Is it possible to stuffed peppers with pancreatitis? What are the benefits and harms of bell pepper during treatment?

It is not forbidden to eat bell pepper for pancreatitis, since it will do more good than harm. This vegetable is included in various salads, meat dishes, and is widely used for canning and baking, so it is popular with many people, and they do not always want to give up the product even with pancreatitis.

Benefits and harms

Bell pepper consists of alkaloids, phytoncides, and also contains large amounts of vitamin C, which have a beneficial effect on the pancreas. The percentage of this component is higher than in lemon, which stimulates the production of gastric juice and pancreatic enzymes. But this only applies to fresh vegetables. Therefore, if pancreatitis worsens, it is better to exclude bell peppers that have not undergone heat treatment from the diet.

He contains:

vitamins C, P, group B;
lycopene;
sodium;
calcium;
fluorine;
phosphorus;
zinc;
iron;
potassium;
copper;
selenium;
magnesium;
manganese;
folic acid;
coumaric and chlorogenic acids.

Thanks to the above vitamins and antioxidants, the vegetable has a positive effect on the body during pancreatitis:

Blood pressure is normalized and blood thins.
metabolic processes improve, which is useful for people who are overweight;
gastrointestinal motility is stimulated, thereby relieving constipation;
the nervous system is strengthened;
vision improves;
The level of cholesterol in the blood decreases, the condition of the vascular walls improves;
carcinogenic substances are removed.

The great benefit of the vegetable for pancreatitis was noted in atrophic processes and decreased secretion in the pancreas.

Features of use

Pancreatitis and other abnormalities in the digestive system are indicators to limit the consumption of fresh bell peppers. During the recovery period, it is included in the diet in small portions. In the first days of eating dishes with pepper, you need to be careful and carefully observe the body’s reaction. If exacerbations of pancreatitis from the gastrointestinal tract do not occur, then you can gradually increase the portions.

During the recovery period

With further recovery and in the stage of remission with pancreatitis, it is allowed to introduce chopped vegetables into the menu in the amount of 2 tbsp. l., but only pre-boiled or stewed. Gradually the dose is increased. The daily intake should not exceed two small peppers (200 mg). After this period, it is possible to add fresh vegetable dishes, but only infrequently and little by little.

In acute form

In the chronic stage

During the rehabilitation period, with chronic pancreatitis, it is allowed to eat boiled or stewed vegetables. After processing, it loses alkaloids and phytoncides, and the load on the pancreas is minimal. With further recovery in remission from pancreatitis, it is allowed to introduce this vegetable into the diet fresh. Its great benefits are noted in atrophic processes and decreased secretion in the pancreas.

During exacerbation of the disease

In case of exacerbation of pancreatitis, the vegetable can only be eaten in crushed form, after steam or heat treatment.

Cholecystopancreatitis

Dish recipes

There are a large number of recipes for dishes with the addition of vegetables that will be beneficial for the gastrointestinal tract and suitable for pancreatitis. Bell pepper for pancreatitis is allowed if eaten in moderation and with proper cooking.

With minced chicken, baked in the oven

peppers - 4-5 pcs.;
minced chicken - 500 g;
rice - 80 g;
onions - 2 pcs.;
carrots - 1 pc. big;
salt (minimum).

Bell pepper / benefits of red bell pepper, bell pepper calories, benefits

What can you eat if you have pancreatitis?

Grind the peeled carrots and onions on a grater or using a blender. Core the peppers and rinse well. Place the rice on the stove and bring to a boil, then let sit for 15 minutes. Meanwhile, while the rice is brewing, rinse the chicken breasts and grind them in a meat grinder (you can use ready-made minced meat).

When the rice has steeped, drain the water and rinse the cereal with cold water. Mix the ingredients and add a little salt (to taste, but do not overdo it, otherwise there will be swelling of the pancreas).

Fill the peppers with the resulting mixture, place in a deep dish with a non-stick coating, add a little water and place in the oven for 1 hour. Bake at 200°C. The dish prepared in its own juice will appeal to all patients with pancreatitis.

Suitable for decorating both everyday and holiday tables.

Steamed peppers in a slow cooker with meat

Peel the main product, rinse with water and cut in half. Grind the meat, onions and carrots in a meat grinder. Break an egg into the mixture and add salt in moderation. Divide the minced meat into the pepper halves and cook in a slow cooker, activating the steam mode. This dish can also be baked in the oven.

Vegetable stew in a frying pan

paprika;
carrot;
potato;
zucchini;
eggplant;
a little salt;
minced chicken (optional).

Chop all ingredients into cubes and place in a frying pan. You can add minced chicken to the mixture. Place in the oven and simmer for 60 minutes. At the end of cooking, you can add 0.5 cups of water, but this is not necessary, since vegetables release juice well when stewing. Tomato products should be excluded from the recipe.

Stuffed with vegetables and rice

pepper;
round rice;
bulb onions;
carrots (large);
salt;
sour cream;
cabbage (if there are no exacerbations).

Rinse the rice several times with cold water until the liquid becomes clear. Bring the cereal to a boil and remove from heat. Let it sit for 30 minutes.

While the rice is cooking, take a medium-sized bell pepper. Fleshy vegetables with thick walls work well. They are easy to clean from the film. Trim the stem, shake out the seeds and rinse well under the tap. Finely chop the vegetables, combine with rice and lightly add salt. Fill the pepper with the finished filling and place in a saucepan or double boiler. Cook for 40 minutes. If there is no exacerbation of pancreatitis, you can add chopped cabbage to the minced meat and low-fat sour cream when serving.

Inflammation of the pancreas often occurs due to poor nutrition. It can also develop due to diseases of the gallbladder, duodenum or other organs of the digestive tract, hormonal imbalance, existing hereditary predisposition, etc.

Fact. The pancreas is connected to the gallbladder and duodenum by a common duct, so inflammation of one organ quickly spreads to others.

Pancreatic juice flows through the bile duct into the duodenum to digest food. When eating too much heavy food, namely spicy, salty, smoked, fatty and spicy, the enzymes that make up pancreatic juice are produced at an increased rate, which leads to wear and tear of the organ, its destruction and inflammation. This can also occur in the absence of a normal diet. Pancreatitis manifests itself as pain and heaviness in the area of the organ, nausea with bouts of vomiting, abnormal bowel movements and elevated temperature in the acute form of the disease.

Rules for eating vegetables

Before determining which vegetables are suitable for pancreatitis of the pancreas, it is necessary to identify the extent of the disease.

In case of acute pancreatitis with high fever, severe pain and general poor condition, you should not eat any vegetables at all; in some cases, a “starvation” diet is prescribed, after which for several days you can only eat pureed low-fat soups and porridges with water.

Important. Only a doctor determines which vegetables are possible for pancreatitis, since in some cases the presence of concomitant diseases implies a more strict diet.

Vegetables for pancreatitis of the pancreas cannot be spicy, sour, salty, etc. - they should have as gentle an effect on the digestive system as possible so as not to burden the pancreas. It is recommended to consume starchy foods, which must be fresh.

Remember. Vegetables that have been stored for a long time after harvest are not recommended to be added to dishes, as they become tougher and take a long time to digest.

Useful vegetables for pathology

For this disease, the safest foods are carrots, potatoes, and zucchini. Potatoes are a starchy vegetable and are easily digested by the body; they are often recommended during exacerbations in the form of mashed potatoes or as part of other steamed dishes. Carrots and zucchini are also well absorbed by the body, but they can be consumed in the absence of severe symptoms of chronic pancreatitis. The presence of these fresh (unprocessed) foods in the diet in case of pathology is prohibited.

Important. To determine which vegetables can be eaten during pancreatitis without harm to the body, you should start consuming them little by little, since the human body, due to individual characteristics, can react to them differently.

Steamed pumpkin, beets and cauliflower are good for the pancreas. They can be consumed during periods without exacerbations as part of many dishes. Jerusalem artichoke is also rich in vitamins, which is recommended to be eaten fresh for pancreatitis in small quantities. It is necessary to include healthy vegetables in your diet - they are rich in vitamins and minerals, which are difficult to get with a limited menu.

Vegetables whose consumption should be limited

Some vegetables are allowed to be eaten only in limited quantities and during the period of remission. Many patients are concerned about the question: is it possible to eat bell peppers and some other foods with pancreatitis? It is allowed to be included in the menu during the absence of symptoms; it is consumed stewed or boiled. It should not be added to dishes often, but bell pepper should still be present in the diet for pancreatitis, as it is very rich in vitamins.

Onions with pancreatitis should not be eaten raw at any stage of the disease. It can be consumed only during the period of remission after heat treatment as part of stewed and steamed dishes, as well as in soups. It is allowed to use a small amount of raw onions in salads during long-term remission of pancreatitis.

Advice. Before consuming any raw vegetables, you must introduce them into your diet in processed form.

Many vegetables and foods are allowed to be consumed in limited quantities. These include eggplants, corn, cabbage, cucumbers, tomatoes, celery, and some types of herbs. For pancreatitis, celery and other hard vegetables must be ground; they can also be eaten whole, but in boiled form and during long-term remission. Tomatoes, cucumbers, and eggplants must be peeled and seeded before use.

Forbidden vegetables

It is necessary to exclude from the diet any sour, spicy, bitter-tasting vegetables. For pancreatitis, the following are prohibited: radish, radish, sorrel, lettuce, spinach, horseradish, etc. They are prohibited in raw and boiled form, because they strongly irritate the walls of the stomach and intestines, and also contribute to excessive production of pancreatic juice.

Conclusion

Following a diet for pancreatitis is quite difficult, but it is necessary to restrain your own desires, otherwise a relapse of the disease is possible. All foods not previously consumed must be introduced into the diet gradually, but some should be abandoned completely even with long-term remission.

Question: Hello! Please tell me, is it possible to eat red, yellow and green bell peppers for pancreatitis, and in what form? Otherwise, I like him so madly, and I am very upset when doctors limit him!

Is it possible to eat bell peppers if you have pancreatitis?

Answer. The use of bell peppers, even sweet ones, for pancreatitis is limited, just like tomatoes or cucumbers. In case of acute pancreatitis, you generally cannot eat anything for the first two to three days, and this is not discussed. But for chronic pancreatitis, it is possible to use bell pepper, but very carefully, and not in all types.

First of all, you need to forget about homemade preparations such as “lecho”, which use hot seasonings and vinegar essence. One spoon of lecho can bring a patient with a subsided exacerbation of chronic pancreatitis back to the hospital bed. There are also serious restrictions on fresh bell pepper fruits. It is known that they contain large quantities of phytoncides, ascorbic acid and alkaloids, primarily capsaicin, which imparts pungency to hot varieties and other non-pungent alkaloids.

And all these substances intensively stimulate digestion and the secretion of digestive juices - both gastric and pancreatic. And this provocation is strictly contraindicated at the rehabilitation stage. Therefore, if you eat mild varieties of sweet bell peppers, then only in boiled form (for example, peppers stuffed with lean meats - minced veal or chicken fillet) and in a neutral milk sauce. It is highly recommended to first scald the pepper with boiling water and remove its skin, which can create problems for a patient with difficulty digesting carbohydrates.

It is not recommended to eat fresh bell pepper for pancreatitis also because it simply increases appetite, and after eating it the patient can allow himself to make certain mistakes in the diet. Therefore, if you really want bell pepper, you can grind it in a meat grinder and simmer it in a minimum amount of butter, serving with low-fat sour cream (no more than 10%), there should be no more than 1 - 2 tablespoons of sour cream. Of course, to facilitate the work of the pancreas, you can take an enzyme preparation with meals, as usual - Panzinorm, Enzistal or Creon.

Pepper is a very healthy vegetable. It contains a large amount of vitamins and biologically active substances, thanks to which the use of the product helps to improve the functioning of the heart, blood vessels, brain, cleanse the body of cholesterol, normalize digestion and metabolism. At the stage of stable remission, it will help restore the health and functionality of the pancreas.

Pepper is a valuable treasure of vitamins, mineral components, and nutrients. It contains:

vitamins A, B, C, E, K, P, H;
potassium, calcium, magnesium, phosphorus, fluorine, iron, copper, sodium;
organic acids (folic, ascorbic, pantothenic, etc.);
alkaloids;
phytoncides;
flavonoids;
choline;
cellulose.

90 percent of the product consists of water. 100 grams of peppers contain 5 grams of carbohydrates, 1.2 grams of protein, 0.3 grams of fat and 3.5 grams of dietary fiber. Despite this high nutritional value, peppers are a low-calorie vegetable. One hundred grams of sweet bell pepper contains only 27 kcal, and hot one - 40 kcal.

Thanks to such a rich composition, the product has a wide range of beneficial effects:

Nourishes the body with essential elements.
Strengthens the immune system.
Nourishes the retina of the eyes, improves vision.
Activates brain function, improves memory.
Has a calming, anti-stress effect.
Strengthens vascular walls, reduces their permeability.
Strengthens the heart muscle.
Prevents the formation of blood clots.
Helps improve blood composition and prevents the risk of anemia.
Normalizes the functioning of the sebaceous glands.
Improves appetite.
Stimulates the secretion of gastric juice and digestive enzymes.
Neutralizes the effect of carcinogens.
Restores intestinal microflora and improves peristalsis.
Cleanses the body of cholesterol and prevents the formation of cholesterol plaques.
Helps cleanse the body of toxic substances.
Reduces the risk of stroke.
It has a powerful antioxidant effect, thereby reducing the risk of cancer.
Prevents the development of the inflammatory process in nerve cells.
Helps reduce high blood pressure.
Strengthens bone tissue, improves the condition of hair and nails, promotes their growth.
Improves skin condition, maintains its elasticity and tone, and counteracts the formation of wrinkles.

Hot peppers have powerful antibacterial properties; sweet peppers also have them, but to a lesser extent. Red peppers are enriched with beta-carotene and are very beneficial for maintaining healthy vision. It also contains the alkaloid capsaicin, which stimulates the digestive system and prevents the development of thrombosis. Green and yellow vegetables are rich in ascorbic acid, potassium and iron, which helps improve the functioning of the heart, brain, and normalize the conduction of nerve impulses.

Under what conditions should you not eat pepper?

Pepper is a very healthy and nutritious product, however, it is not recommended to be consumed if:

Hypertension (except for sweet red pepper, since this type of product helps reduce high blood pressure, and hot pepper, on the contrary, helps to narrow blood vessels and increase blood pressure).
Increased excitability of the central nervous system.
Personal intolerance to elements contained in the product.
Acute diseases of the digestive tract.
Epilepsy.
Damage to the liver, kidneys.
Increased acidity of gastric juice.

For diseases of the gastrointestinal tract, eating spicy vegetables is especially dangerous, since the substances contained in it will greatly irritate their tissues.

Pepper and pancreas go well together. The product has a beneficial effect on the organ:

Activates the production of digestive enzymes and gastric juice.
Improves digestion and metabolism.
Normalizes intestinal motility, thereby improving the outflow of enzymes from the pancreas to the intestines.
Strengthens the organ's immunity.
Helps renew damaged pancreatic tissue.
Has antibacterial properties.

At the same time, if the pancreas is damaged, a diet is indicated, which involves strict restrictions in the diet. Whether it is possible to eat sweet peppers with pancreatitis depends on the type of product, stage and characteristics of the course of the disease.

In acute form

It is strictly forbidden to eat peppers in acute pancreatitis. The product activates the production of digestive enzymes and gastric juice, which is harmful to the pancreas during the acute stage.

During its inflammation, pancreatic enzymes cannot enter the intestines due to swelling and spasms of the pancreatic ducts. Therefore, they are activated in the gland and destroy its tissue. In view of such processes, all actions during an acute attack of pancreatitis are aimed at suppressing the secretion of digestive enzymes.

In addition, the product is rich in acids and fiber. During the period of exacerbation of the disease, these substances will irritate the mucous membranes of the digestive organs, which will lead to an exacerbation of the inflammatory process, increased pancreatic pain, and can also provoke the development of symptoms such as nausea, vomiting, bloating, and flatulence.

In the chronic stage and remission

Bell peppers for pancreatitis, as well as some varieties of products with a small peppercorn, are not only possible, but also useful to eat when stable remission occurs, as well as in the chronic form of the disease beyond the stages of exacerbation. Eating the vegetable will help restore the enzyme function of the pancreas, restore damaged organ tissue, strengthen the immune system of the gland, and cleanse it of toxins and harmful substances.

The product reduces cholesterol levels in the blood, thereby significantly reducing the risk of developing cholecystitis, which is very often a consequence of inflammatory processes in the pancreas.

A number of studies have proven that peppers, especially red ones, contain substances that suppress the reproduction and growth of cancer cells. Therefore, consuming such a product in small quantities reduces the risk of developing pancreatic cancer.

Sweet pepper for chronic pancreatitis, as well as at the stage of remission, normalizes digestion and metabolism. It improves intestinal motility, which facilitates the passage of pancreatic enzymes.

You can start introducing vegetables into your diet a week after the symptoms of an attack of the disease have subsided. At first, the permissible amount of the product is small: 30-40 grams per day. If the body’s reaction is normal and there are no symptoms of deterioration, it is gradually allowed to increase the amount of vegetables consumed to 70-100 grams per day.

All types of pepper have almost the same composition of biologically active and mineral substances. However, they still differ in the presence and concentration of some of them. Hot peppers have more ascorbic acid and are also rich in acids and capsacins, which give them bitterness. Therefore, not all varieties of the product are approved for use for pancreatitis.

You should remember the basic rule: sweet (Bulgarian) peppers, as well as some varieties with a light peppercorn, are allowed for use for pancreatic ailments. All types of bitter, pungent vegetables are prohibited even at the stage of stable remission, as well as in cases of chronic pancreatitis.

Regarding the form of heat treatment, boiled and stewed peppers are allowed for use for pancreatitis. Baked product, when consumed in large quantities, can contribute to the development of caries.

The vegetable can be eaten fresh, as well as boiled, stewed, and baked. It is perfect for preparing salads, soups, borscht, cabbage rolls, and vegetable seasonings for side dishes.

Stuffed pepper

This is a very popular and tasty dish. Components:

10 pieces of pepper;
400 grams of minced chicken or turkey;
200 grams of boiled rice;
150 grams of sour cream (low fat);
100 grams of tomato paste;
2 pcs. carrots;
2 small onions;
salt, vegetable oil.

Chop the peeled onion and grate the carrots using a grater. Mix part of the onion and half of the carrots, lightly sauté the vegetables until soft in a small amount of vegetable oil.

Combine minced meat and rice, add fried onions and carrots, add salt. Mix everything well. Wash the pepper, cut off the top, remove seeds, and stuff. Combine sour cream and tomato paste.

Place the remaining onions and carrots on the bottom of the frying pan or saucepan, add sour cream and tomato sauce, and place the pepper on top. Fill the pan halfway with water. Close the container with a lid and simmer for 40 minutes. Before serving, pour the sauce in which it was placed on top of the peppers.

Stew dish

Components:

kilogram of pepper;
half a kilogram of tomato;
a tablespoon of sugar;
three onions;
a pinch of salt;
a little vegetable oil.

Wash the vegetables, dry them, put them in a saucepan. Fill the container with water so that the liquid just covers the product. Set to cook over medium heat. Meanwhile, fry the onion, add sliced tomatoes, grated carrots, sugar and a little salt, then add a little water, cover the pan with a lid and simmer the ingredients.

When the pepper and vegetable mixture, which is cooked in a frying pan, are half ready, they need to be combined. Add salt to the mixture, mix everything carefully and cook until fully cooked.

Pepper and cheese appetizer

Components:

two red sweet peppers;

Vegetables are one of the first to be added to the diet of a patient with pancreatitis after the symptoms of an acute inflammatory process (intense abdominal pain, nausea, increased gas formation, diarrhea) have passed. Bell pepper for pancreatitis is considered an approved product, but only at the stage of remission of the disease. Many people like dishes made from this vegetable because of its specific appetizing taste and smell, attractive appearance: the color of pepper can be green, red, yellow. In addition, this is a very useful product with a unique composition.

How does a vegetable affect the pancreas?

The vegetable contains a large number of useful substances:

vitamins C, A, P, group B;
lycopene, coumaric, chlorogenic acids, considered antioxidants;
phytoncides;
trace elements: zinc, iron, potassium, fluorine, iodine, calcium and many others.

The main effects of the components of bell or sweet pepper on the condition of the pancreas:

Sweet pepper during acute pancreatitis

The patient suffers from intense pain, heartburn, and nausea. Often his condition is aggravated by the appearance of vomiting and stool disturbances. During this period you cannot eat anything at all. Doctors recommend that in the first 3 days of an exacerbation of the disease, only drink still water, rosehip decoction; after a few days you are allowed to drink, eat slimy soups and porridges with water.

To ensure rest for the pancreas during the stage of acute inflammation, you should not eat foods that enhance the secretory and motor functions of the gastrointestinal tract. Most vegetables are excluded, including bell peppers, especially fresh ones.

Bell pepper for chronic pancreatitis

After severe abdominal pain, nausea and other dyspeptic symptoms of acute pancreatitis have passed, you need to consult a doctor, undergo special tests and undergo an abdominal examination. If all studies prove the absence of active inflammation of the pancreas, the diet can be expanded by introducing more vegetables and other healthy foods.

Consumption rates and benefits of vegetables

Sweet peppers should be added to the diet when remission of the acute inflammatory process is achieved. For the first time, you should eat no more than 1–2 tablespoons of heat-treated, chopped vegetables. After eating, you need to monitor your condition. If no alarming symptoms appear indicating an exacerbation of pancreatitis, then you can gradually increase portions of dishes containing bell pepper. The total volume of this vegetable for chronic pathologies of the digestive system should be no more than 200 g per day (this is approximately 2 medium-sized peppers).

Bell pepper has many healing properties for the body:

Methods for preparing pepper when sick

During the stage of remission of pancreatitis, many dishes can be prepared from this vegetable. To prevent exacerbation of the disease, it is better to prepare heat-treated dishes (with stewed, boiled or steamed sweet pepper):

soups;
vegetable stews;
stuffed peppers;
vegetable casseroles.

For diseases of the digestive system (gastritis, enteritis, cholecystitis, pancreatitis), such methods of cooking as frying or baking in the oven until a crust forms are excluded.

All dishes for pancreatitis are prepared without adding hot seasonings, vinegar, or large amounts of salt. These ingredients have an extremely negative effect on the pancreas and cause exacerbation of pancreatitis.

To prepare this healthy and very tasty dish you will need 10 medium-sized peppers, 1 glass of rice, 2 carrots, 2 small onions, 1 tomato. For the gravy you need tomato paste, preferably prepared yourself without adding vinegar, garlic, hot seasonings, and vegetable oil, preferably olive oil.

Steps for preparing stuffed peppers:

Rinse, remove seeds.
Wash and peel the carrots, onions, peel the tomatoes.
Pass all vegetables through a meat grinder.
Combine the resulting vegetable mixture with boiled rice and add a little salt.
Stuff the prepared peppers with the rice and vegetable mixture.
Place them in a saucepan, fill it with water to the middle of the peppers, cover with a lid.
After the water boils, cook the dish over low heat for about 20 minutes.

This dish can be served with gravy. To prepare it, chop the onion, sauté it in a frying pan in a small amount of vegetable oil with 2 tablespoons of tomato paste and half a glass of water. Bring this mixture to a boil over very low heat, turn off and cover with a lid.

Stuffed peppers, especially those containing tomatoes and onions, should be added only during a period of stable remission, since during an exacerbation these ingredients negatively affect the condition of the pancreas and can provoke an exacerbation of the inflammatory process.

This dish is prepared according to the same recipe as stuffed peppers with rice and vegetables, but instead of vegetables, minced turkey meat is added to the rice filling.

is a dietary, healthy meat, a source of animal protein for the human body. It is allowed to eat such a product during the period of stable remission of pancreatitis, since the digestion of poultry meat requires pancreatic enzymes, the functionality of which is reduced in diseases of the pancreas.

To prepare this healthy dish, rich in proteins, vitamins, microelements, you will need 2 chicken eggs, a glass of low-fat milk, 1 bell pepper, a small onion, some herbs (dill, parsley), salt and vegetable oil.

Stages of preparing such an omelet:

Wash, peel the pepper, cut it into small pieces.
Peel and chop the onion.
Place the onion in a frying pan with oil, sauté it, add pepper to the onion, and simmer the vegetables for a few minutes until they soften.
Separate the egg whites from the yolks, mix them with a pinch of salt, finely chopped herbs and milk, beat all this thoroughly with a mixer.
Pour the omelette mixture into the frying pan with the stewed peppers and simmer, covered, over low heat until fully cooked.

Steamed using a multicooker or double boiler is considered more useful.

Bell pepper dishes are very healthy and tasty. They add variety to the diet of a patient with a chronic disease of the digestive tract. They should be prepared using only approved products so as not to harm the pancreas. Properly prepared bell pepper saturates the body with a large amount of useful substances and does not cause exacerbation of pancreatitis.

Bibliography

Bichner-Benner. Fundamentals of nutritional treatment based on energy. St. Petersburg 1914
Butenko V. Raw foodist cookbook. St. Petersburg 2013
Vilokh E. Fruits and longevity. Sofia 1968
Collection of recipes for dietary dishes. Kyiv Equipment 1988
Kharchenko N.E. Cooking technology. Publishing center "Academy" 2004
Guba N.I., Smolyansky B.L. Dietary nutrition and cooking at home. Dnepropetrovsk Sich 1992
Marshak M.S. Diet food. M. Medicine. 1997
Card file of dietary (therapeutic and preventive) nutrition dishes with optimized composition, edited by Academician of the Russian Academy of Medical Sciences, Professor V. A. Tutelyan. M. 2008