Pregnant women should avoid eating apricots because they may have adverse effects on them. Firstly, apricots have the risk of causing miscarriage, and their acidity may damage the teeth of pregnant women. Secondly, from the perspective of traditional Chinese medicine, apricots are considered a hot food, excessive consumption may lead to discomfort such as internal heat, nosebleeds, eye disorders, and diarrhea. Pregnant women tend to have a warm constitution, so it is not advisable to eat apricots.
In addition, excessive consumption of apricots can increase the risk of developing sores and causing stomach problems, as their acidity may stimulate excessive gastric acid secretion. It is worth noting that pregnant women should never eat apricot kernels as they contain toxic cyanide that can cause fatal harm to young children even in small amounts.
Despite this, the nutritional value of apricots should not be overlooked. Apricot flesh is delicious and rich in beta-carotene, which helps the body absorb vitamin A, and also contains abundant minerals such as potassium, magnesium, and calcium. Recent studies have revealed that the rich anti-cancer components in apricots can enhance the body’s immunity, helping to inhibit cell carcinogenesis. Data shows that people who consume a large amount of green vegetables and yellow fruits have a 30% to 50% lower incidence of cancer. In practice, it has also been observed that individuals who regularly eat apricots have a relatively lower incidence of cancer.
