Cucumbers in gastritis: fresh, pickled, pickled

The word "cucumber" immediately brings to mind the fresh smell of cutting a summer salad. It increases appetite and fills the mouth with saliva. The vegetable goes well with tomatoes, onions, olives, peppers, cottage cheese, vegetable oil, sour cream, mayonnaise and other products. It can be pickled, salted and processed in other ways, thanks to which it acquires a new taste and the ability to be stored for a long time. Few people are able to voluntarily give up a familiar and tasty vegetable. Unless at the insistence of doctors, who strongly disapprove of cucumbers for gastritis, as well as in some other cases.

Can you eat cucumbers if you have gastritis?

Treatment of gastritis involves diet. Inclusion of cucumbers in the diet for gastritis depends on the phase of development of the pathological process. Although some sources prohibit the product for gastritis regardless of the form and period of development of the process.

There are also subtleties of vegetable consumption by patients with gastroenterological problems. So, can cucumbers be eaten with gastritis?

• Despite its pleasant taste and nutritional benefits, the popular green vegetable is not recommended for gastritis. To process it in the stomach, additional production of digestive juice is required. Normally, the stomach copes with this task, but in an inflamed state, alas, it does not.

With hyperacid gastritis, the risks are aggravated. Additional secretion of hydrochloric acid is especially harmful, because its excessive amount provokes the formation of ulcerative lesions of the stomach.

During remission, some doctors allow fresh cucumbers, in small quantities and after preliminary peeling from the dense green peel. It is desirable that the vegetables be grown without the use of artificial fertilizers and pesticides.

Moreover, you should not abuse pickled and fermented vegetables. They contain salt, which has a negative effect on the stomach walls and thickens the blood, and can sometimes lead to the formation of kidney stones.

Cucumbers for gastritis with high acidity

In case of increased acidity, a diet is recommended that does not contain chemical or mechanical irritants. The principles of nutrition are as follows:

• regularity and fragmentation;
• crushing and thorough chewing;
• exclusion of spicy, salty, smoked foods and irritating drinks.

The use of cucumbers for gastritis with high acidity is not strictly regulated. Only sour cucumber products are specifically mentioned: they are excluded, as are other marinades and pickles. Fresh cucumbers are more neutral. They are not suitable during an exacerbation, but during remission in moderate dosage, according to some nutritionists, they will not cause harm, because they are able to reduce acidity. Because of this property, cucumbers are unacceptable for low acidity - neither in the acute nor in the remission phase. [ 1 ]

Having agreed with the doctor on the inclusion of cucumbers in the diet for gastritis, you should decide on its quantity so as not to provoke harmful consequences. For cucumbers, the daily norm does not exceed 300 g. The vegetable is consumed with the main meal or after it. The recommendations of specialists are as follows:

• choose garden products rather than greenhouse products;
• peel the green skin and cut the fruit into pieces;
• add to salads with other vegetable ingredients;
• do not abuse the quantity;
• Do not eat lightly salted or pickled vegetables.

Cucumbers for erosive gastritis

Both fresh and especially canned cucumbers are strictly prohibited for gastritis. The opinions of most gastroenterologists agree on this. Both during remission and especially in the acute phase, they are harmful to the diseased stomach. [ 2 ]

If we compare cucumbers with tomatoes, which traditionally appear on the table together, then green vegetables are poorer in vitamins and other useful components, and have a more irritating effect on the stomach. This is due to the fact that "green" fiber is tougher than "red".

For healthy people, this is a good product: it helps with constipation and anemia, removes kidney stones and toxins, and has a positive effect on the oral cavity. But cucumbers can make the situation worse with erosive gastritis. The fiber contained in the pulp acts as follows:

• increases gas formation;
• provokes spasms;
• irritates the intestinal walls;
• releases gastric juice in excess.

If the warning is ignored, gastritis can develop into an ulcer. Even in cases where the condition has improved and cucumbers can be allowed to the patient, guarantees are needed that they are grown and stored without chemicals.

• The best choice is fresh, just from the garden or from a reliable seller. This is possible in the summer - the season of ripening vegetables in the garden.

Before use, they are thoroughly washed under running water, peeled and finely chopped. Or grated and eaten with a side dish - porridge or meat. If the stomach perceives them positively, then you can occasionally allow yourself to savor them.

Cucumbers for exacerbation of gastritis

The coarse fiber that cucumbers are rich in causes pain and active gas formation in gastritis. Products that act in this way are dangerous for patients. Most of the fiber is contained in the dense green peel, so unpeeled cucumbers can provoke complications and ulcers.

Cucumbers are especially dangerous during exacerbation of gastritis. And even during remission, not all doctors allow patients to enjoy their favorite vegetable. If they do allow it, they warn that they should be peeled, chopped and portions should be limited. Use environmentally friendly products for food.

• You shouldn't eat vegetables grown in greenhouses. They contain a lot of nitrates and residues of mineral fertilizers used in greenhouse technologies. The best choice is seasonal cucumbers from home beds.

If we talk about the winter diet, then among vegetables, sour ones prevail – pickled, marinated, canned. They cannot be eaten even when boiled, for example, in rassolnik. Fresh cucumbers can be boiled or stewed, if someone likes them.

If you follow strict dietary guidelines and healthy eating habits, gastritis can be treated. And a healthy person can eat things that are a real danger to a sick stomach. Isn't it better for everyone who is bothered by gastritis to wait with cucumbers?

Cucumbers for atrophic gastritis

Cucumbers are always appropriate in a healthy person's menu: daily in summer and at least once a week in winter. With gastritis, the picture changes. Atrophic gastritis reacts very sharply to inappropriate food, and cucumbers with gastritis fall into this category. The fact is that cucumber fiber is not a dietary ingredient and can irritate the inner lining of the stomach.

• Cucumbers are an undesirable vegetable for atrophic gastritis.

The maximum that a patient with gastritis in the remission phase can afford is a 100-gram portion of peeled and chopped, or better yet, a gruel of fresh cucumber. Canned and salted preparations are prohibited at any stage of the disease.

• Vegetables that undergo cooking are allowed: potatoes, carrots, zucchini, cauliflower.

Chronic atrophic gastritis is the most dangerous of the disease types. With this diagnosis, epithelial cells that produce gastric juice degenerate. The digestive system loses its ability to perform its functions. Diet is of the utmost importance in this condition. Hard-to-digest and irritating foods that can cause fermentation, all canned food, including vegetables, are excluded.

In general, the diet is aimed at providing the body with all the necessary components, reducing pain and preventing bad mood.

Fresh cucumbers for gastritis

Vegetables and fruits can be very dangerous for a patient with gastritis, so their selection and consumption must be taken responsibly. After all, diet is a key element of treatment. It would seem that the minimal caloric content, neutral taste and saturation with water do not raise doubts about their dietary properties. Products grown on your own plot or using ecological technologies are especially good.

• However, this is not entirely true. Cucumbers are good for a healthy person, but they are not always appropriate in the menu if the digestive organs are not functioning properly.

Despite the abundance of useful things, fresh cucumbers are contraindicated for gastritis. Juicy green vegetables are rich in fiber, which activates peristalsis, and fresh juice accelerates digestion and intestinal activity.

• Although not all gastroenterologists are so categorical. Some believe that the green vegetable has healing properties for the damaged inner lining of the stomach. Therefore, they are ready to give cucumbers a chance. And since no special studies have been conducted, caution in this matter is not superfluous.

To summarize the information, more is known about salted vegetables. Such cucumbers are definitely prohibited for gastritis in any form at any stage.

If the stomach has been cured, cucumbers can be included in the menu - peeled, chopped, in a measured amount: up to 200 - 300 g per day. Cucumbers are eaten unsalted, and if in a salad, the green vegetable should not dominate the other ingredients.

Pickled cucumbers for gastritis

Cucumbers that are processed for long-term storage radically change their taste and slightly change their properties. Lightly salted, canned, salted cucumbers for gastritis remain outside the diet for the reason that they contain a lot of salt. This component is a strong irritant for inflamed walls, which are treated, on the contrary, by gentle food at a comfortable temperature.

In addition, to digest cucumbers with gastritis of any type, an increased amount of digestive juice is required, which affects not only food, but also the mucous membrane. Its aggressiveness can lead to the formation of ulcerative lesions. Therefore, cucumbers are not recommended - neither in the acute phase, nor during remission.

• An important principle of nutrition for a patient with gastritis is the balance between fats, proteins, and carbohydrates. Imbalance provokes changes in acidity, which aggravates the course of the disease. You need to eat often, in small portions, without long intervals.

If gastritis occurs as a type of increased acidity, then products that irritate the stomach and cause additional production of hydrochloric acid are excluded from the menu. An important symptom of this type of gastritis is pain between meals.

With low acidity, the basis of the diet is dishes that can enhance digestion. The right food reduces painful manifestations and increases the effectiveness of drug therapy.

Pickled cucumbers for gastritis

According to dietary requirements, one should refrain from pickled cucumbers in case of gastritis of any form, including during the period of remission. From other vegetable marinades – too.

• Pickled products are rich in salt and vinegar, and these products provoke pain in the epigastrium and heartburn after eating.

The watery structure of this vegetable, beloved by many, would seem to be harmless because it consists almost entirely of water – a chemically neutral component that is important for every living organism. And a diet for gastritis consists of healthy food with a soft consistency and taste. The purpose of such a diet is to prevent overloading the stomach.

The same applies to portion sizes - overeating is unacceptable; you should eat fractionally, protecting the stomach from mechanical and physiological stress. Unfortunately, jarred cucumbers for gastritis act on the digestive organs in an irritating way. Especially if it is unknown where they grew and who prepared them.

• Pickled vegetables stimulate the appetite and make the patient want to drink. This has a negative effect on the patient's recovery process.

Even home-grown produce, grown and jarred by hand, is best kept until the inflammation has been cured and the stomach does not object to a small portion of a crunchy snack.

Benefits of cucumbers for gastritis

Fresh cucumbers are 95% or more water. This is healthy water, enriched with biologically active substances. It dissolves and removes toxins from the body, cleansing and healing it. The rest is dry matter: fiber, protein and carbohydrate components, some vitamins, more enzymes, alkalis, as well as minerals, organic acids, essential oils. [ 3 ]

The benefits of cucumbers are varied:

• improve digestion;
• cleanse from slags and toxins;
• relieve gum inflammation;
• remove kidney and gallstones;
• optimize the functions of the pancreas;
• eliminate excess salt;
• have a beneficial effect on intestinal microflora.

Despite the abundance of useful properties, cucumbers are not recommended for gastritis. They require a lot of gastric juice, and the diseased organ is unable to provide this. In addition, with increased acidity, excess hydrochloric acid can lead to the development of an ulcer process. (Although some sources claim that cucumbers are able to neutralize increased acidity.)

• Traditional medicine uses the antipyretic and diuretic properties, and cosmetology uses the rejuvenating qualities of cucumber juice.

Juice from fresh fruits strengthens the nervous system, improves memory, removes toxins, and prevents goiter. Cucumbers are a choleretic and laxative product, and maintain hair and teeth in good condition. [ 4 ]

Sour vegetables deserve special mention. Alcohol lovers prefer to snack on sour cucumbers, and in case of an alcohol overdose, they neutralize the unpleasant consequences with strong cucumber brine.

Contraindications

It is not recommended to eat cucumbers with gastritis and ulcers in the acute phase, with acute and chronic inflammation of the stomach, enterocolitis. Nutritionists do not recommend mixing cucumbers with tomatoes, so as not to lose their nutritional value. In addition, mixing contributes to the formation of chemical salts that are harmful to the kidneys.

Contraindications to the use of salted fruits:

• exacerbation of gastritis;
• body obesity;
• hepatitis;
• nephrites;
• cholecystitis;
• biliary dyskinesia.

Complications

With an incorrect selection of the diet or abuse of the product, possible complications cannot be ruled out. Cucumbers prepared for the winter, like fresh vegetables, can cause pain, flatulence, exacerbation of the inflammatory process. The dense peel, saturated with coarse fiber, is especially dangerous.

To avoid the negative effects of fresh cucumbers on gastritis, some sources advise boiling or stewing them. In this form, the vegetables are supposedly completely harmless and tasty. Whether the latter statement is true is, as they say, a matter of taste.

The topic of cucumbers for gastritis is very relevant, based on the fact that many people are susceptible to this disease. It is impossible to answer yes or no unequivocally. The answer depends on the form of the disease, individual characteristics, as well as the experience of the doctor, because specialists do not have a unanimous opinion on this matter. If the vegetable is perceived by the body, then its effect should be softened as much as possible: peel, chop finely, do not abuse the amount.