Buckwheat for gastritis

The seeds of buckwheat (Fagopyrum esculentum) - the ripe, husked seeds - we call buckwheat. It is one of the foods recommended for many gastroenterological diseases, and buckwheat for gastritis is also included in the diet. [1]

Benefits of buckwheat

But first - about the benefits of buckwheat groats, which is a rich source of vegetable protein, starch and dietary fiber, fatty acids (including unsaturated - linoleic and linolenic), vitamins, macro- and trace elements, polyphenolic compounds (in the form of flavonoids) and others.

And all these useful substances of ordinary buckwheat porridge are well assimilated, because the content of phytic acid, which prevents their absorption, in buckwheat is minimal - compared to cereals.

The balanced composition of buckwheat plant proteins is characterized by a high content of the essential amino acid lysine, which promotes healing - regeneration of damaged tissues. And the combination of lysine with the proteinogenic amino acid glycine (which is not an essential amino acid) contribute to the regulation of hepatic LDL (low-density lipoprotein) receptors and reduce blood cholesterol levels. Also, the mechanism of lowering serum lipid levels is attributed to buckwheat flavonoids, which inhibit the activity of lipase, a digestive enzyme produced by the pancreas.

Studies of the biologically active components of buckwheat seeds have shown the presence of a number of antioxidant enzymes that protect cells from oxidative stress - the damaging effects of superoxide radicals (active form of oxygen).

Available in buckwheat flavonoid quercetin, in addition to antioxidant action, reduces the intensity of inflammatory processes, helps stabilize cell membranes of various tissues. For patients with inflammation of the gastric mucosa, the benefit of this plant polyphenol is a positive effect on the entire GI tract: it accelerates the regeneration of damaged tissues (including the mucosa of the stomach and intestines) and, in fact, has a gastroprotective effect. [2]

In addition, recent studies (in vitro and in vivo) have demonstrated quercetin's ability to reduce gastric mucosal inflammation and cell death associated with Helicobacter pylori infection - helicobacter.

Strengthening effect on the walls of blood vessels and reduces bleeding capillaries rutin (vitamin P) - glycoside flavonoid quercetin glycoside contained in buckwheat seeds.

Also present in buckwheat are thiamine (vitamin B1), riboflavin (vitamin B2), pyridoxine (vitamin B6), folic acid (vitamin B9), and niacin (vitamin PP).

Buckwheat seed tannins, interacting with the proteins of mucus produced by the glands of the stomach, increase the protection of its mucous membrane.

Undeniable benefit of buckwheat and contained in it necessary for many biochemical processes in the body of chemical elements: potassium, magnesium, phosphorus and manganese, iron and copper (which contribute to the normal functioning of the immune system), zinc (involved in many cellular processes of tissues of all systems and organs) and others. [3]

Can buckwheat with gastritis?

Due to its biochemical composition buckwheat is considered one of the most useful for the body, and without it is not practically any diet for GI diseases. And, first of all, it concerns diet for gastritis.

But gastritis can be different - depending on the acidity of gastric juice, the level of which is due to the production of hydrochloric acid by the fundal glands of the stomach.

Allowed and even welcomed buckwheat in gastritis with increased acidity. Read:

• Porridge in gastritis with hyperacidity
• Diet in gastritis with hyperacidity

Buckwheat in erosive gastritis can be consumed only in remission of the disease, since buckwheat seeds contain organic acids (carboxylic and phenolic), in particular oxalic and salicylic acids.

Buckwheat porridge is also recommended in diet for atrophic gastritis with reduced acidity, but to facilitate digestion in the stomach it should be viscous.

Buckwheat in exacerbation of gastritis is consumed in the form of pureed liquid porridge cooked on water. See - Diet for exacerbation of gastritis

Not going through heat treatment raw or green buckwheat in gastritis - despite its powerful antioxidant and other beneficial properties - most nutritionists are not recommended: porridge from such buckwheat is often bitter, longer digested in the stomach and can cause constipation and increased gas formation in the intestine. [4]

How to cook buckwheat with gastritis?

Cook buckwheat in gastritis should be properly. Picked and washed groats put in a pot or saucepan, pour boiling water (one part of groats - two or three parts of water), after boiling, reduce the fire. Cover the pot (leaving a gap) and keep on low heat - so that the groats properly boiled. Then put butter (just a little) and cover the pot completely.

More liquid and viscous porridge will be if you pour cold water over the groats, but then it will take longer to cook.

By the way, in order not to wipe the porridge from the kernel (whole seeds), prepare a viscous or liquid porridge from buckwheat sieve: it contains the same useful substances and is cooked faster. Buckwheat with milk in gastritis (especially with an increased level of acidity of gastric juice) can be cooked with a mixture of water and milk - in a ratio of 1:2 or 1:1.

In addition to porridge, recipes include soup with buckwheat on vegetable or diluted chicken broth, see - Soup recipes for gastritis

Also prepare cutlets, zrazy or casseroles based on boiled buckwheat. For example, to prepare buckwheat steam cutlets, two parts of buckwheat mixed with one part of boiled potatoes (mashed), add some cooked grated carrots and finely chopped fresh herbs. Instead of potatoes you can put boiled shredded chicken fillet. Cutlets are formed from the well-mixed mass and cooked on steam

Possible complications

Among the possible complications of buckwheat consumption in gastritis is noted only very rarely occurring allergy to buckwheat.