Expectant mothers should pay attention to science when eating sour foods

　　female After pregnancy, certain substances secreted by the placenta can inhibit gastric acid secretion, which can significantly reduce gastric acid and digestive enzyme activity, and affect the digestion and absorption function of the gastrointestinal tract, causing pregnant women to experience symptoms such as nausea, loss of appetite, and limb weakness. Since sour taste can stimulate the stomach to secrete gastric juice, which is beneficial to the digestion and absorption of food, most pregnant women like to eat sour food.

　　From a nutritional perspective, generally after 2-3 months of pregnancy, fetus Bones begin to form. The main component of bones is calcium, but in order for free calcium to form calcium salts and be deposited in the bones, acidic substances must be added.

　　In addition, pregnant women eating more acidic foods are beneficial to the absorption of iron and promote the production of hemoglobin. Vitamin C is also an essential nutrient for pregnant women and fetuses. It plays an important role in the formation of fetal cell matrix, production of connective tissue, cardiovascular growth and development, and the health of the hematopoietic system. Vitamin C can also enhance the mother's resistance and promote the absorption of iron by pregnant women. Most foods rich in vitamin C are acidic. Therefore, pregnant women eating acidic foods can provide more vitamin C for themselves and their fetuses.