Can pregnant women eat celery?

Spring comes, and the garden beds are green with various herbs and spices. The future mother actively prepares salads, which will be useful for her health, as well as for the development of the baby. Specific spicy celery is an excellent choice for pregnant women, as it contains a significant amount of useful elements.

Chemical composition and benefits

Celery is considered one of the most popular vegetables in the world. They use root and crunchy stems for food, which allows you to give the dish a unique taste and aroma. But most of all culture is valued for its rich composition:

• vitamins of various groups (B, C, A, E, K and others);
• organic and fatty acids;
• antioxidants;
• micro- and macronutrients (potassium, selenium, magnesium, zinc, iron, phosphorus, sulfur, manganese, and others);
• replaceable and essential amino acids (tyrosine, asparagine);
• ethers;
• alimentary fiber.

The plant brings the greatest benefit fresh - it can be added to salads or used as a separate side dish.

Due to its composition, celery is very useful during pregnancy.

1. Rejuvenation. Fatty acids and antioxidants promote cell renewal and regeneration.
2. Sedation. The juice from celery stalks calms the nervous system and slows down the production of stress hormones, which ensures a safe and sound sleep for the expectant mother. Celery also prevents the development of neurosis, panic attacks and depression.
3. Improves digestion. Esters in the composition of spices stimulate appetite and increase the secretion of hydrochloric acid, as well as contribute to the production of digestive enzymes. Dietary fiber provides normal formation of fecal masses and timely emptying of the intestines, which is important for future mothers with chronic constipation.
4. Reduces allergy symptoms. Celery antioxidants detect histamine in a timely manner, bind and remove it from the body.
5. Reduces inflammation. Esters and vitamins strengthen the human immunity, and also contribute to reducing the symptoms of inflammation: tissue swelling, redness, numbness, and aching pain.
6. Regulates water-salt balance.
7. Reduces glucose and "bad" cholesterol in the blood.
8. Improves the cardiovascular system. Seasoning cleans the walls of blood vessels from atherosclerotic and cholesterol plaques, trains the heart muscle, improves blood flow.
9. Produces a diuretic effect. Celery removes excess fluid from the body, thereby coping with edema in pregnant women.
10. Produces a laxative effect. The decoction of the plant is successfully used in the treatment of chronic constipation and hemorrhoids in expectant mothers.
11. Treats urinary infections. Juice and decoction are used in the treatment of infectious and inflammatory diseases (urethritis, pyelonephritis, glomerulonephritis, cystitis, and others).

How to use

Fresh celery is most useful. The leaves and stems of the plant are used as an ingredient for salad, and the root is rubbed on a grater and added to soups, main dishes.

Also from the raw material, you can make a decoction or infusion, squeeze fresh juice.

The future mother is recommended to drink half a glass of such a drink per day to strengthen the digestive system and maintain immunity. Nutritionists advise to dilute fresh water in the ratio of one to one.You should also drink juice or decoction in small portions (divide the entire daily volume into several approaches). Such a drink is best absorbed half an hour before meals.

When preparing the juice, make sure that the seeds of the plant, which may be toxic, do not fall. They can also increase the uterine tone, which, if the pregnancy is unsuccessful, increases the risk of miscarriage in the early stages or premature birth in the latter.

Season with celery, preferably olive oil or low-fat sour cream, so that it remains not only healthy, but also non-calorie.

If root seasoning is added to soups and side dishes, then the amount should not be more than two tablespoons per 1 kg of the finished dish.

Side effects

Even if the future mother has no contraindications to the use of celery, it is desirable to limit its use to 12 weeks of pregnancy.

You can not use seasoning and pregnant women with the following symptoms and pathologies:

• pregnant pyelonephritis;
• gestational or diabetes;
• urolithiasis and other diseases of the urinary system;
• lower back pain and abdomen;
• vaginal discharge with blood;
• increased uterus tone, feeling of “stone” abdomen;
• increased acidity of the stomach and associated pathologies (gastritis, ulcer, colitis, flatulence, heartburn);
• individual intolerance of the product;
• allergic to yellow and green vegetables and fruits, berries.

Complications of pregnancy (placental abruption or hematoma, pathology of the structure of the uterus, intrauterine growth retardation, the threat of miscarriage, isthmic-cervical insufficiency, etc.).

In the presence of severe toxicosis, seasoning can irritate the gastric mucosa and aggravate the condition (provoke vomiting.)

Spicy greens also stimulate increased flatulence in the intestines, so after eating it can “rumble” the stomach and bloating. If this condition is observed in late periods, the expectant mother may experience severe discomfort, since the overflowing intestine will press on the uterus and cause abdominal pain (area around the navel).

After 30 weeks of pregnancy, celery must be eaten carefully so as not to provoke premature birth.

Also, doctors do not recommend eating seasoning for women who are just planning a pregnancy in the current menstrual cycle.

Young celery stalks are an excellent complement to any dish, adding a characteristic flavor and aroma to it. In addition, they are very good for health, especially if you observe precautions and do not abuse broths and juice from fresh greens. If during the use of seasoning appeared discomfort and unpleasant symptoms, the reception should be urgently stopped.

Video: the benefits and harm of celery