Cottage cheese during pregnancy - the benefits and harm

Any woman has heard about the role that calcium performs when carrying a child. It is an indispensable mineral for building the baby’s bone, muscle and nervous system. Its deficiency will lead to the fact that the body will begin to fill the shortage of teeth and bones of the mother. To maintain an optimal balance of nutrients, amino acids and trace elements, nutritionists recommend pregnant women to eat cottage cheese. How is it still useful, in addition to the calcium content, and in which cases it is better to refuse it?

Product features

Cottage cheese is a fermented milk product obtained by souring milk and subsequent removal of whey. According to the method of preparation, it is divided into two groups: traditional and divided.The first is made from skimmed milk (protein coagulation occurs under the action of lactic acid, produced during fermentation). The separate method consists of two stages: the separation of milk to produce cream and the subsequent pasteurization. Both technologies are widely used by manufacturers and have proven their safety.

Useful properties of cottage cheese for pregnant women

Cottage cheese must be part of the diet of a pregnant woman, because:

1. In addition to calcium, the concentration of which is 125 mg per 100 g of the product, cottage cheese is considered one of the richest sources of protein. Due to the process of denaturation, it is completely assimilated without the participation of pancreatic enzymes. Unlike meat, there are no nitrogenous substances that load the kidneys and liver. Without protein, proper formation of fetal organs is impossible.
2. The amino acids methionine and tryptophan contained in the cottage cheese are responsible for the full intrauterine development of the fetus, protein synthesis and strengthening of the placenta. Tryptophan also improves the production of serotonin, which in everyday life is called the hormone of joy. It participates in the formation of the nervous system and regulates the production of bile.
3. It contains a large amount of vitamin D, which strengthens the bones and enamel of a woman’s teeth and is responsible for the full formation of the skeleton in a child. It also promotes the absorption of calcium and phosphorus.
4. A fairly high concentration of iron protects women from anemia.
5. The lactic acid bacteria underlying the product normalize the intestinal microflora and the work of the entire digestive tract.

Women suffering from pathologies of the stomach (gastritis, ulcers) and the cardiovascular system need to use cottage cheese constantly. Due to the easily digestible protein, it perfectly satisfies hunger. At the same time it contains almost no calories: 76 kcal per 100 g of the product in nonfat and 121 kcal in 5% of cottage cheese.

Contraindications

Since cottage cheese is fermented milk, it contains lactose, but in a minimal amount. Therefore, women suffering from lactose intolerance, it is better not to eat. For the rest of the parameters, it has no limitations.

What kind of cottage cheese is ideal for pregnant women?

Women in the position should add to their diet calcinated or low-fat cottage cheese. The first is specially enriched with calcium, the second is characterized by a high concentration of protein (about 17%), which is even superior to some varieties of meat.

Calcined cottage cheese can be prepared independently. This will require 700 ml of milk and 2 tbsp. 10% calcium chloride. Milk should be brought to 100 ° C, cooled to 36 ° C, and, stirring slowly, add calcium to it, then leave to cool, fold to gauze and remove under pressure. The output should get 100 grams of cottage cheese. It is possible to significantly simplify the process of cooking homemade curd using multivarks with this function.

Rules for the purchase of cottage cheese

Choosing cottage cheese in the store, first of all, pay attention to the labels. A so-called curd product appeared on the market, which has little in common with ordinary curd. According to the conducted examinations, there are almost no dairy bacteria in it. While the rate for this cottage cheese: not less than 1 million lacto-and bifidobacteria per 1 gram.

A separate topic is “grandmother’s cottage cheese”, sold in the markets. Many are still convinced that only it is truly beneficial to the body. But numerous laboratory examinations of market cottage cheese have proven the opposite: the concentration of fat in it exceeds the permissible norms several times. Plus, it does not always meet the standards for microbiology - in particular, it contains E. coli. Therefore, women in the position should not be consumed.

From this it follows that it is best to buy store curds produced by proven manufacturers. You should also keep in mind the following aspects:

1. The product should not be stabilizers, preservatives and flavors.
2. It is better to buy “clean” cottage cheese without flavor enhancers. At home, you can diversify it to your liking by adding nuts, raisins, candied fruits, or honey.
3. Natural cottage cheese consists of milk, enzymes and ferment.

Good to know: the short shelf life of the product does not always serve as proof of its high quality. Rather, the sanitary conditions at work allow only a few days to be established, during which the curd remains fresh. But ideally, the shelf life of almost any dairy products - no more than 5 days.

Storage rules

Since cottage cheese is a fertile ground for the reproduction of bacteria, including pathogenic ones, it is very important to properly store it and use only fresh. After purchase, it is advisable to transfer it to a separate container, and not to store it in its original packaging. Ideally, it could be a glass sealed container with a lid.In the refrigerator, the cottage cheese will remain fresh for the entire shelf life declared by the manufacturer.

What can replace the cottage cheese?

Those who do not like dairy products should pay attention to spinach, broccoli, hazelnuts and halvah. These products also have high calcium concentrations. But in protein concentration, they are significantly inferior to him.

From the cottage cheese you can cook dozens of delicious and healthy dishes. But it is better for pregnant women to eat it raw or baked. Cheesecakes fried in sunflower oil - this is not the best food for the future mother.

Video: the benefits and harm of cottage cheese