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Cocoa in pregnancy

Cocoa in pregnancy

Content:

During pregnancy cocoa is a conditionally permitted in food. because its use can be of benefit and harm in different cases. Before use, consult a gynecologist.

information In most cases in normal pregnancy to drink cocoa is permitted, but not more than 2-3 times a week.

The benefits and harms

Cocoa contains a lot of substances that is useful for a pregnant woman.

Iron stimulates hematopoiesis . Its presence in foods is very important for pregnant women because 95% of them anemia. accompanied by hypoxia (decreased oxygen in the tissues) of the mother and fetus.

Zinc is involved in the processes of protein synthesis. Thanks to this element is the alignment of all cells in the body, improves the immune system .

Folic acid is required in large quantities in the first trimester of pregnancy, as it is involved in laying and development of the nervous system and sense Continue reading

Features and properties of white tea

One day my friends, examining the characteristics of this type of tea, came to the conclusion that it is possible to live almost on one the white tea. White tea — in Chinese the pronunciation of “Bai Cha” 白茶 ) – despite very modest number of varieties are very different and self-sufficient. One kind of Bai cha will give you ease of green tea. Another warm, as warm Oolong and red teas. Third, pressed and villiany few years, will replace Shen-PU-erh.

Of course, we had slightly exaggerated. Puerh, Oolong teas, red teas have their own unique differences. And yet, in our comparison is the truth: different types of white tea are so unlike each other that it is sometimes

difficult to believe in their relationship.

Varieties of white tea

Classics Bai Cha is a type of Bai Hao Yin Zhen (the”Silver needle with white pile”). For the production of this tea is used exclusively Continue reading

Original Chinese tea

Da Hong PAO

Leader in flavor, rich taste and beneficial effects on the body certainly can be called tea Da Hong PAO.

Tea Da Hong PAO grown and produced on the cliffs of Fujian (Northern part). The high cost of Chinese tea in comparison with other kinds due to the fact that the bushes do not grow plantations, and may be taken and give Mature leaves only in some areas, mostly on the slopes of Wuyi mountain.

Fermentation of tea leaves takes a long time, what defines a strong, sometimes pungent taste and smell of tea. A little honey shades and floral notes interwoven with mountain freshness – the effect of unexpected and alluring, who wants to feel again and again. A tea aftertaste lasts longer than after other Chinese teas, so the purpose of the tea ceremony Continue reading

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