After giving birth, what should I pay attention to in my diet?
When the mother just gave birth to the baby, her body is very weak and needs to supplement a lot of nutrition, and she also needs to breastfeed the baby. Therefore, dietary conditioning is very important. So, let's take a look at what are the dietary considerations for pregnant women.
1. Foods that mothers need to supplement
Water
Water is related to the secretion of milk, so mothers should drink enough water every day to ensure the normal secretion of milk. At the same time, drinking water can also strengthen the microcirculation of the body and promote the body's metabolism, which has many benefits for mothers. Maternal should drink warm water, avoid drinking ice water.
Protein
Maternal milk production needs to consume 10-15 grams of protein per day. Babies within 6 months consume a lot of 8 amino acids necessary for the human body, which is 8-12 times that of adults. In addition, postpartum women with qi and blood deficiency, reproductive organs recovery and pulmonary function recovery require a lot of protein, so women should eat more protein-rich foods, such as beans, fish and shrimp, meat, dairy, etc.
Calcium
Maternal milk secretion needs to consume about 300 mg of calcium per day. In order to avoid the consumption of calcium in the mother, mothers should eat more calcium-rich foods, such as milk, beans, eggs, kelp, celery, rapeseed, dried shrimps, etc.
Water Soluble Vitamins
In the maternal diet, the intake of B vitamins and vitamin C should be very sufficient, because water-soluble vitamins can be transferred to milk through the mammary gland, but the conversion rate is very low, about 50%, if the supplement is insufficient, it cannot be satisfied. Nutritional needs of infants. Therefore, mothers must eat more foods rich in water-soluble vitamins, such as citrus, soybeans, green leafy vegetables, dark green vegetables and nuts.
Iron, zinc and other trace elements
During childbirth, the puerpera consumes a lot of physical strength, bleeds a lot, and is prone to loss of qi and blood, so it is necessary to replenish blood and qi at this time, and iron, zinc and other substances are needed for hematopoiesis. Therefore, foods rich in iron and zinc, such as pork liver, mutton, duck liver, foie gras, and oysters, should be added to the maternal diet.
2. Precautions for postpartum diet
Newborn mothers need to eat light, digestible and nutrient-rich foods, usually noodles or eggs in sugar water, sweet lotus root starch, and millet porridge. Vegetables, eggs, porridge, dried noodles, etc. should be given priority to within 3 days after giving birth. Avoid cold and spicy food.
Women with severe perineal tear during childbirth should eat a low-residue diet for 5-6 times and a semi-liquid diet for 3 days.
Women who have undergone cesarean section and who have exhausted after surgery should eat a liquid diet for 1 day (avoiding flatulence foods such as milk, soy milk, and a lot of sucrose), and switch to a semi-liquid diet for 1-2 days after the situation improves, and then switch to Ordinary diet.
Generally, the mother can eat soft food after 3 days. When the mother resolves her stool, she can eat stewed meat soup, fish soup, chicken soup and other foods.
Dark Soy Sauce: 6 best substitutes
What's dark soy sauce? Over 2000 years ago. The sauce was made from soybeans because a substitute for meaty cooking food sauces, according to Chinese monks.
For various recipes and cooking food styles, the condiment is broadly used globally. It is used to make soups, stews and meaty recipes rich in umami flavor and taste. But you might be wondering what exactly is dark soy sauce? Most persons often do not know the big difference between various sauces. In this kind of article, we need to find out about dark soy sauce uses, substitutes, and the best company to buy from.
Exactly what does dark soy sauce mean?
Dark soy sauce has some longer fermentation time. From the added caramel and methods from production, very low rich dark darkish color. It 's sweeter than normal soy sauce. Brown-sugar and palm sugar molasses. Dark Soy Sauce is less salty as opposed to regular soy sauce. The seasoning sauce has 15% more salt than light soy sauce. Mild sweetness the actual saltiness much less salty.
It is a recipe for dark soy sauce
To obtain a dark darkish color, dark soy sauce is often found in cooking. Red cooked pork, meats, broccoli, fried hemp, pan- melted noodles, and soups. When you work with it, the seasoning sauce is preferred.
In dishes, it is widely used. Even so, what can you instead you should include dark soy sauce? Now let 's master six best dark soy sauce alternatives.
6 substitutes for dark soy sauce
Light soy sauce: the condiment features a thinner consistency and it is fantastic brown. It also has a good strong savory and umami taste. Therefore, it is excellent just like dressing, marinade, a table sauce, and sauce mix. Light me llaman sauce in noodles and blend fry recipes.
Teriyaki sauce: teriyaki sauce contains me llaman sauce, sake, sugar, and turmeric. It provides a spices or marinade ingredient and meat, vegetables, tofu, fish, along with other recipes.
Oyster sauce: this is made from oyster draw out, salt, sugar, and some consist of cornstarch. You might think it tastes just like fish, however the sauce has a great earthy, salty, and slightly nice taste. Furthermore, it really is thicker and dark brown, like dark me llaman sauce.
Hoisin sauce: the sauce contains fermented soybeans, garlic, reddish chili pepper, sugar, vinegar, and various spices. The reddish-- brown sauce is sweet and has a rich umami taste.
Mushroom soy sauce: it is made from dried Chinese straw mushrooms. It can be used as a substitute for dark soy sauce to achieve an earthy flavor.
Regular soy sauce: the condiment is labeled as soy sauce. They are available in major supermarket brands. If you are looking for wholesale soy sauce, do not hesitate, contact Desly Foods for best soy sauce products.
Conclusion
Desly Foods is a leading Chinese soy sauce manufacturer in Zhongshan, China. Desly was founded in the 2007 and has 500 employees. We produce all types of soy sauce and other food products like noodles, vinegar, etc. our products are made from selected raw materials. In addition, we have a strict quality control team who ensures the sauces are high quality. Additionally, Desly Foods provides OEM/ODM and wholesale services with factory prices. Buy dark soy sauce from Desly. Contact now!
Autumn diet during pregnancy, these foods are healthy
In the fall, many families will prepare a variety of tonic soup for the mother-to-be and start to subsidize the autumn fat. But the mother-to-be is not necessarily digested oh, more afraid of long meat not long fetus. So the diet during pregnancy to maintain a balanced nutrition is good, too much is not enough, but the following kinds of food or need to supplement the reinforcement, take a look at what is ther
1. green leafy vegetables can not be missing, folic acid supplementation to pay attention to
What exactly is folic acid? Folic acid is a B vitamin, which is essential for cell growth and tissue repair, and is an indispensable nutrient during embryonic development to prevent fetal neural tube defects, so mothers-to-be must pay attention to folic acid supplementation.
Pregnant mothers should start taking 400µg of folic acid supplements daily from the first trimester of pregnancy preparation and continue throughout pregnancy. In addition to supplements, green leafy vegetables are also rich in folic acid, so it is best for pregnant mothers to ensure that their diet includes more than 500g of green leafy vegetables daily.
2. Pregnant women need to rely on iron and zinc foods to help replenish their blood
Some mothers-to-be always feel tired and weary, pale, it may be a lack of iron trouble.
Iron is an important trace element that constitutes hemoglobin and improves cellular immune function, and also affects the intellectual development of the newborn. As the fetus grows, a pregnant mother needs to consume 15mg/day of iron in early pregnancy, 25mg/day in mid pregnancy and 35mg/day in late pregnancy. As you can see, the mother's iron intake requirement is getting higher and higher during her pregnancy.
Since plant-based iron is less absorbed, eating vegetables alone is not enough. Mamas can take iron supplements from such as animal blood, animal liver, and lean meat from livestock, which have a higher absorption rate.
3. Calcium supplementation with vitamin D, strong bones and no back pain
During the growth and development of the fetus, especially the development of skeletal tissues, calcium needs to be drawn from the mother's body. In the middle and late stages of pregnancy, pregnant mothers need to increase their calcium intake by 200mg per day, and 500ml of milk per day can basically meet their calcium needs. Of course, you can also eat more calcium-rich foods, such as shrimp, kelp, sea rice, fish and shrimp, milk, soybeans and soy products to supplement.
4. unsaturated fatty acids, eat some deep-sea fish to supplement
Some mothers-to-be may not know much about unsaturated fatty acids, but we've all heard of DHA. The brain development of the fetus can not be separated from the famous DHA and ARA, they are unsaturated fatty acids. But these two components can not be directly synthesized in the body, must be ingested through food.
ARA is widely distributed in vegetable oils and nuts, while DHA is only found in a few foods such as fatty fish, fish oil and seaweed. It is recommended that pregnant women consume moderate amounts of nuts and fish with low mercury content, such as salmon, cod, catfish, yellowtail, sardines, and anchovies, on a weekly basis. In the absence of conditions to eat fish, you can also use supplements.
5. To have a good appetite, vitamins A and B6 are crucial
Many mothers experience pregnancy vomiting in the early stages of pregnancy, and all the things they eat to supplement their nutrition are vomited up. Don't be afraid, supplemental vitamin C and vitamin B6, can relieve pregnancy vomiting, help the mother-to-be to run away from pregnancy vomiting as a roadblock, better absorption of nutrients, to help the baby development and growth. It can be supplemented by eating peppers, cauliflower, cabbage, tomatoes, lemons, bananas, carrots, etc.
6. Eat iodine-containing foods in moderation for normal fetal development
Although the salt we usually eat now contains iodine, the pregnant mother needs more 75µg per day than the average adult, so just consuming iodized salt cannot satisfy the amount of both the mother-to-be and the baby, so it is recommended to eat seafood once or twice a week as a supplement, such as seaweed, wakame, nori and tamari.
What foods should not be eaten by pregnant women What are the dietary contraindications for pregnant women?
I believe we all know that pregnant women need to be especially careful about what they eat, which foods are not suitable for pregnant women to eat? Once you eat the wrong food not only cause harm to pregnant women, but also to the health of the baby! So these pregnant women can not eat food must understand clearly Oh, look at the small collection of these unfavorable pregnant women's food to everyone!
1) Avoid high sugar diet
Pregnant women with high blood sugar are prone to give birth to overweight fetuses, which may also lead to congenital malformations of the fetus and toxemia of pregnancy.
2) Avoid high calcium diet
Pregnant consort blindly high calcium diet, drinking a lot of milk, plus taking calcium tablets, vitamin D, etc., is harmful to the fetus. If a pregnant woman takes too much calcium, the fetus may get hypercalcemia, and after birth, the affected child will close the fontanelle too early, the jawbone becomes wide and prominent, which is not conducive to healthy growth and development.
3) Avoid high-fat diet
If pregnant women have a high-fat diet for a long time, it will definitely increase the risk of fetal cancer of the reproductive system. Long-term high-fat food will increase the concentration of bile acid and neutral cholesterol in the large intestine, and high-fat food can increase the synthesis of prolactin, which will lead to breast cancer, which is not good for the health of mother and child.
4) Avoid high egg diet
A diet high in protein will affect the appetite of pregnant women and increase the burden on the gastrointestinal tract, easily causing bloating, loss of appetite, dizziness, fatigue, etc.
Recipes to calm the fetus in early pregnancy
Every pregnant woman is restless and nervous in the early stages of pregnancy, and every mother and father-to-be is happy and worried that the fetus in the early stages is very unstable! So what should pregnant women do to protect the fetus? Today, I will teach you several kinds of food to calm the fetus, fathers-to-be come to learn it!
Sangji boiled egg
Nutritional analysis: It has the effects of nourishing the heart and calming the nerves, nourishing yin and moisturizing dryness, relieving miscarriage and antiemetics.
Production Method
①Put eggs and mulberry into a pot, add an appropriate amount of water and cook together.
② After the eggs are cooked, take out the eggs, peel off the shell, put the eggs in the pot and cook for a while, then eat the eggs and drink the soup.
Ginger Pork
Nutritional analysis: This dish has the effect of appetizing, strengthening the spleen, and preventing vomiting.
Production Method
① Wash the shallots and cut them into pieces for later use; cut the lean meat (peeled lean meat) into 6 cm long, matchstick-thick filaments; wash the ginger (fresh ginger), peel and cut into filaments Then soak in cold water, pull out the spicy taste, and control the moisture.
②Sit the stir-frying spoon over high heat, put the net oil and heat it up, add the shredded pork, add the chopped green onion, stir-fry until it turns white, cook the cooking wine, gluten free soy sauce, add MSG and salt to taste, add the shredded ginger and stir-fry until it tastes good, pour the sesame oil out of the spoon Load flat plate.
Soy Sauce Usage in the Philippines
Soy sauce is a very flavorful ingredient prepared from fermented soybeans and wheat.
In the Philippines, it has so much importance as you may hardly see a Philippine
dish without soya sauce. The Philippine’s traditional dishes are incomplete without
adding this ingredient. In the Philippines, soy sauce is known as toyò, derived from
tau-yu in Philippine Hokkien. Philippine soy sauce is typically a combination of
soybeans, salt, wheat, and caramel color. It is thinner in texture, saltier in taste than
Southeast Asian varieties.
Here in this article, we will discuss the usage of soya sauce in detail. Moreover,
we will give you the recipe of traditional Philippine food in which the main ingredient
is soya sauce.
Soya Sauce in Different Philippine Foods
The most popular in restaurants of Philippine cuisine is pork or chicken cooked with
soy sauce called toyò. Toyo is found not only in Adobo but also in different home-style
simmered dishes. Patatim, another Philippine dish, is prepared from pork simmered
in toyo.
Patatim
Tapa, a famous Philippine breakfast dish is also incomplete without soya sauce.
Fresh beef or pork is marinated in spices and cooked in a combination of toyo and
sugar, then served with a fried egg and steamed rice.
Soy Sauce Consumption and Varieties
in the Philippines
The 2008 Philippines National Nutrition Survey highlights that the daily consumption
frequency of soy sauce and 3 different kinds of fermented fish items is particularly the
same. But, the percentage of various families that use soy sauce is over 40 %.
From this survey, you can take a note that soy sauce is more topically utilized in-home
cooking than fish sauce in the Philippines. The soy sauce shelves in markets are lined
with a no of varieties from 50 mL small plastic packages to one gallon (3.75L)
containers, prepared by the three biggest makers – Datu Puti, Silver Swan, and
Marca Piña –also products from 3 to 4 other brands. The shelves store a larger
selection than those of fermented fish products in local areas.
According to the Philippine National Standards (PNS) from the Department of Trade
and Industry (DTI) Bureau of Product Standards (BPS), soy sauce is classified into
3 major types;
√Fermented
√Hydrolyzed
√Blend
Although soy sauce in the Philippines was once made in pots, in the old or traditional
Chinese style. But in recent years, the Philippines have observed the introduction of
Japanese shoyu-making methods and industrialization of the formation procedure.
Philippine Food Recipe with Soya Sauce
Chicken Adobo is the most famous dish in the Philippines. You can easily make
Filipino chicken adobo at home with soya sauce and some other common ingredients.
Ingredients
- 2 pounds bone-in chicken thighs or drumsticks
- 1/4 cup Sauce Grandmaster soy sauce
- 1 whole garlic bulb
- 1 cup JADE BRIDGE white vinegar
- 1 teaspoon coarsely ground pepper
- 1 bay leaf
- 2 teaspoons salt
- 1 tablespoon oil
- 1 cup of water
Step By Step Instructions >> Chicken Adobo
Conclusion
Soya sauce is the first love for Filipinos because their famous foods have no value
without it. Popular dishes like lechón (whole roasted pig), tapa (cured beef), adobo
(chicken or pork braised in soy sauce, garlic, and vinegar, or cooked until dry), and
kaldereta (meat stewed in tomato sauce and soya sauce) are some traditional foods
in which soya sauce is the main ingredient. You can also try them at home as they
are quite easy.
最高の味のグルテンフリー醤油
グルテンフリーの旅をしているときに、どのソースが食事のニーズに合いますか? ソースには隠れたグルテンが含まれているため、グルテンフリーの食事は困難になります。 ここにたどり着いたということは、グルテンフリーの調味料も探しているということです。
ほとんどのアジア料理で醤油が増粘剤として使われていることをご存知ですか? グルテンフリーの旅をしているなら、お気に入りのソースをスキップする必要はありません. グルテンフリーの醤油を使って、おいしいレシピをお楽しみください。
Desly Foods グルテンフリー醤油
あなたがグルテン不耐症の人で、グルテンフリーの醤油を探しているなら、Desly Foodsのグルテンフリーの醤油はあなたにとって正しい選択です.日本人として、このソースはグルテンフリーの食事に大いに役立ち、セリアック病の人に最適だと言わざるを得ません.私はこのグルテンフリー醤油が大好きです。
グランドマスター グルテンフリー醤油をソースにする理由
ジェイドブリッジは、大豆、水、塩で醸造されたグルテンフリーの醤油を提供するためにここにいるので、醤油への渇望はもうありません. Desly Foods では、遺伝子組み換え生物が体内に入らないように、非 GMO 大豆を使用しています。グルテンフリー醤油の最高のブランドの 1 つです!
ライトレッドブラウンに黄金色に輝く濃厚なソースです。うま味（香ばしい風味）のある独特で繊細な味わいです。ヘルシーなディップソースで、マリネとよく合います。様々な料理に使えるタレで、驚くほど美味しい！
私の友人はセリアック病を患っているので、彼女は通常の醤油を飲むことができないので、この素晴らしいソースを購入しました.彼女はとても気に入りました。アレルゲンフリーで、お子様にも最適です。グルテンフリーの料理には欠かせない調味料ですよね？
グルテンフリーレシピはこちら
グルテンフリー醤油の使い方は？
私はフライドポテトをフライドポテトに浸してから揚げるのが大好きです。 この調味料を使って、意外と美味しいレシピをご家庭で作ってみてください。 このソースは、タンパク質の構成要素であるアミノ酸の優れた供給源です。
調味料として使用され、料理においしい香りを加えます。 このソースは、HALAL、BRC、HACCP、ISO、および FDA の認証を受けています。 使用後はフタをしっかり閉めて冷蔵保存をお忘れなく。
グルテンフリーの醤油調味料を使った寿司を提供しているレストランをどうやって知りましたか? ソースをレストランに持っていくべきですか？ もちろん、それは不可能です。 レシピで通常の醤油またはグルテンフリーの醤油を使用しているかどうかを尋ねるのは素晴らしいことです.
Jade Bridge グルテンフリー醤油は、私が今まで試したグルテンフリー醤油製品の中で群を抜いて最高です. 本醸造法によるグルテンフリー醤油で、その品質と味に驚かされます。
醤油–どのような用途に使用しますか？
醤油は、私たちの大多数が東洋料理やアジア料理に関連する食材です。 しかし、それはそれらの文化からのものであるかどうかに関係なく、多くのレシピに命を吹き込むことができるそれらの塩辛くて深い味の成分の1つです。
私たちの料理の風味を強調するために、私たちのキッチンで醤油を与える他の用途を発見しましょう。
肉の味を強める
醤油は、食品の味と受容性に影響を与える遊離グルタミン酸が豊富です。これらのグルタミン酸は肉の風味を強めることができます。そのため、通常、豚カルビのマリネ、肉の餃子、鶏の胸肉のロースト、子牛のロースト、さらには燻製肉を準備するためにソースに追加されます。
グレービー
醤油はまた、赤身の肉、七面鳥や鶏肉のスープ、さらには魚のストックから作られたソースに、面白くて深い味わいをもたらします。
これらのソースの例は、通常クリスマスの七面鳥に添えるために準備される肉汁、またはマッシュポテトを浸す鶏肉の肉汁です。
豆腐
豆腐や大豆肉などのビーガンタンパク質の多くは、必ずしも深く魅力的な味がするわけではありませんが、この食事をとる人がバランスの取れた食事に含めるべき成分です。
繰り返しになりますが、醤油グルタミン酸のおかげで、これらのタンパク質をより面白く、おいしいものにすることができます。きのこ、ポルトベロきのこなど、この種の料理のもう1つの利点は菌類です。
スープ
数滴の醤油は、野菜スープやシチューなど、ほぼすべての種類のスープやスープにも好評で、スーパーマーケットで入手した缶スープの味を改善するためにも使用できます。
マリネ、ドレッシング、ビネグレットソース
醤油には耐性たんぱく質を分解する酵素が含まれているので、醤油に加えて肉をマリネするのは、柔らかくてジューシーに見えるので素晴らしいアイデアです。
サラダの場合は、ビネグレットソースやドレッシングに醤油を入れることもできますが、塩辛くなりすぎないように塩を追加しないように注意してください。
バーベキューソース
手羽先やリブに付けたいバーベキューソースなど、ソースを用意する時間がいつもあるとは限らないことを正直に認めなければなりません。
このボトルソースを手に入れやすくするために、バランスをとるのは、少量の醤油を追加することです。これにより、これらのボトルソースの特徴である余分な甘い風味を避けることができます。
