Forgetting is not an option with prenatal vitamins, however. Without the proper amounts of minerals and vitamins and folic acid, potentially awful things can happen to our precious little one. So I've been quite religious about taking them, with only occasional reminders from my husband.
One truly helpful thing I learned in this process is that general wisdom around the ol' OB/GYN offices these days is to start taking a prenatal vitamin a few months before trying to conceive.
I started taking them early, and I am very glad I did. It ended up taking me three different vitamin brands and several weeks before I found one that didn't make me feel decidedly terrible. Whether it was undisclosed gluten or too much iron I'm not sure, but what I can say is that I finally found one that works.
It doesn't make me feel sick at all, and it has all the required amounts of vitamins and iron.
Has anyone else had good luck with gluten free vitamins, prenatal or otherwise?
Poultry, fish, liver, and eggs are good sources of this vitamin; meat and milk contain lesser amounts. Pyridoxine in animal sources is 96% bioavailable. Vitamin B6 can be made by intestinal bacteria in healthy persons. Plant foods such as legumes, peanuts, potatoes, yeast, bananas, corn, cabbage, yams, prunes, watermelon, and avocados also contain this vitamin. As this vitamin is widely distributed, deficiency is rare except in chronic alcoholics and among women taking oral contraceptives.
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