Bread with pancreatitis: black, white, rye, with bran

Bread is a strategic product for any nation. The history of our people contains the sad fact of mass famine in the 1932-33s of the last century. It has always been believed that if you eat bread, there will be no famine, because it is a source of carbohydrates, protein, and gives us energy for everyday activities. Now there are many varieties on store shelves for every taste. But how can people who are forced to limit their diet due to gastrointestinal pathologies understand them?

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Indications

Problems with the pancreas also require a careful approach to your diet. Let's talk about whether it is possible to eat bread at all with pancreatitis.

• Bread for acute pancreatitis

As is known, in the acute phase of pancreatitis, the patient is deprived of all food for several days. After this, bread is included in the menu, but only white bread made from the highest grade of yesterday's baking is allowed. After a stable improvement, bread made from 2nd grade flour is allowed, and later rye varieties.

• Bread for cholecystitis and pancreatitis

Often, the inflammatory process in the gallbladder and pancreas is provoked by the same reasons, so the diseases manifest themselves in parallel. For them, the principles of nutrition are common, and their correct organization is an integral part of the therapy of pathologies. Everything that concerns the diet for pancreatitis also applies to cholecystitis, including the use of bread. Fresh bread and baked goods are prohibited.

• Bread for exacerbation of pancreatitis

Chronic course of the disease is characterized by exacerbations along with the remission phase. Naturally, during this period it is necessary to minimize the load on the organ and limit yourself to 200 g of wheat product per day. At the end of rehabilitation, the dose can be increased to 300 g.

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Benefits

The main argument in favor of bread is that it gives a feeling of satiety. If you eat a sandwich on your way to work, you can easily hold out until lunch. Its biological value is in the presence of fiber, which ensures intestinal peristalsis, many vitamins (A, H, B, E, PP), micro- and macroelements (iron, zinc, magnesium, calcium, iodine, etc.), essential amino acids. It normalizes microflora, removes slags, toxins, cholesterol.

There would be no need to talk about the harm of bread if we made it ourselves from coarsely ground rye flour, without any additives on the leaven. Since modern technologies include many tricks that allow it to stay fresh longer, have a better marketable appearance, then the value of bread is questionable. Alarming factors include:

• the presence of yeast (yeast fungi contribute to putrefactive reactions in the intestines, as a result of their vital activity they consume nutrients necessary for the body, increase the acidity of the stomach, remove calcium from the bones, and contain heavy metals used in production);
• the use of refined flour, as a result of this technological process many of its beneficial properties are lost;
• gluten, which can cause allergies (celiac disease);
• food additives (preservatives, colorings, flavorings);
• vegetable oils, which produce carcinogenic substances when baked;
• trans fats present in margarine used in recipes.

What kind of bread do you eat if you have pancreatitis?

Let us dwell more specifically on the types of bread in the retail network, which of them can be allowed with pancreatitis, and which should be avoided:

• black bread for pancreatitis - baked from rye flour. It is unacceptable during exacerbations, because it promotes the production of enzymes that break down peptide bonds between amino acids of proteins, which leads to the destruction of one's own tissues. Only with stable remission is it allowed to eat 100 g per day of yesterday's baked goods;
• "Borodinsky" bread for pancreatitis - it is baked from a mixture of wheat and rye flour of the 2nd grade using the brewing method. It is very useful due to the polyunsaturated fatty acids, amino acids, vitamins and microelements in its composition. Suitable for patients with pancreatitis;
• white bread is allowed for pancreatitis, and the conditions for its consumption are discussed above;
• bran bread, whole grain (unrefined) for pancreatitis - allowed, but it should not contain solid particles in the form of sunflower seeds, nuts, sesame seeds, various spices and seasonings. And it is better if it is slightly dried;
• unleavened bread for pancreatitis is the healthiest of peeled rye flour on sour or hop sourdough. In addition to these ingredients, there is only water and a little salt. The acidity of such bread can be reduced with a small amount of soda, in which case it will not cause excessive secretion of pancreatic juice. Freshly baked bread should not be eaten either;
• hearth bread for chronic pancreatitis - this is what they call bread baked at home in an oven. To do this, they heated it up to 200 ⁰ C, then raked out the coals, covered the surface with oak leaves and, using special wooden spatulas, placed the dough circles cut on top. The oven was closed with a damper. Such bread was well baked on all sides, and readiness was determined by piercing it with a splinter.

Now traditions are returning, it is becoming uninteresting to consume mass-produced products, especially since such bread is much healthier than store-bought, including for the pancreas in case of its chronic inflammation;

• bread and butter for pancreatitis - the notorious sandwich that helps us out so much in everyday life, is there a place for it? Diet table No. 5, prescribed for people with this pathology, allows up to 30g of butter per day. It can be combined with a piece of toast or yesterday's bread.

Contraindications

Each type of bread has its own contraindications. Thus, rye bread should not be overused in case of cholecystitis, gastritis with high acidity, stomach ulcers, colitis. White bread is not allowed for diabetics. Risks and possible complications are associated with exacerbations of these pathologies.

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