Proper nutrition for gastrointestinal diseases. What can you eat on a diet for gastrointestinal diseases? Sample diet menu for stomach and intestinal diseases
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This especially applies to various disorders of the gastrointestinal tract. Specially designed treatment tables help you eat properly in the right direction for your gastrointestinal tract.
Below are the advice of a gastroenterologist:
- During the period of exacerbation and after it (within a month), food should be pureed or finely chopped;
- It is imperative to chew food well, even after an exacerbation; it is better to avoid large pieces;
- Take food at least 5 times a day;
- Avoid snacking;
- Make sure that your diet contains a sufficient amount of vitamins A, B, C; you can take multivitamins;
- Food should be of moderate temperature; you should never eat cold food.
Sample menu for the day - it is advisable to follow it all week:
- Breakfast: 1, ;
- Lunch: dried toast or bread with butter and honey;
- Lunch: milk soup with cottage cheese;
- Afternoon snack: fruit puree;
- Dinner: steamed eggplant with boiled rice.
Diet 1-a
Foods that can be eaten: cereals, eggs, fruits, lean fish, unsalted food, additional intake of vitamins A, B, C is required.
Salt intake is limited to 5 grams per day, as well as free fluid intake to one and a half liters per day. The diet is strict; in case of exacerbation of diseases of the gastrointestinal tract, it does not tolerate deviations - If you have a sick stomach, eat properly only porridge or pureed food.
Sample menu for the day:
- Breakfast: s, 1 egg;
- Lunch: vegetable salad with a small amount, without salt, spices and onions;
- Lunch: a mixture of buckwheat and rice groats, pumpkin puree;
- Afternoon snack: glass with dried fruits;
- Dinner: fish soufflé, vegetable juice (preferably carrot).
Do not forget that all dishes must be pureed.
Diet No. 1-b
– recommended for use in the subsidence of gastritis with increased secretion of juice, peptic ulcer, pancreatic disease. It is not necessary to monitor your salt intake, but it is not recommended to consume more than 10 grams per day. The following foods are allowed: cereals, dairy products, eggs, fruits, lean fish, unsalted butter, light meat (preferably poultry).
It is prohibited to consume: canned food, all types of pickles, smoked products, you cannot eat seafood (except fish), it is advisable to exclude legumes and mushrooms.
Sample menu for the day:
- Breakfast: buckwheat porridge with a small piece of lightly salted butter;
- Lunch: fruit and cottage cheese soufflé;
- Lunch: chicken broth with a small amount, salad of boiled potatoes, carrots and eggs with sour cream;
- Afternoon snack: natural yogurt without fillers;
- Dinner: vegetable porridge.
Diet No. 2
It is recommended to be used for diseases such as gastritis with reduced production of gastric juice or a complete lack of acidity; it also helps with chronic colitis; it is not suitable for the treatment of pancreatic diseases.
List of foods that can be consumed: eggs, milk, cottage cheese, and other fermented milk products, low-fat meat and fish, cereals, beans, mushrooms, grated cheese, vegetables and fruits in any form, day-old bread, a small amount of low-fat ham fat, milk sausage, sugar, honey, marmalade, cocoa, tea, coffee.
It is better to steam, boil, stew, or bake in foil or a baking bag. Food can be finely chopped, but it is better to give preference to the pureed and mashed state, viscous cereal soups and the like - this is better for the gastrointestinal tract. Pure water consumption is also limited to 1.5 liters per day.
Sample menu:
- Breakfast: sweet with crackers;
- Lunch: dried fruit puree, a glass of warm milk with honey;
- Lunch: pearl barley soup with mushroom broth, vegetable salad;
- Afternoon snack: cottage cheese casserole;
- Dinner: dumplings or minced fish meatballs, .
Diet No. 3
Products that can be consumed: vegetables, fruits, everything that contains and makes the gastrointestinal tract work, meat and fish with a low percentage of fat, seafood in limited quantities, all types of fermented milk, black bread, dried fruits. It is necessary to introduce a large amount of free liquid into the diet (water, vegetable and fruit juices, rosehip decoction), in this case it will help restore the gastrointestinal tract.
It is necessary to exclude from the diet: jelly, various viscous (especially cereal) soups, fatty, fried foods, canned food, smoked products, pickles, strong tea, coffee, cocoa.
Sample menu for the day:
- Breakfast: 2 baked apples, a glass of milk;
- Lunch: 2 egg omelet;
- Lunch: potato roll with boiled chicken breast, salad of boiled vegetables;
- Afternoon snack: pear and peach puree, a glass of fermented baked milk or kefir;
- Dinner: empty soup in light fish broth with meatballs.
Diet No. 4
It is necessary for use in acute gastrointestinal diseases, for example, pancreatic diseases or indigestion. You can eat: mucous membranes, fruits, strong tea and coffee, without adding milk, soft-boiled eggs, stale crackers from white bread, low-fat fermented milk products, jelly, vegetable juices, boiled or steamed fish. Doctors advise limiting salt intake to 5 grams per day, as well as adding vitamins A, B, C to the diet.
Sample menu for the day:
- Breakfast: semolina porridge with dried fruits;
- Lunch: jelly and pear puree, with added milk;
- Lunch: soup with some viscous cereal in vegetable broth with croutons;
- Afternoon snack: 1 soft-boiled egg, low-fat kefir;
- Dinner: steamed fish cutlets (minced meat with rice, no onions, no spices), vegetable stew.
- Food can be prepared in almost any form; frying is prohibited. When baking in the oven, it is better to use foil or a baking sleeve;
- To prepare meat dishes, it is better to use chicken breast or fillet, lean parts of beef, and turkey. Avoid pork;
- For any diseases of the gastrointestinal tract, avoid eating ducks, geese, kidneys, brains and other fatty meats;
- Avoid foods that have a traumatic effect on the gastrointestinal tract: large pieces, peeled fruits, hard and tough foods;
- Add oil only to prepared dishes;
- Never consume cold food or drinks;
- Do not use soft and fresh bread in your diet; in case of diseases of the gastrointestinal tract, it should be replaced with crackers and dried toast;
- Avoid spices that irritate the gastric mucosa; you can leave dill and parsley in your diet (if you do not have an exacerbation);
- The only one allowed for consumption is creamy.
Pancreatitis (disease of the pancreas) has its own treatment table.
Diet No. 5
The goal is to improve the functioning of the biliary system and pancreas. This treatment table does not cause discomfort and provides complete energy nutrition. Products can be consumed not only in grated form, but also in finely chopped form.
What you can eat: yesterday's bread, buckwheat, semolina, oatmeal, various soufflés and puddings, chicken, beef, rabbit, any lean fish, light dairy products, berries, vegetables and fruits.
If you have pancreatic disease, you should not eat: fresh bread, spicy dishes, tomato sauce, fatty meat and fish, salty foods, canned vegetables and fruits, smoked meats, salted cheese, ice cream, sour cream, eggplants, tomatoes, mushrooms, and legumes culture.
Recipes for the healing table
Recipe for fish cutlets stewed with vegetables, ingredients:
- Low-fat fish fillet, 500 grams;
- Eggs, 2 pcs;
- Dry loaf, 2 slices;
- , 1 PC;
- Carrot, 1 pc.
Pass the fish fillet through a meat grinder along with the soaked bread, add eggs to the mixture. Cut beets and carrots into circles. Take a cast iron frying pan or other utensil suitable for the recipe, line the bottom with beets, form the minced meat into cutlets and place on top. Cover the fish cutlets with carrot slices and fill the entire dish with cold water. Simmer the cutlets for about 30 minutes over medium heat with the lid closed.
Chicken casserole recipe, ingredients:
- Chicken breast, 2 pcs;
- Zucchini, 1 piece;
- Potato chips, 100 grams.
Rinse the chicken breast well, pat dry with paper towels and cut into small cubes. Wash the zucchini, peel it, grate it on a coarse grater, and do the same with the potatoes. Mix the products and place in a baking dish, cook at a temperature of about 150 degrees until the chicken is cooked.
Stewed zucchini recipe, ingredients:
- Zucchini, 1 piece;
- Semolina;
- Milk, 300 ml;
- Water, 150 ml.
Wash the zucchini, peel and cut into small cubes. In a container suitable for stewing, combine water and milk, boil and add zucchini. Simmer until the zucchini is ready; if there is a lot of liquid left, add semolina.
Potato roll recipe, ingredients:
- Potatoes, 300 grams;
- Egg, ½ piece;
- Rusks, 1 tsp;
- Flour, 1 tsp;
- Low-fat sour cream, 1 tsp;
- Carrots, 1 piece;
- Low-fat cottage cheese, 1 tbsp. l;
- Milk, 2 tbsp. l;
- Egg white, ½ piece;
- Butter, ½ tsp.
Peel and cook the potatoes without adding salt, pass them through a meat grinder and when cool, add half an egg and a little flour, mix everything thoroughly by hand or with a blender. While the potatoes are boiling, wash and peel the carrots, grate them on a coarse grater and simmer until soft. When stewing, you can add milk.
Place the finished carrots in a blender, add milk, cottage cheese, egg whites and butter, and bring the mixture to a more or less homogeneous state. Roll out the previously prepared potato mixture on a table sprinkled with flour. Place the carrot filling in the middle, connect the edges, transfer the dish to a baking container, pre-grease it with a small amount of oil. Place the roll seam side down and bake for 30 minutes at 170 degrees.
Diet is important for diseases of the gastrointestinal tract. Nutritional therapy is prescribed in conjunction with other medical procedures. Careful adherence to the prescribed diet significantly accelerates recovery processes in the digestive organs.
General information
In humans, the gastrointestinal tract consists of different sections and organs. Passing gradually through all its components, the food eaten is broken down, digested and processed by secretions secreted by glands located in different organs and sections of the gastrointestinal tract. Thanks to such a complex system of internal processing, beneficial substances enter the blood and are gradually distributed during its circulation throughout the body.
Toxins and other unsuitable components of eaten foods and dishes are gradually eliminated from the body through the intestines and anus and urethra during bowel movements.
Due to disease of any organ or part of the gastrointestinal tract, the digestive process is disrupted. Poor digestibility of food leads to the fact that the human body does not receive the necessary nutrients. The general condition of the body deteriorates noticeably, and diseases of various organs and systems may begin.
A specific diet is selected for each patient strictly individually. The diet and diet are prepared by a nutritionist according to the instructions of the attending physician.
Diseases of the stomach or other digestive organs often begin for reasons such as:
- poor nutrition;
- constant overeating;
- excessive consumption of irritating foods;
- prolonged stress;
- smoking;
- addiction to alcoholic beverages.
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Principles of diet planning
There are basic principles of dietary nutrition for gastrointestinal diseases. First of all, this is fractional nutrition. In this case, the daily diet is divided into several servings. They are consumed little by little throughout the day. Basically this is food divided into 5-6 meals. In some cases, the number of servings may be increased.
The next important point is the temperature of food and drinks. It is prohibited to consume very hot or very cold foods. Very high or low temperature of consumed food greatly irritates the gastrointestinal tract, causing activation of painful processes. Therefore, it is better to consume food and drinks warm.
Proper digestion largely depends on chewing food thoroughly. Therefore, it is better to eat soft foods. Food is placed in the mouth in small pieces and swallowed only when thoroughly chewed.
Diet
It is better to start your next meal after the onset of physiological hunger. As a rule, the feeling of hunger appears at the moment when the stomach and other digestive organs are ready to accept a new portion of food. At the same time, active salivation begins.
During the chewing process, the primary flavoring of consumed foods with saliva also occurs. This is the initial stage of food digestion. To improve the functioning of the salivary glands located in the oral cavity, you need to drink the required amount of fluid throughout the day. 60 minutes before your next meal you need to drink 200 ml of warm water.
Eating dry food negatively affects the gastrointestinal tract. Therefore, during and after meals, it is necessary to wash down the food you eat with a sufficient amount of warm boiled water, tea or other drink approved by your doctor. Strict adherence to the diet will help ensure that the food consumed is easily digestible.
The right diet
Proper nutrition for diseases of the gastrointestinal tract is necessary for a speedy recovery. During remission of a disease that has become chronic, with the permission of the doctor, the patient can include some usually prohibited foods and/or dishes in the diet.
A well-designed diet will help quickly eliminate almost all manifestations of diseases of the digestive organs. When compiling it, the clinical picture of the disease, the presence of concomitant diseases, the general condition of the body and other factors are necessarily taken into account.
As a result, a balanced menu of acceptable dishes is compiled. The products used for their preparation will help ensure that the body receives the necessary energy value, a set of vitamins, minerals and other useful and vital substances.
Irritating foods
A diet for diseases of the gastrointestinal tract requires the exclusion of irritating dishes and products from the diet. These include:
- spices and herbs;
- spicy foods;
- smoked meats;
- fatty meat and/or fish;
- full-fat milk and dairy products;
- fried foods;
- coffee and strong tea;
- carbonated drinks;
- fast food.
When choosing a product in a store, you need to make sure that it does not contain ingredients such as:
- food colorings;
- flavorings;
- thickeners;
- preservatives;
- chemical additives.
Therapeutic fasting
In cases of complete loss of appetite caused by diseases of the digestive system, therapeutic fasting is recommended. The duration of complete refusal of food is usually no more than one and a half days.
After this period, food begins to be consumed in small portions. Initially, the diet includes liquid porridge made from rice or oatmeal, boiled in water. For dessert, weak tea with crackers or dried wheat flour is usually allowed.
When the patient's condition improves a little, he is allowed to add fermented milk products, vegetable puree, boiled meat or fish to his diet. This diet must be followed for at least 3 days after the end of the healing fast. Then the patient is prescribed a gentle diet.
Gentle diet
In some cases, a gentle diet for gastrointestinal diseases must be followed. When prescribing it, you need to use certain methods of preparing foods approved for consumption.
Cooking is permitted in the following ways:
- baking;
- boiling;
- steaming.
The main dishes allowed on a gentle diet are soups, broths and cereals prepared with low-fat milk or water. The consistency of these dishes is preferably semi-liquid and/or puree. For dessert, it is recommended to cook jelly from natural fruits and berries allowed for consumption.
For better absorption of food, you need to drink enough liquid throughout the day. The usual dose is 200 ml hourly. These can be juices allowed for consumption, decoctions of medicinal plants, or simply boiled water. Drinks should be drunk slowly, taking small sips. Liquid swallowed in one gulp is absorbed much worse.
To provide the required amount of microelements, you need to include compote of dried fruits such as dried apricots, raisins or prunes in your diet. You can also prepare a decoction of carrots or potatoes, pre-chopped on a coarse grater.
Porridges prepared with water or milk can be very useful for gastrointestinal diseases. For their preparation the following are usually used:
- semolina;
- oatmeal (cereals or cereal);
- buckwheat.
Porridges are prepared with a minimum amount of sugar. You can add a little natural butter to the finished dish.
Puree soups with the addition of rice can be prepared from vegetables. To prepare them, it is allowed to use weak meat broth. Variable combinations of ingredients allow you to create different dishes.
Before the end of cooking, vegetable oil (sunflower or olive) and lightly dried flour are added to the soup. You can add a little salt. It is better to avoid spices and herbs.
You can also prepare fish dishes: fish soup or casserole, with mashed potatoes as a side dish.
Soups, purees and porridges must be prepared immediately before consumption. The finished dish can be stored in the refrigerator for no more than 1 or 2 days. You need to consume soup and porridge daily.
Dairy products in the diet include:
- kefir;
- low-fat sour cream;
- yogurt;
- curdled milk.
Low-fat cottage cheese will be very useful. It can be mixed with dried fruits, baked apples or bananas. The added fruit must be cut into small pieces.
It is better to boil vegetables in the usual way or steam them. You can use breadcrumbs to bake vegetables.
The most useful are:
- zucchini;
- cauliflower;
- broccoli;
- carrot;
- potato;
- squash;
- pumpkin;
- celery;
- parsley and/or dill.
Fruits allowed for consumption are:
- apples (stewed or baked);
- bananas;
- pears;
- melon;
- watermelon.
If you have gastrointestinal diseases, it is prohibited to eat vegetables and fruits such as:
- White cabbage;
- fresh onions;
- eggplant;
- citrus;
- apple and grape juice.
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A little about bad habits
Bad habits - smoking and drinking alcohol - negatively affect the body in the treatment of gastrointestinal diseases. Therefore, you need to give them up or reduce your consumption of nicotine and alcohol to a minimum.
Coffee should also be excluded from the diet. After all, the caffeine it contains has an irritating effect on the digestive organs during illness. Therefore, it is better to drink weak tea. It can be brewed using medicinal herbs and/or infusions. A nutritionist will advise you on a specific option.
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Preface
The digestive system performs very important functions in our body. Without it, life would be impossible, because it is through the processes of digestion and absorption of food that a person receives energy, both for work and for rest. And the stomach and intestines are the main organs of digestion, since the initial and final stages of food processing are associated with their activity, therefore it is very important that the gastrointestinal tract is healthy and does not let us down at the most crucial moment.
The digestive system is very sensitive: it reacts to the smallest changes in the external world and the internal environment of the body. Recently, not only in our country, but throughout the world, there has been a tendency towards an increase in the incidence of gastrointestinal diseases. According to scientists, the reasons for this are poor nutrition, constant stress, environmental problems and high levels of harmful substances in the environment.
One of the main symptoms of stomach diseases is pain.
If pain in the stomach is associated in time with food intake, with its quantity or quality, this usually indicates their gastric origin. The pain can be minor, nagging, dull or sharp, cutting, paroxysmal. Pain occurs due to overfilling and distension of the stomach, with inflammation of its mucous membrane. Severe, paroxysmal (colicky) pain occurs as a result of stretching of smooth muscles or its spastic contractions. Sharp pain that occurs 1–2 hours after eating is characteristic of gastric ulcer; often they give it to the back. “Hungry pains”, pain at night, are characteristic of duodenal ulcers.
All kinds of mechanical and chemical irritants of the gastric mucosa are of great importance in the formation of ulcers: irregular nutrition, rough food rich in spices, food that is too hot or too cold, alcohol.
Dietary nutrition is necessary not only for the treatment of gastrointestinal diseases, but also for their prevention.
Principles of nutrition for a diseased gastrointestinal tract
When composing a diet for a sick person, you should take into account both general rules and the individual needs of the body for various diseases. The main thing is that during the day a person receives nutritious food, tasty and varied.
Proper selection of diet is especially important in chronic diseases, when the patient, weakened by illness, suffers from lack of appetite. A well-designed diet is a powerful therapeutic tool that helps significantly speed up recovery.
It should be borne in mind that even after scarring of ulcers or completion of exacerbation of gastritis, products that stimulate the secretion of gastric juice (that is, those that contain essential oils, some organic acids and extractives) should be excluded from the diet for a very long period of time. It is unacceptable to consume alcoholic beverages, fatty foods in large quantities, as well as okroshka, canned and pickled vegetables, mushrooms, fatty dough products, carbonated sweet drinks, cocktails and custard.
First meal
Soups are an important component of the daily diet. They are indispensable in dietary nutrition, since they are decoctions of various products and are very easily digestible.
Mucous soups are recommended to be consumed during exacerbation of various gastrointestinal diseases or in the presence of chronic ailments. For their preparation, semolina and barley cereals, rice, buckwheat and oatmeal are used. The washed cereal should be poured with cold water (1 glass of water per 1 tablespoon of cereal) and cooked until tender.
Puréed (puree) soups are prepared from cereals with the addition of vegetables and other ingredients not prohibited by diet rules. After boiling, solid foods must be thoroughly crushed using a blender or rubbed through a sieve, poured with broth and reheated. It is recommended to include such dishes in the daily diet for severe gastric diseases, as well as after surgery.
Among dietary dishes, vegetarian soups, which are prepared with a decoction of fresh vegetables, are very popular. They practically do not contain extractive substances that irritate the gastric mucosa, and at the same time effectively stimulate the activity of the gastrointestinal tract. Such soups can be either pureed or pureed.
If the doctor recommended only a complete abstinence from animal proteins and fats as a dietary restriction, you can prepare vegetarian borscht or cabbage soup as first courses. The listed dishes contain many vitamins, minerals beneficial to the body, valuable microelements and natural dyes. All of them in one way or another stimulate the production of gastric and intestinal juices.
You can add cereal, wheat flour and chopped potatoes to any soups. In order for vegetables to retain as many vitamins and useful minerals as possible, you should remove the peel in a very thin layer, wash the products before peeling them, do not keep them in water before boiling, dip the pieces only in boiling water, and do not heat them until to a boil.
Any type of soup should be served immediately after preparation, since heating and long-term storage destroy most of the vitamins.
Second courses
The meat can be boiled (passed through a meat grinder or whole) or baked without fat. The patient’s diet should not be limited to boiled or steamed dishes - they can quickly become boring. For example, from fresh minced meat you can make cutlets of various shapes, meatballs or meatballs, which can be easily stewed in vegetable broth. Ready-made dishes can be served with vegetable sauces, pureed stewed vegetables, chopped herbs, and lemon juice. To improve the taste, meat can be stewed or steamed with apples, tomatoes or a variety of herbs.
Poultry baked in foil turns out to be very tasty and healthy. Portioned pieces of chicken or turkey should be wrapped in foil, tied with thread and baked in a preheated oven at medium temperature until cooked.
In order for healthy vitamins and proteins to be preserved in meat and fish, the following simple rules should be followed when preparing such products.
Meat and fish fillets should not be soaked in water; they can only be rinsed under running water. After this, the semi-finished products must be immediately cooked.
Fish and meat should be boiled in boiling salted water, bringing to readiness over low heat under a lid.
If you put these products in cold water, when heated, most of the vitamins will be destroyed.
Meat or fish fillets should be baked at a temperature of about 200 °C. If the heat is too high, the finished dish will be dry. After browning the top layer, the heat should be reduced.
For various diseases of the stomach and intestines, it can be recommended to include soft-boiled or “boiled” eggs in the diet. As a side dish, it is permissible to use stewed vegetables, a variety of sauces and cereal dishes.
Vegetable dishes
Before peeling and subsequent cooking, vegetables and fruits should be washed with a brush under running water, then peeled in a very thin layer, rinsed again and then cooked. If a dish of stewed vegetables turns out to be very liquid, you can add wheat flour, breadcrumbs, biscuits, etc. as a thickener. And pureed vegetables are an excellent side dish for meat and fish products.
In order to diversify the patient's daily diet, you can bake beets, celery and potatoes in the oven without peeling them.
Cereal dishes
To prevent semolina and crushed buckwheat from sticking together during cooking, you can mix them with egg white (1 white per 0.5 kg of cereal), spread in an even layer on parchment spread on a baking sheet, place in a preheated oven and dry slightly. Then pour into boiling water or milk and cook in a water or steam bath until tender.
Rice and barley should be cooked in boiling water.
If you need to prepare a thick, well-cooked porridge, pour cold water over the cereal (1 part cereal to 3-4 parts water), bring to a boil and cook, stirring constantly, until tender.
Steam dishes
Steaming allows you to bring food to readiness while preserving vitamins and other beneficial substances.
Thanks to this technology, even with numerous dietary restrictions, the patient’s daily diet will be varied: he will be able to eat puddings, cereals, vegetable and meat dishes, and omelettes.
Beverages
The norm of fluid intake for healthy people is at least 1.5 liters per day. In case of illness, the above amount of liquid must be reduced or increased. Lack of water and other fluids in the daily diet leads to metabolic disorders, constipation, kidney failure and other unwanted complications.
Dishes used for preparing juices and other drinks must be clean and immediately before use they should be doused with boiling water.
Dairy
Patients should consume kefir, which is made from low-fat milk and special kefir grains. Carbon dioxide in kefir stimulates intestinal motility, improves juice secretion and ensures complete digestion, and lactic acid helps increase natural immunity and eliminates putrefactive microorganisms.
In the absence of contraindications, you can include sweet milk, yogurt, milk and fruit drinks, tea with milk and vegetables boiled in milk in your daily diet.
Gastritis with increased secretion, peptic ulcer of the stomach or duodenum
Food should be boiled, pureed or steamed, not too hot or cold. The calorie content of each dish is calculated in accordance with age standards, and the required amount of proteins, carbohydrates and fats is determined in the same way. Additional administration of vitamins C and group B is also possible. The use of table salt should be limited to a minimum.
Excluded from the diet:
– bread and flour products,
– solid soups,
– unprocessed lean meat, fish, poultry, without tendons and films,
– fermented milk drinks, cheese, sour cream, regular cottage cheese,
– hard-boiled and scrambled eggs,
– ungrated vegetables,
– snacks,
– raw fruits, confectionery products,
– sauces and spices,
– coffee, cocoa, carbonated drinks,
– any lard, beef, lamb and cooking fats.
Food intake is carried out in fractional doses (up to 6 times a day). Before going to bed, the patient is given fresh kefir, milk or low-fat fresh cream.
Nutrition should lead to maximum mechanical, chemical and thermal sparing of the gastrointestinal tract, reduction of inflammation, improvement of ulcer healing, and provision of nutrition during bed rest.
Chemical composition and energy value: proteins – 80 g (60–70% animal), fats – 80–90 g (20% vegetable), carbohydrates – 200 g; table salt – 8 g, free liquid – 1.5 l.
Include the following products:
– lightly dried wheat bread and crackers made from it, sour and milk buns, biscuits, biscuits,
– lightly salted caviar,
– whole, condensed, concentrated and powdered milk, low-fat cream, unleavened sour cream, cottage cheese rubbed through a sieve or crushed using a blender, fresh yogurt,
– unsalted butter, olive, sunflower and soybean oils,
– soft-boiled eggs, steam omelettes,
– milk soups with the addition of ground cereals, oatmeal, small vermicelli, homemade noodles,
– steam cutlets, rolls, meatballs, fillet of young chicken or chicken, boiled lean meat (veal), unsalted boiled or steamed fish,
– boiled pasta, cereal porridges and puddings,
– vegetable purees (cabbage, spinach and sorrel are prohibited), chopped greens (for adding to soups and main courses),
– fruit and berry compotes, jelly, jelly, watermelon pulp, rubbed through a sieve,
– sugar, jam, natural light honey,
– milk and egg sauces with added butter,
– weak tea with cream or natural milk, weak cocoa, cinnamon rosehip decoction, sweetish fruit drinks made from berries and fruits.
Sample menu
1st breakfast: two soft-boiled eggs, milk.
2nd breakfast: milk.
Dinner: slimy oatmeal soup, steamed chicken soufflé, fruit jelly.
Afternoon snack: milk cream, rosehip decoction.
Dinner: pureed rice milk porridge, milk.
For the night: milk.
Barley milk slimy soup
Ingredients: pearl barley – 40 g, water – 700 ml, butter – 20 g, milk – 150 g, sugar, half an egg yolk.
Pour the washed cereal with cold water and cook over low heat under the lid for at least 3 hours. Then rub through a sieve along with the liquid and bring to a boil. Season with boiled, slightly cooled milk mixed with raw egg yolk, add sugar and butter.
Cream soup
Ingredients: beef – 800 g, potatoes – 10 pcs., butter – 100 g, eggs – 4 pcs., cream – 1 bottle.
Rub the peeled potatoes boiled in salted water while still hot through a sieve, dilute with broth, boil, add butter, season with raw yolks, dilute everything with cream and heat.
Chicken soup
Ingredients: chicken – 1 pc., flour – 2 tbsp. spoons, oil - 4 tbsp. spoons; for dressing: eggs – 2 pcs., milk or cream – 1 glass.
Boil the chicken, separate the meat from the bones, leave a little fillet for garnish, and pass the rest of the meat through a meat grinder two or three times and, adding 2-3 tablespoons of cold broth, rub through a sieve. Fry the flour with two tablespoons of butter, dilute with four glasses of hot broth and boil for 20–30 minutes. Strain the resulting sauce, add the chicken puree into it, stir and, if the soup is very thick, dilute with hot broth and bring to a boil. Then remove from heat, add salt, season with butter and egg yolks mixed with milk. Serve the croutons separately.
Puree fish soup
Ingredients: fish – 750 g, flour – 2 tbsp. spoons, carrots – 1 pc., parsley – 1 pc., oil – 4 tbsp. spoons, onions - 2 pcs.
Clean the fish, rinse, separate the meat from the bones; Boil the bones with roots and onions for broth. Cut the fish flesh into pieces and simmer with butter and finely chopped onion. In a saucepan, lightly fry the flour with two tablespoons of oil, dilute with four glasses of fish broth, boil, add the prepared fish and cook for 15–20 minutes. After cooking, strain the soup and rub through a sieve, dilute with hot milk, add salt to taste and season with oil; if desired, add egg yolks mixed with milk. You can serve the soup with pieces of fish or meatballs. To prepare the meatballs, leave 100 g of fish fillet. Serve the croutons separately. This soup can be prepared from carp, smelt, navaga, cod, pike perch, chum salmon and other fish.
Steamed meatballs
Ingredients: beef tenderloin – 150 g, water – 0.5 cups, butter – 1 tbsp. spoon, egg - 1 pc.
Pass the meat through a fine grinder twice. Add an egg and a teaspoon of melted butter. Knead until smooth and form into small balls. Place on a wire rack and steam. Drizzle with remaining oil before serving.
Meat zrazy stuffed with omelette
Ingredients: beef tenderloin – 150 g, stale white bread – 20 g, milk – 15 ml, butter – 15 g, half an egg.
Beat the egg with milk, pour into a greased frying pan, and bake over low heat with the lid closed. Cool the omelet and chop. Pass the meat with the soaked and squeezed bread through a meat grinder with a fine grid twice. Form two round cakes, place an omelette in the middle of each and pinch the edges. Place on a wire rack and steam. Before serving, drizzle with remaining butter or milk sauce.
Meat pudding
Ingredients: beef tenderloin – 120 g, water – 100 ml, butter – 1 tbsp. spoon, half an egg.
Boil the meat, cool and mince twice. Knead until smooth. Place in a greased pan and steam. Place the finished pudding on a plate, pour over the remaining butter or milk sauce.
Milk sauce
Ingredients: flour and butter - 1 tbsp. spoon, milk – 300 ml.
Lightly fry the flour with butter, gradually pour in the milk. Cook, stirring continuously, for 10 minutes, add salt to taste. Serve with meat or vegetable dishes.
Fish quenelles
Ingredients: fish fillet – 100 g (pike perch, cod, hake, catfish), stale white bread – 10 g, butter – 15 g, cream – 30 g.
Pass the fish and bread soaked in cream through a meat grinder, add a teaspoon of melted butter. Form dumplings and place in boiling water for 5 minutes. Drizzle with remaining oil before serving.
Vegetable puree
Ingredients: carrots, cauliflower - 60 g each, milk, green beans and peas - 30 g each, butter - 25 g, sugar - 1 teaspoon.
Boil cabbage, beans and peas. Stew carrots in a small amount of milk. Cool everything, mince or puree.
Add the remaining hot milk, sugar and a tablespoon of melted butter, knead until smooth, pour over the remaining butter. Can be served with a poached egg.
Rice roll with fruit
Ingredients: rice – 50 g, milk – 100 g, butter – 20 g, sugar – 1 tbsp. spoon, half an egg, apple – 50 g, prunes or raisins – 20 g, water – 50 ml.
Grind the rice in a coffee grinder. Mix with milk and, stirring, bring to a boil. Add sugar, cool. Beat the egg with butter and mix with rice porridge. Place 1 cm thick on gauze moistened with water. Place a layer of chopped apples and prunes (raisins) on top and wrap with a roll. Place the roll on a greased frying pan and steam.
Steamed omelette
Ingredients: milk – 60 g, egg – 2 pcs., butter – 10 g.
Mix eggs with milk and pour into a greased pan. Steam. Place on a plate and place a piece of butter on top.
Steamed carrot-apple soufflé
Ingredients: carrots – 75 g, apple – 75 g, half an egg, semolina – 10 g, milk – 50 g, butter – 20 g, sugar.
Cut the carrots into circles and simmer in milk until tender. Then rub through a sieve along with the peeled apples. Mix with semolina, sugar, beaten egg, a tablespoon of melted butter. Place in a greased pan and steam. Place on a plate and place the remaining piece of butter on top.
Curd cream
Ingredients: cottage cheese – 100 g, milk – 20 ml, butter – 10 g, half an egg yolk, sugar, vanillin.
Grind the yolk with 2 teaspoons of sugar, add milk and boil, stirring continuously and not bringing to a boil. Cool, combine with pureed cottage cheese, butter, vanilla and half the milk. Mix everything thoroughly and pour into the mold. Beat milk and sugar into thick foam and decorate the cream.
Zucchini and apple pudding
Ingredients: zucchini – 250 g, apples – 1–2 pcs., milk – 0.25 cups, butter – 3 tbsp. spoons, egg whites and yolks - 2 pcs., semolina - 2 tbsp. spoons, sugar - 2 tbsp. spoons, sour cream - 0.5 cups.
Peel the zucchini, chop and simmer with milk and 10 g of butter until half cooked; then add chopped apples and sugar and simmer for another 5 minutes, then add semolina, keep the pan closed on the edge of the stove for 5-10 minutes, then add the yolk and beaten white, stir, put in a greased mold and bake. Serve with sour cream.
Fresh pear jelly
Ingredients: cored pears – 150 g, sugar – 3 tbsp. spoons, gelatin – 3 teaspoons, citric acid, water – 300 g.
Cut the pear pulp into slices and boil in water acidified with citric acid. Strain the broth, add the prepared gelatin and bring to a boil. Place the boiled pears, cut into slices, in a mold or bowl, pour in the jelly and cool.
Sea buckthorn jelly
Ingredients: sea buckthorn – 1 cup, sugar – 0.6 cups, gelatin – 2 tbsp. spoons, water - 4 glasses.
Rub fresh sea buckthorn through a sieve, add water to the pulp along with the seeds, add sugar and boil for 5–7 minutes, then strain the broth, add swollen gelatin, bring to a boil, combine with sea buckthorn pulp, stir, pour into molds and cool.
Egg-milk jelly
Ingredients: egg yolks – 4 pcs., milk – 300 g, sugar – 120 g, gelatin – 30 g, vanilla sugar.
Gradually dilute the yolks mashed with sugar with warm boiled milk, then in a water bath, stirring continuously, bring to a slight thickening. After this, stop heating, add gelatin and vanilla sugar dissolved in milk, stir the mixture thoroughly, pour into portions and cool until completely solidified.
It’s sad, but the number of people who are concerned about gastrointestinal problems is increasing every day, and the “age of illness” is getting younger. Many years ago, stomach and intestinal problems were diagnosed in the population 40 years and older, but today stomach diseases affect even children.
The reasons for these sad statistics are:
- Incorrect food intake.
- Using poor quality and unhealthy products.
- Frequent conflicts and stressful situations.
- Heredity.
- Low level of ecology and many others.
A gentle diet for intestinal and stomach ailments is an effective method that will allow you to achieve a speedy recovery and minimize the likelihood of relapse and various complications. The gastrointestinal tract is a mechanism that is responsible for digesting food and extracting useful elements from it. Since this mechanism includes many organs and systems, today there is a huge variety of therapeutic diets. There are a lot of differences between them, from the amount of food consumed to the selection of products. Further in the article we will tell you how to build a diet for gastrointestinal diseases, and what diet is best to use for a specific disease.
Features of nutrition for gastritis with high acidity
Treatment of gastritis should primarily consist of a joint treatment approach and timeliness. With this disease, the patient's nutrition should be aimed at reducing the production of hydrochloric acid and gastric secretions. This result can be achieved if:
- Do not overeat and eat in small portions.
- Remove salt and spices from use.
- Avoid fried foods and switch to boiled foods.
- Do not drink water immediately after eating food.
- Do not eat heavy ingredients that are difficult for the stomach to digest.
Diet for stomach ulcers
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An ulcer is a disease characterized by the formation of ulcers and erosive changes on the mucous surfaces of the stomach. The main reason why the disease develops is bacteria of the Helicobacter pylori class, which can be transmitted through household contact. Also, the appearance of the disease can be caused by poor nutrition, smoking, alcohol abuse, and a high level of acidity of gastric secretions.
This disease of the stomach and duodenum can last for several months, even years, sometimes subsiding, and sometimes flaring up even more strongly. As a rule, remissions are observed in the winter and summer months, and periods of exacerbation most often occur in autumn and spring. The most effective way to combat the disease is a properly constructed nutritional system that should be followed throughout your life.
When creating a menu for an ulcer, you should rely on the following principles:
- You need to eat in small portions 6-8 times.
- It is necessary to use products that have high nutritional value.
- It is worth avoiding foods that provoke the secretion of juice and are irritants for mucous surfaces.
Diet for hepatitis
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Hepatitis is a chronic inflammatory liver disease caused by a viral infection. This disease is very life-threatening. The disease, like other problems with the gastrointestinal tract, has periods of remission and exacerbations, so close monitoring of the patient and a special nutrition system are necessary. For people whose liver is affected by hepatitis, a gentle menu should become a principle in life, following which you can achieve remission for many years.
If you have hepatitis, you should categorically avoid the following products:
- Spices and herbs.
- Sour berries and fruits.
- Canned food and preserves.
- Cold dishes.
- Sodas, especially sweet ones.
- Sweet products.
- Alcoholic drinks.
- Tomatoes.
- Onions and garlic.
- Radishes and radishes.
How to eat if you have an intestinal infection?
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Very often, it is infections in the intestines that lead to gastrointestinal disorders, vomiting and diarrhea. As a result of such manifestations of the disease, all the fluid, as well as useful elements, leave the patient’s body. According to the beliefs of many well-known specialists in the field of nutrition, refusing to eat food during infectious intestinal diseases is strictly contraindicated, because it is impossible to have a positive effect in this way. An effective method that will help alleviate the patient’s condition is a gentle light diet.
The main component of a therapeutic diet for infectious intestinal diseases is drinking enough fluid. At the same time, food consumption is minimized to the maximum.
What can you eat if you have irritable bowel syndrome?
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With irritable bowel syndrome, obvious symptoms can be observed for several months. To minimize the discomfort that the disease brings to the patient, it is necessary to strictly follow certain rules of diet therapy. The main goal of diet therapy is to normalize the digestive system and relieve exacerbations. To recover from this disease and reduce the likelihood of illness in the future, you need to include protein foods in the menu and exclude all foods and drinks that are irritants. You need to refuse:
- Sausage products.
- Alcoholic drinks.
- Legumes.
- Chocolate and other confectionery products with its addition.
- Fast food products.
- Spices and sauces.
- Sour berries and fruits, juices from them.
Diet for gastrointestinal diseases
As we have already said, depending on the organ of the gastrointestinal tract that is affected by the disease, a certain diet is used.
- Diet No. 1 is used for erosive changes on the walls of the stomach, and for gastritis or peptic ulcers.
- Diet No. 2 – for chronic gastritis.
- Diet No. 4 – for colitis and dyskinesia.
- Diet No. 5 – for liver diseases and inflammatory processes in the pancreas.
- Diet No. 16 – for duodenal ulcers, etc.
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- Diet “table No. 1” is a special nutrition system that is used for gastrointestinal ailments during recovery. The main task is to eliminate residual inflammation on the mucous surfaces of the digestive system.
- Diet 2 allows you to have a beneficial effect on intestinal motility. It is widely used for enterocolitis and chronic gastritis, which is accompanied by insufficient acidity.
- A diet called “table No. 3” very often helps get rid of constipation. Such a diet implies the exclusion of fried foods, as well as foods that lead to fermentation processes. With this diet, patients should eat exclusively baked, steamed or boiled foods.
- Diet No. 4, as we have already said, is used for colitis and enterocolitis, that is, for diseases that are accompanied by inflammatory changes in the large intestine. For such a diet, the lightest ingredients are selected. The diet menu prohibits the consumption of spicy, fried and salty foods. It is worth drawing your attention to the fact that with such a food system, all vegetables and fruits must be heat treated.
- Being on power system No. 5, you must follow the “3 x F” rule. It is very easy to decipher it, because the diet prohibits the consumption of: fried, fatty and yellow foods (that is, yellow-colored foods). Diet No. 5 is used for various hepatitis in its chronic manifestations, during relapse and other liver diseases.
- Diet number 16 is used during remission for ulcers of the 12th intestine and gastritis. This food intake system is more preferable for bedridden, inactive patients. With this kind of treatment, all dishes need to be cooked in a double boiler or boiled until they have a very soft structure. Before use, all products must be ground through a fine sieve or crushed in a blender into a puree-like paste.
Approximate diet for stomach disease
Below is a table that shows the possible menu and dishes that can be used to feed the patient at his discretion.
Type of dietary food | 1st meal | 2nd meal | 3rd meal | 4th meal | 5th meal | 6th meal |
---|---|---|---|---|---|---|
Diet No. 1 | Buckwheat, oatmeal, rice porridge, semolina. | Vegetable puree, steam omelette. | Oatmeal soup, lean fish soufflé, mashed potatoes. | Soft-boiled egg, buckwheat soup, pearl barley soup, mashed vegetables. | Corn porridge, berry jelly, pear jelly, banana. | Curd soufflé, semolina porridge, apple puree, fruit jelly. |
Diet No. 2 | Buckwheat porridge, omelette, noodle casserole, mashed potatoes. | Fruit and berry jelly or jelly, oatmeal with fruit, yogurt. | Soup with vegetable or meat broth. | Some kind of fruit or fruit salad, cottage cheese soufflé, kefir | Baked fish with vegetables, vinaigrette. | Kefir or compote. |
Diet No. 3 | Buckwheat porridge, salad, millet porridge, oatmeal | Apple (fresh or baked). | Soup with vegetables, pearl barley soup, cabbage rolls, stewed cabbage, vegetable stew. | Soaked dried apricots, cottage cheese. | Fish aspic, pancakes with minced meat, meatballs in sour cream sauce. | Kefir. |
Diet No. 4 | Oatmeal, pureed vegetables, soup with rice cereal. | Fruit jelly, milk pudding | Semolina, buckwheat porridge, boiled egg, mashed potatoes, dietary fish soufflé. | Rosehip decoction, compote. | Grinded rice, steamed omelette, cottage cheese with fruit, steamed chicken fillet cutlets. | Berry jelly, compote, chicken or turkey broth. |
Diet No. 5 | Rice porridge, carrot and apple salad, cottage cheese with fruit. | Cottage cheese casserole, apple (fresh or baked). | Boiled meat, vegetable soup, oatmeal soup, lean borscht. | Biscuit, compote, fresh fruit. | Pasta with cheese and sour cream sauce, buckwheat porridge, milk porridge. | |
Diet No. 16 | Steamed omelette, rice milk porridge, soft-boiled eggs. | Milk, cottage cheese, curd paste. | Meat or fish soufflé, oatmeal soup. | Milk. | Oatmeal, buckwheat porridge. | Milk. |
In conclusion, I would like to add that gastrointestinal ailments are very insidious and can affect absolutely anyone. For such diseases, it is not important to become a “victim”, her age and other characteristics. But, nutrition that will be developed in accordance with all the above-mentioned recommendations will help heal the intestines and stomach, and it does not matter where this happens - at home or in a hospital bed.
The diet helps restore impaired functions of the gallbladder and liver, helps it accumulate glycogen, helps normalize fat metabolism in the liver by limiting fat in food and introducing lipotropic substances into the diet; also, following a diet helps reduce liver intoxication and regulate intestinal functions; stimulates bile secretion, has a gentle effect on the damaged liver.
When following a diet, you need to limit the content of chemical irritants in food as much as possible: nitrogenous extractives, essential oils, fat breakdown products.
The diet increased the content of carbohydrates, slightly limited the consumption of fats, increased the amount of lipotropic substances, vitamins, and salt to twelve grams.
If the patient also has a disorder of fat metabolism, then carbohydrates are limited in the diet.
Diet rules No. 5
— We limit the consumption to the maximum: meat broth, fish broth, mushroom broth, gravy, hard-boiled eggs, fats, flour, pasta,
— Sweets: jam, honey are consumed in moderation.
- It is forbidden to eat fried food.
— We remove foods containing cholesterol from the diet (fatty meat, ghee, walnuts),
— Methods of cooking: baking, boiling.
- Food intake should not be plentiful. We eat five times a day in small portions,
— Every day we drink a glass of rosehip infusion and a glass of kefir.
The total amount of liquid per day is eight glasses, i.e. from one and a half to two liters of liquid.
— When following a diet, increase the amount of plant fiber in your diet, i.e. vegetables and fruits, since cell membranes help the process of bile secretion and contribute to the regulation of intestinal function.
The diet is balanced. The daily calorie intake is 3000 kcal, of which: one hundred grams of proteins (60% of them are animal), 90 grams of fats (30% of which are vegetable), four hundred grams of carbohydrates, you can also consume ten grams of salt.
The diet should contain: 100 mg of vitamin C, 4 mg of vitamins B1 and B2, 15 mg of vitamin PP, 2 mg of vitamin A, especially increase the amount of B vitamins. After all, B vitamins are involved in metabolic processes that occur in the liver, reserves of this vitamin accumulate. With liver diseases, the ability to create reserves of this group of vitamins sharply decreases, and their deficiency occurs. Also, with the help of B vitamins, fatty infiltration of the liver is reduced.
Authorized products:
Lean meat and poultry: beef, veal, rabbit, boiled chicken, baked or stewed.
Lean fish, boiled, chopped - for steaming cutlets, soaked herring, the fish can also be baked.
Low-fat milk and dairy products: yogurt, acidophilus, low-fat cottage cheese, kefir, cheese,
eggs can be cooked soft-boiled, steamed omelettes can be made, limited: consumption of yolks, due to the increased content.
butter, sunflower oil in salads, Fats - butter and refined vegetable oils.
Sweet fruits and berries (exception: cranberries, red currants, gooseberries, Antonovka apples) - fresh, baked, compotes, jelly, mousses, jellies.
vegetable soup, soup with added cereals, milk soup, fruit soup.
Vegetables - any, greens (exception: radish, radish, rutabaga, sorrel, spinach) we make a salad from them, you can make a vinaigrette. We eat vegetables raw, boil them, and bake them. You can eat a little sour sauerkraut and tomatoes. You can add poached onions and green onions to dishes.
Yesterday's wheat bread, yesterday's rye bread - no more than two hundred grams per day, unsweetened cookies, sponge cake.
Vegetable oils, because they contain polyunsaturated fatty acids that reduce fatty infiltration of the liver, have a choleretic effect.
Cereals (oatmeal, buckwheat, rolled oats): crumbly porridge, casseroles with the addition of dried fruits.
flour with the addition of soy flour (exception: pastry products, pies).
protein products containing lipotropic substances (choline, methionine, lecithin, etc.) that help reduce the amount of excess fat in the liver.
Appetizers: salad of fresh and boiled vegetables, mild cheese, doctor's sausage, low-fat ham, aspic in vegetable broth.
Sweets: jam, honey, sugar. Their quantity must correspond to the energy expenditure of the body. If you are overweight, limit your intake.
Allowed drinks: black tea, tea with added milk, weak natural coffee, coffee drink, fruit juice, sweet berry juice, tomato juice.
Limited: consumption of animal fats and foods rich in cholesterol (fatty meat, poultry, fatty fish, offal - liver, heart, kidneys, chicken egg yolk. Due to the fact that in diseases of the liver and gall bladder, the absorption of refractory fats is difficult. And consumption animal fats and the cholesterol they contain increases fatty infiltration of the liver.
Prohibited products:
smoked,
seasonings, spices,
very cold foods and drinks, including ice cream, since eating cold food contributes to a sharp contraction of the gallbladder and bile ducts.
(Used for chronic pancreatitis in the recovery phase, or outside the exacerbation phase).
It is used to normalize the functions of the pancreas, provides mechanical and chemical sparing of the stomach and intestines, reduces the excitability of the gallbladder, prevents fatty infiltration of the liver, and the appearance of changes in the pancreas.
The daily calorie content of the diet is 2700 kcal, of which: 120 grams of proteins (60% animal proteins), 80 grams of fats (20% vegetable fats), four hundred grams of carbohydrates (of which thirty grams are sugar; thirty grams of xylitol for adding to dishes instead Sahara).
The diet increases the protein content and reduces the amount of fat and carbohydrates consumed. The consumption of extractives, purines, refractory fats, cholesterol, essential oils, and coarse fiber is greatly limited.
Diet rules No. 5p
We remove fried foods from the diet.
We increase the amount of vitamins and lipotropic substances consumed.
Methods of preparing dishes: pureed, chopped, boiling, steam cooking, baking.
We exclude the preparation of too hot and very cold dishes.
We only consume ten grams of salt,
the amount of liquid in the diet is one and a half liters,
We eat five times a day,
At night we drink a glass of kefir.
Prohibited dishes:
crumbly porridge;
vegetables: white cabbage, eggplant, radish, turnip, radish, onion, garlic, sorrel, spinach, sweet bell pepper, mushrooms;
raw unprocessed fruits and berries, grapes, dates, figs, banana,
confectionery,
chocolates, jam, ice cream;
any spices;
allowed drinks: coffee, cocoa, soda, cold drinks, grape juice.
rye bread, fresh wheat bread,
puff pastry products, baked goods;
soup with meat broth, fish broth, mushroom broth, vegetable broth, soups with added millet, milk soup, borscht, cabbage soup, okroshka, beetroot soup;
fatty meat: duck, goose, fried meat, stewed meat,
smoked,
sausage and sausage products,
canned food,
offal: liver, brains, kidneys;
fatty fish, fried fish, stewed fish, smoked fish, salted fish, caviar;
fatty dairy products and dairy products containing sugar;
dishes made from whole chicken eggs, especially hard-boiled eggs, fried eggs;
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