During pregnancy the pregnant mother of acid diet

After pregnancy the placenta will secrete a substance called human chorionic gonadotropin, this substance inhibits gastric acid secretion, can make acid significantly reduced, digestive enzymes to reduce, and affects the gastrointestinal digestion-absorption function, so that pregnant women have nausea and vomiting, appetite loss, limb soft fatigue and other symptoms.

Due to the sour taste can stimulate gastric secretion of gastric juice, and can increase the activity of digestive enzymes, promote gastrointestinal peristalsis, increases appetite, will contribute to food digestion and absorption, so most pregnant women eat sour food.

From a nutrition perspective, pregnant women eat acidic food and help to meet the needs of maternal and fetal nutrition.



Usually after 2-3 months of pregnancy, fetal bones begin to form. Constitute a main component of the bone is calcium, however, to make the free calcium to form calcium salts are deposited in the bones, participate in must have acid. Pregnant woman eating acidic foods can help bone growth of fetus.

In addition, pregnant women eat acid food helps iron of absorption, promote hemoglobin of generated; vitamin c is pregnant women and fetal by required of nutrition material, on fetal formation cell matrix, and produced connective tissue, and cardiovascular of growth development, and hematopoietic system of sound are has important of role; vitamin c also can enhanced maternal resistance, promote pregnant women on iron of absorption role, and rich vitamin c of food most is acid, therefore, pregnant women eat some acid food can for itself and fetal provides more of vitamin c.

This shows that pregnant women eat acid foods is consistent with the physiological and nutritional needs. However, fresh acid to pregnant women should pay attention to science. Some women like to eat artificial sauerkraut, vinegar, pickled products, this type of food although there is a certain amount of sour, but vitamins, sugar, protein, minerals and other nutritional almost lost, and carcinogens in the pickle high nitrite content, too much food is clearly on maternal or fetal health is useless.

Therefore, eating acid food for pregnant women, it is best to choose both the acid and nutrient-rich tomatoes, cherry, red Bayberry, pomegranate, Begonia, Orange, grape, Green Apple, jujube, and other fresh fruit, so that both can improve the symptoms of gastrointestinal discomfort, will also improve appetite, increase nutrition. Conducive to the growth of the fetus, in one fell swoop.

But be sure to remember not to eat sauerkraut, pickled or vinegar products, artificial sauerkraut, vinegar, pickled products although there is a certain amount of sour, but vitamins, sugar, protein, minerals and other nutritional almost lost, and pickle carcinogens of nitrite content in high, eating too much is clearly on the maternal or fetal health is useless.

Also, for acid acid in Hawthorn, although it is rich in vitamin c, but whether it is dry fresh fruit slices, pregnant women not to eat. Because Hawthorn or Hawthorn stimulate uterine contractions in components, can cause abortions and miscarriages, particularly early pregnancy within 3 months of pregnancy women and past a history of miscarriage, preterm birth in pregnant women not belly Hawthorn.