Fresh, stewed and sauerkraut with gastritis: dishes and recipes

It is difficult to find a person who has not been bothered at least once in his life by such symptoms as heaviness in the stomach, pain, belching, heartburn. Sometimes they are acute, and sometimes they accompany for a long time, exhausting and causing a lack of energy, loss of strength. This is how gastritis manifests itself and forces a careful, balanced approach to your diet. Cabbage is a vegetable rich in useful and necessary substances for the body, tasty and loved by us. Is it present in dietary tables and can you eat cabbage with gastritis?

Cabbage for gastritis with high acidity and erosive gastritis

Gastritis refers to various malfunctions of the stomach, which have different localization and depth of damage to the mucous membrane, pH level. Depending on this, one or another diet is indicated. In any case, coarse food with a high fiber content, such as cabbage, is not suitable for the diet, if we are talking about a raw vegetable. Cabbage for gastritis with high acidity has the right to be present in the menu at the stage of remission, but in small portions and only after heat treatment.

Erosive gastritis is a type of pathology that implies the presence of defects on the inflamed inner surface of the digestive organ. During an exacerbation, in no case should food be consumed that can increase secretion and irritate the mucous membrane. After overcoming it, individual dishes from cabbage are allowed, with the exception of sauerkraut.

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Benefits

Each of the existing types of cabbage is a repository of components necessary for the body. The most valuable in it for gastritis is vitamin U or methyl methionine sulfonium. Its action is aimed at healing the mucous membranes of internal organs, due to which it is called an anti-ulcer factor. It neutralizes and removes histamine from the body, which is formed as a result of the inflammatory process and leads to swelling of the mucous membrane, normalizes acidity. In addition to the beneficial effect on the digestive organs, vitamin U is necessary to strengthen blood vessels, improve fat metabolism, protect the liver from damage, and accelerate tissue regeneration. Each type of vegetable is saturated with its own components that are beneficial not only for the stomach, but also for other human life systems: nervous, immune, and brain. We will talk about the most popular ones separately.

White cabbage for gastritis

There are many varieties of cabbage, but the most common is white cabbage. It is impossible to imagine your diet without it, including our national dish - borsch. It is rich in vitamins PP, U, K, E, especially a lot of vitamin C; rare micro- and macroelements: sulfur, calcium, potassium, magnesium, iodine, iron, zinc, cobalt; amino acids: pectin, carotene, lysine. It is also valuable that any processing does not significantly reduce these indicators, which is very important for gastritis, since fresh is not indicated at any stage of the disease. White cabbage for gastritis is consumed in this form:

• pickled - in the days when there were no refrigerators, our ancestors after harvesting chose a day favorable for pickling, and chopped a large number of cabbage heads, seasoning them with grated carrots, salt, caraway seeds (each housewife had her own recipe). All this was lowered into the cellar in buckets, transferred to oak barrels and pressed down. This was enough for the whole winter. Now there is no need to make such large-scale preparations, at any time you can pickle a jar or two. Pickled cabbage restores the epithelium of the stomach, improves intestinal peristalsis, normalizes its microflora, improves immunity. At the same time, it increases the secretion of hydrochloric acid, which is why it is more suitable for hypocidal gastritis. Increased secretion of hydrochloric acid requires careful use in small portions;
• stewed - easier to digest, can be used as a side dish for meat dishes. It will protect the mucous membrane from harmful effects, promote healing of damage, and speed up the removal of inflammation. For patients with reduced secretion function, it is a mandatory element of any dietary table;
• boiled - if the cabbage of the previous two cooking options causes bloating, flatulence, heartburn, you can boil it. In this form, it is present in vegetable soups, borscht;
• Cabbage juice is an effective treatment for inflamed and damaged stomach walls. It acts as a sorbent, relieves nausea, removes toxins, and restores secretory function. It is considered "first aid" during outbreaks of the disease, and is effective in cases of erosive gastritis. To prepare it, cabbage is minced in a meat grinder, then the juice is squeezed out, and it is drunk 150-200 g half an hour before meals.

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Chinese cabbage for gastritis

Chinese cabbage is more tender and softer than white cabbage and it also contains many minerals, vitamins, alkaloids, organic and amino acids. It is lemon that does not allow you to use it raw, because it can irritate the lining of the digestive organs. A serving of salad can cause heartburn, heaviness, bloating, pain in the epigastric region. It can be stewed, added to soups, stews.

Cauliflower for gastritis

Cauliflower is easy to digest, it is low in calories, it is rich in vitamins A, C, E, B2, calcium, copper, iron, fatty and organic acids, antioxidants, protein - all this allows it to be present in diet tables. Cauliflower for gastritis is included in the diet a few days after the exacerbation has been relieved. It can be baked, boiled in water or steamed. Despite all the love for it, gout patients should not get carried away too much in order to avoid exacerbation of the pathology. A sufficient norm is 2-3 times a week for 200-250 g.

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Seaweed for gastritis

Seaweed or kelp is primarily famous for its rich content of iodine and chromium. In addition, it contains phosphorus, potassium, zinc, bromine, magnesium, sodium, B vitamins, fats, carbohydrates, and easily digestible proteins. It can increase the body's defenses, strengthen blood vessels, accelerate the removal of toxins, and normalize the nervous system and metabolic processes. Chlorophyll in its composition has an anti-inflammatory effect, promotes the healing of various injuries and the rapid restoration of tissue cells in the inner walls of the digestive tract. Seaweed is also used for gastritis in the remission stage, but only without vinegar, Korean carrots, and various spices; such salads are also sold in retail chains. It should be remembered that seaweed has its own contraindications: kidney disease, excess iodine in the body, so the weekly dose should be within 250 g.

Broccoli cabbage for gastritis

Broccoli looks like cauliflower, but is green, has a pleasant taste, and is more delicate in structure. Like all previous varieties, it requires heat treatment. Raw broccoli is not acceptable for gastritis, and the acute period generally excludes its use. It is more suitable for people with reduced secretory function, increased secretory function requires moderate and careful use. It is useful for its high content of magnesium, carotene, vitamin C, potassium, and antioxidants. With their help, it has a beneficial effect on the digestive organs, strengthens the immune system, fights inflammation of the mucous membrane, heals wounds and erosions. Studies have shown that daily consumption of 100 g of broccoli prevents stomach cancer by reducing the gastric infection Helicobacter pylori, which provokes peptic ulcers and cancer.

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Brussels sprouts for gastritis

It is considered the most useful of all cabbage varieties. It is the champion in the presence of vitamin C (3 times higher than in white cabbage), it has a lot of folic acid, phosphorus, iron, sulfur, proteins and few calories. In addition to protection from viruses and bacteria, it helps eliminate vitamin deficiency, strengthen blood vessels, heart, lower blood sugar levels, stimulate regenerative processes, it is famous for its hematopoietic, laxative effect, and in small quantities - astringent. Brussels sprouts are well received in case of non-exacerbated hypocidal gastritis. It has contraindications for increased acidity, enterocolitis, intestinal spasms.

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Cabbage dishes for gastritis

Gastritis does not tolerate culinary "bells and whistles", but by changing the types of cabbage and acceptable cooking methods, you can eat quite a variety of foods. Here are some dishes from it for gastritis:

• sauerkraut - finely chop, grate the carrots, mix them and pack tightly into a three-liter jar. Boil a liter of water, add 2 tablespoons of salt, a few peppercorns, and a bay leaf. Pour boiling water over it. Keep on the surface for 2-3 days until fermentation stops, then cover and put in the refrigerator;
• stewed - the chopped vegetable is placed in a saucepan and doused with boiling water. This will reduce the unpleasant smell that occurs during stewing. Chopped carrots, onions, fresh tomatoes, sunflower oil, salt and a little sugar are added there. Sauerkraut can also add sourness. Stew over low heat until done;
• vegetable puree - boil cauliflower and broccoli, turn into puree using a blender, add butter;
• vegetable soup - potatoes, carrots, several types of cabbage, onions are added to non-concentrated chicken broth and brought to readiness.

Salads made from raw cabbage are not allowed for gastritis, but boiled or baked vegetables can be used as ingredients. Seaweed is also good for this, as the high concentration of iodine gives it a salty taste and allows it to favorably shade more neutral "partners". Sauerkraut seasoned with sunflower oil is a wonderful salad.

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