The main danger of uncontrolled mother's feeding with hepatitis B is a high risk of allergies in infants. According to statistics, every fifth child has allergic reactions to food.

The most dangerous products:

• all citrus fruits;
• exotic fruits;
• local berries and brightly colored fruits;
• chocolate, cocoa;
• nuts;
• milk.

It is impossible, and not necessary, to completely abandon these products for the entire period of breastfeeding: the child can perceive them perfectly, reacting only to one or two categories. And it's safer to introduce your baby to allergens through breast milk, the components of which help to adapt to previously unknown substances.

Naturally, the adaptation process should not start with ice cream with chocolate and nuts or fruit ice from exotic fruits.

During lactation, any product should be introduced gradually, observing the child's reaction. The same is with ice cream: start with 50 g of milk ice cream without additives. If all is well, you can try ice cream with nuts, then strawberry ice cream, and so on.

The older the child, the lower the risk of allergies. If the baby successfully eats complementary foods and tolerates new foods well, the mother can also afford more. And vice versa: if the baby's cheeks flake and turn red, and the reason for this cannot be established, the ice cream after childbirth will either have to be completely excluded, or be content with an ice cream without additives.

Choosing ice cream for lactation

Russian quality standards set strict requirements for freshness, organoleptic characteristics, and milk protein content. For example, in order for a manufacturer to call his ice cream an ice cream, it must contain at least 12% milk fat and be completely free of vegetable fats. So already by the name of the ice cream you can predict what will be inside the package.

Important quality indicators are the organoleptic properties of the product. We can evaluate them for vanilla, creamy ice cream and ice cream ourselves.

The quality of ice cream with additives is more difficult to determine, so you have to trust the data on the package. Unfortunately, domestic producers commit a lot of violations in which it can be dangerous for nursing mothers to eat ice cream.

In 2018, Roskachestvo checked 34 popular ice cream brands. In 2 samples, part of the milk fat was replaced with cheap vegetable fat, and the information on the package assured that there was no vegetable fat in the composition. E. coli was also found - 2 samples, antibiotics - 2 samples. One brand had increased acidity, that is, it was made from milk that began to turn sour.

Only 10 out of 34 ice cream brands were not found to have any violations.

Terms of use

How to minimize the risk when breastfeeding:

1. Buy only well-known manufacturers.
2. Study the indicated composition carefully. The ice cream should contain the most natural ingredients: sugar, whole milk, dry, condensed milk, butter, natural flavoring, stabilizers, starch or agar-agar.
3. Be sure to check the production date.
4. Don't buy misshapen cups and cones. Most likely they were melting. When breastfeeding, violation of storage conditions may result in an intestinal infection in the mother and child.
5. The first time with HS, eat a little ice cream and only in the morning. Pay close attention to your baby's health for the rest of the day. If he has a stool disorder or a rash, ice cream will have to be postponed for 2-3 weeks.
6. If you are overweight, pay attention to the calorie content of the product. The most nutritious ice cream is ice cream, it contains up to 20% fat. Creamy (up to 11.5% fat) and dairy (up to 7.5%) ice cream are lighter.

How to make ice cream at home

If you are in doubt about the quality of a store product, try making ice cream at home. A detailed recipe for a creamy delicacy that every housewife turns out well:

1. Mix 5 yolks with 100 g of fine sugar or icing sugar, add vanilla or vanillin, grind with a spoon until smooth.
2. Boil 0.5 l of milk and pour into the yolk mixture in a very thin stream. To prevent the yolk from curdling, the mass must be constantly mixed.
3. Keep the mixture on the lowest heat until it thickens. You cannot bring to a boil. All this time we do not stop interfering.
4. Cool the milk mass, then put in the refrigerator.
5. Whisk 0.25 l of cream with a fat content of more than 20% until soft peaks. Cold cream is best whipped. For the first minutes we set the mixer to low speed. When foam appears, the speed can be increased slightly. As soon as the foam started to thicken, we reset the speed again.
6. Mix well the milk-yolk and creamy mixture, transfer everything to the mold, put in the freezer.
7. For the first 1.5 hours, stir the mixture in the mold every 20 minutes, for the next 3 hours - every hour. The total freezing time is about 5 hours.

Ice cream prepared in this way has a pronounced creamy taste and a pleasant creamy consistency.

From a woman, the lactation period requires compliance with no less strict rules than pregnancy, because the taste and quality of breast milk depends on the behavior and habits of a young mother. It is forbidden to eat some products so that the crumbs do not have a tummy ache. Whether it is possible to eat ice cream for a nursing mother, it all depends on the composition of the treat and the age of the baby.

Why ice cream is harmful for HS

As a rule, the list of prohibited foods includes chicken eggs, alcohol, carbonated drinks, garlic, fresh cucumbers, onions, radishes. The harmful effects of the above on the child's digestion are obvious. Is it possible for a nursing mother to have ice cream, because it looks like a harmless delicacy? However, before you try the ice cream, you should carefully study the composition. Even a natural dessert can trigger an allergic reaction. Ice cream contains cow's milk protein and various harmful additives to which the body of a newborn can react negatively.

Is it possible for a nursing mother to have ice cream, and when is this dessert introduced into the diet? Several years ago, it would have been easier to answer this question, because the delicacy was made from natural raw materials, had a short shelf life, and did not contain emulsifiers, dyes and fragrances. For example, the Soviet ice cream was unusually tasty due to the fact that it contained only milk, animal fat and sugar. A product with this composition cannot make breast milk harmful or tasteless. They could only prohibit the use of popsicle, which contained too much fat.

Whether it is possible to use ice cream from modern manufacturers while breastfeeding is a much more complicated question. As a rule, a commercial dessert contains synthetic fats that replace dairy fats, making the process of making the product cheaper. Eating these ingredients leads to obesity, atherosclerosis, and the development of cancerous tumors not only in babies, but also in adults. In addition, palm or coconut oil is difficult to digest and therefore accumulates in the human body.

Before you eat a treat, pay attention to its shelf life. If this time exceeds 6 months, then emulsifiers and stabilizers were used in the manufacture of the product. Such additives do not harm an adult, but they are destructive for the baby's body. Can a nursing mom eat ice cream? Taking into account the above arguments, it is not difficult to draw a conclusion. You need to use this dessert with caution, but it is better to exclude it from the diet of a young mother.

Food stabilizers and emulsifiers

Modern ice cream purchased at the store contains preservatives, chemical impurities. All this is undesirable to use during lactation. For example, such an icon on the packaging: E471 indicates the presence of emulsifiers and stabilizers in the product. This is the name for special fatty acids, which are divided into monoglycerides and diglycerides. They help to mix the constituent components of the ice cream into a homogeneous mass. The supplement is considered harmless for an adult, but highly undesirable for baby food.

Why is milk fat substitute harmful?

On the modern market, a lot of various products are offered, which include MMF. To understand whether this component is harmful to a newborn child and whether it is possible for nursing mothers to have ice cream containing such substitutes, you need to know how they are produced:

1. Palm oil is obtained from the fruits, kernels and seeds of tropical trees. The product is similar in composition to cocoa butter. A substitute is being produced to reduce the cost of a variety of products. In its pure form, fat is used for deep-frying. This product is poorly digested and can accumulate in the human body, causing the development of cancerous tumors and obesity.
2. Coconut oil is made from copra. Typically, the procedure is hot pressing of pre-dried coconut pulp. Cold pressing is used much less often. Coconut oil is used in the cosmetic industry, soap making, margarine production. This product is very dangerous for the child's body.

Dyes in ice cream

Modern manufacturers offer many new varieties of ice cream for every taste. Typically, food coloring is added to the product. They can be divided into two types: natural and synthetic. The first category includes plant extracts, infusions of roots or leaves of the pericarp, crushed flowers, fruit and berry juices. However, the second type of dyes (synthetic origin) is used much more often. These include E100-199 additives. It is impossible to call a dessert with such additives useful for a young mother while breastfeeding.

Which ice cream to choose

This dessert is made on the basis of berries and fruits or cow's milk. Whether it is possible for a nursing mother to eat ice cream depends primarily on its composition and the presence of an allergy in a newborn child to specific substances. Pediatricians do not recommend using it for women; after the birth of children, this delicacy is in large quantities. Milk protein is a very common cause of digestive upset in children. Ice cream that replaces it with coconut oil or palm oil is also not the best food for nursing mothers.

There is no milk at all in a variety of fruit sorbets. However, this dessert contains a lot of sugar (twice as much as ice cream). In addition, there is no need to talk about the use of natural juices in production, as a rule, these are colored powders, flavors and other chemical ingredients. If a young mother really wants to enjoy ice cream, it is better to cook it yourself. However, it is not recommended to abuse even a homemade delicacy.

Purchased

Factory-made ice cream has a large number of disadvantages:

• always contains thickeners, stabilizers and emulsifiers;
• most of the ingredients in the product are unnatural;
• some ingredients are toxic even for an adult;
• the calorie content of the product is very high.

Homemade treat

Can lactating people have ice cream? Homemade delicacies made from natural ingredients are allowed to be consumed in small quantities. There are many recipes for making a dessert from cream, goat or cow milk. Watch your diet, however, so breast milk does not become very greasy or tasteless. Otherwise, the child will have colic, diarrhea or bloating, and this is not wanted by any mother.

How to enter into the diet

To be too categorical about nutrition during lactation is wrong. A young mother should give herself a rest and pamper her body with various goodies so that she has a good mood. However, you should not neglect the rules:

1. Choose low-fat varieties for the first time.
2. You shouldn't eat ice cream with chocolate or other additives.
3. Monitor your child's condition. If you experience colic or allergies, exclude this dessert from the diet.

Many foods during lactation are prohibited. Ice cream looks harmless against the background of the "black list": eggs, cucumbers, garlic, soda ... But it's not that simple. Can I breastfeed ice cream?

If this question had been asked about 50 years ago, the answer would have been yes. The production used exclusively natural ingredients - whole milk, animal fats and granulated sugar. Therefore, ice cream did not actually have a negative effect on. And the intolerance of some babies to animal proteins has recently been noticed. Doctors insist that dairy products can be consumed only after heat treatment, and even better - replaced with fermented milk.

In the production of ice cream, milk also undergoes heat treatment - pasteurization. It is heated to 85 ° C and held for about a minute. But milk does not boil, milk protein is not destroyed, and therefore there is a risk of an allergic reaction to ice cream when feeding a newborn.

Allergy to milk protein and lactase deficiency

Several factors can cause an active allergic reaction to cow's milk.

• A protein found in milk called casein... Its large molecules are difficult to break down by enzymes that the baby's intestines can produce, and can enter the bloodstream. In this case, the baby's immunity, when you eat ice cream during lactation, reacts to proteins as foreign bodies and turns on a defense reaction.
• Harmful chemical compounds... In particular, antibiotics that could be administered to the cow.
• Earlier introduction of artificial feeding... Scientists have found that the likelihood of allergies is lower if the child is introduced to the diet based on complementary foods at a later age.
• If mom does not limit herself to strong food allergens during lactation... The group of the most powerful allergens includes cow's milk, chicken, eggs, mushrooms, citrus fruits, honey, bright berries (strawberries, raspberries, strawberries, black currants and blackberries), grapes, tomatoes, carrots, beets, celery, mustard, wheat, rye as well as coffee and cocoa.

It is necessary to distinguish between the concepts of "milk protein allergy" and "lactase deficiency". The first is the response of the infant's immune system to casein molecules entering the bloodstream. Their digestive system of a newborn is not able to completely process. The second is a congenital defect, a violation of the production of enzymes by the intestines of the child. At the same time, either lactase is not produced at all, or not enough lactase is produced - an enzyme that breaks down lactose, milk sugar. At the same time, the baby is not able to tolerate any milk. Moreover, both of animal origin and maternal.

If most children are allergic to milk protein often disappears after two to three years, then with lactase deficiency, intolerance to one degree or another persists for life. Lactase deficiency can develop both due to genetic disorders and with an excess of lactose. In the second case, the problem is solved simply - by reorganizing breastfeeding: after all, the baby has enough enzymes, this is the mother has a lot of lactose-rich "front" milk.

It also happens that an allergic reaction to milk protein is superimposed on lactase deficiency. In this case, it is necessary to exclude whole milk and dairy products from the mother's diet so as not to aggravate the situation. And already deal with the causes and consequences of the problem with the doctor.

What ice cream consists of and how is it made

To understand whether ice cream is possible with breastfeeding, you need to figure out what types of it exist, how they are prepared and what ingredients are included in the composition.

Pasteurized milk is used in the preparation of milk, cream ice cream and ice cream. In the case of the latter two types, cream is produced from milk, powdered and condensed milk, sugar, vanillin and a thickening emulsifier, which can be starch, eggs or egg powder, are added. The mixture is packaged and sharply cooled at -40 ° C, then the ice cream ripens for two days. At this time, the emulsifier binds the mass together, leaving no "free" water in it. This eliminates the development of unhealthy microflora in the product, and it is stored longer.

But this is the ideal scheme. Not everyone adheres to it. The regulations allow to use about 250 types of raw materials in production. And not all of them are safe. Often, cheaper vegetable fats are introduced instead of animal fats from milk and cream. They are hardly digested by the body, accumulate, and can cause various diseases, up to obesity and atherosclerosis.

The shelf life is increased at best due to chemical stabilizers and emulsifiers, at worst - soda, even formalin or household detergents with a preservative effect. Other synthetic food additives - flavors, dyes and flavor enhancers are dangerous for the health of mothers and babies. However, even natural ingredients can provoke a negative reaction: caffeine, cocoa, berry and fruit fillers. Therefore, popsicles and sorbet are not a panacea. And the child's reaction to all of the above is quite predictable - from indigestion to allergic reactions.

It is also worth considering that ice cream is very high in calories. This will not be affected. But if mom goes overboard with ice cream when feeding her newborn, it is.

What ice cream to choose for a nursing mother

If in doubt whether it is possible for a nursing mother to ice cream, the choice should be based on the baby's reaction. If he tolerates milk protein well, then it is better to stop at creamy ice cream or ice cream. They are made from cream that is rich in phosphatides. They are part of all tissues and cells, and most importantly - the nervous tissue and the brain. All phosphatides, especially lecithin, play an important role in fat metabolism.

But there are a number of general rules for a nursing mother.

• Take your time: in the first month, or even four, it is safer not to touch ice cream at all, so as not to harm the formation of the baby's digestive and intestinal tracts.
• Act gradually: introduce dessert into your diet in small portions and monitor the child's reaction.
• Start easy: Try the milk ice cream first, and if all goes well test the cream and ice cream.
• Do not eat at night: high-calorie foods, in principle, are absorbed faster and better if they are consumed in the morning.
• Choose white: do not choose options with fillers - chocolate, fruits and other additives that can cause an allergic reaction.
• Look at the label: Choose a product from reliable manufacturers and read the composition carefully, make sure it is free of palm oil.
• Determine the cause correctly: If you are going to try ice cream while breastfeeding, do not eat any more unusual foods for several days so that you know exactly how your baby will react.
• React immediately: if the child has an upset stomach, colic or allergic symptoms, exclude sweetness from your diet for at least three days.
• try later: if the baby did not have an acute allergic reaction to milk protein and other components, but only upset stomach and colic were observed, try to eat dessert in a couple of months - the child's body develops quickly, and next time there may be no problems.

Safe alternative: making ice cream at home

There can be no complete certainty in a factory-made dessert, but there is an excellent way out - to make homemade ice cream. Of course, this is not a cherished popsicle, but it will be known for sure that there are no harmful substances and allergens inside. The easiest way to use an ice maker is a smart kitchen unit that automatically mixes the mixture as it cools. But a mixer and a freezer will be enough.

Classic ice cream recipe

You will need:

• cream with a fat content of 30-35% - 400 ml;
• milk with a fat content of 3.5% - 200 ml;
• egg whites - 6 pieces;
• sugar - 150 g

Preparation

1. We boil the cream and sugar over low heat for 30 minutes, without letting them boil.
2. Cool them down, beat with a mixer.
3. Beat the egg whites with sugar until it is completely dissolved.
4. Combine cream with whipped egg whites, mix well and put in the freezer for 1 hour.
5. We take out the ice cream, beat it again and freeze it again - in an hour the dessert is ready.

If the baby is allergic to cow's milk, he and the cream will have to be discarded. But this is not a problem, because there is a hypoallergenic alternative - goat milk, as well as safe plant substitutes (soy, coconut, rice, almond milk).

According to statistics, nine out of ten people with cow intolerance can safely drink goat's milk. Almost all the reviews of those who ate ice cream made from goat milk with HS are positive. By the way, it is much richer in composition. It contains more vitamin B12, which is responsible for metabolism, potassium, calcium, vitamin D

So is ice cream for a nursing mom possible? It is not at all necessary to refuse it when feeding a newborn. After all, sweets contribute to the production of serotonin, the hormone of happiness, which is very important during lactation. It is also worth remembering that ice cream with HS is not just possible - if the child does not have problem reactions, then you can use sweetness as a way to gain an additional 500 kcal, which a woman needs every day during this period. The main thing is to carefully look at the composition of the ice cream, not to overdo it with its quantity, to monitor the child's reaction and take prompt action.

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Sweets for women while breastfeeding are rare pleasure. Only a few foods with sugar in small portions are allowed for a nursing mother; it is believed that such food, having penetrated with breast milk into the baby's body, will provoke allergies and intestinal upset. And on a hot summer day, you really want ice cream - scorchingly cold, tasty. At first glance, the dessert is harmless and is unlikely to harm a baby. Let's see if this is so.

Ice cream - healthy and harmful

A sweet mixture of dairy products frozen in the whipping process with various additives is called ice cream. Until modern freezing methods appeared, making dessert was considered difficult; ice cream was served in wealthy homes on special occasions.

Five thousand years ago, a cold dish resembling ice cream appeared in ancient China - ice and snow mixed with pomegranate seeds, slices of oranges and lemons; according to legend, the traveler Marco Polo brought the recipe for an ice dessert to Europe from the East in the XIV century. In Kievan Rus, frozen milk, finely planed, was put on the table, and on Shrovetide, a frozen mass of sour cream, cottage cheese, sugar and raisins was prepared.

Nowadays, ice cream includes both a milk product and sorbet - a frozen sugar syrup made from fruit juices or purees.

Classic ice cream is made from:

• milk - usually whole cow's milk;
• cream;
• sahara;
• butter or vegetable oil;
• chicken eggs;
• pieces of nuts, fruits, berries.

Photo gallery: products that make up ice cream

Milk and cream are the main ingredients of ice cream Sugar turns the product into a sweet dessert Butter gives the ice cream a rich flavor
Eggs hold the cold mass together, make it homogeneous

Food additives - emulsifiers, stabilizers - will provide the product with the desired consistency and help preserve it, preventing water from separating from fats. Flavors will add flavor that will make ice cream a favorite treat for kids and adults alike.

The dessert is high in calories: some types of ice cream contain about 20% fat and the same amount of carbohydrates (ice cream, crème brulee).

Ice cream can be turned into a real culinary temptation by intricately decorating the dish

What GOST dictates

Today's GOST standards are much softer than the Soviet ones. In the USSR, ice cream made in accordance with all the rules was stored for no more than a week. No harmful components, unique delicate taste; fat content exceeded 20%.

Now GOST allows you to mix food additives into an ice dessert. And then the choice is yours; After reading the composition of the product on the package, it is wiser to prefer the one that contains natural ingredients, including:

• gelatin is a product of processing animal collagen (connective tissue);
• pectin - a gelling agent found in plants;
• agar-agar - a mixture of polysaccharides, extract of red and brown seaweed.

Ice cream made in accordance with GOST should not contain vegetable fats; fat content of milk - not less than 10%.

However, the State Standard does not prohibit the addition of vegetable fat to chocolate icing and wafer cups.

There are even more chemical components in the glaze that covers ice cream than in the main product

What kind of ice cream is right for a nursing mother

To make life more fun during the period of strict dietary restrictions, the mother of the baby is looking for sweets that are not forbidden to her. The main benefits of sweet desserts, including ice cream:

• improved mood, which has a positive effect on well-being;
• reducing the risk of depression, stress;
• normalization of sleep.

Ice cream while breastfeeding is a controversial product. Some doctors do not see anything dangerous in it, others advise avoiding inclusion in the menu until the end of lactation.

In any case, the choice of ice cream for a nursing mother is associated with many precautions.

Product from the store

The ice cream found in stores has two fatty minuses:

• chemical constituents that are contraindicated for breastfeeding; you need to try to get the product entirely from natural ingredients;
• cow's milk - contains casein protein, a strong allergen; some also suffer from lactose intolerance - milk sugar (the so-called lactase deficiency); doctors recommend that a woman refrain from milk during the first six months of breastfeeding.

So even the "ideal" Soviet ice cream would be suitable for a nursing mother very conditionally. Allergy to milk protein causes a child to:

• rashes on the skin;
• colic, bloating;
• diarrhea.

Cow's milk in ice cream increases the risk of an allergic reaction in your baby

There is no trace of cow's milk in the fruit sorbets. However, the amount of sugar is twice that of regular ice cream. Besides, natural juices in sorbets are very rare; as a rule, colored powders with flavors are added to the product. So sorbet for a nursing mother is perhaps even more harmful than milk ice cream.

Sorbet does not contain milk, but natural juices are usually replaced with synthetic powder.

If the shelf life indicated on the ice cream package is 6 months or more, it means that emulsifiers and stabilizers were added during production; for a baby's body, such "chemistry" is a real poison. True, mother's food enters breast milk, broken down into molecules, but the baby will still get a portion of harmful substances.

When a woman buys ice cream with synthetic fats instead of dairy - and there are a dime a dozen of such products in stores - she risks her own health. Fats are poorly digested and accumulate in the body. In large quantities, cheap fat provokes:

• fast weight gain, as a result - obesity;
• atherosclerosis;
• the threat of the appearance of malignant tumors.

We conclude: it is difficult for a nursing mother to find ice cream for herself in the store, which will be safe for the baby. Of course, you can kill a lot of time and find the same cherished dessert, more or less natural in composition, but it is unlikely that a woman who is always busy with a child will have such an opportunity.

If you do decide to indulge yourself with ice cream from the store, choose a product from well-established manufacturers. More tips:

• do not be lazy to carefully study the composition indicated on the package: the less "chemistry" that is recognized by the letter "E" and the numbers next to it, the better; the shelf life of the goods for more than 6 months directly indicates the "synthetic" composition;
• look at the expiration date so as not to buy a stale product that is no longer suitable for eating;
• do not take ice cream in damaged, wrinkled packaging - this was not stored or transported correctly;
• leave chocolate and popsicles, popsicle and its varieties in glaze, ice cream with fillings on the counter - even if suddenly cocoa beans, chocolate and fruits turn out to be natural, there is no place for such allergenic products in the diet of a nursing mother;
• for a start, ice cream with a low fat content - 3.5% is suitable; if the baby does not have a negative reaction to the new product, you can carefully switch to an ice cream or creamy ice cream, the fat content of which is 8-15%.

Pharmacy ice cream

In recent years, pharmacy chains have been offering their customers so-called high-quality and safe bio-ice cream. The product is distinguished by the following properties:

• consists entirely of natural ingredients, no chemical additives;
• sugar replaced with fructose;
• enriched with vitamins and probiotics (lactobacilli that populate the intestines in the form of beneficial microflora).

Prices for an ice dessert from a pharmacy do not "bite" at all: you can buy cups with bio-ice for 60–65 rubles. For a nursing mother, this type of delicacy is quite suitable. Just do not forget that the product contains all the same cow's milk, which means that it is better to refrain from bio-ice cream in the first six months of a baby's life.

Bio ice cream is sold not only in pharmacies, but also in supermarkets, but quality control is stricter in pharmacies

Home-made ice cream

The nursing mother personally controls the composition of such a product; knowing what should not be in ice cream, even an average hostess is able to prepare a delicious and safe dessert.

In the first months of a baby's life, pieces of fruits, berries, nuts, marmalade should not be added to homemade ice cream - the child's immune system is still being formed, therefore it is not able to protect the body from allergenic foods. Three months after giving birth, the mother is allowed to crumble pieces of such additives into ice cream:

• green apples;
• bananas;
• pears;
• white varieties of currants, cherries.

There is concern that a high-fat ice cream eaten by a nursing mother will increase the fat content of breast milk. But here's a simple logic: mother's milk is known to be produced from blood and lymph; no food is able to increase the fat content of the blood, you must agree. In general, modern science considers the thesis "what the mother eats, the baby consumes with her" as a myth.

British and Norwegian scientists have found that only two products can affect the taste, and at the same time, the composition of breast milk is garlic and alcohol. Moreover, children do not always refuse "garlic" milk, but "alcoholic" milk causes disgust in the little ones.

So it is not at all necessary for the sake of preserving the quality of mother's milk to cook skim ice cream at home (without adding cream). It's another matter when a woman is afraid of gaining excess weight: in this case, the recipe for low-fat ice cream will be in place.

It is much more rational to replace cow's milk with goat's milk - even for those mothers who do not have lactase deficiency. Goat milk has a lot of advantages:

• contains less protein casein, which is poorly absorbed by the baby's stomach and causes allergies;
• in comparison with cow is richer in vitamins;
• contains lysozyme - a substance with a regenerating effect that helps with diseases of the digestive tract;
• in the baby's stomach, goat milk is curdled into tiny curdled balls; breast milk behaves the same way.

Studies have shown that goat's milk is healthier than cow's milk, moreover, it is hypoallergenic, so it is more suitable for a nursing mother

Ice cream with goat milk tastes good, according to experienced housewives. If you don't like it, experiment with other ingredients; so, cow's milk is replaced by plant products - almond, rice, soy milk. Of course, alternative components are also not “sinless” in terms of causing allergic reactions, but it doesn't hurt to check.

How to add ice cream to your diet

The first month after childbirth for a nursing mother is the most severe; from the menu, you have to remove the usual products that can provoke unwanted reactions in the newborn during lactation. The baby is only adapting to the world around her, and her mother's food should not harm her fragile health. It is not recommended to consume ice cream in the first month of breastfeeding.

The baby is one month old. Mom can try a small serving of ice cream with a simple composition, without any fillers. The child reacted normally - continue to delight yourself with a cold dessert; colic or rashes on the skin appear - give up ice cream for at least a month. By the next dose, the baby's immunity may have “matured” to resistance to allergens.

Don't forget about other rules:

Even the right ice cream is fraught with a threat to a woman's health. After childbirth, the body is weakened, the immune defense does not fully cope with pathogens. Greedily swallowing chunks of ice dessert, a nursing mother runs the risk of getting a cold, which may result in sore throat. If the infection becomes severe, antibiotics will be needed, and taking such medications while breastfeeding is undesirable. Conclusion: eat ice cream in small pieces, leave in your mouth to warm up and melt, then swallow.

And do not open the pack outside, especially in frost or bad weather; bring the ice cream home and eat it warm.

Ice cream recipes for a nursing mom

The shops sell a device for making homemade ice dessert - an ice cream maker. Ingredients are placed in the bowl of the appliance, which are automatically mixed during the cooling process.

In the bowl of the ice cream maker, the mixture is simultaneously frozen and whipped; the appliance prepares several servings of ice cream at a time

No ice cream maker - no problem: a blender and freezer will do. Only the cooking process will turn out to be time consuming; the mass with the ingredients will have to be taken out of the freezer several times and mixed thoroughly.

Banana ice cream

If the nursing mother is sure that the baby is not allergic to the ingredients of ice cream, you can make a delicate dessert with a pleasant taste.

• 375 g of milk and cream;
• 100 g granulated sugar;
• 2-3 bananas.

Procedure:

1. We cut the banana into pieces, use a blender to grind it to the state of gruel (there is no blender - you have to crush the pulp with a fork).
2. Put the banana puree in a container, add milk, cream, sugar.
3. We put the container on the stove, cook the mixture over low heat, stirring constantly and not bringing to a boil.
4. Remove the container from the fire, let the mass cool; pour into molds, put in the freezer for several hours.

This is a very simple option that does not require repeated mixing of the ice cream during solidification.

Even a novice hostess can easily prepare banana ice cream

Goat milk ice cream

Perhaps, hypoallergenic goat milk will give the dessert a peculiar taste, but it's even interesting to try.

For cooking, take:

• 1 liter of goat milk;
• 3 egg yolks (unfortunately, the yolks of chicken and quail eggs contain strong allergens, so eat a little ice cream);
• 150 g sugar;
• 1.5 tbsp. l. wheat flour.

We do this:

1. Beat the yolks with sugar, add flour, mix.
2. We dilute the resulting mixture in a small amount of milk.
3. We heat the second part of the milk, pour the mixture into it.
4. Cook the mass over low heat until thickened; you need to stir constantly.
5. Cool down the mass; put in an ice cream maker - the appliance finishes cooking.

Skim ice cream

The low-calorie version of ice cream excludes the use of cream. Composition:

• 3 glasses of milk;
• 150 g sugar.

1. Pour milk into a saucepan, bring to a boil over low heat.
2. Beat eggs with sugar with a blender until thick.
3. Pour warmed milk into the egg mass in a thin stream, stirring vigorously.
4. Pour the mixture into a saucepan again, put on low heat, but do not bring it to a boil.
5. Cool the mass, pour it into a container, put it in the freezer for 4 hours.
6. Every hour we take out the container and beat the mass with a blender so that the ice cream does not turn into a piece of ice.

If the mass cooled after the second heating is placed in an ice cream maker, the process will be greatly simplified.

When the baby was six months old and his immunity got stronger, it was time to move on to more complex dishes. A nursing mother can prepare a classic ice cream, the recipe for which was approved by GOST in the 40s of the last century. The fat content of such ice cream is above 20%, the components are exclusively natural; you will not find anything like this in modern supermarkets. This is a recipe for true gourmets.

Sundae according to the Soviet recipe cannot be found in stores, but you can cook at home

• 1 liter of heavy cream (30% or more);
• half a can of condensed milk;
• 1 tbsp. l. gelatin (this stabilizer will prevent water and fat from separating from each other);
• 80 g granulated sugar;
• 1 tsp vanilla sugar.

Procedure:

1. Soak gelatin in cold water.
2. Beat the cream with a blender - first at low speed, as the mass thickens, add the speed.
3. Without turning off the blender, add sugar and condensed milk to the cream; pour in gelatin with a thin stream - the volume of the mixture will double.
4. When the mass thickens to the consistency of an ice cream, put it in tins and send it to the freezer for 3-4 hours.

There is no need to suffer with regular mixing of the frozen mass: the homogeneous composition of the ice cream will provide gelatin.

If you add boiled condensed milk instead of ordinary condensed milk to the ice cream, you get creme brulee ice cream

The period of breastfeeding is a crucial period for every mother, since the health of her child will depend on the products and lifestyle. It is recommended to exclude chocolate, alcohol, fatty meat, bacon, black bread, sauerkraut and other foods from the diet. However, there are also such products, the appropriateness of which mothers doubt. This includes ice cream.

Is ice cream possible with breastfeeding - what could be the danger

Industrial ice cream may contain synthetic fats, thickeners, stabilizers and flavor enhancers that are harmful not only to mothers, but primarily to the baby. They can cause an allergic reaction, skin rashes and damage to the baby's health. Ice cream, which contains only sugar, milk and natural fats, will not harm the body of a child and mother, but it is much more difficult to find it.

Is it possible to eat ice cream while breastfeeding

If you are breastfeeding your baby, then this is not a reason to deny yourself ice cream. It is better to choose natural ice cream (or close to that in composition). Ice cream should be introduced gradually and constantly monitor the child's reaction. These problems can be seen within 1-3 days. If you notice a deterioration in health, the presence of allergies and diathesis, then you need to exclude ice cream from the diet. You need to re-include ice cream in the diet at least after 1 month.

It is worth noting that experts advise paying attention to the age of the baby. It is recommended to introduce ice cream into your diet after 3-4 months of a child's life.

What ice cream to choose when breastfeeding

When choosing ice cream, pay attention not only to the composition, but also to the shelf life: the smaller it is, the better and more natural the ice cream should be. It is worth giving preference to creamy ice cream without additives, chocolate chips, jam, caramel, etc. The fat content of ice cream also plays an important role. Too fatty ice cream can cause colic and stomach upset. It is better to choose ice cream with a fat content of no more than 3.5%. If such ice cream does not harm the baby, then after a month mom can try ice cream with a fat content of up to 15%.

You can also make ice cream at home. So you can make yourself a natural treat that will not harm your health.

How to make homemade ice cream

Ice cream

Ingredients:

• Cow's milk 100 ml.
• Heavy cream more than 35% 400-500 ml.
• Sugar 100-120 gr.
• Chicken egg yolk 4 pcs.
• Starch 1 tsp
• Salt 1 pinch.

• Heat the milk over low heat and add salt and sugar to it.
• In a separate bowl, beat the egg yolks and add them to the slightly cooled and skimmed milk. Mix everything thoroughly and put the milk on the fire again. Wait until the milk and yolks begin to thicken.
• Dilute the milk with a little milk or water and put it back on the fire.
• Whisk in the cream. Cool the mixture and add the whipped cream to it. Then cool the mixture.
• Place the mixture in an ice cream maker.

Low fat ice cream

Ingredients:

• Cow or goat milk 800-900 ml.
• Chicken yolk 4 pcs.
• Sugar 150 gr.
• Starch 1 tsp
• Vanilla optional.

• Pour the milk into an enamel pot and place the milk on low heat.
• Combine the egg yolks with sugar, vanilla and starch. Mix everything thoroughly and add the mixture to the warmed milk. Mix everything thoroughly.
• Wait for the mixture to cool and heat it up again.
• Remove the pan from heat and cool the mixture in cold water.
• Place the mixture in an ice cream maker.

Breastfeeding is not a reason to deny yourself a treat. Choosing the right or self-made ice cream can cheer you up and diversify your diet without harming your child's body.