Broccoli Cheese Soup

Unborn child, like a parasite, and all the nutrients they need you. If your diet has enough nutrients for both, there is no problem. If the other side of your diet is inadequate, recovery and the ability to produce breast milk after birth, lasts longer, and if you still can not replenish your body stores during the birth, you must be a long time low. If you are breastfeeding, youvolume a bit 'because you eat for two. A nursing mother should continue to recommend high quality food to eat during pregnancy, lactation and created in order to maintain an adequate supply of breast milk. A poor diet, not only disturb the nutrient content in their milk, but can also reduce the amount of milk produced. This is probably the oldest why make a fuss to eat well, at the time of delivery. It 'important that you take nutritious food atthat all major food groups that belong to each meal.

Remember the following tips:

1. If you are breastfeeding, you eat what your child is sent through the breast milk, so it's important that you eat a varied diet, so your child has the right nutrients for growth and development is best achieved.

2. Some foods carry the child to "wind" or loose stools. If you find that your child is suddenly very nervous, trying to thinkwhat we ate during the last 12 hours. Avoid foods that are looking for a couple of days and then again. If the same happens again, it is necessary that the introduction of certain foods for a while, 'and then in your diet, with a very small amount and see how baby reacts then slowly increase the volume, so a child learns to feed avoided.

3. You may find that your appetite is quite low, especially in the first week. This is usually because your body has to adjust its non-pregnant state, isphysically and mentally, so it is better than frequent small meals instead of the usual 3 large meals a day.

4. You must be a lot of fluids to drink enough milk, and that it is better to use this from sources such as nutritious soup or tea. Drinking water will be too easy to dilute the milk and therefore is not nutritious for the child.

What shall we eat?

Protein – The building blocks are amino acids that contain oxygen,Hydrogen, carbon and nitrogen. Only eight amino acids derived from our diet. And 'necessary for growth and repair of body cells. Enzymes that helps digest food, produce antibodies and hormones. Too much protein in the body is transformed into glucose and urea. The sources – meat, poultry, fish, eggs, cheese, cereals (wheat, oats and rice), legumes (beans, lentils and peas), nuts and potatoes.

Soluble vitamins

Vitamin A – Retinol andBeta-carotene is essential for cell division and growth. To get healthy mucous membranes of the respiratory, digestive and urinary tract and is important for good vision.

Sources —

Retinol – liver, fatty fish, dairy products and eggs.

Beta-carotene – carrots, peppers, mangoes, spinach and cabbage.

Vitamin D – Calciferol is needed to absorb calcium and phosphorus for healthy teeth and bones. It is also produced in the skin to the sun. Sources – EggsTuna, salmon, sardines, cod liver oil and fortified margarine.

Vitamin E – tocopherol to prevent oxidation of free radicals, polyunsaturated fatty acids of cell membranes and other tissues. Sources – Vegetable oils, nuts, wheat germ, seeds and margarine.

Vitamin K – phylloquinone in the formation of certain proteins and essential for the clotting of blood. Sources – green leafy vegetables, particularly cabbage, broccoli and Brussels sprouts

Vitamins

VitaminB

Thiamin (B1) is required to obtain energy from carbohydrates, fats and alcohol and to prevent the creation of toxic waste. Sources – pork, liver, heart, kidneys, nuts and legumes.

Riboflavin (B2) is required to release energy from food and the functioning of vitamin B6 and niacin. Sources – milk, yoghurt, eggs, meat, poultry, fish and fortified cereals

Pyridoxine (B6), helps to release energy from protein and is also important for the immune system, nervous systemSystem and the formation of red blood cells. Sources – lean meat, poultry, eggs, fish, tofu, wholemeal bread, dried fruit, bananas, yeast extract and soy

Niacin produces energy in cells to form neurotransmitters. Maintain a healthy skin and an efficient digestive system. Sources – lean meat, poultry, vegetables, potatoes, nuts and fortified cereals.

Pantothenic acid helps release energy from food and is essential for the synthesis of cholesterol, fat and red blood cells. The sources – meat,Vegetables, liver, dried fruit and nuts.

Biotin is important in the synthesis of fat and cholesterol. Sources – liver, peanut butter, egg yolk and yeast extract.

Folic acid is necessary for cell division and the formation of DNA, RNA and proteins in the body. Sources – Brussels sprouts, liver, green leafy vegetables, broccoli, legumes, wheat germ, fortified breakfast cereals and bread.

Cyanocobalamin (B12) for the manufacture of DNA, RNA, and myelin necessary. HelpTransport of folic acid in the cells. The sources – meat, poultry, fish, tofu, eggs and dairy products.

Vitamin C or ascorbic acid is necessary for collagen and neurotransmitters such as norepinephrine and serotonin. It is an antioxidant in the body and aids the absorption of iron. Sources – fruits, especially citrus fruits, kiwi, strawberries, peppers, potatoes and vegetables.

Carbohydrates are converted into glucose and glycogen to fuel your body for energy.
Glucose is theBlood and of glycogen is stored in the liver and muscles. If the level drops of glucose glycogen is converted into glucose for use. Sources – Sprouting grains, starchy root vegetables, fruits, cereals, legumes, milk and milk products.

Fats

or saturated fat

or monounsaturated

or polyunsaturated fatty

Or cholesterol

Rich source of calories for energy and provide fat-soluble vitamins. Maintains a healthy skin and body functions. RequiredThe production of hormones, the synthesis of vitamin D and production of cell membranes and coatings of nerve fibers. Sources – butter, cheese, fatty meats and all types of cooking oil.

Macro Minerals

Potassium regulates the heartbeat and keep blood pressure. Maintain fluid balance and electrolytes in the cells. Sources – Avocado, fresh and dried fruit, bananas, seeds and nuts, citrus, potatoes and vegetables.

Calcium is an essential component of bones and teeth. Essential for nerve transmission,Blood clotting and muscle function. Sources – Green leafy vegetables, sesame seeds, sardines, milk and milk products.

Chloride stomach acid is essential. Emphasizes the balance of fluids and electrolytes. A source of food – salt and a bit 'of salt.

Magnesium is important for muscle contraction and helps nerve impulses. This is an important component of bones and teeth. The sources – whole grains, legumes, nuts, sesame seeds, and legumes

Sodium works withPotassium regulates the balance of fluids. It is for nerve and muscle function is essential. Sources – table salt, processed meats, yeast extract and canned anchovies

To provide assistance and phosphorus to maintain healthy bones and teeth, energy in the cells, release and absorption of essential nutrients. Sources – red meat, poultry, fish, milk and milk products, seeds and whole grains.

Micro minerals

Iron to produce hemoglobin, leads to a substantialOxygen. E 'for the synthesis of RNA, DNA and collagen for healthy gums, teeth, bones and cartilage needs. The sources – the liver, kidneys, red meat, sardines, egg yolks, green leafy vegetables, raisins, dried apricots

Zinc is for normal growth, reproduction and immunity is essential. Supports the efforts of several enzymes. Sources – oysters, animal proteins, beans, nuts, grains, pumpkin and sunflower seeds

Selenium protects cells against free radicals caused damage. It 'very important for normal sexualDevelopment. The sources – meat and fish, butter, avocados, brazil nuts and lentils.

Water is life critical. And 'necessary for digestion and disposal of waste. It acts as a lubricant for the eyes and joints, and regulates body temperature. The sources – the drinks, fruits and vegetables, meat, fish, eggs, bread and cereal, milk and milk products.

Food for thought

It is not only refrain from Asian communities who support breastfeeding for mothers who eat fruits and vegetables, someWestern societies do the same. In my opinion, the reason to avoid fruits and vegetables, which contain some high-oxalate, which affect the absorption of calcium. Nursing mothers require a high intake of calcium for milk production enough.

With a high oxalate fruits – kiwi, guava, star fruit, blueberries, figs and strawberries
Oxalate-rich vegetables – tapioca, pumpkin, sweet potatoes, carrots, garlic, watercress, eggplant, leek, radish, chives, Ms. Finger, parsley andSpinach

Hint – blanching of fruits and vegetables can reduce the oxalate.

Low-oxalate fruits – papaya, langsat, banana, avocado, cherry, lemon, mango, melon, cantaloupe, ciku, Durian and apples peeled.
Low-oxalate vegetables – cauliflower, cabbage, kai lan petola,, peas, peppers, potatoes, tomatoes, cucumber, iceberg lettuce

Tip – If you love your fruits and vegetables and are concerned about the absorption of calcium, so it's best to guarantee yourMilk drink 3-4 hours before or after meals.

Avoid too much salt, since it reduced the production of milk. Eating fresh air can help a baby colic. Acidic foods may increase bleeding in the mother and infant diarrhea. What you eat also depends on what you believe and who cooks for you. I hope that the information above, you can click on your "cook" what is best for both of you say and your child.

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