Garlic during pregnancy

Properties of garlic

Garlic is mostly used as a garnish to dishes, as it gives them a distinctive flavor. In addition, it is known for its antibacterial properties. The best known ingredient of garlic is allicin, which is produced by the breakdown of allicin and gives garlic its aroma and most of its health-promoting properties. These include, among others, the properties:

• antifungal
• antimicrobial
• anti-atherosclerotic
• anticancer
• anti-aggregant
• immunostrengthening
• lowering blood pressure

There are also studies that say that eating garlic during pregnancy can reduce the risk of pre-eclampsia (blood poisoning).

Garlic during pregnancy – the common cold

Garlic has been used for generations as a home remedy to fight cold symptoms due to its antibacterial properties. It is believed that the best effect is obtained when garlic is eaten crushed some time before, without exposing it to heat. However, some people prefer to add it to tea, infusions or hot milk, as it tastes too pungent when raw. It should be remembered that cold remedies during pregnancy are safe in most cases, provided, of course, that the woman does not have a high fever or other disturbing symptoms. In such a situation, it is essential to consult a specialist.

Garlic during pregnancy – side effects

Eating garlic during pregnancy can aggravate discomforts that many expectant mothers struggle with. Garlic can aggravate heartburn or flatulence and irritate the mucous membranes of the digestive tract. In addition, due to its anticoagulant properties, it may increase the risk of bleeding and interfere with blood clotting. However, there is no clear evidence or recommendation that consumption of garlic during pregnancy poses a risk of the above complications or has a negative impact on the development of pregnancy. It is advisable to reach for it in masses and, in case of doubt, ask the doctor for his/her 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. It is usually recommended not to consume large amounts, especially towards the end of pregnancy, in order not to increase the risk of perinatal hemorrhage.