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Nutrition for gastritis with low acidity (hypoacid gastritis)


With a decrease in acidity, i.e., with insufficient secretion of gastric juice, clinical nutrition has the following goals:
1. Spare the diseased organ;
2. Stimulate the active production of gastric juice.
Due to the decrease in the amount of hydrochloric acid in the stomach, the excretion ability of the diseased organ with cooked food should be raised to improve protein digestion.

Of great importance here is food, which has a sokogonny effect. Sokogon dishes include concentrated strong meat broth, preferably made from middle-aged beef, strong vegetable broth, fish broth, fruit and vegetable juices, mushroom broth, as well as meat cooked with all the juices contained in it: meat and fish cakes without a rough crust , eggs, dairy products, chopped herring, vegetable, fruit and berry purees, tea, natural coffee, in general, all dishes that, by their appearance and smell, can have an exciting effect on the excretory functions of the stomach.
Smoked meat, caviar, and also mineral waters also have a sokogonny effect. Water should be drunk in small portions when heated in the morning on an empty stomach and half an hour before dinner in a glass. The course of treatment with mineral water is 15-20 days. Mineral water can be replaced with various concentrated meat and vegetable decoctions. It is very important that the cooked dishes have an attractive appearance.
In addition, offering sokogonnye dishes, you must remember that the food should be prepared in such a way as not to irritate the sick stomach and not linger in it for too long. It must be gentle, so the products must be ground before cooking. Fractional diet. We must not forget that due to the lack of hydrochloric acid, which creates unfavorable conditions for the development of microbes, the stomach's resistance to infection is reduced. Therefore, it is important to carefully observe the rules of hygiene during cooking and serving food.
All dishes in which food is prepared and served should be doused with boiling water before use. All fruits and vegetables should be washed before and after cleaning. Raw vegetables and fruits, from which juices will be prepared, must also be doused with boiling water. Yogurt should be made from boiled milk. Food must be thoroughly chewed, which also enhances the excretory functions of the stomach.
List of foods allowed for cooking with gastritis with low acidity
Stale white roll or loaf, crackers;
vermicelli, small cereals, other cereals, only in crushed form, white flour dishes;
whole milk, kefir, yogurt, yogurt, koumiss, fresh cottage cheese, curd cheese;
soft-boiled eggs, eggs in the "bag", fried eggs, steamed omelette, raw yolk;
lean meats and fish, chopped or in the form of meatballs;
lean ham, fillet sausage, lean sausages, soaked herring, low-fat smoked fish, boiled potatoes, baked potatoes;
cooked, mashed vegetables (spinach, cauliflower, pumpkin, asparagus, carrots, beets);
fruit juices, raw and cooked fruits;
fresh butter, refined vegetable oils (sunflower, soybean, corn, olive);
citric acid, cinnamon, lemon, salt.
All sorts of fresh bread, rye bread, beans, peas;
thick pasta;
fermented cheeses, hard and melted, steep eggs, fried eggs;
different varieties of fatty meat and fish - pork, lamb, goose, duck, game, salmon, eels, canned fish and meat;
deep fried potatoes;
cabbage, radish, kohlrabi, rutabaga, turnip;
unrefined, raw fruits;
pepper, mustard, vinegar.
In the prepared food there should not be a lot of fat, which inhibits the secretion of juice. It is especially important that the food is not saturated with fat. To do this, you need to add fresh butter to both the soup and vegetables or sauces. It is possible to eat baked meat without adding fat or boiled. Particular attention should be paid to the method of preparation of meat dishes. Two methods of cooking meat are recommended: ground and a whole piece. In order to preserve its nutritional values ​​and juices in meat, it should be placed in a boiling, very concentrated vegetable broth, sometimes you can add a few mushrooms for a pleasant smell.

Cooking fried meat without adding fat should start with ground patties baked in the oven without fat in a hot, dry skillet. Gradually, you can move on to well-beaten steaks and to whole-fried meat. In order to cook it, you need to wrap the meat in parchment paper and pour it with vegetable broth or lean broth from time to time.
Only lean meats such as chicken, veal, low-fat beef, and low-fat fish such as pike, pike perch, cod, and roach are allowed.
Soups should be prepared on strong meat - vegetable decoctions, often with the addition of mushrooms or mushroom and vegetable decoctions. It can be broths, borscht, cereal and vegetable soups.
Cereals and vegetable soups can only be given mashed. Soups should not be fat. For meat broths, only lean parts of meat are recommended, and a piece of butter can be added to soups on vegetable broths before serving. The following types of vegetables are allowed: carrots, spinach, cauliflower, potatoes, celery. They must be washed, cleaned, dipped in salted boiling water, boiled and wiped through a sieve. Before serving, add a little butter to the table.
A very important diet in this disease is the variety of food and the form of its presentation. A colorfully decorated table, beautiful dishes, a pleasant smell excite appetite, and, consequently, juice removal, even before eating. Food should be regular, at short intervals: you should avoid heavy meals. The temperature of the food should not be too high, but the food should not be cold.

The use of a large amount of liquid is not recommended, because it will reduce the already insignificant concentration of gastric juice. In severe cases, food has to be limited, excluding everything except broths. As the patient's condition improves and the doctor permits, you gradually need to move from broths to broths, porridges on the broth, then to soft-boiled eggs and mashed meat and, finally, to a normal diet with insufficient acidity.
A frequent symptom that accompanies insufficient acidity of the stomach is diarrhea. To prevent them, milk is excluded from the diet, which not everyone can tolerate well, while powdered milk, yogurt, kefir, cottage cheese or curd cheese are better digested.
SAMPLE MENU WEEKLY
MONDAY
First breakfast: steamed meat patties, mashed potatoes, sweet grated rice porridge in milk, tea with sugar and lemon.
Second breakfast: mashed cottage cheese with milk and sugar.
Lunch: soup with grated meat on meat broth, steamed souffle, mashed apple compote.
Snack: tea with crackers.
Dinner: buckwheat pudding with mashed cottage cheese, tea with sugar.
At night: jelly.
TUESDAY
First breakfast: curd souffle, semolina milk, tea with sugar (with good tolerance - tea with milk).

Lunch: baked apple.
Lunch: broth with meatballs, steamed fish soufflé, mashed potatoes, fruit juice jelly.
Snack: broth of wild rose with sugar, crackers.
Dinner: steamed meat patties, mashed rice porridge, tea with sugar and lemon.
At night: jelly.
WEDNESDAY
First breakfast: steam souffle from pike perch with butter, porridge
pureed buckwheat milk, tea with sugar and lemon.
Second breakfast: apple puree with whipped protein.
Lunch: rice soup, well boiled in meat broth, potato casserole with boiled mashed meat, mashed dried fruit compote.
Snack: tea with sugar, marshmallows.
Dinner: meatballs with sour cream sauce, mashed ripe apple, tea with sugar, stale white bread and butter.
At night: jelly.
THURSDAY
First breakfast: soft-boiled eggs - 2 pieces, mashed oatmeal porridge “Hercules”, tea with milk.

Second breakfast: mashed cottage cheese with milk and sugar.
Lunch: broth with noodles, veal chops, fried without fat, spinach, mashed potatoes, apple mousse.
Snack: broth of wild rose with sugar, crackers.
Dinner: meatloaf stuffed with steam omelette, boiled cauliflower, baked in sour cream, tea with sugar.
At night: jelly.
FRIDAY
First breakfast: home-made cottage cheese with sugar, tea with sugar and stale roll with butter.
Lunch: baked apple.
Lunch: soup with grated meat on meat broth, beef stroganoff from boiled meat, boiled vermicelli, fruit jelly.
Snack: fruit juice, half diluted with boiled water, cracker.
Dinner: steam fish cutlets, mashed potatoes, tea with
sugar.
At night: jelly.
SATURDAY

First breakfast: cottage cheese pudding, mashed buckwheat porridge, tea with milk.


Lunch: baked apple or ripe tomatoes.
Lunch: homemade noodle soup on chicken broth, boiled chicken, sweet rice porridge, mashed dried fruit compote.
Snack: fruit juice, diluted with half boiled water, waffles.
Dinner: aspic fish, juice from various vegetables, stale rolls, butter, tea.
At night: kefir (if well tolerated).
SUNDAY
First breakfast: herring paste, mashed potatoes, coffee with milk.
Second breakfast: ripe berries or a glass of carrot juice, cracker.
Lunch: soup from prefabricated finely chopped vegetables on meat or vegetable broth, meat stew with vegetables, mashed apple compote.
Snack: tea with sugar, cheesecake with cottage cheese.
Dinner: steamed meatballs, semolina pudding with sweet gravy, tea with sugar.
At night: jelly or kefir.

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