Consumption of kefir in pancreatitis

question when to start eating fermented milk products, and whether it is possible to drink yogurt with pancreatitis at all, sooner or later, all patients are given an inflammation of the pancreas.

man who suffered after the so-called "starvation diet", mandatory in acute pancreatitis, so want to drink a glass of tasty and healthy, easily digestible dairy products.

However, you can not hurry here - it is better to consult with your doctor. The article presents recommendations on the use of kefir in pancreatitis and cholecystitis.

Pros and cons of yogurt

Kefir is considered to be a very useful dietary product. It is rich in vitamins of group B, vitamins C, H, A, PP, substances necessary for the human body, such as magnesium, potassium, phosphorus, sulfur, chlorine, sodium.

Calcium from kefir is perceived by the body and digested much better than calcium from milk. Useful microorganisms improve the work of the digestive tract, normalize the intestinal microflora.

The product, provided it is regularly consumed, promotes the activation of the body's defenses, accelerates the regeneration of damaged tissues.

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But most importantly - this sour-milk product contains a large amount of animal protein, which is indispensable for the qualitative work of the pancreas and gastrointestinal tract as a whole.

The latter is especially important in pancreatitis and cholecystitis.

However, uncontrolled consumption of sour milk in pancreatitis and cholecystitis is fraught with many dangers.

Too sour or too fatty yogurt can provoke not only a malfunction in the work of the digestive system, but also a new exacerbation of pancreatitis.

So eat yogurt with pancreatitis or cholecystitis requires adhering to certain rules:

• Rule 1: drink sour impossible milk during exacerbation of the disease( whether it is an inflammation of the pancreas or cholecystitis), as it will contribute to further acidification of the gastric juice, the development of pancreatic enzymes, Self-digestion of the pancreas;
• Rule 2: Expansion of the diet for pancreatitis and cholecystitis should start with a defatted( maximum 1%) kefir;
• Rule 3: start drinking a sour milk product with a quarter of a glass, gradually adjusting the amount consumed with the positive dynamics of recovery to 1 glass a day;
• Rule 4: Sour milk with pancreatic inflammation or cholecystitis should be drunk at night. In this case, the patient does not need to think about additional food intake, since a drunk glass of fermented milk product will give a sense of satiety, but will not overload the sick stomach;
• Rule 5: Drink a room temperature beverage, since cold can cause spasm of pancreatic ducts;
• Rule 6: pancreatitis, which is accompanied by loose stools, diarrhea, should not drink yogurt, since this milk product has a laxative effect;
• most important rule 7: pancreatitis, gastritis with high acidity and cholecystitis can drink only weak, ie, fresh yogurt, which matures only 1 day. The fact is that the longer the product costs, the stronger( sour) it becomes. Sour kefir with these problems with the organs of the digestive tract is undesirable, since it stimulates the juiciness.

Variants of use

As already noted, yogurt in pancreatitis can be consumed only during remission. Begin with low-fat kefir, since later acidification of the product takes place, the concentration of ethyl alcohol increases in it.

The latter promotes fermentation in the stomach, irritating the mucous membranes. But under the condition of positive dynamics of patient recovery after several weeks of consumption of low-fat product, it is allowed to increase its fat content, however, in this case it should not exceed 2.5%.

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If the patient's body tolerates a medium-fat dairy product and there is no alarm, you can start combining sour milk with other products.

So, the sour-milk product of medium fat content goes well with fresh fruits and vegetables, which means it can serve as a salad dressing( instead of the contra-indicated fatty sour cream).

Kefir, again, instead of sour cream, you can water casseroles from pasta;You can mix the product with non-fat cottage cheese.

Separately for lovers of sweet it should be noted that it is not necessary to add a large amount of sugar to the drink - such a cocktail guarantees fermentation and meteorisms. It is better to replace sugar with sorbitol, as a last resort, with natural honey.

Now a few words about the popular kefir derivatives today: biocurefire, bifidokefire, bifivitis and other similar fermented products.

They differ from the usual product in that they are enriched with bifidobacteria useful for the intestines.

At the stage of persistent remission such sour-milk products can be consumed, however, with the permission of the doctor and provided that all these biochetophrites are pure, that is, they do not contain dyes and flavors.

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Moreover - even natural fruit fillers are undesirable.

Finally, we note that people with problems of the digestive tract, buying store kefir, should be very careful with the expiration date.

Also worth paying attention to the composition of the product, the technology of its production. It is best to prepare a sour milk drink yourself, at home.