Trout with pancreatitis
Fish is an indispensable source of easily digestible animal protein, which is absolutely necessary for our body, especially in the periodsWhen you want to adhere to a strict diet and exclude from the diet all fatty foods, including meat. We are not talking about people who are obese and other problems with excess weight, but about people who are forced to follow a diet because of a disease such as pancreatitis.
Fish selection
Despite the fact that fish is a low-calorie product compared to meat, with pancreatitis you can not use all of its types.
The ideal solution will be trout, as it contains very little fat and it is a dietary product that can be used for almost all diseases of the digestive system. In addition, it stabilizes the level of cholesterol in the blood, favorably affects the nervous system and prevents the development of cancer.
However, you can eat not only trout, but also other representatives of fish, the fat content of which does not exceed 4%.These include cod, flounder, omul, roach, makrus and many others.
In addition to the fact that it is necessary to use only low-fat fish in pancreatitis, its freshness is also important. Therefore, when choosing, one should be extremely careful, especially as manufacturers are trying in every way to hide the defects of their products with the help of various preservatives and additives that adversely affect the work of the pancreas and can provoke the development of seizures.
Let's talk today about how to choose a trout and not make a mistake? Trout is of several types - brook, sea, rainbow and freshwater. Their difference is that they differ in size. The largest size is sea fish, small - brook.
However, manufacturers are deceiving their consumers, and instead of sea trout, they sell artificially grown. And under these conditions, for a better growth in food for fish add various growth vitamins and antibiotics. Accordingly, that with pancreatitis, such trout can not be.
How to distinguish real fish from artificially grown? It is very difficult to do this, but it is possible. This trout has light meat and supplies the market with a weight of not more than 3 - 4 kg. In artificially grown specimens the meat is much darker and their weight can reach 7 - 9 kg.
In addition, do not buy the product in a vacuum package. Of course, this tightness does not allow the product to contact air and microbes. However, there is a catch. More often the whole shelf life of fish in such packages reaches 3-6 months, which, accordingly, indicates the presence of preservatives in it. If the hermetic package indicates a shelf life of not more than 30 days, then such fish can be taken and consumed in pancreatitis.
Inspect the packaging carefully. Its edges should be tightly pressed against each other, and inside there should be no bubbles and juice. The date of manufacture must be straight out on the package. If instead of sticking a sticker, it is better to refuse from buying such a good.
If you choose a trout, rather than its steaks, then special attention should be paid to its external appearance. The eyes should be convex and look like glass. Turbidity indicates its stale. And scales should shine and have on its surface mucus and whitish plaque. It is these qualities that indicate the freshness of the fish.
Buying a frozen product is also not recommended, since it is almost impossible to determine how fresh it is in this form. Fresh fish is a storehouse of nutrients. Therefore, it is best for patients with pancreatitis to buy it in this form. If this is not possible, you can use frozen, but it's very difficult to guess whether this fish is quality and not frozen. Repeated freezing of the product leads to a deterioration in useful properties and a change in taste.
This is indicated by an uneven thick layer of ice on both sides of the fish and the presence of a yellowish coating on its surface.
Features of cooking
In pancreatitis, the consumption of fish in salted, smoked, dried and fried form is strictly prohibited. Since they contain substances that irritate the mucous membrane of the pancreas and kill the beta cells responsible for the production of insulin.
But in a boiled form or cooked for a couple, the fish may well be in the daily diet of a patient with pancreatitis. However, it must be cooked correctly, otherwise even the most useful product can become dangerous to humans.
Before each preparation of fish dishes, the product must be thoroughly cleaned of the viscera, scales and rinsed under running water. After it must be dried to remove excess moisture.
During an exacerbation of pancreatitis it is forbidden to eat fish in pure form with bones and skin. For the preparation of dishes use only the loin portion of the product and crush it. And after it is prepared from the received forcemeat cutlets, casseroles, kneli. But there is one nuance, everything should be prepared for a couple! No addition of oil and speech can not be.
The advantage of cooking on steams is that all fats do not soak into the dish, but flow down. Thus, the fish further reduces its caloric content and becomes a completely dietary food that can be consumed in pancreatitis.
But in the period of persistent remission, it is already allowed to eat whole pieces of fish in which the skin and bones can be present. And also it can be cooked not only for a couple, but also bake in the oven in foil or stew in a frying pan over low heat under the lid.
Fish is a very useful food product, which contains a lot of useful substances. Therefore, its use in pancreatitis is especially necessary for the replenishment of micro and macroelements in the body.
