We all know that giving birth is a very painful thing. According to scientific research, the pain of natural childbirth is equivalent to breaking all twelve ribs at the same time. Now more and more people choose cesarean section to avoid this pain. After cesarean section, the human body will become weaker. What should you eat at this time? Let’s take a look at what obstetricians and gynecologists have to say. Day 1 A cup of radish water, a cup of boiled water, and rice porridge. The mother can eat 6 hours after cesarean section when the intestines are discharged. the next day: Breakfast: Homemade millet porridge, or boiled eggs in water, which is nutritious and tastes good; Lunch: Millet porridge or soft noodles. Noodle soup can be crucian carp soup or something like that. Dinner: white rice porridge (with a few lettuce leaves), radish soup, rice wine and eggs (add a little brown sugar to expel lochia, rice wine and eggs to increase milk production) and the Chinese medicine Rhizoma Lulutong (to promote lactation). Day 3: Breakfast: white rice porridge (mix it with some millet), a meat bun stuffed with some fermented glutinous rice (don’t eat the meat filling, it has the effect of boosting milk secretion). Lunch: White rice porridge (mixed with some millet). Dinner: white rice porridge (mixed with some red dates), stir-fried chicken greens, and good luck. Day 4 Breakfast: black rice porridge (with wolfberry) and a red bean paste bun. Lunch: Crucian carp soup (to increase lactation), add an egg. Dinner: black fish soup (for wound recovery), stir-fried chicken greens with mushrooms, red bean and white fungus soup. After reading the above introduction, do you know what you should eat after a caesarean section? The traditional view is that pregnant women are weak after giving birth and need a lot of nourishment, so they are given all kinds of supplements. This practice is very unscientific and may cause getting angry, which is not good for both the baby and the mother. Therefore, the diet should be light and nutritious. |
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