Sauerkraut during pregnancy - the benefits and harm

Sauerkraut has long been rooted in the daily diet, so the girls willingly ate it even before pregnancy. But when a woman expects the completion of the family, she asks a lot of questions regarding the correct intake of certain dishes. After all, it is important to take care of the baby in the womb and the general course of pregnancy. Today we will talk about sauerkraut, or rather its effect on the body I will give in position.

Is sauerkraut allowed for pregnant women?

1. The composition contains a lot of ascorbic acid, which is both an antioxidant and an immunostimulant. Therefore, naturally, the snack is allowed for consumption by pregnant women.
2. There are other valuable substances in cabbage that have a positive effect on the formation of the fetus in the womb. The appetizer is endowed with folic acid, iron, vitamin K.
3. In addition to the cabbage itself, the brine left from it is also acceptable. Such a product eliminates vomiting, nausea, and general malaise in the early stages of gestation. It is consumed to combat toxicosis.
4. Specialists recommend that girls eat cabbage to prevent exposure to viral and fungal infections. Thanks to the strengthening functions, the dish is indispensable between the seasons and with frequent relocations.
5. Also, cabbage can be eaten by people with slowed blood circulation, problems with the assimilation of food and other unstable functions within the body.
6. Due to the fact that there is a lot of magnesium in the composition, only one portion of the composition per day will make up for its deficiency. An excellent source of this mineral should be introduced into the diet of women carrying the fetus.
7. Modern doctors do not allow their patients to gain a lot of weight, and cabbage has a low calorie content and the ability to accelerate metabolism. Therefore, when consumed, the risk of weight gain is eliminated.
8. It contains zinc and copper. They are necessary for bone tissue, nervous system and heart. It is these organs and systems that receive a mass load during gestation.

The benefits of sauerkraut

1. The composition contains a large amount of vitamin C, which is important for the mother’s immune system. With a lack of ascorbic acid, protective functions fall, which leads to colds and a breakdown. Cabbage prevents negative consequences.
2. With low acidity of the stomach and poor juice production, the alkaline balance is disturbed. Sauerkraut restores pH, tone the digestive system.
3. Acceptance is allowed brine, which eliminates the symptoms of toxicosis, suppresses nausea and eliminates vomiting cramps. These issues are extremely relevant in the early stages.
4. Eating cabbage enhances cravings for food. Therefore, if the expectant mother has similar problems with loss of appetite, the dish on this vegetable will restore it.
5. The composition contains a decent amount of fiber, which cleanses the esophagus and relieves congestion. When taking cabbage in a regular mode, intestinal motility is established.
6. With moderate eating of the dish under discussion, liver function returns to normal, and its structure is restored. This is very useful for a pregnant woman whose internal organs are overloaded.
7. Thanks to the antiseptic, anti-inflammatory, analgesic properties, cabbage can replace many directed medications.
8. To increase hemoglobin level, eliminate apathy, tone the psychoemotional environment, cabbage is prescribed for use in combination with red fish or meat.

Rules for the reception of sauerkraut

1. If you consumed a product before pregnancy, most likely, while bearing a baby, preferences will not change. The taste of cabbage may seem different, but it's all about changing the activity of receptors.
2. As for the acceptable standards of admission, know the measure. When overeating, edema appears, the fluid will linger in the tissues. In its own form, it is better not to eat cabbage.
3. It is ideal as an addition to a light lunch containing meat, seafood. Before eating, rinse the cabbage, for better absorption, flush it with vegetable oil.

Sauerkraut contraindications

1. If the pregnancy is proceeding absolutely normal and no deviations were detected, there simply cannot be contraindications to the consumption of the product. The basic rule remains compliance. Do not overeat. Cabbage can be eaten at any time the baby is born.
2. It is forbidden to include sauerkraut in the diet for pathologies of the kidneys, diabetes, hypertension, flatulence, a tendency to overweight, and peptic ulcer of the gastrointestinal tract. The abundance of salt in the pickled product provokes the development of swelling in the limbs.
3. With such diseases, in rare cases, it is allowed to eat 20 grams. product, but only after agreement with the doctor. Despite the fact that cabbage ultimately turns out to be low-calorie, sugar is used to ferment the product. Therefore, the dish has a high glycemic index. From this it should be concluded that cabbage is prohibited in diabetes and obesity.
4. Also, the product is not recommended to be included in the diet with increased acidity of the stomach. With gastritis and ulcers, cabbage should be generally excluded from the diet. The presence of organic acids in the dish will negatively affect the patient's condition. Well-being worsens significantly. Remember that cabbage contributes to increased gas formation.

Cooking Sauerkraut

In order not to run into trouble, it is recommended to cook cabbage yourself. There are various recipes for its preparation. Any housewife can easily cope with this task.

1. Classic sauerkraut. Take a head of white cabbage weighing about 3.5 kg, 6 medium-sized carrots, 100 gr. salt. Chop the cabbage thinly. Grind the root crop on a coarse grater. Mix everything in a common cup, periodically squeeze them so that the juice appears. Squeeze the workpiece thoroughly and transfer to sterile jars. Cover the neck with gauze. A small amount of cranberries is also allowed. Leave the cabbage at room temperature for several days.
2. Whipped cabbage. For cooking, 0.6 kg is required. carrots and 10 kg. white cabbage. Prepare vegetables according to the usual pattern. Chop cabbage and grate carrots. Mix the ingredients. Next, pour the brine. It is recommended to cook it in advance. 1 liter pour 30 g of clean water. salt and sugar. Boil the liquid and pour into the jars where the cabbage is located. Keep food in enamel containers. Cover the cabbage with a lid. After 2 days, rearrange the container in the cold. On day 4 you can eat.

Sauerkraut has a lot of positive qualities that have a beneficial effect on the health of a pregnant woman. Do not abuse the product so as not to run into trouble. Consider possible contraindications. View the recipes presented. It is recommended to cook cabbage yourself. This way you will be assured of a good quality product.

Video: useful properties of sauerkraut