Pregnancy and food aversions are no strangers to each other. Although a familiar cliché, one minute you want steak and eggs and the next, you cannot even look at an egg without being overcome by waves of nausea. Some have even sent their partners on a midnight run for a pint of ice cream, because, well, you just needed it.
Food aversions most likely occur between week 6-8 of the first trimester and tend to last throughout those first 12 weeks, although food aversions can come and go throughout your entire pregnancy. Aversions are possibly caused by the HCG hormone (human chorionic gonadotropin). This hormone level rises quickly during your first trimester and may be the culprit behind your nausea, aversions and strange appetite.
Common pregnancy aversions are towards foods with strong smells such as: meat, eggs, milk, foods made with overpowering spices, garlic and coffee. You can also crave these foods, as aversions do not discriminate. Listen to your body but make sure you are being properly nourished. If you are trying to get around your aversions, here are some suggestions to follow:
- Hiding leafy greens in a sweet fruit smoothie
- Eating nuts and beans for meat aversions
- Peanut butter and cottage cheese
- A good prenatal vitamin
Make sure you talk to your doctor if your food aversions become problematic. He or she may be able to suggest alternative foods or supplements to make up for the lack of nutrients.