Eating For Jaundice

Author: Ivan Red Jr. Time for reading: ~1 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

In this article, learn more about Eating For Jaundice. Eating for jaundice.

Jaundice is a number of pathological changes associated not only with impaired liver function, but also other organs. The disease develops as a result of impaired bilirubin metabolism, which can be caused by various factors.

The causes of jaundice are diverse, which determines several forms of the disease, but we will pay attention to nutrition, because it is a personal responsibility of each of us, especially if there is a health problem.

In order to speed up the healing process, it is necessary to adhere to a strict diet, which should be aimed at normalizing the work of the gastrointestinal tract. To this end, certain foods should be included in the menu.

Useful products for jaundice:

grain bread;
dried apricots;
green leaf plants;
skimmed yoghurt products;
sufficient quantities of cooked, stewed or raw vegetables;
cabbage;
nuts;
zucchini;
fruit and vegetable juices;
non-fat pastries;
oshav;
thick cereals made with fresh milk;
cereal soups with vegetable broth;
steamed omelet;
sour from non-sour fruits;
berry;
boiled rabbit meat;
rosehip decoction;
still water in large quantities.

Harmful foods for jaundice

During treatment, the consumption of:

alcohol;
garlic;
fried dishes;
canned food;
smoked fish and meat;
animal fats;
strong coffee;
sweet carbonated drinks;
sour fruits and berries;
ice cream;
butter dough pastries;
highly concentrated fish and meat broths;
mushrooms;
pickles;
salt to a minimum.

All products listed as harmful stimulate the secretion of the pancreas, cause the liver and bile to function in an accelerated mode, causing increased production of bile. In this way they burden the liver and gastrointestinal tract, contribute to intestinal fermentation and increase gas formation.

Eating For Jaundice

CHAPTERS (Table Of Contents)

Useful products for jaundice:

Harmful foods for jaundice

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