[FACT OR FAKE] Pregnant Woman Shouldn’t Eat Pineapple As It Causes Miscarriage

There are all kinds of crazy things people claim to know about pregnancy and the advice being given by almost everyone that pineapple causes miscarriage is one of the most common one. During pregnancy, what a woman eats and doesn’t eat, takes on a whole new priority level.

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Eating while you’re pregnant takes careful planning to ensure that you’re obtaining all the nutrients you need to carry your baby to term, as well as all the vitamins and minerals your growing baby needs. An embryo goes through rapid growth during the early days and weeks after conception and needs specific nutrients to develop normally.

Expectant mums are bombarded by advice, suggestions and warnings from all angles. It can be difficult to take it all in, to know what’s real and what’s based on cultural or religious superstition.

You are expecting your first child and are feeling both excited and nervous. Everyone is doling out advice about almost everything, including what you should and should not eat. In this flurry of information overdrive, here’s what you need to remember: On an average, you require between 1,800- 2,000 calories per day. If you are pregnant, you need only about 300 calories extra each day for you to stay healthy and help your unborn child grow. You certainly do not have to ‘eat for two’ as the old saying goes.

There are many misinformed advice about what to eat and what not to eat during pregnancy that circulate the Internet. One such advice is that pregnant woman should avoid eating pineapple as it causes miscarriage.

However, in reasonable amounts, pineapple is highly unlikely to cause any trouble. It’s a nutritious fruit that supplies key nutrients essential during early pregnancy. This myth of pineapples being problematic during pregnancies is because of a compound found in pineapples called bromelain. The logic is that bromelain breaks down proteins– and because your young embryo is made up of proteins, bromelain consumption can cause bleeding and miscarriage, explains author Rana Conway, who wrote What to Eat When You’re Pregnant. Though bromelain capsules might raise the risk of a miscarriage, simply eating some fresh pineapple isn’t likely to have any effect.


FACT: Contrary to popular beliefs, having one or two cups of fresh pineapple each week during early pregnancy is typically safe.

A cup of fresh pineapple alone is a simple and nutritious way to add fruit to your pregnancy diet. You can also add pineapple to a fruit salad or puree it in a fruit smoothie. Top grilled pork chops with diced pineapple to add a bold taste and essential nutrients to the meat. Layer pineapple slices into a grilled chicken sandwich or top a chicken and spinach salad with the fruit as additional ways to include it in a healthy, early pregnancy diet.

A pregnant woman would probably need to eat about 10 whole pineapples – in one sitting – to take in enough bromelain for it to be problematic

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The key here is moderation. There is no conclusive evidence that consuming pineapple in normal serving sizes will cause uterine contractions. In fact pineapple contains lots of vitamin C which will help support both you and your developing baby.

The truth is, there is really no concrete evidence for or against pineapple, although there are many positive pointers you shouldn’t ignore. They are:

—First talk to your doctor and acupuncturist/herbalist about it.
—If you are taking baby aspirin, a blood thinner, remember that pineapple is also a mild blood thinner and too much could lead to miscarriage. Ask your doctor before taking both.
—Don’t start eating pineapple until after ovulation as it can actually inhibit pregnancy if taken too early as the acidity of pineapple can effect cervical mucous.
—Cut up a whole pineapple, cut the core into 5 pieces and eat once piece daily starting the day after ovulation/IUI/IVF transfer.
—If you don’t have a fresh core, eat one cup of pineapple meat a day once a day starting the day after ovulation/IUI/IVF transfer.
—Canned pineapple has been heated which destroys the Bromelain so you have to eat fresh pineapple.
—Stop eating pineapple after a positive pregnancy test

Get This Recipe: Birchermuesli

Yummy yogurt, fruit & oatmeal all mixed together. For those who love yogurt, this is the best recipes for you. I got this recipe in a blogspot a few days ago. I try to make it for my daughter. Love it. Ok, healthy eating is the best way to get a healthy body. If you on diet, this is the best food to eat for breakfast or brunch.
Well, my weight is reduce since I practice healthy eating habits from 66kg to 60kg. If you want to find a good healthy recipes, you can click here.. Paleo Book Lunch . This Birchermuesli is a very easy recipe, with an easy ingredient to find at a grocery store. Try it, you’ll love it.

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Ingredients

1 cup yogurt cheese (directions to make below)
1 cup milk
2 tsp lemon juice
1/3 cup sugar
1 cup oatmeal, muesli or rolled oats whatever you care to use
1 peeled/cored shredded apple
1 cup strawberries, diced
1 cup blueberries
1 cup raspberries

Directions

Directions for Yogurt Cheese:

Use an all natural, Balkan style yogurt for this. I use Astro Balkan Style Yogurt in Canada, not sure what variety is available in the States.

Put a strainer into another bowl. Take the entire container (2 cups ish) of yogurt and put into the strainer (you can use cheesecloth to make sure the yogurt doesn’t go through the holes if they are big)… allow the yogurt to sit at room temp for at least 2 hours. When it is done you will notice almost 2 cups of whey in the bowl! The yogurt will now be a lot thicker.

Directions Cont’d:

Talk the oatmeal, sugar, lemon juice & milk and mix in a small bowl.
Mash half of the strawberries. Combined everything in one big bowl. Cover and put in the fridge for at least an hour prior to eating. This will stay good for up to 5 days in the fridge. If it lasts that long. 😉

Obviously you can change this recipe up to your taste. The main components are the yogurt cheese, oatmeal & fruit. Enjoy!!

A Rainbow Cake.. :-)

Today I making a Rainbow cake, order from my customer on Twitter. Yesterday, I making a buttercream for the Rainbow cake. This is one of my favourite cake because its colourful. Everytime I bake, I feel happy because baking is my theraphy beside shopping. I like to watch a Youtube and an ebook to learn more about baking. One of my creation, a Rainbow cake ordered by my customer from Twitter. Thank you very much to Miss Ina Halles. 🙂

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A Cake Project..

Hi readers, today I’ll show you another beautiful cakes from my baking project at the kitchen. Trying to make a Barbie doll cake request from my cousin. Actually, I’m planning to do this cake for a months but having a busy schedule makes me delay my plan. Learning from magazine, cook book is not easier as you think. My friend said “why not try to learn on Youtube”. I have learning on how to make a Barbie doll cake on Youtube but the result is failed. Most of the video doesn’t help too much. Sometime the video is good but they don’t tell us on what nozzle do they use, what ingredient on the cream or cake, where to find a a cake ingredient and more.

When I found an ebook, I learn it step by step. Its easy to follow the direction, it is more recipes inside and a beautiful decorating to be learnt. If you interested, you can click here for a recipes Cooking Course With 5 Hours Of Video Footage And Hundreds Of Cake Recipe . And here for the best cake decorating online Cake Business Decorating Secret

Ok, below is a decorations I made based on the ebook that I have learnt before. I love baking & decorating a cakes. The ebook that a showed the link above is helpful.

Barbie Doll cake..
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Buttercream with Fondant decorating..
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Rainbow cake with Fresh Cream..
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Victoria Sandwich cake with Buttercream..
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Lots of my cakes picture but I can’t upload more because of time. I have a lot of works to do. Stay tuned, be right back for the next entry 🙂

A lot of thanks: Cooking Course With 5 Hours Of Video Footage And Hundreds Of Cake Recipe and Cake Business Decorating Secret . A very helpful ebook. 🙂

My Cakes ..

Red Velvet Cake with Cream Cheese ordered by Mrs. Farizah Jatin
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Snow Cheese cake ordered by Miss Venus Bazar Sepin

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Nutty Mango Cheese cake ordered by Miss Fasya Luna

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Snow Cheese cake ordered by Mrs Sue

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Thank you all of my customer. Online ordering at my online bakery here The Zara Shopz . For those who loves baking, don’t forget to visit this ebook Cooking Course With 5 Hours Of Video Footage And Hundreds Of Cake Recipe Tips! . And this Cake Decorating Business Secret
Happy baking. 🙂

Guide: Making Ice Cream

Making ice cream at home is rewarding and delicious. Get started now!
The Basics
The percent of milk fat, or cream, used in an ice cream influences the flavor and texture — too little cream (less than 10 percent) and it’s not even considered ice cream while too much will make the ice cream overly rich and heavy. Good balance is key, as you want a creamy texture but you don’t want to overwhelm the other flavors.
Ice Cream: There are two main styles of ice cream: French custard ice cream, which includes egg yolks cooked with the cream mixture, and the eggless Philadelphia-style ice cream.
Sorbet vs. Sherbet: Both are usually made with fruit as the main flavoring, but sorbet is made with sugar, water and fruit while sherbet is made with milk and cream (although with a lower percentage of fat than regular ice cream).
Gelato: This intensely flavored Italian treat can be made with or without cream but, with the focus on natural flavors, it usually has less fat and sugar than regular ice cream.

1- Ice Cream Machines
The smoothness of ice cream depends on the size of the ice crystals — this is why an ice cream machine is necessary. Its basic function is to turn the cream mixture and break up the ice crystals as the cream is freezing.
There are three styles of ice cream machines, each with a different freezing method: 1) rock salt and ice, 2) pre-frozen inserts and 3) built-in freezers.

2- Ice and Rock Salt Machines: The cream mixture is put into the inner container and ice and rock salt are layered around the outside (salt lowers the freezing temperature of the ice, making it colder). Then the mixture is churned by a motor or by hand. These traditional machines can make large batches of smooth-textured ice cream, but they do require some effort.

3- Pre-Frozen Insert Machines: The most economical and accessible machines, the main drawback is that you need to plan ahead — the insert needs to be pre-frozen for 12 to 24 hours.
Built-In Freezer Machines: Easy to use, you just pour the cream mixture into the machine, press a button and wait for your freshly churned ice cream. But, they’re the most expensive type of ice cream machine and can also be quite large.

My Toasty Bread Pudding

Hi,
Today I’m making a bread pudding for my families “kenduri” time. Kenduri which means a family feast. My mother did not buy any cake so I made a bread pudding for the dinner feast. Because of not enough time and thought the feast is in the evening but change to afternoon, I rush hour frying a currypuff yesterday and preparing the ingredient of bread pudding. I want to make a custard sauce but not enough time so I just make a pudding the toast it at my oven in 45 mins.

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Serve it chills and so delicious. Eat a pudding with a cup of fresh milk. Try this at home..

Toasty Bread Pudding:

Ingredient…

8 – 10 cups of bread cubes, cut into bite sized pieces

Fruit: (Optional) (I did’nt add this, depend on us)

1 cup sultanas (raisins)

4 large eggs

1 cup (200 grams) granulated white sugar

1 1 /2 teaspoons pure vanilla extract (I just add 1 teaspoon of Vanilla extract)

1/2 teaspoon ground cinnamon

4 tablespoons (57 grams) unsalted butter, melted and cooled

2 cups of milk (I used evaporated milk)

Methods…

Bread Pudding: Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Lightly grease with butter, or spray with a non stick vegetable spray, a 9 x 13 x 2 inch (23 x 33 x 5 cm) heatproof baking dish. Place the baking dish into a larger roasting pan that has enough room around its sides to fill with water.

Place the bread cubes and fruit (if using) in the baking dish.

Custard: In an electric mixer (or with a hand mixer), beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes) (when beater is raised the batter will fall back into bowl in a slow ribbon). Beat in the vanilla extract and ground cinnamon. Then beat in the melted and cooled butter and half and half (light cream).

Assemble: Carefully pour (or ladle) the prepared custard over the bread cubes until completely covered. Press down the bread cubes so they are covered with the custard.

Prepare a water bath. (A water bath is used to provide temperature protection for the egg custard.) Carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan. Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread pudding from the water bath and cool slightly before serving.

Can be served warm or cold with a dusting of confectioners’ sugar and a dollop of softly whipped cream or vanilla ice cream.

Makes one 9 x 13 bread pudding (serves about 8 – 10 people)