Eating sour foods benefits pregnant women.
Pregnant women eating sour foods, most pregnant women like to eat sour foods. From a nutritional perspective, pregnant women eating sour foods also have many benefits. So, let's learn about the benefits of pregnant women eating sour foods.
Benefits of sour foods for pregnant women
1. Promotes digestion
After pregnancy, the placenta secretes a substance called human chorionic gonadotropin (HCG). This substance inhibits the secretion of gastric acid, significantly reducing gastric acid, reducing the activity of digestive enzymes, and affecting the digestive and absorption function of the stomach and intestines, causing pregnant women to have nausea, vomiting, decreased appetite, and weakness. Because sour tastes can stimulate the secretion of gastric acid, increase the activity of digestive enzymes, promote gastrointestinal peristalsis, increase appetite, and facilitate the digestion and absorption of food, so most pregnant women like to eat sour foods to inhibit the digestive ability caused by the secretion of HCG.
2. Nutritional needs
Generally, after 2-3 months of pregnancy, the fetus's bones begin to form. The main component of bone is calcium, but to make free calcium deposit calcium salts in the bones, acid is required. That is, acid substances can increase the solubility of calcium in food, facilitate absorption, and help the formation and development of the fetus's bones. Acid substances can also help the absorption of iron, converting trivalent iron into divalent iron, promoting the formation of blood red protein The formation. Therefore, pregnant women eating sour is to satisfy their own and the fetus's nutritional needs.
3. Increase the body's resistance
Vitamin C can increase the body's resistance. Vitamin C can promote the absorption of iron by pregnant women, and also has important effects on the formation of cells, the formation of connective tissue, the growth and development of the cardiovascular system, and the integrity of the hematopoietic system. Many fruits rich in vitamin C are also acidic, such as loquat, sea buckthorn, citrus fruits, etc.
