Can I eat jelly during breastfeeding?

You can eat some jelly during breastfeeding, but not too much. This is mainly because jelly is a cold food. Eating too much will cause uterine cold, which is not conducive to the quality of milk and the recovery of the body. During the breastfeeding period, you should eat more protein-rich foods, such as pig's trotters stewed with peanuts and tofu and crucian carp soup, which can promote milk secretion and promote body recovery.

Jelly is a relatively common food, and many women like to eat it very much. However, jelly is cool after all, and its nutritional content is relatively low. So if you want to eat jelly during breastfeeding, eating it occasionally will not have a big impact, but don't eat it often. If you eat it often, it may affect the secretion of milk and cause insufficient nutrition in breast milk, which may affect the healthy growth and development of the baby. During breastfeeding, you still need to eat more easily absorbed, digestible and nutritious foods, such as crucian carp soup, chicken soup, pork rib soup, and pig's trotter soup, which help the secretion of milk. You can also eat eggs, lean meat, beans, goat milk, cow's milk, fresh shrimp, fish, etc. These foods contain high-quality protein, which can make the nutrition of breast milk more rich and comprehensive. Fresh vegetables and fruits are relatively more suitable and also contribute to the healthy growth of the baby.

There are several types of jelly

Mung Bean Jelly

Grind the mung beans into bean powder, then add appropriate amount of water to dilute it into a paste. After cooking, condense it into blocks to make "mung bean jelly". Mung bean jelly is light yellow-green in color, tender in appearance, tough and soft, with a smooth, cool and delicious taste. It is served cold with special sesame paste, chili oil and other condiments, or fried with sesame oil, and has a unique and delicious taste. The "Dictionary of Chinese Medicine" also records that mung bean jelly can "clear away heat and detoxify, treat the initial stage of carbuncles, boils, and swellings, burns, bruises, and is an antipyretic and detoxifying drug for alcohol and food poisoning."

Sweet potato jelly

Sweet potato jelly, as the name suggests, is made from sweet potato starch. Sweet potato jelly is soft, chewy and smooth, with a moderate taste. It is chewier than pea jelly, and does not have the alkaline taste of rice jelly. It can be eaten cold or hot.

Pea jelly

Pea jelly, as the name suggests, is jelly made with peas as raw materials. The method is to use a machine to beat the dried peas into bean paste, then use a winnowing basket to sift out the bean shells, soak them in water to swell, and then grind them into pea paste. After settling for a certain period of time, stir them with boiling water, and finally put them into a container to cool and solidify. Take stock of the world's top ingredients and explore rare and delicious feasts. The way to eat pea jelly is quite particular. First, the pea jelly needs to be beaten into slices with moderate thickness. If it is too thick, it cannot be well blended with the condiments, and if it is too thin, it will easily break when mixed, so it requires high knife skills. The freshly-baked pea jelly has a soft texture. When you eat a piece of it, your teeth and cheeks are filled with the unique fragrance of peas. Served with a variety of condiments, it is spicy and refreshing, making you salivate.

Buckwheat jelly

Buckwheat jelly is available all over the province, but is most distinctive in Anshun and Bijie areas of Guizhou Province, China. First put the buckwheat flour in a bowl, then add water and stir until it becomes a semi-thick and semi-thin paste. After boiling water in a pot, slowly pour the batter into the pot, stirring while pouring. When the dough in the pot is evenly mixed and chewy, remove from the heat and spread the cooked jelly paste evenly on the clean stone slab. After it cools down, cut it into small pieces, then shovel it off piece by piece, and cut it into strips with a knife. It will become crystal clear and tender buckwheat jelly. When eating, pour crispy soybeans, pickled radish cubes, black cabbage cubes, coriander, chopped green onions, red oil, sesame oil, pepper oil, homemade fermented bean curd, soy sauce, vinegar, ginger juice, garlic water, MSG and other seasonings on it. It is spicy, fragrant and refreshing, and has the effect of clearing away heat and relieving summer heat.

Acorn Jelly

Acorn jelly is made from oak fruits, which are shelled, dried, soaked to remove astringency, and ground into fresh jelly. It can be eaten cold and is delicious. Fresh jelly can be stored for a long time without being infested by insects or spoiling after being dried. Soak it in hot water for half an hour before eating. It can be roasted, braised, stewed, fried, or used in hot pot. It is smooth and chewy, and the taste is unforgettable.

Qingdao Sea Jelly

Sea jelly, one of Qingdao’s “Top Ten Specialty Snacks”, is made from a kind of frozen seabed vegetable unique to Qingdao. It has high nutritional value and can be eaten in all seasons. Sea jelly is made from a kind of seaweed called agar-agar that grows on the reefs on the seabed. It is as crystal clear as agar-agar. It is a refreshing and delicious dish when added with mashed garlic, soy sauce, sesame oil, vinegar, etc.

Rice jelly (rice tofu)

Rice tofu is a famous local snack in Sichuan, Hunan, Guizhou, Jiangxi and Hubei. This dish is smooth, tender, sour and spicy. It is made by washing and soaking rice, then grinding it into rice paste with water, and then adding alkali to boil it, cool it, and form block-shaped "tofu". When eating, cut into small pieces and put into cold water, then take out and put into a container. Add the chopped kohlrabi, salted vegetables, crispy soybeans, crispy peanuts, chopped green onions and other condiments that suit your taste and the soup on the rice tofu.

Can pregnant women eat jelly?

For pregnant mothers who are afraid of heat, they can eat jelly appropriately in summer, but never eat it in winter. Jelly is cool in nature. Eating a small amount in summer can relieve heat, but it is inappropriate to eat it in winter.

Moreover, even in the hot summer, pregnant mothers should not eat too much. First, jelly is cold in nature, and second, jelly is not easy to digest. Eating too much will cause symptoms of abdominal distension and diarrhea, which is very bad for pregnant mothers.

During the first and last three months of pregnancy, pregnant mothers should avoid all cold foods to avoid stimulating the fetus, causing miscarriage or premature birth, which is not good for the fetus.

Pregnant mothers should also pay attention to their diet during pregnancy, eat more fruits and vegetables to ensure comprehensive nutritional intake

Who can't eat jelly?

Jelly itself is harmless to the body, but it is hard to say if you eat too much.

Because jelly itself is cool in nature and difficult to digest, eating too much can easily cause symptoms of abdominal distension and diarrhea. For patients with hypertension, eating jelly can easily trigger complications of hypertension, so patients with hypertension should avoid eating it.

In addition, although jelly itself does not contain sugar, it will produce some sugar after being broken down by the human body. Once diabetic patients eat too much, it can easily cause high blood sugar, thereby inducing diabetes.

Moreover, the jelly sold on the market today not only has a dirty and poor production environment, but some also contain additives such as alum, which are harmful to human health. Therefore, it is not advisable to eat too much jelly sold on the market.