R.G.
D.,
Congratulations on your decision to extend breastfeeding. While many women will experience weight loss during nursing, many will also not. The best thing you can do for yourself is to drink plenty of water. For supply issues, or to help avoid them, a great trick is to eat oatmeal each morning. Oats are known to help boost milk production.
As for eating habits, the best thing i can tell you is in all honesty, if it comes in a box, don't eat it. There are exceptions such as good quality cereals, oatmeal (of course) and a few others. But, if you're really looking to improve your health, and in turn ensure the health of your little one, eat fresh foods, frozen veggies and fruit out of season are good choices as well. Avoid canned foods, anything with Partially Hydrogenated oils, mono and di-glycerides (check your breads for this... Alvarado Street and Good for Life(?) are great options). Steam your veggies. Unless you're eating a lot of dairy, don't increase your intake. It could have a negative effect on the baby. Take your work outs slow. Maybe find a postpartum class at a local fitness center. Or just walk around the neighborhood with your little ones. The weather is getting nice and it's a great way to help boost your metabolism, and your immunity.
I wish you luck on your way to better health.
Blessings,
Rolinda
Wife, Mother, Friend
Here's an awesome list of non-dairy sources of calcium.
One calcium-rich food found in just about every supermarket is hummus. Hummus contains calcium and magnesium, so the calcium is easily absorbed. The primary components of hummus are Chick peas (150 mg
od calcium) + sesame seeds (1160 mg of calcium). Hummus contains ten times as much calcium as human breast milk.
The calcium contained in leafy green vegetables is more easily absorbed than the calcium in milk, and plant proteins do not result in calcium loss the same way as animal proteins do.
Calcium content of foods per 100-gram portion (100 grams equals about 3.5 ounces):
01. Human Breast Milk 33 mg
02. Almonds 234 mg
03. Amaranth 267 mg
04. Apricots (dried) 67 mg
05. Artichokes 51 mg
06. Beans (can: pinto, black) 135 mg
07. Beet greens (cooked) 99 mg
08. Blackeye Peas 55 mg
09. Bran 70 mg
10. Broccoli (raw) 48 mg
11. Brussel Sprouts 36 mg
12. Buckwheat 114 mg
13. Cabbage (raw) 49 mg
14. Carrot (raw) 37 mg
15. Cashew nuts 38 mg
16. Cauliflower (cooked) 42 mg
17. Swiss Chard (raw) 88 mg
18. Chickpeas (garbanzos) 150 mg
19. Collards (raw leaves) 250 mg
20. Cress (raw) 81 mg
21. Dandelion Greens 187 mg
22. Endive 81 mg
23. Escarole 81 mg
24. Figs (dried) 126 mg
25. Filberts (Hazelnuts) 209 mg
26. Kale (raw leaves) 249 mg
27. Kale (cooked leaves) 187 mg
28. Leeks 52 mg
29. Lettuce (lt. green) 35 mg
30. Lettuce (dark green) 68 mg
31. Molasses (dark-213 cal.) 684 mg
32. Mustard Greens (raw) 183 mg
33. Mustard Greens (cooked) 138 mg
34. Okra (raw or cooked) 92 mg
35. Olives 61 mg
36. Oranges (Florida) 43 mg
37. Parsley 203 mg
38. Peanuts (roasted & salted) 74 mg
39. Peas (boiled) 56 mg
40. Pistachio Nuts 131 mg
41. Potato Chips 40 mg
42. Raisins 62 mg
43. Rhubarb (cooked) 78 mg
44. Sauerkraut 36 mg
45. Sesame Seeds 1160 mg
46. Squash (Butternut) 40 mg
47. Soybeans 60 mg
48. Sugar (brown) 85 mg
49. Tofu 128 mg
50. Spinach (raw) 93 mg
51. Sunflower Seeds 120 mg
52. Sweet Potatoes (baked) 40 mg
53. Turnips (cooked) 35 mg
54. Turnip Greens (raw) 246 mg
55. Turnip Greens (boiled) 184 mg
56. Water Cress 151 mg