Dietary nutrition for pregnant mothers in the 32nd week of pregnancy

Recurrent fungal vaginitis requires abstaining from sugar. Recurrent fungal vaginitis is not only related to the decreased resistance of the pregnant mother\’s body, but also closely related to her usual preference for eating sweets. Therefore, if fungal vaginitis recurs, you should temporarily \”quit sugar\”. Practice has proven that many patients with recurrent fungal vaginitis like to eat sweets. Some pregnant mothers like to eat snacks, such as candy, chocolate, cola and other high-sugar foods, and even add sugar when cooking. Since fungi like a sweet environment, regular consumption of sugar will create an environment for the fungi to grow and reproduce, leading to fungal vaginitis. Pregnant mothers should not eat pickled vegetables. Many pregnant mothers like to eat pickled vegetables to appetize due to poor appetite during pregnancy, such as pickled radish, pickled pickled vegetables, etc. In fact, it is very dangerous for pregnant mothers to eat pickled vegetables. Most pickled vegetables contain a chemical called nitrate. Because vegetables are not eaten immediately, they will be contaminated by bacteria such as Escherichia coli and Aerobacillus aerogenes. These bacteria contain reductase, and under its action, the nitrate in pickled vegetables is converted into nitrite. When pregnant mothers eat vegetables containing nitrite, the nitrite will combine with hemoglobin in red blood cells to form methemoglobin. Methemoglobin cannot bear the task of transporting oxygen and carbon dioxide, eventually leading to hypoxia, which will cause pregnant mothers Dizziness, vomiting, abdominal pain, diarrhea, etc. The more nitrite is combined with human hemoglobin, the more obvious the hypoxia in the pregnant mother will be. In severe cases, it will directly affect the baby. If the baby is hypoxic for more than a period of time, it will lead to intrauterine asphyxia. Pregnant mothers should not eat too much ginseng. Ginseng is a product that replenishes vitality. Many people believe that if pregnant mothers eat more ginseng, it will not only replenish the body, but also make the fetus smart and have strong resistance after birth. This view is wrong. Most pregnant mothers have a deficiency of yin and blood after pregnancy. Taking ginseng supplements will cause excessive qi and yin consumption, which will easily cause internal heat and aggravate pregnancy reactions. Symptoms such as vomiting, edema and high blood pressure may also occur, which can cause redness, miscarriage and Premature birth and other dangerous situations. Therefore, pregnant mothers should not eat more ginseng. In addition, pregnant mothers should not take supplements such as deer antler and deer fetus. The ingredients for the nourishing recipe recommended by nutritionists: cabbage and mushroom stew: 500 grams of cabbage and 200 grams of mushrooms. Seasoning: Vegetable oil, salt, soy sauce, chopped green onion, minced ginger, minced garlic, sesame oil and cooking wine. Method: 1. Wash the cabbage and cut into small pieces. Wash the mushrooms and break them into four pieces. 2. Heat the oil in a pot, sauté the chopped green onions and minced ginger, add the cabbage slices and stir-fry until cooked, add salt and stir-fry until cooked. 3. Pour a little oil into the pot. When the oil is hot, add the chopped mushroom segments and stir-fry for a few times. Add soy sauce and cooking wine and stir-fry for a few more times. Pour in the fried cabbage slices. When the mushrooms are cooked, add minced garlic. Pour in a little sesame oil and serve. Stir-frying cabbage and mushrooms together can release more nutrients, and the dish is refreshing and not greasy. It is a good nutritious dish for pregnant mothers with poor appetite in the third trimester of pregnancy.