Some women have poor appetite during pregnancy, combined with factors such as morning sickness, many pregnant women prefer to eat acidic foods. So, how to eat acid in a healthy way? How to eat acidic foods in a healthy way? Pregnant women should pay attention to scientific eating acid.
After women become pregnant, certain substances secreted by the placenta can inhibit the secretion of gastric acid, significantly reducing gastric acid and reducing the activity of digestive enzymes, which can affect the digestion and absorption function of the gastrointestinal tract, causing symptoms such as nausea, decreased appetite, and weakness. Since sour taste can stimulate the secretion of gastric juice and promote the digestion and absorption of food, most pregnant women love to eat sour foods.
From a nutritional perspective, after 2-3 months of pregnancy, the fetal bones begin to form. The main component of bones is calcium, but in order for free calcium to form calcium salts and deposit in the bones, acidic substances must be involved. In addition, pregnant women who eat acidic foods are beneficial for iron absorption and promote the production of hemoglobin. Vitamin C is also an essential nutrient for pregnant women and fetuses. It plays an important role in the formation of fetal cell matrix, the production of connective tissue, cardiovascular growth and development, and the soundness of the hematopoietic system. Vitamin C can also enhance the mother's resistance and promote the absorption of iron by pregnant women. Foods rich in vitamin C are mostly acidic. Therefore, eating acidic foods can provide more vitamin C for pregnant women and fetuses.
However, pregnant women should pay attention to scientific eating acid. Although artificially pickled sauerkraut and vinegar products have a certain sour taste, they have almost lost various nutrients such as vitamins, proteins, minerals, and sugars. Moreover, pickled vegetables contain high levels of carcinogenic nitrites, excessive consumption of which obviously does not benefit the health of the mother and fetus. Therefore, pregnant women who like to eat sour foods are best to choose fresh fruits such as tomatoes, cherries, bayberries, pomegranates, oranges, sour jujubes, grapes, and green apples, which are both sour and nutritious. This can not only improve gastrointestinal discomfort symptoms, but also increase appetite, strengthen nutrition, and promote fetal growth, achieving multiple benefits in one.
