Is it possible to sour cream when breastfeeding?

The appearance of the long-awaited child in the house organizes the whole family. Woman, this event changes dramatically. She is responsible for the defenseless creature. The newborn is dependent on the mother, and the nursing task is to provide him with all the healthy nutrients through breast milk. During this period, anxiety and feelings become aggravated. I want to extend lactation for a long period and provide the baby with tasty and healthy food. Each ingredient is analyzed before eating its food. It is important to eat through the eaten product does not harm the immature small body.

Sour cream is a popular product on the table of every hostess. It is the result of milk processing and retains all its beneficial inclusions in full composition, but its main difference is not only in a pleasant sour-milky taste, but also in its rapid digestibility.Sour cream has established itself as a valuable ingredient that is widely used in all areas of cooking, it is included in the main dishes and is prepared on the basis of its incredible desserts.

Interesting Facts! Homeland sour cream recognized Russia. It was the Slavic ancestors who learned how to remove the "tops" from the sour milk. To this day there are countries that have not appreciated this discovery. The French are preparing an analogue of the product - fresh cream, and Argentina, despite a developed livestock industry, does not produce sour cream.

The product is undoubtedly useful, but since milk is used for its preparation, a lot of doubt creeps in the head of a woman during the breastfeeding period. In order to gain confidence in the expediency of consumption, it is worthwhile to get more closely acquainted with the derivative of milk, and then draw your own conclusions.

The chemical structure of sour cream

Sour cream is prepared from milk, in the process of ripening changes occur in the structure of the protein. Despite its high nutritional value, fat content and caloric content, the product is well received by the body, and is more useful than cream and milk.

It includes:

1. Large vitamin composition: vitamins of group B (B1, B2, B3, B6, B12, B4), H, A, E, D, PP, K, ascorbic acid, beta-carotene.
2. Macronutrients: potassium, phosphorus, calcium, sodium, magnesium.
3. Trace elements: iron, copper, zinc, selenium.

And, of course, the composition of sour cream includes proteins, fats and carbohydrates.

The benefits of sour cream during lactation

Useful properties of dairy product:

1. It helps to strengthen the barrier functions of the mother and baby.
2. Favors the proper formation of infant bones. Strengthens bone tissue. Provides the body with substances important for building function. Sour cream contains a large amount of calcium, valuable to the child's body.
3. Provides the body with energy. It invigorates, relieves the feeling of tiredness.
4. It is an effective remedy for restoring the strength of the body after severe diseases.
5. It improves the functioning of the heart muscle and the vascular system.
6. Serves as a source of vitamins and minerals.
7. Improves the condition of hair and nails undergone not the best changes after pregnancy.
8. It improves the work of the intestines. Relieves constipation.
9. Normalizes the digestive system.

Sour cream can rightly be called the traditional ingredient of Slavic cuisine. Without it, we do not think of soup, dumplings, cheesecakes. It gives spicy sourness and refreshes the taste of desserts.

Harm

Given the origin of the product, sour cream with unreasonable use can cause harm to the body of an infant.

1. High protein content in sour cream can provoke an allergic reaction in the body of a baby, accompanied by redness, rashes, discomfort, swelling.
2. Individual lactose intolerance. Recently, such phenomena have become frequent in infants, this is the reason for refusing to use dairy products.
3. Excessive consumption of sour cream can lead to indigestion, provoke diarrhea in the newborn.
4. The body of the infant is difficult to cope with too much fat. It takes more energy to digest it, which is unbearable labor for the infant, resulting in disturbed sleep, moodiness and anxiety.

From the above, we can conclude that sour cream is a useful and important product for the female body during lactation, provided that the amount of milk derived from milk is limited. Also, your choice should be stopped on the cream with a low fat content.

How to choose sour cream

Giving preference to the store product, pay attention to the storage conditions and time of sale. Sour cream with a shelf life exceeding a week should not be of interest to the mother in breastfeeding. It happens sour cream with terms longer than a month, and sometimes two. Such indicators suggest that heat treatment was performed, and this makes sour cream useless for the body of the mother and child.

The word “sour cream” must be spelled clearly and clearly on the package, since “sour cream product” and “sour cream” are made with the addition of stabilizers. For their preparation apply technology and ingredients that contribute to the production of products of similar consistency and taste.

Manufacturers have mastered a lot of new techniques that allow to achieve similarity with the natural product, not using for the production of milk, cream.The use of vegetable protein and stabilizers must be indicated on the packaging. It is important to always get a grasp of the product being sold.

There are several popular express methods to check the quality of sour cream:

1. A teaspoon of natural product dipped in hot water should dissolve without precipitating.
2. When smearing on a glass surface, sour cream dries in an even layer, leaving no streaks.

It must be understood that a low-fat sour cream cannot have a thick consistency, otherwise thickeners are included.

How to use sour cream during breastfeeding

1. The first acquaintance of the baby with this product through the mother’s milk should begin no earlier than three months from the moment of birth.
2. The daily dose should not exceed 25 g. When lactose intolerance product is excluded from the mother's diet. In the absence of pathological reactions of the body, the amount over time can be increased to 75 g
3. The best solution for use is sour cream, used as an additive to dishes, and not in pure form.

And remember, it is worthwhile to give preference to less fat sour cream, therefore, it is better to refuse homemade product.

Video: how to make sour cream