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Anonymous users2024-02-12Less chocolate should be eaten during breastfeeding. Although theobromine in chocolate is a healthy anti-sedative ingredient that can elevate spirits, enhance euphoria, relieve low mood, and even have benefits for cardiovascular and cerebrovascular health, eating chocolate while breastfeeding has an impact on babies. The effects of eating less chocolate while breastfeeding are as follows:
Effects on maternity.
Because chocolate is rich in carbohydrates, proteins and minerals, etc., its calories are very high, and mothers often eat chocolate will increase satiety, which will have an impact on appetite, which can lead to insufficient supply of nutrients required by mothers, which will not only have adverse effects on maternal health, but also adversely affect the growth and development of lactating babies.
Effect on the baby.
Eating chocolate during lactation can make the theobromine in chocolate enter the baby's body through breastfeeding, and accumulate in the baby's body for a long time, which will make the baby extremely excited, resulting in poor sleep, crying, etc. In addition, the nutritional content of chocolate does not meet the nutritional needs of the baby's growth and development, and will damage the baby's heart and nervous system, affecting the normal growth of the baby.
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Anonymous users2024-02-11Chocolate can be eaten while breastfeeding, but you must pay attention to the right amount.
If the mother is hungry or has low blood sugar during breastfeeding, she can supplement the appropriate amount of chocolate. Breastfeeding mothers should not eat too much chocolate: it is okay to eat some chocolate once in a while breastfeeding, but not too much, just one piece at a time.
Don't eat chocolate on an empty stomach before meals: Due to the high fat content of chocolate, eating too much chocolate before meals will cause a feeling of fullness, which will affect appetite, causing mothers to not like to eat and gain weight. Rinse your mouth in time after eating chocolate.
Introduction to chocolate
Chocolate (also translated as chocolate), native to Central and South America, its ancestor is "xocolatl", which means "bitter water". Its main raw material, cocoa beans, is produced in a narrow strip of land within 18 degrees north and south latitudes of the equator. When used as a drink, it is often referred to as "hot chocolate" or cocoa.
Dark chocolate is a favorite among those who like to taste "plain chocolate". Because it contains no or small amounts of milk, it is usually low in sugar. The aroma of cocoa is not masked by other flavors, and after melting in the mouth, the aroma of cocoa lingers between the teeth for a long time.
Some people even believe that eating dark chocolate is eating real chocolate. Usually, high-end chocolates are dark chocolate with a taste of pure cocoa. Because cocoa itself is not sweet and even a little bitter, dark chocolate is less popular.
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