Dishes for pancreatitis: requirements and limitations

Prohibited Products

There are many foods in the diet that contain harmful substances for a patient with pancreatitis; they are recommended to be replaced with other types of food. These include:

Juices containing acid.
Alcohol.
Lentils during the chronic stage of pancreatitis.
Various spices.
Confectionery.
Crab sticks.
Canned foods, smoked meats and pickles.
Chocolate.
Viburnum berry.

The patient should avoid eating cakes, puff pastry dishes, lamb, black coffee, and ice cream. During the period of complications of the disease, celery is prohibited. Olives are contraindicated for pancreatitis.

Meat in dietary nutrition for pancreatitis

Lean varieties of beef, veal, chicken, turkey, and rabbit are used. The meat should be free of tendons and fat. Meat is eaten boiled or steamed - quenelles, cutlets, meatballs, rolls, beef stroganoff, puree, and less often - in pieces.

Meat dishes are excluded - lamb, pork, goose, duck, game, liver, brains, kidneys, fried and stewed meat in pieces, smoked meats, sausages, canned food.

Diet No. 5p Option I - mechanical sparing. Meat and poultry dishes are included in the diet of patients with pancreatitis in the period immediately after fasting: soufflé, pudding, steamed cutlets and meatballs, quenelles
Diet No. 5p Option II - without mechanical sparing: boiled beef stroganoff, zrazy, meat casseroles, boiled poultry, boiled beef, etc.
Diet No. 5 corresponds to a period of stable clinical remission. It is often allowed to take meat in the form of a whole boiled piece. Dishes of their minced meat - soufflés, puddings, etc. may be present on the menu less and less often.

Energy value of turkey

Turkey meat is a real find for people who need dietary, low-calorie nutrition. The nutritional value of one hundred grams of carcass is on average 160 kcal. The lowest calorie content is for the breast - 88 kcal, fillet - 117 kcal. The most high-calorie foods are liver - 244 kcal, skin - 260 kcal, back - 180 kcal, thighs and legs - 140 kcal.

Poultry meat is rich in:

vitamins A, B, PP, E, C, D, K;
iron;
phosphorus;
magnesium;
potassium;
calcium;
selenium;
molybdenum;
cobalt;
sodium;
fatty acids (turkey contains the full daily value of omega-6);
amino acids.

One hundred grams of breast contains 19.2 grams of protein, 0.7 grams of fat, and no carbohydrates. By the way, carbohydrates are found only in the heart; they are not found in other parts. The fattiest are the liver, wings and thighs. Breast, liver, and ham are the most enriched with protein.

What are the benefits of poultry meat?

Due to its valuable composition, turkey has a wide range of useful properties:

Replenishes the body's reserves with easily digestible protein, which is a valuable source of energy.
Increases mental performance and physical endurance.
Helps build muscle mass.
Improves mood, normalizes sleep.
Thanks to the presence of phosphorus and calcium, it helps strengthen bone tissue, joints, teeth, hair and nails.
Due to the enrichment with selenium, it helps to normalize hormonal levels, protects the thyroid gland from diseases, and strengthens the immune system in general.
It has antioxidant properties, prevents the development and proliferation of cancer cells.
Helps cleanse the body of toxins and waste, protects cells from the destructive effects of free radicals.
Reduces the amount of bad cholesterol.
Improves metabolic processes.
Normalizes intestinal motility.
It is useful to include in the diet for constipation.

The big advantage of turkey is that its meat is hypoallergenic. Therefore, it can be eaten by pregnant, nursing mothers, small children, those with reduced immunity, as well as diseases of the digestive tract.

Despite its low calorie content, a serving of turkey can satisfy the body's daily need for omega 6 fatty acids. In terms of fat content, turkey is 3% fatter than rabbit meat, however, the protein of turkey meat is better absorbed.

Turkey for pancreatitis: is it possible or not, benefits, recipes

Turkey meat for pancreatitis is very valuable because it is low in calories and at the same time rich in vitamins, beneficial elements, and easily digestible protein. Turkey protein is 95% absorbed by the body. In this, turkey is superior even to rabbit and chicken meat.

It quickly replenishes energy reserves, micro and macroelements, without burdening the body with fats. Therefore, such a dish can be included in the diet from the fourth to fifth day of acute pancreatitis.

Energy value of turkey

Poultry meat is rich in:

vitamins A, B, PP, E, C, D, K;
iron;
phosphorus;
magnesium;
potassium;
calcium;
selenium;
molybdenum;
cobalt;
sodium;
fatty acids (turkey contains the full daily value of omega-6);
amino acids.

One hundred grams of breast contains 19.2 grams of protein, 0.7 grams of fat, and no carbohydrates. By the way, carbohydrates are found only in the heart; they are not found in other parts. The fattiest are the liver, wings and thighs. Breast, liver, and ham are the most enriched with protein.

What are the benefits of poultry meat?

Due to its valuable composition, turkey has a wide range of useful properties:

Replenishes the body's reserves with easily digestible protein, which is a valuable source of energy.
Increases mental performance and physical endurance.
Helps build muscle mass.
Improves mood, normalizes sleep.
Thanks to the presence of phosphorus and calcium, it helps strengthen bone tissue, joints, teeth, hair and nails.
Due to the enrichment with selenium, it helps to normalize hormonal levels, protects the thyroid gland from diseases, and strengthens the immune system in general.
It has antioxidant properties, prevents the development and proliferation of cancer cells.
Helps cleanse the body of toxins and waste, protects cells from the destructive effects of free radicals.
Reduces the amount of bad cholesterol.
Improves metabolic processes.
Normalizes intestinal motility.
It is useful to include in the diet for constipation.

Features of introducing turkey meat into the diet of patients with pancreatitis

Turkey for pancreatitis is not only allowed for consumption, but also very useful. To maintain life, a person needs to eat nutritious food.

However, due to pancreatic weakness, impaired outflow of enzymes, digestive and metabolic processes, and decreased immunity, the choice of permitted products is greatly limited.

They should be non-greasy, easy to digest and at the same time rich in useful elements and vitamins. Turkey is one such product.

During exacerbation

Turkey meat for acute pancreatitis, in the case of positive dynamics of stopping the attack, the ability to digest and assimilate food, is administered on the fourth or fifth day of the disease.

In the first two days, the patient is advised to fast and is not allowed to drink anything except alkaline non-carbonated mineral water.
After improving the condition and normalizing the functioning of the pancreas, the patient can gradually come out of the hunger strike and eat light food.

The body needs nutrients to heal. Therefore, if the course of the disease is favorable, on day 4-5 you are allowed to eat up to 100 grams of boiled turkey, crushed to a mushy state. In this form it will be much easier to digest the product.

If the patient’s health does not worsen after eating meat, the next time the amount of ground turkey can be increased to 150 grams.

For acute pancreatitis, it is better to eat turkey breast, as it has the least calorie content of all other parts. The skin must be removed from the meat - it is saturated with fats. During this period, it is allowed to consume only boiled, ground turkey; offal in the acute stage is strictly prohibited.

In remission

When stable remission is achieved, in conditions of normalization of digestion processes, absence of pancreatic pain, colic, flatulence, bloating and other signs of dyspepsia, turkey can be eaten not only in grated form, but also in small pieces. Turkey meat is very tender, its fibers are soft, so it is much easier to digest than beef.

Turkey meat for chronic pancreatitis, as well as at the stage of remission, can be prepared in more expanded variations. It can not only be boiled, but also stewed, baked, added to soups, steamed, or in a slow cooker.

The daily intake of turkey during the remission stage varies between 150-200 grams. It can be included in the weekly menu two or three times, alternating with other lean meats and fish. Turkey products are best served with boiled vegetables and cereal porridges. It is not recommended to combine poultry with potatoes.

Examples of dietary recipes

Turkey dishes for chronic pancreatitis are quite varied. You can use this meat to prepare soup, cutlets, meatballs, medallions, and rolls. The most suitable side dishes for turkey are vegetables and cereals.

It is very important to choose good, high-quality meat:

It has a soft pink color, and when pressed with a finger, it springs back to its original shape.
If the meat is deeply colored, it has most likely been treated with dye or chemicals. It is quite possible that such a turkey is missing. If, when pressed, a dent remains on the meat, this is a sign that it has been sitting for a long time or has “disappeared”.

Turkey recipes for pancreatitis must be adapted to the principles of dietary nutrition - a minimum of fat, salt, no hot seasonings, spices, or frying.

Light soup

Components:

150 grams of turkey (breast or fillet);
a teaspoon of olive oil;
two medium carrots;
five medium potatoes;
3 liters of water;
a couple of sprigs of parsley or dill;
a pinch of salt.

Wash the turkey, dry it, remove skin and bones (if any), finely chop it with a knife.

Boil half a liter of water in a small saucepan, place the meat in it and simmer for five to seven minutes over medium heat. This is the first broth that, in case of pancreatitis, it is advisable to pour it out and not use it for food. At the same time, you should boil three liters of water in a saucepan; when it boils, transfer the freshly boiled turkey pieces into it. Cook the bird over medium heat for 20 minutes.

Peel the potatoes and carrots. Cut the potatoes into medium cubes, grate the carrots.

After 20 minutes of cooking the broth, add chopped potatoes to it. Seven minutes after it boils, pour the grated carrots into the pan. Chop the greens and add to the container seven to ten minutes after the carrots boil. Salt it a little. After about two minutes, you can turn off the soup. At the end of cooking, it doesn’t hurt to add a teaspoon of olive oil.

Steam cutlets

These cutlets can be cooked in a double boiler or slow cooker. They turn out very tender, juicy and tasty.

Components:

500 grams of turkey breast;
a piece of white bread without crusts;
one egg;
100 ml milk with low fat content;
a bunch of dill;
a pinch of salt (optional without it).

Pour milk into a bowl and soak the bread in it. Rinse the fillet and grind through a meat grinder with a fine mesh.

Then twist the soaked bread and add it to the meat, beat in the egg and add finely chopped dill. Knead the minced meat. If it turns out cool, you can add a little milk there.

Add salt if necessary. To make the mixture more tender and homogeneous, it can be passed through a meat grinder again.

Small cutlets are formed from the finished mass.

Pour a liter of water into the multicooker bowl and place the cutlets in the steaming container. Close the multicooker lid. Select the “Steam” mode and set the time to 40 minutes. After the time has passed, test to see if it is ready. Eat warm.

Baked meat in a sleeve with vegetables

Components:

200 grams of turkey breast;
one large carrot;
one tomato;
two small or one large bell pepper;
three medium potatoes.

Rinse the meat, remove skin and veins, cut into strips. Wash and peel the vegetables well. Cut potatoes, tomatoes, peppers into half rings, grate carrots.

Set the oven to 200 degrees. Place vegetables in a baking sleeve and place turkey meat on top. If desired, you can add a little salt to the dish. Tie the two ends of the sleeve well with thread. Place the baking sheet in the oven. Bake for 40-60 minutes. Serve warm; you can decorate the dish with sprigs of herbs.

Dishes for pancreatitis: requirements and limitations

For pancreatitis, a certain diet is prescribed, a known effective means of treating the disease. A wide variety of dishes are described that are suitable for chronic pancreatitis during periods of exacerbation or weakening. The article is also suitable for patients diagnosed with the disease “colitis”.

The article lists foods that are recommended and prohibited for creating a diet. A gentle diet is the rule of recovery.

Drug treatment of pancreatitis is complemented by diet. It is worth listing the rules for creating a menu:

The amount of protein in the diet increases. At least 140 grams per day – protein has a beneficial effect on the body.
It is necessary to reduce the amount of carbohydrates so that the amount does not exceed 35 grams per day.
The amount of fat should not exceed 80 grams.
The energy value of the dishes reaches 2800 kilocalories.

It can be difficult for an unprepared person to create a diet based on the stated numbers; it is better to prepare a diet from a specialist.

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:

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

How to choose the right vegetables

Vegetables have different effects on the pancreas. People suffering from pancreatitis are advised to eat foods that will have a beneficial effect on their health and will not aggravate their unhealthy condition.

Dietary soups are prepared from: squash and pumpkin fruits, potato, carrot, beet root vegetables, cauliflower inflorescences. When you add other products to vegetables, the menu becomes varied. Eat in limited quantities: asparagus, known types of cabbage, tomatoes, cucumbers, parsley leaves. A list of root vegetables prohibited in case of illness has been compiled: radish, radish, rhubarb, sorrel and lettuce leaves, pepper, garlic and pepper fruits.

In case of attenuation of the disease or transition to a chronic state, careful, gradual introduction of tomatoes or legumes into soups is allowed.

Rules for the consumption of meat products by patients with pancreatitis

Turkey for pancreatitis is not only allowed for consumption, but also very useful. To maintain life, a person needs to eat nutritious food. However, due to pancreatic weakness, impaired outflow of enzymes, digestive and metabolic processes, and decreased immunity, the choice of permitted products is greatly limited.

During exacerbation

Turkey meat for acute pancreatitis, in the case of positive dynamics of stopping the attack, the ability to digest and assimilate food, is administered on the fourth or fifth day of the disease.

In the first two days, the patient is advised to fast and is not allowed to drink anything except alkaline non-carbonated mineral water.
After improving the condition and normalizing the functioning of the pancreas, the patient can gradually come out of the hunger strike and eat light food.

In remission

Meat is an important component of the diet. The product supports the normal functioning of the body. If you have diseases of the pancreas, including pancreatitis, you need to reconsider your diet.

Some products are strictly contraindicated for consumption, so as not to provoke the formation of complications. Not all meat is allowed for pancreatitis. Usually your doctor will tell you about any dietary restrictions. It is important to consult a doctor first.

It is quite difficult to understand the features of a therapeutic diet on your own.

If you have pancreatitis, you should eat meat carefully

Benefit

Meat is a nutritious component. The ingredient contains:

essential amino acids and vitamin complexes;
iron in sufficient quantities;
phosphorus, which helps accelerate metabolic processes and strengthen bone tissue.

The component helps eliminate the inflammatory process during pancreatitis. Also, thanks to meat, tissue regeneration occurs at the cellular level. The benefits of different types of meat are described in the table.

Pork	The product contains: B vitamins; vitamins D; iron; sodium; phosphorus. Pork is most useful for the normal functioning of the nervous system. Some doctors are also confident that when it is excluded from the diet, impotence begins to form in men.
Beef	Includes: B vitamins; vitamin C, E, A, PP; mineral components - copper and magnesium. The ingredient has a beneficial effect on blood flow. Mandatory for inclusion in the presence of anemia.
Chicken	Least calorie meat. There are no carbohydrates in the composition. Has a positive effect on blood circulation in the body. An excellent dietary product recommended for children and adults.
Turkey	Also applies to dietary meats. Prevents joint diseases. Contains both vitamins and microelements.
Duck	Contains vitamins and a large amount of nutrients. However, it is worth noting that the product contains a high percentage of fat and can only be consumed occasionally.
Rabbit meat	Healthy dietary product. It contains almost no cholesterol. Prevents the formation of cardiovascular diseases. It is also prescribed to people prone to individual intolerance to something.

Meat must be present in the diet.

Has a beneficial effect on the functioning of the entire body. However, it is important to follow some cooking recommendations.

Thanks to regular consumption of meat, the body's protective functions increase. The patient copes with pancreatitis as soon as possible. It is also important that only high-quality and fresh products are present in the diet. In order for the treatment of pancreatitis to be faster and more effective, protein is needed, but the meat must be fresh

It is advisable to purchase meat products, especially for pancreatitis, in large stores. A consultation with a doctor is required in advance to prevent the formation of various additional diseases. You also need to check with the seller in advance about the availability of quality certificates for the goods being sold.

If you have pancreatitis, not all meat products are allowed to be consumed. It is important to listen to your doctor's advice. Only thanks to this will it be possible to cope with the disease in a short time.

For pancreatitis, only lean meats should be present in the diet. Such foods include:

beef;
rabbit meat;
turkey;
chicken;
beef tongue.

It is strictly forbidden to consume broths prepared with meat if you have pancreatitis. Otherwise, the situation will escalate.

The product is first crushed to a porridge-like texture. In this case, the product is most useful. Recommended meat products should only be consumed if they have been properly prepared.

Patients with pancreatitis are allowed to eat turkey meat

For pancreatitis, dishes you can:

boil;
bake;
steam;
stew.

A patient with pancreatitis can add various organ meats to their diet. When cooking meat, you should not add any spices. They usually contain excessive amounts of chemical additives. Salt and black pepper are added in small quantities.

It is advisable to stick to the diet until the end. Any nutritional disorder can result in a large number of complications. Ignoring the doctor’s recommendations is strictly prohibited.

Benefit

Principles of diet therapy for pancreatitis

The prescription of nutrition for pancreatitis depends on the form of the disease. In the first days of an exacerbation, fasting and drinking warm mineral water or weak tea are prescribed. Then you can eat pureed liquid food without sugar, salt, oil or seasonings. After normalization of the condition and improvement of test results, this diet can be gradually supplemented with permitted products. The menu is constructed in accordance with the rules of diet No. 5p according to Pevzner. Basic principles of nutrition:

Eating frequently at specific times.
Drinking regimen: water is taken 100 ml outside meals, up to two liters per day. Alkaline still water is recommended - Borjomi, Slavyanovskaya, Luzhanskaya, Narzan, Smirnovskaya, Essentuki 4.
Culinary processing: boiling, steaming, stewing without oil, baking. Frying is prohibited. In case of acute pancreatitis, everything is thoroughly crushed, in the future it is possible to prepare it in one piece.
The diet involves limiting animal fats, simple carbohydrates, the main source of energy is protein (60% animal and 40% plant) and complex carbohydrates from cereals, bread and fruits.
All new products are included in dietary recipes in small portions.

In remission

During exacerbation

Turkey meat for acute pancreatitis, in the case of positive dynamics of stopping the attack, the ability to digest and assimilate food, is administered on the fourth or fifth day of the disease.

In the first two days, the patient is advised to fast and is not allowed to drink anything except alkaline non-carbonated mineral water.
After improving the condition and normalizing the functioning of the pancreas, the patient can gradually come out of the hunger strike and eat light food.

If the patient’s health does not worsen after eating meat, the next time the amount of ground turkey can be increased to 150 grams.

Nutrition for chronic pancreatitis

sour cream or cream up to 10% fat 15 g;
butter 5 g or vegetable oil – 10;
salt 5 g and sugar 30 g per day;
honey 5 g;
whole egg (3 pieces per week).

Stewing and baking without oil is allowed. You don’t have to grind the food, but boil it well and chop it well. Recipes for pancreatitis may include first courses of meat or fish, but with secondary broth. It is better to cook the meat separately and add it to the soup.

At the next stage, fresh vegetables and fruits are added: carrots, tomatoes, cucumbers, herbs, sweet apricots and plums. Soft cheese like “Adygei” is allowed. You can drink diluted freshly prepared juices.

The menu in the stage of chronic pancreatitis may be as follows:

Breakfast: lazy dumplings with yogurt. Snack: boiled pumpkin with apple and dates. Lunch: chicken soup with noodles, buckwheat porridge, boiled zucchini with carrots. Afternoon snack: omelette with cauliflower, compote. Dinner: fish casserole with potatoes.

Dairy products

Lactic acid foods come in a wide variety of product options. The list includes: kefir, milk, sour cream, cheese, fermented baked milk, cottage cheese. Drinks and foods are considered healthy, but in case of illness, selected items are suitable for inclusion in the diet. Pros:

Lactic acid foods are rich in protein needed by the pancreas. Milk proteins are absorbed much faster than meat or fish proteins.
Contains a large amount of calcium.
Contains protein, which has a positive effect on strengthening the body during the period of weakening of the disease.
Fiber present.

Symptoms of chronic pancreatitis

The main features include:

Pain that occurs after eating is the first signal of pancreatic disease. The localization of pain, as a rule, occurs in the left or right hypochondrium.
Nausea, vomiting, dizziness.
Disorders of the digestive system, which manifests itself in loose stools or, conversely, problems with bowel movements.
Weight loss. This symptom indicates problems with the absorption of food and the body’s receipt of nutrients.

Such symptoms indicate problems with digesting food due to a lack of enzymes. The disorder makes it difficult to saturate the blood with nutrients and vitamins.

Examples of dietary recipes

Turkey dishes for chronic pancreatitis are quite varied. You can use this meat to prepare soup, cutlets, meatballs, medallions, and rolls. The most suitable side dishes for turkey are vegetables and cereals.

It is very important to choose good, high-quality meat:

It has a soft pink color, and when pressed with a finger, it springs back to its original shape.
If the meat is deeply colored, it has most likely been treated with dye or chemicals. It is quite possible that such a turkey is missing. If, when pressed, a dent remains on the meat, this is a sign that it has been sitting for a long time or has “disappeared”.

Turkey recipes for pancreatitis must be adapted to the principles of dietary nutrition - a minimum of fat, salt, no hot seasonings, spices, or frying.

Light soup

Components:

150 grams of turkey (breast or fillet);
a teaspoon of olive oil;
two medium carrots;
five medium potatoes;
3 liters of water;
a couple of sprigs of parsley or dill;
a pinch of salt.

Wash the turkey, dry it, remove skin and bones (if any), finely chop it with a knife.

Peel the potatoes and carrots. Cut the potatoes into medium cubes, grate the carrots.

Steam cutlets

These cutlets can be cooked in a double boiler or slow cooker. They turn out very tender, juicy and tasty.

Components:

500 grams of turkey breast;
a piece of white bread without crusts;
one egg;
100 ml milk with low fat content;
a bunch of dill;
a pinch of salt (optional without it).

Pour milk into a bowl and soak the bread in it. Rinse the fillet and grind through a meat grinder with a fine mesh. Then twist the soaked bread and add it to the meat, beat in the egg and add finely chopped dill. Knead the minced meat. If it turns out cool, you can add a little milk there. Add salt if necessary. To make the mixture more tender and homogeneous, it can be passed through a meat grinder again.

Small cutlets are formed from the finished mass.

Components:

200 grams of turkey breast;
one large carrot;
one tomato;
two small or one large bell pepper;
three medium potatoes.

Rinse the meat, remove skin and veins, cut into strips. Wash and peel the vegetables well. Cut potatoes, tomatoes, peppers into half rings, grate carrots.

Medallions in the oven

Components:

400 grams of fillet;
a tablespoon of olive oil;
a tablespoon of honey.

Cut the fillet into rounds about three centimeters thick. Then rinse them well and dry. In a bowl, mix olive oil with honey, you can add a little salt. Place the meat slices into the mixture and marinate for 40 minutes in the refrigerator.

After the time has passed, wrap each piece of meat in foil, place everything on a baking sheet and place in an oven preheated to 200 degrees. Bake for 40-60 minutes. Before serving, you can grease the medallions with a small amount of sour cream.

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Steam cutlets

Turkey meat in the acute phase and remission phase of the disease

You can eat turkey for pancreatitis immediately after the peak of the exacerbation passes - the first days, accompanied by severe pain, nausea and other dyspeptic disorders. As these symptoms go away, it’s time for the pureed fillet and weak broths based on it. Turkey meat is a suitable dietary option in the acute phase of pancreatitis, having the necessary qualities:

easy digestibility,
nutritional value,
absence of coarse fibers,
minimal fat content,
low cholesterol levels,
hypoallergenic.

Before preparing turkey food in the acute phase, the meat fillet must be chopped into pieces, skin removed and boiled for an hour and a half. The boiled pulp must be cut or passed through a meat grinder or blender, and from the resulting minced meat, make puree soup, soufflé, zrazy, meatballs or steamed cutlets.

When the disease enters the remission phase and the patient’s condition improves, his table can be diversified with turkey dishes prepared using more “tasty” technologies. The meat can not only be boiled, but also baked in the oven or in a slow cooker.

And also, if you feel better, you can give the patient soup with weak secondary turkey broth.

Rules for the consumption of meat products by patients with pancreatitis

The diet of patients with pancreatitis and colitis has a number of restrictions. Let's consider what types of meat and fish products are allowed for patients.

Chicken

Chicken should appear in the diet no earlier than the second week after diagnosis of the disease. It is better to cook the bird in the form of minced meat, minced twice through a meat grinder. It is forbidden to use spices during cooking, but it is not forbidden to season with herbs. Remove skin before cooking chicken. It is highly not recommended to use meat from domestic chickens; there is a risk of aggravating the situation. Chicken meat is steamed, simply boiled. Cutlets are made from it without using a large amount of oil.

The leading place among chicken dishes is occupied by puree soup. The advantage of the dish is that the remaining chicken broth is drained and used for other purposes. The place of chicken broth will be taken by vegetable broth, made from potatoes, onions, cabbage, you can add herbs, parsley will do.

Jellied meat is contraindicated for pancreatitis.

Beef

Beef has long been known for its pronounced taste. This meat is recommended for use in diets for pancreatitis.

Cow meat contains a lot of protein and protein, which is extremely important for patients. Proteins help fight inflammation of the pancreas and restore damaged body tissue. The meat is rich in iron and contains a small amount of fat. Beef is quickly absorbed by the body; the raw material is steamed or boiled.

An example of a dish for pancreatitis is beef soufflé or cutlet. The soufflé is prepared in a slow cooker, the meat is soft and tender. For the dish you will need: beef, rice, eggs, salt, butter, milk. The prepared soufflé is eaten in small portions, otherwise a relapse may occur with a large amount of meat.

It is strictly prohibited to use beef tongue for food.

Turkey

Turkey has long occupied a well-deserved place on dinner tables, and tasty meat has found its way into a variety of diets. It is recommended for patients in the acute stage of pancreatic disease. Turkey contains a type of protein that is absorbed by the body by almost 95%. Turkey is considered a hypoallergenic food, causing quick satiety. The meat is steamed or boiled.

It is recommended to follow the daily allowance of turkey for pancreatitis, the size is 150 grams. Cutlets have become a common poultry dish.

When cooking, it is recommended to cut the meat into small pieces and cook for one and a half to two hours. It is usually served with a side dish of vegetables. Sea buckthorn oil is recommended for meat. Salt the dish should be moderate; salt is contraindicated in large quantities.

Seafood

Fish and seafood include beneficial properties needed by patients with similar diseases. Squid, shrimp and other types of seafood can be included in the diet if there is no negative reaction from the body. The indicated product options are prepared by steaming. Allowed fish: cod, pike, perch, flounder. The minced meat is made into cutlets or boiled in small pieces.

Such dishes for pancreatitis are both tasty and healthy for the body, since they contain proteins (especially protein), calcium, fiber, etc.

Benefit

Is it possible to consume turkey broth if the patient’s condition improves?

Since all meat broths have a high extract content, they are excluded from food for pancreatitis and are not included in the list of recommended dishes. But about whether it is possible to introduce non-rich turkey broth into your diet, you should ask the doctor from whom you are directly undergoing treatment. Doctors use an individual approach depending on the patient’s condition.

But it is worth remembering that turkey meat broth for pancreatitis in the chronic stage can be introduced into the diet no earlier than 4-6 months. after an exacerbation, and only when the symptoms of the disease disappear.

How to properly prepare poultry broth for patients with pancreatitis:

It is worth taking an adult bird; too young one contains a significant amount of substances that can cause the release of large amounts of gastric juice.
For cooking, you should use only white meat - turkey breast, removing all excess so that harmful components do not get into the food.
The prepared breast must be washed, poured with cold water and brought to a boil, then boiled for 20 minutes. The result is the first broth that needs to be drained. Then you need to rinse the meat again, add cold water and then cook until done. If it is too fatty, then you can get a tertiary decoction, which, like the secondary one, can already be consumed.
The resulting dish can be slightly salted; no spices should be added. To improve the taste, you can take finely chopped parsley and dill.

What are the benefits of turkey meat?

For the indigenous people of Central and South America, turkeys were sacred birds to the sun god. The beauties arrived in Europe on Columbus's ships, along with other outlandish gifts from the newly discovered land, and were appreciated for their gastronomic value. Their meat has the qualities necessary for a dietary diet. It is nutritious and easily digestible, without coarse fibers, with low fat content: the ratio of proteins and fats in turkey pulp is 2 to 1.

The answer to the question whether you can eat turkey for pancreatitis is definitely positive.

Porridges, soups and side dishes

There are no strict restrictions when using cereals in the diet. Almost any type of dish is suitable here: buckwheat, rice, semolina, wheat, oatmeal. Corn is not prohibited as a base for porridge. The juiciest part of corn is the corn silk. Other products of plant origin are also used with porridges as a supplement.

Soups are prepared not too thick and rich; the opposite case provokes a relapse in the disease. Recommended to cook: cabbage soup, chicken soups, milk soups, etc. Borscht is considered a fatty dish, it is cooked carefully and boiled thinner. The composition should not include a lot of meat, ginger, figs.

When preparing main courses or side dishes for pancreatitis, carefully select the composition. When serving with the main course, meat or fish, it is important that the products form acceptable combinations. Keep an eye on the spice. To prepare mixed dishes - stuffed peppers, vegetable cutlets - choose lean meat and fresh vegetables.

Make mashed potatoes more often: from potatoes, beets, carrots, or simply steam the potatoes. The use of celery is allowed in the stage of weakening pancreatitis.

Options for soups with meat and poultry

During the treatment of pancreatitis, the consumption of meat and poultry is limited. Their fatty varieties are strictly prohibited. If you really want to diversify your diet, you can use chicken, turkey, veal, beef as a base for soup, to which healthy vegetables and cereals are added.

Basic Diet Chicken Soup Recipe

Ingredients:

500 grams of chicken breast;
300–400 grams of potatoes;
1 carrot;
2 liters of water;
salt.

Recipe:

First you need to prepare the broth. To do this, the chicken breast is cleaned of skin and bones. Pour in cold water and cook over medium heat for about 30 minutes. To make the broth more flavorful, you can add half a carrot to it.
While the chicken is cooking, peel the potatoes and cut them into cubes. Grate the carrots.
When the broth is ready, take the bird out of it and strain it through a sieve to ensure transparency. The cooled chicken is cut into small pieces or disassembled by hand.
Place carrots and potatoes into the broth. Leave to simmer over low heat. 10 minutes before cooking, add chicken and salt.

The basic soup recipe is perfectly complemented by any vegetables from the list of permitted ones. Fresh herbs will add a rich taste to the dish. To make the soup more satisfying, you can use rice or buckwheat; they are added to the water along with potatoes.

Diet soup with minced beef meatballs

Ingredients:

half a kilogram of ground beef;
3 potatoes;
1 carrot;
100–150 grams of rice or buckwheat;
salt.

Recipe:

Add a little salt to the ground beef and form it into small meatballs and place them in boiling water. Send the selected cereal there. Leave to cook for about a quarter of an hour.
Peel the potatoes and cut into small cubes, carrots into slices.
After 25 minutes, add vegetables to the pan. Leave on the stove until the potatoes are soft. At the end, you can flavor the soup with fresh dill or parsley.

Recipes for cooking turkey when sick

easy digestibility;
nutritional value;
absence of coarse fibers;
minimal fat content;
low cholesterol;
hypoallergenic.

And also, if you feel better, you can give the patient soup with weak secondary turkey broth.

The dietary table does not have to be bland and tasteless - the recipes for such dishes and the photos for them convince us of this. This can also be said about turkey recipes recommended for inflammation of the pancreas in remission.

Turkey broth

To cook turkey broth, you need:

Remove the fillet from the bone, cut into pieces and remove the skin.
Place in a saucepan, add water and put on fire.
After letting it boil and waiting for 15–20 minutes, drain the broth and add fresh water. After one and a half to two hours, the pulp will be cooked until tender.
Remove the turkey, add 3 tablespoons of washed buckwheat to the broth, add one potato cut into pieces, crumble a quarter of an onion and grate a small carrot.
Cook until the potatoes and cereal are cooked.
After crumbling the boiled fillet, add to the soup.

Pour the soup into a plate and garnish with dill sprigs.

This dish requires a marinade, so patients with pancreatic inflammation are allowed to eat it only after many months of remission. So:

Mix 300 g of kefir with 1-2 tablespoons of lemon juice.
Add salt – moderately.
Take a kilogram of turkey fillet (breast), cut into pieces and make punctures in them with a sharp knife.
Place the pieces in a bowl, pour in the kefir-lemon marinade and leave for 2 hours. Then turn the meat over and leave again for 2 hours so that it is properly saturated with the marinade.
Remove the meat from the sauce and carefully wrap each piece with foil, being careful not to let the marinade leak out.
Preheat the oven to 200 degrees, place the fillet in foil on a baking sheet and bake for 25-30 minutes.

The dish will turn out juicy, with a pleasant sourness. The turkey can be decorated with lettuce leaves, or you can put it on a slice of bread and make a sandwich.

In case of chronic pancreatitis, fried foods are contraindicated, so the cutlets are steamed - in a double boiler or slow cooker. To do this, the poultry fillet, peeled from the film, is rolled through a meat grinder twice, then a head of onion is passed through it. Both components are mixed and chopped parsley is added to them.

Steamed turkey cutlets are a healthy and tasty dish. All that remains is to say thank you to the cook – and at the same time to Columbus, who discovered America.

Bibliography

Guslyannikov V.V. and others. Technology of poultry meat and egg products. M. Food industry. 1979 pp. 6–15.
GOST 7702.0-74 Poultry meat. Sampling methods. Organoleptic methods for quality assessment. M.
Voroshilova N.V. Application of microwaves for heat treatment of poultry meat. Abstract of the dissertation. L. 1970
Bolshakov A.S. Selection of the optimal mode of heat treatment of meat and meat products. Meat industry of the USSR 1976 No. 10 pp. 34–37.

Source

Turkey broth for pancreatitis in the acute stage and during its exacerbation

During exacerbation and in the next 4-6 months. After it, you should avoid turkey broth. During this period, it is excluded from the diet because:

It has a high extract content, i.e. it is capable of quite actively stimulating the appearance of digestive juice and pancreatic enzymes. Increased secretion can lead to an exacerbation of the disease, pain may resume, nausea and vomiting will occur again.
The first meat broth contains a large amount of fat.
Everyone knows that meat poultry breeds are raised using antibiotics and hormonal substances. In addition, before freezing poultry (in order to better store it and preserve its taste), chemical compounds are used that contain various harmful additives, such as preservatives. When cooking poultry, all of them will turn into a decoction and will have a negative effect on pancreatic cells, exacerbating the inflammatory process.

Salads

A special Olivier is offered as a dietary dish for pancreatitis. Boil potatoes and carrots in their skins. Steam the chicken. Boil the eggs in the usual way. Cut the ingredients into small pieces and mix in a deep plate. Season with low-fat sour cream. Salt is recommended in small quantities.

Two examples of common types of lettuce are described. Vary the types of food. Include only approved products. It is recommended to chop nuts and add them to salads; this is allowed if the disease is in the weakening stage.

Meat recipes

Meat dishes are rich in protein, which is necessary for the regeneration and restoration of damaged cells of the inflamed gland. Low-fat lean meats are used to prepare dishes.

Chicken stew with vegetables and herbs for pancreatitis

Chicken fillet – 200-300 gr.
Large onion – 1 pc.
Small zucchini or zucchini - 1 pc.
Large bell pepper – 1 pc.
Tomato paste – 100-150 gr.
Herbs (dry or fresh, if available) – rosemary, thyme, sage.

Wash and peel the vegetables. Chop the onion, bell pepper and zucchini into small cubes. Cut the chicken fillet into approximately the same pieces as the vegetables.

Take a thick-bottomed saucepan (or saucepan), add a couple of drops of vegetable or olive oil. Place the chicken, add a couple of tablespoons of water and simmer the meat for 1-2 minutes. Then add all the vegetables to the chicken, add salt and simmer for another 2-3 minutes.

Dilute the tomato paste with warm water to the consistency of liquid sour cream. Add herbs to the tomatoes, stir and pour the resulting liquid into the vegetables and chicken. Bring the contents of the pan to a boil, remove from heat, and cover with a lid. Then put the pan in the oven, preheated to 180 C., for 15-20 minutes. The dish is decorated with fresh herbs. Served both warm and hot.

Vermicelli pudding with meat for pancreatitis

Piece of beef – 150-200 gr.
Durum wheat vermicelli – 50 gr.
Egg – 1 pc.
Milk – 1 glass
Low-fat sour cream – 1 tablespoon
Unsalted sandwich butter, for serving.

Boil the beef until completely cooked and grind through a meat grinder. First boil the vermicelli in milk until soft. Mix vermicelli with meat, add 1 egg, salt. Grease a deep baking dish with oil, then place the resulting mixture there. The dish can be baked in the oven or steamed. Warm pudding is served with sour cream or a piece of butter.

Steamed diet turkey cutlets for pancreatitis

What products will you need:
Turkey fillet – 200 gr.
Zucchini (or zucchini) – 200 gr.
Medium carrots – 1 pc.
Large potatoes – 1 pc.
Egg – 1 pc.

Pass the meat through a meat grinder. Wash, peel and grate vegetables on a fine grater. Drain off excess vegetable juice. Mix turkey fillet with vegetables in equal proportions, add salt and 1 egg. Form cutlets from the resulting mass and steam them. Thanks to the vegetables, the cutlets are very tender and low in calories.

Rules for the consumption of meat products by patients with pancreatitis

Benefit

In order for a meal prepared from turkey to be useful to a patient diagnosed with inflammation of the pancreas, the bird must be chosen correctly when purchasing. When buying poultry with pancreatitis, you should pay attention to the following properties:

Carcass weight. Medium-fed poultry that weighs from 5 to 10 kg is suitable for dietary dishes. The higher the weight, the older the turkey, the drier and tougher its meat, and the less suitable it is for the diet menu.
Appearance of the carcass. There should be no stains on it. The comb of a young individual is light, the legs are grayish, rounded and smooth, the abdomen is soft, slightly moist and slightly shiny. The surface of the skin of a freshly slaughtered bird is dry, elastic and smooth, but not slippery. Slippery skin is a sign of a stale product.
Meat color. The normal color for turkey meat is pale pink to dark red. The lighter the tone, the higher the fat content, so dark pulp is better suited for the diet table for pancreatitis. It should be elastic to the touch - if after pressing, dents remain on the surface of the fillet, this also indicates that it has been stale.

Turkey for pancreatitis: 3 dietary recipes

Treatment of pancreatitis - acute or chronic inflammation of the pancreas, and cholecystitis - inflammation of the gallbladder, along with drug therapy, includes dietary nutrition. During the period of exacerbation of the disease, the diet is sharply limited - up to complete fasting in the first one or two days.

But as the degree of the inflammatory process decreases, the diet becomes less strict, and when the exacerbation gives way to remission, the menu is supplemented, including meat dishes. Pork and beef are permissible only in strictly limited quantities after the remission becomes stable and lasts for several months.

Their place in the diet is taken by rabbit, chicken and turkey meat.

What are the benefits of turkey meat?

For the indigenous people of Central and South America, turkeys were sacred birds to the sun god.

The beauties arrived in Europe on Columbus's ships, along with other outlandish gifts from the newly discovered land, and were appreciated for their gastronomic value. Their meat has the qualities necessary for a dietary diet.

It is nutritious and easily digestible, without coarse fibers, with low fat content: the ratio of proteins and fats in turkey pulp is 2 to 1.

In addition, the product is rich in iron - there is twice as much of it as in beef.

Poultry pulp contains vitamins B and PP, which have a positive effect on metabolic processes and mucosal regeneration, and minerals: potassium, calcium, magnesium, sodium, selenium. There is minimal “bad” cholesterol in turkey.

Turkey dishes that can be prepared for the diet table are suitable for people who have problems with the gastrointestinal tract.

The answer to the question whether you can eat turkey for pancreatitis is definitely positive.

Turkey meat in the acute phase and remission phase of the disease

You can eat turkey for pancreatitis immediately after the peak of the exacerbation passes - the first days, accompanied by severe pain, nausea and other dyspeptic disorders.

As these symptoms go away, it’s time for the pureed fillet and weak broths based on it.

Turkey meat is a suitable dietary option in the acute phase of pancreatitis, having the necessary qualities:

easy digestibility,
nutritional value,
absence of coarse fibers,
minimal fat content,
low cholesterol levels,
hypoallergenic.

When the disease enters the remission phase and the patient’s condition improves, his table can be diversified with turkey dishes prepared using more “tasty” technologies. The meat can not only be boiled, but also baked in the oven or in a slow cooker.

And also, if you feel better, you can give the patient soup with weak secondary turkey broth.

Product selection rules

Carcass weight. Medium-fed poultry that weighs from 5 to 10 kg is suitable for dietary dishes. The higher the weight, the older the turkey, the drier and tougher its meat, and the less suitable it is for the diet menu.
Appearance of the carcass. There should be no stains on it. The comb of a young individual is light, the legs are grayish, rounded and smooth, the abdomen is soft, slightly moist and slightly shiny. The surface of the skin of a freshly slaughtered bird is dry, elastic and smooth, but not slippery. Slippery skin is a sign of a stale product.
Meat color. The normal color for turkey meat is pale pink to dark red. The lighter the tone, the higher the fat content, so dark pulp is better suited for the diet table for pancreatitis. It should be elastic to the touch - if after pressing, dents remain on the surface of the fillet, this also indicates that it has been stale.

The time for slaughtering birds is the beginning of autumn, therefore, in order to be guaranteed to buy a fresh carcass, you should do this from October to December. All these rules are suitable for market purchases - it is impossible to subject a frozen product from a supermarket to such a thorough inspection, and here you have to rely on the honesty of the seller. But the expiration date and tightness of the packaging should be checked.

Recipes for cooking turkey when sick

Turkey broth

To cook turkey broth, you need:

Remove the fillet from the bone, cut into pieces and remove the skin.
Place in a saucepan, add water and put on fire.
After letting it boil and waiting for 15–20 minutes, drain the broth and add fresh water. After one and a half to two hours, the pulp will be cooked until tender.
Remove the turkey, add 3 tablespoons of washed buckwheat to the broth, add one potato cut into pieces, crumble a quarter of an onion and grate a small carrot.
Cook until the potatoes and cereal are cooked.
After crumbling the boiled fillet, add to the soup.

Pour the soup into a plate and garnish with dill sprigs.

Turkey baked in foil

This dish requires a marinade, so patients with pancreatic inflammation are allowed to eat it only after many months of remission. So:

Mix 300 g of kefir with 1-2 tablespoons of lemon juice.
Add salt – moderately.
Take a kilogram of turkey fillet (breast), cut into pieces and make punctures in them with a sharp knife.
Place the pieces in a bowl, pour in the kefir-lemon marinade and leave for 2 hours. Then turn the meat over and leave again for 2 hours so that it is properly saturated with the marinade.
Remove the meat from the sauce and carefully wrap each piece with foil, being careful not to let the marinade leak out.
Preheat the oven to 200 degrees, place the fillet in foil on a baking sheet and bake for 25-30 minutes.

The dish will turn out juicy, with a pleasant sourness. The turkey can be decorated with lettuce leaves, or you can put it on a slice of bread and make a sandwich.

Turkey cutlets

Both components are mixed and chopped parsley is added to them. The mixture is added and thoroughly kneaded again. Having formed the cutlets, they are placed on a special mesh included in the steamer kit.

The device timer is set for 25 minutes, but after 12 minutes, without turning it off, the cutlets are turned over to the other side.

Steamed turkey cutlets are a healthy and tasty dish. All that remains is to say thank you to the cook – and at the same time to Columbus, who discovered America.

Bibliography

Guslyannikov V.V. and others. Technology of poultry meat and egg products. M. Food industry. 1979 pp. 6–15.
GOST 7702.0-74 Poultry meat. Sampling methods. Organoleptic methods for quality assessment. M.
Voroshilova N.V. Application of microwaves for heat treatment of poultry meat. Abstract of the dissertation. L. 1970
Bolshakov A.S. Selection of the optimal mode of heat treatment of meat and meat products. Meat industry of the USSR 1976 No. 10 pp. 34–37.

Source: https://mfarma.ru/pankreatin/mozhno-li-est-indejku-pri-pankreatite

Desserts for pancreatitis

The use of desserts for pancreatitis is not recommended. The dishes contain a list of prohibited foods: chocolate, sugar, butter. All that remains is to prepare special dietary desserts that are allowed for patients. For cooking you will have to use a minimal amount of sugar or a sugar substitute, avoiding fats. An example would be a baked apple.

Fit parade is used as a sugar substitute, containing a large amount of natural vitamins.

Desserts are prepared based on cottage cheese, bananas and strawberries; they are allowed to be eaten when the disease subsides.

Jelly made from berries and fruits is suitable for patients. Ice cream is not recommended; any cold food harms the pancreas. Plums are excluded - the fruits contain a large amount of acids that harm the pancreas.

A suitable replacement for desserts is various drinks made from fruits and berries. Raspberries, cranberries, oranges, bananas, watermelon, grapefruit, and melons work well. They have both taste and benefit. But remember that you should not overuse such dishes. Requires inclusion in the diet in moderation. Viburnum is allowed to be used only in the stage of weakening of pancreatitis.

For pancreatitis, a wide variety of foods are available to help treat the disease. Remember the rule: what is healthy can always be cooked tasty.