Is it possible to eat garlic during pregnancy

Is it possible to eat garlic during pregnancy?

Desires are different - strange, exotic, incompatible, off-season, but more often, fortunately, future moms want something specific. They say that it is impossible to refuse pregnant women in their desires, but the women themselves, realizing the unusual nature of their needs, are asking themselves, will it not hurt the baby?

Today we will talk about whether it is possible to eat garlic for pregnant women? Opinions differ on this score, but we will try to understand this issue.

"No way at all!" - some say

Young mothers usually eat whatever their sweetheart wishes, and it happens exactly until some kind of ubiquitous girlfriend (grandmother, mother-in-law or neighbor) will not exclaim: "What are you! You can not do this! ". But at the same time to the question "why?" Nothing intelligible and concrete can not say. Apparently, they also once someone said this, and they just took this fact as an axiom of life: you can not - so you can not.

Try to figure out yourself why?

Garlic is a vegetable (although its dieters are classified as strong seasonings and spices) - a fairly useful plant, has long been used throughout the world not only as one of the food products, but also as a remedy (especially in folk medicine). It is widely used in the prevention and treatment of respiratory-viral diseases and is used not only in food, but also as an ingredient of various anti-cough throat, drops and aerosols from the common cold and other potions. Garlic is rich in useful substances and vitamins:

  • phytance - destroy pathogenic and putrefactive bacteria,
  • allicin - a natural antibiotic,
  • folic acid - provides optimal conditions for the structure of DNA and RNA, plays an important role in cell division, li>
  • silicic acid,
  • phosphoric acid,
  • sulfuric acid,
  • mineral salts,
  • iron,
  • zinc,
  • magnesium,
  • sodium,
  • calcium,
  • manganese,
  • iodine ,
  • vitamins B, D, P and other compounds.

In total, garlic contains more than 400 substances that are beneficial to the body.

How can it be that a useful plant - and suddenly dangerous for a pregnant woman? What's the matter?

It turns out that garlic belongs to the category of foods that contribute to an increase in the general tone of the body. It would seem - it's good, but during pregnancy, this property of garlic, in addition to increasing the general tone can provoke and uterine activity. And at this stage it is still undesirable, because it increases the likelihood of miscarriage or premature birth. For a long time, newly-given women were advised to eat garlic so that the uterus would contract and return to normal sooner, but later it was proved that the plant in no way affects the state of the uterine muscles, but it even affects taste of breast milk, worsening it.

Another property of garlic can cause the assumption of its prohibition during pregnancy: it is that it irritates the mucous membranes, and this in turn can cause allergic reactions (heartburn, stomach or bowel pain, rashes), which is highly undesirable in general, and the period of bearing a baby - especially.

So it turns out that we could not find any convincing argument proving that garlic during pregnancy is impossible. Only some assumptions such as "can" and "probably" & hellip;

And what about the experts say about this?

Opinion of doctors - can you eat garlic or not during pregnancy?

Doctors do not share the "people's position" on the ban on garlic for pregnant women. Moreover, they argue that garlic future mothers can, but in limited quantities!

In addition, its use depends on the period of pregnancy.

So, for example, in the early days, when the woman's immunity decreases, and her body is most vulnerable to all kinds of viruses and infections, the protective properties of garlic will even be very useful. Moreover, during the active formation of fetal organs and systems, the organism of the future mother especially needs vitamins and trace elements, and garlic, as we have said, is very rich in both.

Doctors recommend to include in their diet of garlic for those women who due to toxicosis suffer from a lack of appetite. In addition, scientists have found that eating this vegetable helps reduce blood sugar, which is useful for diabetics.

Another argument in favor of garlic is that, that it contributes to the dilution of blood, and this reduces the risk of blood clots (which is especially important for pregnant women), but at the same time it should be taken into account for those women who suffer from nasal bleeding.

However, to strengthen immunity and obtain the necessary nutrients to pregnant women, doctors and herbalists advise to use garlic in small amounts and practically not chewing, that is, swallow a small clove of garlic as a tablet.

Next, the question that arises: what does it mean "in limited" or "small" quantities? Medicine can not give an exact answer to this question, but common sense and principles of healthy nutrition suggest that a kilogram and even 100 grams a day will be superfluous, but 1-2 small denticles per day (or every other day) will not be able to do harm . And this only for those women who:

  • there are no problems with the digestive system (there is no gastritis, colitis, stomach ulcers, cholecystitis),
  • there is no individual intolerance of the product, li>
  • there are no diseases of the liver and kidneys,
  • there is no neurosis of the heart and epilepsy,
  • pregnancy proceeds without any complications.

Knowing that some women have a "special" reaction to smells (and garlic has a rather sharp smell), instead of raw vegetables you can use pickled. It is less aggressive to taste (barely perceptible) and smell, but it will perfectly satisfy the intolerable desire to try garlic. However, to lean on pickled garlic, still, it is not necessary, since it provokes fluid retention in the tissues and can become the culprit of edema formation.

During the second trimester, it is better to limit the use of garlic to 1-2 heads a week, and this is due to the fact that it can provoke bleeding, which will be difficult to stop. In addition, some women complain that the taste of garlic "does not like" their babies: the fetus begins to react rather violently after eating this spicy and spicy vegetable. And although the doctors say that the babies in the mother's tummies are reliably protected by the placenta from penetrating the sharp substances contained in the garlic, nevertheless, since the crumb does not like it, then, perhaps, it does not need to worry him so that he does not bother you later.

Regarding the third trimester and the use of garlic, then in this period, too, you need to be cautious and limit yourself to 2-3 denticles a week or even to exclude it from your diet so as not to provoke premature births, and during the birth itself - heavy bleeding.

As you can see, there is no definitive ban on the use of garlic during pregnancy, but at the same time you need to limit yourself in its quantity. There is garlic or refuse it - it's your decision. Listen to your body, and he will tell you what he wants. If garlic "comes back", then do not force yourself. Well, if you want, why should you deny yourself the pleasure? The main thing to remember is that everything is fine in moderation!

Be healthy!

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