Doctors recommend that pregnant women balance their menu with seafood. Because it is an excellent source of protein, vitamins A and D, essential omega-3 fatty acids. Seafood is very good for the development of the baby's brain and eyes. It can even help fight depression during pregnancy and after giving birth.
Therefore, doctors reassure pregnant women not to worry about eating seafood during pregnancy. However, it is necessary to keep the following notes in mind:
1. Avoid eating raw seafood
Raw fish and shellfish are likely to contain parasites and harmful bacteria.
Pregnancy changes your immune system. This makes it difficult for your body to fight the food microorganisms that cause these diseases.
The baby's developing immune system is not strong enough to protect itself. Eating raw or undercooked seafood can lead to the risk of birth defects or miscarriage.
2. Avoid fish with high mercury content
Most fish contain mercury, which can harm the baby's developing nervous system. The US Food and Drug Administration (FDA) recommends opting for seafood with lower mercury such as shrimp, salmon, clams, tilapia and plain skin fish.
The FDA also recommends not eating too much canned tuna. A 2011 Consumer Report shows that canned tuna is actually the most popular source of mercury in the American diet.
Merge can build up in the blood over time, so it is important to monitor your intake before you get pregnant.
3. Carefully selected and processed
Seafood can be safe during pregnancy, but only if it is carefully selected and processed. Uncooked seafood can be dangerous. Most harmful parasites and bacteria are destroyed during cooking. So make sure your food is hot. Use a cooking thermum to ensure everything is cooked thoroughly.
4. Handling carefully
Your food must be processed, prepared and preserved carefully. Some tips for handling are as follows:
- Wash all the cutlets, knives and food preparation areas with hot water and soap after treating raw seafood.
- Use separate knives and chopsticks for raw seafood.
- Fish should be cooked until skin is peeling; lobsters, shrimp and clams until milk is white; and boy and oyster cooked until shells peel.
- Store all remaining and perishable foods in a sealed container, leaving them in the refrigerator at 40 ̊F (4 ̊C).
- Disposed of any food and leave it at room temperature for more than two hours.
- Eliminate any perishable, pre-cooked or leftover food after four days.
- Wash your hands thoroughly before and after handling food.
