Posts belonging to Category foods



Foods to Avoid During Pregnancy

 FoodSafety.gov developed and published the following message about foods to avoid while pregnant.

foodsBecause pregnancy affects your immune system, you and your unborn baby are more susceptible to the bacteria, viruses, and parasites that are in some foods and can cause foodborne illness. Even if you don’t feel sick, some “bugs” like Listeria and Toxoplasma can infect your baby and cause serious health problems. Your baby is also sensitive to toxins from the foods that you eat, such as mercury in certain kinds of fish.

Keep this checklist handy to help ensure that you and your unborn baby stay healthy and safe. Be sure to invest in a food thermometer to check the temperatures of cooked foods.

Don’t Eat These Foods Why What to Do
Soft CHEESES made from unpasteurized milk, including Brie, feta, Camembert, Roquefort, queso blanco, and queso fresco May contain E. coli or Listeria. Eat hard cheeses, such as cheddar or Swiss. Or, check the label and make sure that the cheese is made from pasteurized milk.
Raw COOKIE DOUGH or CAKE BATTER May contain Salmonella. Bake the cookies and cake. Don’t lick the spoon!
Certain kinds of FISH, such as shark, swordfish, king mackerel, and tilefish (golden or white snapper) Contains high levels of mercury. Eat up to 12 ounces a week of fish and shellfish that are lower in mercury, such as shrimp, salmon, pollock, and catfish.Limit consumption of albacore tuna to 6 ounces per week.
Raw or undercooked FISH (sushi) May contain parasites or bacteria. Cook fish to 145° F.
Unpasteurized JUICE or cider (including fresh squeezed) May contain E. coli. Drink pasteurized juice. Bring unpasteurized juice or cider to a rolling boil and boil for at least 1 minute before drinking.
Unpasteurized MILK May contain bacteria such as Campylobacter, E. coli, Listeria, or Salmonella. Drink pasteurized milk.
SALADS made in a store, such as ham salad, chicken salad, and seafood salad. May contain Listeria. Make salads at home, following the food safety basics: clean, separate, cook, and chill.
Raw SHELLFISH, such as oysters and clams May contain Vibrio bacteria. Cook shellfish to 145° F.
Raw or undercooked SPROUTS, such as alfalfa, clover, mung bean, and radish May contain E. coli or Salmonella. Cook sprouts thoroughly.

Be Careful with These Foods Why What to Do
Hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry May contain Listeria. Even if the label says that the meat is precooked, reheat these meats to steaming hot or 165° F before eating.
Eggs and pasteurized egg products Undercooked eggs may contain Salmonella. Cook eggs until yolks are firm. Cook casseroles and other dishes containing eggs or egg products to 160° F.
Eggnog Homemade eggnog may contain uncooked eggs, which may contain Salmonella. Make eggnog with a pasteurized egg product or buy pasteurized eggnog. When you make eggnog or other egg-fortified beverages, cook to 160°F
Fish May contain parasites or bacteria. Cook fish to 145° F.
Ice cream Homemade ice cream may contain uncooked eggs, which may contain Salmonella. Make ice cream with a pasteurized egg product safer by adding the eggs to the amount of liquid called for in the recipe, then heating the mixture thoroughly..
Meat: Beef, veal, lamb, and pork (including ground meat) Undercooked meat may contain E. coli. Cook beef, veal, and lamb steaks and roasts to 145° F. Cook pork to 160° F. Cook all ground meats to 160° F.
Meat spread or pate Unpasteurized refrigerated pates or meat spreads may contain Listeria. Eat canned versions, which are safe.
Poultry and stuffing (including ground poultry) Undercooked meat may contain bacteria such as Campylobacter or Salmonella. Cook poultry to 165° F. If the poultry is stuffed, cook the stuffing to 165° F. Better yet, cook the stuffing separately.
Smoked seafood Refrigerated versions are not safe, unless they have been cooked to 165° F. Eat canned versions, which are safe, or cook to 165° F.

Eat foods that are good for you and have a healthier pregnancy!

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What About Those Other Foods?

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Many of us are good at reading the nutritional labels on the foods we buy, but what about the other labels that some foods carry. What about labels such as “fat-free,” “reduced calorie,” or “light.”

Here are some definitions from the U.S. Department of Health and Human Services Office on Women’s Health that might be helpful:

Calorie terms:

  • Low-calorie – 40 calories or less per serving
  • Reduced-calorie – at least 25 percent fewer calories per serving when compared with a similar food
  • Light or lite – one-third fewer calories; if more than half the calories are from fat, fat content must be reduced by 50 percent or more

Sugar terms:

  • Sugar-free – less than 1/2 gram sugar per serving
  • Reduced sugar – at least 25 percent less sugar per serving when compared with a similar food

Fat terms:

  • Fat-free or 100 percent fat free – less than 1/2 gram fat per serving
  • Low-fat – 3 grams or less per serving
  • Reduced-fat – at least 25 percent less fat when compared with a similar food

Remember that fat-free doesn’t mean calorie free. People tend to think they can eat as much as they want of fat-free foods. Even if you cut fat from your diet but consume more calories than you use, you will gain weight.

Also, fat-free or low-fat foods may contain high amounts of added sugars or sodium to make up for the loss of flavor when fat is removed. You need to check the food labels carefully. For example, a fat-free muffin may be just as high in calories as a regular muffin. So, remember, it is important to read your food labels and compare products.

Finding the nutrient content of foods that don’t have food labels:

When you get a pound of salmon in the meat department of your grocery store, it doesn’t come with a Nutrition Facts label. The same goes for the fresh apples or eggplants that you get in the produce department.

How do you find out the nutrient content of these foods that don’t have food labels?

You can use the U.S. Department of Agriculture (USDA) National Nutrient Database. This is a bit harder than using the Nutrition Facts label. But by comparing different foods you can get an idea if a food is high or low in saturated fat, sodium, and other nutrients. To compare lots of different foods at one time, check out the USDA’s Nutrient Lists.

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