There is so much to pay attention to these days regarding food that sometimes you can feel spooked about putting anything in your mouth. This stuff is “good,” that’s “bad,” even though it was good yesterday… Try not to go crazy and remember the old adage, “everything in moderation.”
Still, it is important to watch what you eat because not all foods are safe for pregnant women. Some contain high levels of chemicals that can affect your baby’s development. Others put you at risk for getting an infection that can hurt your baby. Here are some tips:
• Avoid swordfish, shark, king mackerel and tile fish. These fish can contain potentially risky levels of mercury. The same for raw fish, especially shellfish (oysters, clams)
• Cook all meat, poultry and seafood thoroughly to kill bacteria.
• Cook all eggs well and avoid soft-scrambled eggs and all foods made with raw or lightly cooked eggs (does that Caesar salad dressing have raw egg in it?)
• Avoid soft cheeses made with unpasteurized milk. Examples are Brie, feta, Camembert, Roquefort, blue-veined, queso blanco, queso fresco and Panela. Check the label to see what kind of milk was used to make the cheese.
• All milk and any foods made from it should be pasteurized. So should juices.
• Raw vegetable sprouts, including alfalfa, clover, radish and mung bean might be sources of salmonella, so don’t eat them.