During the period of pregnancy, it is common for women to suffer from constipation, which is due to the decrease in peristaltic bowel movements - those that allow the stool to go down - by decreasing space. This happens mainly from the second trimester onwards, and as time passes and space decreases, it tends to worsen.
On the other hand, with such a big change as pregnancy, there are several cycles that are deregulated. Both the release of hormones, sleep and hunger cycles, and intestinal changes also occur, which often leads to a feeling of tiredness and fatigue. One of the strategies used is the inclusion of fermented foods.
What are fermented foods?
Fermented foods, as the name implies, are subjected to fermentation processes, initially with the aim of increasing the food's storage time or changing its texture, or even intensifying flavors. Nowadays, we know that food fermentation does much more than that – in addition to being rich in probiotic bacteria, they contain vitamins and organic acids, as well as phytochemicals that are beneficial to health.
As an example of fermented foods there is Kombucha, Kefir, Kimchi, Sauerkraut, among others.
Benefits of fermented foods in pregnant women:
The inclusion of fermented foods in the diet, such as GUTsy Captain Kombucha, is a practice that, in addition to all the benefits it can have by modulating the microbiota, helps in these “problems” characteristic of this stage of life.
I'm pregnant, should I consume fermented foods?
As mentioned earlier, fermented foods can be beneficial during pregnancy. However, we suggest that you always consult your doctor or obstetrician if you have any doubts regarding the consumption of this type of food and the best way to do it.
Try it, feel the difference, and tell us!