Cereals for pancreatitis

Cereal dishes appear in the diet of a patient with pancreatitis one of the first: from the second or third day after the removal of an acute attack. And then constantly present on the table. Most cereal dishes are well digested by the digestive system, without strain for incapacitated at this time the pancreas. What cereals in pancreatitis should be stocked with a patient, and are all cereals equally useful?

Which ones can and which ones can't?

Speaking of porridge, do not generalize as if all of them are appropriate in the patient's menu. Although in general, properly cooked porridge has a positive effect on the pancreas, but not all of them are perceived by the rest of the digestive organs. Which ones can and which ones can not, determined by nutritionists in their recommendations, and the patient is obliged to follow their advice.

The following porridges are prepared from cereals in pancreatitis:

• rice;
• semolina;
• buckwheat;
• oatmeal;
• pearl.

In the acute period, millet, barley, wheat, corn, bean porridge are contraindicated. Barley and wheat will be useful in remission, occasionally appearing on the table, and the rest of the listed species should not be present in the diet during either incomplete or sustained remission.

• The first dish from rice appears on the sick person's table - already on the 2-3 day. During the week, the diet menu includes buckwheat, oatmeal, pearl, semolina.

In the acute phase, viscous, liquid porridge is useful - with water or, at the very least, half milk. No sugar-oil-salt. Boiled mass rubbed or beaten with a blender until homogeneous. For this purpose, you can pre-crush dry cereals and cook them into a liquid dish.

In remission, there is no need to grind cereals or grind porridge. Gentle diet is stopped, porridges become crumbly, their flavor is improved with sugar and butter. Such dishes have more nutrients than viscous ones. If the pancreas reacts to them normally, it is allowed to eat porridge with milk.

Buckwheat for pancreatitis

Buckwheat is a traditional cereal for pancreatitis. Nutritionists and gastroenterologists often include it in dietary rations, it is appropriate in the daily diet of older people and children. The product is unique because it contains a whole set of amino acids that allow you to balance the diet without meat food.

• There are many buckwheat diets that help to reduce weight. Buckwheat for pancreatitis is also useful because it contains iron, fiber, B vitamins.

Usually buckwheat is prescribed from the fifth day, after the cessation of pain and discomfort caused by the exacerbation of the process. The groats are boiled and pureed, without adding anything else, not even salt. At the end of the second week, a more nutritious food is recommended - pureed buckwheat-vegetable soup.

In the chronic process is prepared salted crumbly porridge, enriched with butter, honey or sugar in a minimal amount. Buckwheat is also suitable for garnish with meat or cutlets. Meat is stewed or boiled, cutlets are steamed. Vegetables, greens are also combined with this product.

• For a person with pancreatic problems buckwheat is prepared according to a special technology: choose a crushed grain or flakes, cooked necessarily wiped.

Whole grain is used after all symptoms of the disease have disappeared. Cereal is picked, rinsed, soaked for a few hours or overnight. Thanks to this preparation, the product retains the maximum of useful substances. Freshly cooked dish is eaten warm, at a comfortable temperature.

Rice for pancreatitis

An important feature of rice in pancreatitis is its enveloping ability. It protects the mucous membranes of the digestive organs from aggressive factors, and also absorbs and removes toxins. Rice groats in pancreatitis is recommended and because it is easily digested, provides long satiety, does not irritate either sick or healthy organs.

Caution in use is necessary only because rice inherent fixing effect, and if inflammation of the pancreas is accompanied by constipation, rice in the menu is inappropriate. Conversely, if the patient is tormented by diarrhea, rice will serve a good service in its elimination.

Rice is allowed to be consumed as early as the second day after the diagnosis of pancreatitis.

• At first it's a liquid porridge with milk half and half with water.
• After a while, a light chicken broth with rice is on the menu.
• After a few more days, these cereals are used to make a side dish for meatballs and rice puddings.

All recipes use a fast-digesting white ground product. Unground varieties are more useful in composition, but the rough shell makes them unwanted in the diet of a patient with pancreatic problems. Permission for such rice is obtained only at the stage of persistent remission.

Peas for pancreatitis

Peas are very tasty, it is no coincidence that they are an important product of many national cuisines. Its high nutritional value, nourishment, and deliciousness make it a must in the diet of most families. Provided that everyone in the family is healthy, in particular, has no problems with digestive organs.

• In order to favorite peas in pancreatitis did not cause harm, you need to know when and how much it can be consumed.

Like other cereals in pancreatitis, peas are not eaten by patients in whom the symptomatology of the acute phase is observed. Why not? Because leguminous food contains coarse fiber, which can provoke additional problems - diarrhea, abdominal bloating, intestinal colic.

• In mild forms of chronic inflammation, sometimes patients are allowed to eat green peas. This is due to the presence of protein in it - a building material for tissue repair of the diseased organ. Calories are also not unnecessary for an organism depleted by malnutrition and pain.

Peas are boiled and mixed with pureed carrots, cauliflower, pumpkin or pureed in the form of vegetable soup. Such a dish helps to get rid of manifestations of constipation. In addition to a high percentage of proteins, peas contain potassium, selenium, magnesium, iron, iodine, zinc, sulfur, vitamins, carbohydrates.

After confirmation of remission is allowed unpeeled dry peas, pre-soaked in cold water. The product is used for side dishes or soups, stuffed rolls, baked in the form of puddings. The dosage of the finished dish is set by a nutritionist.

Oatmeal for pancreatitis

Patients should not abuse food prepared from cereal with pancreatitis. With all the usefulness of cereal porridge for healthy people, people with pancreatic pathologies, they can bring both benefit and harm. Even dietary oatmeal with pancreatitis is not always appropriate in the diet. At least in the first days of the acute phase, oatmeal is excluded, and when it is included in the diet, it is recommended to first grind the grain in a coffee grinder.

• In this state, the cooked cereal product acquires a homogeneous consistency and is easily processed by the digestive system.

Whole grains are not for patients of gastroenterologists. In the same way, convenience foods are inappropriate in their diet: they contain additives that are far from beneficial.

Oat porridge is rich in carbohydrates, proteins, starch, vitamins of several groups, minerals, mono- and disaccharides. Brings the following benefits:

• envelopes and protects the inner membranes of the digestive tract;
• lowers cholesterol;
• Thanks to serotonin, it lifts your mood;
• contains enzymes similar to those produced by the diseased gland.

Porridge is tasty, hearty, combined with dried fruits and other ingredients, and in combination with milk supports the shaken immunity of the patient.

The first thing that doctors allow is a liquid water mass, without any flavoring additives. Decoction from oatmeal can become the basis for a mucous soup. Then, for a change, on an oatmeal base prepare a kissel, soufflé, pudding. As recovery progresses, oatmeal becomes tastier and thicker - thanks to butter and replacement of water with milk.

Millet for pancreatitis

Millet, or millet, contains fiber, vitamins, minerals, fats. Porridge from such a cereal is considered a relatively heavy food. Therefore, dietary nutrition assumes millet in pancreatitis, but with reservations: not in all periods and properly cooked.

• You can not millet porridge in exacerbation, as well as other cereals in pancreatitis, as well as in situations if the disease is accompanied by inflammation of the gallbladder and ulcerative lesions of the GI tract.

When there is a lull, that is, remission, millet becomes useful. By the way, it is also included in the diabetic menu, including for children. The recipe for porridge is as follows:

• Cleaned washed grains are poured with water in the proportion of 1:3.
• The pot is placed over low heat.
• The porridge is ready when the enlarged grains fill the dish.
• Do not stir the grits, otherwise they will be hard.
• Add water again if necessary.
• Put sugar, butter or milk in the finished dish.
• Without milk, it will make a side dish for vegetables, fish, meat.

An important point is the choice of quality raw materials. More tasty porridge comes out of ground millet; viscous - from light yellow, crumbly - from brown colored grain.

Millet that has been lying for a long time becomes rancid, which makes the porridge unpleasant to taste. To eliminate the bitterness, before cooking, pour boiling water over the groats.

Perlovka for pancreatitis

Among the popular cereals for pancreatitis is marked and perlova. It is prepared from barley grain, which has a whole range of beneficial properties. In particular, perlovka removes toxins, strengthens bones, normalizes metabolism, thyroid function and body defenses.

• Perlovka in pancreatitis helps to eliminate inflammatory processes in the pancreas and pathologies of other digestive organs.

Pearl groats contain a complex of vitamins and minerals, fiber, proteins, amino acids. Depending on the processing method, several varieties of the product are sold, including barley groats, which are called crushed barley grains. It is more in demand: it is often used by housewives for cooking cereal soups, stuffing fish.

The positive property of pearl is enveloping and softening effect on the mucous surfaces of the digestive organs. This helps to eliminate inflammation and dysfunction of these organs. Properly cooked food from this groats promotes the regeneration of inflamed tissues of the pancreas.

• Porridge is cooked according to a special recipe, for quite a long time. It is a heavy food, so it must be well cooked for normal digestion.

Washed in several waters groats soak overnight with water or pour lactic acid product (kefir, sour milk). Proportions - a glass per liter of liquid. In the morning, the liquid part is drained, add boiling water or milk (1:3) and cook or kept on a water bath for 6 hours. You can put the pot in the oven for this time. It is eaten hot, because cooled porridge is unpalatable.

Couscous for pancreatitis

Perhaps not everyone knows what couscous is and what couscous is eaten with in pancreatitis. It is one of the new products, little known to Europeans so far. The homeland of couscous is North African and Mediterranean territories. It is prepared according to a special technology - originally from wheat, based on semolina, today - from rice, millet, barley.

• In some Arab countries, the regular rounds of equal size are a national dish.

Couscous is rich in vitamins, is able to cleanse the digestive tract, reduce blood cholesterol, increases immunity, strengthens the heart muscle. Gruel porridge with pancreatitis is unacceptable at the stage of exacerbation of the process. Like other food, at this time all porridge is forbidden.

• After two weeks, when the pain subsides and the situation stabilizes, couscous appears on the menu, twice or three times a week. The remission phase does not put restrictions on the consumption of porridge.

It is important to cook the product so that the diseased organ effortlessly perceives and digests it. If in normal circumstances it is enough to simply pour boiling water over the groats, then in pancreatitis it should be boiled for 5 minutes. Better yet, using a blender, make the couscous mass homogeneous. This is the ideal consistency for a sick pancreas.

Without cereal in pancreatitis, which is used to prepare delicate food that envelops and protects the digestive organs, it is difficult to imagine the patient's menu. Different porridges are acceptable in different ways, each has cautions. If dietary rules of preparation and use are followed, these familiar dishes are a full-fledged component of treatment, no less important than drugs against pancreatitis.