Can I breastfeed my mushrooms and what kind of mushrooms?

You can eat mushrooms for feeding your mother, but there are many conditions that need to be taken into account. It is important that such products in the diet of the mother do not affect the health of the newborn baby. After all, even despite the benefits of fungi, they can have a negative impact on the child.

As a nursing mother, you must eat right to provide your body with nutrients that help to replenish breast milk with everything needed for the baby and vital to its body.

Mushrooms are usually not considered lactogenic products, but some species of fungi are good sources of beta-glucan - a polysaccharide, which is considered the main lactogenic agent. Even if some say that mushrooms are not fully digested in the intestine and create conditions for enhanced fermentation, this is not entirely true. On the other hand - if the fungi are not absorbed, then there can be no harm to the baby.

Mushrooms are a great meal for a child you feed with milk. Make sure that you include them in your diet to get the most out of them. They are tasty and easy to prepare. Include them in your diet, but do not eat insecure. Cook them well and add to any dish that you like to enhance its nutritional value. Definitely, a young mother will benefit from mushrooms, if properly selected and cooked. Even despite all the useful properties of this product, it all depends on the way of storage, cooking and the kind of mushrooms. The only concern with mushrooms is the place of its origin. It is well known that the fungus is a controversial fruit that is found mainly on the soil. Therefore, it is not safe to eat raw mushrooms. Moreover, they are considered carcinogenic. It is known that cooking or drying neutralizes carcinogenic effects and is therefore safe.

When can I eat mushrooms while breastfeeding? It is better to do this after you have fed the baby, and until the next feeding there are still three to four hours. In this case, during this time the mushrooms will have time to be digested, and the heaviness in the stomach will pass if they caused this sensation.

If you chose the right mushrooms, stored them correctly and cooked, then there is no doubt that they contain only nutritional properties.

Benefits and harm of mushrooms for mom during lactation

Meat, exotic, nutritious and delicious mushrooms are an excellent meal for nursing mothers. Mushrooms are rich in various nutrients and are one of the leaders in the field of nutrition that you can eat on a regular basis. In addition, fungi can help in treating the symptoms of colic in a child, because fungi increase the immune response of the body, including increasing the immunoglobulin IgA. This immune substance helps prevent the penetration of large, weakly digestible food molecules through the baby's intestines. This is important because children are born with a digestive tract that is not yet fully mature.

All mushrooms have health benefits. They are a good source of amino acids. Amino acids are indispensable and ideal for the overall development of your child, contributing to the increase in muscle mass. Mushrooms exposed to sunlight contain vitamin D, an elusive but very necessary vitamin, known as a vitamin for mothers and babies.

It is very important to properly prepare mushrooms, because it makes their amazing nutrients affordable and they are easily absorbed. Most people like mushrooms in salads, soups, pizza and spicy preparations. Fresh collected mushrooms are even better, because they contain a maximum of nutrients. But mushrooms during breastfeeding must be amenable to heat treatment. Raw mushrooms are not safe, because they are carcinogenic. A small amount of carcinogens will be present in raw mushrooms, and cooking or drying them removes toxins. In addition, they will offer health benefits such as enhancing immunity, providing fiber, minerals and vitamins for the body system. Therefore, it is always desirable to eat cooked, dried mushrooms or their extracts and tinctures.

Mushrooms contain excellent nutritional value for your growing baby. Be sure to remove most of the vital components by including in your daily diet mushrooms.

Mushrooms contain a large number of B vitamins. They help to use energy from food that you consume, and promote healthy skin, digestion and nerve formation. Vitamin B components include thiamine (B1), riboflavin (B2), niacin (B3), and pantothenic acid (B5). One cup of potato mushrooms contains about 8 percent of the daily required amount of riboflavin, which is ideal for women and for the newborn. Thiamin, niacin and pantothenic acid form a healthy body weight for your child, and also strengthen the central nervous system.

Mushrooms are an excellent source of vitamin D, which is very rare in all consumed food groups. The presence of vitamin D in mushrooms makes them important for use by the mother. Vitamin D regulates a large absorption of calcium in the body to form a strong bone and teeth in your growing baby.

Your body requires more hemoglobin, as the volume of blood increases and the child needs new trace elements. Iron is the main component of hemoglobin, and mushrooms contain a large amount of iron. It is known that one cup of mushrooms has 8 milligrams of iron.

Mushrooms also supply you with a good amount of fiber and antioxidants. Antioxidants, such as selenium and ergotionein, help protect your body from free radical damage and boost the immune system. Fibers help prevent irritable conditions, such as constipation and fatigue, while maintaining activity and being ready for easy digestion.

Conditions for the consumption of fungi in the feeding of a newborn

Can I eat mushrooms for breastfeeding mom? Well, this question is of interest to most parents when they reflect on the introduction of mushrooms into the diet of the mother during the feeding phase of the child. In most cases, edible mushrooms are those that are sold in general stores. Ideally, mushrooms are not the right food, which is so safe that they are introduced into the diet of the mother. But, nevertheless, you can enter mushrooms as soon as your child is at the age of three months. After all, the content of vitamin D, antioxidants and amino acids in mushrooms, undoubtedly, will be very beneficial for the body.

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What kind of mushrooms are allowed in the mother's lactation?

There are so many kinds of mushrooms that it is important to try each individual type separately to see how your child reacts to them. Of the main types that are more often consumed in our country are white mushrooms, chanterelles, champignons. Chanterelles have antifungal, bacterial and microbial properties, being a good source of vitamin D, C and potassium. Therefore, chanterelle mushrooms during breastfeeding are considered the most useful and easy for digestion. They are best suited to the action of enzymes in the intestines, so they stay there for a short time and do not bring any special anxiety. Mushrooms champignons and white mushrooms during breastfeeding can also be consumed, but they are considered more severe for digestion. Therefore, it is important to properly prepare them. It is recommended first to boil any mushrooms in salted water, and then put out. Fried mushrooms during lactation can cause bloating due to the high content of oil and fat, so this method of preparation is not recommended.

Although different types of fungi vary in the number of calories and nutrients, they generally do not contain a lot of carbohydrates, calories, fat, sodium or sugar. Meanwhile, all species contain a high level of nutrients - especially antioxidants, activating vitamins of group B, copper and selenium.

With so many existing species of fungi, as well as numerous compounds in each variety that offer their unique qualities, it is difficult to sum up the benefits of mushroom nutrition. But there are some kinds of mushrooms that are harmless to mom and baby.

How to cook mushrooms?

Recipes of dishes from mushrooms during breastfeeding should consist in the maximum preservation of all useful substances. The way of making mushrooms is important for minimal harm to the child.

Fried mushrooms are not the most healthy way of eating. However, in the process of frying, not all harmful substances can evaporate, and therefore if you like fried mushrooms, they need to be properly fried. Before frying, almost all kinds of mushrooms are recommended to extinguish for 10 minutes, and then you can add a drop of oil and fry. But you can not get carried away with such processing of mushrooms during lactation, because this is a very harmful method.

Pickled and canned mushrooms during the preparation process involves the addition of a significant amount of salt and vinegar. This means that when you use these fungi in the body of a woman increases the amount of sodium that delays the water. This is not very good for the general condition of the nursing mother. For a child, a strong vinegar smell can affect the quality of breast milk, and he can simply refuse milk. Therefore, when lactating pickled mushrooms are not recommended.

Dried mushrooms - this is one of the best ways to store mushrooms, and at the same time to save in them the maximum benefit. This is a very useful product, which is one of the first places in terms of the amount of iron content. Therefore, dried mushrooms should be an option for young mothers.

Salted mushrooms provide a large amount of salt with minimal temperature treatment. It does not allow to extract potentially dangerous elements in mushrooms. And if in the daily life such mushrooms eat, then for nursing mothers they can not be recommended.

Soup with mushrooms, especially dried, very useful and nutritious. It can be a great dinner that will provide energy and healthy vitamins. This method of cooking mushrooms minimizes poor digestion of fungi. Therefore, mushroom soup can be considered one of the most useful mushroom dishes.

Here are some recipes that you can use to make mushrooms when lactating, which will be useful and tasty.

Mushrooms with ricotta cheese

For cooking, you will need:

• 200 grams of ricotta cheese;
• one egg;
• one lemon;
• 2.5 grams of salt;
• 2.5 grams of freshly ground black pepper or to taste;
• 2.5 grams of red pepper;
• 4 slices of French bread;
• 15 milliliters of olive oil;
• 16 mushrooms chopped;
• 50 grams of green onions;
• 200 milliliters of chicken broth;
• 10 milliliters of lemon juice;
• Thirty grams of Italian parsley

First of all, heat the oven to 200 degrees C.

Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper and red pepper flakes in a bowl until smooth.

Place the toasted pieces of bread on a baking sheet. Sprinkle 1 tablespoon of olive oil and evenly divide the ricotta mixture into 4 slices of bread.

Bake in a preheated oven until the cheese is browned for about 12 minutes.

It is necessary to heat the frying pan and add some oil to warm it up; then add mushrooms and cook until golden brown, 5 to 7 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Reduce heat to medium-low. In the mixture with mushrooms add broth and lemon juice; cook until the liquid evaporates. Reduce heat to a minimum. Stir in parsley and butter. Season with salt and black pepper to taste.

The mixture of mushrooms should be put evenly on 4 slices of bread slices with ricotta.

Mushrooms with chicken

For preparation it is necessary to take:

• 1 stack of universal flour for breading;
• half a teaspoon of salt;
• a pinch of ground black pepper;
• part of a teaspoon of dried oregano;
• four parts of chicken breast;
• 5 teaspoons of oil;
• 30 milliliters of olive oil;
• 1 cup of peeled mushrooms;

First you need to cook chicken breast in a frying pan, chopping it into pieces and rolling in flour. After this, you need to add chopped mushrooms and cover with a lid. Stew it takes about 20 minutes. At the end add spices and you can eat.

Tomato soup with mushrooms

For preparation it is necessary:

• good 1 medium bulb;
• 3 teaspoons of oil;
• two cloves of garlic;
• forcemeat;
• 16 pieces of chopped fresh mushrooms;
• chicken broth;
• 2 liters of cold clean water;
• a quarter cup of tomato paste;
• 1 teaspoon of balsamic vinegar;
• 1/3 tsp. Salt;
• 1/5 tsp. Pepper;
• 1/3 cup of grated or chopped Parmesan cheese;
• 2 bunches of fresh parsley.

Cut the onion in half and cut into a thin layer. In a saucepan with 2 liters you must melt the butter. Then mix the onions and add a little garlic and simmer for about 5 minutes.

Then add mushrooms, chopped, and cook under a closed lid until cooked.

Stir in the resulting broth all the ingredients and add there tomato paste, balsamic vinegar, salt and pepper. Boil the weight for 5 minutes. Then, after boiling, cover and insist for another 20 minutes.

Sprinkle each serving with Parmesan and parsley.

Eggs with mushrooms, cheese and croutons

For cooking, you will need:

• 1 large slice of cabbage, hard stems are removed, the leaves are roughly cut (about 180 g after the stem);
• 1 large piece of Swiss salad, hard stems removed, leaves roughly cut (about 200 g after the allocation of stems);
• 140 g of spinach;
• three tablespoons (45 g) corn oil;
• Separated 225 g mushrooms, trimmed stems and chopped caps;
• pepper;
• 2 leeks, only white and light parts, well washed and thinly sliced (total 250 g);
• 3 medium cloves of garlic, 2 crushed or grated and 1 left whole for toast;
• 2 tablespoons (45 g) of universal flour;
• half a glass (120 ml) of milk;
• 1/8 teaspoon fresh grated nutmeg;
• 2 teaspoons (10 ml) of Dijon mustard;
• 3/4 cup grated Gruyère cheese (75 g);
• from 4 to 6 large eggs;
• from 4 to 6 slices of toasted and oilseed bread, for example, from a baguette

Heat oven to 190 ° C. Bring large pot of salted water to a boil. If necessary, using batches, add cabbage, chard and spinach in a saucepan and cook for several minutes in a row. Using a strainer, pick up the greens from the water and transfer to a colander. Roughly cut the greens and set aside. You should have about 300 grams of cooked, squeezed greens.

In a large saucepan, heat one large spoon (15 g) of butter over low heat until foaming. Add mushrooms and cook, stirring occasionally, until well roasted, about 6 minutes. Add spices and put on a plate.

Add the remaining two large spoons (30 g) of oil in a frying pan and melt on low heat until foaming. Add to the mixture leeks and cook until ready. Stir in garlic and simmer for 30 seconds. Sprinkle the flour on the leeks and simmer, stirring until the smell of raw flour disappears, about 1 minute. Stir and add the milk. Cook this mixture until the sauce thickens, 1 to 2 minutes. Mix in nutmeg, mustard, expressed mushrooms and herbs and still extinguish. Add spices to taste. Remove the frying pan from the gas. If the mixture is very thick, add a little water or milk. You should have about 4 cups of creamy greens.

If you bake in the same pan, then you need to sprinkle Gruyer over the green. You can also divide the greens into smaller individual forms for baking.

Using a spoon, lay the eggs over the green. Bake until egg whites are installed, and the yolks will still be liquid, 10 to 20 minutes. Often check eggs to make sure they are not overcooked. Remove from the oven and sprinkle a pinch of chili over each egg.

While the toast is still warm, gently rub one side of each slice with the remaining garlic clove. Serve with toast to scoop up greens and eggs.

But, even despite the proper preparation of mushrooms, start to enter them into your food you need from a small amount - to start with no more than three tablespoons. After such a dinner, you need to assess the state of your child. After all, fungi can cause colic, constipation or diarrhea. Therefore, it is necessary to follow the chair of the child, his general state of health throughout the day. If there are no negative manifestations, then you can eat mushrooms once a week. Therefore, when talking about taking mushrooms, the main condition is the well-being of your child.

Kombucha in breastfeeding is a special kind of product that can bring both harm and benefit. Everyone knows the benefits of this fungus for the body, but as for the mother and child, it is very difficult to predict the reaction. Given that this kind of fungus is parasitic, it is better not to use it when lactating.

Mushrooms contain many useful amino acids, vitamins and antioxidants. Therefore, each person's diet should have these products, but they can cause many problems for the mother and the baby. The main thing that my mother should be guided by when choosing a diet is the reaction of the child, and if you see that the baby is well tolerated by the mushrooms, then eat them for good. Therefore, they can be used in the diet, but very carefully, preferably when the child is older.