Broccoli for gastritis: is it possible to eat, the effect on the stomach

Diet for gastric diseases is an integral part of medical therapy. Broccoli for gastritis is considered a valuable product, which strengthens local immunity, which works against Helicobacter pylori. This type of cabbage contains a maximum of useful substances that are preserved during heat treatment. It is allowed to eat broccoli in baked, boiled and stewed dishes. Contraindication applies only to conditions with high acidity of digestive juice and individual intolerance.

If gastritis is detected at an early stage, cabbage juice is used to treat it.

Beneficial features

Broccoli is a type of cabbage whose inflorescences are eaten. The content of some vitamins in one medium head of this plant is several times higher than the daily requirement of the human body.

Another name for broccoli is cabbage. It is common in temperate latitudes. This is due to the fact that the optimal temperature for it is about 20 o C. In the subtropics and tropics, such a vegetable can only be grown under artificial conditions.

The main beneficial properties from the use of this product are due to its chemical composition. Thus, broccoli is one of the richest sources of vitamin C. 600 g of this cabbage contains almost 9 daily requirements for an adult. This substance helps boost immunity and resist infections.

Another important element contained in this product is vitamin K. The importance of this substance for the human body is that it is responsible for the clotting property of blood. One head of cabbage contains more than 600 mg of vitamin K. This is enough to provide seven people with it.

In terms of their quantity, broccoli occupies a leading place relative to all other types of cabbage. In addition, it also contains microelements.

Broccoli contains:

Calcium (necessary for the full development of bone tissue).
Iron (an essential component of hemoglobin, a protein that transports oxygen).
Magnesium.

Potassium (these two elements are important for normal contractile activity of the heart).
Phosphorus (is the most important component of tooth enamel).

The high phosphorus content makes this product indispensable for those regions where there is no abundance of fish. Deficiency can cause tooth damage.

Long-term studies have shown that broccoli contains many antioxidants, as well as chemicals that prevent the appearance of malignant tumors. Patients who have been diagnosed with cancer should definitely consume this product. In fact, it is a natural analogue of chemotherapy. Despite this, you should not give preference to treatment exclusively with cabbage, since you will need to eat ten kilograms of this plant per day to suppress tumor growth.

https://youtu.be/OydtbM4NA8E

Benefits and harms

Vegetables are the main supplier of vitamins and fiber. They contain carbohydrates, polysaccharides, minerals, and organic acids. Regular consumption of vegetables helps in proper digestion. Essential oils contained in some vegetable crops stimulate the appetite.

Dietary fiber improves intestinal motility, adsorbs toxins, and promotes the removal of excess fluid.

Fiber helps process and absorb heavier protein foods such as meat or fish. With a low calorie content, vegetable dishes create a feeling of fullness for a long time.

The benefits of vegetables can be easily determined by their color. Beta-carotene gives the orange or yellow color. This antioxidant will protect the mucous membrane from erosions and ulcers. Red vegetables help prevent cancer.

Green vegetables are rich in iron, so they are indispensable for anemia, which is a frequent companion to erosive or atrophic gastritis and ulcers. Varieties of potatoes, onions, and carrots that are purple in color are good for the heart and blood vessels.

We should not forget that the benefits of the product are determined by the characteristics of the human body and the presence of chronic ailments.

For example, table beets are contraindicated for kidney stones; garlic will provoke a painful attack of ulcers or gastritis.

Coarse fiber, which vegetables are so rich in, can be dangerous for gastrointestinal diseases.

Therefore, the list of products acceptable for consumption in one case or another will be different for everyone. We have a whole separate section about restrictions on fruit consumption, take a look at it and you will learn a lot of new things.

The effects of broccoli on the gastrointestinal tract

Despite the fact that asparagus cabbage is a valuable source of vitamins and nutrients, it is an undesirable element in the diet of patients with diseases of the digestive tract, as it is considered an acidic product.

This is due to the fact that, like any other cabbage, it contains organic acids, which can have a detrimental effect even on the gastrointestinal tract of a healthy person, and in patients with gastritis, ulcers, colitis and other diseases, it can provoke an exacerbation.

In addition, regular consumption of fried broccoli causes the development of stomach cancer due to gastritis. This is due to the fact that during heat treatment in combination with fats, carcinogens are formed. Since the inflamed gastric mucosa during gastritis does not perform its protective function, these substances can enter the tissues, which provokes the growth of malignant tumors.

For gastritis, fresh or fried cabbage can lead to the following consequences:

Damage to the mucous membrane due to excess acid and strong peristalsis. Almost all vegetables are rich in fiber, which stimulates the contractile activity of the digestive tract. A large amount of this substance causes strong and frequent contractions, which, in the presence of an inflammatory process, is fraught with the formation of microscopic damage to the mucous membrane. In addition, the acid content will lead not only to mechanical, but also to chemical damage, at the site of which an ulcer or erosive gastritis may develop.
Damage to the pancreas. Any cabbage requires a large amount of enzymes to digest. So, if a person has chronic pancreatitis, this will cause its exacerbation and the manifestation of symptoms.
Bloating. Due to strong peristalsis, spasm of smooth muscles often occurs, which causes disruption of the passage of gases. A swollen intestine puts pressure on surrounding organs, interfering with blood supply to them.

It is necessary to carefully select products for gastritis in order to avoid dangerous consequences and complications.

Diet for gastritis is not a death sentence

In fact, fortunately, everything is not so scary. And diets for gastritis do not look at all like a hopeless series of unsalted porridges with water and lean boiled meat. Even without going beyond these recommendations, you can eat tasty and varied food, although, undoubtedly, some foods will still have to be excluded.

These are mainly heavy fatty foods and alcohol. Meat fried in a huge amount of oil really can no longer be eaten. Like some other foods that are fatty and difficult to digest.

How to cook broccoli

The only acceptable cooking option for asparagus cabbage for gastritis is boiling. This is due to the fact that during such heat treatment organic acids are destroyed, but harmful chemical compounds are not formed.

A similar process is observed when steaming and baking. It is worth noting the fact that the amount of broccoli in the diet of patients with diseases of the digestive tract should be minimal.

Some people are concerned about the question: is it possible to eat stewed cabbage if you have gastritis? No, it’s better not to, because during the cooking process, acids are released into the liquid part of the dish, which will lead to an exacerbation of the disease.

Recommended recipes for asparagus cabbage on the menu for gastritis are:

Boiled product.
Casseroles with broccoli.
Soups (an important point is that the cabbage must first be boiled and then added to the soup, since during the cooking process dangerous chemicals are released that can cause poisoning).
Steam the product.
Fresh salads with minimal addition of broccoli.

If you have gastritis, you should not eat sauerkraut. If you ferment it, you will have to season it with spices and salt, which are contraindicated. In addition, the amount of acid in the product increases.

You should first consult with your doctor or nutritionist. This is necessary in order to find out the permissible daily portion of asparagus cabbage and identify possible concomitant diseases for which it is prohibited.

Some sources suggest using cabbage juice or decoction as a medicine for low acidity, but such treatment can only worsen your health and condition.

Proper nutrition: color and benefits of vegetables

If you have even the slightest signs of the disease, you should immediately consult a doctor. You don’t have to wait for the results of the examination, but immediately switch to a therapeutic balanced diet. In this case, you should adhere to some generally accepted rules:

Avoid snacking completely. It is necessary to follow the eating schedule. The diet must include first courses. In between frequent but not heavy meals, try to drink more fluids, excluding carbonated drinks.
It is necessary to exclude fatty, spicy and fried foods from the diet. It is better to replace it with vegetable stews and soups cooked in meat broth. If you know what vegetables you can eat for gastritis, it is not difficult to create a tasty, healthy and varied menu. There should be no seasonings, preservatives or chemical dyes in the food.
For any manifestations of inflammatory processes in the digestive system, it is necessary to exclude carbonated and alcoholic drinks, and reduce the consumption of strong tea and coffee. The best option is to replace them with herbal teas and natural, not too acidic juices.

When choosing plant products, they are often guided by their color. More detailed information is provided below.

Red vegetables are necessary for the body not only in the treatment and prevention of certain gastric diseases. They also resist the harmful effects of carcinogens. The undisputed leaders here are beets and red potatoes. However, red tomatoes should be taken with caution: the high acid content contributes to irritation of the stomach walls.
The orange color found in pumpkins, zucchini, carrots, sweet potatoes and corn indicates that the food contains beta-carotene. This substance promotes the healing of wounds on the walls of the stomach. Thus, these vegetables can be eaten with erosive gastritis. A gastroenterologist will tell you what other foods you can eat for this disease. However, yellow peppers and tomatoes should be consumed with caution. They can cause discomfort and pain in the gastrointestinal tract.
Green vegetables such as Brussels sprouts, artichokes, green bell peppers and other popular plant foods release huge amounts of acid. Therefore, they are recommended to be consumed only after heat treatment.
White vegetables, such as parsnips or white potatoes, may well become the basis of the diet of patients suffering from gastroenterological diseases. You should not eat fresh onions and garlic.
The purple colors found in eggplants, some varieties of carrots and potatoes, onions, peppers and Belgian endive indicate that they are not only necessary for stomach diseases, but also resist the development of various diseases. Therefore, knowing what vegetables are available for gastritis, many patients can prevent the cardiovascular system. However, purple varieties of asparagus and cabbage cause flatulence, so it is better to avoid eating them.

It's no secret that vegetables are rich in fiber, a very useful element for our body. But not everything is as simple as it seems. Sometimes fiber can interfere with a speedy recovery and only aggravate the patient’s current condition.

Therefore, a very controversial question arises among doctors whether vegetables are useful for high acidity of the stomach. Most likely not, since this will cause increased gas formation, and exposure to the acid of fresh root vegetables can significantly worsen the condition of the damaged gastric mucosa.

Diet and nutrition during gastritis is the key to successful treatment, and prescribing a specific dietary table is the direct responsibility of the nutritionist. Only a doctor can determine which herbal products are allowed. And in no case should you neglect an unnecessary consultation with a doctor, since ignorance can lead to undesirable consequences - bloating, pain, heartburn.

When following a particular regimen and diet, consult a gastroenterologist and under no circumstances self-medicate!

However, it cannot be said that raw vegetables can only harm an irritated stomach. The cause of gastritis and ulcers is the presence in the walls of the mucous membrane of the bacterium Helicobacter pylori, the main provocateur of peptic ulcer disease.

Antioxidants and fiber found in vegetables can deactivate this bacterium. The effect of this type of product on Helicobacter pylori is recommended to be checked in combination with traditional medicine and only after consultation with a gastroenterologist.

It may seem strange, but whether you can eat eggplants, tomatoes, beets and other vegetables with gastritis may depend on the color. The color turns out different depending on the vitamins it contains, and now we will take a closer look at which colors are healthy and what not to eat.

Red and yellow

Products with a natural red color are valued for their large amounts of beta-carotene, a natural antioxidant that does an excellent job of protecting the mucous membrane of the stomach walls.

Foods such as pumpkin, carrots, yellow tomatoes, zucchini and corn will help prevent stomach erosion. However, it is worth noting that some dishes made from these products can cause flatulence when consumed raw.

Red

Red vegetables also help a lot with gastrointestinal diseases, simultaneously preventing cancer. Red-colored foods also include bell peppers, which can be safely eaten in processed form during gastritis. The best vegetables in this category are beets and red potatoes, because they are the ones that are easier to digest than others in the digestive tract.

It is worth remembering that red cabbage and red pepper are not prohibited for the patient, but can cause flatulence. But tomatoes and tomatoes are completely dangerous, even if we are talking about tomato juice. The acid contained inside will irritate the walls of the gastrointestinal tract, causing additional stress.

Green

As mentioned earlier, broccoli for gastritis is valued for the presence of a large amount of fiber. This is precisely why all green vegetables are valued because they can provoke the release of stomach acid, which is necessary for stomach disease with low acidity. For this reason, it is also worth adding asparagus, artichokes, Brussels sprouts, beans and onions to your diet.

It has already been said that for gastritis, only processed broccoli can be consumed, and the above-mentioned raw vegetables, too, due to their hard consistency. By the way, green bell peppers can also be added to food.

Violet

Some purple vegetables are also allowed for gastritis. Like red ones, they prevent cancer and prevent heart disease, excluding stroke. You can add purple carrots, onions, potatoes and eggplants to your food for gastritis. I would also like to note that you can eat purple bell peppers. The only vegetables of this color that will be harmful are cabbage and asparagus. They irritate the walls of the gastrointestinal tract too much.

When people talk about white vegetables, most often nothing comes to mind, but there are two really healthy foods - parsnips and potatoes. Dishes made from these vegetables should become the basis of nutrition during stomach illness. And the diet for gastritis should be limited from such white foods as turnips, cauliflower and onions.

Differences between broccoli and other varieties

Asparagus cabbage differs from other varieties in its chemical composition, which determines its effect on the body. Despite this, eating any cabbage with gastritis with high acidity is prohibited.

Thus, it differs from white and Chinese cabbage in that it is easier to digest and contains less coarse fiber. This makes it acceptable for use in moderate quantities for pathologies of the large intestine.

This variety is similar to Brussels sprouts and cauliflower. They contain the same set of vitamins, but cauliflower contains less acids. The smartest choice would be to eat cauliflower for gastritis.

Separately, it is worth considering seaweed, which does not belong to this family, but is an algae. Its main benefit is considered to be a high level of iodine, which is necessary for the normal functioning of the thyroid gland. When properly prepared, it can be eaten even with gastritis.

In order to reduce the negative impact of cabbage on the stomach, it should be eaten in combination with mashed potatoes. This is due to the fact that it contains starch and a small amount of butter. These substances have an enveloping effect, which helps protect the mucous membrane.

Broccoli is a tasty and healthy product, but you should limit its use if you have gastritis. During the period of remission, it is recommended to include it in the diet, as broccoli helps improve immunity and prevent the development of exacerbations.

This video will show you how to cook broccoli:

https://youtu.be/n80MkztznZs

According to medical statistics, gastritis occurs in half of the Russian population. It is diagnosed in patients of various ages. Despite the fact that the exact cause of the disease has been established and treatment methods have been revised, gastritis can be called the “disease of the century.” In this regard, patients with stomach pathology must not only undergo the necessary treatment, but also completely change their diet. Therefore, the question is often asked: “Is it allowed to use broccoli for gastritis?”

Every hunter wants to know!

In order not to suffer every time in front of the counter, remembering whether a given vegetable is on the list of allowed products, most experts recommend resorting to a conditional division of vegetables by color. This obvious and simple technique will allow you to easily determine in what quantity and form you can eat a particular vegetable, and quickly decide whether you need to buy it or not.

Of course, we will consider exclusively raw vegetables and their color, which does not exclude further heat treatment, which will be devoted to a separate subsection.

So, at our disposal:

red;
orange;
green;
violet;
white.

Why color?

The question is quite logical. It seems a little absurd to try to separate vegetables by color. We are not in kindergarten, the reader will be indignant. Which vegetables can be eaten during gastritis and which cannot, must be decided by their chemical properties, and not by color! But this decision is actually due to a completely scientific methodology.

Certain substances are responsible for the color of vegetables. By the color of a vegetable you can tell which useful microelements are contained in large quantities and which are missing. By dividing vegetables into groups in this way, we focus more on composition rather than color. And color is simply a “marking” of nature.

Orange

Orange vegetables contain a lot of beta-carotene
We all remember the children's song about the orange sky and the orange uncle. Orange vegetables are just as fun as that song. After all, the beta-carotene they contain in large quantities is the sun vitamin.

The orange vegetable smells of early autumn, that same useful, non-aggressive sun, which is not as cruel as summer, but still warm and even gentle.

Beta-carotene is not only allowed for a gastritis patient. It is shown and recommended. These substances actively protect the mucous membrane from damage, which can be very important when the development of erosive (one of the most dangerous types) gastritis begins or is even suspected. Orange vegetables need to be eaten!

What orange can we put in our basket? Firstly, this is a carrot, which definitely came to your mind only when voicing the color. Secondly, pumpkin is not very popular on the domestic table (undeservedly deprived of attention!). Seasonal - zucchini. And also peppers, corn, yellow tomatoes...

It is important to remember that vegetables have specific properties. Some, for example, may cause increased gas formation. Nothing dangerous, but if you have such a symptom even without vegetables, you may have unpleasant consequences in the form of severely increased flatulence.

Red

Although tomatoes are red, they must be eaten with caution.
Red is the color of the holiday. But at the same time it is also the color of danger. Which interpretation is suitable for red vegetables?

Red vegetables are fighters. They not only help the body, they themselves actively protect it. Gastritis, cancer, intestinal diseases - for prevention and treatment you need to eat red vegetables.

Let's put beets at the very top of the list. This is an indispensable vegetable. And how many delicious (and really healthy) things can be made from beets!

Next we'll include red potatoes, which are much easier to digest than their more popular brother. Despite some unpopularity, red potatoes enjoy well-deserved love among gastroenterologists. It is easily digested, tasty, contains a large amount of vitamins and is generally practically irreplaceable.

But tomatoes, which are also red, should be consumed with caution. No, they also have all of the above properties. But there is one important difference in tomatoes. They contain quite a lot of acid, which irritates the walls of the already damaged mucosa.

Radishes, which are also red, should be excluded or consumed very little. Radishes are a fairly tough vegetable and can scratch the stomach walls. And if you already have damage to the mucous membrane, then aggravating the situation is not at all what you would like.

Green

It is better to exclude green vegetables from the diet.
But with green vegetables you need to be very, very careful. A green vegetable always requires a lot of effort and large volumes of secreted gastric juice. If your gastritis has already reduced the number of glands on the mucous membrane, then your stomach will have a hard time coping. And if you have high acidity, then even more acid will be released from above, which will create an even greater imbalance in the body.

Can a person with gastritis eat green peas? Yes - in small quantities. No - if you abuse it. In canned form, products do not have such a harsh effect on the gastrointestinal tract.

Therefore, try to exclude raw green vegetables from your diet. You can process them using approved methods - this will improve digestibility and reduce the negative effect.

Violet

You can and should eat purple vegetables.
Purple is the color of the heart, blood, and brain. This is excellent support for blood vessels, prevention of oncology, thrombosis, strokes.

You can and should eat purple vegetables! They are allowed as an addition to the main diet and can be present on your table every day. Perhaps only asparagus and cabbage of this color should be added to the list of exceptions. Since their properties are very close to the properties of green vegetables.

White vegetables can be consumed in any quantity

And finally, white vegetables, vegetables that can be consumed in almost any quantity with any type of gastritis (within reasonable limits, of course). Boiled, stewed or baked potatoes are an excellent dish for daily consumption.

Beneficial features

Broccoli is not grown on a large scale in Russia; it is mainly imported from countries with warm climates. But despite this, it has long been no longer considered an exotic novelty. This vegetable has quickly become popular among vegetarians and healthy eating enthusiasts. Why do people love this unusual cabbage so much? Of course, for its rich composition. It contains a large amount of vitamins: E, U, K, C, A, B, PP. Although broccoli consists of 90% water, it contains proteins, carbohydrates and fats. A sufficient amount of nicotinic acid helps remove excess cholesterol, freeing the body from sclerotic plaques. Blood circulation improves. It also contains minerals: magnesium, iodine, calcium, iron, phosphorus, selenium. The presence of fiber in it helps remove toxins from the body. A stable emotional background is provided by serotonin.

In folk recipes it is used to treat many diseases. Broccoli has found its use in the treatment of gastritis:

The presence of vitamin A normalizes the functions of the gastrointestinal tract;
Natural antioxidants, found in large quantities in cabbage, promote the regeneration of the gastric mucosa and activate its work;
The presence of vitamin C eliminates the inflammatory process.

Broccoli, unlike white cabbage, contains a large amount of magnesium, which normalizes the metabolic process.

Vegetables. pros and cons

We present a list of healthy vegetables for patients with gastritis.

Orange vegetables are allowed to be consumed for gastritis. They are rich in fiber and beta-carotene, which have a beneficial effect on the gastric mucosa. Options: sweet potatoes, corn, yellow tomatoes, yellow peppers, carrots, zucchini, pumpkin.
Vegetables in red colors prevent the formation of cancer. Beets and red potatoes are well tolerated in gastrointestinal pathologies.
You should not eat green vegetables raw. Greens are associated with the flow of large amounts of stomach acids. They are used for gastritis after heat treatment. Cucumbers are excluded.
You can eat purple vegetables. The most famous representative of the group is eggplant, which improves digestion in gastritis with reduced secretory function. Belgian endive, carrots, potatoes, onions and purple peppers are beneficial.

Vegetables increase the secretion of gastric juice. Asparagus, artichoke, Brussels sprouts, green peppers, green onions, and beans are contraindicated without heat treatment. It is undesirable to eat red cabbage and radishes, which cause gas formation.

It is not recommended to include red tomatoes in your diet: the acid irritates the mucous membrane of the stomach and intestinal tract.

It is better to avoid white vegetables (cauliflower, turnips, white onions), which cause discomfort and pain in the gastrointestinal tract.

Broccoli – harm or benefit for the stomach

It is not recommended to consume fresh cabbage for gastritis. It contains coarse fiber that can cause irritation to the walls of the stomach. People with gastritis may feel their condition worsen after eating raw vegetables. Heartburn, vomiting and severe stomach pain appear.

For such patients, broccoli is allowed only in stewed and boiled form. These cooking methods will preserve almost all the beneficial substances found in the vegetable. Therefore, cabbage dishes according to these recipes are allowed for gastritis. In addition, the carotene contained in it in sufficient quantities helps restore damaged stomach tissue. Carotene is able to block free radicals that damage their structure. Any disturbance in the mucous membrane contributes to the penetration of various microorganisms and the development of the pathological process. Regular consumption of broccoli for gastritis promotes tissue regeneration, healing of erosions and ulcers.

Dietitians do not advise including cabbage in any form in the diet during exacerbation of gastritis. With a diagnosis of gastritis with high acidity, it is recommended to consume broccoli only in remission and in small portions.

Selecting vegetables by color

The color scheme of the plants will help you decide which vegetables are good for gastritis. The color of the fruit characterizes the presence of certain vitamins in it.

Yellow and orange crops contain beta-carotene, which is an antioxidant that can reduce inflammation in the stomach lining.

Red vegetables are highly acidic and have an irritating effect on the walls of the organ.

Green fruits provoke the production of gastric juice, which is not desirable for acute gastritis. Such vitamins should be consumed only after heat treatment.

Purple vegetables can neutralize hydrochloric acid, so they are necessary for people with high stomach acidity.

White fruits should be the basis for your diet. However, fresh cabbage and turnips are an exception and are not recommended for use with gastritis.

For all types of gastritis it is necessary to exclude the following products:

garlic;
radish;
sorrel;
spinach.

These vegetables stimulate the gastric glands in the mucous membrane. If you really want to add a product to food, you need to heat it.

If you have gastritis, you need to eat often and avoid fasting. You should definitely avoid fried, spicy and smoked foods. You should not consume products containing alcohol and acidic concentrates. It is necessary to often be in the fresh air, lead a healthy lifestyle and avoid stressful situations.

Anyone who suffers from chronic diseases of the gastrointestinal tract should know which vegetables can be eaten during gastritis, and which ones must be avoided until complete recovery. It is quite difficult to answer this question unambiguously. And all because there are two types of gastritis: with high and low acidity. In both cases, you should not eat foods that irritate the walls of the stomach. You can eat fresh vegetables for gastritis only if inflammation of the gastric mucosa occurs against a background of low acidity. They can be included in your diet in small quantities, but eating fresh foods with white bread or buns is prohibited.

You should not eat raw vegetables if you have gastritis with increased secretion. Any product must undergo at least primary processing. Steamed zucchini or eggplant can be seasoned with olive oil to enhance the flavor. Such a tandem will not cause much harm. But you will have to forget about onions, garlic, hot peppers forever. They have obvious irritating properties, so they can aggravate symptoms.

In order to understand this issue in more detail, gastroenterologists advise focusing on colors when drawing up a dietary menu. So what vegetables can you eat for gastritis from this point of view? Let's give the most detailed answer.

How to use broccoli

Since cabbage cannot be used raw for gastritis, all recipes using it are based on heat treatment. You can use it to make pureed soups, casseroles, sauces, and side dishes. The bright color of broccoli and excellent taste diversify the menu. Nutritionists allow daily consumption of up to 200 grams of the product.

Due to its low calorie content, it is suitable for dinner and lunch. It can be stewed, baked, boiled and steamed. It is not advisable to use deep-frying or batter-based cooking recipes. If the vegetable is served as a side dish, it should not be combined with fatty meat. The method of cooking using a multicooker is especially convenient and useful.

Cabbage does not require much time to cook or stew. Due to the fact that it is very delicate, it should not be subjected to long-term heat treatment. To prevent it from changing its bright color after cooking, immerse the finished broccoli in cold water for literally 3-5 minutes.

The following dishes can be included in the diet of patients diagnosed with gastritis:

Soup, puree or liquid;
Casserole with the addition of other vegetables or cereals;
Puree or stew;
Salad with boiled vegetables;
Garnish for meat dishes.

Unfortunately, cabbage cannot be stored for a long time and to eat it in winter, broccoli can be frozen. In this state, it retains all vitamins and microelements. Before use, all you have to do is defrost it at room temperature.

Many people who are not used to or have not tried this vegetable do not use it for cooking and do it completely in vain. Once you try broccoli at least once, it can become your favorite food.

There are a few notes to keep in mind before cooking with cabbage:

When cooking, not only the inflorescences are used, but also the stem of the vegetable;
The entire cooking process will take about seven minutes;
It will take 10-15 minutes to stew the broccoli.

There are many recipes for dietary nutrition. By performing the whole process correctly, you can get a tasty and appetizing dish.

Cream soup. Bring a liter of water to a boil and add 400 grams of broccoli, chopped potatoes, and one carrot. Add a little vegetable oil. Boil for seven minutes until the vegetables are ready, cool and grind the contents in a blender. Sprinkle the resulting puree soup with herbs, add sour cream and croutons.
Omelette. Boiled broccoli is cut into pieces and placed in a metal mold. Then pour in the beaten egg-milk mixture. Place in the oven for about 8-10 minutes. You can serve tomato sauce with the finished omelette. For 100–150 grams of cabbage you will need 4 eggs and 100 ml of milk.

If gastritis is detected at an early stage, cabbage juice is used to treat it.

Allowed vegetables for gastritis with low acidity

The main method of treating the gastric tract is diet. High fiber content in the diet will help cope with the disease. All vegetables must undergo heat and mechanical processing. You can boil, stew, bake and steam. Avoid frying vegetables. Dishes should be seasoned with vegetable oil or butter.

The choice of fruit depends on the acidity of the organ; a diet is developed for the patient, focusing on specific test indicators. With low acidity, the goal of the diet is to increase its level. Cabbage juice is a necessary part of the treatment. Freshly squeezed cabbage juice is rich in vitamin U, which helps restore the walls of the gastric mucosa. You need to take the drink 3 times a day, 250 ml before meals. Cabbage juice is used immediately after squeezing, otherwise it loses some of its healing substances. The vegetable is useful for gastritis only in stewed or boiled form. Fresh cabbage injures the walls of the stomach.

Recommended vegetables for illness with low stomach acidity:

cauliflower;
potato;
carrot;
beet;
asparagus;
celery;
in rare cases, orange tomato.

People with low acidity levels can sometimes eat these crops raw. To reduce the load on the organ, it is necessary to grind food. Salads converted into puree are the best way to enrich the body with vitamins.

Beneficial properties of broccoli

Cabbage is a tasty, healthy, affordable and beloved vegetable by many. Broccoli ranks first in magnesium content, which means it activates the body's metabolic processes. And the vitamin C content is 2 times higher than in oranges. The vegetable has a varied and useful chemical composition:

micro- and macroelements: phosphorus, potassium, iron, magnesium, sodium, zinc, copper, manganese, selenium, calcium;
vitamins: group B A, C, K, U, PP, E;
cellulose;
proteins that are not inferior in nutritional value to meat.

Broccoli helps remove excess salts from the body, waste, toxins, heavy metal ions and cholesterol, promotes hair and nail growth, and improves vision. According to some studies, broccoli contains substances (sulforaphane and sinegrin) that can destroy cancer cells and prevent their proliferation. The vegetable also has a beneficial effect on the nervous system, cardiovascular system, and forms strong immunity.

How does it help with gastritis?

Cabbage acts as follows for inflammation of the mucous membrane and other gastric diseases:

The protein contained in cabbage is easily digestible. The product is approved for use both during exacerbation and remission. Due to vegetable protein, the walls of the stomach and the membranes of pancreatic cells are strengthened.
Broccoli can inhibit the growth of Helicobacter pylori (the bacterium that causes gastritis).
The vitamin composition does not allow stomach pathologies to develop into oncology.
Vitamin U heals and heals peptic ulcers.
Fiber, which is contained in large quantities, normalizes both the digestion process and the patient’s stool.

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The healing properties of freshly squeezed juices

With the development of gastroenterological diseases, vegetables should be treated not only as an element of the daily diet, but also as one of the means that promotes rapid healing and restoration of the gastric mucosa. Therefore, knowing what vegetables you can eat for gastritis, you can speed up the recovery process.

The amazing properties of drinks made from fresh vegetables have been known to mankind for a long time. They are widely used in the treatment of many gastric diseases. Natural juices are rich in essential elements, have medicinal properties and have a positive effect on intestinal function. Using freshly squeezed juices from vegetables prepared at home often gives amazing results. Therefore, doctors very often recommend the use of these life-giving drinks.

How to cook?

To eat cabbage all year round, it is recommended to freeze the vegetable. This type of cabbage is not useful in any form. For gastritis, it is highly not recommended to consume it raw. And if you fry broccoli over high heat, then not only will there be no beneficial substances left in it, but also carcinogens will be formed. Baked, boiled, stewed - these are the optimal ways to prepare it. Then all useful vitamins and microelements will be preserved.

Cabbage is used to prepare the following dishes: soup, side dish for meat, salad, stew, casserole. It is convenient to use a multicooker for this. You can consume up to 200 grams of this vegetable daily. Another pleasant bonus will be the minimum amount of time required for preparation. And also does not require additional cleaning. Broccoli is cooked for 5-7 minutes and stewed for about 15 minutes.

Useful recipes and recommendations

Broccoli is not recommended for gastritis with high acidity.

It is recommended to combine cabbage with spinach, tomatoes and avocado, but the dish is not allowed if the pH of the gastric juice is elevated. A delicious puree soup is made from cabbage (400 g), potatoes (1 piece), celery, olive oil (1 tbsp), boiled in a liter of water. At the end of cooking, the ingredients are blended with a blender, and the soup is consumed warm. Alternatively, you can supplement the recipe with ingredients such as chicken breast and carrots.

Gastritis is a disease of the gastrointestinal tract. Scientists have identified the cause of the disease and changed the treatment method, but the number of cases is not decreasing.

Broccoli is gaining popularity among people because it has many beneficial properties. The Japanese claim that the vegetable even reduces the risk of developing stomach cancer. For residents of the country, broccoli is a favorite vegetable in the daily diet. Let's consider whether it is allowed to eat broccoli for gastritis.

What vegetables can you eat?

Vegetables contain vitamins and minerals necessary to maintain the normal functioning of the body and should be present in the diet every day.

In case of exacerbations of gastritis, vegetables are subject to mandatory heat and mechanical processing: steamed, boiled and chopped.

As the inflammatory process with gastritis subsides, it is allowed to supplement the diet with raw fresh vegetables and freshly squeezed vegetable juices.

Potato

The root vegetable has antimicrobial and anti-inflammatory effects, improves gastrointestinal motility, eliminates pain, accelerates regeneration processes - this makes it an indispensable dietary ingredient for stomach diseases.

In conditions that are accompanied by an increase in secretory activity, the vegetable is consumed boiled. Potatoes are used to make mashed potatoes, casseroles, and add to soups and main courses.

Potato juice works great for low stomach acidity. To improve the taste of the drink, it is supplemented with a small amount of honey, lemon or cranberry juice.

Pumpkin

Pumpkin dishes are recommended for any type of gastritis. The vegetable is rich in fiber, which has a beneficial effect on intestinal function and is an effective prevention of constipation.

Pumpkin is a dietary low-calorie product. The vegetable is easily digested and does not burden the stomach, which is of great importance for inflammatory diseases of the gastrointestinal tract, when the most gentle diet is required.

Pumpkin normalizes gastric acidity, so for hyperacid gastritis, dishes from this fruit are an essential part of the diet. The vegetable is used to make juices, cereals, puree soups, and added to vegetable stews and salads.

Carrot

Carrots contain antioxidants that prevent cell damage and stimulate cellular regeneration. Carrots have an antispasmodic effect, thereby helping to eliminate pain.

The root vegetable stimulates the production of gastric juice, so in its raw form it is contraindicated for gastritis with high acidity.

In a hypoacid state, it is recommended to take freshly squeezed carrot juice and salads made from fresh, grated carrots, seasoned with olive oil, sour cream or natural yogurt.

With increased gastric secretion, casseroles are prepared from the vegetable and added to various dishes.

So that carrots do not lose their beneficial properties during heat treatment, they are boiled in a closed container.

Beet

The vegetable saturates the body with vitamins and microelements, improves intestinal motility, promotes the elimination of toxins and neutralizes pathogenic bacteria.

If the secretion of gastric juice is increased, beets are consumed boiled as part of dishes, since the raw vegetable stimulates the production of hydrochloric acid and irritates the gastric mucosa.

With normal and reduced secretory activity, the vegetable is included in vegetable smoothies, salads and juices.

When gastritis worsens, beets can cause pain and heartburn.

cucumbers

If you have stomach diseases in the active phase, you should avoid eating cucumbers. The fact is that they provoke the production of gastric juice and damage the cells of the mucous membrane of the organ, exacerbating the inflammatory process.

Outside the acute stage, cucumbers are allowed, but in small quantities. It is recommended to consume them mashed, stewed or steamed. The peel must be peeled off - toxic chemicals are concentrated in it.

Canned, pickled and pickled cucumbers are strictly contraindicated for any form of gastritis. Neglecting this rule can lead to an exacerbation of the disease and the need to follow a long-term strict diet.

Tomatoes

Tomatoes have many beneficial properties, the most valuable of which is their anti-cancer effect.

During exacerbation of hyperacid gastritis, tomatoes are temporarily excluded from the diet due to the content of large amounts of organic acids in them. In the future, it is allowed to consume tomatoes in quantities of no more than 100 grams per day.

For hypoacid and anacid gastritis, tomatoes are added to soups, salads, and main courses. Juice is squeezed out of ripe fruits. You are allowed to consume up to 350 grams of tomatoes per day.

Buy only seasonal vegetables, this will reduce the risk of purchasing chemically processed products.

Zucchini

Zucchini helps cleanse the body, stimulate intestinal motility and secretory activity.

Zucchini goes well with various foods, so they are added to vegetable stews, omelettes, and casseroles. Puree soups, steamed cutlets, and caviar are prepared from the vegetable.

In case of increased secretion, the consumption of zucchini should be limited to 1 time per week.

Choose young zucchini no longer than 25 cm.

Onion

Onions improve appetite, stimulate the digestion process and have an antimicrobial effect.

For gastritis, onions are used only after heat treatment: in soups and main courses. Frying vegetables is strictly prohibited.

Cauliflower

The vegetable culture promotes the healing of damaged areas of the mucous membrane and is easily digested without overloading the inflamed stomach.

Cauliflower is stewed, boiled, baked and steamed. In heat-treated form, the vegetable is useful for any form of disease.

Vegetables prohibited for gastritis with high acidity:

Fresh onions and green onions
Garlic
Radish, radish, horseradish root
Raw white cabbage
Broccoli
bell pepper
Spinach, sorrel

Canned vegetables, various kinds of pickles, fried vegetables, and freshly squeezed vegetable juices are also excluded. In a hypoacid state, all vegetables are allowed, with the exception of raw onions and green onions, garlic, radishes, and horseradish.

Vegetable stew for gastritis

Peeled potatoes and young zucchini are cut into cubes. Grate the carrots on a medium grater, finely chop the onions.

Prepared vegetables are placed in layers in a pan and filled with water. Simmer covered for 30 minutes. At the end of cooking, add a little salt to the dish and add chopped herbs to taste (dill, parsley). Seasonings are not used.

During an exacerbation period, it is recommended to blend the prepared stew.

During the remission phase, you can add eggplant and green beans to the dish.

Vegetable soup for gastritis

During the active stage of the disease, pureed soups made from pureed vegetables are useful. For hypoacid gastritis, vegetable soups with meat broth are allowed in the remission phase. With high acidity, meat broths are prohibited.

Pumpkin soup

Pumpkin (500 g), potatoes (2 pcs.) and onions (2 pcs.) are cut and poured with boiling water. Add vegetable oil, salt and simmer covered for 15-20 minutes.

Then grind the stewed vegetables in a blender until pureed. If desired, add warmed low-fat cream to the finished soup. Homemade croutons go well with creamy soup.

Is it allowed to eat broccoli if you have gastritis?

Relatively recently, the source of gastritis and ulcers was found - the harmful bacterium Helicobacter pylori. The microorganism enters the stomach through dishes, hands, hygiene items, and kisses. Getting rid of the bacteria is not easy, early diagnosis will help you recover faster.

In addition to the pills, the doctor will prescribe an appropriate diet. Plain cabbage is excluded from the diet. As for broccoli, this vegetable is even recommended to be consumed. In terms of medicinal properties, cabbage is not inferior to white cabbage. Studies have shown that if you eat broccoli for three days, you will already see improvements.

Tips and tricks

The basis for treating the disease is a diet prescribed by a specialist. Overeating or long intervals between meals is unacceptable. You need to eat little, but often. The serving size is no more than 250-300 ml, and the interval between meals is no longer than 3.5 hours.

Chew each piece thoroughly, slowly. Dishes are heated to a comfortable temperature. Hot or cold food is equally harmful for a sore stomach. Salt consumption is kept to a minimum, hot spices should be eliminated altogether.

Medicines, including non-steroidal painkillers, have a negative effect on the gastric mucosa. Often their long-term use causes gastritis.

Taking medications should be coordinated with your doctor and self-medication should not be allowed.

Nicotine is dangerous for gastrointestinal diseases. It aggravates the course of the disease, contributing to the transition of the disease into a chronic form. It is better to quit smoking or reduce cigarette consumption to a minimum.

A small amount of alcohol is allowed, but drinks must be chosen especially carefully (here are our articles on wine and beer, vodka is prohibited. Abuse can lead to alcoholic gastritis or another disease, for example, Barrett's Esophagus.

Broccoli, its beneficial qualities

The vegetable grows in warm climates. In Russia, broccoli is grown in a number of areas. It appears green in color with elastic stems branching into inflorescences. Fresh cabbage is difficult to store; the product is frozen, which does not deprive the vegetable of its beneficial properties.

Features of broccoli:

champion in magnesium content, the element is directly involved in metabolism and has a beneficial effect on organs;
rich in carotene (which is then converted into vitamin A), which functions to restore the gastric mucosa and participates in the healing of damaged tissue, blocking access to infections;
has an anti-inflammatory effect due to the content of vitamin C;
contains potassium, which regulates blood pressure;
The antioxidants contained in the healthy vegetable heal wounds and scars.

It is not recommended to eat broccoli raw. The vegetable is consumed exclusively in stewed, boiled or baked form. The fiber contained in the composition can aggravate the situation and cause vomiting, nausea and other unpleasant consequences. For a similar reason, it is undesirable to use broccoli for gastritis with high acidity.

Controversial issues

There are many vegetables that cause constant debate about whether they can be allowed into the diet of a person with gastritis? Such “hot points” may never acquire a concrete opinion, because each supporter has his own arguments, and the enemy has others, and all of them are completely rational and require attention.

In this subsection of the article, we will look at specific vegetables that attract our attention. Nutritionists may have different opinions about them, but the only fact is obvious - if a vegetable is controversial, then everything is not so simple.

Broccoli

Broccoli is a companion to all diets.
One thing people joke about all the time is broccoli. It is believed that this vegetable is a companion to all the most tasteless, most terrible diets in the world. Undeservedly offended and deprived of attention, it, however, can become a worthy decoration not only for your table, but also for your doctor’s prescription!

It has been scientifically proven that eating this cabbage reduces the number of Helicobacter pylori bacteria (namely, it is the cause of the development of gastritis). And also scientific studies have confirmed that broccoli is actively involved in the healing process of the mucous membrane, this was clearly signaled by a special enzyme that is released precisely when damaged.

In general, regarding broccoli, all the controversy was over exactly when a number of serious studies were carried out, which confirmed: broccoli should be on the table of anyone who suffers from gastrointestinal problems or is at risk of cancer. Anyone!

cucumbers

Cucumbers for gastritis - cause numerous disputes.
Is it possible to eat cucumbers with gastritis of the stomach? Raw, salted, lightly salted, barrel and all sorts of other varieties?

Cucumbers are the cause of much controversy. On the one hand, these are soft, easily digestible vegetables. On the other hand, cucumber affects the microflora, it promotes the development of alkali.

Here is an important point. Vegetables with gastritis with high acidity can generally change the internal environment of the stomach. Even when a vegetable is officially allowed, you need to listen carefully to your body. If he says “oh, something wrong is happening!” – it’s better to listen to him and exclude the controversial product from the diet.

When introducing controversial products, products on which official medicine does not have an unambiguous view, start with small portions. If you notice that the body has begun to respond negatively to this, rule it out. If not, feel free to continue, it means your stomach has given the go-ahead.

Vegetable dosage

Vegetables, in fact, despite the many “buts” that we have discussed quite a few here in the article, are very healthy and should be present in the diet every day. Better with every meal. Vegetable salad (without dressing) 3 times a day is a great way to help the body restore damaged organs and prevent various diseases.

Also, do not forget about vegetable juices - carrot, cucumber, beetroot. Even though they have a specific taste, they are too healthy to pass by your table.

Dilute your vegetable diet with fruits. Not all fruits are allowed for gastritis either, and not always, but they are allowed anyway. Which ones and in what quantities is the topic of another article. But the presence of fruits on the dietary table for gastritis is mandatory.

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How to eat broccoli

When cooking, use the stems and inflorescences of broccoli. The fibrous stem is boiled or stewed longer, then the rest is added. It takes little time to prepare. Dip the inflorescences into boiling water and cook the cabbage for 5-7 minutes. When stewing over low heat, simmer the vegetable for 15 minutes. If the product is taken frozen, it is advisable to first defrost the broccoli at room temperature and not in the microwave.

The appearance and smell of broccoli when cooked is specific; in combination with other useful ingredients, the product is used to prepare appetizing dishes that are suitable for gastritis.

Recipes for cooking with broccoli

In addition to fresh broccoli, for gastritis, use freshly squeezed juice of the specified variety of cabbage. The list contains recipes for drinks and broccoli dishes.

The inflorescences are dipped in boiling water for a couple of minutes, allowed to cool slightly, placed in a juicer or crushed in a blender, squeezing out the juice. Drink the drink before meals at the first symptoms, when the disease is just developing. Broccoli contains sulforaphane, which acts as an “antibiotic” against harmful bacteria and stops the inflammatory process. Please note that broccoli increases the formation of gases; consult your doctor first.
Cooked broccoli is placed in a frying pan. Beat eggs into a bowl. Stir and keep on fire until the eggs are cooked. The recipe has a useful feature: when eating the dish, protein is better absorbed, and the body receives additional nutritional components.
Steam the broccoli for 10 minutes to retain its rich green color. Place on a plate and sprinkle with grated cheese.
Boil 1 liter of water and add 400 g of broccoli, 1 potato, 1 tablespoon of olive oil, and celery if desired. When ready, wait until it cools, place in a blender and puree. Serve. Sour cream, herbs and croutons go well with the puree soup.
Boil the inflorescences for 5 minutes, roll in breadcrumbs and fry slightly.
Broccoli is combined with tomatoes, spinach, and avocado.

What should be the diet and rules of eating for gastritis?

Inflammatory processes in the gastric mucosa, or more simply, gastritis, is one of the most common diseases.
Treating it is very troublesome, primarily because a diet is needed for gastritis of the stomach, which you can eat. After all, eating dry food becomes the first cause of such problems. In order for the discomfort from pain in the stomach to be less noticeable, and after an exacerbation of treatment, the mucous membrane is always normal, gastroenterologists advise adhering to a special diet.

For gastritis with high and low acidity, different diets are used. Since products approved for use must maintain the amount of hydrochloric acid produced within normal limits.

The food consumed should be boiled, steamed and pureed. It is advisable not to use fried foods at all or to fry them a little, but without using breading.

Rosehip decoction, water with honey are very useful. In addition, there is a list of products that can be used for any acidity. By eating these dishes, the patient does not have to worry about the possible release of gastric juice.

Not oily sea fish.
Boiled meat (chicken, veal, beef).
Mushroom, fish, meat soups.
Tea with milk, cocoa.
Scrambled eggs.
Buckwheat, oatmeal, rice.
Stale bread, crackers.

For patients complaining of stomach pain, after analysis and procedures, the attending physician, in addition to medications, prescribes food intake according to table No. 1 or No. 2. This means that the patient should eat at least five times a day, warm, not spicy or salty food. The optimal consumption time is from 20 to 30 minutes.

Gastritis with increased secretion of the stomach includes diet No. 1. The products in it are selected in such a way as to reduce the release of hydrochloric acid and the load on gastric motility. All dishes are prepared exclusively by steaming or boiling. Vegetables and fruits are pureed, and the meat is cut into small pieces.

What you can eat:

Not rich soups with meat, fish, mushrooms.
Any porridge with added milk or water.
White stale bread, crackers or biscuits.
Soft-boiled egg, steamed omelette without yolks.
Low-fat dairy products, hard cheese.
Low-fat meats (chicken, lamb, turkey).
Not strong tea, jelly, cocoa, diluted juices.
Steamed cutlets, meatballs, quenelles.
Still mineral water.
Vegetable oils (pumpkin, sea buckthorn, flaxseed).

It is prohibited to use: Spices, pickled foods, preserves, garlic, onions, mustard, smoked meats. As well as alcohol, carbonated drinks, strong coffee, tea. Gastritis with high acidity has its own symptoms.

For gastritis with reduced secretion, diet No. 2 is prescribed. You can not only boil and steam foods, but also fry them in butter, but without breading. Dishes are salted and served at a moderate temperature.

Fermented milk products (cottage cheese, yogurt, kefir).
Lean ham, steamed meat.
Pea soup.
Pasta, biscuits.
Any vegetables and fruits in puree form.
Porridge with low-fat butter.
Meat and fish are not fatty varieties.
Cocoa with milk, juices from non-acidic fruits and berries, herbal tea.
Coffee, one cup a day.
Vegetable oil no more than 2 tbsp per day.

It is necessary to exclude products containing coarse fiber that cause fermentation in the gastrointestinal tract:

White cabbage,
turnip,
radish,
apples with skin,
berries with thick skin (dates, gooseberries, currants),
pies,
buns,
cream,
sour cream,
whole milk.

If the quality of the food you eat is important to you, don't forget to create a menu for the week. This will reduce the time spent thinking about what to eat today or tomorrow. The preparation time will be reduced, and you can also be sure that you won’t miss the next meal. A food table can become the basis for creating the right diet. Gastritis with low acidity requires proper treatment.

Approximate diet for table No. 1:

First breakfast: soft-boiled eggs, oatmeal, tea with milk.
Second breakfast: jelly, bread and butter.
Lunch: steamed meat or cutlets, milk porridge, bread, rosehip infusion.
Afternoon snack: steamed meatball, pearl barley soup, apple and carrot puree, bread, compote.
Dinner: cottage cheese, rice pudding, jelly, bread.
Second dinner: bun with milk.

Breakfast: buckwheat porridge with milk, cottage cheese soufflé, tea with milk.
Second breakfast: baked apple, omelette.
Lunch: steamed dumplings, light soup, noodles, compote.
Afternoon snack: cocoa, crackers, orange.
Dinner: boiled fish, vegetable stew, tea or herbal infusion, biscuits.
Second dinner: a glass of kefir.

Ingredients for cooking can be changed as you wish. An approximate menu from which you can build will help you develop a nutritional system for the entire period prescribed by your doctor. These tips will help you choose a diet for gastritis and what you can eat during illness.

If you're worried about losing your favorite foods, don't worry. After all, many dietary dishes are just as tasty, and most importantly, much healthier. If you follow the recommendations of your doctor, very soon you will forget not only what bothered you, but also become a supporter of a healthy diet.

In the new millennium, the speed of human life has increased significantly. People are always in a hurry somewhere: to work, to educational institutions, to hobby clubs. Meals often occur during short breaks between lessons, during work. And more often, it all ends with coffee or tea with sandwiches. Hurrying with the pace of life on the planet, people develop chronic diseases of the stomach, kidneys, and heart. And if you don’t change your lifestyle or consult a doctor in time, everything can end in disaster.

To avoid harm to health, doctors strongly recommend that you familiarize yourself with the information about what foods you should not eat if you have gastritis, therefore, before you start drawing up an individual menu for such a serious disease, you should read the list of prohibited foods.

Gastritis is an inflammation of the gastric mucosa, which can be acute or chronic. There are several different types of gastritis, and they are caused by different factors. In some cases, gastritis is a minor condition that will go away quickly. However, sometimes gastritis can lead to stomach ulcers.

The most important part of treating gastritis is proper diet. While there is no specific diet for gastritis, there are foods that should be eaten and foods that should be avoided.

Eliminating prohibited foods from your diet is just a way to help heal the stomach lining and prevent inflammation.

For example, acute gastritis may resolve within a few days or weeks if the patient eliminates the irritants that caused the inflammation from the diet. In addition to these restrictions, the patient must give up bad habits: smoking, drinking alcohol, and avoid stress.

Giving up favorite foods may seem difficult at first, but once the patient understands the role diet plays in recovery, this does not become a problem.

Kvass;
Coffee;
Alcoholic drinks;
Oxygen cocktail;
Energetic drinks;
Dairy products;
Green and flavored tea;
Brine from cucumbers and other pickles;
Any drinks with added sugar;
Citrus, pineapple, tomato and other sour juices;
Carbonated drinks (they increase stomach acid).

Cookie;
Ice cream;
Cakes and pastries;
I like any sweet pastries;
Sweets and artificial chocolate.

Oil;
Ginger;
Spinach;
Mayonnaise;
Legumes;
Okroshka;
Corn;
Canned food;
Marinades;
Soy sauce;
Semi-finished products;
Sausages;
Hard varieties of cheese;
Tomatoes and cucumbers;
Garlic, onion, mustard;
Hard boiled eggs;
Fatty meats and fish;
Duck, goose, smoked chicken;
Pies baked and fried;
Spicy, fried, fatty foods;
Saturated fatty broths;
Marinated preparations for the winter;
Smoked meats and sausages;
Fresh bread, rye bread and pastries;
Condiments (such as chili or curry);
Corn, barley, pearl barley and millet porridge;
Tomato products (sauce, paste, canned food, juice);
Products with additives (dyes, preservatives);
Solyanka and pea soup, borscht according to the classic recipe;
Oranges, grapefruit, figs, sour berries and dried fruits;
High fat foods (increases stomach acid);
Dairy products (except skim milk, natural yogurt and low-fat cheese).

Kiwi;
Melon;
Swede;
Dates;
Grape;
Citrus;
Fruits with thick skin.

Prohibited foods for gastritis with high acidity: Fresh baked goods, seasonings, mustard, sweets (cakes, pastries, ice cream), lard, fatty fish and meat, cheese, mushrooms, watermelon.

Prohibited foods for gastritis with low acidity: Flour products, potatoes, any chocolate, fatty, fried, spicy, smoked, fresh fruits and berries, milk soups.

Prohibited foods for erosive gastritis: Hot drinks, sour foods and fruits, any chocolate, cakes, pastries, ice cream, preservatives and artificial additives, eggs in any form, jelly and fresh fruit compotes, strong tea, hard-boiled eggs.

Prohibited foods for acute gastritis: Fermented milk products, pickled, salted pickled vegetables, black bread, salted cheeses, fatty sauces, horseradish, mustard.

Prohibited foods for chronic gastritis: Strong coffee, cocoa, tea, cucumbers, peas, beans, baked goods, rice, pancakes, pies, mustard, ketchup, horseradish, fatty meats and fish.

When developing a dietary menu, the acidity of the gastric juice of a patient with gastritis should be taken into account, since food products have different effects on the secretion and motility of the stomach. But there are general diet rules that are valid for gastritis of any type:

full breakfast;
observing breaks between meals (3 – 4 hours);
regularity and fractionation of meals (5 – 6 meals a day, in small portions);
the interval between dinner and bedtime (at least 3 hours);
thorough chewing;
drinking drinks no earlier than half an hour after eating;
refusal of dry food and food on the go;
exclusion of spicy, fatty, fried, smoked foods;
limiting the consumption of sugar and sweet foods, fresh bread (especially warm);
giving up coffee and carbonated drinks;
using only fresh and high-quality products.

It is better to avoid chocolate altogether if you have gastritis. Drinking alcohol and smoking are also strictly contraindicated. It is worth giving up even such light drinks as beer and dry wine, especially with hyperacid gastritis. It is advisable to eat food at the same time. You should switch to a new diet gradually.

Rough food. Barley, millet, beans and peas can be consumed only in very limited quantities. It is better to exclude cabbage, mushrooms, turnips, radishes, cucumbers and peppers completely.
Fatty and stringy meat, canned food.
Grainy and thick-skinned berries (raspberries, strawberries, red and white currants, gooseberries).
Highly salted and spicy cheeses.
Lard and animal fats (not digested due to the low concentration of acid in the gastric juice).
Spicy food, grape juice.

Garlic

Raw, boiled or stewed

There are a number of general rules that help you eat vegetables without risk to your health:

The safest options for preparing vegetable dishes are: boiling, stewing, steaming, baking. Any fried food is prohibited for gastritis due to the formation of toxic substances during the frying process.
Canned vegetables are also prohibited, even if they are homemade. Preservatives, vinegar, salt, spicy spices are the most dangerous ingredients for the stomach and can provoke an exacerbation of any form of gastritis.
Raw vegetables should not be overused even in hypoacid conditions. They are allowed to be eaten only in small portions and in crushed form. This is due to the irritating effect of coarse plant fibers on the mucous membrane.
It is better to remove thick skins from vegetables. Zucchini should be chosen at milky maturity, with thin, pliable skin.
Vegetables are successfully combined with lean meats and fish, dietary cottage cheese and cheese, and with each other. Olive or sea buckthorn oil and low-fat sour cream are used as a dressing for fresh or thermally processed vegetables.
Products that increase acidity are allowed for hyperacid gastritis in small volumes after cooking. However, you should not combine several varieties of vegetables that have these properties. For example, zucchini + cucumbers + cabbage is the wrong combination. It is better to eat them separately or together with potatoes.
Like any other food for gastritis, vegetables should not be served too hot or cold - a sick stomach is very sensitive to temperature changes.
It is better to eat vegetables during the daytime, when the production of digestive enzymes is maximum.

Recipes

Salad with broccoli, shrimp and tomatoes

To prepare the salad you will need: several broccoli florets, 10 cherry tomatoes, 0.5 kg of shrimp, an onion and parsley and dill. To dress the salad you need to prepare 4 tbsp. l. olive oil, salt and pepper.

Broccoli should be disassembled into florets and boiled for a few minutes. Also boil and peel the shrimp. Cut the tomatoes into four parts. Peel the onion and chop finely. After everything is prepared, you need to mix all the ingredients, add olive oil, stir and add a little salt and pepper.

Chicken broccoli soup

Chicken soup with broccoli added is not only tasty, but also a dietary dish. To prepare it, you need the following ingredients: chicken breast, 0.5 kg of cabbage, 2 potatoes, 1 carrot, 1 small onion, 50 g of butter, 5 black peppercorns, as well as salt, parsley, dill.

How is broccoli different from regular cabbage?

Not long ago, scientists identified the main reason why millions of people in the world suffer from gastritis and ulcers. This is Helicobacter pylori - a very insidious bacterium. It enters our body through dishes and unwashed hands. It is not easy to completely get rid of a microorganism. But if Helicobacter was identified at an early stage of the disease, the likelihood of quick treatment increases.

Along with the pills, a strict diet is prescribed. Regular cabbage is completely excluded from the diet. But the situation with broccoli is very interesting. This vegetable is recommended for consumption.

Firstly, it is in no way inferior to white cabbage in composition. Secondly, it has a beneficial effect on the mucous membrane. And after 3 days the patient’s condition improves.