Mayonnaise during pregnancy: can it be eaten or is it better to avoid it?

Is mayonnaise during pregnancy allowed or forbidden? It can be eaten, provided it is made with pasteurized eggs.

Mayonnaise is a real delicacy, which lends itself to the creation of numerous dishes. It's even excellent in salads, so it's normal for pregnant women to have a doubt: is it forbidden or allowed? Let's see what the experts say and why, in cases of doubt, it is better to consume the vegan variant.

Mayonnaise in pregnancy: allowed or forbidden?

Among the many food doubts that afflict pregnant women is that concerning mayonnaise: is it allowed or forbidden? Let's clarify immediately that, provided that the eggs used for the creation are pasteurized, it can be safely eaten. Of course, you should never overdo the quantities. While the risk of toxoplasmosis is low, that of contracting salmonellosis is high. This is why, especially during gestation, one must choose only and exclusively mayonnaise produced with pasteurized eggs .

Generally, the mayonnaise that is on the market is 'pasteurized', therefore risk-free. In any case, always check the composition before eating it. If, on the other hand, you are at a restaurant, ask the waiter or avoid consuming it. It is a different story for mayonnaise which is made at home , given that the recipe calls for the use of raw eggs. What ingredients are in mayonnaise? In the DIY one we find: eggs, oil, salt and lemon juice or white wine vinegar.

Mayonnaise during pregnancy: if you are not sure, opt for vegan mayonnaise

If you are not sure whether mayonnaise is made with pasteurized eggs, you can opt for the vegan variant. It is a valid alternative because, in addition to being tasty, it does not contain eggs and, consequently, has no contraindications. If desired, it can also be prepared at home. Do you need:

• 100ml soy milk
• 140ml corn oil
• juice of half a lemon
• half a teaspoon of creamy mustard
• half a teaspoon of turmeric
• a pinch of salt.

Pour all the ingredients into a tall bowl and then create a creamy mixture with an immersion blender. When you have obtained a consistency similar to that of mayonnaise, put everything in a glass container with an airtight cap and let it rest in the refrigerator for at least 3 hours.