Salt during pregnancy

About use, or rather, abuse of salt, there are many different versions with their arguments "for" and "against."Some experts on natural healing( P. Bragg, A. Chase, etc.) advocate the categorical eradication of salt from the dinner table and lead in favor of their point of view, strong arguments:

is a deterioration in blood composition due to the shift of acid-base balance in acidicside. But excessive consumption of protein foods, and already dramatically increases the acidity of the blood;

the use of a large amount of salt causes increased thirst, and excessive drinking( especially dangerous for pregnant women) leads to the dilution of blood;At the same time, the quality of blood cells deteriorates;

table salt contributes to the retention of uric acid in the body, which increases its slagging by foreign elements.

In developed Western European countries, the daily intake of salt is 10-15 g( the upper limit of the norm is 3-4 g in some sources - 1-2 g / day).But in some parts of Japan, where the daily intake of salt reaches 30 g / day, about 40% of the population suffer from hypertension. And vice versa, on atolls of the Pacific Ocean, where people consume less than 3 grams of salt per day, hypertension does not occur at all.

Proponents of salt use insist that the body has enough sodium and chlorine, which is in table salt, to maintain internal pressure in the cells, which plays an important role in the processes of vital activity of the body. Naturopaths prefer organic sources of sodium and chlorine: raw vegetables, fruits, whey from the sour milk, etc.

A simple ban on salt horrifies, and it is impossible to change the habits worked out since childhood. Absolute prohibition of salt is needed in patients with kidney and diseased heart.

Reasonable conclusion is one: harmful salt abuse. Pregnant women are unhealthy to eat not soaked herring, pickled cucumbers, pickled tomatoes, not soaked cheese and suluguni. Especially harmful is the habit of all dosalivat, without even trying. For a pregnant woman, the normal functioning of the kidneys is the key to good health and healthy intrauterine development of the child. Consequently, any excessive burden on the kidneys is fraught with very serious troubles for both the mother and the baby.

It is more reasonable to reduce salt intake, it is necessary to use unrefined, iodized salt or sea salt( this is a whole pantry of microelements, contains iodine necessary for health);Do not dosalivat on the table. By the way, it should be noted that in our diet there are many "hidden" sources of salt consumption: bread, cheese, and many other products.

You can start by stopping putting salt in salads( which is desirable to eat twice a day), and instead fill them with sour juices: lemon, cranberry, apple, pomegranate, apple cider vinegar, grated garlic( please remember that pregnant womenwomen should not eat more than one clove of garlic a day!).Add fresh and dry herbs, hops-suneli, not sharp ground spices: coriander( coriander), cumin, dill seed, ground sea kale( at the tip of the knife, not more than 1 teaspoon per day).Dry greens and spices( except for too hot red pepper) is the aroma of the summer, the most valuable trace elements and phytoncides that disinfect the food. It is also important to add all these spices to soups, stewed vegetables, meat, fish. Try to use( literally by droplets) soy sauce. Then the salt can be consumed in a much smaller amount.