Is Eating Raw Eggs during Pregnancy Forbidden?

Eating Raw Eggs during Pregnancy

Eggs are one of the healthiest foods in the world, but eating raw eggs during pregnancy can be a matter of concern. Here’s why.

Eggs are one of the healthiest foods in the world, because they contain important nutrients that are great for your body. But the point is, how should these nutrients be benefited from? Why is eating raw eggs during pregnancy is not considered to be safe?

Eating raw eggs during pregnancy is forbidden

Eating raw eggs during pregnancy is forbidden because there is a risk that Salmonella bacteria will enter your body and poison you. Also, the absorption of some nutrients is reduced or disrupted when eggs are consumed in raw form. Eating cooked eggs, on the other hand, has been recommended by dieticians, and the nutritional benefits of cooked eggs for pregnant women has been emphasized.

Egg nutrition facts

Eggs are rich in high quality protein, healthy fats, vitamins, minerals, eye-protecting antioxidants, and other nutrients.

Here are nutrition facts of one egg:

  • Calories: 72
  • Protein: 6 grams
  • Fat: 5 grams
  • Vitamin B2: 13%
  • Vitamin B5: 8%
  • Selenium: 22%
  • Phosphorus: 10%
  • Folate: 6%

In addition, raw eggs contain 147 milligrams of choline, an essential ingredient for healthy brain function. Choline also plays a role in heart health. Keep in mind that almost all nutrients are concentrated in the yolk and the egg white contains protein.

Eating Raw Eggs during Pregnancy

Why eating raw eggs during pregnancy is forbidden

Raw or runny eggs may contain Salmonella bacteria, so eating raw eggs during pregnancy is not recommended at all. When you are pregnant, the immune system changes so that the main goal is to protect the fetus. This means that the probability of food poisoning with Salmonella bacteria is higher in you. Salmonella poisoning does not directly damage your fetus, but since you are pregnant, it can make your condition harder and cause the following problems:

  • Severe vomiting and diarrhea
  • Stomach ache
  • Headache
  • Fever

To reduce the risk of salmonella, cook eggs thoroughly so that the yolk and whites are completely solid. The following instructions can help you:

  • Boil your egg for at least 7 minutes.
  • Fry both sides of the egg.
  • Cook the egg until the white is completely solid and the yolk is of a solid color. It takes about 5 minutes.

When eating out, it is advisable to avoid ice cream, mousse, mayonnaise or desserts like Tiramisu. These foods often contain raw eggs. When buying mayonnaise, check the label to make sure it is pasteurized.

If you want to make a meal in which raw eggs are used, make sure to use pasteurized eggs. In the pasteurization process, the eggs are heated and the bacteria is killed.

 

Principles of Egg Storage

  • Keep the eggs where they are not in contact with other foods and place them in a separate section of the refrigerator.
  • Do not use eggs past the expiration date.
  • Do not use eggs with damaged shells as they may contain bacteria.
  • Be careful not to put raw eggs on other food, cookware or plates.
  • After handling the eggs, wash your hands.
  • After cooking with eggs, clean all the containers with hot water and detergent.

According to a study on egg protein absorption, it was found that 90% of the protein gets absorbed with cooked eggs, while only 50% is absorbed with raw eggs. In other words, there is significantly more protein absorption when you eat eggs in cooked form. Although the cooked egg protein is better absorbed, some egg nutrients are reduced in the cooking process, including vitamin A, vitamin B5, phosphorus and potassium.

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