Is it dangerous to eat pumpkin if you have pancreatitis?

Pancreatitis is an acute and chronic inflammation of the pancreas. The danger of the disease lies in the high probability of developing complications, such as necrosis of areas of the gland and abscesses. A favorable prognosis is provided by timely initiation of therapy and adherence to diet. Pumpkin is good for the gastrointestinal tract, in particular the pancreas.

This vegetable normalizes intestinal acidity, has a mild laxative effect, inhibits inflammation, is a good antioxidant and a source of large amounts of vitamins, micro- and macroelements that are beneficial to the body. Let's figure out whether it is possible to eat pumpkin for pancreatitis and cholecystitis or not, in what form it is best to eat it.

Is it possible to eat pumpkin for acute and chronic pancreatitis?

In acute pancreatitis, in order to reduce activity and ensure functional rest of the pancreas, therapeutic fasting is prescribed for 2 to 16 days.

As the general condition improves, the diet includes foods that do not burden the pancreas: grated viscous porridge, vegetable puree, vegetable and cereal soups, dietary meat, low-fat fish. Pumpkin is introduced into the diet 4-5 days after an attack along with potatoes, zucchini, and carrots.

The product is well absorbed by the body and does not cause heaviness or discomfort when digested in the duodenum.In addition, pumpkin has an alkalizing effect: it reduces the content of hydrochloric acid in the stomach, enhances the production of pancreatic juice, under the influence of which proteins, fats and carbohydrates are broken down.

For chronic pancreatitis and cholecystitis, pumpkin is consumed during the period of remission after the symptoms have subsided.

Important! Pumpkin fruit pulp and pumpkin juice are contraindicated in case of individual intolerance to the components, gastritis with low acidity, diabetes mellitus, during exacerbation of gastrointestinal diseases, the formation of large stones in the gall bladder and bile ducts.

Useful properties of the vegetable

Pumpkin contains a large amount of vitamins, micro- and macroelements, fiber, protein, pectin, nicotinic and ascorbic acid. Pumpkin satisfies the body's needs for silicon, cobalt, copper, calcium, potassium, zinc, and iron.

Benefits of pumpkin is as follows:

• has a choleretic effect, which helps get rid of edema;
• improves the condition of the walls of blood vessels, increases their elasticity;
• stabilizes blood pressure in hypertension;
• removes waste and toxins from the body, cleanses the liver;
• due to its diuretic effect, it cleanses the gallbladder;
• slows down the aging process;
• prevents the growth of cancer cells;
• participates in the formation of new cells;
• accelerates epithelial regeneration;
• strengthens teeth and bones;
• prevents the development of cardiovascular disorders;
• neutralizes free radicals;
• normalizes metabolism;
• has a beneficial effect on the condition of the skin, hair, nails;
• reduces the production of stress hormones, improves mood in people prone to depression;
• promotes weight loss;
• lowers cholesterol levels.

Treatment of the pancreas with pumpkin can reduce the severity of symptoms, shorten recovery time, and increase the protection of mucous membranes. Pumpkin improves intestinal motility, equalizes the acid-base balance, reduces the content of hydrochloric acid in the stomach, and activates the production of pancreatic juice.

Read also:

How to use dill seeds for pancreatitis and why they are useful.

How to properly use beets for pancreatitis of the pancreas.

What is the best way to eat pumpkin?

In the acute period of pancreatitis, it is recommended to consume exclusively boiled pumpkin - this way it is easier to absorb and digest. The pulp should be well-cooked, tender, without peel and seeds, and of uniform consistency. To do this, use a blender, mixer, or grind through a sieve. Sugar, salt, cream, sour cream and other spices, herbs, prohibited vegetables and fruits are not added to the dish. Eat pumpkin warm, as too cold or hot food can aggravate the patient’s condition.

During a period of stable remission, the number of recipes with pumpkin increases, making the diet more tasty and varied. The fruit pulp is not only boiled, but also baked, stewed, steamed, and processed into juice. To improve the taste of pumpkin, it is allowed to add low-fat cream, milk, sugar, salt, and butter.

Important. Raw vegetables are undesirable even in the remission stage of chronic pancreatitis and cholecystitis, as they are too heavy for the stomach. You can consume fresh pumpkin in limited quantities no earlier than three months after the symptoms have completely disappeared.

pumpkin juice include in the diet during periods of stable remission.It can do more harm than good, as it contains organic acids and ballast substances that stimulate increased flatulence and diarrhea. In the absence of contraindications, an adult is allowed 200-400 ml of pumpkin juice per day, no more than 2-3 times a week.

Pumpkin recipes for pancreatitis: tasty and healthy dishes

A large number of dietary dishes can be prepared from pumpkin. Casserole, salad, porridge, pancakes, cream soup, mousse, candied fruits, stew, jelly, baked goods - all this is allowed during the period of remission. To get the most positive effect on the digestive organs, you should not fry pumpkin in oil or other fat, as the calorie content of the dish increases, not to mention harmful carcinogens.

It is recommended to cook the fruit pulp with easily digestible low-calorie foods. Pumpkin dishes are used as a complete breakfast, lunch, dinner or as a snack.

Carrot-pumpkin puree

The dish can be prepared sweet or salty. Salty goes well with cheese, vegetables, and feta cheese. Serve as a side dish for lean meat.

Ingredients:

• fresh pumpkin pulp - 500 g;
• carrots - 250 g;
• water - 500 ml;
• salt and sugar to taste.

How to make carrot-pumpkin puree:

1. Peel the pumpkin and carrots, remove the seeds from the pumpkin.
2. Cut the pumpkin into small pieces of arbitrary shape, carrots into thin rings.
3. Pour water into a saucepan with a thick bottom, add carrots. After boiling, cook for 10 minutes, leaving the lid of the pan ajar.
4. After 10 minutes, add the pumpkin, stir, cook with the lid closed for about 15 minutes until tender.
5. Pour the vegetable broth into another bowl. It may be needed to thin out thick purees.
6. Salt hot vegetables or add sugar to taste.Using a blender, beat until smooth.

Serve the dish warm. Store in the refrigerator with the lid tightly closed for no more than 48 hours.

Pumpkin casserole with apple

Products:

• pumpkin pulp - 0.5 kg;
• medium apples - 2 pcs.;
• eggs - 2 pcs.;
• semolina - 125 g;
• sugar - 2 tbsp. l.;
• butter - 125 g;
• vanillin on the tip of a knife;
• a whisper of salt.

Recipe:

1. Wash the pumpkin, peel it, remove the seeds. Cut into pieces and place in a saucepan with water. Cook covered for 15-30 minutes until done. Cooking time may increase depending on the type of pumpkin.
2. Using a colander, strain out the water, add salt to the pulp, and mash with a masher. Let cool.
3. Peel the apples and grate them on a coarse grater.
4. Using a mixer, beat eggs and sugar into thick foam.
5. Place chopped pumpkin, apples in a dry container, add softened butter, vanilla, mix everything.
6. Add 1/3 of the whipped whites to the dough, using a kitchen spatula to distribute them evenly. Next, add the rest of the egg mass and mix gently.
7. Line a baking pan with parchment, grease with oil, and lay out the dough.
8. Bake in a preheated oven at 180-200⁰C for half an hour.
9. Leave the finished pie to cool, then transfer to a plate.

Pumpkin casserole is good served for breakfast with tea or eaten for dinner due to its low calorie content.

Pumpkin pulp soup

It is recommended to cook the dish with water or low-fat broth.

Ingredients:

• fresh pumpkin - 400 g;
• broth (water) - 300 ml;
• carrots - 1 pc.;
• onion - 1 pc.;
• olive oil - 40 g;
• salt to taste;
• greenery.

Recipe:

1. Wash and peel the vegetables, cut into small cubes, pour in broth, add olive oil.
2. Place on medium heat to simmer, covered. Average cooking time is 30 minutes. 10-15 minutes before readiness add salt.
3. Cool the soup and puree it in a blender.
4. Add finely chopped herbs and low-fat cream in portions. Serve with crispbread, bran bread or croutons.

For pancreatitis, it is better to eat this soup no more than once a day, at lunch.

Consumption of pumpkin seed oil

Pumpkin oil used raw as a dressing for salads, vegetables, and as a base for sauce. Oil is added in porridges, dishes made from potatoes, lentils, beans, peas, seasoned with pasta.

Pumpkin oil emphasizes the taste of zucchini and gives an original taste to meat, fish, and poultry. Also used as a flavoring addition to baked goods.

Reference. Pumpkin oil, after heating, loses all its beneficial properties, so it is not subjected to heat treatment. Due to its pronounced aroma, it is added to dishes in small quantities, 2-3 drops are enough.

Rice porridge with pumpkin

If rice is intolerant or poorly digestible, it can be replaced with other low-calorie cereals, for example, oatmeal or millet, or in extreme cases, buckwheat. The dish is prepared sweet or salty, with water or skim milk.

Products:

• pumpkin - 250 g;
• milk (water) - 1 l.;
• rice - ½ cup;
• apple - 1 pc.;
• honey - 1 tbsp. l.

Cooking method:

1. Cut the peeled pulp into cubes, place in a saucepan, add milk, and cook covered until tender. Average cooking time is 30 minutes. The finished pumpkin will be soft. Puree using a blender.
2. Rinse the rice with cold water, add milk, cook until half cooked. After 30 minutes, add pumpkin puree, honey and coarsely grated apple and mix.
3. Turn off the heat, close the pan with a lid, and leave on the stove for 15-20 minutes to steep. Serve with candied fruits and dried fruits.

Salty porridge with pumpkin is prepared in water, milk or low-fat broth. Instead of honey and apples, add a little salt, cinnamon to taste, and butter.

Boiled pumpkin

Wash the pumpkin, cut it in half lengthwise, remove the seeds, and peel the skin. Cut into small cubes, approximately 2x2 cm, place in a saucepan and cover with cold distilled water.

Cook over medium heat, covered, for 30 minutes (cooking time depends on the variety). Check the doneness of the pumpkin with a fork. Do not overcook the pumpkin, otherwise it will become saturated with water and turn into mush.

Remove remaining water using a colander. Before serving, sprinkle with sesame seeds, powdered sugar, and honey.

Conclusion

Pumpkin is necessary for the normal functioning of the pancreas. However eating a vegetable in the acute period, in too large quantities or in the presence of contraindications, it can negatively affect the patient’s condition, aggravate the course of the disease, and provoke a new attack. Pumpkin can be eaten with virtually no restrictions during periods of remission. It strengthens the pancreas and has a beneficial effect on other important organs.

In order for pumpkin consumption to be as beneficial as possible, it is necessary to use fruit pulp, pumpkin juice and oil for gastronomic and medicinal purposes only after consulting a doctor. The doctor will take into account the stage of the disease, the severity of symptoms and the patient's medical history.