2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Pancreatitis is a common disease, expressed in violation of the pancreas. The causes may be bad habits, malnutrition or ecology.
Therefore, with inflammation of the pancreas, normalization and the establishment of a balanced diet are of great importance. A diet that provides satiety, activity of the body, as well as the intake of essential vitamins will have a positive effect on the dynamics of recovery.
What is recommended
Foods allowed for pancreatitis include: boiled meat, vegetables, first courses with various cereals. However, with this disease, experts do not approve of all types of cereals. Millet, for example, is not recommended during this period, it is better to focus on buckwheat dishes.
Before answering the question of whether buckwheat is possible with pancreatic pancreatitis, you need to learn about its chemical composition, benefits and varieties.
Composition
In any variety of buckwheat there is a huge amount of vitamins and elements, thanks to which it has a positive effect on boththe general condition of the body, and on its individual organs.
Krupa contains the following elements:
- fiber (stabilizes digestive processes);
- omega-3 fatty acid (strengthens the structure of cells, participates in the production of hormones, relieves inflammation of internal organs);
- amino acids (activate protein synthesis and promote muscle energy supply);
- vitamin A (accelerates the process of growth and tissue regeneration, strengthens vision);
- vitamin E (neutralizes the action of free radicals, provides nutrition to organs, improving the flow of oxygen to them);
- vitamin P (enhances the action of vitamin C, normalizes the functioning of joints and strengthens blood vessels);
- vitamin B (improves blood composition, metabolic processes, brain activity and the functioning of the nervous system);
- manganese;
- phosphorus;
- potassium;
- magnesium;
- copper;
- zinc;
- iron.
All the elements contained in cereals are easily absorbed by the body, thanks to which it replenishes the deficiency and restores the balance of nutrients, and is also considered the champion in their content.
Product value
Nutritional value per 100 grams of product:
- proteins - 12.6 g;
- fats – 3.3 g;
- carbs - 61.5g;
- water - 14g;
- dietary fiber - 11.3g
The calorie content of the product may vary depending on the method of preparation. 100 grams of dry cereal contains 320 kcal,boiled - 150 kcal, and in cereals prepared by steaming - 250 kcal.
Benefits for pancreatitis
Not everyone knows whether or not buckwheat is possible with pancreatitis. The use of the product in moderation during illness contributes to the body's active fight against the inflammatory process and, as a result, a speedy recovery.
The benefits of buckwheat for pancreatitis, according to reviews, can be reflected in the following points:
- Quick absorption by the body. Being a low-calorie product, buckwheat is easily digested without burdening the pancreas and stomach.
- Cell regeneration. The high content of vitamin A helps to repair inflamed pancreatic cells.
- Improve blood composition and normalize cholesterol levels.
- Strengthening the immune system. Thanks to vitamins P and C, cereals increase the protective functions of the body against various infections.
- Cleansing the body. The fiber in buckwheat takes part in the removal of toxins and toxins from the body.
- Stabilization of the digestive tract.
- Saturation of the body. Due to the amino acids and protein contained in the cereal, buckwheat has a fairly high energy value and can serve as an excellent substitute for meat.
- Resumption of smooth functioning of the pancreas. The unique composition of cereals normalizes the secretion of bile and pancreatic juice.
- Reduce pain in pancreatitis.
- Source of vitamins. The use of buckwheat replenishes the lack of necessaryfor the recovery of beneficial trace elements.
The advantage is the absence of chemical additives, fertilizers and treatments when growing this crop. In addition, buckwheat is considered an environmentally friendly cereal, as it is not subject to changes at the genetic level.
Harm with pancreatitis
Eating buckwheat for pancreatitis can be harmful in extremely rare cases. You should refrain from using the product:
- for allergic reactions to vegetable protein;
- in the first 3 days of an exacerbation of the disease;
- daily use in large quantities (the starch contained in cereals increases blood glucose, and this aggravates the situation with pancreatitis);
- combined with milk, it can cause bloating;
- for kidney failure.
Types of cereals used for pancreatitis
For dietary buckwheat dishes with pancreatitis, various types of cereals can be used:
- Green buckwheat. Not thermally processed, therefore it has a bright green color, as well as a maximum of trace elements and enzymes. And it tastes softer than brown.
- Sprouted. Green buckwheat is germinated by filling it with water at room temperature and leaving it for several days. Groats with sprouts are in no way inferior to other types of buckwheat. Moreover, the grains of this type are filled with enzymes, without which many processes occurring in the body are impossible.
- Gernel. The most widely used and familiar to the buyer type of buckwheat. Represents wholebrown grains, not peeled. The dark color of the groats acquires during the roasting process.
- Buckwheat cut (chopped) is obtained by crushing whole grains. At the same time, the cereal is cleaned of the husk, and the amount of useful and nutritious substances in it does not change.
- Finely ground groats (Smolensk) are also peeled, small debris, and are no larger than poppy seeds in size. Dishes from this type of buckwheat have a puree consistency, are easy to digest, and are suitable for the elderly and children.
- Buckwheat flakes are produced by pressing whole grains and steaming them. They are used to prepare quick breakfasts and do not lose their positive properties.
- Flour. The very last stage of grinding buckwheat grains, necessary in the manufacture of pasta and pasta.
Use at different stages of the disease
Recommendations of dietitians on the use of buckwheat vary depending on the stage of pancreatitis.
During an exacerbation of the disease, viscous porridge from strongly boiled buckwheat of any kind will bring maximum benefit, since food of this consistency is easier and faster absorbed by the body at this stage of the disease.
Before you start cooking such porridge from a whole core, it is recommended to rinse it from debris and sort it out, and then soak the cereal overnight in cool boiled water. You can cook the dish in milk or water and without the use of any spices and seasonings. To achieve the desired consistency,use a blender or sieve.
If after 3-5 days of eating cereals, pain has decreased, and the general condition of the patient has stabilized, you can add soups and main courses from whole cores to the diet.
During the period of stable dynamics of symptom relief (remission), it is allowed to dilute the patient's diet with already crumbly buckwheat cereals. In addition, at this stage of pancreatitis, various seasonings, herbs and a little butter or vegetable oil can be added to dishes. You can combine cereals with stewed vegetables, boiled fish, lean meat and steamed cutlets. To prepare a dessert porridge from this cereal, honey, sugar, various chopped dried fruits and berries are added in small quantities.
For preventive purposes, buckwheat of any kind is eaten for 10 days in a variety of dishes, then a pause is made for a period of 2 months, after which the procedure is repeated.
It is worth noting that for a speedy recovery at any stage of the disease, you need to eat only freshly prepared buckwheat dishes. And in order not to overload the stomach, intestines and pancreas, it is necessary to observe portioning norms.
Conclusion
Proper and regular use of buckwheat in moderation with pancreatitis will bring an exceptionally positive result. Moreover, in combination withcereal has a pleasant rich taste, which allows you to be treated quickly and with pleasure.
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