Like so many women, Jan found herself in her thirties with a career, a husband, and a strong desire to get pregnant. At 33, this corporate attorney had already had one miscarriage and two unsuccessful IUIs (intrauterine insemination), and she was “very upset and unsettled,” as described in Aimee Raupp’s new book Yes, You Can Get Pregnant: The Diet That Will Improve Your Fertility Now and Into Your 40s.
Jan is a real-life client of Aimee’s, a licensed acupuncturist, herbalist, and author of Chill Out and Get Healthy, who is included as a case study in this new book. Jan is described as arriving at Aimee’s office with a diet iced tea and a story of “fertility reducing eating habits,” a nutritionally void diet of low-fat, sugar-free, processed foods. Jen is probably not unlike a lot of women visiting Aimee or fertility specialists across the country; in fact, she’s probably more like the average infertility patient than not.
Where Jan may take a left fork in the road is in the diet she now follows, as prescribed by Aimee and outlined in the Yes, You Can Get Pregnant book. Today, Aimee excitedly told me that Jan is pregnant, and she did it naturally without the invasive IVF she was prepared to do. Aimee explained that Jan cleaned up her diet, took liver pills, and did eight acupuncture treatments. Then, after two menstrual cycles, learned she was expecting.
So is another of Aimee’s clients, a 43-year-old woman pregnant with her second child. “She followed my diet to a T, better than I do sometimes,” said Aimee. “She’s 20 weeks pregnant with a clean amnio.”
So what is Aimee prescribing that’s helping these women achieve the pregnancies they so desire? Just like Jan and the 43-year-old mom, they’re laser focused on what they eat as much as what they don’t. (more…)
Aimee E. Raupp is the author of Chill Out and Get Healthy– a no nonsense guide for women on improving their health now. As well she is a licensed acupuncturist and Chinese herbalist with a masters of science in Traditional Oriental Medicine. For more information visit AimeeRaupp.com.
Let me explain. Gluten is a large, water-soluble protein that makes doughy things doughier. It is comprised of two proteins: gliadin and glutenin and is found in grains like wheat, rye and barely (click here for a concise list of gluten containing foods.) As well, since gluten is such a good thickener, these days we can find it in most packaged and processed foods and candy. Gluten has become a staple of the American diet and our health is suffering because of it.
“How?” You ask.
Gluten is a very inflammatory substance that is difficult to digest and causes damage to the walls of your intestines. When this damage occurs, your intestinal walls become leaky and are unable to carry out their expected task of digesting necessary nutrients and filtering out toxins and hence, toxins make their way back into your bloodstream causing an autoimmune reaction. This autoimmune reaction manifests differently in each person, but ultimately, it predisposes you to many diseases and often leaves you feeling unwell, bloated and fatigued.
When it comes to gluten reactions, there are people with Celiac disease and there are people with gluten intolerance. About 1% of the population has Celiac disease—a genetic condition of severe gluten intolerance and then there are the other 30-40% of the population who have a more mild form of gluten intolerance.