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Raw bean soup with smoked pork pastrami and larch

Raw bean soup with smoked pork pastrami and larch

The raw beans are very good, as long as the beans have not dried yet, so I prepared a soup flavored with larch.

  • 200 g smoked pork pastrami
  • 100 ml oil
  • 1 onion
  • 1 carrot
  • 1 Kapia pepper
  • a little salt
  • 400 g raw beans
  • about 1 l of water
  • a little freshly ground pepper
  • 1 teaspoon paprika
  • 2 tablespoons tomatoes prepared for winter
  • 3 strands of green larch

Servings: 5

Preparation time: less than 90 minutes

RECIPE PREPARATION Raw bean soup with smoked pork pastrami and larch:

Cut the meat into thick slices and simmer in a pot of oil, covering it with a lid. Add onion (peeled, washed and chopped), carrot (peeled, washed and cut into thick slices), pepper (peeled and seeded, washed and chopped) and a pinch of salt. Allow to simmer, then add the beans (washed), water, a little freshly ground pepper and paprika. Boil everything, and at the end add the tomatoes. Boil the soup for 1-2 minutes, remove from the heat and add the green larch (washed and chopped). It matches the salt.


Ingredient:
1.5 kg of lamb, 1 large cabbage, 100 gr black peppercorns, 3 bay leaves, salt to taste.

Ingredient:
1 kg white cabbage, 200 g smoked bacon, 2 onions, 2 tablespoons flour, 3 tablespoons tomato paste, 1 1/2 glass soup, 40 g cheese, salt, pepper


Raw bean soup with smoked pork pastrami and larch - Recipes

you know recipes for people suffering from cirrhosis of the liver that on the net I can only find allowed and forbidden foods and I need food recipes.

Thank you, I bow to the best and vote for the rest.

read here you will realize to some extent
Dr Ditoiu Alecse Valerian Fundeni Hospital Medical Clinic

The diet in cirrhosis is differentiated depending on the stage of evolution of the disease and the patient:

the diet in liquid cirrhosis is more restrictive, while the diet in "dry" cirrhosis is looser
other associated diseases (liver patients often have gastritis / ulcer), require special supplementary diet, depending on the disease
the patient's current state may require that in some moments the regimen may be broader, and in others more restrictive.
General principles of diet in liver cirrhosis:

Diet rich in carbohydrates (sweets / flour) but not in excess (the patient with cirrhosis relatively frequently has diabetes or high blood sugar)
Moderate consumption of fats, especially animal fats, but normal for vegetable fats
Protein in normal quantity - lower in cirrhosis with encephalopathy (memory and consciousness disorders) proteins come mainly from meat, but also from cheese or milk
Reduced salt in cirrhosis without liquid but zero in cirrhosis with liquid
Liquids - after thirst (fluids should not be reduced in cirrhosis with liquid, if he is thirsty, the patient can drink as much as he wants)
Total renunciation of alcohol.
Food allowed

Soups and broths of chicken, beef, vegetables, unroasted, oats, rice, semolina, meatballs, dumplings
Vegetable sauces and purees - green beans, bell peppers, carrots, squash, goulash, cauliflower, spinach, lettuce, beets, tomatoes, in the form of salads or prepared without onions or lentils and with uncooked butter or oil
Natural potatoes, puree, baked in shell with a little butter or oil, with cottage cheese
Roast meat: chicken, beef, rabbit, turkey, lean meat, without skin and fat, lean white fish plain or breaded with vegetables, meatballs or cooked meatballs, lean fish, boiled, vegetable broth
Sausages - allowed only in liquid-free cirrhosis: Prague ham, cream sausages, lightly seasoned Parisian
Weak fish (pikeperch, pike, perch)
Fats: butter, sunflower or olive oil uncooked
Soft boiled eggs two / week egg whites in the form of steamed omelette or soufflés, dietary omelet
Sauces without fried fat, white tomato or vegetable sauce
Milk and dairy products: low-fat sweet milk coffee, whipped milk, low-fat yogurt, kefir, sweet cow's cheese, cottage cheese, urda, salted telemea
Pasta of any kind
Bread: one day old bread, simple (popular) biscuits, buns, polenta
Sweets and cakes - in moderation: prepared with few eggs and very little fat, dry cakes, honey cakes, tender doughs, fruit or jam tarts, apple pie or sweet cheese jams, jams, honey
Raw fruits, baked, compotes, jam, jellies: apples, plums, citrus fruits, strawberries, strawberries, raspberries, melons, grapes, figs can give bloating, some cirrhotic do not tolerate raw fruits and vegetables-
Drinks: plain water - preferably fruit and vegetable juices and syrups
Spices: parsley, dill, larch, bay leaf, thyme, cumin, celery, lemon,
It is recommended 5-6 meals a day lower in quantity.
Prohibited food

Soups: fatty soups of pork, duck, goose, smoked meats
Belly soup, beans, smoked meats, pork
Vegetables: beans and dried peas, cabbage, eggplant, tomatoes in large quantities and peeled, hot peppers, mushrooms, radishes, onions, garlic, celery, leeks, pickles
Meat: pork, duck, goose, game, fried meat, smoked meat, sausages, fatty ham, organs (brain, kidneys, liver, lungs)
Fatty fish (sturgeon, blind, catfish, cod, sardines, herring), fish roe, crayfish, seafood, smoked fish, canned fish
Fats: lard, bacon, kaiser and the like
Smokes of any kind
Eggs - scrambled eggs, fried eggs, mayonnaise
Milk and dairy products: fatty milk, fermented cheeses, cream
Bread: warm, black bread, fat or cocoa biscuits
Sweets and cakes: with fat creams, prepared with eggs, cocoa, cream or fat, cake, ice cream, chocolate
Nuts and nuts - nuts, hazelnuts, almonds, salted olives
Spices: pepper, horseradish, paprika, bay leaf, mustard, vinegar
Beverages: coffee, cola-based beverages, alcohol (beer, wine, brandy, etc.), carbonated beverages (if there is flatulence)
Explanation of the regime:

I think it is necessary to explain this regime, because there are people who are neither doctors nor have cirrhosis, who consider the regime too permissive. Who has been forced to keep a diet for a while, knows how hard it is, but to keep a diet for life…

The patient with cirrhosis must also live with this UNHEALABLE disease, or if you prescribe an excessively restrictive diet, there is a risk of being demoralizing, and impossible to respect.
Carbohydrates are needed because they are stored in the liver - if it is healthy - and in the liver with cirrhosis the storage of carbohydrates is reduced, carbohydrates must be brought from the diet.
Cholesterol is an extremely necessary substance for the body, especially for the synthesis of cell membranes, it is made by the liver, and the liver with cirrhosis does not synthesize enough cholesterol, it must exist in the diet.
Proteins are also indispensable for the body, and their synthesis is also done in the liver, of course harder for cirrhosis, so the diet must have proteins that the liver does not manufacture.
Salt should be reduced, because in cirrhosis, the liver does not inactivate a hormone that retains water in the presence of food salt.
Some spices - mentioned - must be accepted, because foods without salt and without spices are practically difficult to consume, and nutrition is essential for an organism that cannot synthesize many essential elements for survival.
Careful!

-In liquid cirrhosis DO NOT consume SALT or salty foods.
-In cirrhosis with memory disorders it is necessary to REDUCE MEAT CONSUMPTION li maximum 3 times / week per 100 grams
-If the patient does not tolerate certain foods, he will not consume them, even if they are allowed
-Teches in exec, DO NOT HEAL AND DO NOT IMPROVE CIRRHOSIS, and they can often be HARMFUL (especially the teas sold for HEALING CIRRHOSIS) I hope you find it useful

There are recommendations and not RECIPES.

Hygienic-dietary treatment
1. Balanced diet in nutritional principles with an increased intake of vitamins, fresh vegetables and fruits.
2. Prolonged physical rest during the state with the avoidance of physical effort and in convalescence.
Food allowed
cow's milk: sweet beaten (sour) and its derivatives: yogurt, kefir, cow's cheese, cottage cheese, sweet urda, telemea (but only salted). The amount of cow's cheese can be 300-400 g / day.
flour: macaroni, noodles, rice, semolina, well cooked and prepared with milk or cow's cheese, with tomato juice or broth, and possibly with a little fresh butter, added before consumption. Flours can also be prepared in the form of papanasi with cow cheese, macaroni or semolina pudding, rice pudding, biscuit soups, white bread, preferably fried, polenta, breadsticks, croissants, buns.
vegetables: vegetables and greens: raw salads, zucchini, lettuce, nettles, new goulash, cauliflower, tomatoes, boiled beets, carrots, green vegetables, boiled or baked potatoes, bell peppers, spinach, moon radish, green peas. These will be prepared in the form of salads (mixtures of potatoes, beets, boiled carrots, raw lettuce, to which is added raw oil and lemon juice), vegetable sauces, purees (potatoes or carrots), vegetable soups. thickened with flour, vegetable cream soups.
meat and meat dishes: chicken, chicken, turkey, pigeons, lean veal, beef, or beef, boiled (broth with raw oil and lightly diluted vinegar) or grilled are allowed. The meat can also be prepared minced (without onions or other spices), boiled in the form of meatballs or sausages in beef leaf (cooked in borscht), or grilled (in the form of meatballs).
White fish meat (salami, pike, flax, trout, clam, grayling, turbot, flounder, barbel) boiled (rasol) or grilled. Low and very salty ham, sausages, Parisian are also allowed.
soups and broths: in addition to flour and vegetable soups, poultry and cow soups (defatted), soups, prepared with borscht (cow soup, meatball soup, lean and prepared without spices) are also allowed. Also, bone marrow-free soups and broths.
eggs: (chicken) boiled soft, (cooked 3-4 minutes), "Romanian eggs", (boiled in water and served with fresh butter, added immediately before consumption) and no more than 2 times a week. Eggs are prohibited only in patients with a history of cholecystitis or gallstones.
fats: only fresh cow's butter, sour cream, whipped cream and vegetable fats are allowed: oil, olive oil, corn, sunflower, pumpkin (served raw), margarine. Fats will not exceed 50 grams per day per adult and will be consumed in the most easily digestible form (emulsified).
sauces: only those prepared dietary are allowed, with reduced fats, prepared only with fresh butter or oil, without fried onions, without spices, without rants, only in the form of white sauce, tomato sauce or broth, vegetable sauce, etc. .
sweets and sugar products: bee honey (especially), jam, magiun, jellies, shit, candy, fruit jams, jam, sherbet, fruit jelly, egg white fruit foam, egg white cream, sugar cream burnt, cakes made of dry dough, with cow's cheese, fruit or jam, fruit tarts, meringues, egg white beaten with sugar, croissants with jam.
fruits: apples, grapes, strawberries, melons, lemons, oranges, grapefruit, juices (especially citrus and grapes), cherry compotes, plums, peaches, apricots, bananas.
drinks: in addition to fruit juices and compote juice, teas of: mint, lime, cherry tails, soda syrup, lemons, oranges, natural coffee (lean) are also allowed.
cakes: rice pudding or semolina, fruit tarts, croissants, rolls, savarina.
various: to sour soups and broths, salads or sauces will use lemon juice, diluted lemon salt (citric acid, but not tartaric acid), weak vinegar, diluted, preferably fruit. The following spices are allowed: parsley, dill, larch, tarragon, bay leaf, thyme, cumin, celery for desserts: vanilla, lemon peel or orange.
Prohibited food
cheeses: fermented or fatty, cheese.
dried vegetables: beans, peas, beans, lentils.
fatty meat: pork, ram, sheep, lamb, goose, duck, coconut, game. Canned, smoked meat, pastrami, sausages, sausages, salamis. Spicy and fried minced meat (stuffed peppers, meatballs, sarmale). Guts: brain, kidneys, lamb's liver.
fish: fatty (catfish, carp, flax, perch, gooseberries, mackerel, sea fish), smoked, canned, fried sardines, marinade, caviar.
eggs: grated and fried in lard or oil, duck eggs.
fats: lard, bacon, cow fat. It is also forbidden to eat fried fats (even fried butter and oil), goose fat, beef salad, mayonnaise.
sauces: all prepared with rantas, onions and hot fat, or fried with spices.
spices: pepper, hot pepper, horseradish, mustard.
vegetables: winter radishes, cucumbers, goulash, cabbage, eggplant, eggplant, onions, garlic, french fries.
fruits: nuts, hazelnuts, almonds, figs, dates.
sweets: cake with butter cream or a lot of yolk, pies, cozonac, fresh, leavened dough, pancakes, donuts, ice cream, cakes with cocoa, chocolate.
Also forbidden are any kind of alcoholic beverage (at least 1 year), chocolate, cocoa, too cold drinks (ice).
Generally forbidden: alcohol, fried foods, cooked with sauce, rantas, fat, lard, and canned food.


Ingredient:
1.5 kg of fresh pork liver, 1 kg of pork (low-fat meat), salt, pepper, thyme, 1 kg of white onions, thin sausage mats

Ingredient:
1 kg of pork (breast or neck), 2 onions, 1 glass of rice, 3 tablespoons raisins, 2 tablespoons lard, salt, pepper and coriander to taste, 1 mat of cleaned pork slightly thicker
Juice:
How much water is needed to cover it or even more, scented with bay leaves, allspice and paprika, 1 glass of meat soup, 1 tablespoon of sugar


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Housewives are busier around December 1st. Tasty dishes should not be missing from the table on Romania's National Day. If, however, you lack culinary inspiration during this period, we help you with four recipes suitable for the holiday of December 1:

1 PICKLED CABBAGE WITH SMOKED CIOLAN

Ingredient:

- a tablespoon of tomato paste

Method of preparation:

- Leave the cabbage to soak in cold water for three hours

- put the lard in a bowl and when it heats up, add the chopped chives (the fatter part of the chives)

- let the ciolan brown lightly, then add the finely chopped cabbage and cook them together

- when the cabbage juice has dropped, add half a cup of soup, bay leaf and other spices

- let it boil for a few more minutes

- transfer the cabbage to a tray that you put in the oven

- halfway through cooking, add the tomato paste dissolved in the rest of the soup and let it cook for about 20-25 minutes

- at the end, add the chopped dill.

2. IAHNIE DE FANOLE LA CEAUN

Ingredient:

- 700 g boiled white beans

- 3 bunches of green onions

- 400 g pork neck pastrami

- 1 tablespoon lard

- 2 concentrated cubes with the taste of smoked ribs.

Method of preparation:

- put lard in the pot, add onion, pepper, carrot, sausage and pastrami, all cut into slices

- leave to harden, at the right heat, for about 15-20 minutes

- add half a teaspoon of paprika, a teaspoon of hot pepper paste, mix and simmer over low heat until the sausage is fried and the vegetables are soft

- add boiled beans (boiled the night before), a tablespoon of white flour, tomato juice, spices and concentrate cubes

- let them all boil for about 15 minutes to homogenize the flavors and form the sauce.

Serve with fresh homemade bread and pickled hot peppers.

3. SMOKED STEW

Ingredient:

- 500 gr smoked pork tenderloin

- 3 tablespoons tomato paste

Method of preparation:

- wash, clean and julienne the vegetables

- wash the pork tenderloin and cut it into pieces

- Peel the potatoes and cut them into cubes

- heat the onion, then add the carrot and at the end the peppers

- when they have all become glassy, ​​add the meat, enough water to cover them and bake for about 20 minutes

- add the potatoes, tomato paste, salt and leave in the oven until the potatoes are cooked

- add finely chopped greens.

Serve with pickles.

4 SMOKED CABBAGE SOUP

Ingredient:

- half a fresh new cabbage

- 500 gr smoking (ribbed, scarified)

Method of preparation:

- Chop the onion and fry it in oil

- add the grated carrot

- the smoke is boiled in a pot filled three quarters with water

- add grated celery, chopped cabbage, hardened vegetables and vegetables, when the smoke is almost cooked


Dresala

In a previously presented recipe, I told you about training. Well, no one from another area of ​​Romania, except Moldova, has heard about my training. If you prepare this recipe at home for your loved ones, and if it is called differently, I invite you to tell me. Until then, I like to think that it is a Moldovan recipe, a Moldovan training.

Dresala recipe

Ingredient:

You will notice that I do not have exact quantities for this recipe. If you ask me what, how and how I use them, I use them all in maximum quantity in a big pot. And that's because I like the tights to be as thick as possible and to have a lot of milk.
Peel the potatoes and cut them into cubes.
We clean the carrots and grate them, we clean the onions and cut them into cubes or fish and we cut the peppers into small cubes.
In a large pot, heat the onion and carrot in the 3 tablespoons of oil.

When they have softened slightly, add the bell peppers and diced potatoes.

Leave for another 2-3 minutes, during which time we turn in the pot so that it doesn't get caught and add enough water to cover them with 3 fingers above. If we want the tights to come out thinner, we add more water.
When the potatoes are cooked

… Add the noodles, not too much and leave the pot on the fire for 7-8 minutes. After turning off the stove, mix the two eggs with sour cream and whipped milk and add them over the vegetable juice. Finely chop a bunch of locusts and sprinkle it on top I could say that locust bean is the secret ingredient of this dish.
The dressing is served cold, or very slightly heated, with onions, and it goes best with green onions.
Good appetite!


Recipes Semi-prepared and homemade

Homemade drum for Christmas
The kidneys are cut longitudinally and put in water with vinegar for 1 hour. Wash the organs and bring to the boil. In apa se pune sare, foaie de dafin, piper boabe (cateva). In timpul fiertului se indeparteaza spuma. Cand totul este fiert se lasa sa se . Slanina cruda sarata
Se ia slanina cruda proaspata cat mai groasa, taiata in fasii inguste si lungi. Se freaca bine cu sare alba si curata si se pune intr-un vas lung pe sipci de lemn, puse la fund. Bucatile de slanina se aseaza cat mai strans una de alta, pentru ca . Slanina afumata
Slanina se prepara ca si slanina cruda sarata, iar daca are prea multa sare se va scutura si se va pune in apa rece timp de o ora. Fiecare bucata de slanina se strapunge la un capat, iar in gaura formata se introduce o sfiara curata. Toate bucatile . Slanina fiarta in bait cu boia de ardei
O astfel de slanina se prepara pentru folosirea imediata. Pentru asta se alege slanina de la gat. Se poate sara cu 2-3 zile sau cu 2-3 ore inainte de a se fierbe. Marinata se prepara astfel: daca slanina este sarata, atunci marinata nu trebuie sa fie . Sunca si costita
Suncile si costitele impanate cu carne, impreuna cu soricul sau pulpele de porc dezosate se freaca cu urmatorul amestec: la fiecare kilogram de carne se iau 50 g de sare, 1 g silitra (azotat de potasiu=salpetru=o substanta folosita in industria . Carnati afumati si uscati
Se amesteca carnea tocata cu sarea si condimentele adaugandu-se cate putina apa (50-60 ml la 1 kg de tocatura). Cu aceasta tocatura se umplu matele subtiri, se leaga la capete cu sfoara si se agata de un drug pentru a se zvanta, dupa care se afuma . Carnati macelaresti de Burdujeni
Aceasta reteta este cea mai potrivita pentru prepararea carnatilor, respectandu-se urmatoarele indicatii: 1. carnea de porc fara tendoane si pielite se taie in felii subtiri, de 1 cm grosime si se freaca cu 25 g sare (cantitate de sare . Carnati taranesti
Carnea de porc se trece prin masina de tocat, adaugandu-se la fiecare kg 25 g sare. Se amesteca totul si se lasa 1 zi la temperatura de 16-18 grade. Dupa ceea se adauga la fiecare kg de carne 300 g slanina fara soric, taiata cubulete mici, 2 g piper . Trandafiri moldovenesti
Se da carnea prin masina de tocat. Se taie slanina cubulete si se amesteca cu carnea tocata, putina pa cu zeama de ustroi, sare si piper. Cu aceasta compozitie se umplu matele cu ajutorul masinii de tocat la care in locul sitei s-a atasat palnia . Carnati haiducesti
Carnea de porc se curata, se spala si se toaca bine cu satarul, apoi se amesteca cu slanina tocata, cu condimentele si se umplu intestinele de oaie. Se atarna la loc uscat cu curent de aer, sa se usuce. Dupa ce s-au uscat se afuma 5-7 zile. Se frig . Caltabosi moldovenesti
Carnea si slanina se dau prin masina de tocat si se amesteca cu orezul care a fost umflat in prealabil in apa, ceapa usor calita, sare, piper, cimbru si putina zeama de carne sau apa. Matul se spala bine, se curata cu malai, se curata de grasime, se . Toba
Se fierb pana devin moi urechile de porc si soric, impreuna cu o bucata de ceafa, limba, rinichii si plamanii. Ficatul va fi scos mai devreme ca sa nu devina prea tare si limba ca sa nu se desfaca la fiert. In timpul fierberii se indeparteaza spuma, . Toba de Moldova
Se folosesc aceleasi ingrediente ca si in reteta de toba traditionala, fara ficat si plamani, dar cu mai multa carne de la gat si muschi. Se parlesc urechile, se rad foarte bine si se parlesc. Se fierbe limba si se curata de pielita groasa.Apoi se . Pastrama
Pastrama este mai gustoasa si mai frageda daca se prepara din carne de porc mai tanar de 1 an. Se poate prepara si din sunci invascute. Carnea se taie in bucati groase de 2-3 cm si late de 5-6 cm, iar in lungime asa cum ies din taietura. Se freaca . Homemade sausages
Matele se curata de mizerie cu dosul unui cutit iar apoi se spala in mai multe ape. Se lasa din cand in cand matele in apa cu otet si in apa cu bicarbonat. procesul de spalare dureaza cateva ore. E bine sa faceti matele cu o zi inainte de a le . Homemade sausages
Carnea se toaca, apoi se amesteca cu usturoiul pisat si condimentele dupa gust, apoi se framanta bine cu o cana de apa sau supa de oase. Se umplu matele, se leaga la capete, apoi se lasa carnatii la uscat la loc cald, 48 de ore. Apoi se lasa la uscat . Toba de casa
Rinichii se taie pe jumatate si se curata de toate fibrele, apoi se tin in apa rece cu otet. Limba se opareste cu apa fierbinte si se curata bine. Inimile se taie pe jumatate si se curata de grasime si vasele de sange. Capatana se parleste, se spala. . Lebar de casa
Organele se curata, se spala si se pun la fiert cu sare, boabe de piper si foi de dafin. Se fierb la foc potrivit aproximativ 20 de minute. Se toaca prin masina de tocat impreuna cu slanina cruda. Se framanta bine, se mai adauga sare dupa gust si . Caltabos
Carnea tocata se amesteca cu ceapa taiata cubulete fine, cu orezul spalat, sare si piper. Se umple matul cu aceasta compozitie (cu mana!). Matul se umple mai lejer pentru ca orezul se va umfla la fiert, altfel se va sparge matul! Se leaga la . Pelimeni cu carne.
Aluatul il pregatim amestecand toate ingredientele mentionate mai sus. Aluatul trebuie sa iasa foarte virtos, si se framanta nu mai putin de 15 minute pentru a fi suficient de elastic. Se lasa apoi 30 minute sa se odihneasca. Umplutura o realizam la .

Alimentatia in convalescenta de hepatita epidemica

Continuam sa oferim cititorilor nostri unele retete pentru alimentatia in diferite afectiuni. Desigur ca nu noi sintem autorii acestor retete, ci e vorba de conspectarea unor diete silite in ani de catre specialisti in nutritie. In speranta ca aceste retete le vor fi de folos celor ce sufera de o afectiune ori alta, le dorim pofta buna si insanatosire grabnica!

Dintre urmarile hepatitei epidemice (icter epidemic), cea mai importanta este hepatita cronica. De la inceput trebuie aratat ca granita dintre hepatita acuta si cea cronica este trecuta numai de bolnai care nu se ingrijesc, nu respecta repausul la pat si nici regimul alimentar, necesare pentru ndecarea hepatitei epidemice. Evolutia acesteia catre modificarile inflamatorii cronice, caracteristice hepatitei cronice, este favorizata de unele cauze suplimentare preexistente, ca malaria si sifilisul netratate, salvarsanoterapia, denutritia si mai ales abuzul de bauturi alcoolice. Momentul decisiv, rascrucea dintre ndecare sau cronicizarea hepatitei este insa convalescenta hepatitei epidemice. De disciplina si perseverenta bolnavului in urmarea tratamentului in aceasta perioada depinde itorul sanatatii lui. Simpla dezgalbenire a pielii nu inseamna ndecarea de hepatita epidemica. Bolnavul ramine un an sau chiar mai mult cu o susceptibilitate sau cu leziuni hepatice pe care le ignora si care, netratate, pot sa duca la modificari patologice durabile ale structurii normale a ficatului. In acest caz bolnavul resimte o stare de oboseala, slabeste, are turburari dispeptice, somnolenta dupa mese, subfebra, o senzatie de tensiune in dreptul ficatului si uneori o coloratie galbena a ochilor. Aceste suferinte sint dovada directa sau indirecta a suferintei ficatului si ele apar mai ales atunci cind regimul alimentar si repausul au fost prea curind parasite dupa dezgalbenire. Pentru a preintimpina urmarile hepatitei epidemice, regimul alimentar trebuie sa fie condus cel putin sase luni, sau mai bine un an de zile, de la iesirea din spital, dupa anumite reguli.

Regimul de odihna presupune repaus la pat inca cel putin doua saptamini de la parasirea spitalului, socotind acest timp perioada de adaptare la schimbarea de mediu. In urmatoarele trei luni bolnavul se va odihni peste noapte 12-l5 ore, iar in timpul zilei 2-3 ore, mai ales dupa dejun. Repausul usureaza digestia, circulatia si buna functiune hepatica. Trebuie etata orice actitate fizica care poate antrena senzatia de oboseala, convalescentul limitindu-se la plimbari scurte, ocupatii sedentare si o actitate intelectuala placuta si usoara ca: lectura, auditii muzicale etc.

Regimul alimentar trebuie sa indeplineasca urmatoarele conditii:

- Sa reprezinte un aport caloric bogat (2.500-3.000 calorii), in care sa fie cuprinse cel putin 1,5 pina la 2 g albumine pe 1 kg de greutate corporala. De exemplu, un indid de 65 kg, va primi zilnic 90-l00 g, din care majoritatea de origina animala (lapte, brinza, albus, carne).

- Cantitatea de glucide nu trebuie sa depaseasca 300-400 g pe zi, preferindu-le pe cele din legume, fructe si fainoase si numai in completarea acestora glucidele din zahar si alte dulciuri concentrate (marmelade, serbet, dulceata, rahat, bomboane etc.). Acestea din urma, consumate fara masura, pot produce un surmenaj al pancreasului, taie pofta de mincare a bolnavului si produc fermentatie intestinala.

- In afara de albumine cu rol important in regenerarea ficatului si resilirea functiilor acestuia si de glucide care intaresc rezervele de glicogen ale ficatului, regimul trebuie sa fie bogat in taminele mai ales din grupul B si C.

- In printa grasimilor adaugate la mincare, acestea nu vor depasi cantitatea de 30 g, preferindu-se cele usor asimilabile, ca untdelemn rafinat si unt proaspat, care in orice caz nu trebuie sa sufere influenta temperaturii ridicate.

In plus, ratia echilibrata a convalescentului de hepatita epidemica trebuie sa aduca alimente care contin factorii lipotropi cu rol important in protejarea ficatului. Acestia se gasesc in brinza de vaci (metionina), sucul de sfecla (betaina) si galbenusul de ou (colina).

Reguli generale pentru convalescentul dupa hepatita:

- se recomanda cinci mese pe zi, in portii concentrate ca valoare nutritiva, dar nu mari ca volum

- convalescentul dupa hepatita nu se va aseza la masa enervat sau obosit

-va minca incet si va mesteca bine

- nu va bea in timpul mesei, pentru a nu dilua sucurile digestive, ci va bea intre mese ceaiuri caldute de tei, sunatoare, musetel, menta

- va sta culcat 2-3 ore dupa mesele principale, in prima luna dupa iesirea din spital, si cel putin o ora dupa reluarea actitatii

- bolnavul va consuma zilnic cel putin 500 g lapte sub diferite forme si 250 g brinza de vaci in diverse preparate

- mincarea va fi sarata moderat.

Alimente indicate in convalescenta de hepatita epidemica

Produse lactate: lapte, lapte taiat cu ceai, iaurt, lapte batut, chefir, lapte acidofil, lapte cu sucuri de fructe, lapte cu cafea de orz.

Bauturi: sucuri de fructe, suc de sfecla, decoct de tarite, citronade, oranjade, ceaiuri, cafea naturala (foarte slaba), siropuri de fructe, sucuri de legume, chisel de lapte si de sucuri de fructe.

Brinzeturi: brinza de vaci, urda, cas, brinza telemea de vaci (desarata).

Carne: slaba de vaca, tel, gaina sau pui, de porc slaba, rasol (fiarta si apoi fripta), snitel fiert, tocatura dietetica, ca perisoare fierte sau fripte, mincaruri dietetice cu carne si sosuri dietetice.

Peste: slab de riu, stiuca, salau, lin, fiert sau fript.

Oua: numai de gaina, unul pe zi ca oua moi, ochi romanesc, in budinca, sufleuri, cu spuma de fructe sau alte preparate.

Piine: de preferinta neagra de buna calitate, alba prajita, sau rece: biscuiti din albus, piscoturi.

Paste fainoase: orez, gris, macaroane, fidea, taitei de preferinta ca budinci cu brinza sau cu carne fiarta mamaliguta pripita bine fiarta.

Grasimi: unt proaspat 10 g, ulei 20-25 g pe zi.

Supe si ciorbe: supe de legume ingrosate cu fainoase sau cu perisoare de carne, supe-creme de legume, supe de fainoase, supe de fructe, de rosii, borsuri de zarzavaturi, sfecla, cartofi, dovlecei, bors rusesc, fasole grasa, loboda, salata verde.

Sosuri: alb, de rosii, de legume, de verdeturi, de fructe (sine, agrise, macese, mere), sos caramel).

Fructe: crude numai bine pirguite, caise, piersici, struguri, pere, capsuni, citrice, banane, mere rase pe razatoare de sticla, suc, gutui coapte la cuptor, gelatine, spume, compot, sufleuri.

Deserturi: creme de lapte, creme din sucuri de fructe cu amidon, fainoase cu lapte, budinci din fainoase cu lapte, sufleuri din brinza de vaci, gelatine din lapte, brinza de vaci, iaurt, pireuri de fructe cu albus, coltunasi, papanasi, pateuri dietetice cu brinza de vaci, aluat uscat cu brinza sau cu fructe insiropate sau cu peltea, tarte cu fructe, bezele, compot, miere, dulceata, serbet, peltea de gutui si maces, magiun, siropuri, miere. Dulceata, serbetul, mierea, marmelada si zaharul din prajiturile permise, siropurile, compoturile si ceaiurile nu trebuie sa depaseasca 150 g glucide pe zi.

Condimente: sare in cantitate moderata, verdeturi tocate marunt ca frunze de patrunjel, marar, telina, leustean, hasmatuchi, putin tarhon, chimion, cimbru, putin dafin, putina ceapa fiarta, suc de rosii, putin suc de usturoi, otet de fructe, putin bors vanilie, scortisoara, zeama de lamiie, coji rase de lamiie sau portocale.

Alimente interzise

Bauturi: orice bauturi alcoolice (tuica, lichior, n, bere), bauturi prea reci.

Brinzeturi: fermentate, grase, rocfort, trapist, camambert, cascaval gras, sarat, brinza framintata, de burduf.

Carne: grasa de porc, oaie, miel, gisca, rata, nat, afumata, conserve de carne, preparate din carne de porc grasa, prajita, condimentata, maruntaie (cu exceptia ficatului de vaca), drob de miel orice preparate din carne prajita ca pane, snitel sau in mincaruri.

Mezeluri: grase, condimentate, afumate, cirnati, calosi, pateu, pastrama.

Peste: gras, de mare, afumat, conservat, zacusca, marinata, raci, orice peste prajit.

Oua: de rata, maioneze, jumari, omleta, ochiuri prajite.

Piine: alba calda, neagra calda sau neprajita, biscuiti cu creme de unt sau ciocolata.

Paste fainoase: de proasta calitate, incomplet fierte, preparate cu multa grasime, mamaliguta cruda (insuficient fiarta).

Grasimi: peste cantitatea prescrisa de medic, untura topita de porc sau gisca, unt topit, slanina, jumari, creme cu mult unt, maioneze, orice grasime prajita.

Legume: uscate, mazare, fasole, bob, linte, salate de castraveti, ridichi, salate cu ceapa, usturoi, gulii, varza, conopida sau orice legume prajite in mincaruri cu sos sau la cuptor sau cu ceapa prajita in rintas.

Fructe: crude, tari, nepirguite, alune, migdale, nuci, smochine, fructe imbracate in aluat si prajite.

Supe si ciorbe: din carne sau peste gras, din oase cu maduva, cu grasime adaugata in cantitate mare, cu multe galbenusuri, smintina sau cu rintas.

Sosuri: grase, cu rintas, cu condimente (piper, soia, ardei iute), cu ceapa sau usturoi, cu hrean sau mustar.

Deserturi: aluat cald, dospit, cu mult unt, cu crema de unt, ciocolata, cu alune, nuci pateuri, foietaj, cozonac, baclava, tort cu crema.

Condimente: iuti, sarate, iritante, piper, boia iute, hrean, mustar.

Pregatirea alimentelor:

Ceaiurile si bauturile. In regimul de convalescenta dupa hepatita epidemica, se va prefera ceaiul de maces care contine o cantitate importanta de tamina C si care se recomanda dimineata pe stomacul gol. Ceaiurile de musetel si de sunatoare se prepara numai inainte de serre, aruncind florile in apa clocotita. Sucurile de fructe si de zarzavaturi se prepara din fructe si legume cit mai proaspete si de calitate cit mai buna. In mod special, dupa hepatita epidermica este foarte indicat sa se bea suc de sfecla pentru aportul de betaina.

Tot ca bautura poate fi considerata si fiertura de tarite care se recomanda hepaticilor datorita continutului bogat in taminele complexului B. Convalescentii carora nu le place gustul de fiertura de tarite este bine sa o foloseasca totusi adaugata in supe sau in ciorbe.

Chiselul de lapte si chiselurile preparate din sucuri din fructe proaspete sau uscate constituie o bautura nutritiva recomandata in acest regim. Hepaticul nu trebuie sa uite ca laptele este un aliment pe care el trebuie sa-l consume sub toate formele. Pentru cei care au intoleranta pentru acest aliment, se recomanda ca bauturi laptele taiat cu ceai, cu sucuri de fructe, cu cafea de orz sau uneori lapte la care se adauga putin carbonat de calciu (o lingurita la o ceasca de lapte).

Bolnavul hepatic va prefera brinza slaba de vaca. Aceasta se poate pregati si in gospodarie. Dintr-un litru de lapte ies 100-l50 g brinza de vaca. Laptele nefiert se pune la loc cald intr-un vas smaltuit pastrat numai pentru acest scop. Cind laptele s-a prins, se aduna smintina de deasupra si se asaza vasul pe marginea masinii pina se formeaza cheaguri si se separa zerul. Se rastoarna laptele prins intr-un tifon care se innoada si se lasa la scurs, deasupra unui vas in care se scurge zerul.

O brinza foarte buna cu gust de urda se poate prepara din lapte praf. Pentru a produce coagularea laptelui se foloseste otetul. Aceasta urda (sau brinza desodata) are avantajul ca este total lipsita de sare, deoarece otetul (acidul acetic) se combina cu sodiul din lapte si formeaza impreuna o sare (acetat de sodiu) care-i perfect solubila in apa cu care se spala brinza. Pentru a avea o varietate cit mai mare in dieta in printa produselor lactate, se mai poate prepara si o brinza de vaci din lapte fiert, in care se adauga lete de calciu lactic. Aceasta, cum si brinza desodata, preparata prin coagulare cu otet, se preteaza la prepararea deserturilor si a sufleurilor dietetice din regimul hepaticilor, aducind multa varietate in regim.

Supele se prepara de preferinta din legume. Rareori pentru satisfacerea gustului sint ingaduite supele din carne slaba sau din pasare slaba, degresate si indoite cu zeama (supa) de zarzavat.

Supele de legume, strecurate, pentru a deveni mai gustoase si mai hranitoare, se ingroasa cu tot felul de fainoase, cu fulgi (zdrente) de ou, perisoare de carne, galuste de gris sau de brinza.

Supele-creme de legume sint supe ingrosate, obtinute prin trecerea prin sita a legumelor fierte. Piureul obtinut se subtiaza cu lapte. Uneori supele-creme, pentru a fi de consistenta unei smintine groase si pentru a le face mai hranitoare, se leaga cu sos alb dietetic, preparat din lapte si faina alba. Supele pentru convalescentul de hepatita se taminizeaza cu suc de lamiie, cu suc de rosii, de salata verde, de sfecla si cu verdeturi proaspete (frunze de patrunjel, marar, tarhon, leustean) tocate marunt, bogate in tamina C. Este important de stiut ca fundul de lemn pe care se toaca verdeata trebuie in prealabil cufundat in apa fiarta, deoarece un fund oparit nu mai absoarbe sucul bogat in tamine care se scurge din verdeata.

Bolnavul convalescent dupa hepatita epidemica este foarte dornic sa manince borsuri si ciorbe acre. Ca si supele, acestea vor fi facute de preferinta din legume. Borsul de sfecla se face pastrind o parte din sfecla cruda, nefiarta, care se adauga sub forma de suc inainte de serre. Borsul de sfecla este gustos dres cu iaurt sau lapte acru. Foarte indicate sint si borsul rusesc, cel de dovlecei sau de cartofi, drese de asemenea cu iaurt. Supele si ciorbele se pot pregati in prima perioada a convalescentei fara adaos de ulei sau unt, apoi li se poate adauga cite o lingurita de unt proaspat la serre, sau de untdelemn. Acesta din urma se fierbe in citeva clocote, impreuna cu supa sau ciorba. Este mai sanatos insa sa se pastreze grasimea pentru pregatirea felurilor cu carne sau pentru salate, iar supele si ciorbele sa se dreaga cu lapte, zer de lapte, lapte praf sau iaurt.

Pentru regimul hepaticilor sint foarte indicate si supele de fructe preparate din trei parti de fructe fierte si o parte pastrate crude si stoarsa in farfurie, la serre, pentru aportul de tamina C.

Preparatele de carne se pregatesc din carne slaba de vaca, tel, pasare, de preferinta fierte si asezonate apoi cu diverse sosuri dietetice (fara grasime prajita). Rasolul este indicat sa se puna la fiert cu apa rece in care trec substantele extractive.

Carnea se mai poate pregati uneori fiarta si apoi fripta ca snitel dietetic (bucati de carne batute si fierte) sau ca tocatura dietetica. Tocatura dietetica este permisa, pentru ca nu este prajita si nu contine ceapa sau condimente iritante, ca boia, piper etc. Tocatura dietetica in prima perioada a convalescentei este mai bine sa se fiarba la aburi.

Dupa 2-3 luni de la iesirea din spital sint permise si friptura de tel sau cea de vaca, fripta la gratar. In mod exceptional, este ingaduita si friptura de porc la gratar. E mai bine daca aceasta se pune mai intii la fiert jumatate din timpul necesar unei fierberi complete si apoi se frige. Carnea tocata cu care se umplu rosiile, ardeii grasi, cartofii, dovleceii, este bine sa fie mai intii fiarta si apoi tocata. La fel trebuie sa se procedeze si cu carnea pentru musaca sau pentru budinci cu carne. Mincarurilor cu carne li se da gust cu putina sare, cimbru, foarte putin usturoi, ceapa fiarta separat, foi de dafin, verdeturi tocate etc.

Grasimea (de preferinta untdelemn) se fierbe in sosul mincarii, iar untul se adauga in farfurie, la serre.

Garniturile de legume. Legumele se prepara ca piureuri si soteuri sau inabusite (a la grec). Legumele fierte la aburi sint mai gustoase si pastreaza o cantitate mai mare de tamine. Modul in care se fierb legumele este foarte important. Ele se pun la fiert in apa clocotita in vas smaltuit cu capac, de o capacitate corespunzatoare cantitatii de legume. Piureurile se servesc cu putin unt sau se bat cu lapte. Soteurile de legume se prepara fie fierte si serte cu unt, fie dupa metoda numita a la grec, adica inabusite in vas acoperit cu capac in putin untdelemn si apa.

Soteurile se servesc cu verdeturi tocate. Este interzis sa se consume cartofi prajiti ca garnitura sau ceapa prajita sub forma de rintas in sosurile mincarurilor de legume. Pentru regimul de hepatita cronica sint ingaduite si unele salate. Astfel, se pot consuma salata de sfecla coapta sau fiarta, serta cu chimen si lamiie, salata de rosii, de morco cruzi rasi, de varza alba foarte marunt rasa, de ardei copti taiati ca taiteii, cum si de fasole verde fiarta ca rasol. Uneori, cind conopida este frageda, este permisa ca sote sau ca salata in cantitate moderata. De asemenea, uneori se poate consuma salata de nete tocate care se inmulteste cu dovlecel fiert a carui celuloza este mai putin indigesta. Salata de nete se freaca in loc de untdelemn cu lapte, renuntindu-se la ceapa tocata. Pentru gust se poate adauga suc de rosii, de lamiie sau se poate rade deasupra brinza telemea.

Garnituri din fainoase. Fainoasele de cea mai buna calitate se fierb in apa multa, clocotita cu sare, si se limpezesc cu apa calda. De preferinta, se prepara cu budinci cu carne sau brinza si ou (albus batut spuma). In felul acesta den feluri pufoase mai usor de digerat si mai hranitoare. Budincile din fainoase se pot prepara in prima perioada a convalescentei (daca prescriptia de dieta este servera in printa cantitatii de grasime) date la cuptor numai cu adaos de sosuri dietetice (fara grasime), de exemplu cu sos de rosii, de legume date prin sita, de fructe etc. In perioada a doua, cind dieta dene mai larga, forma in care budinca se da la cuptor se unge cu unt sau untdelemn.

Ca grasimea sa nu se descompuna prin contact direct cu caldura cuptorului, budinca pentru hepatici se da la cuptor in baie de apa.

Orezul pentru pilaf dietetic se fierbe de preferinta in supa limpede de legume, bogata in saruri minerale. La fel se procedeaza cu grisul pentru casa, serta ca garnitura linga carne.

Pastele fainoase fierte se amesteca cu unt inainte de a fi serte.

Sosuri dietetice. Sosurile dietetice pentru bolile de ficat se prepara fara a praji grasimea pe care o contin si fara adaos de ceapa prajita si condimente iritante. Ele se prepara pe baza de supa de legume, de lapte, de suc de rosii, de zahar ars, de sucuri sau piureuri de fructe. In lichidul respectiv se adauga, pentru a-l ingrosa, cite o lingurita de faina (de portie) desfacuta mai intii in apa rece, pentru a nu se aduna in cocoloase. Lichidul de baza si faina dizolvata se fierb impreuna cu untdelemnul circa 15-20 minute. Untul se adauga in sos in momentul serrii. Aceste sosuri aduc multa varietate in alimentatia convalescentului de hepatita, ii stimuleaza pofta de mincare si favorizeaza respectarea regimului lunga vreme.

Sosurile dietetice au avantajul ca nu produc arsuri si greutate in epigastru dupa ingerare. Ele nu sint iritante si, consumate repetat, nu sint daunatoare pentru mucoasele digestive si indirect pentru ficat si anexe, ca cele obisnuite care contin acroleina si rintas cu ceapa si faina prajita.

Prepararea oualor. In convalescenta de hepatita epidemica este permis sa se foloseasca oul si mai ales albusul de ou, nedepasindu-se cantitatea de un galbenus pe zi. Cind hepatita s-a complicat si cu o suferinta a culei biliare (basica fierei) galbenusul de ou poate produce, ca si smintina, crize dureroase si atunci el este interzis. In mod obisnuit insa, sint ingaduite ca preprate: omleta de albus pe aburi, oul moale si ochiurile romanesti. Se tolereaza foarte bine cite un sfert de ou intreg in diversele preparate (budinci, sufleuri). Este esential ca preparatele de oua sa nu fie prajite in grasime incinsa.

Aluaturile pentru convalescentul de hepatita epidermica trebuie sa nu contina o cantitate mare de grasime, sa nu fie prajite si prea proaspete (calde). De aceea, se recomanda prajiturile din aluat sfarimicios, de biscuiti de casa sau de tarte. Acest aluat contine numai o parte de unt sau untdelemn si trei parti faina. I se mai adauga, de obicei, lapte, zahar si ou in cantitate mica.

Tartele din aluat fraged se umplu cu brinza de vaci vanilata, crema de amidon vanilata, peltea de fructe, spuma de albus sau diverse gelatine de fructe.

Bezelele preparate din albus si zahar sint un fel foarte indicat ca si merengul si crema de lapte cu albusuri. Din piureul fructelor coapte se pot obtine prin batere, impreuna cu albusul de ou si zahar, spumele de fructe. Albusul de ou batut spuma este frisca falsa a hepaticului.

Fainoasele fierte bine in lapte si mai ales spuma de gris sint deserturi pe care hepaticul trebuie sa le consume aproape zilnic. Spuma de gris se fierbe numai 4 minute in lapte, in zeama de fructe sau in compot de fructe batindu-se pe foc cu telul.

Chiselurile din sucuri de fructe preparate cu o proportie mai mare de amidon (20 la suta) sint deserturi usor de digerat si bogate in tamine.

Gelatinele preparate din sucuri sau piureuri de fructe sint deserturi cu aport important in tamine. Cele preparate din lapte parfumat cu diverse arome, brinza de vaci, brinza desarata, iaurt sau cafea cu lapte sint hranitoare si usor de mistuit.

Ele au si avantajul ca sint un desert foarte ieftin.

Budincile din fainoase, preparate cu piureuri sau felii de fructe, cu siropuri etc. date la cuptor in baie de apa sint un desert foarte hranitor. Pentru hepatici, ele se prepara mai ales cu albus, batut spuma.

Compoturile si fructele coapte pot si ele alcatui un desert dorit de convalescentul de hepatita.

Pentru ca fructele sa-si pastreze cit mai mult din continutul in tamine, ele se pun la fiert in apa clocotita, in vas smaltuit cu capac. Pentru taminizare se adauga, la serre, doua linguri de suc de fructe crude.


Simona's World

Desi caldurile ne dau de furca, totusi din cand in cand ne mai facem poftele :) Si de data asta am avut pofta de ciorba de miel.. ca doar am miel la congelator :)

11 comentarii:

Ai dreptate, vara, caldura . dar trebuie totusi sa fie din cand si cand si ceva mai special. Mi-ai facut pofta!

O mancare pe placul sotului meu.
Pupici!

Ei dar ce bine arata ciorba.

De la Pasti nu mananc miel,mi-ai facut pofta de o ciorbita!Pupici

Simo, ce bunatate acrisoara ai facut!
Sunt innebunita dupa aceasta ciorba !
Acum ca mi-ai facut pofta. trebuie sa imi dai o portie :))
Te-am pupacit!

@Sara&Miki, asa este, la carne de miel insa, n-as rezista nici la 50 grade :) Va pup
@Mihaela, am constatat ca in general carnea de miel/oaie este preferata mai mult de barbati :) Pupici
@Haplea, multumesc! O duminica frumoasa in continuare
@Buburuza, multumesc! Kiss
@Flory, ptr noi este mai simplu cu carnea de oaie.. ptr ca avem oite :) Deci ne putem face poftele si in cursul anului. Many kisses
@Laura, o portie este a ta, clar! Desi este foarte cald.. promit ca dau drumu si la AC :)) Pup cu drag

ciorba de miel, recunosc nu am incercat pana acum, dar niciodata nu spune niciodata!!cred ca are un gust foarte bun!!Pupici!!

Tu esti o norocoasa ca mai ai miel . ) Dau un borcan de dulceata pe-o coasta de miel , ce zici ?:))

@Mihaela, noua ne place foarte tare ciorba de mile, si mielul in general! Pup cu drag
@Adina, la o asa oferta nu pot rezista!! :)) Pupici


Video: Navy Bean Soup Recipe. Ham and Bean Soup (November 2021).