It has been known since ancient times that dairy products have not only an extraordinary taste, but also benefits for the human body. Most dairy products are recommended to be consumed not just to improve taste, but also to cure and prevent certain diseases. Such a useful product is fermented baked milk, which is very popular not only among children, but also among adults. In the material we will pay attention to the issue of the benefits of fermented baked milk for pancreatitis.
Is it possible to have fermented baked milk for gastritis?
Ryazhenka belongs to the category of fermented milk products that have a positive effect on the functioning of the gastrointestinal tract, and for a healthy person it is extremely useful. However, in the case of gastritis, you need to be careful with it.
- With moderate or low acidity for patients with gastritis, it is not only allowed, but also recommended - lactic acid bacteria increase the secretion of gastric juice, improving the digestion of food, and the drink itself gives a long-lasting feeling of satiety.
- For gastritis with high acidity, fermented baked milk is contraindicated, as it can cause exacerbation of symptoms and the development of an inflammatory process.
Immediately at the time of exacerbation of the disease, the drink is also contraindicated. It not only affects acidity, but also has increased fat content, which increases the load on the stomach. For this reason, patients are usually prescribed a low-fat diet during an exacerbation. You can include fermented baked milk in your diet only 5-7 days after the exacerbation has passed, but even in this case it is better to limit its quantity.
Summarizing
The benefits of this fermented milk drink are one hundred percent for chronic pancreatitis. If the acute form of the disease worsens, use this product with caution. You can only drink fermented baked milk with a low fat content. In addition, you need to alternate its intake with other types of fermented milk products.
The product should be excluded from the diet if acute pancreatic insufficiency develops. To find out whether a patient can drink Varenets, he is initially offered kefir. If the patient does not tolerate kefir well, then drinking fermented baked milk is allowed after 14 days. Moreover, such a product should contain a low percentage of fat content.
To summarize, it must be said that the possibility of using the product in question for pancreatitis depends on several factors. This factor is the form of the disease, so the need to use fermented baked milk is best discussed with your doctor.
Is it possible to have fermented baked milk for pancreatitis?
The features of using fermented baked milk for pancreatitis are approximately the same as in the case of gastritis. Here, the fat content of the product and the presence of lactic acid bacteria in it also play a decisive role. Accordingly, during periods of exacerbations the drink must be completely abandoned. You can re-introduce it into the menu only 2 weeks after the end of the exacerbation. At the same time, it is better to start consumption with low-fat (2.5%) fermented baked milk, and limit its total amount in the first days to 100 ml per day.
If you experience abdominal pain, nausea, vomiting or diarrhea after eating, it means that the pancreas has not yet fully strengthened, and you should avoid fermented milk products for now.
Features of the finished product
Ryazhenka or Varenets is a product of dairy origin, which is obtained by fermenting milk with the help of Bulgarian bacillus and other lactic acid bacteria. Ryazhenka for pancreatitis is included in the basis of dietary nutrition, which is prescribed by attending physicians. Medical experts say that it is better to consume fermented baked milk at the end of a meal, which speeds up the process of digesting food.
The main positive properties of the product in question include:
- High protein content.
- The content of such useful substances as calcium, iron, phosphorus, bifidobacteria, minerals and vitamins of different groups.
- Improved digestion.
- Quench thirst and reduce hunger.
- Intestinal motility improves.
- Stimulates the functioning of the immune system, as well as a positive effect on the skin, bones and teeth.
The benefits of this fermented milk product are so high that consuming it is more beneficial than harmful.
The benefits of fermented baked milk for the body
When the disease is pancreatitis, the human body is weakened, especially during exacerbations. Ryazhenka is ideal for normalizing the gastrointestinal tract. It contains enzymes and amino acids that appear during the life of lactic bacteria. When washed down with a drink from a hearty lunch, it is easier for the stomach to cope with the digestion of food. Long-term intake of dairy products normalizes the functioning of the intestinal tract - the problem of constipation disappears.
The largest number of living beneficial bacteria is contained in a fresh product, so for pancreatitis it is worth choosing a product with a 2-3 day period from the date of manufacture. Live bacteria suppress the activity of harmful microorganisms in the intestines. Ryazhenka is absorbed faster than milk and one glass of the drink is enough to replenish the body’s need for calcium.
So is fermented baked milk beneficial or harmful for pancreatitis? If we consider chronic inflammation of the pancreas during remission, the answer is unequivocal, one hundred percent beneficial.
If the patient has recently experienced an exacerbation, it is preferable to drink a drink with reduced fat content and alternate it with other dairy products. During an acute form of pancreatitis, drinking fermented baked milk, along with other dairy products, is contraindicated.
Ryazhenka in the acute stage of the disease
Doctors do not recommend eating rice during acute inflammation, since it is a fairly fatty product that will only worsen the condition of the pancreas in the acute stage of the disease.
A drink with a fat content of 2.5% can be consumed in small quantities only a few weeks after the onset of the inflammatory process, when the patient does not complain of severe pain in the left or right upper and lower parts of the pancreas, or nausea. , vomiting, diarrhea or delayed bowel movement.
Features of using the product for inflammation of the pancreas
Ryazhenka is obtained by fermenting milk using Bulgarian sticks and lactic acid bacteria. The drink contains protein, which is easily absorbed by the body and gives a feeling of fullness for a long time.
When purchasing a product, you should pay attention to the following things:
- It is best to drink the drink no later than 5 days from the date of its production. If you see fermented baked milk with a two-week shelf life, it means that preservatives were used in its production. The pancreas is very susceptible to various preservatives, they can provoke another exacerbation.
- It is necessary to look at the composition of the product: it should not contain the presence of stabilizers, thickeners, flavors and other impurities. Real Varenets with a short shelf life should consist of milk and sourdough.
- A high-quality fermented milk drink has a uniform consistency the color of baked milk.
The inflamed pancreatic gland does not like cold food, so it is best to consume the product at room temperature. Like other dairy products, fermented baked milk quickly deteriorates when stored outside the refrigerator for a long time. A sour drink can cause serious consequences - food poisoning, intestinal dysfunction.
How to choose fermented baked milk
When purchasing this drink for a patient with pancreatitis, pay attention to the following conditions.
- Preference should be given to a product whose shelf life does not exceed 5 days.
- It is better to avoid buying fermented baked milk in places where the storage conditions of goods are questionable.
- The longer the expiration date of fermented baked milk, the more beneficial it is for a patient with pancreatitis.
The fat content of fermented baked milk ranges from 3.2 to 6%. For a patient with pancreatitis, a product with a fat content of 3.2% is suitable. If the fat content is below this indicator, it belongs to another category of fermented milk products.
Use for chronic pancreatitis
In the remission phase of the inflammatory process, many people wonder whether it is possible to drink boiled water often, what to combine it with, and at what time of day it is most useful.
Experts recommend using it for chronic inflammatory diseases of the gastrointestinal tract (gastroenteritis, cholecystitis, pancreatitis), as a snack, during an afternoon snack or after dinner before bed. It quickly satisfies hunger and is easy to digest. Dairy products should be introduced into the diet gradually, increasing their volume to 200-300 ml. The fat content of the product should not exceed 4%. If you have a chronic disease, you can drink boiled fermented milk with fresh fruits or berries, add it to smoothies, casseroles, fruit salads and other dishes.
Useful properties for illness and harm
Beneficial features:
- The main advantage of fermented baked milk for pancreatitis is the presence of amino acids that are not found in milk. Milk protein is healthier than the protein found in meat or fish, but is difficult for the body to absorb. Amino acids help digest milk protein and make this fermented milk product easy to digest.
- High protein content (3%). In terms of the amount of protein from fermented milk drinks, fermented baked milk is second only to yogurt. The protein from it will participate in the processes of regeneration of damaged pancreatic tissue. The diet for pancreatitis involves consuming protein in the amount of 130 g per day, of which 80% should be of animal origin.
- Calcium content - 124 mg per 100 g of product. This is the same as in milk and kefir. In patients with pancreatitis, the absorption of calcium is impaired, and the body suffers from a lack of it already on the 5th day after an acute attack of the disease. Lack of calcium is dangerous for older people.
- The non-acidic taste of fermented baked milk does not irritate the pancreas, like kefir or yogurt, for example. Acidic foods are prohibited during a diet for pancreatitis.
Ryazhenka contains 124 mg of calcium per 100 g of product.
Harm:
- A sufficiently high fat content of the product, if consumed excessively, can overload the inflamed pancreas.
- When cold, fermented baked milk, like other products, will cause increased secretion of enzymes in the pancreas and provoke its irritation.
We recommend reading: Is it possible to have yogurt for pancreatitis?
What is fermented baked milk and what is its benefit for illness?
Ryazhenka or jam is a product obtained from the fermentation of baked milk by dairy microorganisms. These bacteria convert the difficult-to-digest milk protein, casein, into simpler amino acids and peptides. The technology is the same as for the production of yogurt, the only difference is in the ingredients. Ryazhenka contains a large number of useful substances that help improve digestion and the condition of the pancreas during inflammation:
- Protein compounds of animal origin are a source of building material necessary for the regeneration of damaged pancreatic tissue.
- Vitamins of group A, C, B, microelements (iron, calcium, phosphorus, etc.) are necessary for all biochemical processes.
- The beneficial microorganisms contained in the product help improve the composition of the intestinal microflora: the number of lactobacilli and bifidobacteria, which prevent the proliferation of pathogenic microflora, increases. Normalization of microflora has a positive effect on the motility of the large intestine, eliminates constipation and flatulence. In addition, the vital activity of beneficial microorganisms helps strengthen the immune system.
- Regular consumption of rice solves the problem of enzyme deficiency, which often occurs in diseases of the pancreas. Living bacteria use their own enzymatic substances that help break down complex proteins, fats and carbohydrates in food.
Self-cooking at home
The recipe for making rice is quite simple:
- First you need to prepare baked milk: pour 1 liter of fresh milk into an enamel pan, bring to a boil, then reduce the heat to low and cook for about 3 hours. You can also do this in the oven, but the simmering temperature should not be higher than 150 degrees. You can also boil milk in a slow cooker for about 6 hours in stewing mode.
- Then you need to cool the baked milk to a temperature of 40 degrees - this is the most comfortable temperature for the life and reproduction of lactic acid bacteria.
- The final step is mixing the prepared milk with 250 g of starter from a store or pharmacy. Instead of sourdough, you can use fresh low-fat sour cream - 3 tablespoons per liter of milk. The starter or cream should be thoroughly mixed, dissolved in milk, tightly covered with a saucepan, covered with a blanket or tarpaulin and left on a warm surface, such as a radiator, for about 10 hours.
Homemade rice should be stored in the refrigerator for no more than 3-4 days.
