Can sauerkraut be breastfed?

Sauerkraut is a frequent guest on the table among Russian dishes. Can this treat harm the baby’s fragile intestines if mom eats it? The dish is rich in acid, salt and spices, and digestion will not be beneficial. There is a possibility of colic, abnormalities in the stomach, or allergic reactions.

Sauerkraut is included in the list of products whose content in the diet should be limited. Along with pickles and pickled vegetables, cabbage contains a large amount of salt. This provokes a lack of fluid due to a violation of the water-salt balance in the body. Which will entail complications in producing enough milk for feeding.

Even, despite the contraindications, sauerkraut has useful properties. They love cabbage for its unique taste and nutritional value. A natural product prepared according to the classic recipe will not harm a person. It is permissible for a nursing mother of a seven-month-old baby to use a small amount in a dish. But provided that the child has no disturbances in the intestines. It is important to remember the possibility of failures in the proportions of the body of water, salt, and eliminate this problem by using more fluid.

The use of sauerkraut during feeding and its composition

Most often, for the purpose of cooking sauerkraut, white varieties are taken. Fresh or pickled cabbage is not recommended by pediatricians for four months of breastfeeding. The reason for the ban lies in the ability of the vegetable to activate gas formation and bloating in infants.

According to the recipe, the composition of the dish includes sugar and salt, which, when actively interacting with cabbage juice, cause fermentation. As a result, lactic acid is produced, which is a preservative and contributes to an increase in the shelf life of sauerkraut. Sour snacks are rich in vitamins A, B, C and folic acid. It is rich in important elements for the human body: iron, potassium, boron, magnesium.

Subject to the rules for storing sauerkraut and ensuring the necessary temperature, the snack can be stored for more than six months, without loss of useful qualities.

Mom baby is better to give up snacks for four months. If you include cabbage in the composition of the first courses, its aggressive effect on the stomach will be much less. It is better to initially test the use of the product in a small portion. In the absence of an adverse reaction from the digestion of the baby, feel free to add the dish to the menu. If allergic symptoms are noticed, then stop eating cabbage for the next couple of months.

The absence of negative consequences during the week gives mom the right to sometimes treat herself to a delicious dish. The best solution would be to eat snacks in vinaigrette or borsch. Without various additives, cabbage should not be eaten for the first six months.

Useful properties of sauerkraut:

1. Effectively relieves constipation, systematizes the healthy intestines of mother and baby.
2. It helps to speed up metabolism, which in turn reduces the likelihood of fat deposition and helps weight loss after childbirth.
3. Prevention of increased acidity in the stomach.
4. Prevents the formation of cancer cells and the development of stomach ulcers.
5. It normalizes appetite and gives a feeling of satiety.
6. Provides easy digestion.
7. Participates in the process of restoration of the nervous system, which helps with significant nervous stress and cures of depression.
8. Normalizes the work of the cardiovascular system.
9. It fills the body with energy and causes a surge of strength, improves immunity.
10. Improves blood formation and helps lower blood glucose.
11. It has anti-inflammatory, analgesic and antibacterial properties.
12. It is used by cosmetologists to refresh the skin, nourish and regenerate. Cleanses from acne, gives a healthy complexion to the skin.
13. Heals from a lack of valuable elements and vitamins.
14. Useful in the form of juice during toxicosis.
15. Sauerkraut is effective in the treatment of thrush.
16. From puffiness during active lactation, leaves of fresh or sauerkraut will help. Reduces the likelihood of stagnation of milk in the chest.

Sauerkraut: harm

Despite a number of positive characteristics, sauerkraut contains an excessive amount of salt, preservatives and spices. This compound is very unsafe.

It is strictly forbidden to eat sauerkraut if there is a disease of the stomach, as the product increases the level of acidity.
A dietary restriction is recommended for people suffering from diseases of the liver, kidneys, thyroid and pancreas.

Fermented foods cause flatulence and heartburn. This negative quality is the reason for refusal to use the first time after childbirth. A newborn baby should gradually get used to the variety of products.

Do not eat sauerkraut if you notice instability in blood pressure, there are bouts of hypertension and impaired heart function.

Proper preparation of sauerkraut

Since cabbage is prepared by fermentation and causes the oxidation of metal dishes, it is better to use containers made of glass or enameled. Preparing sauerkraut at home is easy. Therefore, give preference to cabbage "own" production, but not store goods with excessive vinegar content. Products containing vinegar are contraindicated in infants and do not bring any benefits to the child's body.

To prepare a delicious and healthy dish, choose fresh products. For cooking you will need:

• Fresh white cabbage - 1500 gr. (the weight of the leaf portion of the vegetable is indicated).
• Carrots - 0.5 kg.
• Sugar - one tablespoon and salt to taste, but not more than two tablespoons.

Wash vegetables thoroughly initially. Cabbage and carrots should be finely chopped. The larger the parts of cabbage will be, the more it will be possible to preserve the beneficial properties of the vegetable. Use a method of slicing that is convenient for you: from ripening finely chopped cabbage to salting a whole head of cabbage or its quarters.

Shred the mixed vegetables well, add salt and sugar. Next, the cabbage should be kneaded, squeezing thoroughly, to highlight cabbage juice. If desired, you can add chopped dill, a few peas of black pepper and a bay leaf.

Prepare pre-washed glass jars and sterilize the lids. Place the vegetables in a container, thoroughly condensed, and let it infuse for three days at room temperature. From time to time, remove the resulting film from the surface of the cabbage. Do not forget to pierce sauerkraut twice a day with a stick of wood. After the required time, transfer the resulting snack to the refrigerator or any other cold place. The full cycle of fermentation of sauerkraut lasts 10-14 days. After this, sauerkraut is ready for use.

If it is still difficult for a nursing mother to deny herself a treat, then caraway should be added to eliminate possible flatulence.You can also rinse cabbage with cold water before use or add vegetable oil, thereby relieving the dish of excess salt.

Video: useful properties of sauerkraut