Side effects of drinking monk fruit for pregnant women

Pregnancy is a special physiological stage in which nutrition needs to be improved, because all the nutrients needed for fetal development come from the pregnant mother, and the pregnant woman herself needs to reserve nutrients for delivery and milk secretion. Therefore, ensuring that the pregnant woman's diet during pregnancy remains normal is of great importance for the entire pregnancy process and the growth and development of the fetus and baby. In addition to the need to supplement nutrients, there are many food taboos during pregnancy. For example, you should eat less cold foods. If you eat too much cold food, you may experience fetal movement disorder or symptoms such as abdominal pain and diarrhea, which can even lead to miscarriage.

If symptoms such as sore throat and cough occur during pregnancy, many pregnant women worry that medication will harm the fetus, so they turn to diet therapy, such as drinking monk fruit water. So can pregnant women drink monk fruit water?

Pregnant women can drink monk fruit water, but monk fruit is cool in nature, so it should be consumed in moderation.

If your throat does feel uncomfortable during pregnancy, you can use monk fruit to make soup or porridge, which will reduce the possibility of side effects. Below is a recipe highly recommended for typical mothers.

Monk fruit, white fungus and dragon bone soup

Raw materials: pork spine, white fungus, monk fruit.

Seasoning: ginger slices, onions, rice wine, and salt.

practice:

1. Boil the pork bones with cold water, garlic and ginger slices, then blanch them, then rinse with clean water.

2. Soak the white fungus in clear water and pick it clean.

3. Slice the onion, cut the ginger into slices, and wash and peel the monk fruit.

4. Fill the soup pot with water at once, put in the pork bones, bring to a boil over high heat, skim off the floating residue, add ginger slices, scallions, and rice wine, bring to a boil over high heat, and simmer slowly for two hours.

5. After adding the white fungus, simmer for another half to 1 hour, remove the ginger, onion, monk fruit peel and other inedible things, and add salt and seasoning.