To ultrasound or not to ultrasound

Hi there,

20 Weeks Whitney

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Somewhere between week 18 and 20 pregnant women usually go for an anatomy ultrasound to check how baby is doing and maybe find out the sex of the baby.

I had mine a week ago and we found out it’s a…..drum roll please…..sorry, you’re going to have to wait a little longer before I tell you. Yes, that was mean.

My ultrasound was with a new tech who was being coached by a more experienced tech. It was a nice experience because they were chatting about this and that about my baby. So I got to see and understand a bit more about what I was seeing when I was craning my neck to watch what they were doing for an hour.

Is ultrasound safe? 

It is generally believed to be safe for mom and baby, is painless, gives results quickly, and is convenient, however because “a form of energy and, as such, demonstrates effects in biological tissues it traverses (bioeffects).(1)”

50% of physicians and obstetricians polled believed ultrasounds in low-risk pregnancies should be kept to 1-3 and 70% disapprove of “keepsake/entertainment” ultrasounds (2). However, is this based on fact or generally held beliefs?

The risks of ultrasound are thermal and mechanical.

I tried to find more research about the exact mechanisms and some definitive answers for you but this was very challenging. I think this topic is a whole thesis that I could spend a lot of time on.

My general philosophy is to strive for the least amount of intervention necessary. If you need another ultrasound for medical reasons I think that’s very important. Discuss the risks and benefits with your health care provider to help you make up your own mind.

I thought I would just put this out there as food for thought.

Stay tuned for more highs and lows of pregnancy….I think my heartburn has just started and there is still so much time to go! I’m in trouble!

Talk soon,

Whitney

 

Sources:

1. Semin Perinatol. 2013 Oct;37(5):295-300.

2. J Ultrasound Med. 2007 Mar;26(3):319-25.

 

Asparagus Soup

1 tbsp of coconut oil

3 green onions, sliced – fresh from the garden!

3 small red potatoes, cubed– organic preferred

¾ of a bunch of asparagus, cleaned, broken into pieces

1 quart of organic chicken broth

½ cup of water

 

Melt coconut oil in soup pot over medium heat

Saute onions in pot

Add red potatoes, chicken broth, and water, bring to boil

Add asparagus when potatoes almost tender.

Blend with hand blender, food processor or blender. I kept the tips out of the blender step (that’s why you see chunks in the soup pot!)

Enjoy!

asparagus 2aspargus 3asparagus 1

Gluten-free Quiche

I made this amazing quiche a few weeks ago when my dear friend Emma came to visit.

 

Home cooked gluten-free, lactose-free quiche.

Home cooked gluten-free, lactose-free quiche.

Potato crust quiche

For the Potato Crust:

  • 1/2 cup grated onion
  • 1 teaspoon salt
  • 1/4 cup unbleached all-purpose gluten-free flour (Bulk Barn)
  • 1 1/2 pounds potatoes, peeled

For the Filling:

  • 2 tablespoons olive oil
  • 2 1/2 cups (1 large) leek, sliced, washed, and drained
  • 4 cups sliced mushrooms
  • salt and pepper to taste
  • 1 cup grated fontina or Swiss cheese (optional – I didn’t use cheese to make it lactose free)
  • 5 large eggs
  • 1/2 cup milk (I used rice milk)
  • 1/4 teaspoon Worcestershire sauce

Preparation:

Preheat oven to 450°F. Grease a 9- or 10-inch deep-dish pie pan. Set up a strainer over a bowl.Grate the onions into the strainer, and drain for 10 minutes, pressing out the extra liquid.

When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour.

Grate the potatoes into the strainer. Press out any extra liquid, then combine with the onion mixture, mixing to combine.

Pat the mixture into pie pan and up the sides. Bake for 25 minutes to let the steam escape.

After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown. Remove from the oven and turn the oven temperature to 350°F.

While the crust is baking, heat the olive oil in a large skillet over medium-high heat. Add the leeks and mushrooms and cook until the leeks are wilted, and the mushrooms give up their liquid and it cooks away (you don’t want the vegetables to be juicy). Season with salt and pepper to taste.

Transfer the vegetables to the baked crust, and sprinkle the cheese evenly on top.

Whisk the eggs, milk and Worcestershire together, and pour slowly over the vegetables. Return the quiche to the oven and bake for another 25 to 30 minutes, until the centre is set. Remove from the oven and cool for 10 minutes before slicing. Serve warm.

I found the recipe at: http://gourmetfood.about.com/od/breakfastrecipe1/r/potatoquiche.htm

PCOS Big Breakfast Diet

Researchers in Tel Aviv found evidence that changing the amount women with PCOS eat at their meals can improve their fertility.

In their study, they had 60 women in one of two groups. The first group was the “Big Breakfast” group while the other was the “Big Dinner” group. They both consumed 1800 calories a day but at different times of the day.

Big Breakfast:

  • 980 cal breakfast
  • 640 cal lunch
  • 190 cal dinner

Big Dinner:

  • 190 cal breakfast
  • 640 cal lunch
  • 190 cal dinner

What they found was that in the big dinner group, the woman still had high insulin and testosterone. In the big breakfast group, they had 56% less insulin resistance and 50% decrease in testosterone. There was also a 50% rise in ovulation rate.

This study offers great news to our fertility patients who have PCOS.

Stuck for meal ideas? See some of our past blog favourites:

Honey Stuffed Apples

Yummy Ground Turkey Meatloaf

Quick Layered Salad

Doulas in Barrie

If you are pregnant or on your fertility journey, thinking about having a doula is something to put on your list. We chose to have a doula for a few reasons.

  1. My husband works out of town and I wanted to have someone there if I went into labour in the middle of winter and he was stuck out of town.
  2. I wanted an unbiased person (not family) to help us through the emotional decisions if anything went wrong
  3. My mom had attended other births but I didn’t know what type of support she would give me
  4. I wanted someone there to help me with my breathing, give massage and help with coping strategies in case my husband forgot our pre-natal training or needed assistance or ideas
  5. I didn’t think I wanted photos of the birth but I’m so glad she took them and I have them now
  6. I knew my midwives would be focused on the clinical aspect and wouldn’t come until very close to the birth

Debra was amazing. The birth was amazing. I’ll tell you more about it another time. In the meantime, think about attending this doula information night event if you are curious about doulas.

what is a doula? information night

what is a doula? information night

Gluten free granola bar recipe

granola bars

At last I have made a school friendly granola bar that I am happy to see my boy love.

Store bought granola bars tend to be filled with sugar and rarely don’t have wheat in them.  The gluten-free bars are often very high in sugar and mostly void of fibre.

Here is the recipe that I concocted to make some delicious ones at home.

  • 1 cup quick oats, 2/3 cup rolled oats
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup mini semi sweet chocolate chips
  • 1/2 cup hemp hearts
  • 1/2 cup raisins
  • 1 cup gluten free Rice Krispies
  • 1/3 cup oat flour
  • 6 Tbsp oil (olive or coconut)
  • 3 Tbsp honey
  • 2 tsp vanilla
  • 1/3 cup pumpkin seed butter, heated until smooth
  1. Pre heat the oven to 350 degrees.  Spray an 8×8 pan with oil then line it with parchment paper that hangs over all edges.
  2. In a large bowl, combine all of the dry ingredients.
  3. In a smaller bowl, combine the oil, honey, vanilla and heated pumpkin seed butter.
  4. Pour the wet ingredients into the dry ingredients and stir until well combined.
  5. Pour the mixture into the pan.  Use an oiled spatula or oiled waxed paper to press the mixture firmly into the pan.
  6. Bake for 30-40 minutes (until the edges just start to turn brown), remove and place on cooling rack.  Do not attempt to remove the granola bars or cut them until they are well cooled.  In fact, place them into the fridge or freezer for a few minutes to firm them up before cutting.
  7. These freeze really well.

Enjoy 🙂

Edit March 8/15: my son asked for granola bars that look like the Nature’s Path ones. They are not as thick as these. So I followed the recipe, but instead used a larger pan and cut the time down to 15 minutes. Worked like a charm!

 

Dr. Kerri