Pregnancy is an amazing period. Sensations that a woman experiences when wearing under the baby’s breasts are indescribable. With all this it is impossible not to note that pregnancy is also a lot of excitement, worries, and problems, some of which are directly related to health. All women want their baby to be the smartest, most beautiful and happiest. So your child will be personally for you, especially if he is healthy. The health of the newborn depends on the work of all the systems and organs of the pregnant woman. A very important role, in this case, is played by the state of the microflora of the future mother.
In the human body, there are more than 300 species of bacteria. All of them are divided into useful and pathogenic microorganisms. Useful lacto and bifidobacteria control pathogenic microbes, while protecting the body from viruses and infections. In addition, useful microorganisms are involved in the breakdown of proteins and carbohydrates, digesting food and absorbing fats, vitamins, and proteins. As soon as the ratio between microorganisms is disrupted, the death of beneficial bacteria and accelerated filling of the intestineconditionally pathogenic microorganisms. This fact becomes the cause of both metabolic disorders and reduction of the body’s defense forces. Carcinogens ( substances that increase the risk of developing tumors ), hepatic toxins ( substances depressing physiological functions ) and neurotoxins ( substances that have a negative effect on nerve cells ) begin to enter the bloodstream.
The main components of the flora of the intestine during pregnancy are lactobacilli and bifidobacteria. They form a special protective film on the surface of the mucous membrane of this organ. In addition, the flora contains an E. coli, which helps to synthesize nine vitamins, namely, folic and nicotinic acid, biotin, as well as vitamins B1, B2, B5, B6, B12. Intestinal flora improves the functioning of the nervous and digestive system, regulates the absorption of nutrients and water, and accelerates the assimilation of iron.