Can I drink vinegar during early pregnancy?

Vinegar is a common condiment and is needed when cooking various dishes. Vinegar is suitable for all kinds of people, including pregnant women. Pregnant women eating vinegar can increase their appetite, promote ovulation, soften blood vessels and prevent colds. In addition, vinegar is rich in vitamin C, which has many benefits for the development of fetal bones. However, it should be noted that pregnant women should not eat too much vinegar.

1. 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.

2. 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.

3. Taboos for pregnant women to eat vinegar

Vinegar is a fermented sour liquid condiment made from starchy grains (sorghum, millet, glutinous rice, indica rice, etc.) as the main ingredient, and bran, rice husks, etc. as auxiliary ingredients, and is brewed through fermentation. Vinegar is one of the main condiments in cooking. It is mainly sour and has an aromatic flavor. It has a wide range of uses and is the main ingredient for sweet and sour flavors. It can remove fishy smell and greasiness, increase umami taste and aroma, reduce the loss of vitamin C during food heating process, and dissolve calcium in cooking ingredients to facilitate human absorption.

1. Pregnant women should not eat acid blindly.

Although artificially pickled sauerkraut and vinegar products have a certain sour taste, they have almost lost all the nutrients such as vitamins, protein, minerals, sugar, etc. In addition, the pickled vegetables contain high levels of nitrite, a carcinogen. Excessive consumption is obviously not good for the health of the mother and fetus. Therefore, pregnant women who like to eat sour food are best to choose fresh fruits that are both sour and nutritious. This can not only improve gastrointestinal discomfort symptoms, but also increase appetite, enhance nutrition, and benefit the growth of the fetus.

2. Excessive consumption of vinegar by pregnant women is one of the main causes of fetal malformations.

Especially in the first half month or so of pregnancy, a large amount of acidic food can easily lead to an imbalance of acid and base in the body, causing fatigue and weakness. If a pregnant woman suffers from gastrointestinal discomfort or excessive stomach acid, vinegar will aggravate the symptoms. Because vinegar not only corrodes the gastrointestinal mucosa and aggravates the development of ulcers, but vinegar itself is rich in organic acids, which can cause the digestive organs to secrete a large amount of digestive fluid, thereby increasing the digestive effect of gastric acid. Therefore, expectant mothers should eat less vinegar during pregnancy to avoid increased stomach acid and aggravation of ulcers.