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Diet For Gastritis Of The Stomach

For the prevention and treatment of stomach inflammation, proper diet is crucial. Having triphala juice is not enough. Well, triphala is also a great supplement to get rid of all kinds of stomach problems naturally, but it is also important to have a proper meal with it. The diet makes therapeutic manipulations work better and lessens the severity of painful symptoms.

The pH of the gastric environment is altered as a result of the imbalance of food components (proteins, fats, carbohydrates, and fibres), which encourages the pathogenesis of gastritis and eventually gastric ulcers. The acidity of the stomach environment is taken into account in the development of all diets for chronic stomach diseases.

There are two types of gastritis treatment tables based on their nutritional value:

  • Simple diets: The diet contains a sufficient amount of energy necessary to maintain the patient’s life, and at the same time has a beneficial effect on the walls of the stomach.
  • Low-calorie diets: A diet with less energy is used for several days when the pathogenesis worsens (acute digestive disorders like constipation or diarrhoea).

What kind of gastritis should you eat?

Complex studies confirm the diagnosis of “chronic hyper acidic gastritis” or “chronic gastritis with increased acidity.”

An increase in the production of hydrochloric acid, digestive enzymes, and other components of gastric juice are hallmarks of the condition. The stomach’s walls become irritated, their functional properties are diminished, and the physiological processes of digestion are altered as a result of the acid. Heartburn and pain between meals are the most common signs of high-acid gastritis.

Dishes containing rich broths of mushrooms, meat, and fish, as well as semi-finished products, are against the rules for people who have acidic gastritis. They cause severe taste irritation and encourage additional hydrochloric acid production.

Here is the list of dishes you should add-

  • First courses (pure and fresh vegetable and grain soups, noodle soups cooked in water or milk);
  • Second courses (meat, fish, cut into pieces, stewed, boiled or baked, sometimes lightly fried, without crust);
  • Side dishes (cooked vegetables, pasta, soft cereals);
  • Salads, snacks (salads of boiled vegetables, snacks based on lean meat, fish, dairy sausages, cheese);
  • Milk 2.5% pasteurised, some fermented milk products (cream, yogurt, cottage cheese);
  • Sweet fruits and berries;
  • Drinks (tea, compotes of dried fruits, kisses, juices of certain types of fruits, decoctions);
  • Bread products (dried wheat bread, dry biscuits);
  • Fats (vegetable oils, butter).

A details description of the each ingredient-

  • Mutton: Lean meat is allowed because it has a protein-to-fat ratio of one to one and has an energy value of about 209 kcal per 100 g. Numerous macroelements, including potassium, sulfur, phosphorus, and copper, as well as numerous microelements, are present in the product. Lamb is rarely used in hospitals due to its distinctive flavour and aroma, but it can be prepared at home;
  • Meat from chicken: Depending on the portion of the carcass, a 100 g serving has an energy value of 90-180 kcal. Similar to rabbit meat, the ratio of protein to fat is about the same. The white meat of the skinless chicken breast is the most valuable. Prepare the cooked and boiled portions.
  • Milk: Most of the time, pasteurised cow’s milk with 2.5% fat is used. The diet prohibits the consumption of whole milk—directly from the cow. Milk with 2.5% fat has 54 kcal per 100 ml of energy. Milk that has been pasteurised does not require additional heating. On it, hot dishes are prepared: cereals, mashed potatoes, soups, and omelettes. It is possible for some people to be allergic to milk components;
  • Hard Cheese: Parmesan, Dutch, Kostroma, Cheddar, and other hard cheeses. The product’s energy value is approximately 355 kcal per 100 g. They are snack foods. Hard cheeses without spicy additives and a low fat (30-50% fat content) are recommended for gastritis with high acidity. More than 20-50 grams of cheese can be consumed daily;
  • Milk with yogurt: The usual amount of fat is 3.2%. Sour milk has sufficient sugar and few acids, making it low in calories (only 65 kcal per 100 g). In gastritis, the most common varieties of yogurt are suitable for dietary nutrition:
  • Eggs from chicken: The product has an energy value of 157 kcal per 100 g. About one to one is the ratio of protein to fat. Fresh eggs from a chicken that have been produced within seven days are used to treat gastritis. Omelettes topped with milk or cream and soft-boiled eggs are recommended. Due to their inability to be digested, raw eggs cannot be consumed;
  • Bread: High-quality wheat bread is used to treat gastritis. It need not be brand-new. The bread tastes better when baked one to two days in advance. Only a small amount of biscuits and dry biscuits is permitted. Baked pies made with meat, fish, apples, and berries can be added to the menu up to twice a week in hyperacid gastritis;
  • Tomatoes: Only use fruit that is ripe and high in sugar. Tomatoes are used in pureed soups and sauces to treat hyperacid gastritis and are high in potassium, chlorine, sodium, and vitamins A and C. It is suggested that the skin be removed first.
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