Use of Herbal Products and Complementary and Alternative Medicine (CAM) During Pregnancy.

Ideal nutrition for all stages of pregnancy is so important, and the safety of consuming common foods, herbal products, complementary and alternative medicine (CAM), and nonnutritive substances is questionable. Despite the fact that herbs are entirely natural, not all of them are safe to ingest during pregnancy. Herbs such as ginger and peppermint are well known for being a powerful, safe, and effective remedy for vomiting and nausea during pregnancy. Pre-eclampsia and high blood pressure are among the important complications during pregnancy. Pre-eclampsia could be increased by drinking tea, while high blood pressure could be decreased with garlic consumption in pregnant women. During pregnancy blood glucose levels and glycogen storage are as important as blood pressure. Turmeric controls blood glucose levels, meanwhile red pepper enhances glycogen storage. Interacting with the cytochrome P450 system causes many food-drug interactions. St. John's Wort is one of the commonly used herbs that affects this system and should be taken cautiously in pregnancy. Chamomile should be consumed cautiously as well due to its effects on individuals suffering from coagulation disorders. As a safe herb during breastfeeding, fennel should be consumed wisely in pregnancy. Fennel contains estrogen-like features that affect fetal development and birth weight. As herbal products have varying and ambiguous effects, they should be consumed (as condiments, flavoring in foods or beverages) prudently. [ABSTRACT FROM AUTHOR]