Being extremely popular culinary spice for garlic is too shallow. All over the world, it is valued primarily for its numerous useful properties that have been known to humanity for thousands of years.
Not surprisingly, this product has attracted the attention of women expecting a child. Indeed, in the case of even the most minor health problems, they are especially tight.
A well-founded fear – to harm the future baby – interferes with the medication. That is why garlic during pregnancy is a real salvation, especially with poor blood circulation and high blood pressure.
Only your doctor can prescribe a harmless dosage of this edible culture, but you will learn about the potential danger of eating garlic during pregnancy in a couple of minutes.
- The Sloan-Kettering Cancer Center claims that garlic contains allin, a derivative of an amino acid that is converted into allicin in our body. Allicin can act as an antibiotic and antioxidant, reduce cholesterol and cleanse the blood.
- Mayo Clinic workers also note the effectiveness of garlic in reducing pressure and reducing cancer risks, such as gastric, duodenal and rectal cancers.
- But what is especially important during pregnancy – garlic relaxes smooth muscles, dilates blood vessels, stimulates the immune system, improves the absorption of selenium, compensates for the effects of oxidative stress on the body.
Immunity to Pyaterochka
In addition to improving blood circulation, reducing pressure, getting rid of cholesterol, during planting a child, this herbal product can be useful for a variety of indications.
Garlic and extracts from its vigorous teeth help in the fight against some vaginal infections, including hypersensitivity syndrome and chronic candidiasis, as scientists from the Pittsburgh Medical Center assure us.
But that’s not all. The component of many Russian dishes has powerful healing powers against colds and heart disease, inflammation of the middle ear, mycosis and diabetes, parasites and trophic ulcers.
Show me a more versatile healer from the plant environment, and I applaud you!
In addition to whole garlic cloves, as well as dried and ground into powder, there is also garlic oil, including concentrated essential oil. Each product form contains a different number of valuable components. For example, in granulated garlic and garlic oil there is no allicin.
A healthy serving of garlic during pregnancy, according to scientists, is 2-4 fresh cloves or 600-1200 mg of oil infused with garlic daily.
As for the essential oil, here the dosage is much more modest and is only 0.03-0.12 ml 3 times a day.
You can check your individual dosage with your doctor.
It is thanks to the wide popularity and the incorporation of a huge number of dishes that we all used to think of garlic as a safe product, even during pregnancy. However, he has his drawbacks.
The primary danger of its use in the period of carrying a baby is associated with blood-thinning properties. Garlic should not be eaten immediately before the birth, it can cause severe bleeding during difficult delivery or during cesarean section.
Also, garlic is incompatible with some medications. First of all, we are talking about anticoagulants, such as coumadin (warfarin), cyclosporine, insulin, and saquinavir (invirase). It can increase insulin production, reduce blood sugar levels, reduce iodine absorption (which increases the risk of hypothyroidism). Although even with these facts garlic seems to be much safer than the same chicory.
These reasons are enough to convince you of a reasonable consumption of garlic during pregnancy. Do not overestimate the dosage – and everything will be fine.