Onion has long been famous for its useful properties, thanks to which for many years it has been widely used in folk medicine for the treatment of many diseases. The onion is also used for the treatment of pancreatitis, although such therapy is not known to all patients.
Many people suffering from pancreatitis are sure that to alleviate symptoms and to cure a sick pancreas, they should stop eating onions. This should be adhered to only during periods of exacerbation of the disease, when the mucosa of the pancreas is excessively sensitive. As the inflammatory processes are currently developing intensively.
It is much more useful and more effective treatment for pancreatitis will be when using baked or boiled onions. To do this, bake it in the oven until soft and eat hot and hot one bulb a day for a month. There is a bulb you need on an empty stomach before breakfast.
The following recipe also enjoys success in patients with pancreatitis: take 1 kg of onions, suppress it well, transfer it to a container and pour 2 cups of sugar, bake in the oven until vegetables are allowed to juice and sugar dissolves. The mixture should have a uniform yellowish color. Drink such onion syrup on a tablespoon 3 times a day for at least a month.
In pancreatitis in order to avoid exacerbations of the pancreas, it is advisable to limit yourself in the use of fresh onions, or eat it in moderation. It is best, of course, to add to the food only boiled onion, which has a beneficial effect on the pancreas and at the same time retain all the useful properties of the product.
Onions, thanks to its rich composition - essential oils, vitamins C, B, minerals of iron, calcium, potassium, magnesium, manganese, fluorine, phosphorus, sulfur, have a beneficial effect on the organs of the gastrointestinal tract in their healthy state.
The moderate use of this curative vegetable cleanses the pancreas, setting up its activity. In the acute form of pancreatitis it is necessary to exclude onions for any length of time until complete recovery, in any form of preparation, except cooked and baked.
Onion improves digestive gland activity, allowing better digestion of beneficial substances. It is important to remember that when pancreatitis onions should be added to food very carefully, so as not to cause exacerbation.
Green onions with pancreatitis
In the spring-summer period it is especially useful to consume green onions rich in microelements and vitamins. In addition, it has healing properties, and also improves the taste of meat, fish dishes and all salads. But patients with diseases of the food tract should use it with caution in food.
So, in the acute phase of the disease, it is excluded from the diet at all. The essential oils contained in it increase the secretion of pancreatic juice. Fiber provokes excessive gassing, causing great discomfort in the abdominal cavity, can provoke diarrhea. Therefore, green onions with pancreatitis in the acute phase is prohibited. The patient should refrain from eating it, as in salads, and in other dishes.
When the period of exacerbation has passed, the patient is recommended to consume green onions, but only thermally processed. In other words, it can be used in pies, broths and other dishes. When it is boiled or blanched, the content of essential oils in it is significantly reduced. And yet, with a decrease in the active phase and transition to the stage of remission, green onions are not recommended in the fresh form, because it can resume inflammation in the gland. A little of this greenery is allowed to be used for food by those patients in whom the disease caused the breakdown of carbohydrate metabolism. The product can somewhat reduce the amount of glucose in the blood. However, in the name of safety, it is better to consult a doctor.
There are special calculations of the number of onions per day, which can be eaten with chronic pancreatitis and can be reported to the patient by the attending physician.
Leek with pancreatitis
Leeks with pancreatitis can be consumed only in cases when the disease does not make itself felt. Useful properties of the product are indisputable - potassium, calcium, iron, phosphorus, sulfur, magnesium - these are some of the microelements contained in it. But the most dangerous other elements that make up leeks are ascorbic and nicotinic acids, thiamine, riboflavin, carotene, which can resume inflammation. And if the leek is useful for some diseases associated with diseases of the joints and the urinary system, for patients with pancreatitis it is useful only in cooked form in soups and mashed potatoes.