Spinach for gastritis: is it possible or not with high acidity

In Russia alone, according to statistics, more than 3 million were found. person suffering from gastritis. Illness means having a diet, which can include spinach, vegetables, fruits, cereals, dairy and meat products. Any diet should be compiled on an individual basis.

The essence of the diet for gastritis with high acidity

Inflammation of the mucous membranes of the digestive system is called gastritis. Pathology has many varieties, one of which is an increased level of stomach acidity. The disease can lead to system dysfunction, as well as complications in the form of ulcers on the mucous membranes.

In the acute phase, gastritis is treated with medication and diet. It is the main treatment during periods of inflammation and remission.

With gastritis with high acidity, gastroenterologists recommend that patients exclude the following foods from the diet:

• fried and fatty foods;
• an abundance of spices;
• spicy, salty and smoked products;
• alcohol;
• carbonated drinks;
• fresh baked goods.

The basic rules of nutrition are as follows:

• food must be chewed thoroughly;
• any food should not be too hot or cold, but rather warm;
• vegetables and fruits should be fresh;
• their heat treatment is desirable;
• the diet is organized in fractional form, in small portions, but every 3 hours (the diet is divided into 4-6 meals);
• you should adhere to the meal schedule.

The list of permitted products includes:

• stale wheat bread, crackers or unsweetened cookies;
• cereals cooked in water or milk from crushed cereals;
• thermally processed vegetables (boiling, stewing, baking, steaming are suitable) - these are beets, potatoes, carrots, zucchini;
• lean meats (boiled or steamed);
• lean fish;
• fruits (bananas, apples, peaches, apricots, oranges, tangerines);
• berries from which you can make jelly, compote, jelly;
• dairy products (fresh and fermented);
• eggs (boiled or steamed);
• sweets (marshmallow, marshmallow, honey);
• vegetable oil and butter.

The list of prohibited foods includes:

• fatty meat and fish;
• whole grain products;
• sour berries (raspberries, grapes, strawberries);
• skimmed milk;
• mushrooms (in any form);
• any fresh bread or pastry (especially yeast);
• spices, vinegar, sauces, mustard;
• chocolate;
• excessive consumption of tea, coffee, cocoa.

People suffering from increased acidity of the stomach need to limit the intake of pasta, pearl barley and millet.

The diet for gastritis is based on the intake of easily digestible foods with a balanced and varied composition. It is advisable to knock down cooked dishes in mashed potatoes.

Spinach composition

Spinach (gastritis requires consultation with a gastroenterologist) is an annual herb from genus of the same name, it belongs to green vegetables, one of the most common and nutritious species of the family Amaranth. For a long time, it was believed that the vegetable is the richest product in iron.

However, scientists have found that the amount of this useful trace element in it is 10 times less than it should be. Today it is known that 100 g of the product contains about 3.5 mg of iron. The nutritional properties of the plant are substantiated by its rich composition of vitamins and microelements, which are tabulated per 100 g of vegetable.

Vitamin K	Calcium	Iron	Magnesium	Vitamin E	Vitamin C	Vitamin B9	Vitamin A	Beta carotene
480 mcg	99 mg	3.5 mg	79 mg	2 mg	28 mg	194 μg	469 μg	5626 mcg

In addition to useful trace elements, the product includes:

• antioxidants;
• phytic acid;
• oxalates (salts);
• oxalic acid.

In young leaves of the plant, the amount of oxalic acid is an order of magnitude less than in mature leaves. They can be taken raw, in salads, dip sauces (for dipping food in it). It is better to boil old leaves, steam, simmer. The shelf life of a fresh vegetable is no more than 8 days, since after that it loses useful trace elements and vitamins. However, when frozen, the plant retains its valuable properties.

The main part of spinach is water. There are approximately 90 g of it per 100 g of product. The energy value of the vegetable is 97 kJ.

The nutritional value:

• proteins about 3 g;
• fats take up to 0.5 g;
• carbon - 3.5 g (of which sugar - 0.4 g, fiber - 2.2 g).

Beneficial effect on the body

A green vegetable, due to its low calorie content, is a dietary product.

The composition of biologically active substances and components has the following effects on the body:

• removes excess cholesterol;
• strengthens the immune system;
• prevents cardiovascular pathologies;
• improves the function of intestinal motility due to the fact that the fibers contained in the plant are not digested, but swell, cleanse the intestinal tract;
• normalizes stool (relieves constipation);
• removes toxic substances from the body and toxins;
• raises the level of hemoglobin in the blood, thereby improving the supply of oxygen to the tissues;
• normalizes metabolic processes in the body;
• has a mild diuretic and laxative properties;
• has a calming effect on the body.

  

Spinach for gastritis can be eaten in small quantities, taking precautions. If you eat it, you can ensure a healthy complexion with a blush, strengthen tooth enamel, hair, lighten and refresh the skin. The product is irreplaceable after suffering serious illnesses, as it accelerates recovery.

In some sources there is information that spinach is a prophylactic agent against malignant tumors, slows down their development. This hypothesis is based on the cleansing properties of the vegetable. Scientists have not been able to prove the existence of other anti-cancer mechanisms of action. The plant does not always have a beneficial effect on the body.

Due to the presence of oxalic acid in its composition, the vegetable cannot be consumed by people who have the following pathologies:

• the ability to form stones in the urinary or gall bladder, in the kidneys;
• violation of salt metabolism in the body;
• pancreatitis;
• stomach ulcer.

Many years of research by scientists have shown the following beneficial aspects of using the plant:

• Prevention of disorders such as insomnia, decreased hemoglobin levels in the blood, diabetes, vascular myopia, inflammation of the gums and tissue swelling.
• American scientists have brought the effectiveness of the vegetable in the treatment of chronic fatigue, headaches, and distraction of attention. All of these disorders are symptoms of a lack of magnesium in the body. Neurologists often prescribe spinach tinctures and elixirs to their patients.
• A set of beneficial trace elements found in spinach promotes the production of insulin in the body.
• The use of the plant relieves swelling of the hands and feet.
• Beta-carotene and vitamin C are oxidants, and their compounds are capable of absorbing free radicals in the skin, which lead to aging processes and the development of various diseases. It turns out that the plant has a rejuvenating effect.

Is it possible or not to eat spinach with high acidity?

If we take into account the fact that the secretion of gastric juice tends to rise slightly during for a long time, it can be concluded that the use of spinach in the presence of inflammation of the membranes of the stomach with increased acidity is possible. However, the measure should be strictly observed here. Patients should remember that the lowest oxalic acid content is found in young leaves. They can be eaten in small quantities.

In no case should you take a vegetable during an exacerbation. It can only be consumed during moments of remission. This means that there should be no stomach pains, nausea or discomfort in the digestive tract when taking spinach.

How to eat spinach?

Spinach for gastritis is best used boiled. Experts recommend that young and ripe leaves be heat treated in order to remove nitrates from them. They can be boiled and the first water drained. At the same time, the beneficial substances that are in the vegetable retain their properties.

Young leaves are suitable for cooking:

• salads;
• dipping sauces;
• topping.

Ripe vegetables are best cooked (boiled, steamed or stewed).

You can cook with it:

• puree soups;
• dough;
• pizza;
• lasagne;
• meat dishes.

The greatest health benefits come from spinach tincture and juice. But in the presence of gastritis, such juice is prohibited for use. However, to reduce the harmful effect of oxalic acid on the body, experts advise stewing or boiling vegetable leaves in milk.

Freezing is able to preserve all the nutrients in the plant, it helps to remove nitrates from it. Dried leaves can be added to any dishes, as all vitamins are preserved in them. An amazing fact is that when dried, more iron is observed in the plant than fresh. However, such a vegetable contains about 35% water. You need to store it in a dark place for about six months. It is often used as a dietary supplement.

The secret to harvesting spinach is that it is best to cut it before the leaves are fully ripe. The younger they are, the less oxalic acid they contain. When buying spinach at the market or supermarket, you need to pay attention to the leaves, which should be bright green, juicy without spots and signs of wilting.

Rules for eating spinach

To reduce the level of harmful effects on the body of oxalic acid, experts recommend boiling spinach in milk.

To do this, you need to perform a number of actions:

1. Take 3 bunches of young leaves of the plant and 150 g of milk.
2. The vegetable must be washed and chopped coarsely, and then mash with your hands or beat off.
3. Milk is poured into a container, put on fire and brought to a boil.
4. Add spinach to the pot. The mixture must be boiled for 2-3 minutes.
5. Finished leaves can be added to dishes.

For gastritis, you can cook spinach soup, which will require:

• garlic (4 cloves);
• bow (1 head);
• egg (2 pieces);
• butter (130 g);
• milk (500 mg);
• spinach (300 g fresh or 150 g frozen);
• cream (250 mg);
• water (2 tbsp.).

The recipe involves the following sequence of actions:

1. You need to take a piece of butter (about 50 g) and melt it over the fire.
2. Flour is introduced into the oil and fried until it darkens.
3. The young leaves of the plant are washed and cut. Peel the onion and garlic and cut into pieces.
4. In eggs, it is necessary to separate the whites from the yolks. Whisk the yolks with salt.
5. Fry the garlic and onion in the remaining butter. Spinach is added to the mixture, poured with water and cooked until tender.
6. Milk must be mixed with yolks. The remaining ingredients are added to the mixture.
7. The soup is put on fire, brought to a boil, stirring constantly. You can exclude garlic from the recipe.

Spinach goes well with many foods:

• bacon, meat;
• with cream, cheese;
• eggs;
• pasta, rice;
• nuts, ginger;
• tomatoes, onions, garlic.

If pink pepper and nutmeg are added to dishes with vegetables in small quantities, then you can thus enhance its taste.

With a green vegetable, you can cook cottage cheese as follows:

1. For cooking, you will need 0.5 liters of yogurt without additives and dyes, 200 g of plant leaves and other greens.
2. The colander should be covered with a clean cloth, if it is gauze, then it should be folded into 4 layers.
3. The yogurt is salted, mixed and put in a colander. It is placed on a larger container and placed on the lower shelf of the refrigerator for a period of 24 hours in order to drain the whey from the yogurt.
4. Greens must be washed, cut and introduced into the finished curd, mixed. If you add a vegetable to fatty sour milk products (yogurt, cream, sour cream), then this can increase it nutritional properties due to the fact that vitamin A, which is part of the plant, serves as a fat-soluble component.

It is necessary to remember when eating spinach that without any fats (both animal and vegetable), it is practically not absorbed by the body.

The plant goes well with citrus fruits, dill, cilantro, mustard leaves, basil. You can cook desserts with it.

For a curd dish you will need:

• 100 g of leaves;
• 200 g of hard biscuits;
• vanilla sugar;
• 100 g of cottage cheese;
• lemon;
• 2 tbsp. l. sour cream;
• mint.

Cooking process:

1. Cottage cheese, sour cream, spinach should be loaded into a blender, beat.
2. Put the finished mass in a container, decorate with cookies, mint leaves, lemon zest and vanilla sugar.

Patients with gastritis, taking spinach in their food, need to remember that this product can harm them. Therefore, it should be eaten in limited quantities, taking precautions (use young leaves, boil in milk).

Video about spinach for gastritis

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