Therapeutic nutrition for gastritis reduces discomfort and pain in the stomach caused by inflammation.
A properly selected menu contributes to the effectiveness of therapeutic measures, normalization of digestion.The diet for gastric gastritis includes therapeutic tables No. 1, 2, 3, 4, 5. The choice of a particular menu depends on the level of acidity, phase of the disease.Table No. 1, 4, 5 have several options.In the number of the main diet, they are denoted by letters and used based on the severity of symptoms, the period of the disease (acute, calming, chronic form).
How much should a diet be observed in gastritis of the stomach?Strict control is necessary for exacerbation and in the first months after.But ideally, the patient with a diagnosis of gastritis should adhere to the recommended table during remission.Although, the expansion of the menu and holiday exceptions are possible.If only within reasonable limits, and if we are not talking about coffee, cigarettes, alcohol and fatty foods.
Diet for gastric gastritis: Basic rules
As for the organization of the diet for gastritis at home, the gastroenterologist advises patients to adhere to five key rules.
- Food processing.With gastritis, products should be thermally processed.Even vegetables and fruits in the raw version are an exceptional case.Meat and fish are not consumed in pieces.These products are separated from bones, skin, tendons and prepared in the form of meatballs, cutlets, cabbage rolls.
- Fractional menu.Power supply for gastritis should be frequent.But you need to eat in small portions, at equal intervals.The best option: the patient eats four to five times a day every three hours.The last dutation is no later than 19:00.All food to patients with a diagnosis of gastritis should be well chewed.
- Abundant drink.With gastritis, you should drink a lot.Especially alkaline drinks without gas.Such waters are suitable for patients with gastritis: Essentuki, Borjomi, Mirgorodskaya.To remove carbon dioxide, the bottle is uncorked and placed in a basin with warm water for 20 minutes. This drink is useful before meals.In addition to therapeutic water, with gastritis, patients are shown compotes from dried fruits and fresh berries.
- First dishes.Soups are required in the diet of a patient with gastritis.However, preference is given to vegetarian recipes or the second-third non-vibrant broth meat.
- Cooking dishes.Patients with gastritis are forbidden to eat very hot or very cold dishes.You can cook food, cook or bake without a crust.Nothing fried, pickled, canned, sauer during the diagnosis of "gastritis" can be.Porridge is boiled on water or in half milk without butter.Moreover, in the stage of exacerbation of gastritis and in the presence of severe clinical symptoms, it is better to be guided by the recommendations for the preparation of food, which are prescribed by therapeutic diet No. 1. It was developed by the founder of Russian gastroenterology Manuel Pevzner.In particular, it is preferable to use food in a wiped form.Products are brought to the state of souffli or pasteet, as well as a blender.Table No. 1 is usually prescribed during an exacerbation of peptic ulcer.
In many ways, a dietary diet for gastritis resembles a menu recommended to children of the first years of life.There is no place for fat, fried and sweet.Dishes are prepared without seasonings and with a minimum amount of taste spices.And in order to facilitate the digestion process, the food is maximally crushed.
The principles of diet with low acidity
The main task of nutrition is the type of gastritis is to stimulate the production of enzymes and acid with the stomach, to accelerate the passage of food into the intestines.
Preference should be given to rubbed and liquid food, but, unlike other forms of gastritis, acidic products, for example, kefir, fresh cottage cheese, citrus fruits are permissible.Outside the period of exacerbations, you can even eat fried foods, but strictly without panning and limiting the amount of oil.The temperature of the food should not be higher than 60 degrees and not lower than 15. The calorie content of the daily diet is up to 2500-3000 kcal.
The principles of diet for gastritis with high acidity
Regardless of the causes of inflammation of the gastric mucosa in the treatment of gastritis with increased acidity, it is important to observe the diet.
It is similar to the treatment of the acute phase: no fried, salty, smoked, spicy food, a lot of liquid and puree foods, small portions.Products should not provoke the release of gastric juice, be in the stomach for a long time and additionally irritate the mucous membrane.The principles of nutrition are almost identical to the diet in acute gastritis, however, cutlets, tags are introduced into the diet, slightly increased daily salt (up to 8 g), and bakery products are allowed.It is best to cook food, stew, cook or bake, eat warmly, chewing carefully.
Normal calorie content of the diet for gastritis with high acidity is 2200–2500 kcal.Often, the patient is additionally prescribed vitamin complexes to make up for a lack of vitamins.
The principles of diet in the acute form of the disease
If an exacerbation of the disease occurs, then it will be reasonable for this period to exclude all nutrition of the patient and give his digestive system to relax.In the event that the acute form of the disease is caused by poisoning or taking certain medications, it is necessary to first wash the gastrointestinal tract and cause vomiting.
On the first day, drinking warm liquids and tea is shown.The next day, if the patient's condition has improved, he can gradually begin the process of nutrition with liquid food.First, it is recommended to consume liquid soups from milk and cereals, meat and fish puree.Also allowed:
- Nice tea,
- decoctions,
- jelly,
- honey.
With exacerbation, it should be excluded from the nutrition:
- Fresh vegetables and fruits,
- Meat broths,
- sour -milk products,
- soda drinks,
- coffee,
- sweets,
- any bakery products,
- cheese.
All dishes should be prepared for steam, and served a little warm.The calorie content of the diet should not exceed 2000 kcal.
What can be eaten with gastritis: a list of products
Power supply for gastric gastritis and the treatment menu for each day you need to plan, focusing on the rules of the fifth table.The attending physician will tell you a list of products that are useful and should be in the diet.And also determines the list of those delicacies that you will have to forget about gastritis.
Below is the basic food table for gastritis, in which the main recommended products are highlighted.
Table - proper nutrition for patients with a diagnosis of "gastritis"
| Squirrels, g | Fats, g | Carbohydrates, g | Calories, kcal | |
| Vegetables and herbs | ||||
| Zucchini | 0.6 | 0.3 | 4.6 | 24 |
| Cabbage is colored | 2.5 | 0.3 | 5.4 | 30 |
| potato | 2.0 | 0.4 | 18.1 | 80 |
| carrot | 1.3 | 0.1 | 6.9 | 32 |
| beet | 1.5 | 0.1 | 8.8 | 40 |
| pumpkin | 1.3 | 0.3 | 7.7 | 28 |
| Cereals and porridge | ||||
| buckwheat cereal (nucleus) | 12.6 | 3.3 | 62.1 | 313 |
| semolina | 10.3 | 1.0 | 73.3 | 328 |
| Oatmeal flakes | 11.9 | 7.2 | 69.3 | 366 |
| The rice is white | 6.7 | 0.7 | 78.9 | 344 |
| Flour and pasta | ||||
| noodles | 12.0 | 3.7 | 60.1 | 322 |
| Bakery products | ||||
| Sukhairi made of white bread | 11.2 | 1.4 | 72.2 | 331 |
| Confectionery | ||||
| jam | 0.3 | 0.2 | 63.0 | 263 |
| jelly | 2.7 | 0.0 | 17.9 | 79 |
| Sephir | 0.8 | 0.0 | 78.5 | 304 |
| Merengi | 2.6 | 20.8 | 60.5 | 440 |
| paste | 0.5 | 0.0 | 80.8 | 310 |
| Cookies Maria | 8.7 | 8.8 | 70.9 | 400 |
| Raw materials and seasonings | ||||
| honey | 0.8 | 0.0 | 81.5 | 329 |
| sugar | 0.0 | 0.0 | 99.7 | 398 |
| Milk sauce | 2.0 | 7.1 | 5.2 | 84 |
| Dairy products | ||||
| milk | 3.2 | 3.6 | 4.8 | 64 |
| cream | 2.8 | 20.0 | 3.7 | 205 |
| Cheese and cottage cheese | ||||
| cottage cheese | 17.2 | 5.0 | 1.8 | 121 |
| Meat products | ||||
| Boiled beef | 25.8 | 16.8 | 0.0 | 254 |
| The veal boiled | 30.7 | 0.9 | 0.0 | 131 |
| rabbit | 21.0 | 8.0 | 0.0 | 156 |
| Bird | ||||
| Boiled chicken | 25.2 | 7.4 | 0.0 | 170 |
| turkey | 19.2 | 0.7 | 0.0 | 84 |
| Eggs | ||||
| Chicken eggs | 12.7 | 10.9 | 0.7 | 157 |
| Oils and fats | ||||
| Cream oil | 0.5 | 82.5 | 0.8 | 748 |
| Breeding drinks | ||||
| Mineral water | 0.0 | 0.0 | 0.0 | - |
| Juices and compotes | ||||
| juice | 0.3 | 0.1 | 9.2 | 40 |
| Apricot juice | 0.9 | 0.1 | 9.0 | 38 |
| Kisel | 0.2 | 0.0 | 16.7 | 68 |
| Carrot juice | 1.1 | 0.1 | 6.4 | 28 |
| Pumpkin juice | 0.0 | 0.0 | 9.0 | 38 |
| Rusnic juice | 0.1 | 0.0 | 17.6 | 70 |
| * Data are indicated for 100 g of product | ||||
The therapeutic diet for gastritis provides for a full and tasty nutrition.Other family members can join such a table.The list of permitted products allows you to experiment.For example, patients with gastritis can make cottage cheese sweet casseroles or vegetable pies.Kisel will appeal to both adults and children.They will not leave indifferent and a fish cake or noodles.
That you can’t eat with gastritis: a list of products
From the diet, with exacerbation of gastritis, it is first necessary to exclude spices, artificial food supplements, sharp marinads, sauces and seasonings.
A list of what you can’t eat, as well as products from the use of which it is better to refrain:
| Squirrels, g | Fats, g | Carbohydrates, g | Calories, kcal | |
| Vegetables and herbs | ||||
| Legal vegetables | 9.1 | 1.6 | 27.0 | 168 |
| swede | 1.2 | 0.1 | 7.7 | 37 |
| cabbage | 1.8 | 0.1 | 4.7 | 27 |
| Kapable is sauer | 1.8 | 0.1 | 4.4 | 19 |
| The onion is green | 1.3 | 0.0 | 4.6 | 19 |
| Onions are onion | 1.4 | 0.0 | 10.4 | 41 |
| Cucumbers | 0.8 | 0.1 | 2.8 | 15 |
| Cucumbers are canned | 2.8 | 0.0 | 1.3 | 16 |
| Radish is white | 1.4 | 0.0 | 4.1 | 21 |
| turnip | 1.5 | 0.1 | 6.2 | 30 |
| Caught tomatoes | 1.1 | 0.1 | 3.5 | 20 |
| horseradish | 3.2 | 0.4 | 10.5 | 56 |
| spinach | 2.9 | 0.3 | 2.0 | 22 |
| sorrel | 1.5 | 0.3 | 2.9 | 19 |
| Mushrooms | ||||
| mushrooms | 3.5 | 2.0 | 2.5 | 30 |
| Cereals and porridge | ||||
| corn cereal | 8.3 | 1.2 | 75.0 | 337 |
| pearl barley | 9.3 | 1.1 | 73.7 | 320 |
| Fucking cereal | 11.5 | 3.3 | 69.3 | 348 |
| Barley cereal | 10.4 | 1.3 | 66.3 | 324 |
| Confectionery | ||||
| candies | 4.3 | 19.8 | 67.5 | 453 |
| Ice cream | ||||
| ice cream | 3.7 | 6.9 | 22.1 | 189 |
| Cakes | ||||
| cake | 4.4 | 23.4 | 45.2 | 407 |
| Raw materials and seasonings | ||||
| mustard | 5.7 | 6.4 | 22.0 | 162 |
| ginger | 1.8 | 0.8 | 15.8 | 80 |
| ketchup | 1.8 | 1.0 | 22.2 | 93 |
| mayonnaise | 2.4 | 67.0 | 3.9 | 627 |
| Black pepper | 10.4 | 3.3 | 38.7 | 251 |
| Chile pepper | 2.0 | 0.2 | 9.5 | 40 |
| Dairy products | ||||
| kefir | 3.4 | 2.0 | 4.7 | 51 |
| sour cream | 2.8 | 20.0 | 3.2 | 206 |
| yogurt | 2.9 | 2.5 | 4.1 | 53 |
| Meat products | ||||
| pork | 16.0 | 21.6 | 0.0 | 259 |
| ham | 22.6 | 20.9 | 0.0 | 279 |
| Sausage products | ||||
| Sausage s/sluggish | 24.1 | 38.3 | 1.0 | 455 |
| Shards | 10.1 | 31.6 | 1.9 | 332 |
| sausages | 12.3 | 25.3 | 0.0 | 277 |
| Bird | ||||
| The chicken is smoked | 27.5 | 8.2 | 0.0 | 184 |
| duck | 16.5 | 61.2 | 0.0 | 346 |
| The duck is smoked | 19.0 | 28.4 | 0.0 | 337 |
| goose | 16.1 | 33.3 | 0.0 | 364 |
| Fish and seafood | ||||
| The fish is sluggish | 17.5 | 4.6 | 0.0 | 139 |
| The fish is smoked | 26.8 | 9.9 | 0.0 | 196 |
| Fish canned food | 17.5 | 2.0 | 0.0 | 88 |
| Oils and fats | ||||
| Fat animal | 0.0 | 99.7 | 0.0 | 897 |
| Culinary fat | 0.0 | 99.7 | 0.0 | 897 |
| Breeding drinks | ||||
| Kvass bread | 0.2 | 0.0 | 5.2 | 27 |
| Black tea | 20.0 | 5.1 | 6.9 | 152 |
| * Data are indicated for 100 g of product | ||||
Before introducing one of the prohibited products, it is worth consulting a gastroenterologist.
Recipes of dietary dishes
Dietetology offers different recipes to diversify the diet for gastritis in adults and children.Recipes of dishes should be made in such a way as not to harm the sick organ.At the same time, it is necessary to stock up on and time to compile a full menu.Much attention should be paid to culinary processing of products aimed at maximum preservation of all beneficial substances and vitamins.In the preparation of dietary dishes for patients with gastritis, spices and fats are not used.An important nutrition rule for a diseased stomach: food should be of an average temperature.A hot or cold meal will aggravate the situation with ulcerative gastritis.
You can varied with a disease.Properly selected recipes for gastritis can change many physiological processes in the body.This will contribute to the healing of the stomach and saturation with useful calorie products.
The mucous broth for gastric gastric gastritis is popular.Such a product soothes the mucous membrane of the stomach, facilitates the chronic ailment, and increases digestibility.
Mucous rice soup with parsley
To prepare a mucous broth for a given soup, you can use a broth that was welded from vegetables or low -fat meat.The cereal must be thoroughly washed, pour hot water and boil for half an hour.
Next, it is necessary to pull the existing liquid, there is no need to wipe the cereal itself.Then pour the mucous fat again into a pan and boil.
In order to accelerate the process of preparing a mucous membrane, you can wash and dry any cereal in the oven.Then it must be chopped in a blender or in a coffee grinder, and put in the soup.
Ingredients:
- 1 parsley root;
- 1 carrots;
- 200 ml of low -fat broth;
- rice or rice cereal of a small fraction;
- butter on the tip of a knife.
Preparation:
- Put rice in the broth.
- At the stage of partial readiness, carrots chopped by pieces and parsley root are poured into the broth.
- When all the ingredients are boiled, they grind them through a sieve, blender.
- Add butter to the plate portionably.
Egg
For this dish, you must first prepare a fish broth.
To prepare a broth allowed with any type of gastritis, use low -fat fish (cod, pink salmon, hek).The river fish is good - perch, crucian carp (because Omega -3/Omega -6, unsaturated fats - refer to them, which means to deliberately harm your health).Such a fish is considered an excellent source of phosphorus, minerals and saturated acids that contribute to the speedy restoration of the damaged gastric mucosa.In addition, it contains useful protein molecules that have a beneficial effect on the whole organism as a whole.
The fish must first be cut on the fillet.
To make the broth high quality, lower the washed fillet only into cold water.
To cook the broth, take a pan with thick walls, which cover with a lid before boiling.After the broth boils, remove the foam, and reduce the fire to a minimum.If the foam will accumulate again, do not forget to remove it.
The fish broth will be ready after 40 minutes from the beginning of the boil.
Components:
- 250 grams of low -fat broth;
- 1 carrots;
- 1 egg.
Preparation:
- In a decoction, cut the carrots in small pieces.
- Boil until cooked.
- Add to a plate of boiled fish of low -fat variety and cut the egg.
Vegetable stew
The stew is an easy -to -prepare dish that is well absorbed by the body.The stew will be a great option for a light breakfast, a second dish during lunch.
The main component of the dish is vegetables.As you know, they are all rich in magnesium and potassium, iron.This list is continued by organic acids, dietary fiber, vitamins.
The main requirement for the ingredients of the stew is their gentle effect on the inflamed shell.
Vegetable stew can be cooked both in summer and autumn, when the vegetables in the market become very affordable.
Young vegetables need to be taken, and prepared in the oven or extinguished on low heat to maintain the maximum benefit.
For vegetable stew in the winter, you can use frozen vegetables.Before cooking, they will pre -defrost them.
It turns out that even the most saturated stew has a low calorie content, which is combined with good saturation.This is almost the perfect option for fractional nutrition recommended by gastroenterologists.
Ingredients:
- cauliflower;
- potato;
- onion;
- zucchini;
- carrot;
- salt;
- olive oil.
Onions and crushed carrots are stewed in a small amount of water.After 10 minutes, add the remaining vegetables chopped by cubes.The stew is stewed to a soft consistency.Cooking time is 20-30 minutes.Olive oil is added to vegetable stews before serving.
Zeraz from beef
With gastritis, among permitted dietary dishes there are meat zrazy.The only thing that the use of this dish is allowed only when the disease is outside the exacerbation phase.
There are certain rules of preparation, using which you can not beware of the fact that additional injuries will be caused by damaged inflammation of the mucosa.
Their essence is as follows:
- Meat intended for cooking should be of lean varieties;
- Salt for minced meat is taken by a very small amount, and pepper and other spices are strictly prohibited;
- The dish is prepared for steam, since with this disease, it is not recommended to eat fried foods.But the taste of the tires from this practically does not change, and often it only becomes better.
Products:
- 200 g of low -fat veal or beef;
- 20 g of boiled rice;
- 30 g of crackers;
- Half of a teaspoon of butter.
Preparation:
- Grind meat on a blender or meat grinder.
- Add crackers.
- Form a cake.
- Put rice and oil in the center of each.It will give a creamy taste.
- Form zrazes and send for 15 minutes to a double boiler or a slow cooker.
Menu for a week with gastric gastritis
Patients who observe a diet with gastritis advise planning their menu in advance for a week with recipes.A clear action plan will avoid harmful snacks.It is much easier when the necessary products are prepared in the patient's refrigerator.And a person knows how and what can be quickly prepared from them.
Proper nutrition for gastritis (menu for a week) may look like this:
Monday
| Eating food | Dishes |
| Breakfast | soft soft egg, dried bread, oatmeal, decoction of apple and rosehip |
| Lunch | dried fruit compote (1 cup), biscuit |
| Dinner | buckwheat soup, pumpkin puree, chicken zrazes, tea with milk |
| Afternoon snack | A glass of low -fat milk, yogurt or kefir, toast (not fried bread) |
| Dinner | Vermicelli with beef tucked -made vegetable salad with sour cream |
| Before going to bed | A glass of low -fat fermented baked milk |
Tuesday
| Eating food | Dishes |
| Breakfast | buckwheat porridge, milk souffle, tea |
| Lunch | Sweet oat broth (1 cup) |
| Rice lunch | Spaghetti soup with beef peasants, peas with boiled carrots, cocoa with milk |
| Afternoon snack | Sour -milk cottage cheese |
| Dinner | A steamed casserole made of vegetables, a honey grass decoction |
| Before going to bed | fruit jelly (glass) |
Wednesday
| Eating food | Dishes |
| Breakfast | sour -milk cottage cheese and honey, toast, dried fruit compote |
| Lunch | A glass of low -fat kefir or milk |
| Dinner | Potato puree soup, vegetable casserole and turkeys, dried fruit compote |
| Afternoon snack | Dairy souffle with fruit |
| Dinner | rice porridge, boiled veal, boiled carrots with green peas, tea with milk |
| Before going to bed | cocoa with milk, oatmeal cookies (no more than 2 pieces) |
Thursday
| Eating food | Dishes |
| Breakfast | oatmeal, boiled fish of low -fat varieties, tea with milk |
| Lunch | jelly with milk |
| Dinner | Vegetable soup with chicken, potato-carrot puree, steamed cutlet, cocoa with milk |
| Afternoon snack | Sour -milk cottage cheese |
| Dinner | meatballs, boiled peas, toast, dried fruit compote |
| Before going to bed | A glass of low -fat kefir or milk |
Friday
| Eating food | Dishes |
| Breakfast | soft -boiled egg, dried bread, oatmeal, cocoa with milk |
| Lunch | oat broth (glass) |
| Dinner | Pea soup non -fat fish, steamed, baked pumpkin |
| Afternoon snack | jelly with milk |
| Dinner | Vegetable casserole, low -fat fish, steamed, rosehip decoction |
| Before going to bed | Kefir of small fat content (glass), oatmeal cookies (2 pcs.) |
Saturday
| Eating food | Dishes |
| Breakfast | apples baked with cottage cheese and raisins, toast, non -acidic juice |
| Lunch | A glass of low -fat kefir or milk |
| Dinner | Vegetable soup with chicken, potato-carrot puree, steamed cutlet, cocoa with milk |
| Afternoon snack | sour -milk cottage cheese and honey |
| Dinner | vermichel boiled chicken, baked pumpkin, cocoa with milk |
| Before going to bed | Fruit jelly (glass) |
Sunday
| Eating food | Dishes |
| Breakfast | buckwheat porridge in milk, milk souffle, tea |
| Lunch | Fruits in baked form, low -fat milk (glass) |
| Dinner | puree soup with cauliflower, rags boiled rice, cocoa with milk |
| Afternoon snack | vegetable casserole, tea |
| Dinner | Steamed a steamed low -fat fish boiled carrots and green peas, vegetable salad with sour cream, rosehip decoction |
| Before going to bed | A glass of low -fat kefir |
The above is the approximate plan of the weekly diet of the patient, who receives treatment for chronic gastritis.This menu is described in books about clinical dietetics and medical nutrition.
Diet No. 1 for gastritis and stomach ulcer
Such a diet has a well -chosen calorie content of up to 3000 kcal, which allows patients to lead an active lifestyle and not to experience energy in energy.A rich selection of permitted products for gastritis of the stomach creates a menu that does not get tired.This is important, because such a diet and diet a person adheres to several months in order to restore the acidity of digestive juices.The first results in gastritis of the stomach can be detected after 2 weeks of diet No. 1.
The treatment table completely excludes:
- Products with a high content of dietary fiber (fiber): millet, barley, wheat cereals, cabbage of all types, radishes, Jerusalem artichoke, spinach;
- Any sharp, piquant sauces and seasonings;
- Fat including oil in a pure form cannot be with stomach ailments;
- Any broths (including mushroom, legumes), sour first dishes: bristles, okroshki, cold soups with the addition of kvass;
- Meat smoked and salty delicacies: fatty fish, salty meat, sausage and sausages do not use in a diet for gastritis;
- Sour fruit or vegetable juice;
- Fresh bakery products;
- Fat and spicy varieties of solid cheese, fermented milk cottage cheese;
- Coffee, tightly brewed tea injure the gastric mucosa;
- Alcohol -containing drinks.They even in a small amount in the diet exacerbate gastritis.
All products that are allowed for use in gastritis are cooked, stewing, steaming, baking (but without brown), grind products - wipe.
The stomach diet includes:
- Steam fish or baked fish;
- Non -yielding vegetables in the form of mashed potatoes: carrots, potatoes, pumpkin, zucchini.Fruits: an apple, a fresh peach without a peel or cook jelly, jelly compote, bake.Otherwise, you can injure the gastric mucosa;
- Low -fat milk, milk products with low fat content (kefir).They will restore microflora and normalize the activity of the stomach with gastritis;
- Vermichel, pasta, buckwheat or oatmeal crumpled porridge (it is possible to use crushed cereals).When preparing a side dish, you can add a vegetable decoction or milk;
- Dry biscuit without a layer, cookies without cream, sugar, souffle milk or not sour fruit.They will serve as a source of energy in a diet with gastritis;
- White bread in the form of dried toasts or cracker;
- Soups (vegetable, meat, fish).A prerequisite for the diet: use low -fat, dietary varieties of raw materials.The ideal option for the stomach is warm potato puree soup, oat vegetable decoction, egg soup;
- Loof meat of a rabbit, poultry: turkey fillet, chicken breast without a skin.Just boil a whole piece for steam, prepare a steam cutlet, a meatball, meat puddings for gastritis;
- Light tea with a lot of milk, milk -based cocoa, rosehip dietary drink.Depending on the acidity of the stomach, you can drink therapeutic mineral still water.
Diet No. 5 for gastritis
When gastritis is combined with cholecystitis, liver diseases, a person is recommended for a diet of table No. 5 at home.It is also prescribed for people with slight inflammation of the stomach.The diet limits the use of products rich in uric acid.The list of prohibited products includes liver, yeast, canned fish, salmon, mushrooms, shrimp, mussels.The diet also limits the use of egg yolks.
Vegetable stew with tsukini
Gastroenterologists allow gastritis to eat tsukini and recommend included this vegetable in the diet.
Tsukini, which has undergone proper heat treatment, when it enters the stomach, does not irritate the mucous membrane, does not provoke increased production of gastric juice and saturates sufficiently.
Tips for the correct preparation:
- Use only young tsukini in size not more than 20 centimeters;
- Do not clean the peel, since it is it a source of useful trace elements.
To prepare the stew, you need to take 300 g of potatoes, 150g tsukini, 100 g of carrots, 2 tbsp.l.vegetable oil, 1l of water, carrot juice.
Tsukini and carrots are washed, cut into slices and stew with the addition of oil.The potatoes are washed, cleaned, cut into slices, poured with water and boiled until cooked.Potatoes, stewed vegetables, salt are added to the broth finished, put on slow fire for 10 minutes.