Diet salads for gastritis: recipes

Salads have become a part of our diet, they add a lot of variety to food. This is an appetizer prepared from a mixture of various products (vegetables, cheese, meat, fish, fruits, greens) in chopped, grated or otherwise chopped form. Various sauces have been invented for them, enhancing the taste. The most famous salads, without which until recently no holiday table could do, were "Olivier" and "Herring under a fur coat", using mayonnaise, which is unacceptable for gastritis, for cooking. With the opening of geographical borders, salads of various nations and gastronomic cultures began to penetrate our menu. It became clear that they can combine healthy products and use tasty and harmless dressings.

Is it possible to eat salad if you have gastritis?

Gastritis does not require separate meals, so salads that contain products that do not harm the stomach separately can be eaten. But their preparation must comply with certain rules:

• Ingredients that require heat treatment should be boiled in water, steamed or baked. This applies to vegetables, meat, fish, seafood, eggs;
• when using onions, first scald them with boiling water;
• cheeses should be low fat;
• mushrooms, ginger, canned peas should be used in very limited quantities;
• dress salads with vegetable oil, sour cream, natural yogurt;
• Do not add sausages, smoked meats, pickled vegetables and fruits, radishes, olives, hot spices, mayonnaise and other store-bought dressings.

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

• salads for gastritis with high acidity - they should mainly combine products that do not irritate the stomach walls: boiled vegetables, lean meats (turkey, chicken, veal, rabbit), fish (hake, natotenia, pollock, cod), various greens, diet sauces. Sour fruits, with rough skin, pickled preparations for the winter, white cabbage, bell peppers are best not included in the dish;
• salads for gastritis with low acidity - it is allowed to use fresh vegetables and fruits (ripe tomatoes, cabbage, orange, tangerine), soaked herring, boiled meat and fish, soft-boiled eggs, green peas, for sauces you can use meat, mushroom, vegetable and fish broths;
• salad for reflux esophagitis and gastritis - with this disease, the contents of the stomach are thrown into the esophagus, which causes excruciating heartburn and other unpleasant sensations. Therefore, the main task of a person is to organize nutrition that 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 so-called warm ones are best suited here. An important feature is grated or finely chopped components and small single portions;
• salads during exacerbation of gastritis - this condition requires a strict diet, including strained mucous soups on water, viscous porridges, puree of boiled vegetables. Even some cereals are strained, for example, buckwheat, salt is limited, coarse fiber is excluded. It is difficult to imagine salads on the menu during this period. After the acute symptoms have subsided, and this will take at least a week, you can gradually combine neutral-tasting foods, for example, rice and finely chopped baked chicken fillet or boiled fish, poured with melted butter.

What salads can you eat if you have gastritis?

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

• vegetable salad for gastritis - using boiled vegetables, you can get different options:
• vinaigrette - for it you will need potatoes, carrots, beets, instead of pickles - a little canned peas, onions, unlike traditional ones, it is better not to add or to scald them beforehand. After combining the chopped ingredients, pour sunflower oil;
• beetroot salad - one option is to grate the boiled or baked vegetable, finely chop the prunes, season with sour cream; another is to cut into cubes, season with lemon juice, salt and sunflower oil;
• Another vegetable salad for gastritis with low acidity can be a cabbage salad - finely chop the white cabbage, add salt, crush it in your hands, grate the carrots, apple, pour sunflower oil;
• boil cauliflower florets, broccoli, add boiled (not hard-boiled) egg cut into strips, season with yogurt;
• green salad - not all fresh greens can be used for its preparation with all acidity. So, dill, parsley are universal components of salads, and leafy cucumber, like tomatoes, is suitable for hypocidal gastritis. After cutting a ripe sweet tomato, a cucumber without a peel, tearing lettuce leaves with your hands and chopping your favorite spices, pour sour cream;
• crab - its main advantage is crab meat, not crab sticks containing dyes and preservatives. It goes well with egg and dill. Seasoned with sour cream;
• squid salad is a worthy substitute for crab salad. Boil the carcass for 3-5 minutes and rinse in cold water. This makes it easy to remove the film, then cut it into strips, the same way with eggs, and onions into half rings (cut in advance, marinated with salt and sugar). Pour sour cream over it.