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Diet “Table 4” is as gentle as possible for the stomach and intestines – both mechanically, thermally and chemically. “Table 4” effectively reduces inflammatory processes in the body, eliminates rotting and fermentation in the intestines. Surprisingly, despite the rather strict restrictions, it is quite possible to create a varied and tasty diet within the framework of this diet …
Diet Table 4 is characterized by a reduced calorie diet by reducing the consumption of carbohydrates and fats. However, this does not mean at all that the diet of this therapeutic food is depleted. You can still cook in a varied and delicious way!
Features of the “Table 4” diet
Indications: treatment and prevention of chronic colitis; with acute intestinal diseases, with exacerbations of enterocolitis, with acute gastroenterocolitis, with dysentery;
Duration: as prescribed by a doctor;
Features: lowering the energy value of food by reducing the consumption of carbohydrates and fats; reduced consumption of salt and sugar; thermal, mechanical and chemical irritants are temporarily excluded from the diet (that is, refusal from hot and cold, spicy, fatty and solid foods;
Energy value: about 2000 kK per day;
Fluid volume per day: about 1,5 liters;
Best type of preparation: food should be boiled, steamed, mashed or mashed;
Power frequency: type of food with a diet Table 4 – fractional, 5-6 times a day.
Diet “Table 4”: what is possible, what is not
Meat, poultry, fish. Only low-fat varieties are allowed. For example: veal, beef, turkey, chicken, fish such as pike perch, perch. You should steam or boil, then wipe or grind in a blender. Soups based on strong, fatty broth are prohibited.
Eggs. Limit – no more than one egg per day, preferably only protein. It is advisable to cook in the form of a steam omelet or cook “in a bag”. Raw, fried and hard-boiled eggs are excluded from the diet.
Bread and flour. You can: some wheat bread (or bread soaked in broth). You can make uncooked biscuits from flour. In addition, from time to time you can use wheat flour in cooking – for example, for manna. Prohibition – on fresh baked goods, pancakes and pancakes, bran, rye bread, as well as bread made from wholemeal flour with the addition of seeds, cereals, etc. (these additives mechanically irritate the walls of the stomach and intestines). In addition, pasta is prohibited, with the exception of thin noodles.
Dairy. Table 4 – the diet is extremely “meager” for dairy products. Even the “milk” allowed here should be consumed in small quantities and relatively rarely. Cottage cheese, acidophilus are allowed in the diet. Banned – kefir, sour cream, cream, cheese. A small amount of butter is acceptable. Whole milk and yoghurts can be used in cereals and puddings, but cannot be drunk or eaten “directly.”
Vegetables. Can be used only boiled and mashed.
Cereals. Allowed: semolina, rice, buckwheat and oatmeal. But one should refrain from such cereals as millet, pearl barley, barley groats.
Fruit and desserts. Recommended: applesauce, berry jelly and fruit drinks (not sour). Unacceptable – fresh fruits and berries, dried fruits, honey, jam.
The drinks. You can: green and black tea, herbal tea, juices of non-acidic berries (diluted with water 1: 1), pure still water. Do not: fruit juices, coffee and cocoa, milk, kvass, carbonated drinks.
Additional prohibitions. Diet Table 4 categorically excludes spicy, fatty and fried foods, any semi-finished products, smoked meats, sausage-ham, canned food from the diet. You can not use sauces and marinades, fast food. Food should be warm – any temperature extremes, such as a glass of cold water or hot soup, can instantly provoke a painful attack.
Eating on the Table 4 diet should be fractional – 5-6 times a day at intervals of 2-3 hours. And little by little! For clarity: on average, the volume of one serving should be equal to the volume of your hand. A sample menu of the day on the “Table 4” diet may look like this:
Mannik with yogurt;
Skim cheese;
Vegetable puree soup, veal meatballs, herbal tea or jelly;
Steam omelet;
Steam cutlets from fish, buckwheat porridge, unsweetened tea;
Blueberry jelly, rice pudding.
Several recipes for the “Table 4” diet will help you partly diversify your medical menu:
Mannik with yogurt
Ingredients: 200 g of natural yogurt, 125 g of semolina, 300 g of sugar, 1 glass of wheat flour, 3 eggs, half a pack of butter, 2 tsp. baking powder, a pinch of salt.
Method of preparation:
Heat oven to 200 degrees.
Mix the flour with baking powder, separate the whites from the yolks and put in the refrigerator.
Beat the softened butter with sugar, add 1 yolk.
Without stopping stirring the mass, add half of the yogurt, one more yolk to it, and gently add flour. Add a pinch of salt.
Continuing to stir the mixture, pour in the remaining yogurt and add the last yolk. Finally, add semolina.
Beat the cooled whites into a strong foam and add to the resulting mass.
Grease the form with a piece of butter, put the mass in it and bake in the oven for 35 minutes. Serve with blueberry jelly.
Steam fish cutlets in a slow cooker
Ingredients: 450 g fillet of lean fish, 2 slices of yesterday’s roll, 150 ml of low-fat milk, 1 onion, 1 bell pepper, a pinch of salt.
Method of preparation:
Grind the fish fillet in a blender or meat grinder.
Soak the rolls in milk.
Peel the onion and pepper and cut into medium-sized pieces. Then grind in a blender.
Mix the minced fish, chopped vegetables and the crumb of the roll into a single mass. Form cutlets and put in a slow cooker.
Cook for 20 minutes. Serve with vegetable puree.
Vegetable puree soup
Ingredients: 2 medium potatoes, 1 carrot, 1 squash, 2 bell peppers, 2-3 bunches of fresh or frozen broccoli, frozen peas, a pinch of salt and herbs for flavor.
Method of preparation:
Cook the peeled and diced vegetables in salted water until tender (about 15-20 minutes over low heat).
Turn off the heat, drain the vegetable broth to half. Use a blender to grind the boiled vegetables into puree.
Put frozen peas in a saucepan or small high frying pan, add 2 tsp. butter and 2 tbsp. soft fat-free cottage cheese.
Simmer the peas over low heat for 10-15 minutes.
Add the peas to the vegetable puree. Serve with slices of wheat bread and butter.
Diet 4 for bowel diseases has several interpretation options – depending on the specific disease, the gastroenterologist will necessarily correct both the list of permitted foods and the list of strictly prohibited ones.
Here is a more or less average version of the Table 4 diet, which illustrates that even within the framework of the medical menu, there is always room for delicacies and culinary creativity. Be healthy!