Cinnamon is the most commonly used seasoning in our daily lives. Using cinnamon has certain benefits for the body, such as warming the spleen and stomach, dispersing cold, strengthening the yang, dispelling cold, and relieving pain. However, traditional Chinese medicine reminds us that cinnamon has both pros and cons. Can pregnant women eat cinnamon?
Can Pregnant Women Eat Cinnamon?
Pregnant women should consume less cinnamon. Consuming hot spices such as fennel, star anise, Sichuan pepper, pepper, cinnamon, and five-spice powder can deplete intestinal moisture, reduce gastric and intestinal secretions, and cause dryness and constipation in the intestines. When constipated, pregnant women will strain during defecation, increasing abdominal pressure, which can press against the fetus in the womb and lead to restlessness and premature birth.
The main component of monosodium glutamate is sodium glutamate, which combines with zinc in the blood and is then excreted in urine. Consuming excessive monosodium glutamate can deplete zinc in the body of pregnant women. Zinc is essential for the growth and development of the fetus, so pregnant women should consume less monosodium glutamate. Cinnamon, lychee, and longan are warm and can easily cause fetal heat. Pomegranate should be consumed in moderation by those with anemia. Fermented pickled vegetables contain nitrosamines, which can cause fetal malformations. Watermelon should not be consumed in excess of 250g per day as it is a diuretic and can easily cause dehydration in pregnant women.
Pregnant women must pay special attention to their diet. While some supplements may be beneficial, they should not be consumed excessively. It is recommended to consume foods containing sugars to provide energy. Eating fresh fruits and vegetables and supplementing with sufficient vitamin C is beneficial for liver cell metabolism. The liver is the body's major detoxifying organ. Consuming foods such as mushrooms, shiitake mushrooms, and oyster mushrooms can not only enhance immunity but also reduce the burden on the liver.
Pharmacological Effects of Cinnamon
Cinnamon contains cinnamaldehyde and eugenol, which have pharmacological effects similar to cinnamon and cloves.
An unspecified variety of cinnamon demonstrated varying degrees of inhibitory effects on several pathogenic fungi, including Trichophyton rubrum, Trichophyton mongolicum, and Epidermophyton floccosum, in vitro. The inhibitory effect of the water extract was stronger than that of the decoction, and the ether and alcohol extracts were stronger than the water extract. Therefore, its active ingredients may be volatile oils, but whether they are eugenol is not reported.
Adding 1/4 to 1 teaspoon of cinnamon powder to beverages or liquid food every day has a therapeutic effect on benign prostatic hyperplasia and can increase blood flow to prostate tissue, promoting local tissue blood circulation improvement. According to traditional Chinese medicine, cinnamon is warm in nature and has the functions of warming the stomach, dispelling cold, promoting blood circulation, relaxing tendons, and stopping pain and diarrhea.
Benefits and Functions of Cinnamon
1. Used in braised dishes:
Braised chicken, braised eggs, braised pig ears, etc.
First, blanch the main ingredients in water, drain the water, then put cloves, cinnamon, bay leaves, and other spices into the pot and simmer for at least 2 hours. Add additional ingredients and time according to personal taste. The amount used should be appropriate.
2. Enhancing flavor, removing gaminess, and increasing appetite:
This is especially useful for stewing beef, mutton, and other gamy foods. Adding some cinnamon can make the dish more fragrant, and the aroma emitted during cooking is not overpowering. It also reduces the gamy taste when eaten. The amount used should be appropriate.
