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Food for gastritis with low acidity (hypoacid gastritis)

With a decrease in acidity, i.e., with insufficient secretion of gastric juice, therapeutic nutrition has the following objectives:
1. Spare the diseased organ;
2. Stimulate active production of gastric juice.
In connection with a decrease in the amount of hydrochloric acid in the stomach, the excretory capacity of the diseased organ of cooked food should be raised to improve protein digestion.

Of great importance here is the food that has sokogonnym action. Sokogonnymi dishes include concentrated strong meat broth, preferably prepared from middle-aged beef, strong vegetable broth, fish broth, fruit and vegetable juices, mushroom broth, as well as meat prepared with the preservation of all juices contained in it: meat and fish patties without a coarse crust , eggs, dairy products, chopped herring, vegetable, fruit and berry mashed potatoes, tea, natural coffee, in general all the dishes that with one type and smell can act excitingly on the excretory functions of the stomach.
Smoked meat, caviar, as well as mineral waters have a soothing effect. Water should be drunk in small portions in a heated form in the morning on an empty stomach and half an hour before lunch, a glass. The course of treatment with mineral water for 15-20 days. Mineral water can be replaced by various concentrated meat and vegetable broths. It is very important that cooked dishes have an attractive appearance.
In addition, offering sokogonnye dishes, you must remember that food should be prepared in such a way as not to irritate the sick stomach and not linger in it for too long. It should be gentle, so the products before cooking must be crushed. Power mode is fractional. We must not forget that due to the lack of hydrochloric acid, which creates unfavorable conditions for the development of microbes, the resistance of the stomach to infection is reduced. Therefore, it is important to carefully follow the rules of hygiene while cooking and serving food.
All the dishes in which the food is prepared and served must be doused with boiling water before consumption. All fruits and vegetables should be washed before and after cleaning. Raw vegetables and fruits, from which they will prepare juices, also need to pour boiling water. Sour milk should be made from boiled milk. Food should be chewed thoroughly, which also enhances the excretory functions of the stomach.
The list of products allowed for the preparation of food with gastritis with low acidity
Stale white bread roll or loaf, crackers;
vermicelli, small grains, other cereals, only in a ground form, white flour dishes;
whole milk, kefir, yogurt, yogurt, koumiss, fresh curd, curd cheese;
boiled eggs, eggs in the "bag", fried eggs, omelette steamed, raw yolk;
lean meats and fish, crushed or in the form of meatballs;
lean ham, sirloin sausage, lean sausage, soaked herring, lean smoked fish, boiled potatoes, baked potatoes;
boiled vegetables, grated (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 kinds of fresh bread, rye bread, beans, peas;
thick macaroni;
fermented, hard and baked cheeses, hard-boiled eggs, fried scrambled eggs;
various types of fatty meat and fish - pork, lamb, goose, duck, game, salmon, eels, fish and canned meat;
fried potatoes, deep fried;
cabbage, radish, kohlrabi, rutabaga, turnip;
raw, raw fruit;
pepper, mustard, vinegar.
In the prepared food there should not be a lot of fat, which inhibits juice production. It is especially important that food is not saturated with fat. To do this, both to the soup, and vegetables or sauces, you must add fresh butter. Perhaps the use of baked meat without adding fat or boiled. Particular attention should be paid to the method of cooking 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 put in boiling, very concentrated vegetable decoction, sometimes you can add some mushrooms for a pleasant smell.

Cooking fried meat without adding fat should be started with ground cutlets baked in the oven without fat on a hot, dry pan. Gradually, you can move on to well-beaten steaks and whole meat roasted. In order to cook it, you need to wrap the meat in parchment paper and during frying from time to time, pour it with vegetable broth or lean broth.
Only lean types of meat are allowed, such as chicken, veal, lean beef, as well as lean fish - pike, perch, cod, roach.
Soups should be prepared for strong meat - vegetable broths, often with the addition of mushrooms or mushroom and vegetable decoctions. These can be broths, borscht, cereal and vegetable soups.
Cereal and vegetable soups can be given only pureed. Soups should not be fat. For broth meat, only lean parts of meat are recommended, and to soups on vegetable broths you can add a piece of butter to the table before serving. The following types of vegetables are allowed: carrots, spinach, cauliflower, potatoes, celery. They need to be washed, cleaned, dipped in salted boiling water, cook and rub through a sieve. Before serving, add a little butter to the table.
Very important in the diet for this disease is the variety of food and the form of its presentation. Colorfully decorated table, beautiful dishes, a pleasant smell stimulate the appetite, and, consequently, the secretion, even before eating. Meals should be regular, at short intervals: one should avoid a heavy meal. The temperature of the food served should not be too high, but the food should not be cold.

Consumption of large amounts 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 decoctions. As the patient's condition improves and the doctor permits, gradually it is necessary to move from decoctions to broths, porridges on broth, then to soft-boiled eggs and mashed meat and, finally, to a normal diet with insufficient acidity.
A common symptom that accompanies the lack of acidity of the stomach is diarrhea. To prevent them, milk, which not all is well tolerated, is excluded from the diet, while powdered milk, yogurt, kefir, cottage cheese or curd cheese are better absorbed.
First breakfast: steam meat patties, mashed potatoes, sweet rice porridge rubbed on milk, tea with sugar and lemon.
Second breakfast: grated cottage cheese with milk and sugar.
Lunch: soup with mashed meat in meat broth, steam meat souffle, apple compote.
Lunch: tea with crackers.
Dinner: buckwheat pudding with grated cottage cheese, tea with sugar.
For the night: jelly.
First breakfast: cottage cheese souffle, milk semolina porridge, tea with sugar (with good tolerance - tea with milk).

The second breakfast: baked apple.
Lunch: broth with meatballs, fish-fish souffle, mashed potatoes, fruit juice jelly.
Tea time: dogrose broth with sugar, crackers.
Dinner: steam meat patties, rice porridge, tea with sugar and lemon.
For the night: jelly.
First breakfast: steam souffle from zander and butter, porridge
ground buckwheat milk, tea with sugar and lemon.
Second breakfast: apple puree with whipped protein.
Lunch: rice soup, well boiled on meat broth, potato casserole with boiled mashed meat, wiped compote of dried fruits.
Tea time: tea with sugar, marshmallows.
Dinner: meat chops with sour cream sauce, grated ripe apple, tea with sugar, stale white bread and butter.
For the night: jelly.
First breakfast: soft-boiled eggs - 2 pieces, milk oatmeal porridge grated "Hercules", tea with milk.

Second breakfast: grated cottage cheese with milk and sugar.
Lunch: vermicelli broth, veal chops, fried without fat, spinach, mashed potatoes, apple mousse.
Tea time: dogrose broth with sugar, crackers.
Dinner: meat roll stuffed with steam omelette, boiled cauliflower, baked in sour cream, tea with sugar.
For the night: jelly.
First breakfast: homemade curd cheese with sugar, tea with sugar and stale bread with butter.
The second breakfast: baked apple.
Lunch: soup with mashed meat in meat broth, beef stroganoff, boiled vermicelli, fruit jelly.
Lunch: fruit juice, half diluted with boiled water, croutons.
Dinner: fish stew cutlets, mashed potatoes, tea with
For the night: jelly.

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

The second breakfast: baked apple or ripe tomatoes.
Lunch: homemade noodle soup in chicken broth, boiled chicken, sweet rice rice porridge, rubbed dried fruit compote.
Lunch: fruit juice, diluted with half boiled water, waffles.
Supper: fish in jellied, juice from different vegetables, stale loaf, butter, tea.
For the night: kefir (with good portability).
First breakfast: herring pate, mashed potatoes, coffee with milk.
Second breakfast: ripe berries or a glass of carrot juice, rusk.
Lunch: soup of prefabricated finely chopped vegetables in meat or vegetable broth, meat and vegetable stew, apple compote.
Tea time: tea with sugar, cheesecake with cottage cheese.
Dinner: steam meatballs, semolina pudding with sweet gravy, tea with sugar.
For the night: jelly or kefir.

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