It's no secret that sweet tooth is most difficult to tolerate strict diets, including pancreatitis. If everything is clear with different cakes, sweets and fatty cookies, high-quality natural chocolate leaves a hope for a sweet life.
Acute form of pancreatitis
Is it possible to eat chocolate with pancreatitis? For those who are experiencing an exacerbation, the answer is obvious - no. During this period, the pancreas reacts painfully to any irritants, and in chocolate there are many substances unsuitable for the diseased organ:
- Caffeine and oxalic acid stimulate the production of pancreatic juice that supports the inflammatory process in the body. There are substances in all dark varieties.
- There are a lot of carbohydrates in all grades of chocolate. They require splitting of the pancreas to increase the production of insulin, which in this case becomes a serious overload and can provoke a complete breakdown of carbohydrate metabolism.
- Supplements contain a large amount of fat. In particular, these are all kinds of nuts. Solid and fatty foods contribute to further exacerbation of the disease.
- Aromatic and flavoring in low quality chocolate seriously irritate mucous membranes, support inflammation, induce bloating, allergies.
Naturally, at the time of exacerbation, the use of such a product will become a crime against the body and will entail additional days, and even weeks of feeling unpleasant symptoms.
Phase of remission
However, gradually chocolate in pancreatitis enters the diet. Pancreas can gradually endure heavy loads, and if you follow the dietician's recommendations accurately, you can vary the menu with your favorite foods. Depending on the characteristics of the organism, depends on the choice of varieties of the product. For example, for diabetics, chocolate with sugar substitutes was created. Those who want to lose weight can stop on black chocolate. But it's worth starting with white.
Gradually you can increase the quantity of the product, diversify its varieties. The maximum daily rate is 40 grams, which by volume is about one third of the usual chocolate bars.
White chocolate
For a weakened pancreas, chocolate is the least harmful. Unlike all other varieties, this one does not contain cocoa, but only its oils, so the irritating effect of caffeine almost does not. However, there is no special benefit from the product. But sweet tooth can please yourself with a small piece.
Black varieties
Most useful. In the classical composition not less than 70% cocoa, no milk and little sugar. Thanks to this, he will not give extra pounds, but will get rid of inflammation and malignant cells, because it contains antioxidants. An excellent antidepressant, because it stimulates the production of endorphins. Magnesium has a beneficial effect not only on the cardiovascular system, but also reduces the symptoms of premenstrual syndrome. Theobromine activates the brain, removes dry cough.
With such serious support of the body, black chocolate moderately irritates the pancreas, and in the phase of remission it is able to withstand such a load. So eating chocolate with pancreatitis in moderation is even beneficial. The main thing is to wait for the remission stage.
Milk chocolate
Many people prefer this particular kind. Melting sweetness, a variety of tastes attracts the attention of lovers tasty and satisfying meal. But it is milk chocolate:
- Contains a significant amount of fat.
- Has a large amount of carbohydrates, about 50%.
- Taste supplements are not always useful even for a healthy body, irritating the digestive tract, stimulating the production of both pancreatic juice and bile.
Such a product forces the pancreas to actively produce insulin. In addition, high calorie content will not only lead to an increase in the weight of the patient with pancreatitis, but also overload the gland. It is not surprising that milk chocolate should be excluded from the menu of the patient with pancreatitis, regardless of the phase in which the disease is located. The apparent benefit is clearly less than the possible harm to the body, and you can please yourself by pleasant taste, switching to other varieties. Optimum - black.
How to choose chocolate
Can I eat chocolate? Certainly. That's only allowed to be considered as a truly high-quality product. Those who happened to be in the role of a chocolate buyer know how difficult it is to decide in a choice. On the shelves of the assortment is simply huge. It turns out that there are 3 main rules that should determine the favorite of chocolates for patients with pancreatitis:
- A good product is expensive. It's all about the cost of quality cocoa beans, which should be the main component of a quality product.
- Composition. It should not contain vegetable fat, treacle, coconut and palm oils, fillers, flavors, stabilizers and colorants. In the composition of suitable chocolate in the first place are cocoa in the form of butter, beans or powder. Below fit soy lecithin, sugar or its substitutes, cinnamon, vanilla, honey, other natural seasonings.
- When used this chocolate slowly melts in the mouth and quickly in the hands. It's all about cocoa butter, its melting point.
To eat such a product is not only pleasant, but useful for the body and safe for the pancreas. If you carefully approach the choice of chocolate, you can insure yourself against the unpleasant consequences of consuming sweets.
