Rice porridge during breastfeeding

Rhys: it's all about him

Rice has been eaten all over the world for more than 9,000 years, although its nutritional properties were first appreciated in the East. Until now, not a single meal is complete without this cereal in India, China, Japan, and Thailand. It was brought to Europe by the conqueror Alexander the Great. In Russia, rice began to be grown under Ivan the Terrible, then it was called “Saracenic millet.”

Full composition

Perhaps we should start talking about the health value of rice by mentioning the content of B vitamins and potassium in it. They ensure the normal functioning of the nervous system, improve the functioning of the brain and heart muscle.

What else:

• RR;
• N;
• calcium;
• sodium;
• zinc;
• manganese;
• phosphorus;
• copper;
• silicon;
• choline

All these vitamins, macro- and microelements ensure the correct physiological course of metabolic processes in the body.

Plus starch

Combining rice with B vitamins, starch has a beneficial effect on the skin, making it smooth and elastic. It is also useful for diabetics. The starch contained in rice is digested very slowly. And glucose enters the blood not spasmodically, but regularly. It also improves the intestinal microflora, which is why it is always included in the menu of patients with gastrointestinal diseases (gastritis, stomach ulcers, colitis), as well as those who have been poisoned.

Minus water

If you eat rice regularly, it will remove excess fluid and sodium from the body. And this stabilizes metabolism and helps the kidneys function properly. In addition, due to its ability to get rid of excess water, rice is indispensable in the diet of patients with hypertension.

Chemical laboratory in the kitchen

Rice is a source of carbohydrates, it contains up to 60–80% depending on the variety. It also contains about 7% protein with a minimum of 0.5–2% fat. The calorie content of rice is low: only 285 kcal per 100 grams. This cereal has a high glycemic index. True, it varies depending on the variety. White glutinous rice has a GI of 90, basmati has a GI of 50, and wild black rice has a GI of 35.

Is there any harm

But there is practically none. Only excessive consumption - more than three times a week - leads to persistent constipation. This effect is ensured by the enveloping effect of rice on the walls of the gastrointestinal tract. There may also be an increased risk of atherosclerosis. But all these disadvantages are characteristic only of white rice; other varieties have only positive properties.

Rice during lactation

It is useful for breastfeeding both mother and baby. We can say that this is an almost optimal product for lactation. It is nutritious, easy to prepare and, most importantly, does not cause allergies, since it does not contain the vegetable protein gluten. The main thing is to consume white rice, like all other foods, in a limited manner to avoid constipation in women and bloating, colic, and pain in the baby. You can introduce rice dishes (porridge, puddings, casseroles, bread rolls, soups) into your mother’s menu from the first days after giving birth. Pediatricians recommend introducing porridge from this cereal as an independent complementary food at the age of at least six months.

Video: Dr. Komarovsky about the relationship between foods in a mother’s diet and colic in a child

Does rice affect milk supply?

Some women claim that rice milk porridge increases milk supply. Doctors assure that it does not contain any elements that affect lactation. If a nursing mother notices hot flashes after eating rice, then these are individual characteristics of her body.

Composition and properties

Rice contains useful microelements: vitamins, minerals and other substances necessary for women during breastfeeding.

We recommend reading: Ryazhenka during breastfeeding

Variety of rice

Rice is divided into three types depending on the length of the grain, but the usefulness is more influenced not by the appearance, but by the type of cereal. Long grain does not stick together when cooked because it absorbs little water. Dishes made from it turn out crumbly. Medium grain rice has grains that are more rounded and less transparent. When cooked, it takes up a lot of liquid, and when finished it is sticky, but does not stick together. Round, short, almost opaque grains are characteristic of short grain rice. It is a champion in starch content. It can be boiled until creamy. It is from this grain that an ideal rice milk porridge is obtained, suitable for feeding children, the sick, as well as women who are breastfeeding.

Rice processing methods:

• unpolished with preserved bran shell;
• polished - a refined product without husks;
• steamed - soaked in boiling water and treated with steam.

Rice varieties: table

Useful and harmful properties of rice

To understand whether a nursing mother can eat rice, you need to carefully study the entire list of beneficial properties and contraindications of this cereal.

Useful properties of rice:

• Ensures proper weight gain in infants.
• Promotes the formation and growth of new cells in the body.
• It has a fixative effect, eliminating problems with stool in nursing mothers and babies.
• Improves lactation.
• Thanks to the high content of B vitamins, it strengthens hair and improves skin condition.
• Phosphorus and calcium contained in rice strengthen tooth enamel.
• The high content of complex carbohydrates makes rice very nutritious, but not difficult to digest.
• Recommended for women with cardiovascular diseases and renal failure.

Despite the extensive list of beneficial properties of rice, it also has a number of harmful qualities:

• The fixative effect of rice can be attributed to both the pros and cons of the product, depending on each specific case. It is possible that the mother or baby needs the completely opposite action - relief from constipation. In this case, you should limit your rice intake.
• Rice is considered a low-allergenic grain, but if you eat too much of it during breastfeeding, it can cause increased gas formation and colic in the baby.
• The shell of unprocessed rice contains phytic acid, which interferes with the normal absorption of calcium and iron.
• Regular consumption of rice in large quantities can lead to increased blood pressure and the development of diabetes.
• Many manufacturers treat rice with synthetic agents to protect the grain from pests, give it an attractive appearance and improve its taste.

Therefore, to the question whether it is possible to eat rice while breastfeeding in the first month of a child’s life, the answer is definitely negative. The baby’s digestive system is still adapting to the new way of eating, and the substances with which rice cereal saturates mother’s milk can interfere with the normal functioning of the gastrointestinal tract, for example, causing constipation in the baby. It is better to postpone this dish until the second month. And in order to reduce its fixing properties, you need to follow a simple recommendation: add to rice foods that, on the contrary, can relax the intestines, for example, plums or apples. Using the same principle, it is recommended to prepare rice soup during feeding, since the liquid and vegetables included in its composition will reduce the fixing effect.

Simple rules for a nursing mother

You should not get carried away with rice dishes in the first two to three months after the birth of your baby. It is enough to eat dishes from it once a week. Despite the good tolerance of cereal, introduce it little by little, observing the baby’s well-being. Pay attention to behavior, presence of rash, change in stool. In the first four months, it is better to eat rice cooked in water as a side dish and milk porridge with butter. From the fifth, you can introduce rice soup with vegetables into your diet: liquid and vegetables will reduce the strengthening effect of the cereal. When breastfeeding, choose unpolished brown and red grains, parboiled and long-grain Basmati and Jasmine varieties, and wild black rice.

Breastfeeding women will benefit from the Jasmine rice variety

Confidence in quality

When purchasing, carefully inspect the packaging. The grains must be the same in size, shape and color. There should be no broken grains or debris. The date of manufacture is also important. The newer the product, the more useful it is. At home, pour boiling water over a handful of rice. If it swells, then this indicates its high quality. If the grains of rice get soggy and turn into porridge, it means that the cereal has been subjected to strong chemical treatment and it is better to discard it.

Some recipes

A nursing mother can prepare a variety of dishes from rice - from popular to more exotic.

Rice casserole

Ingredients:

• cooked round grain rice - 350 grams;
• any prepared lean meat - 400 grams;
• grated cheese - 150 gr.;
• low-fat sour cream - 150 gr.;
• eggs - 2 pieces;
• sunflower oil - 4 tablespoons;
• salt.

Mix rice, fillet, add eggs and sour cream, salt. Place the mixture into the mold. Sprinkle with cheese. Bake for 15–20 minutes at 200 degrees.

Rice casserole with meat - a simple and healthy dish during lactation

Porridge

Pour a glass of washed rice into four glasses of water or milk (maybe half and half). Cook for 15–20 minutes, adding salt, sugar, butter. Place green apples, pears, as well as bananas or dried fruits into the finished dish.

Pudding

Ingredients:

• 1 cup rice;
• 2 glasses of milk;
• 2 eggs;
• 2–3 tablespoons sugar;
• a quarter cup of raisins;
• salt.

Cook the washed rice for 12 minutes. Drain the water and pour hot milk over the cereal, adding salt. Continue cooking for another half hour. Then add sugar, eggs, mix, place in a greased pan and bake. Transfer the finished pudding to a plate and serve with fruit and berry sauce.

Rice pudding is not a frequent, but very tasty guest on our table.

The benefits of rice during lactation

Rice cereal is very healthy; it can ensure the normal development of the baby. Positive properties for mom:

• improvement of brain activity and general well-being;
• strengthening bones and tooth enamel;
• ensuring water-salt metabolism;
• saturating the body with energy;
• preventing hair loss;
• stabilization of the functioning of the nervous and cardiovascular systems;
• improvement of the structure of the dermis and nail plates;
• prevention of overeating;
• assistance in the treatment of kidney, heart, and vascular diseases;
• elimination of insomnia;
• therapy and prevention of diarrhea.

In addition, rice improves lactation, improving milk production during breastfeeding, and quickly saturates the body.