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Western diets are typically low in omega 3 fats (which are anti-inflammatory) and higher in omega 6 fats (which are pro-inflammatory). Omega 3 fats are essential for baby’s brain development. It is recommended that pregnant women consume 2-3 servings (225-340g) of low mercury fish per week during pregnancy. This includes includes tuna, salmon, sardines and pilchards.
Here is a simple recipe to help you incorporate oily fish into your diet. This recipe serves 12.
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1 large sweet potato
1 tin (400g) of pilchards/salmon/tuna
1 small onion, diced
1 clove garlic, minced
1 Egg
2 Tbsp fresh coriander, chopped
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp olive/canola oil
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Enjoy! [/mkdf_accordion][mkdf_separator position=”center” color=”#eaeaea” border_style=”solid” width=”400″ thickness=”1″][/vc_column][/vc_row]