Properties of garlic and is it possible to eat it during pregnancy?

Garlic is one of the most popular products used in traditional medicine. It is used to combat a variety of ailments.Its valuable properties are widely known, but many women who are preparing to experience the joy of motherhood in the near future are interested in whether it can be eaten during pregnancy and whether it will be useful for the fetus. The positive qualities of this vegetable and its potential harm will be discussed further.

The beneficial properties of garlic are due to the unique composition, which includes many nutrients.

• Phytoncides These substances have a pronounced bactericidal effect; therefore, they are capable of exterminating the pathogenic microflora, which are harmful to human health, in a very quick time. Phytoncides are a kind of natural antibiotics, they are not inferior (and in many ways even superior) to their synthetic counterparts.
• Allicin. This substance, whose chemical properties are very similar to the usual acetylsalicylic acid, which effectively dilutes the blood and prevents the formation of blood clots.
• Pyruvic acid. The final product of the glycolysis reaction. In this case, one molecule of glucose is split into two molecules of pyruvic acid.
• Sulfur. Garlic contains a tremendous amount of this substance. Because of this, this vegetable has powerful bactericidal properties against bacteria, fungal infections, various toxic substances. Sulfides (sulfur-containing inorganic compounds) stick together toxic substances between themselves, and then reject them from the body without any negative consequences for it. Sulfides have a similar effect in relation to carcinogens.

• Carbohydrates. They are the main source of energy for organic cells.
• A nicotinic acid. Activates enzymes on which energy production in cells depends. That is, with the direct participation of nicotinic acid, the conversion of sugars and lipids into energy necessary for the vital activity of the structural elements of the tissue is carried out.
• Germanium. Garlic is the only vegetable containing this chemical element. Germanium prevents the fragility of blood vessels, the development of varicose veins. And also it activates oxygen molecules, which, in turn, are the strongest stimulant of immunity.
• Selenium. Takes an active part in the neutralization of toxic substances in the liver. As well as this compound is involved in the processes of skin tissue repair. Since the North-West region is experiencing a significant deficiency of selenium, northerners use garlic brought from southern countries to compensate for the lack of this valuable element.
• Iodine. The value of this product is difficult to exaggerate. Iodine has a tremendous impact on the process of fetal development of the fetus, primarily because it participates in the formation of the central nervous system. In addition, this chemical element is involved in a variety of metabolic reactions. Iodine deficiency can cause miscarriage in the early stages or development of various physiological abnormalities in the fetus.

Only about 400 various biologically active substances.

Each of these valuable compounds has certain properties that, under certain conditions, can have both benefit and harm to the human body. For example, a chemical element such as germanium, is essential for maintaining the elasticity and strength of blood vessels. If a person is deficient in this substance, then the entire cardiovascular system will be in great danger. In turn, sulfides play an important role in the fight against parasitic infection, have a bactericidal effect against many representatives of pathogenic microflora.

Due to these properties, garlic is considered not only a seasoning for various culinary delights, but an effective folk remedy that helps to cope with many ailments, including ARVI, helminthic and bacterial infections, and reduced immunity. And this is not a complete list of the possibilities of this vegetable.

For pregnant women, garlic is useful for various reasons.

• Due to the high content of phytoncides, garlic can neutralize pathogens that, against the background of reduced immunity (which is typical of pregnancy), begin to show activity.
• Due to the rich content of valuable micronutrients, garlic helps to accumulate "reserves" for the successful completion of pregnancy.
• It is proved that the use of garlic in small quantities stimulates appetite. This property is especially valuable in the first trimester, when a woman is experiencing toxicosis, which prevents the normal development of the baby. In addition, this vegetable helps to reduce the intensity of the main manifestations of toxicosis, such as nausea, vomiting, dizziness, reduced performance.
• Interferes with the increased aggregation of blood clots.
• Garlic helps to reduce the concentration of glucose in the blood, which is the prevention of the development of pregnant diabetes, characteristic of the third trimester.
• Immunity is strengthened, the body's defenses are activated.
• It helps stabilize blood pressure, which can increase during pregnancy.
• Stimulates metabolic reactions.

Currently, there is no consensus in the medical community as to whether pregnant women can eat garlic. There are no data, official clinical studies confirming the benefit or harm of this vegetable on the organism of the future mother or fetus. The opinions of individual experts are rather contradictory.

Some of them insist that under no circumstances should garlic be used by women in a “position” (even if they really want to), especially in the 2nd and 3rd trimester. Their opponents, on the contrary, assure that the future mother will not extract anything but the undoubted benefits from the use of garlic. Of course, subject to moderation. However, representatives of official medicine, and the so-called traditional healers, for the most part, do not occupy too radical positions: agreeing with useful properties, they do not exclude the possibility of causing harm to health. Based on this position, most pregnant women periodically allow themselves to eat dishes with the addition of garlic.

First of all, every pregnant woman should keep in mind that in her position garlic cannot be abused. This is primarily due to the fact that it is an active irritant product, which in high concentrations can provoke gastrointestinal upset. In fairness it should be noted that this applies only to fresh garlic. To prevent such effects, the vegetable can simply be pickled, so it will lose its irritating properties.

Excessive use of garlic by a pregnant woman can cause diathesis in the future. As already mentioned, garlic prevents the formation of blood clots.Therefore, if a woman has problems with blood clotting, vascular fragility or systematic nasal bleeding, then it is better to refuse garlic for the period of pregnancy. If, on the other hand, the expectant mother suffers from varicose veins with an increased risk of blood clots, then this vegetable will be very useful for her.

Some women note that after they have eaten garlic, the child begins to show uncharacteristic activity — tremors become frequent and too intense. Some experts explain this by the fact that the specific taste and smell of garlic penetrates the amniotic fluid, and because of this, the fruit begins to show anxiety.

By consuming garlic in the very early stages of gestation, a woman will bring many benefits to herself and the baby. In this crucial period, the immune system of the expectant mother is in a highly vulnerable state, and her body cannot immediately adjust to the new regime.

Throughout the first trimester, a woman can eat garlic every day, but no more than two cloves. However, it is possible to use this spice in such quantities only if the expectant mother has no contraindications, and she does not feel discomfort after eating. If she does not feel any negative changes in her condition, then, continuing to eat garlic in this mode, she will increase the body's resistance to colds and flu, as well as soften the manifestations of early toxicosis.

In the second trimester, the frequency of use of this vegetable should be reduced to 2-3 teeth a week. At this time it is recommended to add it to a variety of dishes as a spice. It is possible to use garlic for medicinal purposes only after consulting a doctor who is observing pregnancy.

Important! All spicy seasonings have a common feature - to increase the uterine tone. Therefore, garlic in the third trimester can cause premature labor.

But also a pregnant woman needs to keep in mind that there are contraindications to the use of garlic, and if one of the following points relates to her, then this vegetable should be abandoned for the entire period of pregnancy and lactation. So, the following pathological conditions are contraindications to the use of garlic:

• individual intolerance;
• gastritis, duodenitis, peptic ulcer;
• enterocolitis and other inflammatory diseases of the gastrointestinal tract;
• cholelithiasis;
• kidney and liver disease;
• severe heart failure;
• poor blood clotting;
• sensitivity to sharp odors.

So, to sum up the above, we can summarize that garlic can be eaten no more than two cloves per day, and in the third trimester, in general, try not to eat it. In order not to harm their digestive system, experts advise to rub it over the crust of bread. Thus, you protect the mucous of your stomach from the irritating action of garlic. This spice can be used in other ways.

• Make garlic butter. For this, it is necessary to grind 3 cloves of garlic and 1 lemon in the mixer (together with the peel). Lemon previously recommended to rinse with boiling water. To the mixture, add 100 g of butter.
• Garlic drink. This tool has an effective anti-cough action. For 2/3 cup of yogurt 3 crushed cloves. Drink a similar cocktail is necessary for 1 tsp. per day in a warm condition.
• Honey-garlic mixture. Combine the two ingredients in equal parts, take this tool to support the immune system.

For centuries, garlic has been considered a miracle cure.Modern medicine empirically proved that this vegetable, indeed, contains a lot of valuable elements that have many therapeutic effects.

The fact that you can not eat during pregnancy, will tell the obstetrician-gynecologist in the next video.