Doctors in different hospitals have different opinions about vegetables to avoid during pregnancy. Some say that we should eat all kinds of vegetables, while some say we should avoid certain types of vegetables.
So, if you’re pregnant and you’re wondering whether you can eat your favorite vegetable or not, let’s discuss this together in detail below and look at what the research says about how eating different kinds of vegetables can affect your baby during pregnancy.
Do not eat radishes
It’s safe to eat other types of radishes, including white, black, and red. But when it comes to daikon radish, Pakistani gynecologists say that there’s a reason for pregnant women to steer clear. Daikon radish contains a chemical called raphanin, which is said to cause contractions in pregnant women—the same way they happen naturally during labor.
This could be dangerous if your body isn’t ready or you have a low-lying placenta (which is common in later pregnancies). If you choose to eat daikon radish while pregnant, make sure it’s well cooked not to release any toxins into your taksim escort system.
The same goes for horseradish and wasabi—both contain chemicals that can induce contractions in some people. Best Lahore Gynecologist says: If a woman has a history of preterm labor or spontaneous abortion, she should not consume these foods.
Corn is one of those vegetables that pregnant women should avoid. This vegetable can damage your baby’s nervous system and cause bone defects if consumed excessively. Limit yourself to no more than five ears of corn per week. You can always opt for cooking oils instead of eating corn directly.
Avoid cabbage, cauliflower, spinach, and sweet peppers
While these veggies aren’t necessarily bad for your baby, they carry a higher risk of listeria infection. Listeria is a potentially fatal bacteria that thrive in hot, wet environments like sewage and floodwater.
A gynecologist near me warns of the possible contraction of listeria from raw vegetables during monsoon season. To stay safe, steer clear of these four vegetables until after delivery—or stick to cooked versions instead.
Pickles are dangerous
Because of their high salt content, pickles can damage your body’s tissues. This is especially dangerous considering that many pregnant women consume pickles to relieve nausea. Unfortunately, salt makes nausea worse.
Pregnant women should not eat salty foods, including pickles. Women who want to relieve their nausea should reach for bland crackers instead.
Dishes prepared with several vegetables are also risky
Avoiding raw and uncooked food items is advisable. The following are a few of these foods: onions, garlic, chilies, radish, celery, and sprouts. Be sure that you ask your gynecologist in Lahore before eating them, as they may cause trouble for your newborn.
Beware of green leafy vegetables
Green leafy vegetables are indeed packed with vitamins and nutrients. But best gynecologists in Lahore have warned against eating green leafy vegetables in excess. These veggies are difficult to digest for pregnant women and can cause gas and flatulence.
In addition, excessive consumption of green leafy vegetables can deplete iron levels in your body, causing anemia. Experts also advise avoiding cauliflower, cabbage, spinach, and broccoli when pregnant because they contain nitrates which may hinder the proper development of the baby’s brain.