Dietary salads with gastritis: recipes

Salads have firmly entered our diet, they bring a great variety of food. This is an appetizer prepared from a mixture of various products (vegetables, cheese, meat, fish, fruit, greens) in a chopped, rubbed or otherwise crushed form. For them, invented various sauces, enhancing the taste. The most famous salads, without which until recently, not one holiday table was "Olivier" and "Herring under the fur coat", used for cooking unacceptable with gastritis mayonnaise. With the opening of geographical borders, salads of different peoples and gastronomic cultures began to enter our menu. It became clear that they can combine useful products and use tasty and harmless fueling.

Is it possible to salad with gastritis?

Gastritis does not provide for separate food, so salads, in which foods are collected that do not harm the stomach separately, you can eat. But their preparation must comply with certain rules:

• Ingredients that require heat treatment, boil in water, steam or bake. This applies to vegetables, meat, fish, seafood, eggs;
• when using onion, scald it with boiling water;
• cheeses should be low in fat content;
• mushrooms, ginger, canned peas used in very limited quantities;
• dressing salads with vegetable oil, sour cream, natural yoghurt;
• do not add sausages, smoked products, pickled vegetables and fruits, radish, olives, spicy seasonings, mayonnaise and other purchased refills.

Since gastritis is characterized by inflammatory-dystrophic changes in the mucosa with different localization and secretion of gastric juice, the requirements for nutrition differ:

• salads with gastritis with high acidity - they mostly should combine products that do not cause irritation of the walls of the stomach: boiled vegetables, low-fat meat (turkey, chicken, veal, rabbit), fish (hake, natotenia, pollock, cod), various greens, dietetic sauces. Sour varieties of fruit, with rough skin, pickled blanks for the winter, white cabbage, Bulgarian pepper is best not included in the composition of the dish;
• salads with gastritis with low acidity - it is allowed to use fresh vegetables and fruits (ripe tomatoes, cabbage, orange, mandarin), soaked herring, boiled meat and fish, soft-boiled eggs, green peas, sauces, meat, mushroom, vegetable and fish broths ;
• salad with reflux esophagitis and gastritis - with this disease, the contents of the stomach are thrown into the esophagus, which causes painful heartburn and other unpleasant sensations. Therefore, the main task of a person is the organization of nutrition, which does not cause increased production of hydrochloric acid and does not irritate the walls of the organ. It is very important not to eat cold salads from the refrigerator, the most suitable here, the so-called, warm. Important feature - grated or finely chopped components and small occasional portions;
• salads with exacerbation of gastritis - this condition involves a strict diet, including mashed mucous soups on water, viscous porridge, puree from boiled vegetables. Even some cereals are rubbed, for example, buckwheat, salt is limited, rough fiber is excluded. It is difficult to present in the menu salads in this period. After removing acute symptoms, and it takes at least a week, you can slowly combine products that are neutral to taste, for example, rice and finely chopped baked chicken fillets or boiled fish, sprinkled with melted butter.

What salads are available for gastritis?

The main thing in the preparation of salads with gastritis is to use products recommended by the appropriate dietary table, and combine them to your taste. Lovers of traditional dishes on our tables can easily find a replacement of ingredients and bring them closer to the original ones. We offer possible recipes for dietary salads with stomach pathologies:

• vegetable salad with gastritis - using boiled vegetables, you can get different options:
• vinaigrette - it will require potatoes, carrots, beets, instead of pickles - a little canned peas, onions, unlike traditional, it is better not to add or pre-scald. Combining the crushed ingredients, pour with sunflower oil;
• a salad from a beet - one of variants - to grate on grated the baked or baked vegetable, finely to cut prunes, to fill with sour cream; another - cut into cubes, flavored with lemon juice, salt and sunflower oil;
• another salad of vegetables with gastritis with a low acidity can be a salad of cabbage - finely chopped white, salt, squeeze it in your hands, rub the carrot, apple, pour with sunflower oil;
• boil the cauliflower, broccoli, add the boiled (not cool) egg strips, season with yoghurt;
• green salad - not with any acidity you can use any fresh herbs for cooking. So, fennel, parsley - universal components of salads, and leaf, as well as tomatoes, a cucumber approaches at a hypocidal gastritis. Cut the ripe sweet tomato, cucumber without peel, ripping the leaves of the salad with your hands and chopping your favorite spices, pour sour cream;
• crab - its main trump card is crab meat, not crab sticks containing dyes and preservatives. With it, the egg, fennel, is well combined. It is filled with sour cream;
• salad of squid - a worthy replacement for crab. The carcass is boiled for 3-5 minutes and washed in cold water. This makes it possible to easily remove the film, then it is cut with strips, in the same way the eggs, and the onions are semi-rings (cut beforehand, marinated with salt and sugar). Drizzle with sour cream.