Can not eat acid 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 decreased appetite in pregnant women. 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 it is necessary to participate in the formation of free calcium to form calcium salts in bones. 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 the fetus. It plays an important role in the formation of the fetal cell matrix, the production of connective tissue, the growth and development of cardiovascular, 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 nitrite content of carcinogens in pickles is high and excessive. 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 tomatoes, cherries, bayberry, pomegranate, orange, jujube, grape, green apple and other fresh fruits that are both sour and nutritious. 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. JIANGSU CLS TECHNOLOGY CORP.LTD , https://www.js-cls.com