Pancreatitis: recipes of healthy and tasty food for the pancreas

Pancreatitis: recipes of healthy and tasty food for the pancreas

Understanding pancreatitis and its influence on nutrition

Pancreatitis, inflammation of the pancreas, requires special attention to nutrition. The pancreas plays a key role in digestion, producing enzymes, splitting fats, proteins and carbohydrates, as well as hormones that regulate blood sugar, in particular insulin. Inflammation disrupts these functions, leading to problems with digestion and assimilation of nutrients. The pancreatitis diet is aimed at reducing the load on the pancreas, alleviation of symptoms and preventing further damage.

Nutrition for pancreatitis varies depending on the phase of the disease: acute or chronic. Acute pancreatitis requires starvation in the first days to reduce the load on the organ. Then easily digestible products are gradually introduced. Chronic pancreatitis requires long -term observance of a diet with limitation of fats and alcohol. In both cases, small, frequent meals are important so as not to overload the pancreas.

Key principles of diet for pancreatitis include:

Low fat content: Fat stimulate the production of pancreatic enzymes. Fat restriction helps to reduce the load and reduce inflammation. Avoid fried foods, fatty meat, dairy products with a high fat content and processed products.
Easy carbohydrates: Carbohydrates should be complex and easily digestible. Preference is given to rice, oatmeal, buckwheat and potatoes. Limit the consumption of sugar and simple carbohydrates.
Sufficient amount of protein: Protein is necessary to restore tissues and maintain overall health. Choose low -fat sources of protein, such as chicken, fish, tofu and legumes (in small quantities and with good tolerance).
Lack of alcohol: Alcohol is one of the main causes of pancreatitis. The complete exclusion of alcohol is necessary to restore and prevent relapse.
Abundant drink: Water is necessary for hydration and relief of digestion. Drink at least 8 glasses of water per day.
Cooking: Food should be steamed, boiled or baked. Avoid frying and smoking.
Small, frequent meals: Instead of three large meals, eat 5-6 small portions during the day.

General recommendations for choosing products

Profitable products:
- Groups: rice, oatmeal, buckwheat (well -boiled)
- Vegetables: zucchini, carrots, potatoes (mashed potatoes), cauliflower, broccoli (boiled or steamed)
- Fruits: apples (baked or in the form of mashed potatoes), bananas, pears (soft)
- Meat: chicken (without skin), turkey (without skin), rabbit (boiled or steamed)
- Fish: low -fat varieties (cod, pollock, hek)
- Dairy products: low -fat cottage cheese, kefir (low -fat), yogurt (low -fat, without additives)
- Drinks: water, herbal teas, weak tea
- Oils: olive oil (in small quantities)
Products that should be avoided:
- Fatty food: fried meat, fast food, chips, mayonnaise, butter, fat dairy products
- Alcohol: all types of alcoholic beverages
- Carbonated drinks: cola, lemonade, juices with a high sugar content
- Coffee: Strong coffee
- Chocolate: milk chocolate, chocolate sweets
- Sharp spices: chili pepper, Curry, mustard
- Sour fruits: citrus fruits, sour berries
- Raw vegetables: radishes, radish, onions, garlic (in large quantities)
- Legumes: peas, beans, lentils (at the beginning of the diet)
- Smoked meats: sausage, smoked fish
- Canned food: meat and fish canned food
- Sweets: cakes, cakes, sweets

Recipes for people with pancreatitis

Breakfast

Oatmeal porridge on water with apple puree:
- Ingredients: 1/2 cup of oatmeal, 1 cup of water, 1 apple, a little cinnamon (optional).
- Preparation: boil water, add oatmeal and cook until cooked, constantly stirring. Peel the apple from the peel and seeds, cut into cubes and boil until soft. Mash the apple with a fork to a puree state. Add apple puree to oatmeal, mix and add a little cinnamon (optional).
Rice porridge on the water with a banana:
- Ingredients: 1/2 cup rice, 1 cup of water, 1 banana.
- Preparation: rinse and boil the rice in the water until cooked. Mash the banana with a fork. Add the banana to rice porridge, mix.
Cottage cheese casserole (low -fat):
- Ingredients: 200 g of skim cottage cheese, 1 egg, 1 tbsp. spoon of semolina, 1 tbsp. a spoonful of sugar (or a substitute), a little vanillin.
- Preparation: mix the cottage cheese with an egg, mankuan, sugar and vanilla. Put the mass in a baking dish and bake in the oven at 180 ° C until golden.
A pair of proteins:
- Ingredients: 2 eggs, slightly milk (skim), salt.
- Preparation: whip the proteins with milk and salt. Pour the mixture into a baking dish and steam steam until cooked.
Buckwheat porridge on the water:
- Ingredients: 1/2 cup buckwheat, 1 cup of water.
- Preparation: rinse buckwheat and boil in the water until cooked.

Lunches

Chicken soup with vegetables (without roasting):
- Ingredients: 200 g chicken breast, 1 carrot, 1 potatoes, 1/2 bulbs, a little greenery, salt.
- Preparation: boil chicken breast in water. Add chopped carrots, potatoes and onions. Cook to the readiness of vegetables. Add herbs before serving.
Color cabbage soup
- Ingredients: 1 colored cabbage, 1 carrot, 1/2 bulbs, water, a little salt.
- Cooking: cauliflower, carrots and onions in water until soft. Grind the vegetables with a blender to the state of mashed potatoes. Add a little salt.
Steam fish (cod, pollock, hek) with potato mashed potatoes:
- Ingredients: 200 g of fish, 2 potatoes, a little milk (skim), salt.
- Preparation: Prepare the fish for steam. Boil potatoes and make mashed potatoes with milk and salt.
Steam cutlets with vegetable puree (zucchini, carrots):
- Ingredients: 200 g of minced meat, 1/2 bulbs, 1 zucchini, 1 carrot, salt.
- Preparation: mix chicken minced meat with chopped onions and salt. Form cutlets and steam. Boil the zucchini and carrots and make mashed potatoes.
Boiled buckwheat with chicken breast:
- Ingredients: 1/2 cup buckwheat, 100 g chicken breast, salt.
- Preparation: boil buckwheat until cooked. Boil the chicken breast or steam.

Dinners

A pair of proteins with vegetables (zucchini, carrots):
- Ingredients: 2 eggs, slightly milk (skim), 1/2 zucchini, 1/2 carrots, salt.
- Preparation: whip the proteins with milk and salt. Cut the zucchini and carrots with small cubes and add to proteins. Pour the mixture into a baking dish and steam steam until cooked.
Cottage cheese (low -fat) with apple puree:
- Ingredients: 100 g of skim cottage cheese, 1 apple.
- Preparation: clean the apple from the peel and seeds, cut into cubes and boil until soft. Mash the apple with a fork to a puree state. Add apple puree to cottage cheese.
Steam fish (cod, pollock, hek) with boiled vegetables (broccoli, cauliflower):
- Ingredients: 150 g of fish, 100 g of broccoli, 100 g of cauliflower, salt.
- Preparation: Prepare the fish for steam. Boil broccoli and cauliflower until cooked.
Chicken breast steamed with vegetables (zucchini, carrots):
- Ingredients: 100 g of chicken breast, 1/2 zucchini, 1/2 carrots, salt.
- Preparation: Prepare chicken breast. Cut the zucchini and carrots with cubes and prepare for steam or boil.
Kisel from apples:
- Ingredients: 2 apples, 1 tbsp. spoon of starch, water, sugar (or substitute).
- Preparation: clean apples from the peel and seeds, cut into cubes and boil in water until soft. Wipe the apples through a sieve. Add starch diluted in a small amount of cold water to the resulting broth. Bring to a boil, constantly stirring. Add sugar (or substitute) to taste.

Snacks

Baked apple
Banana
Low -fat yogurt without additives
White bread crackers
Herbal tea

Detailed recipes with step -by -step instructions

1. Chicken soup with vegetables (without roasting)

Ingredients:
- 200 g of chicken breast (without skin)
- 1 Average carrots peeled and sliced in circles
- 1 average potato peeled and sliced cubes
- 1/2 small onion, finely chopped
- 2 liters of water
- A small bunch of fresh herbs (parsley, dill), finely chopped
- Salt to taste
- Small bay leaf (optional)
Step -by -step instruction:
1. Preparation of chicken: Rinse the chicken breast under running water. Place it in a large pot and pour it with 2 liters of cold water.
2. Cooking broth: Bring the water to a boil over medium heat. As soon as the water boils, reduce the fire to a minimum, remove the resulting foam. Add bay leaf (optional). Cook the chicken for 30-40 minutes, until it becomes soft and easily separated by a fork.
3. Preparation of vegetables: While the chicken is cooked, prepare vegetables. Peel and cut the carrots in circles, potatoes – cubes, onions – finely chop.
4. Adding vegetables: Remove the chicken breast from the pan and put it to the side so that it cools down a little. Add chopped carrots, potatoes and onions to boiling broth. Cook vegetables for 15-20 minutes until they become soft.
5. Grinding chicken: After the chicken breast cools down a little, disassemble it into small pieces or fibers.
6. The return of chicken to the soup: Add chopped chicken back to a pan with vegetables. Salt the soup to taste.
7. Completion: Let the soup boil for another 5 minutes. Sprinkle with fresh chopped herbs before serving.
Council:
- For a more saturated taste of the broth, you can use chicken ham instead of the breast, but be sure to remove the skin from it before cooking.
- If you want the soup to be more dietary, you can not add onions.
- Instead of potatoes, you can use other easily digestible vegetables, such as zucchini or zucchini.
- Do not use vegetable roasting, as this can irritate the pancreas.
- Serve the soup warm, not hot.

2. Steam fish (cod, pollock, hek) with potato mashed potatoes

Ingredients:
- 200 g of cod fillet, pollock or hek
- 2 medium potatoes peeled and sliced cubes
- 50 ml of skim milk
- A small piece of butter (5-10 g, if desired and tolerance)
- Salt to taste
- A small bunch of fresh greenery (parsley, dill), finely chopped (for decoration)
- Lemon juice (a few drops, at will and tolerance)
Step -by -step instruction:
1. Steaming fish: Rinse fish fillet under running water. Slightly salt it. Place the fish in a double boiler or on a lattice installed above the pan with boiling water. Prepare the fish for 10-15 minutes, until it becomes soft and easily separated by a fork.
2. Preparation of mashed potatoes: While the fish is being prepared, boil the potatoes in boiling water until soft (about 20 minutes).
3. Water drain and puree preparation: Drain the water from the potatoes. Add skim milk and a small piece of butter (if desired and tolerance) to the potatoes. Map the potatoes to a homogeneous consistency using a fly or mixer. Salt the puree to your taste.
4. Serving: Put the potato puree on a plate. Put the fish cooked for a couple on top. Sprinkle the fish with lemon juice (if desired and tolerance) and sprinkle with fresh chopped herbs.
Council:
- Instead of a double boiler, you can use a pan with a thick bottom. Pour a little water into the bottom of the pan, bring to a boil, put the fish in the pan and cover the lid. Prepare the fish over low heat until cooked.
- For a more delicate taste of mashed potatoes, you can add a little vegetable broth instead of milk.
- Instead of butter, you can use olive oil (in small quantities).
- Make sure the fish is completely cooked before serving it.
- Serve fish and potato puree warm.

3. Steam cutlets with vegetable puree (zucchini, carrots)

Ingredients (for cutlets):
- 200 g of minced meat (from chicken breast)
- 1/2 small onion, finely chopped
- 1 tablespoon of semolina (or oatmeal chopped into flour)
- Salt to taste
Ingredients (for mashed potatoes):
- 1 average zucchini, cleaned and sliced cubes
- 1 Average carrots peeled and sliced in circles
- A small piece of butter (5-10 g, if desired and tolerance)
- Salt to taste
Step -by -step instruction:
1. Preparation of minced meat for cutlets: Mix chicken minced meat with finely chopped onions, mankuas (or oatmeal) and salt. Mix all the ingredients well. Let the minced meat stand up a little (about 15-20 minutes) so that decoy (or oatmeal) absorbs moisture.
2. Formation of cutlets: Form small cutlets from minced meat.
3. Preparation of steamed cutlets: Place the cutlets in a double boiler or on a lattice installed above the pan with boiling water. Prepare the cutlets steamed for 20-25 minutes until they become completely ready.
4. Preparation of vegetable mashed potatoes: While the cutlets are being prepared, boil the zucchini and carrots in boiling water until soft (about 15-20 minutes).
5. Water drain and puree preparation: Drain the water from the zucchini and carrots. Add a small piece of butter to vegetables (if desired and tolerance). Mash the vegetables to a homogeneous consistency using a bust or mixer. Salt the puree to your taste.
6. Serving: Put the vegetable puree on a plate. Put the chicken cutlets prepared for a couple on top.
Council:
- For more delicate cutlets, you can add a little grated zucchini to the minced meat.
- Instead of zucchini and carrots, you can use other easily digestible vegetables, such as colored cabbage or broccoli.
- Instead of butter, you can use olive oil (in small quantities).
- Make sure the cutlets are completely cooked before serving them.
- Serve cutlets and vegetable mashed potatoes.

4. Curricular casserole (low -fat)

Ingredients:
- 400 g of skim cottage cheese (0% or 1%)
- 2 eggs
- 2 tablespoons of semolina
- 2 tablespoons of sugar (or sugar substitute, for example, stevia or eryritol, to taste)
- 1/2 teaspoon of vanilla extract (optional)
- A small piece of butter (to lubricate the mold)
Step -by -step instruction:
1. Preparation of cottage cheese: If the cottage cheese is grace, wipe it through a sieve or beat it with a blender until a homogeneous consistency.
2. Mixing ingredients: In a bowl, mix cottage cheese, eggs, semolina, sugar (or sugar substitute) and vanilla extract (optional). Mix all the ingredients well until a homogeneous mass.
3. Form preparation: Lubricate the baking dish with a small piece of butter.
4. Laying cottage cheese mass: Put the curd mass in a prepared form.
5. Baking: Heat the oven to 180 ° C (350 ° F). Place the shape with cottage cheese mass in a preheated oven and bake for 30-40 minutes, or until the casserole becomes golden and hardens.
6. Cooling: Give the casserole to cool a bit in shape before cut it into portions and serve.
Council:
- For a more delicate texture, the casserole can be added to the curd mass of a little fat -free yogurt or kefir.
- You can add a slightly grated apple or pear (without peel) to the casserole, if it is well tolerated.
- Do not cross the casserole in the oven, as it can become dry and stiff.
- For a more dietary version, you can use egg whites instead of whole eggs.
- Serve cottage cheese casserole warm or cold.

Ingredients:
- 3 eggs
- 3 tablespoons of skim milk
- Salt to taste
- A small piece of butter (to lubricate the shape, if desired and tolerability)
- Finely chopped greens (parsley, dill) for decoration (if desired and tolerance)
Step -by -step instruction:
1. Beating proteins: In a bowl, beat egg whites with milk and salt until light foam. No need to beat to stable peaks.
2. Form preparation: Lubricate a small baking dish (or several small molds) with a small piece of butter (if desired and tolerance). If you have a double boiler, you can use a double -boiler form.
3. Pouring a protein mixture: Pour the protein mixture into a prepared form.
4. Steaming: Place the mold with a protein mixture in a double boiler and steam for 10-15 minutes, or until the omelet is hardened. If you do not have a double boiler, you can put the shape in a pan with a small amount of boiling water (in a water bath) and cover with a lid.
5. Serving: Gently take out the omelet from the mold and transfer to the plate. Sprinkle with finely chopped herbs (if desired and tolerability).
Council:
- For a more delicate taste of the omelet, you can add a slightly fat -free cottage cheese to the protein mixture wiped through a sieve.
- You can add a little boiled and finely chopped vegetables (zucchini, carrots) to the omelet, if it is well tolerated.
- Do not distort the omelet in a double boiler, as it can become dry and rubber.
- Serve the omelet warm.

The importance of consulting a doctor and a nutritionist

It is important to emphasize that all the prescribed recipes and recommendations are general in nature. Before making any changes to the diet, especially in the presence of chronic diseases, it is necessary to consult a doctor or nutritionist. A specialist will be able to evaluate your health status, determine the stage of pancreatitis and draw up an individual nutrition plan, taking into account your needs and tolerance of various products. Self -medication can be dangerous to health. A nutritionist can also help with the development of a long -term food plan to ensure sufficient intake of nutrients and maintain a stable condition of the pancreas. Symptoms and regular consultations with a doctor will help control the course of pancreatitis and avoid complications.

Alternatives and variations of recipes

The recipes presented can be adapted in accordance with individual preferences and tolerance of products.

Alternatives of cereals: Instead of rice, you can use a movie or bulgur (with good tolerance).
Alternatives meat: Instead of chicken, you can use a turkey or rabbit.
Alternatives to dairy products: For people with lactose intolerance, you can use lactose dairy products or plant alternatives, such as almond or soy milk (without adding sugar).
Alternatives to vegetables: If some vegetables are poorly tolerated, they can be replaced by others, for example, use pumpkin instead of carrots.
Alternatives to fruits: If apples cause discomfort, they can be replaced with pears or bananas.

Examples of variations:

Chicken soup: You can add a little vermicelli from solid grades of wheat (in small quantities and with good tolerance) to the soup.
Steam fish: Fish can be baked in the oven, wrapping it in parchment paper with a small number of vegetables.
Chicken cutlets: You can add a little grated zucchini or colored cabbage to the minced meat.
Cottage cheese casserole: You can add a little dried fruits (dried apricots, raisins) to the casserole, previously soaked in water.
Steamed omelette: You can add a little finely chopped greens or spinach to the omelet.

The importance of keeping a food diary

Keeping a food diary can be very useful for people with pancreatitis. Write down everything that you eat and drink, as well as your symptoms and overall well -being. This will help you determine which products cause exacerbation of the disease and which are well tolerated. Discuss your food diary with a doctor or nutritionist to get individual nutrition recommendations.

In the food diary, you should indicate:

Date and time of eating
The name of the dish and all the ingredients
Portion size
Method of preparation
Symptoms that occurred after eating (pain, bloating, nausea, diarrhea)
General well -being

Office of exacerbations of pancreatitis

During the exacerbation of pancreatitis, it is important to strictly comply with the recommendations of the doctor. Usually in the first days of exacerbation, starvation is recommended to reduce the load on the pancreas. Then, easily digestible products are gradually introduced, starting with liquid and mashed foods. It is important to avoid fatty, fried, spicy and acidic food, as well as alcohol and caffeine. Take medications prescribed by a doctor and observe bed rest. As the condition improves, gradually expand the diet, following the recommendations of a doctor or nutritionist.

Long -term maintenance of pancreatic health

Compliance with a diet is an important part of the treatment of pancreatitis, but not the only one. It is also important to lead a healthy lifestyle, including:

Regular physical exercises: Moderate physical activity helps to improve digestion and general health.
Refusal of smoking: Smoking negatively affects the pancreas and can aggravate the course of pancreatitis.
Weight control: Excess weight can increase the risk of pancreatitis.
Stress management: Stress can negatively affect digestion.

Resources and additional information

Contact your attending physician or a nutritionist to obtain individual nutrition recommendations.
Look for information about pancreatitis on the sites of medical organizations and associations of nutritionists.
Read books and articles about a diet for pancreatitis.
Join the online communities of people with pancreatitis to get support and exchange experience.

Pancreatitis: Life with a diet is possible!

Despite the restrictions related to the diet for pancreatitis, you can eat tasty and varied. The main thing is to observe the basic principles of nutrition, choose healthy and easily digestible products, cook food correctly and carefully monitor your well -being. Remember that each organism is individual, and what is suitable for one person may not be suitable for another. Therefore, it is important to listen to your body and consult a doctor or a nutritionist to obtain individual recommendations. With the right approach to nutrition and lifestyle, you can control pancreatitis and live a full life.

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