Calcium during pregnancy is necessary to reduce the risk of premature birth or miscarriage, high blood pressure, and blood loss during childbirth. It helps to preserve teeth and avoid cramps of the calf muscles, and calcium protects the unborn baby from rickets. What is the correct calcium intake during pregnancy?
Instructions
Step 1
Remember that the daily calcium requirement during pregnancy is 1500 mg.
Step 2
Take calcium naturally from food for better absorption. Calcium in synthetic form can lead to overdose, the formation of sand in the kidneys, and in rare cases, stones.
Step 3
Drink 2 glasses of milk per day from the very first days of pregnancy. If you do not tolerate milk well, replace it with kefir or yogurt. Eat 150-200 g of cottage cheese and a few slices of cheese per day. Thus, you will create a "calcium reserve" in your body.
Step 4
Use eggshells as a natural source of calcium. To do this, hard-boil a few eggs, remove the inner film, ignite the shell in a frying pan. Then grind the shells into a powder in a coffee grinder. The prepared powder can be added to soups and main courses on your menu. Doctors recommend a dose of 0.5 teaspoon per day. Another way: extinguish the calcium powder with fresh lemon juice before drinking - calcium citrate is formed, which is best absorbed by the body.
Step 5
Take vitamin D and foods containing it - egg yolks, cod liver and fish oil. Vitamin D assists in the absorption of calcium and its retention in the body.
Step 6
Consult a specialist if your face is deficient in calcium in the body - hair falls out or nails break. In this case, the doctor will prescribe calcium supplements.
