Materinstvo.info Is it possible to eat chicken or pork pilaf while breastfeeding, the effect on lactation and the newborn

Benefits during breastfeeding

Nutritionists recommend rice dishes for overweight women. Properly cooked rice, with limited addition of salt, does not retain fluid in the body. A dish like pilaf is very healthy and contains the following vitamins and microelements:

B vitamins (B1, B2, B3, B6);
Vitamin E;
Vitamin PP;
Phosphorus;
Potassium;
Iodine;
Zink et al.
Amino acids.

Pilaf is a fairly satisfying dish and after a small amount of food eaten, the woman is satisfied and feels a surge of strength to continue caring for the baby.

Especially due to lack of sleep at night and the constant lack of time for cooking and eating, pilaf during breastfeeding is an excellent high-calorie, healthy dish with complex carbohydrates, which is very important for charging the body with energy.

Harm or benefit

The properties of the dish depend on the ingredients that are included in the composition. After all, pilaf contains not only rice, but also spices, vegetables, and meat. Some products have a negative impact on the well-being of the baby and the woman herself during breastfeeding, while some are tolerated positively.

Vegetables and spices, meat and fat in the dish can cause an allergic reaction in the baby and even poisoning. The child may experience nausea and vomiting, stomach pain, rash and itching on the skin, and swelling. Excessive amounts of pilaf negatively affect digestion and often cause problems in infants.

Rice binds water contained in the body. Lack of water can negatively affect the course of lactation and the amount of breast milk. Therefore, when consuming pilaf, a nursing mother needs to provide the body with the required amount of fluid.

At the same time, you should not refuse a tasty and healthy dish while breastfeeding. In small quantities and with proper preparation, pilaf will become very useful. It contains vitamins B, E and PP. In addition, the composition includes phosphorus, iodine, potassium and other important elements.

Harm from breastfeeding

Some doctors do not advise mothers to eat rice dishes during the first time of breastfeeding. This is explained by the following points:

After childbirth, women suffer from constipation, and rice only aggravates the problem, since half of it consists of starch. Moreover, eating rice can cause difficulty with bowel movements in a child.
It is often prepared from fatty meat with a considerable amount of seasonings. All this passes through mother's milk to the baby. Such food can cause allergic rashes, itching, colic, and bloating in a child.
When eating rice, the body requires more fluid. Therefore, if you have eaten pilaf, drink more water.

What dangers does pilaf pose?

Rice affects the functioning of the intestines, and in women after childbirth, its work is not always adjusted properly. Eating rice can cause constipation, which is undesirable for all people, but for women with stitches after cesarean or labor ruptures it can be quite dangerous. Since rice contains approximately 50% starch, its consumption can cause constipation in a newborn baby, whose enzyme system is not yet fully developed and cannot properly digest complex carbohydrates supplied with food.
Since real pilaf is prepared from meat and fat, with a large number of different spices, then, of course, some of these products will end up in mother's milk. The baby may react to such food with an allergic reaction, intestinal colic, and increased gas formation.
Rice binds water contained in the body, which can affect lactation. Therefore, when eating rice, mothers need to drink plenty of extra fluids during breastfeeding.

At the same time, rice is very healthy, because it contains several B vitamins (B1, B2, B3, B6), as well as E and PP, and is rich in microelements such as phosphorus, potassium, iron, zinc, calcium, iodine and others. It also contains amino acids needed by the body.

Recommendations for consuming pilaf during breastfeeding

Taking into account the fact that pilaf is still a tasty and healthy dish, doctors more often allow breastfeeding mothers to eat it.

The main reason for the ban is the child’s allergies and the mother’s individual intolerance to one of the ingredients.

In any case, you should follow simple rules so as not to provoke negative consequences from the dish:

For mothers on breastfeeding, it is recommended to cook pilaf without adding hot and spicy seasonings. It is important to limit the addition of salt, pepper, ketchup and sauces. It’s better to avoid all flavorings altogether for a while.
A nursing mother is not recommended to eat fatty foods. Therefore, when cooking, it is better to focus on choosing dietary lean meat: turkey or rabbit. You can add seafood or beef, chicken. It is advisable to add as little oil as possible, because it is still very difficult for the baby’s body to absorb fats.
You can’t eat delicious food on an empty stomach.
When using it for the first time, it is advisable to eat no more than 100 grams of the dish in order to check the child’s reaction to the new product. Further, the daily norm can be increased to three hundred grams.
Pilaf is a specific dish and you shouldn’t get carried away with it. Pampering yourself with delicious food several times a week is enough.
Doctors do not recommend consuming pork pilaf while breastfeeding. But if you happen to try a dish, it is better to limit yourself and consciously eat a little. An ideal option for a nursing mother is chicken pilaf.

Recommendations:

The first portion should not be large. You can eat up to 70 grams in the morning, but not on an empty stomach.
If there are no negative signs in the newborn, you can increase the portion to 170 grams.
It is better not to eat pilaf too often. Optimally - 1 or 2 times a week.
Do not add hot seasonings.
Use only lean meats: turkey, chicken breast or rabbit. But it’s better to avoid pork, because the baby’s body still does not absorb fat well.
Vegetable oil and other fats should be used to a minimum.

https://youtu.be/jgzdhBJMGYQ

Rice has its own cooking characteristics.

Before adding rice to other products (meat, vegetables), it must be washed under running water.

The rice is boiled until half cooked and only then added to the rest of the products. Only in this case does it become soft and boil faster.

When the rice is cooked, the water is drained and the grains are washed with cold water. Only after this is rice added to the meat and vegetables.

Do not stir the rice during cooking, otherwise the pilaf will turn into porridge.

It is best to introduce rice into the menu, starting with rice porridge with water. Then, by 3-4 months of the baby’s life, water can be gradually replaced with milk.

Ingredients:

half a glass of rice;
2 glasses of water or milk;
salt.

Recipe for a dietary version of pilaf

It is extremely important that the mother eats the food that will primarily benefit the child.

During the first six months, the baby’s intestinal tract is developing and it is better to avoid eating fatty foods, as well as onions and garlic, and seasonings. But this does not mean at all that dietary pilaf is bland and unappetizing.

Pilaf prepared from chicken meat without any spices is a very tasty and aromatic, and most importantly dietary and healthy food.

Cooking technology:

The first step is to simmer the chicken a little until half cooked.
Remove the fatty skin from the carcass and cut the chicken into pieces.
Separately, grate the carrots and simmer them in a deep frying pan or roasting pan in a small amount of vegetable or olive oil.
Pour water or vegetable broth over the carrots and add the chicken meat to the water. Bring everything to a boil.
Add the required amount of rice, salt and wait for it to be ready. Stir occasionally.
Be sure to watch so that the water does not boil away. The rice should be crumbly.
At the end add finely chopped dill.

Pilaf with dried fruits

Ingredients:

2 cups rice;
50 g dried apricots;
50 g prunes;
50 g raisins;
30 g walnuts;
4 tablespoons olive oil;
a pinch of salt.

Wash dried apricots and prunes thoroughly, scald and finely chop. Mix dried fruits with crushed nuts and fry in a little oil. Add rice cooked until half cooked, add water to the mixture and cook for 5 minutes. Then cover the dish with a lid and leave to simmer for 10 minutes. Add salt.

You can also cook pilaf in a slow cooker. The first months of a baby’s life are especially troublesome, and this device will make a woman’s life much easier. The multicooker is perfect for preparing dietary dishes, will save a lot of time and will be an excellent helper for a sleep-deprived mother.

What problems can a baby get from pilaf?

Is it possible to have rice on gv? Despite the beneficial composition of the product, women should eat it carefully while breastfeeding. In rare cases, rice can cause allergies, but excessive consumption can cause constipation in the newborn and mother. In addition, a rice dish can cause bloating with increased gas formation and colic in the baby.

A mother who often eats pilaf runs the risk of getting:

hypertension;
diabetes;
rock formations;
atherosclerosis.

To avoid negative consequences, the use of the product during lactation should be rationed. How a woman is allowed to eat pilaf while breastfeeding, and in what quantity the pediatrician will tell you.

About the benefits and harms of pilaf

As you know, the basis of the dish is rice. This cereal is useful because it saturates a woman’s body with carbohydrates, and therefore energy, and coats the stomach mucous membranes well. Rice itself almost never causes allergies. However, due to its high carbohydrate content, it can cause constipation in a nursing mother. The presence of rice in large quantities in a woman’s diet can provoke gas formation and pain in the baby’s tummy.

The properties of pilaf depend on its components - meat, vegetables, spices. The latter are precisely capable of causing allergic manifestations in infants, and in rare cases, even poisoning. Excessive consumption of pilaf has a negative effect on the functioning of the digestive system and often causes constipation in nursing mothers and their children.

Rice has the property of binding water contained in the body. Its deficiency also negatively affects the process of breast milk production. That is why, when eating such a dish, a woman must provide an additional portion of fluid to her body. There is no need to completely give up the delicious Uzbek cuisine while breastfeeding. When properly prepared in small quantities, it will be useful as a source of carbohydrates, fiber, and protein, which is found in meat.

Rules for eating pilaf during lactation

It is better to introduce pilaf 3-4 months after the birth of the baby. The first course should be dietary and as simple as possible. If the baby does not have allergies, various ingredients can be included in the dish in the future;
If your child has an allergic reaction, stop eating the allergenic food and consult a doctor! Read here about what to do if you have a food allergy in a baby;
The first portion should be 50-60 grams, gradually increase the rate to 130-150 grams;
It is recommended that a nursing mother eat pilaf in the first half of the day no more than twice a week, and no more than once if there are also rice dishes on the menu;
Avoid pilaf if you or your child experience frequent constipation. If you have this problem, it is better to cook plain steamed rice;
First, it is better for a nursing mother to introduce regular rice porridge with water (2-3 months of lactation), and then start eating other rice dishes.

Harm

Rice strengthens, and in women after childbirth, the intestines work unstable for the first time, so rice, especially after a caesarean section, should not be consumed.
Doctors do not recommend consuming rice until the baby is 2-4 months old - by this time the child will be able to digest complex carbohydrates normally.
Real pilaf includes fatty meat, a lot of oil, hot and aromatic spices - all this can cause, as well as the appearance of, and.
Rice binds water, which can have a negative impact on milk production. Therefore, when consuming it, you need to additionally drink more water.

Benefit

Rice contains a large amount of vitamins, especially B vitamins, as well as PP, E and minerals: zinc, calcium, iodine, iron and other microelements important for the body of mother and child.
It has a fixing effect, so it is recommended to use it for diarrhea.
Fills you up quickly and for a long time, without causing a feeling of heaviness (provided that it is a dietary pilaf).
After a long diet, pilaf is one of the most delicious opportunities to please a nursing mother.

Can it be in a child’s diet?

Pilaf can be present in children's diets. But it must be properly cooked (baked or stewed). You cannot pour a lot of oil into baby food, much less fry meat and vegetables - during the frying process, trans fats are formed, which clog blood vessels and prevent normal blood flow.

Attention! Children's pilaf can be with various meats, apples, pumpkins, or with dried fruits: raisins, dried apricots, cherries, plums, kiwi or cranberries; only smoked prunes are prohibited.

At what age should it be included in complementary foods?

In the classic version of a child’s diet, pilaf is acceptable no earlier than 3 years , because it is a fairly fatty dish.
But it is allowed to include pilaf in the menu from one and a half years old, if you prepare it in a dietary way (in a slow cooker or oven: without vegetable oil and with light meat: rabbit or turkey). No spices should be added except salt. For color, you can grate a carrot and chop half a shallot. Or even prepare sweet pilaf with dried apricots and raisins (your baby will undoubtedly like this dish). For the first pilaf in a child’s life, one or two teaspoons are enough.

After which you need to carefully monitor the condition and well-being of the baby. In case of unchanged behavior, absence of crying, moodiness, complaints of abdominal pain, you can increase the amount of pilaf to 50 grams per day. However, you should not eat it more than 2 times a week. The amount of rice for a three-year-old child is 100 grams per week.

Benefits for the baby

The main beneficial properties of pilaf for a child’s body are:

high content of vitamins, minerals and trace elements (promote the harmonious development of brain activity and the nervous system);
the presence of complex carbohydrates (adds energy);
reduces the likelihood of headaches;
increases the body's immune defense;
promotes the development and strengthening of the musculoskeletal system.

Can a nursing mother eat this dish?

Reference! There are a huge number of pilaf recipes: from classic Uzbek with lamb to sweet with dried fruits.

Pilaf is not a prohibited dish on the menu of a nursing mother, but it must be prepared in a dietary version: the meat can be stewed, not fried.

It is worth preparing pilaf from lean and hypoallergenic varieties of meat: veal, turkey, rabbit, chicken. The only spices allowed are turmeric and a little barberry.

From what month?

Pilaf can be included in the diet of a young mother when the baby reaches 2 months. In the first month after childbirth, you should not rely on rice (it causes constipation, which is especially important after childbirth). And meat is introduced gradually, starting with easily digestible varieties. Before preparing pilaf, it is necessary that all its ingredients are already in the diet of the lactating mother separately.

Benefits for the mother

Pilaf is extremely healthy and includes the following properties for the nursing mother:

high content of B vitamins, as well as E and PP - support immunity;
the presence of many microelements (potassium, iron, zinc, calcium, iodine) – contribute to the normal functioning of the cardiovascular system, brain and central nervous system;
maintains the beauty of hair, the strength of nails and the elasticity of the skin;
helps improve mood.

Cooking technology

Before adding rice to vegetables and meat or fruits and dried fruits (if the pilaf is sweet), it must be rinsed well with running water.

To make it boil faster and be softer, you must first boil it until half cooked.

Then drain the water, rinse the grains with cold water and only then put them in the cauldron.

During cooking, do not stir the ingredients with a spoon. After all, this is what distinguishes real pilaf from rice porridge - it is not stirred, so the fat in which vegetables and meat were fried does not stick the grains together, and the dish turns out crumbly and traditional in appearance and taste.

Proper selection and preparation of rice

In order for milk to be nutritious and complete, a woman must eat properly. The quality of a natural product intended to nourish an infant depends on the diet.

On store shelves you can find rice treated with chemicals. This raw material lacks useful components. On the contrary, you can get a lot of problems. For example, poisoning or constipation in mother and baby.

When choosing a product, you should carefully inspect the packaging.

The grains must be the same size, shape and shade.
There should be no debris inside the package.
The packaging must have GOST markings.
An important point is the date (the grain must be fresh).

To determine the quality of rice (a couple of spoons) is poured with boiled water. Swollen grain indicates high quality of the variety. If the product has spread, separated, or turned into mush, it has been chemically treated.

Most often, for women during lactation, rice is used to cook porridge, puddings, meat or vegetable stew. The product is added to soup and salads. Side dishes are prepared from snow-white, crumbly, and hard (brown) varieties. Steamed grain is not suitable for risotto and casseroles (thickness is required). Desserts, meatballs, and meatballs are prepared from cut-grain, round rice.

When choosing a variety and dish, you should lean on the baby’s chair. If it is thin and frequent, it is recommended to eat liquid porridges with water, soups, and casseroles. Constipation can be relieved by eating undercooked, long grain or parboiled rice with a vegetable or fruit smoothie.

How to choose and cook rice for a nursing mother

Carrots and herbs, vegetable oil are well suited for cooking; if the baby does not have allergies, tomatoes and bell peppers are suitable. Do not use spices or tomato paste in cooking! Avoid sauces and mayonnaise, garlic and large amounts of onions. You can add a little salt and black pepper to the dish.

Cook only with lean meat. When breastfeeding, beef, chicken, turkey, and rabbit are suitable. Pork, lamb, lard and offal should be avoided.

Dried fruits are an excellent option. Dried apricots, dates, raisins and prunes are very useful for breastfeeding. By the way, pilaf with dried fruits perfectly tones the body and energizes it, gives strength and improves mood, and helps with diarrhea.

Before cooking, the grains are thoroughly washed in running water! When breastfeeding, it is better to first cook the rice until half cooked, rather than fry it in oil. To ensure that the product retains its structure, after cooking, drain the rice in a colander and rinse in cold water. Only then can you stew the pilaf.

Be careful when choosing rice. Check the expiration date before purchasing. The smaller it is, the healthier the product. Choose only fresh and high-quality grains without chemical treatment, which are manufactured in accordance with GOST. The grains must be uniform in shape, size and shade, and the packaging must be free of debris.

Pour boiling water over a handful of cereal. To determine the quality of grains, pour boiling water over a handful of grains. If they are swollen, the product is of high quality. If they spread, separated, or turned into mush, the product was subjected to chemical treatment. About the types and choice of rice for a nursing mother, follow the link https://vskormi.ru/mama/ris-pri-grudnom-vskarmlivanii/.

Why is it dangerous?

There are several reasons why you should refrain from eating pilaf:

increases the risk of constipation (which is unacceptable for the mother during the postpartum period and dangerous for the baby);
increases the possibility of allergic reactions (substances from spices penetrate into breast milk);
provokes colic in a newborn;
stimulates fluid stagnation (after eating pilaf, be sure to drink a lot of clean water).

Recommendations from nutritionists

Considering that, despite some of its shortcomings, pilaf is a very healthy and tasty dish, doctors allow nursing mothers to eat it, but they recommend adhering to the following rules:

Pilaf for breastfeeding mothers should be prepared without spices. It is permissible to use only a small amount of salt. You will have to temporarily give up pepper, barberry, tomato paste and other “goodies”.
A nursing mother should not eat very fatty foods, so pilaf should be prepared from lean meat (for example, chicken or rabbit) and with a minimum amount of oil. The body of a newborn child is more tuned to digest proteins, so it is very difficult for him to cope with fats.
During the period of breastfeeding, any new dish should be introduced into the diet with extreme caution. Pilaf should not be eaten on an empty stomach and for the first time after childbirth you can eat no more than 50 g of the dish, and in the first half of the day.
You definitely need to observe your baby’s reaction to a new dish. If everything is fine with the child and there are no negative consequences, then next time the portion of pilaf can be slightly increased. In this way, the daily dose is increased to 150 grams, but you should not eat more than 300 grams per week. rice
It is not recommended to eat pilaf more than once or twice a week, especially if rice is present in other dishes in the mother’s diet.

Rules of use

During breastfeeding, any foods and dishes should be introduced into the diet with caution.

For the first time, it is more like an experiment (or tasting) than a full meal: the mother should eat no more than 50 g of pilaf before 12:00-13:00 in the afternoon and always on a not empty stomach.

If neither the woman nor the baby experiences any negative feelings, next time the portion can be increased to 150 g.

The maximum portion of pilaf is 300 g per week. Even if the body's reaction is positive, an increase in the amount of rice can cause constipation and indigestion in a child.

Pilaf for a nursing mother should be prepared only from the lightest and lowest-calorie products. Instead of fatty lamb or pork, it is better to take chicken (preferably chicken fillet) or tender rabbit. Oils should be used as little as possible, since the baby’s body has difficulty digesting fats.

Another important nuance: the pilaf recipe will have to be greatly modified and such aromatic ingredients as pepper, barberry, tomato paste, etc., which add notes of spice and pungency to this dish, will have to be removed.

You also need to moderate the amount of salt. All these components can provoke an allergic reaction in the baby.

Pilaf for pregnant women. Recipe.

Boil or stew the turkey meat until half cooked.
Remove the skin from the boiled meat. Cut the meat into pieces.
Simmer the grated carrots for 1 minute.
Add broth to carrots and wait until it boils.
Simmer covered. After 7 minutes add meat.
Place boiled rice into the boiling mixture, stir and cook in the oven.
In 40 minutes the pilaf will be ready.
Add dill to the finished dish.

You can also use brown and wild rice in pilaf. They have a positive effect on health and improve the functioning of the entire body.

Pilaf can also be prepared without meat. It will be no less tasty and healthy, because it is also prepared in the oven.

Lenten pilaf. Recipe.

A glass of rice (you can use 1:1 white and wild).
3 bell peppers.
3 tomatoes.
2 small onions or 1 large one.
3 tablespoons sunflower oil.
A little salt.
Greens (onion, parsley).

Important: tomatoes and peppers are allergens. You should add them to the menu with caution, observing the baby’s reaction.

Chop the onion and fry briefly. Add tomatoes and bell peppers, simmer for 5 minutes over low heat. Carefully spoon the rice over the vegetables and cover the mixture with water. Simmer the pilaf in the oven for 30 minutes. Readiness can be determined by whether the liquid has evaporated or not. Salt the finished dish and add herbs.

Those with a sweet tooth will find their own version of this dish. A sweet version of pilaf made from dried fruits is popular in the east and pleasantly diversifies the menu of a nursing mother. Dried fruits contain a large amount of useful substances, not inferior to their fresh counterparts. For example, raisins are a source of vitamin B, which is useful for nervous disorders and insomnia. Prunes help cleanse the intestines and normalize digestion. Dried apricots contain a lot of potassium, which normalizes heart rate.

Pilaf recipes for nursing

Vegetarian pilaf in the oven

Rice – 1 glass;
Bell pepper – 2 pieces;
Tomatoes – 2 pieces;
Onion – 1 head;
Vegetable oil – 2 tbsp. spoons;
Salt and herbs to taste.

Chop the onion and fry it in oil, putting it in a cauldron. Cut the pepper into thin rings, tomatoes into small cubes. Add vegetables and rice to the onion, pour the ingredients 2-3 centimeters higher with water, and add salt. Simmer at 180 degrees for 20-30 minutes. Sprinkle the finished dish with chopped herbs.

Diet pilaf with chicken

Chicken breast – 1 kg;
Brown rice - 2 cups;
Olive oil – 4 tbsp. spoons;
Peeled carrots – 2 pcs.;
Salt and pepper to taste.

Cut the chicken into strips, grate the carrots, and boil the rice in a separate pan until half cooked. Pour oil into the bottom of the cauldron (you can take any dish with a thick bottom) and heat it, lay out the chicken pieces, add carrots and fry. Then add rice and add water 3-4 centimeters higher. Simmer covered until done. It is better to add salt and pepper at the end.

Pilaf with cumin and raisins

Rice – 1 glass;
Butter – 100 g;
Cumin – 6 g;
Raisins – 80 gr;
Salt to taste.

Rice is soaked in salted water for at least two hours, cumin is left in warm water for 30 minutes. Melt butter and add raisins, fry. Boil the rice separately until half cooked, mix with cumin, pour in melted butter, add a little water and simmer covered for half an hour. Salt the finished dish and sprinkle raisins on top.

Sweet pilaf with pumpkin and apples

Rice – 1.5 cups;
Peeled green apple – 2 pcs.;
Pumpkin pulp – 500 g;
Raisins – 100 gr;
Butter – 100 gr.

Wash the raisins and lightly soak them, cut the apples into small cubes. Mix the ingredients. Melt the butter in a saucepan, lay out the pumpkin slices, add ⅓ of the rice and a layer of raisins and apples on top. Alternate layers with rice and fruit. Pour salted water over everything to cover the top layer of rice. Cook pilaf covered for 60 minutes.

Sweet pilaf with dried fruits

Rice – 2 cups;
Dried apricots – 50 gr;
Prunes – 50 g;
Raisins – 50 gr;
Walnuts – 30 gr;
Olive oil – 4 tbsp. spoons;
Salt to taste.

Boil the rice until half cooked. Chop the dried apricots and prunes, crush the nuts. Pour water over dried fruits and nuts and let stand for 20 minutes. They will become softer and easier to digest. Pour oil into the bottom of the cauldron and heat it, fry the mixture with dried fruits and nuts, after 5 minutes add rice, fry a little and add water lightly. Cook for another 5 minutes, then cover and let sit for 10 minutes. Add salt at the end.

Subscribe to our VKontakte group