Featuring: Rebecca Chocron, Dietitian and Nutritionist
Crème fraîche is a staple of French cuisine and many of us love it and use it in many dishes. It is also found in many desserts. The pregnant woman has the right to consumeHowever, certain precautions should be taken to avoid the risk of developing the disease during pregnancy.
What is fresh cream?
Crème fraîche is the result of skimming whole cow’s milk. It comes in different varieties: fresh, light, liquid, viscous or even pasteurized. They differ in their fat content, their preservation and their texture. According to current regulations (decree of April 23, 1980), the term “cream” is reserved for milk containing at least 30% fat. Products made from skimmed milk that contain at least 12 g of fat per 100 g have the right to the designation “light cream”. The fat content must be indicated on the packaging.
- liquid full cream contains at least 30% fat.
- heavy cream,slightly sour taste. It contains only 12% fat.
- The light cream contains less than 4% fat. In order to obtain a cream that is soft and fluffy on the palate, manufacturers add various active ingredients such as starch, stabilizers, emulsifiers and coloring.
« Crème fraîche is a dairy product. It’s the cream of milk. We use centrifugation to separate the fat from the other components of the milk. Then we pasteurize the fresh cream. And we will either seed to make it thick or some other process to make it runny. There are two categories of fresh creams: thick and liquid. We can also make a nuance with light creams and fresh creams with 15%, 20%, 30% fat. If we increase the percentage of material, the cream will be richer in fat. For 30 g of fresh cream we have 100 kcal. These are very reasonable values », rassure Rebecca Chocron.
Can a pregnant woman eat fresh cream?
It is not a problem for the pregnant woman to eat fresh cream. ” We find most fresh creams in supermarkets are pasteurized. It is a technical process that removes bacteria. Today, unpasteurized fresh cream can be found in small artisan shops, so it’s much rarer. We’re not even legally required to mention pasteurization anymore because that’s normal. Pregnant women can therefore consume ‘ says the nutritionist. Crème fraîche is found in many foods, such as soups or dessert creams. It is therefore a product in its own right, but also a derivative that can be found in many foods on the market.
It’s best to be careful about storing crème fraîche during pregnancy. ” attention on the expiry date. Even if the best before date is good, but the jar of fresh cream was opened a week ago, it is no longer fresh. There is a consumption limit3 daysAfter opening, as soon as the lid is opened a little, bacteria enter. Better be careful not to risk food poisoning. It is also important, respect the cold chainThis is very important in order not to cause bacteria to multiply “Warns Rebecca Chocron. In addition, if you are overweight or obese, have cholesterol or diabetes, or are on a special diet during pregnancy, it is better to consume it sparingly.
Industrial fresh cream: thick or liquid, what to choose?
On a nutritional and caloric level, the two categories of industrial fresh cream can be consumed, whether thick or liquid. It all depends on the texture you want to add to your meal. The cream is used more to give consistency to desserts (like mousses) and the liquid cream is preferred for pasta dishes, gratins, etc.
You can substitute specific products for the fresh cream, most notably Greek yogurt or cottage cheese. We also have the option of contacting us an assortment of plants, such as coconut cream or rice cream (e.g. for people with lactose intolerance). On the other hand, soy cream should be avoided during pregnancy for precautionary reasons, the nutritionist reminds.
The term pasteurized is no longer mandatory for food, because it is Automatically. All products sold in supermarkets are pasteurized. On the other hand, if you go to a remote farm or to small cheese dairies, there is a risk that the fresh cream will not be pasteurized. However, buying a raw cream exposes the pregnant woman to the Listeria bacteria.
The risks associated with listeriosis
Listeriosis is a disease caused by Listeria monocytogenes, a small bacterium, the website of the Ministry of Solidarity and Health points out. The microbe is very resilient in the external environment and its optimum growth temperature is between 30 and 37°C. Human contamination by listeria mainly occurs via food (dairy products – especially raw milk cheese – certain types of meat, seafood, vegetables). Pregnant women, newborns, immunocompromised people, and the elderly are the individuals most likely to develop listeriosis. Dairy products such as raw milk, soft cheeses with a blanched or washed rind should be avoided. Infection with listeriosis is rare. It affects 300 to 400 people in France every year, ie an annual incidence of 5 to 6 cases per million inhabitants, according to Public Health France. can cause listeriosis spontaneous abortions, of death in the womb or some early deliveries.
Crème fraîche, yogurt, cottage cheese: what breakfast can I eat when pregnant?
A hearty breakfast is more filling than a sugary breakfast, according to Rebecca Chocron. But when you’re pregnant, the sweet taste can quickly become obsessive! The nutritionist then recommends, for example,two slices of wholemeal bread with 30 g cheese to spread, e.g. B. Saint Moret or Philadelphia“. As a precaution, it is better to prefer cooked cheese over raw cheese (which carries bacteria).
You can also add a protein source based on egg or cottage cheese (which is less fatty than fresh cream). It is advisable to have a portion of fruit or fruit juice (preferably homemade), e.g. B. squeezing an orange. For example, when summer comes, you can make a breakfast of 150g white cheese, 40g oatmeal, a handful of almonds, blueberries or strawberries to have a carbohydrate intake!
What desserts can I eat during pregnancy? Which are forbidden?
Case by case: whipped cream, ice cream…
According to the specialist, it is the ideal dessert for a woman expecting a baby a seasonal fruit, fruit compote with no added sugar, natural yoghurt or cottage cheese. If you’re pregnant, you can also indulge in sweeter creams, preferably homemade, once or twice a week to help control sugar levels. Chantilly is approved if made from pasteurized fresh cream. Little extra: when cravings for ice cream come up in the approaching summer season, favor sorbets with water and fruit!
A nutrition guide can help you eat better during pregnancy. Always follow the recommendations of your doctor, nutritionist and midwife.