(1) Choose fish, lean meat, dairy, soy products and other foods containing high-quality protein and relatively not too high in cholesterol, and control the intake of animal liver, kidney, brain, or fish in and other foods.
(2) Ensure the supply of fresh vegetables and fruits. Green leafy vegetables, can provide the necessary vitamins and moderate amount of fiber, more should ensure . Yogurt, mountain plants, brown rice and other foods are also beneficial to the patient.
(3) Reduce the intake of animal fats, such as fatty meats and animal fats, and increase the proportion of vegetable oils, such as corn oil, sunflower oil, peanut oil and soybean oil.
(4) Avoid eating foods with strong stimulating properties such as chili, curry, mustard, etc., and avoid alcohol, coffee and strong tea.
Three recipes for cholecystitis patients:
Recipe one
Breakfast: 150 grams of apple bread (apple peeled and cored, sliced, boiled with water and sugar until the juice is dry, attached to the side of the bread), 100 grams of soft omelette, 150 milliliters of tea with milk, 50 grams of strawberries.
Lunch: grilled chicken over rice 250 g (that is, rice served in a large bowl, add finely chopped nori, chicken breast, pea corners, sprinkle with sautéed sesame seeds), 150 ml of broth [tricholoma (large-leafed celery) cut into pieces and boiled in broth with beaded bran], spinach mixed with parsley oil 100 g, shredded white boiled potatoes 150 g.
Additional meal: 100 g of skimmed yogurt.
Dinner: 165 g of rice, 100 g of mackerel in sauce (1 mackerel 60 g, remove the head, viscera, clean, cut into 3 slices along the spine, sprinkle with salt and wine, and place in a steamer for 8 minutes; add carrots, mushrooms, pea corners, green onions, celery and other juliennes in the broth and cook for 5 minutes, then add sugar, soy sauce, vinegar to taste, thickened with wet starch, and poured over mackerel to be ready), 150 g of braised mustard greens. grams of stewed mustard greens 150 grams of grated turnip mixed with 120 grams of fruit (including turnips, apples, persimmons, kiwis, all peeled and cored).
Recipe 2
Breakfast: 165 g of rice, 150 ml of cabbage soup with sauce (cabbage with soybean paste in soup), 150 g of fruit salad (containing kiwi, orange, lemon juice, nonfat yogurt, sugar), 30 g of pickles.
Lunch: 165 g of rice, 150 ml of broth with mushrooms, 150 g of dry roasted meatballs, 60 g of cabbage salad -, 70 g of potatoes with plums (i.e., 1 pickled plum, 1 potato and caraway, granulated sugar).
Extra meal: 180 ml of tea milk at the end of the bubble, 2 oranges 140 g.
Dinner: 200 grams of tea and rice (that is, boiled in soup with coarse tea leaves), 300 grams of mixed boiled vegetables (that is, 80 grams of radish, taro, eggs, baked tofu, meat and yam steamed cake 50 grams each, kelp and seasonings, etc.), leeks mixed with enoki mushrooms 50 grams.
Recipe 3
Breakfast: 200 grams of rice, pumpkin sauce soup 150 ml (pumpkin peeled, and soy sauce soup), fish and meat taro steam cake 100 grams (ie, 1 fish and meat taro 60 grams, plus beans, soup, soy sauce seasoning), grapes 80 grams.
Lunch: 200 g of rice, 200 g of meat in pouring sauce (contains pork tenderloin, orange juice, shredded green pepper, shredded mushrooms, soy sauce, salad oil, marinara sauce), 100 g of cheese salad (skim cheese with cucumber, lettuce, white salad, etc.), 100 g of boiled sweet potatoes.
Extra meal: 150 g of yogurt parfait (i.e. skimmed yogurt made with sugar, agar, pineapple, etc.).
Dinner: 200 grams of rice, mushroom soup 150 ml, Yanagawa pot 100 grams (burdock washed, peeled, peeled thin slices, clover cut off, 1 loach 50 grams, cut open and washed, and placed in a pot with Yanagawa pot with the wine with the steam, poured with broth, sugar, soy sauce, thrown into the beaten egg and then simmered for a few moments can be), soybean mixed with eggplant 100 grams, pickled mustard greens and pomelo 60 grams.