Raspberry jam during pregnancy

Raspberry jam during pregnancy, as well as in its absence, is recommended as an alternative remedy for colds.

The anti-feverish effect of raspberries and jam from it is due to the sweating effect that causes salicylic acid contained in this berry along with other acids - apple, lemon and wine.

[1], [2]

Is it possible to raspberry jam during pregnancy?

Indeed, the common cold during pregnancy is treated with alternative means, since most of the pharmacological preparations are strictly forbidden for pregnant women. Contraindicated and aspirin, that is, acetylsalicylic acid. So, can you give raspberry jam during pregnancy? Or use it all the same it is not necessary?

Raspberry contains catechins (catechinine and epigallocatechin) - organic substances from the group of flavonoids. These polyphenolic compounds are powerful antioxidants: they reduce the amount of free radicals in the body. It is known that during pregnancy the amount of free radicals becomes higher, as they participate in the processes of the synthesis of the hormone progesterone. It is progesterone that allows you to save pregnancy and bear fruit.

And nature itself took care of the balance of free radicals during pregnancy: in the body of the future mother, special enzymatic substances that block the process of oxidation of cellular molecules by free radicals begin to be synthesized. In order not to violate the optimal ratio between free radicals and antioxidants, which is necessary for the normal course of pregnancy, the use of raspberries or raspberry jam during pregnancy should be minimal and only for colds.

Also in raspberries are coumarins - biologically active substances that can reduce the level of prothrombin in the blood, that is, they act as anticoagulants. For this reason, it is not recommended to use raspberries or raspberry jam during pregnancy, especially late gestation, so that there are no problems with bleeding after childbirth.

Remember, we talked about strawberries during pregnancy? So, for the part of potassium, which is 1.5 times more in raspberries than in strawberries, the comments are similar. Potassium activates the production in the body of acetylcholine - a biologically active substance, through which impulses from the nerve cell are transmitted further, for example, from neurons - to the muscles. The more calcium, the more acetylcholine; The more acetylcholine - the stronger the reduction of muscle tissue of the stomach, intestines and uterus. It is clear that this is dangerous in pregnancy. Although, on the other hand, potassium is very useful for the heart muscle, especially in cases of impaired myocardial function ...

Finally, there are raspberry purines (8 mg%) and uric acid (20 mg%), which contribute to the deposition of salts in the kidneys and joints. However, in terms of the content of these, to put it mildly, unsuitable substances, in the first place are dates, dried apricots, avocados, bananas and strawberries. A raspberry - in the same row with watermelon, oranges, grapes, peaches and pineapple.

Benefits of raspberry jam during pregnancy

The use of raspberry jam during pregnancy - in its vitamins (C, B1, B2, B9, E, P and PP), as well as in its unique set of macro and microelements. Fresh berries contain 224 mg of potassium, 40 mg of calcium, 37 mg of phosphorus, 22 mg of magnesium, 19 mg of sodium, 1.6 mg of iron. In addition, raspberries contain copper, zinc, cobalt, molybdenum, fluorine and iodine.

However, when cooking jam most vitamins are destroyed, for example, vitamin C - almost 80%. To avoid this, during the preparation of raspberry jam, a little citric acid should be added, since in an acidic environment more vitamin C is stored.

And it is best to cook raspberries for no more than 5-6 minutes (and then cork by rolling) or grind raspberries with sugar without heat treatment (and store in the refrigerator). In the first case, two-thirds of all vitamins are retained, in the second case, more than 90%.

Vitamins of group B pass into the liquid part of the jam and are destroyed to a much lesser extent. But niacin (nicotinic acid, vitamin PP) during cooking is not destroyed. This vitamin is needed for the normal work of the adrenal gland and thyroid gland pregnant and for fetal growth. In addition, vitamin PP promotes active microcirculation of blood, and in pregnancy improves blood flow in small vessels of the placenta.

It is useful to eat raspberries and iron deficiency anemia, because the organic acids contained in this berry help to better assimilate the iron that comes with food.

We tried to tell you about the raspberry jam during pregnancy all the most important. In any case, a couple spoonfuls of this wonderful jam with tea - with cold ailments - is much more acceptable option than tablets.

[3]