Dietary nutrition for pregnant mothers in the 14th week of early pregnancy

Pregnant mothers should pay attention to eating ginger in the 14th week of early pregnancy. Pregnant mothers should not eat too many irritating foods during the entire pregnancy. They also have certain rules on how to eat ginger, garlic and other condiments. There is an old saying that goes: \”Eat radish in winter and ginger in summer, and you won\’t need a doctor to prescribe it.\” Ginger is good for preventing heatstroke in summer and getting rid of body cold. The gingerol in fresh ginger can stimulate the gastrointestinal mucosa, make you appetizing, increase the secretion of digestive juices, and facilitate the digestion and absorption of food. Gingerol has a stimulating effect on the heart and blood vessels, speeding up the heartbeat and blood circulation, opening the pores, which is conducive to the excretion of waste in the body with sweat and takes away the residual heat in the body. Pregnant mothers should pay attention to the following aspects when eating ginger: dry mouth and polydipsia are more likely to occur in hot summer, while ginger is pungent and warm and is a heat drug. According to the principle of traditional Chinese medicine that \”heat is cold\”, pregnant mothers should eat less ginger. If pregnant mothers have prickly heat, boils, hemorrhoids, nephritis, pharyngitis or upper respiratory tract infection, it is best to temporarily abstain from ginger to prevent the condition from getting worse. Ginger brown sugar water is only suitable for colds caused by wind-cold or chills and fever after being exposed to rain. It cannot be used for colds caused by summer heat or wind-heat colds. It is only used for vomiting caused by wind and cold. It should not be consumed by those with other types of vomiting, including vomiting of pregnancy. Rotting ginger produces a highly toxic organic compound called safrole, which can damage liver cells. Therefore, the previous saying that \”rotten ginger does not smell rotten\” is wrong, and you must never eat rotten ginger. In the 14th week of early pregnancy, pregnant mothers should pay special attention to garlic. Garlic is warm in nature, spicy in taste, mellow and delicious. It has strong antiviral and bactericidal effects. According to Li Shizhen\’s \”Compendium of Materia Medica\”: \”Garlic connects the five internal organs, reaches all the orifices, dispels cold and dampness, wards off evil spirits, eliminates carbuncles and swelling, and resolves stasis and meat.\” Garlic can prevent and treat colds. According to the cause of the disease, colds are divided into two categories: one is caused by influenza viruses, which is called influenza, or influenza for short. This is a taboo for pregnant mothers. Because the influenza virus can invade the placenta with the blood. If you get the flu early in pregnancy, it can cause birth defects. Occurring in the second and third trimester of pregnancy, it can lead to miscarriage or premature birth. The other type is caused by a cold, called the common cold, which is caused by bacterial infection and mainly manifests as inflammation of the nasopharynx. Pregnant mothers are more susceptible to disease due to reduced immune function and should take active prevention measures. Here are several dietary treatments for garlic: Take 20 grams of garlic, mash it into puree, and drink it with sugar water. It can dispel colds and strengthen the stomach, prevent colds and meningitis, treat headaches, pneumonia, dysentery, aversion to cold and fever, etc., and can also help Digestion and appetite increase. Eating 10 grams of sweet and sour garlic before breakfast for 15 days can prevent and treat pregnancy-induced hypertension and chronic bronchitis. In the 14th week of early pregnancy, pregnant mothers should eat some wild vegetables. Wild vegetables are rich in nutrients. Compared with cultivated vegetables, it has higher protein content and dozens of minerals. Taking bracken as an example, the iron content is 13 times that of Chinese cabbage, the carotene is 2 times that of Chinese cabbage, and the vitamin C is 8 times that of Chinese cabbage. As for folic acid, the folic acid content in every 100 grams of red amaranth is as high as 200 micrograms, exceeding the top folic acid – spinach. Therefore, adding a plate of wild vegetables to the table during pregnancy will undoubtedly add a nutritional supply channel for both mother and fetus. In addition, wild vegetables have less pollution and good taste, which can stimulate appetite and help pregnant mothers overcome anorexia in early pregnancy. Therefore, pregnancyMom can eat some wild vegetables appropriately.

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