Porridge for gastritis

Gastritis makes itself known with pain, nausea, heaviness in the stomach, belching, heartburn. This condition forces you to give up fatty, spicy and coarse food and switch to more gentle ones: liquid warm soups, slippery porridges and kissels. It is porridges that form the basis of dietary tables. They not only cover the walls of the stomach with a protective film, but also provide the body with vegetable proteins, vitamins and minerals. Therefore, the answer to the question of whether it is possible to eat porridge with gastritis is positive, but with a reservation on what cereal it is made from.

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Indications for use

With inflamed gastric mucosa, it is very important that food does not cause mechanical or chemical damage to it, but has an enveloping, astringent effect. In addition, they contain all the necessary elements for the full functioning of the body. These properties are possessed by properly prepared porridge from healthy grain, which is indicated for gastritis:

• with high acidity - there is excessive production of hydrochloric acid, leading to damage to the mucous membrane. Porridge on water and milk, as side dishes and desserts with the addition of ripe and sweet fruits will save the situation;
• acute - most often it occurs with food intoxication of the body, known as food poisoning, there are other reasons. After one or several days of abstinence from food and abundant drinking, they begin with viscous soups and liquid porridges;
• erosive - a severe type of disease that affects not only the surface of the mucous membrane, but also the deep layers, right down to the muscular layer. It is provoked by aggressive chemicals, certain medications, requires long-term treatment and a diet that includes porridge on water and milk diluted in half with water;
• exacerbation of gastritis - expressed in the appearance of a feeling of distension, heaviness in the epigastric zone, belching, heartburn. Requires a transition to dietary nutrition, including porridge;
• atrophic - it is characterized by the death of cells that produce gastric juice. The ability of the stomach walls to digest food is gradually lost, which affects other internal organs. The main therapeutic burden falls on a diet in which mashed, chopped products, steamed, including porridge cooked in water, predominate.

What kind of porridge can you eat if you have gastritis?

There is a wide variety of grains and legumes in nature, from which you can make delicious porridges. Not all of them are suitable for people with digestive problems. Let's analyze which porridges are useful for gastritis, and which can cause harm:

• semolina - envelops the inner walls of the stomach, neutralizes inflammation, reduces pain, absorbs and removes toxic elements and slags from the body, promotes the healing of erosions and ulcers, therefore it is effective for erosive and ulcerative gastritis, its exacerbations. It is obtained from wheat grains. Cooked in water or milk. The cereal is poured into the boiling liquid while stirring, brought to readiness. You can add sugar, salt, a little oil, various fruits, if there are no contraindications. Every day and several times it is still not recommended to eat it, because it can remove calcium from the body;
• oatmeal - many healthy people start their morning with oatmeal, and those suffering from gastritis especially need to include this dish in their diet. It perfectly creates an enveloping film on the walls of the stomach, normalizes metabolism, removes toxins, relieves pain, gives us the necessary vitamins and microelements, accelerates cell regeneration. In addition, its undoubted advantage is that it saturates well and does not cause a feeling of heaviness in the stomach;
• rice - as a result of its cooking, mucus is formed, which is well accepted by the inflamed mucous membrane. Such porridge is recommended even in case of acute gastritis, the only thing is that it needs to be mashed. With gastritis with low acidity, you need to drink rice broth, with high acidity - milk porridges, which are first boiled until half-ready in water, then poured with milk and brought to readiness;
• millet - millet is obtained from millet. It is rich in proteins, vitamins PP and group B, iron, magnesium, manganese, fluorine, etc., but it also contains a lot of fiber - carbohydrates that are not digested by stomach enzymes, only by intestinal microflora. Millet also increases acidity. For a sick stomach, this is heavy food, so eating millet porridge is possible only in the remission stage with normal or reduced secretion;
• corn - the cereal contains phosphorus, nicotinic acid, zinc, sodium, carotene - useful and necessary components for health, but it also has enough fiber. Therefore, porridge is not recommended in acute conditions, in the case of erosive gastritis and is best suited for remission. It is best if its consistency is liquid;
• buckwheat - in the post-Soviet space it has acquired a reputation as a unique product for its beneficial properties, but is not recognized in Europe or America. Be that as it may, having a diagnosis of "gastritis", you do not need to exclude it from the menu, on the contrary, it contains a lot of proteins, vitamins and minerals, which means it can nourish the body with them and strengthen it, reduce acidity, without harming people with a hyperacid variant of pathology. It is best to eat liquid milk porridge;
• wheat - produced, like semolina, from wheat grains, but has larger particles. Despite its nutritional value and usefulness, it is still too heavy for a sick stomach, so it is not consumed during an exacerbation, but only after it;
• barley - is made from barley grain by crushing and is a valuable food product. It contains potassium, magnesium, sodium, iron, zinc, phosphorus, thiamine, niacin, iodine, cobalt, manganese, vitamins B6, PP, C, A. Barley proteins are superior in nutritional value to wheat proteins and are completely absorbed by the body. Barley porridge, cooked both in water and in milk, is present in dietary tables applicable for gastritis;
• flaxseed - flax seeds contain an abundance of various vitamins and minerals, but the most valuable is the presence of omega fatty acids, proteins and lignins. Flax is famous for its anti-inflammatory, antibacterial, antiviral action. During the exacerbation stage, flaxseed porridge is not recommended to be eaten, but only when it goes into remission;
• oatmeal - obtained from crushed oat grains, it is very nutritious due to numerous amino acids and microelements, gentle on the gastric mucosa, enveloping it with a protective film, protecting it from damage, and increases immunity;
• pumpkin - baked and boiled pumpkin is well accepted by the stomach with increased acidity. It contains a lot of carotene, as evidenced by its orange color. Pumpkin porridge relieves heartburn, discomfort in the stomach, and is used in various diets. With low acidity, you should limit yourself to small portions and not overuse the berry;
• pearl barley - the cereal contains the most valuable component hordecin - a natural antibiotic that promotes the healing of the gastric mucosa. Pearl barley, like barley groats, is made from barley and has many useful properties. At the same time, pearl barley porridge does not boil to a viscous state, it is quite coarse and hard for a sick stomach. Therefore, in acute periods, pearl barley is used exclusively in dietary soups, giving them slipperiness, filling them with the necessary nutritional components;
• pea - among herbaceous and grain crops, peas have no equal in terms of nutritional value. It has a high percentage of protein, many vitamins, micro- and macroelements. Due to its composition, it quickly regenerates tissues, increases hemoglobin and immunity, improves intestinal motility, rids the body of slagging, prevents the formation of cholesterol plaques. Pea porridge is cooked for a long time until it reaches a puree state, which is suitable for patients with gastritis. The optimal amount of consumption of this dish is 2 times a week, since it causes flatulence.

Porridge recipes for gastritis

There are various recipes for cooking porridges for gastritis. Depending on the specific diagnosis, stomach acidity and other characteristics of the pathology, milk porridges or crumbly ones cooked in water, vegetable or meat broth may be indicated. Some recipes for such porridges:

• buckwheat porridge with milk - boil low-fat milk (add water to fat milk), rinse the cereal well, pour into the milk, add a little salt, add sugar to taste, cook over low heat until the cereal is soft (25-30 minutes). The finished buckwheat porridge will acquire a pleasant slightly pinkish color. The approximate ratio of ingredients is 200 g of cereal per liter of milk;
• crumbly porridges are obtained from any whole or large grain crushing, if you keep the proportion 1:2. For a glass of cereal, say, you will need 2 glasses of water or broth. After boiling, make a weak fire and simmer until ready, then add a small heap of butter, if you did not use broth;
• pumpkin is very easy and quick to prepare - peeled, cut into cubes, boiled in water, then drained, and the pumpkin is pressed until smooth, butter, salt, and sugar will help to bring to taste. It is very tasty and healthy to bake its slices in the oven. Porridge is prepared from pumpkin and in combination with rice, millet;
• Pea porridge is prepared from dry beans after soaking for 8-10 hours. After boiling, it is kept for a long time, on low heat, in a thick-walled dish until a puree consistency is obtained. A blender or masher will help to achieve a uniform thickness. The composition should be supplemented with salt, vegetable or animal oil. You can also cook green fresh or frozen peas, this will take much less time.

The best cereals for gastritis are those that are healthy, loved and do not cause any side effects.

What cereals should not be eaten?

There are many instant porridges in retail chains that can be eaten without cooking. They should not be consumed if you have gastritis. What other porridges should not be eaten? This list includes undercooked, too thick, cold or hot, and in large portions. The best option is to eat porridge for breakfast, alternating cereals.

Contraindications

Serious contraindications include allergies to cereals and celiac disease. This is possible if they contain gluten (semolina, oatmeal, pearl barley). They contain gliadin, one of the components of gluten, a protein component present in cereals that can cause the production of antibodies and lead to impaired absorption of nutrients and vitamin deficiency. Other factors that prohibit the use of certain cereals may include diabetes or thyroid disease.

Flaxseed porridge is contraindicated in cases of endometriosis, polycystic disease, uterine fibroids, pancreatitis, hepatitis, and intestinal inflammation.

Pea can cause stomach pain in patients with high acidity, so it should be consumed in moderation, and kidney stones are generally taboo for its use.

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Possible complications

As a rule, knowing about the contraindications of a particular cereal (it is best to get information from a doctor) the probability of encountering possible complications is minimal. Flatulence, heaviness in the stomach, constipation or diarrhea are a signal to refuse this cereal and try another.