Vegetables are needed for every human being even in a state of complete physical health. They allow to normalize the activity of absolutely all organs and systems of the body. However, there is a group of diseases that requires attention in selecting the right foods. One of them is pancreatitis.
What vegetables can be eaten with pancreatitis is quite an urgent and complex issue. First of all, it is necessary to abandon those that contain a large amount of fiber. It is not allowed to eat a lot of raw vegetables, and the acute stage implies a complete ban on vegetables, no matter how they are cooked. It should be noted that it is the raw vegetables that often provoke attacks of pancreatitis.
Highlights of
Choosing vegetables in the market or on the store shelves, you should give preference to those that are ripe. At the same time, over-ripe or unripe foods are not recommended. The skin of such vegetables should be dense, even, without signs of squeezing. It should not have various traces, such as rot, mold, blackening of any areas. Also, one should not buy cut, packed in food film, because it is not known how much they were stored in such condition and where they lay.
To restore the normal state of the pancreas in acute or chronic pancreatitis, there are several general recommendations for eating foods on a vegetable basis:
- It is forbidden to eat acidic, sharp or salty foods, including preserving cucumbers, tomatoes, squash, Korean carrots;
- It is necessary to give preference to those vegetables that contain a lot of starch, while they should be cooked or steamed;
- It is not recommended to eat vegetable dishes on an empty stomach as they stimulate the secretion of the pancreas and gastric juice. Also, vegetable broths and broths stimulate secretion, which are contraindicated in patients with pancreatitis;
- Do not eat unprocessed vegetables thermally, while cooking them in a skillet or deep-fryer is prohibited. In some cases baking is allowed;
- Vegetables should be cleaned from the skin and seeds before preparation, as these parts contain many different acids that will be harmful in the inflammatory processes of the digestive system.
List of prohibited products of
Some vegetables can also be forbidden in pancreatitis. These include:
- Raw onion, rhubarb;
- Root crops - turnips, garlic, radish. And sharp ones, such as horseradish, especially bought in the store, and not made on their own, should generally be excluded from the diet;
- Leaf - lettuce, sorrel or spinach;
- Mushrooms, although they are not vegetables.
Very carefully you need to approach the issue of the use of such products as:
- Corn, beans, asparagus and other beans;
- Blue, sea, white cabbage;
- Tomatoes and cucumbers in any form;
- Spices.
Authorized products
Without fear of the development of bouts of pathology, you can use some product groups:
- Potatoes, but not fried or deep-fried;Pumpkin porridge, steamed or boiled squash, blue, patisson;
- Cauliflower should also be used only boiled or steamed;
- Buryak.
How to better cook vegetables
In order not to become a frequent patient of the gastroenterology department, which is very often people with chronic pancreatitis and frequent errors in the diet, it is necessary to familiarize yourself with all the ways of cooking vegetables. Doctors recommend three different methods, adhering to which one can achieve a long and stable stage of remission of the disease.
- The most common and widespread method is boiling. It is necessary to wash the vegetables well under running water, then put into a saucepan and pour boiling water. After that, they cook on medium heat until cooked, and the water merges;
- Extinguishing. It is necessary to cut the vegetables into cubes and place them in a vessel with thick walls layer by layer. You can add milk or sour cream there, pour water and salt. After the dish boils, you need to extinguish them on the smallest fire, it is also important not to forget to disturb them. If vegetables have seeds, they must first be removed;
- Baking. The first stage of cooking does not differ from the previous version. Then the vegetables are laid in special baking molds and covered with foil, and then placed in the oven. The degree of readiness is easily determined with a toothpick or fork. Alternatively, you can bake whole vegetables. For this, they are cleaned and placed on a baking tray.
In acute pancreatitis
Acute phase of the disease occurs in the first 5 days after the onset of pain attacks. During this period, a sick person should not eat, doctors have such an unspoken rule: "cold, hunger and rest".When this period passes, vegetables are allowed to eat. You can eat them as soup-puree without adding oil, sour cream or milk. This is due to the fact that the gland has not yet fully recovered.
It is necessary to know which products are introduced into the diet the very first. Usually it is potatoes and carrots. After 2-3 days, the use of onions, cauliflower, pumpkin is allowed, and Buryak is recommended to eat after the remaining vegetables have been introduced.
About one month it is allowed to eat liquid puree or cream soup. Two weeks after the beginning of the patient's nutrition, a small amount of butter can be added to it to improve the taste characteristics.
Remission phase
When the remission period is reached, the patient's nutritional diet can be significantly expanded. But this does not mean that the menu will contain many other products. Usually doctors allow to eat not only boiled vegetables, but also stewed and baked. It should be noted that patients with pancreatitis are strictly prohibited from any fried foods.
It is allowed to eat vegetable soups and stew, you can make casseroles from allowed vegetables. This allows you to diversify the dishes you use. It is possible to add oil, cream, sour cream, milk.
After two months after the onset of the remission phase, small portions of conditionally allowed vegetables are added, but they should also be limited - no more than twice a week. It is recommended to use them grated.
Often, doctors make up an individual diet for each individual patient, taking into account their taste preferences.
