Garlic is a well-known herb with numerous medicinal properties, such as lowering blood pressure, preventing heart disease, and boosting the immune system. It is widely used in Filipino and global cuisine. However, for pregnant women, questions may arise about whether it is safe to consume. There may be concerns about whether certain components in garlic could negatively affect the baby. So, is it good for pregnant women to eat garlic? And how does it affect pregnancy? Let’s find out.
Nutrients and Components of Garlic
Garlic is a rich source of several essential nutrients, including:
- Vitamin C
- Vitamin B6
- Calcium
- Magnesium
- Zinc
- Allicin, a compound known for its anti-inflammatory properties, immune-boosting effects, and ability to fight bacterial and fungal infections.
Additionally, studies have shown that garlic contains sulfur compounds that have direct antibacterial and antiviral effects. It also helps lower cholesterol, improves blood circulation, and stimulates white blood cell activity.
Can Pregnant Women Eat Garlic?
Generally, pregnant women can eat garlic in moderate and appropriate amounts. It is considered safe and may offer health benefits during pregnancy, such as helping to prevent infections. However, consuming excessive amounts may cause side effects like stomach irritation or throat burning.
Is Garlic Good for Pregnancy?
When consumed in the right amounts, garlic can be beneficial to pregnant women in several ways:
1. Helps Prevent Colds and the Flu
Garlic is a popular spice that not only adds aroma to food but also has natural antibacterial properties. Including garlic in meals may help reduce the risk of colds and flu by up to 50%, especially during the first trimester when immunity tends to be lower.
2. Lowers Blood Pressure and Cholesterol
Allicin in garlic helps reduce cholesterol levels and blood pressure, which can help prevent complications related to cardiovascular health—particularly in pregnant women with high blood pressure.
3. May Help Prevent Hair Loss
Beyond cardiovascular benefits, allicin in garlic may also help reduce hair loss during pregnancy by stimulating hair growth.
How Should Pregnant Women Eat Garlic Properly?
Pregnant women can safely consume about 2–4 grams of garlic per day. It’s best to use fresh garlic in cooked meals and avoid consuming large amounts of raw garlic. For those who dislike the strong smell, soaking garlic in water, vinegar, or honey can help reduce the odor.
It’s important to eat garlic in moderate amounts, as typically used in cooking, especially during the first trimester to avoid any possible effects on the fetus.
To relieve or prevent colds during pregnancy, slice one clove of garlic thinly and crush it with a spoon. Add one cup of hot water, cover, and let it sit for five minutes. Mix in a bit of honey and lemon juice. Drink two cups per day while symptoms persist, and continue with one cup daily for three days after recovery.
If you have underlying health conditions or digestive issues, consult a doctor before consuming garlic. Avoid garlic supplements or high doses, as they may cause unwanted side effects.
Pregnant women with low blood pressure should avoid garlic, and if any bleeding occurs after consumption, seek medical attention.
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How Does Garlic Affect Pregnancy?
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| Benefits: |
Side effects (if eaten in excess) |
- May help relieve bloating and indigestion, which are common during pregnancy
- Boosts the immune system, helping mothers stay healthy and reduce infection risk
- May help regulate blood pressure
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- Eating garlic in large amounts may cause heartburn or bloating.
- Garlic has blood-thinning properties, so consuming it in large quantities may increase the risk of bleeding, especially if the mother is taking blood-thinning medication.
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Foods Pregnant Women Should Eat: What Is Good for Pregnancy?
Eat a balanced diet with all 5 food groups to get complete nutrients. You may slightly increase the amount you eat — in the first trimester, eat the usual amount, but increase calories by 340 kcal per day in the second trimester and by 450 kcal per day in the last trimester.
- Grains: Pregnant women can switch from white rice to brown rice or oats, which are whole grains that provide good energy and high vitamins, benefiting both mother and baby.
- Vegetables: Pregnant women should try to eat more vegetables because the nutrients consumed will pass to the baby. Eat a variety of vegetables in 5 colors: green, red, orange, purple, and white, since each color provides different minerals and benefits.
- Fruits: Fruits help with digestion for pregnant women as they are high in fiber and antioxidants. Choose fruits high in vitamins, low in starch, and not too sweet, such as oranges, papaya, berries, and dragon fruit.
- Pregnancy Supplements: During pregnancy, mothers need increased vitamins and minerals such as folate and iron. Therefore, some may need to take supplements, but always consult a doctor before taking any vitamins to determine the proper dosage and check for side effects.
Garlic is a beneficial herb, and pregnant women can consume it in appropriate amounts and in natural food forms, such as cooked dishes. However, avoid eating too much and be cautious of possible side effects in some pregnant women. If there are any doubts or concerns about eating garlic, it is best to consult a doctor or specialist for the safety of both mother and baby.
Originally published on theAsianparent Thailand
