Spices not only add flavor to dishes, but they also add color and help preserve food. But not all spices are good for mothers during pregnancy. So which spices should pregnant women use?
Turmeric contains natural extracts that provide pain relief and skin regeneration. Moreover, Curcumin in turmeric also has the ability to detoxify and reduce stress.
Pregnant mothers should use 8g/day. However, they should avoid excessive consumption to prevent bloating.
Many studies have proven that ginger is very effective in treating morning sickness, nausea, and vomiting during pregnancy.
Pregnant mothers should use 1g of ginger to treat morning sickness for several consecutive days. Symptoms will subside quickly. Ginger can be cooked with porridge or made into ginger tea to drink.
Black pepper contains Chromium, which helps regulate blood sugar and is very beneficial for pregnant women.
Research shows that pregnant women with gestational diabetes should consume 30mg of Chromium daily to help reduce the disease. Therefore, it is recommended for pregnant women to add black pepper to their dishes.
Spices pregnant women should not use
Garlic has antibacterial properties, increases resistance, and destroys bacteria and viruses that invade the body. However, when used excessively, it can cause heartburn, abdominal pain, and bleeding.
Mint leaves or menthol stimulate uterine contractions, which can lead to miscarriage. Therefore, it is best to avoid using them.
See also: Foods to treat morning sickness for pregnant women
In addition to the above spices, other spices should be used in moderation to avoid affecting the health of pregnant women. Besides garlic and mint, agar, fenugreek, and angelica should be avoided as they can affect the health of the baby and the pregnant mother.