Useful and tasty cranberries during pregnancy - a storehouse of vitamins and microelements

Cranberries belong to the genus of plants of the family of cranberries, and is an evergreen, often creeping shrub with small leathery leaves and thin stems. Cranberry flowers have a red-pink coloration, and the fruit is dark red. It grows on sphagnum and peat bogs, forming in places extensive thickets.

Cranberries are a very valuable food because they contain a lot of useful vitamins and microelements. The cranberry is rich in lemon and benzoic acids, pectic substances, vitamins C and R. Berries of cranberries can be stored for a long time, widely used in the distillery and food industry. In addition, the extract of cranberries is used as an antiscorbutic, antipyretic and cooling remedy, to enhance the effect of sulfonamides, antibiotics and secretion of the glands of the digestive tract, cranberry is also used in pregnancy to treat gastritis.

During pregnancy, you need to eat a lot of foods rich in vitamins, but you need to do it carefully, since many exotic fruits can cause the strongest allergy. Many future mothers ask if it is possible for pregnant cranberries. Cranberry, which possesses bactericidal properties, is useful to everyone, especially pregnant women, as they very often suffer from diseases of the urinary tract. The hormone progesterone is responsible for this, which introduces ureters, renal pelvis and bladder into a state of physiological hypotension. And as a consequence, various stagnant phenomena develop, developing into pyelonephritis, cystitis and urethritis.

An irreplaceable source of vitamins and trace elements is cranberry during pregnancy. It contains a lot of vitamins, such as vitamins PP, B1, B2, B6, B9, C, E. In addition, the cranberry contains the following micro- and macro elements: calcium, sodium, magnesium, phosphorus, potassium and iron. The calorie content of cranberries is only 28 kcal per 100 g of product. The cranberry and sugars are rich, basically it is a glucose and fructose, sucrose in these berries the least.

The use of cranberries is recommended at increased pressure, varicose veins and as a multivitamin. Leaves and fruits of cranberries contain oleanolic and ursolic acids, which have anti-inflammatory and wound-healing effect.

Cranberries during pregnancy will help to cope with such an unpleasant and common problem of pregnant women as bleeding gums, which develops due to the vital activity of bacteria inhabiting the oral cavity. Cranberry, as an excellent natural antibiotic, detoxifies the oral cavity. It is recommended to use cranberry and cranberry juice and in the postpartum period, since cranberry berries have a pronounced antimicrobial effect, accelerate the healing of wounds and burns.

Cranberry during pregnancy will improve memory, help the nervous system work and reduce the likelihood of depression after childbirth. Get rid of edema and dropsy, which are a consequence of impaired metabolism in the tissues, will also help the cranberry during pregnancy in the form of mors. In addition, cranberry juice and juice are used at high temperature and feverish conditions as an antipyretic.

However, in the presence of certain diseases, the use of cranberries still should be limited. So, the cranberry is contraindicated to those who have acute inflammatory diseases of the intestine, stomach or liver, as well as exacerbation of gastric ulcer and other parts of the gastrointestinal tract.

To buy fresh or collected personally valuable cranberry berries as long as possible, they retain their useful qualities enough to simply freeze them. First they need to be washed, dried and put in loose in the freezer, and then put in bags for storage. Also, cranberries can be dried or made from it a tasty and curative jam.