Dairy products with gastritis with high acidity

The benefits of dairy products for humans are unconditional, but are all the products from milk allowed to include in the menu patients with gastritis with high acidity?

Cottage cheese

Cottage cheese is often recommended for gastritis and high acidity, as this product is easily perceived by the stomach and does not stay in it. When gastritis it is important - that the cottage cheese was lean, without the addition of salt and nuts, and necessarily fresh.

Ideal option for gastritis with high acidity is a fresh homemade dietetic curd of soft consistency. It is permissible to eat wiped, from it are obtained excellent puddings or soufflé, vareniki and casseroles.

Cottage cheese is allowed to eat with gastritis, but not in the initial 2-3 days of exacerbation. Also it is impossible to use sour cottage cheese, too fat, or with additives.

The most optimal dish from cottage cheese with gastritis with high acidity is a curd casserole, but without nuts and dried fruits. You can add honey to the casserole.

Cheese

Ordinary hard cheese can be eaten with gastritis with high acidity, but not earlier than on the seventh day after the onset of the acute period, and in relatively small quantities.

Which cheeses should not be bought for gastritis patients:

• sharp varieties;
• cheese with pepper and seasonings;
• cheese with sourness or with a lot of salt;
• processed cheese;
• sausage, smoked cheese;
• suluguni, brynza, goat cheese.

With gastritis, preference is best given to fresh fresh sorts of cheeses, such as Ricotta, Mascarpone, Mozzarella. In addition, cheese with mold is not forbidden - however, in the store it is necessary to make sure that such a product is not overdue. 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 with gastritis should not be too large: several slices are enough per day.

Yogurt

With gastritis with high acidity, you can drink yogurt, but taking into account such rules:

• the use of the product should be moderate - one should not drink a large amount at a time. It is better to eat often, but several spoons;
• yogurt should not be bold (optimal - 2-2,5%);
• yogurt should be fresh and not sour.

The most useful yogurt is one that was prepared at home and has a natural composition. Industrial products often consist of preserving, stabilizing, flavoring and tinting substances that can harm patients with digestive organs.

Quality yogurt does not irritate the stomach walls, and even vice versa - it envelops and lowers the degree of acidity.

Sour cream

When gastritis with high acidity is not recommended to use sour cream industrial production, even if the product is positioned as dietary. There are restrictions on natural home-made sour cream: it should not be very greasy, as fats create an additional burden on the liver and biliary system. Low-fat homemade sour cream can be added to dishes in quantities of no more than 15 grams at a time, and only during remission of gastritis.

Sour cream is a very important product for health, which ensures correct and stable operation of the intestine. In sour cream there are many vitamins - A, E, PP, ascorbic acid, vitamins B, and also a rich mineral composition, represented by zinc, iron, fluorine, iodine, copper, manganese. The product is saturated with animal proteins, natural carbohydrates, β-carotene, fatty acids.

The balanced composition has an undoubted benefit to the body, stabilizing the metabolism, improving the efficiency of the brain, facilitating the work of the musculature. With gastritis, you should not completely abandon this product: you can consume it, but in moderation and only in fresh form.

Butter

Butter is perfectly absorbed by the human body.

It contains retinol, which provides high-quality metabolic processes, the work of the immune system. Retinol creates a strong protective layer on top of the mucous membrane, which contributes to its rapid recovery.

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

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

With gastritis with high acidity, the use of oil should be limited, but it is not worth completely giving up. The normal amount of this product for a patient with gastritis per day is not more than 25 g. It is this amount of oil that is needed in order not to harm, but, on the contrary, to bring the body maximum benefit.

Butter

Prostock is a common and loved by many product. It's easy to cook, and it's nice to drink. In gastritis with high acidity, this product should be used with caution, despite a lot of useful properties.

Limit the use of curdled milk during the period of exacerbation of gastritis, since this drink can aggravate the situation in the stomach.

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

Fresh yogurt relieves constipation, stabilizes the digestive tract, prevents excessive deposition of cholesterol, normalizes the metabolism of fats, improves the condition of patients with dysbiosis.

Kefir

With gastritis with high acidity, you can drink kefir 2-3% fat, and only fresh (1-2 days). This kefir has an enveloping property and normalizes the intestinal peristalsis. Freshness of the drink is the main condition when consumed by patients with gastritis.

You should eat kefir in moderation: gradually during the day. If you immediately drink a lot of sour-milk drink, then you can provoke diarrhea.

At the time of exacerbation of the disease from sour milk product it is better to temporarily give up - about 3-4 days.

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

To improve the taste in kefir, you can add honey or sweet fruit.

Ryazhenka

Such sour-milk drink as fermented baked milk is a kind of kefir on the basis of melted milk. Its fat content is usually higher than that of ordinary yogurt or yogurt, moreover, the composition contains an increased amount of calcium and phosphorus.

Many experts do not advise drinking this product within the first week after exacerbation of gastritis with high acidity. After a week has passed since the beginning of the acute period, eating fermented milk is acceptable, but in very small quantities - 100-150 ml per day. However, this also happens for some patients: the burger is very caloric and nutritious, therefore it permanently leaves a feeling of satiety.

Goat milk

Fresh goat's milk is considered a panacea for the treatment of gastritis. It is advised to drink in the morning on an empty stomach, and also at night for 150 ml in small sips.

It is said that goat's milk is useful not only with the usual, but also with atrophic gastritis: the drink restores the mucous tissues of the stomach, detoxifies the excessively acidic environment.

An important feature of such milk is that its use does not entail the appearance of gravity in the abdomen and increase gas formation. With the regular use of such a product gastritis with high acidity passes for several weeks.

Here are a few conditions, under which it is possible to consume goat's milk with increased acidity:

• milk should be fresh;
• you can drink it in small amounts (150 ml at the beginning, and then - no more than 200 ml);
• Milk before use should be slightly warmed.

Cream

Cream is a product obtained during the milk separation. Usually the cream has a rather high fat content - up to 35%. The mineral and vitamin composition of the cream is approximated to the usual whole milk - in other words, it can be said that the cream is very fatty milk. They are considered more useful than butter, because of their easier digestibility.

Creamy fats are able to envelop the mucous tissues of the digestive tract, so they are recommended to drink with food intoxications, as well as to neutralize the harmful effects of gaseous chemicals.

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