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]_ Postpartum_ can you eat

[Can confinement eat bacon?
]_ Postpartum_ can you eat

I believe most people like to eat bacon. There are many very famous bacon nationwide. Most people can rest assured that they can eat bacon, but it should be reminded that elderly people should eat less bacon. Other people with gastrointestinal diseasesPeople, some people with duodenal ulcers, otherwise it will lead to aggravation of the condition, so can women eat bacon when confinement?

Can confinement eat bacon?
Bacon has a certain nutritional value. Bacon is rich in phosphorus, potassium, and sodium, and also contains small amounts, residues, impurities and other elements. Replace the fresh skinned pork belly, divide into pieces, and use salt, black pepper, cloves, and fragrant leaves.Fennel and other spices are pickled, and then air-dried or smoked. The taste is salty and sweet, and the spleen is appetizing.

Mothers who are breastfeeding newborns should eat less and eat bacon with caution.

Because bacon is a pickled food that contains a large amount of salt, it cannot be eaten every meal; this exceeds the maximum amount of salt ingested by the human body every day. Bacon contains a large amount of nitrite, which is an important carcinogen.

The aunt’s content of bacon is very high.

In terms of weight, the content of aunt in 100 grams of bacon is as high as 50%.

Not only that, bacon also contains a considerable amount of cholesterol, so mothers who are replacing breast milk should be more cautious.

During breastfeeding, you should eat less and eat more. It is advisable to mix vegetarian food, especially to emphasize light, easy to digest food, try not to choose preserved food, it is best to choose fresh seasonal ingredients.

However, I really like to eat bacon, or local customs, and eat a small amount.

You can first cook the bacon or cook it several times to reduce the salt content of the meat as much as possible, and then stir-fry the bacon with garlic, garlic tincture, etc., which is a good choice for rice.

Purchase and storage of bacon 1. Look at the appearance and choose a product with a dry surface. The surface is prone to bacterial growth. The quality of the bacon is bright, the muscle is bright red or dark red, slightly transparent or milky, and the bacon is deteriorated.The color is dark and dull, slightly yellow, and the surface has mildew.

2. Look at elasticity, good quality bacon meat is dry and strong, bacon has natural wrinkles, and the cross-section tissue is tight.

Rich in elasticity, no obvious dent after finger pressure.

3. Smell the smell. Good bacon has a strong aroma when you smell it on the nose. Deteriorated meat has a rancid rancid smell.

4. When buying, if you find that the waxy vacuum packaging bag has a rising bag phenomenon, don’t buy it.

5. Citizens should try to use wax products produced by large manufacturers or marked with “QS” food quality and safety access signs on their packaging.

As a meat product, bacon is not long-lasting. After the winter solstice, the bacon made before the Great Cold is stored for the longest and is not easy to taste.

Bacon is preserved at room temperature. When the taste is most authentic before March of the lunar calendar, as the temperature rises, although the meat quality of the bacon does not change, the taste will become thorny.

The best method of preservation is to wash the bacon, wrap it in plastic wrap, and put it in the freezer of the refrigerator, so that it can be stored for a long time, even if it is not changed for three or five years.

When the bacon is relatively wet, it should be air-dried first, and where the climate is too vertical, it needs to be smoked before being stored.