Is it possible to add soy sauce to the diet for gastritis?

What components are included?

Among food products, soy sauce is very popular in oriental cuisine and beyond. It is actively used as a natural seasoning for meat and fish dishes, and for dressing all kinds of salads. Soy attracts attention with its sour taste and pungency.

This product contains the following components:

• soybeans;
• wheat;
• corn syrup;
• pure water;
• caramel;
• salt.

This is a standard set of ingredients for making classic soy sauce. But, there are recipes where potato flour, meat broth, corn starch, and tomato paste are added.

There are two processes for preparing oriental dressing:

1. A natural method, which is labor-intensive and requires, in addition to soybeans, wheat grain. They are added to soybeans and a joint fermentation process occurs for 5–6 months, in some cases even longer.
2. The artificial method, which has proven itself to be the simplest and fastest, takes 2–3 days. To speed up the process, use corn syrup and caramel. These two components provide the seasoning with a thick consistency and pleasant taste.

For information! From synthetic components, some manufacturers add various flavorings and flavor enhancers, which contribute to a very rapid fermentation process and give the products a more pronounced aroma.

What is ketchup

Ketchup is the third type of condiment that has gained international distribution over the past 50 years, also for a wide variety of hot and cold dishes - from sandwiches to pasta, spaghetti, pizza, to all fried and grilled meats and poultry dishes, as well as salads, cold fish dishes and as a savory dressing for other seasonings and soups.

Like mayonnaise and mustard, ketchup is produced industrially in large quantities in all countries. In addition to the UK, USA and China, Bulgaria, Hungary, Romania, Yugoslavia especially specialize in the production of ketchup, because they are producers of the main raw materials for ketchup - tomatoes and paprika.

Ketchup is the third type of condiment to gain international popularity over the past 50 years.

Each country has its own ketchup recipes, more or less successful. But its composition is simple: tomato puree plus vinegar and spices. The taste is also quite simple - pronounced tomato with a sweet or spicy aftertaste and aroma of spices.

Ketchup, a sauce created in the English navy, gradually became widespread in the British Empire, then in the USA and after World War II “conquered” Europe, and also came to Asia, where it has its own so-called “Chinese” version. This shows that ketchup, although internationalized, still has different national slants.

The benefits and harms of ketchup

Ketchups, as well as sauces and seasonings, complement and improve the taste of food, help increase its nutritional value, calorie content and stimulate appetite. Ketchup produced according to GOST consists of 60-85% water. The calorie content of ketchup is about 100 kcal. It contains 25% carbohydrates, the content of proteins and fats is insignificant - about 1%.

Ripe tomatoes, which are the basis of any ketchup, contain vitamins C, B, vitamins P, PP, K, natural organic acids (malic, citric, oxalic), sucrose, ascorbic acid, carotenoids, fructose, pectin, iron salts, magnesium , potassium, calcium and phosphorus. In this case, some of the beneficial substances are destroyed during pasteurization of the product.

In turn, salicylates, which reduce blood viscosity, and the natural antioxidant lycopene (helps prevent cardiovascular diseases and atherosclerosis) remain in ketchup.

Ketchup should not be eaten during gastritis either during an exacerbation of the disease or during its remission.

But people with diseases of the gastrointestinal tract should not abuse spicy ketchups, since spicy foods can increase inflammation. Salicylates and vinegar also irritate the mucous membranes. Thus, ketchups are contraindicated for gastritis, enterocolitis, hepatitis and pancreatitis.

Is ketchup allowed for gastritis?

You should not eat ketchup with gastritis, either during an exacerbation of the disease or during its remission. And there are many aggravating factors in this case. Even for a completely healthy person, the low-quality product that has filled the shelves of modern stores will be harmful. But even a high-quality product, including a homemade one, can provoke the development of a negative allergic reaction.

Separately, the harmful effects of ketchup are highlighted for any problems with the digestive organs, which, in fact, explains the fact that ketchup cannot be eaten with gastritis. So, while drinking hot and spicy ketchup, the patient begins to experience heartburn. It is not surprising that its use, even in minimal quantities, causes a sharp exacerbation of gastritis, which can lead not only to unpleasant, but also to dangerous consequences.

There is no need to talk about the danger of consuming low-quality ketchup for patients with gastritis, as well as for healthy people. After all, its consistency and taste are formed mainly through the use of food additives of chemical origin. They can provoke a number of serious diseases.

Positive characteristics of soy sauce

All spices and sauces that are used in cooking are used in relatively small quantities, which cannot be said about mayonnaise and ketchup. Soy sauce has the following effects on the human body:

• normalizes the performance of the whole organism due to the group of vitamins B;
• regulates metabolic processes thanks to nicotinic acid (vitamin PP);
• helps cope with stressful conditions, restore tissue (amino acids histidine along with valine);
• normalizes carbohydrate metabolism (isoleucine);
• promotes the formation and maintenance of skin tissue (cysteine);
• favors the absorption of calcium (lysine).

For information! By eating this sauce, a person is able to recover very quickly after a heart attack.

Preparation

To obtain the spice you need:

• soybeans – 0.24 kg;
• vegetable or mushroom broth – 100 ml;
• wheat flour – 32 g;
• butter – 80 g;
• sea ​​salt – 5-7 g.

Soybeans must be soaked in clean water for 8 hours. Next, they need to be put on low heat. Cook until they become slightly wrinkled and soft. Excess liquid must be drained and the beans must be pureed. This can be done in a blender.

Place the puree in a saucepan and mix it with melted butter. Mix the broth with flour, and then whisk it so that there are no lumps in the liquid. You need to add broth, stir, add salt, and, if desired, dried ginger (in powder form) or red pepper. Place the sauce on the stove and bring to a boil. The product is cooked for a couple of minutes, it must be stirred and then removed from the heat.

The spice must be placed in a glass storage container, it must be tightly closed. After cooling, it is put in the refrigerator. Please note that if the container is opened, the shelf life is reduced to a month.

How does sauce affect the stomach with gastritis?

To understand whether soy sauce can be used for gastritis, you need to understand the effect of this product on the stomach. Gastroenterologists speak quite positively about the consumption of soy products, but provided that it is not acute gastritis.

This product can be introduced into the patient’s diet. The main thing is that it consists of natural ingredients, is a high-quality product and is used in small quantities. If you consume sauce of dubious origin with the use of preservatives, flavorings, and taste enhancers, there is a possibility of increased pain and a deterioration in the patient’s general condition. You cannot eat with gastritis with high acidity.

The permissible frequency of use of soy product for patients suffering from gastritis is up to three times a week.

Soy sauce is prohibited for gastritis at the acute stage; its use can be resumed only after the onset of remission.

Compound

Soy sauce occupies an important place in Asian cuisine. It is used in meat and fish dishes. Used for dressing salads. Soy makes dishes taste light, spicy and sour. By the way, today this product is also used by Russians.

The sauce consists of:

• soy;
• wheat grains;
• purified water;
• corn syrup;
• caramel;
• salt.

This is a classic recipe that has been in demand for several centuries. True, some manufacturers change the recipe by adding components such as corn starch, potato flour, meat broth and tomato paste. For gastritis, soy sauce must be chosen very carefully.

Rules for choosing a sauce

In order not to cause aggravation in the digestive tract, it is recommended to take a more responsible approach to the choice of food products, in particular soy supplements. The best option would be to purchase goods from trusted retail outlets and from well-known companies. Buying a spicy dressing in markets that do not adhere to product storage standards can cause serious harm to a weakened organ.

When choosing a product you must:

• read the information on the label, which indicates the production date, expiration date, storage conditions and composition. The ingredients should not contain flavorings, preservatives, or flavor enhancers;
• pay attention to the smell, color and consistency of the product. The natural sauce will be transparent, with a weak sour aroma and viscous consistency. A low-quality product will have a synthetic pungent odor, taste, and brown color, given the caramel in its composition.

A natural product, since it contains no synthetic substances, does not have a very long shelf life. Another important point is the cost of the product. A natural product will be expensive.

Soy sauce made from natural ingredients and from trusted manufacturers cannot harm the health of a person suffering from gastritis.

Cooking technologies

Today, two technologies for producing sauce are used - natural and artificial. To prepare the product using the first method, you need not only soybeans, but also wheat. The components are combined and left to ferment. The procedure is very long. It lasts at least 5-6 months.

The artificial cooking method lasts 2-3 days. To speed up the process, caramel and corn syrup are added, which make the liquid thick and juicy to taste. The product contains flavorings, flavor enhancers and synthetic components.

How to cook it yourself

Among the recipes for preparing the dressing, the following manufacturing option is considered simple and accessible:

• take 100 g of beans and boil them for two hours until they become soft;
• grind them using a blender;
• add vegetable broth, butter 2 tbsp. l., wheat flour 1 tbsp. l. and a pinch of sea salt;
• mix all ingredients well and boil on the stove;
• After bringing the liquid to a boil, remove from heat;
• soy sauce is ready.

Popular recipes for stomach ulcers

What salads are allowed?

For stomach ulcers, it is necessary to focus on large consumption of fresh vegetables and fruits, which contain a lot of fiber, vitamins and beneficial microelements. But not all vegetables are allowed to be consumed in cases of ulcerative deviation of the gastrointestinal tract, since many products cause a fermentation process in the intestines. Therefore, many salad recipes for stomach ulcers consist of stewed or boiled vegetables. In case of pathology, the patient can eat a small amount of vinaigrette. Also popular is beetroot salad, which is prepared using the following technology:

1. Boil 200 grams of the main vegetable until fully cooked.
2. Pour ice water over the beets and allow to cool slightly.
3. Remove the peel and grate.
4. Add 60 grams of canned peas, mixing thoroughly.
5. Season the salad with vegetable oil.

Soups: how to cook correctly?

There are many healthy and tasty dietary soups.
There are many different tasty and healthy dishes for stomach ulcers that do not take much time to prepare. When the organ mucosa is inflamed, it is important to eat liquid food daily that does not burden the digestion process. More often, doctors recommend eating pureed chicken soup. It is prepared as follows:

1. The chicken fillet is boiled and cooled, after which it is finely ground in a meat grinder.
2. In a separate pan, cook cabbage, carrots, celery, potatoes, and onions for half an hour. Leave to brew for a quarter of an hour under the lid, then make vegetable puree.
3. Lezon is prepared by pouring the yolk from an egg into preheated milk. It is important to stir constantly to prevent the egg from curdling.
4. Add broth to the chicken until the consistency of soup is obtained.
5. Mix with vegetables, leison and a small amount of oil.
6. Eat warm.

You can cook soups for stomach and duodenal ulcers using beef. The meat product is boiled and allowed to cool. Grind using a meat grinder several times. Separately, cook rice in a saucepan, which is washed before cooking. The completely boiled cereal is sent to a sieve and ground. The resulting puree is combined and diluted with vegetable broth until a soupy consistency is obtained. Place on fire and remove immediately after boiling.

Rice soup with beef is allowed to be eaten by ulcer sufferers with acute or chronic forms of the disease.

Porridge and pasta

Soup recipes for stomach ulcers can be varied with such products. In the acute stage, viscous porridges are indicated - oatmeal, buckwheat, semolina. In chronic cases, the diet is supplemented with rice, pearl barley and vermicelli. Milk, butter, boiled or stewed vegetables are added to the finished dish. You can prepare grated buckwheat porridge according to this scheme:

1. Sift the cereal and add it to boiling water, which is pre-salted.
2. After a quarter of an hour, milk is poured in and brought to a ready-made state.
3. Do not chill, but immediately wipe with a sieve or a special machine.
4. Sweeten using sugar and add butter.

A delicious dish for stomach ulcers is oatmeal with pumpkin. The latter is peeled and coarsely grated. Pour water over the bright orange vegetable and simmer over low heat for about 20 minutes, then add milk and wait until the food boils. Add 1 cup of oatmeal and cook for no more than 5 minutes, stirring regularly. They add a little salt and sugar and eat it in the morning.

Healthy meat dishes

Protein is the building material needed for ulcers.
An ulcer sufferer definitely needs to eat more meat and fish, but of specific varieties. Protein is a necessary material for the regeneration of damaged gastric mucosa. The diet involves the intake of soft and lean meat, which does not overload the digestion process. The patient is recommended to make steamed cutlets, meat balls and other dishes that are stewed or steamed. Beef stroganoff is tasty and healthy when prepared in the following sequence:

1. Fresh beef pulp is boiled with the addition of roots and onions.
2. After cooking, cut the product into strips, removing veins and films.
3. While the meat is boiling, boil the carrots in another pan until cooked.
4. The vegetable is peeled and grated.
5. A special sauce is made using sour cream and flour, which are dried in a frying pan, after which a little vegetable broth is added.
6. When the sauce thickens, add prepared meat and carrot puree.
7. Simmer until done for about 10 minutes.

Patients with ulcers need to eat meat products 2 times a day.

What to make from vegetables?

For stomach ulcers, it is recommended to eat more vegetables, but boiled or stewed, to avoid the fermentation process. Potato cutlets are popular because they are easy to prepare and very tasty. This dish can be consumed by patients whose disease is in remission. The vegetable can be baked or steamed. To prepare them, take several medium-sized potatoes, peel them, cut them into pieces and boil them. Make a puree, to which add a chicken egg and a small amount of salt. Stir thoroughly and form cutlets. If the patient chooses to cook in the oven, then it is important to remove them from the heat in time so that a hard crust does not form. You can diversify your diet with cauliflower in sour cream sauce, which is prepared as follows:

1. A medium-sized vegetable head is washed and placed in salted cold water for a quarter of an hour.
2. Place on fire and bring to a boil.
3. Add half a glass of milk to the pan and cook until half cooked.
4. Shred the cabbage and pour in pre-prepared sour cream sauce.
5. Serve alone or with a side dish.

Recommended desserts

Even with a stomach ulcer, it is difficult to deny yourself sweets. Patients are allowed the following sweets:

• currant and milk jelly;
• strawberry mousse;
• snowballs made from pasteurized milk.

Particularly popular is cottage cheese casserole, which is allowed during remission of the inflammatory process. You can add raisins, honey, and fruits to this dessert. When kneading the dough, you should get rid of all lumps that can further injure the damaged mucous membrane. You can eat cottage cheese casserole with low-fat sour cream or yogurt.

Are all tomatoes banned?

When gastritis is detected, many people develop a fear of food. Therefore, it is important to know which foods to take and which to avoid.

Stewed

Stewed tomatoes are useful for gastritis. But it’s still better to combine them with cauliflower, zucchini or pumpkin. This will not only be healthy, but the taste will also improve.

Boiled

Boiled tomatoes are recommended for gastritis. Therefore, you can prepare puree soup, only it is better to remove the skin from the tomatoes, and they should also be well ripened. It is better to cook the soup in a slow cooker in the “vegetable stew” mode. It is recommended to eat this soup with breadcrumbs or biscuits.