Sore throat while breastfeeding? This kind of diet is better than taking medicine!

When you enter the breastfeeding period right after giving birth, it is difficult for the body to accept the situation for a while and various problems will arise. The reduced resistance can easily cause colds, sore throats, and coughs with phlegm. Many breastfeeding mothers cannot take medicine for sore throats, because the effects of the medicines will affect the secretion of milk and will also affect the baby's body after eating. Therefore, throat pain can be more mediated by diet. Eat more foods that clear the lungs and moisten the throat, try to eat more vegetables and fruits, and less meat. Do not eat heavy-tasting foods during this period to avoid phlegm. Drink more soups to help the absorption of lung function and speed up blood circulation throughout the body.

First, let’s talk about foods that have a lung-clearing effect: 1. Pear: It is cold in nature, and can moisten the lungs, eliminate phlegm, relieve cough, and reduce internal heat. . White radish: cold in nature, relieves gas, resolves phlegm, relieves cough, clears away heat and detoxifies. . Lily: slightly cold in nature, moistens the lungs and relieves cough. 4. Water chestnut: cold and slippery in nature, clears away heat, resolves phlegm, invigorates qi, stimulates appetite and helps digestion. .

Then there are some recipes for eliminating phlegm: 1. Radish, ginger and pear tea: white radish, ginger and pear, appropriate amounts, all cut into slices, boiled in water and drunk as tea 2. Radish stewed with maltose: 2 white radishes, 60 grams of maltose, stewed and eaten. 3. Water chestnut and sea jelly soup: 60 grams of fresh water chestnut, 30 grams of sea jelly (desalted), stewed in boiling water (suitable for lung heat cough, yellow phlegm and cough with blood) 4. White fungus soup: 6 grams of white fungus, soak overnight, add 10 red dates and appropriate amount of water, cook until done, add rock sugar and eat.

1. Two types of Qingfei Decoction:

1. Snow fungus, lotus seeds, lily and pork ribs soup:

Ingredients: 75 grams of snow fungus, 100 grams of lily, 500 grams of pork ribs.

Method: Wash the above ingredients, add water and put them into a pot to boil for 3 hours.

2. Mulberry bark, lily, and pork ribs soup:

Ingredients: 50 grams of mulberry bark, 75 grams of lily, 500 grams of spare ribs.

Method: Wash the above ingredients, add water, and then put them into the pot and boil for one and a half hours.

2. Lung-nourishing Tremella Soup:

Ingredients: 5 grams of Tremella, 50 grams of rock sugar.

Method: Put the white fungus in a basin and soak it in warm water for 30 minutes. After it is fully soaked, remove the stems and pick out impurities. Tear the white fungus into pieces, put it in a clean pot, add appropriate amount of water, boil it over high heat, then simmer it over low heat for 1 hour, then add rock sugar until the white fungus is stewed.

3. Lung nourishing soybean milk porridge:

Ingredients: 1000 grams of soy milk, 100 grams of glutinous rice, and appropriate amount of white sugar.

Method: Wash the glutinous rice and put it into the pot, add appropriate amount of water, boil it over high heat and then simmer it over low heat. When the rice grains are blooming, pour in the soy milk and continue to simmer for 10 minutes. Add appropriate amount of white sugar.

4. Duck Congee:

Ingredients: 150 grams of duck meat, 250 grams of glutinous rice, a little cooking wine and salt.

Method: First, dice the duck meat; add glutinous rice and water to cook porridge, then add duck meat, a little cooking wine and salt, and cook until the porridge is cooked.

5. Tripe Blood Soup:

Ingredients: 300 grams of duck blood, 150 grams of tripe (be careful not to add mutton, because mutton is hot and is not suitable for consumption at the turn of spring and summer when the temperature is gradually rising and the weather is dry).

Ingredients: 100 grams each of yellow throat, eel, luncheon meat, bean sprouts, and vermicelli, a little Chongqing hot pot base, pickled ginger, garlic, MSG, and white sugar.

Preparation method: First cut the duck blood into slices, put it in a wok and blanch it with clean water for later use; then add a little cooking oil to stir-fry the ginger and garlic slices, add the Chongqing hot pot base and bring to a boil; after the soup is cooked, add duck blood, tripe, yellow throat, eel, luncheon meat, bean sprouts, vermicelli, etc. until cooked (be careful not to overcook the tripe).