How to eat sour after pregnancy
Some women have poor appetite after pregnancy, coupled with morning sickness and other factors, many pregnant women prefer to eat acidic foods. So, how to eat acid before it is healthy? How to eat healthy food? Pregnant women should pay attention to science.
After pregnancy, certain substances secreted by the placenta have the effect of inhibiting the secretion of gastric acid, which can significantly reduce the amount of gastric acid, decrease the activity of digestive enzymes, and affect the digestion and absorption of the gastrointestinal tract, thus giving rise to nausea, decreased appetite, and loss of appetite. Soft fatigue and other symptoms. Because sourness can stimulate gastric secretion of gastric juice, it is conducive to the digestion and absorption of food, so most pregnant women love to eat sour foods.
From a nutritional point of view, after 2-3 months of pregnancy, the fetus's skeleton begins to form. The main component that constitutes the skeleton is calcium, but in order for free calcium to form calcium salts to be deposited in the bones, acidic substances must be present. In addition, pregnant women eat more acidic foods are conducive to the absorption of iron and promote the formation of hemoglobin. Vitamin C is also an essential nutrient for pregnant women and fetuses. It plays an important role in the formation of cell matrices for the fetus, production of connective tissue, cardiovascular growth and development, and the integrity of the hematopoietic system. Vitamin C also enhances the maternal resistance and promotes pregnant women. The absorption of iron, while the foods rich in vitamin C are mostly acidic. Therefore, pregnant women who eat acidic foods can provide more vitamin C for themselves and their babies.
However, pregnant women should pay attention to science. Although artificial pickled sauerkraut and vinegar products have a certain amount of sourness, vitamins, proteins, minerals, sugar and other nutrients are almost completely lost, and the content of carcinogenic substances in pickles is high, too much. Consumption obviously does not benefit the maternal and fetal health. Therefore, pregnant women who like to eat sour food, it is best to choose fresh fruit with both sour and nutritious tomatoes, cherries, bayberry, pomegranates, oranges, wild jujube, grapes, green apples, etc. This will not only improve the symptoms of gastrointestinal tract, but also Can increase appetite, enhance nutrition, is conducive to the growth of the fetus, in one fell swoop.
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