RICOTTA IN PREGNANCY: IS IT AMONG THE ALLOWED CHEESES?

Is ricotta in pregnancy part of the allowed or prohibited foods? The diet changes during gestation and we must pay attention to what we eat to avoid consequences for mother and baby. Having doubts about ricotta is not trivial because it is one of the dairy products. We anticipate that ricotta in pregnancy can only be eaten if it is It was made with pasteurized milk.Before going into details, here is a video with the foods to watch out for if you are pregnant.

Ricotta in pregnancy: nutritional values

What are the characteristics that ricotta and other cheeses must have during pregnancy to be considered safe? First of all we must consider that ricotta is a light and digestible dairy product, and for this reason it is recommended to be included in the diet during pregnancy.

Buffalo ricotta in pregnancy, or even better that of cow's milk, is an excellent choice within a varied and balanced diet. First of all, they have a low calorie content: cow's milk ricotta has about 130-160 kcal for every 100 g of product, 160 kcal for sheep and 210-240 kcal for buffalo ricotta.

Cow's milk ricotta contains about 8% fat, while goat's milk ricotta in pregnancy should be consumed in more moderation, since it contains up to 24% fat.

For cow's milk ricotta, the nutritional values are as follows:

Water 75.70 g;
Carbohydrates available 3.50 g;
Soluble sugars 3.50 g;
Protein 8.80 g;
Fat (Lipids) 10.90 g;
Cholesterol 57 mg;
Sodium 78 mg;
Potassium 119 mg;
Calcium 295 mg;
Phosphorus 237 mg;
Magnesium 17 mg.

Can ricotta be eaten during pregnancy?

After the initial premises, we would like to reiterate that ricotta is not a cheese, but a dairy product. This aspect is precisely what makes the difference: In fact, ricotta is produced by cooking the whey that detaches from the curd during the production of the cheese.

Ricotta is a typical product of various Italian regions and there are different types: buffalo, cow (with a more delicate taste), sheep, goat (more tasty) or even mixed.
Ricotta processing can vary according to regional traditions and usually generate different types of ricotta: fresh, seasoned, baked, smoked or salted.

You can eat ricotta when pregnant, but first you need to make sure it was made from pasteurized milk. For this reason, it is recommended to opt for industrial supermarket ricotta, and postpone the purchase of "artisanal" ricotta until after childbirth. In fact, artisanal ricotta can be more dangerous than the others that must comply with the strict safety protocols of food chains.

If you are pregnant, the dose of cottage cheese to consider is 70g per day. Ricotta in pregnancy, as well as other cheeses and dairy products considered safe, is essential to ensure the right amount of calcium to the fetus. Valid alternatives are a cup of milk or a jar of yogurt a day.

Cottage cheese in pregnancy and toxoplasmosis

Pregnancy is an extremely delicate period and one of the many things to pay attention to is nutrition. Some cheeses, including ricotta in pregnancy, are allowed, while many others are not recommended.
The main risk associated with cheeses is that of toxoplasmosis and listeria.
These types of infections, due to some bacteria, are particularly dangerous for pregnant women as they could cause an involuntary abortion, fetal death or premature birth.
The main symptoms are: headache, confusion, loss of balance, neck stiffness, fever and muscle convulsions.
If we want to eat ricotta when pregnant we must be sure that it has the UHT wording and that it has therefore been produced with pasteurized milk. For the reasons just described, homemade ricotta must be absolutely avoided (also due to a possible risk of contamination by salmonellosis).

Recipes for consuming ricotta in pregnancy

The name ricotta comes from the Latin recocta, due to its particular processing which involves a double firing. Obtained from the whey that detaches from the curd during the coagulation of milk proteins, the ricotta production process takes place at about 80-90 ° C. The mixture is placed in the typical perforated baskets to facilitate the elimination of excess liquid. In the past, wicker baskets or woven reeds were used for the conservation of this dairy product, to drain the excess liquid.

Ricotta in pregnancy is highly recommended especially because it is lean and low in calories. We can consume it alone, spread on a slice of bread, or accompanied by honey or cold cuts.To find out which types of cured meats are allowed during pregnancy, read our articles to find out more -> mortadella in pregnancy - raw ham in pregnancy - cooked ham in pregnancy.

Ricotta also has the advantage of having an extremely delicate taste that is perfect for both sweet and savory recipes. A few examples? Sicilian cannoli and Neapolitan pastiera.

During pregnancy you can take advantage of the nutritional values of ricotta starting from breakfast: a slice of toasted bread with ricotta and cherry tomatoes can be a valid idea to break the monotony of sweet breakfasts. Use ricotta to soften the dough for cakes and pies, or use it for preparations such as cannelloni or ravioli. It also goes very well with pasta: how about a nice plate of penne ricotta, zucchini and saffron? In short, as you will have understood, ricotta is part of the versatile foods that you absolutely must not deprive yourself of during the months of gestation.

Cheese and milk products: which ones to eat and avoid when pregnant?

Let's make a quick excursus to understand which cheeses and latexes are safe in pregnancy. There are no dangers associated with hard cheeses (such as Parmesan), but fresh and blue cheeses are to be avoided because they are often produced with unpasteurized milk.
So which cheeses can you eat during pregnancy without risking the health of mother and baby? Here is a list of the most popular cheeses.

Fontina during pregnancy is among the cheeses not recommended, as it is often produced with unpasteurized milk.
Burrata in pregnancy does not involve health risks, but it is a fairly caloric food, so to be consumed in moderation. The same thing goes for Galbanino which is a safe cheese in pregnancy, but rich in calories.
To produce Feta, some companies use pasteurized milk, others do not. If it is a cheese we like, the UHT wording on the package should be carefully checked before consumption during pregnancy.
Asiago in pregnancy: only the seasoned one can be consumed while the pressed one should be avoided due to the risk of listeriosis.
Growth in pregnancy, as with feta and stracchino in pregnancy, can be consumed without problems only if produced with UHT pasteurized milk;
Brie is a blue cheese that should be avoided during pregnancy along with Camembert, Gorgonzola and Roquefort.
Smoked scamorza in pregnancy: to be consumed only if produced with pasteurized milk.
Squacquerone is a pasteurized cheese, therefore safe in pregnancy.
Parmesan in pregnancy: it is an extremely aged cheese so even if made with unpasteurized milk, the risks are eliminated thanks to the long maturation.