Kefir in chronic and acute pancreatitis in the morning on an empty stomach and at night: recipes

For many diseases of the digestive system, it is recommended to drink kefir. For pancreatitis, this drink is also allowed. Let's consider its composition and useful properties.

Pancreatitis is an inflammation of the pancreas that occurs for many reasons. Most often, these are systematic nutritional disorders, overeating, infectious diseases or hormonal disorders, long-term use of medications, anatomical or genetic factors, stress.

Kefir is a probiotic, useful for gastrointestinal disorders, especially pancreatitis. The main properties of the product:

• Soothes and cleanses the stomach.
• Stops vomiting and relieves diarrhea.
• Activates the function of the pancreas and stimulates the production of a number of digestive enzymes.
• Serves as a source for processing animal protein, which is necessary for the normal functioning of the pancreas.
• Prevents the proliferation of pathogenic microorganisms in the digestive system.
• Normalizes intestinal microflora.

Contains vitamins B, C, A, H, PP, as well as magnesium, potassium, sulfur, chlorine, sodium, phosphorus and other microelements necessary for the body. At the same time, calcium from kefir is absorbed much better than from milk. Regular consumption of the drink helps to activate the body's defenses and accelerates the regeneration of damaged tissues.

Can you drink kefir if you have pancreatitis?

The answer to the question of whether it is possible to drink kefir with pancreatitis is unambiguous - yes, it is possible. It is a dietary product and has virtually no contraindications for use. It supplies the body with useful substances. For people with pancreatitis, the drink is a source of easily digestible animal protein, which is necessary daily to maintain the normal functioning of the pancreas.

The caloric content of kefir depends entirely on its fat content and composition. As a rule, it varies from 30 to 56 Kcal. The protein content should be at least 3%. A good drink has a uniform consistency and a pleasant, slightly sour smell. Despite all the benefits, uncontrolled consumption of kefir is dangerous. A drink that is too fatty or sour can provoke a malfunction of the gastrointestinal tract and exacerbation of pancreatitis.

When using the product for pancreatitis, it is recommended to adhere to the following rules:

• If the disease is in the acute stage, then the drink should be avoided. This is due to the risk of increased acidity of gastric juice and disruption of pancreatic enzyme production.
• You need to start with 1% kefir, drinking ¼ cup and gradually increasing the volume to 1 cup per day. The drink should be at room temperature, as cold liquid can provoke spasms of the pancreatic ducts.
• The fermented milk product is especially useful when consumed at night. A glass of the drink gives a feeling of satiety and does not overload a sick stomach.

The choice of quality kefir is of great importance. It should contain only pasteurized or whole milk, fermented with milk fungi. If microorganisms and bifidobacteria are used for fermentation, then such a drink is not a live kefir. Kefir in which milk is replaced with palm oil is strictly contraindicated for people with pancreatitis. It has a low concentration of proteins necessary for the body and a lot of fat.

Kefir for pancreatitis and cholecystitis

Unhealthy food with high fat content is the main cause of diseases such as pancreatitis and cholecystitis.

• Pancreatitis is an inflammation of the pancreas caused by a disruption in the outflow of pancreatic juice. It is characterized by intense painful sensations in the abdomen, bouts of nausea and vomiting, constipation, and increased gas formation.
• Cholecystitis is an inflammation of the gallbladder caused by bile stagnation due to blockage of the bile ducts. It is accompanied by pain in the right hypochondrium, high temperature, bitterness in the mouth, yellowing of the skin, attacks of nausea and vomiting.

Both diseases are closely related and can even appear simultaneously. Cholecystitis and gallstone disease lead to a disruption in the outflow of pancreatic juice, which provokes pancreatitis. Or, conversely, inflammation of the gallbladder begins due to the release of pancreatic juice into it.

Kefir for pancreatitis and cholecystitis is an important component of therapeutic nutrition. Patients are prescribed diet No. 5, which is aimed at facilitating the digestion process. The fermented milk product is rich in protein and microelements necessary for the body. Its regular use restores intestinal microflora, improves the functioning of the gastrointestinal tract, tones and has a beneficial effect on overall well-being.

Kefir for chronic pancreatitis

During the period of remission of inflammation of the pancreas, the patient is prescribed an extended diet. Kefir for chronic pancreatitis is recommended for consumption at all stages of the disease. But during remission, you can choose a drink of 2.5% fat, daily maturity.

The daily dose should not exceed 200-250 ml. Higher doses can provoke irritation of the gastric mucosa, increase acidity or cause flatulence, which will worsen the condition of the pancreas.

During remission, the fermented milk product should be consumed not only at night, but also as a separate dish, used in salad dressings, in soups. Various fillers can be added to kefir to improve its taste, for example, natural berry syrup, honey or fruit puree.

Kefir for exacerbation of pancreatitis

If inflammation of the gastrointestinal tract occurs in a chronic form with frequent relapses, then the diet should be followed on a permanent basis. Kefir is recommended to be excluded from the diet for a while during an exacerbation of pancreatitis.

Only on the tenth day after the exacerbation has been stopped, the patient can start consuming the low-fat product at 50 ml per day. As soon as the general well-being and condition of the body stabilize, the dose can be increased by 10-15 ml every day, bringing it up to 250 ml.

Kefir for acute pancreatitis

Low-fat dairy products are included in the diet for many diseases of the gastrointestinal tract. Kefir for acute pancreatitis can be consumed no earlier than 10-14 days after the onset of exacerbation. Before that, for several days, it is recommended to observe complete food rest.

This is explained by the fact that against the background of the inflammatory process, the ducts and channels of the pancreas, which are responsible for the secretion (breaks down the nutrients entering the body) are clogged. This leads to the destruction of organ tissue and ulceration of the mucous membrane. A short course of fasting will restore the normal functioning of the body.

As soon as the acute course of pancreatitis ends, 50 ml of 1% kefir can be added to the diet. With further improvement of the condition and normal tolerance of the product, the dosage should be gradually increased to 250 ml. It is better to drink kefir at night, 40-60 minutes before bedtime. The drink acts as a light dinner, does not burden the digestive system, but satisfies the feeling of hunger.

Kefir for gastritis and pancreatitis

Diseases such as gastritis and pancreatitis are very common. Such a diagnosis occurs in both adults and children. Improper nutrition, stress and a number of other pathological factors lead to the development of the disease. Treatment is long-term and based on dietary nutrition.

Kefir is approved for use in gastritis and pancreatitis. The fermented milk product should be used in the daily diet. It contains bifidobacteria, which have a beneficial effect on the digestion process. In addition, a large amount of lactose helps to calm the nervous system.

Useful properties of the drink in the treatment of gastrointestinal diseases:

• Restoration of normal microflora of the intestines and stomach.
• Preventing the process of food decay in the body.
• Lowering blood sugar and cholesterol levels.
• Improving appetite.
• Normalization of metabolic processes in the body.

During an exacerbation of the disease, it is necessary to stop drinking fermented milk drinks. The basis of the diet should be warm water, unsweetened black tea or rosehip decoction. After a week of strict diet, a small amount of low-fat kefir can be introduced into the diet. It is best consumed in the morning or before bed. Two weeks after the exacerbation, you can start eating other fermented milk products.

To get the maximum benefit from kefir, it is necessary to choose it correctly. You should buy only a fresh product with a minimum percentage of density. When consumed, the drink should be at room temperature. If inflammatory processes from the digestive organs are in remission, then the product can be supplemented with berries and fruits, honey.

Kefir for cholelithiasis and pancreatitis

Gallstone disease (GSD) is a pathological condition in which solid sediments form in the gallbladder. The main cause of the disorder is poor nutrition, infections, metabolic disorders or genetic predisposition. This disease is associated with pancreatitis, since the gallbladder is located near the pancreas, and the organs perform similar functions. Stones that come out of the gallbladder get stuck in the area of the combined ducts, causing various disorders.

Kefir for cholelithiasis and pancreatitis is the basis of dietary nutrition. A strict diet, control of bile and cholesterol levels are indicated for treatment. Fermented milk products are allowed during remission of the disease. In acute cases, herbal decoctions, purified water, vegetable broths and plant-based dishes should be taken. When choosing kefir, it is necessary to give preference to a low-fat drink of 1%.

Fatty kefir, milk, cottage cheese and other dairy products are contraindicated. If the diet is composed correctly and followed, it leads to the normalization and removal of cholesterol from the body, and bile support. This helps improve overall well-being and has a beneficial effect on the functioning of the gastrointestinal tract.

Buckwheat with kefir in the morning on an empty stomach for pancreatitis

One of the most popular methods of traditional medicine used to cleanse and restore the pancreas is buckwheat with kefir in the morning on an empty stomach. In case of pancreatitis, this recipe can be used only in the state of remission of the disease. Each product, both together and separately, is useful for inflammatory processes in the gastrointestinal tract.

• Buckwheat – contains protein, iron, B vitamins and essential microelements. This cereal has a minimum of calories and fats and is easily digestible. It can be used as a stand-alone side dish or added to other dishes. Buckwheat is an indispensable product for patients with pancreatitis.
• Kefir is a fermented milk dietary product. It has low fat content and a high content of easily digestible animal protein. It helps restore normal intestinal microflora and prevents constipation. It can be introduced into the diet 10-14 days after the onset of the disease attack.

To prepare buckwheat with kefir, take ½ cup of cereal and 250 ml of low-fat kefir. Sort and rinse the buckwheat. Place the porridge in a deep plate, pour in kefir and cover with a lid. Put the future dish in a cool place or refrigerator for 10-12 hours. During this time, the cereal will soak and soften. Before use, buckwheat should be kept for 1-2 hours at room temperature or heated in a water bath. The course of treatment using this recipe is 7-10 days, ½ portion in the morning and evening.

Please note that raw buckwheat can irritate the intestines and stomach. This will lead to abdominal pain, flatulence, diarrhea. The recipe is contraindicated in case of exacerbation of pancreatitis.

Kefir at night for pancreatitis

Many patients with inflammatory diseases of the digestive tract consume kefir at night. It is very useful for pancreatitis. The fermented milk product acts as a probiotic, which is resistant to gastric juice, so it normally enters the intestines and restores the beneficial microflora that is destroyed by the disease.

Kefir as a last meal is a great light supper. It perfectly satisfies hunger. The drink is rich in carbohydrate compounds, dietary fiber and protein. When it enters the body, it stimulates intestinal peristalsis, improves the condition of the pancreas.

Kefir and cottage cheese for pancreatitis

The result of milk fermentation is fermented milk products that are tasty and healthy. Kefir and cottage cheese for pancreatitis can be consumed only during remission of the disease, usually 10-14 days after its onset. This combination has beneficial properties that have a beneficial effect on the damaged pancreas, gastrointestinal tract and the entire body:

• Fermented milk products contain a lot of protein, which is an important structural element necessary for the restoration of damaged organ cells and the production of digestive enzymes. That is why the diet of patients with pancreatitis should include both kefir and cottage cheese.
• High calcium content is necessary for restoring the digestive functions of the pancreas. Compared to calcium from milk, this element is absorbed much faster and easier.
• Both kefir and cottage cheese are prepared using starters, which include live lactic acid bacteria (lactobacilli, bifidobacteria, acidophilus bacillus, Bulgarian bacillus, and others). They partially break down lactose and facilitate the digestion and absorption of all useful components. They eliminate the symptoms of dysbacteriosis, improve digestive functions and intestinal peristalsis.

Kefir for pancreatitis should become a mandatory component of the diet. When choosing a drink, you should give preference to low-fat varieties. This fermented milk product can be used in the preparation of various dishes that diversify the therapeutic and dietary diet.