The diet of patients with pancreatitis, which occurs due to uncontrolled consumption of excessively fatty foods, should consist of products enriched with proteins, such as lean fish, dairy products and lean meats.
From dairy products with pancreatitis I use everything except sour cream, cream and dishes based on them, saturated with fats. Cheese is contraindicated in the stage of exacerbation. Butter is added only to ready meals and a maximum of 20 grams per day. At the same time, they observe the norms of consumption, the rules of cooking and the diet.
Milk in pancreatitis
Patients who do not tolerate milk are recommended to use milk soups and cereals, jelly and kissels. Patients who tolerate milk well can drink it in small sips from 0.25 to 0.5 cups in a warm form. With diarrhea or swelling of the intestines, milk is immediately excluded from the diet.
Milk whey
Milk whey is a product obtained during the preparation of cottage cheese or cheese. In the serum there are practically no fats, but it is saturated with valuable proteins, easily assimilated with milk sugar, vitamins and minerals, which makes it an indispensable food for pancreatitis.
For the treatment of pancreatitis use a mixture of whey and buckwheat. Buckwheat should be pre-ground. In the evening in 1 glass of whey 2 tablespoons are covered.spoons of the obtained buckwheat flour. In the morning, swollen buckwheat is eaten instead of breakfast.
Sour-milk products with pancreatitis
People who are burdened with pancreatitis are allowed to eat sour-milk products: raw cheese and cottage cheese, acidophilus and bifid, kefir and yogurt, yogurt and fermented baked milk. They are easily digested and absorbed by the body. In addition, these dishes provide an opportunity to replenish protein, receiving it from food with a low fat content.
These probiotic-related products are key elements of the diet. The dietary value of sour-milk dishes for patients with pancreatitis is due to a number of factors. They excite appetite, strengthen the motor and secretory function of the gastrointestinal tract. Due to the presence of lactic acid, phosphorus and calcium are better absorbed.
Sour-milk products - the owners of living bacteria, contribute to the restoration of the balance of beneficial microorganisms in the intestines, thereby helping to prevent the inflammatory process that occurs in pancreatitis. Easy to assimilate in the intestines useful bacteria - antagonists of putrefactive microflora, successfully suppress the vital activity of pathogens.
Patients should ensure that sour-milk products are skimmed, freshly prepared.
Milk porridge with pancreatitis
With pancreatitis, you can cook not only healthy, but also delicious cereals and soups. During the period of exacerbation, it is necessary to refrain from using these dishes cooked on milk. On the third day the patient is recommended to include in the diet liquid mashed porridge, with the addition of diluted milk. The fat content of milk should not be more than 2.5%.Milk is diluted with water in equal parts. You can weld a mashed rice, oatmeal or buckwheat porridge. If you improve the condition the next day, you can prepare a dish on milk without diluting it. To properly prepare a millet mashed porridge, it is necessary to wash the buckwheat or rice. Then boil the croup on the water until cooked. Rinse and add milk, salt and sugar. Put again on the fire. When the product boils, turn it off. Do not boil it.
Milk soup with pancreatitis
For preparation of dietary milk soup it is necessary to take half a liter of low-fat milk, one and a half cup of rice, a spoonful of sugar, a spoonful of butter, salt to taste and one glass of water. After the rice is well washed it is transferred to a pan. Add a glass of water and salt. Brew until it is boiled. Then take a sieve and grind along with the broth. Milk is boiled in a separate container. Hot milk is poured into the frayed rice. They put oil and sugar. Again put on fire. When the boil, immediately turn off. Do not boil it. Density of the dish should be comparable with the consistency of thick cream. Patients with pancreatitis are not advised to abuse salt, so the amount of salt in the dish should be minimal.
Even with pancreatitis, you can prepare milk soup with vegetables. It will take a glass of water, half a liter of low-fat milk, 200 grams of potatoes and cauliflower, 50 grams of carrots, a spoon of butter and salt to taste. Carrots cut finely or rub on grater. It should be fried in butter, after a small amount of water. Carrots and potatoes, peeled and finely chopped, are sent to a saucepan of boiling water. Color cauliflower should be divided into small inflorescences and also put in a pan. A few minutes before the readiness to add hot boiled milk and a little salt.