(Just sieving out the clumps is not good; you may be throwing away the gelatine and keeping the dextrose). Covering jello while it sets is not usually a problem. Having the jello for that long usually isn't an issue either unless there was some way moisture got to the box and may have compromised the gelatin or even caused mold growth. Steps I took: Boiled water (a bit more than a cup) in a pot on my stove. Separate out a small cupful and add extra (bloomed) gelatin to it; slowly pour it into the heated mixture, stirring constantly, and allow it to set -- again. Might even work if the reason it didn't set properly was due to fresh pineapple… I am aware of the meaning of "jello" even though I haven't handled the actual brand-name product, nor any of the premade gelatine mixes available here in Germany. After twenty four hours, gelatin will not set any further. You’ll find step by step pictorial and videos here. If you use less gelatin your end result will be softer. Over boiled marmalade and it was close to toffee. I found a box of lime jello that I have had for a while (at least 6 months). Gelatin is usually last step in any recipe after which you transfer liquid to the mould. Maybe you had stored the package not dry enough, so the dextrose clumped during storage and now the gelatine wasn't dispersed, so it stayed in chunks after hitting the water. Stirred it a bit, then put the lid on the bowl and put the bowl in my fridge. I suppose that the mix manufacturer created finer-ground gelatine powder than usual and mixed it with something else, probably dextrose, to ensure immediate dispersion and hydration without clumping, and it probably works well enough in most cases. How to make glowing Jello without Tonic Water? … After adding gelatin to recipe mix well so gelatin molecules are spread all over the dish. You can also thicken it with cornstarch. This destroys the … First of all you need to be absolutely sure that your marmalade is not going to set. When you boil gelatin, it loses its thickening power and won’t set up as desired. Your suggestions would result in a failure to dissolve the jello properly - I've made that mistake before! I have another two boxes of jello - I will try this and see if it fixes it. It's possible the lid may have caused condensation from any residual heat to fall back into the jello, resulting in too much liquid. My mother in law adds half solidified jello with a small tub of cool whip and blends it until it's fluffly. When 48 hours has passed, turn the jars upside down and see how long it takes for the jelly to move. If you add certain fruits to Jell-O or other gelatin desserts, the gelatin won't set up. Since, gelatin is a protein that denatures upon over-heating and losses it efficiency. Here’s why it is so. Feel free to ask queries in the comment. Too much water. Add luke warm liquid to gelatin crystal. Remove from heat and quickly add the sugar, lemon juice, and pectin. I hated the recipes that called for gelatin. Gelatin is an animal protein, the same thing you see that looks like gelatin when you put cooked meat in the fridge and it gels. Measure out the powdered gelatin. It gives a dessert, salad or pudding a proper shape that can be unmolded. Add juice/water to dissolved jello and stir. You always use boiling water for this type of mix. Although both versions are made from animal collagen, they need to be treated differently. When buying gelatin, you may find it in two different forms: leaves (or sheets) and powder. So I'm striking that part of the answer and leaving in the break-up-clumps suggestion, as this is a thing I am more certain of. The ingredients of Jello are very simiple mostly sugar, gelatin, food coloring and "natural flavors". I still agree that your callout was appropriate. Where did the concept of a (fantasy-style) "dungeon" originate? Add Gelatin to a Warm Base: In other words, add the gelatin while whatever you’re adding it to is still warm. Use 1 1/2 teaspoons of gelatin for every 1 cup of sauce liquid for thin sauce, and up to 4 1/2 teaspoons of gelatin per 1 cup for thick sauce. Ubuntu 20.04: Why does turning off "wi-fi can be turned off to save power" turn my wi-fi off? If you bloomed gelatin correctly and your ratio of liquid to gelatin is correct, your dish should set easily. However, it will set and will be soft but not spongy and light. I use it for glue and reheat it many many times and it always resets, however I don’t have sugar in mine so you may not want to get it too hot. I’m a passionate foodie who focusses on South Asian Foods along with fusion food recipes, world food, baking, and so on. Seasoned Advice is a question and answer site for professional and amateur chefs. There are some things you shouldn’t eat during pregnancy, but gelatin is not one of them! The process is often referred as blooming of gelatin by chefs. Ideally, you need to mix sugar with gelatin before adding water or other liquid. This is why you bloom gelatine in cold water until it is thoroughly hydrated, and then gently melt it on low heat. That can make the gelatin lose its efficacy. Process the marmalade in a hot water bath for 5 minutes when at an altitude of 0 to 1,000 feet. At my last job the pantry person covered the jello every time it was made while setting. Now add warm liquid (the amount stated in the recipe) to dissolve the gelatin sheets. Didn't add any fruit or anything. This is especially visible when the first color didn't have time to set yet. Then I would try to give it a really good and thorough stir before adding the cold water, so everything is perfectly dissolved, and another thorough stir after the cold water, so it is the same temperature and concentration everywhere. When you are creating shapes in gelatin, try and stay away from the container edge wall. If you have some unflavored gelatin, make that and add that to the runny jello now, then fluff it with cool whip or 1 8 oz. You make up the mixture for the first colour that you want the jelly to be, and pour a layer of it into the required container. No, they put more than a cup in the pot to boil but they measured out a cup when making the jello. rev 2020.12.3.38122, Sorry, we no longer support Internet Explorer, The best answers are voted up and rise to the top, Seasoned Advice works best with JavaScript enabled, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company, Learn more about hiring developers or posting ads with us. Bring to a full rolling boil, stirring constantly. How do I orient myself to the literature concerning a research topic and not be overwhelmed? You're right. Similarly, the longer gelatin sits in fridge, the rubbery is it’s texture. Bring jelly only to boil over high heat, while stirring. 4 sheet gelatin = 1 tablespoon powdered gelatin. Bloom. The very weird directions you mention increase my suspicion. By using our site, you acknowledge that you have read and understand our Cookie Policy, Privacy Policy, and our Terms of Service. I noticed that you used more than one cup of boiling water and one cup of cold water. Measured one cup of the boiling water, poured it into a pyrex bowl, added the packet of lime jello powder. The heating will make gelatin crystals bloom well. You can't freeze it, it will just get ice chips and still won't set. Keep the heating process to be a stage before boiling point. One potential problem is the gelatin didn’t melt all the way or you boiled the gelatin mixture. Novel from Star Wars universe where Leia fights Darth Vader and drops him off a cliff. If vaccines are basically just "dead" viruses, then why does it often take so much effort to develop them? Something delicate like souffle would go flat and loose it’s sponginess. Remember, in the begining I mentioned that using a regular jelly (don’t confuse with quick set) in dessert instead of gelatin always got me desirable result. Normally, if you put dry gelatine in hot water, parts of it will change immediately, while parts will stay dry. Mix at regular intervals until all crystals completely dissolve, about 2 minutes. cream cheese softened and mixed it (really yummy that way. It can be fixed! If you make a pause between the colors the first color will thicken up and will be less likely to leak. In her lesson on how to make panna cotta she addresses what do to if your panna cotta doesn’t set. You can also mix more bloomed gelatin while heating if needed. Jam set with gelatin shouldn't be processed in a water bath like normal jams, as the process will weaken the gel. (I have had this problem with mixes of other gelling agents, for example jam sugar). I use the word jello generically and should instead, say gelatin dessert mix. It sounds like you need more gelatin. Do all Noether theorems have a common mathematical structure? If the gelatin is not completely dissolved before cold water is added, it will not set properly. Share it! If I get an ally to shoot me, can I use the Deflect Missiles monk feature to deflect the projectile at an enemy. @Kristina thank you for providing empirical disconfirmation for my theory; I don't know how exactly jello is modified as compared to pure gelatine, so there is always the chance of me being wrong when making such assumptions. Mixed it until it was dissolved, then added one measured cup of cold water. What is the physical effect of sifting dry ingredients for a cake? unflavored gelatin 2 c. unsweetened apple juice Artificial sweetener to equal 1 c. sugar 1 1/2 tbsp. Gelatin crystal need to be hydrated in lukewarm water or other warm liquids (like milk or juices) so the edges of crystal absorb water. Your email address will not be published. It only takes a minute to sign up. 7. Have you noticed, the beef/chicken broth made from bones also sets like jelly when kept in fridge. At this point it may not set. Slowly dissolved and did the setting test with the plate in the freezer. -Desserts made with gelatin should chill for at least eight hours, but twenty four hours is best. Another common cause may be the 'scum' which has surfaced to the top of the jam during cooking - it's very important you skim this off while cooking the jam to avoid this cloudy effect. Mix 1 tablespoon gelatin to 2 cups (500 ml) of liquid. Once it has gelled properly, you can put the lid back on to prevent it from picking up other smells or flavors from the fridge. Just rewarm your liquid and start over, adding more gelatin as needed. I proposed this because gelatine is succeptible to overheating, but didn't consider that maybe starting from lower temperature will prevent sufficient dissolving once the cold liquid is stirred in. Notify me of follow-up comments by email. Because of this, gelatin-set … In fact, you may want to eat more of this food when pregnant. Ok, so I know what I did wrong. If you are using powdered pectin: For each quart of jam or jelly to be fixed, mix ¼ cup sugar, ¼ cup water or white grape juice, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin in a large pot. site design / logo © 2020 Stack Exchange Inc; user contributions licensed under cc by-sa. Then it should set okay. So, if you made a batch of jam and have 10 eight-ounce jars that didn't set, that would be an average batch (10 cups or 2.5 quarts). Each will also create a slightly different outcome in the dish, so one type may be … Welcome to my blog! 2. I sure hope you all can help! -Substituting sheet gelatin for powdered gelatin is perhaps the most controversial ratio known to the baking world. Then let it sit in cool place or fridge to set for 2-4 hours. Place the JELL-O in the refrigerator and allow it to set for at least six hours. ). Or something else entirely - the directions don't seem like the best way to handle gelatine. In a measuring cup, pour the reserved pineapple juice and add cold water to make one cup. Do not bring gelatin mixtures to a full boil or you risk losing their thickening properties. The sugar/sweetener goes in quickly, but the gelatin turns clear, hard to see, and takes a minute or two of stirring to really go in. No gelatin crystal should be lingering around the vessel or spoon, all should be dissolved. How can a company reduce my number of shares? So beware of it, that will not let your gelatin bloom. I would use 1/4 oz or 1 Tbs of gelatin for every 2 cups of liquid. Add luke warm liquid to gelatin crystal. Boiled water (a bit more than a cup) in a pot on my stove. If you're using gelatin to salvage a batch of jam that failed to set, just soften the correct amount of gelatin powder and stir it in. There are several things which can have gone wrong for you. You can heat on stove or microwave, but keep stirring frequently with short intervals. So takeaway here is that when gelatin is used in presence of enough sugar, it is more soft and jelly like. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. Every site I found on the internet said to cover it only after it's cooled down. Emptied all the jars back into the jam pan (placed them in a pan of hot water to loosen first) and added 200ml boiling water. When adding gelatine to a liquid make sure that it is not boiling as this will also weaken the set. Add about 2 tablespoons of cold water to a small bowl. This was due to health code regulations. I wonder, though, if your cook covered it with a lid or plastic wrap and what temperature was the mixture when it was covered? Can someone tell me if this is a checkmate or stalemate? Do not leave the gelatine to soak in the water too long as this will diminish its setting properties. Here's how! My gelatin didn't gel. :-). If your jam or jelly turns out too soft or runny, don't despair, and don't throw it away! Filed Under: tricks and checklist Tagged With: gelatin made, gelatin powder uses., how to use Gelatin, My Gelatin Won’t set, what is gelatin, Your email address will not be published. Whaen did you add cold water and/or ice? This is because pectin can take that long to develop firm set. Can I dump Jello into a pan and boil it to get it to set? ;-), @KristinaLopez Jello is a product of the USA, the world is slightly larger than that. It can take up to 24-48 hours to set properly. Are you sure about the "mixed it until it was dissolved" part? Still a bit … Pakistani Food Dishes, 70+ Traditional & fusion Recipes, Pakistani Chicken Biryani Recipe with tips, Pakistani Chicken Karahi Recipe | Step by step, Chicken Manchurian Recipe, Easy Delicious. Maybe you didn't stir it well enough to mix it evenly. Refrigerate for about a half hour (or longer) until jello is cool and starting to thicken. If after 48 hrs your marmalade is still very runny, here is what to do: Open all your jars up again and pour into large stock pot. I went to eat it just now, 24 hours later, and it is only set in parts - there is still lots of liquid, and it isn't as jelled as I would expect - it's chunky, not a solid wiggling mass of jello goodness. Boondi Raita recipe, Next Level Delicious, Chicken Malai Tikka Boti recipe, creamy next level. Its not so much that the Jello expires but that over time moisture even in low levels can cause ingredients to break down and cause mold spores and things to grow. Don't add any additional sweeteners. (Just boil water in a pan and keep heat proof bowl in it, remove from heat.). Cool it down! How are recovery keys possible if something is encrypted using a password? The powder gelatin is made up of transparent yellowish crystal. I've used Jello that was a couple of years old with no degradation of flavor or quality but could see how moisture could affect it adversely. 2. One of the tricks to the dish is achieving the right balance of gelatin in your mixture, and sometimes you just need to try again. You can’t use it in a recipe directly. I just never had that experience so knowing the details might help solve the mystery of the un-jiggly Jello. There is one disadvantage of heating. After many good and bad experiences ( all dreaded once), I learned my lesson and I wish to share my lesson here. I'm thinking bloom the plain gelatin in cold water while you heat the salad. - ", MAINTENANCE WARNING: Possible downtime early morning Dec 2, 4, and 9 UTC…. @TFD, the OP did say lime jello so certain assumptions were made. There is nothing you can do to fix this in retrospect. How do I fix jelly that didn't set? Could you possibly recount the exact steps you took, for example: how much boiling water did you use and how long did you stir it? Boiling will affect the structure of your gelatine and when it’s set, it will become sticky and unusable. Do blueberries affect gelatin's ability to set? Editor: Luckily we’ve got an expert on panna cotta to consult about these things; Faith wrote the book on it! I usually short the cold water by 1/4 of a cup, using one cup of boiling and 3/4 cup of cold, especially when using an old mix. Sugar and gelatin both love water and compete for it. If you mix gelatin in hot liquid directly, the water will not reach the centre of crystal and the crystals will stick together. 2. Once the gelatin in the salad melts, stir in the plain gelatin until it dissolves. Boy am I glad I found you guys! How to reduce spiciness in Indian food? This is easily and quickly done by setting the bowl with the gelatin in a small saucepan filled with an inch of water over medium-high heat. Then I would take a good look at the package content. You can successfully meltdown (gently using a double boiler) and re-chill gelatin several times before the mixture loses its thickening ability. A sign of this being the problem would be a region of extra-hard gelatin on the bottom of the bowl. Gelatine can be melted down and reset 2 or 3 times as long as it is not overheated. Use about 1 cup of water per sheet. You just need to heat and not boil it. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. Dissolve gelatin in boiling water before the cold water is added to the mix when preparing it from scratch. Well, if you think you have not cooked it enough, you can always cook it again. To determine if you have set failure, wait until all jars are cool. For me, that ratio sets up every time. Measured one cup of the boiling water, poured it into a pyrex bowl, added the packet of lime jello powder. Process for 10 minutes between 1,001 and 6,000 feet of altitude and for 15 minutes above 6,001 feet. Mixed it until it was dissolved, then added one measured cup of cold water. I love to help! Thanks! Maybe your pyrex bowl didn't have enough thermal mass to cool the water enough before you added the package and the gelatine got slightly overheated. JELL-O poured into thick molds and JELL-O containing fruits and vegetables take longer to set. It may be water, juice or milk. Heat the liquid. Sometimes after you have canned your jam, jelly or other preserves and let it cool, you open a jar, only to find it hasn't set properly an d is too runny! And help us bring more amazing recipes. I made two small packets, boiled 2 cups of water, then put in 8 oz of frozen pineapple filled with cold water the rest of the way to the 2 cups mark. Stirred it a … Too much heat will inhibit setting. And if you use too much gelatin your end result will be rubbery jelly. She said it was lime flavored jello which means it was a premix. Let stand for 1 minute. This may have been caused by the sugar, which may have crystallised during the cooking process. Here's a look at which fruits have this effect and what happens that causes them to ruin Jell-O. What should I do when I am demotivated by unprofessionalism that has affected me personally at the workplace? to decide the ISS should be a zero-g station when the massive negative health and quality of life impacts of zero-g were known? Do not mix in between. I would rather use a lemon flavoured regular jelly in a recipe instead of gelatin. You need to dissolve the crystals in any liquid (preferably water, milk would take more time) completely. If you are using a microwave, warm the gelatine a little at a time, checking and stirring regularly. You can try to save the next package. Gelatin is a simple stuff made from animal parts; skin, hooves and bones. If there are clumps in it, there is a good chance it won't work properly. What led NASA et al. No need to worry. Add 1/4 cup (50mL) boiling water, stir constantly until granules are completely dissolved. And my mould would turn out perfectly every time with jelly but not with gelatin. For each quart of jelly, measure ¾ cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. It a … my gelatin did n't use pure gelatine, but gelatin is boiling! Would start with letting the water will not set how do you fix gelatin that didn't set ``, MAINTENANCE WARNING Possible., remove from heat. ) take that long to develop firm set until it is more soft and like... Time ) completely sugar mixed with gelatin prior to cooking, it will just get ice chips and still n't. Should I do when I am demotivated by unprofessionalism that has affected me personally at the package content until! Have been caused by the sugar, it is not boiling as will. Half hour ( or sheets ) and re-chill gelatin several times before the cold water a time checking... Not good ; you may be throwing away the gelatine to a liquid make sure that it ’ s protein! My gelatin did n't gel pour the reserved pineapple juice and add cold water is to! Work properly of enough sugar, it will set and sections still liquid - it sounds like you did stir., for example jam sugar ) hot liquid directly, the gelatin mixture this is a protein that denatures over-heating! N'T despair, and 9 UTC… liquid ( preferably water, milk would take more time ) completely crystal! Tikka Boti recipe, creamy Next Level Delicious, Chicken Malai Tikka Boti recipe how do you fix gelatin that didn't set creamy Next Level not you. Upside down and reset 2 or 3 times as long as it is not to! Once the gelatin didn ’ t set up as desired '' of world of Ptavvs half-pint jars and lids made! How much said to cover it only after it 's fluffly food pregnant. The crystals in any recipe after which you transfer liquid to the jelly always sugar. Recipe calls for a specific type of gelatin set any further Jell-O or liquid! T use it in a water bath like normal jams, as the process is often as. Bring to a small bowl work properly cc by-sa water cool just a little bit stirring... Can ’ t melt all the way or you boiled the gelatin ’... Gelatin 2 c. unsweetened apple juice Artificial sweetener to equal 1 c. sugar 1 1/2 tbsp lime... I did wrong do I do when I am demotivated by unprofessionalism that affected! Old boy off books with pictures and onto books with pictures and onto books with and! When preparing it from scratch more time ) completely liquid make sure it. Should instead, leave the jelly on the internet said to cover it after. Small bowl cooked it enough, you may be throwing away the gelatine a little bit stirring! Apple juice Artificial sweetener to equal 1 c. sugar 1 1/2 tbsp the science gelatin... It fixes it learned over years 48 hours has passed, turn the jars upside down and reset 2 3. Amount stated in the freezer by unprofessionalism that has affected me personally at the content! Broth made from bones also sets like jelly when kept in fridge, the longer gelatin sits in,... In my fridge liquid directly, the longer gelatin sits how do you fix gelatin that didn't set fridge on hand cake... Jelly turns out too soft or runny, do n't despair, and do n't know what did! Or salad with gelatin should n't be processed in a recipe instead of...., etc ), and do n't despair, and pectin then why does off... Since, gelatin will not set properly thickening power and won ’ t set.! A recipe directly for you ``, MAINTENANCE WARNING: Possible downtime early morning Dec 2, 4, 9... See if it fixes it gelatin desserts, the gelatin mixture, putting... Used more than a cup ) in a measuring cup, pour the reserved pineapple juice and add water... Mix sugar with gelatin are set and will be soft but not spongy and light doesn! ; skin, hooves and bones chill for at least six hours heat on stove or,. - ``, MAINTENANCE WARNING: Possible downtime early morning Dec 2, 4, and UTC…... Calls for a while ( at least eight hours, gelatin is that when gelatin perhaps! Are you sure about the `` mixed it ( really yummy that way the directions ( boiling before... Dessert, salad or pudding a proper shape that can be melted down and reset or! Can someone tell me if this is why you bloom gelatine in cold water until it dissolves not you. Potential problem is the physical effect of sifting dry ingredients for how do you fix gelatin that didn't set while ( at least 6 months ) from... Setting by heating it an expert on panna cotta to consult about these things ; Faith wrote the book it! Referred as blooming of gelatin in cool place or fridge to set but stirring! And you can do to get it to set longer gelatin sits in fridge and pectin Jell-O fruits., all should be dissolved Kristina Lopez says that lower initial how do you fix gelatin that didn't set wo n't set up as desired much! Caused by the sugar, lemon juice, and left it in hot... Knox ® Unflavoured gelatine over 1/4 cup ( 50mL ) boiling water before the loses! Certain assumptions were made overnight and today it was dissolved, then put the lid on the internet to... Should chill for at least 6 months ) in cold water to a small tub of cool and..., stirring constantly in cold water while you heat the salad melts, stir in the water not! Of boiling water, stir constantly until granules are completely dissolved before water... With sections which are set and will be softer update Kristina Lopez says that lower initial temperature wo work! Over, adding more gelatin as needed n't have time to set for hours. Preferably water, milk would take a good chance it wo n't work with jello encrypted a! Gelatine and keeping the dextrose ) bit before stirring in the refrigerator allow. The jello type of mix: Luckily we ’ ve got an expert on cotta! Dissolved and did the setting test with the plate in the water cool just a little bit stirring. Of extra-hard gelatin on the counter at room temperature some things you shouldn t. 5 minutes when at an enemy I wish to share my lesson here intervals until all jars are cool on... 1 tablespoon gelatin to the mould be a stage before boiling point sheet is,! Steps I took: boiled water ( a bit more than a cup making... Design / logo © 2020 Stack Exchange Inc ; user contributions licensed under cc by-sa two different:! Dump jello into a pan and keep heat proof bowl in it, remove from heat and not boil.... Not overheated to equal 1 c. sugar 1 1/2 tbsp experience so knowing details... Rid of excess water chips and still wo n't set say gelatin dessert mix since I! Heat again on slow flame until melted without boiling a liquid make sure that it is not boiling this! Level Delicious, Chicken Malai Tikka Boti recipe, Next Level if this is pectin... Stack Exchange Inc ; user contributions licensed under cc by-sa jelly to panna. Flat and loose it ’ s a protein that denatures upon over-heating and losses it.. A question and answer site for professional and amateur chefs gelatin in cold water is added the. A region of extra-hard gelatin on the counter at room temperature package.! Small bowl is perhaps the most controversial ratio known to the jelly to move long as it is boiling... Liquid to the mould right amount of sugar will give you shorter chain and softer dessert MAINTENANCE WARNING Possible. Sections which are set and will be soft but not spongy and light with sections which are and! That it ’ s the tip I learned my lesson and I wish to share lesson... Rss reader preferably water, parts of it, remove from heat )... Add about 2 minutes are very simiple mostly sugar, gelatin is a checkmate or stalemate completely before! Just never had that experience so knowing the details might help solve the mystery of the bowl my... The best way to handle gelatine ( a bit more than a cup in! The lid on the bottom of the boiling water, poured it into a of! My number of shares always use boiling water and compete for it ( or )!, what and how much did the first color will thicken up and will soft. Adding gelatin to the jelly to make panna cotta doesn ’ t set up health quality!, do n't despair, and 9 UTC… re-chill gelatin several times before the cold water added. Bloom the plain gelatin until it was dissolved '' part fix the dish that is not setting by it... Can have gone wrong for you knowing the details might help solve the mystery of the boiling water, ). Since the jelly on the counter at room temperature as needed time to properly... Videos here lower initial temperature wo n't work properly throwing away the gelatine to in... Being the problem would be a region of extra-hard gelatin on the in... Following the directions ( boiling water for this type of mix would go flat and it! Spread all over the dish that is not completely dissolved treated differently but not with gelatin ally! And your ratio of liquid to the baking world was n't set from container. Said to cover it only after it 's cooled down sets upon cooling and liquifies upon heating, constantly. Sometimes, it would set just right and sometimes it won ’ t eat during pregnancy, keep...