Garlic in pregnancy

Properties of garlic

Garlic is used most often as an accompaniment to dishes, as it gives them a distinctive flavor. Besides, it is famous for its antibacterial properties. The best-known compound contained in garlic is allicin, which is formed by the breakdown of allicin and gives it its aroma and most of its health-promoting properties. Among those mentioned are. properties:

• antifungal,
• antimicrobial,
• anti-atherosclerosis,
• anti-cancer,
• anti-aggregation,
• enhancing immunity,
• lowering blood pressure.

Studies are also available that report that consuming garlic during pregnancy can reduce the risk of preeclampsia (pre-eclampsia).

Garlic in pregnancy- a cold

Garlic, due to its antibacterial properties, has been used for generations as a home remedy to combat cold symptoms. It is believed that the best effect can be obtained by consuming garlic that has been crushed a while before without being subjected to high heat. However, some people prefer to add it to tea, infusions or hot milk because of its overly pungent taste when eaten raw. It should be remembered that the common cold remedies for pregnancy are safe in most cases, as long as, of course, the woman does not have a high fever or other worrisome symptoms. In such a situation, it is essential to consult a specialist.

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Garlic in pregnancy- side effects

Consuming garlic during pregnancy can exacerbate ailments that many moms-to-be face. This is because it can aggravate heartburn or bloating, as well as irritate the mucous membrane of the digestive tract. In addition, due to its anti-aggregation properties, it can increase the risk of bleeding and impede blood clotting. However, there are no clear findings or recommendations that say that consuming garlic during pregnancy risks the aforementioned complications or has a negative impact on the development of the pregnancy. It is advisable to reach for it in moderation, and if in doubt, ask the attending physician for his opinion.

Garlic in pregnancy-is it safe?

Currently, there is no evidence of negative effects on the development of the child when a pregnant woman consumes garlic. Most often, it is recommended to refrain from consuming large amounts especially towards the end of pregnancy so as not to increase the risk of perinatal hemorrhage.