(1) According to the symptoms and tolerance to fat, strictly control it at 20 grams per day, and gradually transition to a moderate limit of 40 grams per day. Ordinary people should not eat too much fat, and advocate cooking with vegetable oil.
(2) On the basis of meeting the needs of patients, the total heat energy should not be too high. Obese and overweight patients should reduce their weight to the ideal weight. Heat energy is supplied according to the principle of low heat energy diet.
(3) Limit cholesterol intake. Cholesterol intake should be less than 300 mg per day, and animal fat and foods with high cholesterol, such as viscera, fish eggs and egg yolks, should be restricted. You can choose fish, lean meat, egg white and so on.
(4) protein should supply 50g ~ 70g of protein daily according to normal or low demand, but choose protein foods with low fat content, such as skim milk, egg white and marine fish.
(5) Pay attention to the intake of vitamins, especially the supplementation of fat-soluble vitamins A, D, E and K, among which vitamin K is effective in controlling bleeding caused by certain types of jaundice.
(6) Avoid irritating or gas-producing foods, such as radishes and onions, and prohibit smoking and drinking.
(7) Eat less and eat more, and pay attention to drink more water.
Second, patients with acute cholecystitis diet should pay attention to:
Acute cholecystitis and biliary colic are mostly acute suppurative inflammation of gallbladder. Stones are embedded in the neck of gallbladder or cystic duct, and the concentrated bile inside cannot be discharged, which leads to gallbladder enlargement. Concentrated bile has a strong chemical stimulation on the gallbladder wall and is more likely to be complicated with bacterial infection. Due to the invasion of bacteria, edema and inflammation of gallbladder wall will also cause blood supply disorder of gallbladder wall, thus further aggravating or worsening gallbladder inflammation. Full meal, greasy food, fatigue, etc. Can induce acute attack of cholecystitis and biliary colic. Therefore, in order to inhibit gallbladder contraction, we should fast in the acute phase of cholecystitis and cholelithiasis and replenish various nutrients intravenously. After the acute phase, we should eat pure sugar liquid foods, such as rice soup, fruit juice, jelly, lotus root starch, almond tea and so on. Fat and irritating foods should be fasted. After remission, you can give low-fat semi-liquid food or low-fat soft rice, eat less and eat more meals, and continue to limit fat intake.
Patients with chronic cholecystitis should be avoided.
taboo
1, avoid overwork;
2. Avoid emotional stimulation;
3. Avoid high-fat and high-cholesterol diets;
4. Avoid spicy foods such as peppers, curries and mustard greens, and avoid alcohol, coffee and strong tea;
5. Avoid cooking food by frying, frying and frying. High temperature oil contains acrolein cleavage products, which can stimulate biliary tract and cause acute attack of biliary tract spasm.
(2) Proper food
1, you can eat a light, liquid diet or a low-fat, low-cholesterol and high-sugar diet. Limit animal fat and add proper amount of vegetable oil (beneficial to gallbladder function). Control the intake of food such as liver, kidney, brain or roe of animals. Appropriately increase the intake ratio of corn oil, sunflower oil, peanut oil, soybean oil and other vegetable oils.
2. Provide rich vitamins, especially vitamin A, vitamin C, vitamin B and vitamin E, etc. Ensure the supply of fresh vegetables and fruits. Green leafy vegetables can provide necessary vitamins and proper cellulose, which should be guaranteed. Foods such as yogurt, hawthorn and brown rice are also beneficial to patients.
3. Eating proper dietary fiber can stimulate intestinal peristalsis and prevent cholecystitis.
4. Drinking plenty of water is beneficial to bile dilution, and you can drink 1500 ~ 2000 ml every day.
5, a small amount of meals can repeatedly stimulate gallbladder contraction, promote bile excretion, and achieve the purpose of drainage.
6, reasonable cooking, it is appropriate to use cooking methods such as boiling, soft burning, halogen, steaming, stewing, stewing, stewing.
cookbook
1, sorghum leaf red bean soup
Materials:
50 grams of sorghum leaves and 30 grams of red beans.
Exercise:
Decoct sorghum leaves and adzuki beans with water.
2. eggplant bean paste
Materials:
Ingredients: 1 60g eggplant, 30g green beans,10g Xianghe, 2 cups stock,13 tablespoons soybean paste.
Exercise:
(1) eggplant pedicled, peeled, cut into 5mm thick discs, soaked in water, and drained.
(2) Cut the cooked green beans into oblique slices, cut the lotus seeds in half longitudinally, and then cut them into oblique slices.
(3) Put the stock and eggplant into a pot, turn on a big fire, boil and cook with slow fire. When the eggplant becomes soft, add (2) and cook for a while, then dissolve it in the bean paste.
3. Green pea cake
Materials:
Materials for 2 people: pea 150g, agar powder (foreign powder) 2g, water1/5 cups, sugar 5 1/3 tablespoons.
Exercise:
① Boil the green peas until soft, then filter them and put them into the pot.
(2) Put the powder agar and water into a small pot, turn on a big fire, and cook with a spoon while stirring. After dissolving, add sugar.
③ Cooling ②, filtering, stirring ①, cooling the bottom of the pot with cold water to form paste, pouring into a jar, and freezing in a refrigerator.
④ Take out ③, and cut into pictures to serve.
4. Egg buckwheat noodles
Materials:
Materials for 2 people: buckwheat noodles (dry) 160g, eggs 100g (2 in medium size), 20g of green vegetables, 20g of green onions, one and a half cups of broth, one third of soy sauce and one third of cooking wine.
Exercise:
(1) Break the egg.
② Cook the vegetables in water, then pick them up and cut them into 3cm long.
(3) Green onions are cut into wheels, washed with clear water and drained.
(4) Pour the soup stock, soy sauce and cooking wine into the pot, boil it over high fire, and put a quarter in a small pot after boiling.
⑤ Add peeled eggs and cook until half cooked.
6. Cook buckwheat noodles and rinse them under tap water.
5、
Corn batter
Materials:
Materials for 2 people: cream corn 120g, onion 20g, half solid soup, 2 cups of water, a little boiled water, 3 tablespoons skim milk, a little salt, corn flour 1 tablespoon (starch) light, and a little celery powder.
Exercise:
(1) Pour the corn into the sieve and filter, pick out the skin and slice the onion.
(2) Dissolve solid soup, water, skim milk, corn and onion in boiling water, pour them into a pot, turn on high fire, and cook them with slow fire for 12 ~ 13 minutes.
③ Filter ②, pour into a pot, add the filtered corn, heat, sprinkle with salt and corn flour dissolved in boiling water, stir well, put on a plate and decorate with a little celery.
⑦ After the soup stock is boiled for three quarters, pour in buckwheat noodles and cook for a while. Put it in a deep bowl and eat it with eggs, vegetables and onions.
6. Assorted yam
Materials:
Materials for 2 people: Yamato taro 120g, 4 tablespoons stock, a little salt, 2/3 teaspoons of soy sauce, 20g of carrot, and green beans 10g.
Exercise:
(1) Cut carrots into filaments and cook until soft.
② Cut the cooked green beans into oblique slices.
③ Mix and stir the broth, salt and soy sauce.
(4) Peel Yamato taro, mash it with a masher, and pour it into (3) with a smooth stick while stirring until it is evenly stirred.
⑤ Put ④ into the dish and paste ① and ②.
7、
Chowder porridge with vegetables and eggs
Materials:
Materials for 2 people: rice 150g, potato 50g, carrot 15g, Chinese cabbage 50g, broccoli 15g, one and a half cups of broth, a little salt, half a spoonful of soy sauce and 25g of eggs (half cooked).
Exercise:
(1) Cut potatoes and carrots into sectors and soak potatoes in water.
(2) Separate the leaves and stems of Chinese cabbage, cut the leaves into whole pieces, and cut the stems into thin slices.
③ Cook broccoli and cut it into small flowers.
(4) Put the stock, (1) and the vegetable stem into the pot, bring it to a boil, and cook it with slow fire, then pour the vegetable leaves and rice into the pot and cook for 20 minutes.
⑤ Sprinkle salt and soy sauce on ⑤, then add ⑤, pour in the opened eggs and cook until half cooked.