Who doesn't love fermented milk products and, in particular, sour cream? However, with pancreatitis, namely with inflammation of the pancreas, nutrition should be as gentle as possible and exclude excessive stress on the organ. Sour cream, as you know, is a sufficiently high-calorie product and therefore a natural question arises: is it permissible to use it for people who have pancreatic diseases?
The benefits of sour cream and its harm
The presented product is most often used not as a separate dish, but as an addition to other dishes: salads, meat, dumplings and much more. The use of the component is more than active, and therefore a natural question arises whether it is useful and why. The answer to this question is in direct proportion to the patient's age, the stage of development of pancreatitis and other nuances.
By itself, sour cream, consumed in moderation, is an excellent source of easily digestible proteins, as well as milk fat and calcium. The presented product contains such components as vitamins A, E and D, which belong to the class of fat-soluble, vitamins of category B. The presence of a number of other elements, namely potassium, iron, magnesium, copper, should be considered equally important. These are the main benefits of sour cream as a food product.
Speaking about less useful properties, experts note a high degree of calorie content, as well as the fat content of sour cream. That is why it makes sense to exclude it from the dietary menu. In this regard, when introducing a product into a diet, it must be done in small portions, extremely carefully. At the same time, as noted by gastroenterologists, they allow the use of sour cream not so much because of all its useful properties, but based on the requests of patients who are accustomed to the product and experience unpleasant sensations due to the deficit.
Considering all this, experts note that sour cream can be used for pancreatitis, but for this it is necessary to monitor the condition and take into account any changes.
When negative trends appear in case of pancreatic disease, the use of the product is discontinued. Whether it is allowed to use sour cream in the acute phase of pancreatitis will be discussed further.
Sour cream for acute pancreatitis
At the stage of acute pancreatitis and aggravation of the chronic form, the patient is shown a strict diet. Quite often, experts insist on introducing fasting, and therefore sour cream is not just an undesirable product, it can be considered truly harmful. This is due to the high degree of fat content, which puts a significant strain on the pancreas area.
In this regard, for patients with pancreatitis in the acute period or at the stage of exacerbation, sour cream is 100% contraindicated. It should be noted that this applies not only to the presented product, but also to others that are characterized by a high degree of fat content. For example, fermented baked milk, butter, cream and many other names that are easier to avoid in your own menu than to subsequently carry out a long and painful treatment.
It should be noted that it is unacceptable not only in pure form, but also as an addition to any dishes, even with minimal fat content. If a replacement of this product is required, it is advisable to consult with your doctor about this. It is he who will prompt and explain whether it is possible to use sour cream in the chronic form of pancreatitis.
Chronic form of the disease
The introduction of sour cream into the diet is permissible only at the stage of stable clinical and laboratory remission. In particular, even minimal complaints about the functioning of the digestive system should be absent, and the indicators of key analyzes should be within the normal range. Other features of the condition should be noted:
- with a long-lasting liquid stool, the identification of undigested fats in the feces, the use of the product should be abandoned. Otherwise, the aggravation of the condition will turn out to be a completely presumed diagnosis;
- in some situations, even with good health, loose stools and other symptoms indicate that the pancreas is not able to properly digest fats;
- if it is permissible to use sour cream, we are talking about doing it extremely carefully, starting with one tbsp. every 24 hours, but not more often.
It is necessary to pay special attention to the shelf life and the quality that characterizes the products. In particular, the important criteria should be considered the naturalness of the product (these should not be substitutes for sour cream), the absence of vegetable oils, thickeners and preservatives, as well as stabilizers.
It is important that the list of product ingredients contains only cream, milk and sourdough. This will be the key to optimal and quick assimilation of sour cream, as well as minimally harmful effects on the body. As noted earlier, the use of sour cream is not justified in its pure form, but as an addition to other dishes. We are talking about soups, vegetable purees or, for example, cottage cheese.
With the addition of sour cream, it is allowed to prepare some other dishes, in particular, pudding or casserole, dressing for vegetable salad. At the same time, it is unacceptable to use the component in the process of cooking fish or mushrooms, because this will be an excessive burden on the pancreas. With the correct use of the presented product, even with the development of pancreatitis, it will be possible to preserve all the useful criteria of dietary nutrition and at the same time enjoy the taste of sour cream. That is why it is strongly recommended to follow all the rules pointed out by the specialist and not deviate from them.
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1.Can cancer be prevented?
The occurrence of a disease such as cancer depends on many factors. Not a single person can provide himself with complete safety. But everyone can significantly reduce the chances of a malignant tumor.
2.How does smoking affect the development of cancer?
Absolutely, categorically forbid yourself from smoking. Everyone is tired of this truth. But quitting smoking lowers the risk of developing all types of cancer. Smoking is associated with 30% of deaths from cancer. In Russia, lung tumors kill more people than tumors of all other organs.
Eliminating tobacco from your life is the best prevention. Even if you smoke not a pack a day, but only half, the risk of lung cancer is already reduced by 27%, as found by the American Medical Association.
3.Does being overweight affect the development of cancer?
Look at the scales often! Extra pounds will affect not only the waist. The American Institute for Cancer Research has found that obesity triggers the development of tumors in the esophagus, kidneys, and gallbladder. The fact is that adipose tissue serves not only to preserve energy reserves, it also has a secretory function: fat produces proteins that affect the development of a chronic inflammatory process in the body. And oncological diseases just appear against the background of inflammation. In Russia, WHO associates 26% of all cases of oncological diseases with obesity.
4.Does exercise help reduce the risk of cancer?
Spend at least half an hour a week exercising. Sport is on the same level with proper nutrition when it comes to cancer prevention. In the United States, a third of all deaths are associated with the fact that patients did not follow any diet and did not pay attention to physical education. The American Cancer Society recommends exercising 150 minutes per week at a moderate pace, or half as much, but more active. However, a study published in the journal Nutrition and Cancer in 2010 shows that even 30 minutes is enough to reduce the risk of breast cancer (which affects one in eight women worldwide) by 35%.
5.How does alcohol affect cancer cells?
Less alcohol! Alcohol is accused of causing tumors of the mouth, larynx, liver, rectum and mammary glands. Ethyl alcohol decomposes in the body to acetaldehyde, which then, under the action of enzymes, turns into acetic acid. Acetaldehyde is the strongest carcinogen. Alcohol is especially harmful to women, as it stimulates the production of estrogens - hormones that affect the growth of breast tissue. An excess of estrogen leads to the formation of breast tumors, which means that every extra sip of alcohol increases the risk of getting sick.
6 what kind of cabbage helps fight cancer?
Love the broccoli. Vegetables are not only part of a healthy diet, they also help fight cancer. This is also why recommendations for a healthy diet contain a rule: half of the daily diet should be vegetables and fruits. Cruciferous vegetables are especially useful, which contain glucosinolates - substances that, when processed, acquire anti-cancer properties. These vegetables include cabbage: common cabbage, Brussels sprouts and broccoli.
7.What organ cancer is affected by red meat?
The more vegetables you eat, the less red meat you put in your plate. Studies have shown that people who eat more than 500 grams of red meat per week have a higher risk of colorectal cancer.
8. Which of the proposed products protect against skin cancer?
Stock up on sunscreen! Women aged 18–36 are particularly susceptible to melanoma, the most dangerous form of skin cancer. In Russia, in just 10 years, the incidence of melanoma has increased by 26%, world statistics show an even greater increase. Artificial tanning equipment and the sun's rays are also blamed for this. The danger can be minimized with a simple tube of sunscreen. A 2010 study by the Journal of Clinical Oncology confirmed that people who regularly wear special cream suffer from melanoma half as much as those who neglect such cosmetics.
The cream should be chosen with an SPF 15 protection factor, applied even in winter and even in cloudy weather (the procedure should turn into the same habit as brushing your teeth), and also not be exposed to sunlight from 10 to 16 hours.
9. Do you think stress affects the development of cancer?
Stress by itself does not cause cancer, but it weakens the entire body and creates conditions for the development of this disease. Research has shown that constant anxiety alters the activity of immune cells responsible for triggering the fight and flight mechanism. As a result, a large amount of cortisol, monocytes and neutrophils are constantly circulating in the blood, which are responsible for inflammatory processes. And as mentioned, chronic inflammation can lead to the formation of cancer cells.
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Sour cream for pancreatitis is limited to diet in the first place. This is due to its fat content and high calorie content. When symptoms of pancreatitis - inflammation of the pancreas - appear, treatment begins with diet No. 5p according to Pevzner. When the signs of an acute inflammatory process subside, sour cream can be introduced into the diet, but little by little - no more than a tablespoon per day.
The composition of the product and its benefits in diseases of the pancreas
At the stage of fermentation, sour cream loses a large amount of sugars contained in the cream. It is this loss that makes it more digestible.
The rest of the constituent components are preserved:
- a complex of vitamins - A, B, C, D, E, PP, H;
- compounds of proteins and carbohydrates;
- organic and fatty acids;
- milk sugar.
The negative sides include the high calorie content and fat content of sour cream, which is dangerous with pancreatitis.
Is it possible to eat sour cream with pancreatitis
Despite the positive properties, you should not get carried away with the excessive use of sour cream, especially if you suspect pancreatitis. The product can be harmful, as the excess concentration of fats overloads the pancreas.
In the acute phase
At the time of acute pancreatitis, the patient is shown a strict diet. In a serious condition, it is completely impossible to eat or even drink for a certain time. The use of sour cream for pancreatitis during an exacerbation is completely impossible. The product in small portions or even in a diluted form can lead to serious complications that will require a long course of therapy.
During the period of remission
During the period of weakening of the symptoms of chronic inflammatory processes in the pancreas, you can go beyond the restrictions and pamper yourself a little.
The introduction of sour cream into the diet for pancreatitis is allowed provided:
- persistent long-term remission;
- absence of clinical manifestations of pancreatitis (abdominal pain, diarrhea);
- absence of signs of steatorrhea (fat in the stool);
- clinical analyzes within normal limits.
Subject to the listed points, sour cream is allowed to be consumed in moderation. You can eat no more than 1 tablespoon per day. However, if at least minor disturbances appear in the body while consuming a fermented milk product, even in a small dose, you must immediately remove it from the menu. Signs to watch out for:
- Digestive disorders in the form of loose stools mixed with undigested fats.
- Diarrhea with dyspeptic symptoms (nausea, vomiting) and painful sensations indicates a problem with the pancreas due to excess fat in food.
The return of these symptoms may indicate an exacerbation of pancreatitis.
How to choose the right sour cream
With pancreatitis, not only the condition of the diseased organ, but also the whole organism as a whole, depends on the selected products. When buying sour cream, it is recommended to pay attention to the following:
- Suitability. A quality product with live bacteria is stored for no more than 14 days from the date of manufacture. Long shelf life indicates that the raw material has been subjected to heat treatment.
- Fat content of a fermented milk product. Sour cream with the lowest fat content is great for people with chronic pancreatitis.
- Composition. The presence of substitutes significantly reduces the quality of the product. Natural sour cream should only contain cream and sourdough.
What can be replaced
Sour cream is included in the diet of patients with pancreatitis with extreme caution. Doctors allow you to eat it, based not on the usefulness, but on the wishes of the patient himself. If the patient can do without this product, there is no need to include it in the diet. To replenish the body with the necessary components and calcium, you can replace sour cream with Greek yogurt, thick kefir, low-fat cottage cheese. Unsweetened homemade yoghurts and sourdoughs are good as a salad dressing.
Healthy and delicious recipes with fermented milk products
Patients with pancreatitis should not consume pure sour cream. It is added only to add flavor to dietary meals.
Summer vegetable salad
In the summer, in the midst of an abundance of vegetables and fruits, you want to make the most of all natural vitamins. Making a salad from such ingredients is not difficult. For the salad, you will need fresh cucumbers, boiled eggs, lettuce, parsley, onions and dill. Cut the cucumbers into small rings and mix with the chopped eggs. Add chopped greens. Season the finished dish with sour cream 15% fat.
Cabbage soup
White cabbage, cut into squares, is added to the secondary broth obtained by cooking meat. After half an hour, put chopped vegetables (potatoes, carrots) and onions, cook until cooked.
When serving, the dish is decorated with herbs, sour cream and pieces of boiled meat.
By adding a little sour cream to regular meals, you diversify your diet and get a portion of calcium and vitamins.Curd pudding
You can compensate for the lack of calcium with the help of dishes made from other fermented milk products. For cooking, you need to separate the whites from the two eggs. Add 2 tsp to proteins. semolina, sugar and 200 g of cottage cheese. Mix thoroughly. The mixture is laid out in a baking dish and sent to the oven.
Apple pie with kefir
Several apples are peeled and cut into small slices. For a charlotte base, beat 250 ml of kefir with two eggs. Add one glass of semolina and flour to the mixture. Everything is mixed until a homogeneous mass is obtained.
Put apples on the oiled bottom of the frying pan and pour the dough on top. Bake in the oven for 40 minutes.
Syrniki
To obtain dietary cheesecakes, take 0.5 kg of low-fat cottage cheese, mix with a glass of flour, 2 tbsp. sugar and egg. From the resulting dough, make flat balls and spread in a frying pan covered with parchment. Send to the oven for 35 minutes.
With pancreatitis, any new dish should be introduced into the diet with caution. Even the most dietary pie can exacerbate the course of the disease. Be sure to listen to how your body reacts to sour cream dishes.
Sour cream is a tasty and healthy fermented milk product that is widely used in cooking (suitable for dressing soups, salads, as a base for sauces and creams, etc.). But due to the high calorie content, sour cream is not included in the list of dietary products.
With inflammation of the pancreas, this product should be introduced into the diet of patients with extreme caution and in minimal quantities.
Composition and useful properties
Sour cream is a source of lungs for the assimilation of proteins, milk fats, calcium by the body. The benefit of a dairy product lies in the fact that it contains a complex of fat-soluble vitamins A, D, E, as well as group B, which helps the human body to recover faster. Lactose (milk sugar) facilitates the absorption of calcium and is necessary for the maintenance of normal intestinal microflora. The rich mineral composition helps to normalize metabolic processes and has a beneficial effect on the digestive system.
Doctors may allow the introduction of fermented milk products into the patient's diet, because such food is easily digested and quickly satisfies hunger. In this case, sour cream with pancreatitis can be included in the patient's menu only in exceptional cases. High calorie content and high fat content can aggravate the patient's condition and nullify the result of treatment, but some patients feel worse from exhausting strict dietary restrictions.
With rational use (to improve the taste and enrich the composition of some dietary dishes), sour cream will be healthier than cream or butter, since fats and proteins are more easily absorbed after the milk fermentation process.
Selection rules
The quality of products intended for the nutrition of patients with pancreatitis plays a decisive role at any stage of the pathology and most directly affects the course of the inflammatory process. The quality of sour cream is determined by GOST R 52092-2003. When choosing dairy products, you should pay attention to the shelf life and composition.
Sour cream should be made only from natural cream and fermented milk sourdough. Any thickeners, preservatives, stabilizers, vegetable fats and starch should be absent from the composition. Products made with additives fall into the category of prohibited for people with diseases of the digestive system.
The BIO prefix on the product issued in accordance with GOST indicates that sour cream is enriched with bifidobacteria and probiotics useful for digestion. To confirm the presence of live microorganisms, the manufacturer indicates in the CFU composition.
The expiration date also affects the correctness of the choice. Natural sour cream is suitable for consumption within 2 weeks from the date of production, and after opening the package - 72 hours. If the shelf life is a month or more, then the product was manufactured using high temperatures. Heat treatment is needed to lengthen the shelf life, but it is detrimental to lactic acid bacteria. Such a product loses its value, it does not contain microflora and nutrients useful for the body.
Features of use
With pancreatitis, patients may be allowed to consume sour cream, but not in pure form (for a snack or instead of breakfast), but only as an additive to dietary meals. The fat content of the fermented milk product should be the lowest.
In acute form
During this period, the patient is strictly forbidden to consume sour cream. For an inflamed gland, even the lowest percentage of fat content will be destructive and will put an exorbitant burden on the organ. Even the smallest portion can cause serious complications.
In the chronic stage
The patient must take a responsible attitude to his health and monitor the state of the body and the reaction to this or that product. Nutritionists recommend including sour cream in the menu only when a stable phase of clinical and laboratory remission occurs. If the patient does not have pain, but steatorrhea persists (an increased content of undigested fats in feces), then the use of a fermented milk product (even in meals) is unacceptable.
If the patient's condition is good and the tests confirm the stable work of the pancreas, then the doctor may allow the patient to add 1 tsp every other day. natural product in dietary meals.
With an exacerbation of the disease
Sour cream is prohibited for use due to the danger of an extremely severe relapse.
Cholecystopancreatitis
Low-fat dairy products in small quantities can be included in the diet of patients with cholecystopancreatitis. Both diseases require you to follow the principles of Diet # 5.
This suggests that the fermented milk product is useful in small quantities, while it should not have a high degree of fat content.
How to use
People who are forced to adhere to a strict diet for a long period should not take the risk of violating the established routine. Even if the doctor allows you to occasionally include sour cream in the menu, you should not use it in its pure form. It can become an ingredient in the composition of a familiar dietary dish (vegetable puree, soup), it is allowed to season fruit and vegetable salads, milk-sour cream sauce will give a piquant taste to meat dishes.
But even culinary processing requires caution from the patient, it is necessary to carefully observe the reaction of the body. If you experience heartburn, diarrhea or nausea, sour cream should be excluded from the diet.
Pancreatic lesion of the pancreas belongs to those types of diseases, with the development of which the correct diet and strict adherence to the prescribed diet act as a fundamental factor providing peace and effective regeneration of the tissue structures of the affected organ. Even a slight deviation from the diet can provoke a relapse of the pathology and cause acute attacks of severe pain. Therefore, all patients are advised to exercise caution and maximum attentiveness to everything they eat. In the presented review, we will consider in more detail what benefits sour cream can bring for the patient's body with pancreatitis, as well as at what stage of the disease it can be eaten and in what quantities.
Sour cream for acute pancreatitis and in the exacerbation phase
Sour cream is the most popular type of fermented milk products that almost every inhabitant of our country has on the table. Various sour cream sauces and gravies are prepared from it, it is added to desserts, but patients with pancreatic diagnosis should know how sour cream, with pancreatitis, affected by acute inflammation, affects this organ.
Due to the fact that this product has a high concentration of fat, with the development of acute pancreatic disease, as well as during periods, its use can create a colossal load on the parenchymal gland, which will cause an exacerbation of painful symptoms and aggravation of pathology.
Therefore, with such developments of pancreatic disease, sour cream is not recommended for the pancreas and is completely excluded from the patient's diet.
Chronic pancreatitis
When a stable clinical and laboratory period is established, when the patient does not show any symptomatic signs of a violation in the digestive tract system and the results do not exceed the limits of permissible norms, it is allowed to introduce a small amount of low-fat sour cream into the patient's diet. But, if the patient has symptoms for a long period of time, that is, the patient has too loose stools and particles of undigested food in the feces, it is worth refraining from eating sour cream, even with prolonged remission. This is due to the fact that the signs of steatorrhea indicate that the parenchymal gland is not yet fully strengthened and the processes of digestion of fats are too difficult for it.
After the attending physician gives the go-ahead for the use of sour cream with a stable remission, it is recommended to introduce it into the diet gradually with minimum doses, no more than one teaspoon in two days.
It is important to know that it is not recommended to eat sour cream as an independent dish; it is better to mix it with, include in vegetable puree recipes, or season it.
- vegetable and fruit salads;
- casseroles and puddings;
- to various meat dishes.
But, frying fish, meat in sour cream, or is strictly prohibited.
The correct use of this product will allow you to diversify your usual diet, giving sophistication to the taste of daily prepared dishes, while not overloading the pancreas and not fearing for the possibility of a relapse.
Useful properties of sour cream
Sour cream is obtained by fermenting fresh cream with lactic sourdough. It contains in its composition a whole range of useful substances, among which are:
- vitamin complexes, groups A, E, C, B, D and H;
- calcium and phosphorus;
- magnesium, potassium and iron;
- carbohydrate and protein compounds from the group of easily digestible components;
- fats and acids of organic nature;
- milk sugars.
All these components, with the rational use of sour cream, will contribute to the normalization of metabolic processes in the cavity of the patient's entire body. It is also worth noting that the most useful properties of sour cream are in the following effect on the human body:
- Due to the fact that lactic acid is included in these products, the intestines are normalized.
- Promotes the provision of a choleretic effect, which is important in the development of pancreatic pathology against the background of cholecystitis in the gallbladder cavity.
- Due to the content of lactic acid bacteria in its composition, sour cream helps to improve the digestive processes in the intestinal cavity, which is very important in violation of the enzymatic activity of the parenchymal gland.
- It contains available calcium compounds, but do not forget that calcium is well absorbed only in foods with a low percentage of fat.
- Protein and carbohydrate compounds in the composition of this product ensure the restoration of the patient's strength.
The only drawback of this product is the high concentration of fat and calories.
How to choose the right product
With the development of pancreatic disease, the principle of dietary nutrition for patients becomes the choice of only high-quality products, on which the state of the entire system of the digestive tract organs depends.
Before you buy sour cream in a store, you should pay attention to the following facts:
- Terms of implementation. Natural fermented milk product is valid within 14 days from the date of production. If the packaging indicates that the product is good for a month, then this indicates that high-tech heat treatment methods with high temperature indicators were used in the production of this sour cream, which adversely affect lactic acid bacteria. Such products become useless for the human body, having no nutritional value.
- The packaging form of the product does not have any effect on the quality of the product; therefore, the product can be purchased both in glass jars, plastic packaging, and in plastic containers.
- It is worth focusing on the composition of the product. Natural products should include fresh cream and fermented milk sourdough, but if the composition contains various thickeners, vegetable fats, various carcinogens, then this is not a natural product, but a substitute, which is most often referred to as "Sour cream" or "Sour cream product" ... With the development of pancreatic pathology, only natural products are allowed to be consumed.
When using sour cream during the period of establishing a stable remission, you should pay attention to the state of your body and the digestive system in particular. If there are symptomatic signs such as nausea and heartburn, as well as severity and discomfort in the epigastric zone, then it is better to refrain from using sour cream for a certain period.
Bibliography
- Sokolovsky V.P. Milk and health. M. Medicine 1981
- Special Editor Inikhov G.S. Dairy food. M .: Food industry 1979
- Kalinina, L.V. Whole milk products technology. Tutorial. SPb. GIORD, 2004
- Bredikhin, S. A. Technology and technology of milk processing. M. Kolos 2001
- Gorbatova K.K. Physicochemical and biochemical bases of the production of dairy products. SPb: GIORD, 2004
Sour cream is one of the most beloved and popular products of residents of many countries, in which it is present on the table in almost every home. Not every modern person can boast of excellent health, so the question is always relevant - is it permissible or not to use sour cream for diseases of the digestive system?
Despite the fact that sour cream has many useful properties, with pancreatitis, it should be included in the menu with caution.
Chemical composition and useful qualities
Sour cream is obtained by fermenting cream using a special fermented milk sourdough culture. In terms of fat content, it can be low-fat (10%), medium-fat (15-25%) and fat (30% or more). Sour cream contains:
- vitamins ─ A, B, C, D, E, H;
- trace elements ─ Ca, P, Mg, K, Fe;
- easily digestible proteins, carbohydrates;
- organic and fatty acids;
- milk sugar.
Such a composition is most suitable for stabilizing metabolic processes not only of the pancreas, but also of the whole organism.
Useful properties of sour cream
The disadvantages of the product include high fat content and calorie content, so sour cream is not included in many diets.
The high fat content of sour cream causes an overload of the digestive system
Patients with pancreatitis should remember one more feature of this product. Sour cream contains choline ─ vitamin B4. In the body, it is transformed into acetylcholine, a chemical compound, a neurotransmitter. Its physiological action is to stimulate receptors. The activity of acetylcholine leads to an increase in the secretion of the pancreas, increased peristalsis of the stomach and intestines, which is unacceptable in pancreatitis. And, despite the fact that this substance is unstable, and it does not have a long-term effect, it is better to eat sour cream in limited quantities.
Sour cream for acute and chronic pancreatitis
In order for the treatment of pancreatitis to be successful, and the risk of complications to be minimized, in the acute form of inflammation, as well as during periods of exacerbation of the chronic process, it is contraindicated to eat sour cream.
Sour cream for pancreatitis in the chronic stage is allowed for use, but with certain conditions:
- persistent long-term remission;
- absence of clinical complaints from the gastrointestinal tract: pain after eating, nausea;
If you have dyspeptic symptoms - lack of appetite, nausea, vomiting, epigastric pain - you should refuse to eat sour cream
- absence of steatorrhea (fat in feces);
- analysis indicators within normal limits.
Sour cream can be introduced into the diet only after the permission of the attending physician or nutritionist. An important principle ─ you need to start using the product in small portions, strictly controlling and recording any reactions of the body to the intake of such food. If the patient's well-being does not deteriorate, the amount of sour cream can be increased.
There is sour cream as an independent product, for example, as an afternoon snack, with pancreatitis it is impossible.
Since the diet for pancreatitis is rather poor in taste, low-fat sour cream is a good product in order to diversify the taste of food. It is used to prepare sauces with the addition of fresh herbs for meat dishes and side dishes. This fermented milk product is ideal as a dressing for vegetable salads. Diet cream is prepared from sour cream for fruits, casseroles, added to first courses.
Sour cream casserole is a great option for an afternoon snack or snack
How to choose a good product correctly
With the pathology of the pancreas, the quality and naturalness of the products comes to the fore. It depends on the condition of the diseased organ and its recovery process.
When buying sour cream, consider the following:
- Product implementation period. Natural sour cream is suitable for consumption within two weeks from the date of production. Therefore, when choosing, you need to pay attention to the date of manufacture. If the shelf life is a month or more, this means that the manufacturer has applied high-temperature processing, which is harmful to lactic acid bacteria. Such a product is no longer useful, there are no nutrients in it.
- Today sour cream is produced in different containers: polyethylene, glass, plastic. The packaging itself does not affect the quality.
- You should always carefully study the labeling. Natural sour cream contains only cream and sourdough. If the composition includes vegetable fats, starch, additives and stabilizers, this is no longer sour cream, but a sour cream product.
Using lactic acid sourdough, real sour cream can be prepared on your own
With pancreatitis, it is allowed to eat only natural sour cream, and not its substitutes, which can be called differently, for example, sour cream or sour cream.
Sour cream for endocrine dysfunction of the pancreas
Sour cream does not have a therapeutic effect in diabetes, but in small quantities it can be used by diabetics.
The bread unit (XE) of the product is close to the minimum. XE is a conventional unit for assessing the amount of carbohydrates contained in foods. 1XE = 10 grams of carbohydrates, this is approximately 20 - 25 grams of bread, depending on the variety. 100 grams of low-fat sour cream contains 1 XE.
The glycemic index (an indicator of the effect of the product on the blood sugar level) of sour cream is relatively low ─ 56. But in comparison with other fermented milk products, it is quite high.
In case of violations of the endocrine function of the gland, fatty sour cream will have to be abandoned
In any case, you should not abuse the product, since sour cream in excessive quantities causes serious consequences that rapidly worsen the general condition of a person. With diabetes, you can eat a product with a minimum percentage of fat. It is categorically impossible to eat fatty sour cream "in a country style".
In type 2 diabetes, the danger of consuming sour cream lies in its calorie content, which is important for obesity and endocrine disorders. People with insulin-dependent diabetes are allowed to eat sour cream 1-2 times a week. With type 2 diabetes, it can be consumed every other day for 1-2 tbsp. l. per day.
When using sour cream for pancreatitis, it is important to monitor the state of the body and the work of the digestive system. If after taking it you feel heaviness, nausea and discomfort in the epigastric region appear, then it is better to refuse it. You can replace the product with kefir, fermented milk yogurt, low-calorie cottage cheese.
You will learn how to choose the right sour cream from the video below: