Can I drink yogurt when I'm pregnant?

Pregnant women must be very careful about their diet. For example, they must not eat some foods that may affect the development of the fetus. As for some foods that can enhance the physical fitness of pregnant women and promote fetal growth, try to eat more. So, can pregnant women drink yogurt when they are just pregnant? Actually, it is possible, because yogurt has many benefits for pregnant women. Below, we will introduce in detail the benefits of drinking yogurt for pregnant women.

1. Benefits of drinking yogurt for pregnant women

1. Enhance absorption rate

Yogurt is a nutritious and healthy food. Yogurt not only retains all the nutrients of the original fresh milk, but the lactic acid also causes the protein to form fine curds, which can enhance the digestion and absorption rate.

2. Regulate the balance of intestinal microorganisms

The lactic acid bacteria in yogurt can inhibit the reproduction of pathogenic Escherichia coli, Shigella, etc. in the intestines, reducing the chance of intestinal infections in the human body.

3. Easy to digest and absorb

Yogurt is easier to digest and absorb than ordinary milk. Due to the special ingredients it contains, it helps digestion and absorption in the gastrointestinal tract. Therefore, yogurt has certain benefits in preventing and treating gastrointestinal diseases.

4. Supplement calcium

Milk is the best food source of calcium for the human body. Fermentation converts part of the calcium in milk into ionic calcium. The decomposition product of milk protein - active peptide can also promote the body's absorption of calcium. Therefore, the calcium in yogurt is easier to be absorbed by the human body than milk and has a higher utilization rate.

What can you eat during the third trimester of pregnancy?

1. Old Beijing Dumpling Soup

Ingredients: 2 tomatoes, appropriate amount of flour, a little coriander, appropriate amount of green onion, and a little enoki mushrooms.

Method: Add water to flour and stir slightly, then use your hands to knead the flour into lumps. Wash and cut the enoki mushrooms into sections. Peel the tomatoes and set aside. Heat oil in a pan, stir-fry chopped green onions, add tomatoes and stir-fry until red oil comes out, add three bowls of water to the stir-fried tomatoes, and add the enoki mushroom segments. After the soup in the pot boils, turn down the heat and pour the noodles in. Pour the beaten eggs evenly into the pot and stir slowly. Season with sesame oil before serving and sprinkle with coriander at the end.

2. Dried bamboo shoots, taro and old duck soup

Ingredients: half a duck, 4 dried bamboo shoots, 12 taro, appropriate amount of salt, 1 spoon of vinegar, 5 grams of ginger, 1 scallion, 1 teaspoon of vegetable oil.

Method: Soak the dried bamboo shoots in clean water for a few days and tear them into strips. Put half a pot of cold water in a cast iron pot, add duck pieces to remove the blood. After the water boils, remove the duck meat and pour out the water. Add a small amount of vegetable oil to the wok, stir-fry scallions and ginger slices, then add the blanched duck pieces, vinegar and 1 tablespoon of soy sauce and stir-fry for 1-2 minutes to extract most of the duck's subcutaneous fat. Chop taro into pieces. Pour half a pot of hot water into a cast iron pot, add duck pieces, bamboo shoots, onion slices, and ginger slices, bring to a boil over medium heat and then simmer over medium-low heat for about 1 hour. Add taro and salt and simmer for about half an hour, during which time use a spoon to remove any oil.