Parsley during pregnancy: possible or not, contraindications

Parsley is used as a spice or component of salads. In addition to taste and aroma, the culture has useful properties. Due to its qualities, it is often used in alternative medicine for the preparation of medicinal decoctions. However, excessive consumption of the product can bring mom not only benefits, but also harm.

Maternity Daily Intake

Why shouldn’t pregnant women often eat juicy spices? In addition to vitamins and amino acids, parsley contains intense ether, which is dangerous for pregnant women. Therefore, the daily intake of a product for a woman bearing a child is 8-10g. With an acceptable rate of consumption of the product, the pregnant body will be replenished:

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• vitamin K, which will ensure the normal interaction of calcium with vitamin D. It also normalizes the metabolism in bone and connective tissue;
• Vitamin C, which increases resistance to viruses;
• beta-carotene supplementing provitamin A deficiency;
• cholesterol-lowering lutein;
• B vitamins that improve bowel function and skin condition. And also help to cope with stress and depression;
• minerals necessary for good fetal development.

Benefits for the body

During the period of carrying a child, the need for saturation of the body with vitamins and minerals doubles. Therefore, spicy greens will not only make the taste of dishes richer, but also:

• improves appetite, the work of the gastrointestinal tract;
• eliminate nausea and vomiting;
• increase the content of iron-containing protein;
• eliminate puffiness;
• lower blood pressure;
• contributes to the proper development of the baby;
• improves the activity of the cardiovascular system;
• removes toxins and free radicals from the body;
• saturate the body with calcium.

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Eating early and late pregnancy

If a woman bearing a child does not have contraindications for eating spices, parsley can be eaten in moderation. The use of the product will not have a negative effect on the baby's body.

From the moment the fetus is born until the twelfth week, this is the main period of pregnancy. At this point, the formation of the embryo. The use of parsley during pregnancy in the early stages will relieve the woman from toxicosis. Due to severe poisoning by toxins and harmful substances formed during the ripening period of the fetus, the development of the embryo does not occur correctly. In order for all the baby's life systems to form well, it is worth eating parsley as an additive to salads or soups.

As soon as the girl is registered with an obstetrician-gynecologist, the lead doctor prescribes her expensive vitamins. However, a natural product is much more useful than chemical multivitamin complexes.

Some gynecologists prohibit patients from consuming parsley in the first trimester of pregnancy. Grass contributes to a rush of blood to the smooth muscles of the pelvis. This action will serve as a “push” for abortion in the early stages.

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In the later stages, greens and dried spices can be eaten no more than 12 g per day. Why is it impossible to eat a product in large quantities in the second and third trimesters? At the time of the fifteenth to eighteenth week, an excess of parsley in the diet of a pregnant woman will tone the uterus. For this reason, uterine tension makes it difficult to implant a fetal egg. This leads to a miscarriage.

Parsley Selection

In the root of the plant, the concentration of elemecin, which is a plant anticholinergic drug, is increased. Therefore, pregnant women need to refuse from its use. Infusions and decoctions of leaves should be used only for external use. Parsley grains contain 11.5 times more essential oils than in greens. Therefore, it is contraindicated for women throughout pregnancy.

In order to avoid harm to health, when buying spices, pay attention to a number of nuances:

• the product should be fresh, as if it had only been cut from the garden;
• the bundle should not be lethargic and with drops of water;
• the greens should not be dust or other pollution;
• the color of the plant should be saturated and uniform;
• the bunch should not have rotten or damaged leaves.

Recipes

For girls carrying a child, there are several tasty, healthy dishes that will benefit the body of mother and baby.

Vegetable Salad with Sour Cream

A delicious vitamin dish without spicy and allergenic ingredients. For its preparation:

• cut into strips half a glass of pickled mushrooms and 2 medium onions;
• 2 boiled potatoes cut into cubes;
• add 5 tablespoons of green peas and 4 tablespoons of sour cream;
• mix, salt, sprinkle with coarsely chopped parsley.

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Braised Beef with Prunes

A dish that has a minimum of calories and maximum benefits for pregnant women. For its preparation:

• Cut 500 g of lean beef into cubes, put in a pan, add water, simmer for 30 minutes;
• dice: 4 tomatoes, 1 sweet pepper, 1 carrot, 1 onion;
• Wash 100 g of prunes, cut into strips;
• spread the ingredients in layers on a baking sheet, salt to taste;
• put in an oven preheated to 200 degrees, after 10 minutes, reduce heat to 160 degrees, bake until cooked;
• sprinkle with finely chopped parsley before serving.

Reviews

Girls who ate parsley during pregnancy share their impressions.

Alina Moscow

During the onset of pregnancy, I was greatly tormented by toxicosis. My mother advised me to chew a sprig of parsley with strong gagging. After that, I felt much better.And parsley has become my favorite spice so far.

Katya, Minsk

When I was carrying my firstborn, my hemoglobin was always below normal. Taking medications increased his rate only for a while. After reading on the Internet about the benefits of parsley, beef and prunes, I regularly made a salad with these ingredients. After regular use of the dish, my hemoglobin remained normal until the end of pregnancy.

Future mothers can and should eat parsley if there are no contraindications to the gynecologist. However, it is worth adhering to the norms acceptable for pregnant women.