Potato for gastritis

Gastritis is a common disease that many people know firsthand. The gastric mucosa becomes inflamed in response to the action of irritating factors - chemicals, infections, high or low temperatures, stress, malnutrition. By the way, nutrition is one of the most common causes of pathology. Therefore, in order to cure it, the first thing to do is to adjust the diet: exclude everything harmful, poorly digestible, low-grade. One of the foods that raise questions in terms of dietary nutrition is potatoes. Will it harm a sick stomach? In fact, potatoes for gastritis are not contraindicated. However, there are a number of nuances that you need to be aware of. [1]

Can potatoes with gastritis?

Potatoes are a necessary product for patients with gastritis. The diet during an exacerbation of the disease should be extremely complete and at the same time sparing. At the same time, potatoes have a lot of useful properties and are easily perceived by the gastrointestinal tract. However, it is important to remember that overeating with gastritis is especially harmful. Therefore, it is optimal to eat no more than 200-300 g of potatoes per day.

Patients with gastritis should not eat mashed potatoes and other hot dishes: the food should be warm, and the serving size should be small. The optimal power scheme is fractional.

In addition, possible contraindications must be taken into account. So, potatoes can be harmful if the patient, in addition to gastritis, has diabetes mellitus, obesity, calculous cholecystitis. If you have any doubts about the possibility of eating potato dishes, then you should definitely consult a doctor who will individually consider a suitable diet and draw up a nutrition plan.

If possible, high-quality homemade potatoes should be used in the diet. A natural product contains a minimum of undesirable components, or they are completely absent.

When choosing a product, it is important to pay attention to the appearance of the tubers: they should not be soft, green, germinated, rotten, darkened. With gastritis, it is allowed to use mashed potatoes, soups, casseroles. Fried potatoes (french fries), chips, fried zrazy and potato pancakes, which are especially harmful and significantly injure an already damaged stomach, fall under a categorical ban.

Potatoes for gastritis with high acidity

For gastritis with high acidity, the following symptoms are characteristic:

• heartburn (burning in the chest);
• pain in the stomach (aching, cramping);
• "sour" belching, burning in the throat;
• white coating on the surface of the tongue.

As a rule, patients with hyperacid gastritis severely restrict the diet, excluding strong and rich broths, mushrooms, raw vegetable products, fatty meat and lard, salt and marinades, smoked meats, black bread, etc. But potatoes are in most cases allowed, but only boiled, stewed, baked, as well as in soups.

Of particular benefit in gastritis is a decoction of potatoes, which is allowed to drink from the first days of exacerbation. The decoction gently envelops the walls of the stomach, protects the damaged mucosa from additional irritation, promotes scarring of wounds and even ulcers.

The medicinal decoction is prepared as follows. Take 1 kg of potatoes, 4 medium carrots, one onion and a bunch of parsley. Wash potatoes well without peeling. Carrots and onions are peeled and washed. All vegetables are poured with water, salt is not added. Boil for 45 minutes. Next, the resulting vegetable broth is cooled to a warm state, filtered and given to the patient with gastritis two sips several times a day, before meals.

Benefits

Potato contains a large amount of starch, simple and complex carbohydrates, proteins (albumin, globulin, peptone, tuberin), pectins, fiber, organic acids (malic, citric, oxalic, etc.), quite a lot of potassium (570 mg%), phosphorus ( 50 mg%), ascorbic acid (about 30 mg/100 g), vitamin K and B ₁  (0.12 mg%), vitamin B ₂  (0.07 mg%), vitamin B ₅  (0.3 mg%), vitamin B ₆  (0.3 mg%), tocopherol (0.1 mg%), carotene (0.02 mg / 100 g), folic acid (8 μg / 100 g). The microelement composition is no less rich and is represented by aluminum, boron, vanadium, iron,  [2] iodine and cobalt, lithium and manganese, copper and molybdenum, nickel and rubidium, fluorine and zinc. All parts of the plant contain the glycoalkaloid solanine in varying amounts.

By the presence of ascorbic acid, potatoes are one of the first places among all known vegetable crops. For example, 100 g of fresh autumn tubers contains about 30 mg of vitamin C.

If the potato has a yellow cut, then this variety is rich in carotene (provitamin A).

Carbohydrates are represented mainly by glucose (grape sugar), in a smaller amount - sucrose, and even less - fructose. [3]

Potatoes in their skins contain a lot of potassium, which is necessary for normal electrolyte metabolism and the smooth functioning of the cardiovascular system. The peel is also rich in enzymes that aid in the digestion and absorption of potato starch. [4]

Contraindications

Doctors say that any, even a relatively harmless product, has its own contraindications for use. Potatoes for gastritis are no exception. Usually, its presence in the diet is limited if it is necessary to reduce the percentage of easily digestible carbohydrates in food - for example, if the patient, in addition to gastritis, suffers from diabetes. However, you need to understand that potatoes also contain complex carbohydrates with slow absorption, and the proportion of their presence in the product correlates with the degree and method of its culinary preparation. For example, overcooked tubers—particularly mashed potatoes—have a high glycemic index, which means blood sugar levels can spike.

In addition to patients with diabetes, potatoes should be carefully consumed if a person has any degree of obesity. With such a diagnosis, it is not worth completely excluding the product from the diet, but preference should be given to baked potatoes, or boiled potatoes in their skins.

Experts note that the greatest number of dangerous situations is created by the use of too young (small), too old (long-stored, sprouted) and green potatoes. All of these product options may contain a large amount of solanine, a toxic organic compound that can cause severe poisoning. The level of the toxic component increases many times in tubers stored in the light. The high content of solanine is indicated by a bitter taste, sore throat after eating the product.

Possible risks

To begin with, it is important for patients with gastritis to choose the right potatoes. It is necessary to pay attention to the appearance of the tubers: they should not have traces of rot and greenery, they should be evenly colored and dense to the touch. If there is a green spot on the potato, then it is better to throw it away. The bottom line is that if stored improperly, potatoes accumulate a harmful component - solanine, which is hazardous to health.

Before cooking, you should thoroughly review all the tubers, wash them and remove the sprouts. It is not recommended to use old potatoes for gastritis, as harmful solanine also accumulates in it. Cooking potato dishes for a sick person is better by boiling or baking. Steaming and stewing are also allowed. Salt is added in the minimum possible amount, or not salted at all.

Despite all the benefits of potato juice, decoction and other dishes, you should not abuse and overeat. This is extremely harmful for a sick stomach.

Before cooking potatoes for gastritis, you should remember the following recommendations:

• When the first signs of gastritis appear, it is necessary to consult with a family doctor, gastroenterologist or therapist, to clarify the features of the diet with him.
• The use of juice or a decoction of potatoes should be started with small volumes, carefully following the reaction of the body. If there are no negative manifestations, then you can gradually increase the dose.
• It is not recommended to “lean” on potatoes for people with obesity, impaired carbohydrate metabolism, diabetes mellitus, enterocolitis and urolithiasis.
• Cooked potato dishes and a decoction of tubers should be consumed on the same day. Gastritis is a disease that can be aggravated by eating stale foods that are stored for several days (even in a refrigerator).
• You can not cook dishes and squeeze juice from tubers with green sides. Such spots are a sign of the accumulation of solanine, a very harmful substance. Solanine in large quantities may be present in the "old" potatoes, so it is better not to eat it.

Raw potato juice for gastritis

With high acidity, potato juice is considered especially useful. It is taken 100 ml twice a day half an hour before the main meals. Nutritionists note that potato varieties with a pink peel have the best therapeutic effect in hyperacid gastritis.

The use of potato juice shows a stable favorable result in patients with gastric ulcer and gastritis with high acidity. This remedy is often used as part of an alternative treatment. Juice stabilizes the level of acidity in the stomach. To prepare a drink, rinse a few potatoes well, grate them with a peel and immediately squeeze out the liquid. About 60 ml of juice is obtained from one medium-sized tuber. You can drink it on its own, or add 1 tsp. Starch to enhance the effect. The course of potato therapy is two weeks, against the background of an appropriate sparing diet. After that, they take a week break and repeat the treatment again.

But with reduced secretion of hydrochloric acid, potato juice is rarely used, although this is possible. In such situations, the rules for admission are somewhat different:

• juice is taken one hour before meals;
• the first dose - in the morning on an empty stomach, the second - in the evening before dinner (1 hour), 100-150 ml;
• the course of treatment is 10 days, after which they take a 10-day break and repeat the treatment again.

In addition to potatoes, for gastritis with low acidity, it is recommended to use aloe juice with honey, in a ratio of 1: 1. The remedy is taken in 1 tsp. Half an hour before meals. Leaves for him are taken from 3-year-old aloe and previously kept in the refrigerator for two weeks, and only after that they begin to prepare the medicine.

Boiled potatoes for gastritis

The basis of boiled potatoes is starch, although there are also some amounts of vitamins and minerals. So, even with heat treatment, choline, vitamins of groups B, A, folic acid, niacin are preserved in the tubers. Among the minerals present are potassium and sodium, magnesium and calcium, as well as phosphorus, iron, cobalt, copper, molybdenum, zinc and fluorine. The boiled product is rich in antioxidants, which protect the vascular walls from cholesterol deposition, and have antitumor activity. You can use it for gastritis.

It is desirable to boil the potatoes together with the peel (in the "uniform"), or pre-peel and boil, placing in cold water.

There are many potato dishes that are allowed for patients with gastritis. Among them are mashed potatoes, casseroles, soufflés, soups (including mashed soups), steam cutlets and zrazy.

Boiled potatoes are an affordable and satisfying dish. If you use it wisely, then the benefits for gastritis will be significant: the work of the digestive tract will improve, the inflammatory process will stop, the gastric mucosa will recover. For therapeutic purposes, nutritionists recommend cooking potatoes as follows:

• rinse a few tubers well, cut out the "eyes";
• put in a pot of water, boil until fully cooked, add a little salt;
• grind to a semi-liquid state along with a decoction, cool;
• drink warm about 100-150 ml, three times a day, instead of eating.

Such a recipe is especially useful for patients with an acute form of gastritis: the dish is consumed without adding oil, for several days from the moment of exacerbation of the disease.

Baked potatoes for gastritis

Baked potatoes are a very healthy product if cooked correctly and consumed in moderation (about 250 g per day). It contains a large amount of substances necessary for the body, which contribute to the inhibition of the inflammatory reaction and the further restoration of the gastric mucosa. It is optimal to bake the tubers together with the peel: it is in it that most of the antioxidants are present that prevent the formation of malignant cells and support the functioning of the gastrointestinal tract. However, it is not worth relying only on this product: it is important to stick to a diet in general and not violate the prescriptions of doctors.

Baking is the most correct way to cook potatoes, but it should not be used in the first 2-3 days after the exacerbation of gastritis: during this period, it is better to give preference to mashed vegetables or soups. After the extinction of the main symptoms of the disease, it is allowed to add baked vegetables to the diet:

• choose potatoes of approximately the same size, wash them and dry them;
• each tuber is wrapped in foil and laid out on a baking sheet;
• Preheat the oven to 180°C and bake for about half an hour.

When serving, cut the potatoes in half, add a small amount of oil (preferably vegetable) and salt. The baked product has a fairly low calorie content, is well absorbed, and also does not cause difficulties in cooking.

Detailed menu for every day

Based on potatoes, you can make an approximate menu for patients with gastritis for every day.

• On Monday, they have breakfast with potato broth with crackers, dine with potato soup with noodles and a baked apple. For an afternoon snack, you can serve a steamed protein omelette, and for dinner - mashed potatoes with meatballs.
• On Tuesday, they have breakfast with oatmeal jelly with crackers, and dine with rice and potato soup. Snack - baked potatoes with cottage cheese, dinner - potato broth with meat steam cutlet.
• On Wednesday, they have breakfast with buckwheat porridge cooked on potato broth. They have hake and potato soup for lunch. For an afternoon snack, they prepare a zucchini-potato casserole, and for dinner - steamed zrazy with ground chicken meat.
• On Thursday, a boiled egg and a little vegetable broth are served for breakfast, and mashed potatoes and carrots with meatballs for lunch. For an afternoon snack, a vegetable soufflé is suitable, and for dinner, mashed potatoes with fish fillet.
• On Friday, they have breakfast with vegetable broth with crackers. Dine on stewed vegetables. For an afternoon snack, oatmeal jelly with biscuit cookies is prepared. Dinner is steamed potato croquettes with minced meat.
• Saturday starts with oatmeal. For lunch - buckwheat-potato soup, for an afternoon snack - potato dumplings (dumplings), for dinner - vegetable puree with a steam cutlet.
• On Sunday, they have a potato and cottage cheese casserole for breakfast, and fish soup for lunch. For an afternoon snack, they prepare potato broth with dried bread, and for dinner - chicken soufflé with steamed potatoes.

Weak green tea, herbal infusion (chamomile, calendula), rosehip decoction, dried fruit compote, jelly are recommended as drinks. It is allowed to use fresh vegetable juices diluted with water (carrot, pumpkin). Undiluted and acidic juices irritate the gastric mucosa. The optimal drink is herbal tea and jelly, which gently envelops the walls of the stomach, protecting them from damaging effects.

Acceptable dairy products include: fresh yogurt without fillers, cottage cheese.

If it is supposed to bake potatoes, then one should not allow the formation of a dense crust on the dish, which can irritate the stomach walls and aggravate the inflammatory process.

Recipes

To prepare potatoes for gastritis, you should follow certain rules that will allow you to save the maximum useful composition of the product and not harm the sick stomach. Dishes are prepared as follows:

• boil;
• bake;
• put out;
• cook for a couple.

The inclusion of fried vegetables in the diet is not allowed: they can provoke an exacerbation of the disease.

• Baked potatoes in the sleeve. High-quality tubers of the same size are selected, washed thoroughly, cut into four equal parts. Place in a baking sleeve, add a little vegetable oil and salt, shake well and mix. The sleeve is tied with special ties, after which it is placed on a baking sheet in the oven, heated to 180 ° C. Bake until tender (about 30-40 minutes). Can be served with stewed vegetables, a little sour cream or natural yogurt.
• Mashed potatoes are one of the basic dishes recommended for patients with exacerbation of gastritis. Only high-quality potatoes are used for cooking, not too young (not small) and not old (not sprouted). The cooking process is generally simple: the selected tubers are washed well, peeled, washed again and cut into sticks. Put in a saucepan and pour water (should cover the potatoes by about 1-2 cm). Bring to a boil and boil over low heat until tender. Then a little water is drained, the potatoes are mashed, a little oil is added (if the doctor allows, boiled milk can also be added). The consistency of the puree should be semi-liquid. The dish is served warm.
• Stewed potatoes. The dish is prepared with the addition of carrots, pumpkins, zucchini (to your liking). Vegetables are cooked in a saucepan or saucepan with water and a small amount of vegetable oil and salt. It is allowed to cook in a slow cooker in the “quenching” mode.
• Potatoes with minced chicken. About half a kilogram of finished minced meat is laid out in a pan, a little water is added and simmered for about 60 minutes over low heat until cooked, stirring regularly. Several potatoes are boiled, mashed, hot milk is added, a little salt is added and mixed, put on a plate. Cooked minced meat and a piece of butter are placed on top. Served at the table.

It is allowed to add chicken fillet to potato dishes with gastritis: boiled, baked in the oven, chopped in the form of minced meat or cooked steam cutlets, meat soufflé, meatballs. You can cook a casserole, steam meatballs, homemade sausages. And this is not the whole list of possible dishes.

When choosing recipes, it is advisable to focus not only on the benefits, but also on the simplicity of the products. The more ingredients will be present in the dish, the worse it will be perceived and longer digested by the stomach.

And one more important rule: when cooking, the products should be crushed as much as possible, which will greatly facilitate the work of the digestive system. That is why nutritionists recommend giving preference to pureed vegetables, rather than stews or casseroles, especially at the stage of an exacerbation of the disease. A few days later, after the elimination of painful symptoms, the menu is expanded. It is recommended to cook potato-curd, potato-rice, meat, semolina, buckwheat, oatmeal casseroles. You can also make soufflé:

• boil potatoes in lightly salted water;
• drain the potato broth, pass the tubers through a sieve into a bowl;
• a little butter, hot milk and beaten egg whites are added to the resulting puree;
• transfer the mass into a mold and bake in the oven at 180-190 ° C until golden brown.

Approximate proportions of ingredients: for 1 kg of potatoes - 50 g of butter, 250 ml of milk, 4 egg whites, a little salt.

Potatoes with gastritis can be perceived by the body in different ways. You need to monitor your well-being and respond to any negative manifestations from the stomach. Depending on this, conclusions should be drawn: continue to use the product, or refuse it.