Jam from berries or fruit, cooked with the addition of sugar or honey is less harmful compared to most other sweets. However, in the presence of an acute form of pancreatitis, it should not enter the diet. In addition, jam can not be added to tea, compote or other drink. It includes glucose, for the processing of which insulin is required, which is produced by cells of the pancreas. It is necessary to avoid additional load on the inflamed organ. Otherwise, the disease will worsen, as well as signs of diabetes mellitus.
If the disease is in remission, jam with pancreatitis can be consumed in limited quantities. When properly cooked in it, useful minerals, vitamins and acids of berries and fruits from which it is cooked are stored. Begin the use of sweet be careful. On the first day you need to add one teaspoon in tea or boiled water. If during the day there is no deterioration of well-being, then the next day you can eat two spoons.
The most safe for pancreatitis is apple jam, as well as jam from apricots, peaches, strawberries, blueberries, black currants. At first it is recommended to use only syrup, without adding berries. Maximum of a day you can eat three teaspoons of jam. Even with good tolerability, it is better to add it to tea or compote. Categorically, you can not eat fermented or burned dish. Fresh cranberries, pears and sea buckthorns are not recommended for pancreatitis, but in boiled form, the percentage of acid content decreases, so you can eat the minimum amount of jam from these fruits. It is preferable to use a home-made product, since it has no preservatives, colorants, stabilizers, and other additives that are poorly tolerated by patients with pancreatitis.
Cook the jam so that the maximum amount of nutrients will be preserved. It is best to apply a method of short-term cooking. For five days, it should be cooked daily for no more than five minutes once a day. Raw fruit and fruit, wiped with sugar can be used by patients with pancreatitis in the remission phase in small doses when added to tea or boiled water. Fruits and berries that have not been heat treated contain more vitamins and minerals, but the acid content in them is higher.