What corn treats should you not eat if you have gastritis?

What are the benefits of popcorn?

Popcorn was invented in 1885 by American Charles Critors. He came up with a special apparatus that exploded corn grains, making them airy. The car was called "Popper". It was during those years that the film industry began to flourish. Coincidence? Perhaps, but crispy corn turned out to be the perfect movie-watching snack.

Since we are talking about eating corn in its pure form, the benefits are the same:

1. Large amount of fiber, B vitamins.
2. Low calorie content. But only if you eat popcorn without flavorings and additives like caramel, bacon, etc.
3. The product has the ability to remove carcinogens.
4. The polyphenols contained in corn prevent cancer.

Why are cereals and popcorn contraindicated?

Firstly, they contain a huge amount of fast carbohydrates.
Their regular consumption can lead to excess weight. Secondly, factory-prepared flakes lose beneficial vitamins. But they contain various flavor enhancers. They are harmful both to the mucous membrane and to the body as a whole.

The same can be said about popcorn. The snack contains synthetic additives and a huge amount of coarse fiber. They can provoke an exacerbation of the disease. Until gastritis is completely cured, it is better to avoid eating popcorn and cornflakes.

Like every disease, gastritis has its own causes. The course of the disease and the patient’s well-being depend on these factors. This pathology does not always manifest itself immediately. Sometimes symptoms make themselves felt when the disease is already serious.

Causes of the disease

Why is popcorn harmful?

When salted, the snack can retain water, disrupting the water balance. In sweets - it has a high calorie content, loading the pancreas. But the most dangerous is popcorn with butter and flavorings. First, it's high in fat, and one large serving contains about 1,200 calories. Secondly, cooking oil often contains diacetyl. Which affects the lungs and can cause cancer.

But that's not all. Flavoring additives are the main reason why popcorn becomes almost poisonous for gastritis. It provokes inflammation of the mucous membrane and the formation of ulcers in the gastrointestinal tract.

How to cook meals

For gastritis or ulcers, it is best to consume the vegetable warm. Below we present several recipes that can and should be used during illness.

Cream soup

First of all, chop the onion and grate the carrots. After that, they are fried until golden brown in olive oil. Low-fat chicken broth is boiled in a saucepan - you can add cream to complete the taste.

Frying onions and carrots is added to the resulting broth. Young corn is also planted with it. Afterwards the dish is boiled for no more than 5-10 minutes. After removing the pan from the stove, the dish must be brought to a homogeneous state using a blender.

Porridge made from this vegetable has great nutritional value. First you need to rinse the cereal and soak it in clean water. Cereals should be half as much as water. After boiling, you need to wait another 10 minutes, and the dish can be considered almost ready. Add milk to the porridge and cook for another 5 minutes. Now everything is ready - all you have to do is add salt or sugar to taste.

Cornflakes

Many people believe that it is possible to eat industrial corn flakes during gastritis or reflux esophagitis. In fact, during production they lose all their beneficial properties. In addition, they are artificially enriched with various chemicals and contain large amounts of carbohydrates, which can lead to obesity. Thus, the flakes will not only not bring any benefit, but can also provoke exacerbations of the disease.

How to make popcorn as beneficial as possible for gastritis?

If you are a fan of popcorn, but don’t want to get an ulcer, there is a way out - prepare the dish yourself. No packages with semi-finished products! “Healthy” popcorn for gastritis with high acidity will only work if you buy regular corn grains. They are sold in any supermarket.

The amount of salt should be minimal; you will have to refrain from adding spices, as they irritate the mucous membranes and promote the production of gastric juice. Of course, even “healthy” popcorn should be eaten in small portions. So as not to provoke complications.

Crunch for health benefits and don't get sick!

Products and dishes for patients with gastritis are selected carefully. Doctors create a diet that will not harm such people, but will be healthy and balanced for them. Although there are certain dietary restrictions for gastritis, there is still a lot of permitted food. It is only important to know how to prepare and consume it correctly, so as not to injure the stomach. The same applies to corn. This is an extremely useful product, but it cannot be taken in every form. If you have been diagnosed with gastritis, you should understand this issue in more detail.

Nutritional value of corn

Corn contains essential amino acids: lysine and tryptophan, a precursor to both melatonin, the sleep hormone, and serotonin, the joy hormone. Therefore, corn is very useful for those people who have disrupted sleep patterns, developed chronic fatigue and depression.

This product also contains a lot of vitamin E, C, A, PP and a large amount of fiber. Soluble and coarse fibers from corn are especially valuable for those who have problems with the digestive system. They are necessary to stimulate the gastrointestinal tract. Coarse fibers absorb and absorb all harmful substances. They are also useful for nourishing the natural microflora of the large intestine.

Corn promotes wound healing and prevents bleeding because it contains vitamin K, which is responsible for blood clotting. An interesting feature of this culture is that it has a beneficial effect on tooth enamel, strengthening it. This is possible due to the fact that it contains silicon, a trace element that is quite rarely found in other products.

Almost all B vitamins have been identified in corn, in particular B1 – thiamine. It helps transmit nerve impulses at synapses. This allows our brain to cope with mental stress more easily, develops quick reactions and improves intelligence. Vitamin B2 is necessary for the formation of good hemoglobin. With its deficiency, anemia will begin to develop. And vitamin B3, or niacin, enhances brain microcirculation and strengthens the lipid membrane of nerve fibers, which reduces the risk of Alzheimer's disease.

In what form can you eat corn if you have gastritis?

• Popcorn
  made from dry corn kernels cooks in just a few minutes. During this time, the product practically does not lose its original properties. This is the best way to use corn to retain all the vitamins and minerals in it. In its pure form, popcorn has great benefits for the body. All the fiber remains in it. But if you season popcorn with salt or pour sweet syrup on it, it will, of course, lose its value. However, one way or another, this product is prohibited for gastritis, since its rough consistency can injure the stomach.

• Canned corn
  undergoes heat treatment and loses up to 50% of its beneficial components. It contains sweeteners and flavor enhancers. In addition, as carbohydrates and sugars decompose, corn becomes more abundant. This awakens the appetite even more. For a sick stomach, corn in this form is definitely contraindicated. It can be consumed in small quantities only during the remission stage.

• Corn sticks
  contain a lot of sugar and salt. This is a sweet product that gives pleasure, but does not have any benefits. Moreover, it should not be taken by those who have stomach problems, especially during an exacerbation of the disease.

• Corn flakes
  without additives take second place in terms of preservation of nutrients. However, the same cannot be said for glazed flakes. They carry only harm. Of course, you can eat them in the evening to sleep soundly and have a good night's rest. However, those who are prone to obesity should not do this, since in this form corn products provoke a feeling of hunger. Therefore, adults are recommended to take them only for breakfast. Patients with gastritis should not eat such flakes, especially in dry form.

• corn grits
  retain most of the vitamins. It comes in several degrees of grinding. The finer it is, the softer and boilier the porridge will be. It is precisely such viscous dishes that are useful for gastritis. They envelop the mucous membrane without creating discomfort in the stomach. In addition, soft porridge does not injure the stomach, but, on the contrary, fills the damage that has formed on it.

• Boiled corn
  can aggravate the condition of a sick stomach if taken during an exacerbation. It will be difficult to digest and assimilate. This may cause discomfort, bloating and tingling. You can eat such corn only when the disease stops bothering you. In this case, it is best to boil only young heads of cabbage without adding sugar and salt.

Corn recipes

Vegetable puree soup is useful for gastritis. Below are three corn recipes.

Creamy corn soup

For preparation you need:

• 2 heads of white onions;
• 2 fresh carrots;
• 50 grams of unsalted butter;
• 2 tablespoons of vegetable oil (preferably olive);
• half a glass of low-fat cream;
• 1 liter of light chicken broth;
• fresh young corn․

The onion is peeled, washed and cut into cubes. The carrots are grated. Place a frying pan on the fire and add a small amount of olive oil. Cook the prepared vegetables until they become soft.

In a separate pan, heat the chicken broth and add cream. Stewed onions, carrots and corn are added to the boiling mixture. The ingredients are boiled for several minutes. After cooling, the soup is brought to a smooth state using a blender. Before serving, add salt to taste.

Steaming corn

Corn can be steamed and served as a side dish for meat and fish dishes. The steam cooking method preserves the beneficial properties of the product. The dish turns out juicy and aromatic. For taste, the corn is seasoned with olive oil.

Cook corn in a double boiler or slow cooker. The appropriate mode in the unit is selected, and the vegetables are heat treated with the addition of liquid.

Corn porridge

The dish has high energy and nutritional value.

The cereal is washed and soaked in water. The grains are poured with water at the rate of 1 to 2 and placed on low heat. After the water boils, reduce the heat and boil for an additional 10 minutes. Milk is added. The porridge is cooked for 5 minutes. After cooking, cover the dish and let it brew. Sugar and salt are added to the plate to taste.

What kind of sweets are there?

Sweets usually include all foods and dishes containing large amounts of sugar. These are sweets and confectionery, preserves, jams, marshmallows, chocolate, marmalade, marshmallows, etc. The category of sweets also includes prepared dishes - jellies, puddings, mousses, creams, fruit and berry desserts, cakes, pastries and much more. An example of a healthy natural sweetness is honey. A valuable beekeeping product, in addition to being a pleasure, also enriches the body with vitamins and microelements. Therefore, you can and should eat honey for gastritis, albeit in moderation and carefully.

From all the variety of delicacies, patients with gastritis should be able to choose those that will not harm the inflamed gastric mucosa.

The basis for the choice is the principles of dietary nutrition, the main goal of which is mechanical and chemical sparing of the gastric mucosa. To make your task easier, we have compiled tables that list permitted and prohibited sweets.

Table 1. For acute gastritis in the recovery stage, with exacerbation of chronic gastritis with normal and high acidity

Table 2. With a sharp exacerbation of the disease

Table 3. In remission, after a strict diet

In general, we’ve got our bearings on the choice of sweets, now let’s move on to a more detailed consideration of sweet products.

High acidity - be careful

• spicy;
• roast;
• a lot of sweets;
• coffee, lemonade, strong tea, alcohol;
• pickles and marinades;
• individual delicacies.

All these products negatively affect the inflamed gastric mucosa, so people suffering from gastritis should radically reconsider their menu.

Remember, there is not a single spice that is good for you. Even the most harmless weed at first glance can negatively affect the health of your stomach.

Skip the spices

Remember, there is not a single spice that is good for you. Even the most harmless weed at first glance can negatively affect the health of your stomach. Onions, garlic, horseradish and radishes should also not be included in your diet. Homemade vegetable preparations are also prohibited.

Gastroenterologists advise their patients to switch to food cooked in a double boiler. Even if you previously couldn’t live without fried food and can’t imagine a dinner consisting of steamed cutlets and vegetables, you will have to change your habits.

Over time, your taste preferences will change and you will begin to love healthy foods. By the way, this will have a beneficial effect not only on the condition of the stomach, but will also contribute to comprehensive health improvement. Changes will be noticeable even externally.

Limit your consumption of black bread

Rye black bread increases acidity and causes belching, so people with stomach problems should switch to white bread, and slightly dried bread.

Avoid heavy foods

You need to savor it wisely!

Those with a sweet tooth will have to be upset: cakes, pastries, chocolates, butter cookies - all this will have to be erased from your life at least for some time. You will have to drink tea with caramel, white caramel, marshmallows and biscuits.

Not all fruits are created equal

People with a sick stomach can eat pears, apples, black currants, and cherries. But persimmons, bananas, citrus fruits, pomegranates and grapes can only be consumed after consulting a doctor.

With acute gastritis, the list of what not to eat expands significantly. During this period, the patient is recommended mainly indifferent products that have an enveloping effect on the mucous membrane and do not cause additional irritation.

When it comes to the chronicity of the disease, dietary nutrition will have its own differences and features. In general, the diet is softer in terms of the composition of prohibited foods

Strictly prohibited for gastritis in the acute period:

• fried, fatty and spicy foods;
• chocolate;
• carbonated drinks;
• alcoholic drinks;
• absolutely all sweets;
• bakery products, especially fresh baked goods. Crackers are allowed in moderate quantities. Why is fresh baked goods harmful? It stimulates fermentation processes in the stomach. This means that the patient will be bothered by bloating and belching;
• any conservation;
• coffee, strong tea;
• cocoa;
• hard cheese;
• various pickled products;
• sauces.

When it comes to the chronicity of the disease, dietary nutrition will have its own differences and features. In general, the diet is softer in terms of the composition of prohibited foods. Strictly prohibited items include alcohol (especially champagne, sparkling wine and various cocktails, beer) and carbonated colored waters, coffee.

In case of chronic gastritis with reduced acid-forming function of the stomach, it is undesirable to eat hard cheeses.
This type of illness implies the introduction of dishes into the diet that will stimulate the secretion of gastric juice. A list of prohibited products is presented for remission of the disease. If an exacerbation occurs, it is corrected with stricter control of permitted products.

For chronic gastritis with reduced acid-forming function of the stomach, it is undesirable to consume:

• hard cheeses;
• fried foods;
• pasta, bakery products (contribute to stagnation of food in the stomach and the process of fermentation and gas formation);
• canned meat and fish;
• fruits that are contraindicated include raspberries, gooseberries and red currants;
• chocolate (like other sweets, inhibits the production of gastric juice);
• alcohol;
• kvass and other carbonated drinks, as well as sweet waters. As an exception, slightly or still mineral water can be used, but you also need to drink it according to the treatment regimen. Uncontrolled use of it can also lead to an exacerbation of the disease;
• You should not eat dairy, pea and bean soups and dishes made from beans and peas.

In case of chronic gastritis with increased acidity of gastric juice (hyperacid), it is necessary to include in the diet those that lower the pH. As for juices and fruits, it is necessary to limit their consumption, but complete abandonment of them is not required. What foods are undesirable to eat for hyperacid gastritis of the stomach - are presented below:

• onions, garlic, dill and fennel;
• pickled vegetables (lead to fermentation);
• fried food;
• lactic acid products (they have an acidic environment, as a result of which they increase the pH in the stomach and can cause exacerbation of gastritis);
• sour first courses - borscht, cabbage soup;
• chocolate;
• smoked meats, fatty meats and fish;
• canned products;
• dried fruits;
• eggs in any form;
• any sweets;
• alcohol;
• carbonated drinks and mineral waters (they increase the level of gastric juice production by the glands).

In case of chronic gastritis with normal acidity, you should generally avoid fatty, fried, spicy, and smoked foods. Chocolate can be consumed occasionally, but not more than a few pieces.

The main rule in dietary nutrition for gastritis is compliance with measures in the consumption of any food.

Patients with gastritis with increased secretion are rarely capricious about certain food preferences. Any dietary liberties “beyond the diet” result in exacerbations, pain, and forced therapeutic fasting.

Sweets for such people are sweet jellies and mousses, compotes, jelly and fruit drinks. You need to be careful with other treats. If the remission is long, marshmallows and marshmallows, soft natural marmalade are allowed in very small quantities.

An alternative to industrial sweets should be homemade desserts, for example, banana-yogurt cream, whipped with a mixer or homemade popsicles. If you think about and take care of your health, you should contact a professional nutritionist. There are nutrition institutes in all major cities; specialists will develop a diet taking into account your disease and even take into account your food preferences. Friendship with a nutritionist for gastritis is very desirable, think about it.

Having chronic gastritis, you should not despair. The transition to proper nutrition is difficult during the first month. After the diet becomes habitual, exacerbations occur less frequently, or even disappear completely. Eat rationally, and when you want something sweet, remember this conversation and follow our advice.

The list of what sweets you can eat with gastritis depends on the level of stomach acidity. It is necessary to monitor the body’s reaction to each dessert: add new dishes one by one, starting with small portions. If there is a feeling of heaviness, pain, flatulence or other undesirable reaction, it is better to exclude sweets from the menu.

If you have high acidity, you should not eat foods that increase acid production. Jams, confiture and preserves should not be consumed: these products contain fruit juices. It is allowed to eat honey by diluting it in water or mixing it with condensed milk. You can’t eat citrus fruits: they greatly increase the acidity of the stomach. Cream with low fat content and desserts made from it can be consumed in food in limited quantities.

Sweets for gastritis with low stomach acidity should promote the production of hydrochloric acid. Desserts made from sour berries and fruits are suitable: jellies, mousses. You can eat such fruits fresh: such a dessert will not only be tasty, but also healthy and low in calories. It is recommended to consume honey before meals.

You can't eat sweets if you have gastritis. These sweets contain a large amount of fat and harmful additives. They are difficult to digest, straining the stomach. The exception is jelly options.

In case of inflammation, halva is strictly prohibited. Consumption of this product may cause an exacerbation of the disease. Too much fiber in this dessert can cause irritation to the mucous membrane. In addition, bloating may occur. Too much vegetable oil, which can cause heartburn. Sweetness has too many calories.

Chocolate can be harmful for gastritis. It is greasy and difficult to digest. In addition, the product often contains impurities. Occasionally, however, the patient is allowed to eat dark chocolate without additives.

The only cookies allowed to be eaten are homemade oatmeal cookies or biscuits. All others contain components harmful to the patient.

Pastries and cakes are too high in calories. They contain large amounts of trans fats, which increase blood cholesterol levels. They contain a lot of dyes, preservatives, and fats.

Ice cream is prohibited. This dessert is harmful due to temperature. Too cold food has a bad effect on the condition of the mucous membrane. Sometimes experts allow you to eat ice cream with low acidity. The product should not be too greasy and natural in composition.

Marshmallows, marmalade, marshmallows

Among sweet treats, marshmallows, marmalade and marshmallows are the “democrats”. For any form of gastritis, nutritionists allow them to be consumed.

But don’t think that you can eat half a kilo of marshmallows or marmalade in the evening - although treats are allowed, they are in small quantities, 2-4 pieces per day , no more.

And not in one go. Gastroenterologists favor these sweets due to many advantages:

• Easily absorbed and well digested.
• They are low-calorie foods.
• Contains natural ingredients - pectin, agar-agar, applesauce.

When purchasing, give preference to white sweets, without icing, sprinkles or other additives. Marmalade of bright colors is not your option, buy natural, one that “creases.”

Corn selection

There are several varieties of cereal crops: food and feed. It is difficult for a common person to distinguish between them, but it is necessary to understand this for your own health.

Young cobs should be preferred

If possible, it is better to completely abandon the product for the period of treatment, or at least choose and prepare it correctly.

Criteria for choosing the right corn:

• Degree of maturity. More often, cereals with old, dense, yellow grains are purchased. It is tasty, but difficult for the digestive system to process. Consumption can lead to exacerbation of gastritis and stomach ulcers. It is better to buy young cobs; they are several times lighter in color and when pressed, the release of a clear liquid will be noticeable.
• Heads of cabbage must be purchased with leaves. If the greens are torn off, it is better to discard them. Some entrepreneurs use special chemicals as fertilizers, causing the leaves to turn yellow and wither. It's better not to risk it and look for another product.

It is important to purchase corn with leaves

• Choosing a corn variety. They buy food for consumption. You can distinguish it by appearance, color, shape. Having torn off the grain and tasted it, it turns out to be soft and slightly sweet. It takes 20-30 minutes to cook until done, while old feed corn can simmer for up to 3-4 hours in boiling water and remain hard.
• The freshness of the cereals will be indicated by the green leaves on the cobs.

Candies, chocolate

Chocolate and chocolate candies are not recommended for gastritis. During the remission stage, you can allow yourself butterscotch, as well as creamy caramel in small quantities.

Chocolate products are too high in calories and contain large amounts of butter. In chocolates, butter is often replaced with margarine, palm oil, etc., which makes the product harmful.

Important! It is better not to include chocolate in your diet if you have gastritis.

Caramel and toffee do not have as much fat, so they are lower in calories. As an addition to tea drinking, such sweets are quite suitable, but, again, in reasonable quantities.

Advice from gastroenterologists

Boiling is not the only and far from the most dietary way of cooking corn. Experts recommend using the product in a safer form for gastritis:

• Steamed vegetables are better digested and practically do not cause fermentation.
• Corn cobs can be crushed (on a grater or in a blender) and made into a puree soup that is safe and beneficial for digestion.
• Corn porridge is a good option for a sore stomach. Only it should be liquid enough to envelop its walls, and it is better to refrain from adding a large amount of butter. You are allowed to eat 250 g of porridge per day.
• Kissels based on corn starch also have enveloping and protective properties. For hyperacid gastritis, jelly is made from apples and carrots; for hypoacid gastritis, jelly is made from cranberries, cherries, and rose hips. Just remember that it is advisable to drink them no more than 2 times a week.
• Corn on the cob can be divided into grains and added to vegetable stews allowed for gastritis. For example, with potatoes, zucchini, carrots, pumpkin.
• Any heat-treated corn must be cooled before cooking; you should not eat too hot food if you have gastritis.
• Exceptional young, ripe, uncanned corn is used in dietary nutrition.
• It is forbidden to eat canned corn grains, since preservatives and stabilizers disrupt the functioning of the gastrointestinal tract.
• Corn flakes and popcorn, which contain artificial additives, salt and spices, are also prohibited. After industrial production, there are no more useful substances left in them.

Ice cream, condensed milk

Ice cream is not recommended for gastritis. The only exceptions are fruit ice and soft natural milk ice cream (sofutu - kurimu).

Condensed milk (natural, without additives) can be consumed. It is not necessary to eat it with a spoon; it is better to add it to tea or water. You can flavor curd casseroles, porridges, and puddings with condensed milk, using it instead of sugar.

Boiled condensed milk is not suitable for patients with gastritis for a number of reasons:

• Does not contain useful substances;
• Has a higher calorie content compared to regular condensed milk;
• Has a solid consistency;
• Contains large amounts of preservatives.

Popcorn: benefits and harms

History of popcorn

The ancient American Indians were the first to discover puffed corn. While lighting a fire, a cob of maize fell into the fire and greatly frightened the Indians with its explosions. Having tasted the snow-white open grain, the ancient inhabitants were delighted with its taste and aroma. They began adding corn to soups, frying it in oil, decorating their hair with it, and using it to make various accessories.

The Indians shared their unique find with the British, who liked the pleasant taste of these puffed grains. In 1885, C. Kitorz invented a special apparatus for cooking corn and called it “Popper”. The miracle machine was on wheels and could move around the city, treating everyone with a delicious delicacy.

The first machine for making popcorn was invented by the American C. Kitorz and could move around the city

Many people wonder why corn explodes when it gets into hot oil. Maybe the reason for this is the water contained inside the dense grains? As it turns out, the cause of the explosion is the smooth, dense peel that only this type of maize has. When it comes into contact with hot oil, the internal pressure of the grain increases so much that it bursts, and the water contained inside turns into steam and turns its insides in the form of a snow-white flower.

In order for popcorn to burst, its shell must be intact and the inside must not be overdried. Only at a temperature of 170-180 degrees does a rapid heating of the grains occur, which contributes to cracking of the peel and a deafening explosion of corn.

The dangers of popcorn

The negative impact of popcorn on the human body is directly related to the method and technology of its preparation. Today, flakes can rarely be seen in their natural form - for attractiveness and bright taste, manufacturers add flavors and synthetic components during frying. Popcorn with the taste of chocolate, caramel, with the aroma of red caviar and cheese - this is the delicacy that contains the most dangerous ingredients.

Popcorn becomes harmful due to additives and synthetic dyes

Popcorn can cause enormous harm to the body due to the oil in which it is cooked. Usually, unscrupulous manufacturers add a toxic substance to it - diacetyl, which gives the corn a sweet aroma and masks the synthetic odors of various additives.

After conducting a number of studies, experts have found that the harm from popcorn will be significant if:

1. During its preparation, salt or sugar was added in large quantities. Salted puffed corn disrupts the water balance in the body and causes severe thirst. Sweet popcorn has several times more calories than natural popcorn, so it can cause excess weight and create additional stress on the pancreas.
2. The popcorn was cooked in palm oil. Everyone has long known that when heated, fats and oils release dangerous carcinogens that cause cancer. In addition, instead of the usual 325 calories, a box of flavored popcorn contains four times more!
3. During the frying process, manufacturers used the additive diacetyl. This dangerous synthetic component has a detrimental effect on the human respiratory system and can cause pulmonary fibrosis. This additive has properties that cause Alzheimer's disease (dementia), which is practically untreatable.
4. The flakes are generously seasoned with additives (bacon, cheese, paprika). In large quantities, these substances can provoke the formation of gastritis, colitis, stomach ulcers and cause intestinal flatulence.
5. Popcorn is believed to be addictive.

The benefits of popcorn

Puffed corn as a cereal is very beneficial for the body. One hundred grams of grains contain about three hundred calories, and when prepared, this is the largest box of ready-made cereals. The benefits of popcorn for humans lie in its nutritional composition and impressive vitamin content.

Puffed corn grains contain many vitamins and nutrients, one of which is polyphenol, a powerful antioxidant.

Popcorn contains the most vitamins of group B. They remove harmful cholesterol from the body's cells, improve metabolism and contribute to the normal functioning of the nervous system. Puffed corn flakes are rich in magnesium, zinc, potassium and iodine. Quickly cooking popcorn allows you to preserve a huge amount of valuable substances that the body needs for its vital functions and healthy tone.

The expressed benefit of popcorn lies in the huge content of natural chemicals - polyphenols. They are powerful antioxidants that prevent the development of cancer and heart disease. Popcorn is rich in fiber, protein and carbohydrates. It is widely used by nutritionists when planning weight loss programs, because the cereal itself is low in calories, quickly fills the stomach and dulls the appetite.

Popcorn during pregnancy

Anyone who follows a healthy lifestyle and wants to get rid of extra pounds should know about the benefits and possible harms of popcorn. However, pregnant women should be careful when using this tasty product. Many of them are interested in the question: is it possible to eat popcorn in an interesting situation and will it cause harm?

The process of making popcorn uses various additives, oil and dyes, so it is better to avoid eating the flakes during pregnancy. However, if you purchase fresh corn kernels and cook them at home, you can enrich your diet with this nutritious product.

At home, it is better to cook popcorn in a frying pan rather than in the microwave to avoid “burning”. So in a frying pan you yourself regulate the process of its preparation - but in the microwave it very often happens that individual grains simply burn from the set temperature to black.

In a reasonable amount, homemade popcorn will not harm the expectant mother’s body at all, and will be very useful as a snack.

Homemade popcorn is good for both children and adults. Important!

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Can children have popcorn?

All children don't mind crunching the airy flakes. They love popcorn and can eat unlimited amounts of it. However, it should be remembered that popcorn sold in movie theaters and entertainment centers contains many additives and synthetic colors, so it is better to avoid consuming this treat.

Before going to the cinema, feed your child well, and also stock up on fruits or natural nuts. Be sure to explain to your child why you can’t eat popcorn in public places and why it’s better to prepare it at home. Seasoned with a minimal amount of salt and sugar, you get a natural product that children will like and benefit the body. Eat only the “correct” puffed corn and be healthy!

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To the cinema? So it's popcorn

The American habit of watching movies with a bag of popcorn has successfully taken root here too. Puffed corn has many beneficial properties: it is low in calories, rich in B vitamins, can remove toxins and is a preventative against cancer. This is provided that the product does not contain additives, dyes, or flavors.

For gastritis, sweet popcorn is allowed, however, if it is completely natural. You can’t be sure of an industrial product, so make your own popcorn, it’s not difficult.

Homemade Popcorn Recipe

Buy a package of natural corn kernels at the supermarket.

• When you get home, prepare a large microwave-safe bowl, put a small piece of butter in it, and melt it in the microwave.
• Pour the grains into a container, add a little sugar, stir and microwave for 3-4 minutes, no more.

Your sweet popcorn, approved for gastritis, is ready. And there is no doubt about the naturalness of the product.

Dietary recipes

A lot of delicious dietary dishes are prepared from corn, which can take pride of place on the table of a patient with gastritis. It’s just important to first purchase a quality product. To select a young cob when purchasing, lightly press on the grain - it should release milky-white juice. Young grains are usually light yellow, sweetish, and soft. Green leaves also indicate the freshness of the product.

Cream soup

Ingredients:

• 200 g corn grains;
• 1 medium carrot;
• 1 onion;
• 2 liters of chicken broth;
• 100 ml 10% cream;
• 2 tbsp. l. olive oil;
• a bunch of fresh herbs (parsley, dill);
• salt to taste

Preparation:

1. Chop the carrots, finely chop the onion, simmer with olive oil in a heated frying pan until half cooked.
2. Add cream, corn and stewed vegetables to the heated broth.
3. Cook over medium heat until the corn kernels soften.
4. Add chopped herbs and salt, cook for another 5 minutes and remove from heat.
5. Grind the soup in a blender to a puree consistency.

Corn porridge with pumpkin

Ingredients:

• 1 cup corn grits;
• 400 g pumpkin without peel;
• 2 tbsp. l. honey;
• a pinch of salt.

Preparation:

1. Boil the cereal in salted water until half cooked.
2. Cut the peeled pumpkin into cubes, place in a heated frying pan, add honey and a little water.
3. Mix all ingredients and simmer until the pumpkin softens.
4. Layer the cereal and pumpkin in a heat-resistant dish.
5. Cook in an oven preheated to 180° for 30-40 minutes.

Humita

This is a traditional dish of Argentine cuisine, which we propose to prepare with some amendments especially for patients with gastritis.

Ingredients:

• corn grains - 800 g;
• low-fat cottage cheese - 200 g;
• eggs - 3 pcs.;
• large onion - 1 pc.;
• olive oil - 50 g;
• corn flour - 150 g;
• salt and sugar to taste.

Preparation:

1. Chop the onion and grind it together with the corn in a blender.
2. Add eggs, cottage cheese, butter, salt and sugar to taste, add flour. Mix thoroughly until smooth.
3. Cook over moderate heat for about a quarter of an hour until the paste thickens.
4. Serve on the table, sprinkled with cottage cheese and herbs.

Corn dishes allowed for gastritis can be tasty and nutritious. It is important to observe moderation and focus on your own feelings. If the body tolerates corn well, then there is no reason to refuse it.

• Author: Maria Sukhorukikh
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Oriental sweets

Remember the saying, no matter how many times you repeat halva, halva will not taste sweet in your mouth? And it really won’t, because halva is prohibited for gastritis. The structure of the product is heavy, the consistency is scratchy, and the calorie content is huge.

Even for a person with a healthy stomach, the permissible amount of halva is limited to 30 grams per day - this is just one packaged bar.

Another oriental sweet, Turkish delight, is less traumatic for the mucous membrane. The consistency is similar to marmalade, and if the product is without additives, if you have gastritis, you can afford 2–3 pieces per day . The main ingredients of Turkish delight are water, sugar and starch, which are not contraindicated in the remission stage. But this does not apply to gastritis with high acidity, since starchy foods increase secretion.

Turkish delight with additives of candied fruits, nuts and flavorings is contraindicated for gastritis.

Pies, pastries and cakes

Even if you really want sweets with gastritis, pastries, pastries and cakes are not for you. An acceptable option is a simple sponge cake made with eggs, without additives.

There are many recipes for making sponge cakes in a double boiler, which you probably have in your home. Try it, it’s not only tasty, but also absolutely safe for gastritis.

An alternative to cakes is meringues and snowball cakes. Excellent sweetness with a delicate, melting consistency. By the way, making meringues at home is also easy.

Jam, jam, honey

Both jam and honey will help diversify your diet. You know how to use honey for gastritis, but jams and jams require additional discussion.

So, the basic requirements for jams and preserves:

• The product must be prepared from sweet fruits or berries. No acidic raw materials are used.
• Jams and preserves should not be stored for more than a year.
• Candied jams are strictly prohibited.

When it comes to different types of jam, use raspberry jam with caution.
Raspberries contain large amounts of acetylsalicylic acid. Also, the berry contains coarse grains. If you really want raspberries, make sweet fruit juice or jelly from them. In the process of squeezing the berries, get rid of scratching elements.

Strawberries, wild strawberries, blueberries, apricots, peaches, sweet apples, sea buckthorn are the optimal raw materials for making jam or jam for gastritis.