Oil for gastritis: how to use it correctly, and what types are recommended

Every second person has encountered gastrointestinal diseases in his life. A complex of inflammatory pathogenic processes in the stomach, leading to improper functioning of the digestive system, is called gastritis. There are many symptoms of the disease, but most often the only cause is poor nutrition. Eating unhealthy food, alcohol, and an uneven diet provokes the disease, causing chronic gastritis.

There are medications that relieve attacks of pain, but the only way to forget about gastritis forever is proper nutrition. If the disease has become chronic, a special diet is followed to prevent exacerbations and complications in the future.

Is it possible to pumpkin for gastritis?

For stomach diseases, diet is a prerequisite for recovery. The diet is designed so as not to burden the digestive tract with heavy food and to cleanse the intestines as much as possible of undigested residues. Even the superficial form of gastritis requires the selection of special nutrition, where pumpkin becomes an indispensable product.

Gastroenterologists especially distinguish orange vegetables from a number of other foods allowed for gastritis. For severe, advanced forms of gastritis, gastroduodenitis, erosions, and ulcers, pumpkin is the basis of therapeutic diets and a source of beneficial substances for the body.

Regular consumption of properly prepared pulp helps relieve exacerbations, accelerates the onset of remission, and relieves attacks of pain. Pumpkin for gastritis with high stomach acidity is one of the most useful products and can be classified as a necessary medicine.

Is it possible to drink pumpkin juice if you have gastritis?

The thick, orange liquid squeezed from the vegetable has all the healing properties of the fruit and does not contain dietary fiber. Thus, the effect of fiber on the mucous membranes is completely eliminated, and the effect of pumpkin on gastritis becomes even milder.

The concentrated drink quickly suppresses excess hydrochloric acid, but at the same time enhances bile secretion, which makes it possible for patients with both increased and decreased secretion to consume the juice with minor adjustments to the recipe.

It is recommended to take pumpkin drink daily for 10-14 days if you experience pain in the stomach of unknown origin, with exacerbation of gastritis, impaired bile discharge, or bulbitis. For gastritis, pumpkin juice is drunk on an empty stomach in case of high acidity or between meals in case of insufficient gastric secretion.

Important! If you have gastritis, it is unacceptable to take the drink cold, even in the heat. It is optimal to heat it slightly above room temperature.

Milk rice soup

A rich, tasty and nutritious soup that will give you energy for the whole day. The nutritional value of this dish is beyond doubt. It’s not for nothing that kindergartens include this soup on their menu without fail.

Products:

non-fat veal - 100 gr.;
vegetable broth - 250 ml;
milk with a small percentage of fat content (up to 2.5%) - 100 ml.;
pre-cooked rice - 0.5 tbsp.
egg yolk - 1 pc.
sunflower oil - 1 tbsp.

Grind the rice in a sieve.
Chop the boiled veal very finely, then process using a blender.
Place both ingredients in a saucepan and mix thoroughly.
Pour in the pre-prepared decoction, add milk.
Cook over low heat with the lid on until it boils.
Then pour in the milk and wait until it boils.
After boiling, turn off and add oil.
After cooling, serve.

What are the benefits of pumpkin for gastritis?

The inflammatory process that develops in the mucous membranes of the digestive tract can be caused by various reasons. Bacteria, viruses, excess heavy or junk food, even stress can cause painful disorders. To eliminate each type of gastritis, the doctor selects drug treatment based on the cause. But one thing is common in therapy - the need for a diet.

There are several reasons why pumpkin occupies a leading place in therapeutic nutrition for gastritis:

The tender pulp of the vegetable is easily digestible, the fiber has a soft texture and cleanses the intestines without injuring the mucous membranes.
When digested and passing through the digestive tract, pumpkin envelops its walls with a delicate protective layer, under which erosions and ulcers heal faster, inflammation subsides, and pain subsides.
The vegetable is low in calories and high in water content, which allows the stomach to digest it without overstraining the glands.
Pumpkin is a source of many vitamins and minerals that can regulate metabolism, strengthen the immune system, supporting the body during a strict diet.

The antioxidant and detoxifying properties of orange pulp allow you to gently cleanse the cells of all organs and systems, which eases the course of gastritis and speeds up recovery.

With high acidity

With hyperacid disorders in the gastrointestinal tract (with increased production of hydrochloric acid), the mucous membranes of the stomach and intestines are constantly exposed to the aggressive effects of gastric juice. Even after eating and digesting food, a large amount of enzymes remains and continues to be produced in the stomach.

The acid begins to destroy the cells lining the stomach. This process threatens to spread to neighboring organs. Inflamed tissues are very sensitive to any impact. Many types of food injure or additionally burn the inner surface. Pumpkin for gastritis with high acidity becomes a salvation, because in the process of digesting the pulp, the acid is neutralized.

Regular consumption of properly prepared vegetables or juice from them extinguishes the excessive activity of the glands, allowing epithelial cells to recover. The gelling substances contained in pumpkin cover the inflamed areas with a thin film, under which regeneration occurs.

Pumpkin seeds also contain many substances useful for gastritis, but doctors believe that this product can stimulate the stomach glands to produce juice. The seeds have a denser structure; their particles can damage inflamed areas of the mucous membrane. Therefore, the seeds are allowed to be eaten in small quantities, ground or thoroughly chewed.

Warning! Pumpkin seeds should not be consumed if you have an erosive form of gastritis. Stomach or duodenal ulcers are also contraindications to this product.

Low acidity

Pumpkin's ability to bind excess acid with reduced gland secretion can be harmful. But other medicinal effects, properties regulating peristalsis, and the dietary value of the pulp allow the vegetable to be used moderately even for gastritis with low acidity.

Pumpkin pulp is used in small quantities as part of complex dishes. It is good to combine it with other permitted vegetables, herbs, and fruits. With this type of disease, you can drink pumpkin juice diluted to half with apple, potato, and carrot juice. A pure orange drink without impurities can be taken ½ hour after a meal, no more than a quarter glass at a time.

With atrophic gastritis, pumpkin and its juice are necessary components of the diet, because the damaged epithelium is not able to cope with coarser foods. Weak secretion of the glands leads to incomplete digestion and evacuation of food, which creates stagnation of residues in the stomach, causing them to rot. Pumpkin prevents fermentation, neutralizes toxins, gently removes contents into the intestines, and helps its smooth functioning.

Which oil to choose for treatment?

There are many methods of folk treatment of gastritis using oil. Lavender, peppermint, and flaxseed oils often provide effective help. St. John's wort, pumpkin, fig and calendula oils are good for stomach pain.

St. John's wort oil

To prepare St. John's wort oil, you need to grind the herb (25 grams) and pour it with olive oil (0.5 liters). Leave the mixture in a dark place for 5 days. Then it is transferred to light until a bright red color appears. This will happen in about 1.5 months. Take 1 teaspoon 2 times a day.

Linseed oil

Flaxseed oil is taken 1 tablespoon on an empty stomach. You can use it to dress salads. It helps normalize the production of gastric juice and relieves bloating and heaviness in the abdomen.

Calendula oil

Calendula oil also effectively treats gastritis by healing the mucous membrane. Drink it 1 tablespoon at night.

Pumpkin oil

Pumpkin oil perfectly fights diseases of the gastrointestinal tract. To get rid of gastritis, you need to take 1 teaspoon of this oil 30 minutes before meals.

Milk thistle oil

You can use milk thistle oil to treat gastritis, which was given a beautiful name: “Gift of the Mother of God.” This oil can normalize the functioning of the gastrointestinal system.

Sesame oil

An excellent option would be to choose sesame oil, which removes poisons and toxins. This oil cures constipation, gastritis and ulcers.

As you can see, each of the oils has its own effect, but you need to choose one or two types of oils. Proper treatment will help eliminate the symptoms of gastritis and lead to stable remission. The choice is yours!

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Re: Does oil help with gastritis or not?

A very useful article, especially in our time. Nowadays, few people manage to eat normally, so gastritis and other stomach problems are becoming a pressing problem. It’s better to spend time on your health right away than to run to doctors later.

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Re: Does oil help with gastritis or not?

When I was sick with gastritis, about 10 years ago, that’s when I first became acquainted with olive oil. It was a little expensive, but useful. Now that’s all I eat, all the salads, all the dishes. Butter is only for sandwiches, but I can’t stand sunflower!

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Re: Does oil help with gastritis or not?

I appreciate traditional medicine recipes for the treatment of various colds and chronic diseases. I have heard a lot about the healing properties of sea buckthorn oil. For gastritis, its internal use gives positive dynamics of treatment.

In the article “Does oil help with gastritis or not?” I learned other options for treating diseases of the digestive tract without the use of drugs. I take note of the material because of the usefulness and value of the content. I would be infinitely glad and grateful if any of the readers have additional information on this issue.

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Reception features

There are very sweet varieties of pumpkin with tender flesh that can be eaten raw. But if there are serious deviations in the functioning of the stomach, such food is still difficult to digest and can mechanically damage the inflamed areas. For superficial gastritis and during remissions, it is allowed to consume a small amount of fresh pulp in mixed salads.

Recommended types of cooked pumpkin for gastritis:

boiled: soups, purees, porridges;
stewed: in a stew with permitted vegetables;
baked: as a main course or dessert;

There are many recipes for fried dishes with pumpkin, but if you have gastritis, this method of cooking is unacceptable. All your favorite dishes can be steamed or baked.

Since during the treatment of gastritis, fractional meals up to 6 times a day are indicated, and pumpkin can be cooked in many ways, the vegetable can be present on the table constantly. The doctor determines portion sizes individually, based on the severity of the pathology.

If you have gastritis, you can drink up to 200 ml of pumpkin juice every day, unless your doctor prescribes otherwise. It is advisable to break the entire amount into small portions so that the therapeutic effect is regular.

Slimy oatmeal soup

Making slimy soup doesn't require much effort or time. Its benefits are unique because its constituent coats the surface of the stomach.

Products:

oatmeal - 40 gr.;
water - 300 ml;
milk with low fat content (up to 2.5%) - 150 ml;
sunflower or olive oil - 1 tbsp.

Fill the prepared container with artesian water and bring to a boil.
Add oatmeal while stirring.
Cook over low heat with the lid on for up to 15 minutes.
Then pour in the milk and bring to a boil.
After turning off, add oil while stirring.
After cooling, serve.

Recipes for dietary pumpkin dishes for gastritis

One simple vegetable can provide a very varied menu for gastritis, which at the same time will be a serious aid to drug therapy. To heal the stomach and not harm it, you should follow several rules:

For any method of preparing pumpkin, it is unacceptable to use spices, strong aromatic herbs, garlic, onions, and all types of hot peppers;
for gastritis, it is permissible to add dill, basil, and other herbs to add flavor to dishes;
animal fats are replaced with vegetable fats; if possible, pumpkin oil is used.

For gastritis, you can flavor desserts and main dishes made from pumpkin with low-fat varieties of sour cream and cream.

Important! Any dairy products are also selected in accordance with the diagnosis. For gastritis with increased secretion, fermented milk products should be avoided.

Porridge

To prepare dishes useful for gastritis, choose sweet varieties of pumpkin with bright flesh. If you take a specimen with a pale center of moderate sweetness, you can serve the dish with herbs and sour cream as a side dish.

The tough peel of the vegetable is cut off, the seeds are selected, and the pulp is cut into cubes. Heat treatment of pumpkin for gastritis can be done by boiling, baking or steaming the dish.

Pumpkin porridge with honey

This dish is easy to prepare in a double boiler; the process will take no more than 20 minutes.

Preparation:

Cubes of orange pulp are placed in a double boiler.
Process for about 15 minutes, depending on the ripeness and consistency of the pumpkin.
The cubes can be left whole or mashed into a puree.
Honey is added to the slightly cooled mass.

The dish has no contraindications and can be used even in the acute stage.

Comment! Cereal porridge with pumpkin is cooked until completely boiled. The longer the food is heated, the better. When gastritis worsens, it is important to completely boil the cereal to a tender, slimy consistency.

Millet porridge with pumpkin

An interesting option for serving porridge in the form of a casserole. Additional processing in the oven makes the mass even more tender and easier on the stomach.

Compound:

chopped pumpkin pulp (can be grated) – 1 cup;
low fat milk – 2 cups;
millet cereal – 0.5 cups;
eggs – 2 pcs.;
breadcrumbs or flour for sprinkling the pan.

Preparation:

Bring the milk to a boil, boil the pumpkin and millet in it for 10 minutes.
Add sugar, a pinch of salt, stir.
Beat the eggs and carefully stir into the porridge.
Pour the mixture into the mold, grease the top with sour cream.
Keep the dish in the oven at 180°C until golden brown.

By slightly changing the ingredients, porridge with pumpkin can be consumed daily for gastritis. The best cereals for such a diet are rice, millet, and corn. You can use any other ones except wheat and whole oatmeal. It is important to follow the dietary rule for gastritis - one dish per meal. You should not eat more than the amount of pumpkin prescribed by your doctor at one time, especially if the recipe contains cereals.

Salads

Since raw pulp may be more difficult for the stomach to accept than boiled pulp, pumpkin for salad should be of a particularly tender, buttery consistency. Raw foods are allowed to be included in the diet only for mild forms of gastritis or during remission. It is recommended to resort to such recipes no more than 2 times a week, limiting yourself to a small portion at a time.

Diet salad

May include various vegetables other than pumpkin from the list of those allowed for gastritis: zucchini, cucumbers, carrots, fresh herbs. All vegetables are peeled and finely chopped. You can season salad with gastritis only with a very small amount of salt, olive or pumpkin oil.

Under no circumstances should you flavor a dish with seeds or nuts. If the acidity is low, it is permissible to sprinkle the salad with lemon juice.

Fruit salad

The versatility of pumpkin taste allows you to make a dessert dish from its pulp. Any fruit allowed for gastritis can be added to the composition. Apples, carrots, and banana are considered a good combination for pumpkin.

You can season the fruit salad with honey (sugar) and a small amount of sour cream. The pumpkin pulp for such a dish should be especially soft, ripe and sweet.

First meal

Liquid food is especially important for patients with gastritis. During periods of exacerbation, the entire diet should consist of well-cooked, liquid dishes. After the onset of remission, soup must be included in the menu daily.

For pumpkin soup you will need the simplest ingredients:

pumpkin pulp;
potato;
carrot;
onion.

All vegetables are peeled and cut into equal pieces. The onion is cut in half. Cook vegetables in boiling water or weak broth for about 10 minutes. Remove the onion from the pan, add pumpkin pieces and simmer for another 30 minutes under the lid. Turning off the heat, wait until it cools down to an acceptable temperature. Add greens to the brewed soup.

Soups in the form of puree from a minimum set of vegetables and pumpkin can be consumed daily for erosive gastritis, atrophic changes, and in the acute stage of all forms of the disease. To obtain a homogeneous fraction, simply grind the dish in a blender.

Pumpkin cutlets

You can diversify the table under severe restrictions associated with the treatment of gastritis by preparing vegetable cutlets. They differ from ordinary ones not only in composition, but also in the method of heat treatment. For gastritis, cutlets are not fried, but steamed or baked in the oven.

Quick pumpkin cutlets

The dish is easy to make and takes minimal time at the stove. For cutlets, it is better to use soft varieties of pumpkin so that the fibers have time to soften without cooking.

Preparation:

Pumpkin pulp (about 200 g) is crushed using a grater.
Add 1 chicken egg, a pinch of salt and 2 tbsp. l. flour.
Mix the mass thoroughly. The consistency should be thick and not run off a spoon.
Form small cutlets and roll them in flour.
Place on a sheet and bake or place in a double boiler for 20 minutes.

Advice! Semolina is not suitable for breading for gastritis. Its structure does not soften with this method of preparation and can harm the stomach.

If you have gastritis, it is not advisable to eat such dishes every day. Cutlets are introduced into the menu no more than twice a week in small quantities.

Chicken cutlets with pumpkin

Dietary poultry is allowed and even indicated during the treatment of gastritis. In order to facilitate the digestion of animal fibers, pumpkin is added to the composition. To compensate for its neutralizing effect on acid, you can add a little spinach.

Preparation:

Boil 0.5 kg of chicken breast.
Grate 1 kg of pumpkin pulp.
Spinach (about 50 g) is chopped and dried in a hot frying pan until soft.
The cooled fillet is crushed in a blender along with spinach and mixed with pumpkin.
Knead the mixture with the addition of 1 egg. If the mass is too thick, add a spoonful of cream.
Form cutlets and steam for at least 30 minutes.

The enveloping properties of pumpkin are somewhat reduced due to rapid heat treatment, which does not lead to overcooking of the product. But the nutritional value and ability to improve digestion are fully demonstrated.

Dessert

The versatility in the culinary use of pumpkin allows you to prepare desserts that are suitable for patients with gastritis, healthy for healthy people and extremely tasty. If sugar is prohibited for medical reasons, the natural sweetness of pumpkin may be sufficient for such dishes.

Kissel and jelly

The enveloping properties of the product can be enhanced by cooking jelly or jelly. For hyperacid gastritis, you can boil pumpkin juice with a spoonful of starch and drink the drink warm between meals. Gelatin jelly helps stop gastric bleeding and is especially indicated for ulceration and erosive processes.

Ingredients:

sweet pumpkin pulp – 300 g;
gelatin – 2 tbsp. l.;
water – 150 ml;
apple juice (in case of insufficient gastric secretion) – no more than 50 ml.

Preparation:

Soak gelatin with 50 ml of water.
Stew the pumpkin pieces under the lid with a small amount of liquid (100 ml).
Apple juice and a gelatin solution prepared in a water bath are poured into the pureed pumpkin.
Mix the mass thoroughly and pour into molds.

The peculiarity of using gelatin for gastritis is that the dessert cannot be eaten cold. Before use, the gelled juice is kept at room temperature until warmed.

Steamed English pudding

The classic English dish absolutely meets the requirements of a diet for gastritis. You just need to carefully select dairy products that are suitable for the type of disease.

Components:

pumpkin pulp, minced in a meat grinder – 2 cups;
fresh nettle leaves – 50 g;
semolina – 30 g;
eggs – 3 pcs.;
raisins and salt are added to taste.

Cooking process:

Nettle is crushed together with pumpkin.
Semolina, eggs, salt, and raisins are added to the mixture.
Pour the mixture into the mold and place it in the slow cooker for 20 minutes.

Warm pudding is served with sour cream or its mixture with soft cottage cheese. For gastritis, pudding should be consumed in small portions. Exacerbations and erosions are a contraindication to such food. During persistent remissions, dessert is consumed no more than 2 times a week.

Baked pumpkin

Baking is the simplest and at the same time useful way to eat pumpkin for gastritis. If you choose a fairly sweet variety, the dish can safely be classified as a dessert. If the flesh is hard, this can be corrected during baking and sufficiently soften the fibers of the vegetable.

In terms of therapeutic effects for gastritis, baked pumpkin is the leader among similar dishes. It retains not only all the healing properties, but also most of the vitamins and minerals.

Entirely

For cooking, select small specimens, no larger than 2 kg. There is no need to peel the peel, just wash and dry the outside of the vegetable. The pumpkin does not require any further preparation.

At a temperature of about 200 °C, the pumpkin is baked in the oven for at least an hour. The cooled vegetable is cut into portions and served with butter, honey, sour cream, choosing an additive allowed by your personal diet.

Pieces

For this type of baking, the size of the vegetable is not important. The peeled pulp is cut into large cubes and folded into foil. Add salt or sprinkle with sugar to taste. After wrapping the pumpkin, place it in the oven (180°C) for 20 minutes.

The soft, baked pulp is especially indicated for nutrition in the erosive form of gastritis. If you have high acidity, you can eat such mono-dishes every day.

Features of preparing pumpkin juice

For gastritis, a drink made from an orange vegetable is a necessary remedy. It is taken separately, mixed with potato, cabbage or apple according to indications. Pumpkin juice for gastritis with high production of gastric juice can be considered a separate therapy. If the acidity is low, it is useful to dilute the drink with acid-containing fruits on the recommendation of a doctor.

For juice, choose sweet varieties with orange or bright yellow pulp. The saturation of the color indicates the concentration of pectin, which plays a therapeutic role in gastritis. Especially large specimens, even if the variety is chosen correctly, may turn out to be a bit dry inside. Small pumpkins weighing up to 5 kg are best suited for juice.

In the juicer

The fastest and easiest way to get pumpkin juice. The pulp in the amount of 300 g is cut into small pieces and passed through the unit. The cake separated by machine can be boiled with water and added to other dietary dishes.

Important! The juice is fresh, raw, without pulp. You should separately consult with a gastroenterologist about the possibility of consuming unheated juice.

Manually

The pulp is first grated on a grater with small holes. Place the mass on several layers of gauze and squeeze out the juice with your hands. The remaining cake is juicier than from a juicer and can become the basis of porridge or be added to the broth when cooking thick soup. Drink the prepared pumpkin juice immediately. The destruction of vitamins in air begins 20 minutes after spinning.

With pulp

For those suffering from stomach diseases due to high acidity, juice can only be prepared from pumpkin. If the stomach activity is reduced, boiled apple juice is added to the same recipe in a 1:1 ratio.

Preparation:

Pour 1 liter of clean drinking water into the pan, add 1.5 kg of chopped pumpkin, and put on fire.
After waiting for it to boil, cook the mixture for another 10 minutes.
Allow the mixture to cool.
Puree with a blender or grind the pulp through a sieve.
At this point, you can add apple juice and boil the product again.

A healthy drink is drunk on the recommendation of a doctor, but not more than 200 ml per day. Conventional treatment regimens involve taking ¼ cup of juice several times a day. Treatment continues for at least 2 weeks. Noticeable relief of pain, nausea, and heartburn can occur immediately or on the 2nd day of therapy. In advanced stages of gastritis, it takes at least a week for noticeable results.

Pumpkin puree soup

Easy to prepare and tasty, it is prepared from pre-peeled pumpkin pulp. In winter, this dish additionally saturates our body with vitamins.

Products:

peeled pumpkin pulp - 300 g;
pre-boiled vegetable broth - 2l;
flour - 1 tbsp;
sunflower or other vegetable oil - 1 tsp;
sour cream - 2 tbsp.

Step-by-step recipe:

Chop the peeled pumpkin into small slices or chop into cubes. Place in a preheated pan after adding oil. Pour in vegetable broth.
Keep covered until the pumpkin is completely cooked and softens. Grind with a blender; you can also grind through a meat grinder.
Prepare the light sauce: lightly fry the flour for 5 minutes. in a frying pan with a small portion of vegetable broth. Strain.
Pour the resulting sauce into the pumpkin and stir.
It is necessary to add the rest of the broth to the resulting mass.
When it boils, turn it off.
When serving, add sour cream.

Restrictions and contraindications

This healthy vegetable has a very delicate texture and has a gentle effect on the body, but there are still contraindications to taking it:

Hypersensitivity or individual intolerance to pumpkin.
In its raw form, it is not recommended for gastritis with low acidity.
Baked sweet varieties are contraindicated for diabetes.

Important! The temperature of the product should be moderately warm before consumption: hot and cold food will cause pain and harm inflamed tissues.

Fish soup

One of the most wonderful dishes that has an excellent effect on the body. When cooking, it is necessary to take into account the fat content of the fish; it should be minimal.

Products:

low-fat fish (cod, sea bass, pike perch) - 500 g;
carrots - 1-2 pcs.;
onion - 1 pc.;
potatoes - 3 pcs.;
chicken egg - 1 pc.
salt - to taste.

Gut and clean the fish from scales, entrails, fins and bones.
Rinse the fish thoroughly in cold water.
Grind the fish into small pieces.
Finely chop the carrots and onions.
Place the ingredients in a medium deep saucepan and add cold water. Salt it a little.
It is necessary to cook until the carrots are ready.
When finished stirring, add the egg.
After cooling slightly, add crackers and serve.

Benefits of pumpkin oil for the gastrointestinal tract and digestive system

Benefits of pumpkin oil for the digestive system. Pumpkin oil has long been used in folk medicine as a remedy that improves the functioning of the liver and gallbladder. After all, the complex of natural phospholipids, unsaturated fatty acids, flavonoids, vitamin T, A and E included in pumpkin oil normalizes the process of bile secretion, restores the structure of the liver, protecting it from the formation of fatty deposits, and also prevents the development of inflammatory processes in the liver, gall bladder and bile ducts. ways.

Regular consumption of pumpkin oil is very useful for diseases such as cholelithiasis, fatty liver, cholecystitis, cholecystocholangitis, biliary dyskinesia, viral hepatitis. Due to the pronounced hepatoprotective properties of pumpkin oil, its use is also often recommended for alcoholic liver damage (cirrhosis, alcoholic hepatitis) or as part of complex antitumor chemotherapy.

Due to the high content in the biochemical composition of substances that have an anti-inflammatory and wound-healing effect on the mucous membranes of the intestines and stomach (vitamins A and E, linoleic and linolenic acids, flavonoids, phytosterols, chlorophyll), as well as the presence of vitamin B1 in the composition, which normalizes the acidity of gastric juice, pumpkin oil is quite effective in the prevention and complex treatment of diseases such as gastritis, esophagitis, gastric and duodenal ulcers, colitis, enterocolitis, gastroduodenitis. In addition, due to its mild laxative effect, pumpkin oil is often used for constipation and flatulence, and due to its pronounced antiparasitic properties, this herbal product is successfully used in the treatment of helminthiasis (it is especially effective in the fight against tapeworms).

Pumpkin oil has beneficial properties to relieve heartburn. It is enough to take 1-2 tsp. and the heartburn will go away.

The healing properties of pumpkin oil are beneficial for liver damage and fatty degeneration. For a month, take 1-2 tsp. half an hour to an hour before meals.

To improve the liver, a medicinal composition is prepared from 1/2 cup of pumpkin seed oil, a head of garlic, half a kilo of honey, and a couple of lemons. Pass the garlic and lemons with peel through a meat grinder, add honey and oil, mix thoroughly. Take 1-2 tsp. half an hour before meals. Store the medicinal composition in the refrigerator.

Pumpkin oil has laxative properties and is useful for flatulence and constipation. Take half a tablespoon half an hour before meals for a week and a half. After half a month, repeat the treatment.

The product cannot be tolerated by worms, so it is recommended to take 1 tsp for two weeks. three times a day. If pinworms are present, it is necessary to take it in the morning, on an empty stomach. Season food throughout the day with cinnamon and caraway seeds.

To treat heaviness in the stomach, in case of gastritis, prepare an oil infusion. Grind 1 tbsp. herbs yarrow, St. John's wort, pour 1/2 cup of pumpkin oil. Leave for a week in a cool, dark place. Take 1 tsp. half an hour before meals.