Dietary recipes for gastrointestinal diseases

General recommendations

Stomach ulcer is a chronic disease that occurs with periods of remission and exacerbations. The main goal of a therapeutic diet is to ensure a gentle effect of incoming food on the gastric mucosa. Homogeneous soups and cereals are prescribed during severe pain during drug treatment. This period lasts 8-10 days.

When the severity of the inflammatory process decreases, foods necessary to ensure normal metabolic processes in the body are gradually introduced into the diet. Patients, despite a serious illness, lead an active lifestyle (work, family, hobbies), so nutrition should be balanced in the main food ingredients: proteins, fats, carbohydrates, vitamins, minerals. It is impossible to cope with this task without vegetables.

Vegetables that can be used in the diet for stomach ulcers should not contain coarse fiber, essential oils, or organic acids.

What can't you eat?

The diet for mycosis excludes from the menu what creates suitable conditions in the body to improve the functioning of the fungus. Do not use:

• sweet fruits;
• sugar;
• honey;
• smoothie;
• jams and honey;
• ice cream;
• buns;
• White bread;
• cookies, sweets;
• fruit yoghurts;
• carbonated drinks and juices (except natural ones).

They worsen the intestinal microflora and force the stomach to work harder. This situation disrupts the energy balance of the body, overloading it and worsening the immune system. Spicy food helps restore juice secretion and transfer the body from its usual diet to diet mode . Alcoholic drinks of any kind should be avoided completely.

Vegetables during an exacerbation of ulcers

The need to use plant products in the diet of a patient with a stomach ulcer is due to the beneficial properties of vegetables and the beneficial effect of some substances included in their composition on the regeneration of the mucous membrane.

Vegetables contain pectins, which in an aqueous environment acquire a gel-like consistency. They envelop and protect the gastric mucosa from the destructive effects of the acidic environment of gastric juice. In addition, pectins absorb and remove harmful toxic substances from the body, preventing the processes of fermentation and putrefaction in the digestive tract.

Dietary fiber (fiber) enhances gastric motility and promotes the evacuation of chyme into the intestines. A common symptom of ulcers with high acidity is constipation. A sharp restriction of vegetables in the patient’s diet aggravates this problem, causing flatulence and bloating. Plant foods regulate the acid-base balance in the body.

Most raw vegetables stimulate the secretion of the gastric glands, so their consumption is contraindicated during an exacerbation. Vegetables can be used boiled, baked or steamed.

You can take raw pumpkin and potato juices. Pumpkin juice, having an alkalizing effect, reduces the acidity of gastric juice. Potato juice, consisting of starch, coats the gastric mucosa. Juices must be fresh, prepared immediately before use. When juices are stored, even in the refrigerator, biochemical processes occur in them, with the formation of substances harmful to the body.

Celery juice for stomach ulcers has an anti-inflammatory and analgesic effect on the mucous membrane. Drink during exacerbation of ulcers on an empty stomach and before meals.

Rules of a therapeutic diet

Patients with low acidity need to pay attention to fresh vegetables, fruits and dairy products.

The therapeutic diet is based on the following principles:

1. Eliminate fatty, salty, spicy and sour foods from the menu. Gastroenterologists categorically prohibit the consumption of fast food, smoked foods, preserved foods with marinade and too strong teas.
2. For gastrointestinal diseases, eat in small portions: the recommended number of meals is at least 6. The weight of one serving should not exceed 200 g.
3. Try to eat at the same time every day.
4. Chew your food thoroughly. This helps it to be absorbed quickly.
5. Monitor the temperature: if you have gastritis, you should not eat too cold or hot foods.
6. Eat only freshly prepared treats, otherwise stale food will provoke fermentation, which will negatively affect the acidity level.

Proper food activates the secretion of the digestive glands. Gastroenterologists recommend compiling a daily menu for gastritis from the following dishes:

• fermented milk: cottage cheese, unleavened cheese, yogurt, kefir, fermented baked milk, low-fat cream and sour cream;
• meat: chicken, rabbit, turkey and veal;
• fish: river and sea low-fat varieties - trout, cod;
• cereals: liquid porridges from oatmeal, buckwheat;
• vegetable: for gastritis with high acidity, heat-treated vegetables are recommended; for low acidity, fresh and baked vegetables are suitable.

Many of the gastroenterologist's patients love fast food cuisine, for example, a soft croissant or juicy kebab. Of course, these dishes are tasty, but their benefits for epigastric health are questionable. The list of prohibited treats also includes:

• frozen semi-finished products - dumplings, dumplings, khinkali;
• fatty meat - pork and lard;
• hot, salty, spices;
• whole grain products;
• soda, strong tea or coffee.

Vegetables allowed during remission

To expand the diet during ulcer healing, it is permissible to include in the menu vegetables that have a juice-containing effect on the gastric glands. These include:

• carrot;
• beet;
• onion;
• garlic;
• turnip;
• tomatoes.

For stomach ulcers, beets are used in boiled, pureed form. Taking beetroot juice as a medicine to improve mucosal regeneration is permissible only with the permission of a doctor.

Boiled onions can be used as part of dishes for stomach ulcers.

Lettuce as a source of vitamins and microelements is used in nutrition for stomach ulcers.

Carrots can be used boiled or stewed. During remission, it is permissible to drink fresh carrot juice to speed up the repair processes of the mucous membrane.

Stewed or boiled pumpkin reduces inflammation in the stomach, removes toxins, and stimulates motor skills. The only limitation for its use is the tendency to diarrhea.

List of prohibited and permitted vegetables for stomach ulcers

The consumption of vegetables containing essential oils, which injure the gastric mucosa, both during exacerbation and during remission, is contraindicated.

Prohibited:

• radish;
• turnip;
• all types of radish (white, daikon, black);
• White cabbage;
• sorrel;
• onion;
• garlic;
• legumes: peas, lentils, beans.
• spinach;
• Bell pepper;
• cucumbers;
• rhubarb;
• horseradish.

Allowed:

• potato;
• pumpkin;
• zucchini;
• carrot;
• beets are added in small quantities to salads;
• greens (dill, parsley) as a seasoning in ready-made dishes;
• sweet varieties of tomatoes without skin and tomato paste for stomach ulcers can be consumed in limited quantities during the period of remission.

White cabbage is not recommended for use in the diet of patients with acute ulcers, as it increases acidity. May cause bleeding from an open ulcer. An alternative to white cabbage can be cauliflower inflorescences, which are useful to add to soups.

Sweet pepper is contraindicated for peptic ulcers due to its ability to activate the production of hydrochloric acid.

Rules for preparation and consumption

Vegetables for stomach ulcers are subjected to heat treatment (boiling, baking, steaming). It is convenient to prepare dietary dishes from vegetables in a slow cooker or double boiler, since this preserves vitamins and mineral salts to the maximum extent possible.

Raw vegetables can be eaten in limited quantities, but they must be peeled and cut into small pieces.

Canned vegetables with the addition of vinegar are absolutely contraindicated: pickles, marinades.

Meals up to 6–8 times a day, in small portions. Eat food warm: both hot and cold food negatively affect the inflamed gastric mucosa. Food must be chewed thoroughly so that the food enters the stomach crushed, to speed up the digestion process.

You should not eat at night, stomach activity decreases at night, food lingers in the stomach for a long time, causing discomfort and restless sleep.

Even with improvement, when the symptoms do not bother the patient, you should not prepare dishes using hot herbs and spices, which cause increased production of gastric juice.

Eating fresh garlic if you have a stomach ulcer is not recommended, as it can cause severe abdominal pain, nausea and even vomiting. It is only permissible to add it in crushed form during the cooking process.

Features of dietary nutrition

Doctors advise adhering to certain rules depending on the course of the disease and the individual characteristics of the patient’s body:

• Diet for GERD with esophagitis. If pain occurs when swallowing, which is caused by inflammation of the tissues of the esophagus, it is recommended to prepare grated dishes that have undergone heat treatment. Semolina and warm tea are suitable for breakfast, and kefir for lunch. For lunch you can serve puree soup, and for an afternoon snack - cottage cheese with sour cream. The sick person can have dinner from mashed potatoes with boiled vegetables, chopped using a blender.
• GERD and gastritis. In this case, a soft diet is necessary. Nutritionists prohibit eating sweets, foods with spices, fatty, spicy foods, and drinking carbonated water. In order to create a detailed menu, a table can be used. In the morning they prepare a steamed omelet, grated porridge, for lunch - fish soufflé in a steamer, cream soup, rosehip infusion. In the late afternoon, it is recommended to drink tea with biscuits, and prepare meatballs and mashed potatoes for dinner. The diet for reflux esophagitis and gastritis should be agreed with your doctor.
• GERD and heartburn. To eliminate heartburn, nutritionists advise sticking to the following menu: for breakfast, eat rice porridge and a baked apple, and before lunch you can drink jelly. During the day, pearl barley soup and tea are served. For an afternoon snack, boiled beets and carrots, chopped and mixed with small raisins, are suitable. For dinner they prepare oatmeal with tofu.

• Exacerbation of GERD. If an exacerbation of the disease occurs, doctors advise taking medications and allowing you to eat porridge with water and other low-fat boiled dishes during the first week until you feel better. For breakfast, cook porridge and drink an infusion of rose hips. Cottage cheese is served for lunch, boiled vegetables and chicken breast for lunch, a salad with boiled carrots and beets for an afternoon snack, and stew and cottage cheese casserole for dinner.
• Remission of GERD. During remission, you can diversify your diet a little, for example, add sweets to it. However, fatty foods are still prohibited. Approximate list of dishes: in the morning - cottage cheese and sour cream, tea and biscuits; lunch - non-sour jelly, lunch - low-fat soup, 100 grams of meat; afternoon snack - juice, 50 grams of chocolate; dinner - steamed cutlets, vegetable stew.
• Prevention of GERD. A proper diet will help prevent the development of exacerbations. In the morning you can eat oatmeal with raisins, make tea, and compote and biscuits are suitable for lunch. For lunch they serve soup with cereal, a piece of lean meat, a salad of boiled vegetables, for an afternoon snack - rosehip infusion, for dinner - stewed white cabbage, 100 grams of baked fish.

Vegetables, raw or cooked

Vegetables are rarely eaten raw for stomach ulcers, usually only in the form of juices for medicinal purposes.

Heat-treated zucchini reduces pain, stimulates regenerative processes, and also acts as a mild laxative.

Potatoes can be eaten boiled, baked or steamed. Fried potatoes are contraindicated for stomach ulcers.

Fresh young cucumbers without peel, ground into a paste, are added to salads only during periods of long-term remission.

Example of a one-day menu for candidiasis

The following is a menu option that has the most favorable effect on the treatment process:

Recipes for vegetable dishes that are useful for stomach ulcers

Pumpkin with oatmeal

Compound:

• chopped raw pumpkin – 200 g;
• oatmeal flakes – 200 g;
• milk – 400 ml;
• sugar, cow butter - 1 large spoon each;
• salt - on the tip of the knife.

Pour the pumpkin with water and boil for 20 minutes, pour in the milk and bring the mixture to a boil. At the end, add oatmeal, salt, and sugar. The oil is added to the finished dish.

Steamed potato cutlets

Ingredients:

• boiled potatoes – 400 g;
• one egg;
• butter - a tablespoon;
• low-fat sour cream – 80 g;
• salt.

Prepare mashed potatoes, add butter, egg, salt. Form cutlets from the puree, lightly sprinkle with flour and place on a steamer rack. The dish is seasoned with sour cream before serving.

Salad with beets and green peas

Products:

• medium-sized boiled beets;
• canned green peas – 60 g;
• refined vegetable oil – 10 g.

Peel the beets and grind them in a blender. Mix beets with green peas with added oil.

Potato and carrot puree

Compound:

• boiled potatoes 500 g;
• boiled carrots – 300 g;
• milk – 200 ml;
• cow butter – 40 g;
• salt.

Chop the vegetables, pour in boiling milk and butter, and blend in a blender. Can be eaten as a separate dish or as a side dish.

Vegetable mix

Ingredients:

• broccoli – 200 g;
• carrots – 200 g;
• new potatoes – 400 g;
• sour cream – 50 g;
• salt.

Steam the vegetables and grind in a blender. Add sour cream to the finished puree to taste.

Chicken with apples

1 large breast

Parsley – 2-3 sprigs

1 tbsp. odorless vegetable oil

Step 1. Salt the chicken and sprinkle with herbs.

Step 2. Peel the apples and cut into slices.

Step 3. Wrap everything together in foil or place in a baking sleeve.

Step 4. Bake in the oven for about 40-50 minutes. Can be baked in a slow cooker.

Rice casserole in a slow cooker

1 glass of milk

A few drops of vanilla

Step 2. Separate the whites from the yolks. Grind the yolks with sugar.

Step 3. Mix the yolks with raisins and rice.

Step 4. Beat the whites to stiff peaks, gradually add the whites to the rice, stirring gently.

Semolina pudding with pear

1 cup semolina

3 glasses of milk

1 cup of sugar

5-6 sweet pears

2 tbsp. butter

Step 1. Boil the milk, skim off the foam and pour the semolina into it, sifting it. Add vanilla.

Step 2. Cook the porridge until thick. Add oil.

Step 3. Grind the yolks with sugar and add to the hot porridge.

Step 4. Cut the pears into slices. Add to porridge.

Step 5. Beat the whites into a strong foam and add to the porridge. Place the pudding in a greased pan or mold and cook in a water bath for half an hour.

According to statistics, 90% of the population of our country suffers from various diseases of the gastrointestinal tract, which is associated with poor nutrition, snacking on the go, and systematic consumption of fast food. If any disease of the digestive system (stomach, intestines, gall bladder) is detected, many immediately decide to start taking medications, which is not always relevant, because special diets have been developed for the treatment and prevention of gastrointestinal diseases.

Advice from a gastroenterologist

Correcting the diet and diet with the exclusion of harmful foods that have a negative effect on the digestive organs is the most important task of a gastroenterologist or nutritionist.

Only the use of approved foods in the diet will create conditions for a long period without exacerbations of stomach ulcers.

Vegetable dishes are introduced into the diet gradually. If the food does not cause discomfort - heartburn, belching, then the dish is included in the daily menu.

After eating, you should not take a horizontal position; inflammation weakens the sphincter between the stomach and esophagus. Possible reflux of acidic gastric contents into the esophagus. If this happens frequently, esophagogastric reflux develops.

A patient with a stomach ulcer will have to live with dietary restrictions for many years. But this is the only way to survive and avoid complications from this serious disease.

In case of peptic ulcer disease, the patient should be monitored by a gastroenterologist to prevent exacerbations.

Facts about gastritis

• Many people experience worsening symptoms of gastritis and gastric ulcers when eating spicy, hot, sour, fatty and fried foods. It is difficult for the stomach to digest such foods, as they promote inflammation of the mucous membrane and the release of stomach acid.
• Risk factors for developing gastritis other than poor diet are nutritional deficiencies, smoking, being overweight, drinking alcohol, and the presence of autoimmune disorders or viruses.
• The development of gastritis and ulcers is typical for people who have been taking antibiotics and other potent drugs for a long time.