Is it possible for a nursing mother to eat millet porridge in the first month after giving birth?

Composition and benefits of millet for the body

The Chinese began to grow millet back in the 5th millennium BC

Millet is a cereal known since ancient times (back in the 5th millennium BC, the Chinese began to grow it, calling it “golden”) and is widespread today. It is obtained from millet seeds and processed in various ways before going on sale:

• millet grains are cleaned only from the flower film, resulting in the so-called millet-dranets, which has a bright yellow color and a distinctive shine; with this processing, millet retains the largest amount of useful substances (vitamins and microelements), but also the maximum amount of fiber, which is difficult to digest ,
• by grinding - millet seeds are completely cleaned from the flower film, germ and grain shell, resulting in pale yellow, rough millet, which is distinguished by its properties by being easily digestible by the body, but it is less rich in the content of useful substances,
• crushing - millet grains are finely crushed, which speeds up the cooking time, and the resulting porridge will have a semi-liquid consistency,
• pressing - the grain is processed under high temperatures and pressed to obtain flakes, the preparation method is simplified - you just need to add water, but the amount of useful substances in the product, as a result of gentle processing, will be minimal.

The main beneficial substances contained in millet:

• protein - the increased protein content makes porridge from this cereal very useful for both a nursing mother and her baby, because a child’s body, which is constantly growing and developing, simply vitally needs such products in the diet, this affects both growth and physical development,
• fiber - stimulates intestinal function by enhancing peristalsis, prevents constipation, diarrhea, gas formation, promotes the removal of harmful substances from the body, cleanses of toxins and even radionuclides, provides a long-lasting feeling of satiety,
• vitamin B1 is essential for the normal growth and development of the baby, as it ensures the normal functioning of the digestive and nervous systems, supports heart function,
• vitamin B2 - participates in hematopoiesis, is responsible for the normal functioning of visual function, is necessary for healthy skin, nails and hair,
• vitamin B5 - is a catalyst for the body's metabolic processes, helps the adrenal glands, the production of hormones and enzymes, improves digestion, stimulates brain function, normalizes the nervous system, takes part in the functioning of the immune system,
• PP - helps the formation of immunity, is involved in metabolic processes,
• iron - participates in the process of hematopoiesis (the process of formation and development of blood cells), in ensuring respiration for all tissues of the body, in metabolism, growth of the body and nerves, the functioning of the thyroid gland, promotes normal brain function, maintaining immunity,
• fluoride - helps strengthen bones, teeth, increases the strength of the skeleton, promotes its proper formation in the baby, is involved in the processes of hematopoiesis, the formation of immunity, is important for healthy hair and nails,
• magnesium - promotes normal heart function, affects the growth of bones, teeth,
• manganese - participates in the formation of the central nervous system, bone tissue (especially important during the growth of a child), improves the functioning of the immune system,
• silicon - participates in the growth of bone tissue, the formation of cartilage and other connecting elements, helps maintain the elasticity of the walls of blood vessels,
• copper - responsible for the skin, nails, hair, strengthens bones, improves immunity, promotes the normal functioning of the digestive system, performs an anti-inflammatory function,
• calcium is the main building material for strengthening bones and teeth, also coordinates the work of the heart, participates in the work of the central nervous and immune systems,
• potassium - improves the functioning of the heart muscle, intestines, kidneys, the normal functioning of the excretory, cardiovascular, nervous and musculoskeletal systems depends on it,
• zinc - promotes muscle and bone growth, improves skin condition, ensures the functioning of all senses (taste and olfactory receptors), protects the liver from harmful influences, and takes part in the functioning of the immune system.

Types, chemical composition and properties

There are several types of millet, which are obtained using different millet processing methods:

1. Dranets. It has a grayish color, contains a large amount of valuable microelements, and can taste bitter due to the fat content. Dranets is recommended to be used for making a side dish. To get rid of the natural bitter taste, you should thoroughly rinse the cereal before cooking.
2. Polished grain. It has a rough surface and bright color. This type of cereal produces a viscous or crumbly dish, depending on the duration of cooking.
3. Crushed. It is obtained by intensively grinding millet. This type of millet retains the least amount of valuable compounds and boils quickly.

Nutritional value of the product (per 100 g of dry cereal):

• 12 g proteins;
• 69.3 g carbohydrates;
• 2.9 g fat.
• 334 kcal.

Millet is a storehouse of useful microelements and contains complex carbohydrates, which are a source of energy. This cereal is necessary for the restoration of the female body after childbirth and the full development of the baby.

Chemical composition of millet and its properties:

Restrictions on the consumption of millet porridge

Millet porridge should not be consumed if you have thyroid disease, serious diseases of the digestive system or in case of individual food intolerance

A nursing mother should consume millet porridge with caution when:

• problems with the thyroid gland, since millet has the property of interfering with the absorption of iodine,
• diseases of the digestive system, in particular with increased acidity of the stomach, and especially in the presence of ulcers, gastritis, acute inflammatory processes in the intestines, since millet porridge is a rather heavy food, and for such diseases a special diet should be followed,
• individual intolerance to the product.

Possible side effects of millet porridge on mother and child

Babies often have problems with tolerating certain foods. When a baby is breastfed, his digestive system copes much better with foods that are still unfamiliar to him, and together with his mother’s milk, the baby learns to assimilate new food for him and function normally. But sometimes there are problems. What can millet porridge cause in a baby?

Allergy

According to allergenicity (the ability to cause allergic reactions), all products can be divided into 3 main groups: high, medium, low. Millet porridge belongs to the 3rd group and is a low-allergenic product that can be safely consumed by nursing mothers even in the early stages after the birth of a child, although initially it is better to limit it to moderate quantities.

The only condition here is that the porridge must be cooked exclusively in water, since milk belongs to the first, most dangerous group, being a product that often causes allergies in infants.

When choosing a menu for a nursing mother, you should also take into account the possibility of individual reactions of the body! Millet may turn out to be a product that is simply not suitable for the nutrition of a mother or her baby, which is due to individual intolerance to the product.

Colic

in rare cases, consumption of millet porridge by a nursing mother can cause colic in the baby

In extremely rare cases, feeding a nursing mother dairy-free millet porridge can cause unpleasant symptoms in the gastrointestinal tract in infants, but only in the case of individual intolerance to cereals. If this happens, you should reduce the amount of product consumed or completely eliminate millet porridge from the diet for a while, assessing the child’s condition.

It should be remembered that during the first 4 months of life, colic is a normal physiological phenomenon in the life of a child, due to the immaturity of the digestive tract. It cannot be treated and goes away on its own over time.

Useful properties of millet

Such a rich composition allows the porridge to have a very beneficial effect on the body of its admirers. Including the product in your weekly menu provides the following benefits:

• cleansing the intestines of harmful compounds and toxins;
• preventing constipation;
• normalization of the gastrointestinal tract;
• recovery from illness, removal of drug residues (for example, antibiotics);
• strengthening the immune system;
• cleansing the kidneys, liver, gall bladder;
• prevention of cystitis, various female diseases;
• cleansing the body of radionuclides, removing heavy metal ions and other harmful compounds from the body (therefore, millet is especially useful for people living in contaminated areas);
• normalization of pancreatic functions (recommended for diabetes mellitus);
• getting rid of excess salt and liquid;
• removing cholesterol and bad fat from the body (prevention of atherosclerosis and excess weight - porridge cooked in water is suitable for this);
• acceleration of metabolism (favorable effect on the figure);
• restoration of the protective functions of the skin and mucous membranes (respectively helps to resist bacteria and viruses);
• strengthening the cardiovascular system;
• improving brain function and memory;
• preventing joint fragility, strengthening bones, teeth, nails, hair;
• beneficial effect on muscles - they become more elastic (especially important for those who play sports);
• elimination of insomnia, irritability, nervousness.

And I have respected millet porridge since childhood. And all because mom called her golden. I believed her, but how could it be otherwise, because what other cereal has such a rich yellow color? I was told that the one who eats this porridge himself grows up to be a golden man: all his affairs go well, his wishes come true, and his heart is filled with kindness and love. And, you know, I still believe in it. It’s true, when you eat porridge, you immediately become full and satisfied, full of strength and energy.

Is it possible to have millet porridge while breastfeeding in the first month?

In the first months of a baby’s life, a nursing mother should refrain from eating millet porridge with milk. If the dish is prepared with water, there is no danger in it, but you should take into account the individual characteristics of each organism and use a small amount of the new product at first.

Cow's milk protein is a strong allergen, so a nursing mother, especially in the first month, would do well to adhere to a dairy-free diet so that breast milk does not contain dangerous components. Fermented milk products consumed daily are an excellent alternative to cow's milk.

Millet: types, chemical composition and properties

Millet is a millet processing product

Millet is a product of processing the millet cereal crop. Millet grain is actively used for preparing porridges and soups and is a valuable dietary product because it does not contain gluten.

Depending on the method of millet processing, different types of millet are obtained.

Millet dranets is distinguished by its shine and grayish color. It is obtained by cleaning millet grains from flower films while preserving the embryo. This millet retains a maximum of fiber, vitamins and minerals. However, the fats contained in the germ, when oxidized, give the cereal bitterness, greatly reducing its shelf life. To remove bitterness, millet must be washed in cold water, changing it 3–5 times.

The porridge from such cereals turns out to be crumbly, so it is better to use dranets as a side dish.

Polished millet is bright in color and rough to the touch. For its production, millet is cleaned not only from flower films, but also partially from the embryo, seed and fruit membranes. This type of cereal is the most popular on grocery store shelves.

Depending on the duration of cooking and the amount of liquid, polished millet can produce both crumbly and viscous porridge.

Crushed millet is the result of strong grinding of grains; there are relatively few useful microelements. This type of cereal boils very quickly and strongly - ideal for making meatballs and viscous porridges.

Composition of millet nutrients per 100 grams of dry cereal (average values):

• proteins 12 g;
• fats 2.9 g;
• carbohydrates 69.3 g;
• energy value 334 kcal.

Millet cereal is one of the five healthiest grains due to its high content of potassium, magnesium, vitamins B1 and B9, carotene (provitamin A), and Omega-6 fatty acids. Like other whole grains, millet and millet contain complex carbohydrates, which are a useful source of energy.

Millet is especially rich in potassium and magnesium

The rich composition of millet determines its numerous properties.

• millet does not contain gluten, which means millet is allowed for consumption by people suffering from celiac disease and people following a gluten-free diet;
• the glycemic index of millet is 40, which makes it the first choice product for diabetics if the porridge is cooked in water (when cooked in milk, the indicator increases to 70 units);
• B vitamins improve the functioning of the nervous system, have a beneficial effect on the condition of the skin and digestion;
• potassium ensures normalization of heart rate, elasticity of blood vessels, nourishes muscles, and is important for maintaining electrolyte balance in the body;
• magnesium increases insulin production, normalizes muscle and vascular tone, prevents the formation of calcium stones in the kidneys and gall bladder;
• omega-6 fatty acids improve the condition of skin and hair, reduce cholesterol levels in the blood;
• dietary fiber contained in dranets and millet adsorb and remove allergens and toxins and improve digestion.

Despite the extensive list of positive properties, the use of millet also has limitations.

• Millet contains a substance that slows down the absorption of iodine by the thyroid gland. This property makes it an undesirable product for people suffering from hypothyroidism and other thyroid diseases.
• The high content of polysaccharides in millet limits its use by people with inflammatory diseases of the pancreas.
• Milk millet porridge is not recommended for diabetes.

When can millet porridge with water and milk be introduced into the diet of a nursing mother?

If millet porridge with water can be consumed immediately after the baby is born, then it is better to wait before introducing any dairy products into the diet and do this no earlier than a month later. If a child is prone to allergies, has a family history of allergies, or has disturbances in the gastrointestinal tract, then it is better to wait 3 months. If you have lactase intolerance or an allergy to cow's milk protein, the mother's diet should be strictly dairy-free.

Basic principles for introducing foods into the diet of a nursing mother:

• start little by little, try a few spoons for the first time,
• keep a food diary, recording all the foods you eat,
• observe the baby's reaction after feedings,
• do not introduce more than one new product per day into the diet,
• Starting to introduce milk into the diet no earlier than a month after giving birth in an amount of no more than 1 glass per day means a reaction, but at first it is better to get by with fermented milk products.

It should be remembered that the food of a nursing mother should be as varied as possible.

How to eat millet during feeding?

When breastfeeding, millet porridge is introduced into the diet gradually, in small portions, carefully watching the baby and yourself. Our task in this case is not to miss the child’s restless states, as well as redness of the skin or rash.

If suddenly you are worried about something and associate it with the consumption of millet, then it is better to temporarily exclude it from your diet and consult a doctor.

So can a nursing mother eat millet porridge? Eat with pleasure and, of course, for your health!

Cereal dishes are especially beneficial for the female body during the postpartum period, due to the high content of valuable microelements. Therefore, doctors recommend that mothers eat millet porridge while breastfeeding. You should start introducing the dish with a small portion, and then observe the baby’s reaction for 2 to 3 days.

Can a nursing mother have millet porridge with pumpkin?

Millet porridge with pumpkin is a very healthy and tasty dish for a nursing mother

Light-colored pumpkin, like millet, is one of the products with the lowest ability to cause allergic reactions, so you can introduce it into the diet of a nursing mother, but from about the 10th day after the birth of the baby. Of course, be careful and start with small quantities. It contains many useful substances and elements, helps fight fatigue, prevents weight gain and obesity, promotes rapid blood clotting, which helps normalize uterine bleeding, saves from edema, improves cardiac activity, and is an additional source of calcium.

To prepare porridge with pumpkin, you need to peel the pumpkin from crusts and seeds, cut into small pieces, boil until soft and mix with the prepared millet porridge, you can boil together for about 5-10 minutes.

Secrets of selection, storage and preparation

There is an opinion that millet is inferior in taste to other porridges. However, such an established view is often due to the fact that cereals that were incorrectly stored and prepared in violation of technology are bitter. If millet is used correctly, the product made from it has an excellent aroma and taste.

Recommendations for selecting and storing cereals:

• You should choose the freshest possible cereal, checking the production date and expiration date. It is not recommended to buy it for future use.
• For a nursing woman, the best option is light yellow grains. Brown, large, unpeeled kernels are good for dietary nutrition and are the healthiest, but they may be too heavy to digest. But the white color of the grains indicates that the storage conditions have been violated or the grain has become stale.
• When purchasing, it is better to give preference to a product in sealed plastic packaging, since cardboard packaging is likely to contain moisture, which is contraindicated for cereals.
• It is advisable to pour the contents of the opened package into a glass jar, which should be stored in a cool, dark place (can be in the refrigerator).
• The cereal should not have a rancid odor.

Four percent of the composition of millet is millet fat, which oxidizes if stored improperly or for a long time. It gives the porridge an unpleasant aftertaste. However, if you soak the grain in warm water before cooking, the fat will dissolve and the bitterness will go away.

Properly prepared porridge has a delicate taste and delicate aroma.

Tips for preparing millet porridge:

• Before cooking, the cereal must be soaked in water and washed thoroughly.
• The cereal is poured with water in a standard proportion (1 cup of cereal to 2 cups of liquid) and brought to a boil. If desired, add milk to the porridge. Then cook under a covered lid until the liquid boils away (15 minutes).
• While cooking porridge, stir it periodically, especially at the end of cooking, so that it does not stick to the walls of the dish.
• At the end of cooking, add salt and butter to the dish and mix thoroughly.
• After the fire is turned off, it is recommended to leave the porridge to stand for half an hour under the lid.
• You can add fresh berries and dried fruits to the finished product.

This porridge can be eaten for breakfast or as a side dish for main courses. It is also added to casseroles, used instead of rice as a filling in cabbage rolls, meatballs, and pancakes. Loose porridge can become an ingredient in salads.

In my family, everyone loves millet porridge, so I often prepare this dish for breakfast, although for my husband and children, to make it more attractive, I add dried apricots and prunes to the porridge: I chop the dried fruits into small pieces and lay out patterns of them on the plate. The dish sells out with a bang!

Millet porridge is a source of beauty and health. It has high nutritional value and is beneficial for the body, so it will come in handy in the diet of a nursing woman. Properly prepared, it will delight you with its excellent taste, replenishing the body’s reserves of useful substances and energy.

A well-planned diet for a nursing mother is important both for herself and for her baby. On the one hand, the food consumed by the mother can affect the health and well-being of the breastfed baby. On the other hand, the female body spends its own reserves of energy, vitamins and minerals to produce milk. Timely replenishment of these reserves is an important factor in the health of a nursing mother, and therefore the well-being of the baby.

Does millet help increase lactation?

Millet porridge, containing useful fiber, vitamins and microelements, does not significantly increase lactation. Such stimulation is achieved as a result of normalizing the mother’s metabolism, improving her digestion, saturating the body with vitamins and minerals and the ability to improve her mood.

The following cereals also help increase lactation: buckwheat (especially green), brown (unpolished) rice. Doctors recommend that nursing mothers introduce buckwheat-millet porridge into their diet more often.

Eating millet porridge during lactation

Many women wonder whether a nursing mother can eat millet porridge during the first month of breastfeeding? This dish is considered low-allergenic, therefore it is allowed to be introduced from the beginning of lactation. Doctors recommend that a nursing mother eat millet porridge to saturate the body with vitamins and minerals necessary for its restoration.

Cow protein is highly allergenic and can penetrate into mother's milk and then into the baby's body. Therefore, breastfeeding women should not introduce whole milk-based products in the first months after giving birth. In this case, millet should be cooked on a water basis; it is allowed to add a small amount of butter to the finished dish.

When answering the question whether it is possible to eat millet while breastfeeding from the first months of lactation, it should be noted that the cereal does not contain plant protein (gluten), which often provokes undesirable reactions. However, children may suffer from hypersensitivity to this product. Therefore, it is recommended to start introducing millet-based dishes with a small portion (a few spoons) in the morning. After this, you need to observe possible changes in the baby’s well-being or behavior throughout the entire day and the next two to three.

If the baby tolerated the introduction of unfamiliar food well, then the mother can continue to eat millet porridge during breastfeeding, gradually increasing the portion. It is allowed to add dried fruits, vegetables, fruit pieces to a dairy-free dish, provided that these products are first introduced into the menu and there is no negative reaction in the baby. It is necessary to take two- or three-day breaks between eating unfamiliar foods. Then the mother can be sure which food she is allergic to (if any).

If indigestion or itchy skin rashes appear on the child’s body after the introduction of millet, you need to stop consuming the dish. You can try again after 2–3 months. This time is enough for the child’s body to adapt to new environmental conditions and to form the digestive system.

During breastfeeding, the energy consumption of a nursing mother increases by 550 kcal. Long walks with a child require another 350 kcal. Based on these data, we can conclude that the belief about the need to eat for two during lactation is incorrect. Porridge made from millet cereals promotes the penetration of carbohydrates into the body, the excessive consumption of which accumulates in the subcutaneous fat space.

To stabilize body weight, nutritionists advise a woman who has recently given birth to eat millet in the first half of the day. Consumption of dairy dishes helps activate metabolism, saturate the body with energy and valuable microelements. To improve the functioning of the digestive tract, it is recommended to add dried apricots and plums. Friable millet porridge, cooked on a water base, with the addition of vegetables can be used as a side dish.

How to cook millet porridge

The cooking time for millet porridge depends on how the cereal was processed before going on sale. Millet-dranets takes the longest to cook when the flakes do not require cooking at all.

Millet porridge on water

Required:

• 1.5 glasses of water,
• 0.5 cups of millet,
• butter, salt, sugar to taste.

To prepare: rinse the millet very well, rubbing the grains with your hands, changing the water until it becomes clear, pour over boiling water or leave in it for a couple of minutes. Place the cereal in a saucepan with boiling water, add salt and sugar, reduce the heat to low, cover with a lid and simmer until tender for about 15 minutes. Add butter to the prepared porridge, stir, cover with a lid for a few minutes so that the butter melts, stir and eat.

Video: how to cook millet porridge

Millet porridge with milk

Required:

• 1 glass of water,
• 0.5 glasses of milk,
• 0.5 cups of millet,
• butter, salt, sugar to taste.

To prepare: rinse the millet very well, pour boiling water over it for a couple of minutes, drain. Place in boiling water, cook covered for about 5 minutes, add milk, salt, sugar and cook until tender for about 10 minutes. Before eating, add butter and mix well.

It’s very easy to prepare millet porridge with milk

Millet porridge: composition and calorie content

In the old days, millet was called golden grain because of its rich yellow color. In addition, among the Eastern Slavs, this cereal was not the most frequent guest on the table, because climatic conditions were not conducive to growing such a crop. Millet is a heat-loving grain that grows in hot regions. Its homeland is China and Mongolia, where today it is grown mainly for export. Cereals are popular in the diet of residents of many African countries. Millet also grows in the south of modern Russia.

Like any other porridge, millet porridge provides a person with a long-term feeling of fullness and provides a large supply of energy. By including it in your diet, a person provides an invaluable service to his health, because it is rich in a variety of useful elements.

It contains the following substances important for the body:

• macroelements - potassium, calcium, magnesium, sodium, sulfur, phosphorus, chlorine;
• microelements - iron, iodine, copper, manganese, fluorine, zinc;
• vitamins - B1 (thiamine), B3, PP (nicotinic acid), B6 ​​(pyridoxine), B9 (folic acid), A (retinol), E (tocopherol);
• vegetable fats;
• amino acids;
• starch;
• cellulose.

Advice from Dr. Komarovsky on nutrition for a nursing mother

When choosing any dish, Dr. Komarovsky advises a nursing mother:

• pay attention to the allergenic group of the product and give preference, especially in the first months of the child’s life, only to low-allergenic food products,
• always monitor the child’s reactions, if in any doubt, eat a little: if the child has a rash, stool changes and he begins to sleep worse, it is better to exclude this dish from the diet for a while,
• Eat well and diversify your menu as much as possible.