Yeast baking is a health hazard. What to do? Baking and its components. Sugar, butter and eggs, mandatory attributes of any baking, are unacceptable with HB

In the first months of a baby's life, nursing mothers have to pay Special attention on your menu - any product can be an allergen for a child or cause indigestion. But strict diet at breastfeeding badly affects the well-being and mood of the mother and negatively affects the production of breast milk, since the level of oxytocin is reduced.

By observing certain precautions, you can add tasty and healthy delicacies to the nursing menu, which include pastries. Dough products should be introduced into the diet gradually, after monitoring the baby's reaction to the components of the dish, especially if used different kinds fillings.

Buy or cook

Pies, cheesecakes and other types of pastries look appetizing on store shelves. But these products may not be safe for the baby, since they usually contain artificial flavors and colors, flavors, and preservatives for long-term storage.

If you still decide to buy cookies for tea (preferably oatmeal) or drying, pay attention to the composition, shelf life of the product and the date of manufacture. In the presence of preservatives, you should not buy products, as these chemicals are harmful to health and proper development baby.

Private bakeries and bakeries in supermarkets usually offer fresh products - freshly baked rolls, pies and pies.

The potential danger is as follows:

• the presence of yeast in the dough (for the baby it threatens increased gas formation, abdominal pain, stool disorder, allergies);
• increased amount of sugar (not good for women with overweight after childbirth, harmful to the digestion of the baby);
• unknown quality of the filling (it can be made from expired products, contain flavorings and other components harmful to the child).

To be sure of the safety of baking, it should be cooked at home from quality products that the baby is not allergic to. Recipes can be found on the Internet.

The dough is the source fast carbohydrates. To make the dish as useful as possible, products containing fiber, vitamins, and proteins are used as fillings for pies. It can be cottage cheese, cheese, meat or poultry, vegetables or fruits.

Safe Dough

So that the baby does not swell the tummy, for baking should be used without yeast dough from unbleached flour. It is advisable to do the minimum amount sugar and eggs.

Perfect baking, tender and airy, is obtained from wheat flour premium. Such products rise well and are evenly baked, they look attractive. However, from the point of view nutritional value Wheat flour - worst case for preparing meals for a nursing mother.

In flour of the highest grade, which is made from the starchy substance of the grain, there are practically no proteins, vitamins, trace elements and fats - these are carbohydrates in pure form. In addition, such flour is bleached using chemical substances harmful to the fragile body of the baby.

In particular, benzoyl peroxide is used to bleach flour, which enters breast milk and affects the baby's body. You should be aware that preparations with benzoyl peroxide (additive E928) are not approved for use by pregnant and lactating women, children under 12 years of age. This means that it is desirable to refuse the “improved” flour.

When breastfeeding, it is allowed to include pastries from flour of the 1st grade in the diet. Such flour is suitable for pies and pies, it contains more substances useful for the body. Coarse flour, whole grain, is rich in vitamins and microelements, but products from it do not rise well and are not baked very well.

Nursing mothers are advised to give preference to products made from yeast-free dough. Popular Fast Acting Yeast Creates in the Gut favorable environment for breeding pathogenic microflora, which suppresses the vital activity of bacteria beneficial to the body and reduces the absorption of B vitamins.

If the balance of microflora is disturbed, there is increased gas formation, seething in the abdomen, bloating and colic, the treatment of which you can read in the article at the link http://vskormi.

ru/problems-with-baby/koliki-u-grudnichka/.

Regular use of airy yeast dough muffins can lead to dysbacteriosis, lower immunity, provoke a deterioration in metabolism and weight gain.

Dough without yeast and eggs

Are popular simple recipes yeast-free kefir dough, which does not include eggs. Such a dough will not cause allergies in the baby.

The pie dough is prepared as follows: add 2 teaspoons of sugar and a pinch of salt and 2 tablespoons of vegetable oil to slightly warmed kefir (1 cup), mix well. Then, in small portions, add 2-2.5 cups of wheat flour of the 1st grade (preferably sifted for airiness) and knead the elastic dough.

The resulting dough should not be dense, without air pores, otherwise it will not rise. Then divide 2/3 teaspoon of soda into three equal parts. On a floured board, roll out the dough into a 1 cm thick layer, sprinkle it evenly with one of the three parts of baking soda.

Then fold the dough layer into three layers - for this, one edge is wound 1/3 onto the rest of the layer and covered with the second edge on top. Fold the resulting long rectangle according to the same principle in three layers across and roll out again into a layer 1 cm thick. Repeat sprinkling with soda and folding.

Then do the rolling-sprinkling-folding-rolling-folding complex one more time and leave the covered dough for 40 minutes in a warm place, after which you can start sculpting pies. Do not knead the dough too much, otherwise the products will not rise.

It is convenient to put the filling on one side of the dough square (dividing it visually diagonally), cover with the second half of the square and pinch the edges of the resulting triangular pie. You can also pinch off pieces of dough, roll into circles and sculpt classic pies.

For the breastfeeding menu, pies (open and closed) from kefir aspic dough are suitable. So that the product does not seem damp, sprinkle the baking dish first a small amount starch.

To prepare the dough, mix 1.5-2 cups of kefir with a pinch of salt and a couple of teaspoons of sugar (you can not add sugar at all). Then add 2 cups of flour mixed with 2/3 teaspoon of soda to the same container, mix everything. To achieve a uniform composition, you can use a mixer. Hold the dough for 15 minutes in a warm place, wait for the formation of bubbles.

Ready dough Pour completely into the mold if you are making an open pie or pizza. Put the filling on top of the dough. If you are baking a closed cake, pour half of the dough into the mold, lay the filling and pour it on top of the second half of the dough. Bake at a temperature of about 200 degrees, check the readiness with a match.

Pies and pies will not harm breastfeeding if they are prepared from foods that are not allergenic for the baby and consumed no more than twice a week in small quantities.

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Source: http://vskormi.ru/mama/vypechka-pri-grudnom-vskarmlivanii/

Is it possible for a nursing mother to bake

There is an opinion among women that baking with HB is strictly prohibited. In fact this is not true. If use correct recipes and approach the matter with imagination, it is quite possible to diversify the diet of a young mother with the help of tasty and healthy pastries. How to choose the right recipes and ingredients? Which baked goods are harmful during breastfeeding, and which ones can be eaten without fear?

Baking for nursing mothers: debunking the myths

There are still many myths around nutrition during breastfeeding that prevent a nursing woman from fully eating and enjoying motherhood due to constant restrictions. This also applies to baking.

1. Sugar, butter and eggs, mandatory attributes of any baking, are unacceptable with HB

In fact, you can eat all of these foods while breastfeeding. The main thing is to make sure that the baby tolerates them well. The main danger lies in chicken eggs, since protein is a strong allergen.

But even in the case backlash baby egg can be successfully replaced with quail. There is practically no risk of allergic reactions in this case. Butter, like sugar, can be eaten in moderation from the first month of breastfeeding.

At reasonable doses, they will not harm the baby and will not cause any discomfort.

2. All flour is very high in calories, and during breastfeeding there is already a risk of gaining weight

If there is a time in a woman's life when she can relax her calorie count a little, it's breastfeeding. For milk production female body you need more than 600 kcal per day. If we add here the daily care of the child and household chores, then the energy costs will come out quite impressive.

Nothing bad will happen if mommy eats a piece of cake or a small cupcake at breakfast. Of course, you need to observe the measure

3. During breastfeeding, it is better to eat one-ingredient food without using recipes with many ingredients.

In fact, this myth is not without meaning. But this applies only to the introduction of new foods into the diet.

Under this condition, it is easier to track the occurrence of allergic reactions in a baby to a particular product.

In the case when the nursing mother has already made sure that the baby responds well to many foods, you can safely compose complex dishes from them using recipes with many components.

4. All flour is harmful to babies, as it contains gluten

Yes, there is some danger of gluten intolerance in newborns, but the risk of such a reaction is less than 4%. Even if the baby has this ailment, then there are many recipes using, for example, buckwheat or corn flour, which does not contain gluten. Such pastries will be no less tasty than those made from wheat flour, and the baby will not do any harm.

The only thing that a nursing mother needs to remember when baking is that it is undesirable to use yeast dough. This product often causes bloating and colic in a child, so it is better to replace it with safer analogues.

Which baked goods do you prefer: homemade or store-bought?

On the shelves you can find a wide variety of various buns, pies, cheesecakes. They look and smell wonderful. Sometimes there is no doubt about the freshness of products. But is it worth buying them for the diet of a nursing woman?

It is advisable to avoid store baking during GV. Yes, it is delicious, but often the composition includes those ingredients that can harm mom and baby. Preservatives, dyes, flavors, yeast, a large number of Sahara, vegetable fats low quality - all this can cause allergic reactions and intestinal discomfort in infants.

The only thing you can buy in the store is dryers, oatmeal or biscuit cookies. This item is relatively safe. But you need to carefully look at the expiration dates and read the composition so that there are no suspicious components.

An exception may be private small bakeries that make good pastries from natural ingredients and monitor the quality. But you need to get ready for the fact that the price of products will be quite high and not all of the assortment is suitable for the menu with breastfeeding

To be as sure as possible that the quality of baking is at its best, the right ingredients are used, and the product is fresh, it is better to cook at home. Yes, it will take time, but the result is worth the effort.

General recommendations for introducing into the diet and cooking homemade cakes

In order for food to bring pleasure, not anxiety, you need to eat right. This is especially true when breastfeeding. If you follow a few tips below, then baking during the GW period will become an affordable and safe treat.

• In the first month of breastfeeding after childbirth, it is better to limit yourself to simple and proven dishes, leaving pies and cheesecakes for more late period. This will enable the child to calmly adapt to new food, and the mother will significantly expand the list of allowed products, from which you can then cook delicious pastries.
• It will not be difficult to introduce baking into the diet, since it is assumed that all the ingredients have already been tested by mommy and the baby tolerates them well.
• You should not get too carried away with flour, even if useful recipes are used. It must be remembered that a lot of carbohydrates in the diet is overweight in the mother and the risk of intestinal discomfort in the crumbs.
• Since the dough is a carbohydrate, you need to choose a filling that is protein or contains a lot of fiber - vegetables, fresh fruits and berries, cottage cheese, lean meat, etc. This will help make the dish healthier and more balanced.
• The dough recipe must not contain yeast.
• The amount of sugar and eggs should be kept to a minimum.
• If wheat flour is used, then it is better to choose the first grade, and not the highest. For premium flour, various chemical bleaches are used to give it a snow-white hue. They can harm the fragile body of the baby.
• Whole grain flour is very useful, but products from it are not always baked well. This fact must be taken into account by novice housewives who have little experience with such an ingredient.
• It is good to replace part of the wheat flour with buckwheat or cornmeal, various bran, and use other useful ingredients.

Baking recipes for nursing mothers

Using these baby-safe recipes, you can make sure that homemade baking is delicious and not difficult at all.

Yeast-free pie dough

This type of dough also does not contain eggs. This makes it the safest and most correct option for HB.

• Kefir 2.5% - 250 ml.
• Sugar - 2 teaspoons.
• Odorless vegetable oil - 2 tablespoons.
• Salt - 1-2 pinches.
• Wheat flour (grade 1) - about 2.5 cups.
• Baking soda - 2/3 teaspoon.

Warm up the kefir until slightly warm state, add sugar, salt and vegetable oil. Gradually add the sifted flour to the resulting liquid, kneading the dough well. Since flour can be of different moisture content, more or less may be required. It is important to add it little by little so that the dough does not come out too steep.

Soda should be approximately divided into 3 equal parts. The dough is rolled out into a layer 0.5-1 cm thick on a board sprinkled with flour, and sprinkled as evenly as possible with one part of soda. Then the dough needs to be folded 3 times and rolled out again into a layer, again sprinkled with soda and folded 3 times. Repeat the manipulation again. The finished dough should be put for 30-40 minutes in a warm place.

When the time is up, you can make sure that even though the yeast was not used, the dough turned out soft and airy. You can start making pies with any filling.

When sculpting pies, you do not need to knead the dough much, otherwise there is a risk that the products will not rise well

Liquid yeast-free dough for pizza, open or closed pies

• Kefir 2.5% - 500 ml.
• Salt - 1 pinch.
• Sugar - 1 tablespoon. You can add no sugar at all to get the perfect diet option.
• Flour - 2 cups.
• Soda or baking powder dough - 0.5 teaspoon.

Mix kefir with salt, soda, sugar and flour in a bowl. It is best to knead such a dough with a mixer so that the consistency is homogeneous and without lumps. Flour should be added in portions.

The finished dough should be put in a warm place for 15-20 minutes until air bubbles appear on the surface. Then you can start cooking.

It must be remembered that the dough is liquid and does not hold its shape. For open pie and pizza, all the dough is poured into the mold at once and evenly distributed. Then the filling is laid out. If a closed pie is baked, then half is poured first, then the filling comes, then the second half of the dough. The readiness of this type of dough during baking can be checked with a match.

Apple pie for breastfeeding moms

Ingredients:

• Cottage cheese 1.5% - 200 g.
• Sweet apples - 2-3 pcs.
• Butter - 80 g.
• Flour (1 grade) - 300 g.
• Chicken egg - 2 pcs.
• Baking powder - 1 teaspoon. You can use a pinch of soda.
• Cinnamon - to taste.

Leave the butter at room temperature for a while to soften. Then beat it with eggs with a mixer. Add cottage cheese and flour mixed with baking powder to butter and eggs and mix thoroughly. The finished dough should be thin, viscous and elastic.

Grease the mold with a little oil Silicone forms you can not lubricate) and pour the dough, evenly distributing it throughout the dishes. On top of the dough you need to lay out thin slices of apples, peeled and peeled.

If the apples are sour, then you can add a little sugar to the dough or pour a little sugar on top. If the baby tolerates such a spice as cinnamon well, then you can sprinkle cinnamon on top of the cake for taste and aroma.

The cake is baked for 40 minutes in the oven at 180 °.

Apples are the most hypoallergenic fruit that can be eaten while breastfeeding as early as 1-2 months of a baby's life. It is better to cook sweet pastries on GV using this particular safe and tasty ingredient.

apple muffins

Ingredients:

• Sweet apples - 4 pcs.
• Chicken egg - 3 pcs.
• Sugar - 2-3 tablespoons.
• Semolina - 5 tablespoons.
• Sour cream 10% - 5 tablespoons.

Peel apples and seeds. Then grate on a coarse grater. Prepare small molds for cupcakes, if necessary, grease them with oil (if the molds are not silicone). Arrange the grated apples in the forms.

Mix eggs with sugar, semolina and sour cream using a blender or mixer until a homogeneous mass is formed. Pour an equal amount of apple batter into each mold. Put the molds in the oven at 180 ° for 20-30 minutes until golden brown. The readiness of the dough can be checked with a wooden skewer or a match.

To this recipe you can add raisins, cinnamon or a little cocoa. These additives diversify the dish, allowing you to cook cupcakes that taste completely different in one algorithm.

Shortbread for lactation

This cookie will not harm the baby, as it does not contain harmful ingredients. It is satisfying and nutritious. A few pieces of such cookies can replace a snack or become a wonderful dessert. And an increase in lactation will provide fennel seeds, which are included in the recipe.

• Butter - 120 g.
• Sugar sand - 100 g.
• Vanilla - 1 pinch. You can use a pinch of vanilla sugar or a few drops of extract.
• Salt - 1 pinch.
• Chicken egg - 1 pc.
• First grade flour - ¼ cup.
• Ground fennel seeds - 1 teaspoon.

Soft butter should be rubbed with sugar and an egg. Next, salt, vanilla sugar, fennel seeds, pre-ground in a coffee grinder, are added. The flour is sifted and added to the rest of the ingredients. A rather steep dough is kneaded, from which you need to roll up a sausage, wrap with a film and place in the refrigerator for 2-3 hours.

Then the dough is taken out of the refrigerator and cut into circles (thickness 0.5 cm). The circles are laid out on a baking sheet covered with parchment. You can sprinkle crushed cookies on top. pine nuts which also increase lactation.

The cookies are baked in the oven at 180° for about 25 minutes. During this time, the dough will acquire a beautiful golden hue.

Baking in the diet of a nursing mother is normal. Don't miss out on delicious and nutritious meals. The main thing is not to be lazy to choose good recipes and bake pies, cookies and muffins on your own, and not buy a store-bought analogue of dubious quality.

Source: http://mladeni.ru/mamam/mozhno-kormyashchey-mame-vypechku

Baking for nursing mothers: recipes for safe breastfeeding

› Nutrition › What baking recipes are suitable for nursing mothers and is it possible to eat pies on the sly from a pediatrician

Don't be in a hurry to stop breastfeeding... because of the rigid nursing diet your pediatrician insists on.

Maybe not everything is so scary? Think about how the child will “try” everything, even through smells, if the mother in a semi-conscious state eats only porridge on the water? But in all countries, except ours, they have never heard of any special diet when breastfeeding. What to do if at the sight of baking drooling to trembling in the knees?

How to eat for a nursing mother?

The diet of a woman during breastfeeding should first of all be complete and meet the principles of healthy eating. A nursing mother needs to receive proteins, carbohydrates, fats, trace elements and vitamins, and fiber.

And do not forget that 500-600 kcal is spent on the process of milk production in excess of those that a woman received with food before pregnancy.

And everything that is eaten "for two" will settle in fat deposits at the waist and in other "interesting" places.

For comparison, as an additional volume to the usual food, the WHO textbook offers the following set of products:

• 60g of rice (carbohydrates) - 240 kcal, about a handful;
• 30g of beans (protein) - 120 kcal, which is half a handful;
• 1 handful of vegetables (vitamins, trace elements, fiber);
• half a banana (vitamins, trace elements, fiber, carbohydrates) - 90 kcal;
• 1 tsp vegetable oil (fats) - 50 kcal.

As you can see, nothing is needed to produce milk! As for beans and other products, they are given as an example. Some children may puff up after a nursing mother had to taste dishes whose recipes included legumes. But products that are 100% likely to cause adverse reactions in all babies, without exception, does not exist in nature.

Each child is individual, and it is not a fact that yours will somehow negatively perceive beans, cabbage, cucumbers or something else.

In fact, a nursing mother should not starve. This will have little effect on the volume and usefulness of milk. But due to the stress in which the body is in the process of starvation and the rejection of “goodies”, the production of the hormone oxytocin decreases.

Oxytocin is responsible for the secretion of milk from mammary glands. The less oxytocin, the more difficult it is for the child to get the cherished mother's milk.

So, breastfeeding recipes should be tasty and healthy, giving gastronomic pleasure to a nursing mother and at the same time not harming the baby.

Now about the harm to the child. As mentioned earlier, there are no foods that are absolutely contraindicated while breastfeeding. But according to the observations of nursing mothers, eating some of them can cause: 1) bloating (flatulence) and 2) food allergy. Again, everything is individual. If you are very scared for the child, then here is a list of the products that most often cause bloating:

• whole cow's milk;
• chicken, eggs;
• White cabbage;
• black bread;
• sweets and pastries on yeast dough.

Allergies are a little more difficult. If there are allergy sufferers in the relatives, then in the first three months of a child’s life it is better to exclude products that are traditionally considered allergens from recipes, or replace them with something similar.

Then try to introduce gradually. But food allergies also occur in children in whose pedigree it is absent.

This is the so-called transient allergy, which disappears in the process of growing up and maturation of the immune and digestive systems.

So food allergies can be seen in any child on any product. What to do in this case? Identify the allergen and temporarily limit its use. But without fanaticism, sitting down on one buckwheat or potatoes. It is very helpful to keep a diary, writing down everything that goes into your mouth during the day.

The products that make up the recipes for dishes that you want to taste to the point of trembling in your hands should be tried separately. For example, if it’s pizza with tomatoes (and how could it be without them!), then we take half a tomato, eat it in the morning so that we don’t miss anything interesting in the child’s life, we watch the reaction. If everything is good, then the next morning you can eat a whole tomato, then two.

The next suspicious product is introduced no earlier than 5-7 days later.

If the child was sprinkled or swollen, or something else unusual happened, which, in your opinion, is related to food, then the nursing mother can take sorbents (charcoal, smecta, polysorb, polyphepan, etc.) and continue breastfeeding. Remove the product for the time being.

Often the problem is not solved by a complete exclusion, but by changing the manufacturer.

The fact is that to increase the shelf life, manufacturers use various chemical additives that easily penetrate into breast milk.

Not an exception, even hypoallergenic zucchini out of season (for example, in winter) and all buckwheat as a selection. And an allergic reaction can be obtained not on the product itself, but on these additives.

Baking - is it possible while breastfeeding?

Since we are talking about baking, the recipes for its preparation must comply with the principles of a healthy and balanced diet.

That is, for the peace of mind of nursing mothers, baking should be balanced in composition.

It is desirable that there are no potential allergens, "blowers", and especially chemicals - preservatives, dyes, flavors, stabilizers, flavor enhancers, etc. etc.

The dough should be yeast-free, from unbleached flour, without eggs, milk and not sugary-sweet.

We get carbohydrates from the dough. Where to get proteins, fats, fiber, minerals and vitamins? By making pies or baked pies with a variety of toppings! And do not forget that baking is a high-calorie product, so we do not abuse pies!

Well, as for whether it is possible for a nursing mother to bake at all, sometimes it is better to eat a piece of the most harmful coveted cake than your nerves! Remember, hard denying yourself in everything = Bad mood= decrease in oxytocin levels = difficulties with the outflow of milk.

Now a little about the flour for the dough. Premium wheat flour is ideal for baking recipes. The dough from it turns out airy, easily rises. But everything valuable that is in the grain is destroyed in it. It consists of a starchy substance that surrounds the kernel of wheat, from which it draws energy for growth. Trace elements, fats, proteins, vitamins are removed from it and only carbohydrates are included.

Manufacturers enrich flour with synthetic additives, which, unlike the natural constituents of grain, are poorly absorbed. digestive system. But if you can somehow fight this by diversifying your diet with the missing substances, then from those chemical additives, which are added to flour for bleaching, there is no escape.

The most commonly used for whitening is flour "improver" benzoyl peroxide E928, which is also used in medicine as part of an ointment for the treatment of acne and other drugs.

Preparations with this component are not prescribed for pregnant women, nursing mothers and children under 12 years of age. If necessary, the use of the drug breastfeeding is interrupted. Benzoyl peroxide easily passes into breast milk and can cause allergic reactions. So draw your own conclusions.

As a less harmless option for dough recipes, it is better to use unsightly grade 1 gray flour. Whole grain flour, useful and containing all the valuable parts of the grain, is almost unsuitable for these purposes. Products made from it are heavy, do not rise well and, due to high humidity, seem raw and undercooked. For an amateur.

Why is yeast dough not recommended for a nursing mother? Fast-acting yeast, getting into the human intestine, is a breeding ground for local bad bacteria. As a result, their number increases, beneficial intestinal flora is suppressed. The absorption of B vitamins, which are produced by oppressed beneficial bacteria, worsens.

Outwardly, this process is reflected by bloating, seething in the stomach, and increased gas formation. The balance of microflora is disturbed, and with excessive use of “airy” buns and other muffins, dysbacteriosis develops and consequences follow - stool disorders, metabolic deterioration, decreased immunity, etc.

Baking Dough Recipes

For pies, pies, pizza, and much more, you can use an analogue of yeast-free dough - kefir dough. It is prepared like this.

For pies

• 2-2.5 cups flour
• 1 glass of kefir
• 2 tbsp. tablespoons of vegetable oil
• 2 teaspoons of sugar
• 0.5 teaspoon salt
• 2/3 tsp soda

Slightly warm the kefir, without overheating. Add sugar, salt, pour in vegetable oil and mix well.

Pour the flour gradually, in small portions, so that the dough forms elastic. If you make it tight, then there will be no air bubbles in it, which will significantly spoil it.

Divide soda into three parts.

Sprinkle the table with flour and roll out the resulting dough (elastic!) 1 cm thick. Sprinkle the rolled dough as evenly as possible with soda (one third).

Fold the layer sprinkled with soda in three layers: first 1/3 from one edge, then from the other edge. And also again in three layers. Roll out the resulting bundle again into the same 1 cm layer, sprinkle with the second third of soda and fold as well. Roll out, repeat the folding and rolling process again.

In total, it turns out - roll out three times, sprinkle with soda three times, fold three times. Run three times, see how the baby is. With each subsequent time, the dough should become porous and more magnificent.

Cover the dough, leave to stand warm to rise for 40 minutes.

After this time, you can sculpt pies. To make them more fluffy and airy, try not to knead the dough too much.

For pies and pizza

For larger pastries - pies and pizza, nursing mothers can use kefir filling dough recipes, without eggs and yeast. This dough is prepared very quickly and nowhere is easier. And so that it does not seem raw, the baking dish can be lightly sprinkled with starch before pouring. It is prepared like this:

• 1.5–2 cups of kefir
• 2 cups of flour
• 0.5 tsp salt
• 2 tsp sugar (optional)
• 2/3 tsp soda

Mix buttermilk, salt and sugar. Mix soda with flour, pour into kefir, mix until smooth, you can use a blender. Leave for 15 minutes until bubbles form. The dough is ready! Pour into the form with the spread out filling and send to bake. If it is pizza, then pour the dough into the mold, then lay out the filling, and pour grated cheese for 10 minutes before readiness.

As for filling recipes, you can experiment with any, not forgetting the principles of a healthy diet while breastfeeding and the gradual introduction of new products.

If you want to treat yourself to sweets, then use fruits and berries. And if something more serious, then both meat and fish pie with vegetables and cereals are not forbidden to nursing mothers. Enjoy your meal, Have a good mood and carefree breastfeeding!

Such delicious and enticing sweets, desserts, cakes and pastries are not at all compatible with a diet. The composition of sweets leaves much to be desired - a lot of carbohydrates, fats and all kinds of chemicals. They lead to weight gain and cellulite.

Some people find it extremely difficult to give up their favorite sweets and pies. Yes, and it is impossible to completely exclude all sweet foods from the diet, as this is stress for the body and it leads to breakdowns. In addition, glucose is needed for normal operation brain and metabolic processes in the body.

Therefore, it is important to find a low-calorie and healthy replacement for your favorite sweets. Minimize the use so that the process of losing weight does not stop.

Why do you want sweets

First of all, you need to think: why do you want sweets so much? There are several reasons, namely:

1. food addiction, genetic predisposition to sweet.
2. Psychological dependence, compulsive and emotional overeating. Eating sweets when stressed, tired.
3. Psychosomatic sign. Sweet serves as a way to cheer up and get pleasure when there are no joyful events in life.
4. Lack of magnesium and chromium in the body, hormonal disorders.

On a note! In order to maintain weight, eat all sweet and starchy foods only for breakfast and observe moderation.

How to replace sweets on a diet?

• Fruit

Natural sugar substitute. They contain healthy sugars and vitamins. Apples, especially green ones, kiwi, peaches, oranges can be safely eaten on a diet. And grapefruit and pineapple generally have a fat-burning effect on the body.

But nutritionists recommend not eating banana and grapes when losing weight, as they contain a lot of sugar. All fruits are desirable to eat before 16.00. To diversify their use, you can do fruit salad and fill it with natural yogurt.

And you can also bake apples or pears with cottage cheese or ricotta, it will turn out delicious diet dessert. A drop of honey in the dessert will add the necessary sweetness to the baked fruit.

• Dried fruits

You can replace sweets with dried fruits and nuts. They are good for the body, perfectly saturate and maintain a feeling of satiety for a long time.

In addition, due to the high fiber content, dry fruits perfectly cleanse the intestines.

But you need to be very careful with their number. Nuts and dried fruits, although they contain useful substances, are very high in calories. The daily dose on a diet should not exceed 30 g.

It is recommended to mix dry fruits and nuts when making a vitamin mix. You can also make homemade sweets. To do this, you need to chop various dried fruits, roll them into small balls and roll in cocoa or coconut flakes. So helpful and delicious dessert will not leave anyone indifferent.

• Marshmallow and marmalade

There is no fat in marshmallows and marmalade, they nutritional value in carbohydrates and a small amount of protein in the composition. These sweets are made using pectin or agar-agar. Due to these substances, they are useful in that: they increase immunity, normalize metabolism, lower the level of bad cholesterol, saturate the body with calcium and iodine.

When using marshmallows and marmalade on a diet, keep a sense of proportion, no more than 50 grams in a few days. Although they are useful, they are high in calories.

Important! When choosing marshmallows and marmalade, pay attention to the fact that they are without sugar mound! Better yet, make your own sweets, adjusting the calorie content for yourself.

• Paste

It is considered an excellent substitute for sweets. Diet pastille should consist only of applesauce and egg white. Then its calorie content will not exceed 50 calories per 100 grams and will fit into the framework of any strict diet.

It is a natural and natural sugar substitute. But, unfortunately, in terms of calories, it is in no way inferior to granulated sugar. Therefore, on a diet, if you really want to drink sweet tea, honey will do, but only in small doses.

And remember honey can't stand high temperatures, because he loses all his beneficial features and becomes toxic.

• Black chocolate

Nutritionists allow chocolate to be consumed on a diet, but it must be dark chocolate, at least consisting of 72% cocoa beans. This type of chocolate contains vitamins and antioxidants, relieves depression, gives a good mood.

In addition, it provides positive impact on the cardiovascular system, regulates arterial pressure. Dieting daily dose dark chocolate should not exceed 20 g.

• Bars - muesli

An excellent hearty snack that not only saturates, but gives the body useful substances and vitamins.

When buying, pay attention to the composition, there should not be sugar, fructose, syrup or flour. Only natural fruits, dried fruits, berries, nuts and cereals!

Bars - muesli can be prepared independently, an alternative to such bars is granola. This baked mixture of nuts, berries, dried fruits is used for breakfast. You can pour milk, kefir or natural yogurt.

• Ice cream

Ice cream is a source of protein. In addition, to warm and digest ice cream balls, the body expends a lot of energy. But not every ice cream can be on a diet. Covered with icing, biscuits, crispy rice and other sweet additives are excluded from the diet.

But you can enjoy simple creamy ice cream for breakfast. On a diet, its portion should not exceed 70 g.

You can also make ice cream yourself, for example, from a frozen banana or berries. And for a creamy taste, add a little milk or kefir. The calorie content of a homemade frozen dessert will be several times lower than the purchased one.

How to replace flour on a diet

You should not completely refuse baking on a diet, you can indulge yourself with buns, pancakes or cookies, but only from the right ingredients, namely:

• Bran;
• Cellulose;
• Cereals.

These products are made up of complex carbohydrates, and therefore, do not increase blood sugar, maintain a feeling of satiety for a long time, saturate the body with useful substances and do not provoke the appearance of excess weight. Bran and fiber normalize metabolism and help get rid of constipation.

The rate of consumption of low-calorie baking on a diet should not exceed 150 g.

When baking, use the following rules:

1. Don't use oil.
2. If the recipe calls for a fermented milk product, then take low fat.
3. From eggs, use only protein.
4. Replace sugar with sahzam or diet syrup.
5. Instead of nuts, take oatmeal.
6. Bake in silicone molds, they do not need to be lubricated with vegetable fat.

In addition, the most dietary pastries are obtained from cottage cheese - these are casseroles, cheesecakes, cottage cheese muffins. By adding fruit or a sweetener to your casserole, you'll have a great alternative to sweet pie.

Often, low-calorie desserts are in no way inferior to desserts with sugar. Various additions of vanillin, sakhzam, poppy seeds, cinnamon give them an exquisite taste. And diet baking gives lightness to the body and does not add extra centimeters to the waist.

And note: non-standard ways to replace sweet and starchy foods on a diet!

• food with high content protein perfectly saturates and significantly reduces cravings for sweets. Plus, a lot of energy is expended on the assimilation of protein foods. When you burn calories, your body burns calories. This aspect is very important on a diet!

• Peppermint tea muffles the feeling of hunger, as well as the desire to eat sweets.

• Psychological tricks! If you can't refuse harmful sweets, then before buying, be sure to look at the composition and calorie content of the dessert on the package! You can also hang posters at home with the figures of the models you aspire to. They certainly don't allow themselves cakes!
• Fair replacement! If you have been eating sweets when stressed, then find an equivalent product that will be enjoyable to eat. The main thing is that it fits into the diet.
• Work every piece of cake you eat with a powerful strength training or cardio sessions. Next time you will think twice before you eat something unhealthy.

On a note! There is a way to eat sweets and it is quite unusual. Do you want a cake? Eat only naked and in front of a mirror.

Hello dear readers! Once, at an appointment, a gastroenterologist therapist told me the following phrase - to exclude yeast baking, if possible, completely from my diet. And after 35 years, you should completely forget what it is. And you know, understanding in more detail this issue of the benefits and dangers of yeast baking, I learned a lot interesting information. Maybe it will be useful for you too.

Yeast baking. To eat or not to eat?

To optimize the bakery industry, scientists have created baker's yeast known to all housewives. They actively multiply and grow in a liquid and warm environment, leading to the formation carbon dioxide and alcohol. The dough increases several times due to bubbles of carbon dioxide. The more carbon dioxide the dough receives, the more fluffy and fluffy the finished baked goods will be.

Fragrant and tasty bakery products, for the majority of the population, are one of the important components included in daily menu. These products are not only appetizing, but also very nutritious. How good or bad is it for our health?

In recent years, there has been a particularly active debate about the dangers, and vice versa, the harmlessness of yeast baking and baker's yeast. How to understand - this is another baseless horror story or a really unsafe product for the human body?

How is yeast made?

Yeast-free bread in Sweden, the USA and other countries is recommended by experts for treatment and prevention oncological diseases. For their population, familiar product. Why so?

Baker's yeast is a fungus that does not exist in nature, but is created by artificial means from chemical starter cultures, which indicates their dubious benefits. Modern technology the preparation of this product makes the preponderance rather in the negative direction.

According to the official state document GOST 171–81, 36 types of basic and 20 types of additional chemical raw materials are used to manufacture the product. Of the 56 constituents, only about 10 are harmless to health when eaten. The chemistry used to produce yeast "feeds" the human body with various metals, including heavy and dangerous ones.

Any element of the periodic table is not harmful if its presence in the body is not more than acceptable. Excess certain norm poisons tissues in multiple sizes and leads to various diseases.

Many people have heard about the benefits of natural brewer's yeast. That they are able to improve the functioning of the whole organism, and are biologically active substance. But what usefulness can be expected from baker's yeast produced in an artificial "intimidating" way?

Does the fungus die during the baking process?

It is worth noting that the topic of harm to the health of yeast baking remains controversial even among scientists and biologists.

Bread baking experts claim that all yeast cultures die when heated to +60 degrees, and when baking bread, the temperature in the middle of the crumb reaches +90 degrees. If this is so, then why is kvass cooked on the crusts of purchased bread, and homemade sourdough baking is not suitable for this purpose?

The favorite food of yeast cells is everything sweet - these are maltose, fructose, sucrose and glucose. As confirmation, you can conduct an experiment: throw a piece of sugar into water with sugar white bread and follow the next reaction.

Adherents of proper nutrition, as well as many nutritionists and gastroenterologists, recommend that you stop eating foods containing yeast. They assure that people who have excluded the usual pastries, in the presence of diseases or for personal reasons, feel positive changes in their state of health.

Live fungi are insidious. If they do not die at the temperature of baking bread, then how can this affect a person?

1. Violation of the intestinal microflora (dysbacteriosis)

Together with fresh bakery products, aggressive yeast fungi enter the body, which very quickly begin to grow and multiply. This process contributes to the development of putrefactive dyspepsia. In violation of the normal balance in gastrointestinal tract significantly weakened immune defenses. And the basis good immunity is a healthy gut.

Antibiotics have a negative effect on the microflora, which form yeast (like all other fungi) in the process of life. All useful substances - trace elements and vitamins that come with food, begin to be absorbed worse.

Often, after eating a pie or a bun, there is a feeling of heaviness in the stomach. all on their own flour products difficult to digest. And in combination with yeast, they cause indigestion and indigestion.

1. Development of acidosis

All yeast baking based on refined flour (not having useful substances, but only one starch) is characterized as an acidifying product that violates acid-base balance- road to good health and ideal weight. With acidosis, people begin to complain of muscle pain (from excess acid), rapid mental and physical fatigue. As well as gray coating on the tongue, bitterness in the mouth and nausea. Fighting this disease, the body begins to spend calcium - an alkaline element, resisting the imbalance. A chronic lack of calcium can lead to the development of osteoporosis (bone tissue disease).

1. Abduction of important trace elements in the life of the body

Baker's yeast is a fast growing fungus. For him, the department of the digestive system is an excellent food environment. What does yeast need to survive? In minerals, carbohydrates, vitamins that come with food. As a result, there is a lack of trace elements in the body.

1. Harm of fermentation processes

In people who have a special love for yeast baking, it is often observed: enough fast fatiguability both the body and the brain, decreased immunity and low resistance of the body to various infections. Yeast fermentation causes a series negative consequences. As a result of excessive gas formation, organs begin to clamp digestive tract. Not rare case when the gallbladder leaves its "bed" and changes shape.

Fermentation is the main cause of stagnant processes in the head, lower limbs and small pelvis. Such pathologies can provoke the formation of blood clots, a further decrease immune protection and varicose veins veins.

1. Bad effect on the regeneration process

One of the features of the body is the ability to restore cells. Yeast provokes fermentation, which prevents the successful renewal of the structural units of a living organism.

1. Development of tumors

Scientists have put forward the opinion that the fermentation provoked by yeast is directly related to the manifestation and growth in human body cancer cells. An experiment was carried out: in a vessel with a solution yeast fungus a malignant tumor was grown for three years. By the end of each week, it increased several times. But when the yeast was removed from the vessel, the tumor died!

Is modern white flour a storehouse of vitamins and minerals?

Our ancestors used only whole grain flour to make bread, and were much stronger and healthier. It is better absorbed, gives energy, does not affect metabolism badly and activates correct work intestines. The grain shell contains enzymes, vitamins, amino acids - almost everything necessary substances for the benefit of the body.

Today, store shelves fill far from quality products questionable benefit. This also applies to refined white flour. Why is it called a "dead" product? For its manufacture, a carefully crushed core of grain without a germ and is used. And these are practically pure carbohydrates, with which the body is generously filled, spoiling the figure and leading to metabolic disorders. Together with the shell, almost all vitamins and trace elements are lost. Yes, it is ideal for biscuits, muffins, buns - rich yeast dough, very airy and tender. It's hard to argue with that.

In production, such flour is bleached, the removed living vitamins are compensated by the addition of artificial ones. It also includes antioxidants and flavors. Refining kills natural force grains. And for what? To extend the shelf life of the product and keep it from spoilage.

Refined flour has the property of slagging the body. She lies down in a lump on the bottom of the stomach, turning into a mucus-forming product.

Say no to yeast baked goods

To exclude yeast dough products from your menu or not is a personal right and a conscious choice of everyone. All more people think about their health, trying to change their diet, wondering what is harmful and what is useful.

Having given up yeast baking, many begin to notice positive changes in the body. Namely:

• Heaviness in the stomach and heartburn disappear - a burning sensation in the esophagus;
• Reduces gas and bloating. Fermentation processes are not so active;
• Normalizes pressure;
• Extra pounds go away;
• The internal organs begin to work better;
• Improves complexion;
• Pass inflammatory diseases skin on the face, back and chest.

Harm and contraindications to the use of yeast baking

1. Allergic reaction;
2. Individual intolerance;
3. kidney disease;
4. intestinal dysbacteriosis;
5. Gout;
6. endocrine disorders.

And what do you think about this, dear readers, have you ever worried about the benefits and harms of yeast baking?

And most importantly - in many cases, delicious pastry from pastry turns out to be a source of various vitamins even when it is used for filling various berries, dried fruits and spices. Against the background of the flour surrounding them, which contains nothing but carbohydrates, even a minimum of usefulness in the dough will be very useful.

But this is only one side of the coin. Baking buns also has its drawbacks, often more impressive than its advantages.

Harm of buns

As already mentioned, ordinary muffin is high in calories. In this parameter, it surpasses ordinary bread, since rich pastries usually contain a large amount of sugar, vegetable and animal oils, milk and cream. With such a set, and even without regular jogging in the morning, pastry baking can easily lead to obesity and metabolic disorders.

In addition, in most cases, rich pastries are sweet. This is a minus for the teeth and all the same metabolism. And allergies due to such an abundance of sugar are not uncommon, especially in children.

It is these disadvantages that are the reason that baking from pastry is most often prohibited for use in the presence of various digestive and metabolic disorders. It is with it that development is associated diabetes, obesity, atherosclerosis and many other diseases.

However, fancy bread and other pastry baked goods are extremely popular. Despite all the harm of buns, they are cooked in huge quantities. Most often, the composition of the pastry, in addition to flour, includes:

• milk and dairy products;
• , fruits, berries and nuts;
• various oils and fats;

Of all these, fruits and nuts are, of course, the most useful: when cooked, they change their properties little, but apart from this they do not change the ability of the muffin to be stored. At the same time, when using milk and eggs, the shelf life of buns is noticeably reduced.

So if your favorite is rich bread in all its manifestations, be careful with it. It’s not worth completely eliminating sweet tasty buns from them, but limiting their use and eating as a treat will be the most the best way enjoy your meal and take care of your health.

No matter how much they say and write about the dangers of baking, many cannot afford to refuse it. The temptation is too great. Firstly, the family is used to pies and demands something tasty. Secondly, the holiday is on the nose, you have to regale the guests. Thirdly, well, how can you not please yourself? And once again we knead the dough and turn on the oven ...

Reasonable compromise

What is the notorious harm of baking? Products made from wheat flour with the addition of sugar and fats are a source of fast carbohydrates that have a very high glycemic index. Simply put, they are too high in calories. sweet bun or a cake can almost instantly increase the level of energy in the body, but you have to pay for this with body fat - they also form very quickly. Worst of all, regular eating of fresh baked goods is a ticking time bomb for internal metabolic processes and of cardio-vascular system, here in the future looming high performance blood sugar and cholesterol levels. But for many of us, with age, they are already not ideal.

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For those who are unable to deprive themselves of confectionery joys, there is a mutually beneficial settlement. You make concessions and enjoy pastries that do not pose a threat to health and appearance. The "substitution trade-off" is very simple. Flour is not wheat of the highest grade, but whole grain, oatmeal, buckwheat, with bran. Butter, margarina, pork fat, which are so good in lush and crumbly dough, say goodbye and replace vegetable oil. Instead of sugar - honey, fruits and berries, dried fruits. Replacement can be either complete or partial, reducing the calorie content and fat content of dishes. At the same time, the body receives the carbohydrates it needs, but slow, not deposited on the sides, and you get your favorite pastries. Do not rush to be disappointed. From the listed products, you can create real taste masterpieces that you are not ashamed to present to guests.

Buckwheat balls

Cookies from them are cooked with lightning speed, remain soft and fresh for a long time and, contrary to fears, they do not taste like buckwheat, but delicate honey-almond. We will need: 10 tbsp. spoons of buckwheat porridge, 6 tbsp. tablespoons of flour (coarse-grinding or oatmeal), 2 tbsp. spoons of almond flour (optional), 1 egg, 50 g of olive oil, 3 tbsp. spoons of honey, & frac12 teaspoons of vanillin, a pinch of baking powder, a pinch of salt, any nuts for sprinkling. We prepare like this. Mix flour with baking powder. AT buckwheat porridge pour in the oil, beat in the egg and mix. Combine the mass with flour, add honey, salt, vanillin. Knead the dough. Preheat the oven, line a baking sheet with baking paper and spread the dough on it with a teaspoon. Sprinkle the cookies with nuts and bake for 15 minutes.

Berry baskets instead of muffins

It turns out very tender muffins in texture with an unexpectedly pleasant combination of juicy and sweet and sour currants and dough. The taste of the dough is reminiscent of fresh baking. We will need: 150 g of kefir, 100 g of oatmeal, 1 teaspoon of baking powder, 150 gmuk (whole grain, coarse, oatmeal), 0.5 teaspoons of ground cinnamon, 100 g of honey, 1 large orange, 50 g vegetable oil, 1 egg, 200 g of frozen blackcurrant.

We prepare like this. Pour oatmeal into kefir, stir and leave to swell. Mix flour with baking powder dough and cinnamon, and vegetable oil with honey and egg. Grate the zest of an orange, squeeze the juice from the pulp and add to the butter-egg mixture. Combine with swollen in kefir oatmeal and flour, knead those one hundred. Add frozen currants. Bake in cupcake liners in preheated oven until done.

Spicy buns instead of cheesecakes

Very tasty, toasted and crispy buns with spicy filling - quite a mouth-watering snack. Ho-roshi also with hot sweet tea or coffee. We will need: 200 g non-fat cottage cheese, 1 egg, 1 yellow current for lubrication, 150 g peeled flour, 1 tbsp. a spoon olive oil, a pinch of baking powder, a pinch sea ​​salt, black pepper, dill, garlic.

We prepare like this. Beat the cottage cheese with an egg, add oil and spices (finely chop the garlic and dill, the amount - to taste). Gradually adding flour with baking powder, knead dough and leave it to "ripen" for 15 minutes. The dough should be light, but dense, well cut. Form a sausage out of it, cut into small buns and put them on a baking sheet greased with vegetable oil (or lay parchment). Leave for 15 minutes. Then cut each bun crosswise, grease with yolk and sprinkle with peeled sunflower seeds. Bake until golden brown.

Carrot cake instead of pie

Carrots as an ingredient for you-stove inspire few people - and in vain! In the finished product, you will never distinguish it by taste, but baking with it is surprisingly tasty, dense and tender at the same time. This pie should be served with fresh green salad and tomatoes.

We will need: 200 g carrots, 4 eggs, 5 tbsp. spoons of olive oil, 1 teaspoon of salt, 300 g of flour (you can take a mixture of wheat, rye and oatmeal), a bag of baking powder, 50 g pine nuts, greens to taste, 50 g parmesan or other hard cheese, 200 g curd cheese or low-fat cottage cheese, 100 low-fat sour cream, 1 teaspoon grated horseradish, ground black pepper.

We prepare like this. Grate carrots, mix with grated cheese, add flour, eggs, butter, salt, baking powder, nuts, pepper and finely chopped greens. Knead the dough, put in a greased form and bake for 35-40 minutes. Cool down. Prepare cream: mix curd cheese with sour cream and horseradish, salt. Lubricate the pie with cream, sprinkle with pine nuts, decorate with greens and tomato slices.