Corn is an ancient culture, known for its useful properties. It is especially important to distinguish the properties of products for patients with pathologies of the pancreas - diabetes and pancreatitis.
Use of corn
Corn in pancreatitis has a number of useful qualities. First of all, it improves the digestive tract and reduces the level of harmful blood cholesterol, preventing atherosclerosis.
Despite its carbohydrate content, corn is considered a product that reduces blood glucose levels. It contains a number of micro- and macro elements that are useful for the proper functioning of the body.
Acute pancreatitis
As corn refers to dietary products, a reasonable question arises: is it possible to eat corn during exacerbations of chronic pancreatitis.
On the other hand, during exacerbations, patients are allowed only clean water without gas. Then gradually introduced light foods without fat, acids. Corn for pancreatitis in acute form is prohibited for several reasons:
- The product is a rough food, which requires a lot of digestion for the stomach and intestines. Despite the benefits of corn, the gastrointestinal tract during the exacerbation of the disease does not have the resources to digest such heavy food.
- Since corn contains a lot of starch, its processing creates an additional burden on the pancreas. Therefore, the product is not allowed for exacerbations.
In the first days after an attack with pancreatitis, you can drink water, many also recommend a broth of dogrose. Then, on the recommendations of the gastroenterologist, secondary broths and mucous granulated porridges are introduced.
Chronic form
In chronic pancreatitis, there are more permitted products, but they should also be taken with caution, since it depends on the correct nutrition during the period of remission depends on its duration and the likelihood of an attack.
In case of chronic pancreatitis, you can not eat whole grains. Do not recommend eating uncooked raw grain, canned corn and even boiled corn for pancreatitis.
Nevertheless, during the remission, you can gradually introduce small portions of corn porridge into the patient's diet. The boiled product, if it is brought to full readiness, is easier to digest by the digestive tract.
Canned food
Gastroenterologists have proven that patients with pancreatitis canned corn is more dangerous than raw. Like other canned food, corn can be with vinegar, citric acid, chemical preservatives, which can cause a severe attack of pancreatitis.
Even small additions of boiled or canned grains to any dish can cause a developing attack of pancreatitis in the patient.
The second course of
As for corn porridge, it can be introduced into the patient's diet during the transition of the disease to the phase of remission. Preparing a porridge useful and safe for a patient is quite simple.
- For this, water is brought to a boil and corn porridge is poured into the pan.
- You need to fall asleep gradually, in portions, thoroughly stirring.
- Then reduce the heat and simmer for about half an hour, stirring, so that the porridge does not stick to the walls and bottom of the pan.
- When the porridge is enough to boil and become soft, the pan is covered with a lid and put in the oven.
- In this case, the oven can be preheated and turned off - enough residual heat.
- To this end, pre-porridge is cooked in cast-iron cauliflowers - it turns out softer.
However, the taste of porridge is quite specific and harsh, because it may not like everyone. Sometimes, for maize lovers, suffering from inflammation of the pancreas, the second dishes become a real salvation.
Sticks
Corn sticks are familiar and loved by many from childhood, but with pancreatitis, their use is undesirable. The type of corn processing required for the manufacture of rods makes it less difficult for the digestive tract, but at the same time, manufacturers add all kinds of supplements that are forbidden in pancreatitis.
Most often in corn sticks you can find additives-flavor enhancers, dyes, powdered sugar, spicy and salty seasonings. Especially the last supplements can affect the pancreas and lead to an acute attack.
Popcorn
Another popular variety of cooking corn kernels. Unfortunately, with pancreatitis, such food is prohibited. If you pay attention to the packaging of popcorn, you can find in the composition dyes, substitutes, sugar, amplifiers. In addition, fried popcorn is contraindicated in pancreatitis by the way it is prepared.
Chemical Composition
A hundred grams of fresh corn will come in handy with 9.4 grams of protein, 74.3 grams of carbohydrates and 1.2 grams of fat. Caloric content of the product is 365 kilocalories per hundred grams. Of minerals: potassium, calcium, magnesium, phosphorus, iron, sodium, zinc. Of the vitamins: K, A, B1, B6, B3, B12, D.
