Bad Idea Of Taking Sour Cream During Pregnancy?

Bad Idea Of Taking Sour Cream During Pregnancy? Let’s face it, in the first trimester of pregnancy you can’t afford to make mistakes like taking too much sour cream. You don’t want your baby to be “sour” as this may cause health issues for your baby. But just what should you look out for when you take it during pregnancy? If you’re not sure then it’s a good idea to ask your nutritionist or OB/GYN before you buy sour cream. Here’s what they have to say.

Bad Idea Of Taking Sour Cream During Pregnancy?

“While there is some debate about the safety of ingesting Vitamin A in pregnancy, when it comes to Vitamin A, low doses do not cause harm. However, in pregnant women who already have vitamin A deficiency, a daily dose of Vitamin A may cause birth defects. Some research suggests that pregnant women who ate large amounts of purified cream during their first trimester had a higher risk of having babies with low birth weights.” -ederastin

Now, while no one is suggesting you should start eating as much sour cream as you’d eat at home (you shouldn’t!) you do need to watch it and take it in moderation if you are pregnant. As with any supplement or food that you may be allergic to you should talk to your doctor before taking any products that are high in sugar or have a high concentration of any one ingredient.

Bad Idea Of Taking Sour Cream During Pregnancy?

Most companies that sell low-fat or fat-free dairy products include a small amount of vitamins, minerals, enzymes and other nutrients that have been pasteurized. This is standard and it guarantees that the nutrients are of the highest possible quality. In addition to being of the highest quality, however, these products are usually pasteurized at temperatures that kill any harmful bacteria without damaging the milk’s texture, color or taste. If a company uses older pasteurization methods then they will reduce the number of healthy organisms present without replacing them with harmful ones. The result can be an artificial product that doesn’t taste or feel like real yogurt but has the same health benefits.

For example, the most commonly sold brand of low-fat or fat-free sour cream used to be cream from a New Zealand plant. Recently, though, this plant has moved into the U.S., where it is easier and cheaper to grow. The result has been low-fat or fat-free sour creams that taste like regular yogurt and are used during pregnancy. There has even been a low-calorie version developed for those trying to lose weight or who are lactose-intolerant.

Unfortunately, the cost of natural or organic products is rising, so the companies selling these new brands of “sour creams” have resorted to using ingredients such as hydrogenated oils, sugar, corn syrup, textured vegetable protein (TVP), monosodium glutamate (MSG), and dioxane. They add just enough of each to make the product look and taste sweet enough to use. Unfortunately, most people do not know that hydrogenated oils, sugar, and corn syrup are not naturally healthy. In fact, they can cause serious neurological and behavioral problems in growing children, along with increased risk of cancer and heart disease.

Another bad idea is to use milk-based or pasteurized (pasteurized) yogurt. You may think you are getting a healthy serving when you pop in a little bottle of this dairy product, but if you read the label, you’ll probably be getting the ‘probiotics’ in the milk. This means there is not enough good bacteria to provide your baby with all the nutrients he needs. Moreover, pasteurized or dairy products containing gelatin are often full of gelatinous whey, which should never be consumed by infants under six months of age.

Finally, using fruit-based or sugar-based sour cream can be a bad idea for another reason. Even though this type of dairy product usually has less calories than its non-fatal counterpart, it usually has fewer vitamins and minerals. The fruit-based product does not provide necessary amino acids, which children need. Using this type of sour cream during pregnancy will likely result in premature birth and low birth weight.

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