For many people, seafood is a favorite delicacy, and in some countries of the world it is also an integral part of cooking. But there is another category of people who are completely indifferent to sushi, shrimp and mussels. Of course, if they have gastrointestinal diseases, they will not eat seafood. But what should gourmets who love seafood do? Let's try to find out whether it is possible to eat mussels with gastritis in canned, boiled and stewed form.
The benefits of fish
Fish and seafood are an essential element of a balanced diet. This product contains easily digestible protein, so there should be more of it in the diet than meat. In addition, seafood contains valuable amino acids that are necessary for the normal functioning of the body. Regular consumption of seafood:
- allows you to stabilize metabolism;
- reduces cholesterol levels in the blood;
- thins the blood, reduces the risk of blood clots;
- has a positive effect on the functions of the nervous system;
- helps preserve vision;
- saturates the body with valuable proteins, which has a beneficial effect on the condition of the skin, hair, and nails;
- normalizes the functions of the thyroid gland.
Advice! Fish is a nutritious but low-calorie product, so it is included in almost all diets aimed at normalizing weight.
Is it possible to give tilapia to children?
Since tilapia has a tender, almost boneless fillet that softens well when cooked, it is quite suitable for baby food. As a rule, they begin to accustom a child to such food at 7-8 months, provided that the child is bottle-fed. Breastfed children do not need early complementary feeding.
Important! Before introducing fish into your child's diet, it is recommended to consult a doctor.
An ideal option for complementary feeding would be fish puree. When feeding fish for the first time, you should limit yourself to 1 tsp. for meals. The next portion should be given no earlier than 24 hours later. During this time, it will become clear whether the child has allergic reactions to tilapia. If after a period of time no such reactions are detected, you can gradually increase the dosage to 50 g per dose.
Tilapia is good for children of any age, as it contains phosphorus, which helps absorb calcium and plays an important role in the formation of bone tissue.
Is it possible to eat fish with gastritis?
Patients with gastritis need to choose foods very carefully, since some even very healthy food options may be contraindicated for this disease. Can I fish if I have gastritis?
This product is included in the approved composition because it contains easily digestible proteins. Fish dishes are easier to digest than meat dishes, so they place less stress on the digestive tract.
For gastritis with high acidity, eating fish dishes is necessary. However, you need to choose the right varieties and prepare them correctly. Low-fat sea and river fish are recommended, but varieties with a lot of fat can cause stomach discomfort.
It is especially important to exclude fatty varieties for erosive gastritis, since this type of disease requires a diet composed of products that minimally irritate the damaged mucous membrane.
You should not exclude fish dishes from your diet if you have gastritis with low acidity. With this type of disease, an insufficient amount of digestive juices is produced, so it is important to choose foods that are quickly digested and easily absorbed.
Fish broth
This tasty and healthy first course can be consumed even by those who adhere to the strictest diet. It contains only those ingredients that can be used for problems with the digestive system. Therefore, such a soup will certainly be of interest to patients diagnosed with gastritis. To prepare an easy diet lunch you will need:
- 300 grams of sea bass.
- Medium carrot.
- Parsley root.
- A small onion.
- Egg.
The washed fish is placed in a pan, filled with cold water and sent to the stove. An onion cut into four parts, carrot rings and pieces of parsley root are also added there. All this is cooked over low heat until cooked. After this, all the ingredients are caught from the pan, and the broth is filtered and brought to a boil again.
At the final stage, the chopped vegetables and deboned fish are returned to the pan with the bubbling liquid. Pour in a beaten egg in a thin stream and sprinkle in chopped herbs. After five minutes, the fish broth is removed from the burner, cooled slightly and served to the dinner table. If desired, you can add some rye crackers to it.
What kind of fish can you eat?
What fish can you eat if you have gastritis? Nutritionists and gastroenterologists recommend low-fat varieties of sea or river fish. And exclusively in boiled, baked or stewed form. It is better to avoid fried, smoked and salted foods.
Advice! The optimal fat content in fish is no more than 4%. These varieties are ideal for patients with stomach diseases.
Recommended varieties:
- hake;
- cod (except liver);
- zander;
- pink salmon;
- pollock;
- flounder.
But canned fish for patients with gastritis is “taboo”; this version of the product is categorically not recommended to be included in the menu for any type of disease.
red fish
Is it possible to eat red fish if you have gastritis? Salmon has a high energy value; the product is 95% digestible and does not create additional stress on the gastrointestinal tract. But you still have to give up fatty varieties of salmon.
The most suitable varieties are pink salmon and trout. They have a low percentage of fat content, but contain a complete set of amino acids and other nutrients.
Salmon is not suitable for all patients, as it is quite fatty. In case of exacerbation of the chronic process, salmon should be decisively abandoned. But with stable remission, you can sometimes allow yourself a small portion of salmon, provided that it is cooked correctly. Smoked and salted salmon should not end up on the table of a patient with gastritis.
Herring
One of the favorite types of fish is herring. The fat content in this product depends on the time and place of catch and can range from 2 to 25%, and the most delicious is the fatty herring.
But the question is that we eat herring mainly in salted form, and salted fish can be harmful for gastritis. If you have gastritis with high acidity, you will have to avoid this snack. But if the disease proceeds according to the hypoacid type, then a small piece of herring will not cause harm for gastritis.
But before this, it is recommended to soak the herring in milk or tea for 6 hours. This treatment will make the taste of the snack softer. Salted herring causes increased secretion of gastric juice, so in case of a disease with insufficient secretory function, such food is even useful. But consuming pickled salted herring (soaked in vinegar), as well as the smoked version of the popular snack, is prohibited for any type of disease.
Smoked
As mentioned earlier, eating smoked fish with gastritis is prohibited for any type of disease. Smoked meats contain not only irritants to the gastric mucosa affected by gastritis, but also carcinogenic substances. Healthy people should not eat smoked fish often, not to mention people with stomach diseases.
General rules for eating mussels
The mussels themselves are a popular and relatively affordable food product. This delicacy is marinated and fried, served boiled and baked, and used for making risotto, pilaf and salads.
According to most nutritionists, mussels for gastritis of the stomach are quite acceptable. True, in remission. When the disease worsens, it is better to forget about such delicacies. The low calorie content makes the product dietary and very healthy. Especially for those who would like to lose weight. Regular consumption of mussels brings invaluable benefits to the body.
The key advantage of the product is that it contains animal protein, which is quickly digestible. Also, mussels contain a lot of microelements and vitamins, including zinc and iodine.
Dish recipes
It should be remembered that fried foods are contraindicated for patients with gastritis. Therefore, you should choose recipes with fish in which the product is boiled or baked.
Fish soup
How to cook fish for a patient with gastritis? One good option is simple fish soup. Low-fat boiled fish for gastritis is allowed even during an exacerbation. The soup recipe is as simple as possible:
- fillet of lean white fish is boiled in salted water with the addition of potatoes and carrots;
- the finished soup is whipped with an immersion blender until it becomes a liquid puree;
- The dish is served warm.
During remission, fish soup does not need to be pureed; you can leave vegetables and fillets in pieces, and add fresh herbs for flavor.
Baked fish
Baked fish turns out very tasty. You can cook it in the oven or slow cooker. To prevent a golden brown crust from forming when baking in the oven, the baking dish can be covered with foil. Fillet or steak baked in a special sleeve turns out to be very tasty.
So, fish is a necessary food product for a patient with gastritis. It is recommended to choose low-fat varieties. It is best to steam fish dishes or simmer them with a small amount of water. You can also prepare fish soup and bake fillets with milk or sour cream sauce.
Recommendations for eating tilapia
Fish is a very valuable product from which you can make a lot of healthy dietary dishes. It is important that they contain a minimum set of ingredients. And all components used must be fresh and high quality. Baked fish of low-fat varieties is especially useful for gastritis. It can be cooked in foil or in a sleeve, without prior frying in a frying pan.
No less useful will be steamed cutlets made from pike perch, cod or pollock, with the addition of a raw egg and a small amount of bread soaked in milk. In addition, it is recommended to diversify the menu of patients diagnosed with gastrointestinal diseases with fish soups, soufflés or quenelles.
Although tilapia fillet has many beneficial properties, many people are afraid to eat it. Since tilapia is an omnivorous fish, it is believed that it feeds on harmful human waste, as a result of which it accumulates toxins in its body. However, this is a misconception. All hazardous substances, if any, are retained in the liver of the fish, which, like the human liver, performs a protective function and neutralizes the effects of poisons.
The main disadvantages of tilapia include the incorrect combination of Omega-3 and Omega-6 fatty acids.
Attention! The Omega-6 and Omega-3 acids contained in tilapia, which are important for their benefits, in the human body should have a 1:1 ratio, the violation of which in the direction of Omega-6 threatens the development of inflammation and disruption of the immune system.
Recent studies by American nutritionists have shown that in tilapia fillet the level of Omega-6 acid can exceed the level of Omega-3 by more than 4 times.
Omega-6 itself has the beneficial property of lowering blood cholesterol levels. However, it also has a negative reputation as an inflammatory fatty acid, while Omega-3 has proven anti-inflammatory effects.
However, tilapia is not as serious as it may seem. The Omega-6 content in it is much less than the critical value. However, you should observe moderation and eat this fish no more than 2 - 3 times a week.
Also, tilapia should not be abused by people suffering from:
- bronchial asthma;
- allergies;
- individual intolerance to the product;
- diseases of the cardiovascular system;
- arthritis and other joint diseases.
Types of meat - which ones can you eat?
Fatty foods are excluded in case of illness, regardless of whether the secretion of gastric juice is increased or decreased. Therefore, a complete ban is imposed on pork and lamb.
The dietary menu may consist of dishes prepared from chicken, rabbit, veal, and turkey.
It is better not to use beef, the meat is quite tough and can injure the gastric mucosa. Veal is tender, contains a large amount of macro and microelements, B vitamins. You can also include beef tongue in your diet.
Chicken or turkey meat should also not be tough. It is better if the bird is domestic.
Rabbit meat is one of the most popular dietary meat products. The nutritional properties are similar to chicken meat, but differ in the minimum amount of cholesterol and fat. At the same time, there is much more protein in rabbit meat, and it is absorbed by the body by 95%. Its composition is not comparable to any other types of meat.
To choose a fresh product, pay attention to the following criteria:
- fresh meat has a pleasant aroma, if there is a “smell”, it is better to refuse the purchase;
- the meat must have an elastic structure;
- frozen product retains its natural color.
It is recommended to store meat for no more than 2-3 days in the refrigerator. Frozen product can be stored for up to two weeks.
How to cook
The method of preparing fish dishes is also important. Smoked, salted, fried, pickled, and canned fish are definitely prohibited for gastritis. Salt, spices and preservatives irritate the gastric mucosa, increasing inflammation. Carcinogenic substances formed during frying and smoking are difficult to digest and provoke the development of cancer.
You can eat salted fish only after soaking or with a slight addition of salt. The fish can be stewed, boiled, steamed, in a slow cooker, or baked in the oven.
It goes well with thermally processed vegetables: potatoes, carrots, onions, zucchini. During the cooking process, many people like to sprinkle the fish with lemon juice, which successfully emphasizes its taste.
If the acidity of the gastric contents is high, you need to be careful with such additives. Of course, a few drops of lemon juice will not cause serious damage, but you still shouldn’t generously cover the fillet with pieces of citrus.
