Gastritis is an inflammation of the mucous membrane caused by various factors. The most common cause of the disease is a bacterial infection caused by Helicobacter pylori.
The disease develops against a background of prolonged stress, poor nutrition, alcohol and nicotine addiction.
When treating gastritis, specialists prescribe a diet and limit the consumption of a number of foods. We suggest you figure out what salads patients can include in their diet with gastritis. In fact, you can eat almost anything, it all depends on the acidity level of your stomach and your own feelings.
The harm and benefits of salads
Popular snacks made from a mixture of various products, seasoned with sauces, can be found on the menu of most catering establishments. This dish is unique in that it provides many variations in taste.
This allows you to diversify your daily diet. Salads are served as side dishes for fish, potatoes, and meat. Mixtures made from fruits with the inclusion of various dairy products are quite suitable as desserts.
Properly selected ingredients make it possible to prepare a dish that is not only tasty, but also healthy. Vegetable salads with herbs, dressed with a light sauce, are one of the main components of a healthy diet.
A dish rich in vitamins, minerals and fiber helps improve digestion. Salads are perfectly filling and have low calorie content. This is why vegetable or fruit snacks and desserts are the basis of most diets.
If you have gastritis with high acidity or an exacerbation of the disease, you should not consume coarse fiber . Vegetables must be boiled; it is better to limit greens or eliminate them altogether. The patient needs to monitor his own well-being in order to understand what he can eat and what ingredients it is better not to add.
General recommendations
To avoid exacerbation of the disease and deterioration of the general condition, the daily diet must be enriched with a sufficient amount of vitamins and protein. Therefore, when preparing salads, this rule should be taken into account. But still, it wouldn’t hurt to ask your gastroenterologist what salads you can eat for gastritis with different levels of acidity. General recommendations for preparing salads include:
- Before preparing this dish, you should ensure the freshness and quality of the products used;
- If the preparation of a salad requires heat treatment of individual components of the dish, it is necessary to ensure that it is complete;
- A diet for patients with gastritis involves carefully chopping the food before serving the salad. This manipulation promotes improved digestion;
- A minimum amount of salt should be used, as in excess it leads to irritation of the gastric mucosa. To get the most out of your salad, add only a little salt;
- Fruits and vegetables prepared for salad must first be peeled, which will ensure smooth passage of the ingredients through the gastrointestinal tract and will not provoke a sharp release of acid;
- The dressing process must be carried out immediately before serving the salad. Otherwise, the products will oxidize and quickly deteriorate;
- The finished salad should have a comfortable temperature for the stomach, so you should avoid eating too cold or hot foods.
Allowed Ingredients
Treatment of gastritis consists of following a diet. To make it easier to tolerate dietary restrictions, you need to diversify your diet. The menu for gastritis must include a variety of salads. But you need to know which ingredients will not harm a sore stomach.
Vegetables and greens
For hypoacid gastritis, which is accompanied by a low or zero level of acidity of the gastric contents, components such as carrots, tomatoes, beets, and cauliflower will be useful. Cucumbers can be included in this list if the patient tolerates them well. You can season the salad with parsley, dill, and cilantro.
In case of exacerbation of hyperacid or erosive gastritis, eating raw vegetables is contraindicated. Greens are also excluded from the menu.
Fruits and berries
Sweet salads, served separately or for dessert, are made from berries and fruits.
The choice of ingredients is quite extensive, but preference is given to sweet varieties with juicy, loose pulp. Pears, apricots, peaches, strawberries, cherries, apples, oranges are suitable. With low acidity, you can add pineapples and strawberries to salads.
The sauce is prepared from sour cream, honey, cream, and natural yogurt. If the acidity is low, you can add lemon juice.
Protein supplements
In addition to vegetables and fruits, it is customary to add meat, fish, cheese or cottage cheese, eggs, and seafood to salads. You can find a lot of interesting recipes for dishes that will decorate the festive table, as well as diversify the everyday menu.
- People with gastritis should choose lean proteins such as beef, turkey or chicken.
- Suitable fish varieties include pollock, hake, and cod.
- As for ready-made canned foods, it is best to avoid them.
Seafood is used boiled. Mayonnaise is replaced with sour cream or homemade sauce.
If corn, beans or peas do not cause gas, they can also be used. Dried fruits are preferable to dried apricots and prunes.
Light vinaigrette recipe
This salad will bring maximum benefit to an inflamed stomach only if it is prepared correctly. The vinaigrette recipes included below are no worse than the classic one, particularly in terms of taste. For the first recipe you will need:
- two medium potatoes;
- one small carrot and beetroot;
- peas in moderation. But remember that the brine from the product must be poured out so that the patient does not experience heartburn or a significant increase in the level of stomach acidity;
- due to the lack of pickled cucumbers or sauerkraut, the salad can be seasoned with salt, but you should not abuse it;
- refined vegetable oil.
All vegetables must be boiled in their skins and peeled. Wash and dry the greens. Cut the vegetables into small cubes, mix with herbs and season with vegetable oil. Mix everything. The vinaigrette can also be laid in layers, which looks interesting and adds a little variety to the presentation of the dish.
Advice . If you cannot live without a classic vinaigrette recipe, then prohibited foods may not be excluded. Just reduce their consumption. Cabbage should be slightly acidic, cucumbers should be lightly salted, onions should be doused with boiling water before adding to the salad.
Nutrition for gastritis is of great importance on the path to recovery. A person makes great sacrifices. Refuses favorite smoked, sour, salty and fried foods. However, if you use your imagination and experiment a little with this or that dish, then dietary food can become tasty and varied. Everyone's favorite and very healthy vinaigrette is allowed to be used for gastritis. However, it is worth making small changes to its classic version so that it brings maximum benefit to an inflamed stomach and helps a person overcome the disease.
Prohibited Products
Patients with gastritis are advised to avoid fried, smoked foods, chemical additives, spices, and salt. Do not use in salads:
- vinegar;
- ready-made crackers and chips;
- sausages;
- sauerkraut;
- raw onion;
- garlic;
- radish;
- radish;
- bell pepper;
- canned or salted vegetables.
You will have to give up the popular mayonnaise sauce, prepared in a factory or at home. It contains vinegar and egg yolk, both of which are poorly tolerated by a sick stomach . For dressing, sour cream 10% and natural yogurts are suitable.
If there is increased acidity, erosion or ulcers, you should avoid mushrooms. For those who suffer from a hypoacid form of gastritis, on the contrary, they will even be useful.
Useful properties of squid
Nutritionists never cease to remind us of the beneficial properties of squid. In particular, more than 95% of their composition is protein, and the rest is fats and carbohydrates. It is not surprising that on their basis it is quite possible to create a full-fledged menu.
Don't forget. That by regularly eating squid, you can achieve an increase in the elasticity of the walls of blood vessels. And squids themselves effectively lower blood cholesterol levels.
The acids contained in squid meat not only improve memory, but also have a beneficial effect on brain activity.
Rules for preparing salads
Before chopping raw vegetables, the skin of the cucumber is cut off, and the tomatoes are doused with boiling water to make it easier to peel. Salad leaves and greens are washed, selecting only fresh, undamaged ones.
Celery is soaked in cold water for at least an hour before chopping. Dried fruits are prepared in the same way.
- Root vegetables are thoroughly washed with a brush, then boiled unpeeled.
- It is better not to chop the ingredients, but to grate them, so they are better digested.
- Do not salt the finished dish too much, sodium chloride corrodes the inflamed mucous membrane.
- Vegetable and fruit salads should be seasoned immediately before serving, so they will retain their taste and benefits.
The benefits of vinaigrette
Vinaigrette consists of only vegetables, and therefore it can be called a dietary dish. One serving (100g) contains 150 kilocalories, which is quickly and easily digested. Vinaigrette contains:
— vitamins: A, group B, C, E, PP;
— micro- and macroelements: iron, calcium, zinc, potassium and other substances.
This dish helps to gently cleanse the body of toxins, normalizes intestinal function, improves metabolism, and invigorates. In winter, vinaigrette is very important when the body needs vitamins.
Recipes for healthy salads for gastritis
Answering the question - is it possible to eat salads with gastritis, you should answer that it all depends on the products used . direct ban on salads ; there are restrictions on the prescribed diet.
I would like to note right away that most popular recipes will not appeal to a sick stomach. The exceptions are salads made from vegetables and herbs, and fruit mixtures. If you slightly modify the recipe, the menu can be supplemented with such dishes as:
- Olivie;
- the vinaigrette;
- beet salad.
Dishes flavored with hot pepper, mustard, and vinegar are strictly prohibited. These are all kinds of snacks from oriental cuisine, such as Korean carrots, beets or eggplants.
Sweet salad “Vitamin”
This dish will become a worthy and, most importantly, useful component of the daily menu of a patient with gastritis.
- Prepare a salad from equal parts of carrots, beets and apples.
- For dressing, use 10% sour cream, which can be flavored with a pinch of cinnamon.
- Peel the apples, grate the ingredients and mix.
- Honey is added to sour cream if the taste does not seem sweet enough.
Dietary vinaigrette
To prepare the salad, boil and cool:
- beets – 1 piece;
- peas - ½ tbsp;
- potatoes – 2 pcs;
- dill - a bunch;
- carrots – 1 pc.
Vegetables take different times to cook. Beets take the longest to cook. It is better to take peas fresh or frozen. The mixture is seasoned with dill and vegetable oil.
When using a canned product, it is first washed to remove the salt.
"Olivier" - light version
The traditional Russian salad recipe involves the use of sausages, canned peas and mayonnaise. But for patients with gastritis and ulcers, such ingredients are not at all useful. Therefore, we suggest trying the dietary option.
Required Products:
- chicken breast or veal – 200 g;
- eggs – 2 pcs;
- cucumber, boiled carrots, apple – 1 piece each;
- peas – 100 g.
The ingredients are cut into cubes, seasoned with sour cream and a little salt and sprinkled with chopped herbs.
Beetroot salad “Parisian”
Boiled beets have a positive effect for gastritis and ulcers, improving digestion and adsorbing harmful substances. There are a lot of snacks with the addition of this root vegetable. The sweet salad “Parisian” will decorate even a festive table.
To prepare it, steam boiled medium-sized root vegetables using one peeled large apple, 5-7 pieces of dried apricots, orange juice and a teaspoon of oil for dressing.
As a rule, snacks for a feast are prepared with the addition of protein components. However, we advise you to take into account that if you have gastritis, combining strong alcohol with meat, fish or eggs can be dangerous.
Seafood
Products needed to prepare the dish:
- boiled squid (medium-sized carcasses) – 2 pieces;
- boiled carrots – 1 piece;
- eggs – 2 pcs;
- sour cream – 4 l. st;
- grated cheese – 2 l. Art.
The squid carcasses are boiled in boiling water for 5 minutes, the skin is removed, cut into thin strips, carrots and eggs are chopped, mixed, seasoned with sour cream, and topped with cheese. If your stomach tolerates corn and peas well, you can add them.
It is best to use frozen peas and corn in salads. The canned product is thoroughly washed to remove excess salt.
On our website: Semolina porridge for gastritis - is it possible or not?
With cherry tomatoes and shrimp
An exquisite dish of Mediterranean cuisine will be very welcome on the holiday table. It is served with white or red wine.
For preparation you will need:
- small boiled shrimp – 1 tbsp;
- arugula – 200 g;
- cherry tomatoes – 250 g;
- grated low-fat cheese – 4 l.
The leaves are washed, the shrimp are peeled, the tomatoes are cut in half. Mix the ingredients, pour in olive oil, sprinkle with cheese.
For gastritis with low acidity, the salad can be sprinkled with lime or lemon juice.
Light dessert
A salad of peaches, oranges and bananas, dressed with low-fat yogurt and a little honey is a good replacement for cake or chocolate.
- Fruits should be selected that are ripe and without damage.
- The components are mixed in approximately equal proportions, 10% sour cream is pre-whipped until foamy.
- You can decorate the dessert with cinnamon and cracker crumbs.
Classic recipe
It is known that every family prepares dishes in its own way. For example, some people put meat, mushrooms, canned peppers or beans in the vinaigrette. However, the classic dish is prepared with a minimum of vegetables. The ingredients for a standard vinaigrette are as follows:
- potatoes (200 grams);
- carrots (200 grams);
- beets (200 grams);
- onion (1 pc.);
- pickled or pickled cucumbers (200 grams);
- sauerkraut (200 grams);
- canned peas (200 grams);
- green onions (bunch);
- sunflower or other vegetable oil for dressing;
- salt to taste.
The cooking recipe is very simple: beets, potatoes and carrots are boiled in their skins until tender, after which they are peeled and cut into cubes. Then cucumbers, onion half rings, sauerkraut, peas, and a finely chopped bunch of greens are added to the salad. At the final stage, the salad is salted, seasoned with oil and mixed. Serve the classic vinaigrette cold.
