Garlic for gastritis
Last reviewed: 07.06.2024
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The general dietary recommendation for inflammation of the gastric mucosa is to avoid foods and drinks that usually cause its irritation, and eating raw garlic for gastritis is also not recommended in most cases. [1]
Can garlic be used for gastritis?
The main purpose of diet in gastritis is to reduce gastric inflammation, since the production of glycoprotein, that is, mucus, which forms the inner protective layer on the epithelium of the stomach cavity, is disturbed. Therefore, gastroenterologists strongly advise their patients to limit the use of spicy vegetables and spices used in cooking, in particular, pepper (black, red, chili), garlic and onions, mustard, horseradish and nutmeg.
Clear contraindications for patients with hyperacid inflammation of the gastric mucosa: garlic in gastritis with hyperacidity is excluded from the diet. See: Diet for gastritis with hyperacidity
Can garlic be used in chronic gastritis? It depends on the level of acidity of gastric juice, and if chronic gastritis is accompanied by increased stomach acidity, then garlic has no place in the diet, especially during periods of exacerbation of the disease.
Garlic in atrophic gastritis with marked secretory insufficiency, that is, low content of hydrochloric acid in gastric juice, in periods of remission is allowed - in minimal quantities.
More information in the articles:
Erosive gastritis can be with both high and low acidity, and only in the case of insufficient secretion of hydrochloric acid in the stomach - provided there is no bleeding of its walls - you can use garlic in small quantities in erosive gastritis.
How to use garlic in gastritis with low acidity? It is recommended to add it to dishes, for example, in vegetable stews or sauces. Many people like boiled beets with garlic and sour cream for gastritis, but it should be borne in mind that the hydrogen index (pH) of beets is 4.9-6.6; sour cream has a pH of 4.6-4.7, and the approximate acidity of garlic ranges from 5.3-6.3. Therefore, it is best to try eating a very small amount of this salad first to monitor how you feel.
But in hypertrophic gastritis the digestion process slows down, and eating garlic - in reasonable amounts - can activate it.
But Indian gastroenterologists, inheriting the traditions of Ayurveda (recognized by WHO as one of the world's oldest traditional healing systems) recommend that patients with gastritis include in their diet such foods as apples, cranberries, garlic and onions, as they help to inhibit the growth of bacteria Helicobacter pylori, causing inflammation of the gastric mucosa. [2]
According to research conducted by specialists from National Chung Shin University (Taiwan), polyphenols, flavonoids, alkaloids and other biologically active substances of some plants actively inhibit the reproduction of H. Pylori. Plants that show great potential against this bacterium include carotenoid-rich algae, green tea, garlic (its sulfur-organic compounds), apples (their peel polyphenols) and Chinese ginger root (Boesenbergia rotunda).
In addition, onions and garlic in gastritis with low acidity promote proper digestion and reduce gas formation in the intestine (flatulence).
However, in hyperacid gastritis, raw onions are contraindicated due to increased acidity of gastric juice.
Benefits
No matter how you feel about garlic (Allium sativum), [3] the benefits of garlic due to its unique composition, not only tested in practice, but also proven scientifically. It contains more than three dozen biologically active sulfur compounds (thiosulfinates); amino acids and their glycosides; flavonoid quercetin, showing antioxidant and anti-inflammatory properties; steroidal saponins (eruboside-B, isoeruboside-B, sativioside); vitamins C and B6; potassium, calcium, phosphorus, iron, manganese, selenium.
But researchers attribute the main therapeutic value of garlic to sulfur compounds - alliin, allicin, ajoenes, vinyldithiin, diallyl and methylallyl, sallylcysteine, S-allylmercaptocysteine, etc., which are responsible for its taste and odor.
When garlic cloves are crushed, approximately 3.5 mg of the sulfur-organic compound allicin per gram is released. Allicin breaks down into ajoenes and vinyl dithiines, which, according to research, have antithrombotic properties and are useful in the prevention of myocardial infarction and ischemic stroke. [4]
In addition, ajoenes act as antioxidants and have antimicrobial and antiviral effects. Garlic is able to fight many types of bacteria, including Escherichia coli, Salmonella enterica, Klebsiella aerogenes, Pseudomonas aeruginosa, Staphylococcus aureus, as well as fungi Candida, Cryptococcus, Trichophyton, Epidermophyton, Microsporum, Aspergillus flavus.
Regular consumption of garlic reduces cholesterol levels and helps to lower blood pressure in arterial hypertension. Garlic reduces manifestations of unstable angina pectoris, increases elasticity of blood vessels and reduces occlusion of peripheral arteries.
The main flavonoid of garlic quercetin, interacting with vitamins C and E increases the activity of transferases and cytochrome P450 isoenzymes, contributing to the detoxification function of the liver.
And the researchers attribute the anticarcinogenic activity of raw garlic to inhibiting the growth and proliferation of tumor cells and stimulating their apoptosis.
However, excessive consumption of garlic can cause side effects such as nausea and heartburn, allergic reaction, flatulence and diarrhea, and increased risk of bleeding.