We use hing in almost every dal and sabzi at home. Now in my first trimester i suddenly got doubt whether its fine or should i avoid it. Anyone know if its safe?
Haan, dal-sabzi me thoda sa hing tadke ke liye toh bilkul safe hai na. Par han, direct hing khana ya bohot zyada quantity use karna dangerous ho sakta hai. So cooking me normal use karo, koi tension nahi hai.
I recently delivered my baby and I ate normal home-cooked food with a little hing throughout my pregnancy. It actually helped me with the terrible first-trimester gas! Just keep it to normal kitchen cooking levels.
Yaar, don't stress too much about small things like a pinch of hing in your tadka! It is completely fine for normal cooking and actually helps with bloating. Just don't go eating it raw or taking it as a home remedy for stomach aches.
Even though small cooking amounts are said to be fine, it's always safest to check with your gynac first. Hing is known to have strong properties, so please avoid it if your doctor advises caution in your specific case.
Sabzi me thoda sa hing dalna bilkul surakshit hai, isse pet ka dard aur gas bhi theek rehti hai. Bas dhyan rakhna ki dawa ki tarah zyada mat khana. Bhagwan sab acha karenge, khush raho.
I was reading about this recently while planning, and it seems a tiny pinch in your dal tadka is quite safe. But it's probably better to avoid eating raw hing or having it in large quantities. I am still learning about these things myself, so a doctor's word is best.
My saas always says that hing generates 'heat' in the body, so she strictly kept it very limited in my food during the first trimester. A tiny pinch in tadka is fine for digestion, but avoid using it heavily in dishes.
A tiny pinch in daily cooking is absolutely fine and safe! I had a normal delivery and ate dal with hing tadka almost every day. It's a great natural way to help with pregnancy bloating.
In our family, we use hing in rasam and sambar daily, and my mother-in-law said it's fine in small amounts. However, I asked my doctor to be sure, and she agreed that standard culinary use is perfectly safe. Avoid any concentrated home remedies though.
