Your baby is starting the process of folding into a 3-dimension body! This week is also an important milestone in their embryonic development: the beginning of what is called organogenesis: the outlines of many internal organs are starting to form, as is the bloodstream. At the end of the fourth week, your baby is around 4-6 mm in length (around the size of a lentil), and the foetal-placental circulation is set up and running. Amazingly, since conception, your baby’s weight has multiplied by 10,000!
Six weeks since your last period, you’re in your 4th week of pregnancy. A big wave of hormones are being produced. They are essential for your baby, ensuring they’ve got all they need to grow. These hormones will prevent you from having a period again while you’re pregnant. And they also help form the placenta. What does the placenta do? It supplies baby with oxygen and nutrients, and serves to protect them against many germs and pollutants.
It is quite possible for pregnant women to eat fish as part of a balanced diet, as it is an excellent source of protein, omega 3, and other important minerals. Generally, there are low levels of mercury in fish caught in Australian waters. Most fish and seafood can be safely consumed 2-3 times per week. Limit the amount of Shark (Flake), Billfish (Swordfish, Marlin), Catfish and Orange Roughy (Deep Sea Perch) you consume, as these are considered to have higher mercury levels. Also remember food safety when it comes to seafood - more here. Check with your healthcare professional to be sure.
Some foods should be avoided completely during pregnancy. Because of the potential presence of toxins, raw seafood may pose a risk to the foetus. Consider it a temporary goodbye to clams, raw oysters, sushi & sashimi, and even salmon. Undercooked meat and poultry, raw or undercooked eggs, and soft cheeses may also contain bacteria that could harm your developing baby. Wash your vegetables really well and avoid mayonnaise or salad dressed with any sauce or dressing made with raw egg.