Many women particularly like to eat sour food after pregnancy. In terms of nutrition, pregnant women eat sour foods are good for the development of pregnant women and fetuses. Sour can stimulate gastric acid secretion, increase the activity of digestive enzymes, increase appetite in pregnant women, and reduce early pregnancy response.
After 2 to 3 months of pregnancy, the fetus's bones begin to form. Acidic substances promote calcium absorption and bone growth. They also help iron absorption and promote hematopoiesis. But it does not mean that as long as it is sour, it must be a good food. The nutritious sour foods mentioned here include nutritious foods such as fresh fruits and yogurt.
Many fresh melons contain sourness. This kind of food is rich in vitamin C. Vitamin C can enhance the maternal resistance and promote the normal growth and development of the fetus. Therefore, pregnant women who like to eat sour foods are best to use some fresh fruits with sour taste, such as tomatoes, green apples, oranges, strawberries, grapes, wild jujube, plum, etc., can also put a small amount of vinegar, tomato sauce in the food, increase Some sour.
Fruits are wild jujube, grapes, cherries, bayberry, pomegranates, oranges, tomatoes, etc., but hawthorn is not suitable for pregnant women to eat, because the hawthorn has a contraction effect on pregnant women's uterus. Pregnant women who consume more hawthorn products will stimulate uterine contractions and even cause miscarriage.
Yogurt is not only of high nutritional value, but also has a certain therapeutic effect on anorexia symptoms. Yogurt is rich in calcium, high-quality protein, a variety of vitamins and carbohydrates. It also helps the body absorb nutrients and excrete toxic substances.
Some women want to eat sour food after pregnancy, so they often eat lots of pickles and kimchi. Occasionally small amounts of pickles and kimchi are acceptable, but excessive intake may not be beneficial to the health and development of themselves and the fetus. The reason is that there are nitroso compounds in pickles and sauerkraut. Such substances have strong carcinogenicity and can induce tumors in various animals and various tissues and organs. It is worth noting that some nitroso compounds can cause uterine tumors and fetal malformations through the placenta.
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