Postpartum Depression: The Inside Scoop

Posted on January 23, 2010

Postpartum Depressiondrshosh: The Inside Scoop

I had the great honor of working with a leading expert on postpartum depression, Dr. Shoshana S. Bennett, Ph.D., who is the Founder and Director of Postpartum Assistance for Mothers, and the author of Beyond the Blues, Postpartum Depression for Dummies, and Pregnant on Prozac. She generously contributed her knowledge and experience to the Nine Months Later Chapter in Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. After listening to all of her advice, spoken in her typically calm and reassuring way, I only regret that I didn’t know her when my daughter was born prematurely and I needed a shoulder to cry on.

I encourage any new mothers, who are experiencing even the tiniest bit of depression, to read Shoshana’s books and her valuable contribution to Eating for Pregnancy. Check out her website at http://drshosh.com/; her blog at http://drshosh.com/category/blog/; and her facebook page at http://www.facebook.com/pages/Postpartum-Depression-Recovery-Shoshana-Bennett-Ph/170096258486. I caught up with Dr. Shosh this month to ppd-dummies-142x150ask her  if there were any new developments on the postpartum depression scene. Here’s what she had to say.

Are there any new trends in the treatment of PPD that we will see in 2010? New drugs? Natural therapies? Alternative medicines? Women are becoming more and more interested in natural treatments for their PPD and this grass roots demand is driving more studies in the area.  The increasing research regarding the effectiveness of omega 3 fish oil in the treatment and prevention of PPD is one example.

You very kindly share your two experiences with PPD in my book. Have you experienced any depression since your PPD? Is it common for moms to experience another bout of depression down the road? Any advice for those who do? I have not experienced another bout of depression, but during perimenopause I did experience some mood instability.  I sought help from alternative practitioners and shortly thereafter was myself again.  Women are not more likely to suffer depression after PPD as long as they’ve been treated to complete wellness and they don’t have a past history of depression.  But even if they are high risk, there are ways to help them avoid more depression moving forward.  A comprehensive wellness strategy can be provided which will stand them in very good stead.

pregnantonprozacpic1Has the number of PPD cases risen in the world over the past 10 years, or are researchers just getting more effective at culling the numbers? If the numbers are increasing, what is the most likely cause? The jury’s still out on this question. PPD is not a new phenomenon – as far back as women have been birthing babies, a certain percentage have become depressed.  Regarding the increase in the number of women diagnosed, I think it’s a combination.  Professionals are now more capable of identifying the illness, and there are growing expectations of new mothers in various societies.  I also believe that in areas of the world (the United States very much included) we are nutritionally bankrupt due to many factors including the lack of minerals in our soil, not enough fish being eaten, and an excess of processed foods in our diet.

beyond-the-bluesPPD in fathers seems to be on the radar these days. Is this condition increasing or is it just being better researched? It’s being better researched.  PPD was regarded until relatively recently as a “mother’s” issue.  Now we know better, and dads have help as well.  Due to some excellent research, pediatricians are trained to ask new fathers (as well as mothers) a few questions regarding their mental health.  We now know that depression in either parent can lead to problems in the child(ren).

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Luscious Reduced-Fat Ricotta Cheesecake

Posted on January 21, 2010

cheesecakeThe holidays are finally over…phew…which means it’s time to switch back to low-fat desserts (if you’re eating any desserts at all). I made this low-fat cheesecake the other day for a dinner party and my guests were shocked for two reasons: first, that it was low-fat, and second, that it came from a pregnancy cookbook.

One guest said, “No way! Are all the other recipes in your book this good?” Yup. Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Mothers-to-Be is my cooking bible. I use it all the time for breakfast, lunch, and dinner. I’ve got my Twenty-Minute Tomato Sauce simmering on the stove as I type.

Reduced-Fat Ricotta Cheesecake

Makes one 9-inch cheesecake; serves 8
One store-bought graham cracker crust “with 2 extra servings,” or homemade crust (recipe follows)
One 8-ounce package fat-free or reduced-fat cream cheese
1 cup part-skim ricotta cheese
1/3 cup sugar
1 large egg
½ cup nonfat plain yogurt or reduced fat or nonfat dairy sour cream
1 teaspoon pure vanilla extract

  1. Preheat the oven to 350˚ F. Place the graham cracker crust on a baking sheet lined with foil.
  2. Place the cream cheese and ricotta cheese in a large bowl and beat with an electric mixer on medium speed until creamy. Add the sugar and continue to beat for 30 seconds. Add the egg, yogurt, and vanilla extract and beat until well blended.
  3. Pour the filling into the graham cracker crust. Bake for 45 minutes or until the center of the cheesecake is almost firm (it will firm up as it cools). Remove the cheesecake from the oven, and let cool to room temperature, then refrigerate for at least 4 hours before serving. Serve with fresh berries or a berry sauce.

    Approximate Nutritional Information: Serving size: One-eighth of the cheesecake with a store-bought crust: Calories: 211 cals; Protein: 10 g; Carbohydrates: 27 g; Fat: 7 g; Fiber: 0 g; Sodium: 299 mg; Diabetic Exchange: Bread/Starch 2, Fat 1

    Homemade Graham Cracker Crust

    1 cup finely crushed graham cracker crumbs
    1/3 cup finely chopped walnuts or pecans
    2 tablespoons brown sugar
    ½ teaspoon ground cinnamon
    3 tablespoons melted butter

    1. Preheat oven to 350˚ F.
    2. Combine all of the ingredients in a bowl and mix until well blended and the crumbs are moist. Transfer the mixture to a 9-inch pie plate and press it evenly oven the bottom and up the sides of the plate. Bake for 9 minutes, or until the crust is slightly firm to the touch. Remove from the oven and let cool before filling.

    Approximate Nutritional Information: Serving size: One-eighth of the pie crust: Calories: 126 cals; Protein: 2 g; Carbohydrates: 11 g; Fat: 9 g; Fiber: .6 g; Sodium: 65 mg; Diabetic Exchange: Bread/Starch 1

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    Give Up Fast Food in 2010!

    Posted on January 7, 2010

    fast-foodGive up fast food in 2010! This simple New Year’s resolution could add years to your life…and subtract inches from your waistline.

    Why give it up? These frightening numbers and percentages of a daily 2,000-calorie diet might offer some insight (values taken from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be).

    • McDonald’s Big Mac Hamburger : 600 calories (30%), 33 grams total fat (51%)
    • McDonald’s Large French Fries: 540 calories (27%), 26 grams total fat (40%)
    • Burger King Double Whopper Sandwich: 980 calories (49%), 62 grams total fat (95%)

    In 2004, after watching Morgan Spurlock’s documtary film, SuperSize Me, in which Spurlock follows a 30-day period of eating only at McDonald’s, my family decided to give up fast food for good (yes, even my two kids…and yes, even at highway rest stops). We have not been to a fast food joint in 5 years, and we honestly don’t miss it.

    According to Wikipedia, Superszie Me “…documents this lifestyle’s drastic effects on Spurlock’s physical and psychological well-being, and explores the fast food industry’s corporate influence, including how it encourages poor nutrition for its own profit. Spurlock dined at McDonald’s restaurants three times per day, eating every item on the chain’s menu. He also always “super-sized” his meal if given the option—but only if it was offered. Spurlock consumed an average of 20.92 megajoules or 5,000 kcal (the equivalent of 9.26 Big Macs) per day during the experiment. As a result, the then-32-year-old Spurlock gained 24½ lbs. (11.1 kg), a 13% body mass increase, a cholesterol level of 230, and experienced mood swingssexual dysfunction, and fat accumulation to his liver. It took Spurlock fourteen months to lose the weight gained from his experiment.”  Source: (http://en.wikipedia.org/wiki/Super_Size_Me)

    Please make getting healthy a goal for 2010…and start by saying NO to all fast food for everyone in your family. Sure, it’s convenient and cheap…but it’s also packed with calories, saturated fat, trans fats, cholesterol, artificial this-and-that, and other stuff that’s bad for your health and impossible to pronouce. It takes a bit more planning and legwork to have healthy food on hand, but it can be done.

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