Diet for pancreatitis

cooking vegetables for pancreatitis

Pancreatitis (inflammation of the pancreas) is a disease characterized by a severe pain syndrome, which brings severe suffering to the patient. In addition to tangible pain, the body also undergoes unpleasant changes associated with disturbances in the functioning of the pancreas and which often lead to obesity. The fact is that the enzymes secreted by the pancreas, in its normal state, contribute to the digestion and assimilation in the intestine of proteins, fats and carbohydrates that come with food and its hormones regulate blood glucose levels. Disturbances in the work of the pancreas lead to overactivation of enzymes, which suddenly become aggressive to the environment and begin destructive actions.

Pancreatitis is a disease that always comes unexpected: the first attack occurs when the pancreas begins to attack its own enzymes. Acute manifestations of the disease are removed quickly enough, but there is always a risk of a subsequent slow course of the disease and the diagnosis of chronic pancreatitis.

The main thing in the treatment of pancreatitis is diet.

The most basic condition in the treatment of a disease such as pancreatitis is a mandatory diet. The first time after an acute attack (2-3 days), it is recommended to completely refuse food and starve. It should be noted here that the body usually "knows" itself that it should wait with food and, therefore, a patient with acute pancreatitis rarely has an appetite.

Starvation for several days is simply necessary for the affected pancreas, first of all, for it to be at rest - while eating, it releases enzymes in this organ that are needed to digest food that has entered the stomach, but these same enzymes behave in such a way. aggressive causing inflammation and pain. This situation is comparable, for example, to a broken leg: in order for the bone and tissues of the injured leg to heal, complete rest is provided with the help of plaster, while it is forbidden to step on it. The only thing allowed is the use of warm alkaline mineral water without gas.

The state of complete rest of the relapsed and at least relative pancreas in the chronic form is a prerequisite for the onset of stable remission. Therefore, a diet for pancreatitis is not only an effective therapeutic method, but also the main rule for the prevention of exacerbations of the disease and, consequently, the inhibition of its further development.

Features of the diet for pancreatitis (table number 5)

The diet for pancreatitis as such begins no earlier than the fourth day (before only complete hunger). According to the generally accepted classification of diets, which is used in medical institutions, the diet for pancreatitis is diet No. 5. Food should be taken in small portions 5-6 times a day, excluding snacks between main meals.

The essence of the diet is the rejection of all foods that increase the formation of acid in the stomach and provoke the active work of pancreatic enzymes. After an exacerbation of the disease, doctors strongly recommend following a diet for a long time - at least 8 months. But this does not mean that after "tormenting" these months with a rather harsh diet, the ninth should collapse and completely compensate for lost opportunities.

A diet for chronic pancreatitis is a certain food culture that has entered the patient's life for a long time. Of course, it is sometimes very difficult to give up many forbidden foods and favorite dishes, but the memories of excruciating pain in the abdomen help to eat well and not to give in to temptation. After all, even a small portion of a harmful product can lead to an acute attack, which will have to be removed in the hospital.

A pancreatitis sufferer should consume meals prepared according to the principle of "mechanical saving" of the digestive organs: it is preferable to steam food or, in extreme cases, boil it, use it in crushed or chopped form. It is not allowed to fry, grill, smoke, grind. Fats that have undergone heat treatment will also damage the pancreas, so any type of oil - whether butter or vegetable - should be added cold to ready meals.

You can eat:

  • vegetables (boiled, steamed or stewed);
  • from soups: only vegetable (do not use onions, garlic and white cabbage) or dairy products with cereals, with chronic form and without exacerbations, soups with secondary meat broth are allowed;
  • lean meat, poultry or fish (boiled or steamed);
  • boiled noodles or vermicelli;
  • porridge (milk or boiled in water), except millet;
  • omelette, cottage cheese casseroles (steamed);
  • dry biscuits, jam, cookies, marshmallows, marshmallows (in limited quantities - no more than two or three pieces per day);
  • non-acid dairy products, sweet cheese;
  • Yesterday's wheat bread;
  • jam or honey (in limited quantities - one or two tablespoons per day);
  • from fruits: cooked and pureed sweet apples;
  • from drinks: compote, jelly, weak tea.

Products whose consumption is prohibited in any form:

  • fatty meat broths;
  • all acidic, spicy and fatty foods;
  • meat offal (sausages, sausages, frankfurters and so on), smoked meats;
  • canned foods and pickles;
  • fatty fish (catfish, halibut, salmon, carp, mullet), caviar;
  • yogurt, glazed curd and fatty sour cream;
  • lamb and pork fat;
  • rye bread, fresh cookies, pastries, cakes, caramel, hard candies, chocolates and chocolates;
  • from drinks: coffee, strong tea, cocoa, carbonated drinks, kvass;
  • from fruits: citrus and sour;
  • from vegetables: turnip, radish, spinach, radish, sorrel.

Also, you have to forget about the following products forever:

  • any alcoholic beverages, including low-alcohol cocktails;
  • on spicy spices and seasonings;
  • French fries, cheeseburgers, hot dogs, and similar foods;
  • on chips, crackers, nuts and the like.

Delicious recipes for pancreatitis

Steamed meat pudding

You will need:

  • 120 g of beef;
  • 20 gr of butter;
  • 10 g of semolina;
  • 1/3 cup of water
  • egg.

Boil the meat, previously cleaned of tendons and fat, chop it several times, then add it to the semolina porridge, add whipped proteins and raw yolk to the mixture. After that, you should carefully knead the "dough", put it in a greased baking dish, smooth the top and steam the resulting pudding until cooked.

Snow balls with fruit sauce

You will need:

  • half egg white;
  • 25 grams of sugar;
  • 50 g of strawberries;
  • 10 g of potato starch;
  • 100 g of water;
  • a pinch of vanillin.

The protein must be whipped until a dense foam is obtained and gradually, without stopping whipping, add the vanillin and 15 g of sugar. Then pour the whipped protein into a deep dish with boiling water. After a few minutes, turn the snowballs upside down, close the lid and let them rest for a while (5-6 minutes), then take them out, put them on a colander and let the water drain. Pour the resulting snowballs with a sauce made from strawberries, potato starch and sugar (10 g).

Banana's cake

You will need:

  • 2 bananas, 1-2 peaches;
  • 0, 5 L of low-fat yogurt without sugar;
  • cracker;
  • 1 glass of water;
  • 2 packs of gelatin.

Dissolve the gelatin in a glass of hot water and let it cool slightly. After that, add yogurt to gelatin, mix gently. Put a plastic bag or foil in the bottom of a mold or regular saucepan, bowl. Layer our cake: a layer of biscuits, a layer of yogurt cream and jelly, a layer of bananas, a layer of cream, a layer of biscuits, a layer of cream, a layer of peaches, a layer of cream. Decorate with banana slices on top. Then leave the resulting cake in the refrigerator for a while - to harden.

Casserole with noodles

You will need:

  • 30 g of vermicelli;
  • 30 g of milk;
  • 7 g of sugar;
  • 35 g of cottage cheese;
  • 1/4 of an egg.

Cook the noodles in salted water until tender, put them in a colander and put them in the refrigerator. Then put the grated ricotta, the beaten egg in the milk, the sugar in the cold noodles and mix gently. Grease the pan with butter, put the mass and bake in the oven, taking care that a brown crust does not form on top. If suddenly the moment "was missing", remove the crust from the saucepan with a sharp knife.

Fish dumplings

You will need:

  • 300 g of lean fish fillet;
  • 1/4 part of stale bread;
  • half a glass of milk;
  • 2 egg proteins.

Grind the fish and loaf, add milk, mix thoroughly. Then add the beaten egg whites and mix again. Boil the gnocchi in boiling salted water.

Ricotta soufflé

You will need:

  • 300 g of cottage cheese;
  • 300 g of sweet apples;
  • 4 eggs;
  • 80 grams of sugar;
  • 50 g of semolina;
  • 40 gr of butter;
  • vanillin;
  • raisins optional.

Grate the apples and mix with the ricotta. Melt the butter, cool and beat with sugar and egg yolks. Combine two masses in one, mix well. Then add the vanillin, a little raisins. Beat the whites into a thick foam and add to the total mass. Grease the form with butter, put the resulting mass, sprinkle with ground breadcrumbs. Place in a preheated oven and bake at 180 degrees for 25-30 minutes.

Vegetable stew

You will need:

  • 5 pieces. potatoes;
  • the same amount of pumpkin (by volume);
  • 1 carrot;
  • 1 onion;
  • 2 tbsp. spoons of vegetable oil;
  • dill or parsley.

Cut the potatoes and pumpkin into cubes. Chop carrots and onions. Put all the vegetables in a saucepan: the first layer is onion, then in turn - potatoes, pumpkin and carrots. Salt a little, add water to about half the volume and cook over low heat. Then, at the end, add vegetable oil, herbs, bring to a boil, turn off and let stand for a while.

Pike-perch in foil

You will need:

  • 600 g of zander fillet;
  • 1 carrot;
  • 1 onion;
  • 1 tablespoon. a spoonful of butter;
  • 2 tbsp. spoons of lemon juice, herbs.

Cut the fillets into portions, add a little salt and place each piece on a sheet of aluminum foil. Grate carrots on a fine grater, finely chop the onion, sprinkle with lemon juice. Put a small piece of butter (0, 5 tsp), chopped carrots and onions on the fish. Wrap the edges of the foil so that its top does not touch the onion, transfer the bags to a baking sheet and put in a hot oven for 30 minutes (180-200 degrees). Sprinkle the finished fish with the herbs on top.