Taking Folic Acid While Pregnant is Good For Fetal Health

Folic acid is an important vitamin to the developing fetus in that it aids cell development, particularly those cells involved in the development of the baby’

s spine. A deficiency can result in neural tube defects, in which the neural tube, down through which the central nervous system passes, fails to close properly.
However, let’s first discuss the substance itself so that its function in that process can be more easily understood. Neither should we ignore the other benefits that folic acid gives us, or the problems we can have in the event of a deficiency.
Folic acid is a form of Vitamin B9, sometimes referred to as Vitamin M. Its anionic form is known as folate, which is the form in which it is frequently offered in supplements. Incidentally, it gets its name from the Latin for leaf, so is from the same root as foliage. It is water soluble, and like Vitamin C can be leached through the body if not immediately used.
It is available naturally from leafy and green vegetables such as lettuce, broccoli, spinach and peas, but is also available in fortified breakfast cereals, sunflower seeds and some fruits. You would not normally suffer a deficiency, but if you are taking anticonvulsants, have liver problems or undergoing kidney dialysis, then you might need a supplement. Pregnancy, of course, is the important case in which a supplement should be taken, although, surprisingly, many mothers-to-be are unaware of this.
New body cells need folate for their production, particularly when they are dividing and growing rapidly such as during pregnancy and in infancy. The formation of DNA depends on many chemical entities, among them four nitrogenous bases, of which three, thymine and the two purine bases, adenine and guanine, depend on folate for their synthesis. If the growing fetus is lacking folate then DNA synthesis will be hindered. This retards cell division and growth.
Among the conditions this can cause are a form of anemia known as megaloblastic anemia, and neural tube deficiencies, where the sheath that surrounds the main nerve canal up the spine fails to close properly. The best known of such neural tube defects is spina bifida, though any condition caused by a lack of cell division can also occur. Anemia can be contracted by both adults and children, since production of red blood cells takes place constantly throughout your lifetime. These are the reasons why folic acid or folate is used in breakfast cereals.
The biochemistry is fairly simple to understand, and is important because it explains the importance of two other B vitamins, B3 and B12, in DNA synthesis. The initial stages are a six step reaction that forms methyl tetrahydrofolate from folate, starting with the reduction of folate to dihydrofolate, and then a further reduction to the tetrahydrofolate (THF). Vitamin B3 (in the form of nicotinamide adenine dinucleotide phosphate) is an essential cofactor for these reductions. Vitamin B12 is necessary as an acceptor for the methyl-THF so that it can continue along the biochemical pathway – now that is too complex to discuss here!
However, the inference you can rightly draw from this is that a deficiency of Vitamin B12 can cause what is known as a ‘methyl trap’, whereby the methy-THF cannot be used, and so a deficiency in Vitamin B12 can lead to the same symptoms as a folic acid or folate deficiency.
The implications of that are that vitamin B12 is also an essential component of a pregnant woman’s diet. The problem here is that this vitamin is available only from animal sources, including dairy products. Its presence in vegetable organisms such as certain algae and fungi has been proposed, but it is believed that the cobalamin (chemical term for the vitamin) from these sources is not bioavailable to humans.
Vegans, therefore, who do not eat dairy products, will need a Vitamin B12 supplement in addition to folic acid or folate, particularly when they are pregnant and with young growing children. In this respect, a vegan diet is unsuitable for young children until their rapid growth period has stabilized.
For those of you wondering why the biochemistry above was discussed: that is your answer. Such discussions can frequently explain why certain supplements are necessary, or certain diets should be reconsidered under particular circumstances. Such things are easier to understand and accept when the logic behind them are explained. A folic acid supplement taken from the onset of pregnancy up to 12 weeks at least, and also a Vitamin B12 supplement in the case of those with a low meat intake, should prevent neural tube defects such as spina bifida.
A daily supplement of 0.4 mg should be sufficient, along with a diet rich in green vegetables, fortified cereals and breads and oranges. Your greens are best steamed since prolonged boiling destroys folic acid – as it destroys Vitamin C. One source of folic acid that you might read about is liver, and its additional iron content might lead you to believe this to be a good component of your diet when pregnant. However, although normally a very nutritious food, liver should be avoided during pregnancy due to its high Vitamin A content. This can be harmful to your baby.
Finally, there are some circumstances under which the dose during pregnancy should be greater. If you have previously had a child with a neural tube defect, or have an NTD yourself (or your partner), if you are diabetic, if you have celiac disease (a gluten allergy) or are taking anti-epileptic medication, you should increase your dose to 5 mg (milligrams) for which you will likely need a prescription from your physician.
NTD is rare, so don’t over-worry much about it, but take the above precautions to put your mind at rest since pregnancy is not a time during which you should be nervous but to enjoy. That will pass on to your growing baby, which will then itself be happy.

Foods To Eat When Pregnant: Make Good Food Choices For Your Baby

Pregnancy is often a time in a woman’s life when much anxiety, nervousness and anticipation takes place. There are many fears and concerns that an expecting mother has, these fears generally being focused on the pending delivery and the health and well-being of her developing child. One of the most common fears for the mother is the worry of doing something or consuming something that is harmful to the growing fetus. Most mothers worry about birth defects and underdeveloped babies. Learning about the best foods to eat when pregnant is one way to calm this fear.

The most nutritious foods to eat when pregnant include foods that are enriched in high quality proteins. Protein is essential for organ, nerve and muscle development, and it is recommended that you consume two to three servings every day. Proteins can be found in meat, fish, poultry and eggs, as well as high quality dairy products.

High quality dairy products are also a great source of calcium, which can be found in milk, cheese, butter and cream, as well as calcium-fortified foods like soy milk, juices, breads and cereals. Calcium helps create strong bones and teeth, helps prevent blood clots and helps muscle and nerve function. Each day you will need approximately 1000 to 1300 mg of calcium in your diet.

Essential foods to eat when pregnant will always contain vitamin C. Vitamin C foods include oranges, broccoli, grapefruits, green peppers, tomatoes and strawberries. The goal should be to consume 70 mg daily. Vitamin C supports the growth of the baby and helps to build a healthy immune system, as well as aiding tissue repair and healing for the mother.

Vitamin A foods for consideration are carrots, spinach, beets, cantaloupe, sweet potatoes and winter squash. Vitamin A assists in the development of the lungs, visual system, brain and kidneys, as well as the absorption of calcium, vitamins and proteins from their food sources.

Folic acid enriched foods include peas and beans and dark leafy vegetables. Pregnant women need 0.4 mg of folic acid each day, and it is essential for neural tube and brain development.

The list of foods to eat when pregnant must include beef, pork, dried beans, spinach and dried fruit, as these foods are excellent sources of iron, of which you need 27mg daily. Iron helps to prevent anaemia, as well as low birth weight and premature delivery.

Last but not least it’s very important for the pregnant mother to remain hydrated. This can be achieved by the regular intake of fruit and vegetable juices, soups, filtered water and caffeine-free and sugar-free soft drinks.

Staying hydrated has many benefits including the timely removal of toxins from the body and reduced possibility of bladder infections and constipation.

By diligently educating yourself on the correct foods to eat when pregnant and subsequently managing your pregnancy diet correctly, you will be taking a significant step in enhancing your health and more importantly the health of your developing fetus. Isn’t this all that any mother wants?

Good Food Good Health – Folic Acid

Hi everyone

Most of us that are of the female sex and mothers are aware that folic acid, or as it is also known – Vitamin B9, Folate, Folacin or Pteroylglutamic acid is important during pregnancy, although it is an essential vitamin for everyone.

Folic acid was named after the Latin word folium meaning leaf, as scientists first isolated it from green leafy vegetables, and in the 1930′s was identified in helping to prevent low blood cell levels – anaemia.

Natural foods that contain folic acid include citrus fruits, strawberries, leafy green vegetables, dried peas, beans and nuts. Also some breads and cereals are enriched with it.

So by eating a varied diet of good food for good health we can all attain a healthy balance of essential vitamins including folic acid.

Folate – being a water-soluble vitamin is needed in your diet every day, as the body cannot store it, and is easily attainable by eating a well balanced diet.

The amount of folic acid recommended varies greatly in different countries but generally 0.2mcg – 200 micrograms for an adult, increasing to 400 mcg for pregnant women or women thinking of having a baby.

Folate acid is destroyed or greatly reduced in overcooked foods, so lightly cooked or steamed vegetables are best. Salad is a good option.

Sources for folic acid- micrograms per 100 grams /3.5 oz

Dark green leafy vegetables 120 – 160 mcg

Other vegetables 40 – 100 mcg

Beans – legumes 50 – 300 mcg

Breakfast cereals 100 – 400 mcg

Whole grains 60 – 120 mcg

A medium orange has 45 mcg,

AÂ large boiled egg 22 mcg,

Large jacket potato 39 mcg,

10 brussels sprouts 115 mcg,

4 spears asparagus boiled
or steamed 88 mcg

2 spears steamed broccoli 61 mcg,

1oz / 25g wheat germ 100 mcg,

7 tablespoons bran flakes 113 mcg,

One of folates most important functions is that it works in conjunction with vitamin B12 and together form healthy red blood cells.

Signs of folate-deficiency anaemia have symptoms very similar to iron deficiency anaemia, and leave you felling fatigued and weak. A lack of folate can also leave you edgy and grumpy.

Scientists agree that folic acid reduces the risk of neural tube defects – serious birth defects, and say that all women of childbearing age should take it and not just whilst pregnant, as this is often to late to prevent these defects.

Spina bifida and anencephaly are among the most serious defects that folic acid can prevent and reduce the risk by up to 70 per cent.

Anencephaly is a condition resulting from the baby’s brain not developing properly and most or all of the brain tissue is missing, this can often cause stillbirth or death soon after delivery.

Spina bifida occurs when the spinal column of the fetus does not close, this should happen during the first few weeks of pregnancy to protect the spinal cord, resulting in neurological problems and or other deformities.

Studies carried out in the 1960′s and 1970′s between folic acid and cancer connections found that cells from the cervix in women with folate deficiency looked similar to cervix cells showing early signs of cancer, and so suspected a link.

Later by the 1990′s studies found that people were more likely to develop certain cancers when lower blood levels of folic acid were present, such as colorectal and cervical.

It is not exactly clear how folic acid might affect cancer, but it is needed to help cells make and repair DNA when they divide creating new cells, also it is thought to be involved in how cells are able to tune certain genes on and off.

Scientists think that low levels can amount to changes in chemicals that affect DNA, maybe altering how well cells

can repair or divide without making mistakes, which might lead to cancer.

There is promising evidence but not conclusive that folic acid can help prevent cancer, and that it may also depend on when it is taken.

Some researchers are concerned that this may be harmful in people that have pre-cancerous conditions or who already have cancer.

Recently folic acid is also thought to help stave off dementia in the elderly as doctors found those with low levels of folate in the blood face triple the risk of Alzheimer’s developing. People who had high levels were found to have the least risk of mental deterioration.

Higher blood folate levels also suggests it may well ward off strokes and heart disease, and has been shown to reduce levels of an amino acid – homocysteine, as high levels of this has been linked with Alzheimer’s.

So for the elderly it is important that they eat a diet that is folate rich or take supplements. The safe upper level of folic acid is 1,000 micrograms.

A well-balanced varied diet of good food good health is essential for all of us and improves our immune system, which affects our well being, at any age and all stages of our lives.

http://www.goodfoodgoodhealth.com

http://www.thetalkingbooksite.com

http://www.quantum-mind-power.com