Is It Safe To Eat Maggi In Pregnancy?
Generally, MSG-containing foods are safe for pregnant women to eat, so is Maggi safe during pregnancy? This is due to the fact that foods containing MSG are digested by the female body similarly to foods containing glutamate, like cheese and tomatoes. However, not every pregnant woman should eat foods high in MSG, such as noodles. Please avoid eating these foods while pregnant if you have previously felt uneasy, tired, or had headaches from them.
Instant noodles are incredibly tasty and simple to make. You can add spices and chillies to make them even more appealing. But eating Maggi or other instant noodles while pregnant might not be the best idea for you.
Maggi offers very little nutritional value and is not very good at keeping you full and satisfied for extended periods of time. Furthermore, while a certain quantity of MSG is safe, too much of it may be harmful to your unborn child. Are you having.
Is It Safe To Eat Instant Noodles During Pregnancy?
Medical professionals advise that you should avoid them.
- Make sure there isn’t any additional salt added if you really must indulge (1).
- Include vegetables to make it nutritious.
- It’s best to keep the consumption to the very minimum.
Related:
The Dark Side of Instant Noodles: What Makes Them Harmful? Related:
Pregnant women are usually advised moderate consumption of noodles due to the following reasons (2).
- Noodles fall under the junk food category because of their high fat and carb content.
- They are very low on vitamins, proteins, fiber and minerals.
- The amount of sodium in noodles is one of the main issues.
- The current U. S. Recommended Dietary Allowance of sodium for adults is 1,500mg/day (3).
- The sodium content of typical cup-style instant noodles is 2700 mg per 100 grams of edible portions.
Point to Think About: Eating a high-salt diet while pregnant may raise the baby’s risk of hypertension and renal disease in later life.
- Pregnancy already involves the risk of high blood pressure. The baby may suffer adverse effects from the increased sodium intake (4)
Johna Burdeos, a registered dietitian from Greater Houston, says, “TBHQ is short tertiary butylhydroquinone. It is an additive used to preserve the shelf life of processed foods, including noodles. Like many food additives, TBHQ has not been extensively studied in humans. However, there is controversy surrounding its use. There are studies showing that TBHQ is linked to the incidence of tumors in rats, vision problems in humans, and effects on human behavior.”
