Diet tips for chronic pancreatitis

Try changing how you cook, here are some ways to cook smarter

Try steaming, coaching, stir frying, boiling, grilling, microwaving, baking and roasting rather 

than frying.

Use fat-free or reduced fat cheeses rather than their fattier counterparts. Because they do not 

melt smoothly, when making sauces and soups, finely shredded cheese and mix it with a little 

flour or cornstarch then add slowly to sauces or soup.

By replacing 1⁄4 to 1⁄2 of the ground meat in a casserole or meat sauce with chop beans or 

lentils cooked brown rice, couscous, or barley your reduce fat and add fiber to your diet. Trim 

most fat from steaks, chops, roast and other cuts of meat before cooking. Remove skin from 

poultry prior to cooking. However when preparing roast turkey or chicken leave skin on 

until after the poultry is roasted. Either season under the skin or in the cavity because when 

removing the skin you will lose flavor.

When making soups and stews, make a day ahead, cool down and refrigerate overnight. The 

next day, skim off congealed fat.

Replace saturated fats such as butter or lard with healthier oils such as corn, all of, coconut, 

safflower, canola or others that are low in saturates. Sometimes you need to keep the fatty 

ingredient to preserve the integrity of the recipe. If you’re making brownies or cookies the call 

for nuts, chocolate or butterscotch chips, coconut or bacon, reduce the amount by 25 to 50%.

When making for sauces, beverages or other dishes that call for sugar reduce the sugar 

amount by 25%. Be careful of trying this with cakes, cookies or other baked products because 

it may affect the textual volume. Sift powdered sugar over cakes and brownies rather than 

frosting them for a fat-free topping. Use whole wheat flour or whole wheat pastry flour 

to replace half of the all-purpose white flour in dishes to increase the fiber content and 

nutritional value.

Substitute a high calorie or high-fat ingredients with a low-fat version

Use evaporated skim milk instead of whipping cream or half-and-half when making cream 

soups or sauces to reduce both fat and calories. Use an electric hand blender and skim milk to 

make whip cream. You can use no quick fat, but nonfat milk in a plastic glass will whip up just 

fine, add a little powdered sugar and vanilla sugar and you have a nonfat dessert topping.

Use fat-free unflavored yogurt or fat-free sour cream instead of the regular sour cream. A 

nether substitution is to. A cup of fat-free cottage cheese and add a tablespoon lemon juice in 

place of the sour cream.

Use applesauce to replace butter, margarine or oil in making muffins, quick breads, cakes 

and cake mixes and save a ton of calories and fat. If oil is the only ingredient that is liquid, try 

using half applesauce and half buttermilk, because the latter is very low in fat but has more 

bodied and skim milk, water or juice.

Try substituting marshmallow cream for the margarine or butter in your favorite frosting 

recipe you will still have calories but you’ve eliminated the fat. Using reduced calorie 

margarine or butter would seem like a logical substitution, but it has water whipped into it 

and will change the texture and constrict consistency of your recipe, especially in baked goods 

however it may be using items that are not cooked.

Use fruit juices such as lemon, orange, apple, white grape or pineapple juice in place of some 

or all of the oil in salad dressings. For a less sweet dressing, use part defatted chicken broth 

with the juice.

Substitute cocoa powder for the chocolate flavor of unsweetened chocolate squares, but no 

fat. Use 3 tablespoons cocoa powder and 2 tablespoons hot water to make a paste for each 

chocolate square.

When a recipe calls for canned cream soup such as cream of celery, mushroom or chicken, 

purchase the low-sodium, 99% fat-free version.

When using canned chicken or beef broth, tomato juice, tomato sauce or paste or canned 

tomatoes try purchasing the low-salt version to cut back on the sodium.

Piecrust or pastry is a high-fat and high calorie part of the pie. Try substituting a graham 

cracker crust made with a reduced calorie butter or margarine or better yet use part of a 

nonfat dairy cereal like rice crispies or one of the bran cereals crushed and so the graham 

crackers. You can swing it with a sugar substitute. In other substitute for a pastry crust is 

to use phyllo dough. Cut three sheets of phyllo dough in half crosswise and again in half 

vertically. Work quickly. Place one sheet in the pie plate and lightly spray with vegetables 

spray. At the next sheet and repeat spraying into you have six sheets. Trim edges. Bake at 375° 

for five minutes or until golden brown.