exist here, etc. This
allowed my body to get into balance by the time we returned, at least enough to stave off any future
nausea by simply taking ginger extract (which has a similar effect on the h. pylori in the stomach as
turmeric, and is safe during pregnancy). While I did have some nausea during that pregnancy, it was
virtually nothing compared to what I had experienced in the past. Another pregnancy during which I
had gone to Germany was Isaac's, and he was the second easiest after Becky. Actually, I had gone
there shortly before becoming pregnant with him, so the effect was not as noticeable because the
benefits of the fermented foods had started wearing off.
By contrast, those pregnancies that were the worst as far as morning sickness, were also the babies
who struggled most with thrush (candida) as babies, as evidenced by white flecks in their mouth.
John even had eczema from it. Candida thrives in the same conditions as h. pylori, so it makes sense
that if one was thriving, so was the other.
I was a bit anxious to try the cure on an actual pregnancy, with all the extreme hormonal swings that
being pregnant entails. It has been a very interesting experiment! I wouldn't say that I am having no
nausea. About 50% of the time I feel normal, and the rest of the time I feel slightly green, but
functional (though more tired and less energetic than usual). If a lot of bad trigger factors culminate, I
might even have an episode of actually throwing up, though I have not had more than one per day, on
maybe one or two days per week (compared to throwing up 20+ times per day). I also must add that I
believe my nausea would be eradicated completely if I were vigilant in combating it 100% of the time.
My situation right now reminds me of peace in the Middle East - it;s a very delicate balance, one that
takes constant attention and directing. My plan is to try and kill off all or most of the h. pylori in my
body after this pregnancy, but the methods for doing so do not agree with pregnancy and probably
even exclusive breastfeeding. So for now, my main focus is learning to live in relative harmony with h.
pylori and its effects on me while pregnant.
When I do get sick, it always seems preventable, like eating too many simple carbs, allowing myself
to get too hungry, skipping my daily nap, not getting outdoors, etc. It is also usually coupled with me
not taking colloidal silver regularly, and letting up on making sure I get fermented foods with every
meal. I simply get sick of eating pickles and sauerkraut while I feel great. Since prevention is key, and
it is a lot easier to treat the nausea before it starts, I have learned to watch for subtle clues, such as
starting to develop that funny, typical weird taste in my mouth that many pregnant women are familiar
with. Another early warning sign is when I stop being able to tolerate straight up water.
My daily routine is to drink a half cup or so of kombucha every morning upon waking, or to take 1
tablespoon of colloidal silver. I don't do both because I think the CS might render the microorganisms
in the kombucha ineffective. I always wake up slightly sick in the morning, but sitting down and
sipping the kombucha or taking the CS on an empty stomach takes the nausea away, and allows me
to cook breakfast for the crew and then eat a real meal myself.
Then throughout the day, I just drink kombucha here and there, because it is simply the easiest,
tastiest, and most effective form to get something fermented into me. If I just cannot stand the thought
of anything else fermented, I might do a tablespoon of CS instead. If I do, I always try to take it before
a meal, while my stomach is at its emptiest, so it can have the maximum effect.
My worst time of the day is typically from 3-6 pm: after I wake up from my nap, until I finally get dinner
into me. It's just a busy time in our household, and taking a nap always makes me groggy and a little
sick.
Overall, even at my worst times, I would say my nausea has been about 10% of what it would
normally be, but I have many times when I feel completely normal. I am also not feeling panicked as I
have in the past, knowing that as soon as I get back on track with my eating and natural remedies, I
can completely reverse the nausea, and do not need to go down the terrible path of hyperemesis.
Not having to deal with extreme food cravings and aversions, as well as not having that horrible taste
in my mouth 24/7, has also been a major blessing, because I have been able to continue grocery
shopping, cooking, and meal planning as usual. You know, as opposed to sending my husband on a
midnight run to fulfill some post-nausea craving, only to find I couldn't tolerate it by the time he got
back to the house with it... Stranger yet, one of my favorite pastimes this pregnancy has been to
search the food board on Pinterest, watch cooking shows on Amazon, read cooking magazines, and
otherwise "window shop" for delicious new meal ideas. Compare that to throwing up at the sight of
any food billboard, or restaurant flyer in the mail!
I believe that women who just suffer the "garden variety" of morning sickness, rather than full-blown
HG, will find their nausea completely disappearing even if they are much less vigilant than I am.
There are many women online testifying that their morning sickness disappeared completely after
they started drinking kombucha.
On the other hand, women whose HG is worse than mine would need to be much more vigilant than I
am, and ideally seek to eradicate the h. pylori before pregnancy. For these moms, any grains that
have not been properly prepared (3 S's) as well as simple carbs are totally off-limits. Only you will
know what works best for you in your exact case.
In closing, my advice is:
-If you are not currently pregnant, and typically suffer from HG, make an aggressive effort to kill off
or at least greatly reduce the h. pylori in your body by taking colloidal silver 3 x day on an empty
stomach, coupled with turmeric and/or ginger capsules, for 10 days while cutting out all simple carbs,
and incorporating as many fermented foods and beverages as you can handle. Try to start this
regimen on a weekend or when your spouse will be around to help, in case you get severe die-off
symptoms. If/when you do get pregnant, follow the point below.
-If you currently are pregnant: Congratulations! You can still make this work! Like me, you will just
have to stay on top of it all the time, and learn exactly what helps you the most, what your nausea
triggers are and how to avoid them, what your early warning signs of impending nausea are, which
ferments work best for you, etc. Also take care to build up your nutritional status by taking fermented
cod liver / butter oil, a high-quality magnesium supplement (and/or topical magnesium sprays and/or
epsom salt baths). When you are no longer pregnant or exclusively breastfeeding, follow the point
above.
Disclaimer: I am not a doctor or medical professional. This post is purely educational and for
information purposes only. Always consult with your health care professional before starting any
treatment plan.
**http://stevenandersonfamily.blogspot.com/2013/11/the-cause- and-cure- of-morning-
sickness.html**
Foods to avoid during pregnancy
Eating well-balanced meals is important at all times, but it is even more essential when you are pregnant.
During pregnancy women are more vulnerable to contracting illnesses from food than non-pregnant women.
Understanding what foods to avoid during pregnancy can help you make the healthiest choices for you and
your baby.
Foods to avoid, why to avoid, and ways to make specific foods safer to eat:
Soft CHEESES made from unpasteurized milk, including Brie, feta,
Camembert, Roquefort, queso blanco, and queso fresco
May contain E. coli or Listeria. Eat hard cheeses, such as cheddar or
Swiss. Or, check the label and make sure that the cheese is made from
pasteurized milk.
Raw COOKIE DOUGH or CAKE BATTER
May contain Salmonella. Bake the cookies and cake. Don’t lick the spoon!
Certain kinds of FISH, such as shark, swordfish, king mackerel, and tilefish
(golden or white snapper)
Contains high levels of mercury.
Eat up to 12 ounces a week of fish and shellfish that are lower in mercury, such as shrimp, salmon,
pollock, and catfish. Limit consumption of albacore tuna to 6 ounces per week.
Raw or undercooked FISH (sushi) May contain parasites or bacteria.
Cook fish to 145° F.
Unpasteurized JUICE or cider
(including fresh squeezed)
May contain E. coli. Drink pasteurized juice. Bring unpasteurized juice or cider to a rolling boil and boil for at least 1 minute before drinking.
Unpasteurized MILK May contain bacteria such as Campylobacter, E. coli, Listeria, or Salmonella.
Drink pasteurized milk.
SALADS made in a store, such as ham salad, chicken salad, and seafood salad.
May contain Listeria. Make salads at home, following the food safety basics: clean, separate,
cook, and chill.
Raw SHELLFISH, such as oysters and clams
May contain Vibrio bacteria.
Cook shellfish to 145° F.
Raw or undercooked SPROUTS, such as alfalfa, clover, mung bean, and
radish
May contain E. coli orSalmonella.
Cook sprouts thoroughly.
Foods to be careful with, why to be careful, and ways to make these foods safer to eat: Hot dogs, luncheon meats, cold cuts,
fermented or dry sausage, and other deli-style meat and poultry
May contain Listeria. Even if the label says that the meat is precooked, reheat these meats to steaming hot or 165° F before
eating.
Eggs and pasteurized egg products Undercooked eggs may contain Salmonella.
Cook eggs until yolks are firm. Cook casseroles and other dishes containing eggs or egg products to 160° F.
Eggnog Homemade eggnog may contain uncooked eggs, which may contain Salmonella.
Make eggnog with a pasteurized egg product or buy pasteurized eggnog.
When you make eggnog or other egg-fortified beverages, cook to 160°F
Fish May contain parasites or bacteria.
Cook fish to 145° F.
Meat: Beef, veal, lamb, and pork (including ground meat)
Undercooked meat may contain E. coli.
Cook beef, veal, and lamb steaks and roasts to 145° F. Cook pork to 160° F. Cook all ground meats to 160° F.
Meat spread or pate Unpasteurized refrigerated pates or meat spreads may contain Listeria.
Eat canned versions, which are safe. Poultry and stuffing (including ground poultry)
Undercooked meat may contain bacteria such as Campylobacter or Salmonella.
Cook poultry to 165° F. If the poultry is stuffed, cook the stuffing to 165° F. Better yet, cook the stuffing
separately.
Smoked seafood Refrigerated versions are not safe, unless they have been cooked to 165° F.
Eat canned versions, which are safe, or cook to 165° F.
Listeria
Listeria is a bacteria that is found in water and soil. Listeria is uncommon but quite serious to contract.
According to the Center of Disease Control (CDC), an estimated 1,700 persons become seriously ill each year
in the United States and among these, 260 will die. The CDC states that pregnant women are 20 times more
likely to become infected than non-pregnant healthy adults.
Vibrio
Vibrio is a kind of bacteria that lives in warm, coastal seawater. There are many different kinds of Vibrio
bacteria and each can cause a different kind of illness. Some Vibrio bacteria will cause only a mild stomachache
and diarrhea. Other Vibrio bacteria can cause severe diarrhea, vomiting, fever, and wound infection that can be
life threatening. Vibrio infection during pregnancy has not been studied, so it is not known if Vibrio can harm
a developing baby.
E. Coli
E. coli (Escherichia coli) is a bacteria that lives in your colon (gut) and vagina. There are many different types
of E. coli bacteria and most are harmless to humans, but some can cause severe illness. An E. coli infection
causes stomach cramps, a slight fever, and diarrhea. There are no reports of E. coli infection causing birth
defects in humans. Because diarrhea causes the body to lose a lot of fluids, pregnant women with an E. coli
infection can easily become dehydrated. In rare cases, they may start to bleed heavily. There may be a risk for
miscarriage or premature delivery with severe E. coli infection.
Salmonella
Salmonella is a bacteria that can cause foodborne illness. It is directly or indirectly passed through intestinal
contents or waste products of animals. Symptoms of salmonellosis include headache, diarrhea, abdominal
pain, nausea, chills and fever. Occasionally salmonellosis can cause dehydration, and in rare cases salmonella
can cause blood poisoning, abortion, stillbirth, or premature labor.
References:
http://foodsafety.gov/keep/groupofpeople/pregnant/chklist_pregnancy.html
http://www.otispregnancy.org/files/ecoli.pdf
http://www.ext.colostate.edu/pubs/foodnut/09372.html
http://www.netdoctor.co.uk/ate/pregnancyandchildbirth/205471.html
http://www.otispregnancy.org/files/vibrio.pdf
understanding GBS
What is GBS?
GBS (Group B Streptococcus) is a common bacterium found in the urinary, genital, and/or digestive
tract of many healthy people. About 15-35% of women have GBS present in their body. GBS is a
problem only when it is present in the genital area of a pregnant woman during labor and delivery.
When this happens, there is a small risk that the bacterium will be passed on to the newborn infant,
and that she or he will become sick as a result.
What Does a GBS Infection in a Newborn Look Like?
There are two forms of GBS infection, early and late onset. With an early onset GBS infection, the
newborn will become ill within the first week of life, with the majority of early onset infections
developing within the first couple of days after birth. Late onset GBS infection occurs between 7 days
and 3 months of age. Late-onset GBS infection is more complex and is not necessarily tied to the
GBS status of the mother. Once a newborn starts showing symptoms of infection, it is very important
to seek medical care immediately. Six percent of newborns that develop a GBS infection will die from
complications of the infection.
Symptoms of a GBS infected newborn include:
A fever, or abnormally low body temperature
Jaundice (yellow skin, and in the whites of the eyes), and/or pale or bluish skin
Poor feeding
Difficulty breathing
Anxious or stressed appearance
Screening for GBS:
Current (2010) guidelines from the Centers for Disease Control recommend that all pregnant women
be screened for GBS between 35-37 weeks gestation. Screening for GBS is done by swabbing the
lower part of the vagina and rectum with a cotton-tipped swab. Studies have shown that the results of
screening done between 35-37 weeks gestation accurately depict what the GBS status of the mother
will be at the birth. Women who test positive for GBS and who do not have any additional risk factors
have a 1:200 chance of their baby developing a GBS infection. This number can be decreased by
specific treatments given to the mother around birth.
What Can I do to Minimize the Risk of my Baby Developing a GBS Infection?
The only prophylactic treatment currently recognized by the CDC is IV antibiotic therapy during labor.
A dose of antibiotics is given through an IV every 4 hours until the birth. In order for the antibiotics to
be fully affective, two doses will have to be administered before the birth. The CDC recommends
prophylactic IV antibiotics to any women who tests positive for GBS between 35-37 weeks gestation.
Other factors that increase the risk of infection in the newborn include:
Having delivered a previous infant with GBS disease
Having had GBS bacteriuria in the current pregnancy
Women with unknown GBS status or positive status who deliver at less than 37 weeks’ gestation,
have a temperature of 100.4°F or greater in labor, or have ruptured membranes for 18 hours or
longer.
Pros of IV Antibiotics:
Prophylactic IV antibiotic therapy decreases the newborn’s risk of contracting a GBS infection up
to 1:4000 in women who do not present with other risk factors.
Cons of IV Antibiotics:
Giving potent antibiotics prophylactically to 1/3 of pregnant women in labor adds to the increase
of antibiotic-resistant strains of bacteria (‘super bugs’), which includes E. coli and other forms of
bacteria.
Taking antibiotics prophylactically is not always effective at preventing GBS infection. Studies
have shown that babies who fall ill with a septic infection after their mother received IV antibiotics
in labor are more likely of having an infection that is resistant to antibiotics. Studies also show
that though the use of antibiotics decrease GBS infections, septic infections from other types
bacteria have increased due to newly evolving super bugs.
Penicillin is a broad-spectrum antibiotic that targets not only harmful bacteria, but beneficial
bacteria that live in the body. Eradicating good bacteria can cause an overgrowth of yeast in
both the mother and the newborn, which can cause candidiasis.
10% of women will develop a mild allergic reaction to the antibiotic such as a skin rash. 1:10,000
will develop a severe reaction to the antibiotic, such as anaphylaxis, which is life threatening and
requires emergency treatment.
In the state of Colorado, IV antibiotics cannot be administered at home by Registered Midwives.
Alternative Treatments for GBS:
There are different trains of thought on how to go about treating colonized GBS in the mother. As
mentioned above, the most studied and accepted practice in managing GBS colonization is to
temporarily eradicate GBS with potent IV antibiotics. Some midwives and other alternative
practitioners try to address GBS colonization through supplementation and an alteration of the body’s
PH through a change in diet. These holistic methods promote enhancement in a person’s health
holistically, but these methods are not well-studied or accepted as viable methods of treatment by the
medical community. This doesn’t mean they do not work. It just means that there is not thorough
documented data suggesting one way or the other. As a midwife, I am in favor of making an effort to
promote better physical health through diet and supplementation to try to ward off certain ailments
such as GBS colonization.
A viable and studied option to help prevent the spread of GBS to the newborn is using Chlorhexidine
antisepsis (hibiclens) as a vaginal wash in labor. In two different studies, Chlorhexidine reduces
vertical transmission to the same degree as the use of antibiotics during labor. Chlorhexidine is used
and recognized in other countries as a standard of care for prevention of GBS infection in the
newborn. In the United States, it is still not recognized as being a comparable option to IV antibiotics
in labor. One nice thing about using Chlorhexidine is that it doesn’t systemically kill bacteria, just
in/on the genital tract, which means beneficial bacteria will not be destroyed in the digestive tract.
Chlorhexidine is a treatment midwives are able to administer at home. Please note though that using
Chlorhexidine during labor to help prevent the spread of GBS is currently not recognized as a viable
treatment option in the United States by the majority of medical doctors.
Here are links to the studies I mentioned above:
http://www.medscape.com/viewarticle/542430_4
http://www.ncbi.nlm.nih.gov/pubmed/12375548?dopt=Abstract
Food for thought:
Making a decision on how you wish to have your care managed when it pertains to GBS is not easy.
There is no decision you can make that will give you 100% guarantee that your baby will not sick from
GBS. You can make decisions to help lessen the risk of infection, but at what cost? Is it more
beneficial to give IV antibiotics to every woman who tests positive for GBS, knowing that statistically
you are possibly saving only 1 out of 200 newborns from developing an infection, leaving 199 women
and newborns exposed to IV antibiotics in the name of prevention? Or is it better not to treat women
who test positive and treat the 1 in 200 newborns that gets a GBS infection, knowing that that baby
has a 6% chance of dying? Or will you decide to use an alternative form of treatment to help prevent
a GBS infection in your baby should you test positive, knowing that your decision for treatment will
probably not be recognized as a viable treatment option by the medical community.
In Colorado, midwives are required to test their clients for GBS between 35-37 weeks. The client has
the right to sign a waiver and refuse testing if they so desire.
Please note that if a woman chooses to decline testing for GBS and ends up being transported to the
hospital for the birth, the hospital will treat you as if you are positive, and will keep the baby admitted
for at least two days to watch of signs of GBS infection.
Statistics From the CDC on Rates of GBS Infection:
(Note these statistics come from hospital births)
1:25 chance of neonatal GBS infection: Women GBS+ who have risk factors and refuse IV
antibiotics
1:200 chance of neonatal GBS infection: Women GBS+ who have no risks and refuse IV
antibiotics
.9:1000 chance of neonatal GBS infection: Women GBS+ who seek IV antibiotics with risk
factors
1:4000 chance of neonatal GBS infection: Women GBS+ who use IV antibiotics with no risk
factors
1:900 chance of neonatal GBS infection: Women who test GBS- and have risk factors and take
no IV antibiotics
3:1000 chance of neonatal GBS infection: Women who decline testing for GBS and are unaware
of their status
1:1000 chance of neonatal GBS infection: Women who decline testing but seek IV antibiotics
with risk factors
3:10,000 chance of neonatal GBS infection: Women who test GBS- and have no risk factors and
take no IV antibiotics
GBS (Group B Streptococcus) is a common bacterium found in the urinary, genital, and/or digestive
tract of many healthy people. About 15-35% of women have GBS present in their body. GBS is a
problem only when it is present in the genital area of a pregnant woman during labor and delivery.
When this happens, there is a small risk that the bacterium will be passed on to the newborn infant,
and that she or he will become sick as a result.
What Does a GBS Infection in a Newborn Look Like?
There are two forms of GBS infection, early and late onset. With an early onset GBS infection, the
newborn will become ill within the first week of life, with the majority of early onset infections
developing within the first couple of days after birth. Late onset GBS infection occurs between 7 days
and 3 months of age. Late-onset GBS infection is more complex and is not necessarily tied to the
GBS status of the mother. Once a newborn starts showing symptoms of infection, it is very important
to seek medical care immediately. Six percent of newborns that develop a GBS infection will die from
complications of the infection.
Symptoms of a GBS infected newborn include:
A fever, or abnormally low body temperature
Jaundice (yellow skin, and in the whites of the eyes), and/or pale or bluish skin
Poor feeding
Difficulty breathing
Anxious or stressed appearance
Screening for GBS:
Current (2010) guidelines from the Centers for Disease Control recommend that all pregnant women
be screened for GBS between 35-37 weeks gestation. Screening for GBS is done by swabbing the
lower part of the vagina and rectum with a cotton-tipped swab. Studies have shown that the results of
screening done between 35-37 weeks gestation accurately depict what the GBS status of the mother
will be at the birth. Women who test positive for GBS and who do not have any additional risk factors
have a 1:200 chance of their baby developing a GBS infection. This number can be decreased by
specific treatments given to the mother around birth.
What Can I do to Minimize the Risk of my Baby Developing a GBS Infection?
The only prophylactic treatment currently recognized by the CDC is IV antibiotic therapy during labor.
A dose of antibiotics is given through an IV every 4 hours until the birth. In order for the antibiotics to
be fully affective, two doses will have to be administered before the birth. The CDC recommends
prophylactic IV antibiotics to any women who tests positive for GBS between 35-37 weeks gestation.
Other factors that increase the risk of infection in the newborn include:
Having delivered a previous infant with GBS disease
Having had GBS bacteriuria in the current pregnancy
Women with unknown GBS status or positive status who deliver at less than 37 weeks’ gestation,
have a temperature of 100.4°F or greater in labor, or have ruptured membranes for 18 hours or
longer.
Pros of IV Antibiotics:
Prophylactic IV antibiotic therapy decreases the newborn’s risk of contracting a GBS infection up
to 1:4000 in women who do not present with other risk factors.
Cons of IV Antibiotics:
Giving potent antibiotics prophylactically to 1/3 of pregnant women in labor adds to the increase
of antibiotic-resistant strains of bacteria (‘super bugs’), which includes E. coli and other forms of
bacteria.
Taking antibiotics prophylactically is not always effective at preventing GBS infection. Studies
have shown that babies who fall ill with a septic infection after their mother received IV antibiotics
in labor are more likely of having an infection that is resistant to antibiotics. Studies also show
that though the use of antibiotics decrease GBS infections, septic infections from other types
bacteria have increased due to newly evolving super bugs.
Penicillin is a broad-spectrum antibiotic that targets not only harmful bacteria, but beneficial
bacteria that live in the body. Eradicating good bacteria can cause an overgrowth of yeast in
both the mother and the newborn, which can cause candidiasis.
10% of women will develop a mild allergic reaction to the antibiotic such as a skin rash. 1:10,000
will develop a severe reaction to the antibiotic, such as anaphylaxis, which is life threatening and
requires emergency treatment.
In the state of Colorado, IV antibiotics cannot be administered at home by Registered Midwives.
Alternative Treatments for GBS:
There are different trains of thought on how to go about treating colonized GBS in the mother. As
mentioned above, the most studied and accepted practice in managing GBS colonization is to
temporarily eradicate GBS with potent IV antibiotics. Some midwives and other alternative
practitioners try to address GBS colonization through supplementation and an alteration of the body’s
PH through a change in diet. These holistic methods promote enhancement in a person’s health
holistically, but these methods are not well-studied or accepted as viable methods of treatment by the
medical community. This doesn’t mean they do not work. It just means that there is not thorough
documented data suggesting one way or the other. As a midwife, I am in favor of making an effort to
promote better physical health through diet and supplementation to try to ward off certain ailments
such as GBS colonization.
A viable and studied option to help prevent the spread of GBS to the newborn is using Chlorhexidine
antisepsis (hibiclens) as a vaginal wash in labor. In two different studies, Chlorhexidine reduces
vertical transmission to the same degree as the use of antibiotics during labor. Chlorhexidine is used
and recognized in other countries as a standard of care for prevention of GBS infection in the
newborn. In the United States, it is still not recognized as being a comparable option to IV antibiotics
in labor. One nice thing about using Chlorhexidine is that it doesn’t systemically kill bacteria, just
in/on the genital tract, which means beneficial bacteria will not be destroyed in the digestive tract.
Chlorhexidine is a treatment midwives are able to administer at home. Please note though that using
Chlorhexidine during labor to help prevent the spread of GBS is currently not recognized as a viable
treatment option in the United States by the majority of medical doctors.
Here are links to the studies I mentioned above:
http://www.medscape.com/viewarticle/542430_4
http://www.ncbi.nlm.nih.gov/pubmed/12375548?dopt=Abstract
Food for thought:
Making a decision on how you wish to have your care managed when it pertains to GBS is not easy.
There is no decision you can make that will give you 100% guarantee that your baby will not sick from
GBS. You can make decisions to help lessen the risk of infection, but at what cost? Is it more
beneficial to give IV antibiotics to every woman who tests positive for GBS, knowing that statistically
you are possibly saving only 1 out of 200 newborns from developing an infection, leaving 199 women
and newborns exposed to IV antibiotics in the name of prevention? Or is it better not to treat women
who test positive and treat the 1 in 200 newborns that gets a GBS infection, knowing that that baby
has a 6% chance of dying? Or will you decide to use an alternative form of treatment to help prevent
a GBS infection in your baby should you test positive, knowing that your decision for treatment will
probably not be recognized as a viable treatment option by the medical community.
In Colorado, midwives are required to test their clients for GBS between 35-37 weeks. The client has
the right to sign a waiver and refuse testing if they so desire.
Please note that if a woman chooses to decline testing for GBS and ends up being transported to the
hospital for the birth, the hospital will treat you as if you are positive, and will keep the baby admitted
for at least two days to watch of signs of GBS infection.
Statistics From the CDC on Rates of GBS Infection:
(Note these statistics come from hospital births)
1:25 chance of neonatal GBS infection: Women GBS+ who have risk factors and refuse IV
antibiotics
1:200 chance of neonatal GBS infection: Women GBS+ who have no risks and refuse IV
antibiotics
.9:1000 chance of neonatal GBS infection: Women GBS+ who seek IV antibiotics with risk
factors
1:4000 chance of neonatal GBS infection: Women GBS+ who use IV antibiotics with no risk
factors
1:900 chance of neonatal GBS infection: Women who test GBS- and have risk factors and take
no IV antibiotics
3:1000 chance of neonatal GBS infection: Women who decline testing for GBS and are unaware
of their status
1:1000 chance of neonatal GBS infection: Women who decline testing but seek IV antibiotics
with risk factors
3:10,000 chance of neonatal GBS infection: Women who test GBS- and have no risk factors and
take no IV antibiotics
Gestational diabetes
Gestational diabetes occurs when your body cannot produce and process all the insulin needed
during pregnancy. Without adequate insulin, glucose cannot leave the blood and will begin to build
up to high levels. This will result in hyperglycemia (high blood sugar) and is called gestational
diabetes because it usually ends after the birth of the child. Gestational diabetes tends to begin
during the later stages of pregnancy, the hormones in the placenta that help the baby develop can
also block the insulin in the expectant mother’s body, which is called insulin resistance. When it
happens, she finds it difficult to use insulin and may need as much as three times as much. This
condition can have some adverse effects on the unborn baby when extra blood sugar goes to the
placenta and cause the blood glucose levels to rise. The pancreas will then produce extra insulin in
order to eliminate the blood glucose in the baby, and the extra insulin can make the baby store extra
fat when he or she gets more energy than needed to grow. Only 2-5% of women will develop
Gestational Diabetes during their pregnancy. Women who are active and eat a diet low in excess
sugars and simple carbohydrates have a low risk of developing Gestational Diabetes.
Who is at Risk for Developing Gestational Diabetes?
The American Diabetes Association recommends testing for gestational diabetes if:
You are 25 years of age or older
You are a large-bodied woman
You have family history of diabetes in first-degree relatives (your parents or siblings)
You have had an unexplained stillborn baby
You have a prior history of gestational diabetes
You belong to an ethnic/racial group with a higher prevalence of diabetes (i.e., Hispanic
American, Native American, Asian-American, African-American, or Pacific Islander)
Age alone shouldn’t be the only indicator to test. Testing is recommended if you have at least one
other risk factor apart from age.
How do you Test for Gestational Diabetes?
Testing for gestational diabetes with the glucose challenge test is typically recommended between
weeks 24-28 of pregnancy. The test can be done at Quest Diagnostics. You will be given a high
glucose (sugar) liquid to drink. Within 30-60 minutes your body will absorb the sugar causing your
blood glucose levels to rise. Your blood will be drawn an hour after drinking the liquid and be tested
to see how your blood metabolized the glucose liquid. If this test comes back positive for gestational
diabetes, a glucose tolerance test could be ordered which involves doing an overnight fast and
multiple blood draws over a three our period of drinking the glucose liquid.
There is a high false positive rate for the glucose challenge test. Fewer than one in five average
risked women with a positive glucose challenge test will meet criteria for gestational diabetes on an
oral glucose tolerance test.
What are the Risks of Gestational Diabetes?
The most common risk is the baby growing too big. This can lead to complications during birth
including birth injuries and cesarean delivery. Babies also can have a difficult time maintaining
normal blood sugar levels after the birth and develop hypoglycemia. Some research implies that
gestational diabetes is predictive of an increased risk of developing diabetes in the future. Most
women who develop gestational diabetes who have good glucose control and no underlying health
problems usually do very well.
during pregnancy. Without adequate insulin, glucose cannot leave the blood and will begin to build
up to high levels. This will result in hyperglycemia (high blood sugar) and is called gestational
diabetes because it usually ends after the birth of the child. Gestational diabetes tends to begin
during the later stages of pregnancy, the hormones in the placenta that help the baby develop can
also block the insulin in the expectant mother’s body, which is called insulin resistance. When it
happens, she finds it difficult to use insulin and may need as much as three times as much. This
condition can have some adverse effects on the unborn baby when extra blood sugar goes to the
placenta and cause the blood glucose levels to rise. The pancreas will then produce extra insulin in
order to eliminate the blood glucose in the baby, and the extra insulin can make the baby store extra
fat when he or she gets more energy than needed to grow. Only 2-5% of women will develop
Gestational Diabetes during their pregnancy. Women who are active and eat a diet low in excess
sugars and simple carbohydrates have a low risk of developing Gestational Diabetes.
Who is at Risk for Developing Gestational Diabetes?
The American Diabetes Association recommends testing for gestational diabetes if:
You are 25 years of age or older
You are a large-bodied woman
You have family history of diabetes in first-degree relatives (your parents or siblings)
You have had an unexplained stillborn baby
You have a prior history of gestational diabetes
You belong to an ethnic/racial group with a higher prevalence of diabetes (i.e., Hispanic
American, Native American, Asian-American, African-American, or Pacific Islander)
Age alone shouldn’t be the only indicator to test. Testing is recommended if you have at least one
other risk factor apart from age.
How do you Test for Gestational Diabetes?
Testing for gestational diabetes with the glucose challenge test is typically recommended between
weeks 24-28 of pregnancy. The test can be done at Quest Diagnostics. You will be given a high
glucose (sugar) liquid to drink. Within 30-60 minutes your body will absorb the sugar causing your
blood glucose levels to rise. Your blood will be drawn an hour after drinking the liquid and be tested
to see how your blood metabolized the glucose liquid. If this test comes back positive for gestational
diabetes, a glucose tolerance test could be ordered which involves doing an overnight fast and
multiple blood draws over a three our period of drinking the glucose liquid.
There is a high false positive rate for the glucose challenge test. Fewer than one in five average
risked women with a positive glucose challenge test will meet criteria for gestational diabetes on an
oral glucose tolerance test.
What are the Risks of Gestational Diabetes?
The most common risk is the baby growing too big. This can lead to complications during birth
including birth injuries and cesarean delivery. Babies also can have a difficult time maintaining
normal blood sugar levels after the birth and develop hypoglycemia. Some research implies that
gestational diabetes is predictive of an increased risk of developing diabetes in the future. Most
women who develop gestational diabetes who have good glucose control and no underlying health
problems usually do very well.
Newborn Eye Prophylaxis
What is Ophthalmia Neomatorum?
Ophthalmia Neonatorum (ON) and Conjunctivitis of the newborn are terms used to describe
inflammation of the conjunctiva, usually accompanied by a purulent appearing discharge, in an infant
that is less than one month old.
What causes ON?
There are several possible causative organisms including Staphylococcus Albus, Escherichia Coli,
Bacillus Proteus, Pseudomonas Aeruginosa, Chlamydia Trachomatis, and Neisseria Gonorrhoeae,
but the most common cause in the United States is Chlamydia Trachomatis with an incidence of 8 in
1,000 live births. Gonococcal Ophthalmia Neonatorum has an incidence of 0.3 in 1,000 live births.
Is ON dangerous for my baby?
Left unchecked, Gonorrhea or Chlamydia bacteria can cause permanent visual impairment, including
blindness and can spread to other parts of the body such as the lungs, causing pneumonia in the
newborn. The use of a prophylaxis against ON is mandated by Colorado Revised Statute 25-4- 303, which
states:
“It is the duty of any physician, nurse, or other person who assists or is in charge at the birth of any
infant or has the care of the same after birth to treat the eyes of the infant with a prophylaxis
approved by the department of public health and environment. Such treatment shall be given as
soon as practicable after the birth of the infant and always within one hour. If any redness, swelling,
inflammation, or gathering of pus appears in the eyes of such infant, or upon the lids or about the
eyes, within two weeks after birth, any nurse or other person having care of the infant shall report the
same to some competent practicing physician within six hours after its discovery. “
http://www.michie.com/colorado/lpext.dll?f=templates&fn=main-h.htm&cp
Although this statute requires the use of prophylaxis, parents still have the option to refuse the
treatment.
What agents are used to treat ON and how effective are they?
Currently, the prophylaxis of choice is either 0.5% Erythromycin ointment or 1% Tetracycline
ointment. If either you or your husband has an allergy to Erythromycin or Tetracycline, please let us
know so an alternative medication can be obtained before your baby’s birth.
How is Erythromycin ointment administered?
Erythromycin ointment is instilled as a narrow ribbon or strand, ¼ inch long, along the lower
conjunctival surface of each eye, starting at the inner canthus. It is instilled only once in each eye.
Are there any side effects?
There may be a sensitivity reaction to Erythromycin. The ointment may interfere with the ability to
focus and may cause swelling and redness. The side effects usually disappear in 24-48 hours.
What are the signs and symptoms of ON?
Watch the baby’s eyes for redness, discharge, and swelling. Gonorrhea symptoms will usually
appear in the first three days of life. If symptoms develop, a culture of the eye discharge is highly
recommended.
Ophthalmia Neonatorum (ON) and Conjunctivitis of the newborn are terms used to describe
inflammation of the conjunctiva, usually accompanied by a purulent appearing discharge, in an infant
that is less than one month old.
What causes ON?
There are several possible causative organisms including Staphylococcus Albus, Escherichia Coli,
Bacillus Proteus, Pseudomonas Aeruginosa, Chlamydia Trachomatis, and Neisseria Gonorrhoeae,
but the most common cause in the United States is Chlamydia Trachomatis with an incidence of 8 in
1,000 live births. Gonococcal Ophthalmia Neonatorum has an incidence of 0.3 in 1,000 live births.
Is ON dangerous for my baby?
Left unchecked, Gonorrhea or Chlamydia bacteria can cause permanent visual impairment, including
blindness and can spread to other parts of the body such as the lungs, causing pneumonia in the
newborn. The use of a prophylaxis against ON is mandated by Colorado Revised Statute 25-4- 303, which
states:
“It is the duty of any physician, nurse, or other person who assists or is in charge at the birth of any
infant or has the care of the same after birth to treat the eyes of the infant with a prophylaxis
approved by the department of public health and environment. Such treatment shall be given as
soon as practicable after the birth of the infant and always within one hour. If any redness, swelling,
inflammation, or gathering of pus appears in the eyes of such infant, or upon the lids or about the
eyes, within two weeks after birth, any nurse or other person having care of the infant shall report the
same to some competent practicing physician within six hours after its discovery. “
http://www.michie.com/colorado/lpext.dll?f=templates&fn=main-h.htm&cp
Although this statute requires the use of prophylaxis, parents still have the option to refuse the
treatment.
What agents are used to treat ON and how effective are they?
Currently, the prophylaxis of choice is either 0.5% Erythromycin ointment or 1% Tetracycline
ointment. If either you or your husband has an allergy to Erythromycin or Tetracycline, please let us
know so an alternative medication can be obtained before your baby’s birth.
How is Erythromycin ointment administered?
Erythromycin ointment is instilled as a narrow ribbon or strand, ¼ inch long, along the lower
conjunctival surface of each eye, starting at the inner canthus. It is instilled only once in each eye.
Are there any side effects?
There may be a sensitivity reaction to Erythromycin. The ointment may interfere with the ability to
focus and may cause swelling and redness. The side effects usually disappear in 24-48 hours.
What are the signs and symptoms of ON?
Watch the baby’s eyes for redness, discharge, and swelling. Gonorrhea symptoms will usually
appear in the first three days of life. If symptoms develop, a culture of the eye discharge is highly
recommended.
What is Newborn Screening?
This is a screening test used to provide early detection of a number of rare but serious metabolic
diseases:
Phenylketonuria (PKU): incidence 1:10,000-25,000. If not treated, PKU results in brain and
nerve cell damage. It is caused by the body’s inability to break down and use phenylalanine. A
special diet low in phenylalanine prevents the mental retardation that would occur if left
untreated.
Congenital Hypothyroidism: incidence 1:3,500. If not treated, this disorder results in mental
retardation and poor growth. It is cause d by the absence or abnormal development of the
thyroid gland. Treatment with daily thyroid medication supplies the needed hormones for normal
brain and body development.
Congenital Adrenal Hyperplasia (CAH): incidence 1:18,000. If not treated this disorder can
result in severe illness or even death. It is caused by the inability of the adrenal glands to
produce a normal amount of certain hormones. Treatment with the missing hormones allows the
infant to be healthy by preventing large amounts of salt from being lost from the baby’s body.
Sickle Cell Disease: incidence 1:10,000 in the general population, 1:400 in persons of African
ancestry. Sickle Cell disease can cause many health problems beginning in infancy that can
result in severe illness or even death. It results when hemoglobin (red blood cells) doesn’t form
or develop normally. Treatment with antibiotics reduces the serious infection that threatens
affected infants and young children.
Other Significant Hemoglobinopathies: incidence 1:14,000 including hemoglobin SC and
Alpha Thalassemias- These are abnormalities of the red blood cells that cause severe anemia
which can result in organ damage, infection and death. Treatment may require periodic
transfusions to treat anemia.
Biotinidase Deficiency: incidence 1:60,000. If not treated, this disorder can lead to
neurological disorders, metabolic crisis, and death. It results from an inability to recycle the
vitamin biotin. Treatment with oral biotin will prevent all damage.
Galactosemia: incidence 1:50,000. If not treated, this disorder leads to widespread damage to
organ systems, developmental damages, and possibly death. It is caused by an inability to
metabolize a natural sugar called galactose, found in mild products including breast milk.
Treatment is based on eliminating galactose and lactose sugars from the diet, which prevents the
damage.
Homocystinuria: incidence 1:200,000. IF not treated, this disorder leads to mental retardation,
eye problems, bone problems, and early death. It is cause by a defect in metabolism of an amino
acid, methionine, found in many foods including cheddar cheese, chicken, and beef. Treatment
includes a specific diet to limit methionine and related amino acids, which eliminates the damage.
Maple Syrup Urine Disease (MSUD): incidence 1:200,000. There are variable forms of MSUD
which can cause problems ranging from mental retardation to death. There is a characteristic
smell to the urine similar to maple syrup. This is caused by an inability to metabolize certain
amino acids; leucine, isoleucine, and valine, found in many foods. Treatment consists of a
special diet low in these amino acids.
Medium Chain acyl-co Dehydrogenase (MCADD): incidence 1:20,000. This disorder causes
severe problems with fasting or low blood sugar and can cause liver damage and death. It is
cause by an inability to produce enough of an enzyme involved in the metabolism of medium
chain fatty acids. Treatment involves careful avoidance of fasting, reducing fat in the diet, and
supplementing with carnitine.
What are the Benefits of Screening?
The common thread among all of these rare disorders is that each can be treated and each must be
treated early for babies with these diseases to live a normal life, avoid death, serious disease, or
mental retardation. Nearly 70,000 Colorado newborns are screened each year. Approximately 2,200
babies each year have a positive screening test in Colorado. A positive screen does not necessarily
mean that a child has one of these conditions, but it means that the child may be at risk for the
condition and needs further testing.
When Should Testing be Done?
The Colorado State Department of Health requires midwives to test newborns within the first 72 hours
after birth. A second test is done between one and two weeks after the birth. The second newborn
screen is done because some disorders might be missed due to the first newborn screening test
being done so soon after birth. The second newborn screening test is for your baby’s safety. It can
find a disorder that was missed on the first screen.
How is Testing Done?
A few drops of blood are taken from your baby’s heel. These drops of blood are put on a special filter
paper card that is dried and mailed to the Office of Newborn Screening for testing.
Are There Risks to Testing?
The risks relate to the puncture site; pain, a small risk of infection, and/or excessive bleeding or
bruising at the puncture site is possible.
What Happens if the Test is Positive?
You will be notified and asked to bring the baby in to a specialty clinic for additional testing and to
establish early treatment if needed.
Other Diseases the Colorado State Newborn Screening tests for include:
Cystic fibrosis (CF)
Argininosuccinic acidemia (ASA)
Citrullinemia (CIT)
Tyrosinemia (TYR I)
Carnitine uptake defect (CUD)
Ketothiolase deficiency (BKT)
Glutaric acidemia type 1 (GA1)
Isovaleric acidemia (IVA)
Methylmalonic acidemia (Cbl A, B)
Multiple carboxylase deficiency (MCD)
Trifunctional protein deficiency (TFP)
Propionic acidemia (PROP)
3-Hydroxy 3-methyl glutaric aciduria (HMG)
Methylmalonic acidemia - mutase deficiency (MUT)
Long-chain L-3- OH acyl-CoA dehydrogenase deficiency (LCHAD)
Very long-chain acyl-CoA dehydrogenase deficiency (VLCAD)
3-Methylcrotonyl- CoA carboxylase deficiency (3MCC)
diseases:
Phenylketonuria (PKU): incidence 1:10,000-25,000. If not treated, PKU results in brain and
nerve cell damage. It is caused by the body’s inability to break down and use phenylalanine. A
special diet low in phenylalanine prevents the mental retardation that would occur if left
untreated.
Congenital Hypothyroidism: incidence 1:3,500. If not treated, this disorder results in mental
retardation and poor growth. It is cause d by the absence or abnormal development of the
thyroid gland. Treatment with daily thyroid medication supplies the needed hormones for normal
brain and body development.
Congenital Adrenal Hyperplasia (CAH): incidence 1:18,000. If not treated this disorder can
result in severe illness or even death. It is caused by the inability of the adrenal glands to
produce a normal amount of certain hormones. Treatment with the missing hormones allows the
infant to be healthy by preventing large amounts of salt from being lost from the baby’s body.
Sickle Cell Disease: incidence 1:10,000 in the general population, 1:400 in persons of African
ancestry. Sickle Cell disease can cause many health problems beginning in infancy that can
result in severe illness or even death. It results when hemoglobin (red blood cells) doesn’t form
or develop normally. Treatment with antibiotics reduces the serious infection that threatens
affected infants and young children.
Other Significant Hemoglobinopathies: incidence 1:14,000 including hemoglobin SC and
Alpha Thalassemias- These are abnormalities of the red blood cells that cause severe anemia
which can result in organ damage, infection and death. Treatment may require periodic
transfusions to treat anemia.
Biotinidase Deficiency: incidence 1:60,000. If not treated, this disorder can lead to
neurological disorders, metabolic crisis, and death. It results from an inability to recycle the
vitamin biotin. Treatment with oral biotin will prevent all damage.
Galactosemia: incidence 1:50,000. If not treated, this disorder leads to widespread damage to
organ systems, developmental damages, and possibly death. It is caused by an inability to
metabolize a natural sugar called galactose, found in mild products including breast milk.
Treatment is based on eliminating galactose and lactose sugars from the diet, which prevents the
damage.
Homocystinuria: incidence 1:200,000. IF not treated, this disorder leads to mental retardation,
eye problems, bone problems, and early death. It is cause by a defect in metabolism of an amino
acid, methionine, found in many foods including cheddar cheese, chicken, and beef. Treatment
includes a specific diet to limit methionine and related amino acids, which eliminates the damage.
Maple Syrup Urine Disease (MSUD): incidence 1:200,000. There are variable forms of MSUD
which can cause problems ranging from mental retardation to death. There is a characteristic
smell to the urine similar to maple syrup. This is caused by an inability to metabolize certain
amino acids; leucine, isoleucine, and valine, found in many foods. Treatment consists of a
special diet low in these amino acids.
Medium Chain acyl-co Dehydrogenase (MCADD): incidence 1:20,000. This disorder causes
severe problems with fasting or low blood sugar and can cause liver damage and death. It is
cause by an inability to produce enough of an enzyme involved in the metabolism of medium
chain fatty acids. Treatment involves careful avoidance of fasting, reducing fat in the diet, and
supplementing with carnitine.
What are the Benefits of Screening?
The common thread among all of these rare disorders is that each can be treated and each must be
treated early for babies with these diseases to live a normal life, avoid death, serious disease, or
mental retardation. Nearly 70,000 Colorado newborns are screened each year. Approximately 2,200
babies each year have a positive screening test in Colorado. A positive screen does not necessarily
mean that a child has one of these conditions, but it means that the child may be at risk for the
condition and needs further testing.
When Should Testing be Done?
The Colorado State Department of Health requires midwives to test newborns within the first 72 hours
after birth. A second test is done between one and two weeks after the birth. The second newborn
screen is done because some disorders might be missed due to the first newborn screening test
being done so soon after birth. The second newborn screening test is for your baby’s safety. It can
find a disorder that was missed on the first screen.
How is Testing Done?
A few drops of blood are taken from your baby’s heel. These drops of blood are put on a special filter
paper card that is dried and mailed to the Office of Newborn Screening for testing.
Are There Risks to Testing?
The risks relate to the puncture site; pain, a small risk of infection, and/or excessive bleeding or
bruising at the puncture site is possible.
What Happens if the Test is Positive?
You will be notified and asked to bring the baby in to a specialty clinic for additional testing and to
establish early treatment if needed.
Other Diseases the Colorado State Newborn Screening tests for include:
Cystic fibrosis (CF)
Argininosuccinic acidemia (ASA)
Citrullinemia (CIT)
Tyrosinemia (TYR I)
Carnitine uptake defect (CUD)
Ketothiolase deficiency (BKT)
Glutaric acidemia type 1 (GA1)
Isovaleric acidemia (IVA)
Methylmalonic acidemia (Cbl A, B)
Multiple carboxylase deficiency (MCD)
Trifunctional protein deficiency (TFP)
Propionic acidemia (PROP)
3-Hydroxy 3-methyl glutaric aciduria (HMG)
Methylmalonic acidemia - mutase deficiency (MUT)
Long-chain L-3- OH acyl-CoA dehydrogenase deficiency (LCHAD)
Very long-chain acyl-CoA dehydrogenase deficiency (VLCAD)
3-Methylcrotonyl- CoA carboxylase deficiency (3MCC)
What is vitamin k?
What is Vitamin K?
Vitamin K is a fat-soluble vitamin that is necessary for blood to clot normally. In adults and children,
vitamin K is obtained through food and is produced in the gut by friendly bacteria. Babies are born
with naturally low levels of vitamin K in their blood. The reasons for this are still not understood but it
is normal. Healthy babies start to produce vitamin K in there but between 4-5 days and it peaks
around the 8 th to 10 th day. Some infants however, may not produce adequate amounts for several
months. Breast milk has low levels of vitamin K, while artificial baby milk is supplemented with it.
What is the Issue?
Babies may develop Vitamin K Deficiency Bleeding (VKDB), a disorder that causes abnormal
bleeding. The rare disorder is potentially life threatening, affecting 1-2 per 10,000 babies. Babies
with VKDB are unable to stop bleeding normally.
Symptoms include, but are not limited to:
Unexplained bruising, including pinpoint bruises called petechiae
Bleeding from the mouth, nose, umbilicus, circumcision site, or anus
Blood in the urine, stool, or vomit
Prolonged bleeding from puncture sites
Poor feeding
Difficulty breathing
Bleeding within the chest, but, or abdomen
VKDB can be responsible for bleeding within a baby’s brain (intracranial hemorrhage). This can
cause severe brain damage or death in 2.2 per 100,000 babies.
Symptoms of intracranial hemorrhage include, but are not limited to:
Unusual sleepiness
Apathy
Irritability
Agitation, screaming
Vomiting
Tense fontanels
Spasms or convulsions
Touch sensitivity
Unusual posturing
Risk Factors for VKDB
All babies are considered at risk for VKDB. However, some babies are more at risk than others:
Babies whose mothers took certain types of drugs during pregnancy, such as anticonvulsants,
anti-coagulants, and tuberculosis medications
Premature babies
Very small babies
Traumatic or difficult birth (shoulder dystocia, forceps, resuscitation, etc.)
Babies with liver disease or other disorders that affect fat absorption
Normal breastfed babies without known risk factors
How is Vitamin K Given?
Vitamin K is given by mouth or with an injection. An injection of vitamin K given at birth or anytime
later is considered the most effective way to prevent VKDB. Most research has focused on this route.
Oral vitamin K requires several doses over several weeks. The timing and exact dosage for the best
results has not been well documented in research.
Are There Risks to Giving Vitamin K?
Some parents and health care providers are concerned about the extremely high levels of vitamin K
in the baby’s blood after the injection. It is not known if these high levels pose a health risk to the
baby. Some researchers have theorized that the normally low levels of vitamin K in newborns may
be protective in some fashion. One study found a relationship between vitamin K administration and
childhood leukemia. This link has not been confirmed in other research. Other studies have found
that babies with high amounts of clotting enzymes have an increased risk of dying from bacterial
meningitis. It is not known if the clotting enzymes related to vitamin K are involved. The most
common risks for vitamin K injections are related to the injection itself.
The risks for the injectable form of vitamin K include:
Pain
Injury to muscle or nerves
Abscesses
Inadvertent IV injection which may cause cardiac or respiratory failure
The risks for the oral form of vitamin K include:
Bitter taste
Inhalation of the oil which may damage the lungs
Uncertain protection resulting from the inability to know exactly how much vitamin K was
swallowed or absorbed.
For both ways that vitamin K is given, risks include a potential allergic reaction to the vitamin
K solution and the unknown effects of the high blood levels of vitamin K after administration.
Vitamin K is a fat-soluble vitamin that is necessary for blood to clot normally. In adults and children,
vitamin K is obtained through food and is produced in the gut by friendly bacteria. Babies are born
with naturally low levels of vitamin K in their blood. The reasons for this are still not understood but it
is normal. Healthy babies start to produce vitamin K in there but between 4-5 days and it peaks
around the 8 th to 10 th day. Some infants however, may not produce adequate amounts for several
months. Breast milk has low levels of vitamin K, while artificial baby milk is supplemented with it.
What is the Issue?
Babies may develop Vitamin K Deficiency Bleeding (VKDB), a disorder that causes abnormal
bleeding. The rare disorder is potentially life threatening, affecting 1-2 per 10,000 babies. Babies
with VKDB are unable to stop bleeding normally.
Symptoms include, but are not limited to:
Unexplained bruising, including pinpoint bruises called petechiae
Bleeding from the mouth, nose, umbilicus, circumcision site, or anus
Blood in the urine, stool, or vomit
Prolonged bleeding from puncture sites
Poor feeding
Difficulty breathing
Bleeding within the chest, but, or abdomen
VKDB can be responsible for bleeding within a baby’s brain (intracranial hemorrhage). This can
cause severe brain damage or death in 2.2 per 100,000 babies.
Symptoms of intracranial hemorrhage include, but are not limited to:
Unusual sleepiness
Apathy
Irritability
Agitation, screaming
Vomiting
Tense fontanels
Spasms or convulsions
Touch sensitivity
Unusual posturing
Risk Factors for VKDB
All babies are considered at risk for VKDB. However, some babies are more at risk than others:
Babies whose mothers took certain types of drugs during pregnancy, such as anticonvulsants,
anti-coagulants, and tuberculosis medications
Premature babies
Very small babies
Traumatic or difficult birth (shoulder dystocia, forceps, resuscitation, etc.)
Babies with liver disease or other disorders that affect fat absorption
Normal breastfed babies without known risk factors
How is Vitamin K Given?
Vitamin K is given by mouth or with an injection. An injection of vitamin K given at birth or anytime
later is considered the most effective way to prevent VKDB. Most research has focused on this route.
Oral vitamin K requires several doses over several weeks. The timing and exact dosage for the best
results has not been well documented in research.
Are There Risks to Giving Vitamin K?
Some parents and health care providers are concerned about the extremely high levels of vitamin K
in the baby’s blood after the injection. It is not known if these high levels pose a health risk to the
baby. Some researchers have theorized that the normally low levels of vitamin K in newborns may
be protective in some fashion. One study found a relationship between vitamin K administration and
childhood leukemia. This link has not been confirmed in other research. Other studies have found
that babies with high amounts of clotting enzymes have an increased risk of dying from bacterial
meningitis. It is not known if the clotting enzymes related to vitamin K are involved. The most
common risks for vitamin K injections are related to the injection itself.
The risks for the injectable form of vitamin K include:
Pain
Injury to muscle or nerves
Abscesses
Inadvertent IV injection which may cause cardiac or respiratory failure
The risks for the oral form of vitamin K include:
Bitter taste
Inhalation of the oil which may damage the lungs
Uncertain protection resulting from the inability to know exactly how much vitamin K was
swallowed or absorbed.
For both ways that vitamin K is given, risks include a potential allergic reaction to the vitamin
K solution and the unknown effects of the high blood levels of vitamin K after administration.
Local Resources
click on the + sign to expand and learn more about each topic
BreastFeeding Support
La Leche League of Fort Collins
MCR Support Group (970) 624-5120
Women’s Clinic Breastfeeding Support
UCHealth Lactation Support (970) 495-8283
MCR Support Group (970) 624-5120
Women’s Clinic Breastfeeding Support
UCHealth Lactation Support (970) 495-8283
Childbirth Education classes
Foothills Childbirth Education Association (970) 225-6477
Midnight Sun Birth Services (970) 673-7860
Midnight Sun Birth Services (970) 673-7860
Chiropractors
Aspen Wellness Center (970) 204-4197
Elevate Chiropractic (970) 829-1617
Impact Chiropractic (970) 223-5501
Natural Living Chiropractic & Acupuncture (970) 460-9258
New Beginnings Chiropractic (970) 372-5101
Elevate Chiropractic (970) 829-1617
Impact Chiropractic (970) 223-5501
Natural Living Chiropractic & Acupuncture (970) 460-9258
New Beginnings Chiropractic (970) 372-5101
Circumcision
Aver Circumcision (Jewish Mohel) (303) 720-0818
doulas
Branches of Love Birth Services (970) 333-5060
Cherish Birthing - April Myers (970) 231-2316
Doula Mommy - Frances Rabon (614) 357-8617
Foothills Childbirth Education Association (970) 225-6477
Jodia Peters (970) 829-6639
Just Right Touch Doula Services (515) 418-7062
Loveland Family Doula (970) 744-9200
Midnight Sun Birth Services (970) 673-7860
Cherish Birthing - April Myers (970) 231-2316
Doula Mommy - Frances Rabon (614) 357-8617
Foothills Childbirth Education Association (970) 225-6477
Jodia Peters (970) 829-6639
Just Right Touch Doula Services (515) 418-7062
Loveland Family Doula (970) 744-9200
Midnight Sun Birth Services (970) 673-7860
Nutrition
Pediatricians & Family Practices
Be Well Clinic Amy Mihaly - Nurse Practitioner (970) 218-8273
Dr. Karen Md & Associates (970) 300-3323
Thomas Kenigsberg - Banner Health (970) 587-4974
Dr. Karen Md & Associates (970) 300-3323
Thomas Kenigsberg - Banner Health (970) 587-4974
Placenta Encapsulation
Northern Colorado Placenta Services (970) 396-7417
ultrasounds
4D SonoImage - Dave (970) 460-1596
Genassist - Dr. Paul Wexler (303) 694-4665
Health Images - Longmont (720) 424-4777
Genassist - Dr. Paul Wexler (303) 694-4665
Health Images - Longmont (720) 424-4777