Many expectant mothers fear for the health of their unborn child and ask many questions, including: how and why to take calcium during pregnancy? Calcium reduces the likelihood of premature birth and miscarriage, eclampsia and high blood pressure, reduces blood loss during childbirth, helps a pregnant woman keep teeth and avoid cramps in the calf muscles.
Necessary
- - calcium preparations (the most effective are third-generation supplements: Kalcemin, Kalcemin Vitrum Osteomag and Advance);
- - boiled egg shell;
- - dairy products (milk, yogurt, kefir, cheese, cottage cheese, feta cheese);
- - Rye bread;
- - fresh vegetables and fruits;
- - nuts.
Instructions
Step 1
Be sure to drink calcium during the first and second trimesters of pregnancy. But do not exceed 1,500 milligrams daily.
Step 2
Every day, from the first day of pregnancy, drink two glasses of kefir, yogurt or milk (provided that you tolerate it normally). Eat 100-150 grams of cottage cheese and a few slices of cheese every day. Thus, you will create the necessary "calcium reserve" in your body, or, to be more precise, exactly those irreplaceable thirty grams, which will certainly be demanded by the baby in the final three months of pregnancy during the period when it will grow rapidly.
Step 3
Include in your diet rye bread, feta cheese, dairy products, fresh vegetables and fruits (especially beets and beans), nuts.
Step 4
Don't discount traditional medicine. Take the boiled egg shell. Remove the inner film from it. Heat in a frying pan. Grind in a mortar or grind with a coffee grinder to a powder. Add this powder to the first and second courses, or take it as a medicine, while drinking clean water. Dosage: 0, 3-0, 5 grams (you can take about the tip of a teaspoon) 2-3 times a day. In such a "medicine" the proportion of calcium is approximately 35-38%. It should be noted that it is very well absorbed from eggshells.
