Dairy products and inflammation

Dairy products in the full diet of each person occupy an honorable place, along with bread, meat, vegetables and fruits. In the composition of dairy products there are many vitamins, nutrients and calcium, providing the strength of the bone system, nails, hair and other tissues.

For pancreatic sufferers, drinking milk turns into diarrhea, nausea, abdominal pain, explosion, other words, pancreatitis, and dairy products are not very compatible. This is caused by a deficiency of lactase, an essential enzyme for digesting dairy products. Use these people dairy products.

What could be the inflammation of the pancreas?

The main rule for the disease – to use foods in different quantities. To do this, in the diet is excluded fatty foods. To make milk, be sure to drink less water.

Dishes from the milk shown in the disease:

  • You can drink tea with a little fresh milk added.
  • Pastas from cottage cheese.
  • Milk Kissel.
  • Casseroles of different cooking methods and custom products, cereals.
  • Souffle.
  • Puddings
  • Summ and porridge dairy.

When choosing dairy products, it is necessary to make a choice in favor of low-fat or low-fat foods:

  • Buttermilk.
  • Sour cream (for sauces or dressings in very limited quantities).
  • Ryazhenka.
  • Sour milk
  • Yogurt.
  • Kefir.
  • Cottage cheese.
  • Cheese of a certain type.

Cottage cheese and cheeses in solid form are obtained using the fermentation of milk, which enables a patient with pancreatitis to give advantages:

In the composition of the products there are over 120 types of useful substances represented by enzymes, fatty acids, mineral elements, proteins, vitamins;

  • Stabilized metabolism.
  • Flatulence is reduced.
  • Suppressed pathogenic flora.
  • They are protected from infection by the intestinal wall.
  • The functioning of the gastrointestinal system is normalized.

At the chronic stage of the disease, the use of fermented milk products, created on the basis of the fermentation of living microorganisms, causes inflammation of the gland, accelerates the recovery of damaged gastrointestinal mucous tissues. The inclusion of milk is allowed in the diet if no negative reaction or negative consequences are observed. Per day the use of a product in 100 mg of a product is allowed.

What could be the inflammation of the pancreas?

The composition of sour contains more than 120 kinds of useful substances, represented by enzymes, fatty acids, mineral elements, proteins, vitamins;

  • Stabilized metabolism.
  • Flatulence is reduced.
  • Suppressed pathogenic flora.
  • They are protected from infection by the intestinal wall.
  • The functioning of the gastrointestinal system is normalized.

At the chronic stage of the disease, the use of fermented milk products, created on the basis of the fermentation of living microorganisms, causes inflammation of the gland, accelerates the recovery of damaged gastrointestinal mucous tissues.

The process of making yoghurts consists in souring a pure culture of thermophilic streptococcus and Bulgarian sticks in fresh milk. Improved taste. This diet food.

The impact of yogurt on pancreatitis health conditions:

  • It enriches with minerals and vitamins.
  • Supports the immune system.
  • Simplifies the process of assimilation of lactic acid due to processing by lactic acid bacteria.
  • Normalizes gastrointestinal peristalsis, helps against constipation.
  • Used as a medicinal and prophylactic agent for various bowel disorders.
  • It is believed that animal proteins do not contain regenerated tissues.

If the product is not based on natural ingredients, then for a patient with pancreatitis should not use it. For acute stages of the disease, only 1% fat yogurt is suitable after 3 weeks from the onset of the disease. This should be a gradual increase in dose.

In the remission stage of the chronic course of the disease, the yogurt’s fat content may be 3.2%, can be consumed with a syrup, honey in small quantities, fresh juices, pulp of berries, fruits.

In the diet of pancreatic sufferers, yogurt is an essential component due to the content of many nutrients, food proteins.

When cooking as a varied dietary meal or as a standalone product. The product contained in the stomach and digestive organs, does not cause inflammation of fat and protein, due to their rapid absorption.

There are several requirements for creativity:

  • The consistency should be pasty.
  • Allowed to use only fresh curd.
  • It is forbidden to eat the product in the presence of acids or the expiration of fitness.
  • You can not cook from a fatty product, offering spices with sokogonnym content.
  • It is unacceptable to prepare creative methods of frying, with the formation of fried or crisp, using an abundance of oil.

The use of this product is very controversial. Patients may respond differently to Ryazhenka. This is due to the rather high fat content of the product. With a fat content of up to 4%, the use of this product per day for no more than 1 cup is permissible. At the remission stage, the ryazhenka alternate with other dishes from fermented milk products. To the diet was more diverse, with the addition of fruits or berries.

Rules for the use of ryazhenka with the disease:

  • Reception for an afternoon snack product is allowed with bread or cookies.
  • In the morning, the best time to receive the product is at the end of the meal.
  • No less than 1–2 hours.

Sour cream is a fermented milk product with enormous fat content. With the exacerbation of a chronic disease or acute stage of pancreatitis, the use of this product can create a large load on the system. Even a small spoonful of sour cream offers a challenge to relapse.

It is allowed to include in the food product only with persistent remission of pancreatitis. It is necessary to make sure that the result of the analysis does not contain overtraded fat, for inclusion in the diet of the product.

It is believed that the use per day to 1 tsp. in one day. The product should be chosen qualitative, not expired, with a fat content of not more than 20%. The composition of sour cream should not include anything other than yeast, milk and cream.

The product is accepted only in videotape made with other dishes. Most often in combination with cottage cheese, vegetable puree, soups, sauces, salads, casseroles, puddings. It is unacceptable to use with fried mushrooms or fish in sour cream.

What is forbidden?

There are a number of dairy products that are intended for contraindications to patients suffering from pancreatitis, even in the form of supplement or heat treatment. Among them:

Dairy products and inflammation

  • Factory production, which included flavoring, aromatic, coloring additives.
  • Condensed milk.
  • Smoked and processed cheese sharp.
  • Ice cream.
  • Whole milk.
  • Fatty cheeses.
  • Fat and sour cottage cheese.
  • Sour cream.
  • Cream.

It is prohibited to purchase dairy products from the hands without proper processing. There is a risk of infectious bacteria, such as salmonella.

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

Features of use in different stages of the disease

The disease is adjusted diet. Many products that have been shown in remission stages are for acute or chronic exacerbations.

In the chronic stage

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

  1. Since the beginning of the attack should be delayed for 4-5 days with the use of products.
  2. At the end of the week after an attack of the disease kefir is introduced with a fat content of 1%.
  3. From the beginning of the third week after the attack, it is allowed to take yoghurt, yogurt, ryazhenka without sugar, additives of berries or fruits, thickeners.

In the period of exacerbation

Death should occur only when dairy products from the diet. Only from 2–3 days milk porridge in liquid ground form is allowed, cooked in milk of 2.5% fat or reconstituted in water with 1 to 1 water.

After 5–6 days after an attack of the disease, the use of non-acid fat-free cottage cheese is shown. Reception is dosed from the first night to 50 g and up to 100 g of the product in a week. Cooking steam omelet based on reconstituted milk is allowed.

If there is a positive trend, the diet begins to divorce kefir. It is recommended to use it gradually from 50 g to the first day after 10–14 terms from an attack to 100 g in a week.

Dairy products and inflammation

In fruit, vegetable puree or porridge, you can add unsalted butter in the amount of 5 g per day. Pages of the future with pancreatitis should adhere to this scheme to achieve acute remission and complete removal of the exacerbation. Approximately 2 months.

In remission

Despite the fact that the use of milk is recommended in exploratory videos, omelets, soups and cereals. Allowed daily rate of butter is not more than 10 g added to mashed potatoes or porridge. Low-fat cottage cheese and kefir of 1% fat content in the diet remain.

It is allowed to replace kefir with home yogurt, bifidok, ryazhenka, yogurt with fat content not exceeding 2.5%. The presence in the diet of these products is required. Allowed to eat mild soft cheeses, diluted with sugar substitutes or sugar, berry or fruit puree sour milk drinks. Not more than 1 tsp. no more than 10% for the daily rate in the composition of sauces, except dishes.

Goat milk

The special content of dairy product in its low fat content and high content of useful substances. For patients with pancreatitis, nutritionists and general practitioners recommend adding this product to their usual diet.

The transfer must know a few rules that will give the highest benefit.

  1. Eat goat’s milk warm.
  2. Boiling is required. Digesting a raw product requires more energy, which increases the load on the immune system and the gastrointestinal tract.
  3. It is best to combine milk with other dishes and products. This facilitates the digestion of animal fat product.
  4. The first three receptions should be accompanied by the exploration of milk with boiled water or 1 to 2 parts of water.
  5. The first doses should not exceed 100 ml, it is better even 50 ml to determine exactly how the gastrointestinal tract will react to goat’s milk. The maximum dose at the completion of such a scheme is allowed 200 ml.
  6. A morning fasting intake is recommended, since milk has antibacterial properties that have a calming, therapeutic and protective effect on the pancreas.
  7. It is best to use the services of a nutritionist who will take the optimal doses, the regimen and the duration of therapy.

How to be in case of lactase deficiency

Such a digestive enzyme, as lactase, increases the absorption of dairy and fermented milk products. The failure of this substance is a fairly common problem among adults, since it is approximately 15-20%. The deficiency of this substance is seen very simply:

  • The reaction to the products of the dairy group from the gastrointestinal tract is accompanied by increased fermentation.
  • There is dyspepsia, which is manifested by pain along the intestinal tract, abdominal distention, diarrhea.

In most cases, milk intolerance becomes pathology of the small intestine, which is aggravated by the development of pancreatitis. If there are negative reactions to the body, whole milk should try it in reconnaissance form. Tea, soup, soup, other dishes using whole milk.

Dairy products and inflammation

Dietary dishes with milk in case of illness

When the disease should follow a strict diet, which allows you to use dairy products, controlled in the form in which they bring the body benefit without adverse effects or aggravate the condition.

The most common dishes based on whole milk or an exploration product are:

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

Conclusion

Pancreatitis is considered a serious disorder that prevents a person from fully eating many foods. This particularly applies to the lactic and fermented milk group. Nutrition data in the diet is necessary, but pancreatitis sufferers should be very careful about their use, compilation and quantity per day.

To do this, you need to visit a special menu with dishes that contain a dairy group in the required daily quantities. Nevertheless, fantasies and desires are allowed to process even diet food in culinary masterpieces.

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