“Life is always a rich and steady time when you are waiting for something to happen or to hatch.”
— E.B. White, Charlotte’s Web
Tips for Constipated Pregnant Women
Simply drinking water can help make your bowel movements more frequent and less hard to pass. Staying hydrated is important for everyone, particularly in pregnancy. Be sure to get enough water every day and you will find that you have fewer problems with constipation.
Fiber is found in natural sources like many fruits and vegetables, also in beans and some grain. These natural sources will help your bowel movements be loose and regular. Some recommend using prune juice.
Watch the calcium :
Too much calcium can cause constipation.
Exercise is known for helping keeping your bowels move regularly.
Pregnancy and Constipation Pains
If it’s any consolation, constipation is a common problem during pregnancy. One culprit is an increase in the hormone progesterone, which slows the movement of food through your digestive tract. And the problem may be compounded later in pregnancy by the pressure of your growing uterus on your rectum. Iron supplements can make constipation worse.
This, too, shall pass (yes, pun intended) but you don’t have to resign yourself to nine months of misery. There are plenty of tactics to try to ease the problem and in the effort, avoid the company of constipation’s dreaded sidekick, hemorrhoids.
You can combat the symptoms of constipation by trying New Colon Sweep, an all natural product that employs oxygen and hydrogen elements to cleanse the colon. Constipation, gas, and discomfort are common in pregnancy, and now, there is something you can do about it.
Try New Colon Sweep today and discover how natural, safe, gentle and effective chronic constipation relief can be.
Second Trimester: Salmon and Asparagus Salad
PREP TIME: 15 minutes
COOK TIME: 20 minutes
1/2 cup low-fat buttermilk
1/4 cup ginger-lime syrup (see Ginger-Lime Sparkler recipe)
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
1 pound small new potatoes
1 pound thin asparagus spears, ends trimmed
1 cup Chardonnay wine (for flavor; the alcohol burns off during cooking)
6 cups water
1 lemon, sliced
1 cup chopped leek, white part only (1 leek)
1 cup chopped celery (1 rib)
1/4 cup chopped parsley
1 teaspoon whole black peppercorns
4 4-ounce wild Pacific salmon fillets
Place ingredients in a glass jar, top with lid and shake until well combined. Refrigerate up to 3 days before use.
In a medium saucepan, boil potatoes until tender, approximately 15 minutes. Meanwhile, place a steamer basket in another medium saucepan, add asparagus, cover and bring to a boil. Reduce heat to medium and steam spears until crisp-tender, about 4 to 5 minutes.
When potatoes are cooked, remove from water and set aside. When asparagus is cooked, plunge into a bowl of cold water, drain and set aside.
In a medium saucepan set on high heat, place Chardonnay, water, lemon slices, leek, celery, parsley and peppercorns; bring to a boil. Boil for 2 minutes. Place fish in pan, submerging fillets in the liquid. Reduce heat to low and simmer, covered, for 7 minutes. Remove salmon from liquid. Discard liquid and remove any vegetables or peppercorns that may have stuck to the fish.
Peel and slice 2 potatoes and arrange, overlapping, on a plate. Top potato slices with a salmon fillet, place 5 asparagus spears on each side of fillet and drizzle with 2 tablespoons of dressing. Serve immediately.