A nursing mother needs to carefully monitor her diet, because everything she consumes goes to the baby with milk. Especially you need to be careful with products that have a high degree of allergenicity. Herring also belongs to such products, therefore, before introducing it into the diet during breastfeeding, it is necessary to consult a doctor and carefully monitor the baby’s reaction.

What is useful herring?

Herring, like any other fish, is a storehouse of protein, omega-3 fatty acids, which positively affect the development of the brain, vision, the cardiovascular system, vitamins A, B1, B2, B12, D and trace elements (phosphorus, iodine, potassium, calcium, selenium, copper), which are very important for the proper development of the child. It would seem that there are so many useful properties, so herring during breastfeeding must be present in the diet of a nursing mother, but is everything really so good?

Herring Harm

Herring, along with citrus fruits, milk, honey and strawberries, is considered a fairly strong allergen, so there is a risk that the baby may develop a rash, diathesis, bloating or intestinal upset. If, after the exclusion of herring from the diet, all negative manifestations disappear, then it becomes clear that this was precisely the reaction to herring, therefore, during lactation, the mother should not include it in her diet.

It is advisable not to use herring at all for the first months of a baby’s life, because. he still has an insufficiently developed gastrointestinal tract and he can react quite unpredictably to such a product. In addition, a child may refuse to breastfeed altogether, because milk after salted herring can acquire an unpleasant taste.

How much can you eat herring while breastfeeding?

When the baby is three months old, mom can try to introduce salted herring into her diet, and if there is no allergy, then you can continue to use it. But this does not mean that you can eat fish in unlimited quantities.

You need to start with one piece, if everything is fine, then 1-2 times a week you can afford a small piece. Nevertheless, it is preferable to use herring not in salted form, but in baked or boiled form. If you really want salty, then it should not be ready-made preserves, in the manufacture of which vinegar and various preservatives are used.