Is it possible to eat beets if you have gastritis?

Beetroot is a healthy and nutritious root vegetable that has a whole range of beneficial substances. Without them, normal functioning of the body is impossible. That is why beetroot is often used as an additional or main component in various dishes. It is used not only by compatriots, but also by chefs from all over the world. However, not everything is so simple with a tasty root vegetable, especially if the gourmet has health problems. The product is used to treat various gastrointestinal diseases, but it is important to understand whether beets are used for gastritis.

Indications for use of root vegetables

When deciding whether it is possible to eat beets with gastritis, you need to find out not only the indications for use. Contraindications and prohibitions also deserve attention.

Beets are included in the diet for:

1. Restoration of metabolic processes.
2. Treatment of constipation. The root vegetable contains a lot of fiber, which enhances intestinal motility, emptying occurs faster, and digested food debris will not linger in the body and poison it.
3. Improves the digestion process with gastritis with low acidity.

The product contains hydrochloric acid, which can corrode the walls of the stomach and also aggravate peptic ulcers. This applies to the raw product; when boiled, the indications for use are much wider.

You should pay attention to the fact that if you have gastritis, you can only eat beets boiled or steamed. But you should forget about pickled or pickled beetroot

You should not get carried away with it even in a state of stable remission, so as not to provoke an exacerbation of the disease. The best option is boiled beets for gastritis, since they are not able to increase the acidity level. If you are preparing a dish using root vegetables, you should not add any spices, hot sauces, mayonnaise or vinegar to it. The dishes should be seasoned with vegetable oil or low-fat sour cream.

Nutrition for stomach ulcers | Healthy lifestyle

Gastric ulcers tend to be especially noticeable as spring approaches. To avoid exacerbation, follow 3 principles:

• take the medications prescribed by your doctor correctly,
• don't give in to stress,
• strictly follow the diet, and eat often (every 3-4 hours) and little by little.

The last principle is perhaps the most basic.

About proteins, fats, vitamins and minerals

The daily menu of a patient with a stomach ulcer should include products of both animal and plant origin - for an optimal ratio of all nutrients.

You need quite a lot of animal fats: the diet should contain 40-50 g, vegetable oil - 1-2 tablespoons. Add them to porridges, soups and main courses. Fats suppress the secretory function of the stomach, which contributes to the healing of ulcers.

Eat beetroot, carrot, and pumpkin purees as often as possible.

Don't forget about vitamins C, B1, A. They have a beneficial effect on the functioning of the digestive system. Vitamin C enhances redox processes, acting together with vitamin A to regenerate the gastric mucosa, and with B vitamins (primarily B1) it reduces the acidity of gastric juice.

Rose hips contain the most vitamin C, and it is contained in such a form that most of it survives the winter safely, so drink its infusion (decoction) daily. Vitamin A is found in dairy products and vegetables, B1 is found in porridges made from buckwheat, oats, barley and pureed soups.

Take multivitamin complexes with minerals daily - the more different components they contain, the better they are absorbed.

Sample menu for the day

1st breakfast : 2 soft-boiled eggs (or 100 g of cottage cheese, pudding from it, a slice of cheese), milk porridge, tea.

2nd breakfast : baked apple (or 100 g of pureed salad from fresh carrots or boiled beets).

Lunch : milk pureed rice (or any other cereal) soup, steamed meat balls (or meatloaf, a piece of boiled chicken, lean fish) with mashed potatoes (or any other boiled vegetables), fruit jelly (mousse, a glass of fresh compote or dried fruits, jelly, fruit juice, freshly squeezed juice - without preservatives from non-acidic berries and fruits).

Afternoon snack : a glass of rosehip broth and 4-5 crackers.

Dinner : boiled fish (or meat, meatballs, steam cutlet) and noodles (or boiled vegetables or porridge) with butter.

At night : a glass of milk (jelly, fruit drink, mousse).

Everything is strictly individual

When following the diet recommended by your doctor, take into account the characteristics of your body.

Age . Are you over 50 years old? Eat less animal fats, otherwise you can damage your blood vessels. Replace butter with vegetable or soft margarines, cook porridge with skim milk (0.5-1.5%).

Weight . If it exceeds the norm, eat fatty and sweet foods as little as possible - butter, sour cream, jam, honey, sugar, sweet jelly and jellies, pasta and confectionery.

Disease phase . During an exacerbation, adhere to a more strict diet - discuss it with your doctor.

The state of the secretory function of the stomach. Peptic ulcer disease most often occurs with decreased secretion. In these cases, spices can be added to pureed or crushed food (but only with the permission of a doctor!).

Treat yourself to salads made from finely chopped vegetables and fruits, and freshly squeezed juice.

The organic acids and essential oils they contain increase gastric secretion, and fiber stimulates the growth of microbes beneficial to the body, enriches the body with B vitamins, normalizes bile secretion and removes harmful toxins.

Treatment being carried out. The medications you take interact with food.

For example, the fat contained in food binds bismuth and calcium from adsorbents and coating agents (denol, vicalin, almagel and others), so they should be taken 20 minutes before meals.

Drugs such as ranitidine, famotidine, omez sharply reduce the secretory function of the stomach, so the diet in this case may be less strict (be sure to discuss it with your doctor!).

Your subjective attitude. If you feel that the diet is too strict for you, gradually expand it, adding no more than one product per week.

Taking mineral water. For low acidity of gastric juice and cholecystitis, drink hydrocarbonate, Essentuki No. 4 and No. 17, sulfate Slavyanskaya, Smirnovskaya and Jermuk.

To get rid of carbon dioxide: preheat the water or let it settle. Drink first 1/4 – 1/2 – 3/4 glass 2 times a day, then 3 times, preferably 40-50 minutes before meals or 1-1.5 hours after.

The lower the secretion of the stomach, the shorter the interval between drinking and eating should be.

Medicinal herbs. Drink tea from plants that have an anti-inflammatory effect: oak bark, St. John's wort leaves and flowers, plantain leaves, calendula and yarrow flowers; antispasmodic: chamomile flowers, dill seeds and fennel; antiallergic: licorice root; laxative: rhubarb petioles, buckthorn berries, joster.

Related ailments.

Stomach ulcers are often (up to 50%) accompanied by other diseases of the gastrointestinal tract: for chronic pancreatitis, increase the proportion of protein products in the menu - meat, fish, cottage cheese, eggs; if you have reflux esophagitis, eat slowly, chewing your food thoroughly, move more after eating, then heartburn, belching and pain will bother you much less often.

This is useful:

• yesterday's wheat bread, cookies and crackers;
• soft-boiled eggs or steam omelettes;
• lean meat and fish – boiled or steamed, preferably pureed;
• as a side dish - well-boiled (with the addition of vegetables and fruits) liquid porridge, vermicelli, mashed boiled zucchini, pumpkin, beets and carrots, potatoes, etc.;
• milk, cereal, vegetable (pureed) soups in water, seasoned with butter or vegetable oil;
• milk, cream and sour cream, sour cottage cheese and mild cheese (such as Adyghe and lightly salted Suluguni);
• sweet fruits – pureed or baked;
• honey, jam and preserves, marshmallows and marshmallows, marmalade;
• weak tea, homemade juices, mineral (still) water.

It is harmful:

• turnips and radishes, radishes, beans and peas, beans, gooseberries and grapes, black bread (made from wholemeal flour);
• cartilage, poultry and fish skin, stringy meat - they contain rough membranes and inclusions that irritate the mucous membrane;
• mustard, cinnamon, horseradish and other spices, drinks: containing alcohol and carbonated drinks, coffee, strong tea, all fried foods, canned food and smoked foods, meat, fish and mushroom broths and broths, strong vegetable broths, pickles and marinades, too hot or cold foods - they increase the secretion of gastric juice.

Reduce your consumption of table salt to a pinch per day - it also irritates the mucous membranes.

R. A. YEGANYAN. Candidate of Medical Sciences, Leading Researcher at the State Research Center for Preventive Medicine, Ministry of Health of the Russian Federation

Source: https://nazdor-e.ru/index.php/profilaktika/gastroenterologiy/43-pitanie-pri-yazve-geludka

What do patients with gastritis need to know about beets?

Any food should be consumed with great caution so that it does not harm your health or aggravate the situation. Whether or not to eat beets for gastritis is up to the doctor, who examines the patient and gives recommendations regarding upcoming treatment and dietary features.

To avoid mistakes, you should follow fairly simple rules:

1. Only boiled beets are indicated for gastritis with high acidity. The use of fresh root vegetables in the diet can cause the formation of ulcers or a significant deterioration in the patient’s condition.
2. The mucous membrane reacts very sharply to various irritants, and therefore you should not eat pickled root vegetables, which will only worsen the condition. Heat treatment practically does not change the taste characteristics of the product, and its composition remains practically unchanged. Only boiled or steamed beets are used in dishes for gastritis with high acidity.
3. Do not use beetroot when compiling a menu for patients who suffer from diarrhea, since this root vegetable has a laxative effect.
4. Only during the period of remission should boiled beets be introduced into the diet for gastritis, which was accompanied by the formation of ulcers. The product should be consumed in small portions.
5. It is recommended to use not only the fruit itself, but also its tops for gastritis. It also contains a lot of useful substances. And so that the product does not harm, it is enough to steam, bake or boil it.

Only an experienced doctor, after studying the patient’s condition, will be able to say whether boiled beets can be used for gastritis. In some situations, the fruit is not allowed to be consumed.

Valuable properties of beets

To find out exactly whether you can eat beets for gastritis, you should contact your doctor. Only a specialist, after a thorough examination of the patient’s condition, has the right to give advice regarding the possibility or prohibition of consuming beetroot.

The doctor also takes into account the beneficial, nutritional properties of the product, which:

• Has a restorative, antimicrobial and rejuvenating effect,
• Strengthens the immune system,
• Reduces pain due to gastritis,
• Normalizes metabolic processes,
• Restores normal peristalsis,
• Acts as a strong antioxidant that can suppress the growth of pathogenic microorganisms,
• Allows you to remove toxins, heavy metals from the body,
• Removes excess fluid from the body.

All these properties of the root vegetable are well known to both doctors and traditional healers, as well as people who care about their health.

Slavic vegetable for good health

Modern housewives use beets in the preparation of borscht, salads and popular smoothies. And rightly so! After all, the benefits of this bright vegetable are invaluable. Beets contain vitamins of all groups, as well as:

• folic acid;
• iron;
• calcium;
• zinc.

Fiber improves intestinal motility, and pectin reduces cholesterol levels. Beets are rich in iodine, an essential trace element for nervous disorders. Chromium is responsible for blood glucose levels and stimulates the production of insulin in the pancreas.

Beets have a diuretic and choleretic effect, help strengthen the immune system, improve the condition of people suffering from depression, prevent the development of malignant neoplasms, and have an anti-inflammatory effect.

For reference! Beetroot was grown in Rus' already in the 2nd millennium AD. The vegetable was first used only for medicinal purposes, and then it gained a place in the daily diet.

But any product is good in moderation, especially for people suffering from diseases of the gastrointestinal tract. Let's figure out whether beets are good or bad for gastritis?

Fresh juice: can it be consumed?

The juice is considered unique because it contains all the valuable substances of the root crop, but does not require heat treatment. However, it can only be consumed by healthy people or those who suffer from gastritis with low acidity. However, in this case, you should not be zealous, since the product can cause harm.

To prevent this from happening, you should follow simple recommendations from experts:

1. Exclude from the diet for those who have been diagnosed with gastritis with a high level of acidity, and also experience diarrhea.
2. Use juice only with low acidity, as it has a pronounced juice effect.
3. Do not drink juice during an exacerbation. This is true for patients who suffer from gastritis with low or high acidity.
4. Do not use juices for cooking and do not consume them in their pure form for those who have allergic reactions.
5. Use only root vegetables grown in environmentally friendly places for making juice. Store-bought goods are not suitable for this, since the specifics of growing, storing, and transporting the products are not reliably known.
6. Use only juice that you have prepared yourself. There are a lot of preservatives in store-bought versions, and their use will definitely not bring any benefit even to a healthy person.

Before starting juice therapy, you should consult a doctor who will determine the exact dosage.

If you are overzealous and consume beet juice in large quantities, side effects may occur: dizziness, nausea, surges in blood pressure, diarrhea.

Who can eat raw vegetables?

With “gastritis with low acidity,” it is necessary (as opposed to the form of gastritis with excess acid) to activate the secretion of gastric juices. Raw beets can start this process. This solid vegetable is rich in fiber, the digestion of which will cause additional release of acidic gastric enzymes; it contains a lot of acids.

However, even well-chopped raw beets irritate (mechanically) the gastric mucosa, which is already inflamed. Although during periods of remission it is added in small quantities to salads, using both the root and fresh leaves.

The ideal option is beet juice, if it does not provoke allergic phenomena: rash, redness of the skin, swelling. The drink will significantly improve the condition of patients suffering from chronic atrophic gastritis.

With this disease, the secretion of gastric juice decreases and the content of hydrochloric acid in it decreases. The drink, pressed from raw vegetables, is rich in B vitamins, folic acid, antioxidants, and iron. It has a comprehensive effect on the body, cleanses and regulates its systems, strengthens the immune system. Involved in the treatment of gastritis, beet juice neutralizes inflammation.

It is recommended to dilute beet juice with other fresh vegetable juices: carrot, pumpkin, apple, in a 1:2 ratio. This will soften the sharp, tart taste of the beetroot drink that essential oils give it.

You need to start taking it in small doses, adding 1 teaspoon to a glass of other juice or water, gradually increasing this volume. During the period of exacerbation of the disease, it is necessary to stop taking this drug. They take only freshly squeezed juice, for the preparation of which the best root vegetables are selected. Be sure to pay attention to the place of origin of the vegetable, from the point of view of environmental safety. The finished drink should steep a little before drinking.

Beets are ideal for gastritis with high and low acidity. But during the period of exacerbation of gastritis, discuss nutrition and diet with your doctor.

With gastritis, there are many dietary restrictions: you need to be careful when choosing fish, vegetables and bread.

Beetroot is a valuable vegetable in composition, the healing properties of which must be used in the treatment of gastritis. The main condition is to prepare and consume it correctly, depending on the type of gastritis - low or high acidity.

Boiled vegetable

Often chronic and acute conditions, exacerbations of gastritis, do not become a reason to exclude root vegetables from the dietary menu. This product has every chance of becoming part of the diet, since when boiled it helps relieve pain syndromes, localize inflammatory processes, and helps the body fight pathogenic microflora.

However, even in this case, the vegetable can be consumed only in strictly limited quantities, used as:

• An additional ingredient for salads of boiled vegetables,
• The main component for the casserole,
• Additives to first courses.

It must be added during the cooking process and thermally treated.

It is important to follow the basic rules for preparing the product. The proposed recipe makes it possible to minimize side effects while maximizing the beneficial properties of the root vegetable.

What is the best way to eat beets for gastritis?

Doctors recommend not to get carried away with root vegetables, but sometimes including them in your diet is not only possible, but also necessary.

But you can only use boiled root vegetables for cooking:

1. Not only the fruit itself is used, but also the tops, which need to be washed, boiled until half cooked, dried and cut. It is the tops that contain the lion's share of useful microelements.
2. After boiling, bake additionally, for which it is recommended to use foil. Eat in grated form as an additional ingredient to salad. For seasoning, you can take finely chopped herbs and vegetable oil.
3. To minimize the effect of beet juice on the gastric mucosa, you should grate it after boiling or baking, and then let it stand in the refrigerator for several hours.

A unique feature of beetroot is that even with the onset of spring, it does not lose its valuable qualities, as happens with other vegetables. This allows you to include it as an additive to salad or use it in pure boiled form.

Dietary recipes for atrophic gastritis

What interesting and tasty things can be prepared for the patient to diversify the boring and monotonous menu? We bring to your attention a small selection of tasty and healthy dishes.

Air steamed cutlets

Ingredients: 1 kg of potatoes, 0.5 kg of boiled cauliflower, 1 carrot, one onion, one egg, crackers, salt.

Cut the boiled cabbage into cubes, add sunflower oil with chopped onions and carrots. Make mashed potatoes, mix it with cabbage, add egg and breadcrumbs. Make cutlets from the resulting “minced meat”, sprinkle with breadcrumbs and steam.

Tender jelly

Ingredients: a little vanilla sugar, 2 tbsp. spoons of cocoa, sugar, two egg yolks, a glass of jam, 600 ml of sour cream, 3 tbsp. spoons of gelatin, 3 glasses of water, a little lemon juice.

1) First layer. Pour gelatin into cool water, leave until it swells, then heat slightly. Beat the yolks with ½ cup sugar until shiny, add a little lemon juice, vanillin or vanilla sugar, mix. Add 200 ml of sour cream and a glass of gelatin, mix. Place the mixture in the refrigerator until frozen.

2) Second layer. Mix 200 ml of sour cream with sugar (1-2 tablespoons), add a glass of crushed jam, a glass of gelatin, mix. Pour the mixture into the already frozen jelly, and again into the refrigerator.

3) Last layer. 200 ml sour cream + ½ tbsp. sugar + cocoa + add the remaining gelatin, mix. Add the mixture to the frozen two layers of jelly as a third layer and place in the refrigerator until completely hardened. Before eating, cut into portions.

Features and rules for preparing beets for gastritis

To ensure that beetroot remains as useful as possible after heat treatment, you should use the following tips during the preparation process:

1. Rinse before cooking to remove any remaining soil.
2. Cook beetroot directly in the peel, which will preserve the integrity of the vegetable and make it juicy.
3. Pre-boiling and then baking in the oven is allowed. This does not compromise the integrity or value of the product.
4. Cook the beets in the oven using foil.
5. The duration of heat treatment (during cooking) can reach an hour, but the slices only need 20–30 minutes to prepare.
6. You can boil or steam the vegetable. The first option allows you to leave the root vegetable whole, the second will require preliminary cutting into slices.
7. You should not salt the vegetable before cooking.

Before serving, you can salt the beets to bring them to taste, but do not use hot seasonings, soy sauce, mayonnaise, garlic, etc.

How to cook beets if a person has gastritis?

To prevent dark red root vegetables from causing harm to the stomach, it is important to cook them correctly.

• Choose fruits of the same size at the supermarket or market. This will allow each vegetable to cook at the same time.
• Wash the beets thoroughly in warm water.
• Place the fruits in a large container and add enough water to completely cover the roots.
• Place the pan on the fire. Wait until it boils. 15 minutes after the water has boiled, remove the beets. This will preserve the maximum amount of useful elements and nutrients.

Before cooking, the beets do not need to be peeled - just rinse them well under running water. It’s also not worth salting the water or piercing the root vegetables.