Buckwheat for pancreatitis: features, benefits and harms

Pancreatitis is a common disease, expressed in violation of the pancreas. Causes can be bad habits, malnutrition or the environment.

Therefore, with inflammation of the pancreas, normalization and the establishment of a balanced diet are of great importance. A diet that provides satiety, activity of the body, as well as the intake of necessary vitamins, will positively affect the dynamics of recovery.

What recommend

The foods allowed for pancreatitis include: boiled meat, vegetables, first courses with various cereals. However, with this disease, specialists do not approve all types of cereals. Millet, for example, is not recommended for use during this period, it is better to focus on buckwheat dishes.

Before answering the question whether buckwheat can be used for pancreatic pancreatitis, you need to find out about its chemical composition, benefits and varieties.

Structure

In all varieties of buckwheat, there is a huge amount of vitamins and elements, thanks to which it has a positive effect both on the general condition of the body and on its individual organs.

Croup contains the following elements:

• fiber (stabilizes digestive processes);
• omega-3 fatty acid (strengthens the structure of cells, participates in the production of hormones, relieves inflammation of internal organs);
• amino acids (activate protein synthesis and promote muscle energy supply);
• Vitamin A (accelerates the process of growth and tissue regeneration, strengthens vision);
• Vitamin E (neutralizes the effect of free radicals, provides nutrition to organs, improving oxygen supply to them);
• vitamin P (enhances the effect of vitamin C, normalizes the functioning of joints and strengthens blood vessels);
• Vitamin B (improves blood composition, metabolic processes, brain activity and the functioning of the nervous system);
• manganese;
• phosphorus;
• potassium;
• magnesium;
• copper;
• zinc;
• iron.

All elements contained in croup are easily absorbed by the body, thanks to this it makes up for the deficiency and restores the balance of nutrients, and is also considered the record holder for their content.

Product value

Nutrition value per 100 grams of product:

• proteins - 12.6 g;
• fats - 3.3 g;
• carbohydrates - 61.5 g;
• water - 14 g;
• dietary fiber - 11.3 g.

The calorie content of the product may vary depending on the method of preparation. 100 grams of dry cereal contains 320 kcal, in boiled cereal - 150 kcal, and in cereal prepared by steaming, 250 kcal.

The benefits of pancreatitis

Not everyone knows whether or not buckwheat can be used for pancreatitis. The use of the product in moderate amounts during the illness contributes to the active struggle of the body with the inflammatory process and, as a result, a speedy recovery.

The benefits of buckwheat with pancreatitis, according to reviews, can be reflected in the following points:

1. Fast assimilation by the body. Being a low-calorie product, buckwheat is easily digested without loading the pancreas and stomach.
2. Cell regeneration. High levels of vitamin A help restore inflamed pancreatic cells.
3. Improving blood composition and normalizing cholesterol levels.
4. Strengthening the immune system. Thanks to vitamins P and C, cereal increases the body's protective functions against various infections.
5. Body cleansing. Fiber in buckwheat is involved in the removal of toxins and toxins from the body.
6. Stabilization of the digestive tract.
7. Saturation of the body. Due to the amino acids and protein contained in cereals, buckwheat has a rather high energy value and can serve as an excellent substitute for meat.
8. The resumption of the smooth operation of the pancreas. The unique composition of cereals normalizes the secretion of bile and pancreatic juice.
9. Decrease in pain with pancreatitis.
10. Source of vitamins. The use of buckwheat replenishes the lack of useful trace elements necessary for recovery.

The advantage is the lack of chemical additives, fertilizers and treatments when growing this crop. In addition, buckwheat is considered environmentally friendly cereals, as it is not subject to changes at the genetic level.

Pancreatitis Harm

Using buckwheat for pancreatitis can be harmful in extremely rare cases. You should refrain from using the product:

• with allergic reactions to vegetable protein;
• in the first 3 days of exacerbation of the disease;
• daily use in large quantities (starch contained in cereals increases blood glucose, and this exacerbates the situation with pancreatitis);
• in combination with milk, this can cause bloating;
• with renal failure.

Types of cereals used for pancreatitis

For diet dishes from buckwheat with pancreatitis, various types of cereals can be used:

1. Green buckwheat. Not thermally processed, therefore it has a bright green color, as well as a maximum of trace elements and enzymes. And it tastes softer than brown.
2. Sprouted. Green buckwheat is germinated by pouring it with water at room temperature and leaving for several days. Groats with sprouts are in no way inferior to other types of buckwheat. Moreover, the grains of this species are filled with enzymes, without which many processes taking place in the body are impossible.
3. Unground buckwheat. The most widely used and familiar to the buyer type of buckwheat. It is a whole grain of brown color, not peeled. The croup acquires a dark color during the roasting process.
4. Buckwheat prodel (section) is obtained by crushing whole grains. In this case, the cereal is peeled from the husk, and the amount of useful and nutrients in it does not change.
5. Fine grits (Smolensk) are also peeled, small debris, and not larger than poppy seeds in size. Dishes from this type of buckwheat have a consistency of mashed potatoes, are easily digestible, suitable for older people and children.
6. Buckwheat flakes are produced by pressing whole grains and steaming them. They are used for making quick breakfasts and do not lose their positive properties.
7. Flour. The very last stage of grinding buckwheat grains is necessary in the manufacture of pastries and pasta.

Use at different stages of the disease

The recommendations of dieticians on the use of buckwheat vary depending on the stage of pancreatitis.

During an exacerbation of the disease, viscous porridge from highly boiled buckwheat of any kind will bring maximum benefit, since food of such a consistency is easier and faster absorbed by the body at this stage of the disease.

Before starting to cook such porridge from whole kernels, it is recommended to wash it from debris and sort it out, and then soak the cereal overnight in cool boiled water. You can cook the dish in milk or water and without the use of any spices and seasonings. To achieve the desired consistency, you can use a blender or sieve.

If, after 3-5 days of eating cereals, pain has decreased, and the general condition of the patient has stabilized, you can add soups and main dishes from whole kernels to the diet.

During the period of steady dynamics of symptom relief (remission), it is allowed to dilute the patient’s diet with loose buckwheat cereals. In addition, at this stage of pancreatitis in the dishes, you can add various seasonings, herbs and a little butter or vegetable oil. You can combine cereals with stewed vegetables, boiled fish, lean meat and steamed cutlets. To prepare dessert cereal from this cereal, honey, sugar, various crushed dried fruits and berries in small quantities are added to it.

For preventive purposes, buckwheat of any kind is eaten for 10 days in a variety of dishes, then a pause is made for a period of 2 months, after which the procedure is repeated.

It is worth noting that for a speedy recovery at any stage of the disease, you need to eat only freshly prepared dishes from buckwheat. And in order not to overload the stomach, intestines and pancreas, it is necessary to comply with portioning standards.

Conclusion

The correct and regular use of buckwheat in moderate amounts with pancreatitis will bring an extremely positive result. Moreover, in combination with the use of croup, it has a pleasant rich taste, which allows you to treat quickly and with pleasure.