What were some typical dietary restrictions observed by Mallorcan women after giving birth in the first half of the 20th century?

In the first half of the 20th century, Mallorcan women followed a variety of traditional dietary restrictions after giving birth, shaped by longstanding cultural beliefs and practical health considerations. It was commonly thought that certain foods could affect the mother’s recovery and the quality of her breast milk, so many foods were carefully avoided. For instance, heavy, oily, or spicy foods were often restricted because they were believed to cause digestive discomfort or excessive heat in the body, which could hinder the healing process. This period of postpartum confinement was seen as a crucial time for the mother to regain strength and restore balance.

The diet typically emphasized easily digestible, nutritious fare that was gentle on the stomach and supportive of milk production. Women were encouraged to consume broths, stews, and simple vegetable dishes, often enriched with local ingredients such as almond milk and mild herbs. Fresh fruits and lighter grains were favored, while alcohol, caffeinated drinks, and overly salty or sugary foods were avoided. These dietary guidelines were rooted in both empirical wisdom passed down through generations and contemporary medical advice, reflecting a blend of tradition and evolving health knowledge.

Moreover, the social context of Mallorca, with its strong family networks and communal care, meant that new mothers were often supported by older relatives who upheld these customs. This ensured that the dietary restrictions were consistently maintained during the critical postpartum period. Such practices not only aimed to protect the mother’s health but also to ensure a steady flow of good-quality breast milk for the newborn. Overall, the postpartum diet was part of a broader holistic approach to childbirth and recovery, emphasizing rest, nourishment, and gradual reintegration into daily life.