Folic Acid

Folic acid is one of the most important nutrients that a woman and her baby need. It is a type of B vitamin that our body uses to make new cells. The CDC encourages all women to get 400 micrograms of folic acid every day.

So why is folic acid so important for a pregnant woman? A woman that does not get enough folic acid puts her child in danger of developing a neural tube defect such as spinal bifida. Spinal bifida occurs when the spinal cord does not close the right way, resulting in a bulge in the lower back. For more information about spinal bifida, go here. Another condition that can occur from lack of folic acid is anencephaly, which occurs when the brain is not fully developed. Children with this condition usually do not live long. For more information about anencephaly, go here.

The good news? These conditions are easily preventable! A woman who gets the recommended amount of foic acid significantly reduces the risk of her child developing one of the conditions mentioned above. Consult your doctor about how much folic acid is right for you.

Folic acid is found in foods like leafy green vegitables, citrus fruits, beans, breads, cereals, rice, and pastas (list taken from American Pregnancy Association). Most women still have to take supplements as recommended by their doctor.

Here are some great websites I found that have great information about folic acid:

The American Pregnancy Association
CDC
WebMD

Here is a great recipe idea to incorporate folic acid in your diet:

(Recipe taken from Allrecipes.com)

Zesty Southern Pasta and Bean Salad

Prep Time: 1 Minute Cook Time: 10 Minutes Ready In: 15 Minutes Servings: 8

"A zesty pasta salad with pinto beans, black beans, corn and tomatoes."

Ingredients:

2 cups small seashell pasta 1/3 cup Italian-style salad dressing salt to taste 1 (15 ounce) can pinto beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 3 tomatoes, chopped

1 1/2 tablespoons ground cumin 1/2 tablespoon chili powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon dried red pepper flakes (optional) salt and pepper to taste

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
2.	Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
3.	Chill salad in refrigerator until ready to serve.