Milk and fermented milk during pregnancy. Benefits for nursing mother

Dairy products are a source of high-grade protein, which is actively consumed in the body of a pregnant woman. In addition, they contain calcium, phosphorus, as well as vitamins D and A, helping the full mastery of these important minerals. The composition of fermented milk products includes microorganisms useful for digestion - lacto- and bifidobacteria, lactic acid rods, etc. This microflora, which is friendly to the body, actively struggles with harmful microbes in the intestines, assists in the assimilation of vitamins, and some (for example, vitamin K) synthesizes itself actively. Thus, dairy products contribute to the preservation of health and strengthen the immunity of a pregnant woman. How do dairy products affect a pregnant woman?

On average, you must consume at least 300-400 ml of dairy products per day. But the most whole milk should not be much - no more than 150-200 ml per day. Cow's milk in the nourishment of nursing mothers doctors recommend restricting. The fact is that its protein has a small molecular weight and therefore can penetrate into breast milk. If the mother drinks a lot of cow's milk, the child may have increased sensitivity to it, which in the future will trigger an allergic reaction to this product. When you use a small amount of milk (for example, when you add it to tea), the level of proteins does not reach the allergenic threshold. It is much more likely to develop an allergy to cow's milk protein if the baby was given a mixture in the first days of life. In this case, even if the nursing mother drinks very little milk, the child may experience allergies. The same applies to baked milk, but it is still, as a rule, even greasy, so the amount of this product should be limited to no more than 1/2 cup per day.

Sour-milk products

A good substitute for milk is sour-milk products, the protein of which is partially broken down as a result of fermentation and loses its allergenicity. But the useful properties of calcium, phosphorus and the availability of useful microbes makes these foods an indispensable component of feeding a nursing mother. In stores, it can be difficult to find, but you can cook such a yogurt at home from milk. All other types of kefir - two-day or more "old" - the chair will be fixed. In the day you can drink 1-2 glasses of kefir, especially useful it will be at night, before going to bed.

Such sour-milk products for pregnant women, like fermented, boiled, snowball and bifilin, you can drink 1-2 glasses a day. It is advisable to do this in the afternoon - at this time, calcium is absorbed more actively. When buying, check the expiration dates: really useful and "live" products are not stored for a long time, and dairy products with a long shelf life are less useful, they have added preservatives.

Yoghurts with pregnancy

They are useful different - dairy and creamy, drinking and thick. And yogurt can be used not only as a dessert or a drink, but also as a dressing for salads (then it should be unsweetened and without additives). But with additives you need to be careful - bright fruits and berries, as well as various flavors can cause allergies, both in the mother and the baby. Yogurt can be consumed up to 200-300 ml per day.

An important product in feeding a nursing mother is curd, and it can be eaten as a whole, adding fruit or yogurt to it, and in the form of various dishes (curd cakes, curd casseroles, etc.). You can use and store cheese, but they should have a short shelf life. In addition, you need to choose cottage cheese for pregnant women with hypoallergenic supplements or without them. The presence of chocolate, nuts, berries in the curd is also possible, but do not overreact to them -100 g of such a treat will be enough. In the menu, it is better to include cottage cheese in a day in the amount of about 80-100 g. If you cook dishes with it, the volume can be increased to 200-250 g.

But on the other hand, it is because of high protein concentration that the amount of cheese should be limited to 30-50 g per day. Also, nursing mothers are advised to abandon varieties with mold. In their preparation, they use a special kind of fungi that secretes an antibiotic, which, when used frequently, can cause disturbances in the intestinal microflora. In addition, these cheeses are enough allergens for the baby. Dairy products can be mixed with fruits, vegetable salads or make cocktails with juices. Combine dairy products with carbohydrates and pastries - pregnant women can eat cookies with milk, kefir or yogurt, bread with butter or cheese.