Diet For Gastritis

Gastritis is the inflammation of the mucosa that lines the inner walls of the stomach. It can be acute, if it has a short course, or chronic, when its course is prolonged for a long time.

Acute gastritis is due to the action of various products on the mucosa, such as alcohol, tobacco, condiments (especially pepper and paprika), certain medications (such as aspirin), etc.

The effect of the inflammation is in a greater desquamation of the superficial cells of the gastric mucosa, as well as in a greater production of clorhidric acid.

Among the causes of chronic gastritis is the recurrence of acute gastritis and certain poorly determined immune mechanisms. Generally, the gastric mucosa evolves, at first, hypertrophied and increasing acid production; then it becomes thinner and atrophied, and sometimes too much, or altogether, the production of hydrochloric acid.

In acute gastritis, there is usually a lack of appetite, a feeling of tongue stiffness, a sour taste in the mouth, bad breath, nausea, vomiting, a feeling of distension in the upper abdomen and pain after eating food.

In chronic gastritis, digestion is long and heavy, and is accompanied by reflux and burning behind the sternum.

Diet plays an important role in relieving and even curing gastritis. The following is a diet model that can be used to achieve this purpose.

 

Diet model for gastritis

Day 1
■ Breakfast
• 1 cup oatmeal
• 2 slices of white bread
• 4 almonds

Half morning
* 1 slice of papaya

■ Lunch
* 1 bowl of celery salad, lettuce and avocado
* 1 grilled chicken breast
* skim milk yogurt

Late
* 1 apple in compote

■ Dinner
• 1 bowl of rice soup and corn (see recipe below)
* 1 pear without skin

Day 2
■ Dinner
* 1 cup cream of rice
* 2 slices of whole wheat bread
* 1 banana

Half morning
* 1 liquefied papaya

■ Lunch
* 1/2 grilled corvina
* 1 slice of baked gourd
* 1 apple in compote

Late
* 1 diet flan

■ Dinner
* 1 turkey sandwich
* Peach Macedonia

Day 3
■ Breakfast
* 1 slice of white bread molded with diet jam
• 1 peach

Half morning
* Aloe vera juice

■ Lunch
* 1 chicken preheat without skin, baked
* 1 bowl of white rice with spinach
* 1 roasted apple

Late
* 1 banana smoothie
* 2 whole-grain crackers

■ Dinner
* 1 bowl of brown rice souffle
* 1 pear without skin

Day 4
■ Breakfast
* 1 bowl of oatmeal
* 1 banana

Half morning
* Fruit salad (not citrus)

■ Lunch
* 1 fillet of sole, baked
• 1 plate of mashed potatoes and squash

Late
* 1 liquefied papaya
* 2 whole-grain crackers greased with non-fat white cheese

■ Dinner
* 1 Lean Veal Meat Loaf
* 1 bowl of rice salad, aprio and pea
* 1 peach

Day 5
■ Breakfast
* 1 bowl of corn cream
* 2 slices of bread

Half morning
* 1 juice of aloe vera

■ Lunch
* 1/2 pizza planter (see recipe below)
* 1 peach

Late
* 1 liquefied papaya

■ Dinner
* 1 bowl of potato salad
* 1/2 grilled chicken breast
* 1 pear in compote

Day 6
■ Breakfast
* 1 glass of nonfat yogurt
* 3 whole-grain cookies

Half morning
* 1 juice of aloe vera

■ Lunch
* 1 bowl of chicken soup
* 1 serving of brown rice
* 1 grated apple

Late
* 1 banana smoothie

■ Dinner
* Courgettes stuffed with fish
* Mashed potatoes
* 1 pear in compote

Day 7
■ Breakfast
• 1 cup of rice cream
• 2 slices of white bread
• 4 almonds

Half morning
* 1 grated apple

■ Lunch
* 1 bowl of celery salad, lettuce and avocado
* 1 grilled chicken breast
* skim milk yogurt

Late
* 1 juice of aloe vera
* 2 whole-grain crackers

■ Dinner
• 1 bowl of vegetable panaché
* 1 pear without skin

Healthy Recipes for Gastritis

Recipe for gastritis # 1: Rice and corn soup
Ingredients
• 1/2 liter vegetable broth
• 1 tender ear of corn
• 1 well cooked white rice
• 1 tablespoon grated Parmesan cheese
• Salt
• Pepper

Preparation
Brush the corn with a sharp knife.

Place the broth in a large pot and bring to a boil. At that point, add the corn kernels and cook ten minutes.

Lower the heat to moderate, add the rice and cook 5 minutes more. Season and serve with the grated cheese.

Recipe for gastritis # 2: Gardening Pizza

Ingredients
Dough
• 300 ml of warm water tablespoon of skim milk
• I tablespoon oil
• 1/2 tablespoon of salt
• I tablespoon of sugar
• 50 g fresh yeast
• 500 g flour

Coverage
• 200 g of pumpkin with dice
• I seedless aubergine, to dice
• I onion in eighths
• I sliced zucchini
• I carrot on sticks
• 100 g of broccoli in bouquets
• I chopped garlic clove
• I tablespoon of olive oil

Preparation
For the dough, place in the mixer water, milk, oil, salt, sugar and yeast. Give a few turns, to join, and then add the flour little by little, beating constantly. Remove the dough from the machine and knead until smooth.

Divide it into 2 portions, cover with transparent film and leave to ferment in a warm place. Put each serving of dough on a round pan, lightly bathed in oil and spread with your fingers. Let it ferment again. Meanwhile, arrange on a baking sheet all the ingredients of the cover, mix with the hands and bake at 220 ° C until the vegetables are tender, taking care that they are not toasted.

Bake the dough bases until the edges are golden. Cover with vegetables and return to the oven to heat everything together. Serve right away.

Be the first to comment

Leave a Reply

Your email address will not be published.


*