Boys? girl? Interesting talk about baby\’s gender
After a woman is pregnant, the placenta will secrete chorionic gonadotropin, which can inhibit the secretion of gastric acid, reduce the activity of digestive enzymes, and directly affect the digestion and absorption function of the gastrointestinal tract, so pregnant women will experience symptoms such as nausea, vomiting, and loss. There are reactions such as appetite, fatigue, and drowsiness. Since sour taste can stimulate gastric acid secretion, increase the activity of digestive enzymes, promote gastrointestinal motility, and increase appetite, most pregnant women are willing to eat sour foods.
From a nutritional point of view, eating acidic foods by pregnant women is beneficial to the development of both the pregnant woman and the fetus. After 23 months of pregnancy, fetal bones begin to form, and acidic substances can cause free calcium to form calcium salts and be deposited in the bones. Promote calcium absorption and bone growth; acidic foods also help iron absorption, promote hematopoietic function, and correct anemia. Vitamin C is mostly found in acidic foods. Eating acidic foods can increase vitamin C, which plays an important role in the formation of fetal cell tissue and cardiac angiogenesis.
Of course, not all acidic foods are like this. For example, artificially pickled sauerkraut and vinegar products, whose vitamins and proteins are almost destroyed during processing, and the carcinogen nitrite, which can cause gastric cancer, liver cancer, etc. , Pregnant women should eat more fresh fruits that are both sour and nutritious, such as bayberries, cherries, pomegranates, citrus, wild dates, grapes, tomatoes, etc.