Features of eating melon with cholecystitis
With cholecystitis, patients are prescribed a certain diet, which involves reducing the load on the liver and increasing the amount of bile, due to the exclusion of heavy, fatty foods. Melon belongs to choleretic products, but at the same time it is quite difficult to digest due to fiber. Is it possible to use melon for cholecystitis, and in what form - read below.
Chemical composition and calorie content
For 100 g of raw products, 36 kcal. They also include:
- proteins - 0.6 g;
- fats - 0.3 g;
- carbohydrates - 7.4 g;
- dietary fiber - 0.9 g;
- water - 90 g;
- ash - 0.6 g.
Did you know? The most expensive melon variety in the world is called Yubari King. They sell fruits only at auctions, and at least 10 thousand dollars are taken for one copy.
The composition of melon pulp includes a number of micro and macro elements that a person needs to stabilize the work of all organs and systems:
Melon for cholecystitis: possible or not
The product in question is one of those allowed in the diet for cholecystitis and gallstones. With such pathologies, fatty foods and sour fruits are excluded from the diet, and sweet foods, on the contrary, are administered.
Cholecystitis is an inflammation of the gallbladder
Properties of melon in cholecystitis
Any products with cholelithiasis and cholecystitis should be used in moderation. Melon, thanks to the harmonious combination of a complex of minerals, helps the body recover.
Did you know? The leaders in the cultivation of melons in the world are the Chinese. In this country, they collect up to 25% of the global volume of this gourd.
The composition of the melon includes the most necessary minerals. Calcium is the main building block of bones, hair, and nail plates. He takes part in the regulation of processes occurring in the cardiovascular and neuromuscular systems, as well as in the production of enzymes necessary for the qualitative removal of bile. Phosphorus is the second basic element that a person needs. It is involved in the formation of nucleic acids, bones and protein compounds.
Magnesium and sodium regulate intracellular metabolism, metabolic processes, as well as energy balance and central nervous system function. Potassium is very important for cholecystitis. He is responsible for the activation of enzymes and the transmission of nerve impulses. Promotes rapid elimination of urine and neutralizes the harmful effects of an excess of sodium. Due to the diuretic effect of melon, the excretion of bile, which has accumulated in the gallbladder, is accelerated.
Chlorine is also necessary for humans to regulate the amount and activation of enzymes. The element is responsible for the formation of hydrochloric acid, necessary for the digestion of food, which positively affects the dynamics of the course of the disease, since the load on the gallbladder is reduced. Sulfur is involved in the formation of hormonal compounds. This is very important for cholecystitis, because due to an excess of sweet food, patients often develop diabetes, against the background of an endocrine disruption.
Together, these minerals help restore gallbladder cells and optimize liver function. In addition to these elements, melon contains a lot of vitamins. They are necessary to optimize the body's ability to absorb these very minerals and are involved in the regulation of water-electrolytic metabolism.
Important! Diet is not a panacea for cholecystitis, it is used as an additional tool to the main treatment.In this regard, do not forget to periodically see a doctor in order to monitor the dynamics of treatment.
Harm and possible contraindications
With the ailment under consideration, the most important thing: to adhere not only to the diet recommended by the doctor, but also not to overeat. Food should be fractional. For each meal you can eat only a small amount of sweet fruit: 200-250 g for the main meal and 100 g for a snack. Exceeding the dosage of melon can lead to serious consequences for an already weakened body.
- If the recommendations regarding the use of this product are not followed, the following may be observed:
- exacerbation of cholecystitis;
- pain in the digestive tract;
Rules for choosing a melon when buying
To get the maximum benefit from the fruit, and not cause yourself even more harm, you need to choose the right products. When buying, be guided by the following rules:
- Do not buy fruits that are sold near the tracks - melons very quickly absorb toxins, so there is a high risk of poisoning.
- The ripe fruit exudes a strong, pleasant characteristic aroma - if it is absent, then the melon is immature.
- Ripeness can be determined by the sound - ripe specimens emit a dull tone, and green ones - voiced.
- The fruits themselves should be free from flaws and deformations. The skin is dense, without signs of decay, dents or scratches.
- In no case do not buy cut fruits - it is forbidden to sell these products in this form, since harmful bacteria begin to develop on the surface of the pulp very quickly, which can trigger diarrhea or poisoning.
Features of eating melon with cholecystitis
Products that are approved for use by people suffering from cholecystitis are determined by the dynamics of the disease and the degree of damage to the body. The main rule when introducing melon into the diet is not to combine it with other foods. Eat it between the main meals, an hour after and 2 hours before. In this case, do not drink the fruits with water. This can be done after 20 minutes.
In acute cholecystitis
In the acute stage, such food is completely contraindicated. For 3 days in the acute period, only liquid foods are recommended (vegetable soups or on the third broth). Then the patients are gradually transferred to cereals - they are also made liquid. A week later, with positive dynamics, you can try the melon, but in the processed form. From the pulp, you can make mashed potatoes, like they do with pumpkin, or cook melon soup.
With chronic cholecystitis
In the chronic form of the disease during the period of remission, the diet of patients is more extensive than in the acute stage. At this stage, the use of raw pulp is allowed 2 times a day, but not more than 2 pieces, which is approximately 150 g. In total, 300 g of pulp can be eaten per day.
It is undesirable to eat fruit at night. Due to fiber, metabolism can slow down, which will provoke an exacerbation.
Important! You can’t eat melon earlier than 4 hours before bedtime.
In addition to eating raw, from melon pulp you can cook soups, salads, jellies, marmalade or marshmallows.
Cut fruit can be stored for no more than 48 hours. Open areas of the pulp must be wrapped with foil or cut and folded into a container with a hermetically sealed lid.Fruits of late varieties are subject to long-term storage. They retain all the nutrients for 3-4 months, but provided that they are stored at a temperature in the range of +3 ... + 10 ° C, in a room where there is no lighting and good ventilation is organized.
Early varieties of melons in uncut form at room temperature retain their nutritional value for 3 days, and in the refrigerator, in a special compartment for vegetables, for about a week.
You will be interested to read about varieties of melons:
To enjoy the fruit throughout the winter, you can freeze the flesh portionwise. The shelf life of freezing is 12 months, provided that the products are not thawed several times. In addition, you can make compote or jam from melon. The shelf life of such products is 1.5–2 years.
Melons are products that are allowed in the diet for cholecystitis. However, the use of these fruits should be strictly dosed and only with the permission of the attending physician.