Ice cream is a popular dessert with a high calorie content. Weight watchers should keep track of the portion size and eat a sweet treat no more than 2-3 times a week. Nursing mothers should be especially careful: ice cream can provoke allergies or upset stomach and even cause the baby to feel unwell.
Ice cream: benefits and harms for nursing mothers
Ice cream is a well-chilled product containing cream or milk, milk fat, sugar or a substitute. In addition, an ordinary briquette or glass contains many accompanying components: thickeners, stabilizers, flavorings and flavorings. Expensive varieties are prepared from natural dairy products without the addition of vegetable fats; more budget ice cream includes cream substitutes and palm oil. There are frozen desserts that do not contain milk at all: granolas and sorbets. Another variation of the sweet cold treat is frozen yogurt, which can be ordered at a cafe or prepared at home.
The nutritional value of ice cream depends on the composition and variety. The leader in calorie content is a classic ice cream prepared with natural cream, 100 grams of the product contains up to 250 kcal. Chocolate glazed ice cream is not far behind. Milk dessert contains fewer calories - up to 180 and below. Fruit ice does not include fats, but it is high in calories due to the large amount of sugar. The most dietary option is special ice cream with harmless sugar substitutes, recommended for diabetics. Sugar-free frozen yogurt is also good, in which fresh berries or fruits act as sweeteners.
Nutritionists believe that ice cream can be eaten in very limited quantities, choosing the most natural formulations. When taken in doses, it increases the amount of endorphins, fights postpartum depression, and helps to improve digestion. Thanks to its high fat and sugar content, even a small serving will make you feel full and prevent overeating.
Unfortunately, ice cream has a lot of disadvantages. These include high calorie content, an abundance of additives that can negatively affect health. The composition of the finished dessert often includes waffles, raisins, chocolate chips, nuts, jam, caramel. Such options are not suitable for nursing mothers; sweet toppings like jam, whipped cream, and chocolate syrup should also be discarded.
Ice cream in the diet of a nursing mom: a phased approach
If a woman does not have lactose intolerance or allergy to one or another component that is part of the delicacy, nutritionists recommend eating ice cream in small portions, carefully monitoring the baby's reaction. Anxiety, a rash on the body, and diarrhea can be a cause for anxiety. In this case, ice cream should be discarded. An alternative option is unsweetened fruit ice made from juice that does not cause allergies in the baby. Fresh citrus or strawberries will not work, apple, pear, watermelon or melon juice is much safer. You can make an assorted dessert by mixing 2-3 types of juice.
Usually, the child reacts normally to a small portion of quality ice cream. It is advisable to choose a product with a minimum of artificial additives, or even better to give preference to frozen yogurt. You should not buy ice cream sundaes or popsicles - these types contain a lot of simple carbohydrates, fats, colors and flavors. You should not eat soft ice cream either, as there is a high risk of contracting salmonella. You can not buy a product that has undergone secondary freezing, it can provoke intestinal disorders in mom and baby. In order not to catch a cold while eating ice cream, it is advisable to use it with tea or coffee.
Homemade ice cream: a healthy alternative
Fans of cold treats should learn the secrets of making a dessert at home. Recipes with raw eggs will have to be excluded, they can be dangerous for pregnant and lactating women. It is advisable to use sterilized cream and milk, to give up excess sugar and other high-calorie additives.
The easiest recipe is to freeze ready-made yogurt, turning it into a delicious and healthy popsicle. This is not difficult to do. Homemade or commercial fermented milk product without additives is mixed with a small amount of frozen berries: raspberries, strawberries, blueberries, black currants. You can add a little liquid honey or stevia syrup for flavor. Beat the mixture in a blender, pour into plastic molds. Insert a wooden or plastic stick into each. Place the molds in the freezer. Ready ice cream can be stored for no more than 2 days.
Having mastered simple recipes, you can move on to more complex ones by making a classic ice cream. The product is high in calories, so the portions should be small. For a homemade ice cream, you need cream with a fat content of 30% and condensed milk, for the aroma it is worth adding a pinch of vanillin.
Beat the cold cream with vanilla with a blender, gradually increasing the speed. When the mass becomes fluffy and increases in volume, lay out the condensed milk and continue beating at low speeds. The creamy mixture is placed in the freezer for 4-5 hours. Every 40 minutes, remove the container and beat the mass with a fork so that ice crystals do not form. Put the finished ice cream in a bowl, add some fresh berries and eat as a dessert. A little trick for chocolate lovers - you can add a spoonful of cocoa powder to condensed milk, the ice cream will acquire a rich taste and a very pleasant aroma.
