Nausea and vomiting are common symptoms of early pregnancy, caused by your changing hormones. This is usually called morning sickness, although it can occur any time of day. For some people it can be worse in the morning and ease up by the end of the day. For others it can last 24/7. Morning sickness usually starts around your sixth week of pregnancy and often starts to go away by the 12th week. For some people it can last longer, even the entire pregnancy. You may find certain smells make you feel nauseated.  Things that had never bothered you before might trigger it. 

Tips for coping with nausea and vomiting

• Keep the air flowing – open windows and turn on the stove fan when you are cooking. 
• Avoid having an empty stomach and try not to skip meals. 
• Try eating small meals and snacks often throughout the day. 
• Try ginger tea or ginger ale to settle your stomach. 
• Avoid smoke, strong smells, alcohol and caffeine. 

Please see your health care provider if:  

• Your symptoms are affecting your ability to do everyday activities 
• You are not taking any fluids or keeping anything down  

For more tips see: Nausea and vomiting during pregnancy  

References: 

• Nausea and Vomiting in Pregnancy – Perinatal Services BC 
• Care during pregnancy – Government of Canada 
• Nausea and vomiting – The Society of Obstetricians and Gynaecologists of Canada

When you are pregnant, your immune system becomes weaker, making it more difficult for your body to fight infections. This means you and your unborn baby are at more risk of getting food poisoning (also known as foodborne illness). Foodborne illnesses can be more serious during pregnancy and may lead to miscarriage or premature delivery. Bacteria, parasites, viruses or chemicals that can be in food may cause nausea, vomiting (throwing up), diarrhea (runny poop), fever, chills and abdominal (stomach) cramping. Food poisoning can be even more dangerous to your baby’s health than to yours. Some foodborne illnesses, such as Listeria and Toxoplasmosis, can infect your unborn baby, even if you do not feel sick. 

The good news is food poisoning is preventable. You can practice safe food handling while you are pregnant to lower your risk of food poisoning. Safe food handling means shopping for, storing, cleaning and cooking food safely. 

Keeping Your Food Safe 

When shopping for food: 

• Pick up cold or frozen food at the end of your shopping trip. 
• Check the best before date on your food. 
• Prevent bacteria in raw meat, poultry, fish and seafood from spreading to other foods in your cart by putting them in individual plastic bags. 
• Wash your reusable grocery bags or bins often. 

When storing food: 

• As soon as you get home, store raw meat, poultry, fish and seafood in containers or plastic bags on the bottom shelf of your fridge. This will prevent raw juices from dripping onto other food. 
• Store cut fruit and vegetables in the fridge. 
• Cook raw meat, poultry, fish and seafood by the “best before” date, or no more than two to four days after buying it. Freeze it if you do not plan on cooking it by the “best before” date. 
• Keep hot food hot and cold food cold
  • Bacteria can grow quickly between 4°C and 60°C and cause food poisoning. This temperature range is called the “danger zone.” Avoid letting perishable foods sit at room temperature for more than two hours or outdoors in the summer for more than one hour. 

When preparing food: 

• Wash your hands often – after you touch raw meat, use the washroom or touch pets. 
• Thaw your foods safely. 
  • Defrost raw meat, poultry, fish and seafood in the fridge, microwave, or in a sealed bag or container in cold water. Avoid defrosting items on the counter at room temperature. 
• Use a scrub brush to wash fruits and vegetables with firm skin (e.g. carrots, potatoes, squash). 
• Use one cutting board for ready-to-eat foods, and a separate one for raw meat, poultry, fish and seafood. 
• Use a meat thermometer to avoid eating meat that is undercooked. See this chart for the proper temperatures to cook meat so it is safe to eat. 
• Reheat leftovers until they are steaming
  • Cook to a temperature of at least 74°C (165°F). 
  • Bring soups and sauces to a rolling boil. 

For more tips, see Health Canada’s website. 

Safer Food Choices During Pregnancy 

Some types of foods have a higher risk of causing food poisoning for pregnant women because of how they are made or stored. Sometimes you can heat these foods to kill any harmful bacteria before eating or there are other similar foods you can eat instead to reduce the risk. Below are common foods and ways that you can prepare them more safely, or other foods to try instead. For a complete list, visit Health Canada’s website. 

References:

Safe Food Handling for Pregnant Women – Health Canada