And 'safe to use garlic while you are pregnant

And 'safe to use garlic while you are pregnant -

Image?: iStock

Are Pregnant and looking at the health aspect of various foods and herbs that you should and should not eat during pregnancy? Want to know more about the health and safety of all that you eat and drink during this time, to make sure that you and your child will be safe? You have used herbs in your diet regularly and want to know if it is safe to continue? Or would you start consuming some herbs now and want to know if the pregnancy is a good time to start.

Garlic is one such herb for many aspects of health. If you want to know more about this magical herb, its use and safety, scroll down to learn all about garlic during pregnancy.

And 'safe to use garlic during Pregnancy?

Garlic, the magic herb that is a part of many cuisines around the world, is filled with many health benefits. It is a flavoring agent, due to its distinct and pungent aroma; It is also good for its many benefits to your overall health.

In most cultures, women eat garlic during pregnancy as part of their normal daily diet. And 'it considered safe when you have small amounts as part of your meals. Eating garlic supplements during pregnancy is dangerous and perhaps even when you have it for medicinal use in medicinal doses. Not much medical data to support the use of the same, so it's better to have the garlic in small amounts as part of your food. [1]

[Read: And 'safe to use during pregnancy Clove ]

What Are the health benefits of eating garlic during pregnancy?

Eating garlic has many health benefits, some of which are also extremely important during pregnancy. However, as is mandatory when you are pregnant, make sure before you talk to your doctor about the same before eating. Here are some health benefits of eating garlic that you can try it yourself:

1. It prevents hair loss:

Garlic contains a high amount of allicin, which is a compound sulfur based. It helps to prevent hair loss and also help in case of hair loss, fostering the growth of new hair.

2. It lowers blood pressure and cholesterol:

The magic contained in garlic, allicin, is also a great way to help reduce your cholesterol levels and keep them under control. . The same compound also helps thin the blood, preventing the risk of a heart attack or stroke

[Read: Tamarind Eating during pregnancy ]

3. Prevention cancer:

Eating garlic on a regular basis can protect against some forms of cancer, particularly colon cancer.

4. Effective against colds, flu and infections:

Garlic can help reduce many harmful bacteria in your system and maintain immunity levels healthy. It thus helps to prevent various infections, including the flu and cold.

5. It helps to cure vaginal infections:

Garlic can help cure various vaginal infections, including chronic candidiasis and yeast hypersensitivity syndrome. [2]

[Leggi: benefits of eating ginger during pregnancy ]

Potential side effects:

While garlic is still considered a healthy plant, eating can sometimes cause a negative reaction. Here are some cases where you should be careful about your intake of garlic: [3]

Eating fresh garlic may increase the chance of bleeding, so be sure to talk to your doctor if you do not is no stain or vaginal bleeding.

in some cases, you may experience discomfort in the stomach or digestive problems. If something similar note, make sure to stop and talk to your doctor about it.

If you have a low blood pressure, stay away from eating garlic as the garlic helps to lower blood pressure.

Garlic has blood-thinning properties, which means that it can sometimes make it difficult for the bleeding to stop, especially in the case of surgery. Talk to your doctor about how much garlic you can take safely to avoid any complications

[Read: herbs to avoid during pregnancy ].

made of garlic recipes:

once the doctor has given you the green light to eat garlic pregnant, you can try the following recipes that all contain a good amount of garlic:

1. Creamy garlic Pasta with fish and vegetables:

Image: Shutterstock

is required:

a package of whole wheat spaghetti
12 ounces chopped fish - consult your doctor for the fish you You can eat safely during pregnancy, otherwise skip this option
1 bunch trimmed and thinly sliced asparagus
1 thinly sliced red pepper
1 cup of peas
3 cloves minced garlic
1 1/4 ^{[di1945039] teaspoon kosher salt}
1 ½ cups plain yogurt
1/4 ^{[di1945039] cup of chopped parsley}
3 tablespoons. lemon juice
1 tbsp. Extra virgin olive oil
½ teaspoon freshly ground pepper
1/4 ^{[di1945039] cup toasted pine nuts}
Water

How to:

Put a pot of water to boil. Once it starts to boil, add the spaghetti and cook according to package instructions. Be sure to cook a couple of minutes less than the package mentions.

Add the fish, if you use it, asparagus, bell pepper and peas and cook everything until the dough becomes soft. Also, make sure the fish is well cooked. When done, drain the water.

In a bowl, mix the garlic and salt and mash together to form a paste. Add yogurt, parsley, lemon juice, oil and pepper and mix well. Add to pasta mixture and make sure you throw everything correctly so that the pasta is well coated with spices.

Sprinkle the pine nuts on top and serve.

2. Watercress salad with garlic and sesame dressing:

Image : Shutterstock

will need:

4 large eggs
4 cups chopped watercress
2 cups torn radicchio
1 chopped avocado
1 cup of radish slices
½ cup spring onions thinly sliced
2 tablespoons. fresh lime juice
1 tbsp. fish sauce - please be sure to check with your doctor if it is safe to have during pregnancy, otherwise skip
1 tbsp. packed
2 teaspoons chopped fresh jalapeno
2 teaspoons minced garlic
2 teaspoons toasted sesame oil
2 teaspoons sesame seeds roasted
water

How to:

Put the eggs in a saucepan and cover with water. Cook over medium heat. Once it starts to boil, reduce the heat to low and cook for another ten minutes. Remove the eggs from the heat and drain the water. At this point add ice water to the eggs and let it stay in the water until the eggs get cool enough to peel. Once the eggs are a bit 'cool, peel off the skin and cut into quarters.

In a bowl, mix the watercress, radicchio, radishes, avocados and onions. Next, add the eggs and stir again. Add the lime juice, fish sauce, brown sugar, jalapeno, garlic and oil in a jar and shake well so that is combined correctly.

Now Pour the dressing over the salad ingredients and stir gently to mix everything together. Add the toasted sesame seeds on top and serve

[Read: Spices eat and avoid during pregnancy ].

3. Green Bean Bundles with garlic Browned Butter:

Picture: Shutterstock

will need:

1 pound thin green beans cut
Thinly sliced red peppers
8 long thin scallions
2 tablespoons. butter
2 garlic cloves, peeled
1 tbsp. Extra virgin olive oil
1/4 ^{[di1945039] teaspoon of sea salt flakes}
freshly ground black pepper
Water

How to:

Set a bit 'of water to boil in a saucepan and place a steamer basket inside. A steam the beans and peppers for about three to five minutes, until they turn tender. Cut the shallots and white by them in the steamer basket during the last bit of cooking. Once you begin to turn soft, remove from the steamer basket and place them in a dish.

divide the beans into eight portions. Place a green scallions on a plate and add a piece of beans and three pieces of pepperoni on it. Wrap the green around the vegetables and tie a knot to close the package.

Next, place on a serving dish. Repeat with remaining vegetables until they form a bundle with each portion.

Heat the butter in a skillet over medium heat. Smash the garlic cloves and add to the pan. Let me start to cook and keep stirring until the butter turns a roasted brown. Remove the garlic and add the oil. Sprinkle with garlic infused oil over the vegetables and sprinkle a little bundle 'of salt and pepper before serving.

4. Roasted garlic and leeks Bread Casserole:

Image : Shutterstock

is required:

1 large head of garlic
3 tablespoons. Extra virgin olive oil
2 cups water plus 2 tablespoons. water
8 slices of bread with the crusts removed
4 cups leeks cut in half and thinly sliced - use only the white and light green parts
½ teaspoon kosher salt or sea salt
1 cup of grated cheese
1 tbsp. chopped fresh thyme
1/4 ^{[di1945039] teaspoon fresh ground black pepper}
Water

How To:

Preheat oven to 375 degrees F.

Remove the outer skin of the garlic and place in a baking dish. Add about ½ teaspoon of oil on top. Add about a ¼th inch of water to the pan. Roast the garlic without putting a lid on top. Do it until the garlic is tender, but it is still a bit 'hard. It should take about 30 minutes for the same. Once you are done, let cool and then remove the cloves. slice them thinly and set aside.

Add three cups of water in a pot and bring to a boil. Put the bread in a heat-resistant plate and pour water on it, so that the bread is completely under water. Allow the bread in water for about three to five minutes. Now put the bread in a colander and gently squeeze to drain water. Once you're done, the bread will still be damp, but there will be no water dripping out of it.

break the bread into small pieces and place in a bowl.

heat a spoon. of oil in a skillet over medium heat until it begins to boil. Now add the leeks, two tablespoons. water and ¼ ^° teaspoon salt. Simmer in part and put a lid on top. Keep stirring occasionally. The leeks must turn tender but make sure that they do not lose their green color. It should take about five to seven minutes leeks to get it done.

Add the leeks to the bread and add the sliced garlic, 1 ½ tbsp. oil, thyme, cheese, black pepper and the remaining ¼ ^{[di1945039] teaspoon salt. Mix everything gently, preferably using your hands. Spread the mixture into a baking dish and add the remaining oil on top.}

Bake for about 30 minutes or until golden brown and crisp.

5.

Garlic Stir Fried Snow Peas And Snow Verdi:

Garlic Stir Fried Snow Peas And Snow Greens

Picture: Shutterstock

will need:

½ cup of chopped garlic

How to:

Add garlic to a food processor and chop. Add the olive oil and the process is a bit 'more until you get a soft and smooth texture.

Heat the oil in a skillet over high heat. Once it starts to boil, add the garlic and cook for about 10 to 15 seconds until it begins to release its aroma, and the oil becomes fragrant.

Add peas and continue cooking while stirring. Peas must be bright green, and the garlic should turn a light brown. Do this for about a minute. Add the pea green and the landscape garlic pesto to taste.

Then, add the soy sauce and continue cooking. Make sure to keep stirring to prevent food from sticking to the pot. Cook until the green pea just starting to wilt. It should take about 30 seconds to a minute.

When done, serve immediately.

6. White Bean Soup with Rosemary and Garlic Roast Crostini:

White Bean And Rosemary Soup With Roasted Garlic Croutons

Picture: Shutterstock

is required:

2 whole garlic heads
1/4 ^{[di1945039] cup plus 2 teaspoons of olive oil}
1 teaspoon of kosher salt and a lot more, if necessary,
½ teaspoon freshly ground black pepper
½ unsliced whole wheat bread loaf cut into 1-inch cubes
1 tbsp. unsalted butter
2 tablespoons. olive oil and much more to drizzle
2 cups chopped onions
2 peeled and cut carrots - sliced 1/4 ^{[di1945039] inches}
4 cups chicken or vegetable stock
2 cans drained and rinsed white beans
2 tablespoons. chopped fresh rosemary

How To :.

Preheat oven to 400 degrees

slice off the tops of the heads of garlic and rub each head with a teaspoon of olive oil . Next, wrap the garlic heads vaguely few sheets. Put them in the oven and roast for about 25 to 30 minutes. Once done, remove from oven and set aside to cool. Garlic should significantly cool down so that you can easily touch. Once the garlic is cool to the touch, squeeze the cloves from the head and put it in a bowl. Use a fork to mash the pieces and then put aside.

In a bowl, mix half of the roasted garlic, 1/4 cup olive oil, salt and pepper and mix together. Add the bread and stir again to let the bread be covered fully in the mix.

Put the bread on a baking sheet and bake for about 20 minutes. Make sure you turn once or twice so that the bread is cooked evenly and turns golden brown. Remove from heat and set aside.

To make the soup, heat the butter in a pan and add 2 tablespoons. of olive oil. Place medium heat. Add onion, celery and carrot and cook for about ten minutes or until it becomes tender.

Add the broth and the remaining garlic. Let it all boil.

Reduce heat and continue cooking for another 20 minutes until the carrots are tender.

Add the drained beans and rosemary to the mix and cook for another ten minutes.

Next, remove half of the soup and use a blender to puree the same. Once done, put it back into the soup pot and mix again.

While serving, pour the soup into bowls and top with croutons. . Drizzle with olive oil and a bit 'of butter on top of

[Read: Benefits of Tulsi during pregnancy ]

7. Baked eggs with creamy polenta, spinach and garlic:

Image: Shutterstock

is required:

1 cup polenta or fine ground cornmeal
1 teaspoon salt
1 loosely packed cup Parmesan cheese plus more for topping
½ cup
2 teaspoons olive
4 cloves minced garlic
a pinch of chili oil
10 ounces baby spinach
8 large eggs
water

How to:

In a frying pan, add four cups of water and boil. Meanwhile, stir the polenta and salt in a bowl and add water. Whisk correctly and reduce the heat to low. Cover the pan and reduce heat to simmer mixture for about 40 to 45 minutes. Be sure to stir the polenta, at least once every ten minutes so it does not stick to the pan.

Once the polenta is well cooked, add the Parmesan cheese and milk until all the cheese is completely melted. Now the polenta should become creamy and dense. Cover the pan and remove it from the fire to set it aside.

Preheat oven to 375 degrees F.

In a saucepan, heat the olive oil and add the garlic flakes and pepper. Fry the garlic until it turns a golden color and begins to release its aroma. It will take about a minute for the garlic becomes aromatic. Add spinach in small batches and continue to stir constantly. Keep cooking and stirring until all of the spinach has wilted and the leaves have turned a bright green color. Remove the pan from the heat and set it aside.

Fill the molds with half of it being filled with polenta and mix of spinach on top. Break an egg over the top in the ramekin.

Place the ramekins in a baking dish that is sure oven and fill it with very hot water. Make sure that it is just up to about half of the molds and not above.

Bake for 15 minutes and cover with aluminum foil. Bake in oven for five to ten more minutes or until the sets yolk completely.

Remove the ramekins from the water and add a sprinkling of Parmesan cheese on top. Serve hot immediately.

8. Cauliflower soup with croutons Garlic:

Image : Shutterstock

is required:

3 cloves of sliced garlic
2 tablespoons . of olive oil
1 chopped head of a cauliflower cut into small bite size pieces
5 cups low-sodium chicken broth
1 tbsp. chopped fresh thyme leaves
kosher salt and black pepper to taste

How To:

Heat the ' oil in a pan and add the garlic. Continue cooking for about two or three minutes until it becomes a golden brown and begins to release its aroma. Once done, remove the garlic from the oil, but do not discard it. Set it aside for later use.

Add the cauliflower, broth, thyme, 1 teaspoon salt and 1/4 ^{[di1945039] teaspoon of black pepper in the pot. Let it all simmer for about 15 to 20 minutes or until the cauliflower is tender.}

Pour the mixture into a blender and puree until it becomes completely smooth.

Add roasted garlic from the previous one on the top and add a little oil. . Garnish with thyme just before serving

[Read: Eating Amla during pregnancy ]

talk to your doctor before trying these tasty and healthy recipes garlic pregnant. If you have a recipe for garlic base to share, leave a comment below

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And 'safe to use garlic while you are pregnant

And 'safe to use garlic during Pregnancy?