There is a number of food products which during pregnancy are considered as obligatory elements of a diet of future mother. Cottage cheese also belongs to such products. However, as well as practically any food, under some circumstances cottage cheese can negatively affect a condition of the pregnant woman. In this material we will consider features of the consumption of such fermented milk product at different stages of pregnancy.
During pregnancy the consumption of cottage cheese brings benefit to both future mother, and a fruit. Special value to it is given by high content of milk protein (casein) which is well acquired by an organism. Besides, in it there is a set of the useful substances contributing to quiet course of pregnancy and the normal development of a fruit.
However influence of the majority of food (both positive, and negative) on an organism of the woman and a fruit can be various during the different periods of pregnancy. Let's understand what advantage or harm to pregnant women cottage cheese can do.
Important! Quite often cottage cheese is positioned only as an unsurpassed source of calcium. Really, this substance contains in it in considerable, however not record quantities — on 100 grams no more than 7-8% of daily need of the pregnant woman. The advantage it is not exhausted by calcium: these products are valuable a complex of vitamins, organic compounds and minerals.
- it contains amino acids tryptophane and methionine which play an important role in development of a fruit, especially at the initial stage and also in strengthening of a placenta;
- milk protein (casein) participates in formation of various bodies of a fruit, at the same time it is easily acquired by an organism;
- vitamin D promotes digestion of calcium and phosphorus which are important for a maternal organism and normal formation of a fruit;
- bifidobacteria soften toxicosis symptoms.
The low-quality products can do harm: delayed, with additives of vegetable fats, starch and chemicals, struck with pathogenic microorganisms. Besides, the excessive use of this product can negatively affect the general condition of an organism of the woman.
Learn whether cottage cheese, cottage cheese with honey, skim cheese and whey is useful.
At this stage of pregnancy the importance of the use of these products is defined by its such useful properties:
- amino acid tryptophane promotes production of the hormone of the serotonin improving mood of future mother and participating in formation of nervous tissues of a fruit;
- the same tryptophane regulates production of bile;
- vitamin D promotes the correct formation of teeth of a fruit;
- bifidobacteria normalize work of intestines and help from locks.
Harm from the described product in the second trimester can be caused by the same factors, as at early stages of pregnancy.
In the late stages of pregnancy cottage cheese is recommended to continue to be used, but at the same time to use exclusively fat-free product. During this period the same useful properties of this product, as in the first two trimesters will be shown, and here the termination of its use can lead in the future to problems with teeth and bones at mother.
Important! Popular belief that about 32 weeks of pregnancy cottage cheese needs to be excluded from a diet as because of it the child will have too dense bones of the head (premature closing of a fontanel) that will complicate childbirth. However this problem is not connected with its use in any way, and can be caused by a perenashivaniye of a fruit and other reasons therefore you should not stop the use of a product.
- allergic reaction to the lactose which is contained in it is possible;
- it is impossible to use a fat or semifat product — it loads an organism, negatively is reflected in a condition of a pancreas and leads to a set of excess weight;
- it is impossible to buy self-made or expired product as it may contain pathogenic bacteria;
- upon purchase it is necessary to pay attention to structure of a product — in it there should not be preservatives, dyes, substitutes, etc. of foreign components, only milk, ferment and enzymes are allowed.
Throughout all term of pregnancy it is recommended to use no more than 100-150 grams of cottage cheese a day. Skim cheese is suitable for the daily use more. Low-fat (up to 7% of fat content) it is possible to eat only periodically, and in the late stages of pregnancy it is necessary to exclude it from a diet at all, having replaced fat-free.
Whether you know? It is possible to define easily whether starch which unfair producers quite often add to it for increase in weight contains in cottage cheese: it is enough to drip on a cottage cheese piece to steam of drops of iodine. If color of iodine exchanges on dark blue, then the product contains starch. In the absence of this component of a drop of iodine will remain yellow.
One of options of the correct use — 100–150 grams during a lunch or a dinner, washing down with low-fat kefir. Concerning the correct drawing up a food allowance and the place of cottage cheese in it it is desirable to consult with the doctor.
During pregnancy it is possible to organize fasting days only with the permission of the doctor. Such need can be connected with correction of set of weight or with the need to bring the collected hazardous substances and toxins out of an organism. During short restriction in food there is an activization of the immune system and metabolism of an organism of the woman that positively affects her state. For cottage cheese fasting day usually take 500 grams of low-fat products. This weight is divided into 3–4 portions and use them during the day. All this can be washed down with water or low-fat kefir. Frequency of such fasting days is determined by the doctor.
Whether you know? Once in India on holidays in honor of god Krishna surely broke a pot with cottage cheese. Was considered that such ritual will bring good luck to all participants for the whole year.
In certain cases, for example, at individual intolerance of the considered product or commitment to vegetarianism, the woman cannot use cottage cheese. In this situation the fish, meat or bean can compensate missing protein (peas, haricot, chick-pea, etc.). A significant amount of calcium contains in cheeses (soft and firm), hazelnut, broccoli, rice, kunzhutovy oil. The shortage of other useful substances can be filled with special medicines or introduction to a diet of additional vegetables and fruit. So, cottage cheese is extremely useful product during pregnancy, at all its stages. It positively influences both a condition of future mother, and development of a fruit. As a contraindication to its use only quite seldom found individual intolerance can serve. Therefore in the absence of that it is recommended to enter this product into the pregnant woman's diet surely.