A few questions about food/lifestyle etc

[PussinJimmyChoos]

Faint BFP today so am rather excited

This will be second DC and been TTC for two years.

Things have probably changed a lot since DS (4) and so wanted to ask about the following:

Feta Cheese - ok if made with pasteurised milk?

Parmesan - I like the block stuff but this is made with unpasteurised milk. Didn't eat it when pg with DS but has that changed now?

Am typing this on my laptop - safe or not?? Am in a mild stress about radiation etc etc!!

.

Feta cheese is fine, have read mixed views on parmesan and i used the laptop on my lap with DD1 and am now too, I just put a pillow or cusion between it and me and try not to spend all night on it.

Congratulations and I don't think much has changed in the 3 years between my DD and my expected

ive been told parmesan is fine, cos it's not mouldy - it's the mould that carries all the potentially dodgy bacteria.

yes, dont put the laptop straight on your knees. Dont know much about it, apart from that!

PS HUGE congrats

Pasteurised feta is fine and parmesan also, even though not pasteurised, b/c it's a hard cheese. I don't remember why exactly but b/c of the way it's made, it's extremely low risk and is fine to eat.

There is a good link on the pregnancy info page on mumsnet to the current food standards agency guidelines. There's a full do's and don't thing that may be worht a read.

Since I had DD 3 years ago, you can now eat all sorts of cheese as it's goats and mould ripened only that are off limits, eat runny eggs as long as they're lion stamped and rare meat as long as it is fully sealed on the outside. And peanuts are no longer outlawed either.

However the advice from my health authority/midwife is still the same. They obviously don't get trained on updates.

You can have feta (which is goats or sheeps) if the milk is pasteurised. You can also have lots of soft cheeses that are pasteurised usually, such as cream cheese and mascarpone. But you can't have any mould-ripened cheese like Brie or Chevre whether it's made with pasteurised milk or not - the listeria can get in in the mould-ripening process.

What I do with parmesan is avoid the outer bit or any parmesan that's got white flecks in it.

Most hard cheeses are fine because as there's less moisture, bacteria is far less likely to survive in them.