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 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.

Introducing 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 omelet 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.

Every new mother will agree that after the birth of a baby, a lot of daily worries appear in the house. The question of whether a nursing mother can eat scrambled eggs worries caring parents not least, since her nutrition is directly related to the baby. It is for this reason that a young woman should take care of her nutrition as carefully as possible, realizing that this is also the health of the baby.

As you know, according to the recommendations of pediatricians, the mother’s diet should be varied, but at the same time dietary and balanced. In order to maximize the benefits of feeding your baby, it is necessary to observe some restrictions in daily nutrition.

In order for the baby’s body to receive vitamins and minerals, the mother must eat foods rich in them.

The maximum vitamins and minerals are collected in the following products:

• Fish;
• Lean meat;
• Dairy products;
• Cereals;
• Eggs;
• Vegetables and fruits.

Eggs in this regard are simply a storehouse of usefulness. Egg yolk is a universal natural source of vitamin D, which is necessary for growth and improved ossification of the baby’s skeleton.

This simple product contains a lot of other elements, namely: biotin and choline, selenium, easily digestible proteins, folic acid, lecithin. In addition, they are enriched with all types of Omega fatty acids, calcium, potassium, iron and phosphorus.

Conclusion: scrambled eggs with an unfried yolk will be a good source of nutrients for a nursing mother.

1. The only thing that should be taken into account is that in addition to useful substances, eggs contain cholesterol, which is dangerous for blood vessels and the heart. Chicken whites, unlike yolks, are especially allergenic, so you should be careful when consuming them.
2. If a mother or baby has an allergic reaction (rash), you can try introducing quail eggs into the diet. Despite their small size, they contain 4 times more macroelements than chicken ones.
3. Also, be sure to wash the eggs before cooking - this heat treatment will help protect against salmonellosis.
4. Another precaution is to check the eggs for freshness. To do this, take a 0.5 liter jar, fill it halfway with water and lower the egg into it.
   If the egg sank to the bottom of the jar, where it assumed a vertical position (blunt end up), then it is fresh and suitable for consumption.
   With average freshness, it will float in the glass (do not lie at the bottom): it can still be consumed.
   But floating eggs can be safely thrown into the trash without risking your health and the health of the baby.

Modern mothers are very active and in order to manage everything and have enough energy for everything, a nursing mother can eat scrambled eggs, the question is what?

A nursing mother can diversify her daily diet with various options for scrambled eggs:

• An excellent option that will eliminate fatty foods from your menu would be scrambled eggs cooked in a slow cooker.
• Steamed fried eggs cooked on cling film in a double boiler are also an option.
• A good option would be a dish of several eggs, fried for 3-4 minutes in a non-stick frying pan without fat. The main thing is not to miss the moment when you need to remove the finished dish, otherwise we risk getting either a heavily fried “sole” or a glaze made from raw eggs.
• The best option would be a steam omelette, cooked in a double boiler according to the usual recipe - eggs, milk, herbs, a spoonful of flour. And in general, for a nursing mother during breastfeeding, a steamer is an irreplaceable friend and helper.

No matter how healthy eggs are, a nursing mother can eat scrambled eggs, but still don’t get too carried away with them. However, like any other product, remembering that everything is healthy in moderation.

The maximum you can afford is 2-3 chicken eggs per week in any prepared form, be it boiled, steamed or in a frying pan.

Eggs are one of those products that cause a lot of controversy among doctors who advise nursing mothers: some argue that it is absolutely forbidden for a new mother to eat eggs, others are more loyal to this product and recommend eating it periodically and with caution, and still others insist that that immediately after the birth of a child, a mother should not change anything in her diet at all, so that the baby immediately gets used to different tastes. Let's try to figure out whether it is possible for a mother to eat eggs during breastfeeding, and also what rules should be followed when introducing this product into the diet.

Benefits of eggs

A distinctive feature of eggs is the high content of water (74.35% of the total mass) and protein in their composition, which ensures low energy value (100 grams of chicken eggs contain 157 kcal, 100 grams of quail eggs - 158 kcal). In addition, eggs have a unique balanced composition: they contain all groups of vitamins (except vitamin C) and micro- and macronutrients (except boron and silicon). All this ensures the high popularity of eggs in the diet of athletes.

Eggs are rich in vitamins and micronutrients

Chicken and quail eggs have different ratios of certain vitamins. Thus, vitamin B4 is present in the greatest quantity in chicken eggs (100 grams of the product contains half the daily requirement).

Chemical composition of a chicken egg

Vitamins:

• A - 780 mcg;
• B1 - 49;
• B2 - 500;
• PP - 99;
• Karytoniids - 640.

Minerals:

• iron (88 mg);
• phosphorus (185 mg);
• potassium (124 mg);
• calcium (52 ​​mg);
• cobalt (3.8 mg);
• copper (9.6 mg).

Amino acids:

• lysine;
• cystine;
• methionine;
• asparagine;
• glutamine;
• tryptophan.

Chemical composition of quail egg

Vitamins:

• A (retinol is 2.5 times more than in chicken 1180 mcg)
• B1 (thiamine, 137 mcg)
• B2 (riboflavin, 1100 mcg)
• PP (niacin, 110 mcg)
• Carotenoids (670 mcg)

Mineral elements:

• iron (404 mg)
• phosphorus (213 mg)
• potassium (620 mg)
• calcium (76 mg)
• cobalt (6.6 mg)
• copper (17 mg)

Amino acids:

• threonine
• tyrosine
• glycine
• lysocine
• histidine

The predominant micro- and macroelements in chicken eggs are cobalt, selenium, phosphorus, sulfur and iron. Quail eggs are similar in the presence of micro- and macroelements in them, with the only difference being that there is no cobalt.

In general, quail eggs are inferior in the richness of their composition to chicken eggs, but are considered more useful after childbirth.

Is it possible to eat chicken eggs while breastfeeding?

As mentioned earlier, the question of whether a product such as eggs can be included in a nursing mother’s diet is controversial.

Doctors still have not agreed on whether a nursing mother should eat eggs

Opponents of such a diet rely on the argument that eggs are an allergen that can provoke negative changes in the baby’s body in the form of intestinal disorders or an allergic rash (statistics indicate that every second child has an allergic reaction to eggs). However, pediatricians immediately clarify: you can try introducing eggs into your diet: if the baby does not have an allergic reaction to this product, then the woman can safely continue to eat it.

Nutritionists, on the contrary, speak out in favor of eating eggs, explaining this by the fact that, due to its composition, this product is almost completely (97%) absorbed by the body. If, for example, a woman eats an egg with salad for dinner, then within 30 days she will be able to lose the excess weight gained during pregnancy.

Also, thanks to the content of vitamins D and E in eggs, the new mother:

• the elasticity of the skin increases;
• stretch marks disappear;
• skin is restored;
• the functioning of the heart and blood vessels improves.

Eating eggs by a woman while breastfeeding can improve the functioning of her body.

What do nursing mothers themselves say about eating eggs?

For the first six months mine broke out if I ate an egg... So you have to be careful with it... But you can try... Eat 1 yolk and wait for the reaction

Anastasia Frolkova

https://www.baby.ru/blogs/post/179097504–109575346/

I was also afraid to eat eggs, then I couldn’t stand it, I ate it - everything was normal. In general, until you try, you won’t know.

https://www.u-mama.ru/forum/kids/0–1/185728/index.html

I ate an omelette... there was no reaction... but I ate soft-boiled cheeks with red pimples

Mother of three boys

https://www.baby.ru/blogs/post/141363665–76990428/

How to eat chicken eggs in the first three months

When introducing eggs into the diet, pediatricians insist on observing a number of rules, especially during the first three months:

1. Month one: it’s better for mommy to refrain from eating eggs for now; you can only allow yourself a little eggshell. And even baked goods are better to choose ones that do not contain this product.
2. Month two: a woman gradually introduces yolk into her diet (you should start with small doses - one third of the yolk, and gradually increasing the daily dose to a whole yolk).
3. Month three: the nursing mother still eats eggs in limited quantities, observing the baby and his reaction to the introduction of a new product.

After three months of the lactation period, if the baby’s body reacts normally to eggs, the mother can safely eat this product, but in limited quantities: the weekly norm is two chicken and four quail eggs. As you can see, a woman can already eat protein.

Mom should know: if eggs cause an allergy in her, then the baby will probably develop a rash.

A hard-boiled egg is the best option for consuming it in the first three months after childbirth. This is explained by the fact that if the egg is undercooked (soft-boiled egg), it is quite possible that it will still retain a certain amount of pathogenic microorganisms in its composition.

In the first three months of breastfeeding, it is better to eat hard-boiled eggs: in this case, the egg should be boiled for 6 or more minutes

But the mother needs to remember that she needs to choose for herself, and therefore for her baby, only a fresh product.

The freshness of eggs can be determined using a glass of cold water: if you put an egg in it and it floats, it means that the product is more than two weeks old; it is better, of course, not to eat it. If the egg has taken a vertical position, the egg is still quite fresh, it was laid less than two weeks ago, which means the mother can eat it. If the egg immediately sank to the bottom, it means that it was laid quite recently: this product should be preferred.

As you can see, despite the differing opinions of doctors regarding the introduction of eggs into a nursing woman’s diet, there are a number of restrictions that must be taken into account during the lactation period.

So, how to properly introduce eggs into a nursing mother’s diet:

1. It is strictly forbidden to eat eggs raw, because they may contain salmonellosis bacteria.
2. Fried eggs should also not be eaten, since in this case they will not provide any special nutritional value, but can only harm the condition of the mother’s gastrointestinal tract.
3. Duck and goose eggs have a slightly different composition, which does not always have a beneficial effect on the body of a nursing mother, and therefore her baby, so it is better not to eat this product during the lactation period.

Before a nursing mother decides to introduce eggs into her diet, it is better for her to consult a doctor, and only after his positive answer can she eat this product in the second month after giving birth.

There are also some rules for introducing eggs into the diet: it is better to eat them in the first half of the day and start with one third of the yolk. After this, you should wait 2-3 days with the product to observe the baby to see if allergic reactions to the new product follow. If all is well, then mommy can gradually increase the daily dose to the required amount (as mentioned above).

Features of eating quail eggs by a nursing mother

Quail eggs are considered dietary products.

This fact for some mothers is a kind of reason to use them in order to correct their figure after childbirth. But do not forget about common sense and some negative consequences that can result from the thoughtless consumption of quail eggs by women during breastfeeding.

So, quail eggs should not be included in your diet in the following cases:

• difficulty digesting protein or protein intolerance;
• allergic reactions due to the high content of ovomucoid in the protein, which can provoke their development;
• presence of liver and kidney diseases.

The basic rules for introducing quail eggs into a nursing mother's diet are exactly the same as when introducing chicken eggs: start with one-third of the yolk, observe the child's reaction for three days, continue using the product, gradually increasing the dose to the required rate.

If a nursing mother follows all the necessary recommendations, then, of course, quail eggs will only benefit her body and the baby’s body.

Egg recipes for mothers during the lactation period

Breastfeeding requires careful monitoring of the mother's diet. Eating eggs in the absence of allergic reactions in the baby will bring many benefits to the body of both the woman and the child. However, following the recommendation to eat hard-boiled eggs, a woman may soon get bored and want to somehow diversify her menu.

We suggest considering some options for recipes for preparing eggs for a nursing mother.

Boiled

Boiled eggs are the most common way to eat this product. Boiled eggs can be added to salads, sandwiches, soups and broths. At the same time, it is better to add a quail egg to the finished dish instead of a chicken one.

Salad

An example of a dietary, tasty and nutritious salad would be the following recipe:

• boil green beans in slightly salted water;
• boil the eggs separately;
• chop eggs and beans;
• mash canned natural tuna with a fork;
• mix the ingredients and season with a small amount of olive oil;
• If desired, you can add green salad leaves.

Omelette

A delicious omelette is easy to prepare in a slow cooker:

• beat raw eggs;
• add milk and a pinch of salt to the eggs;
• mix everything well (if mommy wants to prepare a more satisfying breakfast, she can add meat or vegetables to the omelet);
• It is better to grease the bottom of the bowl with butter;
• pour the mixture and cook for 15 minutes on the “Baking” mode.

Eggs are one of the most common food products of mankind. In addition to the usual scrambled eggs, we encounter them in breads and confectionery products, pasta and sausages, mayonnaise and sauces, ice cream, glazes and a huge variety of other products in which, it would seem, they have nothing to do. Their ubiquity can cause concern among postpartum mothers and a logical question: is it wise to eat eggs while breastfeeding?

Let's consider this problem from the perspective of the benefits and harms of various eggs and the rules for their use in the first months of lactation. We will also talk about whether a nursing mother can eat omelet, scrambled eggs and eggshells.

Benefit

Eggs have gained wide popularity among athletes for the high percentage of protein in their composition and low (relative to other animal products) calorie content: chicken eggs - 157 kcal per 100 g, quail eggs - 158 kcal. Such a protein concentrate with a low energy value is the merit of water, which contains 74.35% of the total mass.

Wateriness, however, does not prevent eggs from remaining a product with a truly unique balanced composition. Thus, out of 15 vitamins, only vitamin C is missing in chicken eggs, and only boron and silicon are missing from micro- and macronutrients.

• The leading vitamins in chicken eggs are:
• B4 (50% of the daily value in 100 g of product);
• N (40%);
• A (29%);
• B5 (26%);

B2 (24%).

• The leading vitamins in the vitamin composition of quail eggs are:
• B12 (53% of the daily value in 100 g of product);
• B4 (53%);
• B2 (44%);
• B5 (35%);

B9 (17%).

Among the micro- and macroelements of chicken eggs, the first places are occupied by cobalt, selenium, phosphorus, sulfur and iron. The micro-/macronutrient composition of quail eggs is similar, with the exception of the complete absence of cobalt in them.

In general, quail is inferior in the richness of its composition to chicken, but is considered more useful after childbirth.

• stabilization of the hormonal background of women (after childbirth, always characterized by jumps in prolactin, progesterone and estrogens);
• increasing resistance to viruses;
• prevention of mental retardation in children.

In addition, egg whites (in the biochemical sense, and not the shell surrounding the yolk) are as easily digestible as possible and contain a full range of amino acids.

Shell

No less useful are the shells, which have been eaten since ancient times to eliminate calcium deficiency in general and after childbirth in particular. As Hungarian scientists have found, the shell consists of as much as 90% calcium carbonate. Moreover, calcium from the shell is easily absorbed by the body, which is confirmed by numerous reviews and which cannot be said about the almost useless chalk, gypsum and calcium chloride. The shell is also rich in molybdenum, silicon, zinc, phosphorus, copper, manganese, iron fluorine and twenty more micro- and macroelements.

Important: during breastfeeding, you can only eat boiled, dried and crushed shells. Raw is strictly contraindicated due to the risk of salmonellosis infection.

Harm

Doubts as to whether a nursing mother can eat eggs are quite reasonable.

Firstly, eating raw eggs or even poorly fried eggs means exposing yourself to the danger of salmonellosis (although it is not transmitted to the child through milk). However, long-term heat treatment, which saves from salmonella, will inevitably destroy up to half of the vitamins and, in addition, will make the product much more difficult to digest.

Can nursing mothers have an omelet? Definitely, it will cause much less harm than raw eggs, but the ideal option for people with strong immunity would be short cooking, i.e. preparing soft-boiled eggs. It will simultaneously kill most of the pathogenic microbes (the body will successfully cope with the rest) and retain a sufficient amount of vitamins.

Secondly, eggs (especially fried eggs and other fried foods) are rich in “bad” cholesterol. It is this substance that is deposited on the inner walls of veins and arteries, increasing the likelihood of a stroke or heart attack after the vessel is completely blocked by one of the cholesterol plaques. Plus - it is mainly the yolk that is rich in cholesterol, but the white can be eaten without fear; minus - it is the yolk that contains up to 90% of all nutrients.

Thirdly, store-bought eggs purchased from poultry farms always contain large doses of antibiotics. This is the only way producers can maintain the stunted health of chickens that spend their entire lives in a cramped, shaded cage. As a result, these medications destroy normal microflora in the mother’s body and contribute to the development of pathogenic ones.

Fourthly, to accelerate egg formation and at the same time eliminate “unnecessary” processes (molting, clucking, brooding instinct), producers introduce hormonal drugs into the birds’ bodies. And although there are much fewer of them than in meat and milk, they can disrupt the secretion of natural hormones, which are already unstable after childbirth.

Fifthly, eggs contain a huge amount of nitrates, many times surpassing fruits and vegetables in this indicator. According to the results of a study by the Israeli Ministry of Health in 2013, the volume of nitrates in a single chicken egg is 2.5-5.5 times higher than the dose safe for a child.

Allergy

And finally, the sixth factor is allergies. The egg contains four allergenic proteins: ovalbumin, ovomucoid, lysozyme and conalbumin. The first two are the most dangerous.

Allergies to this product manifest themselves in extremely diverse ways:

• eczema;
• Quincke's edema;
• intestinal dyspepsia;
• stool disorders;
• nausea;
• allergic rhinitis;
• bronchial asthma.

At the same time, the protein is recognized as 50 times more allergenic than the yolk, since the main allergen of the latter - vitellin - is quickly destroyed when the yolk is subjected to heat treatment.

How to introduce eggs into your diet

A nursing mother can start eating eggs no earlier than a month after giving birth. And even this period is disputed by other doctors, increasing it to six months. You should start with just a third of one yolk.

In the absence of allergic reactions in a child, you can increase the share of this product in the diet, but even the maximum recommended “dose” for breastfeeding is only 3 eggs per week.

In addition, if the mother previously ate raw eggs without consequences, then they must be abandoned for the entire lactation period.

Those who decide to eat eggshells should also take precautions. It, like the yolk and white, can be infected with salmonella, so only “boiled” shells are considered safe.

Eggs are a controversial product. Possessing a rich, perfectly balanced chemical composition and healthy shell, they are at the same time capable of damaging the mother’s health due to the high content of cholesterol, antibiotics, nitrates, hormones and the possible presence of salmonella in them. Therefore, the question is not whether a nursing mother can have eggs, but how many and what kind.

Subject to the above rules, eggs can be introduced into the diet with caution a month after birth, but only boiled, in the form of an omelet or scrambled eggs. Eating raw while breastfeeding is highly discouraged.

The question of whether eggs can be breastfed remains open for many years. This is an excellent nutritious product, allowed in diets and recommended for many diseases as a source of a whole range of useful substances. However, there is a protein that, under certain conditions, causes individual allergic reactions.

On the one hand, the mother’s body, which has spent resources on bearing the fetus, needs calcium and vitamin D, which are absorbed in the woman’s body almost immediately after eating, normalizing phosphorus-calcium metabolism. On the other hand, the product can harm a vulnerable child's body.

When can you introduce eggs into your diet?

Special studies have obtained completely different periods after which a nursing mother can eat eggs without harming the baby. Some believe that a month after giving birth, they can be carefully introduced into a woman’s diet, starting with one yolk and closely monitoring the baby’s reaction. Others believe that the normal period for eating chicken eggs is six months. Still others recommend eating them in the first week, but little by little and with extreme caution.

Chicken eggs are a 97% digestible product. They contain 12 essential vitamins necessary for the human body. In terms of vitamin D content, egg yolk is second only to fish oil.

Vitamins absorbed by the female body, like any other substances consumed during breastfeeding, certainly pass into breast milk and through it into the child’s body. They are harmful only in excess quantities. From this it follows that you can and should eat eggs, but in small quantities in order to prevent hypervitaminosis.

The mother should eat any foods that stimulate the development of her child, with the necessary precautions and checks.

Nutritionists note that by eating boiled eggs, the mother quickly restores her physical shape to almost the same shape as before pregnancy, and this reduces the potential risk of diseases of the internal organs. Boiled eggs during breastfeeding are the only possible form of preparation. Because raw ones may contain bacteria and even salmonella, and fried ones will have a harmful effect on the child’s liver and digestion.

Quail eggs, which have recently become widely used due to their beneficial properties and the absence of salmonellosis, are eaten even by seriously ill people. They improve immunity and are rich in microelements, minerals and vitamins.

Quail eggs during breastfeeding are the safest and most gentle option. Chicken eggs are a necessary part of a nursing mother's diet.

Beneficial features

The vitamins and minerals contained in the product have the following effects:

• helps strengthen the immune system;
• prevent diseases of the cardiovascular system;
• reduce the risk of cancer, including breast cancer;
• have a beneficial effect on the gastrointestinal tract;
• strengthen bone tissue;
• promote brain function, improve memory and mental abilities;
• tone muscles and accelerate their development;
• have a beneficial effect on the nervous system;
• contain folic acid, which promotes the development of the child;
• prevent the formation of excess weight and can reduce it when used correctly;
• help the formation of hair, nails and teeth.

Is it possible for nursing mothers to eat eggs? This is a strange question, to say the least, if you read this list carefully.

But eggs can contain salmonella and cause negative reactions in diseases of the digestive system, cholecystitis and liver diseases, diabetes and allergies. Experts do not speak of a completely harmful effect, but only of the need to consult a doctor about the amount of the product consumed.

If the child was born without severe pathologies of internal organs, congenital diabetes, and the mother is practically healthy, it is enough just to check the baby for the presence of an individual allergic reaction to the product, introducing it gradually, starting with 1/3 of the yolk, into the mother’s diet and monitoring feeding.

When asked whether a nursing mother can eat eggs, experts unequivocally answer in favor of eating them. Pediatricians, however, differ on the timing from which to begin introducing the product into the diet during lactation and breastfeeding, and say that all necessary precautions should be taken.

Breastfeeding experts say the great benefits of this product for both mother and her baby:

1. Folic acid is necessary for the mother to recover after childbirth, and for the child for the hematopoietic system.
2. The zinc and selenium contained in it enrich milk and make it healthy for the baby.
3. Calcium and magnesium strengthen bones and improve the functioning of the nervous system.

Conclusion

The undoubted benefits and presence of vitamins contained in chicken and quail eggs necessary for the development of the child’s body and the restoration of the female body indicate that they not only can, but also should be consumed during breastfeeding. You shouldn't abuse it, but you shouldn't give it up either.

You need to start eating eggs with minimal portions and carefully monitor possible allergic reactions in your baby.

You should eat 1-2 eggs a week, boiled, steamed or in a slow cooker. They can be consumed either as a separate product or with hypoallergenic vegetables, lean meat or hard cheese.

Video

What should a nursing mother's menu look like? Find out about this in the next video.