During sugar control during pregnancy, baking can still be fun
During sugar control during pregnancy, baking can still be fun
In all, the first exposure to baking was in 2006. Unconsciously, this hobby has been with me for 8 years. From the beginning to squeeze cookies and awkwardly bake "bread" that tastes similar to steamed buns... Now I can make various kinds of biscuit cakes as souvenirs for friends, make toast, oatmeal for breakfast, and even eat myself. Little cake decorating class... Baking has become a difficult and unwilling part of my life.
The baking process is warm and happy, but the result of baking is a "sweet burden". Most pastries are high in sugar and oil. It doesn't matter if you eat some in moderation, but it will cause problems during pregnancy.
At the end of July last year, when I realized that a new life was quietly conceived in my belly, I was a little bit at a loss while joyful. More than one friend kindly reminded me that all diets during pregnancy must be controlled for sugar, because pregnant women have a particularly strong absorptive capacity, and changes in hormone levels during pregnancy can easily cause changes in glucose metabolism. So let alone sweet baked pastries, even fruits with high sugar content must be eaten under control, otherwise it is easy to develop gestational diabetes.
But this requirement, which may not be difficult in the eyes of ordinary people, makes me depressed. I not only love to make, but also to eat. If you can't eat the baked goods, you will be scratching your heart. But to really stop baking, it is a painful thing for me to break through the interesting small processes of sending, stirring, kneading, and plastic surgery during the full 10 months of pregnancy.
In the first trimester, like most expectant mothers, I suffered from morning sickness and lack of appetite. But in the second trimester, my appetite gradually recovered, and my expectation for West Point slowly ignited a small flame in my heart. However, out of consideration for the health of the baby in my abdomen, I am quite restrained. Except for the bread for breakfast every day and the decorative cakes that the students instructed to make during class, I really hardly no longer make any pastries. Updates on the kitchen website They all seem to be slack.
But afterwards, I couldn’t bear it anymore, and a thought came to my mind: Although pregnant women with gestational diabetes suggest that they don’t have any pastries at all, can you find some low-sugar and sugar-free baking suitable for pregnant women with normal physique? Recipe, so that they can enjoy the joy of baking and the joy of tasting the fruits in the process of relieving their addiction to their hands once in a while?
In this direction, I started to read the baking books. In addition to the sugar-free European bun recipes that I have always liked, some recipes that may have been unremarkable to me in the past suddenly jumped in front of me: it turns out that cookies are not. They are all representatives of high sugar and high oil, and there are also many salty, milky and nutritious varieties. It turns out that chiffon cakes can also be salty, and they even taste delicious and refreshing. Not to mention the tower. I knew it was divided into two categories, sweet and savory, but I have never tried baking and tasting the salty tower. When I took the first bite, I was still surprised by its richness and delicateness. The rich layers are deeply attracted... I
reopened the oven to make snacks, and recovered the busyness in the baking process, but also in the boring life of pregnancy, regained every bit of happiness.
The baking process is warm and happy, but the result of baking is a "sweet burden". Most pastries are high in sugar and oil. It doesn't matter if you eat some in moderation, but it will cause problems during pregnancy.
At the end of July last year, when I realized that a new life was quietly conceived in my belly, I was a little bit at a loss while joyful. More than one friend kindly reminded me that all diets during pregnancy must be controlled for sugar, because pregnant women have a particularly strong absorptive capacity, and changes in hormone levels during pregnancy can easily cause changes in glucose metabolism. So let alone sweet baked pastries, even fruits with high sugar content must be eaten under control, otherwise it is easy to develop gestational diabetes.
But this requirement, which may not be difficult in the eyes of ordinary people, makes me depressed. I not only love to make, but also to eat. If you can't eat the baked goods, you will be scratching your heart. But to really stop baking, it is a painful thing for me to break through the interesting small processes of sending, stirring, kneading, and plastic surgery during the full 10 months of pregnancy.
In the first trimester, like most expectant mothers, I suffered from morning sickness and lack of appetite. But in the second trimester, my appetite gradually recovered, and my expectation for West Point slowly ignited a small flame in my heart. However, out of consideration for the health of the baby in my abdomen, I am quite restrained. Except for the bread for breakfast every day and the decorative cakes that the students instructed to make during class, I really hardly no longer make any pastries. Updates on the kitchen website They all seem to be slack.
But afterwards, I couldn’t bear it anymore, and a thought came to my mind: Although pregnant women with gestational diabetes suggest that they don’t have any pastries at all, can you find some low-sugar and sugar-free baking suitable for pregnant women with normal physique? Recipe, so that they can enjoy the joy of baking and the joy of tasting the fruits in the process of relieving their addiction to their hands once in a while?
In this direction, I started to read the baking books. In addition to the sugar-free European bun recipes that I have always liked, some recipes that may have been unremarkable to me in the past suddenly jumped in front of me: it turns out that cookies are not. They are all representatives of high sugar and high oil, and there are also many salty, milky and nutritious varieties. It turns out that chiffon cakes can also be salty, and they even taste delicious and refreshing. Not to mention the tower. I knew it was divided into two categories, sweet and savory, but I have never tried baking and tasting the salty tower. When I took the first bite, I was still surprised by its richness and delicateness. The rich layers are deeply attracted... I
reopened the oven to make snacks, and recovered the busyness in the baking process, but also in the boring life of pregnancy, regained every bit of happiness.
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