ANYWAY, I was going to use either yeast gard or traditional monistat 5 or 7, but I was curious what your experience/thoughts are on the idea of treating so near to the actual birth in terms of baby safety. As far as the risk vs. benefit ration here, because of my personal history and how irritated I already am, I know that if I leave this untreated once the baby is born and my hormones shift again, it will be totally out of control. Also I would like to limit the babies exposure to the yeast as much as possible.
Hey all, I wanted to get opinions for treating a vaginal yeast infection in very late pregnancy, like 37-38 weeks in. I am treating my system through diet, probiotics, immune boosters, etc. but I have shamefully cheated with some very off limits dairy in the form of irresistable coal fired pepperoni and pineapple pizza, so here I am with a roaring vaginal yeast infection now too. Generally speaking, I don't get vaginal symptoms, I get systemic yeast issues so I have learned that they have to be treated in a complimentary way.
ANYWAY, I was going to use either yeast gard or traditional monistat 5 or 7, but I was curious what your experience/thoughts are on the idea of treating so near to the actual birth in terms of baby safety. As far as the risk vs. benefit ration here, because of my personal history and how irritated I already am, I know that if I leave this untreated once the baby is born and my hormones shift again, it will be totally out of control. Also I would like to limit the babies exposure to the yeast as much as possible.
ANYWAY, I was going to use either yeast gard or traditional monistat 5 or 7, but I was curious what your experience/thoughts are on the idea of treating so near to the actual birth in terms of baby safety. As far as the risk vs. benefit ration here, because of my personal history and how irritated I already am, I know that if I leave this untreated once the baby is born and my hormones shift again, it will be totally out of control. Also I would like to limit the babies exposure to the yeast as much as possible.









