Cueritos, which are also known as pork rinds or pig skin are a type of snack usually made from fried or roasted pork skin. Pregnant women can safely eat cueritos, but there are a few precautions to go by:
- Should be eaten in moderation: This meat is high in calories, fats and vinegar which are associated with weight gain and heart diseases if over-consumed.
- Fully cooked: When eating any food including ceuritos in pregnancy, it is important to ensure that it is properly prepared to eliminate potential bacteria, avoiding fordborne illnesses.
- Incorporate into a balanced diet: Cueritos are known to be rich in protein and can provide essential vitamins and minerals like the B12 vitamin, zinc and iron, beneficial for both mom and baby – healthwise.
- Be mindful on the sodium: Many commercially prepared cueritos can be a bit salty. High sodium intake in pregnancy can cause fluid retention and high blood pressure, which aren’t ideal. So check your intake.
Is cueritos cooked?
Cueritos are typically cooked as part of the preparation process. In cooking it, the pork skin is first cleaned, boiled and deep fried or roasted until crispy.
This is necessary to transform the tough, chewy skin into a crunchy snack.
However, cooking methods and seasonings can vary based on regional preferences and culinary traditions.
Some people enjoy it with various seasonings like salt, chilli powder or even lime juice to enhance their flavor.
Regardless of how you prefer yours, keep in mind that the cooking process is what actually makes cueritos safe to eat by pregnant women, as it gets rid of the potential pathogens and listeria.
If you purchase commercially prepared ones, ensure they are fully cooked, stored and handled properly.
If you’re also making it at home, then you certainly know what to do – follow the safe cooking practices and keep it deep-fried all times!
Can you eat pickled seafood when pregnant?
Yes, pregnant women can eat pickled seafood including pickled herring, mussels or anchovies as they can provide valuable nutrients like omega-3 fatty acids and protein, all of which are very necessary at each trimester.
However, it’s important to approach these foods with extra care to ensure maximum safety and the well being of both yourself and your little one.
Keep these precautions at your fingertips when you need to eat pickled seafoods during pregnancy.
Handle and store them safely
Be vigilant about checking the expiration date and storage conditions of pickled seafood before buying them.
Always make sure you’re getting them from a trusted supplier. Anytime you have doubts about the quality or safety, it’s best to err on the side of caution and avoid it.
Check the mercury levels of seafood
High levels of mercury can harm your developing baby. While some types of seafood are known to be high in mercury(such as shark, swordfish, tilefish) and should be avoided, many pickled seafood options like cod, herrings and mussels have typically lower levles and can safely be eaten in moderation.
So anytime you need to choose any seafood type in pregnancy, be sure to check with your dietitian to know its mercury content first. Always go for options that are lower in mercury.
Salt and sodium content
Salt and sodium content must be checked too. These products are usually preserved in brine which have a significant amount of sodium and excessive sodium can have effect on you.
Watch out for allergies
Some people also have allergies to specific types of seafood. If you have a known sensitivity or allergy to seafoods in general, or any particular type, it’s crucial to simply avoid it as it may trigger an allergic reaction.
If you have some particular concerns or questions about your food choices during pregnancy, talk to your registered dietitian or OB-GYN to receive guidance that looks into your individual circumstances.
Can you eat fried pork skins while pregnant?
Fried pork skins, also known as pork rinds or chicharrones are made from crispy pig skin. Just like cueritos, it is safe to eat it while pregnant but only if it is well-cooked.
Proper preparation and cooking methods such as deep frying are essential to eliminate the risk of foodborne illnesses.
They can provide important nutrients like proteins, calcium and vitamins for pregnant women once they add more veggies and fruits to make it highly balanced.
It’s also advisable that you do not eat too much because the fats can quickly add up and affect you.
What not to eat when pregnant?
During pregnancy, it’s very important to mind your diet to ensure the health of both you and the unborn baby.
While there are so many nutritious foods you can safely enjoy, there are some that are no-go!
- High-mercury fishes: Mercury is a neurotoxin, in other words a poison which acts on your nervous system. This can disrupt the developing nervous system of the baby and so the need to avoid completely the foods and fishes that can potentially pose you to it. Such fishes include shark, swordfish, tilefish and king mackerel. Only eat cod, salmon, shrimp, canned light tuna, etc.
- Raw or undercooked seafood and shellfish such as sushi and raw oysters can contain parasites and bacteria that can lead to food-borne illnesses. Ensure that you cook all seafood and shellfish thoroughly!
- Raw or undercooked eggs: These eggs can carry salmonella infection so any food that do not have pasteurized versions should be discarded.
- Deli meats and unpasteurized pates: Heat them until they are steaming before eating.
- High-sugar and low-nutrient foods like sugary snacks, soda and excessive sweets can lead to gestational diabetes, so it should be checked too.
- Raw sprouts like alfalfa, clover and mung bean sprouts can carry listeria and should be cooked thoroughly .
- High-risk cheese: Some soft cheeses and blue-veined cheeses like Brie, camembert, and Roquefort may be made with unpasteurized milk and can carry risk of listeria contamination – thence, must be avoided.
Pregnant women can eat cueritos as long as they follow these key guidelines – eating in moderation, ensuring that they are well cooked(boiled and deep fried) to eliminate all potential pathogens and food-borne illnesses.