Pregnant women can eat pepper without worry, as this spice is not harmful to the development of the baby or to the pregnant one.
However, if the pregnant woman suffers from heartburn and reflux during pregnancy, eating spicy foods can aggravate these symptoms or cause poor digestion, especially during the second and third trimester of pregnancy.
- In addition to pepper.
- Pregnant women can also consume other spicy foods or spices.
- Such as peppers.
- Curry.
- Pyri-piri or pickles.
- Which can be safely included in the diet.
- Provided they are 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 prone to these symptoms should avoid eating these foods.
Know what to eat during pregnancy to avoid these symptoms
To eat spicy foods safely during pregnancy, it is ideal to pay attention to labels before buying, opt for reliable brands and avoid buying in the markets, without knowing their origin, prefer to consume spicy foods prepared at home, eat these foods in small amounts and, if it is the first time that the pregnant woman consumes a spicy food , you should test a small amount before using it in the kitchen to make sure you properly govern the substance.
Ingredients
Preparation mode
Heat 1 tablespoon oil in a frying pan, add the rice and 1 teaspoon of curry and let it brown. Then add the broth and, when it starts to boil, turn down the heat and let it thicken for about 20 minutes.
Cut the spring onion into thin slices, peel the fruit and cut into pieces, cut the lime in half and squeeze and sprinkle the banana slices with lime juice so they don’t brown.
Rinse chicken breasts in cold water, wipe dry with a cloth and cut into 1cm wide strips. Heat the remaining oil in a frying pan and fry the breasts everywhere for about 10 minutes, season with 1 teaspoon of curry, salt and pepper. Allow to cool.
To make the sauce, simply mix the yogurt with the remaining lemon juice, curry and sugar, and season with salt and pepper. Finally, simply put all the ingredients in a large bowl, add the raisins and sauce and mix it all together.
Ingredients
Preparation mode
Drain the capers, peel the lemons, remove the inner white skin and cut the pulp into thin slices. Peel the onions and cut into thin cubes. Separate the tips of the dill stems. Season sole with salt and pepper, then pass through the flour and shake the excess. Heat the oil in a frying pan and sauté the sole on both sides for about 6 minutes until cooked through. In the last 2 minutes, add the butter at room temperature.
Remove the sole and store in a warm place. To make the sauce, simply saute the onions in the sautéing 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 video below and discover the benefits of pepper: