Saya mau, tapi...

Aku nak ni...

Aku nak ni...

Aku nak ni...

Aku nak ni...

Gambar ihsan dari : Bubba Gump Malaysia

Tapi bila aku baca ni... :

ehsan dari uk.answers.yahoo.com

aku bace dari sini pun...

ehsan dari wiki.answers.com

Aaaaaaaaa!! Camne nak makan kat Bubba Gump nih?

Tapi aku bace lagi skali kat sini Baby Centre : 

Naras Lapsys answers:

Many fish and shellfish are safe to eat in pregnancy, provided that they are properly cooked. 

Fresh, raw seafood is potentially risky because it can contain parasites such as tapeworms, which, if they grow large enough, could rob your body of nutrients needed for your growing baby. Raw seafood can also carry the listeria bacteria, which can cause listeriosis and be very harmful to your baby. 

The NSW Food Safety Authority recommends that you avoid all kinds of sushi and sashimi from restaurants and shops while pregnant. If you wanted to make sushi at home, avoid raw meat and seafood and choose vegetables and cooked meats instead. 

Oysters and other shellfish should be avoided during pregnancy, unless they are part of a hot meal and have been thoroughly cooked. This is because, when they are raw, these types of seafood might be contaminated with harmful bacteria and viruses that can cause food poisoning. Pregnant women are particularly susceptible to food poisoning because pregnancy suppresses their immune systems. The bacteria and viruses are usually killed by proper cooking making these shellfish safe to eat. 

For seafood safety at home, Food Standards Australia and New Zealand recommends you should cook most seafood to an internal temperature of at least 74 degrees C. 

If you don't have a thermometer, the guidelines listed below can help you to determine whether seafood is done: 

• For fish: slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the centre slightly translucent, with flakes beginning to separate.


• Let the fish stand three to four minutes to finish cooking.


• Prawns and lobster turn red when cooked; the flesh becomes pearly opaque. Scallops appear milky white or opaque and firm.


• For clams, mussels, and oysters, watch for the point at which their shells open, which indicates that they're done. Throw out those that remain closed after cooking.


• When microwaving seafood, rotate the dish several times to ensure even cooking. After letting the dish stand, check seafood in several spots with a thermometer to see if it has reached the proper temperature.

One concern about seafood, raw or cooked, is contamination with mercury. Fish is a healthy part of a varied diet and the Australian Dietary Guidelines recommend one to two serves of fish a week. However, some fish have a higher level of mercury and you need to be careful eating them during pregnancy. 

If you eat the following fish, you should have only one serve (150 grams) per fortnight and then you should avoid eating any other fish in that fortnight: 

• Shark (Flake) 
• Marlin 
• Swordfish 
• Broadbill

If you eat the following fish, you should have only one serve (150 grams) per week and then you should avoid eating any other fish that week: 

• Orange Roughy (Deep Sea Perch) 
• Catfish

Try these other fish that are also high in Omega 3 fatty acids but not high in mercury: 

• Mackeral 
• Silver Warehou 
• Atlantic Salmon 
• Canned Salmon and canned Tuna in oil 
• Herrings 
• Sardines

You can eat other fish with low mercury levels two or three times a week, including: 

• All prawns, lobsters and bugs (avoid pre-cooked prawns) 
• Squid and octopus 
• Snapper 
• Salmon and Trout 
• Trevally 
• Whiting 
• Anchovy 
• Mullet 
• Garfish 
• Bream

Read more: http://www.babycenter.com.au/pregnancy/nutrition/foodsafety/seafoodexpert/#ixzz1LMhilboi

Haaaa! Baru lega sket :)

Maknenye ade chance la aku gie makan Bubba Gump!

Ihiks..!

Or...

Any Advise, Lovely Readers?