Teas for pancreatitis: green, monastery, herbal, black

The pancreas is a vital organ for two body systems. As part of the digestive system, it produces enzymes that ensure the metabolism of proteins, fats, carbohydrates and their absorption, and as part of the endocrine system, it secretes glucagon and insulin. The inflammatory process in this organ (pancreatitis) requires serious attention and timely treatment to maintain the functionality of the pancreas.

Therapy for acute pancreatitis or exacerbation of chronic pancreatitis often begins with therapeutic fasting. During this period, the patient is allowed to drink. So, can you drink tea with pancreatitis? Yes, you can and should. Teas, in addition to saturating the body with the fluid it needs, also have a moderate therapeutic effect: anti-inflammatory, anti-edematous, disinfectant, tonic and antidiarrheal.

It should be noted that teas should not be too strong, not sugared, and without synthetic flavors and additives.

Monastic tea

The herbal composition is selected so that its components complement and potentiate each other's action. Monastic tea for pancreatitis activates the digestive organs, using phytoenzymes contained in the herbs included in its composition. As a result, the load on the inflamed organ is reduced, and its regeneration occurs faster.

Tea helps to speed up metabolic processes and remove toxins, normalizes the endocrine system, reduces inflammation symptoms, and has the ability to relieve pain and intoxication, including drug and alcohol intoxication. The latter is important, since exacerbations of chronic pancreatitis often occur after drinking alcohol. All these properties allow this herbal remedy to be taken as early as the third day after the onset of exacerbation, when the main acute symptoms have been relieved.

The composition of the Monastic tea for pancreatitis includes:

• Elecampane root, containing inulin, which, although it cannot replace insulin, somewhat reduces the glucose content in the blood, preventing the risk of complications, tocopherol and folic acid, potassium, calcium, iron, manganese, magnesium, saponins and alkaloids, relieves pain in the digestive organs, inflammation, and normalizes sugar levels.
• Salvia or sage leaves contain the natural antibiotic salvin, flavonoids, organic acids, tannins, ascorbic acid and other vitamins; sage preparations strengthen the immune system and activate the secretion of hormones and enzymes by the pancreas.
• Wormwood herb – stimulates the activity of the pancreas, metabolism and, like the two previous ingredients, has antitumor activity.
• St. John's wort herb has a pronounced analgesic effect in case of digestive disorders, disinfects and eliminates inflammation; contains tocopherol, carotene, ascorbic and nicotinic acid, phytoncides.
• Horsetail herb contains saponins, flavonoids, ascorbic and organic acids, calcium, potassium, iron, copper, magnesium, zinc, and has a pronounced wound-healing ability.
• Succession grass – normalizes metabolic processes, relieves allergic reactions, contains flavonoids and tannins, provitamin A and ascorbic acid, relieves bile stasis and pain in the digestive tract.
• Calendula flowers are an anti-inflammatory agent with a pronounced bactericidal and fungicidal effect, rich in carotenoids and microelements (potassium, calcium, magnesium, iron, zinc, copper, selenium, molybdenum).
• Chamomile flowers – have an anti-inflammatory and soothing effect, complementing the analgesic properties of the previous ingredients.
• Marsh cudweed grass contains a whole complex of vitamins, minerals and other useful substances, can increase immunity, heal wound surfaces, activate the gastrointestinal tract and reduce glucose levels in the body.

To brew, take a clean earthenware or glass container (preferably a teapot), pour boiling water over it and add one teaspoon of the herbal mixture. Pour 200 ml of boiling water, cover with a lid and leave for a third of an hour.

The prepared portion of the drink should be taken throughout the day, divided into three equal parts, in the morning, afternoon and evening, between meals, without eating or diluting. If tolerated, it is permissible to add a little honey to the tea.

Monastic tea is used for pancreatitis both for the prevention of exacerbations and in the acute period. For preventive purposes, the course of treatment is no more than half a month, the duration of the treatment course is no more than three months. It can be repeated after a break of at least a week.

Green tea

This type of tea is useful for patients with inflammation of the pancreas. It contains almost all vitamins known to modern science, especially a lot of ascorbic acid, it is rich in mineral components. The alkaloid theine gives energy, tones the body and lifts the mood, while it does not have the harmful qualities inherent in caffeine. Widely known antioxidant properties make green tea an indispensable drink for pancreatitis. It quenches thirst well, has a positive effect on the immune system, increases the secretory function of the islets of Langerhans, normalizes the functioning of the esophageal canal, has a diuretic effect, which helps reduce swelling of the inflamed organ. One of the main factors provoking inflammation of the pancreas is alcohol. Regular consumption of green tea reduces the need for alcoholic beverages, and also strengthens and cleanses blood vessels, frees the body from harmful cholesterol, promotes the breakdown and absorption of proteins, fats and carbohydrates.

Regular green tea can be mixed half and half with dried blueberry leaves. This tea is considered an effective remedy for reducing appetite and suppressing excessive cravings for sweets. Blueberry leaves are often included in herbal teas that normalize the functioning of the pancreas, however, if the patient uses diuretics or is on a salt-free diet, then it is better not to drink mixed tea during this period, as it will enhance the effect of diuretic drugs.

Ivan tea

Basically, when it comes to fireweed or Ivan-tea in the treatment of the pancreas, its antioxidant qualities are remembered. After all, the content of ascorbic acid in this plant is much higher than in citrus fruits. This is really important, since it prevents cancerous degeneration of cells damaged by inflammation. Thanks to vitamin C, the permeability of blood vessels decreases and their elasticity increases, free radicals in the tissues of the cells of the diseased organ are bound, the activity of inflammation mediators decreases. Tannins, flavonoids, carotenoids, acting synergistically, accelerate the bactericidal and regenerative effect, preventing the development of complications. Ivan-tea for pancreatitis has a positive effect on the mucous membrane of the gastrointestinal tract, disinfecting it and normalizing impaired functions. Stabilization of the nervous and immune systems will not be superfluous for a sick person.

Koporsky tea for pancreatitis is prepared as follows: brew with boiling water in a glass or earthenware container at the rate of 100 ml of water per tablespoon of dry plant material. Infuse for about ten minutes under a tightly closed lid. Take 50 ml every day before and after meals. It is best not to brew tea for future use, but to prepare it before each intake.

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Stomach tea

When the pancreas is inflamed, the supply of the digestive system with pancreatic juice containing enzymes, without which digestion and assimilation of food is impossible, is disrupted. Therefore, to normalize the digestion process, eliminate pain syndrome and other discomforts: flatulence, bloating, nausea, diarrhea, gastric tea for pancreatitis can be useful. There are several options for a mixture of medicinal herbs, from which the one that corresponds to the patient's condition is chosen.

For example, Monastic Gastric Tea. Its components echo the eponymous herbal preparation intended specifically for the treatment of pancreatitis. It also includes calendula flowers, St. John's wort, wormwood, marsh cudweed and horsetail. In addition to these components, the herbal mixture contains:

• flax seed – envelops and protects the mucous membrane of the digestive tract from damage by toxic and aggressive substances, and is also rich in amino acids, phytoenzymes, mineral components, lecithin and vitamins (B, D, A, E, F);
• rose hips are also a powerful vitamin source, mainly a source of ascorbic acid, the amino acids of which have a bactericidal effect, and components with tanning properties have a wound-healing effect;
• Peppermint is a source of unsaturated fatty acids Omega-3, flavonoids, oleic acid; activates the digestion process, restores appetite, eliminates discomfort of nausea and heartburn.

To prepare tea, take a teaspoon of the herbal mixture and brew it with 200 ml of boiling water. After half an hour, strain and drink. Two or three doses per day are allowed.

Pharmaceutical gastric infusions, from which you can prepare tea for pancreatitis, are produced with different compositions.

Gastric collection No. 1 has the ability to stop gastrointestinal hemorrhages, inflammatory symptoms, muscle spasms. It contains plantain leaves, fireweed, peppermint and lemon balm; St. John's wort, stinging nettle, knotweed, yarrow and horsetail; calendula, chamomile and immortelle flowers, as well as calamus root and corn silk. A very rich herbal composition, in many ways echoing herbal tea for pancreatitis. To prepare the drink, pour a glass of boiling water over a teaspoon of the collection, strain after three hours and take a tablespoon 10-15 minutes before each meal.

Gastric tea No. 2 is more suitable for patients with reduced secretion of gastric juice and, in addition to anti-inflammatory and enveloping effects, also has a calming effect. In addition, this herbal mixture protects liver cells and relieves spasms of the digestive muscles. In addition to the main components of the previous collection, the herbal mixture includes strawberry and blackcurrant leaves, rose hips and hop cones, elecampane and valerian roots, wormwood herb and dill seeds. A tablespoon of collection No. 2 is brewed with 250 ml of water and filtered after three hours. This drink is drunk in a glass before meals.

There are a great many gastric collections in pharmacies, many of them are produced in a convenient packaged form - just put the bag in a cup, pour boiling water and after some time, indicated on the package, you can drink it. Taking into account your condition and concomitant diseases, you can choose a collection individually for yourself, after consulting with a doctor. The duration of admission should not exceed three months.

Herbal tea

In case of pancreatitis, herbal teas are usually drunk before meals three times a day, keeping a time interval of at least a quarter of an hour before meals. The drink should be freshly prepared and warm. You can drink from a third to half a glass at one time (unless otherwise indicated).

The classic basis of herbal tea for pancreatitis is considered to be a combination of plant ingredients that stimulate the secretory activity of the pancreas; contain substances that act similarly to those produced by it; have an anti-inflammatory and normalizing effect on the digestion process. Teas brewed with herbs should unload the pancreas, "working" for it and thus allowing it to recover faster.

A standard set of herbal ingredients for herbal tea contains:

• immortelle flowers - their direct effect on the pancreas is expressed in the activation of its secretory activity, while the production of gastric juice, secretion and outflow of bile are enhanced, patients' appetite improves, pain and dyspepsia go away, organ tissue damaged by inflammation is restored;
• Dandelion and elecampane roots, corn silk - normalize metabolic processes, have antimicrobial and anti-inflammatory effects, contain inulin, prevent the development of diabetes and reduce blood glucose levels.
• wormwood herb - the galenic components of this plant act as stimulants of the reflex function of the pancreas, unsaturated hydrocarbons destroy bacteria and fungi and, in combination with terpenoids, suppress the inflammatory process;
• St. John's wort - effectively eliminates pain and inflammation of the gastrointestinal tract; promotes rapid restoration of damaged mucous membranes;
• flax seed - nourishing, anti-inflammatory and enveloping action
• dill seed – neutralizes fermentation, the development of pathogenic microflora in the intestines, relieves pain, relaxing muscle tissue;
• peppermint leaves - relieve spasms of the smooth muscles of the digestive tract, activate the activity of the digestive glands, the secretion and outflow of bile, facilitating the digestion and passage of food through the digestive tract, relieves pain, nausea, bloating.

This collection often includes celandine herb, which has analgesic and bactericidal properties, and hop cones, which, in addition to relieving pain, strengthen blood vessels and heal damaged tissues. These two plants are toxic, so teas that include them are dosed strictly and taken for no more than a month.

The following herbal recipe has both anti-inflammatory properties and the ability to reduce the load on the pancreas, since it contains phytoenzymes whose action is similar to those secreted by it in a normal state. In addition to St. John's wort, immortelle and mint, the tea contains the following components:

• chicory roots - contain inulin, which normalizes the concentration of glucose in the blood, regulates metabolic processes, cleanses the blood and removes almost all toxic substances from the body; thanks to this plant alone, the work of the pancreas returns to normal, however, people with venous circulation disorders (varicose veins, thrombophlebitis), as well as with gastritis should not get carried away with drinks with chicory;
• Shepherd's purse herb - the ability of this plant to quickly restore the functioning of the digestive tract has attracted the attention of herbalists, thanks to the acetylcholine it contains and its pronounced bactericidal properties, it has a strong hemostatic effect, so its use is not recommended for people with a tendency to thrombosis;
• tansy inflorescences - contain tanacetin, which stimulates the secretory activity of the glands of the digestive system, normalizes bowel function (copes with both diarrhea and constipation), the plant is poisonous, so it is necessary to strictly adhere to the dosage and timing of use;
• Blueberry leaves are a recognized anti-inflammatory agent, have the ability to restore the functions of the pancreas, helps to normalize the digestion process,
• nettle herb – included in the tea as a vitamin and anti-inflammatory agent, which has a moderate positive effect on blood glucose levels, strengthens the immune system and regenerates the mucous membrane of the digestive tract;
• buckthorn bark – has a beneficial and gentle effect on the muscles of the colon.

The following herbal composition is attributed to Tibetan monks. Phytomix contains four components taken in equal proportions: St. John's wort and sandy immortelle, as well as chamomile flowers and birch buds. A tablespoon of the mixture is brewed with boiling water (500 ml). You can drink it after ten minutes. Add honey or jam syrup as a sweetener. This tea is recommended for drinking both during periods of exacerbation and during remission for their prevention.

When the pancreas is inflamed, you can drink herbal mono-teas. They are brewed from dried herbs sold in pharmacies, or ready-made tea bags are used for brewing.

Chamomile tea is quite acceptable for pancreatitis, both for the chronic form of the disease and for the acute form - weak tea is used as a remedy. After eating, drink no more than half a glass. Chamomile has a slight laxative effect, so it can only be drunk in the absence of diarrhea. This tea reduces pain, relieves inflammation and spasms, stops gas formation, and increases the body's resistance.

For chronic forms of the disease, chamomile tea is prepared as follows: two teaspoons of flowers or one tea bag are brewed with boiling water in a glass or earthenware cup, covered with a lid. After a quarter of an hour, strain and drink if necessary. You can sweeten it with honey. It is allowed to mix chamomile with mint or lemon balm. For flatulence and bloating, you can add ½ teaspoon of dill or fennel seeds to the chamomile flowers.

Peppermint tea for pancreatitis can be drunk instead of regular tea twice a day. It is easy to brew - a teaspoon of dried and crushed leaves is poured with a glass of boiling water, after 10 minutes it is filtered and drunk. This tea has a relaxing effect on smooth muscles, soothes, improves the production and outflow of bile, anesthetizes and has a mild hypotensive and moderate antiseptic effect. It stops attacks of nausea, activates the production of gastric juice and bile, suppresses the process of fermentation of food and promotes its free movement. The stimulating function of mint in relation to the secretion of digestive enzymes is especially useful in the digestion and absorption of fats, so peppermint can almost always be found in the composition of collections recommended for inflammation of the pancreas.

It is also recommended to use linden tea for pancreatitis, given the strong anti-inflammatory effect of this plant. You can brew tea according to the recipe: two tablespoons of flowers - 200 ml of boiling water. Infuse for a quarter of an hour, filter and drink three times a day. You can add a pinch of mint to the linden blossom.

If you need to increase the flow of bile, it is better to drink a decoction of linden blossom as tea. To do this, pour 200 ml of boiling water over two tablespoons of medicinal raw materials and simmer over low heat for a quarter of an hour. Let it cool slightly, strain and drink a glass after meals once or twice a day.

Linden inflorescences are rich in glycosides, antioxidants, astringents, essential oils, proteins and amino acids, it contains vitamins, sugar and mucus. Linden tea normalizes the digestive system, metabolism and relieves swelling.

Thyme tea is recommended for pancreatitis due to the properties of this plant to relieve inflammation, pain and restore damaged tissue. A drink based on the herb of this plant can be drunk in the acute period. Thyme, as it is otherwise called, has quite strong bactericidal qualities, and its astringent properties contribute to the rapid reparation of the mucous membrane of the digestive tract. It is rich in vitamins, primarily ascorbic acid, contains almost the full range of B vitamins (the exception is B12), mineral components are also quite widely represented, especially potassium, calcium, magnesium and iron. To make thyme tea, pour water into an enamel bowl and put the herb in it at the rate of 100 ml of water, take two teaspoons of the herb, bring the composition to a boil, insist ten minutes. This herb has quite a lot of contraindications, including diabetes, ulcerative lesions of the gastrointestinal tract, hypothyroidism. Of course, we are not talking about a one-time use, but about a course of treatment.

Rosehip tea

Rose hips are also deservedly famous among folk medicine, they are not prohibited to use both in acute and chronic pancreatitis. Tea, or rather rosehip decoction, is recommended to replace more aggressive drinks (black tea or coffee) during the treatment period. Its crushed fruits are added to the composition of ready-made tea bags recommended for diseases of the digestive system. Rosehip tea for pancreatitis accelerates the transition of the disease to the remission stage, prevents the development of exacerbation, its vitamins and minerals strengthen the immune system and strengthen the walls of blood vessels, and flavonoids activate the secretion of hormones and enzymes.

To prepare the tea, first brew a rosehip decoction, for which two tablespoons of berries (they can be crushed beforehand) are poured with 400 ml of boiling water and simmered in a water bath for a quarter of an hour. The cooled decoction is filtered and used as tea. Before use, dilute with hot water in equal proportions. In the acute stage, such tea is consumed on the third day after the start of anti-inflammatory therapy, without sweetening. No more than 150 ml of decoction can be taken per day. For prophylactic purposes, the decoction is taken in a daily volume of 200 to 400 ml, honey, sugar or jam can be added if insulin production is maintained. In case of overdose, excessive secretion of bile and irritation of the mucous membrane of the digestive tract may be observed, which are especially undesirable in the acute stage.

Black tea

This, perhaps, the most popular type of tea is not a recommended drink for patients with pancreatitis. If a person can refuse it and replace it with green tea, it will only be better for the body. However, as a consolation for big fans of black tea, we can say that its use is allowed. Just not in the acute period. During the period of remission, natural leaf black tea for pancreatitis can be drunk, but not strong, without sugar, synthetic additives, flavorings and no more than twice a day. If alarming symptoms of an impending exacerbation appear, black tea should be abandoned.

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Tea with bergamot

And during the period of fading inflammation or remission, it is permissible to drink black tea with this additive, as well as the drink without it. Bergamot is a hybrid of lemon and bitter orange, and oil from its peel is added to the tea. The taste of acid, which is undesirable in the case of this disease, is not felt. Bergamot oil is a completely acceptable additive to black tea, which promotes a moderate increase in the secretion of digestive enzymes, a decrease in the inflammatory process and the level of glucose and cholesterol in the blood, as well as an improvement in appetite.

Black tea with bergamot is much more common, but you can also find green tea with this additive. The combination of bergamot oil with green tea softens the tonic effect of the latter. Green tea with bergamot for pancreatitis is also consumed similarly to the drink without the additive. It is imperative to pay attention to the tea being with natural bergamot oil, and not with a synthetic flavor analogue.

Ginger tea

Ginger root contains a lot of vitamins, minerals and other useful components. Some of them, in particular, gingerol and essential oils, can have a very negative effect on the inflamed pancreas. Their stimulating effect can provoke swelling and necrosis of the organ, an acute pronounced attack of the disease, accompanied by severe pain syndrome. The risk of its use is not comparable with the benefit.

However, it is possible to allow drinking ginger tea for pancreatitis at the stage of pain subsidence, given its ability to relieve inflammation, soothe nausea and stimulate digestion processes, while being careful in dosing. Ginger shavings in small quantities can be added to green or herbal tea. When the first alarming symptoms appear, you must immediately stop taking it.

Hibiscus tea

Red tea from hibiscus or Sudanese rose petals (karkade) quenches thirst well, has an anti-inflammatory effect, stimulates the digestive system and promotes detoxification of the body. This drink reduces vascular permeability, increases their elasticity, strengthens the immune system and helps restore water-electrolyte balance. Karkade tea can be useful for pancreatitis if you do not abuse it, since the pronounced sour taste of the drink warns of the danger of exacerbation.

This type of tea can be consumed once, maximum twice a day, preferably moderately warm, always fresh and not instead of water. Brew the tea with boiling water, placing a pinch of petals in a teapot. The infusion time is only 5-10 minutes.

Puer tea

This drink is less aggressive towards the pancreas and, like regular green tea, is allowed for use in acute and chronic pancreatitis. Green and white puer are preferable, black is best drunk weak and during remission. Puer tea is a natural antitumor agent that prevents this complication of chronic pancreatitis. In addition, it has the ability to coat the mucous membrane of the digestive tract, protecting it from harmful endogenous and exogenous substances.

Detoxifying properties are inherent in all types of tea, but are especially pronounced in light ones - green, white, yellow. The high content of polyphenols and tannins provides the anti-inflammatory effect of tea, as well as its ability to disrupt the development and growth of pathogenic microorganisms. Pu-erh tea for pancreatitis can be drunk after the elimination of acute symptoms, approximately on the fifth day after the start of inflammation therapy. It is drunk freshly brewed, not strong, the tea should not contain synthetic flavors. Chinese tea for pancreatitis is drunk without sweetening it with sugar, the maximum dose is two cups per day.

Kuril tea

A plant with bright yellow flowers - cinquefoil or Kuril tea is used as a medicine. A drink brewed from young shoots of this plant is similar to real tea both in taste and in composition, including flavonoids, catechins, tannin, a large amount of ascorbic acid, carotenoids and other biologically active components. Kuril tea for pancreatitis has a bactericidal and anti-inflammatory effect, increases the outflow of bile, relieves pain, intoxication and soothes.

It can reduce blood sugar levels, relieve dyspeptic disorders, and stop bleeding. Brew tea in the following proportions: one teaspoon per glass of boiling water, leave for ten minutes. During remission, you can drink this drink throughout the day in virtually unlimited quantities; in acute conditions, it is advisable to consult a doctor. Potentilla tea creates additional stress on the kidneys and reduces blood pressure. This should be taken into account when drinking tea.

Features of tea drinking during pancreatitis

When preparing tea, special attention should be paid to its quality. It is best to buy herbs and herbal infusions at a pharmacy, if you want to collect and dry herbs yourself, you need to collect them in ecologically clean places, away from busy highways and industrial facilities, following the recommendations for the preparation of medicinal raw materials. Choose high-quality leaf tea without flavors and additives, not granulated or packaged. It is not recommended to drink strong tea of any kind. Drink the drink after meals, moreover, in the morning and during the day, in the evening it is better to refuse tea, given its tonic and diuretic effect.

It is not recommended to drink tea with lemon for pancreatitis, especially during an exacerbation. This is motivated by the fact that the fruit contains a significant amount of acids, which are contraindicated for an inflamed pancreas, as they stimulate the secretion of pancreatic juice, overloading the diseased organ and thereby hindering the treatment process. During the remission period, you can sometimes add a small slice of lemon to the tea.

A diet for pancreatitis requires the exclusion of carbohydrates and fats from the diet, it is especially necessary to strictly adhere to this rule during the acute period of the disease. Sweet tea for pancreatitis, especially sweetened with sugar, which consists almost entirely of carbohydrates, is strictly not recommended. With normal insulin production, tea can be sweetened without fanaticism during the recovery and remission period. It is best to drink tea with honey for pancreatitis, if, of course, the patient tolerates this product normally. In cases of impaired insulin production, sugar substitutes are recommended to the patient.

Milk, as a rule, is poorly tolerated by this disease. Tea with milk should also not be consumed with pancreatitis, however, if the patient has the desire and opportunity to drink tea with milk, then this is acceptable.

Tea with crackers for pancreatitis is included in the diet of a recovering patient and in chronic forms of the disease.

The outcome of treatment largely depends on careful adherence to dietary rules for inflammation of the pancreas.

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