Can I eat purslane during breastfeeding?

Purslane is a common food ingredient with high nutritional value in our lives. It can not only be eaten as a daily dish, but also used as a medicine in traditional Chinese medicine to cure diseases. Eating purslane can help eliminate bacteria, relieve pain and delay aging. For women who love beauty, eating more purslane also has very significant benefits. So, can breastfeeding mothers eat purslane?

Can I eat purslane while breastfeeding?

During the lactation period, you can eat some purslane in moderation. Purslane contains a large amount of potassium salt, which has a good diuretic and anti-edema effect. If lactating mothers have postpartum edema, they might as well eat some purslane. In addition, the potassium ions in purslane can directly act on the blood vessel walls, causing the blood vessel walls to expand and prevent the thickening of the arterial walls, thereby lowering blood pressure.

The effects and functions of purslane:

1. Eliminate dust and poison and prevent ulcers. Purslane can eliminate dust and poison, prevent degeneration and necrosis of phagocytes, prevent lymphatic inflammation and fibrous changes, eliminate the formation of silicosis nodules, and has a certain effect on vitiligo. Purslane also contains more carotene, which can promote the healing of ulcers.

2. Bactericidal and anti-inflammatory Purslane has a strong inhibitory effect on Shigella dysenteriae, Salmonella typhi and Escherichia coli. It can be used as an auxiliary treatment for various inflammations and is known as a "natural antibiotic".

3. Prevent and treat heart disease: Purslane is rich in Y-3 fatty acids, which can inhibit the formation of serum cholesterol and triglycerides in the human body, help increase the synthesis of prostaglandins by vascular endothelial cells, inhibit platelet formation of thromboxane A2, reduce blood viscosity, promote vasodilation, prevent platelet aggregation, coronary artery spasm and thrombosis, and thus play a role in preventing and treating heart disease.

4. Treatment of skin diseases: Purslane can treat some skin diseases. The juice of fresh purslane is used to treat the acute erythematous exudative stage of eczema and dermatitis. It has the effects of absorbing moisture, relieving itching, clearing away heat and reducing swelling. It can be used for cosmetic dermatitis, eczema, atopic dermatitis, seborrheic dermatitis, hormone-dependent dermatitis, and other allergic dermatitis with erythema, papules, exudation, edema, pain, and itching.

Precautions for consuming purslane during breastfeeding

1. Purslane is a cold product. It is not suitable for pregnant women with weak spleen and stomach and diarrhea. In addition, if diarrhea occurs due to cold abdomen, it is best not to take Purslane to avoid worsening of the condition.

2. When picking purslane, please note that you should not pick it from the roadside because it is easily contaminated by car exhaust and pesticides. It is best to pick fresh, shiny wild vegetables from the suburbs. In addition, the harvested purslane must be soaked in clean water for more than two hours to ensure safety and hygiene.

Purslane recipe recommendation

Ingredients for mashed purslane with garlic: 10 heads of garlic, 500 grams of fresh purslane, and 50 grams of white sugar.

practice:

1. Peel the garlic and mash it into a paste for later use.

2. Wash the purslane, soak it in boiling water for a while, remove it, drain and mash it.

3. Mix the mashed garlic, purslane and sugar and it is ready to eat.

Ingredients for purslane and pork soup: 250 grams of purslane, 100 grams of lean pork, 10 grams of white garlic, 5 grams of soy sauce, 5 grams of pea starch, 10 grams of peanut oil, and 3 grams of salt.

practice:

1. Wash the purslane and cut short the tender parts.

2. Wash the lean meat, wipe dry, cut into thin slices, add marinade for ten minutes, put into boiling water, cook until cooked and remove from the pot.

3. Heat the wok, add half a tablespoon of oil, add minced garlic and sauté until fragrant, add six cups of water or an appropriate amount and bring to a boil, add amaranth and cook until soft, it will take about 10 minutes, add the meat slices and boil until cooked, add salt to taste.