Special Diets – Dietary Needs

Special Diets – Dietary Needs

LOW GLYCEMIC DIET

Adding a low GI food to a meal will lower the glycemic index of the whole meal.

LOW-PROTEIN DIET

Usually protein-restricted diets come with other restrictions as well, such as sodium, potassium, and/or phosphorus. The best way to manage this is to check the exact values at the back of the book for all nutrients in the recipe to be sure they fit into your daily allowances. The most generalized advice for using any recipe is to serve only half portions and bulk up the rest of the meal with pasta or rice. I have also provided variations on recipes that reduce the protein levels. Whenever possible I have substituted tofu, beans, or additional vegetables for the meat and where necessary increased some of the seasonings to compensate for the loss of the “meaty” flavors.

Special Diets

LOW-SODIUM DIETS

The recipes in this book are written without specific salt suggestions. If you are on a lowsodium diet, just don’t add any salt. That should be adequate for most “no salt added” diets. If you are on a restricted sodium diet, look for the low-sodium variations of the recipes. Wherever canned products are called for, use salt-free products or homemade products prepared without salt. Check the sodium content of each recipe in the back of the book to be sure you are staying within your prescribed guidelines.

LOW CHOLESTEROL

Cholesterol and fat are two separate issues but they are frequently both of concern to the diabetic. Cholesterol is an issue for anyone at risk for heart disease, and as a diabetic your risk is greater than the general population. Therefore, many people with diabetes try to keep their cholesterol intake to less than 300 milligrams per day. Most of these recipes are moderate to low in fat and cholesterol. Whenever a recipe seems higher in cholesterol, I try to present a lower-cholesterol variation. The only fats that contain cholesterol are those that come from animal products, such as butter or ghee (clarified butter), lard, chicken fat, and suet. Of course there are also “invisible” fats such as the marble in meats or skin of poultry—or the not-soinvisible layer of fat outside a roast or ham. Oils from plants do not contain cholesterol. As a rule, any dish that is vegan (no meat/no dairy) is cholesterol-free. Look for reduced-protein variations to find vegetarian versions of meat/chicken/fish dishes that are also lower in cholesterol. Check for actual figures in the back of the book to see if the recipes fit in with your needs.

LOW SATURATED FAT DIETS

Although some physicians, such as Dean Ornish, prescribe very very low fat diets, not all sources agree with him. Many physicians feel that some fat is essential in the diet. Current findings indicate that eating monosaturates (molecules that have one double bond—consult your high school chemistry texts for further explanation), such as olive oil or canola oil, ctually protects your heart. Polyunsaturates (molecules that have more than one double bond) are also considered healthy oil. They are safflower, sunflower, corn, cottonseed, and peanut oils. However, saturated fats (molecules with no double bonds), which come primarily from animal fats, as well as tropical oils are extremely unhealthy and should be limited to less than 10 percent of the daily total fat intake.

LOW FAT DIETS

Although weight control and heart disease are probably the leading reasons for people to watch their fat intake, there are other conditions such as gallbladder and liver disease that also require fat counting. Most recipes have less than 1 teaspoon of fat content per serving. Whenever possible I have variations for even lower-fat methods to prepare recipes.

CARBOHYDRATES DIETS

When you say carbohydrates many people think bread, pasta/grain/cereal, beans, and potatoes. These carbohydrates are also known as starches. Although they are carbohydrates, they are just a small part of the carbohydrate universe. There are other foods that are also sources of carbohydrates: fruits, vegetables, dairy products, and sugars (including sugar, honey, molasses, syrups, and all the other sugars that can be hidden in prepared foods). Sugars are known as simple carbohydrates. They consist of one or two molecules and not much else. These are foods that enter your bloodstream quickly. They are frequently eferred to as “empty” calories because nutritionally they contribute very little to your daily equirements. Simple carbohydrates should be used sparingly, if at all. Besides sugar, other “empty” calories are found in candies, sodas (diet soda is okay), sweet wines, and chewing gum (sugarfree is okay). In addition to empty calories, there are foods that are not good carbohydrate choices: jellies, jams, candy, cakes and cookies, puddings and pies, fruit juices, and sweetened condensed milk or sweetened coconut milk. Although the current ADA guidelines suggest that you can find a place for sugars in your diet, it is still not advisable to do so often.
Complex carbohydrates are longer chains of molecules and provide other nutrients such as fiber, minerals, and vitamins as well as possibly some fat and/or protein. Even within the complex carbohydrate group there are some that impact your blood sugar more than others. The starches are higher in carbohydrates (that is, they have more grams of carbohydrate per 100 grams of weight) than vegetables. And there are some vegetables that are higher in arbohydrates than others. The starchy vegetables are artichokes, brussels sprouts, carrots, corn, kale, okra, onions (including onion family members such as leeks, scallions, chives), peas, red peppers, tomatoes, turnips, and winter squash. These vegetables should be counted and portions should be controlled more closely than the “watery” vegetables. Vegetables with a lower ratio of grams of carbohydrate to weight, such as asparagus, broccoli, cabbage, cucumbers, lettuce, mushrooms, summer squash—you know, “vegetables”—can be eaten with much less regard to portion size, unless of course your physician or nutritionist has you on a very low carbohydrate diet.

MINERALS

Patients with renal complications may have specific limitations on some minerals—such as sodium, phosphorus, potassium, and others. This is something that you must keep track of carefully. For you, it is best to pick recipes by looking at the tables in the back and finding recipes with the amounts of minerals that fit in your daily food plan.

VEGETARIAN DIET

Diabetes is not picky—it strikes all populations, including vegetarians. Maintaining a healthy diabetic diet as a vegetarian can be a little trickier than for the meat eater. As usual, my dvice is to consult your nutritionist. If you get the go-ahead, the best way to use this book is to look at the low-protein variations of the recipes. Many of them substitute tofu or beans for meat. When recipes call for broth, use vegetable broth instead of chicken or beef.

MEAL PATTERNS

Different physicians and nutritionists have different theories on the best way to manage diabetes. Some recommend three meals plus a snack. Others recommend smaller, more frequent meals. The portions in this book are suitable for the three-meal-a-day plan. If you are on a many-small-meals plan you can use any recipe in this book, but eat half of the serving suggestion. Other good small meals are soup-and-salad, if it is a hearty soup. If it is a vegetable soup, you might want soup plus a piece of bread or other starch. Appetizers are by definition small portions. Many of the appetizers would make suitable small meals, as would salads.

MENU PLANNING

When considering a menu, it’s best to decide what the entr?e will be, and then build the meal around it. If you have chosen a dish that is primarily protein, such as a grilled or saut?ed chicken breast, or a fish fillet, then try to include a starch such as a grain, pasta, or starchy vegetable plus at least one nonstarchy vegetable. After you’ve chosen your side dishes, consider adding a soup and/or salad and/or appetizer, and after that, see if you feel there’s room in your allowances for a dessert. I have included menu suggestions after each entr?e recipe. You do not have to make the entire meal. You certainly can skip the soup, appetizer, or dessert and still have an adequate meal.

Diet Planning - DEFINITIONS OF HIGH AND LOW NUTRIENT VALUES

HIGH CALORIE 400 calories (20% of daily intake of 2000 calories) or more
LOW CALORIE 40 calories (~2% of daily intake of 2000 calories) or less

HIGH FAT 13g or more
LOW FAT 3g or less

HIGH SATURATED FAT 4g or more
LOW SATURATED FAT 1g or less (FDA)

HIGH PROTEIN 10g (20% of adult women’s recommended daily requirement) or more
LOW PROTEIN 2.5g (5% of adult women’s recommended daily requirement) or less

HIGH CARBOHYDRATE 25g (20% of recommended daily carbohydrate intake for healthy
person) or more
LOW CARBOHYDRATE 3g (~2% of recommended daily carbohydrate intake for healthy
person) or less

HIGH FIBER 5g or more (FDA)
LOW FIBER 2g or less

HIGH CHOLESTEROL 60mg (20% of maximum daily recommendation of 300mg) or more
LOW CHOLESTEROL 20mg or less (FDA)

HIGH CALCIUM 160mg (20% of recommended daily requirement) or more
LOW CALCIUM 40mg (5% or less of recommended daily requirement) or less

HIGH IRON 3mg (20% of adult women’s recommended daily requirement)
or more
LOW IRON .75mg (5% of adult women’s recommended daily requirement)
or less

HIGH MAGNESIUM 36mg (20% of recommended daily requirement) or more
LOW MAGNESIUM 14mg (5% or less of recommended daily requirement for women)
or less

HIGH PHOSPHORUS 160mg (20% of recommended daily requirement) or more
LOW PHOSPHORUS 80mg (5% of recommended daily requirement) or less

HIGH POTASSIUM 350mg (10% of recommended daily requirement) or more
LOW POTASSIUM 100mg (~5% of minimum daily requirement) or less

HIGH SODIUM 400mg or more (FDA)
LOW SODIUM 140mg or less (FDA)

Special Diets – Dietary Needs

Source: DIABETES COOKING FOR EVERYONE

Health Benefits of Cherries

Health Benefits of Cherries

There are only 4 calories in one cherry and one cup of cherries is only 74 calories. Cherries are low in fat, and have a high-water content. Research has shown that increasing water consumption will boost energy levels and increase metabolism. Besides their high nutrition value, cherries are extremely diet friendly.

Cherries are high in antioxidants, help reduce the risk of cancer, inflammatory problems, and heart disease. They are low in fat, calories, and have a high water content. Cherries are a great addition to meals; they complement almost any sweet or savory dish.

Cherries are rich in vitamin C and carotene are potent antioxidants and give a tone and mood. Carotene is converted to vitamin A and is essential for maintaining good vision. Scarlet fruits contain lots of minerals – iron, calcium and others. Warning! During the diet drink more water and tea – 2-3 liters per day. The reason is that cherries acting diuretic and body loses water. The diet is not suitable for people with serious chronic illnesses – diabetes, stomach disorders, cardiovascular problems.You must be strong to resort to deprivation of food for more than 3 days, warn nutritionists. They advise those who are in the group at appropriate monodietata, listen to your body. If you feel excessive weakness and frustration, to break the diet. It is not necessary at all costs to endure seven days of cherries if you do not have to bear now. Because there are times when your body feels overtired of business tasks, lack of sleep, lack of breaks relaxing in nature. Then you better diet filled with a short break. Here gentle scheme – 3 days of cherries week off at a light meal (salads, soups, dairy products, fish, cereals, muesli) and again four days of fruit menu. Remember that during the cleansing should not drink alcohol and coffee. If you smoke, it is advisable to forget cigarettes. This will enable the body to rid itself of toxins. Some people feel so toned that after fruit scheme does not revert to bad habits. During the landing, however, try to move more to help the body’s metabolism.Most suitable walk in the park, quickly walking to the office light exercise in the morning before breakfast. Swimming is also reflected fantastic tone – after swimming you feel that you can fly. Remember that after dietary supply rate must be very careful. Stomach should adopt different categories of food gradually. During the first day after the restrictive regime include other fruit, and the next day – boiled carrots without fat. On the third day eat vegetable soup with potatoes with lemon and parsley, the fourth – a dairy food. Gradually integrated into the daily menu, beans, rice, eggs, fish.
Cherries also contain high levels of nutrients such potassium, and beta-carotene.

Nutrients found in Cherries

• Vitamin C
• Vitamin A
• Bioflavonoids
• Ellagic acid
• Perillyl
• Anthocyanins
• Melatonin

Health Benefits of Cherries

• Help fight cancer
• Aid in prevention of heart disease
• Relieve Pain of Arthritis, Gout, Headaches
• Ease the symptoms associated with Fibromyalgia Syndrome
• Provide a healthy and safe way to produce melatonin

Cherries have a magnificent taste, sweet or sour. Their taste stands alone but they are also great in desserts or even dried for an afternoon snack.

Every day our body must be provided so-called orthomolecular substances. These are vitamins, minerals, trace elements like zinc, iron, manganese, chromium. The last example is very important for carbohydrate metabolism and in particular the so-called glucose tolerance. Chromium can reduce the serious level of total cholesterol and triglycerides, which is little known. This trace element is found in pork and poultry, whole-grain bread in, brewer’s yeast and others. Should be taken in sufficient doses of diabetes in prevention of atherosclerosis, as well as pregnant women, because getting it through the placenta, the child reduces the likelihood of diabetes in his early years.The daily dose is 50 to 200 mikrogami.

No woman has not heard of vitamin A (retinol), because it improves the structure of bones, teeth, hair, skin and gums. Positively affects the eyes, kidneys, even nerve cells, particularly those in the spinal cord. It is used for reproductive and immune systems because the relevant support secretion of sex hormones and because it is an antioxidant.

Cousin of cherries – sour cherries, help with colds and rheumatism.

Vitamin T Supplement and Dietary Supplement Facts

Vitamin T Supplement and Dietary Supplement Facts

Vitamin T is the penultimate article in the alphabet of vitamins. Proven beneficial properties of vitamin T are related to supporting the formation of white blood cells in the body and blood coagulation or blood clotting and the formation of platelets. The major known sources of Vitamin T are the eggs and yolks in particular, and sesame.

Vitamin T

Vitamin T is rare today, science has not particularly extensive information on properties, application and benefits.

Vitamin T is water soluble and is destroyed by alcohol. It is also known as torulitin (torulitine).

Although classified as a vitamin, it does not fully meet the definition of this and many Vitamin T is not actually the case. Often people with this name of slang called tequila or testosterone. There is even a Mexican diet Vitamin T to include in your diet Tacos, Tortas and Tortilyas (large sandwiches).

According to the definition of vitamin, it is defined as a nutrient that in small doses, it is important for the regulation of metabolism in the body. Vitamins A, B, C, D, E and K fully meet this definition, while vitamin T remains questionable, and does not fit this criterion.Most manufacturers of nutritional supplements do not even include informal in their listings and consequently vitamin T can not be found on the market.

The main sources of Vitamin T:

The main sources of Vitamin T are yolks, sesame seeds, sesame seeds, sesame paste and tahanat. Is sometimes called Sesame Seed Factor. According to some studies a good source of vitamin T is the pumpkin. Vitamin T was found in some quantities in the epidermis of some insects and fermenting yeast.

Vitamin T Daily doses

Since Vitamin T is actually recognized as an important vitamin and health supplement to many medical professionals standing difficult task to determine the recommended daily intake, even for those who want to include in your diet. All vitamins have the recommended daily dose or can take them to agree to any organism, diet, diet.

In this line of thinking to specialists standing daunting task to determine the levels of an overdose of Vitamin T and at what doses it would be toxic. There is no definite answer whether vitamin T should be consumed regularly and in what quantities. You can only assume that regular alcohol consumption is a prerequisite for T Vitamin deficiency in the body.

Vitamin T useful properties

Experts say vitamin T is the only vitamin that regulates the metabolism of carbohydrates, proteins and fats in the body. It helps produce red blood cells and proper functioning of the nervous system. Vitamin T regulates metabolism of homo-cytosine and solves problems related to skin pigmentation. You could say that Vitamin T gives the body the necessary energy to perform normal daily activity.

Actually it helps to convert ingested food into energy released from the body. Vitamin T has the ability to protect the nervous system and gives energy and our brains. One of the most important functions of Vitamin T is associated with the breakdown of carbohydrates, which release energy in the body.

It is thought to improve memory and concentration.

Regular consumption of products containing vitamin T as pumpkin, tahini, sesame, positively affect overall health of a person, not prerequisites for the development of diseases. In promoting blood coagulation and the formation of white blood cells in the body Vitamin T appears particularly important for the prevention of certain forms of anemia and hemophilia.

According to some dieticians Vitamin T is invaluable because it stops gain. Eating as regular pumpkin, one can allow the body to easily digested a heavy meal. This in turn stops weight gain and prevents obesity.

A true vitamin is generally defined as a nutrient that, in small doses, is important to regulating metabolism in the body. A, B, C, D, E and K vitamins all fit this definition. In the case of Vitamin T, however, there is no consensus that the substance meets this criterion. Most resources do not include Vitamin T, even informally, in their listings of vitamins.

Nothing is known yet about the toxic nature of Vitamin T.

Can Vitamins Help Depression – Vitamin Defiencies and Depression

Can Vitamins Help Depression – Vitamin Defiencies and Depression

Feel like you ever want to take vitamins for depression? Well, some of you this may seem simple. But there are many different types of vitamin deficiencies that can lead to symptoms of depression.

Healthy Cooking

Healthy Cooking

Healthy cooking doesn’t mean that you have to become a gourmet chef or invest in expensive
cookware.

Delightful Parmesan Escarole

Delightful Parmesan Escarole

You can use chicory in place of escarole. The braising mellows the flavor and gives the greens a silky, rich texture.

Food Safety During Pregnancy

Food Safety During Pregnancy

During pregnancy, changes in hormones cause a woman’s immune system to become suppressed, so that it is harder to fight off infections.
The 6.5 million women who are pregnant each year in the U.S. are at increased risk for some types of food-borne illness.
Some food-borne illnesses can cause a woman to have a miscarriage, stillbirth or serious health problems for the baby after birth.
Pathogens are organisms (bacteria, virus, parasite) that can cause illness in humans.
Pregnancy is an exciting, yet critical time in a woman’s life. Because a mother’s health behaviors have direct effects on the health of her baby, expectant mothers receive a lot of health information. Along with nutrition concerns, a growing topic of importance is food safety during pregnancy. Pregnant women are at increased risk for getting some food-borne infections because of the hormonal changes that occur during pregnancy. While such changes are necessary for survival of the fetus, they also suppress the mother’s immune system, thereby increasing the chance of infection from certain food-borne pathogens.
Examples of pathogens of special concern to pregnant women are Listeria monocytogenes, Toxoplasma gondii, Brucella species, Salmonella species and Campylobacter jejuni. Certain organisms can cross the placenta and increase the fetus’s risk of becoming infected. Infection can result in miscarriage, stillbirth, premature labor or severe complications for the baby. Certain organisms, including Listeria monocytogenes, Toxoplasma gondii, Salmonella typhi and Campylobacter jejuni, can have adverse consequences for the fetus if they cross the placenta.

Listeriosis

Listeriosis is a form of infection that may result when foods containing the bacteria Listeria monocytogenes are consumed. L. monocytogenes is widely distributed in nature and is found in soil, ground water, plants and animals. L. monocytogenes is often carried by humans and animals, and has the ability to survive unfavorable conditions, including refrigeration temperatures, food preservatives (salt), and conditions with little or no oxygen. It is, however, easily destroyed by cooking.
Infection from L. monocytogenes typically occurs in individuals with a weakened immune system, including pregnant women. There is an estimated 14-fold increase in the incidence of listeriosis among pregnant women compared to non-pregnant adults. Pregnant women make up 27 percent of all cases of listeriosis. Once in the bloodstream, Listeria bacteria can travel to any site, but seem to prefer the central nervous system and the placenta. The fetus is unusually prone to infection from L. monocytogenes, which can lead to a miscarriage, stillbirth, or infection of the neonate and health problems following birth.
Gastrointestinal symptoms may appear within 2 to 3 days of exposure. If the body does not clear itself of the pathogen and the infection becomes invasive, symptoms such as fever, chills, headache, muscle aches and back aches may develop in 11 to 70 days after exposure. A blood test can determine if symptoms are caused by Listeria infection and if confirmed, the patient can then be treated with antibiotics.

Foods typically associated with listeriosis have a long shelf life and are eaten without further cooking. Outbreaks have involved foods such as coleslaw, Mexican-style soft cheeses, milk, p?t?, pork tongue, hot dogs, processed meats and deli salads. Examples of foods that may harbor this pathogen include unpasteurized milk, raw milk products, raw and smoked seafood, and any ready-to-eat processed foods, such as hot dogs, luncheon meats or deli meats, that have not been heated to proper temperatures before serving.
To avoid infection from L. monocytogenes, pregnant women are advised to practice safe food handling procedures, such as storing all perishable foods at or below 40 degrees F and using perishable or ready-to-eat foods as soon as possible. If a potentially hazardous perishable food cannot be eaten within four days, it is best to freeze or discard it. Kitchen surfaces, cutting boards and utensils should be washed before and after food preparation (especially after contact with raw meat or poultry). Pregnant women are advised to avoid eating soft cheeses made from raw milk (e.g., Feta, Brie, Camembert, blue-veined cheeses, queso fresco, queso blanco and Panela), unpasteurized milk and foods made from raw milk, raw or undercooked seafood, refrigerated smoked or precooked seafood, deli seafood salads, and hot dogs, luncheon meats, deli meats and p?t? unless reheated to steaming hot before serving or reformulated to prevent Listeria. Leftover foods should be reheated to 165 degrees F before eating.

Toxoplasmosis

Toxoplasmosis, the infection caused by the parasite Toxoplasma gondii, can be passed to humans by water, dust, soil, or through eating contaminated foods. Cats are the main host for T. gondii, and the only host where the parasite can complete its life cycle. T. gondii may be carried in the fur or feces of cats and then passed to other animals and people. If an animal becomes infected and its meat is then eaten raw or undercooked, the parasite is passed to the human or animal that consumes the meat.
It is estimated that 1.5 million people in the U.S. become infected with T. gondii each year. Most individuals do not experience recognizable symptoms, and will develop a protective resistance to the parasite. However, if a woman not previously exposed to T. gondii first acquires the parasite a few months before or during pregnancy, she may pass the organism to the fetus. This could result in stillbirth, early prenatal death, or serious health problems for the baby after birth such as eye or brain damage. Symptoms in the baby may not be visible at birth, but can appear months or even years later.
If symptoms of infection with T. gondii do appear in the pregnant woman, they usually appear about 10 days after exposure to the parasite and include a low grade fever with rash, muscle aches, headache and possibly swelling of the lymph nodes. Infection may be confirmed by a blood test and treated with antibiotics. Prompt treatment of the mother with antibiotics reduces the risk of passing the parasite to the fetus, but cannot change the course of the disease once the fetus has been exposed.

Toxoplasmosis most often results from eating raw or undercooked meat, eating unwashed fruits and vegetables, cleaning a cat litter box or handling contaminated soil. To avoid infection from T. gondii it is important that pregnant women practice safe food handling procedures such as washing all surfaces, cutting boards and utensils with hot, soapy water, especially those that come in contact with raw meat. Pregnant women should wash hands often, especially after handling animals or working in the garden, avoid eating raw or undercooked meat (particularly mince meat, mutton and pork), and if they own or take care of a cat, make sure the litter box is changed every day, preferably by a friend or family member.

Salmonellosis

Salmonellosis is a common form of food infection that may result when foods containing Salmonella bacteria are eaten. The bacteria are spread through direct or indirect contact with the intestinal contents or waste of animals, including humans. It is estimated that 2 million cases of salmonellosis occur each year in the United States. Salmonella bacteria do not grow at refrigerator or freezer temperatures and are easily destroyed by heating foods to 165 degrees F.
Symptoms of salmonellosis include headache, diarrhea, abdominal pain, nausea, chills, fever and vomiting; these usually appear within 12 to 36 hours after eating the contaminated food. Foods most often involved include raw (unpasteurized) milk and raw milk products, raw or undercooked meat and poultry, raw or undercooked eggs, raw sprouts (alfalfa, clover, radish, broccoli), salads (including chicken, tuna, potato), and cream desserts and fillings.

To avoid infection from Salmonella bacteria, pregnant women should follow general safe food handling practices, including washing hands often with hot, soapy water, especially after using the bathroom and before and after handling food. Hands and working surfaces should be thoroughly washed after contact with raw meat, fish, poultry, and foods that will not undergo further cooking. Fresh fruits and vegetables should be rinsed well before eating, and food such as raw milk and raw milk products, raw or undercooked eggs, raw sprouts, raw or undercooked meat and poultry, and unpasteurized fruit juices should be avoided.

Pregnant women are not at an increased risk for getting salmonellosis; however, one type of Salmonella bacteria, called Salmonella typhi may be passed to the fetus. S. Typhi is rare in the United States, but if transmitted to the fetus, can cause abortion, stillbirth or premature labor.

Campylobacteriosis

Consuming food or water that contains the bacteria Campylobacter jejuni causes an infection called campylobacteriosis. C. jejuni is found in the intestinal tracts of animals (especially chickens) and in untreated water. It’s a very common cause of diarrhea accompanied by fever in the United States. This organism thrives in a reduced oxygen environment and is inhibited by acid, salt and drying. C. jejuni also is easily destroyed by heat (120 degrees F).
Although pregnant women are not at an increased risk of campylobacteriosis, infection from this bacteria can result in transmission to the placenta. Consequences of fetal infection include abortion, stillbirth or preterm delivery. Symptoms usually appear within 2 to 5 days after eating the contaminated food and include fever, stomach cramps, muscle pain, diarrhea, nausea and vomiting. Infection from C. jejuni may be treated with antibiotics.
C. jejuni is most often found in raw (unpasteurized) milk and raw milk products, raw or undercooked meat and poultry, and raw shellfish. To avoid campylobacteriosis, pregnant women are advised to consume only pasteurized milk and milk products and to thoroughly cook meat, poultry and shellfish. Hands, surfaces, cutting boards and utensils that come in contact with raw meat, poultry or fish should be washed well with hot, soapy water.

Preventing Food-borne Illness During Pregnancy

Preventing food-borne illness is always important, but is especially so during pregnancy when the consequences can adversely affect the mother and the unborn child. Listed below are key behaviors important in ensuring the safety of the food you eat.
Practice Personal Hygiene
Always wash hands well with soap and warm running water before handling food, after using the toilet, after changing a baby’s diaper, and after touching animals.

Cook Foods Safely

• Use a food thermometer to make sure meat, poultry (including ground meats) and eggs are cooked to safe endpoint temperatures. See Figure 1.
• Use a thermometer to make sure leftovers are reheated to 165 degrees F.
• Always heat hot dogs to steaming hot before eating. Follow the instructions on the package or simmer for at least 5 minutes.
• Heat lunch meats and deli meats to steaming hot before eating. This includes packaged lunch meats and those purchased at the deli. You can use a microwave, oven or grill. If you prefer lunch meats cold, they can be heated and then cooled before eating.
• Cook shellfish until the shell opens and the flesh is fully cooked; cook fish until flesh is firm and flakes easily with a fork or to 145 degrees F.

Avoid Cross-Contamination

• Wash knives, cutting boards and food preparation areas with hot, soapy water after touching raw poultry, meat and seafood.
• Wash hands with soap and warm running water after handling raw foods.
• Thoroughly rinse fresh fruits and vegetables under running water before eating.
• Keep cooked and ready-to-eat foods separate from raw meat, poultry, seafood and their juices.

Keep Foods at Safe Temperatures

• Store all perishable foods at or below 40 degrees F. Use a refrigerator thermometer to make sure your refrigerator is between 35 to 40 degrees F.
• Store eggs and other perishable foods in the refrigerator.
• Use perishable foods that are precooked or ready-to-eat as soon as possible. If the food cannot be eaten within 4 days, it is best to freeze or discard it.

Avoid Foods from Unsafe Sources

Because pregnant women are at high risk for infection from the pathogens discussed above, they are advised to avoid foods that may be contaminated with these harmful pathogens. See Table 1.