Dietetic therapy at an enteritis also prick

One of the reasons of a chronic inflammation of guts (an enteritis and kolita) is diet infringement - meal vsuhomjatku, irregular food intakes, an overeating, abusing sharp snack, drunkenness.

The Important component in a complex of effective methods of treatment of sharp and chronic diseases of guts of any origin is dietetic therapy.

On influence foodstuff divides into functions of guts on promoting oporozhneniju them detaining oporozhnenie and indifferent.

The first group concern sugary (sugar, honey, syrups, sweet dishes); the products containing organic acids (for example, curdled milk, fruit juice, black bread, sour grades of fruit; the dishes rich with table salt, containing carbonic acid (mineral waters); fats; the food rich vegetative kletchatkoj; cold dishes.

Detain oporozhnenie guts a foodstuff containing tannin (a bilberry, strong tea, cocoa), the wiped food, mucous soups, warm liquids.

Products concern indifferent products from a flour meat, the fish, well baked white bread.

Doctors recommend to enter into a diet sick chronic kolitom 100-120 g fibers, and in a diet sick of a chronic enteritis 140-150 g fibers as at the last certain deficiency of fibers in an organism is established.

The Raised requirement for fats sick of chronic diseases of guts do not test even in an illness aggravation. It enough usual physiological norm (100 120, distributed in regular intervals within day.

The Products containing carbohydrates, can strengthen fermentation processes in guts, therefore their quantity in a daily diet limit to 300-350 g, and in an aggravation of a chronic enteritis and kolita - till 250

Shipping of carbohydrates an organism is defined, mainly, by the maintenance in them of vegetative fibres and character of culinary processing. Using products with smaller quantity kletchatki and having applied to them special methods of culinary processing (steam boiling, wiping), it is possible to raise essentially shipping patients of carbohydrates and to finish their maintenance in a diet to physiological norm.

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