Dishes with pancreatitis: what can and cannot be?

The pancreas is the most important link in the chain of digestive processes. Inflammation of this organ provokes a lot of health problems, and is also accompanied by a significant deterioration in well-being. How to alleviate the patient's condition, improve the functioning of the digestive tract, and what can you eat when you are sick? Correctly selected dishes for pancreatitis are the key to a speedy recovery: sometimes it is possible to achieve remission even without the use of medications, just by following a diet that relieves the organ.

Products and dishes: which ones are allowed and which ones are not?

The standard diet prescribed to patients with pancreatitis is therapeutic table No. 5, based on thermal and mechanical protection of the digestive tract. Nutrition should be balanced, with a low content of fats and carbohydrates against a background of a high percentage of proteins. The basic rules for patients are as follows:

• During the first two or three days of exacerbation, the best “food” is considered to be hunger;
• then the products are chopped as much as possible, ground, boiled, or steamed, but under no circumstances fried;
• For pancreatitis, meals are consumed warm (on average – about 30-40°C);
• do not overeat: it is better to eat more often, but in smaller quantities;
• do not consume alcohol, sour and spicy foods, coarse and hard-to-digest foods.

Of the dairy products, only low-fat cottage cheese and fresh natural yogurt without additives are not prohibited. Sometimes up to 1 tbsp. of low-fat sour cream is allowed in other dishes.

If we consider vegetables and fruits, here is a list of the most preferred ones:

• potatoes, carrots;
• pumpkin, squash;
• broccoli, Chinese cabbage;
• bananas, sweet apples.

Meat and fish are chosen based on their fat content and low-fat varieties are preferred. This could be turkey, chicken fillet, hake, cod, pollock, haddock, etc.

Instead of bread for pancreatitis, it is recommended to eat homemade crackers or biscuits. Among other flour products, you can eat pasta based on whole grain flour, cereals in the form of porridge and soups. Sweets, all kinds of cookies, cakes, pastries, candies are prohibited.

In general, during the acute period of the disease - and this is approximately 2-3 days - it is better to abstain from food completely. On the third or fourth day, a gradual expansion of the menu is allowed with slimy soups, strained porridges, steamed casseroles and meatballs, mashed potatoes. Little by little, the diet can be enriched with other products and dishes allowed during the inflammatory process.

Chicken liver for pancreatitis

Chicken liver is one of the most valuable dietary products, but against the background of a large proportion of proteins and a small amount of fats, it contains a high percentage of cholesterol. It is this nuance that casts doubt on the possibility of using the product with pancreatitis.

Gastroenterologists explain: chicken liver can be added to dishes if the patient has been diagnosed with pancreatitis due to enzyme deficiency. In this case, boiled or stewed liver is introduced into the menu - but in small portions (up to 100 g) and rarely (no more than once a week). If pancreatitis bothers with any symptoms, then it is better not to eat dishes with liver.

Chicken liver should not be fried, stewed in a large amount of oil, hot spices and seasonings should not be added. Nutritionists advise adding the offal little by little to pates, mashed potatoes, steamed cutlets, meatballs. In combination with stewed vegetables, you get a light and healthy meal, without burdening the pancreas.

Salads for pancreatitis

Salads – they are usually associated with healthy diets, as they contain the maximum amount of vitamins and other valuable substances necessary for the body. But patients with a diseased pancreas should be careful with raw vegetables and fruits. However, this does not mean that you will have to give up salads.

What ingredients can be included in salads when the inflammatory process is subsiding:

• a small amount of lean meat;
• boiled rice;
• boiled vegetables;
• low-fat cottage cheese;
• a little vegetable oil, low-fat sour cream or natural yogurt.

You can’t put the following in salads if you have pancreatic inflammation:

• sausages, fatty parts of meat or fish;
• fatty sour cream, cream, mayonnaise;
• fatty and salty cheeses;
• seeds and nuts;
• canned and pickled foods;
• raw vegetables.

For example, the vinaigrette, beloved by many, can be eaten by patients if you do not add pickles or sauerkraut to it. And "Olivier" becomes dietary if you replace the sausage with boiled chicken breast, exclude cucumbers and peas, and season the salad with Greek yogurt.

And more good combinations for salads:

• boiled grated carrots and beets, seasoned with natural yogurt;
• rice with egg and herbs, with a spoon of vegetable oil;
• steamed pumpkin with apple and natural yogurt.

Dumplings for pancreatitis

Like almost all flour products, vareniki are prohibited during periods of exacerbation of pancreatic inflammation, regardless of what is used as a filling.

Vareniki are added to the diet of a patient with pancreatitis only when a stable remission of the disease is established. In this case, dishes with low-fat cottage cheese or their simpler version - "lazy" vareniki become more preferable. If you continue to feel good, you can expand the list of permitted dishes, using boiled potatoes as a filling (without fried onions, mushrooms, meat, cabbage, etc.). Vareniki with potatoes cannot be seasoned with fat, fried onions: it is permissible to eat them with low-fat natural yogurt or herbs.

It is not recommended to prepare and eat dumplings with berries.

What other restrictions exist for the patient?

• The dishes should be prepared only at home. It is better to exclude "store-bought" vareniki from the diet.
• The food consumed should not be hot, and the dough should be soft and well cooked.
• You should not season vareniki with ketchup, mayonnaise, or fatty sour cream. The optimal sauce is low-fat yogurt.

If everything is done correctly, then dumplings will only be beneficial for pancreatitis.

Borscht for pancreatitis

Borscht, familiar to most of us - on a meat bone, with cabbage and beetroot-carrot sauté - is prohibited for consumption with pancreatitis. Such a dish, although tasty, can easily cause an exacerbation of the disease. However, there is no need to be sad about this, because it is possible to cook borscht using another dietary recipe. Believe me, it will be no worse than usual.

Instead of white cabbage, you should use a more tender one - Chinese cabbage. In addition to it, you need to take potatoes, carrots and tomatoes (sauce and paste will not work), sweet pepper, onion, a small piece of grated beetroot (better - juice, just for color) and a little vegetable oil. In addition, you will need salt and some greens. First, put the chopped potatoes and cabbage in water so that they boil well. Then simmer the chopped onion, carrots, beets, pepper and tomatoes in a frying pan with vegetable oil and a small amount of water. Add the vegetables to the already cooked potatoes and cabbage, bring to a boil, salt, sprinkle with herbs and remove from heat. If desired, you can add a little bay leaf.

Borscht prepared in this way is allowed to be eaten not only with inflammation of the pancreas, but also with other diseases of the digestive tract. When serving, you can put 1-2 teaspoons of low-fat sour cream or Greek yogurt in a plate.

Okroshka for pancreatitis

Okroshka is an old well-known dish that was consumed mainly in the warm season. But in case of digestive diseases - for example, with a duodenal ulcer or pancreatitis - the possibility of eating okroshka becomes questionable. And this is not surprising, because the dish contains such undesirable ingredients for gastroenterological diseases as radish, kvass, broth, mushrooms, etc. But do not despair, because you can make okroshka from those ingredients that are allowed by nutritionists. Let's analyze the traditional composition of the dish, determine the desirable and undesirable ingredients.

• Pickles, salted and marinated products are prohibited for consumption in case of pancreatic inflammation, therefore they cannot be added to okroshka and other dishes.
• Meat – dietary lean pieces of turkey or chicken are allowed in small quantities.
• Fish – fish fillet, cut into pieces, is allowed.
• Mushrooms are prohibited in any form for patients with digestive problems.
• Eggs - boiled and chopped, allowed for making okroshka for pancreatic inflammation.
• Cucumbers - fresh ones are allowed for consumption with pancreatitis, but salted ones are prohibited. It is better for the pancreas if the skin is removed from fresh cucumbers.
• Green leaves of dill, parsley, mint or young nettle are welcome in dishes for pancreatitis. But green onions, cilantro, garlic shoots, wild garlic, spinach should not be added to okroshka.
• Potatoes – can be added in small quantities.
• Sausage products are prohibited for adding to dishes if you have digestive diseases.
• Radish, horseradish - are prohibited for dietary nutrition.
• Carrots are allowed for making okroshka.
• Kvass, mineral water – should not be used as a dressing for a diseased pancreas.
• Ayran, sour whey, curdled milk, cream and heavy sour cream are also not suitable for dressing okroshka. But Greek yogurt, natural yogurt without fillers, or 1-2 tablespoons of low-fat sour cream are an excellent option for dressing.
• Pickles, beer, meat, fish or mushroom broths are prohibited for patients with pancreatitis. It is best to season okroshka with water or vegetable broth.

Mustard, horseradish, hot pepper, mayonnaise, ketchup and tomato paste, lemon juice, vinegar, soaked apples, and sauerkraut were also prohibited from being added to dishes for pancreatitis.

Stuffed peppers for pancreatitis

Bell peppers are a storehouse of vitamins, and when stuffed, this vegetable is especially filling and nutritious. However, there are restrictions on this dish when there is pancreatic inflammation. However, such restrictions are relative: you can eat stuffed peppers when you are ill only during the period of persistent relief, and you need to stuff them strictly following certain rules.

First, let's figure out what "period of persistent relief" means? It means that the patient has gotten rid of acute pain and other painful symptoms associated with pancreatitis, and the doctor has allowed him to introduce some variety into his diet.

What type of sweet pepper consumption is allowed for patients with chronic pancreatitis? Pepper is not consumed raw or fried, but boiled, steamed or stewed. There is no need to peel the vegetable. Also, you cannot add hot spices, animal fats, or large amounts of salt to the dish.

What can be added as a filling to peppers? The optimal "mince" is boiled rice with vegetables (carrots, onions, pumpkin, celery, etc.). It is permissible to add a small amount of dietary meat - for example, chicken breast or turkey are perfect. Prepared peppers are stewed with the addition of water and a small amount of vegetable oil, or (which is preferable) steamed.

It should be noted right away that you cannot eat this dish often and in large quantities with pancreatitis. It is quite enough to eat one or two stuffed peppers a week.

Bran for pancreatitis

All types of bran are considered not only healthy, but can even treat some diseases. Does inflammation of the pancreas belong to these diseases?

Bran is a complex product. For example, it is extremely useful for the intestines, but at the same time, it creates an additional burden on the pancreas. Therefore, it is allowed to eat dishes with bran for pancreatitis, but with some clarifications.

In the acute period of the disease, you should avoid using such products: adding a little bran to food is allowed no earlier than 1-2 weeks after the exacerbation. However, there will be restrictions here: the maximum daily allowance of bran for pancreatitis is no more than 30 g. If this norm is exceeded, then the failure of the pancreas will manifest itself with symptoms such as excessive gas formation, stool disorders, and improper absorption of food.

Another important point is sufficient water consumption. When using bran, you should drink more liquid than usual.

If pancreatitis attacks occur frequently, then it is not advisable to eat bran in its pure form. It is best to mix it with porridge, side dishes, yogurts. Or you can prepare a unique bran drink:

• 1 tbsp of ground bran is poured into 200 ml of water, brought to a boil and kept on low heat for 10 minutes;
• remove from heat and leave to infuse under a lid overnight;
• In the morning, filter the drink, add a spoonful of honey and drink it little by little throughout the day.

If a patient with pancreatitis wants to diversify his menu with bran bread, then he should choose a product in which the proportion of bran does not exceed 20%.

Sushi, rolls for pancreatitis

Japanese cuisine attracts many people: the dishes of this cuisine are unusual for us, but very tasty and healthy. On the one hand, sushi and rolls are dietary products. Their basic component is rice combined with seafood, so such food is low-calorie, low-fat, mainly protein, with a large share of useful substances.

But, unfortunately, both sushi and rolls are strictly prohibited for patients suffering from pancreatic disorder. Such food is considered dietary only in relation to nutrition for eliminating excess weight. But with pancreatitis, such dishes are prohibited, and here is why:

• such dishes contain seafood that has not been heat treated, so the course of pancreatitis may be complicated;
• food is served with spicy and rich sauces, gravies and seasonings, the use of which can cause both an exacerbation of pancreatitis and abdominal pain and vomiting.

If the patient is an ardent fan of Japanese cuisine, then a special cooking option will suit him: marinated and smoked seafood is replaced with boiled shrimp, chicken or cheese, or even boiled vegetables. Nori sheets are not used, as well as ginger, wasabi and other spicy and hot seasonings. Adding a small amount of real soy sauce during the period of remission of pancreatitis is allowed.

Omelette for pancreatitis

An omelet is a dish with milk and chicken eggs and is classified as a dietary protein product. But doctors often insist on excluding eggs – in particular, egg yolks – in case of pancreatitis. So is it possible to eat an omelet or is it still undesirable?

Omelette can be included in the diet of patients under the following conditions:

• dishes containing eggs should not be consumed during an exacerbation of the disease, but only when the patient feels better;
• It is advisable to steam the omelette rather than fry it;
• immediately after the end of the acute period, it is recommended to eat only the protein, and the yolk is introduced into the diet a little later - after about 7-10 days;
• raw eggs are an undesirable product for pancreatitis, so you need to carefully monitor the readiness of the omelette: it must be completely cooked;
• At first, it is better to cook the omelette in water, and milk is added when remission is stable;
• Egg dishes for pancreatitis can include no more than two eggs - this is the daily norm that gastroenterologists talk about.

If the norm for eating chicken eggs for patients with pancreatitis is no more than two pieces, then quail eggs are allowed to be eaten in quantities of up to 6 pieces per day. It is permissible to add greens, carrots, a little boiled potatoes, vegetable oil to the omelet. If desired, the finished dish is sprinkled with grated cheese (not spicy and unsalted), greens, or greased with low-fat sour cream or yogurt.

Mashed Potatoes for Pancreatitis

Potatoes are considered one of the most preferred products for pancreatitis. They contain vitamins, antioxidants, minerals, and a large amount of starch, which acts as a kind of protection for the mucous membrane of the digestive tract. There are not many proteins in potatoes, but their quality is quite high - primarily due to the correct balance of amino acids.

During an exacerbation of pancreatitis, doctors usually recommend fasting for 2-3 days, so it is better not to eat potatoes during this period. Then the root vegetable can be introduced into the menu, but without adding milk - it is allowed to dilute the mashed potatoes with the broth in which it was cooked, and also add a small piece of butter (or a drop of vegetable oil). This recipe is suitable for both adults and children: the puree is satisfying and tasty, and its effect on the pancreas is minimal and gentle.

Over time, as the condition improves, the puree is prepared using potatoes with the addition of carrots and a small amount of warm skim milk.

Cabbage soup for pancreatitis

Shchi is one of the many types of vegetable (in particular, cabbage) soups. It is prepared mainly on meat broth, which already speaks against its use in case of pancreatitis. Another contraindication is the presence of white cabbage in the dish, which also cannot be used in case of problems with the pancreas.

But there is a way out: patients with pancreatitis can be offered another recipe for a familiar dish to avoid a relapse of the disease.

Firstly, the shchi will be vegetarian, without meat broth. If desired, you can add some chopped lean meat to the already prepared dish (boiled chicken fillet will do). Secondly, white cabbage should be replaced with a Chinese analogue, or broccoli. Thirdly, you cannot fry the vegetables, but only stew them with a small amount of vegetable oil and water.

This version of cabbage soup can be included in the menu during the recovery period of pancreatitis, when the pain no longer bothers and the inflammatory process has subsided.

Pancreatitis is a complex and serious pathology, when one wrong meal can negatively affect your health and bring to naught all previous attempts at therapy and rehabilitation. When choosing dishes for pancreatitis, it is necessary to carefully study their composition, assessing the possible negative impact on the pancreas. The main conditions are a minimum of fats, no frying of foods, no overeating and consumption of hot food.

Cabbage rolls for pancreatitis

Cabbage rolls are a delicious dish consisting of minced meat with rice and vegetables, wrapped in cabbage leaves and stewed in sour cream and vegetable sauce. On the one hand, the dish is stewed, which means it is dietary. But what about the other hand: fatty dressing, white cabbage, spices. So are cabbage rolls allowed for pancreatitis?

Yes, they are allowed if they are prepared in a certain way.

• you should not add seasonings or spices to the dish;
• you cannot make sour cream sauce, add cream, mayonnaise, tomato paste and ketchup, vinegar, citric acid, fat, fried flour;
• you can't fry vegetables for the filling;
• you should choose only lean meat and in small quantities, and you should not add lard at all;
• It is ideal to steam cabbage rolls, but you can also stew them without sour cream and spices, with a small amount of vegetable oil;
• Instead of white cabbage leaves, you can use Chinese cabbage leaves;
• per week you are allowed to eat no more than 4 cabbage rolls prepared according to a dietary recipe;
• If pain or digestive upset occurs, the dish should be excluded from the menu.

In addition, one must not forget about the temperature of the food consumed, which should not be either hot or cold.

Aspic for pancreatitis

Aspic cannot be considered a dietary dish, so it should not be offered to a patient with pancreatitis. There are many reasons for this, for example:

• Aspic is high in fat (more than 15%), which is why it puts unnecessary strain on the digestive organs. In order to break down fat, lipase is required, which is produced by the pancreas: increased enzyme production can provoke a new round of inflammation. And with chronic pancreatitis, the enzymatic activity of the gland is generally impaired, and lipase is produced in insufficient quantities.
• Aspic consists of concentrated meat and bone broth, which includes a lot of extractive substances, as well as purine bases. In order to digest such a broth, the pancreas needs to especially strain its strength, which will certainly result in a new exacerbation of the disease.
• Aspic is consumed exclusively cold, which contradicts all nutritional recommendations for pancreatitis.
• It is impossible to imagine aspic without peppercorns, bay leaves and other undesirable spices for pancreatitis, as well as without traditional additives in the form of grated horseradish or mustard. Such additives are especially dangerous for the pancreas.

It becomes clear that this dish should not be offered to patients with pancreatitis - even at the stage of symptom relief and stable remission.

Zucchini caviar for pancreatitis

Affordable and so tasty zucchini caviar has long been loved by most people: you can cook it yourself or just buy it in the store. But, despite the fact that zucchini is allowed for pancreatitis, with zucchini caviar everything is not so simple. Why?

During the cooking process, tomato paste, onion, garlic, spices are added to the zucchini mass, and some housewives even add vinegar. The result is a dish that is absolutely forbidden for pancreatitis, because:

• stimulates the enzymatic activity of the pancreas;
• increases intestinal motility and may cause increased gas formation;
• contains undesirable and even prohibited components for pancreatitis.

If the patient cannot imagine lunch without squash caviar on the table, then there is a simple dietary method for preparing the dish. Everything is prepared in the usual way, but during the cooking process the vegetables are not fried, but only stewed, tomato paste, onion, garlic, spices and vinegar are not added. You can add some pureed tomatoes without skin to the squash, as well as greens and a small amount of salt. Such a dish for pancreatitis is eaten with croutons or a side dish (for example, mashed potatoes).

Pilaf for pancreatitis

In order to answer the question about the possibility of eating pilaf with pancreatitis, let's remember the most common ingredients of this dish:

• meat - lamb, beef or pork;
• rice;
• carrots, onions;
• garlic;
• spices – cumin, coriander, turmeric, barberry, ground pepper, bay leaf, etc.;
• fat, oil;
• salt.

In addition, tomatoes or tomato paste, chili peppers, herbs, saffron, etc. are sometimes added to pilaf. This composition is not at all dietary, right? Despite the benefits of rice for pancreatitis, the other ingredients are sincerely questionable.

But there is a way out: it is quite possible to cook pilaf, which is allowed for pancreatitis. Most likely, many will notice that such a dish cannot be called pilaf - perhaps they will be right. However, for patients suffering from pancreatitis, the dietary option will be an excellent variety of the diet. It is prepared as usual, but with the following conditions:

• It is better to use white polished or steamed rice;
• meat - only chicken fillet or turkey, without fat, bones and skin;
• vegetables are not fried, but simply added to rice;
• Onions, garlic, spices and seasonings, tomato paste are not added, and only a small amount of vegetable oil is allowed as fat.

The finished dish can be sprinkled with herbs, such as parsley. The resulting "pilaf" can be added to the menu no more than a couple of times a week: it is worth remembering that rice in large quantities has a constipating property.

Stewed eggplants for pancreatitis

Eggplants are allowed for patients with pancreatitis only at the stage of stable remission. The fact is that these vegetables contain components that stimulate trypsinogen, which can intensify the inflammatory process. We are talking about such components as alkaloids - organic nitrogenous substances.

At the recovery stage, when pain and other unpleasant symptoms are left behind, it is allowed to diversify the diet with eggplant caviar or stewed eggplants. Let us recall that these vegetables are not fried for pancreatitis, but only baked, stewed or boiled.

Young eggplants without signs of rot or damage are suitable for consumption. They are washed, cut into cubes, soaked in salted water, peeled, and cooked using the previously chosen method. Then the vegetables can be chopped in a blender together with boiled carrots, salted and eaten as a main dish or with a side dish.

Nutritionists do not recommend buying stewed eggplants and industrially produced caviar for pancreatitis, since the composition of such a product is fundamentally different from that of home-made caviar: store-bought caviar often contains vinegar, various spices, thickeners, citric acid, garlic and other components that are undesirable for the disease.

Vinaigrette for pancreatitis

Vinaigrette in the classic version of preparation is not recommended for pancreatitis, since it contains acids (in the form of sauerkraut or pickles), onions, and a large amount of beets. But if you prepare this dish according to a special dietary recipe, then it can be eaten by patients with pancreatitis.

For the vinaigrette salad, you need to take a small boiled beetroot, a couple of potatoes, one fresh cucumber, boiled carrots, greens and a little vegetable oil. The beetroot, although small, needs to be boiled for an hour and a half. You should also boil the carrots and potatoes until done. All the vegetables are cut into small cubes, seasoned with a couple of spoons of vegetable oil, add greens and a little salt. That's it: the diet vinaigrette is ready.

The resulting dish is an excellent source of vitamins, it is easily absorbed, gently digested and does not burden the affected organs. But you can not abuse and eat a lot of salad at once. Gastroenterologists advise eating vinaigrette for pancreatitis in an amount of no more than 50-100 g at a time, no more than a couple of times a week, and only at the stage of subsiding inflammatory process.

Can you eat manti if you have pancreatitis?

Manti, like pelmeni, are a combination of boiled dough and meat filling. Such a "tandem" is undesirable for pancreatitis, due to slow digestion in the digestive tract. In order to completely digest such products, it is necessary to increase the enzymatic activity of the entire gastrointestinal tract and, in particular, the pancreas. Nutritionists classify manti as heavy products even for a healthy person.

Moreover, it is not recommended to offer a patient with pancreatitis manti, which are sold in stores as semi-finished products: they contain difficult-to-digest vegetable proteins, refractory fats, artificial flavor enhancers, flavorings and spices.

Manti, pelmeni, and khinkali are among the dishes that are undesirable for pancreatitis, even if we are talking about home-made products.

Can you eat pizza if you have pancreatitis?

Pizza in any form of preparation has never been considered a dietary dish. Let's remember what ingredients are most often found in pizza:

• pork, beef, sausage, bacon;
• seafood;
• tomatoes, pickles, olives, bell peppers, onions, garlic;
• hard cheeses, mozzarella, cheddar, parmesan, dor blue;
• barbecue sauces, mayonnaise, kutchup;
• mushrooms;
• oregano, basil, chili pepper, etc.

Besides, pizza is freshly baked, yeast dough with absolutely non-dietary composition. Let's think about which of these components are allowed for pancreatitis? Probably, no more than one or two components.

Nutritionists do not recommend eating pizza at any stage of pancreatitis: this product is difficult to digest and can cause significant harm to an already diseased pancreas.

Zucchini pancakes for pancreatitis

Despite the fact that zucchini is allowed for pancreatitis, it is not recommended to eat zucchini pancakes, as well as any fried dishes. But here you can find a compromise - for example, cook pancakes with steam. You will need such products as one medium zucchini, one spoon of flour, egg white and a little salt. Zucchini is grated, the liquid is squeezed out, flour, whipped egg white and salt are added, and they are mixed well. Quite thick pancakes are placed in a steamer, covered with a lid, and cooked for 10-15 minutes. Serve with herbs and natural yogurt.

There are a great many dietary recipes using zucchini. But they should not be fried. Every patient with pancreatitis should remember the products allowed for him and the methods of their preparation, so as not to harm his health and not to aggravate the disorder.

Beetroot soup for pancreatitis

One of the first courses that is often included in the menu of various dietary tables is beetroot soup. A vegetable dish that is easy to prepare, filling, healthy and tasty, but does it put a strain on the pancreas?

Any person suffering from pancreatitis chooses dishes that are not only healthy, but also easy to digest. No one wants to worsen their own health by eating forbidden foods. Fortunately, boiled beets are not on the forbidden list of products. Moreover, this root vegetable in many ways even promotes the absorption of food, improves intestinal motility, and has a mild diuretic effect.

During the exacerbation of pancreatitis, beet dishes should not be consumed, as well as most other products. In general, after an exacerbation, vegetables are introduced into the diet gradually, little by little, because the digestive tract must "get used" to the absorption of fiber after the stress. Approximately 7-10 days after the exacerbation, it is allowed to include small amounts of boiled beets in the menu. Before doing this, you need to pay attention to the following points:

• medium-sized beets should be boiled for two hours, and if time is short, it is better to pre-cut the vegetable into several pieces;
• lemon juice or other acid should not be added to the pan in which the beets are boiled, so as not to provoke a new attack of pancreatitis;
• You can boil the beets in a saucepan covered with a lid, or cook them in a steamer or bake them.

If you plan to cook beetroot soup, it must be vegetarian - this is an important condition for pancreatitis that must be observed. You can add fresh tomatoes, carrots, potatoes, onions, and greens to the dish. Adding meat, mushrooms, fatty sour cream or cream is prohibited (it is allowed to add no more than 1 tbsp. of natural yogurt or sour cream with a fat content of no more than 10%). Properly prepared beetroot soup will profitably diversify the patient's diet, add vitamins to the body and at the same time will not harm the pancreas at all.

Baked zucchini for pancreatitis

Zucchini is an approved vegetable for patients with pancreatitis: it is recommended to eat it boiled, stewed or baked, alone or with other vegetables.

Zucchini is baked until done, avoiding the appearance of a golden crust, which creates additional difficulties for digestion. It is allowed to prepare casseroles with rice, pasta, buckwheat, oatmeal, with other vegetables - for example, with carrots or broccoli.

The top of the dish is sprinkled with a handful of grated low-fat cheese or chopped herbs.

At the stage of stable remission, zucchini is baked, poured with an egg beaten with skim milk. This dish turns out well not only in the oven, but also in a steamer. The average portion should not exceed 100 g, and it can be consumed 2-3 times a week.

Jellied meat for pancreatitis

Jellied dishes based on gelatin, with the addition of meat or fish pulp - what could be tastier and more satisfying? However, in case of diseases of the digestive system, such dishes are often not only not recommended, but also prohibited. Does this prohibition apply to pancreatitis? Unfortunately, yes.

Jellied dishes are distinguished by a high fat content, as well as the presence of concentrated broth, which is not allowed for consumption in case of inflammation of the pancreas. In order to digest this product, increased production of lipase is required - that is, the diseased organ will have to work under additional load. As a result, the enzymatic activity of the gland may be disrupted, and local blood circulation will change, which can cause a new exacerbation of the disease.

Gastroenterologists and nutritionists are categorically against eating such dishes in case of pancreatitis – even if the patient has a long-term stable remission. Therefore, it is not worth taking risks: you must admit, health is more important.

Macaroni and Cheese for Pancreatitis

Pasta - vermicelli, noodles, spaghetti, etc. - are not considered a prohibited product for pancreatitis, so you can add them to your diet without fear. High-quality pasta is easily absorbed by the digestive system, without burdening the pancreas. But note: we are talking specifically about a high-quality product made from durum wheat. Cheap varieties of pasta are not recommended for a diet for pancreatitis, due to their prolonged digestion and the creation of a load on the diseased organ.

Pasta can be eaten as soon as the main symptoms of pancreatitis subside, that is, bypassing the acute period of the disease. They are boiled until soft: this should be taken into account, since the "al dente" option is not recommended during the diet. As a dressing, you can use a small amount of vegetable oil or low-fat yogurt.

As for such a dish for pancreatitis as macaroni and cheese, it can be included in the diet during persistent remission, when the acute and subacute periods of the disease are far behind. Boil the macaroni, season with a small amount of oil, and sprinkle with grated hard cheese on top - preferably unsalted and low-fat. This dish is allowed to be consumed no more than once a week.