Can pregnant women eat yogurt? Yogurt strengthens the immune system

And select the menu with great care. It is desirable to include yogurt in the daily diet, which is very useful during pregnancy.

Benefits of yogurt for pregnant women

There are quite a few useful features:

• The high amount of lactobacilli in the product helps to improve digestion, restore microflora, thanks to the beneficial microorganisms included in yogurt.
• Regular consumption of yogurt cleanses the body of toxins, protects against negative impact environment. In addition, it accelerates the absorption of vitamins.
• The live cultures contained in it reduce the risk of vaginal diseases in women. This includes thrush, which often appears in pregnant women.
• Including yogurt in your diet boost immunity, which is important during pregnancy, when the body is under tremendous stress and is prone to infections and diseases.
• For those who suffer from indigestion, yogurt is indicated, as it can restore intestinal microflora and normalize the work of the gastrointestinal tract. Constantly eating it, you can get rid of the problem of constipation in pregnant women for a long time.
• If we talk about the digestibility of the product, then it is the leader among fermented milk products.
• It can be used even by allergy sufferers, and yogurt is especially necessary for pregnant women. As part of healthy treats present protein and calcium, which take part in the formation of the baby's skeletal system, and also support the health of the expectant mother.

How to choose a quality product

If we talk about the fat content of yogurt, it is necessary avoid low fat options its production, since studies conducted by Danish scientists have revealed that low-fat yogurt can adversely affect the health of the baby, increasing the likelihood of developing asthma and hay fever.

It is also important to carefully look at the expiration date of the product. It should be noted that the term of "live" yoghurts does not exceed a week. If there is a date exceeding this period, it is worth refusing to purchase the goods.

The number of flavorings, dyes and flavor enhancers should be at a minimum. There is also no point in buying a product containing various fruits, since they have been processed in such a way that they do not have any useful properties.

The best option would be yogurt, cooked at home Based on a quality sourdough starter, which can be purchased both at the pharmacy and in most grocery stores. This product will definitely not contain harmful preservatives. Its benefits will be comparatively greater, and the funds spent on milk and sourdough will pay off with interest.

Cooking the product yourself

The benefits of yogurt during pregnancy cannot be overestimated, especially if it is prepared on your own. It is worth remembering that it is best to cook yogurt in the evening, even better at night.

To prepare finished products, you need to stock up on two liters of milk (you can buy it in a store or on the market). Then boil it and cool until warm. The procedure is necessary for the sterility of milk. Pasteurized milk can not be boiled, but simply heated. Sour-milk culture develops well only in a sterile environment.

Now pour the contents of the sourdough into it and mix the composition thoroughly. Work can be done in a saucepan or any other convenient container, preferably enameled, with a lid.

Cover the pot tightly with a lid and place in a warm place. It could be a table near the battery. An alternative would be to wrap the pot with its contents in several layers of towels. The wrapped container stands until the morning.

The result is liquid drinking yogurt, in which you can add fruits, honey, nuts or dried fruits. Such a breakfast for a pregnant woman should become a tradition and a mandatory rule. If desired, the ingredients can be varied, each time getting a completely new taste. Thus, yogurt will not get bored soon.

To get thick yogurt, a liter of milk is enough for one package of sourdough.

You can store a delicacy for no more than 5-7 days, and to prepare a new portion, it is not necessary to buy a starter. You just need to leave half a glass of yogurt, which is poured into warm milk, instead of sourdough.

An alternative to a regular saucepan can be a yogurt maker, into which milk with sourdough is poured and plugged into an outlet. In the morning the product is ready for use.

The advantages of such a product are that it does not contain both harmful components and boiled fruits, which do not bring benefits to a pregnant woman.

When buying a sourdough, you should pay attention to its packaging, where a list of beneficial microorganisms should be indicated. The more their number, the better. It is necessary to refuse raw materials on which nothing is indicated.

Contraindications

It is not advisable to use yogurt for pregnant women suffering from stomach diseases at the stage of exacerbation or inflammation.

Low-fat yogurt should not be the basis of the diet. Since the fats that make up regular yogurt are necessary for the proper formation of the fetus. Therefore, having bought or made a product with a high percentage of fat, you should not worry, its rapid digestibility will not allow fat to be deposited in the form of extra pounds.

How to use

Many moms wonder if yogurt can be consumed during pregnancy. Most doctors agree that this product is very important and useful in the diet of every pregnant woman. And there are many ways to use it. You just need to choose what you like.

• The natural taste of yogurt is sour and can be added as a salad dressing.
• Some mothers replace sour cream with them, as it makes an excellent tandem, both with meat dishes as well as vegetables.
• Sweet tooth add a little jam or sugar to the serving. Get a delicious dessert.
• And yogurt successfully replaces butter creams in cakes and pastries. Thus, one can get healthy dish, which will not leave indifferent any mom, and besides, it will be a low-calorie treat.

Returning to what has been said, it is important to note that yogurt during pregnancy is useful, provided that it is of high quality and fresh.

On average, you need to consume at least 300-400 ml of dairy products per day. But the whole milk itself should not be much - no more than 150-200 ml per day. Doctors recommend limiting cow's milk in the diet of a nursing mother. The fact is that its protein has a small molecular weight and therefore can penetrate into breast milk. If the mother drinks a lot of cow's milk, then the child may become hypersensitive to it, which will later trigger an allergic reaction to this product. When using a small amount of milk (for example, when adding it to tea), the level of proteins does not reach the allergenic threshold. It is much more likely to develop an allergy to cow's milk protein if the baby was given a mixture in the first days of life. In this case, even if the nursing mother drinks very little milk, the child may experience allergies. The same applies to baked milk, but it is also usually more fatty, so the amount of this product should be limited to no more than 1/2 cup per day.

Dairy products

A good substitute for milk is fermented milk products, the protein of which is partially split as a result of fermentation and loses its allergenicity. But the beneficial properties of calcium, phosphorus and the presence of beneficial microbes make these products indispensable components of the nutrition of a nursing mother. It can be difficult to find it in stores, but you can make such kefir at home from milk. All other types of kefir - two-day and more "old" - the chair will be fixed. You can drink 1-2 glasses of kefir a day, it will be especially useful at night, before going to bed.

Fermented milk products for a pregnant woman, such as fermented baked milk, varenets, snowball and bifilin, can be consumed 1-2 glasses a day. It is advisable to do this in the afternoon - at this time, calcium is absorbed more actively. When buying, check the expiration dates: really healthy and “live” products are not stored for a long time, and dairy products with a long shelf life are less useful, they have added preservatives.

Yoghurts during pregnancy

They are useful different - dairy and creamy, drinking and thick. Moreover, you can use yogurt not only as a dessert or drink, but also as a salad dressing (then it should be unsweetened and without additives). But with additives you need to be careful - bright fruits and berries, as well as various flavors can cause allergies, both in the mother herself and in the baby. Yogurt can be consumed up to 200-300 ml per day.

An important product in the nutrition of a nursing mother is cottage cheese, and it can be eaten both in whole form, adding fruits or yogurt to it, and in the form of various dishes (cheesecakes, cottage cheese casseroles, etc.). You can also use store-bought curds, but they should have a short shelf life. In addition, you need to choose cottage cheese for a pregnant woman with or without hypoallergenic additives. The presence of chocolate, nuts, berries in the curd is also possible, but you should not get too carried away with them - 100 g of such a delicacy will be enough. It is better to include cottage cheese in the menu every other day in an amount of about 80-100 g. If you cook dishes with it, the volume can be increased to 200-250 g.

But on the other hand, it is precisely because of the high concentration of protein that the amount of cheese should be limited to 30-50 g per day. Also, a nursing mother is advised to abandon varieties with mold. In their preparation, fungi of a special kind are used, which secrete an antibiotic, which, if used frequently, can cause disturbances in the intestinal microflora. In addition, these cheeses are enough allergens for the baby. Dairy products can be mixed with fruits, vegetable salads, or smoothies with juices. Dairy products are quite combined with carbohydrates and pastries - a pregnant woman can eat cookies with milk, kefir or yogurt, bread with butter or cheese.

A healthy intestinal microflora has a large army of beneficial bacteria and a small number of pathogens, the growth of which is suppressed by those very "friendly" bacteria. But when the number of beneficial bacteria decreases on the intestinal mucosa, pathogenic microbes begin to multiply rapidly. As a result, a person has problems with digestion.

And here “live” yogurt comes to the rescue, containing useful lacto- and bifidobacteria, Bulgarian bacillus, thermophilic staphylococcus aureus or other microorganisms that restore normal intestinal microflora.

What is useful "live" yogurt?

Homemade yogurt does not contain flavorings and artificial fillers, dyes, emulsifiers, sugar, taste and acidity stabilizers.

The beneficial properties of this yogurt are that it:

• normalizes intestinal motility and impaired metabolism;
• accelerates the elimination of toxins and toxins from the body;
• increases the body's resistance to infections;
• reduces the level of "bad" cholesterol in the blood;
• inhibits the growth of pathogenic microorganisms, creating an unfavorable environment for their reproduction and existence;
• improves absorption nutrients and vitamins by the intestinal walls;
• quickly satisfies hunger and replenishes strength;
• relieves a pregnant woman of constipation, bloating and a feeling of heaviness in the stomach;
• provides the body with milk protein and calcium salts, which are the main element in building a small organism;
• partially replenishes the need for vitamins (A, C, D, E and group B) and minerals (zinc, iron, iodine).

It is extremely important to consume natural yogurt after antibiotic therapy in order to restore the intestinal microflora.

Compared to other fermented milk products, yogurt is easily digestible, because milk protein in it is already partially digested.

Due to the fact that the bacteria "feed" on lactose, when eating yogurt, it does not get rejected by the stomach, as it happens in people who are allergic to lactose. Therefore, homemade natural yogurt is also suitable for allergy sufferers.

How to make homemade yogurt?

Homemade yoghurts are prepared using sourdough, which can be purchased at some pharmacies and supermarkets.

1. The average price per package (where there are 4 pieces) is about 300 rubles. (75 rubles per bottle / sachet).

2. One bottle/sachet is intended for fermentation from 1 to 3 liters of milk. Regardless of the amount of milk, the number of beneficial bacteria is equally high.

3. Dry starter cultures are produced under the following trademarks: Good food, VIVO, Own yogurt, Evitaliya, Narine. When buying, be sure to look at the expiration dates!

Starter cultures contain probiotic bacteria European production which guarantees the quality and safety of products for the pregnant woman and her child. Therefore, doubts aside, and we begin to prepare a tasty and healthy dairy treat.

So, take a clean pan and pour boiling water over it.

1. Pour 1 liter of milk into a saucepan.

2. Heat milk to 38-40 °C.

1. If the milk is pasteurized or homemade, then it is necessary to boil it and cool it to 38-40 ° C. Boiling is necessary to kill all the bacteria present in such milk, and then “populate” it with exceptionally useful ones.

2. UHT milk has already undergone this treatment, so it does not need to be boiled.

The sourdough must not be combined with milk hotter than 42 °C! At this temperature, beneficial bacteria begin to die.

3. Depending on the shape of the package, do the following.

A. If the sourdough is in a bag, then the dry powder must be poured immediately into warm milk and mixed thoroughly.

B. If the starter is packaged in bottles, then you need to fill it up to half with warm milk, screw the cap on and shake well to shake the contents thoroughly. Leave the bottle alone for a few minutes and then shake vigorously again.

Dry sourdough should completely dissolve in milk. Pour the resulting liquid mixture from the vial into a saucepan with the rest of the warm milk. Stir the milk so that the starter is evenly distributed.

Yogurt will not work if the milk is cold. Live bacteria multiply only in milk at a temperature of 38-40 ° C. Therefore, when cooling, it is necessary to reheat it.

4. Milk-starter mixture: a) pour over glass jars by closing them with lids; b) leave in the saucepan in which the cooking took place, covering the saucepan with a lid; c) pour into the cups of the yogurt maker, and select the desired program.

Pots, jars, lids, spoons and other utensils that will come into contact with milk must first be poured over with boiling water!

5. Wrap the jars / pan in newspapers, cover with a towel and a warm blanket. Leave for 8-10 hours in a warm place without drafts. The minimum time for keeping yogurt warm is 6 hours.

When using a yogurt maker, simply press the "Start" button.

The longer the yogurt stays warm, the thicker and more acidic it is.

The essence of fermentation: ensure that the starter mixture stays warm for a long time.

6. After 8 hours, check that the yogurt has thickened. If thickening has not occurred sufficiently, then the mass should be left warm for another 2-4 hours.

In the process of fermentation, bacteria turn milk into yogurt and enrich it with vitamins and microelements.

7. Remove the yogurt from the refrigerator. Shelf life in the refrigerator - no more than 5 days.

Ready yogurt can be used to ferment a new portion of milk. Just add 2-3 tablespoons of ready-made yogurt to warm milk, mix and pour the milk into jars. Re-fermentation can be done no more than 3 times.

With just 400 mg of yogurt per day, you get almost half daily allowance nutrients needed for normal childbearing.

Yogurt is a product that no list can do without healthy eating for expectant mothers. Its main value in the presence of beneficial bacteria - probiotics.

information Since it is created on the basis, all the useful substances inherent in milk are preserved in yogurt: calcium, protein, vitamin complexes and special compounds that strengthen the immune system.

Benefit

Benefit yogurt for the body of a pregnant woman is as follows:

• probiotics inhibit the growth of harmful bacteria. Doctors recommend using yogurt for ulcers, fungal vaginal infections. Pregnant women should minimize consumption; yogurt can become an excellent analogue;
• taking antibiotics destroys the intestinal microflora, probiotics contribute to its restoration;
• bacteria feed on lactose. Yogurt won't cause or rejection, like milk;
• special compounds in yogurt have a positive effect on joints and bones, strengthen immunity;
• the content of zinc, which helps to cleanse the skin from inflammation;
• lactobacilli normalize the functioning of the intestines;
• yogurt helps to stabilize digestive function and get rid of that haunt almost all pregnant women;
• yogurt lowers cholesterol levels and promotes proper functioning;
• there is yogurt in capsules, it must be consumed strictly according to the doctor's prescription.

important Very often, pregnant women complain that they can’t get rid of for a long time. Regular consumption of yogurt will prevent the growth of fungi and eliminate discomfort without medication.

Choice and use of yogurt

When using yogurt, daily doses should be observed so as not to overdo it. If you prefer store-bought yogurts, beware of the following:

• do not buy yogurts in which long shelf life. There are no beneficial bacteria there, but the presence of preservatives is almost guaranteed. Especially yogurt with pieces of fruit is dangerous. Unscrupulous manufacturers are treated with radiation sterilization to extend their shelf life;
• at improper storage beneficial bacteria become enemies.

The benefits of yogurt are really great. But perfect option is to make it at home. Only in this way can you be sure that there are no harmful substances. Buying starter and adding it to warm milk is not at all difficult, but you will get a high-quality and healthy product.

As is known, yogurt is considered one of the most useful products. Experts say that women in position should regularly use this milk product because it has very important and useful properties. Let's see how yogurt affects the body of a woman and her unborn baby.

Yogurt is faster and easier to digest than other dairy products.

Even if you have allergy on dairy products, you should not give up yogurt, because it contains bacterial enzymes, which digest casein, which causes allergic reactions.

Yogurt has a beneficial effect on the intestines.

Yogurt that contains lactobacilli that contribute to the correct operation intestines improves peristalsis and reduces the risk of colon cancer.

In addition, lactobacilli contribute to the growth of useful bacteria in the intestines and reduce the risk of converting bile into bile acids. And calcium, which is also part of yogurt, reduces the likelihood of cancer.

Yogurt helps in cleansing the body.

Bacteria found in yogurt block nitrates and nitrites and then remove them from organism.

Yogurt promotes the absorption of vitamins.

Improving functioning intestines, yogurt contributes to the fact that the human body begins to quickly absorb all the necessary substances.

Yogurt strengthens the immune system.

This is the most important reason why women in position must consume this product. Yogurt bacteria activate the body's fight against various infections and promote white blood cells.

Yogurt resists thrush.

Scientists have proven that the constant use of this product reduces the amount of harmful bacteria in vagina and reduces the possibility of vaginal infections. And women during pregnancy quite often suffer from thrush.

Yogurt is enriched with protein.

For a woman in position, yogurt is also useful because it is enriched protein.For example, 250 ml of yogurt contains about 10-14 grams of protein.

Yogurt against cholesterol.

Based on the results of numerous studies, yogurt helps to reduce the level cholesterol. The live ingredients of yogurt are ideal aids in breaking down fat.And they are not needed by the expectant mother at all. That is why yogurt is the most necessary product for maintaining health pregnant woman and her future baby.