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Lemongrass During Pregnancy: What You Should Know About It

There are sometimes warnings about lemongrass during pregnancy. In this tip you can read whether there are actually risks for the mother-to-be or her child to enjoy the refreshing taste ingredient lemongrass in food or as a tea and how to play it safe.

Data on lemongrass during pregnancy

A cup of tea against morning sickness or just for more daily energy? For pregnant women in particular, the suggestion of using herbal tea and co. for fitness and well-being usually sounds tempting, especially since these are generally considered to be well tolerated and low-risk. Nevertheless, the question arises as to whether every tea and every herb is actually the right choice during pregnancy. This is also being discussed for refreshing lemongrass.

  • Concerns about lemongrass originally arose because the herb can increase menstrual bleeding. It was concluded that lemongrass could cause bleeding and miscarriage in pregnant women. In the meantime, however, new findings have been added that can be used to assess lemongrass for pregnant women.
  • Scientists from the Brazilian University Federal de Campina Grande (UFCG) emphasize that there are definitely risks for the unborn child in pregnant women if common herbs such as chamomile, fennel, peppermint and Co. are consumed improperly or in excess.
  • Interesting: Only for lemongrass did they report no concerns in their publication, in which they evaluated the consumption habits of Brazilian pregnant women. Lemongrass does not pose any risks for pregnant women – however, a maximum daily intake of three cups of tea was assumed.
  • Nevertheless, the Brazilian scientists also listed a contraindication for the refreshingly aromatic herb in their publication: According to pharmacological specifications, it could have a relaxing effect on the uterine muscles. How exactly this effect is to be assessed, however, remains open in the study.
  • The fine play between relaxation and muscle tone of the uterus harbors many unanswered questions. It remains unclear whether a relaxing effect on the uterus of pregnant women should be viewed negatively. In principle, substances that provoke a contraction of the muscles are considered more critical, as they can trigger early contractions.
  • A critical attitude towards lemongrass during pregnancy, on the other hand, is supported by studies carried out on rats with the main active ingredient in lemongrass, citral. Although the study was more than 25 years ago, it is still often cited. It revealed harmful effects on the offspring of rats from a citral dose of 60 mg/kg body weight.
  • According to our own calculations, 100 g lemongrass contains a maximum of 340 mg citral. A content of 0.4 percent volatile essential oils and a maximum proportion of 85 percent citral was assumed for this. In dried lemongrass, the amount of citral triples to 100 g if 70 percent water content is taken into account.

Lemongrass: A matter of balance for pregnant women

The conclusion of professional societies on the consumption of lemongrass during pregnancy is cautious. Due to the overall sparse and contradictory data on lemongrass, the Internet portal Drugs.com recommends pregnant and breastfeeding women to avoid lemongrass as a tea or in the form of extracts and lemongrass oil, to be on the safe side.

  • Lemongrass as a spice, as it is often used in Thai or Asian cuisine in general, is considered uncritical in pregnancy, even by experts. If it is used in the usual small amounts for seasoning, critical concentrations of the active ingredients are not reached.
  • Even as an essential oil for room scenting, lemongrass does not pose any risks for pregnant women. So you can definitely use its mood-enhancing effect in these special nine months. However, you should not use it for massages on the skin during this time.
  • If there are known pregnancy risks in your case, play it safe and ask your midwife and gynecologist whether lemongrass tea and co. could be a safe option for you.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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