Garlic during pregnancy

Garlic during pregnancy - benefits and risks of consumption

If you've never heard of what happened before, that during pregnancy you can not eat both this and this, including garlic, then you will quietly without a twinge of conscience continue to enjoy his fragrance and taste, how much your heart desires. But suddenly a friend or mother-in-law (as it usually happens), says that garlic is harmful and dangerous in the situation. And more can tell you a lot of things, which hypothetically affects the use of garlic in this period. Of course, tranquility is broken, and let even the tiniest, but still a fraction of the doubt creep into your heart: what if it's really true? ..

From "in no case" to "it is absolutely necessary!"

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Some scientifically confirmed and well-founded information that garlic is definitely harmful to the fetus or for the gestation itself - no. As well as on the contrary: you will not find proof, that garlic is very useful for pregnant women. Opinions diverge, and sometimes diametrically opposite.

Some argue that it should never be used during pregnancy, especially in the second and third trimester (although the first trimester is considered to be the most dangerous from time immemorial). Others, on the contrary, convince of the expediency and necessity of eating garlic right now, because this is health! And doctors, phytotherapists, and "people's experts" disagree with each other and with each other. Although most of them try not to express themselves categorically and take a neutral position: all is well that in moderation. So sometimes you can afford a second tooth.

Why not?

With regard to pregnancy, garlic is classified as a spice and herb that increases uterine activity. For many years, the women giving birth were even recommended to eat garlic, so that the uterus quickly contracted and fell into place. But then they refused this idea, as it turned out: garlic influences the taste of breast milk and is far from the best.

It is also known (and this is a fact) that garlic is a category of allergic products. Therefore, during pregnancy, you should exercise caution: you may develop (even if never before) intolerance to this product, the use of garlic can cause heartburn and stomach pain. Especially tidy tastings in late pregnancy, when the risks of developing allergic reactions increase.

Also during the gestation period, it is recommended to exclude all toxic and irritating mucous products, and garlic, unfortunately, is exactly that.

Another interesting fact - scientifically not proven, but confirmed in practice. Many children do not like the taste of garlic. It is unclear for what reasons, but the fetus begins to react violently to his arrival in the mother's tummy. If you observe a similar exciting effect and your baby - perhaps, from garlic, it makes sense to refuse, so as not to worry the crumbs.

Please also note that garlic dilutes the blood somewhat, so if you are inclined, for example, to nosebleeds, it is better not to put on garlic. But the opinion that the garlic taste is passed on to the baby is erroneous: the placenta filters such substances. In addition, by the time the food is absorbed into the blood, it is already practically digested, and the taste qualities are lost. And it is unlikely that you will be able to eat so much garlic so that its taste is felt by the baby.

What for?

Nevertheless, despite all the prohibitions, warnings and reinsurance, garlic is a very useful thing. This is exactly proved. It contains many vitamins and substances, including folic acid, which is necessary during pregnancy.

Long since garlic is considered an effective natural antiviral agent and is successfully used for the prevention and treatment of acute respiratory infections and colds. Definitely, garlic is more useful and less harmful to a pregnant woman than the virus itself or medicines used for its treatment. Therefore, many midwives even recommend their patients to eat garlic to strengthen immunity, however, in small quantities and often without chewing, and immediately swallowing the tooth.

A known property of garlic is the ability to maintain a stable blood pressure and reduce the risk of blood clots, which can be very important for pregnant women. There is even information that garlic promotes normal growth and development of the child, as it stimulates blood circulation.

So what should I do?

Hardly anyone will argue that diet food is the best gastronomic solution during pregnancy. And this means that putting a few garlic heads literally in every dish is unacceptable. However, nothing terrible, most likely will not happen, if from time to time you will eat on the tooth a day (but no more). Especially it concerns two situations: when garlic definitely wants and when the flu mows the ranks of colleagues and loved ones, and you oh how undesirable it is now to get sick.

Experience shows that the use of garlic in small amounts does not pose a particular danger in the first trimester of pregnancy. And pickled garlic can be eaten without any fear. Relatively late terms - probably, it is necessary to be a little cautious. But do not necessarily exclude from the diet of this spice, if you can not live without it.

If you have an intolerance to this product, then there's nothing to talk about. Yes sense then it is generally? Otherwise - do not exclude garlic from the diet. Modern gynecologists are increasingly inclined to the fact that, in addition to individual intolerance, there are no more restrictions on the use of garlic during pregnancy. However, we recall that there is no one hundred percent guarantee of security, so compliance with reasonable doses is still desirable.

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