Q: What is ancestral nutrition for pregnancy and postpartum?

A: Ancestral nutrition draws from traditional, whole-food diets of our grandmothers’ grandmothers—think grass-fed organ meats, bone broths, fermented sourdough, and seasonal produce. These foods are nutrient-dense, easy to digest, and designed to support hormonal balance, milk supply, and deep tissue repair during pregnancy and the first 40 days postpartum.

Q: Why is the “first 40 days” so important for healing?

A: The first 40 days after birth is a sacred window when a mother’s body rebuilds blood volume, repairs pelvic tissues, and recalibrates hormones. Warm, collagen-rich meals (like beef bone broth with ginger) speed recovery, reduce inflammation, and prevent postpartum depletion—practiced for centuries in Chinese, Ayurvedic, and Indigenous traditions.

Q: Can I eat organ meats while pregnant or breastfeeding?

A: Yes—when sourced from regenerative, grass-fed farms. Liver, heart, and kidney are nature’s multivitamins: packed with bioavailable folate, iron, B12, and choline—crucial for baby’s brain development and mom’s energy. Start with small portions (1–2 oz) blended into patties or broths to ease digestion.

Q: Are frozen meals still “ancestral”?

A: Absolutely. Our meals are flash-frozen at peak freshness to lock in nutrients—no preservatives, just real food. Traditional cultures preserved meat and broth via drying or ice cellars; modern freezing is the cleanest equivalent. Reheat gently in a pot (never microwave) to honor the warming principle.