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Just prior to this pregnancy, I changed from a vegetarian (lacto-ovo) to a vegan diet. I ate mainly whole grains, beans, oils, tofu, seaweeds, and cooked vegetables (macrobiotic) with some processed foods, such as whole grain pastas, breads and rice cakes. I ate a minimum of raw fruits and vegetables, feeling at the time that raw foods were not that important and not as healthy as the protein from cooked grains and beans. For a number of years I studied nutrition and healthy cooking, attending the Vegetarian Summerfest in Rhode Island, reading numerous books on health and disease, and taking classes at the Natural Gourmet Cookery School in New York City. I thought my diet during pregnancy was impeccably healthy and was extremely surprised by the difficult birth of my son and the problems that followed. If I had studied Natural Hygiene, I would have learned that a healthy woman should not gain more than 12% in weight inclusive of baby's weight. VIEW ARTICLE AT Vegetarian Baby & Child

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