Women during lactation tend to limit their menu to products that are known to be safe for the baby’s health, in order to avoid an allergic reaction in the child and problems with the gastrointestinal tract. However, it is important for the mother’s body to receive a variety of microelements and vitamins in their natural form, so one cannot do without introducing fruits, vegetables and fresh herbs into the diet.
The need for vitamins is especially high in spring, so the value of early edible plants, which includes sorrel, should not be underestimated. It is useful for nursing mothers to eat the leaves of this plant, but it is important to pay attention to contraindications - in case of some health problems, the product may be harmful.
The benefits of sorrel for breastfeeding
Sorrel is a healthy plant that contains a large amount of vitamins A, B, C, E, PP, microelements, including iron, potassium, calcium, magnesium, oxalic and other plant acids, mineral salts, tannins, carotene, etc. d. Not every plant can boast of such a composition. Sorrel is known for the following properties:
- strengthens the immune system;
- helps cope with viral diseases;
- relieves itching from allergic rashes;
- relieves pain;
- helps with cough;
- reduces the risk of developing diabetes;
- improves vision;
- removes excess fluid from the body;
- strengthens bones and tooth enamel;
- accelerates growth;
- helps in the prevention of osteoporosis;
- strengthens blood vessels;
- normalizes digestion;
- increases hemoglobin levels;
- helps with diarrhea;
- removes toxins;
- helps with skin inflammation;
- relieves symptoms of lichen, etc.
Useful properties and composition of sorrel
Sorrel greens have a rich vitamin and mineral composition, which allows you to heal the body and strengthen the immune system, which is very important for a nursing mother. It also contains acids and essential oils that are beneficial for women's health.
Chemical composition of sorrel
| Vitamins | Mineral salts | Acids |
| Beta carotene | Iron | Sorrel |
| WITH | Phosphorus | Tanning |
| E | Magnesium | Pyrogallic |
| TO | Calcium | |
| AT 9 |
Due to its composition, sorrel has many beneficial properties, for example:
- Supports muscle tone.
- Strengthens the nervous system.
- Reduces cholesterol levels in the blood.
- Removes free radicals from the body.
- Helps improve fat metabolism.
- Strengthens the body's defenses.
- Increases the quantitative value of hemoglobin in blood cells.
- Cleans blood vessels and improves their elasticity.
- Has a positive effect on intestinal motility.
Eating sorrel leaves is beneficial for people suffering from diseases of the heart and digestive system (especially gastritis and stomach ulcers). This green also helps women cope with pain during menstruation. In folk medicine, this plant is used to successfully treat colds, whooping cough and bronchitis.
Due to the presence of natural antioxidants, sorrel can be used for the prevention of cancer. It is also an excellent product for cleansing the skin and restoring the natural complexion.
Contraindications
Despite the fact that sorrel is very beneficial for health, not everyone can eat it. There are a number of contraindications for use while breastfeeding:
- gastritis with high acidity;
- kidney disease;
- peptic ulcers of the stomach and intestines;
- salt metabolism disorders;
- gout;
- pregnancy;
- urolithiasis disease;
- allergy to sorrel, etc.
Situations often arise when it seems possible to eat sorrel, but it leads to unexpected reactions, especially when consumed in large quantities. Despite the fact that the product is not on the list of allergens, the baby may show signs of an allergic reaction, for example, rash, itching, cough, etc. In addition, the product actively affects the gastrointestinal tract of not only the mother, but also the child . Therefore, consuming the product in large quantities can cause colic and increased gas formation. The presence of tannins in the composition helps greatly with diarrhea, but it should be remembered that sorrel is a little strong, so it can cause constipation in infants. When breastfeeding in large quantities, greens can negatively affect the functioning of the kidneys, liver and gastrointestinal tract.
Beneficial properties during breastfeeding
Sorrel, when consumed by a nursing mother, increases the enzymatic activity of the gastrointestinal tract (gastrointestinal tract), has choleretic, immunostimulating, and bactericidal properties.
They eat it:
- for the prevention of hypo- and vitamin deficiency in the spring, the development of scurvy and iron deficiency anemia;
- to enhance the immune response;
- to reduce cholesterol levels;
- to improve digestion, normalize microflora, eliminate inflammatory processes in the intestines;
- to strengthen and cleanse, increase the elasticity of blood vessels;
- to maintain muscle tone;
- to remove toxins from the body and neutralize free radicals;
- to normalize fat and lipid metabolism;
- to strengthen the nervous system, improve overall well-being and mood.
Sorrel is indicated as a rinse for inflammation of the oropharyngeal mucosa - sore throat, stomatitis, gingivitis, scurvy (use freshly squeezed juice of the plant). Compresses and lotions with sorrel help with acne, rheumatism, hemorrhoids, lower back pain, non-healing wounds, etc.
This is horse sorrel - it grows like a weed, but you can eat it
Can a nursing mother eat sorrel?
An important rule during breastfeeding is that all food should be natural. Any natural products are allowed to be eaten during breastfeeding, including sorrel. The plant is rich in useful substances, so if the baby does not have allergies or colic, this product is allowed to eat. It is important to know how to properly introduce it into the diet and when.
In the first month after birth
The menu of a lactating woman directly affects the health and well-being of the baby. There is a theory according to which only the substances necessary for the child are transferred with milk, and colic and allergies are a consequence of other processes in his body. However, almost all experts agree that in the first month of a baby’s life, a nursing mother should refrain from foods that contain allergens, chemical additives, or that are difficult to digest. During this period, the infant’s body is not strong enough to properly perceive new substances in food. Sorrel contains many biologically active additives, so it is not recommended for use during this period.
Directions for use while breastfeeding
Sorrel is not recommended to be included in the diet until 3–4 months after birth. At an earlier age, it can cause colic or intolerance.
The first time, eat a small amount of the product, for example, 2 leaves. Observe the baby for about 2 days. If you notice a rash, other allergy symptoms, signs of tummy troubles, or bowel problems, avoid eating sorrel for a few months. If everything went well, you can gradually increase the amount. It is not recommended to eat the product more than 2 times a week.
Sorrel as a useful plant
With mother's milk, the child receives hormonal and immune complexes and all the necessary organic and mineral components. Only breastfeeding can ensure full development of the baby and protect against diseases. But during lactation, a woman needs to take care of her own diet so that the newborn receives all the necessary nutrients and does not become a victim of allergic reactions.
Many species of the sorrel genus are found growing wild near human habitation, in wastelands and in various types of natural landscapes, for example, horse sorrel, known for its striking appearance, grows throughout Eurasia, except the Far North. In Uzbekistan, Azerbaijan and Armenia, its leaves are actively used for food. It serves as a raw material for the medical and chemical industries. This is a wild plant, just like dandelions, nettles, burdock, and other plants, which people may not have yet appreciated enough.
We'll talk about garden sorrel. Its sour and pleasant-tasting leaves are consumed fresh and added to various boiled dishes.
But they can only be eaten before it blooms. After the growing season, an excessive amount of oxalic acid accumulates in the shoots.
In what form can sorrel be eaten?
It is recommended to use sorrel in soup and other hot dishes, for example, cabbage soup and borscht. It is not forbidden to eat it raw, as it contains more vitamins, but it should be remembered that then the active substances have a more aggressive effect on the infant’s gastrointestinal tract.
Women often ask whether a nursing mother can have sorrel soup. Green borscht, cabbage soup or soup can be healthy to eat. There are many cooking recipes. It is better for a nursing woman to choose those that contain a small amount of components. Do not cook borscht with fatty meat broth; it is better to cook it with chicken, beef or no meat at all.
Soup with sorrel for mother while breastfeeding.
Compound:
- Sorrel - 200 g.
- Eggs - 3 pieces.
- Potatoes - 300 g.
- Water - 1 l.
- Salt, pepper - to taste.
- Sour cream - 3-4 tbsp. l.
- Green onions - to taste.
Preparation:
- Peel the potatoes and cut into cubes.
- Bring water to a boil and add potatoes.
- When the potatoes are almost cooked, add the chopped sorrel. Cook for 5 minutes.
- Add spices.
- Beat eggs with salt and pour into soup. After a minute, turn off.
- Add sour cream and onions to plates if desired.
ethnoscience
This early medicinal plant is not only popular in cooking, but also loved by many adherents of traditional medicine. Sorrel decoction is used for local treatment of inflammatory processes. It helps well with sore throat, pharyngitis and tonsillitis. Popular in eliminating bleeding gums.
The plant has been famous since ancient times for its hemostatic, analgesic and anti-inflammatory properties. It was even used as a remedy against poisons. Nowadays, a decoction of the leaves and roots is used as a bath additive before bed, which relieves pain in the gallbladder and inflammation of the bladder.
Recommendations for use during lactation
You can try to include sorrel in a young mother’s diet for the first time no earlier than 4 months after the birth of the baby, when the baby’s body is a little stronger and the digestive system is ready to accept new foods.
You need to choose sorrel carefully:
- It is worth purchasing only young, fresh, undamaged leaves.
- From a trusted seller, so that no chemicals are used during cultivation. It is best to eat your own grown plant.
Before cooking, the herb must be washed thoroughly so that no traces of dirt remain.
Attention! To properly process sorrel, you can blanch it a little or pour boiling water over it for a few minutes. This will reduce the concentration of oxalic acid, and therefore the possible negative effect on the mother’s body.
Sorrel menu
The most popular dish is spring green cabbage soup. They can be prepared either in water or in low-fat broth with chicken, beef or veal. In order not to harm yourself with oxalic acid, it is good to add more sour cream to the soup. Dairy products neutralize the acid due to the calcium content, which turns it into a harmless calcium salt.
Use fresh leaves for food; old leaves have little nutrients and are high in acids. For the winter, you can dry sorrel, then add it to soups and salads for flavor. A fresh salad of green leaves and cucumber, seasoned with sour cream, is very useful for a young nursing mother (see also: can a nursing mother eat fresh cucumbers?). Pies, pies and pancakes with herbs are popular; it gives the flour dish a piquant sweet and sour taste.
Green cabbage soup recipe
Recipes for a nursing mother should be quick and simple, as well as rich in nutrients. An excellent option is sorrel soup with beef. For it you will need 200 g of greens, 400 g of fresh soft beef, 3 potatoes, 6 eggs, 50 g of sour cream and 2 liters of clean water:
- Boil beef or veal separately and remove from water. Finely chop.
- Finely chop the thoroughly washed greens.
- Cut the potatoes into cubes and add to the broth. Pour the meat there. Let it cook.
- After 15 minutes, add the greens.
- Pour the egg into the boiling broth. Cook until the potatoes are done.
- Boil the remaining eggs. You can serve them, cut into halves, in each bowl of soup. Season the dish with sour cream.
Benefits and harms
The first greens are indispensable in spring. This is a source of vitamins, microelements and other benefits that our body needs after a long winter. Green sorrel leaves are rich in vitamins E, PP, A, riboflavin, thiamine, and carotene. It also contains Fe, P, K, Mg, Na, Ca. It is also worth noting proteins, fats, carbohydrates and valuable dietary fiber. Previously, this plant was also used as a medicine for colds, rheumatism, headaches, anemia, scurvy, gastrointestinal disorders, and skin problems.
But it also has contraindications. It is not recommended to consume in large quantities and for a long time due to the rather high content of oxalic acid in it. It can disrupt mineral metabolism in the body and kidney function. You should not eat sorrel if you have gastritis with high acidity, duodenal or stomach ulcers, inflammatory kidney diseases, or pancreatitis.
