How should pregnant women supplement iodine?

The worst harm of pregnant women is deficient in iodine, and the most serious harm is that the fetus is innate intelligence and even an idiot. Even if the iconic is supplemented by iodine the day after tomorrow, its intelligence is difficult to improve for life.Therefore, for the next generation of eugenics, it is necessary and important to supplement iodine for pregnant women.

Therefore, consciously increase the intake of iodine during pregnancy.The critical time for iodine is 3 months in the early days of pregnancy, especially before pregnancy.If you take iodine 5 months after pregnancy, it has a little effect, and it will not be able to prevent the intellectual defects of offspring.

In the iodine deficiency area, iodine in salt is an economic, safe, convenient and effective measure.So what are the problems of pregnant women?

The iodine supply recommended by the Nutrition Society in my country. Pregnant women need 175 mg daily, and the breasts need 200 mg. It is best to take it from natural food.At this time, even if you eat iodide salt, it is impossible to meet the requirements, which requires iodine -containing foods.Kelp, sea fish, laver, shellfish and other seafood products are high in iodine, so it is an excellent iodine -containing food.In addition, it also contains more calcium and phosphorus, which is very suitable for pregnant women.

Other foods with high iodine also include vegetables, meat, eggs, milk, cereals, and fruits.However, the iodine content in different regions is very different. This is caused by the influence of local water, soil, and customary cooking methods and processing methods.When drying grain food in some areas, iodide is added as a stabilizer.

The more common method is to use iodine salt. Because iodine is easily sublimated, in order to ensure that the iodine in the food is not lost due to improper storage and processing, it should also be noted in the storage and processing of food. Add iodine salt should be stored in closedness.In the container, the temperature should not be too high; add salt after the dishes are cooked to reduce losses.

The iodine content of the kelp is as high as 5%to 8%, and it is also rich in iron.Her kelp also contains protein, fat, carbohydrates, vitamins and various minerals.As long as pregnant women are guaranteed to eat kelp once or 2 times a week, they can meet the needs of iodine during pregnancy.However, due to environmental pollution and other reasons, the monitoring of relevant departments found that the containing content in kelp is often high, reaching 35 ~ 50 mg/kg, which is caused by seawater pollution.

The compounds of monuments and monuments are toxic. The most toxicity is the three -valent (such as alkali cream). Although the five -price monument is small, it can still be converted into a three -valent monument in the human body.The World Health Organization stipulates that the amount of monument that the human body allows daily is 0.05 mg/kg.However, the monument content of the dried kelp has exceeded the above standards.

In order to ensure the safety of edible kelp, according to the characteristics that can be soluble in water, the edible kelp is soaked in sufficient water for 24 hours.EssencePay attention to cutting and cutting first to reduce the loss of iodine and other nutrients.

If you use potassium iodide to supplement iodine, you must pay attention to the non -excessive amount.In addition to eating some iodine -rich foods, pregnant women cannot replenish iodine casually, otherwise they will also cause harm to the fetus.

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