Pregnant mothers love to eat acid, which is basically a well-known symbol of pregnancy. Basically, when we hear that a girl friend is pregnant, we all think that she must want to eat sour food. It’s true that most pregnant mothers always want to eat sour food, such as lemon, sour candied fruit, etc., since they are pregnant. We onlookers will feel that our teeth are going to fall down. But why and how to eat acid during pregnancy?

1、 Why does pregnant mother want acid?

After pregnancy, the pregnant mother has a loss of appetite and is extremely sensitive to certain odors. In particular, she wants to eat sour or spicy food to the point of being acidophilic or spicy. More pregnant mother a change usual taste, want to eat some usually never eat things. These are normal physiological reactions of pregnancy, in line with the performance of physiological and nutritional needs during pregnancy.

Scientific research has long proved that since pregnancy, the placenta will secrete a substance called chorionic gonadotropin. Simple to count, this substance has the effect of inhibiting gastric acid secretion, will reduce the pregnant mother’s gastric acid, digestive enzyme activity, thus affecting the digestion and absorption of gastrointestinal function.

It is because of this small substance, leading to nausea, vomiting, loss of appetite and other pregnancy reactions. At this time, because taste can stimulate the secretion of gastric juice, improve the activity of digestive enzymes, thereby promoting gastrointestinal peristalsis, increase the appetite of pregnant mothers. Therefore, most pregnant mothers will like to eat sour food to compensate for the lack of stomach acid. In a sense, this is a kind of compensatory natural reaction of pregnant mother.

In general, hCG begins to increase in the first month of pregnancy and reaches its peak in the second month. Therefore, most pregnant mothers generally have obvious acidophilic performance in early pregnancy.

Of course, whether it is sour or not is also affected by the original eating habits of different regions, and different individuals will have different performances. For example, pregnant mothers who love spicy food are generally due to their preference for spicy food. Sichuan girls and Hunan girls have always eaten spicy food.

2、 How should pregnant mother eat acid?

When pregnant women want to eat sour food, they should choose sour vegetables and fruits rich in vitamin C and crude fiber.

Fruits, such as oranges, lemons and other citrus fruits, as well as apples, apricots, persimmons, peaches, strawberries and blackcurrants and other berries, dates, pears, bayberry, kiwi fruit are also very suitable for pregnant mothers.

Vegetables, such as tomatoes and broccoli, are rich in water, acid juice and crude fiber.

These sour fruits and vegetables, on the one hand, can help pregnant mother appetite, better digestion and absorption of food nutrition, reduce or avoid the pain of constipation, relieve the pressure of uterus and fetus. On the other hand, these fruits and vegetables contain a lot of iron. If they are obtained together with vitamin C, they can help pregnant mothers better absorb iron from food and prevent iron deficiency anemia.

Vitamin C, with its antioxidant properties, can effectively resist infection, protect pregnant mother’s body from toxins, and enhance the body’s resistance. At the same time, it helps our body repair tissue, wound healing, bone growth and repair. It is also the structural protein of cartilage, bone, tendon and skin, which is very important for the growth of fetus.

Of course, you should pay attention to the right amount of everything, and remember that too much is better than too much. Pregnant mother to eat acid, but try not to be acidophilic, such as life, eat some just right. Too sour or may be harmful to the health of pregnant mother and fetus, such as rice vinegar, sour wine, pickled pickles, and acidic stimulating food, pregnant mother should not eat more. Pregnant mothers should pay special attention to try not to eat those processed pickled sour things. The reason is also well known, pickled food without the existence of nitrite, which is recognized as a carcinogenic element.


Comments are closed.