Chicory for gastritis

What we know about chicory is that it is a healthy alternative to coffee. But this plant is added not only to drinks, but also to various dishes. Is it always healthy? For example, will chicory be harmful for gastritis? [ 1 ]

Is chicory safe for gastritis?

Chicory is not contraindicated for gastritis with a deficiency of secretory activity, outside the acute stage. With increased acidity of the stomach, with ulcers and erosions, as well as in the acute period of gastritis, it is not recommended to use the product.

There are the following safety rules for using chicory:

• You should not drink the drink, including the infusion or decoction of the rhizome, if it is too hot. Such irritants are dangerous for the gastric mucosa, which is prone to inflammation. Therefore, only warm dishes and liquids or those at room temperature are suitable for people with gastritis.
• It is not advisable to abuse chicory. The optimal amount is up to 3 cups per day.
• Doctors recommend drinking natural brewed chicory with honey for low-acid gastritis outside the acute stage.

Chicory for gastritis with high acidity

Patients suffering from gastritis with increased secretion of gastric acid should avoid products and their combinations that increase the acidity of the stomach environment. Chicory is one of such products, as it stimulates secretory activity and increases appetite.

In case of hyperacid gastritis, it is allowed to drink only non-acidic vegetable diluted juices (pumpkin, carrot, potato), non-acidic jelly and compotes, weakly brewed tea and herbal infusions and decoctions. It is better to refuse chicory altogether, even after the digestive processes have been established and the symptoms of the disease have been eliminated.

Patients with sensitive gastrointestinal mucosa need to understand that even the most harmless product can cause harm if used improperly or in unreasonable quantities. As for chicory, it is allowed for consumption only by healthy people, or in hypoacid conditions, in which the production of hydrochloric acid should be stimulated, not suppressed. In the case of gastritis with high acidity (and this is the most common), it is better not to risk your health and choose a softer and safer drink - for example, rosehip decoction, chamomile tea.

Chicory for erosive gastritis

Erosive or corrosive gastritis is one of the variants of the inflammatory process in the gastric mucosa, which is accompanied by the formation of erosions. This disease is often diagnosed against the background of chronic alcoholism, abuse of non-steroidal anti-inflammatory drugs, chemical poisoning. Complications of erosive gastritis can be stomach ulcers and bleeding. To prevent the development of such complications, it is recommended to adhere to a strict diet. Nutrition should be as gentle as possible, excluding hot, spicy, irritating food, alcoholic and carbonated drinks, strong coffee, tea and even chicory. The diet consists of porridge, stewed and boiled vegetables, fruits (mainly bananas and baked apples), casseroles and soufflés, as well as soups.

How does chicory affect the stomach damaged by erosion? The mucous membrane is irritated, the secretion of gastric juice is stimulated, acidity increases, which negatively affects the already damaged membrane.

It is important to remember that both coffee and chicory are not recommended for consumption:

• for erosive gastritis;
• for stomach ulcers;
• in case of exacerbation of any gastritis;
• if after drinking a cup of chicory you experience unpleasant symptoms in the stomach area.

Chicory for atrophic gastritis

Atrophic gastritis is perhaps one of the most unfavorable variants of this disease, since it is often complicated by oncopathology. It is very important for patients with this type of gastritis to follow all dietary recommendations, trying to maintain the remission stage as long as possible.

In patients with atrophic gastritis, the function of the parietal cells (glandulocytes) of the gastric mucosa is impaired, as a result of which the secretion of hydrochloric acid is impaired. The cells that respond to the production of pepsinogen are also affected. Gradually, the affected cells are replaced by epithelial structures, or mucocytes, which are unable to secrete hydrochloric acid and pepsinogen, which leads to a disruption of the digestive function.

In the acute period of atrophic gastritis, dietary restrictions are necessary: sour and spicy foods, animal fat, mushrooms, whole milk, coarse-fiber foods, carbonated drinks, coffee, strong tea and chicory are excluded. The diet is gradually expanded after about 2-3 days. In this case, the possibility of consuming chicory is agreed upon with the doctor, who can allow drinking the drink provided that all signs of the acute process are eliminated, if the patient does not have increased acidity of gastric juice.

Chicory for exacerbation of gastritis

Gastritis is an inflammatory reaction that is accompanied by damage to the mucous tissue of the stomach, as a result of which this organ loses the ability to adequately digest the food entering it. One of the primary causes of the disorder is improper nutrition. Therefore, in order to restore normal digestion and stop the development of inflammation, you must first of all establish a diet and drinking regime, exclude harmful foods and drinks.

Important: the basic principles of a diet for chronic gastritis should be followed even after stable remission has been achieved. These principles are:

• eating on schedule, at approximately the same time every day;
• fractional meals, little by little, but often (approximately every 2.5 hours);
• consumption of only warm foods and drinks;
• avoiding overeating;
• exclusion of foods and dishes that irritate the gastric mucosa;
• avoiding eating dry food or in a hurry;
• Separate the time of consumption of food and drinks (it is advisable to drink half an hour before a meal or an hour after it).

During an exacerbation of gastritis, you cannot drink chicory - regardless of the degree of acid formation in the stomach. To get rid of stomach pain and other painful symptoms, you need to strictly adhere to dietary restrictions and rules. The diet should be gentle, balanced. Its approximate duration is several weeks, even if your health returns to normal. During this time, you are allowed to drink only herbal teas, rosehip decoction, warm still water, dried fruit compote. It is better to put chicory aside.

Chicory for gastritis and pancreatitis

Today, you can hear a lot of contradictory information about the use of chicory for gastritis. Some experts are sure that the benefits of the root for patients with gastritis significantly outweigh the harm, while others have a completely opposite opinion.

And yet, most doctors who study medicinal herbs claim that chicory is quite aggressive towards the mucous tissue of the digestive tract. It provokes an increase in enzymatic activity, potentiates the production of hydrochloric acid. In this aspect, its irritating effect can be compared with the same coffee, therefore, patients suffering from pancreatitis, gastritis in the acute stage should refrain from using chicory.

However, people whose gastritis is associated with low acidity and is in remission can add the product to their diet. For such patients, chicory is even useful for gastritis, as it activates gastric secretion and increases appetite, improves the digestive process. If possible, milk can be added to the drink.

Benefits

The main benefit is hidden in the chicory root, which contains many vitamins and microelements. In the 1970s, it was discovered that the root of C. intybus contains up to 40% inulin, which has little effect on blood sugar levels and is therefore suitable for diabetics. [ 2 ]

Since ancient times, chicory has been considered a valuable medicinal plant, so it is often used in folk medicine. Even the ancient Romans actively used chicory to prevent hypoacid gastritis and other pathologies of the digestive tract, and the Egyptians gave a healing infusion as an antidote for spider and snake bites. Folk healers successfully treated gout and conjunctivitis, as well as intestinal disorders with chicory.

The plant contains a large and useful composition, which allows it to be used in medicine and cooking. Dishes with chicory are recommended for patients suffering from diabetes, [ 3 ] which is due to the presence of inulin in the product - a natural sugar substitute. The rhizome contains a small percentage of carbohydrates and a lot of fiber, which allows it to be included in the diet of many diets.

Natural biostimulant inulin helps restore intestinal microflora, optimizes the work of the entire gastrointestinal tract, stimulates metabolic processes. It is used in folk medicine for the prevention and treatment of hypoacid gastritis, cholecystitis, hepatitis, and dysbacteriosis.

The presence of potassium ensures the normalization of cardiac activity and rhythm, tones blood vessels, and improves the removal of excess cholesterol. Drinks with chicory serve as useful coffee substitutes, since they do not contain caffeine, a well-known psychostimulant with many contraindications.

Iron present in chicory rhizome improves the condition of people suffering from arrhythmia, atherosclerosis, iron deficiency anemia. The glycoside intibin, which stimulates the digestive tract, improves the functioning of the central nervous system, and normalizes the heart rhythm, positively complements the therapeutic effect.

Chicory is known to be effective in combating excess weight: the plant improves metabolism, helping to reduce fat accumulation, and normalizes water-electrolyte balance. Chicory root is a part of many antiparasitic, choleretic, and hypoglycemic drugs. Alcohol tinctures are often used in dermatology to treat boils, psoriasis, dermatitis, and acne, due to its fairly strong anti-inflammatory and antibacterial properties. [ 4 ]

Preparations based on the plant have an astringent property, have a moderate diuretic effect, stimulate intestinal peristalsis. The bitterness present in the composition affects the mucous membrane of the digestive tract, increasing the secretion of bile and enzymes. This property allows the use of chicory for gastritis with low acidity. In this case, the benefit is felt both in the therapeutic and in the preventive effect, to prevent exacerbations of the inflammatory process against the background of insufficient acid production in the stomach.

Other possible uses of the plant product: [ 5 ]

• tachycardia and arrhythmia;
• nephritis;
• atherosclerosis;
• diseases of the urinary and hepatobiliary systems;
• stimulation of appetite;
• helminthic infestations;
• neurological pathologies;
• diarrhea, strengthening of the prostate and other reproductive organs, lung cancer, hangovers and cleansing of the bile ducts; [ 6 ]
• liver disease, antispasmodic, anti-cholesterol, antiseptic; [ 7 ]
• choleretic, gastric secretion stimulant, hypoglycemic; [ 8 ]
• jaundice, enlarged liver, gout and rheumatism; [ 9 ]
• choleretic, laxative, hypotensive, tonic and antipyretic; [ 10 ]
• eye and dermatological diseases, etc.

Contraindications

In what form is chicory usually consumed?

• Chicory rhizome is a base from which several products are made at once. In particular, a thick concentrate, or chicory extract, is popular for adding to sauces, drinks, and desserts.
• Ground chicory is the roasted and finely ground rhizome, which can be used as a seasoning or used to make an alternative "coffee".
• Instant chicory is made by drying chicory extract. This option is especially convenient for brewing a coffee substitute drink.
• Whole chicory rhizomes are a natural product that can be used to make seasoning, "coffee" and sauces. Pieces of the root are cut, dried and roasted in the oven, ground in a coffee grinder and used as intended.
• Salad head Radicchio is also a subspecies of chicory, the so-called head lettuce. It is very tasty and healthy: it cleanses the blood, improves the work of the heart and blood vessels. Light varieties of Radicchio are used mainly for making salads, and from purple-burgundy varieties you can get tasty and healthy hot appetizers and side dishes.

Any variety of this product should not be included in the diet:

• in case of individual hypersensitivity to the plant;
• women with difficult pregnancies;
• for gastritis with high acidity, peptic ulcer;
• for vascular pathologies, thrombophlebitis, varicose veins;
• for cholelithiasis;
• children under 3 years old.

Also, absolutely everyone is advised to avoid consuming low-grade, cheap chicory - and not only for gastritis. It is important to pay attention to the description on the packaging: the composition should be represented only by 100% chicory (extract), without flavoring, taste and preservative additives. To reduce the cost of the product, rye, oats and barley are often added to the composition.

Another undesirable component that is often added to chicory extract is maltodextrin. This is a carbohydrate similar in properties to starch and glucose, which allows it to be used as an excellent thickener, sweetener and flavoring agent.

To detect unwanted components in the composition, you can drop a drop of iodine into a weak drink. If the solution turns purple, this may mean that it contains cereals or starch. And the presence of maltodextrin in chicory powder is determined by the unusually light shade of the substance.

A quality extract is thick, viscous, with a pleasant smell. Chicory powder is dark, without lumps. Upon closer inspection, it is not dusty, you can clearly see small granules. If we are talking about roots, then you should buy dry shoots with a brownish tint.

It is preferable to buy a product made in Poland or France. Indian chicory is usually of lower quality. Of course, the packaging should be hermetically sealed, without signs of opening.

Possible risks

When people talk about chicory, they usually mean the rhizome or the lettuce leaves (called radicchio). Of course, there are many more positive aspects to eating food and drinks based on the plant than there are risks:

• Thanks to inulin, it is possible to stabilize blood glucose levels, which is important for people suffering from diabetes or obesity.
• The vitamin plant composition improves the functioning of the nervous system and strengthens the immune system.
• A large amount of fiber optimizes intestinal motility and improves bowel movements.
• Potassium improves the condition of the cardiovascular system.

In addition, the product improves the enzymatic activity of the digestive tract, has anti-inflammatory, antiparasitic, and restorative effects.

However, there are still risks:

• the choleretic property of the plant can aggravate the condition of gallstone disease - in particular, the stones can begin to move and block the bile duct;
• increased secretion of gastric acid will worsen the condition of patients with hyperacid gastritis or peptic ulcer disease;
• patients with oxalate diathesis have an increased risk of sand passage;
• with varicose veins and hemorrhoids, the risk of thrombosis increases;
• The health of people with low blood pressure may worsen.

Detailed menu for every day

With an exacerbation of gastritis on the first day, it is better to refrain from eating any food at all to give the inflamed organ a chance to rest. Chicory cannot be drunk, only boiled warm water, chamomile infusion or rosehip decoction are allowed. After the main symptoms subside, the diet is supplemented with mashed soups and liquid porridges. After a while, mashed meat (chicken, turkey), steamed protein omelets are added. Chicory in the form of drinks or salads remains prohibited, regardless of the degree of acidity of the gastric juice.

The menu is compiled taking into account the following points:

• exclude coarse-fiber foods that can mechanically injure the inflamed mucous membrane (stringy meat, bony fish, bran);
• exclude raw vegetables and fruits, legumes, smoked foods, marinades, sauces, strong broths, and semi-finished products;
• refuse to drink carbonated drinks, juices, strong tea, coffee and chicory, including with milk.

With gastritis with low acidity, it is allowed to gradually add salads from boiled beets and carrots, soups based on meat or fish to the menu. After a stable improvement in the condition, it is allowed to consume small amounts of chicory - mainly in the form of a drink from chicory extract. At first, drink only one sip 2-3 times a day. If no unpleasant symptoms arise, then the volume of consumption can be gradually increased. If abdominal pain, belching, discomfort behind the breastbone, bloating appear, then it is still better to refuse chicory.

An important condition when choosing drinks and dishes for gastritis is their temperature. Everything that the patient consumes should be warm, not hot or cold. This is due to the fact that hot irritates the mucous membrane and aggravates the inflammatory process, and cold inhibits enzymatic activity, which leads to a slowdown in the digestive process.

The basis of nutrition during the acute period of gastritis should be porridge in water, steamed and stewed vegetables, meatballs and steamed cutlets, and cream soups.

An approximate menu option for days 2-4 of acute gastritis:

• For breakfast: rice porridge with a piece of butter, rosehip infusion.
• For a second breakfast: protein steam omelette, baked apple.
• For lunch: a serving of vegetable soup, chicken soufflé, chamomile tea.
• Afternoon snack: white rusk with dried fruit compote.
• For dinner: mashed potatoes with a piece of steamed fish fillet.

In case of gastritis with insufficient acid secretion, chicory should be introduced into the diet no earlier than 7-8 days after the exacerbation, provided that the patient feels stable and well.

If you have gastritis with increased acid secretion, it is better not to consume this product.

Recipes

Many people believe that chicory is just a cheap analogue of coffee. This opinion is not entirely correct. Indeed, low-grade varieties of the drink may not taste like coffee at all, and may even be quite tasteless. But a quality product seriously competes - firstly, in aroma and taste properties, and secondly - in benefits, because it is allowed to be consumed at almost any age, with a tendency to high blood pressure, etc. Chicory is useful for gastritis with low secretory activity.

The roasted ground root is brewed in a coffee maker, Turk, or French press. The thick extract is simply poured with boiling water in the required proportion, or added to various dishes and sauces, which gives them a typical sweetish-bitter taste. The product goes well with other seasonings (cinnamon, vanilla), cream or milk.

Chicory with milk for gastritis is not prohibited to use during the period of remission. But during exacerbation of chronic gastritis or acute inflammation, it is safer to give preference to weakly brewed tea, chamomile infusion, dried fruit compote, oatmeal jelly.

To prepare a chicory drink from a powdered product, take 1 teaspoon of powder and pour 150 ml of boiling water. Add sugar and milk to taste. The norm during remission is no more than three cups a day.

A natural decoction of the root is more useful. Bring one liter of water to a boil, add ½ cup of fried and chopped rhizome, keep on low heat under a lid for half an hour. Then filter the decoction and drink 1 sip several times a day for gastritis with reduced secretory activity.

To improve gastric secretion, you can prepare an infusion: put 5 spoons of crushed root into a thermos, pour 500 ml of boiling water and leave overnight. Drink 50 ml of this remedy before each meal.

Thus, we can conclude: chicory for gastritis can be used only at the stage of remission and in cases of impaired gastrointestinal tract function, in which a sufficient amount of gastric acid and bile is not produced. Chicory dishes and drinks are recommended for patients with hypoacid gastritis, hepatitis, neurasthenia. And in any case, before using products and dietary supplements with chicory, it is advisable to consult a doctor, since the plant has contraindications.