Fresh, braised and sauerkraut with gastritis: dishes and recipes

It is difficult to find a person who would not be disturbed at least once in his life by such manifestations as heaviness in the stomach, pain, eructation, heartburn. Sometimes they are sharp, and sometimes they are accompanied for a long time, exhausting and causing a shortage of energy, a breakdown. This is how gastritis manifests itself and forces a cautious, balanced approach to its nutrition. Cabbage is a vegetable rich in useful and necessary substances, delicious and loved by us. Is she present in dietary tables and is it possible to eat cabbage with gastritis?

Cabbage with gastritis with high acidity and erosive gastritis

Under gastritis, various gastric malfunctions are implied, in which there is a different localization and depth of mucosal damage, pH level. Depending on this, this or that power is shown. In any case, rough, high-fiber foods, such as cabbage, are not suitable for a diet, when it comes to a raw vegetable. Cabbage with 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 kind of pathology, implying the presence of defects on the inflamed internal surface of the digestive organ. At an exacerbation at all food which is capable to raise or increase secretion and to irritate mucous is not used. After its overcoming, separate dishes from cabbage are allowed, except for sauerkraut.

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Benefits

Each of the existing cabbage species is a container of components necessary for the organism. The most valuable in it for gastritis is vitamin U or methyl-methionine-sulfonium. Its action is directed to the healing of the mucous membranes of internal organs, due to which it is called an anti-inflammatory factor. It detoxifies and removes from the body histamine, which is formed due to the inflammatory process and leads to swelling of the mucosa, normalizes acidity. In addition to beneficial effects on the digestive system, vitamin U is needed to strengthen blood vessels, improve the metabolism of fats, protect the liver from damage, accelerate the regeneration of tissues. Each type of vegetable is saturated with its components, which benefit not only in relation to the stomach, but also other systems of human life: nervous, immune, brain. On the most popular we'll talk separately.

White cabbage with gastritis

There are many varieties of cabbage, but the most common - white-headed. It is impossible to imagine your diet without it, including our national dish - borsch. It is saturated with vitamins PP, U, K, E, especially a lot of vitamin C; rare micro- and macro elements: gray, calcium, potassium, magnesium, iodine, iron, zinc, cobalt; amino acids: pectin, carotene, lysine. It is also important that any kind of treatment does not significantly reduce its performance, which is very important for gastritis, because fresh is not indicated at any stage of the disease. White cabbage with gastritis is used in this form:

• sour - at a time when there were no refrigerators, our ancestors after harvest picked a day favorable for salting, and shredded a large number of cabbage heads, chopping grated carrots, salt, cumin (each hostess had her own recipe). All this was thrown into the cellar by buckets, transferred to oak barrels and pressed by the press. This was enough for the whole winter. Now there is no need to do such large-scale preparations, at any time it is possible to ferment a bank or two. Sauerkraut restores the epithelium of the stomach, improves intestinal peristalsis, normalizes its microflora, increases immunity. Together with this, it increases the release of hydrochloric acid, which is why it is more suitable for hypocidal gastritis. Increased secretion of hydrochloric acid requires careful use of small portions;
• stewed - easier to digest, can serve as a side dish for meat dishes. It will protect mucous from harmful effects, promote healing of lesions, accelerate the removal of inflammation. For patients with a decreased function of secretion is an indispensable element of any dietary table;
• boiled - if cabbage of the previous two cooking options causes bloating, flatulence, heartburn, you can boil it. In this form it is present in vegetable soups, borsch;
• The juice of cabbage is an effective treatment for inflamed and damaged stomach walls. It acts as a sorbent, removes nausea, removes toxins, restores secretory function. It is considered an "ambulance" at the time of outbreaks, effective in the case of erosive gastritis. To make it, cabbage is chopped in a meat grinder, then squeezed juice, drink before meals for half an hour for 150-200g.

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Peking cabbage with gastritis

Peking cabbage is more tender and softer than white cabbage and it also contains many minerals, vitamins, alkaloids, organic and amino acids. Just lemon does not allow to use it raw, tk. Is able to irritate the shell of the digestive organs. A portion of the salad can respond with heartburn, heaviness, swelling, pain in the epigastric region. It can be stewed, added to soups, stews.

Cauliflower with gastritis

Cauliflower is easily digested, it is low in calories, in it in abundance of vitamins A, C, E, B2, calcium, copper, iron, fatty and organic acids, antioxidants, protein - all this allows it to be present in dietary tables. Cauliflower with gastritis is included in the diet a few days after relieving the exacerbation. It can be baked, boiled in water or steamed. With all the love for her, you do not need to get too involved with a sick gout to avoid exacerbating the pathology. Enough norm - 2-3 times a week for 200-250 g.

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Sea kale with gastritis

Sea kale or kelp, in the first place, is famous for its rich content of iodine and chromium. In addition, it contains phosphorus, potassium, zinc, bromine, magnesium, sodium, B vitamins, fats, carbohydrates, digestible proteins. It is able to increase the protective properties of the body, strengthen the vessels, accelerate the removal of toxins, normalize the work of the nervous system and metabolic processes. Chlorophyll in its composition has anti-inflammatory effect, promotes healing of various injuries and rapid recovery of cells of the tissues of the internal walls of the digestive tract. Sea cabbage is also used for gastritis in remission, but only without the presence of vinegar, Korean carrots and various spices, such salads are also sold in retail chains. It should be remembered, seaweed has its own contraindications: kidney disease, excess iodine in the body, so the weekly dose should be within 250g.

Broccoli cabbage with gastritis

Broccoli looks like a cauliflower, but green in color, the taste is pleasant, the structure is more delicate. Like all previous varieties, it requires thermal treatment. Broccoli cabbage in its raw form is not acceptable for gastritis, and the acute period generally excludes its use. More suitable for people with reduced secretory function, increased requires moderate and careful use. Useful high content of magnesium, carotene, vitamin C, potassium, antioxidants. With their help, it has a beneficial effect on the digestive organs, strengthening immunity, combating inflammation of the mucosa, healing wounds and erosion. Studies have shown that daily consumption of 100 g of broccoli prevents stomach cancer by reducing the gastric infection Helicobacter pylori provoking peptic ulcer and cancer.

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Brussels sprouts with gastritis

It is considered the most useful of all varieties of cabbage. She is a 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 eliminates avitaminosis, strengthens blood vessels, heart, lowers blood sugar, stimulates regenerative processes, it is famous for hemopoietic, laxative effect, and in small amounts - astringent. Brussels sprouts are well perceived with an uncontaminated hypocidal gastritis. Has a contraindication with increased acidity, enterocolitis, intestinal spasms.

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Dishes from cabbage with gastritis

Gastritis does not tolerate culinary "bloat," but by changing the types of cabbage and acceptable methods of cooking, you can eat enough food. Here are some dishes from it with gastritis:

• sauerkraut - finely chop, rub a carrot, mix them and put it tightly in a three-liter jar. Boil a liter of water, putting 2 tablespoons of salt, a few peppercorns, a bay leaf. Pour boiling water. Keep on the surface for 2-3 days until the fermentation stops, then cover and put in the refrigerator;
• stewed - a crushed vegetable is placed in a saucepan and is covered with boiling water. This will reduce the unpleasant odor that arises when extinguishing. There, too, cut carrots, onions, fresh tomatoes, sunflower oil, salt and a little sugar. Sour cabbage can also give sourness. Extinguish on low heat until cooked;
• vegetable puree - boiled cauliflower, broccoli, with a blender turns into a puree, butter is added;
• vegetable soup - in a non-concentrated chicken broth put potatoes, carrots, several types of cabbage, onions and brought to readiness.

Salads from raw cabbage with gastritis can not, but used as ingredients can boiled or baked vegetables. Sea kale is also suitable for this, since high concentration of iodine gives it a salty taste and allows you to profitably shade more neutral "partners". An excellent salad is sauerkraut, seasoned with sunflower oil.

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