Cucumbers for gastritis: fresh, pickled, pickled

The word "cucumber" immediately brings to mind the fresh smell of cutting a summer salad. It increases the appetite, and the mouth fills with saliva. The vegetable is combined with tomatoes, onions, olives, peppers, cottage cheese, vegetable oil, sour cream, mayonnaise and other products. It lends itself to pickling, salting and other processing methods, thanks to which it acquires a new taste and the ability to long-term storage. 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 cucumbers for gastritis?

Therapy for stomach inflammation involves adherence to diet. The 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 eating vegetables by patients with gastroenterological problems. So can cucumbers for gastritis?

• Despite its pleasant taste and nutritional benefits, the popular green vegetable is not recommended for gastritis. For its processing 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 exacerbated. The additional release of hydrochloric acid is especially harmful, because an excessive amount of it provokes the formation of gastric ulcers.

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

Moreover, you can not abuse pickled and pickled vegetables. They contain salt, which negatively affects the walls of the stomach and thickens the blood, and sometimes can lead to the formation of kidney stones.

Cucumbers for gastritis with high acidity

With increased acidity, a diet is recommended in which there are no chemical and mechanical irritants. The nutritional principles are as follows:

• regularity and fractionality;
• chopping and thoroughly chewing;
• elimination of spicy, salty, smoked foods and irritating drinks.

The use of cucumbers for gastritis with high acidity is not clearly regulated. It is specifically said only about sour cucumber products: it is excluded, like other marinades and pickles. Fresh cucumbers are more neutral. With an exacerbation, they are not suitable, but during remission in moderate dosage, according to some nutritionists, they will not do harm, because they can reduce acidity. Because of this property, cucumbers are unacceptable at low acidity - neither in acute nor in remission. [1]

After agreeing with the doctor the inclusion of cucumbers in the diet for gastritis, you should decide on its amount so as not to provoke harmful consequences. For cucumbers, the daily rate does not exceed 300 g. The vegetable is consumed with or after the main meal. The experts' recommendations are as follows:

• choose garden products, not greenhouse products;
• peel the green rind and cut the fruit into pieces;
• add to salads with other vegetable ingredients;
• do not abuse the amount;
• do not eat lightly salted or pickled vegetables.

Cucumbers for erosive gastritis

Both fresh and especially canned cucumbers for gastritis are strictly prohibited. In this opinion, the majority of gastroenterologists agree. And during the period of remission, and even more so in the acute phase, they harm the sick 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 more rigid 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 with erosive gastritis can worsen the situation. The fiber in the pulp acts as follows:

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

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

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

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

Cucumbers with exacerbation of gastritis

Coarse fiber, which is rich in cucumbers, with gastritis causes pain and active gas formation. Products that act in this way pose a hazard to patients. Most of the fiber is found in the dense green skin, so unpeeled cucumbers can cause complications and ulcers.

Cucumbers are especially dangerous with exacerbation of gastritis. And even in remission, not all doctors allow patients to feast on their favorite vegetable. If allowed, then warned that they should be cleaned, chopped and portioned limited. Use environmentally friendly products for food.

• Do not eat greenhouse-grown vegetables. They contain a lot of nitrates and residues of mineral fertilizers used in greenhouse technologies. The best choice is seasonal cucumbers from home gardens.

If we talk about the winter diet, then acidic vegetables prevail among vegetables - pickled, pickled, canned. They cannot be eaten even boiled, for example, in pickle. Fresh cucumbers can be boiled or stewed, if someone likes them.

With strict dietary guidelines and healthy eating habits, gastritis is treatable. And a healthy person can eat what is a real danger for a sick stomach. Wouldn't it be better to wait with cucumbers for everyone who is worried about gatsrit?

Cucumbers for atrophic gastritis

Cucumbers are always appropriate in the menu of a healthy person: daily in summer and at least once a week in winter. With gastritis, the picture changes. Atrophic gastritis reacts very sharply to unsuitable 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 for atrophic gastritis are an undesirable vegetable.

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

• Those vegetables that are cooked are allowed: potatoes, carrots, zucchini, cauliflower.

Chronic atrophic gastritis is the most dangerous of the types of disease. With this diagnosis, there is a degeneration of epithelial cells that produce gastric juice. The digestive system loses its ability to perform its functions. Diet in this condition is essential. Difficult to digest and irritating food that can cause fermentation is excluded, all preservation, including vegetables.

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 for a patient with gastritis can be very dangerous, therefore, their choice and use must be treated responsibly. After all, diet is a key element of treatment. It would seem that the minimum calorie content, neutral taste and saturation with water does not raise doubts about their dietary properties. Especially good are the products grown on their own land or using ecological technologies.

• However, this is not quite true. Cucumbers are useful for a healthy person, but not always useful on the menu if the work of the digestive organs is impaired.

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 speeds up digestion and intestinal activity.

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

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

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

Pickled cucumbers for gastritis

Cucumbers, which are processed for long-term storage, radically change the taste and somewhat change their properties. Lightly salted, canned, pickled 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, on the contrary, heals with gentle food at a comfortable temperature.

In addition, for the digestion of cucumbers with gastritis of any type, an increased amount of digestive juice is required, which acts not only on food, but also on 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 a balance between fats, proteins, carbohydrates. The 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 proceeds according to the type of high 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 made up of dishes that can enhance digestion. Eating the right food reduces painful symptoms and increases the effectiveness of drug therapy.

Pickled cucumbers for gastritis

According to dietary conditions, you should refrain from pickled cucumbers with 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 epigastric pain and heartburn after eating.

The watery structure of a vegetable beloved by many, it would seem, cannot do harm, because it almost entirely consists of water, a chemically neutral component that is important for every living organism. And the diet for gastritis just consists of healthy food of soft consistency and taste. The purpose of this diet is to avoid stomach overload.

The same applies to portion size - overeating is unacceptable; you should eat fractionally, protecting the stomach from mechanical and physiological stress. Unfortunately, cucumbers with gastritis act on the digestive organs in an irritating way. Moreover, if it is not known where they grew and by whom they were prepared.

• Pickled vegetables whet your appetite and make you thirsty. This is negatively reflected in the patient's recovery process.

Even homemade products, grown and placed in jars with your own hands, are best kept until the time when the inflammation is cured and the stomach is not opposed to a small portion of a crispy snack.

The 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 outside the body, purifying 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 diverse:

• improve digestion;
• cleanse of toxins and toxins;
• relieve gum inflammation;
• remove kidney and gallstones;
• optimize the functions of the pancreas;
• get rid of excess salt;
• have a beneficial effect on the 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 it. In addition, with increased acidity, an excess of hydrochloric acid can lead to the development of an ulcerative process. (Although some sources claim that cucumbers can neutralize acidity.)

• Alternative medicine uses antipyretic and diuretic properties, and cosmetology uses the anti-aging 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, they keep hair and teeth in good condition. [4]

Special mention should be made of sour vegetables. Connoisseurs of alcohol prefer to snack on sour cucumbers, and in case of an overdose of alcohol, they neutralize the unpleasant consequences with strong cucumber pickle.

Contraindications

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

Contraindications to the use of salted fruits:

• exacerbation of gastritis;
• body obesity;
• hepatitis;
• jades;
• cholecystitis;
• dyskinesia of the biliary tract.

Complications

If the diet is incorrectly selected or the product is misused, possible complications are not excluded. Cucumbers harvested for the winter, like fresh vegetables, can cause pain, flatulence, and an exacerbation of the inflammatory process. Especially dangerous is a dense peel, saturated with coarse fiber.

In order to avoid the negative effects of fresh cucumbers for gastritis, some sources advise boiling or stewing them. In this form, vegetables, they say, are completely harmless and tasty. Whether the last 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 unequivocally yes or no. The answer depends on the form of the disease, individual characteristics, as well as the experience of the doctor, because experts do not have a unanimous opinion on this matter. If the vegetable is perceived by the body, then its effect should be mitigated as much as possible: peel it, cut it finely, do not abuse the amount.