Women who are breast-feeding a baby should be especially careful about their own menu. Potential allergens cannot be included in the diet, at the same time, nutrition should be useful and varied, providing the mother and baby with all the necessary trace elements. The liver is included in the list of the best products, but in order to get the maximum benefit, it must be properly prepared and consumed in a metered manner, carefully monitoring your well-being.
Pick your recipe
Liver for nursing mothers: useful properties and features
Nutritionists strongly recommend including beef or chicken liver in the diet of pregnant and lactating women. The product is rich in proteins, folic acid, copper, iron and zinc. These elements not only positively affect the development of the baby, but also help mom recover faster after childbirth. Well-absorbing iron prevents anemia, improves blood flow, quickly restores the menstrual cycle. The liver is rich in vitamins A, E, B, D which are not destroyed when properly cooked. Their inclusion in the diet has a positive effect on digestion, improves the condition of the skin, hair and teeth that suffer during pregnancy.
A great advantage of the liver is its low calorie content (140 kcal per 100 g of product). When cooking or stewing, the number of calories increases slightly - up to 165 units. The liver is rich in proteins, followed by well-absorbed fats, but there are few carbohydrates in the composition. The nutritional value of the product is high: even a small portion without a side dish saturates well, gives strength and energy that a young mother needs.
Another healthy product is cod liver. It is sold in the form of canned food, contains polyunsaturated fatty acids, vitamins A and E, magnesium, zinc, selenium. The product is eaten without additional cooking, daily serving - 1 tbsp. l on a slice of whole grain or gray bread. Cod liver is useful for severe anemia, but can cause intestinal problems, so you need to include it gradually in the diet.
Contraindications and Cautions
Despite the obvious benefits, the liver is not suitable for everyone. It is in this body that is responsible for the removal of metabolic products from the animal’s body that toxins, antibiotics and other not very useful substances are concentrated. A healthy woman who does not have digestive problems can eat 100-150 g of finished liver without harm, while the use should be limited to 1-2 servings per week. Such an amount of product will not harm the child, provided that he does not have individual intolerance. An increase in servings can provoke a short-term upset stomach, diarrhea, and nausea.
The liver is rich in vitamin A, therefore, it is better for a nursing mother who regularly includes this product on the menu to refuse ready-made multivitamins. An increased concentration of retinol can adversely affect the baby's health.
When choosing a liver, you should pay attention to beef and chicken. These species are easily absorbed, contain less fat, less likely to cause allergies. Pork liver has a bitter taste, which not everyone likes.
Some women try to choose only a natural rural product, avoiding buying liver in the store. Nutritionists warn - products from well-known brands are much safer: they are repeatedly tested, have the appropriate certificates confirming the quality. It is important to ensure that the liver is fresh, without impurities and unpleasant odors. A farm product, and especially meat from private owners, does not always meet hygiene requirements and can harm a nursing mother.