- 1. Hazardous quality mushroom dishes
- 2. beneficial properties of mushrooms Mushrooms
- 3. suitable for lactating mothers, their preparation methods
- 4. How have mushroomed in order not to harm the crumbs?
Every person gets used to a certain diet, has a standard set of dishes, with a certain frequency included in his menu. During pregnancy, expectant mothers are forced to adjust the set of consumed products in accordance with the recommendations of the doctor. Finally the baby was born - can you now return to your favorite dishes? How will their use affect the health of the newborn? Will there be an allergic reaction? Will the taste of milk change?
One of the products that cause such questions are mushrooms. They are tasty and nutritious, but sometimes they are dangerous. Whether it is possible for feeding mum to eat mushrooms, and if it is possible, what?
Dangerous qualities of mushroom dishes
Mushrooms are a very common food product,
- to digest spent more than 3 hours since mushroom food is very heavy;
- the human body copes badly with the assimilation of any mushroom dishes;
- fungi can contain a variety of toxins and heavy metals that penetrate them from soil and air;
- to persons with kidney or gallbladder disease, mushrooms are contraindicated.
A person suffering from a disease of the gastrointestinal tract or bile ducts, is forced to abandon this treat. Do not use them for children under 7-8 years, because the digestive system of the child is not yet ready to cope with such loads. However, breastfeeding processing of mushrooms takes place in the mother's body, so this limitation does not apply to children who are breastfed.
mushrooms Despite a number of contraindications, mushrooms are a valuable food product, it is also an excellent source of protein. Beef and fish contain 2 times less protein than dried white mushrooms. Even more protein in champignons. By the protein content, they are surpassed only by fat-free cottage cheese.
In addition, mushrooms - a low-calorie product, which is very valuable for dietary nutrition. Below is the energy value of the most frequently consumed species( per 100 g):
- chanterelles - 17 Kcal;
- birch bark - 20 kcal;
- boletus - 22 kcal;
- champignons - 27 kcal;Oyster mushrooms - 33 kcal.
A large number of vitamins and amino acids also makes mushrooms a valuable food product. They contain B vitamins: B1, B2, B5, B6, B9 and PP and C. Vitamins A and E are present in them in several smaller amounts, there is a bit of beta-carotene. Mushrooms contain potassium, magnesium and phosphorus, which in them even more than in fish. Is present in the composition of iodine, chromium, cobalt and molybdenum. A small amount of sodium, chlorine, calcium, as well as iron, zinc and fluorine supplements the palette of useful substances contained in mushrooms.
The list of useful properties does not end there - they contain melanin, that is the strongest natural antioxidant. In addition, due to the content of beta-glucans, fungi have immunomodulatory properties. Beta-glucans increase the activity of cells digesting harmful bacteria - macrophages. They contain chitin. That it leads to poor digestibility of mushrooms, but binds toxins and heavy metals contained in the tissue, and then removes them from the body.
Mushrooms suitable for nursing mothers, how to prepare them
The foregoing harmful properties of fungi are inherent mainly to forest representatives. It is advisable to buy champignons feeding mum in the supermarket, you can buy and oyster mushrooms - a woman will be able to eat them without fear. From the woods it is recommended to use white and boletus, as well as chanterelles. The latter are a natural antibiotic and even used as an anti-tuberculosis drug. In addition, they relieve fatigue, are able to relieve insomnia, improve vision and maintain muscle tone.
During lactation it is better to refuse frying mushrooms, because:
- Frying is extra calories. The oil that is needed for frying is the most caloric product of all that we consume. Because of this, fried mushrooms will cease to be dietary food, will lose a significant part of their attractiveness for nursing mothers.
- The boiling point of vegetable oils is very high, much higher than the boiling point of water, so when cooking, the product loses a significant portion of its vitamins.
- Heating the oil leads to the formation of peroxides, which contribute to the destruction of the cell membranes of the human body.
- Some carbohydrates during frying are transformed into acrylamides, and these are dangerous carcinogens.
Nursing mothers should not also eat marinated, salted and other canned mushrooms, because they contain a lot of spices and preservatives. These components can change the taste of breast milk, and in some cases even lead to poisoning in the baby.
. How are mushrooms so as not to harm the crumbs?
When introducing any new product into the diet, it is recommended that you observe moderation and use it in small portions. Thus it is necessary to watch closely, whether the child has signs of an allergy. If everything is good, there are no skin rashes, swelling, the tummy of the baby does not hurt, mushrooms can be eaten by breastfeeding even further.
It should be remembered that mushroom poisoning, as well as botulism can manifest 12 hours after eating. Sometimes this period increases to 3 days, so you need to be extremely careful when choosing, preparing and consuming mushrooms.
Famous pediatrician Dr. Komarovsky recommends completely excluding from the menu forest mushrooms for nursing mothers for the entire period of breastfeeding. They are a traditional food for many peoples. Nevertheless, Komarowski draws the attention of parents to the fact that the toxicity of fungi depends on the ecological situation at the site of their growth, and when collecting there is always the risk of making a mistake, so even deliberately edible mushrooms collected by an experienced mushroom picker can be dangerous for the baby.