Is it permissible to consume fermented milk products if you have pancreatitis?

Dairy products occupy a place of honor in every person’s complete diet, along with bread, meat, vegetables and fruits. Dairy products contain many vitamins, nutrients and calcium, which ensure the strength of the skeletal system, nails, hair and other tissues.

For those suffering from pancreatitis, drinking milk results in diarrhea, nausea, abdominal pain, bloating; in other words, pancreatitis and dairy products are not very compatible. This is caused by a deficiency of lactase, an enzyme necessary for digesting dairy products. It is necessary for such people to consume dairy products, but they just have to do it correctly.

What kind of dairy can you eat if you have inflammation of the pancreas?

The main rule in case of illness is to consume foods in moderation and diluted quantities in different dishes. To achieve this, fatty foods are excluded from the diet. For preparation, milk must be diluted with a certain amount of drinking water, which reduces its fat content.

Milk dishes are indicated for the disease:

• You can drink tea with a small amount of fresh milk added.
• Cottage cheese pastes.
• Milk jelly.
• Casseroles of different cooking methods and products used, cereals.
• Souffle.
• Puddings.
• Sum and milk porridge.

When choosing fermented milk products, you must choose low-fat or low-fat products:

• Buttermilk.
• Sour cream (for sauces or dressings in very limited quantities).
• Ryazhenka.
• Curdled milk.
• Yogurt.
• Kefir.
• Cottage cheese.
• Hard cheeses.

Cottage cheese and hard cheeses are made by fermenting milk, which provides benefits for a patient with pancreatitis:

The products contain over 120 types of useful substances, represented by enzymes, fatty acids, mineral elements, amino acids, vitamins;

• Metabolism is stabilized.
• Flatulence is reduced.
• Pathogenic flora is suppressed.
• Protects the intestinal wall from infectious effects.
• The functioning of the gastrointestinal tract system is normalized.

During the chronic stage of the disease, the consumption of fermented milk products created on the basis of fermentation of living microorganisms relieves inflammation of the gland and accelerates the restoration of damaged mucous tissues of the gastrointestinal tract. It is permissible to include milk in the diet if there is no negative reaction or negative consequences. You can drink or eat diluted up to 100 g of the product per day.

How to choose the right foods for patients?

To avoid negative consequences, even if you are allowed to take fermented milk products, you need to choose them correctly:

• Fat content. For liquid drinks, fat content should vary from 1% to 2.5%, sour cream up to 10%, cottage cheese up to 4%.
• You need to choose only fresh products, be sure to pay attention to the expiration date.
• Products must be completely natural, without any additives (dyes, flavors, preservatives).

By following all the recommendations, you will not only get pleasure from eating the products, but also a lot of useful substances for your body.

What fermented milk can you eat if you have inflammation of the pancreas?

Sour milk contains over 120 types of beneficial substances, including enzymes, fatty acids, mineral elements, amino acids, and vitamins;

• Metabolism is stabilized.
• Flatulence is reduced.
• Pathogenic flora is suppressed.
• Protects the intestinal wall from infectious effects.
• The functioning of the gastrointestinal tract system is normalized.

During the chronic stage of the disease, the consumption of fermented milk products created on the basis of fermentation of living microorganisms relieves inflammation of the gland and accelerates the restoration of damaged mucous tissues of the gastrointestinal tract.

Yogurt

The process of preparing yogurt involves fermenting a pure culture of thermophilic streptococcus and Bulgarian bacillus in fresh milk. The taste is improved by adding vegetables or fruits, their juices or pulp. This product is also used for other diseases as dietary food.

The impact of yoghurts on health in pancreatitis:

• Enriches with minerals and vitamins.
• Supports the immune system.
• Simplifies the process of digestion of dairy products due to processing by lactic acid bacteria.
• Normalizes gastrointestinal motility, helps with constipation.
• Used as a medicinal and prophylactic agent for various intestinal disorders.
• Fills the body with proteins of animal origin, which promotes tissue restoration due to peptides and casein processed into amino acids.

If the product is not created on the basis of natural ingredients, then a patient with pancreatitis should not use it. For acute stages of the disease, only 1% fat yogurt is suitable after 3 weeks from the onset of the disease. The intake should be with a gradual increase in dose - per day from ¼ glass to a full glass separately from other food instead of kefir.

In the remission stage of the chronic course of the disease, the fat content of yogurt can be 3.2%; it can be used with syrup, honey in small quantities, fresh juices, berry pulp, and fruits.

Important!

Before consumption, yoghurt for patients with pancreatitis must be heated to a temperature of 20–25 °C.

In the diet of a person suffering from pancreatitis, yogurt is an essential component due to the content of many nutrients and food proteins.

Cottage cheese

For pancreatitis, the use of cottage cheese is allowed as part of a variety of dietary dishes or as an independent product. The pancreas and organs of the digestive tract are not irritated by fats and proteins of the product, due to their rapid absorption.

There are several requirements for cottage cheese that this product for patients with pancreatitis must meet:

• The consistency should be pasty.
• Only fresh cottage cheese is allowed.
• Do not eat the product if it is acidic or expired.
• You cannot cook from a fatty product or add spices that have a juice-like effect.
• It is unacceptable to cook cottage cheese by frying, with the formation of a fried or crispy crust, using an abundance of oil.

Ryazhenka

The use of this product is very controversial. Different patients suffering from pancreatitis are able to react differently to fermented baked milk. This is due to the rather high fat content of the product. With a fat content of up to 4%, it is permissible to consume no more than 1 glass of this product per day. At the stage of remission, fermented baked milk is alternated with other dishes made from fermented milk products. To make the diet more varied, fermented baked milk is prepared with the addition of fruits or berries.

Rules for using fermented baked milk in case of illness:

• The product can be taken as an afternoon snack with bread or cookies.
• In the morning, the best time to take the product is after the meal.
• You should make sure that there is at least 1-2 hours before bedtime from the last use of the product.

Sour cream

Sour cream is a fermented milk product with enormous fat content. During an exacerbation of a chronic disease or the acute stage of pancreatitis, the use of this product can create a large load on the gastrointestinal tract and gland itself. Even a small spoon of sour cream can cause a relapse.

The inclusion of the product in dishes is allowed only in cases of stable remission of pancreatitis. It is necessary to verify the presence of non-contaminated fat in the feces in order to include the product in the diet.

The ideal schedule for introducing sour cream into food is to consume up to 1 tsp per day. in one day. The product should be of high quality, not expired, with a fat content of no more than 20%. The composition of sour cream should not include anything other than sourdough, milk and cream.

The product is accepted only when prepared with other dishes. Most often in combination with cottage cheese, vegetable puree, soups, sauces, salads, casseroles, and puddings. It is not permissible to use with fried mushrooms or fish in sour cream.

Delicious recipes

You can prepare delicious, healthy meals at home without much effort.

Baked milk in the oven

Pour into clay pots. Bring to a boil at an oven temperature of 180 degrees Celsius, reduce degrees to 100 degrees. Stand for 1 hour. A dense film forms on the surface. Cover with a lid, reduce the temperature to 70 degrees Celsius, leave for 6 hours. The result is a product that is as close as possible to the recipe for cooking in the oven - brown, with a caramel flavor.

Baked milk in a slow cooker

Pour into a container, select the Extinguishing mode. The drink is prepared within 6 hours. Then turn on the heating function for another 1-2 hours.

Ryazhenka

A tasty, healthy product made from baked milk and sour cream. For 3 clay pots you will need 1.5 liters of milk, 6 tbsp. A spoonful of sour cream. Milk is poured into the pots, not all the way to the top. Place in an oven preheated to 200 degrees Celsius until boiling. Reduce temperature to 100 degrees Celsius, leave for 1.5 hours. Turn off the oven and leave the pots until they cool. Remove the brown film, add 2 tbsp to each. Spoons of sour cream at room temperature. Cover with a lid and leave at room temperature for 10 hours. After which the fermented baked milk will become thick and sour will appear.

What is prohibited?

There are a number of dairy products that are contraindicated for those suffering from pancreatitis, even in the form of supplementation or heat treatment. Among them :

• Factory products containing flavoring, aromatic, and coloring additives.
• Condensed milk.
• Smoked and processed cheeses are spicy.
• Ice cream.
• Whole milk.
• Fatty cheeses.
• Fatty and sour cottage cheese.
• Sour cream.
• Cream.

It is prohibited to buy dairy products “from hand” without proper processing. On the one hand, the products are definitely of natural origin, but on the other hand, there is a risk of the presence of infectious bacteria, such as salmonella.

For those suffering from pancreatitis, infection with such a microorganism can cause serious consequences and cause serious damage to health and well-being. Store-bought products should be without additives, low-fat and fresh.

Features of use at different stages of the disease

Depending on the characteristics of the disease, the patient’s diet is adjusted. Many products that have been indicated in remission for acute or chronic exacerbations will cause harm or defeat all efforts to stabilize the condition.

In the chronic stage

At this stage of the disease, not all dairy products are allowed. Kefir and cottage cheese are allowed, according to the scheme :

1. From the moment the attack begins, you should wait 4-5 days from eating foods, and the cottage cheese should be finely ground.
2. At the end of the week after the attack of the disease, kefir with a fat content of 1% is introduced.
3. From the beginning of the third week after an attack, it is allowed to take yogurt, yogurt, fermented baked milk without sugar, additives of berries or fruits, and thickeners.

During the period of exacerbation

From the onset of an attack of pancreatitis (acute stage), you should immediately exclude all dairy products from the diet. Only from 2–3 days is milk porridge allowed in liquid, ground form, prepared with milk 2.5% fat or diluted in a 1 to 1 ratio with water.

5-6 days after the attack of the disease, the use of non-sour low-fat cottage cheese is indicated. The dose is dosed from the first day to 50 g and up to 100 g of the product a week later. It is allowed to prepare a steam omelet using diluted milk.

If positive dynamics are observed, then the diet begins to be diluted with kefir. It is recommended to use it gradually from 50 g on the first day after 10–14 days from an attack to 100 g a week later.

It is allowed to add unsalted butter in the amount of 5 g per day to fruit, vegetable puree or porridge. A person suffering from pancreatitis must adhere to this regimen until acute remission is achieved and the exacerbation is completely relieved. This is approximately 2 months.

In remission

Despite the fact that all the dangers and discomfort are behind us, the use of milk in diluted form is recommended for jelly, omelettes, soups and cereals. The daily allowance for butter is no more than 10 g, added to puree or porridge. Low-fat cottage cheese and 1% fat kefir are retained in the diet.

It is allowed to replace kefir with homemade yogurt, bifidok, fermented baked milk, yogurt with a fat content not exceeding 2.5%. The presence of these products in the diet is mandatory. It is allowed to eat mild soft cheeses, dilute fermented milk drinks with sweeteners or sugar, berry or fruit puree. No more than 1 tsp. sour cream and cream with a fat content of no more than 10% are introduced for the daily requirement in sauces and other dishes.

Types of milk - what product can you drink with pancreatitis

There are several types of product, each of which has its own characteristics.

• Paired . Warm, just milked. Traditional healers recommend drinking this particular product for therapeutic purposes in order to get more benefits. Experts say that fresh milk contains pathogenic microorganisms and bacteria that die within 2 hours. It is recommended to drink the product no earlier than 1.5 hours after receipt.
• Ghee . Subject to heat treatment. The temperature is maintained at 95 degrees Celsius, boiling is not allowed. This product includes all the beneficial properties of whole milk, while at the same time neutralizing bacteria that can cause bloating, belching and other unpleasant symptoms. The taste changes and the color turns yellow.
• Dry . Powder obtained by evaporating liquid. To get the drink, you need to dilute it with a certain amount of chilled or hot boiled water. Theoretically, the product is completely natural and is approved for use by children and adults of any age. However, given the dishonesty of the modern manufacturer, it is better to refuse such a product for pancreatitis.
• Pasteurized . Subject to heat treatment at temperatures not exceeding 75 degrees Celsius. Taste, color, properties do not change, shelf life is extended to 2 weeks. The amount of pathogenic microflora is reduced.
• Sterilized or boiled . Boil for several minutes at 145 degrees Celsius. With this method of processing, bacteria and microorganisms die, but beneficial properties are also lost.
• Condensed . Obtained by evaporating liquid with added sugar. When boiling over low heat, the product will thicken and change its taste. During the period of exacerbation of pancreatitis, condensed milk should be avoided, since the increased sugar content increases the unpleasant symptoms. In case of chronic pancreatitis during remission, it is allowed to consume condensed milk prepared independently at home. The finished store-bought product additionally contains milk powder, preservatives, and ingredients of chemical origin.

Pasteurized baked milk is an ideal product for pancreatitis. And also, boiled, in combination with cereals - buckwheat, oatmeal, rice, semolina.

Goat milk

The peculiarity of this dairy product is its low fat content and high content of nutrients. For patients with pancreatitis, nutritionists and therapists strongly recommend adding this product to their usual diet.

Before taking it, you should know a few rules that will allow you to get the greatest benefit, protect against side effects and make the product tasty.

1. Goat milk is consumed warm.
2. Boiling is required. To digest a raw product, the body will need much more energy, which is fraught with additional stress on the immune system and gastrointestinal tract.
3. It is best to combine milk with other dishes and products. This makes the animal fats of the product easier to digest.
4. The first three methods should be accompanied by diluting milk with boiled water in a proportion of equal parts or 1 to 2 parts of water.
5. The first doses should not exceed 100 ml, even better than 50 ml, in order to determine exactly how the gastrointestinal tract will react to goat milk. The maximum dose at the end of this regimen is 200 ml.
6. It is recommended to take it in the morning on an empty stomach, as goat milk has antibacterial properties, which has a soothing, healing and protective effect on the pancreas.
7. It is best to use the services of a nutritionist, who, after certain tests and examination, will determine the optimal dose, dosage regimen and duration of therapy.

The benefits of milk

The natural purpose of milk is to feed the young at a time when they are still unable to digest other food. Only over time did dairy production become a major industry.

Milk is most valued for its calcium, which is well balanced with phosphorus and is therefore easily digestible.

It also contains minerals such as potassium, sodium, magnesium, sulfur, and chlorine. The composition contains iron, zinc, fluorine, iodine, copper, cobalt, aluminum and other trace elements in small quantities. The natural drink is valued for the presence of B vitamins (B1, B2, B4, B6, B9, B12), A.

If the body absorbs milk well, the benefits of the drink are invaluable:

1. Milk removes toxins. It’s not for nothing that it is given to people working in hazardous industries. Thanks to the glutathione molecule, milk absorbs and removes heavy metal salts, pesticides and other harmful substances from the body.
2. Calms the nerves. Milk contains amino acids involved in the production of the happiness hormone serotonin. The drink is especially soothing if you add a spoonful of honey to it. This same remedy can relieve insomnia.
3. Strengthens teeth and bones. The calcium and phosphorus contained in milk are well absorbed, replenishing the lack of essential minerals.
4. Quickly relieves heartburn. Milk almost instantly reduces acidity in the stomach (for a short period of time). It can be used as a quick remedy for gastritis.
5. Helps build muscle mass.

   
   Milk contains slow-digesting proteins, which are so important for building and repairing muscles after exercise.

6. Promotes weight loss. Milk is a fairly low-calorie product (45–75 kcal). At the same time, it quickly quenches hunger and thirst.
7. Enhances the positive effect of some drugs. Anti-inflammatory and painkillers, as well as medications with iodine and against tuberculosis, are recommended to be taken with this drink to enhance the effect.

Whether milk is healthy or not depends on the health of the dairy animal, the conditions under which it is kept, as well as the human body that consumes it.

If we talk about a store-bought product, the most useful are milk drinks that are additionally enriched with vitamins and minerals. And for people with lactose intolerance, lactose-free milk is available separately.

What to do in case of lactase deficiency

A digestive enzyme such as lactase increases the absorption of dairy and fermented milk products. Deficiency of this substance is a fairly common problem among adults, as it accounts for approximately 15-20%. A deficiency of this substance is noticed very simply:

• The reaction to dairy products from the gastrointestinal tract is accompanied by increased fermentation.
• Dyspepsia occurs, which is manifested by pain along the intestinal tract, bloating, and diarrhea.

In most cases, the cause of milk intolerance is pathology of the small intestine, which worsens with the development of pancreatitis. If there is a negative reaction of the body to whole milk, you should try drinking it in diluted form, or as a fermented milk product. Adding whole milk to jelly, tea, soup and other dishes also helps to cope with the problem quite well.

Dietary dishes with milk for illness

If you are ill, you should adhere to a strict diet that will allow you to consume dairy products in a controlled manner, in the form in which they bring benefits to the body without harmful effects or worsening the condition.

The most common dishes based on whole milk or a diluted product are:

• Omelette.
• Souffle.
• Puddings.
• Casseroles.
• Adding milk to hot drinks.
• Milk porridge.
• Milk-based soups.
• Curd paste.
• Cheese pancakes based on cottage cheese.
• Steamed cottage cheese soufflé or with the addition of vegetables and fruits.

Dairy products in the acute phase and during exacerbation

With pancreatitis, you can enrich the menu with dairy products only from the third day of an acute attack or exacerbation of the chronic course of the disease. The first ingredient in this category is liquid grated porridge, which was cooked on the basis of milk with a low fat content. At the same time, nutritionists recommend not using homemade milk, since there is a high probability of infection with pathogenic bacteria, which can only aggravate the course of the underlying disease.

From the fifth day, the first fermented milk component is introduced into the diet. For pancreatitis, you can eat cottage cheese with low fat content or completely low-fat. You need to start eating it with fifty grams per day and gradually increase the norm to one hundred grams. In addition, from the sixth day from the onset of symptoms, it is allowed to prepare a steamed protein omelet with the addition of milk.

With positive dynamics of pancreatic inflammation, which is determined by a gastroenterologist using laboratory tests, the diet is expanded on the tenth day from the moment of exacerbation.

First of all, 1% kefir is introduced - it is recommended to start drinking it with fifty milliliters per day, slowly increase the daily dosage to the volume of one glass.

In addition to kefir, it is allowed to add a small amount of butter to porridge, vegetable or fruit purees, but not more than five grams per day.

Starting from the second week of symptoms, you can drink whey. At first, the norm is a quarter of a glass, but gradually it can reach 250 milliliters per day. It can be taken orally either in its pure form or as one of the components of a cocktail with the addition of freshly squeezed juice.

Such a restriction in the consumption of dairy products is followed for about two months - this is precisely the period necessary to stabilize the body after an acute attack or exacerbation of chronic pancreatitis.