Inventive chefs come up with the most unexpected shrimp dishes. This marine delicacy is included in salads, soups, rolls, julienne, casseroles, snacks. Their slightly sweet taste goes well with familiar and exotic fruits. Modern possibilities allow you to eat seafood every day, but can patients with pancreatitis afford it?
Shrimps and acute pancreatitis
Shrimp meat has a fairly dense structure, so in the midst of acute pancreatitis or at the peak of an exacerbation of a chronic process, it is better to choose other food to provide the necessary mechanical sparing of the digestive organs.
Shrimps can be remembered only after persistent relief of clinical symptoms and normalization of laboratory parameters. Although shrimp are rarely used in traditional medical nutrition, they have many advantages:
- their protein is of high nutritional value and is useful for the rehabilitation of pancreatic tissue;
- shrimp meat improves the amino acid composition of the diet;
- they contain omega-3 fatty acids and a carotenoid - astaxanthin, which are distinguished by anti-inflammatory activity.
Pureed meat of boiled and stewed shrimp can be added to cereal and vegetable dishes, soufflés, dumplings.
Shrimps and chronic pancreatitis
In the rehabilitation phase of pancreatitis, the body really needs food protein, which is necessary for better restoration of gland tissues, balanced production of pancreatic enzymes and their inhibitors, and counteracting sclerotic changes. It is desirable that up to 60% of the protein was of animal origin. Therefore, shrimp protein is very appropriate, and they themselves are able to decorate the diet of a bored diet food.
Outside of an exacerbation of pancreatitis, shrimp are already allowed not to rub. They are successfully used in a wide variety of salads, cereals, mashed soups, side dishes with vegetables or cereals, paella. In addition to boiling shrimp, you can stew and bake. In addition to the properties mentioned, these seafood:
- provide the body with iodine (110 mcg per 100 g) and fluorine (100 mcg per 100 g);
- rich in taurine - an amino acid that maintains elasticity and sufficient tone of blood vessels and muscles that nourishes the cornea, retina and eye muscles;
- low-calorie.
Summary
The maximum daily portion for chronic pancreatitis:
- exacerbation phase - 350 g of boiled shrimp (during the rehabilitation period, subject to their satisfactory tolerance);
- stable remission phase - 350 g boiled, baked, stewed shrimp.
In acute pancreatitis - 350 g of boiled shrimp (after acute inflammation subsides).
Diet compliance score for chronic pancreatitis: 10.0
Patients who have been diagnosed with pancreatitis are required to limit their intake of certain foods. If, with the weakening of the disease, it is allowed to expand the diet, then during the outbreak of the pathology, a strict treatment table with the previous absolute head is indicated. Most patients are interested in the question of the possibility of taking seafood with pancreatitis, since they contain many useful elements.
For example, is it allowed to eat shrimp with pancreatitis, what are the moments if they are present in the diet so that the state of health does not worsen and does not lead to an outbreak of the disease.
There is no doubt that shrimp has nutritional value. This delicacy has a balanced composition and a low calorie content per 100 grams of shrimp accounts for only 95 kcal, and its protein is characterized by rapid saturation, which is why doctors welcome the presence of crustaceans in a healing diet.
In addition to dietary protein, seafood is supplied with a large amount of vitamins, amino acids and other healing elements. Therefore, the product helps to strengthen the protective function of the body, favors the normal functionality of internal organs. This is supported by:
- fat-soluble vitamins - A, E, D, K;
- iodine in a record content - 110 mcg per 100 grams of the product;
- calcium;
- potassium;
- iron;
- copper;
- zinc;
- fluorine.
In addition to a number of the listed microelements, the seafood contains the rarest vitamin B12, the main role is played by taurine, which effectively eliminates tissue swelling and improves metabolic phenomena.
Also, the sea delicacy contains Omega-3 and 6, a carotenoid, which is characterized by a high anti-inflammatory effect.
Due to the balanced composition of the sea product, it has a beneficial effect on.
- Damaged tissues of the pancreas are restored.
- The balance of synthesis of pancreatic enzymes is adjusted.
- The activity of the thyroid gland is activated.
- Removes excess cholesterol from the body.
- Improved metabolic processes.
- Strengthening of vessels, tissues of muscles and bones is observed.
The healthiest shrimp ever peeled. When cooked, it will not lose its juiciness and retain much more useful properties.
At the same time, in addition to positive qualities, shrimp have specific disadvantages that require attention in case of pancreatitis.
- The meat of the delicacy is elastic due to the presence of chitin in it.
- All crustaceans use carrion as food, because they absorb radioactive particles, heavy metal salts, which are harmful to a weakened body.
- When consuming shrimp, there is an allergy, so you should not get involved in consumption, even for a healthy person.
Doctors suggest that the elements found in seafood meat can remove unnecessary cholesterol from the body.
So is it possible to eat shrimp with pancreatitis? Nutritionists with gastroenterologists give an affirmative answer, but subject to certain recommendations, given the course of pancreatitis.
For acute form
The pancreas is the main source of enzymes, due to which the digestion of fats, carbohydrates and proteins occurs. In case of violation of normal operation, it loses the ability to independently overcome those volumes of substances that are consumed by a person daily.
As you know, shrimp meat has a dense structure and can additionally load the digestive organs. Therefore, when the question arises - is it possible to shrimp with and in the stage of aggravation of chronic or not, then the reception is strictly prohibited. Food in this period is sparing to the maximum.
Only when the attack is stopped, the signs of acute pancreatitis will completely disappear, it is allowed to gradually introduce small doses of shrimp into the menu. The introduction is possible 2 months after the outbreak of pancreatitis.
It is important to consider that the preparation of the product is exclusively steamed or boiled and crushed. It is recommended to mix the delicacy with vegetable dishes and cereals.
In remission of chronic
When there is a persistent decrease in the signs of pancreatitis and there are no acute moments, then grinding the shrimp is not necessary. It will be enough to boil well, stew, bake, or include it with dishes - salad, side dish, soup.
Only after stabilization of the condition, if the patient is well tolerated by the product, then it is allowed to consume no more than 300 grams of meat. The protein present in meat has a positive effect on the synthesis of enzymes and accelerates the rehabilitation process.
For patients with pancreatitis, it is also worth adhering to the recommendations for taking seafood.
- Only high-quality shrimp are included in the diet. There are no yellow, black spots, rings on the limbs, this indicates freshness.
- A delicacy is prohibited as smoked meats, pickles and canned food.
- When cooking shrimp, it is unacceptable to use sour and spicy dressings, sauces with vinegar, citric acid.
- Do not include sushi that has seafood meat in your diet.
Also, do not exceed the allowable portion, which is 350 grams.
Shrimp recipes for pancreatitis
We bring to your attention a few.
Soup puree
To make soup you need 350 grams of seafood. It will take 7 minutes to cook the shrimp after the water boils. Then 2 potatoes and 200 grams of zucchini are boiled in milk, which is diluted with water in a ratio of 1 to 1. Send the cooked meat to the boiled vegetables and grind with a blender.
Souffle
For the dish, you need to boil 300 grams of shrimp, and then chop them. Send meat to 200 ml of low-fat milk and 1 egg. All components mix well. Lubricate the form with vegetable oil, send the mixture into it. Cook in the oven for 25 minutes at 180 degrees.
Salad
Grind boiled 300 grams of seafood meat, combine with 4 boiled quail eggs, cut into cubes. Grate 60 grams of Adyghe cheese, chop fresh cucumber using a coarse grater. All components are mixed and seasoned with a tablespoon of sour cream.
Shrimps are good for the body, but with pancreatitis, admission is possible after visiting a doctor who, based on the stage of the disease, the course and general condition of the patient, will approve or refuse to take seafood.
People who have been diagnosed with an inflammatory process of the pancreas (pancreatitis) are forced to limit themselves to food. If during the period of remission it is allowed to significantly expand the menu, then during the recurrence of the disease, strict adherence to the diet with preceding complete starvation is shown.
Many patients would like to know whether it is permissible to include seafood in the diet for this disease, because they not only have nutritional value, but are also tasty. For example, is it possible to eat shrimp with pancreatitis, what are the nuances of their presence in the diet menu so as not to aggravate the condition of the diseased organ and not cause an exacerbation attack?
The nutritional value of sea shrimp is beyond doubt. This delicacy product has a balanced composition and low calorie content, and its protein is characterized by rapid digestibility, so experts approve the presence of crustaceans in medical nutrition.
The composition of shrimp is rich in various vitamins and a variety of nutrients, which is important for the body weakened by the disease:
- Sulfur.
- Fluorine.
- Iron.
- Zinc.
- Potassium.
- Copper.
- Magnesium.
- Nickel.
- Cobalt.
- Sodium.
- Chromium.
- Manganese.
In addition to the above trace elements, they contain amino acids and vitamins, including the rare vitamin B12. A particularly important role is played by taurine, which effectively removes tissue swelling and improves important metabolic processes in the body. In addition, the sea delicacy contains Omega-3 and Omega-6 (fatty acids), a carotenoid (astaxanthin), which is characterized by a high anti-inflammatory effect.
As you can see, shrimp, when used correctly, can be very useful:
- Improve the functioning of the thyroid gland.
- Beneficial effect on the organs of vision (vitamin A).
- Boost the immune system.
- Activate metabolic processes.
- Positive effect on the cardiovascular system.
- Improve muscles and bones.
- With excess weight and diseases of the respiratory tract.
- Increase vitality.
However, no matter what the advantages of marine crustaceans, they also have specific disadvantages that must be taken into account in case of a problematic pancreas:
- Firstly, shrimp meat has a rather dense structure due to the presence of chitin in it.
- Secondly, all types of crustaceans (crabs, shrimps, crayfish) feed on carrion, so they absorb radioactive particles and salts of heavy metals, which can be harmful to a weakened body.
- Thirdly, crustaceans can provoke allergies, so you should not get carried away with these marine gifts, even for absolutely healthy people, not to mention patients with a problematic pancreas. To avoid an allergic reaction, first eat a little of the product, if there are no side effects, then you can include shrimp in the menu.
Based on this, it is necessary to take into account the listed factors so as not to harm your body.
Experts believe that the substances present in shrimp meat can eliminate excess cholesterol from the human body. So, is it possible to shrimp with pancreatitis? Gastroenterologists and nutritionists answer this question in the affirmative, but subject to certain rules, taking into account the peculiarities of the course of the disease, its form and other important points.
Shrimps in the acute period of the disease
In the phase of exacerbation of a chronic inflammatory process or its acute form, the use of shrimp meat should be avoided. In the acute stage of pancreatitis, only extremely sparing food is allowed:
- Liquid porridge.
- Low-fat decoctions.
- Water.
Shrimps, like other seafood, are introduced into the diet only 2 months after a pancreatic attack and only with stable stabilization of the patient's well-being, complete elimination of the acute clinic and normal test results.
If the patient's condition is positively stable, it is allowed to eat steam-cooked shrimp meat and mashed potatoes, but nutritionists consider adding it to vegetable dishes an acceptable option.
Shrimp during a long remission
During a steady decrease in the symptoms of the disease and the absence of acute moments, shrimps do not have to be chopped - it is enough to boil, stew or bake well, or include them in salads, side dishes and soups.
If the work of the pancreas is confidently stable, and the patient himself tolerates seafood well, then you can eat no more than 300 g of shrimp meat. The protein present in it has a beneficial effect on the synthesis of enzymes and speeds up the rehabilitation period.
Patients with chronic pancreatitis also need to carefully follow the rules for their use:
- Use only a quality product for food: there should be no yellow or black spots and rings on the limbs of the shrimp, which indicates freshness. Yellow areas are evidence that they tried to remove black spots with the help of special substances. In addition, the presence of white fragments is a sign that the shrimp is severely frozen.
- Seafood from the category of smoked meats, pickles, canned food is strictly unacceptable for pancreatic pancreatitis.
- It is impossible to use sour and spicy dressings, sauces using vinegar and citric acid when cooking seafood.
- It is forbidden to use rolls and sushi with shrimp.
- A serving of crustaceans should not exceed 350 g.
With a long absence of a clinic of the disease, it is allowed to eat shrimp in its natural form (without rubbing). It is recommended to give preference to such methods of heat treatment as a double boiler, baking or stewing.
How should shrimp be cooked for pancreatitis? It has already been mentioned above that the technology for preparing shrimp depends on the clinical course of pancreatitis. Experts point out that it is not necessary to thoroughly grind the shrimp, it is enough to boil or bake, and it is not necessary to serve it in its pure form - on their basis, you can prepare a variety of dietary salads, first courses and side dishes. By the way, there are only 95 calories in 100 g of shrimp meat.
The preparation of this delicacy is not particularly difficult, the main thing is to observe the features of dietary technology. With regard to second courses, seafood goes well with many vegetables:
- Potato.
- Zucchini.
- Carrot.
- Broccoli.
- Cauliflower.
Frozen shrimp are washed under running water to remove excess ice and dirt. Then they are dipped in boiling salted or lightly seasoned water (with the volume of liquid 2 times the volume of seafood) and boiled until tender. The cooking time depends on the size of the shrimp - the larger they are, the more time it will take to cook, but not less than 3-5 minutes. Ready shrimp usually float to the surface, their meat acquires a delicate color, and the shell becomes slightly transparent.
We offer several options for recipes for dishes in which crustaceans are present.
Soup with shrimp
Delicate dietary soup with shrimp will help not only expand the menu of a patient with pancreatic insufficiency, but also strengthen the weakened body with essential nutrients.
Ingredients:
- Potatoes - 2-3 pcs.
- Shrimps - 300 g
- Milk - 300 ml.
- Zucchini - 150 g.
- Water - 200 ml.
- Salt - a pinch.
Zucchini and potatoes peel and chop on a coarse grater.
Prepare the shrimp, depending on their type, so unpeeled ice cream brew for 2 minutes with boiling water, cool and peel. Rinse the crustaceans and pass through a meat grinder, or chop with a blender.
Pour water and milk into a saucepan, bring to a boil. Add vegetables to the boiling liquid and boil for 15 minutes. When the vegetables are ready, add a drop of salt, shrimp and keep on fire for another 5 minutes.
Serve the finished dish with crackers and herbs.
Salad with shrimp
Shrimp diet salad has a pleasant taste, it is great to diversify the daily diet of a sick person.
Ingredients:
- Shrimp - 250 g
- Quail eggs - 8 pcs.
- Adyghe cheese - 100 g
- Fresh cucumber - 1 pc.
- Sour cream - 2 tbsp.
Shrimp pour boiling water, boil for 5-10 minutes, depending on their size. Boil eggs, cut into small cubes. Cheese grate on a coarse grater. Peel the cucumber from the peel and tails, grate with large holes.
Combine all products, season with non-fat sour cream or natural yogurt, mix. Sprinkle with fresh herbs before serving.
Salad with seafood and vegetables
This wonderful salad has a delicate taste and is perfect for a diet table for people with an inflamed pancreas.
Ingredients:
- Shrimps - 300 g
- Carrot - 1 pc.
- Potatoes - 3 pcs.
- Egg - 2 pcs.
- Sour cream - 2 tbsp.
Boil shrimp for about 10 minutes, peel and cut into cubes. Boil carrots until soft, cut into cubes. Boil potatoes, cut into small pieces. Finely chop boiled eggs.
Combine all components, season with sour cream and mix.
Julienne with shrimps
This dish will be a great addition to the treatment table with pancreatic pathology. For its preparation, a minimum set of products is required.
Patients suffering from pancreatic lesions of the parenchymal gland should be extremely attentive to the daily diet. And, if during the transition of the pathology to the stage of stable remission, the range of permitted products expands significantly, then a strict diet is prescribed during the period of exacerbation of pancreatitis. Therefore, many people with this disease are interested in the possibility of eating seafood, which differ not only in the sophistication of taste, but also in a wide range of useful vitamin complexes and trace elements. In the presented review, we will take a closer look at whether crayfish meat and shrimp are allowed to be eaten in pancreatitis, what are their benefits and features of using these products in the chronic course of pathology.
The benefits of shrimp meat
Shrimp meat belongs to the group of delicacies with a balanced composition. It contains easily digestible protein compounds necessary to accelerate the rehabilitation processes in the structures of pancreatic tissues. Therefore, shrimp are included in the menu of most dietary meals. The benefits of this product are explained by the richest composition, which includes the following useful components:
- iodine and iron;
- sulfur and potassium;
- zinc and fluorine;
- magnesium and a large number of vitamin complexes;
- various amino acids;
- omega-3 fatty acids and carotenoids with anti-inflammatory properties.
The most important of the amino acids is taurine, which provides the removal of puffiness and the improvement of metabolic processes in the cavity of the whole organism.
Such a wide range of useful components of shrimp improves the level of thyroid function, and also has a normalizing effect on eye performance and improves the quality of vision. Moreover, the immune system is strengthened with the regular use of this gift of the sea, the performance of the musculoskeletal elements of the body and the cardiovascular system of organs improves. Some argue that shrimp meat is able to remove excess cholesterol.
Shrimp in the acute stage of pancreatitis
In the pancreas, it requires adherence to a strictly dietary diet that provides the maximum level of sparing of the digestive tract organs. Shrimp meat has a rather dense structure, therefore, during the period and during its acute course, it is better to refrain from using this product.
It will be possible to reintroduce shrimp into the diet only after all clinical symptoms have been eliminated and the laboratory parameters of the patient's tests have returned to normal. First, it is recommended to introduce shrimps into the diet, pre-chopping, when preparing mashed soups, meatballs, or soufflés.
Seafood and chronic pancreatitis
When establishing a stable period of pancreatic pathology in the cavity of the pancreas, it is allowed to use almost all varieties of seafood, among which the following have the greatest nutritional value:
- squid and shrimp;
- mussels and octopuses;
- seahorses and so on.
The use of these seafood is allowed only in boiled, stewed and baked form. They are recommended to be added to a variety of salad recipes, risotto, vegetable side dishes, paella, or as an independent dish.
It is important to remember that even during the period of establishing a long-term stable remission of the patient, it is not recommended to eat seafood:
- in canned, salted and smoked form;
- with the addition of spicy and sour dressings, as well as sauces based on acetic acid, or lemon juice;
- in the form of sushi and rolls.
It is recommended to give preference to fresh or fresh-frozen seafood. When cooking, it is very important to observe the time intervals necessary to give softness to the prepared dish during boiling, stewing, or baking.
Cancers with inflammation of the pancreas
Many lovers of crustaceans, when making a pancreatic diagnosis, are interested in whether or not they can eat crayfish.
Crustacean meat, like shrimp, has a delicate and unusual taste, moreover, it is one of the dietary foods, due to the content:
- A vitamin complex of group A, which improves the quality of vision, vitamin B12, which is a rarity, as well as vitamins D, E, C and PP, which ensure normal growth and development of children from 3 years of age.
- Easily digestible protein compounds that contribute to the restoration of damaged tissue structures not only in pancreatitis, but also in cholecystitis, gastritis, cholelithiasis and other pathologies of the digestive system.
- Taurine, omega 3 and 6, as well as a high concentration of iodine and other beneficial trace elements.
The only thing that should not be forgotten is that lobsters, crayfish and shrimp are among the "scavengers" of the sea. Various carrion predominates in their diet, and there may also be harmful components of the seabed, including radioactive ones. Therefore, excessive consumption of these gifts of nature should be avoided even for people with a healthy pancreas, not to mention patients with pancreatic pathology.
And it is also worth noting that all varieties of seafood can cause the development of food, and this suggests that shrimp, crayfish, lobsters, and other representatives of the seabed should be introduced into the diet with caution and with maximum attention to the reactions of the digestive system of organs.
Bibliography
- Tyurina A., Fokina K. Recipes of the best Moscow chefs. Fish and seafood. Publishing house "CHERNOVIK". 2004
- Efimov A., Kovalev V., Sharova T. Fish and seafood. Chef's Library. Publishing House Restaurant News. 2004
- Karpenko T. 1000 classic recipes. Cooking for everyone. Publishing house AST. 2004
- Poskrebysheva G.I. Dishes from fish and seafood 2005
- Poskrebysheva G. I. Cooking from seafood 2002
- Filippova V.A. Seafood dishes. Publishing house Labyrinth 2004
If a doctor has diagnosed pancreatitis, it is important to carefully review your diet and start following a therapeutic diet. It is necessary to abandon salty, spicy, fried foods that can provoke an exacerbation of the disease and cause serious complications.
In this regard, many patients may wonder if it is possible to eat seafood with pancreatitis. These delicacies have a pleasant taste, are rich in proteins and useful minerals, so doctors recommend using them for people who are obese, have problems with the heart, respiratory tract and musculoskeletal system.
Seafood strengthens the immune system, increases vitality. Meanwhile, with gastritis or cholecystitis, you must be especially careful and know in what cases it is allowed to eat dishes from squid, shrimp, mussels and other marine products.
Useful properties of seafood
The most popular and very affordable for purchase in almost any store today are squid, shrimp and kelp. Seaweed contains vitamins A, B, C, D, E, R, PP, numerous vital elements, amino acids, phytohormones, iodine.
Such a product strengthens the cardiovascular system, improves metabolism, removes toxic substances and salts of heavy metals from the body, and provides antibacterial protection. Due to this, nutritionists recommend regularly including kelp in the diet.
Shellfish have an exquisite taste and many useful properties. Squids, mussels and rapana are especially rich in vitamin B12, which improves metabolism, normalizes brain activity, strengthens blood vessels and heart muscle.
- Due to the fact that the composition includes polyunsaturated fatty acids Omega-3 and Omega-6, shellfish lower blood cholesterol levels and prevent the development of arrhythmia.
- Manganese found in seafood strengthens bones, selenium provides protection against the appearance of a malignant tumor and has a neutralizing effect on carcinogens. Shellfish are also rich in iron, phosphorus, zinc, and folate.
Seafood contains a dietary protein equivalent to that of beef, but unlike traditional meat, shellfish contains virtually no saturated fat. But it is important to purchase this product only in trusted specialized stores, since mussels can absorb toxic substances and poisonous algae, this can lead to food poisoning.
Shellfish are widely used in cooking and nutrition. Their meat is rich in vitamin A, B12, D, C, E, PP, amino acids. Easily digestible protein helps to restore damaged tissues of internal organs, so this product is useful in case of violation of the pancreas.
- Crustacean meat is rich in magnesium, calcium, potassium, iron, phosphorus, fluorine, copper, selenium, zinc, chromium.
- Seafood is very useful for people with a damaged thyroid gland, as they contain an increased amount of iodine.
- Due to the presence of Omega-3 and Omega-6, the indicators of fatty substances in the patient's blood are normalized.
- Taurine improves vision, increases the elasticity of blood vessels.
Like shellfish, shrimp and other crustaceans can absorb harmful radioactive substances, so the choice of product should be approached especially carefully.
Is it possible to eat shrimp with pancreatitis
Sugar level
Despite the fact that shrimp is a very tasty, healthy and nutritious product, certain nutritional rules should be followed in case of gastrological problems.
When the acute stage of pancreatitis is diagnosed, the pancreas is in an inflamed state. The first days after an attack has occurred, the patient is injected intravenously with a solution and a drug, due to which nutrition occurs. After a few days, the patient switches to a diet that excludes mechanical, thermal and chemical effects on the internal organ.
Shrimps contain easily digestible proteins and numerous useful elements. Seafood has a dense structure due to chitin, which is part of it, and they may also contain radioactive substances and salts of heavy metals. Shrimps can harm a weakened pancreas, so they should not be consumed in the first month after an acute attack.
- In the chronic form of the disease, it is also not allowed to include seafood in the diet. Otherwise, the disease may worsen if the rules of the therapeutic diet are not followed.
- When the symptoms of pathology disappear, shrimp can be gradually introduced into the menu. Seafood should be thoroughly wiped, steamed and included in the main dishes.
- During the period of remission, when improvement is observed, it is allowed to move away from a strict diet. At this time, doctors recommend, in addition to the main dishes, to eat shrimp, mussels, kelp, as they contain a large amount of vitamins and minerals.
Such food will allow the body weakened during the illness to recover faster. Since the proteins found in seafood can be absorbed better than meat dishes, this will allow damaged pancreatic tissues to recover more efficiently. There are very few fatty substances in shrimp meat, which also has health benefits.
Forbidden. As you know, they do not contain natural meat, and this product is often made from low-quality varieties of fish. There are no vitamins and minerals in crab sticks, besides, manufacturers usually add flavors and flavor enhancers, which is very harmful to the body.
Such a product, even in healthy people, can cause an allergic reaction to artificial components. In patients with pancreatitis, the use of crab sticks leads to irritation of the pancreatic mucosa, an increase in the synthesis of pancreatic enzymes, which causes swelling and necrosis.
With pancreatitis and disruption of the gastrointestinal tract, it is important to follow certain rules in order to prevent the development of complications. Any seafood should be purchased only in a specialized store from trusted sellers.
Before buying, you need to make sure that shrimp, squid and other seafood are fresh and of high quality. Shrimp limbs should be clean, without black or yellow spots, which indicates the unsuitability of the product.
In the chronic stage of pancreatitis, you can not eat any seafood in smoked and pickled form. During the remission period, it is allowed to eat no more than 350 g of shrimp.
If not available, seafood can be consumed without rubbing and grinding. Shrimps are steamed, stewed or baked. The boiled product is added to an omelette, soup, salad. To diversify the menu of the patient with pancreatitis, there are many useful dietary recipes.
The benefits and harms of shrimp are discussed in the video in this article.