Yogurt for pancreatitis: product properties, benefits or harm

Fermented milk products are included in most diets. They are recommended for use in diseases of many internal organs, including pathologies of the gastrointestinal tract. Yogurt for pancreatitis or cholecystitis is one of the few permitted treats that helps improve the patient’s condition and provides the body with valuable substances.

Is it possible to eat yogurt if you have pancreatitis?

Inflammation of the pancreas requires strict adherence to a diet - this is one of the points of the necessary treatment process. The essence of this provision is simple - the organ belongs to the digestive family, its main role is expressed in two main tasks, which include the production of hormones (insulin, somatostatin, glucagon), as well as the production of enzymes necessary for the breakdown of substances entering the body with food.

Quite interesting is the fact that the pancreas, depending on the contents of the food bolus, each time regulates the amount of those enzymes that it needs to produce. This suggests that when a person eats different dishes and products, the organ also undergoes different loads. This is why a diet for pancreatitis is so important, which involves avoiding heavy fatty and fried foods, sweets, fresh baked goods, as well as whole milk and fermented milk products with a high percentage of fat.

Such food is poorly digested by the intestines and, in addition, requires increased production of secretion by the pancreas, which is extremely undesirable in the presence of an inflammatory process in it. As for dairy and fermented milk products, gastroenterologists are of the same opinion on this issue: it is possible to include cottage cheese or sour cream, fermented baked milk or kefir in a patient’s diet, but their choice should be selective.

Thus, it is forbidden to eat fermented milk products with a high percentage of fat content; preference should be given to low-fat or low-fat products. Special importance is given to yogurt. This dessert is not only allowed to be consumed, but even highly recommended. Frequent consumption of this product will contribute to improving the condition of the failed pancreas.

The main thing to remember is that including yogurt and other fermented milk products in the diet during the acute phase or during an exacerbation of the disease is strictly prohibited. Low-fat cottage cheese in pureed form is introduced only 4-5 days after the attack, but yogurt is introduced only from the second week of subsidence of the disease.

Nutrition for chronic pancreatitis. Recommendations

You need to eat in small portions

It’s not enough to just follow a diet and not eat certain foods. It is also very important to adhere to the following recommendations:

• Eat more often, but in smaller portions. Almost every person knows such a diet as five or six times a day. Thanks to this number of meals, the likelihood of overloading the pancreas disappears, which is fraught with negative consequences
• It is advisable to eat food at the same time every day so that the body is already prepared for work in advance.
• You need to eat only warm food. Taking cold or, conversely, too hot is strictly prohibited
• Dishes should be prepared either steamed, boiled, or baked. Avoid eating fried foods prepared with large amounts of vegetable oil.
• Exclusion of alcoholic beverages. Even small amounts of alcoholic beverages are not allowed, as even the slightest ingestion of alcohol into the body can trigger an attack.
• Restriction in intake of fatty foods such as lard, fatty meat, etc. These products can also trigger an exacerbation that will be difficult to stop.
• The diet should contain foods that contain large amounts of protein, which significantly improves the condition of the pancreas, helping its recovery
• Nutrition should be varied, despite diets
• Avoid all types of sweets, as they can provoke the development of such an unpleasant and dangerous disease as diabetes.

By following the above recommendations, you can achieve very good results in the treatment of chronic pancreatitis.

The benefits of yogurt for patients with pancreatitis

Yogurt is produced from milk by fermentation as a result of interaction with certain microorganisms (thermophilic streptococcus, probiotic lactobacilli - Bulgarian bacillus). This product has a number of properties that have a beneficial effect on the condition of the pancreas during inflammation:

1. Providing the body with proteins of animal origin, vitamins, microelements, which are needed as building material for the regeneration of all tissues, including glandular ones.
2. Bacteria improve the condition of the microflora of the digestive tract: inside the intestine, the concentration of beneficial lacto- and bifidobacteria increases, which inhibit the proliferation of pathogenic and conditionally pathogenic microorganisms that cause inflammatory diseases of the digestive organs.
3. Normalizing the state of the intestinal microflora helps to increase the body's defenses (immunity), which allows you to quickly cope with inflammation and activates the regeneration of damaged tissues.
4. When the pancreas becomes inflamed, its secretory activity and the production of digestive enzymes, including lactase, are disrupted. Beneficial bacteria have enzymatic activity and help break down milk sugar (lactose) into oligosaccharides, and milk protein (casein) into amino acids needed by the body.
5. If you regularly eat yogurt, intestinal motility is normalized and constipation is eliminated.
6. Dairy products are able to neutralize many harmful chemicals that enter the body with synthetic drugs that are prescribed to the patient for pancreatitis.

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During the remission stage, experts recommend eating yogurt every day. Undoubtedly, this indicates that this product has many beneficial properties that can have a beneficial effect on the inflamed pancreas. Providing the body with high-quality animal protein, which acts as a building material necessary for the restoration of damaged glandular tissues of the pancreas.

A substance such as casein is processed quite easily, which is why its breakdown does not put excessive strain on the pancreas. Normalization of intestinal microflora, which with pancreatitis is quite often disrupted, causing symptoms such as bloating, diarrhea or constipation, increased peristalsis, nausea.

Thanks to the use of this product, the level of lacto- and bifidobacteria increases, which prevent the proliferation of pathogenic microorganisms that are the source of many diseases of the digestive system. Increasing immunity by eliminating dysbacteriosis, as well as the content of vitamins, useful micro- and macroelements in the product, which, in turn, affects the speed of recovery of the body and the activation of regeneration processes in organ tissues.

Yogurt is easy to digest because it contains peptides and amino acids formed during the breakdown of milk protein by lactic acid bacteria. Replenishment of lactose deficiency due to its partial breakdown by lactic acid bacteria contained in yogurt. After all, it is known that pancreatitis occurs accompanied by lactose deficiency, in which a minimal amount of the enzyme lactase is produced, due to which the body loses the ability to digest milk sugar.

Yogurt has an enveloping property, due to which the product improves the functioning of the stomach and neutralizes those chemicals that enter the body with medications prescribed by a doctor for inflammation of the pancreas.

What is pancreatitis

Pancreatitis is inflammation of the pancreas. Signs of the disease are:

1. Acute pain in the upper abdomen.
2. Vomiting mixed with bile.
3. Manifestation of symptoms of jaundice.

Pancreatitis is a fairly serious disease and often requires hospital treatment. There are various methods of treating it. A patient with signs of pancreatitis is prescribed a special diet. One of the important products that can be included in the menu is yogurt.

At the first signs of pancreatitis, you must consult a doctor to avoid serious consequences.

Benefits and harms

Eating yogurt for inflammation of the pancreas brings the following benefits:

1. The fermented milk product contains a lot of protein, which helps restore pancreatic tissue.
2. Natural high-quality yoghurts are a good snack option for pancreatitis, as they quickly reduce the feeling of hunger, are easily digestible and do not overload the pancreas.
3. The product gently stimulates the digestive processes without irritating the walls of the gastrointestinal tract, and thanks to the high content of fermented milk bacteria, it helps to normalize the intestinal microflora, which is often disturbed due to the development of pancreatitis.
4. Yogurt promotes the absorption of nutrients from food and improves overall immunity.

Fermented milk product is a dietary food, has virtually no contraindications and does not harm the human body. A negative effect from eating yogurt for pancreatitis can occur when the product contains dyes, preservatives and emulsifiers. These substances increase inflammation and can make the disease worse.

For pancreatitis of any form, it is allowed to consume only high-quality natural yogurt without artificial additives.

About yogurt

This is a very healthy and tasty fermented milk product, which is created from whole milk by fermenting thermophilic streptococcus and a Bulgarian bacillus culture. The resulting product has dietary and healing properties and has virtually no contraindications. Fermented milk products are included in the menu for a variety of diseases, including pancreatitis. In the presence of this disease, yogurt is not only allowed, but must also be present in the diet of a person who has such an illness.

Chemical composition of the product

This delicacy is obtained from milk by fermenting it. Yogurt becomes the result of the interaction of a dairy product with certain microorganisms (Bulgarian coli - probiotic lactobacilli, thermophilic streptococcus).

100 g of yogurt contains:

• Proteins - 4.1 g;
• Fats - 1.6 g;
• Carbohydrates - 5.8 g;
• Kcal - 57.
• Yogurt is rich in vitamins D, A, H, PP, C, as well as B vitamins (B1, B2, B5, B6, B9).

In addition, the product contains a wide range of useful substances, such as sodium and magnesium, chlorine, iron, potassium, cobalt, molybdenum, selenium and sulfur, phosphorus, zinc, copper, iodine.

Yogurt product – Activia

When choosing dairy products in the store, you should adhere to expiration dates

Kefir, yogurt, fermented baked milk with a shelf life of more than five days are not healthy. The percentage of lactobacilli falls, or they lose their properties. Fermented milk products with a shelf life of up to 4 days have the greatest benefits.

Find out more about the use of kefir for pancreatitis in this material...

Activia is declared by the manufacturer as a dairy product with unique properties:

• rich in vitamins;
• has a complex of minerals in its composition;
• normalizes intestinal microflora;
• contains a type of bacteria that is not destroyed by gastric juice;
• does not contain preservatives;
• Shelf life – up to 28 days.

Theoretically, the product is useful and can be used for diseases of the pancreas. Another thing is important: to what extent do domestic manufacturers adhere to the original technology, because Activia is a development of Western nutrition scientists. Control over food production in Europe differs in many respects from Russia.

If you do not experience discomfort or other symptoms of pancreatic inflammation when consuming a yogurt product, you are allowed to drink it. It is advisable to choose neutral additives: oatmeal, sweet fruits.

What kind of yogurt is possible and what should it be?

Indeed, in case of inflammation of the pancreas, the presence of yogurt in the diet is not only acceptable, but also recommended by both gastroenterologists and nutritionists. However, this does not mean at all that you can take the product you want from the display case, or even the first one you come across. Here you should understand that many store-bought yogurts do not contain even half of the beneficial substances discussed above. In addition, industrially produced yoghurts contain thickeners and dyes, preservatives and flavorings.

The consumption of such products is undesirable for all people in general, and even more so for patients with pancreatitis. Regular consumption of yoghurts “supplied” with harmful ingredients can worsen the general condition and provoke an exacerbation of the disease. This is why it is preferable to make your own yogurt. For many, this idea may not seem very successful, since a lot of questions immediately arise: how exactly can this product be obtained, what is it made from, and whether any special equipment is needed for its preparation. In reality, everything is much simpler.

In order for the yogurt to be no less tasty than the store-bought one, and to make it work at all, you only need to purchase milk and a bacterial starter culture, which can be found in almost every dairy department. The second and, perhaps, the main rule is to use a yogurt maker, which will make real yogurt even without your participation - you just need to set the desired program, and home production will immediately begin.

For those who do not want to experiment at home, there is another option - natural Greek yogurt, which is produced without the addition of various fruit impurities and flavors. It is a light, sweetish mass of a snow-white hue, which can be eaten either in its pure form or in a slightly modified form: just add a small amount of baby fruit puree, crushed dry cookies or honey into it, and the product will immediately become more attractive and tasty.

Greek yogurt also has another advantage over those containing pieces of fruit: it can be used as a salad dressing or instead of sour cream in a breakfast casserole.

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DIY yogurt

Creating your own product is currently a simple process. Yogurt dressings for every taste and volume have appeared in pharmacies and stores. Since milk is used, it can be given a certain fat content. But the most important thing is that you are 100% guaranteed that you are getting a natural product.

Recommendations for making the product:

1. A few words about dishes. Wash the milk container and pour boiling water over it. The utensils need to be sterile. This also includes a spoon that will be used to mix the leaven with milk.
2. You will get as much yogurt as the milk you took for this purpose. Minus the volume for boiling. The finished product can be stored in the refrigerator for about 3 days. This makes it possible to determine the volume of milk for preparation from 1 to 3 liters.
3. Market milk is boiled, except for Tetra-Pak packages. The explanation is that milk contains various bacilli from the animal, packaging, and more. When introducing starter microorganisms into milk, you must be sure of its sterility. Boiling helps this happen. TetraPak packaging has already undergone this process. Boiled milk is dried to a temperature of 38–40ºС, and TetraPak is simply heated to this temperature. There is a little secret when determining temperature if you do not have the appropriate device. The little finger of a clean hand is dipped into the milk and counted to 10. If it is not hot, then the milk is at the desired temperature.
4. You can pour a little milk into the container with the starter and stir, then pour it into the rest. Or you can pour the starter and stir it into a container with milk. The mechanism of action of the starter is that when they enter the environment, they quickly begin to multiply. This process is called fermentation or fermentation, during which milk is enriched with microelements.
5. The container is covered, wrapped in any way, preferably left in a warm place: a radiator, a stove with a heated oven, etc. Within 8-12 hours the milk turns into yogurt. The exact time depends on the volume of milk. There is an indication on the packages of sourdough starter. But keep in mind, the longer the milk sits in a warm place, the thicker its consistency and acidity.

Yogurt has its own recipes and cooking tricks. The general principle is described above. But you can cook in different ways:

• thermos;
• yogurt maker;
• multicooker.

You can often hear advice from “friends” that store-bought yogurt is used as a dressing. This is fundamentally wrong. Homemade yogurt will provide the same benefits as store-bought yogurt. The best option is special dry starter cultures. Can be found in supermarkets or pharmacies.

How to drink yogurt with pancreatitis

There are several general rules regarding the use of yogurt for inflammation of the pancreas. Every patient must be familiar with them, because ignorance of them can lead to many unpleasant consequences, including relapse of the disease. The product should be introduced gradually, starting with small portions. At first, the volume of yogurt should be no more than 2-3 tablespoons, then its amount can be gradually increased and thus gradually increased to 250-300 ml (per day).

You should not eat yogurt taken from the refrigerator: excessively cold food, as well as too hot food, is unacceptable for diseases of the digestive organs, including the pancreas. Such products irritate the gastrointestinal mucosa and also aggravate the inflammatory process in the pancreas. That is why it is advisable to consume a slightly “cooled” product: before eating, yogurt should stand for 20-30 minutes at room temperature, and only then can it be drunk.

It is not recommended to use yogurt as an addition to a full meal; it is best if this product is consumed separately: for second breakfast, afternoon snack or second dinner. Particular attention should be paid to the expiration date: the fresher the yogurt, the better, but the product should not be expired - this will not only not benefit the weakened body, but will also harm it.

Preference should be given to a regular fermented milk product, in the production of which no fruits or flavors were used. If desired, you can diversify the yogurt yourself: just add fresh fruit or a small amount of berries to it, and the taste will immediately become different. Only in this case can you be sure that the product is truly natural.

You should immediately exclude yogurt from your diet if, after consuming it, undesirable reactions occur in the form of pain, nausea, flatulence, and vomiting. It is advisable to discuss this situation with your doctor. If you have a special yogurt maker, it is recommended to prepare the product yourself. Perhaps this is the best option for people suffering from pancreatitis.

What can you eat with pancreatitis: list of products

Despite the impressive list of prohibited foods, there is still a lot of room for good nutrition even with pancreatitis.

What vegetables can you eat?

You don’t have to be afraid to eat potatoes, carrots, and beets. Zucchini and pumpkin are also considered light vegetables for pancreatitis and gastritis. If the acidity of the stomach is not increased, cauliflower is allowed.

You will definitely have to give up the following vegetables and types of greens:

• pepper (bell pepper, salad, hot);
• daikon and radish;
• garlic and onions (onions and greens);
• sorrel and lettuce;
• rhubarb and horseradish.

During periods of remission, with great caution, allow yourself small portions of tomatoes and cucumbers. Naturally, you need to be sure that the vegetables are not full of nitrates and have not been stored in warehouses for a long time. It is best to buy vegetables from village markets during the appropriate season.

What fruits or berries can you eat?

If you have pancreatic disease, you can eat:

1. Non-sour apples and ripe pears. The best ones are baked and pureed. The skin and core are removed. Compotes made from dried fruits with sweeteners (sorbitol or xylitol) are good.
2. Bananas. Already 5–7 days after the exacerbation.

Decoctions of dried rose hips and black currants are very healing.

Compotes, jelly or jelly are useful from fresh lingonberries, chokeberries, bird cherry and blueberries. The only contraindication for these berries is a tendency to constipation.

On days of stable remission, you can treat yourself to:

• ripe melon and avocado pulp;
• a slice of pineapple;
• several slices of tangerine (without film).

No grapefruit, pomelo, orange. These citrus fruits are highly acidic.

It is better to exclude grapes, plums and apricots completely.

Raspberries and strawberries are prohibited due to their hard seeds and increased sweetness. The same applies to fresh blackcurrants. These berries can be added outside of periods of exacerbation of pancreatitis.

What can you eat from meat?

The diet for pancreatitis and cholecystitis does not exclude poultry dishes - chicken, turkey, pheasant, duck. The meat is eaten well cooked and pureed. Before cooking, it is important to remove all membranes, visible fat, cartilage and tendons.

During the remission stage, the meat menu is varied with lean veal and rabbit. You can boil chicken gizzards and liver. But only when there are no dyspeptic symptoms, especially diarrhea.

The listed types of meat are used to make meatballs, steamed cutlets, and casseroles with semolina. Broths of the second boiling are used as a basis for vegetable puree soups.

If the recovery dynamics of the pancreas is positive, nutritionists allow supplementing the diet with boiled beef tongue, as well as doctor’s milk sausage (without spices or preservatives).

It goes without saying that meat cannot be fried, smoked, or marinated in onions or peppers.

What kind of fish can you

Of river and sea fish, the following varieties are allowed with a fat content of up to 4%:

• the lowest fat content (less than 1%) is found in river perch, saffron cod, cod, pollock, whiting;
• Fish with 2% fat content include roach, mullet, pike, flounder, lamprey and whitefish;
• no more than 4 percent fat is contained in sea bass, hake, rudd, herring and carp.

Fattier fish, such as catfish, carp, tuna, pink salmon, anchovy and capelin, are allowed only in the remission stage.

The fish must be fresh, stored on ice. Frostbite can be judged by a yellowish tint on the belly.

For dishes, fillet that has been removed from skin and bones is used. The first month after an acute attack, fish is administered in ground form. Steam cutlets are prepared from it and added to vegetable puddings.

Milk

If you have pancreatitis, it is strictly prohibited to consume condensed milk, yoghurt, ice cream, processed or smoked cheese.

It is not recommended to take homemade milk that has not undergone special processing and pasteurization.

When choosing a dairy product in a store, you need to carefully study the composition for the absence of additives. Be sure to pay attention to the date of manufacture and fat percentage.

Milk is introduced into the diet no earlier than the second week after an acute pancreatic attack. Start with 1% kefir. Then you are allowed to add 50 ml of 1.5% milk or 5-10 g of unsalted butter to the porridge.

Remission and the absence of gastritis with high acidity allow you to add low-fat varieties of hard cheeses and cottage cheese to the menu.

Rules for consuming yogurt during illness

To speed up recovery and not aggravate the condition of the gland with pancreatitis, following several rules when introducing any new product into the diet, including yogurt:

1. You need to start consuming it with small portions: no more than a quarter glass once a day, then you can gradually increase the amount and volume of the product and bring it up to 250–300 ml per day.
2. It is advisable to use the fermented milk product for a separate meal, for example, during an afternoon snack, supplemented with crackers or lean dry biscuits. It is also recommended to drink unsweetened yogurt after dinner a couple of hours before bedtime.
3. Food for pancreatitis should be warm, since cold or hot foods irritate the mucous membranes of the digestive tract and aggravate the course of pancreatitis.
4. Before consuming yogurt, it is important to make sure that it is fresh and check its expiration date. A stale product will not only not be beneficial, but can also cause food poisoning.
5. It is advisable to buy a simple classic fermented milk product, for example, Activia, and add natural fruits and berries there yourself.
6. If pain, nausea, or flatulence appear after eating yogurt, you should stop drinking it and consult a doctor.
7. If possible, it is better to prepare the product at home yourself. This is the only way to be absolutely sure of the quality and freshness of the ingredients used.

Pancreatitis has 2 main forms: acute and chronic. Depending on the form of its occurrence, a different diet is prescribed:

Acute or exacerbation of pancreatitis. Can I eat yogurt? The product is allowed in the diet, but starting from 3 weeks after the onset of the disease. Its fat content should be 1%. The dose intake starts with 50 ml, gradually increasing to 250 ml per day. In this phase, you should eat yogurt separately as an afternoon snack or at night, as a variation of kefir.

In the resting stage of pancreatitis, the fat content of yogurt is allowed up to 3.2%. For variety, various additives are used: fruits and berries, fresh juices, honey, syrups. It is used to dress various salads and pour over casseroles. It is not contraindicated to combine the product with crackers, cookies, or fruit. Working patients can use yogurt as an excellent snack. We must remember that the product must be heated to at least room temperature.

Yogurt in the acute stage of pancreatitis

At the stage of exacerbation, with a pronounced inflammatory process with intense abdominal girdle pain, symptoms of dyspepsia and fever, the diet should be very strict. For the first few days, it is not recommended to eat anything at all, even dairy and fermented milk products, in order to “unload” the digestive tract. As a result of fasting, the secretory and motor activity of all gastrointestinal glands decreases.

You can start drinking low-fat yogurt only 2-3 weeks after the onset of the acute process. The product must be fresh, natural, without flavors, preservatives, or dyes.

During the period of exacerbation of the disease during the first 2-3 days, any food is strictly prohibited to the patient. Yogurt is no exception. During such forced fasting, it is allowed to drink only drinking water, mineral water without gases, or chamomile decoction. After the crisis is over, acceptable foods and dishes made from them are gradually introduced into the diet in small quantities.

However, there is no need to rush with yogurt: you can include it in the menu only 20-30 days after the attack and if the patient remains in a stable positive condition. This is explained by the fact that fermented milk product provokes increased production of pancreatic enzymes, which at the time of exacerbation can cause significant harm to the body. The goal of a therapeutic diet for pancreatitis, on the contrary, is to reduce the activity of pancreatic secretion, which is extremely necessary to alleviate the inflammatory process and further restore the organ.

Yogurt during remission

After the exacerbation subsides, you can gradually diversify the menu by adding more dairy products. You can drink any yogurt, but the fat content should not exceed 3%. At the stage of stable remission, juices and pulp of fresh fruits are added to the yogurt product. If your blood glucose level is normal and there is no diabetes, you can add a little honey.

A large number of industrially produced drinking yoghurts are sold in stores. When purchasing, you should carefully study the composition, because it is not equally beneficial for all products. Activia yogurt for pancreatitis is supported by many experts because it is a natural bioproduct that effectively restores the intestinal microflora and does not worsen the condition of the pancreas.

Natural yogurt is recommended to be used as a salad dressing instead of fatty sour cream or mayonnaise, which is strictly excluded in case of chronic disease.

Yogurt in the acute stage of pancreatitis

At the stage of exacerbation, with a pronounced inflammatory process with intense abdominal girdle pain, symptoms of dyspepsia and fever, the diet should be very strict. For the first few days, it is not recommended to eat anything at all, even dairy and fermented milk products, in order to “unload” the digestive tract. As a result of fasting, the secretory and motor activity of all gastrointestinal glands decreases.

You can start drinking low-fat yogurt only 2-3 weeks after the onset of the acute process. The product must be fresh, natural, without flavors, preservatives, or dyes.

How to choose yogurt

Store-bought yogurt does not contain even a fraction of the beneficial substances for the body, especially for pancreatic diseases. In addition, store-bought yogurts contain:

• Dyes;
• Thickeners;
• Flavors;
• Preservatives.

All these substances are strictly prohibited for pancreatitis, as they can exacerbate the disease, cause a relapse and lead to poor health of the patient.

When choosing yogurt for a person with pancreatitis, you must adhere to the following rules:

1. The product must be natural.
2. Flavorings, dyes and thickeners are not allowed in the composition.
3. Fat content should be no more than 1% (in remission - no more than 3.2%).

When choosing yogurt in a store, you need to pay attention to the expiration date.

Guided by the selection recommendations, you can find a useful product that will improve the condition of a patient with pancreatitis.

Yogurt perfectly replaces kefir, having a stronger positive effect on the body

Use during remission

For chronic pancreatitis and without exacerbations, yogurt with a fat content of up to 3.5% is allowed. To diversify the taste and complement the medicinal properties of this product, you can add to it:

• Fresh fruits;
• Berries;
• Sweeteners;
• Honey;
• Jam;
• Syrups;
• Juices.

It can also be used as a dressing for desserts and fruit salads, as an additive to baking dough, and as a topping for casseroles, cookies and other desserts.

Buying a quality product in a store is quite difficult. It is necessary to pay attention to the fact that the composition does not contain thickeners, dyes, flavors, or preservatives. It is better for patients to prepare it at home from natural homemade milk.

What should yogurt be like?

Homemade yoghurts, on the contrary, contain all the necessary substances. For preparation, you only need milk and a bacterial starter, which can be purchased at the pharmacy. Today, yogurt makers are often used to prepare homemade yogurts, which allow you to get a tasty and healthy product within a few hours without human intervention in the preparation process.

How to make healthy yogurt at home

To make high-quality, tasty yogurt you will need milk with starter. The recipe is simple:

1. Boil 1 liter of milk for 5 minutes or heat if using pasteurized or UHT milk. The utensils that will be used for preparing yogurt (enamel pan, stirring spoon) must be thoroughly washed.
2. Make sure that the temperature of the milk is about 40 degrees, because a higher temperature will destroy all the necessary beneficial bacteria, and in cold conditions these bacteria will not multiply and the yogurt will not turn out.
3. Yogurt starter can be purchased at a store or pharmacy. For 1 liter of milk you will need 125 g of starter. When mixing milk with the starter, you need to constantly stir it to evenly distribute all the ingredients.
4. Then you need to close the pan with a lid and wrap it tightly with a warm towel or blanket and leave it in a warm place, for example, near a radiator for 10 hours.

The easiest way to prepare yogurt is using a yogurt maker or a multicooker: you need to pour the prepared milk and starter into the container from the device and set it to the “yogurt” mode. Cooking time is usually 5–6 hours.

When introducing any new food or drink into the diet during pancreatitis, you should consult a physician or gastroenterologist. The doctor will tell you when you should add fermented milk products and what kind of yoghurt you can use for pancreatitis.

How to cook at home

Homemade yogurt has many more beneficial properties than store-bought yogurt, so for pancreatitis it is recommended to use a homemade product.

To get a tasty natural treat, you will need liquid starter “Narine” (200 ml), milk (1.15 l) and a yogurt maker. 150 ml of milk needs to be heated to 40°C, mixed with the starter and placed in a yogurt maker for 12 hours, then put the mixture in the refrigerator for 2 hours.

2 tbsp. l. The resulting starter should be mixed with 1 liter of heated milk, poured into molds and again kept in the yogurt maker for 6 hours. Then you should close the jars with a lid and put them in the refrigerator for 2 hours.

Those who do not have a special device for preparing fermented milk products can use a thermos. For this recipe you will need 1 bottle of dry starter and 1 liter of pasteurized milk. The milk needs to be boiled, held over low heat for 2-4 minutes, cooled to 40°C, then gradually poured into the bottle with the starter, remembering to stir.

Pour boiling water over the thermos several times and pour the prepared mixture into it, then close the lid and leave for 6 hours. After this time, the yogurt should be transferred to another container and refrigerated for 2-3 hours.

Choosing milk

In such an unusual task as preparing yogurt, milk is the main basis, so its choice should be approached with the utmost responsibility. There are a few things you should pay attention to when purchasing. First of all, this is the information that is indicated on the product packaging. You must read everything in the description. Very often, the manufacturer, when indicating certain information, uses both standard and small font.

Inattentive buyers do not attach much importance to what is written in small letters, and this is completely in vain, because the most important information is often presented in this way. Shelf life is perhaps the most important criterion that characterizes a product in terms of its freshness. Expired milk is not suitable either for consumption in its pure form or for making yogurt, especially if it is planned for a person with a pancreatic disorder. In addition, the shelf life should not be excessively long.

Usually, if a product has the ability to be stored for a long time, this indicates that it probably contains preservatives. Composition is another point that should not be ignored. The product content should not contain vegetable fats, artificial colors, starch, preservatives, stabilizers and other undesirable additives. Appearance of the packaging: it should not be wrinkled or contain drops of product on the surface, because, as a rule, this is a sign of improper storage, as a result of which the milk could sour and spoil.

Specifically for making yogurt, you need to choose only pasteurized or ultra-pasteurized milk. And finally, the last thing you should also pay attention to is the manufacturer. It is advisable to give preference to the most famous of them, since large popular companies value their reputation and use exclusively high-quality raw materials to manufacture their products.

Choosing a sourdough starter

The same rule must be followed when choosing sourdough. Among the most famous products on store windows you can find such products as “Vivo”, “Narine”, “Lactina”, “Laktoferm”, “Yogurtel” and “Evitalia” - you can safely purchase them for making yogurt at home. In small towns such products are not always available, but do not despair: you can easily order sourdough in an online store or look for it in a pharmacy.

This product exists in two forms: liquid and dry. Sourdough with a dry consistency is otherwise called “live”; it has a fairly long shelf life. Liquid, on the contrary, has a shorter shelf life, but it gives homemade yogurt a special taste. Once a bacterial starter has been selected, you must carefully study its expiration date, otherwise you risk purchasing an expired and therefore low-quality product.

Sources: https://pankreatit03.ru/jogurt-dlya-podzheludochnoj.html https://ogkt.ru/pankreatit/yogurt-pri-pankreatite-podzheludochnoy-zhelezy.html https://pankreatit.guru/pitanie/produkty/ moloko/kislomolochnye/jogurt gastrit.club/podzheludochnaya-zheleza/pankreatit/yogurt-pri-pankreatite-mozhno-li-kushat-v-ostroy-i-hronicheskoy-forme https://gormonoff.com/pitanie/jogurt-pri- pankreatite diabetexit.com/pankreatit/jogurt.html This material is exclusively subjective and is not a guide to action. Only a qualified specialist can determine an accurate diagnosis and prescribe treatment.

Last modified: 03/20/2020