Fish contains a large amount of nutrients, protein, polyunsaturated fatty acids, which are useful for anyone, especially pregnant women. It is most often recommended to add sea fish to the diet. However, it is worth using it taking into account some of the nuances.
Diseases of the thyroid gland
Before preparing a fish dish, you need to find out if there are any thyroid diseases. For example, with hypothyroidism (decreased function), the body lacks iodine. You can fill the deficit by eating sea fish 2-3 times a week.
In the case of hyperthyroidism (excess of thyroid hormones), additional iodine is contraindicated in the body. That is why pregnant women, if they suspect a dysfunction of the gland, should be tested for hormones. When the results are ready, it will be possible with the doctor to decide on the possibility of adding fish to the diet.
Fishing place
It is worth buying fish only when it is known exactly where it was caught and whether it passed the control of sanitary services. Often in fish caught off the coast of the USA, Canada, in the Baltic Sea, a high content of heavy metals, primarily mercury, was found. If mercury enters the body of a pregnant woman, it can cause a delay in the mental and physical development of the child.
Mercury enters fish through the food chain: phytoplankton - zooplankton - fish. Prior to that, mercury enters the water together with industrial waste, after which it settles at the bottom. Heavy metal accumulated in the body can pass through the placenta to the baby.
What kind of fish can pregnant women eat?
According to scientists, pregnant women can eat squid, catfish, scallops, salmon, shrimp, oysters, sardines, sole and anchovies twice a week. Not more than 6 times a month - cod, Pacific longfin tuna, crabs. No more than 3 times a month - halibut, sea trout, lobsters, bluefin tuna. Shark, sea bass, king mackerel were banned. When it comes to seafood, pregnant women should avoid sushi and raw fish in general.
How to cook
The optimum temperature for cooking any fish is 60 ° C. The finished dish should be opaque and easily split into flakes. Scallops, lobster, and shrimp should be cooked until they are milky white in color.
Additional sources of Omega-3
Fish and seafood are the main sources of Omega-3 fatty acids. But they can be replaced, for example, with flaxseed, soybean or rapeseed oil, as well as flaxseed and walnuts. For these products, it is quite possible to take a place in the diet of a pregnant woman. You need to start eating fish in small portions, monitoring the body's response. In the event of "failures", the fish should be abandoned for a while.
