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The process of pregnancy and childbirth is a difficult period in the life of any woman. And when the baby is already snoring peacefully in the crib, and the tired but happy mother is looking at him, all the difficulties are left behind. But dietary restrictions continue to worry the new mother.

During pregnancy, she tried in every possible way to avoid eating low-quality, harmful products, so as not to harm the little baby in her tummy. And now the responsibility is no less, because the baby with the mother’s milk receives substances from her food. And on this basis many questions arise about what you can eat and what you can’t. For example, can nursing mothers eat eggs?

Nutrition of a nursing mother and colic

What can a nursing mother eat?

Of course, in the first month of lactation you should be very careful about your diet.

It must be filled with vitamins and minerals so that the mother’s body recovers after the difficult process of childbirth. But how to calculate which ingredients will not have a harmful effect on the health of your little one? There are so many products I want to try.

Can breastfeeding women eat eggs?

Eggs are a product of animal origin, rich in many substances beneficial to the body: choline, folic acid, phosphorus, calcium, etc.

The body of both the nursing mother and the newborn needs all these components; moreover, they are vital. Therefore, to the question whether eggs can be consumed by nursing mothers, the answer is yes.

Are there pitfalls?

Of course, this is not as harmless a product as it seems at first glance. Egg white is one of the most active allergens, so it is impossible to exclude the possibility of an allergic reaction in a child, even if it does not occur in the mother. In addition, eggs often contain salmonella and other bacteria that can have a detrimental effect on the body.

How to use eggs?

In any case, they must be washed under running water. After this, the eggs are heat treated. Can nursing mothers have fried eggs?

Boiled eggs will be healthier for the body, but fried eggs should be eaten carefully. It is better not to eat raw chicken eggs during feeding.

How to choose?

The main condition when choosing eggs is their freshness.

Of course, no matter what heat treatment the product is subjected to, it must be fresh. This can be determined very simply. You need a glass of plain water. Dip a testicle into it and look at the result:

• if it sinks to the bottom, you have fresh product, straight from the chicken coop;
• if the egg floats in the middle of the glass, the product can be consumed, but it has already been stored for some time;
• but if it floats up, it must be thrown away immediately - it is rotten.

Keep your food fresh and stay healthy.

Everyone needs to watch their diet. But special attention should be paid to nursing mothers. After all, the quality of breast milk depends on what a woman eats. The main thing is to provide a balanced diet, minimizing unwanted foods. In view of this, many women during breastfeeding ask one question - is it possible to have eggs while breastfeeding?

The benefits of eggs during lactation

To understand whether you can eat eggs while breastfeeding, you should read the information about how healthy they are. So, the eggs contain:

This composition of nutrients and microelements is ideal for the body, helping it recover after childbirth. However, all the advantages of eggs are overcome by one drawback - the protein is an allergen. Therefore, you need to be very careful when introducing eggs into your diet.

If mom and dad don’t have an allergy to egg whites, then it’s almost certain that the baby won’t either.

The benefits of eggs can only be obtained if they are consumed correctly. When eggs are fried, most of the nutrients disappear, and the fried product can cause stomach problems. Therefore, it is better to eat only boiled eggs.

Quail eggs are a dietary product, which are not only easily absorbed by the body, but also have much more vitamins and useful trace elements.

Are eggs necessary when breastfeeding - different points of view

To date, there is no consensus on the need for the use of eggs by a nursing mother. Some experts continue to insist that this product causes severe allergies and can only be introduced into the diet after 6 months. Others say that eggs can be safely eaten after the first month, but in limited quantities. Still others are sure that in the first days after childbirth, a woman simply needs to eat chicken eggs in order to quickly return to normal.

If you still decide to eat eggs while breastfeeding, then you need to know how to introduce them into your diet as painlessly as possible. For the first time, you should limit yourself to using a quarter of the yolk and watch your baby. If he does not have an allergy, and he feels good, then after a couple of days you can already eat half of the yolk. Thus, within two weeks, you can introduce this product into your diet completely.

The norm is the use of 1-2 eggs per week, boiled or as part of an omelet.

It is worth noting separately the fact that goose and duck eggs rarely cause an allergic reaction. Therefore, if you have the opportunity, you should start introducing this product into your menu from them. Although at a cost this type of eggs is in no way inferior to quail eggs, in which, as mentioned above, there are much more useful substances.

If your baby is prone to allergies, delay introducing eggs into your diet until six months. At this age, your baby's digestive system will be stronger, and you will be able to try new foods.

Egg freshness - quality control

For a product to bring only benefits, it must be of high quality and fresh. Therefore, eggs also need to be able to check for freshness. To do this, fill a glass of water about halfway and put an egg in it. A fresh egg will sink; a week-old egg will stand upright and be half submerged in water. But the missing egg will immediately float to the surface. This product should not be used in no case!

Nursing mothers can afford many products, including eggs. The main thing is that they are all fresh and properly prepared. And one more thing - everything is good in moderation...

Eggs are widely represented in the human diet and are included in a variety of dough products, sauces, sausages and many other food products, and are also used raw, boiled, fried or baked.

Chicken and quail eggs are a storehouse of vitamins and animal protein, which is easily absorbed by the body. But when breastfeeding, you should treat this product with caution if you intend to include an omelet or other dishes in the menu. You can familiarize yourself with the list of permitted and prohibited foods during breastfeeding.

Beneficial features

Eggs are high in protein and low in calories compared to other animal products. In addition to protein, a chicken egg contains:

• all vitamins, except vitamin C;
• almost all trace elements necessary for the human body, excluding silicon and boron;
• a complete set of essential amino acids.

A quail egg is inferior to a chicken egg in terms of the range of useful components - in addition to vitamin C, boron and silicon, this product completely lacks cobalt. But when breastfeeding, it is recommended to give preference to quail eggs, since they contain a large amount of folic acid, due to which:

• the hormonal background of the female body stabilizes during recovery after childbirth (this period is characterized by surges in estrogen, prolactin, progesterone);
• immunity to viral diseases increases;
• prevention of mental retardation in the baby occurs.

Regular consumption of eggs helps provide the body with almost all the necessary vitamins, micro- and macronutrients.

A product can be classified as harmful for a number of reasons, which we will consider in detail.

salmonellosis

Eating chicken eggs raw or with minimal heat treatment is quite risky for a nursing mother, since there is a risk of salmonellosis. Despite the fact that salmonellosis is not transmitted to the child through breast milk, intoxication of the mother’s body negatively affects the quality of nutrition and the baby’s well-being.

Long-term heat treatment will help save you from salmonella, but the product loses almost half of its vitamins. In addition, such protein is poorly absorbed by the body.

Please note: quail eggs are not considered to be contaminated with salmonellosis, since quails do not suffer from this disease, unlike chickens. However, this is not so - various types of salmonella are found in quail eggs, both harmless to humans and capable of causing an unpleasant disease.

Salmonella is destroyed by high temperature. At 60 degrees, the dish should be cooked for at least 20 minutes; at 75 degrees, ten is enough. Scrambled eggs are heated unevenly, the yolk may remain half-baked, so an omelet is a safer dish where most of the vitamins are preserved.

Bad cholesterol

Eggs contain a large amount of “bad” cholesterol, which settles on the inner walls of blood vessels and can cause deterioration in the functioning of the cardiovascular system. Fried egg dishes are especially dangerous from this point of view.

The maximum amount of bad cholesterol is found in the egg yolk, but the white can be consumed without any special restrictions. However, it is the yolk that contains about 90% of the nutrients and vitamins.

Dangerous "chemistry"

• antibiotics, which help maintain poultry health;
• hormonal drugs that are administered to chickens to suppress the instinct of brooding, molting, etc.;
• nitrates coming from chicken food.

Antibiotics, entering the body of a nursing mother, suppress normal microflora and create conditions for the development of pathogenic ones. This affects the quality and safety of breast milk.

Hormonal drugs contained in egg dishes contribute to disruption of hormone secretion in the female body, which is already unstable during the postpartum period.

Allergic reaction

An allergic reaction of the body of the mother or child can be expressed as:

• Quincke's edema;
• skin rashes;
• digestive disorders (nausea, loose stools);
• allergic rhinitis.

The main carrier of allergens is egg white, since the yolk contains an allergen that is destroyed during heat treatment.

Introduction of eggs into the diet

To avoid consequences dangerous to the baby’s health, a nursing mother should avoid eating raw eggs. Omelette, scrambled or boiled eggs can be added to the menu, but eat no more than two eggs per week.

Before preparing an omelette or other dishes, check the freshness of the product. To do this, it is lowered into a container of water - a fresh egg will immediately fall to the bottom, a not-so-fresh egg will float up a little in the area where gas has accumulated under the shell, and a stale egg will remain floating on the surface due to the large amount of hydrogen sulfide. A stale product is dangerous for nursing mothers.

Fried eggs are not a safe dish because the yolk does not completely coagulate when cooked. You can cook scrambled eggs with vegetables (not allergenic for the baby) or an omelet in the oven. It is important to ensure that the product undergoes heat treatment at a temperature of at least 75 degrees.

So, if the child is not allergic to egg whites, the mother’s diet can include tasty and healthy dishes from fresh quail or chicken eggs, and it is advisable to buy the product from trusted farmers or friends who raise chickens for themselves.

When breastfeeding a baby, a woman has to follow clear rules related to diet. Most foods cannot be eaten; the diet is quite meager and monotonous, which can negatively affect both the general well-being of the new mother and her mood - especially in the postpartum period. That is why breastfeeding specialists recommend drawing up the correct menu in advance so that both mother and child feel great. Here we will look at how chicken and quail eggs can affect the health of mother and child, what are their benefits and harms, as well as methods for preparing egg dishes for nursing mothers.

General information: what are the benefits of eggs?

Eggs are considered one of the most common products - not only can you prepare individual dishes from them, but the product is also added to bread, all kinds of confectionery and pasta, sauces, and ice cream. This prevalence makes breastfeeding women ask a logical question: will the eggs harm the baby? Experts have different opinions on this matter. Some argue that processed eggs can be eaten in small quantities after a couple of weeks of giving birth, while others strongly recommend abstaining from this product for at least 6 months if the mother is breastfeeding.

First, let's look at the benefits of eating eggs. The most important thing is that they contain protein, which is simply necessary for both mother and child for normal development and well-being. It should also be noted that this product has a relatively low calorie content - within 150 calories per 100 grams.

Eggs also contain a rich chemical composition - they contain a lot of vitamins B, A, H, E - only vitamin C is missing, which can easily be obtained from other products. The same goes for microelements - only boron and silicon are missing, everything else is present in eggs. Cobalt comes first, followed by selenium, sulfur, iron, and phosphorus.

Scientists have long established that quail eggs are more beneficial than chicken eggs. Therefore, if your mother decides to include this product in her diet, then it is advisable to start with quail eggs.

Main benefits of use:

1. They stabilize hormonal levels - and this factor is especially important for women in the postpartum period.
2. Strengthen the immune system.
3. Promote mental development, normalize the nervous system due to the high content of B vitamins.
4. Easily digestible (97%), which means eggs are highly nutritious – again, while being low in calories.

Can you eat the shell?

• molybdenum;
• fluorine;
• iron;
• copper, etc.

We can conclude that the shell is also a very useful product. But here it is necessary to note an important fact - you can only use well-seasoned shells, due to the fact that raw shells are highly susceptible to salmonella infection.

What are the harms of eating eggs?

As mentioned above, many doctors claim that it is not advisable for a mother to eat this product during breastfeeding. Let's look at why their opinion is justified:

1. If the product is not sufficiently thermally processed, there is a high probability of infection with salmonellosis. It is noteworthy that it is not passed on to the baby through breast milk - but it can still significantly harm the mother’s health.
2. Eggs (especially if they have been fried) contain high levels of “bad” cholesterol. It tends to be deposited on the walls of the arteries - and this is a direct path to blockage of blood vessels, and therefore a stroke. That is why it is not recommended to eat eggs in large quantities.
3. If a nursing mother buys homemade eggs, this is good, since store-bought products contain a large amount of antibiotics. Only thanks to them do producers manage to maintain the viability of chickens - after all, they spend their entire lives in closed cages. It is antibiotics that can provoke the formation of pathogenic microflora in the mother’s body, which can be transmitted to the child through milk.
4. Store-bought eggs may also contain hormones - they are introduced by the manufacturer himself. And if homemade eggs help normalize hormonal levels, then with store-bought products the opposite is true - they only disrupt it.
5. The Israeli Ministry of Health conducted studies that showed that eggs also contain large amounts of nitrates. They are not safe for the child.

As you can see, by eating eggs, a mother can not only improve her health, but also damage it. This is especially true for products purchased in supermarkets. Therefore, the choice must be approached with full responsibility.

Can you develop an allergy from eggs?

We can immediately answer that yes, this is quite possible. This factor is due to the fact that the products contain 4 allergenic proteins:

• conalbumin;
• ovalbumin;
• lysozyme;
• ovomucoid.

All of them are a potential threat to the health of the mother and her baby.

Scientists were able to establish that the product can cause a number of allergic reactions:

• eczema - the appearance of a rash on the epidermis;
• problems with stool - namely, diarrhea (it is sometimes accompanied by nausea);
• Quincke's edema - enlargement of the face or limbs, which is life-threatening;
• intestinal dyspepsia - indigestion;
• allergic rhinitis - in other words, runny nose;
• bronchial asthma - inflammation of the airways, can develop into a chronic form.

If the mother felt fine before pregnancy when eggs were introduced into the diet, this is unlikely to threaten her in the future, as well as the baby. However, you need to play it safe and properly consume eggs when breastfeeding.

Where to begin?

Experts agree that the optimal time to start eating eggs is a month after giving birth. At the same time, you don’t need to eat a whole yolk right away - 1/3 will be enough to see how the child will react to the new product.

If everything goes well, the baby feels good - you can eat eggs, gradually increasing their number. But again, their maximum number is only three per week.

Many people like to eat eggs raw. In general, it is undesirable to do this due to the high risk of infection with salmonellosis. During breastfeeding, the mother will have to give up eating raw eggs altogether.

Fried and boiled eggs: which option to choose?

Doctors say that it is best to eat a boiled product - due to the fact that fried eggs contain large amounts of cholesterol.

In addition, fried eggs:

• may cause heartburn;
• poorly absorbed by the body;
• contain few useful substances.

The best option is to steam light omelettes in a slow cooker. If you wish, you can fry the egg, but you will have to do this without oil, in a special frying pan with a non-stick coating. Before frying, wash the egg well with soap and water - this will help get rid of salmonella.

Boiled eggs are the best option. Boil for 8 minutes after boiling water, this will be enough to kill pathogens. It is noteworthy that in 8 minutes the egg will be hard-boiled - such a product contains fewer nutrients than if the egg was soft-boiled.

Rules of use

1. Eat the product without seasonings and sauces - due to the fact that the latter can significantly worsen the quality and taste of mother's milk (there are cases when the baby even refused breast because of this).
2. It is best to combine eggs with boiled cereals - but only with one that is already familiar to the baby and is well tolerated by them.
3. We make purchases only from trusted places to avoid salmonellosis and antibiotic poisoning.
4. Before boiling, put the egg in water - if it sinks to the bottom, it means it is fresh and you can eat it (if the egg floats, it is no longer fresh, and it is better to refuse such a product).
5. Before cooking, you need to wash the eggs with soap - again, this is necessary in order to get rid of pathogens.
6. Eat the product only after heat treatment.
7. Eggs are introduced into the diet gradually, and it is necessary to monitor the baby’s condition.
8. If signs of allergy are noted, discontinue the product and contact your pediatrician.

Is it possible to eat quail eggs?

Consumption of quail eggs allows you to:

• restore strength after childbirth;
• improve hearing and vision;
• improve the functioning of the gastrointestinal tract;
• strengthen bone tissue.

As you can see, eggs are a controversial product. Despite the fact that they are incredibly healthy, you need to eat them with caution, start with small portions and purchase products only from trusted suppliers.

Video: what will happen if you eat three eggs every day

The diet of a nursing mother should be balanced in terms of healthy ingredients and calories. The introduction of eggs into complementary foods during breastfeeding is a controversial issue. The opinions of nutritionists and pediatricians do not find common ground. The decision must be made by the woman based on her own well-being and the health of the infant.

Eggs are an easily digestible dietary product. Egg white contains protein, water, minerals and carbohydrates. The yolk contains water, fats, proteins, and microelements.

The benefits of the product are explained by the presence of components that affect metabolic processes in the body:

• phosphorus and calcium - on the condition of bone tissue, including nails and hair;
• potassium - on metabolism, activity of the cardiovascular system;
• zinc strengthens the immune system;
• selenium is an antioxidant, affects skin regeneration;
• B vitamins determine the functioning of the nervous, immune, hematopoietic, and hormonal systems;
• nicotinic acid (NA) regulates metabolic processes and the level of “bad” cholesterol;
• tocopherol (E) normalizes hormonal levels;
• retinol (A) is necessary for cellular metabolism and immunity;
• HDL cholesterol cleanses blood vessels and is required for the formation of steroid and corticosteroid hormones and vitamin D;
• amino acids belong to the group of essential (10 names) and are not produced in the body.

Raw eggs are less digestible than hard-boiled eggs. For dietary nutrition, it is possible to eat protein and yolk separately.

Kurinykh

An egg weighing 50-60 grams consists of 70% water, contains proteins and fats in almost equal proportions (10-12% each), minerals - 1%, carbohydrates - less than 1%. Liquid yolk occupies a third of the volume of the raw product. Two yolks a day cover the body's daily need for cholesterol.

The daily dose of vitamin A for women is 700 micrograms. To meet the body's need for a catalyst for metabolic processes, which is retinol, you need 1 chicken testicle.

Of the list of essential amino acids, the largest percentage are:

• isoleucine;
• leucine;
• valine;
• lysine;
• arginine

The role of isoleucine, leucine is the regulation of blood sugar levels, the production of hemoglobin, the restoration of damaged tissues. The amino acid valine is necessary for liver function and muscle strengthening.

Lysine increases the body's resistance to viral infection, is part of the proteins of cartilage, synovial tissue.

Arginine affects the level of glucose in the blood, improves immunity, helps cleanse the body of toxins. Regular use helps to increase efficiency, the stability of the immune system, strengthens blood vessels, bone tissue. The calorie content of a medium-sized product is 70 kilocalories.

quail

A quail egg is 3 times smaller in volume and 5-7 times lighter than a chicken egg. It has a similar composition, but is superior in some components:

• for vitamin A - 1.5;
• vitamins B1, B2 - in 2;
• potassium - in 5;
• iron - 3.5 times.

Phosphorus predominates among microelements in chicken, while potassium predominates in quail. The composition of amino acids also has differences: threonine, tyrosine, glycine, histidine predominate. Quail are effective in the treatment of the liver, pancreas, gastrointestinal tract, anemia, dystrophy, pneumonia, glaucoma. They help with headaches and low immunity. The energy content of 1 piece is 19 kilocalories.

How to choose the right quality product

The main requirement for the quality of eggs is their freshness. The maximum shelf life in the refrigerator is 28 days. The egg shell has a porous structure through which air exchange occurs. Water, the main component of the white and yolk, evaporates over time. The egg dries out, loses weight.

If you put an egg with a shelf life of no more than 7 days into water, then it will lie at the bottom. The longer the storage period, the higher the elevation angle. Anything that floats to the surface is not suitable for food. High-quality, fresh eggs, if they are broken, have clear boundaries of the yolk, even, translucent protein, and a barely noticeable characteristic smell.

Is it possible to eat chicken eggs while breastfeeding?

There is no clear answer to the question of whether to use it or not. The opinions of pediatricians and nutritionists are opposite.

Arguments from both sides:

1. There is an undoubted benefit for the female body, which has an increased load from the moment of bearing a child and during lactation.
2. Allergenic danger for the child.

It is up to the breastfeeding woman to make the decision.

Diet nutritionists believe that breastfeeding should not interfere with dietary nutrition. The protein content in eggs is superior to meat and dairy products with a lower calorie content of the product. The digestibility is close to 100%. The possibility of separate consumption of protein and yolk makes it possible to introduce several types of diets.

Pediatrician's opinion

The main argument of pediatricians regarding harm to infants is the ability of egg white to cause an allergic reaction. Once in breast milk, it can affect the immune system of the infant. Allergy symptoms include skin rash, itching, redness, frequent regurgitation, and weight loss. According to the recommendations of doctors, for the first 3 months it is necessary to exclude eggs from the diet of a nursing mother. In the future, consume protein, no more than 1-2 per week.

Rules for eating eggs by a nursing mother

A woman during lactation, when consuming egg products, should be guided by the following rules:

1. They must be fresh, no more than 7-10 days expiration date.
2. Introduce them into your diet gradually, over the course of a month, starting with the yolk.

To find the “golden” mean between benefits and possible harm, you must take precautions regarding the quality of the product, method of preparation, and the number of eggs eaten. A third of the yolk is introduced into the diet of a nursing mother in the first month. If there is no reactivity in the infant, after two days the dose is increased to half. After a week, a woman can consume the whole yolk.

It is advisable to switch to protein after the child reaches six months. Protein is introduced into the diet in the same way as yolk. You should not eat eggs (chicken and quail) more than 2 times a week. Quantity: 1 chicken or 4 quail at a time.

Recipes for mothers during the lactation period

Wash eggshells before cooking. The main egg dish for a woman during lactation is boiled eggs: soft-boiled, in a bag, hard-boiled.

Cooking time (from the moment the water boils):

• soft-boiled – 2 minutes;
• in a bag – 4 minutes;
• hard-boiled – 7 minutes.

Fully cooked yolk and protein eliminate the possibility of infection with salmonellosis. Overcooked (over 7 minutes) lose their taste: the protein is compacted to the state of rubber.

Recipes for other egg dishes:

1. Omelette. Pour 2 tablespoons of milk into beaten egg products (4 pieces), salt, mix, pour into a pan (with oil or non-stick coating). Cook for 15 minutes, covered, over low heat.
2. Fried eggs. It is prepared from any amount of the product over medium heat until the whites and yolks are completely cooked.
3. Fried eggs. Only the white is baked, the yolk remains raw.

You can add vegetables, cheese, mushrooms, and sausage to the classic versions.

What eggs should not be eaten during breastfeeding?

Products that have the following characteristics should not be eaten:

1. Lack of taste. It means that laying hens are kept in poor conditions, have artificial stimulation to lay eggs. The content of nutrients is below normal.
2. Abnormal shape and size. While maintaining quality indicators, the integrity of the shell is more often violated, which leads to the penetration of pathogenic microorganisms into the protein.
3. The shell is too thin, brittle or in a soft shell. The internal contents do not have sufficient protection from external penetration.
4. Dirty shell. The reason is poor living conditions. Residues from droppings may contaminate the product.
5. A shell that is not uniform in thickness indicates that the feed is unbalanced. Birds have hormonal imbalances and are in a state of stress. The eggs are tasteless.
6. Blood clots on the yolk are a sign of injury, a hormonal disorder of an infectious disease.

A nursing mother should not eat raw or fried eggs. Duck and goose eggs should not be included in your diet. They are more likely to be infected with salmonella, which increases the risk of infection for mother and child. They have a higher fat content compared to chicken and quail.

What can be replaced

In case of an allergic reaction in a child after the appearance of chicken eggs in the mother's diet, it is necessary to stop taking them. Quail ones are suitable as a replacement. They do not contain allergenic proteins like chicken. Not accepting by the body of the baby any eggs, in any form, means in the future the rejection of products where they may be contained: in pastries, boiled sausages and sausages, cheesecakes.

Instead, the baby will receive the necessary nutrients from dairy products, dietary meats. In the dough, in such cases, soda and vinegar (slaked) are used as a baking powder, sour cream is used to bind the ingredients in cheesecakes, and grated raw potatoes are used in cutlets.