Diet for intestinal diseases: menu, permitted and prohibited foods

Basic principles of diet for intestinal diseases

Pathologies and intestinal diseases occupy leading positions in the list of the most common diseases of our time. What is the reason? Large and dynamic cities dictate their own living conditions. The result of this is a fundamentally incorrect approach to one’s own nutrition: constant “snacks”, fast food and other harmful and low-quality food, eternal diets and starvation of girls who believe that the secret of beauty is painful thinness, frequent and uncontrolled use of antibiotics, regardless of whether they are needed or not.

As a result, the intestinal microflora suffers greatly, and inflammation of the intestinal mucosa occurs.

Inflammatory bowel diseases, according to the nature of their course, can be divided into acute, when the disease is severe, usually short-term in duration, and chronic, characterized by a sluggish course of the disease with periods of exacerbation.

The inflammatory process that causes intestinal dysfunction can affect either the entire intestine or a specific part of it. By localization, inflammatory bowel diseases can be divided as follows:

:

• Enteritis

  - an inflammatory process that is localized in the small intestine and can affect both a separate part of it and the entire organ.

• Duodenitis

  - inflammation of the duodenum, in most cases the disease begins from the first section, where the stomach passes into the intestines.

• Mesadenitis

  - inflammation of the lymph nodes, which can provoke various pathologies of the mucous membranes.

• Colitis

  - inflammation of the mucous membrane of the large intestine, which in most cases affects the entire organ, but inflammation of its individual parts also occurs.

Inflammatory phenomena occurring in the intestines have quite serious consequences. They lead not only to disturbances in its function, but also to organic pathology.

Due to intestinal diseases, the natural process of digesting food entering the body is disrupted. The disorders are accompanied by insufficient absorption of water and nutrients for the normal functioning of the human body. In addition, serious problems begin in the form of a disruption in the process of removing toxic metabolic products. The main symptoms of the appearance and development of intestinal diseases are

:

1. Abdominal pain

   - often a person cannot accurately indicate the location of the pain, but characterizes it as bursting or squeezing, pills bring only temporary relief, the condition resembles irritable bowel syndrome.

2. Nausea after eating

   - often this sign indicates inflammation of the duodenum or small intestine.

3. Bloating

   - most often indicates a lack of enzymes involved in the digestion process.

4. Weight loss

   - which most often indicates insufficient absorption of nutrients by the intestinal walls.

It is important to note that any inflammatory bowel disease requires immediate treatment, and diet for gastrointestinal diseases is an essential addition to treatment. Compliance with certain dietary restrictions can significantly improve your well-being, speed up recovery and prevent new relapses of the disease.

A specific nutritional regimen should be selected by the attending physician, taking into account the diagnostic results, the stage of the disease and the presence of concomitant disorders.

There are several nutritional principles that should be followed for inflammatory diseases of the gastrointestinal tract

:

• it is necessary to provide the patient with a complete, varied and balanced diet in accordance with the physiological needs of the body and the characteristics of the pathological process; you should not cut down the daily caloric intake too much;
• it is important to ensure mechanical sparing of the gastrointestinal mucosa;
• it is worth ensuring chemical sparing of the receptors and mucous membrane of the gastrointestinal tract
• In the acute stage, functional rest of the stomach, intestines, pancreas, liver and biliary system is necessary;
• thermal sparing of the mucous membrane and receptor apparatus of the gastrointestinal tract is necessary.

Now let’s take a closer look at each of the above principles and how to correctly implement it in practice.

The principle of a balanced diet

For diseases of the digestive system, just as for any other diseases, nutrition must be complete, balanced and provide the physiological needs of the body for basic nutrients. However, it must be emphasized that this is a method of nutritional treatment, so the diet is made up of specially selected and prepared products that affect individual pathogenetic links of the disease.

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First of all, when prescribing a particular diet, changes in the organs that are primarily affected by each specific disease are taken into account. For example, the gastroduodenal region for peptic ulcers, the pancreas for pancreatitis, etc. Next, the condition of the organs and systems most often involved in the pathological process is taken into account. For example, the intestines, biliary system for peptic ulcers: pancreas, liver, biliary system for intestinal diseases, etc. Be sure to pay attention to the degree of metabolic disorder and its possible correlation, as well as the state of the body as a whole.

Most diets used in gastroenterological practice contain the physiological norm of all nutrients per kilogram of human body weight

:

• 1.5-2.0 g proteins;
• 1.5-2.0 g fat;
• 5.0-6.0 g carbohydrates.

In some cases, in accordance with the characteristics of the course of the disease, corrections are made to these values. Thus, with increased catabolic processes, increased losses, especially proteins, due to a particular disease (for example, chronic intestinal diseases, diseases of the operated stomach, etc.), the body’s need for certain nutrients increases. In these cases, the daily intake of nutrients increases. More often this applies to proteins, vitamins and some minerals, such as potassium, calcium, iron, phosphorus.

Mechanical sparing principle

When prescribing a particular diet, it is necessary to take into account the local effect of food on the mucous membranes and the receptor apparatus of the gastrointestinal tract, in particular, its mechanical, chemical and thermal effects. The mechanical effect of food on the mucous membrane and receptor apparatus of the gastrointestinal tract is determined by the volume of food, its consistency, degree of grinding, the nature of heat treatment, and the amount of substances in the food that irritate the receptor apparatus and mucous membranes of the stomach and intestines. Mechanical irritants include fiber, cell membranes, and connective tissue. All diets used in gastroenterological practice have different requirements in terms of mechanical effects on the gastrointestinal tract.

In case of peptic ulcer of the stomach and duodenum in the stage of sharp exacerbation with symptoms of irritable stomach, chronic enterocolitis in the stage of sharp exacerbation with profuse diarrhea, exacerbation of chronic pancreatitis, diseases of the operated stomach and some other diseases of the digestive system, in which strict mechanical sparing is necessary, the daily volume of food is reduced before and is divided into 5-6, and sometimes even 8-10 doses (early periods after gastric surgery).

In some cases, the patient is given separate liquid and solid food with an interval of 1.5-2 hours (moderate or severe dumping syndrome). Dishes with a liquid and mushy consistency have less mechanical impact on the stomach and leave it faster than solid and compact dishes.

Another method of mechanical sparing is grinding food by passing it through a meat grinder.

And finally, another way to mechanically spare the receptors and mucous membrane of the gastrointestinal tract is to select products that contain less connective tissue. For example, rabbit meat, turkey meat, white chicken meat, veal, etc. Sources of connective tissue are fascia and tendons of meat, skin of fish and poultry.

In diets with pronounced mechanical sparing, meat must be thoroughly cleaned from fascia and tendons in its raw form before preparing minced meat; fish and poultry must be skinned. It is also necessary to limit all those products that contain fiber and cell membranes, which are strong mechanical irritants to the mucous membrane and receptor apparatus of the gastrointestinal tract.

For the same reason, the most gentle diets sharply limit vegetables, fruits and cereals, which contain a lot of fiber and cell membranes. There are especially many of them in the outer part of cereals (bran, millet, wholemeal flour, crushed wheat), and legumes. Carrots, beets, rutabaga, and green peas contain a lot of fiber and cell membranes. When included in the diet, they are served boiled and pureed.

The principle of chemical sparing

For any inflammatory diseases of the gastrointestinal tract, special importance is attached to chemical sparing of the secretory apparatus, receptors and mucous membrane of the gastrointestinal tract. The chemical effect of food is determined by a number of factors. First of all, the amount of nutrients that affect secretory processes in the gastrointestinal tract, the motor function of the stomach, intestines, and gall bladder. These are organic acids, extractives, essential oils, etc.

Organic acids enhance the secretion of gastric juice and intestinal motility, extractive substances accelerate the secretory process in the stomach, intestines, pancreas, liver, and biliary system as a whole. When frying, aldehydes and acroleins are formed, which are products of incomplete breakdown of fats. They, in turn, irritate the parenchyma of the liver and pancreas, so frying is extremely rarely used in diet therapy for diseases of the digestive system.

Another type of chemical sparing is a significant or complete limitation of table salt.

Thermal sparing principle

The temperature factor has an effect as soon as food comes into contact with the mucous membrane of the gastrointestinal tract, this is especially significant for its upper sections - the esophagus and stomach. Contrasting temperatures have a reflex effect on the underlying parts of the gastrointestinal tract, as well as on the functional state of the liver and pancreas.

The most preferred dishes are those whose temperature is close to that in the stomach - 36-37°C. Dishes with a temperature above 60-62°C have an irritating effect on the mucous membrane of the esophagus, stomach, and partly the duodenum. In addition, such dishes delay gastric emptying for a long time, thereby having a negative effect on motor function, reflexively increasing intestinal motility, and causing spasm of the sphincter of Oddi.

Products that need to be excluded or limited as much as possible

• vegetable oil (2 tablespoons per day is allowed, preferably vegetable, flaxseed) and only unrefined
• mayonnaise
• exclude meat raised with hormones and antibiotics, usually pork and chicken
• smoked meats, sausages, frankfurters, wieners
• canned meat, fish
• sugar, honey
• fruits and berries: bananas, grapes, dates, watermelon, melon
• preserves, jams
• candies, chocolate (if you really want it - 1/4 bars of dark chocolate with a cocoa content of 70-90%)
• pastries, cakes and other confectionery products
• cookies, pastry products
• ice cream
• sweet drinks (Coca-Cola, Fanta, etc.)
• alcoholic drinks (250 ml of dry red wine, 50-100 ml of vodka are allowed - maximum 2 times a week). Avoid beer completely!!!

Any cooking method is allowed (baking, boiling, steaming, grilling, frying), most importantly without adding fat. Try to use dishes that allow you to cook food without adding fat (steamer, special frying pans, oven, grill).

Diet for intestinal diseases

Any diet for gastrointestinal diseases is designed to prevent any irritation of the intestinal mucosa. Although they are not able to influence the disease as such, with the right choice of food and its processing, the patient’s already significant discomfort is not aggravated. A proper diet with specially selected foods can speed up the healing process of the intestinal mucosa and alleviate the symptoms of the disease.

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Most often, doctors of classical medicine for acute intestinal diseases and digestive disorders prescribe therapeutic diet No. 4, developed by gastroenterologist professor Manuil Pevzner. This nutrition system has several variations, depending on the patient's condition.

Diet No. 4 is a therapeutic diet, the main purpose of which is to reduce the load on the gastrointestinal tract and is prescribed for acute and chronic intestinal diseases, which are accompanied by diarrhea, bloating and other digestive disorders. The diet is prescribed for a fairly short period of time (from 3 to 7 days); in extreme cases, the duration of the diet can be increased to 14 days.

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In addition, the diet is used for colitis and exacerbations of chronic gastrointestinal diseases (ulcers, gastritis, dysphagia). In such conditions, the patient develops dyspepsia, which is characterized by stool upset, abdominal pain, nausea, and cramps. Therefore, therapeutic nutrition should fully provide the patient during this period not only with nutrients, but also help reduce inflammatory reactions from the gastrointestinal mucosa.

The diet is also aimed at restoring microflora, relaxing muscles, and improving intestinal motility. The goal of a therapeutic diet is to ensure maximum relief of the digestive process, and as a result, restoration of the entire gastrointestinal tract. Table No. 4 provides for a special menu with strict control of the food consumed. But the main attention in this diet is given to sparing and restoring the mucous membrane of the gastrointestinal tract.

The basic principles of the 4 table diet are as follows

:

1. Compliance with the calorie content of the diet (about 2050 kcal per day); in case of exhaustion or diarrhea, the daily calorie content can be increased to 2500-3000 kilocalories.
2. Consuming 100 g of protein per day, including 70% animal origin, 250 g of carbohydrates, 70 g of fat.
3. Limiting salt and sugar.
4. Drink 1.5 liters of water daily.
5. Cooking only by stewing and boiling.
6. Eating food in liquid and pureed form.
7. Fractional meals (4-5 times a day).

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Features of cooking

In order to improve the general condition, improve the functioning of the intestines and reduce inflammation in it, you should adhere to certain rules of cooking

:

1. In the process of preparing soups, you can use vegetable and weak meat broths.
2. Porridge can only be cooked with water and broth. They prefer slimy and ground porridges.
3. Meat dishes can consist of whole pieces of meat, fish or minced meat (meatballs, meatballs), prepared by stewing and steaming.
4. Vegetables are consumed after heat treatment in soups or as purees in limited quantities. For constipation, the amount of vegetables consumed can be increased to 300 grams per day.
5. It is recommended to consume 1 egg per day, mainly as part of meals.
6. Fried and baked foods are prohibited.
7. It is necessary to observe the principle of thermal sparing, which provides for food temperatures ranging from 15 to 45 degrees.

Nutrition for enteritis. Basic principles

Basic principles of therapeutic nutrition for diseases of the small intestine with diarrhea (diarrhea):

1. Sufficient introduction into the body of all nutrients necessary for normal life, especially animal proteins (meat, fish, cottage cheese, eggs, etc.),
2. The need for good digestion of food and at the same time reducing the load on the digestive organs during the period of exacerbation of the disease, which is achieved by selecting products and their culinary processing (food is boiled in water or steamed, given pureed, baby food helps in these cases!)
3. Improving the functional state of the digestive organs by training them during the period of upcoming recovery, which is achieved by gradually expanding nutrition.

During the period of exacerbation of the disease, accompanied by diarrhea, abdominal pain, and flatulence, special nutrition is indicated.

The timing of adherence to therapeutic nutrition varies from person to person. In some cases, following such a diet for 1-2 weeks is enough. Sometimes it takes months or even years to achieve lasting improvement.

When stool normalizes and pain decreases, the patient can expand his diet by eating the same foods and dishes, but in an unprocessed form.

For a few patients, nutrition for enteritis can be optimal for almost many years.

If your condition continues to improve, you can eat meat cutlets and fish fried without breading, and eat more raw vegetables and fruits. Be sure to consult a doctor before expanding your diet.

Lists of permitted and prohibited products

The diet helps reduce inflammation in the gastrointestinal tract, normalize bowel movements, whether diarrhea or constipation, by eliminating certain foods that cause excess bile and digestive enzymes. When compiling a treatment menu, it is recommended to exclude from the diet

:

• rich broths, first courses with pasta and whole grain cereals;
• flour products (only white bread crackers are allowed);
• fatty meat, fish;
• dairy products;
• all legumes;
• vegetables (can only be used for decoctions)
• fresh and dried berries and fruits;
• sparkling water, coffee, strong tea;
• sauces and spices, marinades and canned food, sausages.

Can be included in the menu

:

• soups from lean fish, meat and vegetables;
• wheat crackers (100-200 g per day);
• white meat turkey, rabbit, chicken, lean veal and beef;
• oatmeal, rice and buckwheat (we are talking about pureed cereals);
• cocoa without milk, herbal infusions;
• butter (5 g per meal);
• soups with a slimy consistency, cooked in low-fat meat, fish broth or vegetable broth, with well-cooked cereals, noodles or noodles, the addition of meatballs is allowed.

Breakfast options you can cook

:

• oatmeal (ground) in water with butter, soft-boiled egg;
• oatmeal and boiled chicken in the form of pate with a little butter;
• casserole of buckwheat and fresh (homemade) cottage cheese in breadcrumbs with egg;
• casserole (soufflé) of rice without milk with eggs and butter, crackers;
• steamed chicken cutlets with butter and egg, rice on water.

Lunches

:

• low-fat chicken broth with semolina, grated buckwheat in water, steamed chicken cutlets;
• soup with meatballs and rice, buckwheat with steamed cutlets;
• light broth with rice and chicken soufflé with eggs and butter in the oven, toasted bread;
• steamed fish cutlets, buckwheat porridge, light vegetable broth with semolina;
• steamed turkey cutlets, water rice, turkey fillet broth with breadcrumbs;
• light broth soup with pureed beef and buckwheat, rice with steamed cutlet.

Dinners

:

• steamed omelette;
• buckwheat casserole with egg;
• soufflé made from rice, eggs and chicken;
• baked fish fillet and rice porridge;
• steamed turkey (or fish) cutlets, buckwheat porridge;
• buckwheat porridge and two soft-boiled eggs.

Green tea, coffee, decoctions of rosehip, currant, quince and bird cherry diversify the drinking regime and the vitamin composition of the diet.

Reviews and results

The therapeutic nutrition of this table is balanced and varied. These points allow patients with chronic intestinal diseases to constantly adhere to it. For many, this is a necessity, since dietary nutrition has a positive effect on the condition of the gastrointestinal tract. Minor deviations from it cause deterioration in health.

• “... I have chronic enteritis after suffering an enterovirus infection. It proceeds relatively easily. Exacerbations occur after salads with mayonnaise and a large amount of vegetables. This forces me to switch to a healthy diet, which I can follow for about a month. My diet consists of steamed meat dishes, cereals, low-fat soups and cottage cheese. During this period, I practically give up vegetables (except for boiled potatoes). I also take herbal infusions and enzymes. Within a month I bring my intestinal condition back to normal. Since there are no other gastrointestinal diseases, I expand my diet and quickly switch to normal. I try not to disturb it too much, but it doesn’t work during the holidays”;
• “...Crohn's disease requires constant proper nutrition. When I was discharged from the department, I was given a nutrition reminder. Borscht, cabbage in any form and other coarse vegetables, mushrooms, okroshka, duck, goose, pickles, any sausages, pickled vegetables, hot seasonings and even citrus fruits, strawberries, chocolate, coffee, red apples are excluded. Having a mild course, I very rarely allow myself some things from this list, but in small quantities. I monitor the condition, and if there is no diarrhea, bloating or pain, I can try this product again after a while. For the most part, I prepare my own dietary meals from approved foods. A slow cooker helps in this regard.”

Types of diets for various gastrointestinal diseases

Another interesting and working type of diet: the FODMAP diet, which is used for complaints of severe flatulence, abdominal pain, alternating diarrhea and loose stools - all manifestations of IBS (irritable bowel syndrome), as well as inflammatory bowel diseases.

The essence of the diet is to exclude carbohydrate groups that contain large amounts of fructose, lactose, fructans, galactans and sugar alcohol polyols. These carbohydrates are poorly absorbed in the intestines and promote the growth of bacterial and fungal flora, which leads to symptoms such as bloating, gas formation, pain and discomfort in the gastrointestinal tract.

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FODMAPs are found in a wide range of foods, and most people eat high FODMAP foods every day without problems. When FODMAPs are eaten, they move slowly through the small intestine, attracting water. When they reach the colon, gut bacteria use FODMAPs as a fuel source for survival. Bacteria quickly ferment FODMAPs, resulting in gas production.

Below are food groups that contain FODMAP substances. Oligosaccharides (fructans and galactooligosaccharides) are found in foods such as wheat, rye, onions, garlic and legumes. Disaccharides (lactose) - found in dairy products such as milk, soft cheeses, yoghurts. Monosaccharides (fructose) - found in honey, apples, corn syrups, etc. Polyols (sorbitol and mannitol) are found in some fruits and vegetables and are used as artificial sweeteners.

The FODMAP diet allows

:

1. Reduce pain and discomfort.
2. Reduce bloating and distension.
3. Improve bowel function (reduce diarrhea or constipation).
4. Improve quality of life.

The diet shows its effectiveness in eliminating the symptoms of diarrhea, bloating, and abdominal pain. Of course, strict adherence to all restrictions is required, but if they are followed correctly, many people feel improvement within the first week of the diet.

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In addition to diet, it is also important to reduce the overall level of stress, increase the digestive capabilities of the gastrointestinal tract, and use nutritional supplements and medications if necessary.

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List of permitted/prohibited products

The transition to a low FODMAP diet usually occurs in several stages

.

Stage 1

. Exclusion of prohibited products. The exclusion period for prohibited foods is usually 3-6 weeks.

Stage 2

. Elimination. The duration of the low FODMAP diet is usually 2 to 6 weeks or until symptoms improve. If you have SIBO (bacterial overgrowth syndrome), diet alone is not enough to reduce pathogenic or opportunistic flora.

Stage 3

. Diet expansion. In order to establish a response to a specific FODMAP carbohydrate, it is advisable to first expand the diet to foods containing only one of the listed carbohydrates. For example, start with dairy products to eliminate lactose intolerance. Then - with honey (a source of fructose). Mannitol is found in mushrooms, and sorbitol is found in fresh avocado and peach. Fructans, other than some fruits (melon, etc.), are the only FODMAP carbohydrate in fresh onions, red onions and garlic. Galactans are present in significant quantities in almonds. It takes 3 days to introduce one product.

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On the first day, a small portion of the product is consumed. It is usually recommended to start with half a serving (for example, 100 ml of yogurt). If symptoms appear after consuming even a small amount of this product, this may indicate lactose intolerance. You should try another product with the same carbohydrate after 3 days. If there are no symptoms when consuming a small portion, you should continue to assess the tolerability of a regular portion of the product on the 2nd day.

The next day you can use a standard portion of the product. If unpleasant symptoms and sensations appear, the test is not carried out on the third day, but a break is taken for another three days. If all is well, on the third day you can consume a larger portion of the product. The presence of symptoms will indicate that such large quantities should not be consumed. If there are no symptoms after three days, the tolerability of other products from the same group should be assessed. Each new product is evaluated according to the above scheme (day 1-2-3). There should be 3 days between tests with two different products in order to completely eliminate the influence of the previous test on the subsequent one.

After analyzing the tolerance of various products within one group (for example, the group of milk and fermented milk products), you can move on to assessing other carbohydrates. Try a fructose tolerance test with honey and mango. The next food group to evaluate is, for example, lentils, hazelnuts and almonds (containing only galactans). Pomegranate, grapefruit, melon and some other fruits, garlic and onions will help assess your fructan tolerance. Sorbitol is found in peach, apricot, avocado, and blackberry. Mannitol is found in large quantities in mushrooms (champignons, porcini mushrooms), as well as in cauliflower.

Fully or partially limited products

• Strong and fatty broths, fatty meats, canned food, fatty sauces, and smoked foods are excluded.
• Products that irritate the gastrointestinal mucosa - garlic, celery, green onions, garlic, onions without heat treatment, radishes, radishes, turnips and enhance fermentation - legumes, beer, rye bread, fresh baked goods, kvass.
• You should not eat legume soups, cold first courses (okroshka, kholodnik) and limit the consumption of borscht and rassolnik.
• Do not use cooking oil, animal fats, vegetable oil, corn, millet, pearl barley and barley.
• Avoid spicy foods, large quantities of spices, mustard, horseradish, chili pepper.
• It is not allowed to consume chocolate, ice cream, pastries, cakes, carbonated drinks, kvass, and sour fruit drinks.

Table of prohibited products

Diet for intestinal diseases in children

The child may also have intestinal diseases. Dyspeptic syndrome is quite common: diarrhea, bloating. In such cases, pediatricians, gastroenterologists and nutritionists even recommend that children adhere to the same therapeutic diet No. 4, since it is not dangerous for the child’s body, and the choice of products is really wide, so people with allergies have the opportunity to replace allergenic foods. And, of course, the diet is really effective for digestive disorders.

If doctors have prescribed a fourth diet, which is therapeutic, you should not neglect this; it is advisable to think over a high-quality diet that the child will like. For moral support, you can diet with him. Parental support is always extremely important for a child, especially since treatment table No. 4 is, in principle, a fairly suitable and gentle option for a child’s incompletely formed gastrointestinal tract.

Diet rules for colon cleansing

There are many types of diets for cleansing the intestines, so everyone has the opportunity to choose their own option for ridding the body of toxins and waste.

Nevertheless, all such therapeutic nutrition systems are based on general rules that should be followed:

1. The diet should contain exclusively natural food. Ideally, it should not undergo any additional processing.
2. The main components of the menu are fruits, vegetables and nuts.
3. Salty, spicy and sweet are prohibited.
4. Fresh juices, still mineral water, green tea and herbal infusions should be the leading components of the diet for those who decide to cleanse the intestines of toxins.
5. Alcohol consumption and smoking are prohibited, and the amount of coffee should be reduced as much as possible.
6. Meals should be small and regular, so you will have to follow a strict regime.
7. Minimize stress, avoid conflict situations, spend more time outdoors. It is best to go for a walk in the evening, before going to bed.

Consequences of not following the diet

With spontaneous refusal of therapeutic nutrition, especially at the acute stage of the disease,

:

• pain symptoms, spasms;
• nausea, vomiting;
• diarrhea, to dehydration;
• bile flow disorders, hepatic colic;
• intoxication of the body due to intestinal infections, hepatitis C.

Errors in diet cause relapse of chronic gastrointestinal pathology.

Dietary recipes

Chia pudding

To prepare you will need

:

• 4 tbsp. chia seeds
• 150 ml coconut milk
• fresh or frozen berries to taste

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In the evening, pour the chia seeds with coconut milk in a separate container and mix well. Cover with a lid and place in the refrigerator overnight. In the morning, take out the pudding and stir, remove and wash the berries, grind in a blender. Place the pudding in a bowl/glass/deep container in layers: 1 layer berry puree, 2 layer chia. And so on until the ingredients run out. You can decorate the top with a mint leaf.

Buckwheat with coconut milk with berries and vanilla

To prepare you will need

:

• 30 grams of buckwheat
• 200 ml coconut milk
• 1 handful of berries (fresh or frozen)
• vanilla to taste

Rinse the buckwheat, add 150 ml of water and cook for 10 minutes. After the time has passed, add coconut milk, spices and berries and cook for another 5 minutes.

Rice porridge with pumpkin

To prepare you will need

:

• 70 g pumpkin
• 100 ml water
• 50 ml coconut milk
• 2 tbsp. rice
• 5 g butter
• 1 tsp poppy
• 20 g walnuts
• salt

Rinse the rice and soak in water for 15 minutes. Mix water, milk and put on low heat, add salt. Add rice, poppy seeds and stirring, cook over low heat for 7-10 minutes. Peel the pumpkin, cut and grate. Add to the porridge, cook the rice and pumpkin for another 5 minutes, stirring. Turn off the porridge, add butter. Add walnuts to the porridge. Cover with a lid and let stand for another 5 minutes.

Creamy risotto with chicken fillet and vegetables

To prepare you will need

:

• 150 g Risotto rice
• 200 g chicken fillet
• 1 tbsp. ghee
• 1 piece bell pepper
• green onions
• 1 piece carrot
• 100 ml coconut cream
• salt/pepper to taste

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Wash, clean and cut the chicken fillet into cubes. Fry in ghee for 5-7 minutes. Wash, peel, chop the vegetables, add to the chicken and fry for another 7 minutes. Wash the rice, add to the vegetables and chicken, add salt/pepper and fill with water 2 fingers above the rice. Leave to cook over medium heat until done. Turn off the heat, add coconut cream, stir.

Cod soup

To prepare you will need

:

• 500 g cod fillet
• half a small zucchini
• 5 small potatoes
• 1 medium sized carrot
• salt to taste

All of the vegetables listed must be peeled and washed thoroughly. Cut the zucchini into thin strips and the potatoes into small cubes. Grate the carrots on a coarse grater. Next, you need to boil 1.5 liters of water and add chopped potatoes to it. After the water boils again, you need to reduce the heat, add the fish fillet, previously washed and cut into cubes. As the soup boils, you need to carefully remove the resulting foam. When the broth boils, add chopped zucchini and grated carrots, 1 tablespoon of sunflower oil and salt to taste. After this, reduce the heat and cook the soup for 20 minutes. Cover the finished dish with a lid and leave for half an hour.

Pumpkin Coconut Curry

To prepare you will need

:

• 1 tbsp. coconut oil
• 1 tbsp. grated fresh ginger
• 1 red bell pepper
• 200 g pumpkin
• 3 tbsp. tomato paste
• 1 tsp curry powder
• ½ tsp. turmeric
• 250 ml coconut milk
• 1 tbsp. lemon juice
• salt/pepper to taste

Wash, peel and chop the vegetables. Heat coconut oil in a frying pan, add vegetables and simmer for 15 minutes. Add milk, tomato paste, spices and simmer until the pumpkin is ready (soft). You can serve with greens and pumpkin seeds.

Cabbage pie with chicken fillet

To prepare you will need

:

• 300 g fresh cabbage
• 200 g chicken fillet
• 1 carrot
• 2 eggs
• 30 g walnuts
• herbs: dill, basil, thyme
• spices, salt, pepper
• 1 tbsp. ghee

Wash the fillet and cut into cubes. Fry in a preheated frying pan for 5-7 minutes. Wash, peel and cut vegetables as desired. Fry with the chicken for another 7 minutes. At this time, beat the eggs with a fork or whisk in a separate bowl. Add spices, salt, pepper to taste, herbs. Stir. Take a baking dish and place the chicken fillet and vegetables in it and fill it with the egg mixture. Sprinkle chopped walnuts on top. Place in a preheated oven at 180 degrees for 25-30 minutes.

General rules

Daily bowel movements (every day in the morning) are the norm, and deviations from this rule are constipation or coprostasis - stool retention for more than 2 days or regular difficult bowel movements with the release of up to 100 g of feces.
However, we can proceed from the general condition of a person - if he does not experience discomfort in the absence of daily bowel cleansing, then the frequency of stool once every 2 days can be considered normal. Nevertheless, it is worth trying various methods to normalize intestinal function. Difficulty emptying often occurs with diseases of the intestines ( colitis , hemorrhoids , proctitis , fissures, dolichosigma , megasigma ), stomach, and liver. In this case, the motor function of the colon is impaired. Slowing down the passage of contents occurs according to a spastic or atonic (hypomotor) mechanism.

With spastic coprostasis, peristalsis is enhanced due to retrograde (unnatural) peristaltic waves, and the intestinal lumen narrows. As a result of a significant increase in muscle tone, intestinal obstruction may develop. It begins with a sharp, cramping pain in the abdomen, which gradually increases and is accompanied by nausea and vomiting. Constipation and gas formation occur. After some time, the contents of the intestines enter the stomach and the vomit acquires an unpleasant smell of feces. The abdomen has an irregular shape and bloating rapidly increases. Atonic coprostasis occurs 2 times less often and dominates in older patients and in some cases complete intestinal atony manifests itself.

In the absence of diseases, irregular bowel movements are caused by:

• Lack of raw vegetables and fruits, coarse fiber (brown bread and cereals) in the diet, which deprives the body of peristalsis pathogens. Animal fats and proteins do not force the colon to “work” and lead to intestinal atony. Eating sandwiches, hamburgers “on the run” and the absence of first courses in the diet is also of no small importance.
• Lack of fluid.
• Sedentary lifestyle.
• Regular control of urges.
• Starvation. Defecation in the first days of fasting can be regular, and then intestinal activity is absent to one degree or another. After fasting, due to prolonged retention of feces in the intestines, it becomes hard and peristalsis is sluggish, which makes it difficult to empty it.
• A change of scenery.
• Pregnancy.
• Prolonged stress.

When starting treatment, you need to find out the cause of constipation and, first of all, try to eliminate it with nutrition. If there is no bowel movement for 2-3 days, and eating laxative foods does not help, you need to cleanse the intestines by doing a 1-liter enema. To prevent feces from injuring the mucous membrane, add 2-3 tbsp to the water. l. vegetable oil. The water temperature should be room temperature and not necessarily boiled. After this, you need to start eating right.

What diet is prescribed for chronic colitis with constipation and what goals does it serve? For colitis without exacerbation, Table No. 3 , which allows you to normalize impaired intestinal function. It is a physiologically complete diet with a predominance of dietary fiber - vegetables, fruits, dried fruits, cereals. The diet includes cold first courses and sweet dishes. At the same time, products that increase fermentation and rotting (fried foods) are excluded.

Food is prepared in uncut form, boiled or baked. Vegetables are recommended mainly raw and some of them boiled. Eating 4-5 times a day. It is important to maintain a drinking regime - 1.5-2 liters of fluid per day. This is explained by the fact that when there is a lack of fluid in the sigmoid colon, water is absorbed from the feces and they become hard, which makes it difficult for them to pass through the anal canal.

Diet for constipation in adults

Nutrition for constipation in adults associated with intestinal atony is aimed at enhancing its peristalsis. Thus, a laxative diet includes foods that relieve constipation.

Diet for constipation in older people. Such products include:

• Rich in sugars - jam, cane sugar, syrups, honey, milk sugar, dextrose, mannitol, levulose, sweet dishes. They attract fluid into the intestines and thin the stool.
• Containing salt - salted fish, salted vegetables, canned snack foods.
• With a high content of organic acids - pickled and pickled vegetables, sour fruits and juices from them, fermented milk drinks, fruit drinks, which stimulate peristalsis.
• Rich in dietary fiber - bran, legumes, dried fruits, nuts, wholemeal bread, millet, barley, buckwheat, pearl barley, oatmeal, raw vegetables.
• Meat with a high content of connective tissue.
• Drinks containing carbon dioxide.
• Fats consumed on an empty stomach in large quantities (1-2 tbsp), sour cream and cream (100 g or more), egg yolks.
• Cold dishes (150 C), consumed on an empty stomach or for lunch - okroshka, beetroot soup, cold jellied dishes, as well as all cold drinks and ice cream. It is the difference in body temperature and the product taken that is the main factor in stimulating peristalsis.
• Kumis and kvass, which have a double effect: due to the content of organic acids and carbon dioxide.
• Fiber, bran and seaweed tend to swell in the intestines and attract water.
• Sauerkraut is a source of organic acids and fiber.

In parallel with this, it is necessary to exclude foods that delay bowel emptying: black coffee, strong tea, cocoa, chocolate, soft cheeses, lingonberries, blueberries, dogwood, pomegranate, pears, mucous soups, pasta, jelly, hot dishes, red wine. These are general principles of nutrition for constipation in adults. When choosing a diet, you should also take into account concomitant diseases of the digestive system:

• If constipation occurs against the background of exacerbation of chronic intestinal diseases, the gentle Table No. 4B , and then No. 4B . They exclude coarse fiber and include non-coarse peristalsis stimulants (cold sweet drinks on an empty stomach, vegetable juices, pureed beets, plums, carrots, cauliflower with the addition of vegetable oil, baked apples, kefir).
• For liver diseases with constipation Diet No. 5 , but with an increase in dietary fiber and magnesium (buckwheat, pearl barley, oatmeal, bran and grain bread, millet, vegetable and fruit juices, natural vegetables, fruits, honey).
• For peptic ulcers and constipation, the main therapeutic diet will be Table No. 1 with an increase in vegetables, but always boiled (carrots, beets, zucchini), in the form of puree or finely chopped, well-cooked dried fruits and vegetable oil are also included.

Spastic colitis is accompanied by cramping pain in the intestines, which may be accompanied by diarrhea or constipation . The localization of pain may be unclear and often occurs in the morning or after eating. flatulence is also noted .

Among the main causes of this type of colitis are prolonged stress, neurogenic factors, overwork and hormonal imbalance. In this regard, it is more often observed in women, due to cyclical fluctuations in hormonal balance, pregnancy and childbirth. For spastic constipation, which is associated with increased excitability of the intestines, it is necessary, on the contrary, to limit foods rich in fiber - some boiled and pureed raw vegetables are allowed. Meals are divided into many times and eaten in small portions; overeating is not allowed.

Constipation is common in pregnant women, especially in the second half, which is due to the fact that the intestines are compressed by the enlarged uterus, peristalsis becomes sluggish and emptying becomes difficult. Constipation is to some extent caused by the psychological state of the pregnant woman. Dietary recommendations do not differ from the basic recommendations for atonic intestinal conditions.

The diet includes:

• Zucchini, beets, fresh cabbage (in the absence of flatulence), carrots, pumpkin, cucumbers, tomatoes, apples, oranges, bran bread, beetroot soup, sauerkraut soup.
• Fresh kefir and kvass have a laxative effect.
• Prunes are consumed as an infusion: 100 g is poured with 2 cups of boiling water and left for 12 hours (overnight). Over the next day, drink 0.5 cups of infusion before each meal and eat plums, dividing them into several meals.

It is not uncommon to experience constipation and flatulence at the same time.

Diet for constipation and bloating

Alimentary flatulence occurs when consuming foods high in starch and crude fiber (legumes, potatoes, cabbage, radishes, turnips, yeast baked goods, brown bread, grapes, raisins, bananas), carbonated drinks, sweets, which makes these foods bloating should be excluded from the diet. Eating large amounts of animal protein at night also causes flatulence. Underdigested proteins cause rotting processes and gas formation in the intestines.

Does not cause flatulence:

• dried wheat bread;
• carrots, pumpkin, zucchini, beets, greens;
• lean meat;
• cereals (except millet and pearl barley);
• steam omelette;
• green tea, natural juices (orange, lemon, apple);
• dairy products;
• prunes, apricots, pomegranates.

The following food rules will help significantly reduce bloating.

• Before eating, drink 2 tbsp. l. decoction of dill seeds.
• Small and frequent meals so as not to overload the gastrointestinal tract.
• Do not consume incompatible foods at the same time - carbohydrates and proteins, as well as dissimilar proteins. It is better if the dishes include a minimum set of products. Periodically arrange unloading with mono-diets.
• Consume fruits 2 hours after the main meal.
• Consumption of heat-treated vegetables and fruits. Such processing promotes the development of saprophytic intestinal flora.
• Do not overuse seasonings.

In case of severe bloating, also additionally take infusions of eucalyptus leaves, chamomile flowers, caraway seeds, mint leaves, and dandelion root. Sample menu options will be discussed below.

Diet for constipation in older people

During the aging process, intestinal motility changes. Peristalsis in older people noticeably weakens, which leads to persistent constipation, which is called senile constipation.

The intestines do not empty regularly and completely; feces are retained in it, and since they contain harmful substances ( indole , skatole ), they have a toxic effect and cause chronic intoxication. With constipation, putrefactive bacteria multiply intensively in the intestines, which cause increased gas formation.

Swelling causes the diaphragm to stand high, which makes breathing difficult, displaces the heart and can cause pain in the heart area. Increased straining during bowel movements contributes to the formation of hernias, disrupts blood circulation in the brain and can lead to the development of a stroke . Therefore, older people must deal with constipation.

• • It is very important to establish a proper diet. After all, when a person always eats at the same time, the entire system of regulation of the activity of the gastrointestinal tract organs is activated, and this contributes to the normal and rapid passage of food and the resulting feces through the intestines.
• Include more vegetables and fruits in your diet - plant fiber is the best stimulator of intestinal motor function. Dietary fiber should be consumed in the amount of 20-35 g per day. For example, 0.5 cups of green peas contain 5 g of fiber, one apple - 3 g. You need to eat 1 tbsp 2-3 times a day. l. brewed rye bran, adding to various dishes. The foods that contain the most fiber are cooked beans, prunes, figs, corn flakes, raisins, oatmeal, pears and nuts. You need to increase the number of fibers gradually to avoid bloating.
• You can enhance peristalsis by drinking a glass of cold water on an empty stomach.
• In the absence of cholelithiasis, you can drink 1 tbsp on an empty stomach. l. vegetable oil. This causes the flow of bile into the intestinal lumen and activates its contraction.
• Seaweed, which has a laxative effect, is very useful.
• It is better to replace sugar with xylitol , which also laxes. It can be added 1-2 tsp. in tea or compote (morning and evening).
• An effective measure to combat constipation is physical activity: gymnastics involving the muscles of the abdominal wall and pelvic floor (bringing the legs to the stomach in a lying position, bending from a standing position, etc.), walking 2-3 km a day, working in the garden.
• Abdominal massage will also help strengthen the motor function of the intestines - lie on your back and stroke your stomach with your hand in a circular motion (clockwise) several times a day.

If this set of measures does not lead to the desired result, you can resort to the use of laxative medications, primarily of herbal origin: hay leaf, buckthorn bark, rhubarb. However, you need to remember that using one drug for a long time is not recommended, since its effectiveness decreases. Laxatives should not be taken for colitis , hemorrhoids and rectal fissures.

Be guided by the principle: it is better to include a maximum of laxative products, and take a minimum of laxatives - only occasionally, no more than once a week. Their constant use disrupts the intestinal microflora, digestion and absorption, and can cause severe diarrhea, which further aggravates constipation. If there is no stool for 2-3 days, it is better to give an enema, or try to put a glycerin suppository, which has a laxative effect.