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Cottage cheese with pancreatitis, cholecystitis and gastritis: recipes

Cottage cheese is one of the few foods that can be consumed during an exacerbation of the inflammatory process in the pancreas. The protein contained in it is assimilated by the organism much easier than other animal proteins. Cottage cheese with pancreatitis is allowed to eat, combining with other food, and as an independent dish.

Is it possible to curd for pancreatitis?

Many people consult with a doctor about whether it is possible to eat cottage cheese in pancreatitis. Nutritionists welcome the use of this product in pure form, and as an additive to other dishes. The medicinal effect and nutritional value of cottage cheese are due to the presence in its composition of a large number of high-grade proteins, and in addition a very important amino acid - methionine. It also combines various vitamins with microelements.

When pancreatitis should be exclusively non-acidic and fresh, low-fat product. The most suitable is the house curd. The patient should use it in the form of a paste. Also it is allowed to make a variety of dishes, such as soufflé and casseroles with puddings.

Sour and fatty cottage cheese to patients with pancreatitis is prohibited. In addition, you can not spice it with spices, because it can provoke the production of a large amount of bile. It is also forbidden to cook from the cottage cheese dishes that need to be roasted twice, using a lot of sunflower oil.

Curds for acute pancreatitis

It is recommended to study the peculiarities of using the product in the acute form of pancreatitis, so as not to provoke an exacerbation of the pathology or worsen the patient's condition.

To avoid stress on the pancreas, you should use only cottage cheese, the fat content of which does not exceed 3%. In addition, the product must be fresh, optimally cooked independently. For production, 1 liter of milk is required (recommended pasteurized), which must be boiled. Then add lemon juice (0.5 lemon), wait for the milk to curdle, then remove it from the fire and flip the contents of the container over the cheesecloth (2nd layer). Cottage cheese will be ready when the serum completely drains.

To avoid an increase in the index of gastric acidity, it is required to consume cottage cheese, the acidity of which is not higher than 170 ° T.

Use it is allowed both mashed, and in the form of pudding, steamed.

To make up for the shortage of calcium, it is allowed to eat food made on the basis of the so-called calcined cottage cheese. You can make it yourself by adding calcium (you can choose chloride or lactic acid) in milk.

It is forbidden to eat curd mass or pudding every day. The recommended amount is no more than 2-3 times per week.

For a day it is allowed to eat not more than 250 grams of cottage cheese. In this case, for a single dose, it is recommended to consume a maximum of 150 g of the product.

During the first days, patients are often given sweet dishes - soufflé or puddings, and salty curd foods can be added to the diet later.

Cottage cheese with chronic pancreatitis

With exacerbation of chronic pancreatitis, curd should be consumed in accordance with the prescriptions that are offered in the acute form of the disease. When the inflammation begins to subside, and pain and signs of hypersensitivity to the product are absent (among such digestive disorders - vomiting, nausea, and diarrhea), you can increase the fat content of cottage cheese to 4-5%.

With remission, it is allowed to eat 9% curd. In addition, it is allowed to use it not only in the form of a souffle or pudding, but also mixing with pasta, cereals, and also meat dishes. You can add a menu of buns that are stuffed with cottage cheese, and in addition lazy dumplings.

If a person begins a persistent remission, you can try to add to your diet dishes that include 20% curd. It should be remembered that cottage cheese with such fat content can provoke an exacerbation of the pathology, if the remission was insufficiently stable. In addition, fatty cottage cheese inhibits the process of calcium absorption, because of which the digestive system can acquire additional load.

Cottage cheese with exacerbation of pancreatitis

At the end of the hunger period, when the pathology worsens (on the 2nd-3rd day), it is allowed to add curd products to the ration. But in this case, you need to eat a fraction, without consuming both cottage cheese and milk, because it can irritate the pancreas.

Cottage cheese with gastritis and pancreatitis

With gastritis cottage cheese is allowed almost without restrictions, although with certain forms of pathology this product will still not be the best choice. Most dieticians assure that there is an unlimited amount of cottage cheese, even in the case of exacerbation of gastritis, although it should be understood that the product must be fresh and wiped. In addition, with a similar pathology, the shape of the souffle is also suitable for use.

Dishes from cottage cheese at a pancreatitis

Dietary menu for pancreatitis includes cottage cheese dishes, made in the form of pasta from freshly made non-acidic cottage cheese. In this case, it is necessary to exclude from dishes very sour or fatty cottage cheese.

Recipes from cottage cheese with pancreatitis

A good option for pancreatitis is 4-5% non-acid curd (or completely fat-free). Allowed store dietary curd to mix with low fat homemade.

To make a homemade product, boil the milk (1 liter), and then remove it from the fire and add defatted kefir (0.5 liters) to it. When there is pain, it is recommended to use a calcined dish, which can be purchased at a store or pharmacy.

There is also a recipe for making a dish from a fresh product. It is necessary to add 3% vinegar (2 tablespoons) to the heated milk (to a temperature of 60 degrees), after which the milk is heated to 90 degrees, and then left for 15 minutes (to separate the whey). Cooled product is required to strain through gauze.

To prepare the dish according to the following recipe, you need calcium lactate, which can be bought in a pharmacy (in the form of tablets or powder). It takes 1 teaspoon of this powder, which is diluted with boiled milk (1 L), slowly mixing. Cool the mixture on a sieve. The dish is allowed to season with sweet yogurt (1 tablespoon). In addition, it is allowed to add individual fruits (non-acidic) - such as apples or carrots, and in addition, pumpkin and pears with apricots.

You can eat salted curd - a good dietary breakfast is created by adding vegetables with greens, as well as sour cream or kefir low-fat.

Cottage cheese casserole with pancreatitis

To prepare a curd casserole with pancreatitis, you need semolina (2 tablespoons), which must be soaked in water to make it swell, and in addition, an apple (1 piece), egg white (2 pieces), and cottage cheese (200 g) and vanilla with sugar to taste.

Cooking process:

  • mix semolina with cottage cheese;
  • add to this mixture vanilla with sugar, as well as peeled and peeled on a fine grater apple;
  • beat whites until foam, and then add to the mixture;
  • put the resulting mixture into a mold, then bake at least 40 minutes (temperature within 150-180 degrees);
  • The prepared dish should be cooled before use.

Steam pudding from cottage cheese with pancreatitis

To make cheesy pudding for a couple, you need semolina (2 teaspoons), which is soaked in water, rubbed curd (200 g), protein (1-2 pieces), and vanillin with sugar to taste. When remission is allowed to add a little bit of butter in the dish, as well as a mashed carrot.

Cooking process:

  • carefully mix all the ingredients of the dish;
  • add protein to the resulting mixture, whipped to foam;
  • then the pudding is cooked for a couple.

Soufflé from cottage cheese with pancreatitis

As a dessert for people with pancreatitis dietary souffle from cottage cheese is perfect. Of course, the starting product must have a low fat content. This dish is prepared quite simply, and at the same time it is very useful for the body and delicious.

Cottage cheese for souffle is needed to grind, using a meat grinder, a sieve or a blender, and for cooking you need a multivarker or a steamer. It is allowed to add semolina, carrots, which are allowed in milk, as well as crumbled biscuits into the dish.

Lazy vareniki with cottage cheese in pancreatitis

Cottage cheese with pancreatitis can be used to make lazy vareniki. Cooking them is allowed according to a standard recipe, reducing only the amount of sugar added to the dish. The following variant is very suitable:

For cooking requires low-fat cottage cheese (250 g), egg (1 piece), flour (3-4 tablespoons), as well as sugar (2 teaspoons). It is necessary to grind the egg together with sugar, then add cottage cheese with flour to the mixture, and then carefully knead. After that, moisten your hands in cold water and mold out the resulting sausage, which is then cut into small pieces (about 2 cm wide), and roll these pieces into balls. Then dumplings are boiled in slightly salted boiling water (weak boiling) - after their ascent about 5-7 minutes. 

The ready dish needs to be cooled a little, and then to fill with a dairy sauce or yoghurt.

Kefir and cottage cheese with pancreatitis

With chronic form of pancreatitis, regardless of the stage of pathology, it is required to drink kefir for an hour before going to bed. This product is well absorbed by the body, perfectly satisfies hunger, and also gives the patient's stomach the necessary load.

In this case, kefir should be exceptionally fat-free, and you can drink it no earlier than 10 days after the disease has worsened. Dosage is prescribed by the treating doctor, with a gradual increase. The maximum daily dosage is 1 cup of kefir - this limit is forbidden even in the case of stable remission. But during this period the patient is allowed to switch to the use of kefir with 2% fat content.

In case of excess of the required daily dosage, it is possible to damage the structures of mucous membranes, as well as oxidation of the entire contents of the stomach. This can cause swelling and fermentation, and then lead to a malfunction of the pancreas and a sharp deterioration in the patient's health.

During periods of remission, it is allowed to use kefir as a dressing for fruit or vegetable salads, as well as for boiled pasta.

With stable remission, it is allowed to add sorbitol or xylitol to kefir, and in addition sugar with honey is possible, because at this time the pancreas functions steadily, without worsening the patient's condition. It is possible to add olive oil or sunflower oil (but only after consulting with the doctor).

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