Curd in erosive gastritis, with increased acidity, exacerbation of

Cottage cheese is a valuable food product, a source of complete protein, which is easily digested and contains fats, carbohydrates, many vitamins: A, B1, B2, B12, C, PP; phosphorus, calcium, potassium, magnesium, iron. As a result of research, it was found that much less enzymes, gastric juice and its most important component - hydrochloric acid - are released for its digestion than for whole or fermented milk. The inflammatory process of the gastric mucosa reduces the absorption of nutrients, forcing you to limit yourself in consuming products necessary for the normal functioning of the body. Is there a place for cottage cheese in gastritis, because it improves fat metabolism, promotes hematopoiesis, restores the nervous system, strengthens cartilage and bone tissue?

What can you eat and what can't you eat if you have gastritis?

Gastritis is treated with medications and physiotherapy, but along with them there are special rules of nutrition, on which the result depends to no lesser extent. It is impossible to list everything that can and cannot be eaten with a stomach disease, but it is important to know the basic principles of a diet for gastritis: food should not irritate the inner wall of the organ with high acidity, promote its synthesis in the case of hypoacid gastritis, while saturating it with everything useful for ensuring human life. Portions are small, and meals are frequent. The menu is dominated by viscous porridges on water or low-fat milk from oatmeal, rice, semolina, barley groats, first courses on non-concentrated broth, lean dietary meat, the same fish, cooked by steaming or boiling, baking in the oven. Dairy products, including cottage cheese, are also not excluded.

What kind of cottage cheese can you eat if you have gastritis?

The most delicious cottage cheese is homemade, but it is usually fatty. Such a product is undesirable for gastritis. Store-bought cottage cheese has a marking indicating its fat content, but it is still best to buy homemade milk, bring its fat content to the required level with water and cook it yourself. This process does not require special culinary skills. You should keep the milk outside the refrigerator until it sours, collect the top - sour cream and put the jar in the oven. After separating the whey and curdling the protein, which is visible visually, remove the container from the oven, cool, line a colander with gauze and pour out the contents. The cottage cheese will remain on the fabric, and the whey can also be used to make okroshka or pancakes. Reduced acidity allows you to consume the fermented milk product raw, and in case of hyperacid gastritis, it is best to give preference to culinary products with its participation.

Cottage cheese for erosive gastritis, gastritis with high acidity, exacerbation

Gastritis with increased secretion of gastric juice is characterized by abundant secretion, which harms the gastric mucosa, causing its defects and provoking inflammation. The recommended diet is selected in such a way as to neutralize its negative impact on the inner wall of the organ. Fresh even low-fat cottage cheese can aggravate the condition, so it is recommended to eat the product that has undergone culinary processing. If during a period of stable remission you really want to eat fresh cottage cheese, then take low-fat or low-fat and grind it in a blender until it becomes pasty.

The clinical picture of erosive gastritis is the presence of small wounds, erosions on the gastric mucosa. Sour, rough, spicy food will provoke an additional release of hydrochloric acid, which will cause additional harm to the damaged organ. Failure to comply with nutritional rules can lead to the formation of ulcers, internal bleeding. Patients diagnosed with erosive gastritis are forced to constantly adhere to a diet and low-fat cottage cheese or low-fat, like other fermented milk products, are on the list of permitted ones.

Exacerbation of gastritis is a painful period in the development of the disease. Severe pain, nausea, vomiting, heartburn require the most gentle diet, and often several days of complete fasting. To get out of this condition, the diet is based on mashed soups and porridges, a fractional system of food consumption, and only a complete abate of symptoms allows you to include low-fat cottage cheese in thermally processed products in the diet.

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Recipes for cottage cheese dishes for gastritis

Fans of fresh cottage cheese, for whom it is not contraindicated in gastritis, have the opportunity to diversify the menu by preparing a curd mass. For this, you will need cottage cheese, sour cream, a little sugar, non-acidic fruits: sweet apples without peel, peaches, apricots, pears. The product is rubbed through a sieve, the fruits are cut into small cubes, sugar, sour cream are added, everything is thoroughly mixed.

There are many delicious recipes for cottage cheese dishes that will not cause harm to gastritis:

• cottage cheese casserole - a very tasty, tender, airy dietary culinary dessert is obtained by preparing it as follows: half a kilo of cottage cheese, 2 eggs, pre-soaked in 100 g of sour cream, 2 tablespoons of semolina, 3 tablespoons of sugar, a pinch of salt, a little vanilla are placed in a blender and mixed. The walls of the multicooker or molds when baking in the oven are greased with butter, the whole mass is laid out, on top - a thin layer of sliced apples. After 40 minutes of baking, the dessert is ready, but it should be eaten cooled;

• vareniki with cottage cheese for gastritis - the dough for them will be softer if mixed with kefir or sour milk. You can not add an egg, but a little salt and sugar will make it tastier. For the filling you will need low-fat cottage cheese, you can beat in an egg, add sugar and vanilla to taste. Only apples or apricots sliced into the filling will improve the taste of the vareniki. Having formed the products, boil them in salted boiling water. Serve poured with low-fat sour cream;

• cheesecakes for gastritis - the traditional recipe involves frying this product in a frying pan, but this is unacceptable for stomach pathology. A way out of the situation can be found by steaming or baking in the oven. To obtain a paste-like mixture from which they are formed, take low-fat cottage cheese, flour, sugar to taste, a little salt and mix with your hands or in a blender. On average, 2 tablespoons of flour are needed for 400 g of cottage cheese. To prevent them from spreading during baking, it is better to beat an egg into the mass. Preheat the oven, line a baking sheet with parchment paper, place the formed cheesecakes on it and bake. For steam cooking, you will need a multicooker and silicone molds. After placing the curd mass there and adding pieces of fruit if desired, set the "steam" mode.