Eating Sour Cream During Pregnancy – Is It Safe?

What Is Sour Cream? 

A creamy white substance made from milk and cream used in the production of ice cream is known as sour cream. It’s a refreshing treat with a tangy, tart flavour and a thick consistency. The sauce can be used for anything from topping pizza to dipping onions when it comes to applications. Due to its sensitivity to high temperatures, a common application is a topping on baked goods.

It is important to understand that there are many different types of sour cream and that we should be familiar with each one before we begin to consume it. Ordinary sour cream contains between twelve and sixteen per cent butterfat, whereas reduced and non-fat varieties contain less than half the amount of milkfat found in regular varieties.

It is necessary to add stabilisers to sour creams to make them thicker. The tangier they are, the lower the pH level of the water is going to be. Although they are unhealthy, both regular and low-fat harmful products are delicious and deserve your consideration.

Nutritional Value of Sour Cream  

Using sour cream to dress your salads is a healthy choice to make. However, you must ensure that the amount of sour cream you consume corresponds to your daily calorie requirements. For calorie reduction, light and fat-free sour cream are also preferable options. If you are trying to lose weight, on the other hand, you should stay away from sour cream completely.

To achieve this, it only occasionally provides significant amounts of any nutrient. The result of a simple sour cream application is (1)—

Types of Sour Creams

Sour cream is a dairy product that combines cream with a specific type of bacteria, resulting in a thick, white product with a distinct flavour. Several parts of the world, most notably Europe and the United States, are familiar with “cocaine.” It has a smooth and creamy texture similar to that of Greek yoghurt. There are a variety of flavours available for this delicacy, including (2).

• Standard 
• Light 
• Fat-Free

There are additional sour cream variations from different regions of the globe, such as 

• Mexican Sour Cream (mild flavour)
• Sour Cream (Classic American)

Can Pregnant Women Eat Sour Cream?

Is sour cream safe for pregnancy? Sour cream and other pasteurised dairy products are perfectly safe to consume in small quantities during pregnancy. You can consume sour cream made from pasteurised milk with no problems when you’re pregnant. However, if you made your own sour cream, this would not be the case. This is due to the fact that homemade sour cream, even if made with pasteurised milk, is not pasteurised, as explained above (3).

It is more dangerous to make your fermented foods than to purchase them in a store. Because it is more challenging to regulate the home’s temperature, cleanliness, and bacterial levels, there is a greater risk of harmful bacteria growing alongside beneficial bacteria in the home environment.

When it comes to sour cream and crème Fraiche, pregnant women should avoid them, regardless of whether they make or purchase them. For the best results, store your food in the refrigerator at a temperature below 40 degrees Fahrenheit in a product that has been pasteurised to avoid spoiling it.

How Much Sour Cream Can Pregnant Women Eat Safely?

Pregnant women can safely enjoy sour cream in moderation, provided it is made from pasteurised milk. Since sour cream is high in saturated fat, it’s best to consume it as an occasional topping or ingredient rather than in large quantities. The key is moderation. For most pregnant women, a standard serving size of 1 to 2 tablespoons per day as a topping or in a recipe is considered a safe and reasonable amount.

Health Benefits of Sour Cream While Pregnant 

It is the only way to get the benefits of sour cream while pregnant, and natural sour cream is the best option. When looking for a safe pregnancy sour cream, it’s good to start with the label’s list of ingredients. Calcium sulfate, sodium phosphate, maize starch, and salt are all possible ingredients in some brands. The unborn child is especially vulnerable to the toxic effects of these chemicals and stabilisers because it is still developing. In the event that you decide to indulge in sour cream while pregnant, be sure to purchase the appropriate variety. 

Consider the advantages to your health. –

• Along with its high calcium and low-calorie content, light sour cream is excellent for expectant mothers. Your calcium levels may drop when your body uses your resources to feed your growing baby (4).
• Increasing your diet of calcium-rich foods, such as dairy, may be beneficial.
• Microorganisms found in certain sour cream products may aid digestion, ease heartburn and acid reflux, and help with other pregnancy-related stomach problems (5).

Risks of Eating Sour Cream During Pregnancy

Sour cream is safe to eat in moderation as long as it is part of a well-balanced diet. To avoid the following health risks, you should monitor your sour cream consumption, especially when your diet is high in fat or when you eat a lot of it.

• Weight gain that you do not want to occur – You should maintain within a set weight range for your health and the well-being of your unborn child. If you gain too much weight during pregnancy, you and your baby’s health might be in jeopardy.
• High blood pressure and triglyceride levels
• Pregnancy-related diabetes
• Neonatology and obstetrics (macrosomia)
• Deliveries are complicated by complications that need a C-section
• Unpasteurised milk products, such as sour cream and cream cheese, may cause food poisoning because of harmful bacteria (6). 
• According to medical experts, even stillbirths may be caused by the use of toxic foods during pregnancy. Before its expiration date, pasteurised sour cream should only be bought and eaten.

Alternatives to Sour Cream for Pregnancy

During pregnancy, many women look for healthier or dairy-free alternatives to common toppings like sour cream. The good news is that there are several delicious and safe options that can add creaminess and flavour to your meals, like the ones below.

• Greek yoghurt
• Cottage cheese
• Avocado
• Hummus
  • Cashew cream

Things to Consider While Buying Sour Cream 

If you’re expecting a kid and want to consume sour cream, follow these precautions to ensure your child’s health.

• Purchase sour cream that has been pasteurised in a prepared form. The pack should be discarded if it leaks or seems puffy, indicating that it has been infected.
• Consider purchasing a package of sour cream dip when pregnant that has the most recent production and packaging date on it. It’s an effective method of ensuring that the product is safe and fresh.
• Refrigerate the product at 40 degrees Fahrenheit (4 degrees Celsius) or below until it is time to consume it. 
• As you may know, refrigeration is an excellent means of killing bacteria that are potentially harmful to human health. 
• If sour cream is left out for a long time, it may be contaminated with bacteria, making it unsafe for consumption.
• Keep your distance from the odoriferous and runny sour cream.
• Given the difficulties associated with producing properly pasteurised homemade sour cream, it presents a danger of infection by germs.
• Restaurant sour cream should be avoided because it may not have been pasteurised or may include milk additives that have not been pasteurised, which is harmful to your health.

Sour Cream Recipes to Try When Pregnant

Sour cream is a popular food during pregnancy, and there are many sour cream recipes you can try. Sour-cream recipes are best made using organic and pasteurised milk. Check out some of them –

1. Cucumber Snacks With Croutons & Smoked Bacon

Image Credit: Pinterest

Total Cooking Time – 20 mins.
 
Servings – 8-9 servings

Ingredients

• 1/2 cup pasteurised sour cream
• 1/4 cup buttermilk
• 1 tbsp mixed fresh herbs (like chives or dill), chopped
• 1 tsp lemon juice
• 1 small garlic clove, minced
• Salt and black pepper to taste
• 4 slices bacon
• 2 cups bread, cubed
• 1 head iceberg lettuce, chopped
• 2 large cucumbers, sliced

Method

1. Whisk the buttermilk, sour cream, herbs, lemon juice, and garlic until smooth in a small mixing bowl. 
2. Season the buttermilk dressing with salt and pepper to taste.
3. Set a cast-iron pan on the grill grate over medium heat to begin heating. 
4. Cook the bacon in batches for 8–10 minutes, turning once or twice until it is browned and crisp. 
5. Place the bacon on the grill grate and cook with tongs, flipping once for approximately one minute or until browned all over. 
6. When the bacon has finished frying, cover it with a paper towel.
7. Toss the bread in the bacon drippings in the same pan until thoroughly covered. 
8. Place the bread on a grate and cook for about 2 minutes, rotating often.
9. Arrange the cucumber slices on a serving platter. Top each slice with a small piece of iceberg lettuce.
10. Drizzle with the buttermilk dressing and top with the crumbled bacon and grilled croutons.

2. A Pound Cake

Image Credit: Pinterest

Total Cooking Time – 45 mins

Servings – 5-6 servings

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup pasteurised sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Method 

1. Cream the ingredients together to make a light and fluffy butter and sugar combination.
2. The eggs should be added first, followed by dry ingredients such as flours and baking powders.
3. Pour the ingredients into a greased brioche pan or baking pan and bake for approximately an hour at 350°F.

3. Loaded Baked Potato Wedges

Image Credit: Pinterest

Total Cooking Time – 40 mins

Servings – 3-4 servings

Ingredients

• 3 large russet potatoes
• 2 tbsp olive oil
• 1/2 tsp paprika
• Salt and black pepper to taste
• 4 slices bacon
• 1/2 cup pasteurised sour cream
• 1/2 cup cheddar cheese, shredded
• 2 tbsp green onions, sliced

Method

1. Preheat your oven to 400°F (200°C). Scrub the potatoes and cut them into wedges.
2. Toss the wedges with olive oil, paprika, salt, and pepper.
3. Arrange the wedges in a single layer on a baking sheet and bake for 30-35 minutes, flipping halfway, until golden brown and crispy.
4. While the wedges bake, cook the bacon until crispy, then crumble it.
5. Serve the hot wedges topped with a generous dollop of sour cream, shredded cheddar cheese, the crumbled bacon, and sliced green onions.

4. Zucchini & Sour Cream Muffins

Image Credit: Pinterest

Total Cooking Time – 35 mins

Servings – 10-12 muffins

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup zucchini, grated and moisture squeezed out
• 1/2 cup pasteurised sour cream
• 1/3 cup vegetable oil
• 1/2 cup sugar
• 1 large egg
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp vanilla extract (optional)
• Pinch of salt

Method

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In another bowl, mix the grated zucchini, sour cream, vegetable oil, egg, and sugar (and vanilla if using).
4. Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
5. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
6. Let cool in the pan for 5 minutes before transferring to a wire rack.

FAQs

1. Can the acidity in sour cream cause or worsen heartburn during pregnancy?

While sour cream is mildly acidic, its high-fat content is a more common trigger for pregnancy heartburn and acid reflux. Fat can slow down digestion and relax the oesophageal sphincter, allowing stomach acid to rise up. If you are prone to heartburn, it’s best to enjoy sour cream in very small quantities and avoid eating it close to bedtime.

2. I accidentally ate a large amount of sour cream in one sitting. Should I be concerned?

If the sour cream was commercially produced and pasteurised, there is no food safety concern from eating a larger quantity. The primary issue would be digestive discomfort, such as bloating or indigestion, due to the high fat content. The main risk from overconsumption is related to exceeding daily recommended limits for saturated fat, so it’s best to return to moderate portions with your next meal.

Many healthcare professionals confirm that consuming pasteurised sour cream during pregnancy first trimester is considered safe, provided it is stored and handled correctly. The fact that it is a dairy product makes it appealing to many pregnant women, which is understandable given its nutritional value. Even though savoury foods and the products made from them are not harmful to one’s health, excessive consumption is not necessarily recommended in all circumstances. Staying on a well-balanced diet that includes a small amount of pasteurised sour cream consumed in moderation is essential if you want to protect the health of yourself and your child.

Also Read:

Ice Cream while Pregnant
Sugarcane Juice in Pregnancy
Sunflower Seeds While Pregnant
Is It Safe to Eat Rhubarb When Pregnant

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Sources References

1. University of Maryland – Sour Cream: Nutrition Facts

2. Connecticut’s Official State Website – Quality Of Sour Cream And Non-Butterfat Sour Dressing

3. NHS UK – Dairy and alternatives in your diet

4. National Library of Medicine – Calcium: A Nutrient in Pregnancy

5. National Library of Medicine – Calcium supplementation during pregnancy for preventing hypertensive disorders and related problems

6. WHO – Listeriosis