Garlic is a widely used ingredient in various recipes due to its potent taste and possible health advantages. Still, a lot of women are unsure about what and how much is safe to eat when pregnant.
Although there are some health benefits to garlic, it’s crucial to know when and how to eat it while pregnant. While some might benefit from it, others might feel uncomfortable or even have negative reactions.
This article will discuss which forms of garlic are best, when they should be avoided completely, and when they are safe for pregnant women to consume.
- Benefits for pregnant women
- Harm and contraindications
- Basic rules of consumption
- First trimester
- Second trimester
- Third trimester
- Video on the topic
- Can a woman eat garlic during pregnancy
- GARLIC DURING PREGNANCY | Benefits and harms of garlic for pregnant women
- Garlic during pregnancy: when and in what form?
Benefits for pregnant women
As a plant, garlic has been known for a long time, however, for many centuries it was not eaten, using it only as a medicinal plant. India, where the product comes from, despite the love of the population for aromatic spices, considered its smell too strong to eat this plant. Garlic was lovingly grown in Ancient Egypt, and it was always included in the diet of those who had to work hard, for example, workers who built the legendary pyramids. Once, workers were not given garlic, and this became the cause of a major government rebellion. Garlic was placed in the tombs of the pharaohs, it is mentioned in the Bible and the Koran.
Today, garlic is a favorite seasoning of many peoples. Both the heads of the plant and the shoots are eaten, which are also salted and marinated, stewed and boiled. And young leaves are fried and added to salads. Doctors did not lag behind the chefs. They gave garlic a loud name – Bulbus Allii Sativi, but have not yet included it in the register of medicinal plants. However, separate raw materials are sometimes used in the manufacture of medicines, and garlic already occupies an absolutely indisputable place of honor in folk medicine. Garlic juice has a pronounced antimalarial effect, is active against fungi, parasites, and is also considered an antiviral and anti-inflammatory agent. The product contains special substances related to antibiotics that can kill pathogenic bacteria, and this fact has been proven completely officially – this was established and convincingly proven by the doctor Louis Pasteur.
Garlic improves bowel function and regulates digestive processes, it increases immunity, which is very useful for pregnant women with colds and for their prevention. Some components of the plant are able to activate the movement of phagocytes, lymphocytes and macrophages. And with increased gas formation, which women "in position" suffer from quite often, this dish can be used as a direct medicine – the composition of garlic suppresses fermentation processes, there are fewer gases, and the intestines stop bothering the expectant mother. Official medicine knows for sure that Garlic can effectively disinfect wounds and abrasions. It is also assumed that it can act means of prevention of cancer, But this version is still being checked. There are a lot of allicine in garlic, there are sulphone acids, and this makes the vegetable culture an excellent natural antioxidant. The use of the product helps to reduce cholesterol, strengthen blood vessels, reduce blood pressure levels. Allicine particles are able to respond with red blood cells, and a hydrogen sulfide is formed at the output of the reaction, which is very useful for the walls of the vessels.
Pregnant women with high risk factors for thrombosis and atherosclerosis, as well as blood coagulation issues, should pay particular attention to garlic. Blood can be liquefied by the action of garlic. Notable among the vitamins and minerals included in the product are folic acid, magnesium, zinc, and iron. Garlic is a great treatment for thrush because it contains unique antifungal compounds that cause Candida fungi to quickly die when they come into contact with it.
You can simply breathe in garlic instead of having to eat it. These "inhalations" are thought to be able to shield the expectant mother from acute respiratory viral infections and the dangerous flu. If the woman feels ill in the morning, they can also save her from attacks during toxicosis.
Garlic can and should be consumed in moderation by expectant mothers. Like anything helpful, garlic can have drawbacks if a woman consumes more of it than is recommended in her diet.
Harm and contraindications
Although it doesn’t happen as frequently as some other spices and seasonings, garlic can still trigger allergies in expectant mothers. Pregnant women with a history of allergies should pay particular attention to this warning.
Overindulging in garlic can worsen heartburn, belching, and discomfort in the epigastric area because it irritates the mucous membranes lining the esophagus and stomach.
Garlic thins the blood and increases bleeding risk, so you should avoid eating a lot of it right before surgery. Garlic should be avoided at all costs during the final trimester if you are going to give birth by cesarean section, especially if the blood is not very thick anyway. Women who have epilepsy or certain cardiovascular diseases should avoid garlic. In any case, before incorporating the vegetable crop into your regular diet, you should speak with a doctor if you have an intolerable craving for spicy garlic.
Basic rules of consumption
It is impossible to specify how much and in what form of the product should be consumed in a few words. The product’s allowable dosage will vary depending on the trimester due to its potent effects, and distinct usage guidelines will be provided.
First trimester
A woman"s nutrition at the beginning of pregnancy is not so critical for the development of the fetus, because at this time embryogenesis occurs – all the internal organs and systems of the baby are formed. But certain substances that enter the mother"s blood from food can support the baby or harm it. You should not eat garlic in the early stages if there is a risk of miscarriage. Thinning the blood in this case with both drugs from the pharmacy and green garlic from the garden will be a separate risk factor. If there is no threat of spontaneous miscarriage, then the woman can eat the product in the first trimester, limiting the daily dose to just a couple of small cloves.
Second trimester
In the second trimester, the baby is already protected by the placenta and even small shifts in the mother"s hemostasis will not have a significant effect on him. And therefore, a woman can increase the amount of garlic if she has no contraindications and she wants this particular product. But do not overdo it – an excess of the vegetable crop can cause heartburn, And more than half of all expectant mothers suffer from it already from the second half of the second trimester, and some – even earlier. The maximum amount of the product per day should be limited to 2-3 cloves, if the woman has not been prescribed special blood thinning medications by the doctor. Simultaneous intake of the product with anticoagulants will contribute to a more intense and more dangerous, in terms of the likelihood of bleeding, process of reducing blood viscosity.
Third trimester
During the latter part of the third trimester, it is advised to cut back on or stop eating garlic entirely. The one exception is in situations where the woman’s doctor advises blood thinning because of her elevated risk of thrombosis. Watch out – in these situations, anticoagulant medications are typically prescribed as well, and taking them does not mean that you should be eating garlic.
| When to eat garlic | Form of garlic |
| First trimester | Fresh garlic in small amounts can help boost immunity and fight nausea. |
| Second trimester | Garlic supplements should be avoided, but adding garlic to meals in moderation is fine. |
| Third trimester | Limit garlic intake as it may affect blood pressure and cause heartburn. |
| During breastfeeding | It"s best to avoid garlic, as it can alter the taste of breast milk and cause baby discomfort. |
When eaten in moderation, garlic can be a beneficial addition to a pregnant woman’s diet. It has numerous advantages, such as strengthening digestion and immunity, but it’s crucial to be aware of any possible negative effects.
In the initial phases of gestation, modest dosages of garlic are usually safe to consume. It is advisable to restrict consumption in later stages, though, as it may impact blood pressure and raise the possibility of bleeding during childbirth.
If you like garlic, try using it in cooked food instead of eating it raw to lessen its potency and prevent upset stomach.
When consumed in moderation, garlic can be a beneficial addition to a pregnant woman’s diet. Garlic has health benefits, such as strengthening immunity and facilitating better digestion, but too much of it can raise blood pressure or induce heartburn. While small amounts of cooked or raw garlic can be safely consumed during pregnancy, it’s best to avoid taking garlic supplements unless a healthcare professional recommends them.
