During pregnancy, a woman's taste changes, she constantly wants something unusual. You may begin to crave garlic. But? can you eat garlic during pregnancy?

What is useful garlic

Even in ancient India, many diseases were treated with garlic. This vegetable culture is considered the most useful product. It contains vitamins and microelements, organic and inorganic acids, mineral salts and the natural antibiotic allicin. It also contains essential oil and phytoncides that kill microbes.

Note! Garlic stimulates blood circulation and thins the blood, and this is very necessary during early and late pregnancy. Especially if you have thrombophlebitis, atherosclerosis or vascular problems.

In folk medicine, they treat colds, coughs, and runny noses. In addition, this vegetable spice has the following properties:

• antibacterial and antiviral agent;
• protects against influenza epidemics;
• removes cholesterol from blood vessels;
• fights microbes;
• treats the thyroid gland;
• fights with oncology;
• reduces blood sugar;
• normalizes pressure;
• helps with constipation and hemorrhoids;
• stimulates blood circulation.

If there are so many benefits from this seasoning, is it possible for pregnant women to eat garlic? Among all the useful substances, there are many necessary for the expectant mother and child. This root vegetable contains folic acid and magnesium, iron and zinc, which are so necessary during pregnancy. Also, the vegetable perfectly treats thrush, which often worsens during pregnancy.

What is harmful garlic during pregnancy

In addition to all the beneficial properties, garlic can be harmful to women during pregnancy. Garlic during early pregnancy should be limited, given that it:

1. can cause an allergic reaction, even if you have never had one before;
2. in diseases of the gastrointestinal tract, it irritates the mucous membranes.

There are a number of contraindications to the use of a white vegetable for a pregnant woman:

• If you are throwing up from the smell of garlic, then you should not use it;
• Even in a flu epidemic, it will not be useful if there is an individual intolerance. How to save yourself during such periods, find out from the article Cold during pregnancy >>>;
• A vegetable will bring very serious harm if a woman has gastrointestinal diseases and anemia, heart neurosis and epilepsy;

In it, you will learn not only what must be on your daily menu, but also how, with the help of a reasonable diet, you can cope with the frequent problems of pregnancy without drugs.

In a separate block, let's talk about the three most important foods that should appear in your diet if you are determined to give birth naturally and do not want to face breaks in childbirth.

How much can be used

How much garlic can a pregnant woman eat?

The amount of this product consumed during childbearing depends on the trimester.

Is it possible to garlic in the first trimester of pregnancy?

1. If there is no blood discharge and does not pull the lower abdomen, there are no problems with bearing, then a woman can eat a couple of cloves a day;
2. If there are problems, it is better to refrain from using;
3. In the first trimester, during nausea and vomiting, it is better not to eat it (related article: Nausea during pregnancy >>>).

Second trimester - is it possible?

In the second trimester, from about the fourth month, the fetus is reliably protected by the placenta and amniotic fluid, so there is no particular harm in eating garlic.

• It is permissible to eat two cloves per day;
• However, before using during this period, it is better to consult a doctor, since consuming a lot of this root crop can cause severe bleeding, especially if the woman is still taking additional blood thinners.

Garlic in the third trimester

In the last trimester, it is best to keep garlic in your diet to a minimum.

What do the doctors say?

Let's be honest, doctors don't really understand how you eat. Their task is to weigh you, measure volumes and check the baby's heartbeat.

Gain a lot of grams in a week - get a reprimand, gain a little - get a reprimand. There is no consensus about garlic.

1. Some argue that this vegetable should be consumed by a woman in a position to protect the body from viruses;
2. And other doctors forbid women to eat it, especially in the middle and at the end of pregnancy.

The first is motivated by the fact that garlic is necessary for colds and is not harmful during pregnancy. They recommend using it in limited quantities - two cloves a day, so as not to provoke uterine contractions.

The second say that we must not forget that this seasoning can cause allergies and exacerbations of diseases. Vegetable increases appetite, so you can overeat, and this will undoubtedly affect your health.

It is believed that the child in the womb feels the taste of garlic, and he does not like it, as a result, he begins to actively react when his mother eats this product.

Important! When using this spice, it is necessary to listen to the baby, if he “blows” in your stomach, it means that he does not like this product.

Check it out and, if your child is really starting to get active in the stomach, reconsider your diet and eliminate garlic.

Let's summarize:

If you are in excellent health and your pregnancy is going well, eat garlic in moderation. Be sure to monitor your health and well-being as you eat garlic. With any negative manifestations, it must be abandoned.

If you follow the precautions, it will not harm you, strengthen the immune system and will contribute to the health of the unborn baby.

Pregnancy imposes certain restrictions on a woman's diet. Is it possible to eat garlic, the obstetrician-gynecologist will tell the expectant mother. If there are no contraindications, for example, gastritis, ulcers should definitely not be excluded from the menu. Because it is unique in the composition of the useful elements contained in it, esters, vitamins.

Garlic: healthy cloves

The most useful vegetable, according to ancient Chinese doctors, is still not losing ground: it is eaten in the prevention of SARS and influenza, it is a frequent guest in many dishes of various cuisines of the world. It is loved for its tart aroma, the ability to emphasize the taste of food. Pregnant women are also in no hurry to give it up. Garlic is really very useful. It contains an essential oil of complex composition, which is a powerful specific disinfectant with antibacterial properties. But what makes this plant truly unique is its allicin content. This is an organic compound formed from its precursor alliin only during the mechanical destruction of garlic cells with teeth or a knife.

The biological activity of allicin is as follows:

• normalization of lipids in the blood;
• prevention of thrombosis;
• improved glucose conversion;
• lowering high blood pressure;
• beneficial effect on the functioning of blood vessels and the heart;
• normalization of the functioning of the gastrointestinal tract.

Important Nutrients

Garlic contains manganese, copper, selenium, phosphorus, calcium, and potassium. Manganese in 100 grams of the product contains 1.17 mg at a rate of 2 milligrams per day. It is with its help that thyroxine is synthesized - a hormone, without which normal digestion is impossible, as well as a good memory and a calm mood. 299 mcg of copper in 100 grams of garlic covers almost 30 percent of the daily value of this element. It is responsible for the absorption of iron by the body; without it, the work of the liver, spleen and lymphatic system is impossible. Selenium in 100 grams of cloves - 14.2 mcg with a daily dose of 55 mcg. It is considered a trace element of longevity for its powerful antioxidant effect and the fight against free radicals. Phosphorus in 100 grams of garlic - 153 mg. This is 19 percent of the norm.

Useful properties of a macronutrient:

• relieves pain in the joints during their inflammation;
• strengthens teeth;
• normalizes the activity of the central nervous system.

Calcium - 181 mg, that is, 18 percent of the required dose. Without it, metabolism is impossible, it is involved in the creation of bones, nails, teeth. Potassium (in 100 grams of garlic - 401 mg at a rate of 2500 mg per day) ensures the functioning of the cardiovascular system.

About vitamins

This vegetable is also rich in vitamins. Garlic (100 grams) contains almost 60 percent of the daily intake of pyridoxine, or vitamin B6. This is a very important vitamin during pregnancy: it removes the symptoms of toxicosis, relieves nighttime pain cramps in the legs. Cloves are also rich in ascorbic acid (vitamin C in 100 grams of them is 35 percent of the norm per day). It delays aging, prevents the development of malignant neoplasms, and prevents atherosclerosis.

Useful properties of thiamine (in 100 gr. - 13 percent of the dose per day):

• improves brain function;
• normalizes appetite;
• provides muscle tone;
• promotes the formation of bone tissue;
• supports the work of the heart;
• removes nausea.

The calorie content is small: in 100 grams of fresh garlic there are only 149 kcal.

Video in which doctors talk about the benefits of garlic

How to eat garlic during pregnancy

Passion for a certain product during gestation is explained, first of all, by a lack of certain elements in a woman's body. If you want garlic, then perhaps the expectant mother does not have enough pyridoxine, manganese, thiamine, copper, selenium. As a rule, doctors do not restrict pregnant women from using the product. Of course, if we are not talking about eating whole heads or liters of spicy salty horseradish - snacks from horseradish, garlic, tomatoes. It is enough to eat up to 3 slices alone or in dishes. In the early stages, the vegetable, due to the content of thiamine, eliminates nausea, improves appetite.

In the first trimester, a pregnant woman should eat a maximum of 3 cloves per day.

Garlic in the second trimester

In the second trimester, the choice of food should also be approached carefully. As a rule, toxicosis is already passing, but heartburn may occur, as the growing uterus begins to put pressure on the stomach. Excess onions, spices additionally irritates the mucous membrane of the organ. Therefore, the use of these odorous spicy products should be reduced, garlic - to one, maximum two cloves per day.

Garlic in the third trimester

During this period, it is worth limiting any spicy food. It is able to retain water in the body, causing swelling. The use of garlic due to the thiamine it contains can cause muscle tension in the uterus, which threatens with increased tone and premature birth. It also has the ability to thin the blood, which provokes severe bleeding during childbirth.

It is important to remember that many medicinal herbs have been used and are still used in different countries of the world not only as an abortifacient, but also to stimulate labor, increase uterine muscle contractions, that is, as a means of delivery.

If a pregnant woman really wants a fragrant vegetable, then at the end of gestation it is worth eating no more than half a slice a day.

Possible harm of garlic for a pregnant woman and fetus

Pregnant women should not eat garlic if before this condition they had diseases that limited the use of vegetables. For example, allergies, pathologies of the mucous membrane of the gastrointestinal tract (ulcer, gastritis), kidneys with the formation of stones. It is incompatible with certain types of drugs. The most dangerous is its combination with anticoagulants - drugs that thin the blood. It should also be remembered that garlic tends to increase insulin production and can lower blood sugar levels. It is necessary to limit it in dishes if there is a lack of iodine in the body: it significantly reduces the absorption of this element. Several studies indicate that garlic is an emmenagogue, meaning it can induce menstruation. There is no evidence that garlic harms the fetus. However, many pregnant women note that the fetus can react violently to this odorous vegetable.

How to minimize the harm of garlic

In order not to harm the gastrointestinal tract, it is better to rub a clove of garlic on a crust of bread. Without fear, you can use the recommended dose in dishes, for example, in beet or carrot salads. To prevent colds and viral diseases, you need to combine honey (if there is no allergy) and garlic in equal proportions and there is a mixture to strengthen immunity. To reduce the aggressive effect on the stomach of a pregnant woman, you can bake a vegetable. True, it will be less useful than raw.

How to choose and how to cook a dish with garlic

The head should be large and elastic to the touch. The teeth should be clearly palpable: this is a sign of a ripe vegetable. There should not be a lot of husk on it.

Video showing how to choose garlic

Recipes with garlic

Pasta on a sandwich

1. Wash, peel and press 3 cloves of garlic through a press.
2. Wash the lemon and pour boiling water over it.
3. Pass it through a blender along with the peel.
4. Mix the ingredients with 100 grams of butter.
5. Store pasta in the refrigerator.

Baked garlic casserole

1. Peel and boil 6 carrots.
2. Boil 2 potatoes in their skins until tender.
3. Cool vegetables.
4. Grate them on a medium grater.
5. Whisk 2 eggs.
6. Add 3 tablespoons of flour.
7. 3 garlic cloves, peel and wash.
8. Pass through the press.
9. Mix all ingredients.
10. Bake in the oven, sprinkled with cheese, 15 minutes.

Video showing the preparation of bread and garlic caviar

During my pregnancy, especially in the first trimester and even before I knew I was pregnant, I developed a passion for anything pickled. I could eat a half-liter jar of tomatoes and garlic in it at one time. And in ordinary life, I did not have such a love for this product. Among my acquaintances, there was no particular attachment to the odorous vegetable. Many noted that the child reacts violently if the mother ate garlic. On the other hand, all the pregnant women known to me during flu epidemics laid out cloves around the apartment, and some even wore aroma pendants with garlic essential oil around their necks. Others soaked a handkerchief with it and periodically inhaled this smell in crowded places: the subway, shops, public transport, clinics and hospitals. When breastfeeding, everyone refused the vegetable, noting its negative effect on the taste of milk.

Garlic is a well-known and very useful vegetable. But during pregnancy, eating large amounts of it should be approached rationally. First you need to consult a doctor, then do not exceed reasonable volumes. In cases of unpleasant reactions, further consumption should be withheld until childbirth.

Pregnancy changes literally every area of ​​a woman's life. Physiology and psychology, mood and well-being, priorities and views on things, habits, lifestyle and taste preferences change. From the latter, one can generally compose jokes: almost every pregnant woman for the entire period at least once felt the desire to eat something like a piece of smoked fish with chocolate sauce, sprinkled with green onions and seeds with raisins. But not necessarily everything happens in such a perverted form. It happens that a woman just really wants certain products, or vice versa - she is terribly sick about one mention of something. Garlic also belongs to such ambiguous products: someone turns back on it for all nine months, and someone really relishes a crust of black bread rubbed with fragrant spice.

If you have never heard before that during pregnancy you can’t eat this and that, including garlic, then you will calmly continue to enjoy its aroma and taste to your heart’s content without a twinge of conscience. But suddenly a friend or mother-in-law (as is usually the case) declares that garlic is harmful and dangerous in position. And it can also tell you a lot of things that are hypothetically affected by the use of garlic during this period. Of course, the peace is broken, and even the smallest, but still a share of doubt creeps into your heart: what if it really is? ..

From “no way” to “definitely necessary!”

There is no scientifically confirmed and substantiated information that garlic is definitely harmful to the fetus or to gestation itself. And vice versa: you will not find evidence that garlic is very useful for pregnant women. Opinions differ, and sometimes diametrically opposed.

Some argue that it should never be consumed during pregnancy, especially in the second and third trimester (although the first trimester has been considered the most dangerous for centuries). Others, on the contrary, convince of the expediency and necessity of eating garlic right now, because this is health! And doctors, and phytotherapeutists, and "people's experts" disagree among themselves and with each other. Although most of them still try not to speak out categorically and take a neutral position: everything is good in moderation. Therefore, sometimes you can afford a second tooth.

Why not?

In relation to pregnancy, garlic is classified as a spice and herb that increases uterine activity. For many years, women in labor were even recommended to eat garlic so that the uterus contracts faster and falls into place. But then this idea was abandoned, because it turned out: garlic affects the taste of breast milk and not for the better.

It is also known (and this is a fact) that garlic belongs to the category of allergic products. Therefore, during pregnancy, some caution should be exercised with it: you may develop (even if you have never had it before) intolerance to this product, the use of garlic can cause and. Especially carefully conduct tastings in late pregnancy, when the risks of developing allergic reactions increase.

Also, during the gestation period, all toxic and irritating mucous products are recommended to be excluded, and garlic, unfortunately, is just that.

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

Also note that garlic thins the blood somewhat, so if you are prone to, for example, nosebleeds, then it is better not to lean on garlic. But the opinion that the garlic taste is transmitted to the baby is erroneous: the placenta filters such substances. In addition, by the time food is absorbed into the bloodstream, it is already almost digested, and the taste is lost. And it is unlikely that you will be able to eat so much garlic that the baby will feel its taste.

Why is it necessary?

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

Since ancient times, garlic has been considered an effective natural antiviral agent and has been successfully used for the prevention of and and. Definitely, garlic is more useful and less harmful to a pregnant woman than the virus itself or the medicines used to treat it. Therefore, many obstetricians even recommend that their wards eat garlic to strengthen immunity, however, in small quantities and often without chewing, but immediately swallowing a tooth.

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

So what to do?

It is unlikely that anyone will argue that dietary nutrition is the best gastronomic solution during pregnancy. And this means that putting several heads of garlic in literally every dish is unacceptable. However, nothing terrible, most likely, will not happen if from time to time you eat a tooth a day (but no more). This is especially true for two situations: when you definitely want garlic and when you mow down the ranks of colleagues and relatives, and oh, how undesirable it is for you to get sick now.

Experience shows that eating garlic in small amounts does not pose a particular danger in the first trimester of pregnancy. And pickled garlic can generally be eaten without any fear. As for the late dates, perhaps we should be a little more careful. But it is not at all necessary to exclude this spice from the diet if you cannot live without it.

If you have intolerance to this product, then there is nothing to talk about. Does it even make sense then? Otherwise, do not exclude garlic from the diet. Modern gynecologists are increasingly inclined to believe that, in addition to individual intolerance, there are no longer any restrictions on the use of garlic during pregnancy. However, we recall that there is no 100% guarantee of safety, so compliance with reasonable doses is still desirable.

Especially for- Elena Kichak

Benefit from this product is not just a far-fetched assumption, it is a proven fact based on many studies.

So, what did the doctors and scientists come to?

1. This natural antibacterial agent, whose actions, unlike chemicals, do not affect the beneficial microflora of the human body. Garlic contains the natural antibiotic allistatin, forms of B vitamins (alithiamine, nicotinamide), vitamin A, organic iodine, allicin, garlicin, and many other beneficial elements.
2. This one of the most effective remedies for strengthening capillaries which relieves tension in the blood vessels. This is explained by the fact that alicin, which is part of garlic, forms hydrogen sulfide when interacting with red blood cells. And hydrogen sulfide, as you know, contributes to a more active blood flow.
3. Normalizes .
4. Raises testosterone levels, reduces the level of the catabolic hormone cortisol - the destroyer of muscle mass.
5. Garlic regulates blood insulin levels, and therefore diabetics can consume it in small quantities.
6. He useful for those who want to lose weight, as it has properties to reduce appetite and improve metabolism by producing more adrenaline.

But some doctors and scientists continue to argue that garlic is not a medicine but only a dietary supplement. And all his superproperties were invented by those who do not want to be treated with medication.

And what harm?

According to some researchers, garlic is not a panacea for all diseases. And only illiterate and uneducated people can use it constantly and with all ailments.

So, garlic can:

1. Taking garlic and anti-HIV drugs at the same time can be accelerated by 51% their weathering from the blood.
2. He quite toxic, contains natural sulfides, which negatively affect the body, can cause. In addition, 30 years ago, the negative effect of garlic on brain activity was proven.
3. This product contraindicated in chronic and acute diseases of the gastrointestinal tract(peptic ulcer of the stomach and duodenum, chronic gastritis).
4. Has an irritating effect on the mucosa of the liver and kidneys.
5. Dangerous for heart neurosis, pressure drops, epilepsy and regular seizures.
6. Need it take with caution during periods and breastfeeding.

The last of the above negative influences is of particular interest. After all, a pregnant woman is a very cautious woman.

And it is quite logical that she begins to treat all her usual food products with distrust. And even such a harmless product as garlic raises some doubts.

Can pregnant women eat garlic?

It is essential during pregnancy follow mom's strictest nutritional strategy. It is necessary to consume more vitamins and microelements, various nutrients that will help the fetus to develop normally.

And if you explore works of foreign experts and nutritionists, then most of them insist that it can be dangerous and somewhat risky to consume such a toxic and tonic product as garlic during pregnancy.

Where is the truth here? On the one side, there are a lot of vitamins in garlic, with another- it's toxic.

And in general, there were no serious experiments that determined the effect of this product on pregnant women, and therefore there is no need to be categorical about this product and, without listening to anyone, to prove its almost detrimental effect. Yes and perceive garlic as a "gift of the gods" and extol it not worth it either.

Arguments for":

1. Garlic in its composition has, so necessary for expectant mothers.
2. Since many antiviral and antibacterial drugs are contraindicated for pregnant women, they should not get sick. And garlic is known to be an adaptogen. It is successfully taken for the prevention of various colds, including acute respiratory infections.
3. Maintaining stable blood pressure is very important for expectant mothers. And garlic, as you know, perfectly copes with this, reducing the risk of blood clots.

Arguments against":

1. Garlic is an allergic product, and therefore it should be used with caution during pregnancy. The expectant mother may develop, even if she did not have before, intolerance to this product.
2. As a result of its use, stomach pain may also occur.
3. This product, as already mentioned, can irritate the mucous membrane, and during pregnancy it is dangerous.
4. Garlic thins the blood somewhat, and for those who suffer from frequent nosebleeds, it is better to limit the use of this product.
5. In the last trimester of pregnancy and during breastfeeding, it is undesirable to eat it, as it negatively affects the taste of breast milk.

The period of garlic consumption is also of great importance.

In the first trimester during pregnancy, the mother's nutrition does not greatly affect the fetus, and therefore it is not dangerous to take this product.

And here in later trimesters the woman is at the peak of sensitivity and she needs to be more careful, heed all the recommendations of nutritionists, exclude from the diet those foods that can harm the baby.

What decision to make?

Everything is elementary simple: if you eat during pregnancy no more than one clove of garlic a day, you can get all the useful properties of this product and successfully bypass all sorts of negative consequences.

In addition, a pregnant woman needs to listen to her body. If you really want garlic, then you need to eat it, and, without listening to the advice of well-wishers, abandon this product.

The human body knows much better what it needs and what it doesn't. A separate case - individual intolerance to garlic. If she is present, then the woman herself perfectly understands what needs to be done. Or rather, what you need not to do - do not eat this product.

So, Speaking of garlic, we are primarily talking about its beneficial properties. that have been proven by many studies. A huge amount of vitamins and natural, which saturate the body, contribute to its normal functioning. And during pregnancy it is simply necessary.

But, as you know, the medal has two sides, so garlic, according to some, has negative properties that can affect the body of the expectant mother.

There are ongoing debates about this, but one thing is for sure: moderate use of this product during pregnancy can not harm a woman On the contrary, it can strengthen her body. Everything is useful in moderation.

Garlic: benefits and harms. Program "About the most important"

What they don’t say, what kind of myths do not exist! Starting from "a miscarriage will happen" and ending with "the child will be born with gastritis."

Yes, and the pregnant women themselves bring confusion into the question: one literally turns back even from the smell, and the other is ready to savor a crust of bread several times a day, generously rubbed with this burning-scented spice. Let's see how garlic is a healthy food.

Opinion number 1: "Garlic for pregnant women - in no case!"

Danger of miscarriage

The opinion is based on the fact that garlic increases uterine activity - this is a proven fact. From time immemorial, women in labor were given garlic after childbirth to help the uterus shrink faster. So if there is a risk of miscarriage, you need to be careful with garlic, especially in the third trimester. (By the way, garlic would have been given to those who gave birth if it had not been found out that it spoils the taste of breast milk. And if earlier babies put up with this, now the baby has gone picky. Meanwhile, it has been proven: milk cannot be replaced by anything, which means it should save it, and taste, and quantity.)

Garlic causes allergies

There is a reason for this: even if you have never noticed any allergic reactions in yourself, pregnancy can change everything. At the slightest heartburn, pain or rashes, it is better to refuse the product: why do pregnant women need extra adventures? There are also those that cannot be avoided.

Garlic irritates the mucous

Yes, unfortunately, it is really annoying and can exacerbate gastritis, cholecystitis, colitis… Are there such diagnoses? Then be careful.

"Mom, I don't like this dish"

This is a fact confirmed exclusively by practice. It has been noticed that when a pregnant woman is fond of garlic in her diet, the child in her stomach becomes restless, excited. At least active-sports).

Garlic thins the blood

The product is extremely useful in venous diseases - in a sense, its action is similar to that of aspirin. But if you have nosebleeds (and pregnant women do), garlic is contraindicated for you.

Opinion number 2. “Garlic is absolutely necessary for pregnant women!”

Garlic contains vitamins and minerals

Garlic in large quantities contains folic acid, which is very important for pregnant women and must be included in their diet. What else is contained in garlic: iron, potassium, calcium, iodine, zinc, manganese, vitamins C (in leaves and arrows), B, D, P; sulfur compounds, essential oil, phytoncides This is a whole pharmacy explaining the outstanding healing properties of garlic.

Garlic for colds and flu

There is probably no more effective natural remedy for the prevention and treatment of colds (and part of the flu) than garlic. And since "chemistry" is undesirable for pregnant women, while an epidemic of acute respiratory viral infections with acute respiratory infections occurs at least once during pregnancy - what do you want to do? Eat garlic! It contains the natural antibiotic allicin. To strengthen the immune system and not harm the mucosa, you need to swallow the clove without chewing.

Garlic stimulates blood circulation

The fact that it thins the blood can be a minus, or maybe a plus. If a pregnant woman has thrombophlebitis or another vein disease, garlic is very relevant. If there is atherosclerosis of the vessels, then garlic -. In addition, there is a point of view that it helps to stimulate the blood circulation of the child.

We draw conclusions about the dangers / benefits of garlic for pregnant women

So should garlic be included in the diet of pregnant women?

Firstly, you need to listen to your body - during pregnancy, it rarely deceives, sending such frank and even extravagant signals that you never get tired of being surprised! And if you are haunted by an irresistible desire to eat a couple of cloves of spice, then this is no accident. Therefore - to health!

Secondly: if there is no individual intolerance, nothing bad will happen if you include a clove of this delicious spice in your daily diet. Healthy! Natural Pharmacy! In any case, definitely eat it during seasonal flu epidemics.

Thirdly: it is definitely POSSIBLE to eat pickled garlic throughout pregnancy. And for sure DO NOT get carried away with fresh vigorous, and even in large quantities, in the last trimester of pregnancy. Even if there are no contraindications, it is better not to risk it. Pregnant women, like no one else, need caution and a sense of proportion.