If you are passionate about meat and you are pregnant, you probably know that you must follow certain precautions. The most common? Prepare it safely and cook it well.
Although during pregnancy the future mother can -and should- eat everything, especially nutritious, healthy and healthy foods, she must take certain precautions with certain foods due to the risk they can pose both to her health and to the health of the baby. This is what happens, for example, with meat or fish, since if they are in poor condition, consumed raw or poorly cooked, they can transmit a series of diseases whose infections could become a serious danger for the correct development of gestation.
But this does not only happen with meat or fish. It also happens with vegetables that we usually consume raw in the form of a salad. Did you know that, for example, you can become infected with toxoplasmosis by consuming tomato, lettuce or cucumber -among others- contaminated, and especially badly washed?
What meat to choose and how to prepare it – and cook it – safely?
In addition to taking care of the state and cooking of the meat that we are going to consume, it is also essential to know how to choose it well, and to choose between more suitable varieties, discarding those that are not so advisable during the months that the gestation lasts.
For example, it is advisable to completely avoid game meat, since in addition to being more difficult to digest (a process that can cost you even more during pregnancy), it tends to produce a greater amount of metabolic waste.
In turn, you must take a good look at the state of the meat that you are going to buy. Not only make sure on its labeling that the meat comes from animals born, raised and slaughtered in our country (because it is much safer, as it is a fresher meat), but also check the quality of it depending on whether it has come to release a lot water in the tray in which it has been packed.
When preparing it, if you are going to cook it yourself, you must observe certain precautions: always make sure to wash your hands with hot soapy water both before and after handling raw meat, try not to let it come into contact with the rest of food, and avoid putting undercooked meat back on the meat table where you could cut and handle it when it was raw (especially if you have not washed and cleaned it well yet), since the possible pathogens that the meat had They will still be on the table, and the cooked piece will become contaminated again.
And when to eat it?
When consuming it, it is vitally important to have cooked it very well, and that it does not have parts or pieces that may be raw. In these cases, simply return it to the griddle or pan and continue cooking for a few more minutes.
And how to ensure that it has been well cooked? Very simple: check if the piece you are going to eat has a pink stain or, in the thickest points, some blood. If so, it still has raw parts and therefore has not been well cooked. You can also check it by making some cuts in the most central part, so if it is more pink or with blood stains, it is advisable to cook it a little more.