Garlic for gastritis

The general recommendation of dietary nutrition for inflammation of the gastric mucosa is to avoid eating foods and drinks that usually irritate it, and eating raw garlic for gastritis is also not recommended in most cases.  [1]

Can garlic be used for gastritis?

The main goal  of the diet for gastritis  is to reduce inflammation of the stomach, since the production of glycoprotein, that is, mucus that forms the inner protective layer on the epithelium of the stomach cavity, is disrupted. Therefore, gastroenterologists strongly advise their patients to limit the use of spicy vegetables and seasonings used in cooking, in particular, pepper (black, red, chili), garlic and onions, mustard, horseradish and nutmeg.

Clear contraindications for patients with hyperacid inflammation of the gastric mucosa: garlic with gastritis with high acidity is excluded from the diet. See:  Diet for gastritis with high acidity

Is it possible to use garlic for chronic gastritis? It depends on the level of acidity of gastric juice, and if  chronic gastritis  is accompanied by  increased acidity of the stomach , then garlic has no place in the diet, especially during periods of exacerbation of the disease.

Garlic in atrophic gastritis with severe secretory insufficiency, that is, a low content of hydrochloric acid in gastric juice, is allowed during periods of remission - in minimal quantities. 

More information in the articles:

• Atrophic gastritis
• Diet for atrophic gastritis
• Diet for atrophic gastritis with low acidity

Erosive gastritis  can be both with high and low acidity, and only in case of insufficient secretion of hydrochloric acid in the stomach - provided there is no bleeding of its walls - can garlic be consumed in small quantities with erosive gastritis.

How to use garlic for gastritis with low acidity? It is recommended to add it to dishes, for example, in vegetable stews or sauces. Many people like boiled beets with garlic and sour cream for gastritis, but it should be borne in mind that the pH of beets is 4.9-6.6; sour cream has a pH of 4.6-4.7, and the approximate acidity of garlic ranges from 5.3-6.3. Therefore, at first it is best to try to eat a very small amount of this salad in order to control your well-being.

But with  hypertrophic gastritis  , the process of digestion slows down, and the use of garlic - in reasonable quantities - can activate it.

But Indian gastroenterologists, inheriting the traditions of Ayurveda (recognized by WHO as one of the oldest traditional healing systems in the world), recommend that patients with gastritis include foods such as apples, cranberries, garlic and onions in their diet, as they help to inhibit the growth of  Helicobacter pylori bacteria that cause inflammation. Mucous membrane of the stomach. [2]

According to studies conducted by experts from the National Zhong Xing University (Taiwan), polyphenols, flavonoids, alkaloids and other biologically active substances of some plants actively suppress the reproduction of H. Pylori. Plants showing great potential in combating this bacterium include carotenoid-rich algae, green tea, garlic (its organosulfur compounds), apples (their skin polyphenols), and Chinese ginger root (Boesenbergia rotunda).

In addition, onion and garlic with gastritis with low acidity contribute to proper digestion and reduce gas formation in the intestines (flatulence).

However, with hyperacid gastritis, raw  onions are  contraindicated due to an increase in the acidity of gastric juice.

Benefits

No matter how you feel about garlic (Allium sativum), the  [3] benefits of garlic due to its unique composition are not only tested in practice, but also scientifically proven. It contains more than three dozen biologically active sulfur compounds (thiosulfinates); amino acids and their glycosides; the flavonoid quercetin, which exhibits antioxidant and anti-inflammatory properties; steroidal saponins (eruboside-B, isoeruboside-B, sativioside); vitamins C and B6; potassium, calcium, phosphorus, iron, manganese, selenium.

But researchers associate the main medicinal value of garlic with sulfur compounds - alliin, allicin, ajoenes, vinyldithiins, diallyl and methylallyl, sallylcysteine, S-allylmercaptocysteine, etc., which are responsible for its taste and smell. 

Crushing garlic cloves releases approximately 3.5 mg of the organosulfur compound allicin per gram. Allicin breaks down into ajoenes and vinyldithiins, which studies have shown to have antithrombotic properties and are beneficial in the prevention of myocardial infarction and ischemic stroke. [4]

In addition, ajoenes act as antioxidants and have antimicrobial and antiviral effects. Garlic is able to overcome many types of bacteria, including Escherichia coli, Salmonella enterica, Klebsiella aerogenes, Pseudomonas aeruginosa, Staphylococcus aureus, as well as Candida, Cryptococcus, Trichophyton, Epidermophyton, Microsporum, Aspergillus flavus.

Regular consumption of garlic lowers cholesterol levels and helps lower blood pressure in hypertension. Garlic reduces the manifestations of unstable angina, increases the elasticity of blood vessels and reduces the occlusion of peripheral arteries. 

The main garlic flavonoid quercetin, interacting with vitamins C and E, increases the activity of transferases and cytochrome P450 isoenzymes, contributing to the detoxification function of the liver.

Researchers explain the anticarcinogenic activity of raw garlic by inhibiting the growth and proliferation of tumor cells and stimulating their apoptosis.

However, excessive consumption of garlic can cause side effects such as nausea and heartburn, an allergic reaction, flatulence and diarrhea, and an increased risk of bleeding.