Salt, sugar, spices in food of future mothers
Pregnancy - time when there is a wish to indulge himself with something tasty - sharp, salty, sweet... Generally, each woman during this period will have culinary preferences. But, probably, all pregnant women heard recommendations to limit the use of salt, sugar and spices. Whether it is worth following the tastes of the desires or it is necessary to remain “the firm tin tell-tale“? Let`s try to find out.
we will make a reservation At once: it is not necessary to rush in an extreme and completely it is necessary to refuse the specified feedstuffs - in everything sense of proportion, golden mean. Any product in certain doses can be both useful, and harmful.
Table salt (chloride sodium) impacts relish to food, improves appetite. The main food source of sodium is table salt (in small amounts it contains in fresh cucumbers, green beans).
the Daily need of an organism for sodium averages 4 - 5 g. One teaspoon (about 5,5 g) of salt contains 2,132 g of sodium. Depending on various factors, the need for this element can increase - for example, in the conditions of hot climate when loss of salts with then amplifies. Table salt is necessary for maintenance of a certain salt composition of blood and osmotic pressure. In other words, two molecules of water always try to keep step with one molecule of salt. Sodium is vital for trouble-free operation of kidneys, he actively participates in digestive process, provides timely delivery to cells of glucose - the main source of energy.
Sodium, together with chlorine, supports a vascular tone. Thanks to sodium, potassium and chlorine transfer of weak electric currents, so, nervous activity is possible. Without sodium, potassium, and chlorine reduction of muscles, heartbeat cannot be carried out. Any change put on a genetic equilibrium level between these minerals right there leads to violations of a blood pressure, kislotno - to an alkaline imbalance and can cause serious frustration of health.
Often consumption of sodium exceeds requirements of an organism (about a third of this microcell contains in products, other third is added in the course of their processing in the form of table salt, and the remained third is put in already ready dish) that leads to a secondary delay of water, increase of density of blood, to increase of arterial pressure and hypostases.In the second half of pregnancy development of a gestoz - a state artful and dangerous by the complications both for mother, and for a fruit is possible
. Insidiousness is in what began a gestoz of the second half of pregnancy is characterized by an excessive increase in weight at the expense of hypostases which the pregnant woman can independently not notice or, knowing about them, - not to treat it with due consideration as her general health does not worsen. However already at the first signs of a gestoz blood circulation in a placenta is broken, delivery of oxygen and nutrients to a fruit worsens, increase of arterial pressure is possible. At the first signs of a gestoz of the second half of pregnancy, especially for women who even before pregnancy had an elevated pressure with the medical purpose it is necessary to limit consumption of table salt. It does not mean that the food should not be salted at all (it is possible to salt or in a preparation time, or to prepare, without salting, and to add salt to already ready dish). But it is not necessary to be fond of the products rich with table salt and the more so every day. Let`s remind that it is possible to carry pickles, herring, sausages, popular with pregnant women, and smoked products to the list of the products containing excess amount of salt. Besides, after the use of salty products there is a thirst, and the additional amount of water joins already available hypostases. There is a so-called vicious circle when it is difficult to stop pathological process.
Restriction of chloride sodium in a diet is followed by increase in a mocheotdeleniye, reduction of hypostases and decrease in the increased arterial pressure. However the total long absence of sodium in food conducts to organism dehydration. So extremes are always dangerous.
was widely adopted salt with the lowered content of sodium Now, and also salt with the increased content of iodine.
Advantage of the first is significantly lower, than in usual table salt, the content of sodium. Usual salt for 99,8% consists of pure chloride of sodium. Sodium, certainly, is necessary for our organism. Scientific researches demonstrate that the natural, physiological need of the person for chloride of sodium makes only 5 - 6 g a day whereas real, its actual consumption at most of people reaches 10 - 15 g, i.e. is 2 - 3 times more than necessary. Content of sodium also caused negative effects of salt.with
In salt with the lowered content of sodium about 30% of salt of sodium it is replaced with potassium salts (25 - 27%) and magnesium (5+1%). As showed researches of domestic scientists, in these quantities replacement of sodium by potassium and magnesium is most effective and acceptable for an organism. Taste of this salt practically does not differ from usual. There is a wish to emphasize that magnesium is of great importance for pregnancy preservation as has tokolitichesky (weakening muscles of a uterus) effect.
Should pay special attention that a number of the salts of foreign production which were available for sale contains too large amounts of potassium - to 60 - 70% of the gross weight of salt. Such salts can be used only on doctor`s orders, for the special purposes and is not constant, and limited courses. The regular use of such salts can conduct to excess loading of an organism potassium that is not indifferent for health. Therefore at the choice of salt it is necessary to be interested in its structure and a source of an origin which have to be surely designated on packing or an insert.
Iodinated salt is an additional source of iodine. About iodine always speak yours faithfully - and not only as about fine to antiseptics, but also as about substance, extremely important for a human body. Deficiency of iodine leads to the fact that the thyroid gland ceases to produce hormone tiroksin therefore there is an oppression of its functions that can lead to its compensatory increase. Such state during pregnancy is fraught with pregnancy interruption threat as hormones of a thyroid gland play an important role for the safe course of pregnancy. The person lacking for iodine is more subject to various viral respiratory diseases. If the child lacks iodine, it can turn back for it the present tragedy as the hormones produced by a thyroid gland “are responsible“ for growth and development of all organism and intelligence. Consequences of this state can be the most serious - from poor progress at school to a delay of intellectual development. Iodinated salt strengthens resilience to the raised radiation.Pregnant iodinated salt is especially recommended to
when polyvitaminic preparations which are used by the woman do not contain iodine. But even in case vitamins are iodinated, the probability of overdose of iodine is small. However the top limit of consumption of iodine 1000 micrograms a day are considered.Considerable systematic overdose of iodine can give
to serious to diseases - a hypothyroidism and other damages of a thyroid gland.Should mean
- Iodinated salt keeps the properties within 3 - 4 months. Therefore, buying salt, surely you look at date of its production.
- Iodine disappears from salt at the wrong storage (for example if salt was damped or some time was in an open container). That is it is not necessary to buy the iodinated salt which stuck together in lumps (a sign that it contains moisture) or lying in an open package.
- When heating and furthermore boiling of a product to which iodinated salt is added iodine will disappear. Therefore it is necessary to salt a dish iodinated salt just before giving on a table.
- Should not use iodinated salt during the salting of cucumbers or a fermentation of cabbage: a pickles either will begin to ferment, or will develop a bitter taste.
About “dolce vita“
Sugar belongs to carbohydrates, i.e. biochemical substances - sources of “fast“ energy. It is known that arrived in zheludochno - an intestinal path the food is split on proteins, fats, carbohydrates; the last if necessary at once can be transformed to energy. If the food contains many carbohydrates, but energy is spent a little, then carbohydrates become construction material of fatty tissue.
Sugar most often is a component of various confectionery, pastries from white flour, syrups and so forth, i.e. the products rich with the refined and simple carbohydrates which are poor in the nutritious relation, but kaloriyna. Besides, the use of a large amount of sweets during pregnancy can become the starting moment of development of an allergy in future child, especially if relatives or for parents already have allergic diseases. And here complex carbohydrates (the polysaccharides consisting of many carbohydrate chains) are starches and other carbohydrates including cellulose (whole-grain bread, brown rice, the crude wheat, oats, rye, barley, corn, potatoes, especially in “uniform“), on the contrary, are very useful to pregnant women since they contain necessary amount of useful substances, including vitamins of group B, minerals (zinc, selenium, magnesium). At use of such carbohydrates nausea and locks decrease. They do not provoke a body weight increase. The last researches confirm that at the women eating complex carbohydrates and consuming a large amount of cellulose (cellulose - one of the major natural polymers, the main component of a cellular wall of plants), the risk of development of diabetes at pregnancy can decrease.
can carry To the useful products containing carbohydrates fruit jelly or yogurt, fruit jelly, jam, crackers from the mixed grain and whole wheat, bread from different grain, the sprouted wheat, porridges from whole grain, macaroni from firm grades of wheat.to the woman recommends to limit
Since the second trimester of pregnancy the use of confectionery from - for existence of direct interrelation between contents in a diet of carbohydrates and the mass of a fruit. The amount of sugar should not exceed 40 - 50 g a day (one teaspoon contains about 10 g of sugar that makes 20 kcal).
of Sweet which you should not use during pregnancy is a chocolate, cakes, candies, cakes (especially with a large amount of cream), biscuits, donuts, sweet rolls. It is undesirable to eat pancakes and fritters also. Tasty and useful replacement of sugar are crude fruit or vegetables, and also the juice (apple, plum, tomato) containing besides vitamins and mineral substances. When fresh vegetables and fruit are inaccessible, it is possible to use the frozen fruits (it is supposed that such fruits keep vitamins and minerals because were frozen right after collecting).
various sakharozamenitel Exist: fructose (is 1,7 times more sweet than sugar), sorbite, xylitol. However these substances have high power value and cannot be recommended at excessive body weight. Also sakharozamenitel with the caloric content equal to zero, - cyclomats are developed . They are 30 - 50 times more sweet than sugar, a daily dose - to 3,5 g
Aspartame (“Nutrasvit“ and “Ikvel“) - the most widespread substitute of sugar. It is often used in production of so-called “low-calorie“ products and drinks to reduce the maintenance of calories in them. Aspartame represents a combination of two amino acids - phenylalanine and an asparagin. Judging by the conducted researches, they do not make harmful effects on an organism of pregnant women. The food and drinks containing aspartame do not constitute danger if to use them in reasonable quantities.
Saccharin - one more type of artificial sugar which is often used in production of various products and drinks, though not so intensively as in the past. Researches showed that saccharin does not bring benefit to pregnant women. As there is no more exact information probably better to refrain from the use of this sakharozamenitel during pregnancy. >
it makes sense to Future mothers to refrain p in general from the food additives containing any kind of artificial sugar. For health of your kid refuse the use in food of substances for which you do not feel direct need.by
to Lovers ostrenky
of Spice - phytogenesis substances which have no great nutrition value and are added to food in insignificant quantities. They increase appetite, promote release of gastric juice, improve digestion. Spicy vegetables, besides taste improvement, enrich food with vitamins and mineral salts. However many spices cause thirst, and the use of a large amount of liquid leads to increase in weight, emergence of hypostases, violation of work of kidneys. Besides, stimulating appetite, seasonings provoke emergence of extra kilos that worsens the course of pregnancy. In case excessive weight already exists, it is necessary to refuse seasonings especially as their total absence in food is not dangerous to an organism. Besides, almost all spices can provoke allergic reactions at future child.What spices especially are not recommended to
for the use? Pepper, mustard and horse-radish, in addition, irritate a mucous membrane of a stomach that can lead to its inflammation - gastritis. Parsley, garlic, bay leaf in large numbers increase sokratitelny activity of a uterus, from - for what there can be an abortion or premature birth. The use after the delivery of garlic negatively influences taste of milk.
Thus, it is possible to advise the pregnant woman to weigh carefully all risks from use of spices and to choose priorities.it is necessary for
For preservation of health of the kid that all family members were allies of future mother and were connected to participation in her diet, but did not force to bake for them cakes and cookies or to buy “treasured“ herring at their request.
I in conclusion - one more little advice for pregnant women: you do not go to grocery stores or the markets next the heart, then spices, sweets and a pickles will be less attractive to you.