smoking pot during pregnancy

smoking pot during pregnancy
smoked marijuana during pregnancy?

What do u think? Okay?

i smoked pot with my two pregnancies and had beautiful healthy children. pot helped with morning sickness and recommended, even by my midwife. my best friend smoked pot with 3 of her pregnancy and had children healthy too. the only problem now days, I've heard that some hospitals test drugs to children after birth. if that happened in your case would not their children removed, but would probably have to go to a rehabilitation program.

smoking pot during pregnancy

Nutrition textbook revision

Why Nutrition Important?
Of Higher values indicate deposits of excess fat and low values indicate insufficient fat stores. Body mass index may therefore be used as a diagnostic tool for the two most from malnutrition and undernourishment. If your BMI is between 25.0 and 29.9 are overweight classisfied. If higher to 30.0, which are classified as obese. The healthy BMI range is 18.5 to 24.9. However, BMI is the best option with the waistline.
BMI to overestimate the total amount of body fat for:
bodybuilders, athletes high-level calculations underestimate women.BMI pregnant the amount of body fat for:
The elderly, people with physical disabilities who can not walk and may have muscle is wasting.BMI not as perfect weight and health risk. waist of person is a better predictor of health risk than BMI.
BMI and children
The healthy weight range for adult BMI of 20 to 25 is not an appropriate measure for children.
For adults who have stopped growing, an increase in BMI is usually caused an increase in body fat. But as children grow, their amount of body fat changes and so his body mass index. For example, BMI generally decreases with increasing preschool and adulthood.

Therefore for the calculation of BMI a child or adolescent must be compared with tables for age and sex percentile. These letters should be used only by professionals health, for example, your doctor, child health nurse or dietitian.
Distribution of the circumference of body fat and riskAnyone size is a better predictor of health risk to health than BMI. Having fat in the abdomen or even a "belly", what either body size means they are more likely to develop certain health problems associated with obesity. Fat predominantly deposited around the hips and buttocks does not appear to have a similar risk. Men, in particular, often deposit weight in the waist region.
Of Studies have shown that the distribution of body fat is associated with a higher prevalence of diabetes, hypertension, hypercholesterolemia and cardiovascular disease.
In general, the relationship between health risks and body fat distribution is:
lower risk – slim (no belly) Moderate risk – overweight with no belly, moderate to high risk – flat belly, high risk – Overweight and belly.
The Waist circumference and health risks
Waist circumference may be used to indicate a health risk.
For men:
94 cm or more – a risk increased, 102 cm or more – substantially increased risk.For girls:
80 cm or more – increased risk of 88 cm or more – substantially increased risk.Being physical activity, avoiding smoking and eating unsaturated fats instead of saturated fats has been shown to decrease the risk of developing abdominal obesity.
When there is an imbalance between nutrient needs more consumption, malnutrition sets in. There are some forms of malnutrition – malnutrition and nutrition excessive. Malnutrition is more common in many developed countries like Australia.
Related Health Problems
Dietary factors are associated with some of the leading causes of death, for example:
Coronary heart disease; Some types of cancer, stroke, diabetes Type 2.
The basic requirements for nutrients
Nutrients can be described by the chemical components of foods and can be classified into six groups: carbohydrates, proteins, fats, vitamins, minerals and water. Water is not technically a nutrient, but it is important to nutrient utilization. Nutrients to perform various functions in our body, including energy supply and maintain vital processes such as digestion, respiration, growth and development.

Energy balance
Your energy needs depends on your age, size and activity level. If energy consumption is equal to the amount of energy you spend, then found in the energy balance. If intake exceeds expenditure, the excess energy is converted into body fat and gain weight. On the other hand, if consumption is less than its expenditure, the body uses stored fat and lose weight. Therefore, for weight is stable, the total amount of calories you consume do not exceed the total that is used throughout the metabolic processes (eg, exercise, transpiration, respiration). The power consumption must match the energy production. Energy intake is about common 2800 kcal / day for men and 1800 kcal / day for women, although this varies with body size and activity level.
Carbohydrate
The Carbohydrates can be classified as monosaccharides (glucose, for example, fructose, galactose), disaccharides (sucrose, for example, lactose, maltose) and polysaccharides (Starch, fiber). Carbohydrates should be reduced to the simple form of glucose (for digestion) before your body can use. Carbohydrates should structure a minimum of 55% of its total energy consumption. The brain is often a special part of your body that depends primarily on glucose for energy and needs about 100 g / day of glucose for fuel. In some situations, the body can compensate for reduced levels of carbohydrates carbon using alternative energy pathways for fatty acids such as burns.

Protein
Protein is important for the production maintenance and repair of tissues in the body. When energy intake is insufficient, protein intake should be lifted. This is because the proteins are directed preferentially ingested glucose (sugar) in the synthesis and oxidation. Tissues and organs your body are composed of protein compounds and proteins. Enzymes (biological catalysts), antibodies and hormones also consist of protein. The building blocks of proteins called amino acids. the body can do this 20 amino acids, but eight, called essential amino acids. These are isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. Histidine is important just for kids. The number and nature of amino acids present in a particular protein, determines the characteristics of this protein.
For adults, the Recommended Dietary protein is about 0.75 g / kg of body weight per day. animal products tend to have as much protein, followed by legumes (beans), grains (rice, wheat, corn) and roots. Animal protein (meat, eggs, fish, milk) contains all the essential amino acids and is commonly referred as "complete" protein or "high value biological. Proteins derived from plants that have not one or two essential amino acids. However, a good combination of proteins of plant origin may be of equal value to animal protein. For example, legumes are not methionine, but adequate amounts of lysine. Cereals, however, the lack of lysine, but have a large quantity of methionine. Therefore, a mixture of rice and beans provide all the amino acids essential.
Excess protein can not be stored in the body, so we need protein consumed daily. Consumption excessive protein is not recommended because it promotes increased excretion of calcium in the urine, which increases the risk of developing osteoporosis. In addition, the protein intake in excess can lead to greater concentration of the blood homocysteinein amino acids, and subsequent conversion to thiolactone. Thiolactone is associated with higher levels of atherosclerosis and endothelial injury.

OilsMost fat and fat we eat is produced in foods triglycerides. A triglyceride is composed of three fatty acid molecules attached to a molecule glycerol. The fatty acids are formed by carbon and hydrogen atoms, which can be saturated or unsaturated. Saturated fatty acids (SFA) have the largest number of hydrogen atoms bonded to the carbon chain, whereas unsaturated fatty acids are smaller than atoms Hydrogen specified. for example, monounsaturated fatty acids (oleic acid, for example) have two hydrogen atoms missing. Monounsaturated are mainly found in nuts, avocados, olive oil, canola oil, seed oil, grape oil, peanut oil flax, sesame oil, corn oil, safflower oil, sunflower oil, etc.
Polyunsaturated fatty acids (PUFAs) have more than two atoms of hydrogen missing (eg, linoleic acid and linolenic acid). Linoleic and linolenic acids that are considered essential fatty acids (EFAs) because that the body can not make them. There are two types of essential fatty acids: omega-3 and omega-6. The number that comes after "omega" represents the position of the first double bond from the terminal methyl group of the molecule. The omega-3 fatty acids are linoleic acid derivatives and omega-6 linoleic acid. The alpha-linolenic acid (ALA) is converted into eicosapentaenoic acid (EPA), and later in the acid docosahexaenoic (DHA) in the body. Sources of omega-3 include salmon, mackerel, sardines, anchovies, tuna, flaxseed oil, walnuts, etc. sources of omega-6 are palm oil, soybean oil, canola oil, sunflower oil, nuts, etc. Research evidence indicates that omega-3 fatty acids and reduceinflammation help prevent certain chronic diseases such as cardiovascular disease and arthritis. The omega-3 fatty acids are highly concentrated in the brain and appears to be crucial for brain function and the normal growth and development. Infants who do not get enough omega-3 fatty acids their mothers during pregnancy are at risk of mental decline.
In general, saturated fatty acids increase levels of cholesterol in the blood, while that unsaturated fatty acids lowered. Saturated fats are found in foods such as butter, meat and dairy fat. Trans fats are artificially created during food processing. In your body, trans fats act the same way and saturated fats may increase the cholesterol. These fats are considered hazardous to health. Trans fats are found mainly in fast food and processed food Fried based margarine.
Fats are a concentrated source of energy rich. We strongly recommend that total fat consumption are not that 30% of energy (calories / kilojoules) intake. polyunsaturated fatty needs to less than 10% of energy, and saturated fats and trans fat together should be less than 10%. The rest of your fat intake should consist of monounsaturated fats.

Vitamins
Vitamins are a group of nutrients that may be needed in small quantities. Such as amino acids and fatty acids, Most vitamins can not be made in the body and must be obtained from dietary sources. Only vitamin D can be manufactured by the body. essential vitamins are divided into two groups: soluble in water and soluble in fats. Water-soluble vitamins can be dissolved in water (Thiamin, riboflavin, niacin, vitamin C, folic acid). They can be stored by the body and must be consumed daily. Vitamins soluble can be dissolved in half-fat (vitamins A, D, E and K). This is taken into our bodies when we consume foods that contain fat. The Vitamins are necessary for several reasons, including formation of hormones and blood cells. Usually act as coenzymes. An inadequate supply of vitamins in the diet leads to diseases.
A derivative of vitamin carotene, vitamin A affects vision, reproduction and ofskin formation and maintenance, mucous membranes, bones and teeth. Deficit ends with night blindness (difficulty adjusting to darkness). The body is vitamin A or carotene (precursor of vitamin A) or by absorption Vitamin A and organisms feeding on plants. Carotene is obtained from green vegetables leaves and fruits, yellow-orange vegetables. Pre form of vitamin A in milk, butter, cheese, egg yolk, liver and fish liver oil.Vitamin Vitamin B complex B complex is a mixture of eight essential vitamins necessary for the functioning of the nervous system and enhanceimmune and growth promoting and cell division. Women who are pregnant or breastfeeding, alcoholics and the elderly are more likely to suffer from vitamin B deficiency.Vitamin B1 (thiamin): Thiamine or vitamin B1, acts as a catalyst in the metabolism of carbohydrates. Thiamine deficiency causes beriberi, a disease characterized by a deficiency Vitamin muscle weakness, cramps, swelling of the heart and legs. In severe cases, can lead to beriberi heart failure and death. Most Rich dietary sources of thiamine are pork, organ meats (liver, heart and kidney), brewer's yeast, lean meats, eggs, green vegetables, whole grains or enriched wheat germ, berries, nuts and legumes.Vitamin B2 (riboflavin): The riboflavin or vitamin B2, acts as a coenzyme in the metabolism of carbohydrates, fat and protein pathways. One of the best sources of riboflavin are liver, vegetables, milk, meat, green, whole grains and fortified cereals, pasta, bread and mushrooms.Vitamin B6 (pyridoxine) Pyridoxine or Vitamin B6 is essential for the absorption and metabolism of amino acids. It also plays a important role in the use of body fat and red blood cell formation. The main sources of pyridoxine are whole grains, cereals, bread, liver, avocados, spinach, green beans and bananas.Folic acid (vitamin B9 or folic acid), folic acid is a coenzyme necessary for the formation of body proteins and hemoglobin. Folic acid deficiency is associated with neural tube defects. Food sources are viscera, green vegetables, legumes, nuts, whole grains and yeast. Folic acid is lost in food storage temperature and room temperature for cooking.Minerals
Minerals are essential, acting as cofactors of enzymes (enzymes that would not exist without minerals or function). Some of these minerals necessary for health are:
Calcium: Calcium is an important mineral in the diet, especially for women in menopause. The main function of calcium to build and help maintain strong bones. You can stop the onset of osteoporosis and reduce bone loss and fragility. Is involved in blood clotting. Calcium deficiency may develop when there is a lack vitamin D. Iron exists in food as heme iron and non-heme. Heme iron, found in the white meat is relatively high (20-30%) absorbed. Non-heme iron, found mainly in grains, legumes, some vegetables (spinach, for example) and eggs, usually both absorbed. the non-heme iron absorption depends on other factors in the diet. For example, vitamin C and animal protein increase the absorption Non-heme iron, while tea, coffee and it.Zinc inhibit phytate: zinc represents only 0.003% of the human body, but it is important for the synthesis of proteins, DNA and RNA. Required for growth at all stages of life. The sources are meat, oysters and other shellfish, milk and eggs yolk.Water
For adults, 1 to 1.5 ml of water per kcal of energy expenditure is often sufficient to allow for normal changes in activity physical, sweating, and solute load diet. Water losses consist of 50 to 100 ml / day in feces (stool), 500 to 1000 ml / day by evaporation, and about 1000 days ml / urine. While increased external losses, we must increase the amount of water we eat. In special circumstances, for example, diarrhea and vomiting, water requirements increase even more.
It is essential that nutrients contained in our body are available in sufficient quantities and in suitable proportions. This can be a balanced diet. You should eat a variety of foods, because different foods contain different nutrients in varying amounts. Stressing the importance of variety our diet, nutrition Australia encourages all Australians to ensure that your daily diet includes 30 different foods. This may seem impossible at first view, but in fact, can be achieved by consuming a typical diet based on foods selected with care. choice Food-based "Healthy Eating Pyramid" can help you plan your meals for a healthy and balanced diet.
Healthy eating consists mainly of plant foods (eg fruits and vegetables, potatoes, cereals, etc.) and moderate amounts of products of animal origin (milk, fish, lean red meat and poultry). Fats and oils should normally provide less than 30% of our energy, and less 10% of what should be saturated fat. Lean white meat, poultry and fish, eggs and dairy products are rich sources of animal protein. Dairy products also provide quality protein, are good sources of calcium. Good plant sources of protein include legumes (Peanuts, lentils, beans), soy products (tofu, for example), cereals, nuts and seeds.

href = "http://nutritiontextbook.com"> A healthy diet pyramid
The food pyramid is often simply a practical guide for the selection of different foods for meals. The Australian Nutrition Foundation Inc (Nutrition Australia) has developed its own food pyramid. The reason behind the food pyramid emphasizes the need to include generous amounts of plant foods (cereals, legumes, fruits and vegetables) and quantities derived products moderate animal (meat, fish, milk, eggs) in our diet. In addition, our diet should contain only small amounts of foods rich energy (eg, sugar, fats and oils). The base of the pyramid (food plant) is wide and the top (animal products) narrow. Eating according to the structure of the food pyramid says to eat a healthy diet. With the care of the food pyramid can also help vegetarians and vegans who eat a balanced diet, even if some people need food supplements (eg, vegans require vitamin B12).
The glycemic index and glycemic load
Carbohydrates should structure a minimum of 55% of our total energy consumption daily. The quality and quantity of these carbohydrates are important in blood sugar and control appetite. After eating foods containing carbohydrates, pancreas secretes insulin to carbohydrates in their building blocks. Insulin acts to reduce levels of glucose in the blood. When levels of glucose in the blood decreases a particular level, the brain sends a signal and you become hungry again.
Despite the different foods may contain exactly the same amount of carbohydrate carbon, its effects on glucose control may be very different. This led to the development measures, for example, the glycemic index (GI) and glycemic load (GL) of foods. The GI concept was made by Jenkins and colleagues in 1984. They found that the response of foods glycemic carbohydrate is independent of the carbohydrates they contain. Restrictions geographical indication is the difficulty of translating the concept into practice, since the effect of glycemic foods is not compatible to enable vary depending on how the food is cooked.
Low GI and GL foods are shown to be connected with health benefits, as the lowering of blood sugar in the blood. Low GI foods (below 55) causes a slower rise and levels of glucose in the blood. This including breads such as bread and cereal mixed with oatmeal, barley, pasta, noodles, beans, sweet potatoes, peas and milk. The GI foods increased (over 70) cause a rapid and higher levels of glucose in the blood. High GI foods are white bread, white rice and French fries.
By incorporating low GI foods in your diet, which will lower the average GI meal, have a smaller, slower response of blood sugar to food and feels "full" range. By eating low GI foods, which tend to be most likely to be satisfied and feel full for long periods of time. This helps maintain a healthy weight and avoid weight problems diseases such as heart disease, diabetes and many cancers.

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cerebral palsy smoking marijuana?

smoking marijuana during early pregnancy can cause your baby is suffering from paralysis brain? k first I would never smoke marijuana and I'm not pregnant. I was wondering

smoking in all can cause problems during pregnancy, stay in drugs. What causes cerebral palsy? In most cases, the cause of brain damage is unknown. In many cases it may simply be an error of opportunities in how the brain develops. Genetic (hereditary) could play a role in some cases. However, certain factors are known to increase the risk of paralysis of the brain. • Premature birth (premature), in, particular, children born before 28 weeks of development. • Babies who are twins, triplets or more. • Infection of the pregnant mother, such as chickenpox, rubella and toxoplasmosis may be a cause in some cases. • severe jaundice in new born can be a cause. • There increased risk of having a child with cerebral palsy in mothers who smoke, drink too much alcohol or drugs such as cocaine.

Smoking Tobacco & Marijuana During Pregnancy / PSA

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