Pregnancy health care, food first

Health care during pregnancy, food first! Pregnant mothers, what is the best diet during pregnancy? Wild vegetables, fruits and vegetables are your best choices!

Have some wild vegetables

　　 Wild vegetables are rich in nutrients. Compared with cultivated vegetables, they have 20% higher protein and dozens of minerals. Taking Pteridium aquilinum as an example, its iron content, carotene, and vitamin C content are 13 times, 1.6 times, and 8 times that of Chinese cabbage, respectively. Besides, the iron content of Malantou is 30 times that of apples and 10 times that of oranges, more than celery and cabbage. As for folic acid, the content of folic acid per 100 grams of red amaranth is as high as 420 micrograms, which exceeds that of spinach, which is the highest folic acid in cultivated vegetables. Therefore, adding a dish of wild vegetables during pregnancy will undoubtedly increase a channel of nutrition supply for the fetus. In addition, wild vegetables have less pollution, are safer for both mothers and fetuses, and taste good. They can stimulate appetite, reduce symptoms of anorexia, and are beneficial to pregnancy.

　　 No need to supplement iron

　　 In order to increase the iron reserves of pregnant women and prevent maternal and fetal anemia, traditional views mostly advocate supplementing a certain amount of iron. But the latest research shows that for healthy pregnant women, this is not necessary, because pregnancy can stimulate the mother's absorption of iron to meet the needs of the fetus. For this reason, some experts have tested the iron absorption of healthy pregnant women. At 36 weeks, it is 5 times higher than at 12 weeks. If you eat citrus, tomatoes and other vitamin C-rich foods during 3 meals, the iron absorption rate can be doubled. Will lack iron. In addition, iron supplementation at this time does not reduce premature birth or pregnancy complications, but may have adverse effects, such as reducing the absorption of zinc, but hindering the physical and intellectual development of the fetus. Therefore, pregnant women should adhere to the principle of a balanced diet, do not blindly eat high-iron foods, let alone take iron.

　　 Less fat, more fruits and vegetables

　　Fat is one of the indispensable nutrients for pregnant women, and it is also necessary for the normal development of the fetus. In order to ensure the needs of the fetus, pregnant women should consume 11 to 2 grams of fatty acids from foods such as cooking oil, animal oil, and fish. But this is not to say that the more fat supplements, the better, because eating too much fat may increase the risk of reproductive system cancer in the female baby (the risk increases by 2 to 5 times), and eating more fruits and vegetables can increase the risk of cancer of the reproductive system in adulthood. Reduce the risk of infants suffering from cancer in adulthood. A comparative analysis of the pregnancy diet of 160 children with brain cancer and the same number of mothers of healthy children showed that the mothers of healthy children mostly feed on fish, grains, green vegetables, potatoes, and their staple food. The secret is that vegetables are a treasure trove of vitamins, and rich vitamins A, C, E, folic acid, etc. can prevent the formation of nitrite amines. Tests have shown that if pregnant women do not eat vegetables, the risk of cancer in their offspring will increase by four times. If they eat more fruits and vegetables, the risk of cancer will be reduced by 50%.

　　 Sour food is particular

　　 Acidophilus is beneficial for pregnant women, because sour food can stimulate gastric juice secretion, increase the power of digestive enzymes, promote gastrointestinal peristalsis, and improve the decreased appetite and poor digestive function caused by secretion changes during pregnancy. Adding sour food can increase the absorption rate of nutrients such as calcium, iron and vitamin C, so it helps the development of the fetus's bones, brain and body organs. But be scientific. In other words, pregnant women should choose fresh fruits and vegetables such as tomatoes, oranges, bayberry, pomegranates, grapes, and green apples. Do not eat artificial pickled cabbage and vinegar products. Although some artificial products taste sour, But the nutrients have been destroyed to varying degrees, and the pickles contain carcinogens such as nitrite, which are disadvantageous to both mother and fetus. In addition, hawthorn tablets should be fasted because they have ingredients that accelerate uterine contractions, otherwise they may induce miscarriage.

　　 Pork liver should be eaten less

　　Pig liver is rich in vitamin A, and the lack of vitamin A in pregnant women may lead to fetal malformations. Taking too much vitamin A is also dangerous. Such as ear defects, one-eyed, chest and abdomen hypoplasia, etc. Because the vitamin A in pig liver is too rich, it is difficult to grasp the intake, and it is easy to exceed the maximum of 800 units, so pregnant women are not recommended to eat pig liver. The required vitamin A should be provided by radishes, oranges, tomatoes and other fruits and vegetables. If you want to eat pork liver, limit it to once a week, and it is advisable not to exceed 50 grams each time.