Pregnant women are often advised to butter bread with margarine or butter. This is almost never mentioned in the butter may also pose a danger to the unborn baby. Some butter is in fact made with raw milk. The risk of infection with Listeria is therefore present and correct Listeria can be very dangerous for pregnant women.
Butter and margarine provided for a large part of the daily requirement of vitamins A and D. Vitamin D is good for the bone growth of the child. It sees to it that the calcium can be absorbed well from food. A lack of vitamin D increases the risk of gestational diabetes, preeclampsia and low birth weight. It is therefore evident that butter and margarine to play an important role in a healthy diet for a pregnant woman.
There is a difference between butter made in a traditional manner, and butter made in large quantities in a factory. The two types of butter are different from each other in the method of preparation and flavor. Some cooks prefer the artisanal farm butter. Due to the differences in preparation it is true that in many cases, farm butter has a higher risk of bacterial contamination.
Cooking farm butter
They leave the fresh milk fat globules are as result of which the creaming to the surface. This cream layer usually contains a lot of bacteria. The stream layer is scooped from the milk and pasteurized in most cases. Through the pasteurizing bacteria slain and the lipase enzyme, which can make the butter rancid, inactivated. There is also unpasteurized butter. This butter is usually causes a more specific and stronger taste because the bacteria and enzymes are preserved and these provide a specific taste. The cream is 18 to 24 hours wherein the acidified milk fat partly solidifies. Then, the fat can be kneaded. At farm butter happened often by hand. Hand kneading gives a coarser moisture distribution. The advantage is that it ensures that more flavor is released when eating the butter, but a major drawback is that the greater accumulation of moisture can be a source of bacteria.
Industrial cooking butter
Large quantities of milk to skimmed milk with a centrifuge. As a result, the cream contains less bacteria, because the bacteria are distributed over the skimmed milk and the cream. In industrial butter to the cream is in almost all cases, pasteurized. Like the farmer butter is also the soured cream here. Kneading happened in special kneading machines which distribute the moisture in the butter perfectly into small droplets. Bacteria have become less likely to grow in these small droplets, but the fine distribution it makes for a flatter taste.
It shows that farm butter poses a greater risk for bacterial and industrial butter. In Belgium showed that butter can also get infected with Listeria, Listeria was detected in nearly 19% of the Farm Butter. Listeria is dangerous for pregnant women because it can cross the placenta. It can cause fever, chills, muscle pain, flu-like symptoms, premature births, stillbirths, inflammation of membranes and inflammation of the uterus. Listeria can, in contrast to most other bacteria, grow at low temperatures and relatively low humidity. Butter is a good breeding ground for Listeria. Homestead farmer butter is butter made from raw milk, bacteria are not slain during cooking and can thrive by the traditional cooking in the butter. Because a butter for a long time in the cooling is tenable listeria has sufficient time to grow to dangerous quantities.
Despite the risk of Listeria butter need not be avoided during pregnancy. It is wise to eat only butter from pasteurized milk, preference is also given to industrial butter. Margarine is often a good and safe alternative. Both are a good source of fat-soluble vitamins that a pregnant woman needed.