What kind of bread can a nursing mother
Since ancient times, bread is considered the main product on the table of each house, because it gives the human body all the necessary substances. Today on the shelves of stores you can see a huge selection of an indispensable product: white, rye (black), whole grain, wheat, with bran, yeast, bezdozhzhevoy and so on.
After birth, newly mummies begin to revise their habitual diet, paying special attention to each product. This is not surprising, because all this together with breast milk is passed on to the child and it is necessary to carefully monitor that only useful vitamins and minerals are delivered to him, without causing an allergic reaction in the crumbs. So, not an exception becomes the question of what kind of bread can be during breastfeeding.
Bread contains a whole pantry necessary for the body of substances:
- carbohydrates;
- vegetable protein;
- cellulose;
- vitamins of group B;
- minerals.
In compatibility, all this provides a nursing mother: vital energy, improved emotional state, balanced work of the nervous system. In addition, it has a positive effect on the renewal of body cells, and also improves the functioning of the gastrointestinal tract.
When buying bread in a store it is always worth paying attention to its shape - it should be correct. Various kinds of dents, cracks, rushes indicate a poor quality. A well-baked product can be distinguished by the structure of its crumb, which must be porous and elastic, without any lumps and voids.
The quality roll during compression instantly acquires its original form. If this did not happen, and the crumb was sticky and sticky, then do not eat this bread - it is infected with a fungus. And also this can be evidenced by colored spots on the surface and inside the product.
Do not cling to a loaf with a strong, pleasant odor, as its composition may include various flavors that can harm the baby's health.
Always when buying a flour product, you should pay attention to the date of its production:
- white bread remains useful and quality for a day;
- rye and whole-grain is not lost for 36 hours.
