Fish for gastritis

Fish is an excellent protein product recommended by all nutritionists for a healthy diet. In addition to protein, it contains omega-3 fatty acids, minerals. Contrary to the opinion of some patients, fish with gastritis can also be included in the diet, if it is properly prepared and consumed. What fish can be eaten without fear, and what should be safely refused?

Can fish be eaten with gastritis?

In almost every country in the world, fish is included in the list of the most useful food products. Fish dishes are welcomed in dietary diets for obesity, endocrine disorders, cardiovascular problems. And some experts even talk about fish as the best alternative to meat products. But what to do if a person has a sick stomach? Gastritis - a reason to refuse your favorite dishes, or you can still add a fish product to the diet?

Fish in gastritis is a valuable product, as it has a high nutritional value and at the same time is easily digested by the digestive tract. This fact is very important for sick people. Low-fat varieties do not weigh down the stomach, do not contain extra calories, but in their composition there is almost the entire complex of essential vitamins and trace elements. Dietary dishes can be prepared in a variety of variants: these are casseroles, souffles, steamed cutlets, meatballs, meatballs, first courses, etc.

In gastritis, preference should be given to sea or river fish with a low fat content. These include bream, pollock, pike and saithe, cod and carp, flounder, pikeperch and whiting, saffron cod, pikeperch or mullet, hake or carp. For example, from cod or pikeperch you can prepare a huge number of delicious and even restaurant dishes. But the specific flesh of pike with its inherent peculiar odor is cooked more carefully and, as they say, "for the amateur". Bony bream should be carefully processed to prevent bones from getting into dishes, but as for flounder, it is quite easy to clean it from the bones.

Nutritionists advise in the remission period of gastritis to eat at least three fish portions per week (the generally accepted portion is 100 g of cooked products, excluding the bone part and skin). Garnish can be stewed vegetables, cereals cooked on water. It is allowed to serve without garnish - for example, with greens. [1]

Fish in gastritis with hyperacidity

Both at a recurrence of gastritis, and with increased acidity, patients are recommended to adhere to dietary table No. 1. Depending on the stage of the disease, the doctor can transfer the patient to dietary table #16, which is represented by a wider choice of allowed dishes.

Here are the fish dishes recommended for gastritis with excess acidity:

• fish soups;
• fish casseroles, souffles;
• boiled or stewed fish;
• steamed fish dishes;
• meatballs, dumplings, meatballs;
• baked fish.

Categorically banned are:

• smoked fish;
• salted and dried fish;
• fried, pickled, fatty fish dishes.

Before cooking from the fish flesh should be removed all the bones, and from already cooked fish it is desirable to remove the skin, as it is more difficult to digest.

Benefits

The main "plus" of fish products lies in their biochemical composition, represented by proteins, essential amino acids, vitamins, mineral components. It has many health benefits, such as omega-3 (n-3) fatty acids, which reduce cholesterol levels and the incidence of strokes, heart disease and premature birth, as well as improve cognitive development. It is these constituents that make up the beneficial qualities of fish for the human body:

• metabolic regulation;
• stabilization of cholesterol content in the blood;
• prevention of cardiovascular disorders;
• normalization of the endocrine glands;
• musculoskeletal support;
• improved brain activity.

In general, fish in gastritis is considered an appropriate product - primarily due to its easy digestion. However, not all such products are digested well: it depends on factors such as the degree of fat content and the way the dish is prepared. [2]

What kind of fish can be eaten with gastritis?

Different fish varieties have different percentages of fat. In gastritis, it is better to use low-fat varieties of fish for cooking, so as not to overload the digestive organs and not to disrupt the digestion process.

Nutritionists divide fish products into three categories of fat content:

1. The fat content is less than 4%.
2. The fat content ranges from 4 to 8.5%.
3. The fat content is more than 8.5%.

Important: the degree of fatness is a variable concept, as it can vary depending on the season. The highest fat content is recorded on the eve of the breeding process.

The fattiest varieties:

• catfish, saury;
• sturgeon, halibut;
• mackerel, sturgeon;
• herring, eel;
• sprat, salmon.

In such varieties, the lipid content exceeds 8.5%. Therefore, they are considered to be of little or very limited use for dietary purposes.

Medium-fat varieties:

• mackerel, sea bass;
• carp, salmon;
• bream, pink salmon;
• catfish, trout;
• carp, herring;
• tuna, yazoo.

The following varieties of lean fish in gastritis are considered the most preferred:

• cod, crucian carp;
• pike, haddock;
• saffron cod, pikeperch;
• pollock, hake;
• tilapia, roach;
• mullet, grayling;
• flounder, omul.

Most often, nutritionists recommend sea low-bone lean fish in gastritis, since the river product has a specific taste and "aroma" of the reservoir, or algae. To eliminate this problem requires preliminary soaking in acidified water - for example, with lemon juice. This option is suitable if the patient suffers from gastritis with low acidity, but with excessive acidity such a move is better to avoid.

Baked fish for gastritis

From fish you can prepare a lot of useful and safe dishes that are allowed with gastritis. In this case, baked fish is one of the most optimal solutions. Of course, you should not bake the carcasses to a golden rich crust - it is harmful, especially for patients with gastritis. Most of the useful qualities of the product will be preserved if the fish is baked in foil. Salt the dish moderately, because excess salt in gastritis is harmful.

Properly cooked baked fish improves the digestive process, provides restoration of mucosal tissue.

A good example of a healthy dish can be called baked cod fillet. It is prepared as follows:

• fresh fillets are cut into portioned pieces, poached with a little water for ten minutes;
• the flour is mixed with the milk;
• Place the poached fillet on a baking tray greased with vegetable oil, pour milk with flour, add a little salt;
• bake at 180°C for a quarter of an hour;
• served with greens.

If the fish was baked with the skin, it is desirable to remove it immediately before eating the dish. In this way, the product will be digested more easily.

Smoked fish for gastritis

Smoked fish is often a serious challenge even for a healthy stomach. Most often, when carrying out the smoking procedure, manufacturers use a specific means - "liquid smoke": fish carcasses are heated and then treated with a special composition containing aromatic, coloring and flavor-enhancing substances. As a result, a product is obtained that is practically no different from the real one, which has undergone the procedure of natural smoking. The only thing is that it will do more harm than good.

Even if the smoking is real, such fish is unlikely to be recommended for gastritis. Smoke arising from the combustion of wood contains a variety of chemical compounds - in particular, benzopyrene. Its harm has long been scientifically proven: benzopyrene can not only irritate the stomach, but also cause the development of malignant diseases. The easiest way to get the toxic substance in varieties of fish with thin skin - for example, capelin, herring, mackerel. Somewhat lower concentrations of benzopyrene are found in "thick-skinned" fish - bream, trout, or in products that have been cold smoked.

One cannot ignore the fact that before entering the smokehouse, fish carcasses are kept in salt concentrate. And salt, as you know, in gastritis is not welcome. Given the above, smoked fish with gastritis is better not to use, as it will negatively affect the state of the digestive tract.

Salted fish for gastritis

Salty foods, including fish, with gastritis is not recommended to consume. Salt irritates inflamed mucous tissues of the stomach and adversely affects the course of the disease.

In the period of prolonged remission, doctors allow (but still do not recommend) to eat a small amount of herring weak salt, additionally soaked for 6-8 hours in water, tea or milk. In the course of soaking herring will get rid of excess salt. Such a product improves the production of gastric secretion, stimulates appetite, which is appropriate, however, only with insufficient acidity.

High acidity is a complete contraindication to eating herring, even if it was previously soaked. In such gastritis, it is better to limit the use of boiled fish dishes, as well as once every 1-2 weeks to arrange so-called "hunger" days, allowing the stomach to rest from food.

Dried fish for gastritis

For the preparation of dried or dried fish is always used a huge amount of salt, and it is precisely it in gastritis should be limited as much as possible. Salt irritates the mucous tissues of the stomach, which aggravates the condition of patients and often causes a recurrence of inflammatory reaction. This is especially true for patients with increased gastric acidity.

With low acidity is acceptable (but undesirable) to eat a little dried fish, if gastritis is in remission. But even in this case, the product should be pre-soaked - for example, in black tea or milk. Soaking is carried out overnight: in the evening, the fish is poured, and the morning - rinse. It is necessary to make sure that there are no bones in the flesh, which can have a strong mechanical irritation, which is very undesirable in gastritis.

Recipes

It makes no sense to limit the patient's diet to only boiled dishes. Dietary nutrition in gastritis involves cooking food on steam, in the oven, air grill, multivarka. You can use baking in foil or parchment, with the addition of herbs, as well as stewing in its own juice or with vegetables. Of course, an important point in gastritis is to reduce the number of seasonings, exclude fatty sour cream, mayonnaise and other harmful additives. Certain varieties of lean fish are usually fried - for example, this is how most often cooked carp or pike. But with gastritis, this method of cooking is unacceptable, so it is better to bake pike or make cutlets from it, and carp makes an excellent casserole.

• Baked cod in herbs. Ingredients: 300 g cod (fillet), medium onion, chopped herbs, salt, 1 tsp. Lemon juice. Fillets are washed, dried and cut into pieces. Cut the onion into half-rings. Put onion on the foil, and put the cod on top of it. Salt, pour juice and sprinkle with herbs. Roll up the foil, place the rolls on a baking tray and put in an oven heated to 200°C. Bake until cooked.
• Souffle of pikeperch with milk sauce. Ingredients: pikeperch 800 g (fillet), skim milk 100 ml, butter 50 g, flour 1 tbsp, eggs 2 pieces, salt. Prepare milk sauce: mix flour, milk and butter. Stirring, cook until thickened. Add salt and remove from heat. Fillet cut into pieces, chop with a blender or a special chopper to a puree-like state. Yolks are added to the obtained minced meat, the mass is again whipped and add the previously prepared sauce (room temperature). Stir and season to taste with salt. Beat the proteins well and add them to the minced meat in batches. Carefully mix without allowing the proteins to fall. Spread the mixture into silicone muffin molds about ½ the volume. Put in an oven heated to 180°C, bake for about half an hour. Serve with vegetables.
• Pikeperch in a multicooker. Ingredients: 800 g pikeperch (fillet), 3 carrots, one onion, 200 g tomatoes, vegetable oil, salt. Onions are cut into half rings, carrots are grated. Put the vegetables in a multicooker, slightly poached with vegetable oil. Peel the skin off the tomatoes, cut into pieces and puree with a blender. The fillets are washed, dried and cut into small pieces. Lay the pieces on top of the vegetables, salt, pour tomato puree. Cook for an hour and a half, using the "stew" mode. Serve with vegetable garnish.

Contraindications

Nutritionists believe that even such useful fish products can not be consumed by all categories of patients with gastritis.

For example, you should not eat fish dishes for the first few days after the exacerbation of the disease.

Fish is also excluded from the menu in case of liver and pancreas pathologies: especially fatty varieties such as eel, lamprey, salmon. Other relatively fatty varieties, such as mackerel, herring, halibut, pangasius, saira, and sevryuga, also require caution.

In addition, experts point to the following point: the storage period for fish products is quite short. And if fish is stored incorrectly, it quickly starts oxidation processes, bacterial flora develops en masse. Therefore, it should be consumed, having previously made sure of the quality and freshness.

The most optimal ways of cooking fish in gastritis are considered:

• steaming;
• boiling;
• baking in the oven.

Fish dishes with greens and vegetables are recognized as the healthiest.

Possible risks

Consumption of fried, smoked or salted fish can lead to exacerbation of gastritis, and in neglected cases or with regular violations in nutrition - to the development of ulcer disease, to gastric bleeding due to ulceration of mucous tissues. In some patients there is a transformation of the chronic form of inflammatory process into a malignant tumor.

But these are not all the risks. Fish is an allergenic product and can cause allergies in about 7% of patients. This must be taken into account - especially if the body is prone to reactions of this kind.

Some types of fish are too fatty, which is certainly bad for gastritis. For example, a 100 gram piece of salmon can contain up to 12 grams of fat. This fact should be taken into account when preparing the menu: fatty fish should be limited in the diet as much as possible, or used only in small quantities.

Fish products sometimes contain bacteria and parasites. To make the dish as safe as possible, it is necessary to ensure sufficient heat treatment of raw materials: cooked fish flesh should not be transparent and bones should be easily separated.

In general, fish in gastritis is a useful and appropriate product. It is recommended to include it in the patient's diet systematically - at least twice a week.