Pregnancy is a special physiological condition that requires specific dietary adjustment.
In the past there was a widespread belief that a pregnant woman should "eat for two", therefore for herself and for the unborn child. Today, however, we are aware that the increase in nutritional needs during pregnancy is very different, both as regards the quantity and quality of food, and as regards the level of hygiene.
It is also necessary to underline that both an excess and a nutritional defect, as well as the presence of "critical" or potentially harmful molecules (alcohol, nerves, additives, pollutants, residues, some drugs, etc.), can compromise the course of gestation. The same applies to the so-called food infectious diseases (infections, intoxications, toxins, parasites, etc.) which, depending on the specific case, are more or less dangerous and irreversible.
Deepening
Among the most dangerous foods we mention: homemade mayonnaise, homemade salami, fish in oil of own production, etc.
The diet in pregnancy must therefore primarily meet two criteria:
- Specific nutritional needs: variable from nutrient to nutritious and changing according to the quarter
- Greater health and hygiene safety: reducing the risk of foodborne illnesses as much as possible.
With regard to this last point, in the following paragraph we will try to clarify one of the most common doubts: "can you eat mayonnaise when you are pregnant?"
enter the egg only through fecal contamination, in which they pass from the faeces into the pores of the shell, or even at the metabolic level. For this reason, the legislation on food safety requires all industries to use only pasteurized eggs in the production of any product, such as sauces (including mayonnaise), creams, pasta, etc., it doesn't matter if in liquid or freeze-dried form.
On the contrary, a good homemade mayonnaise is distinguished precisely by the use of whole and fresh eggs, which allows superior organoleptic and gustatory characteristics but at the same time increases the microbiological risk of salmonellosis (a disease contracted by the ingestion of salmonellae; Genus Salmonella). Note: the danger further increases if the eggs have an uncontrolled origin.
Fortunately, the bacteria belonging to the genus Salmonella they are quite susceptible to heat; in practice, these microorganisms and also their toxins (also thermolabile) die at temperatures just above 60 ° C (more precisely 63 ° C for at least one minute); moreover, being non-porogenic, salmonellae cannot close inside spores (protective "emergency" envelopes).
In theory, it would be possible to produce a safe mayonnaise even at home level, giving up the fresh product, therefore choosing pasteurized or freeze-dried liquid eggs. Obviously, from a culinary point of view, for chemical and physical reasons, the result is not as satisfactory.
For the pleasure of vegans, below we will propose the recipe for a mayonnaise without eggs.
Vegan Mayonnaise - Mayonnaise without Eggs
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Salmonellosis is caused by bacteria belonging to the genus Salmonella and above all to the species enteritidis. It is considered a food poisoning which, apart from complications, should only affect the intestine. This also depends on the specific infectious strain (pathogenicity), on the conditions of the host and so on.
Symptoms of salmonellosis are generally identifiable with: nausea, vomiting, abdominal cramps, diarrhea, fever and headache. However, there is a particular type of bacterium capable of causing significant damage to the pregnant woman and devastating to the fetus. This is the case of the S. typhi and the consequent typhoid fever. This, in addition to irreversible compromises for the health of the unborn child, can also lead to abortion. It is therefore logical and essential that, during pregnancy, the consumption of foods produced with raw eggs is avoided, especially if obtained at home.
Salmonellosis is not the only foodborne disease that can cause enormous and irreversible damage to the fetus. Listeriosis, toxoplasmosis, etc. are also particularly serious. In the next paragraph we will go into more detail on how to increase the level of hygiene and therefore food safety.
, peach products, eggs, blue cheeses and flowery rind cheeses, and mushroomsDid you know that ...
Not all specialists recommend eliminating raw mushrooms from the diet during pregnancy. It is believed that champignons and porcini mushrooms, for example, are totally harmless. On the other hand, every mushroom is capable of secreting toxins; the only difference between poisonous, toxic, inedible, edible and good mushrooms lies in quantity and type. Given and considered the attitude of pregnant women to eat in an "emotional" way, it is quite frequent that they exceed both the portions and the quantities of certain foods. Also for this reason, some doctors suggest eliminating raw mushrooms from the diet during pregnancy. .
- Consume vegetables and fruit carefully, which can only be eaten raw after washing, husking and disinfection (regardless of whether they have been frozen or sold in a modified atmosphere - IV range).
Homemade canned products
Foods stored at home should be totally eliminated; among these, minced meats stuffed (sausage, salami, etc.) and salted (culatello, pancetta, raw ham, loin, etc.).
Effect of heat
Many think that heat can eliminate any form of contamination; however, this is only partially true. In fact, pathogenic organisms and microorganisms have different sensitivities to heat, but some of them are capable of producing toxins resistant to very high temperatures (thermostable).
After opening
Fresh and cooked foods, as well as those industrial and open stored, must have a conservation of about 1-2 days.
