A little raspberry leaf tea for pregnancy

Technically known as Rubus idaeus, Raspberry leaf acts as a ‘partus preparator’– meaning it strengthens, tones and prepares the uterus for delivery of your precious child.

Although this herb has very long history as a traditional medicinal plant, it wasn’t until the 1940’s that it was recognised by conventional medical practitioners. In the 21st century, many pregnant women take some form of raspberry leaf during their pregnancy or after the birth of their baby.

What exactly does the tea do?

Although clinical evidence currently scarce, a retrospective trial has shown that raspberry leaf tea has been shown to shorten labour time; with no side effects identified for the women or their babies. Moreover, women who drank raspberry leaf tea in the second and third trimesters were also less likely to undergo a cesarean section, forceps or vacuum birth. As raspberry leaf tea is also considered a ‘nutritive’, meaning it contains a high level of vitamins and minerals, consuming the tea after the baby is born will help enhance the nutritional value of mother’s milk.

Is it safe?

It is listed as a category A with the TGA (Therapeutic Goods Administration) for use during pregnancy, which means that it has been taken by a large number of pregnant women and women of childbearing age without any proven increase in the frequency of malformations or other direct or indirect harmful effects on the fetus having been observed. Recent studies on Raspberry leaf found that there were no reported side effects (Parsons 2000), but anecdotal reports say that Raspberry leaf may cause nausea, increased Braxton Hicks contractions and diarrhoea in some women. All said and done, midwives and herbalists have been safely prescribing Raspberry leaf tea for centuries, and it is always best to take in the third trimester.

How do I take it?

• Begin consumption from 30 weeks, and be sure to avoid in the first trimester.
• Although there are many tablets and tinctures on the market, I recommend tea – 1 teaspoon of leaf per cup, adding the herb after bringing the water to the boil. Let it sit for 10 to 15 minutes, then strain the leaves before drinking.
• As this herb has a high level of tannins, it should be consumed away from iron, calcium and magnesium supplementation; and used in moderation when suffering from constipation.

Always let your health professional/s know that you are planning to consume Raspberry leaf, and discuss dosages with a qualified naturopath or herbalist as this will vary depending on your medical history, stage of pregnancy and form of herb. Happy sipping!ReferencesBurn JH & Withell ER 1941, ‘A principle in raspberry leaves which relaxes uterine muscle’. The Lancet, July 5, pp. 1-3.Parsons M 1999, ‘Raspberry leaf. Pregnancy, Birth and Beyond Newsletter’ 1(2) pp. 1-2. http://www.pregnancy.com.au/resources/topics-of-interest/pregnancy/raspberry-leaf.shtml