Before answering the question of whether rose hips can be used for gastritis, it is worth recalling why rose hips are so beneficial for the body.
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.
A special dietary approach is used and to the use of vegetables that can be present in the diet - in acute inflammation, its remission or chronic form of pancreatitis.
Diagnosis of pancreatitis makes you have a special approach to your diet, because it largely depends on the well-being of the patient. At the same time, many food restrictions are reduced to insufficient intake into the body necessary for its functioning of useful substances, which are abundant in fruits.
Restore the function of the inflamed pancreas can only adhere to a special diet. For patients with pancreatitis developed dietary table number 5p, as the acute state subsides, it is replaced by number 5 with less strict dietary rules.
Milk and various products from it are loved not only for their taste, but also for their nutritional value, the presence of protein, including albumin and globulin, essential fatty acids, lactose, vitamins, minerals, especially calcium.
The choice of by-products for patients suffering from inflammatory diseases of the GI tract is very limited. The fact is that many by-products in pancreatitis can cause a sharp deterioration of well-being.
The standard diet that is prescribed to patients with pancreatitis is a therapeutic table number 5, based on thermal and mechanical protection of the digestive tract. Nutrition should be balanced, with a low content of fats and carbohydrates on the background of a high percentage of proteins.
Sometimes it is difficult to give up your favorite foods in favor of your health. But sweet eaters are worried about the question of what can and cannot be sweets in pancreatitis?
In pancreatitis, not only the food, but also the way it is cooked, the temperature of the food, the size of portions, and the frequency of intake play a big role.