There are so many tips, tricks, and hacks for increasing your blood platelet count, but are these methods safe and lasting? The problem with even eating some foods like certain fruits to bump up your count is you can easily go overboard with fructose (sugar) and risk getting gestational diabetes, especially if you are already a heavy carb eater and/or eating the Standard American Diet (SAD!).
When you are pregnant, one of the things your doctor or midwife checks for is your blood platelet count. The normal range is 150k and up. When my blood was taken around week 7 or so of pregnancy, my count was 125k. You can read back to when I was talking about when my blood was first drawn.
I was told by my midwife that I was going to be retested weeks later to see if my count had changed. If I fell below 100k, she would have to send me to the hospital to deliver our baby. Needless to say, I did not want this! The reason for this rule is, understandably, that at a birthing center, they only allowed to serve low-risk mothers and babies.
Weeks before my next eventual blood test, I didn’t even bother looking up what sorts of foods people ate to increase their blood platelet count. Having a severe lack of appetite in my first trimester, I’d been eating a very sparse (and unhealthy) diet when I got the bad results. So I was absolutely certain in my gut that once I felt well enough to go back to my natural diet, then my platelet count would go back to normal as well.
I didn’t want any tricks. I didn’t want any hacks. I wanted a safe and permanent solution.
I knew this in my gut of guts, because when I was a vain teenager (eons ago) who didn’t eat to stay thin, I had problems with bruising and blood clotting, which is an immediate sign of a low platelet count and anemia. So from experience, I’m absolutely sure that not eating or eating only junk food definitely did not help with my clotting—or my health at all for that matter.
So when I tested low, I knew exactly why. I wasn’t worried.
Below are some of the sub-optimal foods I ate during the first few weeks of my pregnancy, in the first trimester:
The following foods, when sourced and cooked right, are generally allowed in my diet (Paleo/Bulletproof/Weston A Price), but eating these foods alone and especially in high quantities is bad. Unfortunately, these were what I craved and all I could stomach while my hormones were rapidly changing.
- Lots of chips (potato, rice, cassava)
- Lots of white rice with butter, spices, and capers
During my transition between eating nothing to eating bad to eating some actually good foods early in my pregnancy, Rob countered the problem by making me breakfast shakes with good stuff in them that I could stomach and actually really enjoyed!
My quick ‘n easy breakfast shake: Grass-fed butter and/or coconut oil, collagen powder, L-glutamine powder (do your own research on whether you think this is a safe choice), free-range eggs, stevia, chocolate powder, and Himalayan salt. Blend. This was super easy to make and very yummy. Before transitioning to eating my normal foods again, this is what I had .
Some of the foods I normally ate before getting pregnant and went back to soon after feeling well enough:
- Organic, grass-fed red meats
- Some organic free-range chicken
- Wild-caught, low-mercury fish like salmon and sardines
- Organic vegetables, especially green veggies
- Organic, grass-fed butter (lots of it) and cheese
- Organic white Jasmine or Basmati rice
- Organic sweet potatoes (purple, Japanese, Hannah) and some white Russet potatoes
- Seaweed, cilantro
- Nuts and seeds (almonds, pecans, pumpkin seeds)
What I don’t eat and don’t recommend people consuming (the not-so-obviously-unhealthy list):
- Lots of fruit (even organic)
- Lots of carbs (>150 g is too much, even if it’s rice or honey)
- Gluten and whole grains
- Processed foods and drinks (even organic or “natural”)
- Tap water
- Vegetable oils (sunflower, safflower, soybean, canola)
Here is my vlog from week 29 of pregnancy talking about how I got my blood platelets back to normal: