Porridge in pancreatitis: semolina, oatmeal, millet, rice, wheat, buckwheat

Pancreatitis is one of the most serious and quite common diseases of the digestive system. And one of the important points in the therapy of such pathologies is the observance of the diet. Usually doctors write in appointments: a diet-table № 2 or № 5, which just and are aimed at restoration of normal functioning of the digestive system. Among the allowed dishes in these diets are necessarily present porridge. And it's not accidental, it's not for nothing that such food should be present in the children's diet. Porridge in pancreatitis provides a normal digestive process, not overloading the pancreas and providing the body with the necessary vitamins and microelements.

But are all the cereals so useful in this disease? If such dishes are from cereals that can harm the patient? How correctly to prepare porridges for acute and chronic pancreatitis? We will consider these questions in our article.

A little about the disease itself

Pancreatitis is a disease in which the inflammatory process is localized in one of the digestive organs - the pancreas. This organ is located slightly behind the stomach in its lower part, and when a person takes a horizontal position, invariably appears under the stomach, which is the reason for such an unusual name for the organ.

The pancreas, although not directly in contact with food, is still very important in the digestive system. It takes an active part in the digestion of proteins, fats and carbohydrates entering the body, since it produces special digestive enzymes: lipase, amylase, protease, trypsin, insulin, etc.

The secret of the pancreas when entering the body food through a special duct is fed into the 12-colon, where the food turns into a chyme, nutrients from which are absorbed into the intestine into the blood, and all unnecessary is excreted from the body in the form of feces. Pancreatic juice, entering the intestine, decomposes food into its constituents, promotes its better digestion and assimilation, and participates in the metabolism of various nutrients. Its usefulness for the digestive process is invaluable.

But is it so useful and safe for the pancreas itself? If, for some reason, the outflow of digestive juice is disturbed, it lingers inside the pancreas, eventually becomes more concentrated and begins to digest the walls of the organ itself. In this there is nothing incredible, because the secret of the pancreas contains digestive enzymes that can erode any living tissue.

The inflammatory process in the pancreas can be associated with premature digestive secretion. Ideally, it should not stagnate in the body. The development of pancreatic juice begins when food enters the body. Failures in the work of the body lead to the fact that the production of enzymes occurs between meals, which is fraught with stagnant phenomena and tissue irritation with their own enzymes.

In the complication of cholelithiasis in the pancreas can also be thrown bile, which is no less acrid digestive enzyme, produced in the liver, and supplied to the same DPC.

The cause of malfunctions in the pancreas and the outflow of a specific secret from it, in addition to structural anomalies, can be:

• alcohol abuse (90% of cases of acute pancreatitis);
• malnutrition with predominance of oily and spicy food, regular overeating
• obesity and overweight,
• cholelithiasis, which proceeds with complications,
• uncontrolled intake of certain medications (various NSAIDs, some antibiotics and diuretics, glucocorticosteroids, etc.)
• a large content in the diet of foods rich in pesticides and harmful food additives with the letter "E"
• inflammatory pathologies of other organs of the gastrointestinal tract located nearby (stomach and duodenum),
• various infectious diseases,
• cardiovascular pathology, in which the blood supply to the organ is impaired,
• allergens,
• the development of diabetes mellitus (it can be both a cause and a consequence of pancreatitis),
• presence in the body of parasites (helminthiases),
• injuries and operational interference in the work of the body.

Not surprisingly, recently the disease is becoming more and more popular. And yet, for as many reasons, the probability of pancreatitis is higher among alcoholics, patients with cholelithiasis and people with different degrees of obesity.

The disease can occur in 2 forms: acute and chronic. The main symptom is pain, which can be localized (depending on the area of the lesion, the pain is felt in the hypochondrium region from the left or right side, under the shoulder blade or is shrouded in nature) or reflected (gives back, chest). In acute pancreatitis, the pain is strong and constant, with a chronic course of the disease, it has a paroxysmal character and occurs mainly when the pancreas is loaded.

Other symptoms of the disease include skin color changes, epigastric pain, dyspepsia, nausea and vomiting, stool disorder (often pancreatic diarrhea, less frequent constipation), yellowish plaque in the tongue, weight loss, etc.

You need to treat both acute and chronic pancreatitis, because if you do not, the disease will give complications in the form of an abscess or necrosis of pancreatic tissue, the appearance of a false cyst, diabetes and even fatal outcomes. In addition, with pancreatitis there are phenomena of intoxication of the body, which negatively affects the health of other organs and systems of man.

But if acute pancreatitis requires medical treatment and refusal to take food for 2-3 days, then a diet with restriction of fats, carbohydrates, fried, acute and salted for a certain time, required to restore the functions of the pancreas and stop the inflammatory process, is prescribed. That in chronic pancreatitis, such a diet becomes a way of life.

One of the important components of a diet with pancreatitis are porridges. They are considered one of the main dishes in the disease of the pancreas. As soon as the attack of acute pancreatitis managed to be canceled, the menu can already be gradually introduced porridge, which can not be said about most other products. In the future, in dietary meals, porridge can act as an independent dish, or as a side dish to dishes from low-fat meat and fish, vegetables, eggs.

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Are all cereals useful in pancreatitis?

Kashi has a high nutritional value, their taste is familiar to us from childhood, and the benefits can not be overemphasized, because different cereals are sources of vitamins, minerals and other nutrients necessary for our body. Vegetable fiber of cereal crops is easily digested and helps to optimize the process of digestion, normalizes the stool, improves metabolism, which is very important for failures in the work of the gastrointestinal tract.

Kashi is considered easy, easy for the pancreas food, so they are recommended for pancreatitis, when you need to maximize the work of the body. Alas, with all the variety of dishes from cereals, not all of them are useful for patients with pancreatic inflammation.

The diet of a healthy person with a full meal contains dishes from 13 or more cereals made from cereals and legumes. Thanks to such wealth on the table, our body can function normally, getting everything you need from food, which is distinguished by a noticeable variety. We will not take into account quick-cooking porridges that do not carry the nutritional value that is inherent in the dishes of own production.

When pancreatitis a person can not afford such a variety, because you need to consider that different cereals will act on the body and in particular on the gastrointestinal tract in different ways.

The question arises, what kind of cereal can you eat with pancreatitis? Of course, those that do not harm the inflamed organ. The list of such cereals for cooking cereals is relatively small. This is oatmeal and semolina, rice, buckwheat and flax seeds in the form of whole or chopped grains. Oatmeal is considered more useful in the form of cereals, rather than flakes, but in the second case it is easier to boil and digested in the digestive tract.

We named only 5 types of cereals, which can be safely used in a diet with pancreatitis. And what about at least 8 useful groats? Do all of them have to be deleted from the menu? Not at all. We will consider, what porridges it is impossible at a pancreatitis, and to what it is necessary to concern with care.

Doctors do not recommend eating in the diet of patients with acute and chronic pancreatitis dishes from corn, millet and legumes. Beans include not only the peas and beans that are familiar to us, but also lentils, chickpeas, and, of course, beans, from which the name of the culture originated.

The porridge of their cereals is not recommended even during a period of persistent remission, not to mention the exacerbation of the disease. But what are these cereals so not pleased with the diseased pancreas?

Millet is a product that is 60% carbohydrates. And as we remember, a diet with pancreatitis provides for a decrease in the intake of carbohydrates into the body, so millet porridge can not be useful for patients with pancreatic inflammation. Polysaccharides of millet are considered to be a heavy food for a sick organ, and starch can even lead to an exacerbation of the disease, even with a minimum serving of millet porridge.

Millet porridge in pancreatitis is excluded unconditionally. It can be included in the diet only after recovery.

With beans, the situation is slightly different. They contain a lot of rough fiber, which is difficult to assimilate even for a healthy body. Fiber for digestion is necessary, but with diseases of the digestive system, preference is given to soluble fibers that are easier to digest.

Another disadvantage of legumes is the provocation of fermentation processes in the intestine, and as a result, increased gas production. Patients with pancreatitis already suffer from various diarrheal phenomena, and the use of pea and other porridges from legumes can only worsen the patient's condition, increasing the intensity of individual symptoms.

Pea porridge in pancreatitis is allowed only in limited quantities and requires special preparation of the product. Peas are pre-soaked in a solution of soda, which softens its peel and shortens cooking time. After washing the grain, it is boiled until soft and turned into a puree. This porridge can pamper yourself occasionally only during a period of persistent remission or after a full recovery, if it is an acute pancreatitis.

Corn porridge, according to dietitians, with pancreatitis is also undesirable. The cause is a rough fiber in the skin of the grain, which is very hard to digest in the digestive tract.

If the young "milk" corn is enough to boil for an hour to make it soft and digestible, then the mature grain from which the corn is cooked, even with prolonged heat treatment remains stiff enough, even for the teeth, not that for the stomach and others digestive organs. And if you consider that corn, like millet, contains a lot of starch, then the ban on its inclusion in the menu of patients with pancreatitis becomes a necessity.

Caution should also be observed with such types of cereals as barley, pearl and wheat cereals.

Barley (namely, the barley is made from it) is also very rich in carbohydrates, which are absorbed with pancreas inflammation with great difficulty, which requires additional efforts on the part of the diseased organ. But a lot of starch and coarse fiber does not contain barley porridge, which means that you should not completely abandon a healthy dish with pancreatitis.

With the onset of a prolonged remission indicating that the pancreas has regained its functions, the porridge can be gradually incorporated into its diet, but not more than 2 times a week. Cook the porridge for a long time, so that it can then be easily turned into a kind of mashed potatoes.

Nutrition for pancreatitis should be maximally beneficial with the fact that the number of foods and dishes is limited. Often it is not wise to include dishes with a small nutritional value in the diet, because in this way we limit our organism to useful substances that it could receive, we build the food scheme a little differently.

Not particularly useful in pancreatitis is pearl barley. She, like other porridges, gives a feeling of satiety, but it is fraudulent, because the pearl barley is poor in many vitamins and trace elements necessary for the body. In case of a disease, it is recommended to feed the body mainly with useful food.

In general, to give up a delicious dish only because of its "uselessness" is illogical, especially since the diet still needs to be diversified. If you include pearl porridge in the menu a couple of times a week, there will be no harm to the pancreas, but it will make the table more attractive.

Wheat porridge in pancreatitis is also not considered a particularly welcome guest on the table. A high content of gluten makes the dishes of wheat cereals very nourishing. But the benefits from them, as well as from dishes with pearl barley, are not enough. Diversify the menu of wheat porridge is possible, but do not emphasize it in the patient's diet pancreatitis is not worth it.

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Porridge with various forms of pancreatitis and cholecystitis

So, pancreatitis, as an inflammatory disease of the pancreas, can proceed in acute or chronic form, while the diet requirements for these pathologies are somewhat different. Cholecystitis is an inflammation of the gallbladder, which is often adjacent to cholelithiasis, which is the cause of the violation of the outflow of bile and pelting it into the pancreas.

Both diseases require compliance with the diet. In particular, in both cases, doctors often prescribe a diet number 5, which does not exclude meals from cereals, and even welcomes many of them. You can say that the porridge is useful in pancreatitis, will benefit and with cholecystitis. Another thing that you need to know how to properly prepare a dietary dish, and even then, what cereals can be used in acute, and which in the chronic period of the disease.

Porridge in acute pancreatitis can be consumed after 2-3 days and expand their assortment as the attack subsides. In the acute period, prepare mainly viscous semi-liquid porridges, thoroughly boiling the cereals. The prepared dish should resemble a puree in consistency. Only in this case the pancreas will not have to strain for its digestion.

Cereals for cereals can be grinded both after and before cooking. But in the latter case, you need to ensure that in the process of cooking porridge, it does not get lost in the lumps, as is often the case with too small, flour-like croup.

With pancreatitis, both normal viscous cereals and liquid, based on milk, are allowed. However, milk porridge with pancreatitis should be introduced into the diet gradually. In the acute phase of the disease, only porridges cooked on water are allowed for 2 weeks. Salt and sugar in the period of exacerbation in the dishes do not add. Porridges cooked on a mixture of milk and water with the addition of a small amount of sugar or salt can be given starting from the third week of the illness. Whole milk is allowed to be used in porridges for 3 or even 4 weeks, when the condition stabilizes.

The same recommendations for the preparation and use of cereals should also be taken into account when exacerbating chronic pancreatitis, which most often occurs after consuming fatty or spicy food.

In the phase of remission, not only viscous porridges cooked on the water are permitted, other types of dishes from cereals, for example, casseroles and souffles, are introduced into the diet. In chronic pancreatitis, when the inflammation subsides, you can gradually include in the diet liquid milk and friable porridge, which significantly diversify the menu without overloading the pancreas.

Useful cereal in pancreatitis

Of the whole variety of dishes from cereals in pancreatitis, there are forbidden porridges, conditionally permitted and those that are not only permitted, but also useful in the disease of the pancreas. To forbidden and undesirable, as we already know, include corn, millet, pea porridge and porridge from other beans. Caution in use requires also wheat and pearl barley, which need to be included in the diet gradually, little by little and rarely, when the condition stabilizes.

Another thing useful porridge, which should be present in the menu, even in the acute period of the disease, because the body must receive the necessary substances. In addition, useful porridge is so called not only because of its nutritional value, but also due to the action that they have on the pancreas and GIT in general.

When you enter in the menu those or other types of cereals need to look at the state of the patient. Oatmeal, buckwheat, rice and semolina are perfect for making light soups and dietary cereals. Such cereals are useful in pancreatic dishes, which are introduced into the diet of the patient even during the period of exacerbation. Moreover, if the patient's condition is considered satisfactory, it can be cooked on water, and using diluted milk, without waiting until 2 weeks have passed.

Another useful in pancreatitis and cholecystitis dish is porridge from flaxseed. Linseed porridge, which, most likely, is a slimy decoction of flax seeds that perfectly envelops the mucous membrane of the digestive organs, protecting them from irritation by aggressive enzymes. Since porridge from flax seeds is liquid without grains, and does not require any tension from the pancreas, it can be introduced into the diet a couple of days after the exacerbation.

With chronic pancreatitis, linseed porridge is also useful because it is capable of increasing local and general immunity, and any chronic disease is a powerful blow to the immune system, which is simply depleted from the constant fight against the disease.

Let's return now to more popular porridges. So, buckwheat porridge with pancreatitis is considered one of the most useful and digestible. The porridge can be introduced into the diet as early as 4-5 days after exacerbation. During this period of buckwheat cooked viscous porridge (as far as possible with buckwheat groats), pre-chopping croup or wiping the finished porridge through a sieve.

You can cook porridge on water or a mixture of water and milk, but you can not add sugar, salt, or other seasonings in an acute period in porridge. But in the period of remission porridge can be sprinkled with a small amount of salt and sugar, jam, honey, butter (a little).

This porridge in addition to easily digestible fiber and useful in pancreatitis protein is also rich in vitamins, trace elements and amino acids necessary for the body.

Oatmeal porridge, useful in pancreatitis and other pathologies of the digestive tract, is considered indispensable easy to digest. Yes, it is rich in cellulose, but it is easily digested in the digestive tract, which allows you to apply it as soon as the inflammatory process slightly subside. She is one of the first to appear in the menu of patients with pancreatitis.

Porridge can be cooked both from oatmeal and from flakes like "Hercules". At first it should be a semi-liquid viscous porridge on the water, without any additives. Like any other porridge in acute pancreatitis, oatmeal must be grinded after preparation. Oat flakes or cereals can also be pre-ground in a coffee grinder or blender.

A little later, oatmeal can be cooked on the water with the addition of milk, and then on whole milk. This will help diversify the diet of patients and help restore lost appetite.

Do not give sick people porridge from whole or insufficiently purified grains.

Oatmeal porridge refers to slimy dishes, rich in protein and easily digestible useful vegetable fats. It envelops the walls of the digestive tract, protecting them from the corrosive effects of digestive enzymes, and saturates the body with the components necessary for it, giving strength to fight the disease and come out victorious. Oatmeal stimulates the motility of the intestines, and therefore, will help cope with constipation in chronic pancreatitis.

Rice porridge is also very quickly and easily digested in the digestive tract, so when pancreatitis it begins to be given on day 2-3 of the disease. This is a porridge made from white polished rice. Brown unpolished rice can be introduced into the diet of a patient with pancreatitis only during a period of persistent, prolonged remission, because its hard flakes can have an irritating effect on the gastrointestinal tract.

When exacerbating patients need to cook a viscous mucous porridge or rice broth, which is considered no less useful. Loose rice porridge as a side dish to stewed meatballs and meatballs is allowed only during remission.

What is useful rice porridge? Firstly, it is a slimy dish with excellent enveloping and absorbing properties, which reduces the acidity of the gastrointestinal tract and reduces the symptoms of intoxication. Secondly, because of the large amount of complex carbohydrates, it gives saturation without overloading the pancreas. This is important due to the fact that with pancreatitis, cholecystitis and other pathologies of the digestive system recommended fractional nutrition, in which the volume of the portion is markedly reduced, which can lead to a feeling of constant hunger with unaccustomed. Rice "starve" will not allow.

The benefit of rice in acute conditions is also that it has a fixing action, and with acute pancreatitis or exacerbation of chronic diarrhea is more than a frequent symptom. But with chronic inflammation of the pancreas, which takes place with permanent constipation, rice mush should be very cautious. Include it in the menu more often 2-3 times a week is not recommended.

Manna porridge - that's true, not only food, but also a medicine for pancreatitis. Semolina is no longer needed to grind, so it's much easier to cook porridge for the sick. This groats do not need to be boiled for a long time, which means that more vitamins are stored in it than in other porridges.

Manna porridge easily passes along the entire gastrointestinal tract and helps to cleanse the intestines from mucus and fats. It contains a large amount of protein, which is the building material of living cells, which means that the process of restoring pancreatic tissues due to semolina can be faster and more efficiently. The almost complete absence of fiber seems to reduce its value for the digestive process, but at the same time it prevents diarrheal phenomena accompanied by colic and other unpleasant symptoms.

But no matter how useful it is for pancreatitis semolina, it is not always recommended to consume it. The main thing here is moderation. Do not give preference to only one of the useful in exacerbating or during the remission of cereal. All of them should be included in the diet of patients with pancreatitis. It is necessary to alternate porridges in such a way that one of their species met in the weekly menu no more than 3 times. Each porridge is useful in its own way, and the body should derive the maximum benefit from them, which is possible only in conditions of complex full-value nutrition.

Recipes of cereals in pancreatitis

Well, with the theory of proper nutrition in pancreatitis, we have already learned a little, it's time to move on to practical exercises and learn how to prepare useful pancreatitis porridge according to the following recipes.

Let's start with an unusual porridge, which is not prepared by everyone, although they add flax seeds to salads, stewed vegetable dishes, pastries, desserts. It's about linseed porridge, which can be cooked in pancreatitis in many ways. At the same time, you do not even have to cook it.

• The recipe for linseed porridge № 1

Products:

1. Flax seeds - 1 glass
2. Water - ½ liter

Preparation: Whole or crushed linseed seeds are poured with boiling water, cover with a lid and leave to infuse for an hour, periodically shaking the container, in which we prepare the "porridge". During this time, the seeds are sufficiently softened and will not irritate the digestive system. The liquid part of the porridge containing most of the vitamins C, E, B and K, as well as useful microelements (zinc, manganese, selenium, etc.) can be given already in the first days after exacerbation. Porridge with seeds can be given at the end of 1 week to 1 tablespoon. Before the main meal.

• Recipe for linseed porridge № 2

Porridge is prepared from the same number of products, but instead of flax seeds we take cake, which remains after pressing the oil. We insist on cereal for at least 40 minutes, we cool to a warm state and give the patient, without adding any other components, as in the first case.

Next on the turn is incredibly useful for pancreatitis semolina porridge. Coming out of childhood, in ordinary life, we are preparing this mess, without thinking about its consistency. But for a person with a sick pancreas the consistency of the dish is a matter of principle, so we will give the recipe useful for pancreatitis with semisolid semolina and tell you how to cook it without lumps.

• Recipe for useful semolina porridge

Products:

1. Semolina - a quarter of a glass
2. Water - one and a half cups
3. Milk is one glass

Preparation: Milk is diluted with water in a ratio of 1: 1 and set to boil. Dilute the croup of the remaining water and mix thoroughly. When the mixture of water and milk boils, remove the saucepan from the fire and pour into it diluted with water semolina, constantly stirring the porridge with a spoon or fork. After that, we return the pan back to the fire and cook the porridge for at least 2 minutes, not forgetting to reduce the heat and stir the cooking dish. Fire turn off, and cover the porridge with a lid and leave to insist.

Serve gruel in a warm form. In the acute period of the disease, the manke prepared in this way, with a satisfactory patient condition, can be introduced into the menu from the 4th or 5th day of the illness. After 3-4 weeks after exacerbation and during remission in cereal, you can add a teaspoon of melted butter, one or two spoonfuls of honey or jam. And you can just sweeten with sugar.

Buckwheat is considered one of the most useful and easy to digest. It has everything: vitamins, minerals, amino acids, easily digestible fiber, protein. Buckwheat is also characterized by anti-inflammatory and bactericidal action. It stabilizes blood sugar levels and improves the functioning of the liver and gallbladder, which makes it useful for cholecystitis.

Moreover, cereals from whole grains are considered more useful than those that are made from stale or buckwheat flakes. However, after making such a porridge, it should be wiped through a sieve or crushed with a blender. Before preparing the dishes, the rump should be sorted from unpeeled grains and soaked overnight.

During the period of exacerbation, a semi-liquid porridge is prepared. For this, when cooking, water is added more than usual. After the preparation of cereals, water is decanted. The boiled croup is ground and diluted with water, in which it was cooked. Serve porridge without salt or sugar. After a week after exacerbation, the porridge can be cooked not only on water, but also on milk, diluted with water 1: 1.

In the remission phase, any dish made of buckwheat, including crumbly (1 part buckwheat for 4 parts water) and milk porridge are allowed. But doctors and nutritionists recommend a slightly unusual way of treating pancreatitis with an unusual "porridge", which includes buckwheat and kefir.

• Recipe for buckwheat porridge with kefir in pancreatitis

Products:

1. Buckwheat (whole grains) - 1 glass
2. Low-fat or 1% kefir - 2 cups (500 ml)

Preparation: Disassembled and peeled buckwheat pour kefir and leave to infuse for 12 hours (prepare the dish for the night). Ready "porridge" is divided into 2 equal parts. One is eaten on an empty stomach at breakfast, the second is left for the evening. Eat it should be a couple of hours before going to bed.

Treatment is carried out for 10 days, after which you need to take a break for the same period and repeat the course of treatment. It is recommended to treat chronic pancreatitis with kefir-buckwheat porridge at least 2 times a year.

Rice porridge is also considered an indispensable dish in pancreatitis. Its astringent and absorbent properties are very useful in inflammation of the pancreas. When exacerbation is recommended viscous porridge, the recipe of which, according to diet No. 5, we will cite. And with persistent remission, you can pamper yourself and crumbly white rice, using it as a side dish to fish and meat dishes.

• Recipe for viscous rice dairy porridge

Products:

Rice or rice cereals - ¾ cup

Water - 1 glass

Milk - 1 glass

Preparation: Rice is washed with warm water and then with hot water until the water becomes clear. We boil the water and fill it with washed rice. Cook the porridge until half cooked. Boil the milk, pour hot into the porridge, mix and cook until the softness of rice. Ready porridge is passed through a sieve.

Days after 10 after an exacerbation in a porridge it will be possible to add sugar (1,5 tsp), butter (1 tsp) and a little salt.

On the same recipe, you can cook a delicious rice porridge in a multivark, pouring into it all these products and setting the "Milk porridge" mode.

To get liquid milk porridge for ¾ cup of rice, you need to take about 3 glasses of whole or diluted milk.

Well, finally, oatmeal, which is recommended for all diseases of the digestive system, including pancreatitis, without exception. Such a useful cereal can be prepared from oatmeal or flakes "Hercules", which, despite the smaller number of useful substances, still enjoy greater popularity in pancreatitis than croup. This is understandable, because gherkin porridge and cook easier, and it is better absorbed, saturating the body with vitamins A, B, B2, etc., and important microelements: copper, iron, potassium, zinc, boron, etc.

Herculean porridge is not only an easily digestible and tasty dish, but also an effective tool for maintaining healthy immunity.

• Herculean porridge with pancreatitis

Products:

1. Oat flakes type "Hercules" - 1 glass
2. Diluted milk with water - 3 cups

Preparation: Milk put on the fire and bring to a boil. When the milk boils, we fill it with flakes and make the fire quieter. Cook the porridge, stirring occasionally and taking off excess foams, until the flakes are soft. Depending on the type of oat flakes, this can take from 5 to 20 minutes.

When the porridge is ready, turn off the fire, and cover the pan with a lid, giving the porridge to infuse for another 5-10 minutes.

Such porridge can be given to patients with acute inflammation of the pancreas after 3 or 4 days after the onset of the disease. In this case, it should be grinded in a blender or used for this purpose a sieve.

At the onset of remission, water can not be added to the milk, and the taste of the dish can be improved with the help of sugar or salt, adding a small piece of butter.

How to diversify the table with pancreatitis?

Reading the recipes of cereals recommended as a dietary supplement for inflammation of the pancreas, the reader is likely to become discouraged. What can be delicious in cereal, which is cooked without salt and sugar? Even if each time to use different cereals, it is unlikely to make the menu more attractive, and the dishes are more appetizing.

But there's nothing to be done, once it comes to inflammation of an important organ of the digestive system, then it will take a few days to take care. This is not so difficult as it seems at first glance, because severe pain and nausea do not greatly contribute to the appearance of appetite. Food at this time is presented in the form of a certain medicine: it is not tasty, but it should be taken for health.

But even after 7-10 days even with acute pancreatitis in the cereal, you can add sugar, salt and butter. The main thing is not to get carried away and do not make it worse.

For a change in this period, the porridge can be cooked either on milk or on the water, alternating sweet and salty dishes from cereals. Yes, and porridge can be cooked different: oatmeal, rice, buckwheat, semolina, linseed.

During the period of remission, your diet can be expanded, occasionally including in it barley and wheat porridge. With persistent remission is not forbidden "on holidays" to treat yourself with a couple of spoons of pea puree. To rub porridge is no longer necessary.

To make sweet dishes tastier, you can add a teaspoon of honey or jam to the porridge. As a tasty and useful supplement you can use fresh or frozen berries and fruits, seeds, nuts (in limited quantities and only with persistent remission due to coarse fiber).

A fine addition to rice dairy rice is a pumpkin. This vegetable is considered to be an easily digestible deposit of useful vitamins and minerals, it is not for nothing that it is cooked and baked in the menu of patients with pancreatitis already in the first days after exacerbation. Pumpkin will not only improve and diversify the taste of rice porridge, but also make it more useful.

Pumpkin porridge with pancreatitis  is prepared very easily. In this case, you can cook porridge in many ways.

• Method number 1. Pumpkin is cleaned, cut into small cubes, filled with water and cook for at least 15 minutes. Rinse the rice to the transparency of water and fall asleep in the water with a pumpkin. When the rice becomes soft, pour hot milk into the porridge (so much so that the porridge turns viscous) and bring to a boil.

Ready porridge is wiped through a sieve or mashed with a spoon. Pumpkin itself is a sweet vegetable, so that the porridge even without sugar does not seem fresh. And to eat such porridge it is useful even at an exacerbation of illness, after 2-3 days.

• Method number 2. Cook on the water cut pieces of pumpkin. At the same time in another saucepan we cook on rice rice. When the rice is almost ready, add the pumpkin to the porridge and mix it. After boiling the mush for a couple of minutes, turn off the fire.

There are a lot of options for making pumpkin cereal. Useful and will be semolina porridge with pumpkin. In this case, it is better not to cut the pumpkin, but to grate and stew with a little water. You can also bake pieces of pumpkin in the oven, knead and add them to the ready porridge before serving.

Pumpkin can be flavored and oatmeal, preparing it for one of the above recipes.

It is important to understand that with the proper approach to the treatment of pancreatitis and with dietary requirements, it is possible to live with this disease, and quite happily. The main thing to do everything to avoid exacerbation of the inflammatory process in the pancreas. And porridge with pancreatitis, as one of the elements of the diet, is quite capable of this.