Diet for bowel disease

Diet for intestinal diseases has recently become a daily necessity, because every year gastrointestinal diseases are becoming more widespread, and the age category is significantly shifting towards young people.

Proper, rational and balanced nutrition is the basis of good health and well-being, but in the life of a modern person there are too many negative factors that have a detrimental effect on the human body every day. Stress, poor environmental conditions, poor nutrition in the form of fast food or semi-finished products - all this provokes diseases of the gastrointestinal tract.

Diet for bowel disease is one of the main methods of treatment and prevention of these diseases. Dietary nutrition, of course, involves exclusion from the diet or limitation of consumption of certain types of products, but this does not mean complete limitation and monotony of the diet menu. Recently, the technology of preparing dietary food dishes allows you to diversify the diet sufficiently, while observing the basic requirements of the treatment process.

A diet for bowel disease is usually prescribed for a long period of time, for example, from six months to two years. The diet menu for bowel disease can be quite varied, taking into account the culinary preferences of the patient. A diet for bowel disease is based on the principles of proper nutrition, which we will now consider in detail. So, the technology of preparing dietary food excludes the process of frying products, all dishes are cooked in a steamer, boiled, baked in a cooking bag or stewed over low heat. In diseases of the gastrointestinal tract, the use of fatty meats, poultry, fatty smoked meats and sausages is contraindicated. You can use lean meat of young animals for preparing therapeutic food dishes, for example, veal, lean pork, chicken, rabbit, lean fish fresh and frozen such as pike perch, silver carp and carp. Dietary dishes should be prepared without fat and oil, for example, fried with the addition of water. At high temperatures and long-term frying, fats and oils are transformed and absorb harmful components that irritate the intestinal walls and stomach lining. Cooked dishes should not be too hard, large pieces and tough - all this has a negative mechanical effect on the gastrointestinal tract. Vegetable and butter can be added to cooked dishes. The use of all kinds of animal fats in case of intestinal diseases is strictly contraindicated. Drinks and dishes should be of medium temperature, not too cold, but not too hot. When dieting, it is necessary to exclude the use of strong natural coffee and cocoa, sweet carbonated drinks. The use of alcoholic beverages is completely excluded. Prepared dishes should be prepared in accordance with the requirements of the technological process, namely, well boiled, baked or stewed, have a pleasant taste and soft consistency, while an important condition is the absence of salt and hot spices. Bakery products are best consumed slightly dried, from second-grade flour. The use of fresh bread and bakery products, Borodinsky bread, as well as fresh baked goods from puff or rich dough is strictly contraindicated. In small quantities, you can use spices that do not irritate the gastrointestinal tract, for example, dill, parsley, caraway and bay leaf. Spices and seasonings with a strong taste and aroma, with a high content of essential oils are completely excluded. Dishes with a rich taste, very sour or spicy, meat and fish delicacies, which contain extractive components in large quantities, rich meat and fish broths are completely excluded from the therapeutic diet.

In cases of exacerbation of chronic stages, it is necessary that the diet for bowel disease be strictly observed. When the period of exacerbation of the disease passes, you can slightly relax the strict diet regime. And one more important rule of the diet for bowel disease is that you need to chew the food you eat thoroughly and slowly.

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Diet for bowel disease

Nutrition for bowel disease, despite the gentle regime of the therapeutic diet, in its menu provides a fairly wide range of all kinds of tasty and healthy dishes that contribute to the stable functioning of the gastrointestinal tract and an effective treatment and preventive process. So, let's take a closer look at nutrition for bowel disease.

The range of first courses is represented by a variety of cereal soups made from rice, oatmeal, wheat groats, and semolina. Cereal soups should have a slimy consistency and well-cooked cereals. Vegetable pureed soups can be prepared from vegetables, such as carrots, potatoes, celery, and beets. Cereal soups with milk, vegetable puree soups based on milk with the addition of boiled meat or poultry are recommended for use in case of intestinal diseases. Liquid semolina porridge with dried fruits and berries will be an excellent dish for an afternoon snack or dinner. Vegetable puree soups can be prepared from zucchini, pumpkin, potatoes, and cauliflower. The use of soups on low-fat meat broths, poultry broths, or is recommended in limited quantities. The technological process of preparing first courses for the dietary table of patients with intestinal diseases has some features, namely, the ingredients of the first courses should be boiled, vegetables and meat are cut very finely, you can even chop the soups with a blender so that they have a creamy consistency. Cooking diet soups does not involve the process of frying vegetables, for example, onions and carrots, they need to be lightly poached. It is recommended to limit the use of flour for dressing diet soups or, best of all, exclude it altogether. In the dietary nutrition of patients with intestinal diseases, it is not allowed to prepare soups with fried oil dressing, soups using legumes, for example, beans, peas. Also excluded are millet, cabbage, onion soups, various okroshkas, all types of cabbage soup, rich fish and meat broths, due to their pronounced taste and high concentration of active substances that can irritate the gastrointestinal tract.

Dietary nutrition for intestinal diseases allows the use of all kinds of dishes from cereals. From cereals you can prepare quite a lot of different dietary dishes, for example, various charlottes, casseroles, puddings, krupeniks, not to mention the classic version of porridge, which will make up a complete daily nutritious diet. Also from cereals are prepared all kinds of pilafs with vegetables, dried fruits, meat porridges. During the period of exacerbation of inflammatory processes in the gastrointestinal tract, you can drink light decoctions of rice or oatmeal based on water without adding milk or fats with a minimum amount of salt. Boiled or stewed vegetables are used as side dishes and as an independent dish of the dietary table. Ripe tomatoes can be eaten raw, but provided that they do not provoke heartburn. It is also recommended to eat cauliflower florets, pumpkin, beets, dill and parsley. Vegetables that contain coarse fibers and all kinds of acids in their composition and thus can provoke irritation of the gastrointestinal tract, for example, sorrel, mushrooms, garlic, green onions, radishes or horseradish, should be completely excluded from the menu of therapeutic nutrition for intestinal diseases. Canned and pickled vegetables are also excluded from the diet of therapeutic nutrition. The technology of cooking vegetable dishes for a diet table consists of stewing them in their own juice or with a small amount of water without oil. Butter in a small amount can be added before serving the dish on the table. Boiled vegetables can be seasoned with sour cream or tomato sauce, you will get a good vegetable side dish. Sauces that are prepared on the basis of mayonnaise are excluded from the diet of a patient with intestinal diseases. Also excluded are all fried vegetables in oil and dishes from legumes, as well as wheat, pearl barley and corn porridge. The most common second courses include mashed potatoes, boiled rice, boiled pasta, noodles, vermicelli.

The range of meat dishes for dietary nutrition consists mainly of lean meat, fish or poultry. But the main condition of the dietary table is that everything should be lean and low-fat. The technology of cooking meat and fish dishes involves boiling, stewing in its own juice, baking in a cooking sleeve or foil, the process of frying in oil or fat is excluded. Young veal can be stewed with vegetables, cooked in the form of a meat casserole or simply boiled, you can also cook stuffed peppers or tomatoes. It is easy to cook steamed cutlets, quenelles or beef stroganoff from boiled meat. It is best to limit or minimize the consumption of pork in case of intestinal diseases. You can have a little unsalted and lean boiled ham. Poultry meat should be young and lean, best of all chicken. It is best to exclude the use of geese and ducks, due to the coarse fibrous meat. Chicken meat can be boiled or baked in a cooking sleeve. You can eat dietary types of meat, such as rabbit and nutria meat, using lean parts of the carcasses. Fish dishes are best cooked in a steamer or simply boiled. You can cook fish cutlets and patties. From the diet of patients with intestinal diseases, it is necessary to exclude dishes of sinewy and fatty meat, all types of pork, including lard and smoked meat, fatty types of poultry, geese, ducks, lamb, fatty fish, smoked or salted.

In case of intestinal diseases, milk consumption is recommended. Milk can be used for preparing dietary dishes and as a drink. Eating low-fat cottage cheese can be combined with fruits and berries. You can also make many dishes from cottage cheese, for example, lazy dumplings, puddings and casseroles.

Consumption of fatty dairy and fermented milk products is contraindicated.

You can make many desserts and drinks from berries and fruits. All kinds of berry and fruit jellies, kissels, compotes, jams, preserves. But a mandatory condition of dietary nutrition is that all desserts should be low-fat and light in consistency. Berries and fruits with a pronounced and rich taste, such as pears, blueberries, lingonberries, figs, grapes, raspberries, should be excluded from the nutritious diet. As we can see, dietary nutrition for intestinal diseases is quite varied and allows you to choose dishes to your taste, while observing all the rules of the therapeutic dietary table.

Therapeutic diet for bowel disease

A therapeutic diet for bowel disease is a forced measure, which has recently become increasingly relevant, because gastrointestinal diseases are becoming very common. In addition to hereditary predisposition, the occurrence and development of these diseases is caused by systematic irrational nutrition, consumption of fatty and fried fast food, consumption of semi-finished products and high-calorie dishes. Few people after the first symptoms of bowel disease turn to specialists, forgetting the simple truth - it is easier to cure a disease that has just begun than one that is already progressing. In order to prevent possible negative consequences, you need to listen to your body, because timely cured gastritis will help prevent the formation of stomach ulcers, and cured colitis will prevent the formation of cancer. The course of treatment for gastrointestinal diseases involves a mandatory therapeutic diet for bowel disease, which is prescribed for a period of six months to one and a half years.

A therapeutic diet for bowel disease with a balanced nutritional diet will significantly improve the functioning of the gastrointestinal tract, increase the effectiveness of treatment and preventive measures, and allow you to get rid of the disease and lead a normal life. It is generally accepted that people believe that a therapeutic diet for bowel disease consists of tasteless, bland and unappetizing dishes. However, a therapeutic diet for bowel disease is a rich assortment of dishes with excellent taste and a simple cooking process. In case of exacerbation of gastrointestinal diseases, as a rule, a strict therapeutic diet is prescribed, which consists mainly of slimy rice or oatmeal puree soups. You can also diversify your diet with a variety of vegetable salads, stews, light low-fat fish cakes and low-fat desserts. The main rule for preparing dietary dishes is the complete exclusion of fatty meat and fish dishes, animal fats in any form, all dishes should be of a soft consistency, not irritating the gastrointestinal tract. All dishes are prepared by boiling, stewing or baking in a cooking bag or cooking in a steamer. Also excluded are products with pronounced taste qualities, sour, salted, canned and pickled vegetables. The use of salt in dietary nutrition for diseases of the gastrointestinal tract is significantly limited.

A therapeutic diet for bowel disease is prescribed by a specialist, along with restrictions on foods and dishes. Compliance with a therapeutic diet, of course, largely depends on the patient and is an integral and important part of the treatment and prevention course.

Diet for colon disease

A diet for colon disease is prescribed when the ability of the gastrointestinal tract to absorb is impaired. This contributes to a lack of nutritional components, such as proteins and fats, as well as vitamin deficiency and a lack of minerals, potassium, iron, calcium, magnesium. A therapeutic diet for colon disease should be complete, balanced and caloric to achieve maximum effectiveness.

Impaired ability to digest food can provoke a sharp loss of body weight, both due to the body's fat layer and due to muscle mass. Therefore, a therapeutic diet for a disease of the large intestine involves at least 150 grams of complete protein. It is very important not to overload the gastrointestinal tract with food, so food should be consumed according to the principle of fractional nutrition. Fractional nutrition will significantly reduce the load on the organs of the gastrointestinal tract and increase the digestibility of substances necessary for life. If necessary, it is possible to replenish the vitamin deficiency by prescribing vitamin complexes. The use of milk and fermented milk products will help to partially replenish the deficiency of minerals. In dairy products, proteins and fats are absorbed with a slight load on the gastrointestinal tract, calcium and phosphorus are quite sufficient for an optimal balance in the body.

Some people with bowel disease have poor tolerance to milk and fermented milk products. In such cases, it is recommended to eat unleavened cottage cheese, low-fat and unsalted cheese. For this reason, nutritionists advise eating fresh, non-moist cottage cheese and unleavened cheeses. Other dishes and products of the diet for diseases of the large intestine must be agreed upon with the attending physician and nutritionist. Restrictions in dietary nutrition are determined by the patient's condition and the characteristics of the disease.

As a rule, a diet for colon disease involves eating foods and dishes that improve intestinal peristalsis and have a laxative effect, such as raw fruits and vegetables, buckwheat and oatmeal, fresh fermented milk products, dried black bread, dried fruits. Mucous soups-puree, liquid porridges, and products containing tannin have a laxative effect.

According to medical classification, diet for colon disease has No. 4 and is supplemented by four additional options, the purpose of which depends on the patient's condition and the characteristics of the disease individually in each case. In terms of severity, diet No. 4 is the most gentle in terms of impact on the gastrointestinal tract, and the strictest in terms of limiting permitted dishes and food products. Diet for colon disease No. 4 contains mainly protein, carbohydrates and fats are consumed in moderation. Dishes of dietary table No. 4 are cooked in a steamer or boiled, ground to the consistency of liquid puree, in order to minimize irritation of the walls of the gastrointestinal tract.

Diet options for colon disease No. 4 are less strict, more similar to a complete diet, and are prescribed by the attending physician depending on the patient’s condition during a period when there is no risk of exacerbation of the disease.

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Diet for small intestine disease

The main functions of the diet for small intestine disease are the most gentle nutritional diet, without physical and chemical irritation of the walls of the gastrointestinal tract. The caloric content and nutritional value of the diet for small intestine disease is not very high, due to the insignificant amount of carbohydrates in the dishes and products of the dietary table. As a rule, a diet for small intestine disease is prescribed by specialists when the disease worsens for a short period of time, literally for two or three days, with the subsequent appointment of a less strict diet. By limiting the consumption of products and dishes that contain plant fiber, minimal mechanical irritation of the walls of the gastrointestinal tract is achieved. Fibrous vegetables and fruits, milk, which provokes fermentation processes, are subject to restriction. Dishes of the dietary table for small intestine disease are cooked in a steamer and have a puree-like consistency.

The patient's drinking regimen is approximately one and a half liters of liquid, taking into account the liquid in the dishes. The total weight of the daily nutritional ration during the diet should be reduced to 2000 grams of prepared food.

Dietary nutrition for diseases of the small intestine involves the principle of fractional nutrition in small portions, divided into six meals. Dietary dishes are prepared either in a steamer or simply boiled, frying in oil is not allowed, since fried dishes have a sharp chemical irritation of the walls of the gastrointestinal tract. Also, all kinds of spices and seasonings, rich broths, various gravies are excluded from the nutritious diet of the dietary table. In general, all dishes and products with a pronounced rich taste, fatty, salty, sour should be excluded from the menu of the dietary table of a patient with a gastrointestinal tract disease.

The therapeutic diet for small intestine disease, despite minor restrictions on some types of products and dishes, is still quite varied and therefore allows you to stick to it for a long period of time, thereby increasing the effectiveness of the treatment and prevention course. The list of recommended products and dishes is quite varied, we will now consider it in detail. So, it is recommended to eat bakery products that are slightly dried or in the form of crackers from white bread. From dairy and fermented milk products, you can eat fresh kefir, low-fat cottage cheese and sour cream, a little low-fat cream. It is best to exclude the use of whole milk, because milk can provoke fermentation processes. However, in the preparation of milk porridges, you can use milk diluted with clean water. It is recommended to eat cream soups, which are prepared on the basis of water with the addition of various cereals and lean meat. Cereals can be varied, for example, rice, semolina, oatmeal. Of meat, you can only eat lean varieties, such as young veal, chicken, and lean fish. All meat and fish dishes are steamed or boiled. The dishes can be very diverse - steamed meat or fish cutlets, steamed meatballs or meatballs, boiled meat. All dishes should not be salty, not fatty, have a soft consistency and texture. It is not allowed to drink carbonated sweet drinks, concentrated juices, and especially alcoholic beverages. It is recommended to drink fruit compotes, kissels, decoctions, the concentration of which is not very high, if necessary, they can be diluted with clean water.

As we can see, the diet for small intestine disease is quite varied and allows you to follow the recommendations of specialists for a fairly long time in order to achieve the maximum effect of the treatment and preventive course.

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Diet recipes for bowel disease

Recipes for a diet for bowel disease in modern dietetic cooking are presented in sufficient variety. The basic rules for preparing dietary dishes are very simple. Dietary dishes should have low calorie content mainly due to the large amount of carbohydrates and vegetable fats and normal protein levels. Products and dishes that have chemical or mechanical irritation on the walls of the gastrointestinal tract are excluded from the diet. Dishes and products that provoke increased secretion, fermentation processes and putrefaction in the intestines are also completely excluded. Recommended dietary dishes should have a puree-like consistency or liquid. The dishes consumed should be warm, not hot and not cold. The approximate chemical composition of the nutritional ration of the diet for bowel disease consists of 300 grams of carbohydrates, of which 50 grams are sugar, protein in the amount of 100 grams, 65% of which is of animal origin, fats make up 70 grams. The caloric content of the diet is 2000 kcal. The drinking regime must be maintained within 2 liters, excluding liquid in food.

To prepare the first courses, we will need 2-3 potatoes, one medium carrot, 180 grams of cereal, you can take oatmeal, rice or semolina. You will also need one fresh egg and one hundred grams of lean minced veal or poultry. First, boil the potatoes and carrots in one liter of water until soft. After the vegetables are soft, add the cereal and cook, stirring, until done. Form five meatballs from the lean minced meat. The consistency of the soup should be puree-like and uniform. To do this, you can chop the soup with a blender. After that, let the soup boil again and add the meatballs and beaten egg, cook for 8 minutes. Sprinkle with herbs and season with a small piece of fresh butter. Salt can be added in small quantities so that it is barely noticeable. Meat and fish dishes are cooked in a steamer or baked in a cooking sleeve. The consistency of meat and fish dishes should be light and soft, so as not to cause mechanical irritation of the intestinal walls. To cook meat minutes and fish dishes, you can use young lean meat of rabbits, poultry, veal and lean fish. Before cooking, the meat and fish are filleted, for this, tendons and cartilage, films, skin are removed, leaving only the pulp. From the pulp, you can make steamed cutlets, meatballs, quenelles. To cook steamed cutlets or meatballs, you need to grind the meat or fish fillet in a meat grinder. Then add boiled rice to the mince, mix thoroughly and mince three or four times. Then form cutlets, quenelles or meatballs. The finished products are cooked in a steamer. You can add a small piece of butter before serving.

Side dishes for the diet menu can be prepared in the form of mashed potatoes, various types of cereal porridge, for example, oatmeal, rice, semolina. Porridges should be semi-liquid and boiled, cooked in water with a small amount of salt. Porridges can be prepared on the basis of diluted milk.

You can make a casserole from low-fat cottage cheese. To do this, mix 250 grams of cottage cheese with one grated apple and one fresh egg. Then add two tablespoons of semolina and mix thoroughly again. You can add a teaspoon of sugar. Put the curd mixture in an oiled form and bake in the oven at 180º for about 30 minutes. Instead of an apple, you can add pumpkin or carrots. In general, making a casserole is a matter of improvisation, you can safely experiment.

You can make jelly from fruits and berries. To do this, boil one and a half liters of clean water and add 300 grams of seasonal fruits and berries, frozen ones are fine. Bring to a boil and cook for five minutes and add a little sugar to taste, but not too much. At this time, dilute two tablespoons of starch in warm water until completely dissolved. Gradually pour the starch mixture into the fruit broth, stirring constantly. The jelly is ready!

Diet recipes for bowel disease are not difficult to use and are quite accessible even to inexperienced cooks. The main thing is to follow the basic rules and requirements of dietary nutrition.

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Diet menu for bowel disease

An approximate diet menu for bowel disease is an average option and may change depending on the patient's condition and the degree of development of the disease. It is worth reminding that the dishes consumed should not be too hot or cold. An approximate diet menu for bowel disease for a week may consist of the following dishes:

Day 1

• first breakfast: milk oatmeal, low-fat cottage cheese with jam, green tea;
• second breakfast: baked apple, jelly;
• lunch: vegetable puree soup with poultry, boiled rice with a steamed cutlet, weak black tea with cookies;
• afternoon snack: rosehip infusion and dried oatmeal cookies;
• dinner: steamed omelette, buckwheat porridge in water, berry jelly;
• before bed: a glass of warm kefir;

Day II

• first breakfast: low-fat cottage cheese casserole with apples, dried fruit compote;
• second breakfast: rice porridge with diluted milk, green tea;
• lunch: soup with meatballs, buckwheat porridge with quenelles, compote;
• afternoon snack: jelly with cookies, fresh apple;
• dinner: meat casserole, mashed potatoes, black tea;
• before bed: a glass of warm kefir;

Day III

• first breakfast: milk soup with buckwheat, low-fat cottage cheese, green tea;
• second breakfast: milk jelly with crackers, fruit;
• lunch: rice soup, steamed fish cakes and oatmeal, weak black tea;
• afternoon snack: cottage cheese casserole with pumpkin, fresh apple;
• dinner: krupenik and veal cutlets, berry jelly with crackers;
• before bed: a glass of warm kefir;

Day IV

• first breakfast: oatmeal porridge with water, jelly with cookies;
• second breakfast: milk rice soup, baked apple, green tea;
• lunch: low-fat fish soup with rice, mashed potatoes with steamed cutlets, compote;
• afternoon snack: low-fat cottage cheese with sugar;
• dinner: meat casserole, boiled buckwheat, fruit jelly;
• before bed: a glass of warm kefir;

Day 5

• first breakfast: low-fat cottage cheese with sugar, apple;
• second breakfast: fruit salad, milk rice porridge;
• lunch: potato soup with meat, rice porridge with steamed cutlets, weak tea;
• afternoon snack: pumpkin casserole and tea;
• dinner: vegetables baked with minced meat, berry jelly and cookies;
• before bed: a glass of warm kefir;

Day 6

• first breakfast: milk soup with rice, dried fruit compote;
• second breakfast: oatmeal casserole, jelly;
• lunch: vegetable casserole with meat, rice soup with meatballs, weak tea;
• afternoon snack: cottage cheese casserole, jelly;
• dinner: rice porridge with minced meat, jelly with crackers;
• before bed: a glass of warm kefir;

Day VII

• first breakfast: milk rice porridge with fruit, jelly with crackers;
• second breakfast: baked apple, green tea;
• lunch: vegetable puree soup with chicken, buckwheat porridge with meat, fruit compote;
• afternoon snack: milk jelly with oatmeal cookies;
• dinner: vegetable casserole, rice porridge, fruit jelly;
• Before bed: a glass of warm kefir.

This could be an approximate diet menu for bowel disease. If you wish to modify the diet menu, it is necessary to discuss this with your doctor to avoid exacerbation of the disease. Be healthy!

What foods can you eat if you have a bowel disease?

Treatment of gastrointestinal diseases is a long process, which consists of several stages. Dietary nutrition is one of the important elements of the treatment and prevention course, at the initial stage of which the attending physician will determine which foods can be eaten with intestinal disease. It is quite obvious that dietary nutrition and products should contribute to the improvement of the digestive system with minimal irritation.

An important point is the technology of cooking dietary dishes, which completely excludes the process of frying in oil. All dishes are cooked in a steamer or boiled, stewing with a small amount of water or baking in a cooking sleeve is allowed. Dishes cooked in this way and not fried in oil can be considered to improve the functioning of the digestive system. Fried fats significantly irritate the walls of the digestive system. In the case of cooking dishes in a frying pan, do not add oil or other fats, but cook with the addition of a small amount of water, thus steaming the dish. It is allowed to add a small amount of butter or vegetable oil to the finished dish. The dishes consumed should be of medium temperature, not very hot or very cold. It is recommended that the prepared soups and first courses be of a puree-like consistency, without frying vegetables based on water. In the process of cooking dietary dishes, it is necessary to use vegetable oil. First courses can be prepared on the basis of rice, oatmeal with the addition of lean meat or poultry. Second courses can be prepared from potatoes, oatmeal, rice, semolina, for example, porridge, krupeniki, casseroles, pilaf. The use of meat and fish broths for the preparation of dietary dishes is not allowed, all dishes are prepared in water.

Meat dishes are prepared from lean young meat, poultry or lean fish. It is best to cook meat and fish dishes in a steamer or bake in a cooking sleeve without using any oils or fats. In general, the meat used for the therapeutic table should be fresh, lean and dietary, for example, the meat of a young chicken or rabbit, nutria, young calf. Oil can be added to ready-made dishes. From fish, we can recommend lean varieties of pike perch, cod, silver carp, both fillets and whole fish carcasses.

Vegetable dishes help improve the functioning of the digestive system, so it is recommended to eat them in a variety of forms - boiled, stewed or fresh. You can prepare all kinds of vegetable casseroles, side dishes, salads. However, all dishes should not be salty or spicy, so as not to provoke an irritating process in the digestive system. It is recommended to eat fresh ripe tomatoes in the form of a salad. For dietary nutrition, it is recommended to eat potatoes, carrots, beets, celery, pumpkin, cauliflower.

Milk and fermented milk products are quite effective in improving digestive processes in the body. All kinds of milk soups and porridges can be prepared using milk. Low-fat cottage cheese and unsalted cheeses are also recommended as a source of protein in dietary nutrition for diseases of the digestive organs. Casseroles and puddings can be recommended using cottage cheese. Milk porridges are especially effective in improving the functioning of the gastrointestinal tract. A glass of kefir before bed should be a must for people with intestinal problems.

Eating berries and fruits will significantly improve bowel function, but berries and fruits should be ripe, not sour. In general, fruits and berries with a sour and rich taste are best excluded from the diet to prevent chemical irritation of the intestinal walls by fruit acids. It is recommended to prepare kissels, jellies, and compotes.

And here are some more recommendations on what foods you can eat if you have a bowel disease. Make it a rule to drink liquids about 20 minutes before meals and 2 hours after meals. It will be effective to follow the principles of fractional nutrition and separate nutrition. Avoid refined and unnatural foods, they are the cause of bowel diseases. Eat only freshly prepared meals and monitor the diversity of your diet.

What foods should you avoid if you have a bowel disease?

When starting a therapeutic diet, it is important to know what foods should not be eaten with intestinal disease. The first thing that should be completely excluded is smoked and fatty meat and fish delicacies, sausages, hams, and hams. In general, it is necessary to completely exclude foods and dishes that can provoke mechanical or chemical irritation of the intestinal walls. It is necessary to exclude canned foods containing a large amount of salt, vinegar, including canned meat and fish, canned vegetables, and salted vegetables. Vegetables that are rich in estrogenic substances in their composition, such as mushrooms, cabbage, onions, and garlic, should be excluded from the diet. Fibrous vegetables should also be excluded from the diet. Fruits and berries that have a strong taste and a high content of fruit acids should be excluded from the diet menu, for example, blueberries, lingonberries, grapes, raspberries, figs, black and red currants, walnuts and almonds.

The use of legumes and buckwheat for the preparation of dietary dishes is completely excluded. Beans, peas, onions, garlic, millet - these products should not be used for the preparation of dietary dishes. The use of fatty meat and fish broths for the preparation of dietary dishes is not allowed, as well as the use of animal fats and all kinds of gravies and fryings. When preparing first courses, do not use fried oil dressing. Do not use old sinewy and fatty meat, lard and by-products, such as brains, kidneys, lungs, for the preparation of dietary dishes. All prepared dietary dishes should be easy to digest and have a puree-like consistency.

During a diet for intestinal disease, the use of all kinds of sauces, mayonnaise, ketchup, spices and seasonings for cooking is strictly prohibited. The use of mustard, adjika, and hot spices is also excluded.

Of the dairy products, it is necessary to exclude the consumption of fatty and sour cottage cheese, fatty fermented baked milk, as well as salty and fatty cheeses and feta cheese.

It is best to limit or even eliminate the consumption of fresh baked goods, especially black bread and fresh baked goods made from rich or puff pastry. Bread should be slightly dried or even in the form of crackers.

Desserts that are subject to restrictions include all types of ice cream, sweet and fatty puddings, nut desserts, donuts, buns, pancakes, chocolate candies and cocoa dishes.

It is necessary to exclude the consumption of carbonated sweet drinks, concentrated juices, strong coffee and tea. The consumption of alcoholic beverages is excluded by definition.

The question of what foods should not be eaten when you have a bowel disease can be answered unequivocally - everything that most people consider tasty and periodically consume in their diet, when prescribing a dietary diet, must be completely excluded!