Vinaigrette is one of the most popular salads in Russia, as well as in all countries of the former Soviet Union. Patients with pancreatitis are shown a strict diet for life. Therefore, it is logical that many patients ask the question of whether it is possible to take salad with pancreatitis of acute or chronic form. Still, salad contains boiled vegetables, which are just included in the diet. But, is it really possible to eat vinaigrette with pancreatitis, what is its benefit and will it not harm it?
Benefit of
Vinaigrette is a very useful salad that is a direct source of vitamins. Thanks to the fact that practically all of its ingredients are well preserved in the winter, it can be prepared at any time of the year. This will help to fill the seasonal lack of vitamins and minerals in the human body.
Vinaigrette contains pickled vegetables. Thanks to these elements, a person's appetite improves, and the digestion of food improves. Beetroot brings even greater benefit to the human body. It helps to cope with chronic constipation, as it is engaged in stimulating intestinal peristalsis.
Harm
Like any dish, vinaigrette has some side effects. For example, pickled vegetables cause the following harm:
- irritates the mucosa of the digestive tract;
- stimulates pancreatic secretion;
- increases inflammation of the pancreas due to the high salt content.
If a patient who has been diagnosed with pancreatitis injects too early in his diet with pickled vegetables, he runs the risk of earning an exacerbation of the disease.
Cabbage and cucumbers, which are in vinaigrette, are rich in coarse vegetable fiber. This can provoke increased gassing in the body, as well as pain in the stomach and pancreas.
Beet with pancreatitis
Beet is the basis of any vinaigrette. Therefore, before you enter this salad in the diet, you need to know about all the contra-indications of beet in pancreatitis. Despite the fact that this vegetable contains a lot of useful vitamins and minerals, it is strictly prohibited to use it for acute pancreatitis.
And, here at the chronic form of disease, doctors admit beet consumption in moderate amounts, but enter it into the diet to be gradually, neatly and in very small portions. For example, you need to start with one tablespoon per day for a week. Over time, it will be possible to increase the dose, if the doctor will give it good.
Please note that in any case, you can not add vinegar, lemon juice or citric acid to the beet while boiling the beets in order to preserve the bright color of the vegetable. If the beet is prepared for a person who is more than pancreatitis, it will only hurt him and lead to an aggravation of the disease.
You can also prepare beetroot using an oven, steamer or multivark. Preparation in this way will give the vegetable a softer form, and for a patient with pancreatitis it is very important.
Vinaigrette with pancreatitis
In acute form of the disease, vinaigrette is categorically contraindicated in your diet. It will do more harm than good, and can also cause terrible pain in the abdomen. Therefore, it is better to give up this salad for a while.
With pancreatitis, you can consume vinaigrette only if the patient has a persistent remission of the disease. Of course, it should be included in the diet only if there are no contraindications from the doctor.
Please note that this allowed salad can only be eaten in small portions. As a rule, patients are allowed to use it no more than 30-100 grams once or twice a week. You can only eat it fresh. Do not use it in a refrigerated form. Be sure to thoroughly chew all the vegetables.
Prescription for pancreatitis
During pancreatitis, the patient needs to slightly modify the traditional recipe for this salad. Be sure that this does not affect the taste in any way. The recipe ingredients are as follows:
- carrots;
- beet;
- potatoes;
- fresh fennel;
- pickled cucumber( you can take a cask);
- sauerkraut;
- vegetable oil;
- salt.
Preparation of
- The first step is to boil the carrots, potatoes and beetroot. You can do this in one bowl, but you can in different. Potatoes are brewed for about an hour.
- The readiness will need to be checked with a conventional knife or fork.
- Next, you need to boil the carrots. This will take about an hour and a half.
- Beets are brewed the longest - about 2-3 hours.
- All vegetables must be cooked in slightly salted water.
- After the ingredients for the salad have cooled, they must be peeled.
- Then cut into not very large cubes.
- After slicing beet, it must be separately filled with vegetable oil or any other not very fatty dressing.
- To it, you need to add finely chopped dill( only soft cornices).
It happens that some patients are allowed to add sauerkraut( not more than 1 standard cup) and 1 small crock of cucumber. Preliminary, these ingredients need to be processed:
- The cucumber needs to be divided into two parts along.
- Next cabbage and cucumber should be put in boiled cold water for about half an hour.
- This is necessary in order for the vegetables to get rid of their excess acid and salt.
- After that, the cucumber should be peeled off and finely chopped with ordinary cubes. Cabbage should be well wrung from water and also finely "crumble".
All the ingredients must be mixed and served on the table, after a little salting.
More detailed recipes for vinaigrette in pancreatitis should be consulted by your doctor. Only he knows what products you can enter into the diet, and which ones should be abandoned.
