Breastfeeding Garlic: Benefits and Harm, Tips for Using

Everyone knows that during breastfeeding, women are encouraged to eat only fresh vegetables, fruits, lean meats, cereals. As for sharp, with a rich taste and smell of products, there are some limitations - we are talking about garlic. In this case, you need to follow the daily rate and start eating the product at 3 months after delivery, and in case of problems, postpone for 6 months.

On the Internet, there are many myths about the dangers of garlic during lactation. As a rule, they are written by women themselves, who use the vegetable not according to the recommendations of the doctors. Do not believe and follow the dubious advice. It is best to consult with a specialist, pass the necessary tests for allergies or other side effects. You can also study scientific articles about the effects of garlic on the body of a nursing woman.

There is information that due to the regular use of garlic in food by the mother, the crumb refuses to breastfeed. In fact it does not affect the taste and smell of breast milk. After all, while the baby was in the womb, he managed to get used to all the food that mother ate. Therefore, garlic will not be something unusual for him.

In addition, there is evidence that garlic and onions reduce milk production, but this is a myth. These products do not affect lactation.

As for feeling unwell, it is only possible with the use of excessive amounts of the product. In this case, the newborn will begin colic, gas, diarrhea, indigestion. If you follow all the rules of the introduction and use of garlic in the diet, this will not happen.

Many people believe that garlic is required to be present in the diet of a nursing mother, but not everyone knows what is so unique about the plant that it brings in the GW period.

The first step is to familiarize yourself with the chemical composition of the product:

• beta carotene and water;
• alimentary fiber;
• organic acids;
• ash and niacin;
• B vitamins (B1, B2, B4, B5, B6, B9);
• vitamin E;

• Vitamin C, PP, K;
• magnesium, potassium;
• calcium;
• sodium, chlorine;
• sulfur;
• phosphorus, iodine;
• selenium;
• manganese, iron;
• cobalt, copper, zinc;
• Omega-3 and Omega-6;
• starch.

The calorie content of garlic is low - about 140 kcal, and most of them are carbohydrates. But do not be afraid. Since the plant is used as a spice for the dishes, their caloric content will not increase, and the weight, on the contrary, will decrease due to the available acids, which trigger the process of fat loss in the body.

Let us consider the beneficial properties of garlic:

• strengthens the cardiovascular system;
• lowers cholesterol;
• due to the high content of vitamin C strengthens the immune system;
• has anti-inflammatory effect, including prevents the development of malignant tumors;
• supports normal nervous system;
• helps to cope with depression, irritability;
• thanks to selenium ensures the proper functioning of the liver;
• enhances the protective functions of the immune system in the fight against colds, viral, infectious diseases;
• lowers blood pressure, which will be especially useful for hypertensive patients;

• adjusts a chair, helps to cope with constipation;
• improves blood composition;
• has antiseptic, antifungal effects;
• protects against fungal infections, frequent gynecological problems after childbirth, for example, thrush;
• normalizes digestion;
• improves the process of assimilation of useful substances from other consumed products;
• launches tissue renewal processes;
• promotes dilation of blood vessels;
• reduces the risk of blood clots;
• protects against heart attacks, strokes;

• accelerates the regeneration of the skin;
• improves the condition of hair, nails;
• prevents the development of mastitis;
• normalizes the endocrine system due to the proper functioning of the thyroid gland;
• helps to lose weight;
• relieves fatigue, improves tone and mood;
• improves the condition of the intestinal microflora;
• makes bones and teeth stronger;
• removes from the body toxins, slags;
• It has long been known that garlic normalizes the work of the kidneys and liver.

Doctors do not recommend to use this product to women with individual intolerance to a specific smell, essential oils and other elements in the composition of the plant. In addition, it should be abandoned in the presence of gastric diseases: gastritis, ulcers, elevated levels of gastric juice. To the same list, you can add increased flatulence, flatulence - in this case, the vegetable will only worsen the situation.

Of course, overeating is the main prohibition during breastfeeding. Non-observance of the daily portion will provide the mother with poor health, which will affect lactation. In addition, do not forget about the little one - if you see that the child perceived the product badly, it is better not to make further experiments.

Any product, including garlic, should be introduced into the daily diet of a nursing woman gradually. After all, even familiar, safe foods in this period can cause an unexpected reaction, including allergies and poisoning.

First of all it is worth knowing that the spice is allowed to enter only from 2-3 months after delivery. Some people delay this moment to six months - and this is not bad. The fact is that the body of the newborn is still very weak, and essential oils can irritate the incompletely formed gastrointestinal tract. In addition, gas and bloating are possible.

Experts identified several rules that a woman must adhere to during breastfeeding in order to protect herself and the baby from health problems.

1. It is not recommended to add spice to food during the period of use of drugs aimed at blood thinning. This combination can cause significant harm to the mother’s body.
2. If there is an individual intolerance of components in the composition of garlic, this product should not be used in any case.
3. Watch the baby carefully after each feeding procedure. I lost my appetite, the child refuses to breast - the product should be excluded from the diet for the entire period of HB.
4. The plant will be a great helper for maintaining blood sugar levels in diabetes.
5. Do not let your baby try garlic in its pure form - its specific properties will negatively affect the weak body, disrupt digestion.
6. At first, it is best to add an aromatic ingredient to vegetables and meat, and fry to replace baking. So you get the maximum benefit, and nutrients are better absorbed.
7. When choosing a product in stores / markets, give preference to the harvest from the southern regions. Such garlic contains a high percentage of selenium.

When buying garlic, carefully inspect the heads. The presence of stains, rot, damage, dampness indicates the deterioration of the product.

Garlic is stored for a long time, subject to the rules. You can put it in the cellar, hang it in bags on the balcony. A simple way is to store in the refrigerator in the vegetable compartment. In good condition, he will stay there for about 3 months. But do not forget to check his external condition from time to time. In addition, garlic can be dried, pickled, paraffinized, and stored in this form in glass jars.

As it turned out, garlic is not dangerous for the body of a nursing mother and baby. All benefits are moderate consumption and use of fresh plants. An important factor is the correct combination of spices with other foods. A pair of teeth will enhance the taste of meat dishes, thereby awakening your appetite. In addition, the mother will be able to saturate your body with valuable trace elements, and this, in turn, will make breast milk more nutritious and healthy. After all, for the first time it is the only power source for the baby.

The benefits of garlic can be found in the attached video. But nursing mothers should be aware of the fact that nutrition needs a measure so as not to harm the baby.