← Back
Estonian cuisine

Kama (roasted grain flour with kefir)

Flour of roasted barley, rye, oats and peas stirred into kefir or yoghurt, with berries.

With care: in a safer version

Kama (roasted grain flour with kefir)ESTONIAN CUISINE
Kama (roasted grain flour with kefir) — Estonian cuisine. Photograph of the dish.

Ingredients

  • kama flour
  • kefir or yoghurt
  • sugar or honey
  • berries

How it is prepared

Kama flour is stirred into cold kefir, sweetened and topped with berries — it is not cooked.

Food safety with low immunity

  • Use only pasteurised milk, yoghurt, cream and cheese.
  • Wash fruit well and peel it where possible. Do not use bruised or mouldy fruit.

How to prepare it during treatment

Not cooked: the flour is roasted, but kefir and raw berries may be restricted during neutropenia. Choose pasteurised kefir, cooked berries or jam and pasteurised honey; discuss live cultures with your team.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Make it fresh, keep it chilled and eat it the same day. Do not leave it out on the table.

Reheating

Eaten cold — not reheated. That is why freshness and the fridge matter.

Symptoms it may suit

  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
  • Stomach and gut. High in fibre. With bowel inflammation, diarrhoea or after bowel surgery, discuss suitability with your team.
  • Diabetes, Obesity. A sweet dish. With diabetes or weight concerns, discuss portion size with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Estonia: food database → · Country page →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

Open the interactive site →