Is it possible to include chicken broth dishes in the menu of patients with pancreatitis?

Dietary food for pancreatitis, What you can eat for pancreatitis May 13, 2013 27875

Pancreatitis is a disease caused by inflammation and disruption of the functional activity of the pancreas.

A necessary condition for recovery is the organization of therapeutic dietary nutrition - diet No. 5p for pancreatitis.

Today I answer the question - is it possible to eat broth, how to properly cook broth if you have pancreatitis.

Dietary recommendations

The main enemies of the pancreas are coffee, chocolate and spicy, fatty foods. Coffee itself is not harmful, and in moderation it is even beneficial. But many people drink buckets of it throughout the day.

Note! Frequent snacking causes a serious blow to the organ.

If a person snacks on vegetable salads and fruits, there is no harm to the body. But the vast majority, unfortunately, prefer to eat unhealthy foods - cookies, sandwiches, chocolate, crackers. This increases the load not only on the pancreas, but also on other organs of the gastrointestinal tract.

Another enemy of the pancreas is alcohol. The danger lies not only in drinking vodka, but also lighter drinks - wine and beer.

If we talk about soups, it is strictly forbidden to cook them from:

• cabbage;
• millet;
• peas (and other legumes).

Is it possible to eat pea soup? The answer to this question is clear: no, you can’t.

You can't eat pea soup

The reason is the presence of a huge number of enzyme blockers. Due to disruption of the process, most of the unprocessed soup enters the large intestine.

There it meets bacteria. As a result, the release of monoamines, methane, ammonia and other toxic gases is observed.

Eating even well-prepared pea soup provokes an exacerbation of the pathology. The result is flatulence, stomach pain and diarrhea.

Bouillon

Pancreatitis is a disease caused by inflammation and disruption of the functional activity of the pancreas.

A necessary condition for recovery is the organization of therapeutic dietary nutrition - diet No. 5p for pancreatitis.

Today I answer the question - is it possible to eat broth, how to properly cook broth if you have pancreatitis.

Broth Dietary broth in nutrition for pancreatitis

Only the doctor treating you can answer this question. Only the attending physician knows the history and characteristics of your illness.

This site will help you in choosing dietary dishes and creating an individual menu, but it does not replace the role of the attending physician.

When organizing individual dietary nutrition, follow the REMINDER for patients with chronic pancreatitis. In addition, you should know that the basis in therapeutic nutrition for pancreatitis is the functional rest of the pancreas, not only in the first days after an attack or exacerbation of chronic pancreatitis, but also for many months or even years.

Broths are not included in the approved therapeutic diet of diet No. 5p at all (even unsaturated, weak ones). Even when a doctor gives permission to switch from diet No. 5p to diet No. 5, there are no broths in the approved menus.

Why are broths excluded from the menu for pancreatitis?

Any broth (as well as soups prepared with broths) stimulates the secretory activity of the digestive organs, which prepares the digestive system for digesting food that enters the body in the form of second or third courses.

But, increased secretion of the digestive organs (including the pancreas) is not permissible in case of pancreatitis. Therefore, we conclude: rich broths (meat, chicken, fish) and vegetable broths are contraindicated for pancreatitis.

In the stage of stable remission, perhaps the doctor will allow you to eat soup with secondary (weak) broth. But this will happen no earlier than 4-6 months after an attack or relapse.

I repeat, do not experiment on your own. Nutrition for pancreatitis should have a therapeutic effect, and a violation of the diet can provoke an exacerbation of the disease (attack)

Source: https://pancr.ru/dieticheskoe-pitanie/bulon.html

How to eat during acute illness

During an exacerbation, the patient's diet becomes stricter. The main recommendations look like this:

1. For 3 days the patient should not eat at all. This approach is called therapeutic fasting. Considering that the body often confuses hunger with thirst, you can “deceive” it by drinking a warm rosehip decoction. Additionally, you can drink alkaline mineral water. It should also be heated, but not boiled. The optimal daily dosage is 1500-200 ml. Fluid intake is distributed 5-6 times.
2. After 72 hours, low-calorie foods are introduced into the patient's diet.
3. On the 5th day it is time for dietary soups. Their preparation will be somewhat different from soups that healthy people can eat. The main criterion is the absence of salt.
4. It is important to avoid products that increase the secretion of gastric juice. You can’t include everything spicy and fatty in your diet. You also need to avoid consumption that causes gas formation.
5. You should eat every 2-2.5 hours. Portions should be medium in size.

One of the most important requirements for pancreatitis is not to snack, especially dry food. This contributes to the deterioration of the clinical picture. After this, you should expect another exacerbation.

Benefits of chicken broth

You can get rid of the symptoms of pancreatic pathology by following all the doctor’s recommendations, eating right and regularly taking prescribed medications.

The diet for illness must be correctly composed with the obligatory inclusion of the first course for lunch.

Delicious, healthy, aromatic and satisfying chicken broth is an ideal option for a complete meal. During many illnesses, chicken broth is the main dish that restores strength and gives energy. In addition, the beneficial properties of chicken broth include:

• providing the body with easily digestible protein of animal origin;
• assistance in fighting infections;
• high content of minerals and various groups of valuable vitamins (PP, group B, A, C and E);

Vitamins of various groups, useful micro- and macroelements contained in the broth strengthen the immune system and help resist bacterial and viral infections

• appetite stimulating property;
• nutritional value.

The beneficial substances contained in chicken broth include copper, cobalt, as well as sodium and iodine. In addition, the content of mineral components such as potassium, fluorine, zinc, calcium and iron is high. The recommended dose for chronic disease is 200 ml, which equals 30 kcal. Most of the product consists of proteins - 2 g, fat in 100 g of broth - 0.5 g, and carbohydrates - 0.3 g. The broth is prescribed for various pathologies of the digestive tract, but with pancreatitis you should be careful with the use of this dish. You can include chicken broth in your diet only after consulting with your doctor.

Combination of BZHU and calorie counting

On day 5, the diet should be compiled in such a way that the total number of calories does not exceed 850. The menu is distributed as follows:

• carbohydrate foods – 310 g;
• proteins – 65 g;
• fatty foods – 22 g.

Food must be thoroughly pureed. You should focus on baby food. First, the product is crushed in a blender. Then, if necessary, it is ground additionally, manually, using a strainer. Salt is strictly prohibited.

After the 14-day period, the menu should be distributed as follows:

• carbohydrates – 460 g;
• protein food – 110 g;
• fats – 45 g.

After the alarming symptoms disappear, you are allowed to cook vegetable soups. You can also prepare fish and chicken soups.

Nutrition for pancreatitis

The pancreas is an organ that reacts sensitively to even the tiniest doses of nutrients received from food. Ethyl alcohol is especially toxic to it. Even very small doses of this poison, which are contained in a 0.5 can of beer, can provoke an attack of exacerbation of pancreatitis. Almost all people with chronic alcoholism suffer from girdle pain in the abdominal area, characteristic of pancreatitis.

In order to stop an attack, it is not enough to take painkillers and fermented preparations. It is very important to adhere to proper nutrition according to medical table No. 5.

What to eat

The diet should include food that does not irritate the mucous membrane. The products used for cooking should not contain any harmful impurities. It is all the more important to avoid chemicals, which can not only significantly worsen the clinical picture of the disease, but also become a provocateur for the development of oncology.

Food from the garden is especially healthy

Important! It is advisable to prepare food from products that were grown in your own garden.

If this is not possible, then you should purchase the ingredients in specialized stores.

In the first 2 weeks after acute symptoms subside, soups made from buckwheat and oatmeal are recommended.

When is chicken broth not recommended?

In case of acute pancreatitis, the use of chicken broth is not recommended, the same applies to exacerbations in the chronic course of the disease.

Too much fatty chicken broth can negatively affect the condition of the pancreas during pancreatitis and disrupt its functions

You can include it in your diet during remission or six months after the last attack. The reasons why broth should not be added to the menu during pancreatitis (exacerbations) are as follows:

1. The content of a large amount of fat in the first or unstrained broth.
2. High extract content of the product, which implies stimulation of the secretion of gastric juice and an increase in the enzymatic composition. These processes will lead to increased pain, painful nausea and vomiting.
3. The presence of chemical additives in purchased chicken meat: preservatives, flavor enhancers and salt. When cooking meat, all these substances go into the broth. Consumption of the product will aggravate the inflammatory process in the pancreas, leading to premature aging of cells and damage to the organ membrane.

In order not to harm the body by dietary violations during pancreatitis, you should be careful about the choice of products, their method of preparation and the appropriateness of use during a specific period of the disease.

Excessively large chicken legs or carcasses may indicate that hormones and growth stimulants were used to raise the bird.

What to eat for the chronic form

Soups are the basis of any diet. A person suffering from chronic pancreatitis needs to pay attention to them first.

The temperature of the prepared soup should be optimal. Cold and hot products have an adverse effect on the organ. The ingredients used should be well and quickly absorbed. Only in this case can one avoid the burden of a poorly functioning pancreas and the occurrence of adverse consequences for the entire body.

Vegetable soup

To prepare you will need to prepare the following:

• water – 2 liters;
• potatoes – 2-3 medium pieces;
• onion – 1 pc.;
• carrots – 1 medium piece.

All vegetables need to be cut into small squares. Then place them in boiling water and cook until they become very soft. Then they should be pulled out and put through a blender. You can also “arm yourself” with a masher and puree vegetables.

Fragrant vegetable soup

The soup will be more tasty and nutritious if you add 2-3 tablespoons of low-fat sour cream to it.

How to prepare chicken soup

Is it possible to have chicken broth for pancreatitis? Yes, you can. Recycled broth is recommended for use when preparing soup.

To do this you will need:

• fillet – 150 g;
• rice (can be replaced with thin noodles) – 200 g;
• greens (fresh) - to taste;
• onion (onion) – 1 goal;
• carrot - 1 piece.

Important! You should not eat chicken breast because it contains a large amount of estrogens.

The fillet is boiled for 5-7 minutes. The meat is then separated into fibers and pureed in a blender. Vegetables and rice are boiled in the broth and also processed in a blender.

Making cheese soup

This recipe involves the use of special cheese - tofu. It is undesirable to use other varieties.

Delicious soup with cheese

The broth left over from cooking the chicken is also used for cooking. Other ingredients include:

• carrots – 1 pc.;
• pumpkin – 50 g;
• cauliflower (you can replace broccoli) – 150 g;
• tofu cheese – 200 g.

Chop and boil all the vegetables until soft, then puree them. Add a little salt, after 2-3 minutes add cheese. Boil for another 2 minutes, cool to warm temperature, and serve.

Pearl barley soup

Pearl barley is a nourishing and at the same time very dietary product. It is actively used in the preparation of various dishes. To enjoy pearl barley soup, you will need the following elements:

• pearl barley – 30 g;
• greens - to taste;
• carrots – 50 g;
• potatoes – 2-3 pcs.;
• butter – 1 tsp.

The oil must be of very high quality. You cannot replace it with spread, since it contains a huge amount of cholesterol.

The soup is prepared like this:

1. Pearl barley is carefully sorted and washed (if you use pearl barley in special packaging, then this is not necessary).
2. Place a saucepan of water (2 liters) over medium heat and bring to a boil. You can add a little sea salt.
3. The cereal is boiled until soft, then rubbed through a strainer. The resulting broth is carefully filtered using gauze.
4. Potatoes and carrots are cut into small squares and boiled. Then they are passed through a blender and combined with pearl barley puree.
5. Oil is added to the soup.
6. The soup is cooked for another 2-3 minutes, then removed from the heat.

Before serving, it should be sprinkled with finely chopped parsley.

Rice and vegetable soup

You will need to prepare:

• water – ½ l;
• rice (round, Crimean) – 60 g;
• eggplant (can be replaced with zucchini) – 35 g;
• potatoes – 45 g.

Cooking process:

1. The rice is washed in several waters, then boiled until completely cooked. It is then placed in a blender and pureed.
2. Water is poured into the rice puree.
3. The potatoes are boiled separately and added to the rice mixture.
4. The zucchini is boiled and placed in rice and potato puree.

The soup is ready. You can sprinkle it with herbs and, as soon as it cools a little, serve.

Zucchini soup

You will need:

• zucchini (medium) - 1 pc.;
• onion (onion) – 1 head;
• carrots (medium) – 1 piece;
• potatoes - 3 pieces;
• greens - to taste;
• oil (vegetable) - to taste.

First course of zucchini
How to cook:

1. Washed, peeled and cut into squares potatoes are boiled until soft.
2. Heat the oil in a frying pan, then sauté the onion.
3. Add carrots to the onion and simmer for 1-2 minutes.
4. Finely chopped zucchini is placed with carrots and fried. You can’t fry vegetables too much, it’s very harmful.
5. All fried ingredients are placed in a pan with potatoes and pureed.

The soup is seasoned with herbs and served.

Zucchini-carrot soup

You will need:

• zucchini – 50 g;
• potatoes – 4 pcs.;
• cauliflower – 50 g;
• carrots – 2 pcs.;
• pepper (Bulgarian) – 1 meaty piece;
• salt (sea) – 1 chip;
• oil (olive) - to taste.

How to cook:

1. Boil finely chopped vegetables for half an hour.
2. Remove and grind in a blender.
3. Throw a chicken cube into the broth, add vegetables;
4. Add salt, boil;
5. Pour in the oil.

Slimy soup

You will need:

• oatmeal – 45 g;
• sugar – 3 g;
• water – 450 ml;
• butter (creamy) – 20 g;
• milk (2.5%) – 150 ml;
• egg - 1 piece.

Preparation:

1. Pour water over the oatmeal and boil over low heat for 60 minutes.
2. Filter using a strainer or gauze (no need to wipe).
3. Salt, sugar, boil.
4. Combine the egg with milk. When the soup has cooled, pour this mixture into it.
5. Add a piece of butter.

Vegetable first courses

Vegetable soups for pancreatitis are an essential source of nutrients for patients suffering from pancreatic diseases. The benefit of soups is their ability to diversify a patient’s meager diet, enrich the body with essential proteins, carbohydrates, vitamin complexes and other substances. Each vegetable is unique and approaches to preparation are individual.

Common soup recipes:

• from cauliflower;
• from zucchini;
• from carrots;
• from potatoes;
• beetroot

Cooking rules

Vegetable broth, allowed by the diet, requires certain rules in preparation. To create a truly dietary, healthy dish you will need:

1. Use ripe, not hard, but not overripe vegetables.
2. Ensure good fruit quality, free from rot and mold.
3. Prepare non-spicy and non-acidic first courses, including a lot of fiber and starch.
4. Avoid using spices in soups.
5. When preparing soups, remove peels and seeds from vegetables.