Can I eat mayonnaise when pregnant or is it bad for you?
Mayonnaise is a 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 to pay attention to your diet and mayonnaise is part of the list of foods to keep an eye on. In the video below you will also find other foods to avoid or reduce when you are pregnant. Now let's delve into the mayonnaise issue 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: can you 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 homemade mayonnaise and the industrial one that you buy at the supermarket.
The main ingredient of the 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 requires industries to use only 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 this derives from the fact that fresh egg is one of the foods with the greatest risk of contagion from salmonella. The fecal bacteria responsible for salmonella penetrate the egg through the porous shell and become very dangerous for the body, especially for pregnant women.
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The risks of homemade mayonnaise
On the contrary of what has been said up to now, there is the homemade mayonnaise for which whole and fresh eggs are used, with superior organoleptic and gustatory characteristics, but a much higher risk of salmonellosis. The danger further increases if the eggs have a " uncontrolled origin, such as those bought by farmers.
To avoid any type of risk, the eggs must be pasteurized, this is because the salmonella bacteria are fortunately very susceptible to heat: in practice, these microorganisms and their toxins die at temperatures just 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, namely eggs, this sauce can also be enjoyed 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 presents with fever, causes reduced oxygen to the placenta and
alterations in metabolism that could compromise the fetus and lead to miscarriage or premature birth.
To be sure that all this does not happen, it is better to prefer a mayonnaise with pasteurized eggs or choose a vegan mayonnaise.
Does mayonnaise in pregnancy make you fat?
Regardless of whether you are pregnant or not, mayonnaise turns out to be a very high calorie food. This is primarily due to the mix of ingredients which, especially for pregnant women, dramatically increases the caloric intake. What are the nutritional values of mayonnaise?
- 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 is just fine, but absolutely must not exceed as even a teaspoon would raise the calories of even the lightest of dishes.
In pregnancy, in addition to mayonnaise, all those sauces prepared with raw foods are also not recommended. It is always better to prefer well-cooked foods and, in the case of eggs, these must be prepared at a minimum temperature of no less than 70 ° C.
Mayonnaise in pregnancy: the vegan alternative
Do you want an idea for a valid alternative to classic mayonnaise? We suggest you try making vegan mayonnaise at home, a sauce with a creamy consistency similar in all respects to the classic mayonnaise bought at the supermarket. What's the plus? It does not contain eggs and therefore it is also perfect for pregnant women. Have we intrigued you? Then we leave you the recipe to immediately start preparing this tasty sauce.
INGREDIANTS
- 100ml soy milk
- 140ml corn oil
- juice of half a lemon
- 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 for 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 we can already deduce that mayonnaise does not enter anything 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 focusing on the consumption of mayonnaise in pregnancy brings to light the age-old problem of eating 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. Even ice cream may contain traces of egg and you have to be careful, always reading the list of ingredients and inquiring directly if we are not sure.
On the other hand, it is only 9 months and it is an effort that will then be amply rewarded.
