Saffron has excellent blood activating effects and high medicinal value. It can effectively improve the phenomenon of insufficient qi and blood in women's bodies and prevent anemia symptoms in pregnant women. Therefore, many women have the habit of eating saffron in their daily lives. So, can pregnant women eat saffron?
Saffron has the effect of promoting blood circulation and removing blood stasis, as well as cooling blood and detoxifying, dysmenorrhea and other effects. Pregnant women should not eat saffron during pregnancy, as it may lead to miscarriage and heavy bleeding during pregnancy, which is very harmful to the fetus and mother, and can also cause great damage to the health of pregnant women.
In addition to saffron, pregnant women should not eat many other foods during pregnancy, such as aloe vera, crab, Job's tears, and other foods. Eating aloe vera during pregnancy can cause abdominal pain, vaginal bleeding, and even lead to miscarriage. Crabs are cold in nature and have the effect of promoting blood circulation and removing blood stasis, which may also cause miscarriage. Job's tears have the effect of stimulating uterine smooth muscle, which can easily cause uterine contractions and induce miscarriage.
In addition, it should be noted that not all people can consume saffron. Some patients with cerebral hemorrhage, hemorrhagic fractures, or gastrointestinal diseases such as gastric mucosal damage cannot consume saffron. Women during their menstrual period should also consume it with caution to avoid an increase in menstrual bleeding.
