Aioli is a sauce made from garlic and olive oil that is commonly associated with the Mediterranean diet. It’s a common side dish for fish, chicken, or other savory foods in many cultures. Pregnancy can be a time when your taste buds are more sensitive to different flavors than usual. This means that you may find certain foods appetizing or unappetizing during pregnancy. If you have been avoiding aioli because of its fat content, it’s ok to have it occasionally as long as you eat it in moderation. Let’s take a look at what you need to know about aioli and your pregnancy.
AIOLI at a glance
- Mediterranean sauce
- Consisting of garlic, salt, olive oil, eggs, and emulsion fires
- Contains unsaturated fatty acids and omega -6
- Group B vitamins
- Vitamin E
- Vitamin A
Can pregnant women use Aioli?
If raw eggs are used in this cream, it may cause salmonella infection that will be harmful to the baby and the pregnant woman should make sure that the cream is not used in the cream. Other ingredients for this cream, including garlic and olive oil during pregnancy, are safe. But the important point is that this should be used in moderation.
Benefits of AIOLI for pregnant women
Olive oil helps the heart and blood circulation and reduces blood lipids. But it should be noted that garlic due to the dilution of the blood causes dilution in the blood that is not suitable during pregnancy and can cause bleeding, so it should not be overused.
The fatty acids in this cream have a good effect on the cardiovascular system, blood pressure, and vascular discharge and a positive effect on the baby’s brain and nervous system. In particular, omega -3 fatty acids are also very suitable for the prevention of pregnancy toxins and placental failure. Studies have shown that this fatty acid helps the baby’s growth and cognitive function.
This cream contains a large amount of vitamin E. This vitamin helps protect genes, fetal cells, and blood vessels. It also affects the blood circulation and fat system. So it can be said that AIOLI is good prevention for symptoms of diabetes and pregnancy blood pressure.
The beta-carotene in the Aioli helps the growth of the lungs, tissues, and eyes.
AIOLI contains phosphorus. Phosphorus is an element that has important tasks in metabolism and balances acid and blood opening. Also, the important role of phosphorus in transmitting genetic information cannot be ignored; In fact, the phosphorus is transmitted from the child to the mother and the father to the child. Phosphorus is also very helpful in making a baby skeleton during pregnancy.
Vitamin B is found in Aioli such as B1, B2, B3, and B6. This micro-brain has important tasks in metabolic, hormone, and blood. Vitamin B1 specifically causes the stimulus to be transmitted into the nervous system. Vitamin B3 is effective in cell forming and baby growth, also controlling blood lipids and reducing cholesterol and LDL. Vitamin B6 plays an important role in muscle building.
Consumption of Industrial Aioli During Pregnancy
The use of industrial AIOLIs during pregnancy is safe because it contains preservatives as well as eggs consumed in it and does not have pathogens such as Salmonella, Listeria, or Toxoplasma.
Because most of the AIOLI recipes are used eggs, it is recommended that you do not use eggs during pregnancy if you prepare AIOLI at home. You need milk (soy milk, almond milk, etc.), garlic, olive oil, salt and pepper, and lemon juice to make Aioli without eggs.
Eating AIOLI during pregnancy has not posed a threat to women due to its many properties, but it is important that before eating Aioli, be careful whether the eggs used in Aioli are pasteurized. Egg pasteurization protects AIOLI from organisms such as salmonella and is safe for pregnant women. If you make Aioli at home, it is best to use egg-free recipes.