Olives are considered one of the most useful products in diseases of the pancreas, including pancreatitis. In spite of even the long thermal treatment, which olives are sold in stores, they still retain all the useful substances - C, E, K, B vitamins, carotenoids.
First of all olives are useful for pancreatitis due to the content of a large amount of soft fiber, so necessary for the full functioning of the pancreas. Regular use of olives in pancreatitis promotes rapid digestion of food and does not overload the pancreas.
But still, given the fact that olives contain a lot of fat, they should not get carried away, because such a composition is not very favorable for pancreatic activity. In favor of pancreatitis, they will go only in moderation.
Oleic acid and hydroxytyrosol, which are present in high concentrations in olives, are characterized by the property of preventing and mitigating cell damage in the pancreas mucosa. Therefore, in order to stop the inflammatory-oxidative processes in the pancreas, it is necessary to use this useful product.
Black olives with pancreatitis
Olives are the same olives, as they grow on the same olive tree. Only in Russia, green fruits are commonly called olives, and black fruits are called olives. The difference in color is not due to the fact that they are fruits of different ripeness, but processing technology. Only green are used for conservation, and black is used for the production of oil.
For preservation from the collected fruits, the bitterness is removed with the help of caustic soda in special containers. After that, the fruits are separated: in order for them to turn black, they are treated in special vats for a week with oxygen. This procedure causes the fruits to darken, makes them soft and gives them an original taste. However, about ninety percent of the olives are obtained today by an accelerated blackening method, which consists in the fact that the olives are treated with alkali. Such products are inexpensive, but do not have a good taste.
Olives contain a lot of nutrients, but patients with pancreatitis in the acute phase have them not recommended, as the vegetable fats contained in them overload the pancreas. The cholagogue ability of olive oil can increase inflammation of the pancreas, cause the stones to move with cholelithiasis, which usually accompanies pancreatitis. Added preservatives( ascorbic, citric and other acids), chemicals used in blackening, and salt also contribute to aggravation of inflammation of the diseased organ.
In the phase of remission, a patient with chronic pancreatitis can afford a small strictly verified amount of olives, as these useful fruits have a number of properties necessary for a person:
- normalize cholesterol
- lower arterial pressure
- help with constipation of
- due to contained antioxidants, prevent the development of cancer tumors.