Can you eat vinegar during early pregnancy?

During pregnancy, the baby in the woman's belly is always in a state of growth and development, so we must pay attention to our own diet to avoid affecting the healthy growth of the baby due to eating inappropriate food. In our lives, some people believe that eating too much vinegar is not good for the development of children's bones and teeth, but is there any scientific basis to support this habitual saying? Is it normal for pregnant women to eat vinegar in the early stages of pregnancy?

Can pregnant women eat vinegar?

Pregnant women can be jealous. Generally, due to changes in hormone levels in the body during pregnancy, pregnant women's sense of taste also has corresponding deviations, especially in the early stages of pregnancy. Because of pregnancy reactions, pregnant women's appetite is not very good, and acidic foods become the favorite of most pregnant women. Vinegar tastes sour, and it has the effects of promoting digestion, increasing appetite, softening blood vessels, sterilizing and disinfecting, preventing colds, and strengthening the stomach. Pregnant women can add a little vinegar when eating to make the dishes taste better, but they should not eat too much.

Benefits of eating vinegar for pregnant women

After a woman becomes pregnant, certain substances secreted by the placenta inhibit the secretion of gastric acid, which can significantly reduce gastric acid, reduce the activity of digestive enzymes, and affect the digestive and absorptive functions of the gastrointestinal tract, causing pregnant women to experience symptoms such as nausea, loss of appetite, and limb weakness. Since sour taste can stimulate the stomach to secrete gastric juice, which is beneficial to the digestion and absorption of food, most pregnant women like to eat sour food.

Generally, the fetal bones begin to form 2 to 3 months after pregnancy. The main component of bones is calcium, but in order for free calcium to form calcium salts and be deposited in the bones, acidic substances must be present. Pregnant women eating more acidic foods are also beneficial to the absorption of iron and promote the production of hemoglobin. In addition, most foods rich in vitamin C are acidic. Vitamin C is an essential nutrient for pregnant women and fetuses. It plays an important role in the growth and development of the fetus. Vitamin C can also enhance the mother's resistance. Therefore, pregnant women can provide more vitamin C for themselves and the fetus by eating acidic foods.

How can pregnant women eat vinegar safely?

Vinegar is a necessity in life and is generally used as a condiment. In addition, it has the effects of nourishing the skin and slimming the body, reducing swelling and itching, and hypnotizing and preventing dizziness. It can be called a panacea for beauty and health care! However, the use of vinegar is also very particular and is not suitable for everyone! For pregnant women, the consumption of vinegar requires more attention. So how can pregnant women eat it safely? There are many types of vinegar in life, so the consumption methods of different vinegars are also different.

1. Aged vinegar with pasta aids digestion: The aged vinegar produced in Shanxi, together with Zhenjiang vinegar, Baoning vinegar and Fujian red yeast rice vinegar, are known as the four famous vinegars in China. Among all kinds of vinegar, aged vinegar has a higher acidity and a darker color, so it is often used to cook dishes with strong sour flavor and darker color, such as sweet and sour fish. Of course, when eating dumplings, buns and other pasta, aged vinegar is also indispensable to reduce greasiness and aid digestion.

2. Balsamic vinegar can enhance the flavor of cold dishes: Different from aged vinegar, the raw material used for balsamic vinegar is another kind of grain - glutinous rice. in the country, the most famous vinegar is from Zhenjiang, Jiangsu. The specialty of Zhenjiang vinegar is that it can be used to mix cold dishes, stir-fry vegetables, cook fish and meat, and stew chicken and duck. It can enhance the flavor and fragrance, remove fishy smell and greasiness, and stimulate the appetite.

3. Pickling kimchi with rice vinegar can lower blood lipids: The most common use of rice vinegar is to mix it into sweet and sour salt water to make kimchi; when used for seasoning hot dishes, it is often used in cooking dishes such as sour soup fish. Rice vinegar is rich in amino acids and organic acids, which can promote sugar metabolism, eliminate fatigue and lower cholesterol.

4. Fruit vinegar makes a good beverage: If aged vinegar, fragrant vinegar, and rice vinegar are all "fruits of grains", then fruit vinegar is the "essence of fruit". Fruit vinegar is a nutritious and delicious sour condiment made from fruits, including apples, hawthorns, grapes, persimmons, pears, etc., using modern biotechnology. It has the nutritional and health functions of both fruit and vinegar, contains more natural aromatic substances and organic acids, and retains the unique fruity aroma. It can be used as a condiment or as a beverage to be drunk directly.