Can pregnant women eat Qumacai?

Whether we are growing vegetables in greenhouses in rural areas or in cities, generally speaking, we do not actively grow Ipomoea aquatica. In our common sense, Ipomoea aquatica is considered a wild vegetable. Although we don’t often eat Qumacai, we cannot ignore its efficacy. Qumacai tastes slightly bitter, and has incomparable effects in reducing swelling, clearing away heat and detoxifying that many medicines cannot match. Can pregnant women eat Qumacai?

First of all, although Qumacai is a wild vegetable, from the perspective of traditional Chinese medicine, it is also a Chinese herbal medicine. Qumacai has the effects of anti-inflammatory, detumescence, cooling and relieving heat, and promoting blood circulation and removing blood stasis. It is a cool vegetable. In terms of the efficacy of Qumacai, pregnant women are not suitable to eat it. If you eat a large amount of Qumacai in a short period of time, it is very likely to cause uterine coldness in pregnant women, and may even cause miscarriage. However, if a pregnant woman suffers from inflammation, she can eat a small amount of Qumacai for treatment. In short, pregnant women are best not to eat Qumacai under normal circumstances. They can only eat a small amount when they need to reduce inflammation and relieve heat.

Secondly, in addition to buying groceries, there are many cold foods that pregnant women need to avoid. For example, common foods such as watermelon, persimmon, and crab are all cold foods, so they are obviously not suitable for pregnant women. But in addition to these common cool foods, vegetables like radix aconiti pulegiae, wild chrysanthemum, honeysuckle, and purslane are also common vegetables in life. However, these vegetables are more or less toxic, so pregnant women are best to eat less of these vegetables.

Lactuca indica, also known as Lactuca indica, is a kind of Lactuca indica. A perennial herb of the Asteraceae family, growing on roadsides in fields. The whole plant is harvested and eaten before it blooms in spring. It tastes bitter and is cold in nature, and has the effect of clearing away heat and detoxifying. It can treat various carbuncles and sores. Wash the whole herb, cut into sections, blanch and eat it cold or with sauce. Sonchus endive has strong adaptability, strong resistance to adversity, and is both cold-resistant and heat-resistant. The root buds can emerge when the ground temperature is 10-15℃.

The seeds will germinate at 3-5℃. The suitable temperature for germination is 20-27℃. The suitable temperature for growth and development is 10-25℃. It is drought-resistant, waterlogged-resistant, and salt-alkali-resistant, but it grows well in moist soil and with sufficient water, and its quality is crisp and tender. During drought, the leaves become more fibrous and of poor quality. But too much water can cause root rot and death. It is not very demanding on the soil and can grow in coastal saline-alkali land. It can be planted in front of or behind houses and in corners of fields. But it is best to plant it in fertile, loose, water-retaining loam.

Distribution: Grown on roadsides and in fields. It is distributed in countries all over the world. It is distributed in most parts of my country, mainly produced in Hebei, Shaanxi, Shanxi, Liaoning, Jilin, Heilongjiang, Shandong, Inner Mongolia and other places.

Main value: clearing away heat and detoxifying; promoting dampness and discharging pus; cooling blood and stopping bleeding. It is used to treat sore throat, boils, swelling and infection, hemorrhoids, acute bacillary dysentery, enteritis, lung abscess, acute appendicitis, hemorrhage, epistaxis, hemoptysis, hematuria, bloody stool and metrorrhagia.