Is it possible to eat ice cream when pregnant or better to avoid it?
If ice cream is one of your favorite foods, know that you can also enjoy it during pregnancy, but in moderation. Not all ice creams are the same, some have characteristics that should not be underestimated especially if you are pregnant. We wanted to create a guide to clarify the topic of ice cream in pregnancy, but first we want to leave you with a video in which you find a list of foods to eat in moderation when you are pregnant.
Can i eat ice cream when pregnant?
We try to satisfy curiosity immediately by answering the main question: can ice cream be eaten during pregnancy? The answer is yes, but in moderation. It is necessary to consume small quantities and occasionally, in order not to exceed the recommended daily caloric quota for pregnancy and not to incur excessive weight gain, with all the obstetric risks that derive from it.
Ice cream during pregnancy can become an excellent afternoon snack or as a cuddle at the end of a meal, in any case to defeat the summer heat and find some refreshment. The advice we give you is to choose a cream flavor, so that it contains milk proteins and lipids.
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Artisanal or industrial ice cream: which one to prefer?
Obviously the one to be preferred is artisanal ice cream, especially when the list of ingredients is clear and concise, as well as free from additives and thickeners.
There are also some types of natural additives, which are harmless and therefore do not have to worry us, such as carob seed flour, agar, inulin, sodium alginate. Some of these substances also have a healthy role: inulin promotes the development of an intestinal flora of lactobacilli (prebiotic), while sodium alginate is used in numerous pharmaceutical preparations as an anti-reflux gel, a common problem especially in third trimester of pregnancy. The reason why we do not recommend the choice of industrial ice creams, lies in the fact that they often contain hydrogenated and non-hydrogenated vegetable oils, such as mono and diglycerides of fatty acids, and other substances that would be better avoided especially when a woman is pregnant.
The differences with the sorbet
As anticipated at the beginning of this article, not all ice creams are the same. Many believe that fruit flavors are lighter and therefore suitable for pregnancy, but in reality from a nutritional point of view, it is better to prefer other flavors that contain milk proteins. And how does sorbet rank in this ranking to elect the best ice cream to enjoy during pregnancy? Let's see the differences.
- The sorbet has a water base, to which sugars and thickeners are added. The percentage of sugars can reach 30%. Unlike ice cream, made creamy by the presence of milk and cream, thickeners and fibers must always be added to the sorbet to achieve a good consistency.
- The real ice cream has a base of milk and possibly cream, and in some cases there may be the addition of egg yolk, which contains lecithin and has an emulsifying function. In ice cream the percentage of sugars is around 20%, proteins 15%, lipids 10%.
It is clear that both have a high quantity of sugar, this is because sugar affects both the taste (which would be tasteless and almost disgusting) and on the preparation and conservation. Sugar is responsible, together with the other ingredients, for the creaminess of the ice cream and prevents it from turning into a single block of ice that is impossible to serve.
The risks of eating ice cream in pregnancy
During pregnancy it is always advisable to pay attention to nutrition, even if in general almost all foods can be eaten. We know well that one of the characteristics of pregnancy are cravings and many women are assailed by an irrepressible desire for ice cream. So, how much is it possible to eat to avoid risks for oneself and for the baby?
In general, whether it be artisanal or industrial, the rule of moderation applies to the consumption of ice cream during pregnancy: expectant mothers know well that they must pay attention to excessive weight gain which is physiological during the months of gestation, but must not never go beyond certain limits. The sugars present in sweets are one of the first responsible for the extra pounds in pregnancy; ice cream certainly contains many and, therefore, it must be consumed in moderation.
The ideal is to include ice cream in the diet for a maximum of twice a week, to be alternated with other healthy snacks such as yogurt and fruit or bread and cheese.
The idea is to use it as a snack breaker, to avoid overloading the body and having glycemic peaks.
Another aspect that should not be underestimated and which plays in favor of ice cream, lies in the fact that the ice cream is processed with a final frothy and therefore light effect: even a large quantity at sight results in a lower weight on the scale and this is an excellent way to limit consumption.
Among the main risks of the consumption of ice cream during pregnancy, there is gestational diabetes: if the expectant mother already suffers from it, it will be necessary to talk to the gynecologist or nutritionist who follow the diet during pregnancy; only they will be able to understand if it is appropriate to introduce a food such as ice cream in the diet, or better to avoid it.
Ice cream in pregnancy: pay attention to additives and dyes
In general, a food such as ice cream, especially if it is of high quality, does not contain dangerous additives and does not need stabilizing agents: it will be the cold chain that will preserve it naturally. The only element it can contain is carrageenan, but this should not cause concern because it is a harmless thickener, derived from carob beans.
A tip to keep in mind: pay attention to tastes with too bright colors, because in most cases they are the indicator of the use of dyes. Although they are not dangerous because they are intended for food use, it is better to avoid them during the months of pregnancy.
Always take a good look at the color of the ice cream which must be as natural as possible. An example? If the pistachio is pale green, do not worry: it is simply the natural color of the fruit and, therefore, it means that it has not been added with green dye.
Frequently asked questions
Ice cream in pregnancy and toxoplasmosis: are they linked?
Toxoplasmosis is a disease originating from a parasite present mainly in raw cured meats and rare meat, so in the case of ice cream there is no risk. However, some types of ice cream contain egg yolk which, if not well pasteurized, can provoke salmonellosis.
Can i eat ice cream cakes when pregnant?
The ice cream cake is a very elaborate preparation, especially from a nutritional point of view. Contains portions of sponge cake or other solid elements such as biscuits, as well as ice cream, pieces of fruit and chocolate or dried fruit. In short, a real attack on the line. However, occasionally consumed in very small quantities, it should cause any kind of disturbance to the mother and the child.
Can I eat frozen yogurt when pregnant?
Frozen yogurt is a fresh dessert with the added bonus of calcium which is very useful for the bones, especially in pregnant women. You can absolutely consume this type of food, just make sure that the milk present is pasteurized and especially if possible, avoid adding syrups, creams, pralines and anything else that would raise the calories.
How to eat ice cream without feeling guilty
Many women experience pregnancy with the phobia of gaining too many pounds that are impossible to shed after giving birth. In fact, we know that weight gain in 40 weeks of pregnancy is normal, but there are some small steps to take to avoid finding so many extra pounds at the end of 9 months.Precisely with regard to ice cream, for example, try to eat only the real cream, avoiding toppings with cream and melted chocolate. For the waffle, if you can't do without it, it is better to prefer it simple and without grain or chocolate garnishes.
Read: 20 foods to avoid in pregnancy to avoid taking risks
