It seems that most women experience aversions to a wide range of different foods at some point during their pregnancy. Most often these aversions surface in the first trimester but are also known to pop up without warning throughout the nine months of pregnancy.
With my first pregnancy, I had aversions to lettuce, meat, onions, vegetables, and anything with a strong flavor or odor. The two things I could always eat without a problem were oranges and toast. While I seem to have fewer aversions with this pregnancy than the first, at seven weeks toast is the worst offender. I can smell toast all day and not have a problem. It’s when I take a bite that the nausea comes storming in uninvited.
Toast has been a breakfast staple for me for a long time. Before my first pregnancy, toast usually was breakfast. Now that I recognize and understand the importance of breakfast, toast complements almost all the breakfast foods I tend to eat. Most frequently I have eggs with toast (I usually can’t eat eggs without toast). Toast also accompanies oatmeal or seven-grain hot cereal and the three varieties of cold cereal that I’ve deemed acceptably healthful (good amount of protein, little to no sugar, no soy protein, no artificial flavors or preservatives and fewer ingredients).
With this second pregnancy, however, toast causes instant nausea. It doesn’t matter how I eat it: raisin toast with butter, regular toast with butter and jam or honey, toast with cinnamon, plain boring toast; all bring on a rush of nausea. I avoid toast now and I eat my morning eggs without toast (something I have never been able to do). I don’t know what it is about toast that brings on the nausea. The same bread not toasted doesn’t pose any nauseating problems at all. I guess I can chalk it up to some weird pregnancy phenomenon and hope that this strange aversion is only temporary and hopefully only a first trimester oddity… because I really like toast.