5 kinds of food a pregnant mother cannot eat

Pregnant women eat these foods can increase the risk of miscarriage, preterm birth.

Garlic

Garlic helps the immune system to fight the common cold, prevents some cancers. It also helps thin the blood, reduces the accumulation of plaque in the arteries, reduces the amount of cholesterol in the blood. However, because of its blood-thinning properties, eating a lot of garlic will increase the risk of bleeding for pregnant women.

Ginger

Ginger contains the active ingredient gingerol that thinning blood vessels and may contribute to blood clots. Pregnant women take long and use more ginger is completely unhelpful.
Pregnant women can still take ginger as long as not taking too much and not more than 4 days.

Licorice

A research group from the University of Edinburgh (Scotland) and Helsinki (Finland) said that the glycyrrhiza in licorice damages the placenta and it causes stress hormones to transfer from mother to baby. In large doses, these hormones can affect fetal brain development, causing behavioral disorders in young children.

Green papaya

Green papaya stimulates smooth muscles, causes strong uterine contractions, and leads to pregnancy, miscarriage.

Pineapple

Pineapple contains bromelain, an enzyme capable of breaking down proteins. In addition, this ingredient also works to soften the cervix, causing contractions during pregnancy. Therefore, pregnant mothers are advised not to use pineapple as well as products from the middle in the first 3 months of pregnancy, to avoid the risk of miscarriage or stillbirth.

Pregnant women need to pay attention to the above foods to ensure the safety of the baby and mother

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