Sweets in pregnancy

Pregnant women's tastes change. Some refuse their favorite dishes for the entire period of pregnancy, and sometimes even for the period of breastfeeding; others begin to like things that they did not like before or after pregnancy. Taste whims completely concern sweets.

Unfortunately, pastries with butter creams, buns with butter and jam are quite high in calories, but not very nutritious. Excess carbohydrates from such sweets are stored in the fatty tissues of the mother and child, which can subsequently complicate the birth process. Therefore, it is better to get carbohydrate energy from citrus fruits, bananas, corn, wholemeal flour. Eat fruit salads, cocktails, homemade juices.

• In the second trimester, pregnant women with a sweet tooth would do well to switch completely to fruit and vegetable sources of carbohydrates. Frozen berries, dried fruits, candied fruits, and nuts are also suitable. It is better to add honey instead of sugar.

The good question "Can I eat sweets during pregnancy?" suggests a half-joking answer: if I can't, but I really want to, then I can. Every woman who has experienced the joy of motherhood knows about situations when it is simply unbearable to refuse something tasty. At least a piece, at least a sip. Probably, there will be no harm from any food in minimal doses - the same piece of cake or chocolate candy. But there is an opinion that a woman is drawn to sweets during pregnancy if she is bored, sad and has few endorphins in the blood. The attention of relatives, communication with friends, family holidays that bring positive emotions can improve the mood much better than any sweets.

Why do you want sweets during pregnancy?

There are many versions of taste changes (sometimes even to the point of perversion), from scientific to folk (“the child wanted it”). In fact, why do you want sweets during pregnancy? We mean constant, obsessive desires.

A popular answer is that people want sweet treats when they are nervous, stressed, or have some dental diseases (caries, periodontitis). This is especially true for thin women, to whom nature seems to suggest that the body needs nutritional and energy reserves. The desire for flour, fatty, and sweet foods is especially acute at the beginning of pregnancy. Following the voice of nature, it is useful to choose products that provide the necessary energy and are digested not instantly, but over a period of time.

• The ideal sweet option during pregnancy is muesli.

There is an opinion that the taste preferences of the expectant mother are an unconscious but important signal for the future father. A responsible man will definitely fulfill any whim of his beloved, even if it is “I don’t know what, but I really want it.”

But if a pregnant woman’s whims border on risk for her or the baby, the issue of taste should be discussed with an obstetrician-gynecologist.

Sweet tea during pregnancy

If a woman has always drunk tea, then she should not deprive herself of such pleasure in this position. The amount of sweet tea during pregnancy should be included in the general two-liter norm of liquid drunk. In addition, it should be of high quality, from natural ingredients, without flavorings.

It remains to be clarified which tea is better and whether there are any prohibitions on certain varieties.

The restriction only concerns the concentration – strong black or green tea can harm the fetus due to the caffeine content. Lemon, milk, and honey improve the properties of the drink.

• Black tea is rich in vitamins B, C, and microelements.
• Green tea lowers blood pressure and has a positive effect on tooth enamel.
• White tea contains beneficial calcium.
• Yellow tea is irreplaceable for toxicosis.
• Red tea (from currant and raspberry leaves) is a good remedy for colds.
• Useful decoctions of herbs and berries.

The right tea will help with nausea, swelling, indigestion. Warm, hot - for every taste. Tea with honey is especially useful - it will replace those sweets during pregnancy that do not benefit either the woman or the baby.

Aversion to sweets during pregnancy

There are legends about the taste quirks of pregnant women. This is caused, by common opinion, by hormonal and psychological reasons.

It also happens the other way around, that even the thought of something makes a woman sick. In particular, there is an aversion to sweets during pregnancy. What to do?

• Even if it is a necessary product, spare your stomach and do not force it to accept something unacceptable. Try replacing sweets during pregnancy with something similar in composition and usefulness. Perhaps the aversion is caused by a sharp or too piquant smell - offer it less aromatic food.

In the first weeks, disgust is caused by early toxicosis. If malaise, nausea and weakness appear in the morning, have breakfast in bed (tea with a bun, a cracker). If disgust is strong, up to dehydration and weight loss, you should share the problem with your doctor, and if necessary, undergo treatment in a hospital setting.

Confectionery sweets are rich in fats. If a woman previously received them in moderation, then with a larger portion, the body, out of habit, sharply increases the production of bile. It, in turn, irritates the intestinal mucosa, which causes nausea. Salvation is in healthy nutrition.

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