milk yougart cheese

[sadia]

hi everyone
here is one thing i would like to ask all of you
what is best during pregnancy
drinking milk or eating yougart or cheese
i am very fond of yougart and its the only thing that keeps me from my bad heart burn in the last trimester
so what is the best source of calcium for me and the baby,milk yougart or cheese
i am waiting for good replies

http://tickers.baby-gaga.com/p/dev103pr___.png (http://www.baby-gaga.com/)

[locarbbarb]

Congratulations on your baby! Here is what I have in my journal to remind me that yogurt is ok. (In fact, I just had some for a snack! :) )

The problem with the stated carbohydrate content on the packages of fermented food products arises because the government makes manufacturers count the carbohydrates of food "by difference." That means they measure everything else including water and ash and fats and proteins. Then "by difference," they assume everything else is carbohydrate. This works quite well for most foods including milk. However, to make yogurt, buttermilk and kefir, the milk is inoculated with the lactic acid bacteria. These bacteria use up almost all the milk sugar called "lactose" and convert it into lactic acid. It is this lactic acid which curds the milk and gives the taste to the product. Since these bacteria have "eaten" most of the milk sugar by the time you buy it (or make it yourself.) At the time you eat it, how can there be much carbohydrate left? It is the lactic acid which is counted as carbohydrate. Therefore, you can eat up to a half cup of plain yogurt, buttermilk, or kefir and only count 2 grams of carbohydrates (Dr. Goldberg has measured this in his own laboratory.) One cup will contain about 4 grams of carbohydrates.

So, I'd say yogurt and cheese are good choices. Milk is OK, if the carbs are not too high for you.

I found this on the internet for you:

Many foods contain calcium, but dairy products are the most significant source. Milk and dairy products such as yogurt, cheeses, and buttermilk contain an efficiently absorbed form of calcium.

For children aged 1-2 years, whole milk (4% fat) is recommended. The fat content of dairy products is a concern for adults and children over the age of 2. You can easily reduce the fat content while maintaining the calcium content by selecting low-fat (2% or 1%) or skim milk and other diary products.

The calcium is not contained in the "fat portion" of milk, so removing the fat will not affect the calcium content. In fact, when you replace the fat portion that has been removed with an equal part of skimmed milk, you are actually increasing the calcium content. Therefore, one cup of skim or non-fat milk will have more calcium than one cup of whole milk because almost the entire cup of skim milk is the made up of the calcium-containing portion!

Other dairy products such as yogurt, most cheeses, and buttermilk are excellent sources of calcium and are available in low-fat or fat-free versions.

Milk is also a good source of phosphorus and magnesium, which help the body absorb and use the calcium more effectively. Vitamin D is essential for efficient utilization of calcium. Milk is fortified with vitamin D for this reason.

Green leafy vegetables such as broccoli, collards, kale, mustard greens, turnip greens, and bok choy or Chinese cabbage are good sources of calcium. Certain green vegetables are less effective sources of calcium. While their calcium content appears to be high, their fiber and oxalic acid content interferes with the absorption of calcium.

Other sources of calcium are salmon and sardines canned with their soft bones. Shellfish, almonds, Brazil nuts, and dried beans are also sources of calcium. It is difficult, however, to eat adequate quantities of these foods to achieve optimal calcium intake.

And here are some links:
Plant Foods High in Calcium (http://www.dfwnetmall.com/veg/plantfoodshighcontentcalcium.htm)

Foods High in Calcium (http://www.fha.state.md.us/wic/html/calcium.html)

High Calcium Foods (http://ag.arizona.edu/maricopa/fcs/bb/highCalciumFds.html)

Best wishes!

[sadia]

thanks it was a great help
i really appriciate your taking time and finding all it for me.

[sadia]

thanks Lowcarbbarb
it was a great help
i really appriciate your taking time and finding all it for me.

[locarbbarb]

You're welcome!

:rheart:

[ShayKNJ]

I was under the impression pregnant women should not eat yogurt. I know that the Greek yogurt says right on the container it is safe for pregnant women.

I am not sure why maybe you should call your doctors office and ask.

[locarbbarb]

Just out of curiosity, especially because I never heard that yogurt was bad during pregnancy, I checked out a few sites. They all said yogurt was not only good, but beneficial:


http://www.goaskalice.columbia.edu/1464.html

http://www.babycenter.com/refcap/pregnancy/prenatalhealth/485.html

http://aolsvc.health.webmd.aol.com/content/Article/101/106477.htm?pagenumber=4

Excerpt from last link:

Low-Fat Yogurt. The obvious pregnancy benefits here include high calcium and high protein -- both important to your developing baby. But these same foods might also help reduce muscle cramping, a sometimes troubling problem during pregnancy. Calcium can also reduce uncomfortable bloating and water retention. In addition, medical literature indicates that, anecdotally, eating yogurt during pregnancy appears to reduce the risk of yeast infections -- another common pregnancy problem.

I'd be interested to hear what your doctor says, if you do ask him/her.

[tigersue]

Yogurt and cheese is definetly better. Yogurt has more calcium in it than milk, but milk is just like juice, 15 grams is more like taking in 45 grams on the body. Stick with what you normally do and you should be fine.