Pregnancy is a great time in the life of a woman. Indeed, at this moment a new life grows and develops. Of course, any woman wants to make and give birth to a healthy baby. Therefore, she has a completely natural question: what products can be consumed during the period of gestation and breastfeeding. Will cottage cheese be useful for mom and baby?
Cottage cheese during pregnancy
Undoubtedly, cottage cheese is one of the most useful products that a pregnant woman should consume. Its composition contains many biologically active components that have a beneficial effect on the body of the future mother and her baby.
The product is known to all as a source of calcium. 100 g of the product contains 164 mg of this mineral. Calcium is the building material of bone tissue. During the period of childbearing, an intensive formation of his skeleton takes place. All the necessary calcium is taken from the mother's body. If it is not sufficiently received, the woman becomes fragile in the bones, her teeth are destroyed, and the general condition of the body becomes weakened. In addition, calcium is a regulator of the nervous system, is involved in muscle contraction.
Cottage cheese is rich in easily digestible protein, it is also a building material, but for all cells of the body. Therefore, this component plays an important role in the formation of all organs and systems in a child.
Cottage cheese during pregnancy has a positive effect on the health of the future mother and child
In the composition of the curd a lot of phosphorus. This element takes part in many physiological processes, regulates acid-base balance. Phosphorus is an important component for the mineralization of bones and teeth. With its deficiency anemia can develop - a frequent companion of pregnant women. Also, an insufficient amount of mineral can cause rickets in a future baby.
Vitamin PP is responsible for the normal functioning of the gastrointestinal tract and nervous system of a pregnant woman. This element has a positive effect on the condition of the skin.
Vitamin B2 (riboflavin) is called the vitamin of health and beauty. During the period of childbearing it is important that this component enters the body of the future mother in full, since riboflavin takes part in the work of almost any cell and in all metabolic processes.
Possible harm and contraindications
Many women, having learned that they are expecting a child, begin to lean heavily on the cottage cheese. However, the measure is good in everything. Excessive use of the product sometimes harms a pregnant woman. Excess protein can negatively affect kidney function. It is known that they excrete the end products of protein cleavage from the body. If you eat too much of this product, then the kidneys are forced to work harder, and this is at the moment when they already bear a double load.
If you eat fat cottage cheese there is a risk of obesity and increasing cholesterol levels. And during pregnancy, the risk of gaining excess weight is high due to hormonal adjustment of the body.
Fermented milk product is a favorable medium for the reproduction of intestinal infections. Therefore, if it is stale or has been produced without compliance with sanitary standards, a pregnant woman can get food poisoning or an infectious bowel disease.
Contraindications to the use of cottage cheese is small. It:
- individual intolerance;
- hypolactasia - the inability of the body to digest and absorb lactose (milk sugar), which is contained in all dairy products.
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Which product to choose
During pregnancy, it is important when choosing a product to pay attention not only to its composition, but also to fat content. It has already been noted above that expectant mothers should not consume fat cottage cheese (18%), since this leads to weight gain and increased cholesterol levels in the blood. Calorie fat is 236 kcal per 100 g of product.
With its low calorie content (110 kcal), the completely fat free product also has disadvantages. It is depleted in fat-soluble vitamins A, D, E. Also, when the content of fats is low, calcium is absorbed by the body much worse.
Therefore, when choosing a product, one should strive for a golden middle: the recommended fat content should be 5-9%, while the caloric content of the product is 145-164 kcal.
Recently the granulated product has been very popular. Its advantage is good digestibility and low calorie (113 kcal). However, do not forget that this cottage cheese is lightly salted. Salt is known to retain excess fluid in the body, which leads to swelling of the extremities and high blood pressure. Therefore, granular can be used and useful, but if a pregnant woman does not have such problems.
When using the home you need to be completely sure that it was made in compliance with all sanitary standards and hygienic conditions. Otherwise, infection with E. coli or other infections is possible. In addition, homemade cottage cheese, as a rule, contains a large amount of fat.
How much can you eat per day
In order for the body of a pregnant woman to get all the necessary components from the curd, it is enough to use it 2-3 times a week for 150-200 g.
At the same time from the product you can cook delicious and healthy dishes.
Recipes for pregnant women
Cheesecakes in the oven
All your favorite cheese cakes can be cooked not in a griddle, but in the oven. This will significantly reduce the calorie content of the product and eliminate the carcinogenic substances released during frying.
- cottage cheese 5% - 300 g;
- sugar - 2 tbsp. l .;
- wheat flour - 3-4 tbsp. l .;
- egg - 1 pc .;
- baking powder - 0.5 tsp;
- vegetable oil - 1 tbsp. l
Egg and sugar are mixed together. Then the cottage cheese is added to them, and everything is also mixed. Add the baking powder to the flour and combine with the curd mass. Knead the dough and form balls of it. Waxed paper or foil is lined on a baking sheet and lubricated with vegetable oil. Curd balls are laid on it. They need to slightly flatten. The baking tray should be placed in an oven heated to 180 ° C for 10-15 minutes. After that, cheesecakes need to pull out of the oven and turn to the other side. Baking tray again goes to the oven for 7-10 minutes.
Caloric content of this dish is 198 kcal per 100 g of product. Therefore, cheesecakes can be consumed no more than 1 time per week.
This method of cooking cheesecakes eliminates the presence of carcinogens.
Amazingly tasty dish will appeal to even those who do not really like cottage cheese.
- cottage cheese 5% - 200 g;
- sugar - 0.5 cups or honey - 3-4 tbsp. l .;
- gelatin - 12 g;
- milk - 0.5 cups;
- sour cream - 125 g
Instant milk gelatin should be poured into the milk and allowed to swell for 15-20 minutes. Combine the cottage cheese, sugar and sour cream and beat the resulting mass with a blender until smooth.
Milk with swollen gelatin must be put in a water bath and, constantly stirring, melt the gelatin. After that, the gelatin mixture should be cooled to 40-50 ° C and pour into the curd mass. Mix well, put in creamers or cups and send to refrigerate for 40 minutes.
The caloric value of 100 g of the product is 107.4 kcal.
Cottage cheese dessert can be decorated with nuts or berries.
Sometimes during pregnancy, doctors prescribe fasting days. The need for this arises when a woman appears:
- rapid weight gain;
- high blood pressure;
- preeclampsia (late toxicosis).
During the unloading day, a pregnant woman can eat 600-700 g of cottage cheese with a fat content of not more than 5%, washing down 100 ml of kefir or natural yogurt with each serving. The entire volume of the product is divided into 6 receptions. Between them is allowed to drink 2 cups of unsweetened tea.
I know about these fasting days that: This is a unique list of cottage cheese 600 grams of fat-free, 60 grams of sour cream and 2 cups of tea without sugar in 6 receptions - minus 700 grams.
Here is my fasting day - 1.5 liters of milk and 500 g of cottage cheese and everything, nothing else can be eaten, the effect is amazing. It is very difficult to eat cottage cheese every two hours and drink milk, but what can you do?
What is useful for mom and baby
Cottage cheese is one of the few products that can be consumed by a nursing woman immediately after giving birth.
During this period, maternal nutrition should be strictly regulated. Only foods that do not cause bloating, intestinal colic, allergic rashes, skin itching, diarrhea, etc. are allowed to be consumed. In the first three months, the infant's digestive system continues to form, so lead to negative reactions from the child.
When breastfeeding cottage cheese helps in the development of the child
Fortunately, this is not about cottage cheese. Its positive impact on all organs and systems of a nursing woman has already been discussed above. In addition, cottage cheese, like any dairy product, increases the production of breast milk. But the benefits that cottage cheese brings to the newborn are also difficult to overestimate.
- The skeleton of the bones and muscles of the child becomes strong and healthy.
- The baby is actively developing in both physical and mental direction.
- The immunity of the infant is strengthened, his body becomes more protected from many diseases.
- Curd, getting through breast milk, makes the skin of the child healthy and clean, a positive effect on hair, nails and teeth.
- Normally, the baby’s digestive system is working.
- The product has a positive effect on the state of the child’s nervous system.
However, each case is individual, and if the child has negative reactions, then the use of cottage cheese by a nursing woman must be postponed. Such cases, though rarely, happen.
Possible harm and contraindications
Sometimes the cottage cheese can still harm the baby during breastfeeding. First of all, we are talking about a stale product. If the cottage cheese was expired, then the likelihood of intestinal infections in it is high. As a result, the child and the nursing woman may suffer greatly.
The baby will react badly even if the mother has eaten high-fat cottage cheese: colic, bloating, loose stools or constipation may appear.
Contraindications to the use of the product during lactation are the same as during pregnancy. It should be noted that if the mother has an individual intolerance to cottage cheese, then in 99% of cases this intolerance manifests itself in the child. Therefore, in this situation it is better to completely give up the product.
Which product is preferred
It is already clear that it is better not to use a fatty product during lactation, since the child’s body will react violently to it.
Therefore, both during pregnancy and during lactation, it is recommended to use cottage cheese with a fat content of 5–9%.
Also, nursing mom can eat granulated cottage cheese, because it reduces the fat content.
If preference is given to a home-made product, then it is better to prepare it yourself from non-fat milk in compliance with the necessary sanitary standards so as not to harm the health of the child and the mother.
Variants of use during lactation
In order for the baby to get all the necessary nutrients from the curd, it is enough for a nursing woman to eat 100 g of the product per day.
You can use cottage cheese in its pure form, and you can make delicious dishes from it.
Cottage cheese casserole
Many people like this dish since childhood, because it is both tasty and healthy. However, do not forget that its preparation will require eggs that are not recommended for use in the first month of a child's life. Therefore, you can carefully try the curd casserole, starting from the second month. It would be even better if chicken eggs are replaced with quail eggs, since they are hypoallergenic, and they contain much more useful components.
- cottage cheese - 250 g;
- chicken eggs - 2 pcs .;
- sugar - 1 tbsp. l .;
- semolina - 2 tbsp. l .;
- baking powder - 0.5 tsp;
- vegetable oil - 1 tbsp. l
You need to mix cottage cheese with eggs, add sugar, baking powder and semolina to them. Put the mixture into a mold, lubricated with vegetable oil and let stand for 20 minutes. Then put the form in the oven, preheated to 180 ° C. Baking time - 30 minutes.
Calorie dishes - 168 kcal per 100 g of product.
Pregnant women can also use cottage cheese casserole.
Cottage cheese casserole can be consumed during pregnancy and lactation
Vegetables during lactation also have a positive effect on the body of the mother and child. Of course, in the very first days of a baby’s life, vegetables are introduced into the diet of a nursing woman with great care. But from the third month of life of the child, their range can be significantly expanded and used for the preparation of vitamin salad.
- granulated curd cheese - 200 g;
- tomatoes - 1 pc .;
- Bulgarian pepper - 2 pcs .;
- fresh cucumber - 2 pcs .;
- natural yoghurt - 1 tbsp. l .;
- dill, parsley - 2 branches each;
- salt - to taste.
All vegetables should be washed, dried, core removed from the pepper. Dice cucumbers, tomatoes and peppers, put into a salad bowl, add cottage cheese and yogurt, salt and mix. Add chopped greens.
Caloric content of this salad is 65.1 kcal. Therefore, it can be consumed daily.
Low calorie meals allows you to use it daily
Is it possible to cottage cheese with sour cream
Many women prefer not to bother with cooking dishes from cottage cheese, but to use it with sour cream and sugar. But here it should be remembered that if you use fat sour cream, then an infant may have an upset stomach. Therefore, this dish can be used only with low-fat sour cream.
The caloric value of 100 g of the product is 168 kcal, so you should not eat it every day: 1-2 times a week will be enough. Eat it better in the morning so as not to overload the liver.
We blushed strongly on cottage cheese with sour cream, now I don’t eat it ... Although I like it very much
I eat every morning - I did not notice any deviations.
She ate homemade cottage cheese from birth, there were no reactions. All individually, I think.
How to choose cottage cheese
If the cottage cheese is purchased on the market from private producers, then when choosing a product should do the following.
- Pay attention to the seller. If you face a sloppy person in dirty clothes, then you should not buy a product from him, because, most likely, the cottage cheese was not made entirely in sanitary conditions.
- Consider the color. If the curd is yellow, then either a dye has been added to it, or the product is already stale and the fat contained in it has turned yellow with time.
- To taste. In the cottage cheese must be present sour. If not, then the manufacturing technology of the product was broken.
- Ask to cut a piece of cottage cheese. If it is not cut, but crumbles, it means that it was cooked incorrectly.
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When choosing cottage cheese in store chains from major manufacturers, you should carefully examine the packaging.
- You need to check the date of manufacture and shelf life of the product.
- The package must say that it is cottage cheese, and not a cottage cheese product.
- Examine the composition. The following components are permissible in cottage cheese: milk, cream, ferment, rennet. If there are other ingredients in the composition, then it is better to refuse such a product.
Cottage cheese during breastfeeding and pregnancy is an important and valuable product that nourishes the body of the mother and child with useful components. This is one of the few products that pediatricians are allowed to eat a nursing woman from the first days of a baby’s life. However, you should comply with the rules of the use of cottage cheese, so as not to harm health.