Potatoes for gastritis

Gastritis is a common disease that many people know about firsthand. The gastric mucosa becomes inflamed in response to irritants - chemicals, infections, high or low temperatures, stress, poor nutrition. By the way, nutrition is one of the most common causes of pathology. Therefore, in order to cure it, the first thing you need to do is adjust your diet: eliminate everything harmful, poorly digestible, low-quality. One of the products that raises questions in terms of dietary nutrition is potatoes. Will it harm a sick stomach? In fact, potatoes are not contraindicated for gastritis. However, there are a number of nuances that you need to know. [ 1 ]

Can you eat potatoes if you have gastritis?

Potatoes are a necessary product for patients with gastritis. The diet during an exacerbation of the disease should be extremely complete and at the same time gentle. Potatoes have a lot of useful properties and are easily absorbed 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 per day.

Patients with gastritis should not eat mashed potatoes and other hot dishes: the food should be warm, and the portion size should be small. The optimal diet is fractional.

In addition, it is necessary to take into account possible contraindications. Thus, potatoes can be harmful if the patient, in addition to gastritis, has diabetes, obesity, calculous cholecystitis. If there are doubts about the possibility of eating potato dishes, then you should definitely consult a doctor who will individually consider a suitable diet and draw up a nutrition plan.

If possible, high-quality home-grown potatoes should be used in the diet. The natural product contains a minimum of undesirable components, or they are absent altogether.

When choosing a product, it is important to pay attention to the appearance of the tubers: they should not be soft, green, sprouted, rotten, darkened. With gastritis, it is allowed to eat mashed potatoes, soups, casseroles. Fried potatoes (French fries), chips, fried zrazy and deruny, which are especially harmful and significantly injure an already damaged stomach, are strictly prohibited.

Potatoes for gastritis with high acidity

Gastritis with high acidity is characterized by the following symptoms:

• heartburn (burning sensation in the chest);
• pain in the stomach area (aching, cramping);
• "sour" belching, burning sensation in the throat;
• white coating on the surface of the tongue.

As a rule, patients with hyperacid gastritis have their diet severely limited, excluding strong and rich broths, mushrooms, raw plant products, fatty meat and lard, salt and marinades, smoked foods, black bread, etc. But potatoes are allowed in most cases, but only boiled, stewed, baked, and also in soups.

Potato decoction is especially useful for gastritis, and can be drunk from the first days of exacerbation. The decoction gently coats the stomach walls, protects the damaged mucous membrane from additional irritation, and promotes scarring of wounds and even ulcers.

The medicinal decoction is prepared as follows. Take 1 kg of potatoes, 4 medium carrots, one onion and a bunch of parsley. Wash the potatoes well without peeling them. Peel and wash the carrots and onions. Pour water over all the vegetables, do not add salt. Boil for 45 minutes. Then cool the resulting vegetable broth until warm, strain and give the patient with gastritis two sips several times a day, 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.), a lot of potassium (570 mg%), phosphorus (50 mg%), ascorbic acid (about 30 mg / 100 g), vitamin K and B ₁ (0.12 mg%), vitamin B ₂ (0.07 mg%), vitamin B ₅ (0.3 mg%), vitamin B ₆ (0.3 mg%), tocopherol (0.1 mg%), carotene (0.02 mg / 100 g), folic acid (8 mcg / 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 quantities.

In terms of ascorbic acid content, potatoes are among the top vegetables among all known vegetable crops. For example, 100 g of fresh autumn tubers contain about 30 mg of vitamin C.

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

Carbohydrates are represented mainly by glucose (grape sugar), in smaller quantities by sucrose, and in even smaller quantities by fructose. [ 3 ]

Potatoes with their skins contain a lot of potassium, which is necessary for normal electrolyte metabolism and the well-coordinated function of the cardiovascular system. The skin is also rich in enzymes that help digest and assimilate potato starch. [ 4 ]

Contraindications

Doctors say that any product, even a relatively harmless one, has its own contraindications for consumption. Potatoes for gastritis are no exception. Usually, their presence in the diet is limited if it is necessary to reduce the percentage of easily digestible carbohydrates in food - for example, if the patient, in addition to gastritis, suffers from diabetes. However, it is important to understand that potatoes also contain complex carbohydrates with slow absorption, and the proportion of their presence in the product is related to the degree and method of its culinary preparation. For example, full boiling of tubers - in particular, mashed potatoes - has a high glycemic index, which means that blood sugar levels can increase sharply.

In addition to patients with diabetes, potatoes should be consumed with caution if a person has obesity of any degree. With 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 are created by eating too young (small), too old (long-stored, sprouted) and green potatoes. All of these product options may contain large amounts of solanine, a toxic organic compound that can cause severe poisoning. The level of the toxic component increases many times over in tubers stored in the light. A bitter taste and a sore throat after eating the product indicate a high solanine content.

Possible risks

First of all, it is important for patients with gastritis to choose potatoes correctly. It is necessary to pay attention to the appearance of the tubers: they should not have any signs of rot or greenery, they should be evenly colored and firm 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, you should carefully examine all the tubers, wash them and remove the sprouts. It is not recommended to eat old potatoes for gastritis, as it also accumulates harmful solanine. It is better to cook potato dishes for a sick person by boiling or baking. Steaming and stewing are also allowed. Salt is added in the minimum possible amount, or not at all.

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

Before cooking potatoes for gastritis, you should remember the following recommendations:

• When the first signs of gastritis appear, you should consult your family doctor, gastroenterologist or therapist and ask him about the specifics of your diet.
• You should start drinking potato juice or broth in small amounts, carefully monitoring your body's reaction. If there are no negative effects, you can gradually increase the dose.
• It is not recommended to “lean” on potatoes for people with obesity, carbohydrate metabolism disorders, diabetes, enterocolitis and urolithiasis.
• Prepared potato dishes and tuber broth should be consumed on the same day. Gastritis is a disease that can be aggravated by eating stale products that are stored for several days (even in the refrigerator).
• You cannot cook dishes or squeeze juice from tubers with green sides. Such spots are a sign of accumulation of solanine, a very harmful substance. Solanine can be present in large quantities in "old" potatoes, so it is better not to eat them either.

Raw potato juice for gastritis

Potato juice is considered especially useful for high acidity. Take 100 ml twice a day half an hour before main meals. Nutritionists note that the best therapeutic effect for hyperacid gastritis is provided by potato varieties with pink skin.

Potato juice consumption demonstrates a stable beneficial effect in patients with stomach ulcers and gastritis with high acidity. This remedy is often used in folk medicine. The juice stabilizes the acidity level in the stomach. To prepare the drink, wash several potatoes well, grate them on a fine grater together with the peel and immediately squeeze out the liquid. About 60 ml of juice is obtained from one medium-sized tuber. It can be drunk on its own, or 1 teaspoon of starch can be added to enhance the effect. The course of potato therapy is two weeks, against the background of an appropriate gentle diet. After this, take a week's break and repeat the treatment again.

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

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

In addition to potatoes, for gastritis with low acidity, it is recommended to use aloe juice with honey, in a 1:1 ratio. The remedy is taken 1 teaspoon half an hour before meals. The leaves for it are taken from a 3-year-old aloe and pre-aged in the refrigerator for two weeks, and only then begin to prepare the medicine.

Boiled potatoes for gastritis

The basis of boiled potatoes is starch, although there are also some amounts of vitamins and microelements. So, even with heat treatment, the tubers retain choline, vitamins of group B, A, folic acid, niacin. Among the minerals there are potassium and sodium, magnesium and calcium, as well as phosphorus, iron, cobalt, copper, molybdenum, zinc and fluorine. The boiled product is rich in antioxidants that protect the vascular walls from cholesterol deposits, have antitumor activity. It can also be used for gastritis.

It is advisable to boil potatoes with the skin (in their jackets), or to peel them first and boil them in cold water.

There are many potato dishes that are allowed for gastritis sufferers. Among them are mashed potatoes, casseroles, soufflés, soups (including cream soups), steamed cutlets and zrazy.

Boiled potatoes are an affordable and filling dish. If you eat them wisely, the benefits for gastritis will be significant: the digestive tract will function better, the inflammatory process will stop, and the gastric mucosa will be restored. For medicinal purposes, nutritionists recommend preparing potatoes as follows:

• wash several tubers well, cut out the “eyes”;
• put in a pan with water, boil until fully cooked, add a little salt;
• grind to a semi-liquid state together with the broth, cool;
• drink warm, approximately 100-150 ml, three times a day, instead of meals.

This recipe is especially useful for those suffering from acute gastritis: the dish is consumed without adding oil, for several days from the moment the disease worsens.

Baked Potatoes for Gastritis

Baked potatoes are a very healthy product if cooked correctly and consumed in moderation (about 250 g per day). They contain a large number of substances necessary for the body, which help to slow down the inflammatory reaction and further restore the gastric mucosa. It is best to bake the tubers with the skin: it contains most of the antioxidants that prevent the formation of malignant cells and support the functioning of the gastrointestinal tract. However, you should not rely solely on this product: it is important to generally stick to a diet and not violate doctor's orders.

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

• select potatoes of approximately the same size, wash them and dry them;
• each tuber is wrapped in foil and placed on a baking sheet;
• Preheat the oven to 180°C and bake for about half an hour.

When serving, cut the potatoes in half, add a small amount of oil (preferably vegetable) and salt. The baked product has a fairly low calorie content, is easily digestible, and is also easy to prepare.

Detailed menu for every day

Based on potatoes, you can create a sample menu for patients with gastritis for every day.

• On Monday, have potato broth with a crouton for breakfast, potato soup with vermicelli and baked apple for lunch. You can have a steamed protein omelet for an afternoon snack, and mashed potatoes with meatballs for dinner.
• On Tuesday, they have oatmeal jelly with a rusk for breakfast, rice-potato soup for lunch. Afternoon snack - baked potatoes with cottage cheese, dinner - potato broth with a steamed meat cutlet.
• On Wednesday, they have buckwheat porridge cooked in potato broth for breakfast. They have hake and potato soup for lunch. For afternoon tea, they prepare a zucchini and potato casserole, and for dinner, steamed zrazy with minced chicken meat.
• On Thursday, a boiled egg and some vegetable broth are served for breakfast, and mashed potatoes and carrots with meatballs are served for lunch. Vegetable soufflé is suitable for an afternoon snack, and mashed potatoes with fish fillet are suitable for dinner.
• On Friday, they have vegetable broth with crackers for breakfast. They have stewed vegetables for lunch. For an afternoon snack, they make oatmeal jelly with biscuits. They have steamed potato croquettes with minced meat for dinner.
• Saturday starts with oatmeal. For lunch - buckwheat-potato soup, for afternoon snack - potato dumplings (galushki), for dinner - vegetable puree with a steamed cutlet.
• On Sunday, they have potato and cottage cheese casserole for breakfast and fish soup for lunch. For afternoon tea, they prepare potato broth with toasted bread, and for dinner, chicken soufflé with steamed potatoes.

Weak green tea, herbal infusion (chamomile, calendula), rosehip decoction, dried fruit compote, and jelly are recommended as drinks. Drinking fresh vegetable juices diluted with water (carrot, pumpkin) is allowed. Undiluted and sour juices have an irritating effect on the mucous tissue of the stomach. The optimal drink is herbal tea and jelly, which gently envelops the walls of the stomach, protecting them from damaging effects.

Acceptable dairy products include: fresh yogurt without additives, cottage cheese.

If you plan to bake potatoes, you should not allow a thick crust to form on the dish, which can irritate the stomach walls and aggravate the inflammatory process.

Recipes

To prepare potatoes for gastritis, you should follow certain rules that will allow you to preserve the maximum useful composition of the product and not harm the sick stomach. Dishes are prepared as follows:

• boil;
• baked;
• extinguish;
• steamed.

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

• Baked potatoes in a sleeve. Select high-quality tubers of the same size, wash them thoroughly, cut into four equal parts. Place in a baking sleeve, add a little vegetable oil and salt, shake well and mix. Tie the sleeve with special ties, then place on a baking sheet in the oven, preheated to 180 ° C. Bake until done (about 30-40 minutes). Can be served with stewed vegetables, a small amount of sour cream or natural yogurt.
• Mashed potatoes are one of the basic dishes recommended for patients with exacerbation of gastritis. Only high-quality potatoes are used for cooking, not too young (not small) and not old (not sprouted). The cooking process is generally simple: wash the selected tubers well, peel them, wash them again and cut them into bars. Put them in a saucepan and fill with water (it should cover the potatoes by about 1-2 cm). Bring to a boil and cook over low heat until done. Then drain a little water, mash the potatoes, add a little butter (if the doctor allows, you can also add boiled milk). The consistency of the puree should be semi-liquid. The dish is served warm.
• Stewed potatoes. The dish is prepared with the addition of carrots, pumpkin, zucchini (to your taste). Vegetables are cooked in a saucepan or pan with the addition of water and a small amount of vegetable oil and salt. Cooking in a multicooker in the "stewing" mode is allowed.
• Potatoes with minced chicken. Place about half a kilogram of ready minced meat in a frying pan, add a little water and simmer for about 60 minutes on low heat until done, stirring regularly. Boil several potatoes, mash into a puree, add hot milk, add a little salt and mix, place in a plate. Put the prepared minced meat and a piece of butter on top. Serve.

Chicken fillet can be added to potato dishes for gastritis: boiled, baked in the oven, minced or prepared steamed cutlets, meat soufflé, meatballs. You can prepare a casserole, steamed cutlets, homemade sausages. And this is not the entire list of possible dishes.

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

And one more important rule: when cooking, products should be chopped as much as possible, which will significantly ease the work of the digestive system. That is why nutritionists recommend giving preference to pureed vegetables, rather than stews or casseroles, especially during the exacerbation of the disease. A few days later, after the painful symptoms have been eliminated, the menu is expanded. It is recommended to cook potato-curd, potato-rice, meat, semolina, buckwheat, oatmeal casseroles. You can also cook soufflé:

• boil potatoes in lightly salted water;
• drain the potato broth and pass the tubers through a sieve into a bowl;
• a little butter, hot milk and egg whites beaten to a thick foam are added to the resulting puree;
• transfer the mixture into a mold and bake in the oven at 180-190°C until golden brown.

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

Potatoes in gastritis can be perceived by the body in different ways. It is necessary to monitor your health and respond to any negative manifestations from the stomach. Depending on this, conclusions should be drawn: continue to consume the product or refuse it.