Mayonnaise is one very popular sauce for young and old that goes very well with many dishes: meat, fish, vegetables ... in short, true enthusiasts would use it anywhere! When you are pregnant it is always good pay attention to nutrition and mayonnaise is on the list of foods to watch. In the video below you will also find the others foods to avoid or decrease when you are pregnant. Now let's go into the matter further mayonnaise in pregnancy.
Can I eat mayonnaise when pregnant?
We know that there is a lot of curiosity, especially if you love a sauce like mayonnaise, that's why we want to immediately answer the main question: you can eat mayonnaise when you are pregnant or is it better to “sacrifice yourself” and avoid it for the 9 months of gestation?
Let's start by saying that mayonnaise is one of the most controversial foods when you are pregnant in particular because there is a clear difference between the mayonnaise prepared at home and the industrial one that you buy at the supermarket.
The main ingredient of mayonnaise is the egg and it is he who is the cruel part to understand if a pregnant woman can or cannot eat this food. Food safety legislation imposes on industries the exclusive use of pasteurized eggs (liquid or freeze-dried) to create any type of product (mayonnaise, creams, sweet preparations etc ...). Restaurants are also subject to the same obligation.
All of this stems from the fact that fresh egg is one of the foods with the greatest risk of salmonella infection. The fecal bacteria responsible for salmonella penetrate the egg through the porous shell and become very dangerous for the body especially for pregnant women.
The risks of homemade mayonnaise
Contrary to what has been said up to now, the homemade mayonnaise for which they are used whole and fresh eggs, with superior organoleptic and gustatory characteristics, but a much higher risk of salmonellosis. The danger further increases if the eggs have an uncontrolled origin, such as those bought by farmers.
To avoid any kind of risk the eggs will be pasteurized, this because salmonella bacteria luckily they turn out a lot susceptible to heat: in practice, these microorganisms and their toxins die at temperatures slightly above 60 ° C (more precisely 63 ° C for at least one minute).
In theory, it would be possible to produce a safe mayonnaise even at home, 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 may not be satisfactory, but we are sure that this little effort can be made during pregnancy especially to safeguard the fetus.
Salmonella and mayonnaise in pregnancy
After the premises made in the previous paragraphs, we understood that by paying attention to the main ingredient of mayonnaise, or eggs, this sauce will be possible also enjoy during pregnancy to accompany dishes or to satisfy one of the most common cravings: chips and mayonnaise!
If we were to contract salmonellosis during pregnancy, what could happen? Here are the most common symptoms to recognize it. Salmonella occurs with the temperature, cause reduced oxygen to the placenta e
alterations in metabolism that could compromise the fetus and lead to abortion and premature birth.
To be sure that all this does not happen, better prefer a mayonnaise with pasteurized eggs or choose one Vegan mayonnaise.
Does mayonnaise in pregnancy make you fat?
Regardless of whether you are pregnant or not, mayonnaise turns out to be a very caloric food. This is primarily due to the mix of ingredients which, especially for pregnant women, increases dramatically calorie intake. What are the delivery times? nutritional values of mayonnaise? Let's see together.
- Calories: 688
- Fat: 77.8 g
- Carbohydrates: 0.3 g
- Protein: 0 g
- Water: 21.7 g
Consumed in very small quantities to take off a whim and accompany a dish, it's just fine, but absolutely must not exceed as even a teaspoon would do increase the calories of even the lightest of dishes.
In pregnancy, in addition to mayonnaise, all those are also not recommended sauces prepared with raw foods. It is always better to prefer well-cooked foods and, in the case of eggs, they must be prepared in one minimum temperature not lower than 70 ° C.
Mayonnaise in pregnancy: the vegan alternative
You want an idea for one valid alternative to classic mayonnaise? We suggest you try making it at home Vegan mayonnaise, a sauce with a creamy consistency similar in all respects to the classic mayonnaise bought at the supermarket. What is the plus? It does not contain eggs and is therefore also perfect for pregnant women. Have we intrigued you? Then we leave you recipe to immediately get to work preparing this tasty sauce.
INGREDIENTS
- 100ml soy milk
- 140ml corn oil
- lemon juice
- half a teaspoon of creamy mustard
- half a teaspoon of turmeric
- a pinch of salt
METHOD
In a container with high sides all the ingredients will be poured, then with an immersion blender you will have to make movements from the bottom up to incorporate the air and make the mixture creamy. It will only take a few seconds to reach an optimal consistency of the mayonnaise. Once ready, it will be placed in a glass container with an airtight lid and placed in the refrigerator: the vegan mayonnaise will thicken even more and will be ready to use.
Frequently asked questions about mayonnaise in pregnancy
Does mayonnaise in pregnancy cause toxoplasmosis?
Toxoplasmosis is a disease caused by a bacterium found mostly in rare meats and raw cured meats. From this it can already be deduced that mayonnaise has nothing to do with toxoplasmosis, rather, as widely explained in this article, the real problem is salmonellosis due to eggs that may not be pasteurized.
How much mayonnaise to eat when pregnant to avoid gaining weight
Mayonnaise contains a lot of oil and its consumption should be limited to a teaspoon for a couple of times a week. All the more reason, for pregnant women who are prone to put on extra pounds (physiological for pregnancy), mayonnaise is a food to be limited even and especially when you are not sure where it comes from.
Is the purchased mayonnaise bad?
As we said, packaged mayonnaise is subjected to strict quality protocols that primarily require the use of pasteurized eggs. For all these reasons there should be no risk in eating a small amount.
Mayonnaise in the restaurant: do you have to be careful?
Often the restaurant serves dishes in which mayonnaise has also been used. If you are pregnant, it is always best to ask about the type of mayonnaise used. If it is an industrial mayonnaise, there will be no problem, but if the mayonnaise has been prepared by the restaurant, it is better to make a little effort and avoid eating it.
Learn more: raw eggs in pregnancy
This article focused on the consumption of mayonnaise in pregnancy, brings to light the age-old problem of the consumption of raw eggs during gestation. In general, we can tell you that it should always be avoided. Unfortunately, there are many culinary preparations that involve the use of raw eggs, one of them being tiramisu, a highly appreciated dessert of Italian cuisine. Also il gelato it may contain traces of egg and you have to be careful, always reading the list of ingredients and inquire directly if we are unsure.
On the other hand, it is only 9 months and it is an effort that will then be amply rewarded.
