Subproducts in pancreatitis: sausage, sausages, dumplings, pate

The choice of by-products for patients suffering from inflammatory diseases of the GI tract is very limited. The fact is that many by-products in pancreatitis can cause a sharp deterioration of well-being. In small quantities, they are allowed to enter the menu only at the recovery stage, during the expansion of the diet. It is very desirable to buy such products from trusted sellers or manufacturers.

Subproducts in pancreatitis: which can and which can not?

First of all, by-products are internal and low-value parts of animal carcasses. This category includes liver and kidneys, heart, brain (including bone), udder and lungs, tails and ears, stomach, head, skin and so on.

By-products are used to produce the bulk of meat and some culinary products. For example, liver, lungs and heart are added to pie fillings, casseroles, pates and sausages. Kidneys, tongue, soft tissues of the head, skin, and udder are used for canned food, smoked products, and sausages. Many by-products are often included in pates, second-rate and liver sausages, zelts.

Parts such as tongue or marrow are even used to make exquisite restaurant dishes: they are served with herbs, fruit purees, sauces and even nuts.

Dietary nutrition also involves the use of offal. However pancreatitis is a disease, especially "fastidious" to food. Especially since these products contain a large percentage of cholesterol, which is especially undesirable in pancreatic lesions.

Gastroenterologists consider relatively safe in pancreatitis only such types of by-products as chicken liver and tongue. To avoid aggravation of the disease, these products are allowed to be introduced only at the stage of stable remission. If we are talking about sausage products, it is better not to mention them in the diet at all. But if you are 100% confident in the reliability of the manufacturer, then it is allowed to use milk sausages, diabetic or doctor's sausage exclusively of the highest grade - at the stage of recovery and in small quantities.

Any other offal in pancreatitis is best avoided.

Sausage for pancreatitis

Many sausage products today, unfortunately, do not stand up to any criticism: the standard ingredients in them have long been considered not meat, but by-products, soy protein, starch and flour (including bone), as well as a lot of chemical additives. Choosing a quality and the more so dietary product with pancreatitis is very, very difficult. In principle, the use of any sausage patients should be approved by the doctor. It is easy to harm health, but recovery from pancreatitis is quite difficult and long.

How to choose the right sausage and how to consume it?

• Focus on the manufacturer, up to and including visiting the factory and personally observing the quality of production. Sometimes some companies organize "open days" or post demos on the Internet. In addition, you can often find the results of test purchases of sausages from different well-known producers.
• A quality product will not come cheap and cannot have a long shelf life (ideally it is 1-1.5 weeks).

If possible, it is better to prepare sausage at home: then you will know exactly what ingredients it consists of and what quality they are. You can add chicken liver and tongue as by-products.

Sausage products from the store - even if they are of excellent composition - should not be eaten frequently and in large quantities. Try eating a small piece: if it does not cause negative symptoms, you can eat the product 1-2 times a week, in portions not exceeding 50 g.

Cooked sausage for pancreatitis.

The quality of today's cooked sausage is legendary: it is not made of anything, and by-products in it are the least dangerous. But in a period of sustained relief, you can take a risk and try to choose a really high-quality product. The choice should be made only among the highest grade products - as a rule, these are sausages "Doktorskaya", "Diabetic", etc.

What to look out for:

• read the composition, categorically avoid products with a high content of chemical supplementing agents, as well as with a high percentage of by-products;
• look for the date of issue on the package, remember - the product must be fresh;
• do not buy sausage bright pinkish colors, because natural boiled meat and even offal, as a rule, differ grayish shade.

If you managed to find a quality product without "chemistry", vegetable protein and offal, then even in this case it is not worth abusing. Consumption of cooked sausage is possible only with a steady subsidence of symptoms, in an amount of no more than 50 g at a time, 1-2 times a week. Naturally, frying sausage slices, making them into a sandwich with butter is categorically not allowed.

Doctor's sausage for pancreatitis.

In Soviet times, the concept of doctor's sausage was equated with therapeutic dietary food: this sausage product did not contain not only chemicals, but also by-products, because it was produced in accordance with all GOST requirements and was originally intended for use by people with GI problems. Has the composition of doctor's sausage changed since then, and is it allowed for pancreatitis?

To date, sausage called "Doktorskaya" is produced by practically all well-known and little-known meat processing plants. And not all of them make a really high-quality product, because in the current economic climate it is simply unprofitable.

Given that gastroenterologists do not recommend the use of sausages due to the presence of offal and other harmful components in them, then the choice of such a dietary product should be approached very responsibly. Read the composition, learn in detail about the manufacturer, read reviews and the results of test purchases. It is good if you manage to find a high-quality doctor's sausage, but even then it can be used only at the recovery stage, no more than a couple of times a week, a portion not exceeding 50 g.

Can you eat dumplings if you have pancreatitis?

Dumplings - even homemade, with meat and without by-products - are quite heavy food for a sick pancreas. First of all, the combination of meat and dough requires increased production of digestive enzymes, which is not good for pancreatitis. If you neglect the recommendation of nutritionists and regularly consume dumplings with pancreatitis, you can significantly delay the process of recovery of the organ, or achieve further progression of the disease.

It is not so important what kind of filling is present in the dumplings - it can be minced meat, or even offal in the form of liver: the simultaneous presence of animal protein and boiled dough adversely affects the digestive system.

Industrially produced dumplings are even more dangerous. Most of them consist of by-products, vegetable protein (soy protein), and all kinds of supplementary agents (flavor enhancers, aromatic additives, etc.).

If you really want dumplings, you can offer a patient with stable remission of pancreatitis to eat a few pieces of homemade, while the shell of the dough should be put aside. At the stage of exacerbation of the disease, the use of manty, dumplings is strictly prohibited.

Baby puree for pancreatitis

Baby food - namely, a variety of baby porridges, purees and mixtures - is often considered to be dietary food products. We usually think: if it is allowed for a small child, it means that it is also allowed for an adult, even if he or she suffers from pancreatitis. Is it really so?

Baby vegetable or fruit masses are a separate topic for discussion. For the moment, let's talk about such purees, which are prepared on the basis of meat or offal.

Of course, pureed pieces of meat or liver intended for baby food are always better than the usual "adult" canned food. Some cans, in addition to meat products, also contain vegetables - for example, broccoli or zucchini, or have a rich vitamin composition. But manufacturers are different, and not all of them faithfully follow the recommendations of pediatricians and children's nutritionists. For example, the product may contain artificial additives, dyes, flavorings, acids. Therefore, before choosing a useful puree (both for a patient with pancreatitis and for a child), you need to carefully reread the composition of the product. Optimally, it should be represented by meat (turkey, chicken, etc.) or subproduct (liver), rice or other flour (corn, buckwheat), vegetable oil and salt. This puree can be included in the diet with pancreatitis, but not too often: for example, it is convenient to eat such a jar on the road, when there is no opportunity to eat freshly prepared dietary food. In other cases, it is better to prefer high-quality home cooking.

Pâté for pancreatitis

Pates are easier to digest than whole pieces of meat or offal, so with the right composition can be included in the diet of a patient with pancreatitis. What is meant by the right composition? Pate should consist of ingredients that do not overload the pancreas.

• Do not add fat, including fatty meats, lard, trimmings, heart.
• You can't use lamb, pork, veal.
• The ingredients for the pâté should not be fried, but only boiled or steamed.
• No butter or margarine should be added: skim milk, cereal, flour, egg white and stewed vegetables are used instead.
• You can't add mushrooms, spices, onions, garlic.

Of course, you should not offer a patient with pancreatitis pates of industrial production. The dish is prepared at home, from quality meat, fish or vegetables. You can use such by-products as tongue, liver (in small quantities).

Pate, cooked at home, in pancreatitis eat only fresh (that is, immediately after cooking), in an amount of no more than 25 g per serving. The dish is used not often - 1-2 times a week at the stage of stable remission.

Can you eat sausages when you have pancreatitis?

Sausages are different: not without reason, store windows are "bursting" with variety. How not to get confused and choose the right product, allowed in pancreatitis?

Sausages vary not only in price category, but also in grade and quality. The cheaper the product, the more by-products and third-party components are present in it (and, accordingly, there is less meat or none at all).

The vast majority of nutritionists do not recommend the use of any sausage products in pancreatitis, because the benefits of them are unlikely, but the harm - plenty. But there are cases when the patient still wants to taste the product, but does not know how to minimize its harm. What to pay attention to:

• Sausages contain a high percentage of salt, which irritates the digestive tract. To slightly reduce its content, the products should be boiled in water rather than microwaved, baked or even eaten raw.
• With pancreatitis theoretically allowed to consume only the highest grade sausages, which fit into the category of dietary products. Unfortunately, most sausages contain mainly by-products in the form of cartilage, skins and even bones, as well as other, including artificial components, so the choice of an adequate product should be particularly careful.
• The smaller the list of ingredients in sausages, the better. An abundance of additives of unknown origin makes the product inapplicable in pancreatitis.
• Sausages should not contain sharp spices and seasonings, so you should pay attention to dietary and diabetic types of this product.

With an exacerbation of pancreatitis, any, even dietary sausage products are prohibited. The addition of certain types of products is possible not earlier than 10 weeks after the disappearance of symptoms of the disease. But even in this case, sausages are used no more often than once or twice a week.

Crab sticks for pancreatitis.

Crab sticks are a specific product that is known to everyone, but few people know what it is actually made of. Judging by the price, you can already conclude that there is definitely no crab meat in such sticks. But where does such a soft taste of seafood, snow-white color and pleasant aroma come from?

Unfortunately, almost no ingredient in crab sticks falls into the category of health food. Here's a sample list of ingredients:

• ground fish, called "surimi" (ideally this is the fillet of oceanic fish, but in most cases we find the usual ground and repeatedly washed fish by-products instead);
• flavoring and coloring substances (can be natural or chemical);
• the white part of chicken eggs;
• starch and other thickeners;
• vegetable oils;
• sugar and salt;
• stabilizing and preserving agents;
• soy protein.

What do gastroenterologists say about crab sticks? According to them, regular consumption of this by-product is extremely undesirable even for healthy people, and in pancreatitis it is even more contraindicated: sticks should not be consumed in any form, in any quantity, regardless of the stage of the disease.

Mayonnaise for pancreatitis

Dishes based on by-products are often dressed with all sorts of sauces and dressings: sometimes it is necessary to hide an undesirable flavor, or on the contrary, to make the dish richer. Mayonnaise is undoubtedly the most popular sauce in almost all post-Soviet countries. It is affordable, it can be purchased in any grocery store, and its taste qualities allow you to use the sauce in almost any dish: it is added to salads, meat and fish, it perfectly complements side dishes, hot and cold dishes, and even sandwiches.

Paradoxically, everyone knows that mayonnaise is harmful. And yet, it continues to be consumed everywhere, including by patients suffering from digestive disorders. Thereby causing great harm to both the stomach and the pancreas: mayonnaise in pancreatitis is strictly forbidden, as well as smoked foods or alcohol.

What are the dangers?

• Mayonnaise is a predominantly fatty product. As a standard, it contains about 60-70% fat. The so-called "diet" types of this sauce may contain a slightly smaller amount of it - about 40-50%, but this figure is also considered high. As a result of consuming such a product, people with pancreatitis immediately deteriorate: nausea, abdominal pain and diarrhea occur.
• Any mayonnaise, including homemade, includes an acidic component - it can be vinegar, or citric acid, which irritate the mucous tissues of the digestive organs. This can lead to a sharp exacerbation of the disease.
• In addition to acid, other sauce ingredients, such as spices and mustard, are also irritating. Additional irritants are coloring, thickening, stabilizing, preserving, flavoring substances, as well as flavor enhancers and emulsifiers. Such additives cause disruption of intracellular metabolism, depress cellular defense factors, inhibit recovery and stimulate the development of inflammatory processes.

Nutritionists claim that after consuming mayonnaise, a new wave of exacerbation of pancreatitis is almost guaranteed. Even homemade analogs of this sauce should not be included in the diet - they are no less fatty, as they are prepared on the basis of vegetable oil, and also contain acids - for example, lemon juice.

Therefore, experts advise not to experiment with health: subproducts in pancreatitis should be chosen with caution, and sauces - including any mayonnaise - should be avoided altogether. The overall health of the entire body depends on the quality of nutrition.