Proper nutrition is one of the main conditions for a successful pregnancy and baby's health. That is why the daily menu of the expectant mother should be revised in favor of healthy dishes, while some gastronomic addictions should be completely forgotten for a long time. Mushrooms are a tasty and nutritious dietary product that, if used correctly, will provide the body with useful substances, but the wrong choice can lead to poisoning and various complications.
During the period of bearing a child, women want to make their diet more varied and useful. The use of mushrooms in food preparation is often questioned. This is primarily due to the risk of possible poisoning and allergies. The danger, of course, exists, however, knowing how to choose mushrooms and which of them can be safely eaten, the expectant mother may not give up her favorite product.
How to choose mushrooms
In pursuit of a healthy diet, many prefer to purchase natural plant products grown in natural conditions. Finding various forest mushrooms in a modern metropolis is not a problem - spontaneous markets, where you can always buy fresh produce from farmers and villagers, can be found in any city. However, do not rush to buy mushrooms, the origin of which is not known. The most optimal and safest option is to purchase mushrooms at the supermarket. It can be frozen, or fresh mushrooms from specialized farms. Such a product meets all quality standards and is guaranteed to be safe.
Appearance, condition and smell - if the mushrooms are in doubt on at least one of these factors, then they should be immediately thrown away. Do not let mushrooms "stagnate" on the shelves of your refrigerators, always cook them only fresh. The method of preparation is no less important: only thorough heat treatment is allowed, mushrooms in pickled or salted form are strictly prohibited! Boiling or stewing is preferable, the cooking time should be about half an hour for mushrooms and at least one hour for other varieties.
What mushrooms are good for during pregnancy
The most suitable for nutrition are champignons, oyster mushrooms and mushrooms. So, champignons are an ideal option, since this species is easily distinguishable from the poisonous representatives of the mushroom family, and is also rich in organic acids, minerals, contains a complex of essential vitamins and has a low calorie content. Oyster mushrooms and mushrooms also have a high nutritional value, and besides, these types of mushrooms accumulate harmful substances from the environment less than others.
If, when eating mushrooms, you feel discomfort, bloating and problems with the functioning of the gastrointestinal tract, then this product should be excluded.
