Diet, sample menu and recipes for cholecystitis

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What can I eat with cholecystitis?

The development of gallbladder inflammation is directly related to the characteristics of nutrition, so a prerequisite for the treatment of the disease and good health is a rational diet. It should contain all the necessary nutrients necessary for the body, promote the dilution of bile and the elimination of inflammation. It is advisable to choose the way of cooking, which least affects the digestive organs.

The list of products allowed for cholecystitis includes:

Poultry and meat of low-fat varieties, seafood, fish, high-quality sausages, not containing spicy seasonings and lard. Daily you can eat no more than 1 chicken yolk.

Fresh non-acidic fruits, vegetables and a variety of greens. These products are valuable sources of vitamins, dietary fiber and trace elements. Particularly useful for cholecystitis pears, they contribute to recovery, so their use can be increased.

The diet can include cereals, especially oat and buckwheat, as well as pasta. From them you can cook porridges, puddings and casseroles.

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Low-fat dairy products and non-acidic products, such as low-fat cottage cheese, sour cream, low-fat cheeses. Yoghurts with bifidobacteria serve as prevention of intestinal dysbacteriosis.

Bread is recommended to be consumed in dried or slightly stale form, giving preference to cereal bakery products and products with bran. Allowed buns are not easy.

Natural vegetable oils, not refined, especially useful is olive.

From sweet it is possible to afford a marshmallow, jam, marmalade.

Drinks – rose hips, jelly, sweet fruit compotes and juices, coffee with milk and loose tea. Drinking beet juice in half a cup twice a day significantly reduces the risk of painful attacks with cholecystitis. The consumption of chicory is beneficial for the condition of the gallbladder, so it is recommended to include drinks from it in the diet.

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The use of turmeric in preparing food will stop the inflammatory processes in the gallbladder and increase the elimination of bile.

What can not be eaten with cholecystitis?

People who suffer from this disease should avoid foods that irritate the mucosa, increase cholesterol and make digestion difficult. Saturated fats are under strict prohibition.

Products whose use is prohibited by patients with cholecystitis:

Fatty grades of pork, lamb, goose, duck, high-fat fish, fat, liver and kidneys.

Peas, beans and other leguminous crops.

Sour fruits and berries

Radish, spinach, sorrel, onion, garlic, whose essential oils irritate the walls of the stomach.

From mushrooms also have to give up.

Canned food, caviar, smoked meat, marinades.

Products from dough, baked goods, especially fresh, products from cocoa, chocolate, ice cream, fat cream.

Spices, vinegar, spicy sauces and rich meat, and even fish broth, fried dishes.

It is not recommended to drink alcohol, carbonated drinks and strong coffee.

From the menu it is necessary to exclude horseradish and mustard.

Excess intake of sugar leads to a deterioration in the composition of bile and a violation of bile secretion, so its daily rate should not exceed 70 g, taking into account its content in dishes, this is about 9 teaspoons. The allowed amount of salt intake does not exceed 10 g.

Honey contains many useful substances that favorably affect the body as a whole, but people with cholecystitis will be especially valuable for their choleretic action. It is not only included in the diet, but is also used as a remedy. For this purpose it is recommended to drink in the morning on an empty stomach 100 g of water with a tablespoon of honey dissolved in it, lie down on the right side and put a pre-prepared hot water bottle under it. In this position, you need to stay about 3 minutes. You need to repeat the procedure within 5 days. This measure will allow you to drive out of the bile ducts all the bile accumulated there during the night.

For prevention and relief of the condition in calculous cholecystitis, it is recommended to eat boiled corn cobs with honey for food.

When compiling a daily menu, it is necessary to take into account some of the rules inherent in a diet with cholecystitis:

The total daily volume of food should not exceed 3,5 kg, taking into account the consumed liquid.

The intake of food should be frequent, once 5 a day at a strictly fixed time, but portions need not be made large. Such a measure will improve the outflow of bile and regulate its production.

Three main meals alternate with two additional meals, in which sandwiches, fruit and permitted drinks can be used as a snack.

It is important to choose the right way for cooking. Preferably cooking and steaming, baking is allowed, but in this case you can not use additional fat or oil.

To extract substances that are in meat and fish do not irritate the liver, these products are cooked on steam or in water. The resulting broth can not be eaten during an exacerbation of cholecystitis, and with remission – occasionally. Before cooking, meat is peeled off from films and tendons, and the bird is freed from the skin.

Vegetable oils have a cholagogue effect, but they can only be added to the finished dish and forbidden to be heated to avoid losing their beneficial properties.

The temperature of food before eating should be moderate (not less than 15? C and not more than 62? C), too hot or cold dishes can provoke an attack.

Vegetables should be eaten raw and cooked with each meal. Fruits must be included in the daily menu, especially for avocados.

You can use only fresh and natural products for cooking.

An example of a weekly menu for people suffering from cholecystitis:

1 breakfast – oatmeal porridge with sausage, broth of wild rose or tea.

2 breakfast is a banana with 100 grams of low-fat cottage cheese.

Lunch – vegetable soup with wheat, stuffed with meat and rice, pepper, broth of wild rose or compote.

Snack – a salad with tomato and cucumber, seasoned with vegetable oil, a loaf of bread from rye flour.

Dinner – milk rice soup, 3 pcs. cookies unhealthy.

1 breakfast – cottage cheese casserole with the addition of raisins (150 g), coffee with milk.

2 breakfast – salad of apple and pear, poured 1h. l. honey, sprinkled with crushed nuts.

Lunch – buckwheat porridge with a steam cutlet, sea kale, compote.

Afternoon snack – baked apple, jelly.

Dinner – vinaigrette, albumen omelet from greenery and 1 eggs.

1 breakfast – lazy vareniki (200 g), rosehip broth.

2 breakfast – sandwiches with squash caviar – 2 pcs.

Lunch-soup-puree vegetable, seasoned with herbs and olive oil, boiled chicken leg, compote.

Snack – a salad made of carrots and apples, sprinkled with honey.

Dinner – pasta with cheese, tea.

1 breakfast – semolina porridge with a spoonful of jam, tea with milk.

2 breakfast – a slice of cereal bread, a protein omelet from greenery and 1 eggs.

Lunch – mashed potatoes, lean boiled fish, tomato, poured with vegetable oil and sprinkled with herbs.

Afternoon snack – tea and marshmallows.

Dinner – fruit pilau, broth of wild rose.

1 breakfast – millet porridge, boiled doctor’s sausage (50 g), coffee with milk.

2 breakfast – baked pumpkin (150 g), rosehip broth.

Lunch – stewed cabbage (200), beef stroganoff (100), bread with bran.

Snack is a slice of cheese, tea with milk.

Dinner – vegetable ragout (200 g), grain bread.

1 breakfast – vermicelli milk soup, 2 drying, tea.

2 breakfast – vegetable casserole (150 g), barley broth.

Lunch – vegetarian soup, boiled beef (100 g), compote.

Afternoon snack – Adyghe cheese (50 g), tomato with greens.

Dinner – boiled and baked with vegetables fish (200g), broth of wild rose.

1 breakfast – meat pie made of puff pastry (150 g), coffee with milk.

2 breakfast – 2 handfuls of dried fruits, tea.

Lunch – pilaf with boiled meat (200 g), salad from cucumber, cabbage and greens (100 g).

Snack – a slice of grain bread, covered with curd cheese with herbs, tea.

Dinner – pumpkin porridge, milk.

In the menu, you can make changes to the allowed products.

List of the most useful products for cholecystitis you can learn from this article

Found an error in the text? Select it and a few more words, press Ctrl + Enter

Recipes of dishes and soups with cholecystitis

Soup from squid, cucumber and Brussels sprouts:

Squid, Brussels sprouts (200), cucumbers (200), greens, vegetable broth (700 ml.), Salt.

Preparation: squid clean and cut into thin strips, boil the broth, lay cabbage, cook for 5 minutes. Add the prepared seafood to the pan, cut the cucumbers into cubes, add salt and cook for 4 minutes. Finished soup sprinkled with chopped herbs.

Zucchini (2 pcs.), Eggplant (2 pcs.), Carrots (2 pcs.), Sweet pepper (2 pcs.), Bulb (2 pcs.), Large potatoes (5 pcs.), Olive oil (2 st. l.), salt, herbs.

Preparation: peel and cut the vegetables, pepper first remove skin, chop onion. In 3 liters of boiling salted water to lower potatoes, after 10 minutes add the remaining vegetables, excluding zucchini, they are added for 5 minutes before shutdown. Finished lightly cooled soup is whipped with a blender, seasoned with olive oil and greens.

Soup from potatoes, broccoli and beets

Beets (100), potatoes (100), broccoli (200), vegetable broth (650 ml.), Salt.

Preparation: boil the broth on a small fire, add the potatoes, beets cut into small pieces, divide the broccoli into inflorescences and dip into water, salt. Soup should be cooked until the softness of the vegetables.

Soup from beets, kohlrabi and mussels

Meat mussels (220 g), beets (150 g), kohlrabi (150 g), greens, vegetable broth (750 g), salt.

Preparation: kohlrabi, chop the beets into a boiling broth and boil until soft, then add salt, add the meat of mussels and wait 6 minutes. Finished soup sprinkled with herbs.

Beef cutlets with vegetables

Cauliflower (400 g), beef (600 g), egg, carrot (150 g), butter (50 g), cheese (15 g), flour (tablespoon), sour cream (100), a little salt.

Preparation: boil the beef and cut into small pieces, carrot cubes, cabbage to disassemble on inflorescences. Mix the meat with vegetables, add salt, pass the mass through the meat grinder, add the egg, and mince the stuffing. From it, form the cutlets, put them on the grated frying pan, add sour cream, sprinkle with cheese and bake.

Milk (30 g), fish (90 g), flour (2 g), egg, salt, butter (2 g).

Preparation: boil fish fillets, grind in a meat grinder, add egg yolk, milk, salt, butter, mix everything. The protein is thoroughly beaten and added to the main products. Put the resulting mass in an oiled frying pan and bake at 180 ° C. You can place the soufflé in prepared molds and cook for a couple.

Large sweet peppers (6 pcs.), Lean beef or chicken fillet (500 g), boiled rice (3 l.), Onions (2 pcs.), Tomato juice (1), garlic (2 tooth), bay leaves, paprika, salt.

Preparation: peel and pepper in several places, make minced meat, add to it spices, rice and chopped garlic. Shred the onion, rub the carrots, stew them in water until soft, then pour tomato juice and boil. Mince the meat in a pepper, place the pods on a baking sheet, top the roast, pour the water and bake for about 40 minutes.

Cucumber (1 pcs.), Tomato (1 pcs.), Pepper (1 pcs.), Lettuce, greens, corn or olive oil, salt.

Preparation: cut vegetables into large pieces, add salad leaves, greens, season with oil, salt.

White cabbage (220 g), carrots (25 g), sugar (2 g), salt, vegetable oil (10 g), citric acid 2% (10 g).

Preparation: cabbage finely chop, grind with citric acid and salt, squeeze the juice, add sugar, carrots rub, add to the bulk and fill everything with oil.

Sweet beetroot salad with dried apricots

Beetroot (900 g), dried apricots (100 g), sour cream (150 g), sugar (20 g).

Preparation: dried apricots for half an hour and finely chopped, boiled beets and shredded straws, mixed ingredients, seasoned with sour cream and sprinkled with sugar.

The author of the article: Diet Doctor, Kuzmina Vera Valerievna, specially for the site

Cholecystitis is a process caused by irritation and inflammation of the gallbladder, located next to the liver and participating in digestion. The bile output predominantly occurs through the small intestine, but sometimes problems with bile excretion arise and it accumulates in the gallbladder, which results in pain and the probability of infection.

Calculous cholecystitis is a special form of cholecystitis, which is distinguished by the presence of stones (concrements) in the gallbladder. The disease is one of the manifestations of cholelithiasis. Calculous cholecystitis is characterized by inflammation of the gallbladder and the presence of stones in it. The concretions are mostly of mixed composition.

The composition for fighting cholecystitis is quite simple. It is necessary to mix four glasses of hot water with horseradish roots, previously rubbed (in the amount of 1 glass). Then the resulting mixture should be poured into any dishes from the enamel and held for twenty-four hours. The finished solution should be put in the refrigerator.

With cholecystitis, those products that have the property of lowering cholesterol are most useful. This substance leads to the formation of stones in the gallbladder and blockage of the outflow of bile. This situation provokes an inflammatory process, so you need to eat foods that have anti-inflammatory abilities.

– Completely eliminate the use of onions and garlic, even those who have undergone heat treatment, should be performed immediately after the operation or immediately after an attack of cholelithic colic or acute cholecystitis.

– In fresh form, onions and garlic can not be eaten by those who have stones in the gallbladder. But, outside the attack, you can eat in food that has been heat treated.

– Garlic and onions in any form can be eaten by those who have had the operation of removing the gallbladder, feels well and does not have concomitant diseases of the gastrointestinal tract.

When copying materials, an active link to the site is required! © 2009-2017

The information on the site is intended for acquaintance and does not call for independent treatment, the doctor’s consultation is obligatory!

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Miriam Josey
Miriam Josey is an RD and expert in healthy diets and sustainable lifestyles. She has a B.S from Cal State (Nutritional Science) and an M.S. from the University of Southern California (Nutrition, Healthspan, and Longevity). Miriam’s professional chef certificate allows her to develop rich, non-restrictive diets for weight loss.


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