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Congratulations on your pregnancy! I applaud you for being cautious about what you are eating, but you can rest assured that UHT milk is a safe and delicious alternative for you to enjoy while traveling.
Ultrahigh temperature (UHT) processing is actually a lot more stringent than pasteurization and it renders the product sterile. UHT processing is done at 302 degrees Farenheight for at least 4 seconds. Milk that has been pasteurized via UHT is packaged in sterilized containers. Once opened, UHT milk should be stored in the refrigerator. You may notice a slightly different taste to UHT milk than you find in "fresh" milk; that's because of the process used.
While enjoying the wonderful foods France has to offer, be sure to avoid products made with unpasteurized or raw milk, which can be of particular concern to pregnant woman, as well as young children, older adults and those with compromised immune systems.
It's especially important when pregnant to enjoy 3 servings of dairy products each day, to make sure both you and your baby get the calcium and other nutrients you need.
Happy Travels!
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Answering your dairy-related questions are:
Barbara Baron,MS,RD,CDN - Barbara is a Registered Dietitian and Vice President of Nutrition Affairs for American Dairy Association & Dairy Council,Inc, She is an expert on dairy’s health and nutrition benefits, and holds Certificates of Training in Childhood & Adolescent and Adult Weight Management. Barbara also serves as an Ambassador for National Dairy Council. Barbara holds a Bachelor of Science degree in Home Economics/Dietetics from Hunter College in New York City, and a Master of Science degree in Nutrition and Physical Fitness from New York University.Barbara is active in the New York State Dietetic Association.
Lora Ragazzo, MBA, RD, CDN- Lora is a Registered Dietitian and a Certified Dietitian-Nutritionist who holds a Certificate of Training in Childhood and Adolescent Weight Management from the American Dietetic Association’s Commission on Dietetic Registration. Lora received her Bachelors of Science degree from the University of Connecticut via their coordinated dietetics program. Lora also received a Masters of Business Administration from The College of Saint Rose in Albany, NY. Lora has spent several years in the clinical setting with an inpatient focus on cardiac, dialysis, thoracic and oncology patients.
Meghan Muller, MPH,RD,CDN -Meghan is a Registered Dietitian and a Certified Dietitian-Nutritionist. She holds a BS degree in Nutrition and Food Science from the State University of New York at Plattsburgh and a Masters degree in Public Health from the University at Albany, State University of New York. Meghan is a member of the American Dietetic Association and is an active volunteer with the New York State Dietetic Association. Meghan is interested in childhood nutrition and she recently received a Certificate of Training in Childhood and Adolescent Weight Management.
Do you have a dairy-related health or nutrition question ..why not “Ask the Dietitian?”
Please submit your question to “Ask the Dietitian” . We will try our best to answer your question in an upcoming “Ask the Dietitian” column. We cannot guarantee that all questions will be answered.
Summer 2010
Question:
I am pregnant and am traveling to France in a few weeks. The labels of French dairy products state "UHT" (ultra-high temperature- which I've read is 285 degrees for 1-2 seconds)- not "pasteurized" (which would be a longer time at a lower temperature). Does this process make dairy safe for a pregnant woman?
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tel: 315.472.9143
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