I have a fairly large herb garden and I like to season all dishes with the so-called fresh. These plants not only enhance the flavor of our food, but also have tons of he alth benefits.
What should you watch out for?
However, it is worth being aware that there are also many dangerous chemical compounds in herbs. That's why when I was pregnant I avoided teas and herbal pills. I read that, for example, coltsfoot and comfrey contain compounds that can cause developmental defects in a child.
Many herbs also contain steroids that adversely affect the development of the fetus or breastfed child. If something happened to my little one, I would never forgive myself.
What can and cannot be eaten?
Therefore, when pregnant, we better stop taking most herbs as they can cause similar effects to taking strong medications. Completely safe are:parsley, dill, chives and basil .
But already popular herbs such as mint or thyme are not recommended for pregnant women and young children, and sage and yarrow can induce uterine contractions. They are herbs that everyone should use with great caution.
I recommend the essentialorange oilto all future mothers. A few drops of it on the water heated in a special fireplace for aromatherapy improves mood and effectively prevents nausea.
Freshgingerin small amounts is also very good. Crush the ginger slices and squeeze the juice and add it to the tea (preferably green). Or you can just mash a little ginger right into the drink. I greet all "big bellies"!
Joanna Kuśnierz
Note! Herbs are also drugs!
In the diet of pregnant women and young children, it is worth avoiding large amounts:lovage, senna, rosemary, angelica, comfrey, borage and wormwood.You should also not use essential oils from:sage, myrrh, hyssop, mint, fennel, rose, rosemary and marjoram.
