During pregnancy, the expectant mother has to be especially careful in choosing her diet; it should be as beneficial as possible for her and the baby. Therefore, she is forced to refuse many tasty, but not entirely healthy foods. Fortunately, these restrictions do not apply to the consumption of red caviar during pregnancy, and if you love it, you can enjoy it to your heart’s content.

Are there any restrictions on the consumption of red caviar, and in what cases should it be abandoned?

Red caviar is rich in polyunsaturated omega fatty acids, which provide the body with energy and help neutralize cholesterol. One third of its composition is protein, which is necessary for the formation of all the baby’s organs and is absorbed much better than the proteins found in meat. Caviar is also rich in lecithin, a substance that also lowers cholesterol levels and helps absorb the maximum amount of vitamins. Its use is useful for preventing the occurrence of cramps in the calf muscles, because it contains a large amount of magnesium.

Eating red caviar during pregnancy is also good because it contains folic acid, which takes part in the formation of the child’s nervous system and prevents the development of many pathologies and defects. It is extremely necessary not only for your baby, but also for you, so you should not deny yourself such a useful product. In addition, red caviar contains a huge amount of vitamin A, B, E, D, phosphorus, iron, iodine, zinc, manganese. All these components help you feel good, normal pregnancy and fetal development, increase hemoglobin levels in the blood and can have a positive effect on your mood.

As you can see, this wonderful and delicious product can bring great benefits, but it is under no circumstances recommended to abuse it. Caviar in large quantities is considered a fairly strong allergen. In addition, due to the salt content, it can delay the removal of fluid from the body, which will lead to edema, which is undesirable during pregnancy. It is not recommended to consume red caviar for mothers who suffer from high blood pressure, are prone to swelling, or whose urine contains protein.

If there are no contraindications, everything is fine with the tests, you can safely add red caviar to your diet, just remember to be careful. Always check the product for quality and expiration date. It will be useful for you to know that the period for obtaining red caviar occurs in the middle and end of summer, so the conservation period should correspond to this period. If other terms are indicated on the jar, you should not take risks; it is quite possible that you have come across a fake or that there is something wrong with it. When purchasing loose caviar, make sure that it is crumbly and that its grains are intact and undamaged.

To completely dispel doubts about whether red caviar can be consumed by pregnant women, you should ask your doctor’s opinion, but most likely he will only confirm everything said above.

The benefits and harms of red caviar during pregnancy

Red caviar is very useful during pregnancy and breastfeeding. It contains minerals and vitamins necessary for the growth of the child. This applies only to natural products obtained from fish. Artificial caviar made from seaweed and sunflower oil does not have such properties.

Benefits during pregnancy

The product contains omega acids, protein, folic acid and lecithin. All these substances are necessary for both the mother and the unborn baby for proper development.

  • Protein is well absorbed by the body and is necessary for the structure of fetal organs. Its share in red caviar is approximately one third of the total composition.
  • Lecithin – helps deliver vitamins and minerals to cells and promotes their absorption. Participates in metabolism, the formation of the nervous system and helps the functioning of the brain. Lecithin is an essential element for the body.
  • Magnesium is necessary for the prevention of muscle cramps and proper heart function.
  • Omega acids provide the body with additional energy and prevent the increase in cholesterol in the blood.
  • Folic acid - helps the formation of the nervous system of the unborn child and is the prevention of all kinds of developmental defects. Protects against premature birth. Promotes the formation of red blood cells, therefore preventing the development of anemia.

Harm

Excessive consumption of caviar is contraindicated in late gestosis, when there is high blood pressure or protein in the urine. If you encounter such troubles, temporarily eliminate the product from your diet, at least until your urine tests return to normal.

Red caviar can cause allergies. If a woman is allergic, then it should be included in the diet with caution.

Some mothers are worried because caviar contains a lot of cholesterol. It is neutralized by a large amount of lecithin and does not harm the body.

Doctors advise consuming 200 grams of salmon caviar per week. It is enough to eat 2 sandwiches for breakfast every day to replenish your vitamins and minerals. Do not forget that all the substances in it are in concentrated form, so you do not need to eat more than the specified amount.

How to choose red caviar?

When purchasing a jar, look at the packaging date of the product. Caviar is usually caught at the end of summer, and it is during this period that it is preserved. If the packaging says different production dates, set such canned food aside.

The jar must be completely filled with caviar. If you notice an air gap inside, this indicates serious violations of the manufacturing technology.

When purchasing by weight, pay attention to the eggs: they should be whole and large, not glued together. The color should be natural, not poisonous. Too intense a color indicates the presence of dyes. At home, throw a spoonful of caviar into a glass of water and stir. If the liquid is colored, this is a fake.

Red caviar is considered more useful than black caviar. The latter contains an excess of purine bases, which are converted into uric acid in the body.

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Red caviar is the caviar of salmon fish (salmon, pink salmon, salmon, coho salmon, etc.). It is considered a delicacy, is traditionally present on the holiday table, and is also recommended for people who need food rich in vitamins and other nutrients. But often pregnant women are afraid to introduce this product into their diet, and today we will tell you whether red caviar is allowed during pregnancy, and when the expectant mother needs to be careful about consuming it.

Is it possible to eat red caviar during pregnancy?

The benefits of red caviar are explained by its high content of substances necessary for human health, while there are practically no contraindications for the use of this product. Pregnant women are no exception; doctors do not forbid them to eat red caviar, of course, in reasonable quantities. Each egg is a capsule filled with everything necessary for the formation of a fish embryo. That is why salmon caviar contains many useful things:

  • Squirrels. There are about 30% of them in caviar, and they are very well absorbed by the body - much better than those that a person receives from meat products.
  • Lecithin. It is very important for the body to better absorb vitamins.
  • Polyunsaturated fatty acids. These are well-known Omega-3 and Omega-6 acids, which play an important role in our body: they improve brain activity, reduce the risk of blood clots and problems with the cardiovascular system, improve immunity and increase blood circulation.
  • Vitamins. Salmon caviar contains vitamins A, D, E and B vitamins.
  • Minerals. Red caviar is rich in calcium, sodium, magnesium, potassium, phosphorus, and also contains iodine, iron, manganese, zinc, and silicon.

All these substances are necessary for the growth of the fetus and to ensure that no complications arise during pregnancy, and therefore expectant mothers do not need to give up the pleasure of having a sandwich with red caviar for breakfast. At a time when there were no synthetic vitamins in pharmacies, and people received them only from food, many doctors recommended their pregnant patients to eat red caviar more often - because it contains a lot of useful things.

The benefits of red caviar during pregnancy

What is especially valuable about red caviar for a woman expecting a child? Let's talk about how some other substance in salmon caviar affects pregnancy and the fetus.

  • Proteins are the “building material” for the formation of the unborn child and his muscles.
  • Fatty acids ensure good mobility of joints, proper functioning of the circulatory and cardiovascular systems, and have a general strengthening effect on the body of the expectant mother. In addition, they improve the condition of a woman’s skin, helping it maintain elasticity and even color.
  • Iron in caviar increases hemoglobin; as you know, many women face the problem of low hemoglobin when expecting a child.
  • Magnesium, which is contained in red caviar, is very important for the nervous system of the mother and fetus, and in addition, its lack can cause cramps in a woman’s limbs, this unpleasant sensation is familiar to many expectant mothers.
  • B vitamins. Red caviar contains a large amount of vitamins of this group, especially vitamin B12, which ensures hematopoiesis, as well as vitamin B5. This vitamin improves metabolism by converting proteins, fats and carbohydrates into energy. Caviar also contains chlorine (sometimes called vitamin B4), it is very important for the health of the liver, the load on which seriously increases in the pregnant body.
  • A separate point should be made about the vitamin B9 (folic acid) contained in caviar, which is necessary for the proper formation of the fetal nervous system. If it is deficient in the body of the expectant mother, her child may develop various congenital defects.
  • Calcium and phosphorus, which are contained in quite a lot of red caviar, are also of very serious importance in the body of a pregnant woman. The growing fetus uses these microelements to form bones, and the expectant mother may suffer from a lack of calcium and phosphorus - she often has to have her teeth treated, her nails become brittle, and she may even experience joint pain. After childbirth, during breastfeeding, the need for these microelements increases even more, so during pregnancy it is imperative to monitor the intake of phosphorus and calcium.
  • Lecithin contained in caviar is a source of energy for nerve cells, which means that by consuming red caviar, you will not be absent-minded and forgetful, like some other women in an interesting position.
  • Caviar contains iodine, the lack of which during pregnancy can lead to serious consequences - both for the mother herself and for the unborn child. Starting from diseases of the thyroid gland and ending with serious defects in a child.

A pregnant woman should eat no more than 5 teaspoons of caviar per day, that is, in an amount sufficient to spread 2 to 3 sandwiches.

Why is red caviar dangerous for pregnant women?

Despite all the benefits of salmon caviar, there are some reasons why a doctor may prohibit an expectant mother from eating this product.

  • Allergy. Red caviar is considered a fairly allergenic product, and if you are one of those people who have ever had allergic reactions to it or other seafood, you should also avoid eating it during pregnancy. And I’ve never even had an allergy; the expectant mother should first try just a few eggs, and gradually you can increase the norm to 50–100 g.
  • Kidney problems. Store-bought caviar is a product that contains a large amount of sodium chloride (that is, salt), and if a pregnant woman has any kidney disease, red caviar can only be eaten with the permission of a doctor.
  • Heart diseases: hypertension, ischemia. If you have heart disease, you will also have to stop eating very salty foods, including red caviar.
  • High blood pressure, protein in urine. This condition is very associated with a very high risk to the health of the pregnant woman herself and her fetus; in such cases, doctors categorically prohibit the consumption of salt, which means that caviar is also among the prohibited foods.

The calorie content of red caviar is about 260 kcal, which is not so little, but if you don’t eat caviar with spoons, you don’t have to be afraid of gaining extra weight.

How to choose the right red caviar

When we say that red caviar will not harm a healthy pregnant woman, we certainly mean good quality caviar. A counterfeit, falsified product obtained and packaged by poachers can even be hazardous to health, because it is often packaged in unsanitary conditions and without compliance with technology.

You should also know that expensive caviar is not necessarily good. When buying a product at a higher price, you need to be no less careful, study the composition of the product, its packaging, and after opening the can, its appearance.

Let's talk about how to choose the right caviar in the store.

  • The composition of red caviar traditionally includes the caviar itself, salt and a preservative. If you are looking for caviar without preservatives, do not forget that such a product should not be stored longer than two to three months (check the expiration date on the packaging). If the expiration date is long, and the preservative is not indicated in the composition, perhaps the manufacturer is silent about something.
  • The caviar harvesting season is the second half of summer. Good caviar is packaged in the same place where it is mined - for this purpose, special workshops are created at the fishing site. Therefore, the correct caviar should be produced precisely during this period: July, August, September, this is the production date that should appear on its packaging.
  • Please note, caviar is made according to specifications or according to GOST. In our country, GOST assumes that the product was packaged at the place of its production. Caviar produced according to specifications was most likely packaged far from the place of production, which means it required transportation and storage, which reduces the content of useful substances in the caviar. In Russia, the places where red caviar is produced are Sakhalin and Kamchatka.
  • The date of manufacture and other information (packager, batch number) on the tin can are squeezed out from the inside. If the numbers and letters are printed on the outside, you are holding a fake in your hands.
  • The caviar should fill the jar completely. The air gap violates the rules for storing the product.
  • Shake the jar of caviar; if you hear gurgling, it means the product is very liquid, there is a lot of brine in it, and there are few eggs.
  • It is better to buy caviar in jars, because the caviar that is sold in stores by weight often violates storage rules. Various bacteria can get into open containers with caviar, and there are also cases where sellers added water and even chemicals to it to prolong the freshness and presentation of caviar.
  • Good red caviar should be quite large, not liquid, but crumbly, which is called “caviar to caviar.” No mucus, plaque, films.
  • The smell of good red caviar should be light and fishy. If the product smells too strongly - fishy, ​​or sometimes rancid oil - it should not be used as food.
  • The color of “correct” red caviar is orange or reddish (depending on the type of fish from which it was obtained), not pale, but not too rich; if the product is too bright, poisonous red, it can be assumed that dyes have been added to it .
  • The shelf life of caviar should be no more than 12 months.

An open jar of caviar should not be stored for longer than 2 to 3 days. If the can is tin, immediately after opening the product from it should be transferred to a glass container.

Artificial red caviar

Nowadays they sell many substitutes for natural red caviar. They look almost the same, but there is practically no benefit in them, although there is also no particular harm. The most useful ingredient in their composition is gelatin, and besides it, artificial caviar can also contain algae, eggs, milk, preservatives, and dyes.

How to identify artificial caviar:

  • It is dense and difficult to burst.
  • Does not have a bright dot inside (in real caviar there is a bright orange dot inside each egg).
  • Smells strongly of algae or fish.
  • If you throw artificial eggs into hot water, they will completely dissolve.

What you should know about caviar

  • Our stores usually sell pink salmon caviar (not very large, orange in color), as well as chum salmon (large sized eggs, also orange). Sockeye salmon caviar is available for sale (it is smaller, has a red color and a bitter taste).
  • Red caviar has recently been often used in cosmetology; its extract is included in creams. In fact, it’s better to buy a jar of caviar and eat it - there will be more benefits for the skin, because this way the cells will be nourished from the inside with useful substances
  • Red caviar contains cholesterol, but you should not be afraid of this, firstly, it is found in all products of animal origin, and secondly, cholesterol in caviar is partially neutralized by lecithin. Therefore, with red caviar, your body will receive very little of this substance, so you definitely shouldn’t be afraid of an increase in cholesterol levels after you eat a couple of spoons of red caviar.
  • The composition of black caviar is very similar to red caviar, but black caviar has a higher concentration of nutrients. True, this does not mean at all that it is better to eat black caviar more often - unlike red caviar, it contains purines, which, if consumed regularly, can cause the formation of kidney stones.
  • Previously, to store caviar, the preservative urotropine (E 239) was added to its composition, but due to its harm to human health (breaking down in the body, it forms formaldehyde), in 2009 it was replaced with safer sodium benzoate and sorbic acid. In small quantities, these preservatives will not harm the body, even during pregnancy.

The most important thing that every woman should know about red caviar is that it is a useful product during pregnancy, but it should be used in moderation. And then red caviar will only benefit both the expectant mother and the baby. Good health to you!

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Expectant mothers are wary of any change in diet. Who knows, suddenly a new product will cause heartburn, disrupt your daily routine, or even cause allergic reactions. However, on holidays it is customary to serve the table with various pickles. Buzhanina, poached eggs, various salads and, of course, fish delicacies. Will eating red caviar during pregnancy harm your well-being? Should I worry about 1-2 sandwiches? The answers to these and other questions will be described in detail below.

Useful qualities of red caviar

Red caviar has long been valued for its taste. This fish delicacy is brought to our table by commercial fish pink salmon, salmon, coho salmon and others from the salmon family. Small eggs contain many nutrients necessary for the development of fry. Therefore, it is not surprising that doctors can prescribe caviar during pregnancy for medicinal purposes for certain diseases. The composition of the popular delicacy contains:

  • Protein . An indispensable supplier of important amino acids to the body of a woman in labor.
  • Polyunsaturated omega acids. Responsible for processes occurring in the brain. Ensure good mental development of the unborn child.
  • Lysine. Prevents the development of cancer cells and prevents cancer.
  • Cholesterol. It is the main building material for the reproduction of nerve cells and cell membranes.
  • Calcium. Forms the baby's bone structure.
  • Iron . Red caviar during pregnancy is a great way to increase hemoglobin levels in the blood.
  • Sodium. Dilates blood vessels and increases blood circulation throughout the body, thereby reducing the risk of blood clots.
  • Magnesium. Improves the mental well-being of a pregnant woman, prevents the development of cramps of the lower extremities.

  • Phosphorus. Improves nail and hair growth.
  • Iodine . Necessary for the mental development of the fetus and the proper functioning of the thyroid gland.
  • Vitamin A . Strengthens the immune system and is responsible for good vision.
  • Vitamin B4 or chlorine. Helps the liver cope with a remarkable load.
  • Vitamin B5. Improves metabolism in the body. Accelerates the conversion of proteins, fats and carbohydrates obtained from food into the energy the expectant mother needs.
  • Vitamin B9 or folic acid. Responsible for the formation of the baby's nervous system. If there is a deficiency, the baby may be born with various defects.
  • Vitamin B12. Improves blood formation.
  • Vitamin D . Prevents the development of rickets in the baby already in the womb.

As you can see, caviar for pregnant women is a real storehouse of vitamins and beneficial microelements. Therefore, 1-2 spoons on a sandwich will only improve the well-being of the expectant mother in labor.

Contraindications

However, even this nutritious food has its limitations. Salmon caviar contains a concentrated amount of nutrients. Their excess can cause inadequate reactions in the body. Thus, the salt contained inside any canned food will lead to additional swelling in the tissues, and excess protein will lead to kidney problems. Personal intolerance to the product should not be ruled out. If the expectant mother in labor receives aesthetic pleasure from 1 spoon of red caviar on a piece of loaf with butter, then the 4th sandwich can cause allergic rashes.

A strict diet will help prevent negative consequences from consuming such a valuable product in every sense. You should not eat more than 2-3 teaspoons of red caviar per day. The weekly standard should not exceed 200 grams. You should also take breaks after frequent consumption of fish delicacies. After eating 1 jar, you should take a break for 10-15 days and replace caviar in your diet with seaweed, red fish or other seafood.

Choosing red caviar

When consuming any treats, you should remember the rule “Do no harm!” Therefore, it is so important that the caviar purchased during pregnancy is of high quality and only benefits the expectant mother and child. To do this, you should adhere to the following rules:

  1. Proper caviar should be packaged between July and September. It was at this time that its fishing was allowed. A different date indicates that the caviar mass was transported to the manufacturing plant, which deteriorates the properties of the product.
  2. The date and batch number must be stamped on the inside of the lid. Marking with a seal indicates low quality of the product.
  3. Shake the jar. When you hear a characteristic gurgling sound, set the jar aside: there is an excess of brine inside.

Red caviar is good for the health of a young mother and unborn child, as it has large reserves of protein, lecithin and folic acid, which influence the development of the nervous system and create an effective barrier to the development of pathologies of the immune system. However, its excessive consumption can harm the baby’s body and lead to complications during childbirth. In this article we will talk about the correct rate of consumption of this useful product, the features of its selection and storage.

Red caviar during pregnancy is a necessary product that has a rich and healthy composition. Since the diet of women during pregnancy excludes many foods, the lack of protein and phosphorus in the body should be compensated for with permitted foods.

Did you know? Red caviar is an excellent aphrodisiac, improves male potency and, due to the large amount of fatty acids, helps the body at the beginning of pregnancy.

If you have high blood pressure or fluid retention, it is better to stop using it. Red caviar during early pregnancy can serve as a useful product with the correct dosage. The vitamins and nutrients it contains have a beneficial effect on the body.

Let's consider, Is red caviar good for pregnancy?. Judge for yourself:

  • more than a third is protein, necessary for the proper formation of the internal organs and bones of the fetus;
  • lecithin promotes better absorption of vitamins by the body and lowers cholesterol levels in the blood;
  • folic acid is a necessary component for the development of the nervous system in a child;
  • zinc, iodine, iron and phosphorus significantly strengthen the body;
  • vitamin D prevents the development of rickets in a child;
  • Vitamin E promotes cell rejuvenation and improves metabolism.

Learn more about the health benefits of fish, fish oil and kelp during pregnancy.

As you can see, this product is a real storehouse of everything useful that the sea has to offer. Unfortunately, caviar also has a number of disadvantages, which will be discussed below.

Everything is good in moderation

In terms of calorie content, red caviar surpasses many protein-rich foods, including natural milk and white meat. Total in 100 g seafood is around 270 kcal. It also contains a lot of salt, which is used for pickling, which can cause fluid retention in the body. In turn, this can put stress on the heart and blood vessels as fluid is retained in the tissues and kidneys.

It is useful to distinguish between natural high-quality caviar and fakes, which often attract attention with their cheap price. An unnatural product is a fake and, except for salt, does not contain anything useful. This fake product is not recommended for healthy people, let alone pregnant women.

Some pregnant women wonder whether it is possible to try salmon red caviar. Note that salmon caviar is not a separate variety of red caviar; these are synonyms, since red caviar is a product made from salmon fish: pink salmon, chum salmon, sockeye salmon, and salmon. Salmon caviar contains more yolk. In terms of its indicators, this variety is no less useful than varieties from other fish, but is easier to digest and contains more cholesterol.

Contraindications and harm

Before you treat yourself to a small sandwich or canapé, find out that red caviar can bring not only benefits, but also harm to pregnant women:

Almost all the shortcomings relate to a cheap, low-quality product: both pasteurized and packaged in jars, and sold by weight. High-quality products from famous brands do not contain harmful additives or formaldehydes and go through all the necessary processing stages.

Thus, the cost of caviar is high, but this is justified by the guarantee of safe consumption of the product without risk to yourself.

How to choose the right one when buying

  • all markings on the can (production date and expiration date) are made by extrusion on the body of the can or laser burning;
  • has graininess, eggs are the same color without bruises or small dark spots;
  • there should be no liquid in the jar, the humidity should be barely noticeable;
  • a maximum of two permitted preservatives are allowed in the composition;
  • the amount of salt in the product is no more than 6%.

Important! Determining the quality of loose caviar when purchasing is very simple. You need to place a few eggs on a flat surface and blow on them. Eggs of good quality caviar will roll across the surface, while poor ones will stick.

A low-quality artificial product is also easy to identify:

  • sold at a low price;
  • there is a noticeable herring smell;
  • high degree of oiliness: sticks to teeth and to any surface;
  • the size of the eggs goes beyond known limits. For example, the diameter of eggs in pink salmon is no more than 5 mm, in sockeye salmon - 3 mm, chum salmon - up to 7 mm;
  • there are no embryos and vesicles (yolk of the embryo).

How and where to store at home

Caviar is a perishable product. It is not recommended to freeze it, and the shelf life of an open jar in the refrigerator should be no more than five days. The optimal temperature range is from -3 to -7 °C, so it is better to keep a jar of the treasured delicacy on the bottom shelf in the refrigerator, where the temperature is more consistent with the recommended range.

An interesting way to store and serve decoratively is to add crushed ice to a plate or vase with seafood delicacy. It is the coolness that improves the taste. A tin can is not the best means for storage, since it tends to oxidize, as a result of which the eggs begin to taste bitter. If it is not possible to eat everything at once, then it is better to transfer the seafood into a glass container.

If you buy a large amount of caviar by weight and need long-term storage (for example, preparing for a celebration), there is a simple and reliable way to preserve the fresh taste for a long time. Residents of the Far East came up with a special solution - brine. Essentially, this is ordinary purified water with such a high content of table salt in it that brine tastes more like brine. This solution is used to treat containers intended for storing seafood.

It’s easy to prepare brine yourself:

  • For five glasses of water, take one glass of table salt;
  • the water is brought to a boil, after which salt is gradually added to it, thoroughly mixing the water while adding;
  • sugar is added at the rate of one tablespoon per liter of water;
  • You can add spices to taste: pepper, cloves. It is better not to add the popular coriander and bay leaf, as they can overwhelm the taste;
  • the solution is cooled to room temperature.

You can check the strength of the solution using a raw potato or egg. If it floats on the surface and does not sink, then the required concentration of salt in the brine has been achieved. If necessary, seafood can be frozen, but a similar procedure must be carried out by pre-salting in brine and allowing for one-time freezing. Otherwise, the water destroys the structure of the eggs, turning the expensive delicacy into an unappetizing liquid porridge.

The transfer spoon should also be pre-treated with steam or boiling water to kill bacteria. Otherwise, if contaminated particles enter, the entire product can be spoiled.

What products does it combine with?

It is often customary to serve caviar in its pure form in splendid isolation, using a special type of glass vases - caviar bowls. Nevertheless, it is difficult to imagine a rich feast without traditional snacks in the form of small sandwiches or canapés. The main serving rule is not to combine with dishes in which your own taste is well expressed. For example, meat dishes, spicy dishes and sweets.

Did you know?The original version of the famous Olivier salad contained red caviar as one of the necessary components.

Good additions are:

  • toast or sliced ​​baguette spread with butter;
  • traditional pancakes;
  • fish of varying degrees of salinity;
  • white boiled rice;
  • chicken eggs with mayonnaise.

When it comes to serving drinks, the traditions of Europe and post-Soviet countries are noticeably different. Europeans believe that red caviar should be combined with light dry or semi-dry champagne, while in our country it is customary to create a simple taste harmony using chilled vodka with a traditional wheat flavor.

In general, red caviar can bring many benefits to the body of the expectant mother or child, but it should be consumed in accordance with the specified standards or abandoned altogether in case of increased blood pressure, fluid retention, or nausea.

When buying a delicacy, you need to pay attention only to pasteurized products from famous brands in order to protect yourself from the risk of poisoning. Also pay attention to the production date, packaging condition and price. Quality doesn't come cheap.