Kefir during pregnancy - benefits and harms

When composing their diet, pregnant women actively analyze the beneficial properties of certain products. It is no secret that dairy and sour-milk drinks are very useful for digestion and are a valuable source of calcium. And fresh kefir, for example, has a characteristic acidity that meets the taste needs of many mothers.

Despite the nutritional value of the drink and safety, you need to know how and in what dosage to use kefir. If you are abused or allergic to lactose, intolerance to the drink and digestive disorders can develop, which will adversely affect the condition of the pregnant woman and the child.

Chemical composition and types

A delicious fermented milk drink was invented by chance - a special fungus was introduced into milk, which was later called “kefir”. From then until the 19th century, the recipe for a miraculous drink was kept secret and passed on by inheritance. Now every expectant mother can evaluate the benefits of the drink and even study its amazing composition:

• vitamins of all groups (A, PP, H, E, D, C, B and others);
• lactic acid bacteria (lactobacilli);
• fats (saturated and unsaturated);
• minerals (iron, calcium, manganese, phosphorus, potassium, copper, zinc, sodium and others);
• starch;
• Proteins
• sugar (glucose, lactose, maltose, fructose and others);
• alimentary fiber;
• ethanol;
• caffeine;
• theobromine;
• phytosterols (campesterol, beta sitosterol, stigmasterol and others).

The ratio of many components (proteins, calcium, fats, carbohydrates, etc.) varies, which allows you to produce several types of kefir for all occasions:

• nonfat (0-1% fat);
• fatty (more than 3%);
• classic (average fat content - 2.5%);
• creamy (kefir increased fat content from 6%).

Creamy and fatty kefir is mainly used in cooking for baking, sauces, gravy and other dishes. Pregnant women should pay attention to the classic, but better fat-free version, which is ideal for drinking, quickly absorbed and well tolerated by the body.

Some manufacturers add flavorings and fruit fillers (often of synthetic origin) to kefir. Nutritionists advise expectant mothers not to get involved in such innovations. If ordinary kefir is hard to "go", then you can dilute it with natural homemade jam or jam, beat in a blender with fruit.

Kefir during pregnancy - the maximum benefit

A fermented milk drink is most appreciated for its amino acid content. At the same time, kefir is one of the champions in the content of these useful components, some of which are not synthesized in our body and come exclusively from food (indispensable). Amino acids are responsible for the most important processes in the body:

1. Strengthen immunity, prevent the penetration of pathogenic microflora into the body.
2. Slow down the aging process.
3. Participate in the production of building material for ligaments, muscles, bones, tendons of the baby.
4. Affect brain activity, improve memory and concentration, reduce the risk of nervousness and depression, anxiety in expectant mothers.
5. They increase mood, regulate its differences.
6. Promote healing and tissue regeneration, facilitate recovery after childbirth.
7. Control weight gain.
8. Participate in the synthesis of growth hormones, important for the formation and development of the child.
9. They lower the level of cholesterol, which is normally present in kefir and enters the body.
10. Prevent oxidative processes.
11. Protect the kidneys and liver of the expectant mother from increased stress as the uterus grows.
12. Regulate pressure, preventing hypertensive conditions (hypertension, eclampsia), arrhythmias.

What else is kefir useful for a future mother:

1. Valuable source of calcium. It is known that a sour-milk drink is absorbed 30% faster than milk. Thanks to this, the building material for the skeletal and muscular systems is delivered more quickly “as intended”. In addition, a shock dose of calcium prevents fractures in the expectant mother, childbirth injuries. Kefir is also needed in order to protect the pregnant woman's enamel from destruction, which often happens when carrying a baby.
2. Contains lactose. Milk sugar is very important for the body, as it prevents the development of many microbes and bacteria, and also provides a more complete absorption of calcium.
3. Normalizes digestion. Kefir is widely distributed among the people due to its ability to stimulate peristalsis. It reduces the toxicosis and nausea of ​​the expectant mother, enhances her appetite, improves the motility of the stomach and intestines, reduces heartburn and bloating. Subsequently, the drink produces a mild laxative effect and at the same time the prevention of chronic constipation, hemorrhoids, which often worry pregnant women.
4. Prevents dysbiosis. Lactobacilli populate the body of the expectant mother and prevent the reproduction of other pathogenic bacteria and fungi (including yeast, which provoke thrush).
5. Provides the body with energy. Moderately high-calorie kefir quickly satisfies hunger with just 1 glass. Due to the content of natural sugars and milk fat, the body receives a shock dose of energy without consequences in the form of extra pounds.
6. Promotes the absorption of nutrients. The qualitative composition of kefir is ideal for both water and fat-soluble components. Kefir helps to absorb such trace elements as iron, ascorbic acid, calcium, magnesium and vitamin D.
7. Cleanses the body. Plant fiber and unsaturated fats cleanse the body of toxins, radionuclides, poisons, metabolites and "bad" cholesterol.
8. Prevents Anemia. Kefir contains enough iron and B vitamins. Against the background of a deficiency of these components, pregnant women often develop anemia.

How to apply

First of all, you need to drink only a fresh drink (shelf life of not more than 7 days when closed). Recently, kefir with a long shelf life (about a month) has been supplied to the shelves, which contains thickeners and preservatives.

Nutritionists allow pregnant women to drink sour-milk drinks daily, but in a volume of not more than 600 ml (weight of all lactic acid products per day).

You should not eat kefir immediately from the refrigerator - not far and catch a cold. It is advisable to warm to room temperature and drink in slow sips.

Gastroenterologists recommend consuming kefir shortly before bedtime. Over night, the product will be absorbed and stimulate intestinal motility, so in the morning the expectant mother will have a good appetite and digestion will be restored. But to combat chronic constipation or dysbiosis, a lactic acid drink is recommended to be drunk in the morning on an empty stomach in order to start the work of the digestive tract.

Is kefir harmful to pregnant women?

Despite the huge benefits and high digestibility, there are strict contraindications to the use of kefir:

• lactose allergy;
• diseases of the digestive tract (ulcer, gastritis, colitis, high acidity, etc.);
• the need to follow a therapeutic diet;
• acute food or alcohol poisoning;
• severe kidney disease;
• chronic diarrhea.

It is also necessary to consider that kefir is obtained as a result of fermentation, so it may contain a small dose of alcohol. Some doctors are trying to prove the negative effect of kefir alcohols on the embryo, however, adequate studies have not been conducted. According to various sources, the drink contains only 0.6% ethyl alcohol - as much as in non-alcoholic beer.But you should know that every day the product is stored enhances fermentation, as a result of which the figure may slightly increase.

Obviously, kefir does not have a harmful effect on a healthy body. But a high proportion of beneficial bacteria, fiber and proteins support the body of the expectant mother during pregnancy and after childbirth. A low-calorie drink can be safely used for different periods, because it does not contribute to weight gain, but also cleanses the body of toxins.

Video: 10 facts about kefir that you did not know