Fruits and vegetables allowed for gastritis

Content:

• What fruits and vegetables can be consumed with gastritis?
• Fruits for gastritis
• Vegetables for gastritis

People with impaired metabolism and inflamed stomach lining should be cautious about food. Fruits and vegetables are often irritating, causing exacerbation of gastritis and painful consequences. Complications can be avoided if we learn to use fruits and vegetables properly.

What fruits and vegetables can be consumed with gastritis?

The diet for gastritis should be soft and gentle. A sick stomach reacts to hot and cold, sour and sweet. However, the diet should be balanced. Knowing the basic principles of nutrition for gastritis, you will not only be able to avoid exacerbation of gastritis, but also to recover and defeat gastritis disease forever.

Fruits for gastritis

An effective and gentle diet for gastritis with low acidity activates the secretory function of the digestive gland and will have a beneficial effect on the stimulation of hydrochloric acid. You can eat fruits that do not contain mechanical stimuli in small portions in 5-6 servings. This method of feeding can be called partial.

Add apples, oranges, bananas /ripe/, pears, apricots, peaches and plums to the main daily ration. These products should be consumed in liquid form after cleaning their skin.

They are crushed by grating or in a blender. More than two types of fruit cannot be combined daily. Combine a wider variety of fruits – for example, citrus fruits and bananas, plums and apples, pears and peaches, apricots and apples.

It should also be noted the benefit of natural pomegranate juice, containing a shock dose of vitamins and trace elements. Pomegranate stimulates the mucous membrane to recover, but it is permissible to use it exclusively in the hypoacidic stage of gastritis .

Vegetables for gastritis

As for what vegetables can be eaten with gastritis with high acidity, the attending physician, as a rule, gives the patient a long list of permitted and prohibited foods. Remember that all the names are quite difficult, so when buying, be guided, including by the color, which reflects their useful properties. So that:

• Red vegetablesare the most controversial of the entire list. It has long been proven that they completely resist cancer and other malignant formations and are also easily digested and absorbed. However, tomatoes are rich in acids that irritate the walls of the stomach, eating radishes and radishes with gastritis causes increased gas production. Therefore, the consumption of these vegetables in raw form should be kept to a minimum. But beets and red potatoes should be included in the daily diet.
• Orange vegetablesare rich in beta carotene. This antioxidant reduces inflammation of the gastric mucosa and actively prevents the development of an erosive form of the disease. Carrots, pumpkins, sweet potatoes and zucchini, yellow Bulgarian pepper in gastritis can be included in the menu without worries. However, before eating them, be sure to boil or bake them. In their raw form, they can cause a number of unpleasant symptoms.
• Green vegetablesare the most dangerous. However, there is no complete ban on these products. Artichokes, green onions, peppers, cabbage – all of them can be consumed, even if it is necessary, but only after heat treatment, in other words – after blanching or steaming.
• Violet vegetableshelp prevent the development of not only gastritis, but also many other diseases, among which cancer, stroke and diseases of the cardiovascular system can be identified. If purple carrots, potatoes, peppers and eggplants can be eaten with gastritis without any problems, but a number of other vegetables should be eaten with caution. For example, purple cabbage and asparagus do not have a good effect on intestinal tissues, so their consumption should be minimized.
• White vegetables fall into two categories. White potatoes are not as rich in carotene as yellow potatoes, so their effect on the body is mostly neutral. At the same time, the use of turnips and onions should be avoided, as they are capable of causing intestinal discomfort.

Folk recipes for gastritis are also very useful. The color of the food is not a key indicator in determining which vegetables can be used in gastritis with high acidity and which in reduced secretion. In each group there are products from both categories.