Spices to eat and to avoid during pregnancy
This is a list of spices that should and should not be consumed during pregnancy, transcribed from this article.
Spices to eat
- Red Raspberry Leaf: rich in iron, tone uterus, increase milk production, decrease nausea, ease labor pain.
- Black Pepper: rich in chromium, helps regulate blood sugar levels.
- White pepper: prevents constipation.
- Fresh Chives: rich in folic acids, good for the baby’s brain.
- Ginger: helps prevent nausea.
- Cardamom: helps with anemia.
- Cumin: helps reduce inflammation and gas.
- Curry Powder, Paprika, Ground Ginger, Ground Mustard: high in choline, helps develop the baby’s brain.
- Curry Powder, Onion Powder, Paprika, Chili Powder, Cloves: high in folate, good for the baby’s blood.
- Curry Powder, Paprika, Chili Pepper, Ginger, Cloves: high in vitamin E, good for the baby’s blood.
- Thyme: rich in Omega-3 fatty acids, who support development of prostaglandins.
Spices to avoid
- Fenugreek: reverse effect on the uterus, can cause bloating, gas, diarrhea.
- Fennel Seeds: rich in phytoestrogens, can cause contractions.
- Peppermint: relaxes the uterus, can cause miscarriage.
- Garlic: potentially toxic, can cause harm to mother and child.
- Capers: induce menstruation.
- Hing: can lead to miscarriage and blood loss.
- Licorice: impairs the placenta.
- Angelica: might cause thinning of blood.
- Sesame Seeds: can cause miscarriage, actually used as an abortion method.
- Sylvain Gauthier
Recipe tags: spices pregnancy