The pregnant woman can eat pepper without worry, because this spice is not harmful to the baby's development or to the pregnant woman.
However, if the pregnant woman suffers from heartburn and reflux during pregnancy, eating spicy foods can worsen these symptoms, or cause poor digestion, especially during the second and third trimester of pregnancy.
Can the pregnant woman consume other spicy foods?
In addition to pepper, pregnant women can also consume other spicy foods or spices, such as peppers, curry, piri-piri or pickles, for example, which can be included in the diet, without risks and safely, as long as consumed in moderation.
However, these foods can increase the risk of developing unpleasant symptoms, such as poor digestion, heartburn, reflux or hemorrhoids. Therefore, pregnant women with a propensity for these symptoms, should avoid the consumption of these foods.
Know what to eat during pregnancy to avoid these symptoms.
How to consume spicy foods safely
To consume spicy foods safely during pregnancy, the ideal is to pay attention to the labels before buying, opting for trusted brands and avoiding buying in the markets, without knowing its origin, preferring to consume spicy foods prepared at home, ingesting these foods in small amounts and, if it is the first time that the pregnant woman is consuming a spicy food, she should try a small amount, before using it in cooking, in order to make sure that it governs the substance well.
Healthy pepper recipes
1. Rice and poultry salad
Ingredients
- 2 c. of oil soup;
- 1 cup of rice;
- 3 c. curry tea;
- 2 cups of vegetable broth;
- 1 bunch of chives;
- ½ cantaloupe melon;
- 1 sleeve;
- 2 bananas;
- 1 file;
- 30 g of cashew;
- 400 g of chicken breast;
- Salt and black pepper to taste;
- 1 plain yogurt;
- 2 c. sugar tea;
- 40 g of raisin.
Preparation mode
Heat 1 tablespoon of oil in a pan, add the rice and 1 teaspoon of curry and let it brown. Then add the broth and, when it starts to boil, reduce the heat and let it thicken for about 20 minutes.
Cut the chives into thin slices, peel the fruit and cut into pieces, cut the lime in half and squeeze and then sprinkle the banana slices with lime juice so that they do not turn brown.
Rinse the chicken breasts with cold water, dry them with a cloth and cut into strips 1 cm wide. Heat the remaining oil in a frying pan and sauté the breasts well, on all sides, for about 10 minutes, seasoning with 1 teaspoon of curry, salt and pepper. Allow to cool.
To make the sauce, just mix the yogurt with the remaining lime juice, curry and sugar, and season with salt and pepper. Finally, just put all the ingredients in a large salad bowl, add the raisins and the sauce and mix everything.
2. Refugee flounder
Ingredients
- 40 g of capers;
- 2 lemons;
- 2 onions;
- 4 to 6 dill branches;
- 4 fillets of sole ready to cook and without skin;
- Salt and white pepper to taste;
- Flour;
- 6 c. of oil soup;
- 2 tablespoons of butter at room temperature;
- Half a cup of vegetable stock.
Preparation mode
Drain the capers, peel the lemons, remove the inner white peel and cut the pulp into thin slices. Peel the onions and cut into thin cubes. Separate the tips of the stems from the dill. Season the sole with salt and pepper and then pass it through flour and shake off the excess. Heat the oil in a frying pan and sauté the sole on both sides for about 6 minutes until well done. In the last 2 minutes add the butter at room temperature.
Remove the sole and keep it in a warm place. To make the sauce, simply sauté the onions in the sauté oil, add the broth and simmer for about 5 minutes. Then, mix the capers, lemon slices and dill tips. Remove the sole from the pan and serve with the sauce.
Watch the following video and learn about the benefits of pepper:
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Bibliography
- BERTRAND EDITORA. Healthy recipes for pregnant women. Available in: . Accessed on 12 May 2020
