Diet 5 for pancreatitis

Due to the change in the nutritional culture of modern man, his health problems affecting the digestive system organs are getting younger and are characterized by a frightening mass. Pancreatitis is a disease that affects the cells of the pancreas with an inflammatory process, which cannot but affect its functioning. Therefore, diet 5 for pancreatitis is a fairly popular method of stopping the problem today, which is necessarily included in the treatment protocol for this disease.

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The essence of the diet

This diet was developed at a specialized nutrition institute under the guidance of doctors for people suffering from pancreatic disease, both acute and chronic.

Table No. 5 is a generalized nutrition method that has its own subtypes:

• Diet No. 5a is prescribed to people diagnosed with acute hepatitis and/or cholecystitis (exacerbation of a chronic course).
• Table No. 5 is prescribed to patients diagnosed with postcholecystectomy syndrome, exacerbation period.
• Table No. 5 l/f - lipotropic-fat diet - is prescribed to patients diagnosed with pathological changes in the liver, in the presence of congestion.
• Table No. 5 p - is prescribed to patients after removal of the stomach due to ulcerative lesions.
• Table No. 5 p – is introduced into the treatment protocol for a patient diagnosed with pancreatitis.

In this article we will try to consider in more detail table No. 5 p. The essence of the diet is in its gentle effect on the digestive tract organs, including the secretory functions of the pancreas. The developed combination of products makes it possible to prevent the development of fatty infiltration. Restriction in nutrition allows us to prevent the onset and progression of dystrophic processes in the cells of both the liver and the gland we are interested in.

A carefully designed diet with allowed and prohibited foods helps to reduce gallbladder irritation.

The basis of the diet of such a patient is light, pureed dishes, which are served only warm. The temperature of the food should be close to the temperature of the human body. Such a set of measures is designed to protect the patient from increased stress and irritation of the mucous membrane of a physical, thermal and chemical nature.

Type of food processing: boiling, steam processing, in rare cases – baking.

Daily changes in diet are associated with an increase in the amount of protein food and a decrease in the amount of fat and carbohydrates consumed.

The diet of such a patient must exclude products that can stimulate increased secretion of digestive glands. These include mainly products with a high content of coarse fiber, as well as spices and seasonings.

The daily volume of food is divided into four to six meals, with an interval of three to four hours.

But this diet also has its own subsections:

• Part one is introduced into the pathology protocol for acute pancreatitis or at the time of exacerbation of the chronic form of the disease.
• Part two is introduced into the protocol for stopping the problem during chronic course of the pathology, during the period of remission, as well as in the case of improvement of the condition after an exacerbation of the disease.
• The first version of the diet is prescribed to the patient from the third to fourth day after the attack has begun to be relieved, when the main severity has begun to subside.

The energy value of consumed products per day is reduced to 1.5 – 1.7 thousand kcal.

In this case, the following is permitted:

• Proteins – 80 g. Of these, a third is of animal origin, the rest is of plant origin.
• Carbohydrates – 200 g. Of these, only about 25 g of sugar can be consumed throughout the day.
• Fats – about 50 g. Of these, a quarter is of plant origin.
• Salt – from 8 to 10 g.
• Over the course of a day, the amount of liquid consumed should reach one and a half liters.

This diet has stricter restrictions. The permitted products include:

• No more than 50 g of wheat crackers per day.
• As for meat, preference is given to poultry, rabbit and beef. In this case, pieces should be selected that are free of fascia, tendons and films.
• Lean pieces of fish, ground into a homogeneous mass. They are used to make cutlets, meatballs, dumplings, etc.
• Steamed protein omelette is allowed in the menu. But no more than one or two proteins per day. When adding to the dish, only half of the yolk can be used per day.
• Fresh cottage cheese or dishes made from it: cottage cheese mass or soufflé.
• Milk is only for preparing other dishes.
• Of the fats, a small amount of refined vegetable oil is allowed in the diet, as well as butter, which are added to ready-made dishes.
• Easily digestible cereals are allowed. These are mashed cereals or mashed cereals (buckwheat, rolled oats).
• The only vegetables allowed in the diet of such a patient are potatoes, cauliflower, broccoli, zucchini and carrots. But they cannot be eaten raw. Heat treatment with subsequent grinding into a homogeneous mass is required.
• Soups and cream soups are allowed as first courses, but they must be prepared in water or light meat broth. They are prepared on the basis of such cereals as semolina, oatmeal, rice, pearl barley, buckwheat.
• Among sweet dishes, we can name fruit and berry sauces, but not sour ones.
• Drinks: still mineral water, strained compotes, weak tea, fresh juices, mousses, rosehip infusion, kissels or jelly. When preparing them, it is advisable to replace sugar with its analogues: xylitol or sorbitol.

The second diet option is prescribed to the patient in the phase of a fading exacerbation in a chronic state of the disease from the fifth to seventh day after a more strict diet in the form of the first option of stopping the exacerbation. Or against the background of remission of the disease - for two to four months.

The energy value of the products consumed per day becomes more attractive and approaches the norm - up to 2.45 - 2.7 thousand kcal. At the same time, the following is allowed:

• Proteins – up to 140 g. Of these, one sixth to one seventh part is of animal origin, the rest is of plant origin.
• Carbohydrates – up to 350 g. Of these, only about 40 g of sugar can be consumed throughout the day.
• Fats – about 80 g. Of these, a fifth is of plant origin.
• Salt – up to 10 g.
• Over the course of a day, the amount of liquid consumed should reach one and a half liters.

In this diet, the restrictions are somewhat softer. They affect the period when the patient is gradually recovering from a serious condition or, in the case of a chronic disease, maintains his digestive tract in a state of remission. The permitted products include:

• Bakery products made the day before or two or three days ago. Wheat flour. Unleavened cookies.
• As for meat, poultry, rabbit and beef are preferred. In this case, pieces should be selected that are free of fascia, tendons and films. Skin is not used in the cooking process.
• Mainly sea fish (not fatty varieties). The fillet is ground to a homogeneous mass. Cutlets, soufflé, meatballs, jellied meat, dumplings and so on are prepared on its basis.
• Steamed protein omelette is allowed in the menu. But no more than one protein per day. When adding to the dish, you can use both the protein and the yolk.
• Fresh low-fat cottage cheese or dishes made from it: cottage cheese mass or soufflé.
• A little milk, if the patient's body accepts it normally. For preparing other dishes.
• Fermented milk products.
• Of the fats, a small amount of refined vegetable oil is allowed in the diet, as well as butter, which are added to ready-made dishes.
• Easily digestible porridges prepared in pure water or with the addition of some milk are allowed. These are strained porridges or mashed cereals (buckwheat, semolina, rolled oats, rice).
• The only vegetables allowed in the diet of such a patient are potatoes, cauliflower, broccoli, zucchini and carrots. But they cannot be eaten raw. Heat treatment with subsequent grinding into a homogeneous mass is required.
• Cream soups and classic soups are allowed as first courses, but they are prepared with water, milk diluted with water, or light meat broth. They are prepared on the basis of such cereals as semolina, buckwheat flour, oatmeal, rice, pearl barley, buckwheat.
• Sweet dishes include sweet fruits and berries, fruit and berry sauces (not sour), pastille, marshmallows, and marmalade.
• Drinks: still mineral water, strained compotes, weak tea, fresh juices, mousses, rosehip infusion, kissels or jelly. When preparing them, it is advisable to replace sugar with its analogues: xylitol or sorbitol.

Diet 5 for pancreatitis and cholecystitis

Cholecystitis is a disease caused by an inflammatory process affecting the tissues of the gallbladder. At the same time, doctors often note that this process subsequently affects the pancreas, causing the development of pancreatitis.

In principle, dietary nutrition in the presence of one or another disease in a person's medical history is almost the same. Diet 5 for pancreatitis and cholecystitis has its own list of foods allowed for consumption, the same list is available for prohibited dishes and products.

Allowed drinks include rosehip decoction, warm weak tea, and juices made from fruits and berries that do not have a sour taste. Proteins should make up the majority of the diet.

Allowed are soups, purees and porridge, pureed meat and fish dishes, slightly dried white bread, and protein steamed omelette.

Fatty, smoked, spicy and salty foods should be eliminated from the diet. Fresh baked goods, including buns, cakes with butter creams, and other confectionery products are not allowed.

Method of heat treatment of products: steam, boiling in water.

As a rule, doctors strongly recommend their patients to stick to a diet for six months to a year. Everything depends on the severity of the damage to the gland, but this period is not less than two to three months.

In some cases, when the disease is in a chronically severe condition, the patient has to go on a diet for the rest of his life.

At the same time, the products that end up on the patient’s table must be fresh and of high quality.

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Diet 5 for chronic cholecystitis

Therapeutic nutrition is a basic component of a number of therapeutic protocols. It is no secret that food can both treat and lead to serious complications in human health. It deserves special attention in a situation where dysfunction affects one or more organs of the digestive system. Diet 5 for chronic cholecystitis (inflammation of the gallbladder) is aimed at providing a reduced functional load on the biliary system.

It involves excluding a number of products and dishes from the patient's diet. At the same time, the taboo also applies to the way they are prepared. No fried, smoked or salted dishes. In the first days after an attack, the attending physician may prescribe complete fasting to his patient with the consumption of a small amount of water, still mineral water or unsweetened tea, rosehip infusion.

Further, after the pain syndrome has been relieved and the mucous membrane condition has improved, the list of dietary products can be expanded, but dietary restrictions must still be followed. In any situation, the patient must listen to the doctor and strictly follow all his requirements and recommendations. This is the only way to achieve the expected result as soon as possible.

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Diet 5 p for pancreatitis

When diagnosing any pathology associated with the digestive process, the patient's diet is adjusted. Diet 5 p is prescribed for pancreatitis. In this case, the main indication for its use is the acute, chronic form of the disease, as well as exacerbation of chronic pancreatitis.

The essence of the restrictions is in the prescription of low-calorie, easy-to-digest food rich in protein, vitamins and minerals. At the same time, diet is the basis of treatment. Without the implementation of the necessary restrictive requirements, it is impossible to talk about effective treatment.

To overcome the disease or return it to a state of remission, you should strictly follow all the recommendations of your doctor.

During the acute phase of the disease or at the moment of exacerbation, the patient will have to fast, taking only the liquid permitted by the doctor. This will relieve irritation of the mucous membrane, will allow to unload the digestive system. Only after several days (from one to four), after the exacerbation has subsided, the patient is allowed to expand the range of dishes and products on his table. That is, from diet No. 5 (first option), the patient is transferred to diet No. 5 (second option). If the patient is in a period of remission, he may be recommended table No. 5 (second option) initially. Their differences from each other have already been described above in this article.

The main postulate is that products capable of causing increased gas formation, consisting of a large amount of coarse fiber, and substances that irritate the mucous membrane of the tract must be excluded. The taboo also includes dishes and products that cause activation of the secretion of the pancreas and other secretions.

We will recall in more detail below which products are allowed to be consumed and which ones you will have to forget about for a long time.

The purpose of this restriction is to normalize, as much as possible, the function of the pancreas and the entire human digestive tract.

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Diet 5 for exacerbation of chronic pancreatitis

If chronic pancreatitis is diagnosed in the patient's medical history, then with the help of nutrition, the patient is able to independently maintain the state of his body in the remission phase. But if for some reason there is a failure, a relapse occurs and the disease returns.

In order to quickly relieve the problem that has arisen, the patient is prescribed diet 5 during an exacerbation of chronic pancreatitis.

In this case, during the first day or two, the patient is kept on a "starvation diet", allowing him to drink only water (warm tea) or rosehip infusion. To maintain the level of minerals in the human body, it is allowed to drink mineral water such as "Borjomi" or its analogues. It is only worth remembering that the liquid taken should not contain carbon dioxide bubbles.

Only if the doctor is convinced that the patient's condition has stabilized, he allows the patient to switch to the selection of products specified in diet No. 5 p (the first option) and only later, with the planned course of treatment, the doctor gives the go-ahead for the intake of dishes permitted by diet No. 5 p (the second option).

Gradually, a person moves from pureed food to unpureed food, but for about another year (if there are no new exacerbations), the patient must deny himself baked goods and cakes, fatty, fried, smoked and a number of other dishes.

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Diet 5 for pancreatitis in children

If the diagnosis considered in this article is made to a still small growing organism, then, naturally, its treatment protocol, and especially nutrition, should be selected in such a way as not to slow down the little patient in development and growth. After all, it is no secret that the child's health and level of development largely depend on what he eats.

Therefore, diet 5 for pancreatitis in children is developed with these factors in mind. Such a baby should be fed small amounts, but often.

The basis of his diet should be pureed meat and fish dishes. It should be mainly rabbit, turkey, chicken, veal is possible. Exclude meat that is difficult to digest (pork, goose, beef, lamb, duck). The method of preparing all dishes: cooking with steam and boiling in water.

During periods of exacerbation, the baby can be given a steamed protein omelet; if the disease is in remission, then this dish can be prepared from a whole egg, without separating the yolk.

Such a patient should be given natural cottage cheese, it is only necessary to ensure that it is low in fat. If the child eats this product little by little, it will help to replenish his body's needs for bone calcium.

To please the little patient, without causing harm to his body, you can add baked vegetables (for example, carrots, pumpkin) or fruits (for example, apple, pear, peach, apricot) to the cottage cheese. Baked fruits, especially apple, will also be an effective preventive measure in preventing anemia.

Of the fats, it is permissible to use only a small amount of butter and vegetable oil, and then only as an addition to the dish being prepared.

Ideally, the first course for such a patient looks like a vegetable assortment, boiled in water and whipped with a blender. As a result, the baby gets a pureed soup, and thanks to the large variety of vegetables, then, using imagination and/or experience, the baby can be pleased with their various combinations. If it is winter outside, then fresh ingredients can be replaced with frozen ones.

Eliminate from the child’s diet processed foods, sausages, legumes, smoked and canned foods, mushrooms, chocolate and caramel, carbonated and sour drinks.

To please your baby with something sweet, you can offer him marshmallows or marmalade, naturally, made from natural products.

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Pancreatitis Diet Menu

At first, after the disease is detected, it will be quite difficult for the patient or his relatives to correctly compose a daily menu. To facilitate this process, we are ready to offer one of the options for a weekly menu for a diet for pancreatitis.

Monday

Breakfast:

• Mashed potatoes.
• Steamed meat cutlet.
• Tea with milk.
• Zoological cookies.

Lunch:

• Strained cottage cheese.
• Kissel.

Dinner:

• Meat broth with vegetables.
• Fish soufflé.
• Buckwheat porridge.
• Compote made from fresh mashed apples.

Afternoon snack: fresh juice with croutons.

Dinner:

• Semolina milk porridge – 300 g.
• Protein steam omelette.
• Green tea with cookies and a piece of soft cheese.

Just before going to bed – half a glass of Borjomi mineral water with the carbonation released.

Tuesday

Breakfast:

• Oatmeal porridge with fruit sauce.
• Rosehip berry decoction.

Lunch: baked apple.

Dinner:

• Buckwheat soup.
• Meat fricassee with carrot puree.
• Fruit compote.

Afternoon snack: rosehip infusion with crackers.

Dinner:

• Semolina pudding.
• Tea with a slice of lemon and a piece of cheese.

Just before going to bed – a glass of acidophilus milk.

Wednesday

Breakfast:

• Meatloaf stuffed with egg omelette.
• Boiled beetroot, mashed.
• Compote of dried fruits.

Lunch: warm green tea with a rusk.

Dinner:

• Fish soup with fish balls.
• Mashed potatoes with sour cream sauce.
• Apple jelly, pureed.

Afternoon snack: Apple puree with whipped egg whites.

Dinner:

• Vegetable puree.
• Meat dumplings.
• Rosehip decoction with sugar and crackers.

Just before going to bed – a glass of fruit jelly.

Thursday

Breakfast:

• Liquid mashed rice porridge.
• Weak tea with a biscuit.

Lunch: cottage cheese and fruit casserole with tea.

Dinner:

• Creamy soup with noodles and broccoli.
• Mashed potatoes.
• Fish cutlet cooked in a steam bath.
• A decoction prepared from rose hips.

Afternoon snack: milk jelly.

Dinner:

• Buckwheat porridge mush.
• Meat cheese.
• Fruit jelly with croutons.

Just before going to bed – half a glass of Borjomi.

Friday

Breakfast:

• Vegetable puree.
• Buckwheat pudding with mashed lean meat.
• Fruit mousse.

Lunch: milk jelly.

Dinner:

• Slimy oatmeal soup.
• Boiled mashed rice.
• Meat fricassee.
• A piece of black bread.
• Compote with dried fruits.

Afternoon snack: Apple soufflé.

Dinner:

• Cottage cheese and rice pudding.
• Lightly sweetened tea. You can add a slice of lemon or lime.

Just before going to bed - a glass of non-acidic fruit juice. At first, you can dilute it with water.

Saturday

Breakfast:

• Potato and egg casserole with béchamel sauce.
• Milk jelly with zoological cookies.

Lunch: Apple baked with cinnamon.

Dinner:

• Vegetable puree soup with meatballs.
• Boiled vermicelli casserole.
• Meat dumplings.
• Mineral water "Slavyanovskaya" without gas.

Afternoon snack: protein steamed omelette.

Dinner:

• Vegetable puree.
• Fish snowballs.
• Lightly sweetened tea with cookies.

Just before going to bed – a glass of kefir.

Sunday

Breakfast:

• Vermicelli casserole.
• Liver pate.
• A glass of still mineral water.

Lunch: cottage cheese and pumpkin casserole with tea.

• Dinner:
• Soup - assorted vegetables.
• Cauliflower puree.
• Fish fricassee.
• Strained fruit compote with crackers.

Afternoon snack: baked fruit.

Dinner:

• Vegetable puree - assorted.
• Meat snowball.
• Marshmallow.

Just before going to bed – a glass of milk jelly.

Diet recipes 5

In order to prevent the disease from returning or to promote a speedy recovery, it is necessary to adhere to this diet. It is also necessary to strictly follow the recommendations for preparing dishes that make up the patient's diet. It would not be superfluous to get acquainted with the nuances of heat treatment of products and study the recipes for a diet for pancreatitis.

Despite the rather strict restrictions, the menu for such a disease can be varied. The recipe below can be used both in the case of pancreatitis diagnosis and in the recognition of cholecystitis.

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Steamed meat pudding

To prepare you will need:

• Any lean meat – 250 g
• Butter – 40 g
• Water – 100 ml
• Raw egg - one
• Semolina – 20 g.

Cooking sequence:

• Boil the meat until done.
• Grind at least twice in a meat grinder.
• Add semolina, water and egg to the mince. Mix all ingredients thoroughly.
• Beat the minced meat.
• Grease a baking dish with butter and add the minced meat.
• Bring to readiness using a double boiler.

Buckwheat porridge is a mush

To prepare you will need:

• Buckwheat groats – 50 g
• Light meat broth – 250 ml
• Salt with the doctor's permission

Cooking sequence:

• To obtain the liquid in which the porridge will be cooked, boil the meat in water. To make the broth less heavy, it should be cooled first. Carefully remove the solidified fat from the surface.
• Strain the liquid and dilute with water, the volume of which is twice as large as the broth taken.
• Place the container with liquid on the fire and wait until it boils.
• Rinse buckwheat thoroughly. Add to boiling liquid.
• After the mixture thickens, cover the container and simmer the dish over low heat for about one hour.
• Before the end of cooking, lightly salt the almost finished dish (if salt is permitted by the doctor).
• Cool slightly and rub through a sieve.
• Add a piece of butter before serving.

To speed up the cooking process, buckwheat groats can be replaced with buckwheat groats.

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Fruit Snowballs

To prepare you will need:

• The protein of one egg
• Strawberries or peaches (you can choose another fruit to taste, but of the appropriate consistency) – 100 g
• Wheat flour – 20 g
• Water – 120 g
• Sugar – 30 g
• Vanilla on the tip of a knife

Cooking sequence:

• Beat the chilled egg white until stiff.
• Very carefully add sugar (powdered sugar or substitute) and vanilla. Mix everything.
• Boil water in a saucepan and spoon the protein mixture into it. Close the lid.
• After about four minutes, I turn the snowball over and leave it under the closed lid for another four minutes.
• After this, the finished product is removed from the water with a slotted spoon, allowing excess liquid to drain off.
• Place the snowballs on a plate and pour strawberry sauce over them. You can make it by blending sugar (10 g), strawberries and flour.

Fruit jelly

To prepare you will need:

• Fruits, for example, black currants (dried or fresh) – dried - 15 g, fresh – a little more
• Potato flour (starch) – 8 g
• Sugar – 10 g

Cooking sequence:

• Look over the berries thoroughly and wash them.
• After sorting, pour a glass of water and put on the stove. Cook until the berries are completely soft.
• Cool the mixture slightly and separate the liquid.
• Combine starch with cold water and mix well. The ratio of water to starch should be 4:1.
• Carefully add the diluted starch into the strained boiling liquid.
• Sweeten and wait until it boils again.

Dietary jelly should be prepared only in this way. It is not recommended to add fruit puree during the preparation process. After the jelly has been poured into cups, it is advisable to sprinkle the drink with powdered sugar. This will prevent the surface from forming a jelly film.

No Bake Peach Banana Cake

To prepare you will need:

• One ripe banana
• One ripe peach
• Low-calorie yogurt – 250 ml
• Dry biscuits
• Gelatin - 15 g
• Water – 200 ml

Cooking sequence:

• Soak the gelatin in hot water and leave for a short time to swell.
• Gradually add yogurt, stirring. Beat the resulting mass.
• Take a form. Cover it with aluminum foil.

We begin to form the cake, laying it out layer by layer:

• Cookies on the bottom of the pan.
• Next, pour yogurt over the cookies. Pour in a third of the available volume.
• Place the sliced banana.
• Yogurt cream again.
• Peach layer.
• We finish with a yogurt layer.
• Place the mold in a cool place to harden. For example, in the refrigerator.

Steamed omelette

To prepare you will need:

• Egg (or one egg white) – 2 pcs.
• Water – 80 ml
• Butter – 5 g
• Salt – 1 g

Cooking sequence:

• Lightly beat the contents of the egg.
• Add water and salt to the mixture. Mix well but carefully.
• Throw the mixture into a sieve and strain. This will rid the product of protein knots.
• Place the strained egg in a portioned container and cook using steam. The poured layer should be less than four centimeters. A large height of the dish will not allow it to cook properly. Viable microbes may remain in the egg mixture.
• When serving, sprinkle the top of the omelette with melted butter.

Semolina in meat broth

To prepare you will need:

• Light meat broth – 400 ml
• Carrots – 4 g
• Semolina – 20 g
• Salt – 1 g
• Onions – 4 g (you can omit them if you wish)
• Parsley - a couple of sprigs

Cooking sequence:

• Prepare the broth by boiling parsley, onion and carrots together with the meat. The liquid can be lightly salted.
• Cool the broth and remove the fat that has formed from the top, strain it well. This will make the liquid less fatty and lighter.
• Put it back on the fire and bring to a boil.
• Gradually pour in the semolina in a thin stream, stirring constantly.
• Cook until fully cooked.
• Add chopped parsley before serving.

Pancreatitis is an inflammation that affects the tissues of the pancreas, which is involved in the digestion process. Therefore, diet 5 for pancreatitis is an integral part of the treatment process carried out when stopping this disease. If you had to hear the diagnosis of pancreatitis in relation to yourself or your loved ones, then you should not ignore the recommendations of the attending physician about adjusting your diet, with the introduction of the necessary restrictions. After all, ignoring the diet will nullify all drug treatment. In this case, the problem can worsen, rewarding the body with unwanted complications. A comprehensive approach to treatment, while fulfilling the requirements of the diet, will allow you to quickly cope with the problem and protect the patient's body from negative consequences.

What can you eat on diet 5?

It is worth taking a closer look at the question of what can be eaten in a situation where a person has been diagnosed with pancreatitis?

Permitted products include:

• Bakery products made from first or second grade wheat flour. However, the baked goods do not have to be fresh. At a minimum, it must be yesterday's bread. It is also allowed to eat unsweetened cookies. For example, biscuit or "Maria".
• The first courses are prepared on the basis of vegetables (for example, potatoes, zucchini, cauliflower, broccoli, carrots) and cereals. In this case, after bringing the ingredients to readiness, all products are rubbed through a sieve or chopped in a blender. As a soup dressing, you can use a piece of butter (no more than 5 g) or low-fat sour cream (no more than 10 g).

Of the vegetables, preference should be given to:

• Potatoes.
• Cauliflower and broccoli.
• Carrots.
• For pattypan squash and zucchini.
• White cabbage (do not overuse it).
• Beetroot.
• Young green beans and lentils.
• You can use ripe tomatoes, but it is advisable to introduce them into the diet during the period of remission.

Of meat - lean varieties, easy to digest. At the same time, the product must be chosen lean, without pieces of fat, fascia, tendons and skin. In this case, the most acceptable can be considered:

• Chicken.
• Veal meat.
• Rabbit.
• Turkey.

Greens and onions - only if tolerated.

Eggs can be consumed as a steamed omelet, or cooked "in a bag" or "soft-boiled".

You should only take lean fish. Sea fish are more suitable for this.

Soups, casseroles and porridges are prepared from cereals, which are then ground. It is advisable to prefer in the intake: rolled oats, rice, buckwheat, semolina.

Of the dairy products, you can consume those that are low in calories.

• Milk only as a base for the dish (if it is tolerated by the patient's body). In this case, it is diluted with milk.
• Low-fat cottage cheese: casserole, curd mass, filling for dumplings, pudding, and so on.
• Fermented milk products: cream and sour cream – only as a dressing for main dishes.
• Only low-fat and mild cheese.

Pasta in limited quantities.

The daily permissible amount of butter is limited to 30 g, and vegetable oil to 15 g. However, they can only be used when added to a dish.

If the disease is not in the acute phase of manifestation, you can treat yourself to berries and fruits. But you should choose them based on the fact that they should not be sour and fully ripe. Cooking: raw, but mashed, boiled or baked.

The choice of sweets is quite limited, but it still exists: marshmallows, marmalade, jelly made from sweet fruits and berries, various fruit mousses. When preparing them, it is advisable to replace sugar with its analogues: xylitol, fructose and sorbitol.

The majority of sauces are prohibited. Only those prepared on permitted products and based on vegetable broths or milk and water are allowed. Sweet fruit sauces are allowed as a sweet sauce. It is prohibited to use sautéed flour when preparing the sauce.

The following drinks can be offered to such a patient:

• Rosehip berry decoction. It will not only quench your thirst and replenish your body's need for fluid, but will also provide it with a sufficient amount of vitamins and minerals.
• Fruit puree compotes and kissels.
• Mousses and punches.
• Not strong tea. You can add a little sugar or its substitute, as well as a piece of lemon (pure vitamin C).
• Milk – if the patient’s body accepts it. The quantity is limited, and it is advisable to dilute it with water.
• Non-acidic juices, without added sugar. It is advisable to dilute with water.
• Dried fruit liqueur.

What can't you eat on diet 5?

The essence of any diet is a restriction in the intake of a number of food products that irritate the tissues of a particular organ, which allows you to reduce the negative impact and speed up the recovery process. And in our case, there is a list of what you can not eat after the diagnosis discussed in this article.

The following are prohibited for use:

• From meat products:
  • Fatty and smoked foods.
  • Canned goods and pickles.
  • Sausage and ham products.
  • Salo.
  • Varieties that are difficult to digest: lamb, offal, goose, duck, pork.
• From fish products:
  • Fatty and smoked foods.
  • Seafood.
  • Canned goods and pickles.
  • Sour and unripe fruits.
• Spices and herbs.
• From bakery products:
  • All baked goods.
  • Cakes and pastries.
  • Cupcakes and buns.
  • Fresh baked goods.
  • Rye bread.
• Fatty milk and fermented milk products.
• Carbonated drinks, liquids that are too cold or too hot.
• From sweets:
  • Chocolate.
  • Caramel.
  • Halva.
  • Ice cream.
• Vegetables that should be removed from the diet include:
  • Garlic and onion.
  • Spinach and sorrel.
  • Swede.
  • Bell pepper.
  • A plant product of the legume family.
  • Radish and turnip.
• Cold first courses, for example, beetroot soup, okroshka.
• Eggs in any form, with rare exceptions.
• Alcoholic beverages.
• From cereals:
  • Millet.
  • Yachka.
  • Pearl barley and corn grits.
• Any mushrooms and decoctions prepared from them.
• Any marinades.
• Strong meat, fish, mushroom broths.
• Fermented vegetables.
• Fried foods.
• Fast food products.
• Animal fats.
• Fish caviar.
• Strong black tea and coffee.
• Chips and store-bought croutons.
• Eliminate from your diet supermarket products that contain colorings, stabilizers, flavor enhancers, and various substitutes.