Tianma is a common herbal supplement that contains a variety of nutrients and can be used to treat symptoms such as dizziness, headaches, and numbness. Can pregnant women eat Tianma stewed with pig brain?
Can pregnant women eat Tianma stewed with pig brain?
It is not recommended.
Tianma has a neutral nature and a sweet taste. It contains abundant nutrients. However, pregnant women should be cautious when consuming it. Tianma has the effect of promoting blood circulation and removing blood stasis, which may increase the risk of miscarriage. In addition, Tianma has certain toxic side effects, which may cause discomfort in pregnant women.
Can Tianma be eaten for a long time?
It is not recommended to eat it for a long time.
Tianma is a commonly used precious Chinese herbal medicine, which is often used clinically to treat symptoms such as headaches, dizziness, numbness of limbs, infantile convulsions, and tetanus. Tianma has a good therapeutic effect on headaches and dizziness caused by excessive liver yang. However, Tianma has certain toxic side effects and is not suitable for long-term use to avoid discomfort.
Who should not eat Tianma?
1. Pregnant and lactating women should not take it.
2. Children and elderly people with weakened constitution should not take it.
3. People with yin deficiency, blood deficiency, or yin deficiency should use it with caution.
What are the dietary therapies for pregnant women's health?
Mushroom and Corn Porridge
Ingredients
Rice, corn kernels, carrots, mushrooms, ham
Instructions
1. Wash the rice and soak it for more than one hour. Wash the carrots and cut them into small pieces.
2. Put some salad oil in the rice, add mushroom kernels, and start cooking.
3. After the pot boils, add carrots and corn kernels while stirring.
4. When it is almost cooked (about 20 minutes), add diced ham.
5. After the pot boils again, sprinkle with green onions, and season with salt if desired.
Sauteed Chicken Liver with Huangya Vegetable
Ingredients
100g chicken liver, 250g Huangya vegetable, iodized salt, dark soy sauce, pepper, sugar, etc., appropriate amount.
Instructions
1. Mix dark soy sauce, pepper, cooking wine, wet starch, sesame oil, iodized salt, and sugar to make a thick sauce.
2. Wash the Huangya vegetable and set aside.
3. Slice the chicken liver, coat it with wet starch and egg white, and quickly stir-fry it in warm oil. Set aside.
4. Heat the wok, add oil and heat it, stir-fry the ginger slices until fragrant, then stir-fry the Huangya vegetable until hot, then add the cooked chicken liver and the sauce, stir-fry evenly.
