Some women have poor appetite during pregnancy, and combined with factors such as morning sickness, many pregnant women prefer to eat acidic foods. So, how can we eat acid in a healthy way? Pregnant women should pay attention to the scientific aspect of eating acid.
After women become pregnant, certain substances secreted by the placenta have the effect of inhibiting gastric acid secretion, which significantly reduces stomach acid, decreases the activity of digestive enzymes, and affects the digestive and absorptive functions of the gastrointestinal tract, resulting in symptoms such as nausea, decreased appetite, and weakness. As acidity can stimulate gastric acid secretion and facilitate the digestion and absorption of food, most pregnant women enjoy eating acidic foods.
From a nutritional perspective, the formation of the fetus's bones begins around 2 to 3 months into pregnancy. The main component of bone formation is calcium, but for free calcium to deposit as calcium salts in the bones, acidic substances must be involved. In addition, pregnant women who consume more acidic foods benefit from increased iron absorption and the promotion of hemoglobin production. Vitamin C is also a necessary nutrient for pregnant women and fetuses. It plays an important role in the formation of cellular matrix, the production of connective tissue, cardiovascular growth and development, and the integrity of the hematopoietic system. Vitamin C can also enhance the mother's resistance, promote the absorption of iron, and most foods rich in vitamin C are acidic. Therefore, consuming acidic foods during pregnancy can provide more vitamin C for both the mother and the fetus.
However, pregnant women should pay attention to the scientific aspect of eating acid. Although artificially pickled sour vegetables and vinegar products have a certain acidity, various nutrients such as vitamins, proteins, minerals, and sugars are almost lost. Moreover, pickled vegetables often contain high levels of carcinogenic nitrites, so excessive consumption is clearly detrimental to the health of both the mother and the fetus. Therefore, pregnant women who enjoy eating acidic foods should preferably choose fresh fruits with both acidity and rich nutrition, such as tomatoes, cherries, bayberries, pomegranates, oranges, sour jujubes, grapes, and green apples. This not only improves gastrointestinal discomfort symptoms but also stimulates appetite, enhances nutrition, and promotes fetal growth, achieving multiple benefits at once.
