Sauerkraut during pregnancy - the benefits and harm

Sauerkraut has long been ingrained in the daily diet, so the girls were eagerly eaten before pregnancy. But when a woman is waiting for the replenishment of the family, she is asked a lot of questions regarding the correctness of the reception of certain dishes. After all, it is important to take care of the baby in the womb and the general course of pregnancy. Today we will talk about sauerkraut, or rather its effect on the body of women in the situation.

Is sauerkraut allowed to pregnant?

1. The composition has a lot of ascorbic acid, which is both an antioxidant and an immunostimulant. Therefore, of course, the snack is allowed for consumption by pregnant women.
2. In cabbage, there are other valuable substances that have a positive effect on the formation of the fetus in the womb.Snack endowed with folic acid, iron, vitamin K.
3. In addition to the cabbage itself, we admit the pickle remaining from it. This product relieves vomiting, nausea, general malaise in the early stages of gestation. It is consumed to combat toxicosis.
4. Experts recommend that girls eat cabbage to prevent susceptibility to viral and fungal infections. Due to the strengthening functions, the dish is indispensable in the periods between seasons and with frequent moves.
5. Also, cabbage can be eaten for people with slow blood circulation, problems with the assimilation of food and other unstable functions inside the body.
6. Due to the fact that the composition of a lot of magnesium, only one portion of the composition per day will fill its deficit. An excellent source of this mineral should be introduced into the diet of women who are bearing the fruit.
7. Modern doctors do not allow their patients to gain a lot of weight, and cabbage has a low calorie and the ability to speed up metabolism. Therefore, its consumption eliminates the risk of weight gain.
8. In the composition there is zinc with copper. They are necessary for bone tissue, the nervous system and the heart.It is these organs and systems that receive a massive load during gestation.

The benefits of sauerkraut

1. The composition contains vitamin C in a large volume, which is important for the immune system of the mother. With a shortage of ascorbic acid, protective functions fall, leading to colds and loss of strength. Cabbage warns of negative consequences.
2. With low acidity of the stomach and poor juice production, the alkaline balance is disturbed. Sauerkraut restores the pH, tones the digestive organs.
3. Brine is allowed to take, which eliminates the symptoms of toxicosis, suppresses nausea and eliminates vomiting spasms. These problems are extremely urgent in the early stages.
4. The intake of cabbage increases the craving for food. Therefore, if the future mother has similar problems with loss of appetite, the dish on this vegetable will restore it.
5. In the composition there is a decent amount of fiber, which cleans the esophagus and eliminates stagnation. When taking cabbage in a systematic mode improves intestinal motility.
6. With moderate eating of the dish under discussion, the liver function returns to normal, its structure is restored. It is most welcome for a pregnant woman whose internal organs are overloaded.
7. Due to the antiseptic, anti-inflammatory, analgesic properties of cabbage can replace many drugs targeted drugs.
8. To increase the level of hemoglobin, eliminate apathy, bring the psycho-emotional environment into tone, cabbage is prescribed to be taken in combination with red fish or meat.

Rules for taking sauerkraut

1. If you consumed a product before pregnancy, most likely, when you are carrying a child, your preferences will not change. The taste of cabbage may seem different, but the whole thing in changing the activity of receptors.
2. As for the permissible norms of reception, know the measure. When overeating, there will be swelling, fluid will linger in the tissues. In its own kind of cabbage is better not to eat.
3. It is ideal as an addition to a light dinner containing meat, seafood. Before eating, wash the cabbage, for a better digestion, flavor it with vegetable oil.

Contraindications sauerkraut

1. If the pregnancy is absolutely normal and no abnormalities are detected, there can be no contraindications to the use of the product. The basic rule remains compliance. Do not overeat.Cabbage can be eaten at any period of carrying a baby.
2. It is forbidden to include sauerkraut in the diet with pathologies of the kidneys, diabetes mellitus, hypertension, flatulence, a tendency to overweight, peptic ulcer disease of the gastrointestinal tract. The abundance of salt in the fermented product provokes the development of puffiness in the limbs.
3. With such diseases in rare cases, it is allowed to eat 20 grams. product, but only after consultation with the doctor. Despite the fact that cabbage is ultimately low-calorie, sugar is used to ferment the product. Therefore, the dish has a high glycemic index. From this it can be concluded that cabbage is prohibited in diabetes and obesity.
4. Also, the product is not recommended to be included in the diet with increased acidity of the stomach. When gastritis and ulcer cabbage should be generally excluded from the diet. The presence of organic acids in the dish will adversely affect the patient's condition. Significantly worse health. Remember that cabbage contributes to increased gas formation.

Cooking sauerkraut

In order not to run into trouble, it is recommended to cook cabbage yourself. There are various recipes for its preparation. Any hostess can easily cope with this task.

1. Classic sauerkraut. Take a head of white cabbage weighing about 3.5 kg, 6 medium-sized carrots, 100 grams. salt. Thinly chop the cabbage. Grind the root vegetable on a large grater. Mix all the common cup, periodically squeeze them to make juice. Carefully squeeze the billet and transfer to sterile jars. Cover the neck with a gauze cloth. It is also allowed to add a small amount of cranberries. Leave the cabbage at room temperature for a few days.
2. Cabbage in haste. To prepare the dish will take 0.6 kg. carrots and 10 kg. white cabbage. Prepare vegetables according to the usual pattern. Chop the cabbage and rub the carrots. Mix the ingredients. Next, pour the brine. It is recommended to prepare it in advance. At 1 l. pure water, pour in 30 gr. salt and sugar. Boil the liquid and pour it over the cans where the cabbage is. Keep products in enamelled containers. Cover the cabbage with a lid. After 2 days, move the container to cold.On the 4th day you can eat.

Sauerkraut has a lot of positive qualities that are beneficial to the health of a pregnant woman. Do not abuse the product, so as not to run into trouble. Consider the possible contraindications. Consider the recipes submitted. Cabbage is recommended to cook yourself. Thus, you will be assured of a good quality product.

Video: useful properties of sauerkraut