Potatoes for gastritis

Gastritis is a common disease that many people know "firsthand". The gastric mucosa becomes inflamed in response to irritating factors - chemicals, infections, high or low temperatures, stress, poor diet. By the way, nutrition is one of the most frequent causes of pathology. Therefore, in order to cure it, the first thing you need to adjust the diet: exclude everything harmful, poorly digested, low-grade. One of the products that cause questions in terms of dietary nutrition is potatoes. Will it not harm the sick stomach? In fact, potatoes with gastritis are not contraindicated. However, there are a number of nuances that you need to be aware of. [1]

Is it possible to eat potatoes with gastritis?

Potatoes - an essential product for patients with gastritis. Diet in the exacerbation of the disease should be extremely nutritious and at the same time sparing. Potatoes in this case have a lot of useful properties and are easily perceived by the gastrointestinal tract. However, it is important to remember that overeating with gastritis is especially harmful. Therefore, it is optimal to eat no more than 200-300 g of potatoes a day.

Patients with gastritis should not consume mashed potatoes and other dishes in hot form: the food should be warm, and the portion size should be small. The optimal dietary pattern is fractional.

In addition, be sure to take into account possible contraindications. Thus, potatoes can harm if the patient, in addition to gastritis, has diabetes mellitus, obesity, calculous cholecystitis. If there are doubts about the possibility of eating potato dishes, it is necessary to consult with a doctor, who will individually consider a suitable diet and make a meal plan.

If possible, you should use quality homemade potatoes in your diet. A natural product contains a minimum of undesirable components, or they are absent at all.

When choosing a product, it is important to pay attention to the appearance of tubers: they should not be soft, greenish, sprouted, rotten, blackened. With gastritis is allowed to use mashed potatoes, soups, casseroles. Under a categorical ban falls fried potatoes (French fries), chips, fried zrazy and deruny, which are particularly harmful and significantly traumatize the already damaged stomach.

Potatoes in gastritis with hyperacidity

Gastritis with hyperacidity is characterized by such symptoms:

• heartburn (burning in the chest);
• pain in the stomach area (aching, contraction-like);
• "sour" belching, burning in the throat;
• white plaque on the surface of the tongue.

As a rule, patients with hyperacid gastritis are severely restricted in their diet, excluding strong and rich broths, mushrooms, raw vegetable products, fatty meat and lard, salt and pickles, smoked meats, black bread, etc. But potatoes are allowed in most cases, but only in boiled, stewed, baked, as well as in soups.

Particularly useful in gastritis is potato decoction, which is allowed to drink from the first days of exacerbation. Decoction gently coats the walls of the stomach, protects the damaged mucosa from additional irritation, promotes scarring of wounds and even ulcers.

The medicinal broth is prepared as follows. Take 1 kg of potatoes, 4 medium carrots, one onion and a bunch of parsley. Potatoes are washed well, without peeling the skin. Carrots and onions are peeled and rinsed. All vegetables are poured with water, do not add salt. Boiled for 45 minutes. Then the resulting vegetable broth cooled to a warm state, strain and give a patient with gastritis two sips several times a day, you can before meals.

Benefits

Potatoes contain a large amount of starch, simple and complex carbohydrates, proteins (albumin, globulin, peptone, tuberin), pectin, fiber, organic acids (malic, citric, oxalic, etc.), quite a lot of potassium (570 mg%, 50 mg%, phosphorus (50 mg%), ascorbic acid (about 30 mg/100 g), vitamin K and B1 (about 30 mg/100 g).), quite a lot of potassium (570 mg%), phosphorus (50 mg%), ascorbic acid (about 30 mg/100 g), vitamin K and _B1 (0.12 mg%), vitamin _B2 (0.07 mg%), vitamin _B5 (0.3 mg%), vitamin _B6 (0.3 mg%), tocopherol (0.1 mg%), carotene (0.02 mg/100 g), folic acid (8 µg/100 g). The microelement composition is no less rich and is represented by aluminum, boron, vanadium, iron, [2] iodine and cobalt, lithium and manganese, copper and molybdenum, nickel and rubidium, fluorine and zinc. All parts of the plant contain the glycoalkaloid solanine in varying amounts.

In terms of ascorbic acid, potatoes are one of the first among all known vegetable crops. For example, 100 g of fresh fall tubers contain about 30 mg of vitamin C.

If the potato has a yellow cut, then such a variety is rich in carotene (provitamin A).

Carbohydrates are mainly glucose (grape sugar), smaller amounts of sucrose, and even smaller amounts of fructose. [3]

Potatoes in the peel contain a lot of potassium, which is necessary for normal electrolyte metabolism and smooth function of the cardiovascular system. The peel is also rich in enzymes that aid in the digestion and assimilation of potato starch. [4]

Contraindications

Doctors say that any, even a relatively harmless product, has its contraindications to use. Potatoes in gastritis are no exception. Usually its presence in the diet is limited if it is necessary to reduce the percentage of easily digestible carbohydrates in the food - for example, if the patient, in addition to gastritis, suffers from diabetes. However, it should be understood that potatoes contain complex carbohydrates with slow digestion, and the proportion of their presence in the product correlates with the degree and method of its cooking. For example, fully cooked tubers - particularly mashed potatoes - have a high glycemic index, which means that blood sugar levels can increase dramatically.

In addition to patients with diabetes mellitus, potatoes should be carefully consumed if a person has obesity of any degree. In such a diagnosis, the product should not be completely excluded from the diet, but preference should be given to baked potatoes, or boiled in the skin.

Experts note that the greatest number of dangerous situations is created by the use of too young (small), too old (long stored, sprouted) and green potatoes. All of these variants of the product may contain a large amount of solanine - a poisonous organic compound that can cause severe poisoning. The level of this toxic component increases many times in tubers stored in the light. The high solanine content is indicated by a bitter taste and a sore throat after consuming the product.

Possible risks

To begin with, it is important for patients with gastritis to choose potatoes correctly. It is necessary to pay attention to the appearance of tubers: they should not have traces of rot and green, should be evenly colored and dense to the touch. If there is a green spot on the potato, it is better to throw it away. The point is that if stored incorrectly, potatoes accumulate a harmful component - solanine, which is dangerous to health.

Before cooking, it is necessary to revise all tubers well, wash them and remove sprouts. It is not recommended to consume old potatoes with gastritis, since they also accumulate harmful solanine. Cook potato dishes for a sick person is better by boiling or baking. Steaming and stewing are also allowed. Salt is added in the smallest possible amount, or do not salt at all.

Despite all the benefits of potato juice, broth and other dishes, you should not abuse and overeat. This is extremely harmful to a sick stomach.

Before cooking potatoes with gastritis, you should remember such recommendations:

• When the first signs of gastritis appear, it is necessary to consult with a family doctor, gastroenterologist or therapist, clarify with him the specifics of the diet.
• Consumption of potato juice or decoction should be started with small amounts, carefully watching the reaction of the body. If there are no negative manifestations, you can gradually increase the dose.
• It is not recommended to "lay on" potatoes for people with obesity, carbohydrate metabolism disorders, diabetes, enterocolitis and urolithiasis.
• Cooked potato dishes and decoction of tubers should be consumed the same day. Gastritis is a disease that can be aggravated by eating stale foods that have been stored for several days (even in the refrigerator).
• Do not cook or juice tubers with green sides. Such spots are a sign of accumulation of solanine, a very harmful substance. Solanine in large quantities may also be present in "old" potatoes, so it is better not to eat them.

Raw potato juice for gastritis

With high acidity, potato juice is considered particularly useful. It is taken 100 ml twice a day half an hour before the main meals. Nutritionists note that the best therapeutic effect in hyperacid gastritis has the best potato varieties with pink skin.

The use of potato juice demonstrates a stable favorable result in patients with peptic ulcer and gastritis with increased acidity. This remedy is often used as part of folk treatment. The juice stabilizes the level of acidity in the stomach. To prepare the drink, you should wash a few potatoes well, grate them on a fine grater along with the peel and immediately squeeze out the liquid. From one medium-sized tuber, about 60 ml of juice is obtained. It can be drunk on its own, or add 1 tsp. Starch to enhance the effect. The course of potato therapy - two weeks, against the background of an appropriate gentle diet. After that, take a week's break and repeat the treatment again.

But with reduced secretion of hydrochloric acid, potato juice is rarely used, although it is possible. In such situations, the rules for taking it are somewhat different:

• the juice is taken an hour before meals;
• the first reception - in the morning on an empty stomach, the second - in the evening before dinner (1 hour), 100-150 ml;
• treatment course - 10 days, after which take a 10-day break and repeat the treatment again.

In addition to potatoes, in gastritis with low acidity, it is recommended to use aloe juice with honey, in proportion 1:1. The remedy is taken 1 tsp. Half an hour before meals. Leaves for it are taken from a 3-year-old aloe and pre-stand them in the refrigerator for two weeks, and only then proceed to the preparation of the drug.

Boiled potatoes for gastritis

The basis of boiled potatoes is starch, although some vitamins and trace elements are also present. Thus, even with heat treatment, the tubers retain choline, vitamins B, A, folic acid, niacin. Among the mineral substances there are potassium and sodium, magnesium and calcium, as well as phosphorus, iron, cobalt, copper, molybdenum, zinc and fluorine. Boiled product is rich in antioxidants that protect vascular walls from cholesterol deposition, have antitumor activity. You can also use it for gastritis.

Boil potatoes preferably with the skin on (in the "jacket"), or pre-cleaned and cooked by placing them in cold water.

There are many potato dishes allowed to patients with gastritis. Among them are mashed potatoes, casseroles, souffles, soups (including puree soups), steamed cutlets and zrazy.

Boiled potatoes - a dish available and hearty. If you use it wisely, the benefits of gastritis will be significant: the digestive tract will improve, the inflammatory process will stop, the gastric mucosa will recover. For therapeutic purposes, nutritionists recommend cooking potatoes as follows:

• rinse a few tubers well, cut out the "eyes";
• drop into a pot of water, boil until fully cooked, add a little salt;
• Grind to a semi-liquid state together with the broth, cool;
• drink warm about 100-150 ml, three times a day, instead of meals.

This recipe is especially useful for patients with acute gastritis: the dish is consumed without adding oil, for several days from the moment of exacerbation of the disease.

Baked potatoes for gastritis

Baked potatoes - a very useful product, if you prepare it correctly, and use - in moderation (about 250 g per day). It contains a large number of substances necessary for the body, contributing to the inhibition of the inflammatory response and further recovery of the gastric mucosa. It is optimal to bake tubers with the peel: it is in it there is a large part of antioxidants that prevent the formation of malignant cells and support the gastrointestinal tract. However, you should not rely only on this product: it is important to generally adhere to the diet and do not violate the prescriptions of doctors.

Baking is the most correct way to cook potatoes, but it should not be used in the first 2-3 days from the moment of exacerbation of gastritis: during this period it is better to give preference to mashed vegetables, or soups. After the fading of the main symptoms of the disease, it is allowed to add baked vegetables to the diet:

• Select potatoes of approximately the same size, rinse them and dry them;
• Each tuber is wrapped in foil and placed on a baking tray;
• preheat the oven to 180°C and bake for about half an hour.

When serving, potatoes are cut in half, add a small amount of oil (preferably vegetable oil) and salt. Baked product has a fairly low calorie content, is well digested, and is also not difficult to prepare.

Detailed menu for each day

On the basis of potatoes, you can make an example menu for patients with gastritis for each day.

• On Monday have breakfast of potato broth with breadcrumbs, lunch of potato soup with vermicelli and baked apple. For an afternoon snack you can serve a steamed protein omelet, and for dinner - mashed potatoes with meatballs.
• Tuesday breakfast is oatmeal kissel with breadcrumbs, lunch is rice-potato soup. Afternoon - baked potatoes with cottage cheese, dinner - potato broth with steamed meat cutlet.
• On Wednesday have breakfast of buckwheat porridge cooked on potato broth. Lunch is hake and potato soup. For afternoon snack prepare zucchini-potato casserole, and for dinner - steamed zrazy with ground chicken meat.
• On Thursday for breakfast serve a boiled egg and some vegetable broth, and for lunch - mashed potatoes and carrots with meatballs. For an afternoon snack a vegetable soufflé is suitable, and for dinner - mashed potatoes with fish fillet.
• Friday have a breakfast of vegetable broth with breadcrumbs. Lunch is stewed vegetables. In the afternoon cook oatmeal kissel with galette cookies. Dinner is potato croquettes with minced meat, steamed.
• Saturday starts with oatmeal porridge. For lunch - buckwheat-potato soup, for an afternoon snack - potato dumplings (halushki), for dinner - vegetable mashed potatoes with a steamed cutlet.
• On Sunday, breakfast is potato and whey casserole, lunch is fish soup. For an afternoon snack prepare potato broth with dried bread, and for dinner - chicken soufflé with steamed potatoes.

As drinks recommended weak green tea, herbal infusion (chamomile, calendula), rosehip decoction, compote of dried fruits, kisel. It is allowed to use fresh vegetable juices diluted with water (carrot, pumpkin). Undiluted and acidic juices have an irritating effect on the mucous tissue of the stomach. The optimal drink is herbal tea and kissel, which gently coats the walls of the stomach, protecting them from damaging effects.

Among the allowed dairy products: fresh yogurt without fillers, cottage cheese.

If you are supposed to bake potatoes, you should not allow the formation of a dense crust on the dish, which can irritate the gastric walls and aggravate the inflammatory process.

Recipes

For cooking potatoes with gastritis, you should adhere to certain rules that will allow you to preserve the maximum useful composition of the product and do not harm the sick stomach. Dishes are prepared as follows:

• boiled;
• baked;
• extinguished;
• steamed.

It is not allowed to include in the diet fried vegetables: they can provoke an exacerbation of the disease.

• Baked potatoes in a sleeve. Select quality and equal-sized tubers, wash them thoroughly, cut them into four equal parts. Put them in a sleeve for baking, add a little vegetable oil and salt, shake well and mix. Tie the sleeve with special ties, then place on a tray in an oven heated to 180°C. Bake until ready (about 30-40 minutes). It can be served with stewed vegetables, a small amount of sour cream or natural yogurt.
• Mashed potatoes - one of the basic dishes recommended for patients with exacerbation of gastritis. For cooking use only quality potatoes, not too young (not small) and not old (not sprouted). The cooking process in general is not complicated: well washed selected tubers, peel off the skin, rinse again and cut into bars. Put in a pot and pour water (should cover the potatoes by about 1-2 cm). Bring to a boil and boil on low heat until ready. Then a little water is drained, potatoes are mashed, add a little butter (if the doctor allows, you can add boiled milk). The consistency of the mashed potatoes should be semi-liquid. The dish is served warm.
• Stewed potatoes. The dish is prepared with the addition of carrots, pumpkin, zucchini (according to your taste). Vegetables are cooked in a saucepan or pot with the addition of water and a small amount of vegetable oil and salt. Cooking in a multicooker in the "stew" mode is allowed.
• Potatoes with minced chicken. Put about half a kilogram of cooked minced meat in a frying pan, add a little water and stew for about 60 minutes on low heat until ready, stirring regularly. Boil a few potatoes, mashed potato them, add hot milk, a little salt and stir, put them in a plate. On top put the cooked minced meat and a piece of butter. Serve to the table.

To potato dishes with gastritis is allowed to add chicken fillet: boiled, baked in the oven, chopped in the form of minced meat or cooked steamed cutlets, meat soufflé, meatballs. You can prepare a casserole, steamed batters, homemade sausages. And this is not the whole list of possible dishes.

When selecting recipes, it is desirable to focus not only on the benefits, but also on the simplicity of products. The more ingredients are present in a dish, the worse it will be perceived and take longer for the stomach to digest.

And one more important rule: when cooking products should be maximally chopped, which will greatly facilitate the work of the digestive system. That is why nutritionists recommend giving preference to pureed vegetables, not stews or casseroles, especially at the stage of exacerbation of the disease. A few days later, after the elimination of painful symptoms, the menu is expanded. It is recommended to prepare potato-curd, potato-rice, meat, semolina, buckwheat, oat casseroles. Soufflés can also be prepared:

• boil the potatoes in lightly salted water;
• drain the potato broth, pass the tubers through a sieve into a bowl;
• Add a little butter, hot milk and egg whites whipped to a thick foam;
• Transfer the mixture into a mold and bake in the oven at 180-190°C until browned.

Approximate proportions of ingredients: for 1 kg of potatoes - 50 g of butter, 250 ml of milk, 4 egg whites, a little salt.

Potatoes with gastritis can be perceived by the body in different ways. It is necessary to monitor how you feel and react to any negative manifestations of the stomach. Depending on this, you should draw conclusions: continue to use the product, or abandon it.