Can pregnant women eat mayonnaise?

As luck would have it, during pregnancy, a woman does not want a salad leaf, apples or boiled fish. Increasingly drawn to harmful, but very tasty products. The future mother raves about the famous Olivier salad and dreams of eating Herring under a fur coat. Some women, in general, eat everything with mayonnaise - pasta, potatoes, any sandwiches. All this, of course, is not critical, but also not useful. Any nutritionist will tell you that mayonnaise is not the product from which we draw vitamins, minerals and other valuable substances. Mayonnaise is not recommended for use even by simple healthy people, not like future mothers. But why is this white salad dressing so dangerous? Let's try to figure it out.

Mayonnaise harm during pregnancy

Any article in the journal and on the Internet says that the future mother should eat well, all fried, salty, semi-finished foods should be excluded from the diet, and most importantly, mayonnaise! Why did he not please this product, which is very widespread in the country?

1. Look at the shelf life of the dressing - mayonnaise can be stored from several weeks to several months. Can organic foods not spoil during this period? The thing is that in mayonnaise a large number of preservatives, they keep the product for so long. And it also has thickeners, flavor enhancers, flavors and other various additives that have nothing to do with the benefits to the human body.
2. Another risk is the high calorie content of the product. Only 100 grams of mayonnaise may contain 400-700 kcal, this is the third part of the daily norm of an adult! Often, the calorie content of mayonnaise in a salad is much greater than all the other ingredients. That is, to reduce the calorie content of the salad by half, it is enough to use not mayonnaise, but a simple vegetable oil in the dressing.
3. Extra pounds from excess calories to a woman are useless, even during pregnancy. After all, this is not only fat, which you will have to get rid of later, but also the load on the heart and joints. Mayonnaise is involved in the formation of visceral fat, it grows on the internal organs, impairing their functioning. In addition, overweight is an additional burden on the liver and pancreas. The body during pregnancy and so works to the limit, heavy fatty foods only exacerbate this condition.
4. Spicy additives, mustard, vinegar and other spices in large quantities can cause a pregnant woman to have heartburn, excessive belching. In the later stages of heartburn, the future mother is already tormenting the future, is it worth provoking an increase in the symptom?

Surprisingly, mayonnaise is popular only in the post-Soviet space. In other countries, where people are more concerned about their health, such a fatty and high-calorie product is simply not in demand. Of course, if a pregnant woman still wants to enjoy a salad with mayonnaise, there is no need to deny herself this. But it will be much more useful if you fill the salad not with a store but with natural mayonnaise.

How to make healthy homemade mayonnaise?

Very often, raw eggs or yolks are used to make mayonnaise. Yes, this ingredient significantly improves the taste of the product, however, during pregnancy, raw eggs should be discarded, since this is a risk of developing salmonellosis. But do not despair, there is a wonderful recipe for mayonnaise, in which eggs are not required.

In medium-sized dishes, mix 300 ml of vegetable oil and 150 ml of cold milk. The oil should be odorless, that is, refined. The mass should be thoroughly beaten with a blender to get a homogeneous emulsion. In the resulting composition, you need to add 3-4 tablespoons of salt and a tablespoon of mustard.To give the dressing a certain sour taste, you can add 2-3 tablespoons of freshly squeezed lemon juice or vinegar to it. Then you need to thoroughly beat the composition with a blender - it should thicken. If the mass does not thicken and retains its previous consistency, leave it at room temperature for 5-10 minutes, and then try to beat it again with an immersion blender. When the mass becomes viscous, you can add a teaspoon of sugar to it - it will add spice to the dressing. If necessary, you can add your favorite spices and spices - all to your taste. The finished product is stored in the refrigerator for no more than three days. Therefore, it is better to make dressing in small quantities - to immediately use it for salad.

Mayonnaise is an old, ingrained habit that is very difficult to give up. Proper nutrition is necessary not only for pregnant women, but for anyone who wants to live a long life without sores. Eat only natural homemade mayonnaise - it will benefit you and adorn the taste of familiar foods.

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