Dairy products in gastritis with hyperacidity

Hyperacid gastritis - inflammation in the stomach with increased acidity - is one of the most common diseases of the digestive tract. Often the cause of this type of gastritis is poor nutrition, so the main method of treatment is usually diet. What foods can be included in the diet, and which should be avoided? Can dairy products be consumed with gastritis with increased acidity?

It is milk and other dairy products for high acidity that we will talk about today.

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Indications

Gastritis with high acidity usually involves symptoms such as a burning sensation behind the breastbone, nausea, sour belching, vomiting, and pain in the epigastric region. When prescribing treatment for such a disease, the doctor will focus not only on eliminating the inflammatory process, but also on reducing the excessive acidity of the gastric juice. First of all, he will pay attention to the patient's diet, recommending limiting the consumption of foods that cause increased acid production in the stomach or irritate its walls.

Dairy products are allowed for gastritis with high acidity, but very carefully and in limited quantities - this is especially true for fermented milk drinks. In principle, each dairy product has its own indications and contraindications, therefore, when deciding on the inclusion of such products in the patient's diet, it is necessary to take into account all the individual characteristics of the patient and his disease.

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General information of dairy products in hyperacid gastritis

The benefits of dairy products for humans are undeniable, but are all dairy products allowed to be included in the menu of patients with gastritis with high acidity?

Cottage cheese

Cottage cheese is often recommended for gastritis and high acidity, as this product is easily absorbed by the stomach and does not linger in it. For gastritis, it is important that the cottage cheese is low-fat, without added salt or nuts, and is always fresh.

The ideal option for gastritis with high acidity is fresh homemade dietary cottage cheese of soft consistency. It is acceptable to eat it mashed, it makes excellent puddings or soufflés, dumplings and casseroles.

Cottage cheese is allowed to be eaten with gastritis, but only not in the initial 2-3 days of exacerbation. Also, you cannot eat sour cottage cheese, too fatty, or with additives.

The most optimal dish from cottage cheese for gastritis with high acidity is cottage cheese casserole, but without nuts and dried fruits. It is allowed to add honey to the casserole.

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Cheese

Regular hard cheese is allowed to be eaten with gastritis with high acidity, but not earlier than the seventh day after the onset of the acute period, and in relatively small quantities.

What cheeses should not be bought for those suffering from gastritis:

• hot varieties;
• cheese with pepper and spices;
• cheese with a sour taste or with a lot of salt;
• processed cheese;
• sausage, smoked cheese;
• suluguni, feta cheese, goat cheese.

In case of gastritis, it is better to give preference to fresh unleavened cheeses, such as Ricotta, Mascarpone, Mozzarella. In addition, cheeses with mold are not prohibited - however, in the store you should make sure that such a product is not expired. Blue cheese has an astringent property and strengthens the natural protective layer of the stomach.

But we should not forget that the amount of cheese consumed during gastritis should not be too large: a few slices a day are enough.

Yogurt

In case of gastritis with high acidity, drinking yogurt is allowed, but taking into account the following rules:

• the consumption of the product should be moderate - you should not drink a large amount of it at one time. It is better to eat it often, but several spoons at a time;
• yogurt should not be fatty (optimally 2-2.5%);
• The yogurt should be fresh and not sour.

The healthiest yogurt is the one that is home-made and has a natural composition. Industrial products often contain preservatives, stabilizers, flavorings and coloring agents that can harm diseased digestive organs.

High-quality yogurt does not irritate the stomach walls, and even on the contrary – it coats and reduces the level of acidity.

Sour cream

In case of gastritis with high acidity, it is not recommended to consume industrially produced sour cream, even if the product is positioned as dietary. There are also restrictions on natural homemade sour cream: it should not be very fatty, since fats create an additional burden on the liver and bile excretion system. Low-fat homemade sour cream can be added to dishes in an amount of no more than 15 g at a time, and only during the period of gastritis remission.

Sour cream is a very important product for health, which ensures proper and stable bowel function. Sour cream contains many vitamins - A, E, PP, ascorbic acid, B vitamins, as well as a rich mineral composition, represented by zinc, iron, fluorine, iodine, copper, manganese. The product is rich in animal proteins, natural carbohydrates, β-carotene, fatty acids.

The balanced composition has an undoubted benefit for the body, stabilizing metabolism, improving brain performance, facilitating the work of muscles. In case of gastritis, you should not completely give up this product: you can eat it, but in moderation and only fresh.

Butter

Butter is perfectly absorbed by the human body.

It contains retinol, which ensures high-quality metabolic processes and the functioning of the immune system. Retinol creates a strong protective layer over the mucous membrane, which promotes its rapid recovery.

The oil consists of milk fats, which accelerate tissue healing and improve their quality.

The oil contains vitamin P, which is necessary to ensure normal metabolism in cells, as well as phospholipids, which prevent the negative impact of stress on the body.

With gastritis with high acidity, oil consumption should be limited, but you should not completely give it up. The normal amount of this product for a patient with gastritis per day is no more than 25 g. This is exactly how much oil is needed so as not to harm, but on the contrary, to bring maximum benefit to the body.

Sour milk

Sour milk is a common and beloved product. It is easy to prepare and pleasant to drink. In case of gastritis with high acidity, this product should be consumed with caution, despite the many useful properties.

It is necessary to limit the consumption of yogurt during periods of exacerbation of gastritis, as this drink can worsen the situation in the stomach.

However, when the symptoms of exacerbation subside, yogurt can be very useful: but only fresh and non-acidic, made from low-fat milk.

Fresh yogurt relieves constipation, stabilizes the digestive tract, prevents excess cholesterol deposits, normalizes fat metabolism, and improves the condition of patients with dysbacteriosis.

Kefir

With gastritis with high acidity, you can drink kefir with 2-3% fat content, and only fresh (1-2 days old). Such kefir has an enveloping property and normalizes intestinal peristalsis. The freshness of the drink is the main condition for its use by patients with gastritis.

Kefir should be consumed in moderation: a little at a time throughout the day. If you drink a lot of the fermented milk drink at once, you can provoke diarrhea.

During an exacerbation of the disease, it is better to temporarily abstain from fermented milk products - for about 3-4 days.

And one more condition: kefir consumed by a patient with gastritis should not be cold – its temperature should be close to room temperature. Special heating of the drink (for example, in a microwave or on a stove) is unacceptable, as this greatly increases its acidity. It is better to leave a cup of kefir on the table – for about half an hour. This will be enough.

To improve the taste, you can add honey or sweet fruits to kefir.

Ryazhenka

A fermented milk drink such as ryazhenka is a kind of kefir based on baked milk. Its fat content is usually higher than that of regular kefir or yogurt, and it also contains an increased amount of calcium and phosphorus.

Many experts do not recommend drinking this product during the first week after an exacerbation of gastritis with high acidity. After a week has passed since the onset of the acute period, it is permissible to drink fermented baked milk, but in very small quantities - 100-150 ml per day. However, even this is too much for some patients: fermented baked milk is very high in calories and nutrition, so it leaves a feeling of satiety for a long time.

Goat milk

Many consider fresh goat milk to be a panacea for treating gastritis. It is recommended to drink it in the morning on an empty stomach, and also at night, 150 ml in small sips.

They say that goat's milk is useful not only for regular gastritis, but also for atrophic gastritis: the drink restores the mucous tissues of the stomach and neutralizes the excessively acidic environment.

An important feature of such milk is that its consumption does not entail heaviness in the stomach and increased gas formation. With regular consumption of such a product, gastritis with high acidity goes away within a few weeks.

Here are some conditions under which it is possible to consume goat milk with high acidity:

• milk must be fresh;
• you can drink it in small quantities (150 ml at first, and then no more than 200 ml);
• Milk should be warmed up slightly before consumption.

Cream

Cream is a product obtained by milk separation. Cream usually has a fairly high fat content – up to 35%. The mineral and vitamin composition of cream is close to that of regular whole milk – in other words, we can say that cream is very fatty milk. It is considered more useful than butter because it is easier to digest.

Butter fats are able to coat the mucous tissues of the digestive tract, so they are recommended for drinking in cases of food poisoning, as well as to neutralize the harmful effects of gaseous chemicals.

In the acute period of gastritis with increased acidity, you should not drink cream: it is too fatty. During the established remission, it is recommended to add cream to tea or coffee to reduce the irritating effect of drinks on the mucous tissues of the stomach.

Benefits

Dairy products provide invaluable help to the body. First of all, they contain complete protein and calcium, the absorption quality of which is 97%. It is also important that milk calcium is optimally related to phosphorus and other useful substances present in milk.

About 80% of the required daily amount of calcium a person receives from dairy products. In addition to calcium, milk contains sodium, potassium, chlorine, magnesium, zinc, iodine, iron, cobalt, manganese: all of these substances are very necessary for our body to produce its own enzymes, hormones and vitamins.

The benefit of dairy products also lies in the fact that fermented milk drinks “boost” the immune defense, increase the body’s antiviral resistance, and help eliminate allergic reactions.

When consuming kefir, fermented baked milk, or cottage cheese, lactic acid and beneficial bacteria enter the digestive system. In the intestinal cavity, the acid is almost completely neutralized, but lactic acid microorganisms remain and continue their vital activity. Such bacteria help process food residues and create a destructive environment for pathogenic flora.

Dairy products contain the most valuable type of sugar – lactose. Lactose inhibits the processes of putrefaction in the intestines, gives the body energy.

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Contraindications

• Stale, expired and spoiled dairy products should not be consumed, especially if you have gastritis with increased acidity.
• You cannot consume fermented milk products during the acute stage of the inflammatory process in the stomach - this can aggravate the inflammation and cause harm.
• Dairy products for gastritis with high acidity should be natural, without additional chemical components. It is better to buy starters for yogurt or kefir in pharmacies and prepare drinks yourself. Only in this case will dairy products really bring benefits.

Possible risks

Each person has a unique organism, which can react differently to various products, including milk. Some people feel weak or do not digest milk at all. All this must be taken into account before recommending a patient with gastritis to drink dairy products.

Sometimes dairy products can cause fluctuations in blood sugar levels – this is a specific reaction to lactose sugar, which is present in milk. People who suffer from lactose intolerance experience indigestion and flatulence when drinking milk.

Dairy products should not be included in the patient's menu with increased acidity if the person is prone to milk allergy. Even a small amount of consumption can cause itching, redness of the skin, rashes and swelling in the patient.

If the patient does not have milk intolerance, then with gastritis with increased acid formation, products based on it can be consumed. But such dairy products must be of high quality and fresh, preferably homemade.

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