Monday, May 23, 2016

Nettles for Pregnancy, Postpartum & #Breastfeeding



"Stinging nettle or common nettle, Urtica dioica, is a herbaceous perennial flowering plant, native to Europe, Asia, northern Africa, and North America, and is the best-known member of the nettle genus Urtica. The plant has many hollow stinging hairs called trichomes on its leaves and stems, which act like hypodermic needles that inject histamine and other chemicals that produce a stinging sensation when contacted by humans and other animals.[1] The plant has a long history of use as a medicine and as a food source. – Wikipedia"
Nettles are nourishing herbs. Nourishing herbs are the safest of all herbs and rarely have any side effects. Nourishing herbs act in the body as food and provide nutrients.  
When cooked, Stinging Nettle loses its sting. Stinging Nettle is considered a super food and is high in iron and Vitamin K. It also contains vitamins D, A and C. Along with calcium, potassium, phosphorus and sulfur as minerals. Stinging Nettle is said to have more chlorophyll than any other herb.
Midwives and herbalists often recommend it for pregnancy, labor, and lactation.

Drinking it as a tea throughout pregnancy could be very helpful if you’re planning a home birth.   Drinking infused Nettles can build up vitamin K. And if you’re low in iron, it’s a natural way to increase iron intake.


Nettles are also considered helpful with...

~ Reducing postpartum bleeding.
~ Breastmilk production.
~ Easing  muscle and leg cramps
~ Reducing hemorrhoids
~ Diminishing pain during and after birth 

How to Infuse Nettles

Dried Nettles

I drank infused Nettles during my pregnancies with no problems at all and it’s no more work than making a cup of tea.

2 to 3 Tablespoons of dried Nettles added to a 32 oz Mason jar or fill the jar with fresh nettles if you have some it.

Fill the jar with boiling water, about four cups. Cover. Let it steep for four hours on your kitchen counter. Steeping in a closed jar prevents water-soluble vitamins from escaping with the steam.

Once cooled, keep your infusion in the fridge and drink it within 48 hours.

The infusion should be deep and dark green in color and have a rich, herbaceous flavor.

It goes nicely with raw sugar or creamed honey. I preferred creamed honey with this infusion.

Additionally, you can also add Nettles to dishes. I usually use it in my spaghetti sauces, or in my salad dressings.  It's great with homemade chicken soup! Especially during cold and flu season, it can boost the nutritional benefit of the soup. Add fresh or dried nettles during the last 10 - 15 minutes of the simmering phase. The herbs can be a just a bit fibrous, but lends a hearty flavor to meals. Be mindful of overcooking. Cook long enough until the color brightens. If the herbs are limp, it is likely over cooked. However, if nettles are cooked in a soup, the nutrients end up in the liquid.

Tip: if you purchase dried Nettles, transfer it in an airtight glass jar and store it out of direct sunlight and away from heat for a longer shelf life.

Deep Greens for Expectant and Nursing Moms



This wonderful herb is a part of the DeepGreen Superfood formula. It is married with Spirulina, Chlorella, Kale, Barley, Collard greens and more, for a potent alkalizing focus perfect for lactating and gestating women. If you're looking for a high-end whole food supplement, without fuss and work, it is super easy to take in a certified organic powdered form.





Disclaimer: This post is presented on an informative basis only and should not be substituted for a qualified diagnosis. I am not a medical expert, nor a herbalist. All experiences shared here are my own. All opinions stated are my own. The reader is encouraged to conduct their own personal research.

Sources:
Wise Woman Herbal: Childbearing Year by Susun Weed
LearningHerbs.com
http://en.wikipedia.org/wiki/Stinging_nettle

Recommended Reading:
Wise Woman Herbal: Childbearing Year by Susun Weed

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