Cheeses in pregnancy: here are the ones to prefer and avoid
If you are wondering which cheeses are best to eat during pregnancy, this article will be useful: we have prepared a guide to not go wrong with all the characteristics and nutritional values of the most popular and appreciated cheeses of Italian cuisine: fresh, aged, crust springs etc ... Before reading, watch the video below with the foods to watch out for during pregnancy.
The risks associated with the consumption of cheese during pregnancy
The main risks associated with the consumption of cheeses during pregnancy are attributable to bacteria such as "Escherichia coli, the staphylococci, the streptococci or the Listeria monocytogenes. This type of pathogens can trigger gastrointestinal infections, with classic symptoms such as nausea, vomiting and diarrhea, but also cystitis and vaginitis. Listeria, in particular, is a rather aggressive bacterium but also less widespread than the others mentioned, and can expose the expectant mother to more important risks such as meningitis. One must be careful not to contract this or other infectious diseases during the 9 months before birth, because they could in turn be transmitted to the fetus, with often serious consequences.
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Cheeses in pregnancy: what are the benefits?
Cheeses are a primary source of calcium, phosphorus and Vitamin D, all essential substances for the proper development of the baby's bones during pregnancy. But the regular consumption of cheese in one's diet also helps the expectant mother to prevent bone decalcification typical of old age.
Almost all types of cheese also boast a "high digestibility and should be limited only for those with high cholesterol or if you suffer from migraines, because some contain substances that narrow the capillaries causing headaches. Our advice is to ask." to your doctor what is best for you.
Cheeses made from unpasteurized raw milk
Fiore Sardo, Fontina, Bucciato Pecorino, Caciocavallo Silano, Strachitunt, Castelmagno d’Alpeggio:
these are precisely the cheeses to be avoided altogether during pregnancy, despite their exceptional taste. Cheeses made with unpasteurized raw milk, in fact, even if they are often recommended for their genuineness, can be very risky for pregnant women, because the lack of pasteurization does not allow the elimination of the bacteria that can cause listeriosis.
From this category, however, cheeses such as parmesan and parmesan must be excluded: although they are cheeses produced with unpasteurized raw milk, they are subjected to very long maturation which makes them safe for consumption even during pregnancy.
Soft rind cheeses
Those who are pregnant should also avoid soft and oily rind cheeses such as camembert, brie, roquefort, taleggio, feta, gorgonzola, tome and tomini. These are foods that contain a lot of water and are the ideal habitat for the proliferation of bacteria.
Gorgonzola and Roquefort, among all, are the least suitable for pregnant women as they belong to the category of blue cheeses, produced with the help of some special molds that create the characteristic green and blue patches on the cheese. Obviously this aspect makes them environments ideal for the proliferation of bacteria that can cause listeriosis in pregnancy.
Hard rind cheeses and fresh cheeses
As we said, cheeses are foods not to be excluded during pregnancy, you simply need to make some small sacrifices that you can return to integrate into the diet after childbirth.
To avoid any risk, the type of cheese to be preferred is the hard rind: Parmesan, Grana, Emmenthal, Roman or Tuscan pecorino: in all these varieties the water content is very low and aging helps. to create unfavorable conditions for the proliferation of Listeria and other pathogens.
But that's not all, the mother expecting her baby can choose to consume fresh cheeses such as ricotta, mozzarella, spreadable cheese, robiola and cottage cheese, to be considered absolutely safe and valid allies in a woman's diet. pregnant.
Among these there are some more caloric and others less, so everyone can choose which one to eat based on the type of diet you are following. Fresh cheeses do not undergo processing and conservation processes such as to be exposed to the risk of bacterial contamination.
Provola and scamorza cheese can also be granted, but before consuming them we must be sure that the milk with which they were produced is pasteurized.
Rules for the consumption of cheeses in pregnancy
If you are pregnant, it is always a good idea to avoid cheese crusts, as the outer part could have come into contact with non-sterilized surfaces. Furthermore, never consume cheese whose packaging has been opened for a few days, the same goes for dairy products that have traces of mold or give off an unpleasant odor. Also be careful if you notice that the outer packaging is swollen. If you are not particularly fond of cheeses, you can consume water rich in calcium, in which the mineral is found in a highly bioavailable and assimilable form by the body, to meet the calcium needs during a sweet wait. Drink at least 2 liters of water a day.
Table with the calories of the main Italian cheeses
