Acute or chronic gastritis is a disease that requires a special sparing diet. It is important to exclude from the menu foods that can provoke an attack, but not give up food rich in vitamins, fiber, and valuable amino acids. A balanced diet must include fruits, they can be eaten fresh or used to make homemade desserts.
Acute gastritis: doctor's recommendations
Exacerbation of gastritis is a reason to seriously revise the menu. Dishes should be soft, not irritating to the stomach wall. The basis of the diet is mashed slimy soups, liquid cereals, boiled or stewed vegetables with a mild taste. Semi-finished products, spices, fatty meats and many dairy products are excluded. Fruits with a high sugar and acid content are also banned.
When the patient begins to feel better, the menu can be diversified by including fruits rich in natural pectin. You need to act step by step, starting with small portions and carefully monitoring the reaction of the body. During this period, apples are especially useful: juicy, ripe, preferably late varieties. They have a pleasant aroma and a high concentration of vitamins.
For acute gastritis, it is recommended to bake apples in the oven, multicooker or microwave without adding sugar. The recipe is simple: juicy sweet and sour fruits need to be peeled, seeds removed, cut into small pieces and baked in a fireproof dish. In the microwave, the apples will be ready in 3-5 minutes. For taste, you can add a little ground cinnamon.
In the oven, the apples are baked whole, together with the peel, after cutting out the core. You can add some chopped walnuts or a spoonful of homemade lingonberry jam to the fruit.
An alternative option is other not too acidic fruits rich in pectin: peaches, apricots, plums. They are eaten fresh or stewed in their own juice without added sugar. This dessert has a high nutritional value and contains very few calories.
Fruits for gastritis with high acidity
An increase in acid can provoke severe pain, so all provocative foods should be removed from the menu. These include sour fruits: oranges, grapefruits and other citrus fruits, fresh apples, pineapples, kiwi, passion fruit. You should not include sour berries in the menu: currants, gooseberries, cranberries, lingonberries, strawberries. Instead, you can use pears, ripe peaches, sweet grapes. An important condition is that all fruits must be peeled.
One of the best fruits for acidic gastritis is a ripe banana. Fruits are eaten fresh (no more than 1 piece per day), included in homemade desserts. Bananas make tender mousses and soufflés, casseroles with cottage cheese, muffins. It is important to reduce the amount of sugar, in the absence of allergies, you can add a little honey or stevia syrup to the bananas. The pulp of the fruit does not irritate the walls of the stomach, does not cause increased gas formation, and stimulates digestion.
Nutritionists allow ripe watermelons and melons, but they can only be eaten in season. Unripe fruits can provoke an attack of gastritis and worsen the patient's condition. All melons and gourds are low in calories, but they can be dosed, no more than a couple of slices a day. For digestive problems, melons and watermelons are best avoided.
Gastritis with low acidity: nutritional features
If the doctor has established a lack of acid in the stomach, the patient is recommended desserts from ripe fruits: peaches, apricots, apples, plums. They are baked in the oven or microwave without added sugar. Another classic and very healthy dessert is homemade fruit puree. The fruits are peeled and pitted. The pulp, cut into pieces, is placed in a multicooker bowl, a little water is poured in and stewed with the lid closed. After 20 minutes, the puree will be ready. It remains to rub it through a sieve or grind it in a blender.
Homemade berry jelly can also improve digestion: strawberries, lingonberries, cranberries, currants, blueberries. The berries need to be mashed, squeeze the juice through cheesecloth, and boil the remaining thick in water until tender. Then strain the liquid, bring to a boil, add corn or potato starch diluted in cold water. In conclusion, fresh juice rich in vitamins is poured into the finished jelly. By changing the proportions of the ingredients, you can make the jelly thicker or completely liquid.
Citrus fruits are useful for patients in remission: oranges, grapefruits, pomelo, tangerines. Fruits should not be eaten on an empty stomach, it is advisable to alternate citrus fruits with other fruits or include them in salads. With low acidity, fruits and tough skin and berries with a lot of seeds are not recommended: raspberries, blackberries, gooseberries.
How to diversify the menu
For fruits to be of great benefit, it is advisable to alternate fresh, baked and stewed fruits. The more varied the fruit set, the more vitamins and valuable microelements it contains. Freshly squeezed juices should not be consumed - they contain too much fructose and calories, while being poor in essential fiber. For those who love fresh juices, it is better to prepare fruit and vegetable mixes. Among the most successful combinations are carrots and tangerines, pears and fresh cucumbers, carrots, beets and apples.
Instead of fresh fruits, you can use frozen ones. Deep-frozen berries are suitable for the preparation of fruit drinks, jelly and mousses. For chronic gastritis, homemade compotes from dried fruits are useful, they are rich in potassium, magnesium and other valuable elements, do not irritate the stomach and promote good digestion.
