Ulcer

Can I eat shrimp with a stomach ulcer?

Stomach ulcer is a serious and dangerous disease, and ignoring a special therapeutic diet can lead to relapse. One of the allowed foods when dieting is fish and seafood that are easy to digest and have a direct effect on the healing process.

Fish with a stomach ulcer

Fish is a storehouse of trace elements and vitamins that positively affect the state of the body and accelerate recovery during illness.

Compared to animal meat, fish dishes are digested faster due to the small amount of connective tissue in its composition. There is no irritating effect on the inflamed mucous membrane of the stomach.

At all stages of gastric ulcer in the daily menu can be used fresh fish, boiled or cooked by steam. After the heat treatment process, it takes on a soft consistency, which in special situations permits its use in a whole piece.

The diet uses lean fish and moderately fatty ones. Skinny varieties containing up to 3% fat include:

  • flounder,
  • zander,
  • crucian carp
  • burbot,
  • pollock
  • cod,
  • hake,
  • pike.

Moderately oily fish, containing in its structure from 3 to 8% fat, can be eaten at the stage of remission of the disease. They include:

Unsaturated fatty acids predominate in fish oils, which have a beneficial effect on all body systems, and in marine species there are deficient trace elements (fluorine, zinc, iodine and copper). Fish contains a smaller proportion of extractive substances than meat, but they better activate the secretory functions of the digestive system, which contributes to better digestion of food.

Due to the effects of high-grade proteins contained in the muscle tissue of fish, a large amount of gastric juice is secreted, which contributes to the rapid absorption of the product in 2-3 hours.

During periods of exacerbation of the disease, the fish is included in the menu in the form of steam cutlets or chopped fillets, and the skin must be removed. During a significant weakening of a stomach ulcer, a whole fish piece is allowed.

In case of gastric ulcer, the use of oily fish containing from 8 to 20% fat is prohibited. The use of dried, salted, dried fish, as well as canned fish is also unacceptable. These products excite the mucous membrane of a sick stomach and stimulate the inflammatory process, while dietary therapeutic nutrition is aimed at relieving stress.

Seafood with a stomach ulcer

Sea delicacies are incredibly healthy and light foods that have virtually no carbohydrates and fats, but a large amount of high-grade protein. They contain a whole set of trace elements, slightly superior to their content in meat. Phosphorus, potassium, iron, calcium and a huge list of vitamins have a beneficial effect on increasing immunity and metabolism, and polyunsaturated acids remove cholesterol from the body.

Unlike meat products, which are digested for about 4-5 hours and processed only by 80%, seafood is assimilated by 98% in just a couple of hours.

Shrimps with a stomach ulcer, as well as crabs, mussels and squids, are allowed to be used in food, subject to important rules:

  • A chronic disease is in remission.
  • There is no allergy to crustacean meat. In the presence of allergic reactions, seafood, getting into the digestive system, irritates the gastric mucosa. This process is able to create favorable conditions for relapse of the disease.
  • The use of seafood delicacies in a boiled form. Seafood prepared using frying will cause irritation of the mucous membranes of the stomach and excessive secretion of hydrochloric acid.

Important! The use of shrimp is prohibited in case of exacerbation of the disease.

To determine if you are allergic to shrimp, crab, squid and mussels, you need to put a small piece of seafood in your mouth, chew and not swallow. The scabies in the upper palate, lips and larynx that arose after 2-3 minutes indicate an allergy.

If you have a disease, you should not abuse delicious seafood. When cooking, it is necessary to use cooking or stewing methods, and categorically exclude the use of fried or pickled sea delicacies.

Additional additives in the form of spices or lemon juice can cause unacceptable secretion of gastric juice.

Red caviar with a stomach ulcer

Red caviar has significant nutritional value. In sturgeon and salmon, it contains 10-14% of easily digestible fats and approximately 30% of valuable proteins. The abundant composition of caviar is represented by vitamins E, A, D and group B, phosphorus, iron and other useful substances.

When consumed during a peptic ulcer, the product should be fresh, without the addition of salt. Also, in a diet, it should be borne in mind that caviar contains a lot of cholesterol.

Canned caviar, which can be found on the shelves of supermarkets, incorporates a preservative salt that extends the shelf life of the product. Such caviar will not bring benefits to the body and it can not be used in food for diseases of a gastroenterological nature, including an ulcer.

Since red caviar is difficult to digest, in the presence of pathology in the gastrointestinal tract, its use should be limited. For a healthy person, the maximum rate per week is 5 tablespoons. Patients with peptic ulcer need to significantly reduce this indicator.

Often, the healing process and the general condition of the patient depend on the right food. Fish and seafood not only can, but should also be used in the diet menu for stomach ulcers. They are endowed with valuable qualities that prevent irritation of the digestive secretion, and do not burden the diseased organ.

Food for an ulcer: what should be excluded from the diet?

The basis of the diet with the development of ulcerative inflammation of the gastric mucosa is a full, regular, proper nutrition. Do not load the diseased organ with heavy food, otherwise the risk of complications and irreversible consequences is high. From the diet, dishes and foods are removed that irritate the mucous membrane. It is important to exclude:

  • various pickles, sour and spicy seafood preparations,
  • pickled semi-finished products,
  • fried foods of marine origin,
  • oily fish.
Back to the table of contents

Can I eat shrimp with a stomach ulcer?

Shrimps are valuable in their rich vitamin and mineral composition, the presence of saturated fatty acids (Omega-3 and Omega-6), astaxanthin (a unique antioxidant). This delicacy is distinguished by its minimal calorie content, it contains a complete protein, the amount of which is several times higher than that in meat. The product is allowed to ulcers only in the period of stable remission in small quantities.

With an exacerbation of the disease, a marine delicacy is capable of causing irreparable harm to the stomach and inflamed membrane. Before using seafood, it is important to consult a doctor.

Supplement the diet with boiled shrimp exclusively. Fried, salted, smoked dishes are strictly prohibited during pathological processes in the digestive tract. Ulcers are forbidden to eat seafood with spices, lemon juice. Such seasonings act annoyingly on the shell of a diseased organ, causing a relapse of acute symptoms. A little salt is allowed. Before consuming shrimp, it is important to rule out an allergic reaction. You need to hold in your mouth, chewing shrimp, but not swallowing. An allergy will be manifested by swelling of the palate, itching in the oral cavity. In this case, the delicacy should be discarded.

Red caviar for stomach ulcer disease

Is red caviar possible with a stomach ulcer - this is a question that worries all those who had to deal with this unpleasant disease. It should be noted that red caviar itself is a product with high nutritional value. Salmon caviar contains a large amount of easily digestible fats, high-value proteins, as well as minerals and vitamins.

Experts say that the inclusion of red caviar in the diet for patients with gastric ulcers is not only permissible, but also desirable. True, there is one “But” - the exception is allowed only fresh, not salted caviar.

When packaging this delicacy in jars, the manufacturer adds a preservative salt to it. This is necessary to provide longer shelf life for such an expensive product. Therefore, only a natural product can be useful. Therefore, with a stomach ulcer, red caviar is salty, artificial and simply canned is contraindicated.

Due to the fact that red caviar itself is a difficult to digest and heavy food, in the case of a stomach ulcer it is allowed only in strictly limited quantities. So, with this gastroenterological pathology, the consumption rate of such a delicacy is up to 150 grams per week, that is, no more than five tablespoons.

Features of nutrition for gastric ulcer

The basic rule for all patients with peptic ulcer disease is crushed and frequent, but at the same time complete nutrition. That is, you need to take food at least 5-6 times throughout the day.

Do not forget that in this case all dishes should be prepared exclusively from boiled products, and you can cook them, both in plain water and in various broths. In addition, stewing and steaming, as well as steaming are allowed.

But there are some strict prohibitions for stomach ulcers, namely:

  • Do not eat too cold or excessively hot dishes,
  • fried and smoked dishes are also unacceptable, in some cases, as an exception, fried can still be, the main thing is to remove the crisp itself,
  • the use of foods with a high lipid content in fiber should be reduced to a minimum (these are mushrooms, bread, legumes, etc.),
  • fatty meats must also be discarded - we are talking about pork, some poultry and lamb,
  • from vegetables, the onion, turnip, garlic, rutabaga, radish, spinach and sorrel are excluded or minimized,
  • minimized foods that contain too much connective tissue, that is, meat with tendons and veins, poultry,
  • drinks such as coffee and cocoa are also allowed in the patient's diet in strictly limited quantities, and any alcohol is completely excluded.

Is it possible to eat fish and seafood with gastritis: recommendations

Many people think that fish with gastritis is a lifesaver. After all, on average it is digested three times faster than meat, and the proteins obtained from fish are absorbed 12% more fully. Low-fat fish have an average of 1.5 times lower calorie content than the lean meat product itself.

And there are up to 50 times more useful substances in the inhabitants of the sea than in beef and pork. For example, a pound of boiled pollock satisfies a person's daily need for potassium, and 200 g of flounder exceeds the daily rate of phosphorus.

A pound of tuna will provide a daily dose of iron.

The contribution of magnesium and calcium is not so great, but with gastritis, each grain of these substances is important - the first strengthens the nervous system and, therefore, reduces the frequency of relapses, and the second binds excess acids.

Vitamins A, E, D, K contained in this dish also prove how important fish is in gastritis. Well, of course, few today have heard about Omega-3, 6, and 9 acids abundant in fish oil, although not everyone knows what they are useful for.

Strong antioxidants are simply an elixir of youth: they prevent aging, enhance body regeneration, activate immunity, and have anti-inflammatory and anti-cancer properties. All this, of course, helps to overcome gastritis.

But the irony of fate is that nutritionists prohibit fatty fish that have the highest antioxidant content. Without restrictions, at least daily, it is advised to eat the so-called skinny fish.

Among sea fish, it is: pollock, hake, cod (all fat is collected in the liver, which just can not be eaten), pollock, haddock, blue whiting, flounder, tuna.

River fish are less absorbed by the stomach, but, nevertheless, pike, zander, crucian carp are also acceptable. The best fish for gastritis is the “little white fish”, that is, the whiter, lighter the fillet, the more lean the fish. Dark with fat? Such a fish with gastritis will not work.

It is not difficult to alternate fish dishes: boil, stew, steam, bake, make cutlets and cook them in the oven.

According to the rules of food compatibility, don’t serve porridge (except rice) or pasta with fish.

But without that you can come up with a lot of dietary side dishes: boiled potatoes, stewed carrots with green peas, mashed potatoes, stewed zucchini, well-boiled rice.

Fatty fish: how to safely dial omega acids

So what kind of fish can you do with gastritis to get healthy omega acids? The views of official and traditional medicine on this issue radically diverge.

So, traditional medicine recommends fish oil for gastritis - the concentration of omega acids - to lower acidity and heal a sick stomach.

Possessing all the charms of meat of fatty fish, fish oil also lubricates the gastric mucosa, protecting it from irritation.

But at the same time, fat is a storehouse of toxins, including mercury, so its safety depends on the technology of manufacturers. It reduces blood coagulability, which is dangerous with microcracks with gastritis and especially erosion. And the saddest thing, because of which doctors forbid this product for gastritis, it increases the release of gastric juice and bile, overloads the liver, and provokes an exacerbation.

To get a daily dose of Omega-3, 6, and 9, you need to take only 2 g of fish oil or eat 100 g of oily sea fish. But according to official dietetics, all types with a fat content of more than 8% are forbidden for gastritis: mackerel, saury, sardines, halibut, sprat, notothenia.

Better to gradually gain useful elements than cause an exacerbation. Fish with a mass fraction of fat "on the edge" (4% -8%), river (carp, carp, catfish) and especially sea (horse mackerel, catfish, chum, pink salmon, herring) will help to do this.

Of course, they should not be eaten during exacerbations or daily. But a large portion once a week is also able to cover the need for omega acids. And three hundred grams of skinny fish will be removed daily for all the same 1-2 g per day for adults.

Other sources of omega acids are also suitable: flaxseed, soybean, rapeseed oil, and also made from wheat germ.

Herring and red fish

One of the most “native” to many of us fish among fatty ones is herring. Eating pickled, salted, smoked herring is definitely not worth it, as the sick stomach will not be happy.

If the acidity is lowered, herring with gastritis as an appetizer is suitable for boosting appetite. With increased acidity, it is better not to risk it. But in the most extreme case, for a holiday, you can have a small piece.

For any gastritis, the herring must be further treated: soak in tea or milk for 6 hours.

But fresh unsalted herring for gastritis, cooked in a dietary way (stewed, boiled), refers to fish with "border fat", therefore it is allowed, but not regularly.

Another “quivering moment” is the red fish, which constantly happens not on the everyday table, like a herring, but on a holiday.Most species are “forbidden” fatty species, but this does not mean that you will have to forget about the sandwich with red fish. After all, there are more lean pink salmon and trout - they are rarely possible.

Caviar for gastritis

Before answering the question whether caviar is possible with gastritis, let's look at its types. Red caviar is the caviar of salmon species of fish. Roughly speaking, this is caviar from red fish. The most popular is caviar of highly prolific pink salmon.

Black caviar is sturgeon caviar. White caviar, which has become widespread in recent years, is the caviar of other fish species that are not so “thoroughbred”: for example, pollock, capelin, herring.

Alas, delicacies are rarely diet foods. Excess salt and fat in any caviar can enhance gastric secretion. But in the case of black caviar there is something to risk, because this is a complete set of amino acids.

Nutritionists believe that black caviar for gastritis is allowed, since the benefits of it exceed the harm. If you are able to afford this expensive product, eat no more than 2 tbsp per day, rinsing thoroughly with salt.

Fresh caviar is ideal for gastritis, which has not yet passed salting.

White caviar has the exact opposite reputation: it is forbidden for gastritis. Preservatives are added to cheap white caviar, it is much less useful, and fat content and stomach irritating properties remain.

What to do with red caviar for gastritis? Her teaspoon will provide the daily rate of omega-3 acids. A third of it is made up of proteins of the highest quality. In addition, there is another antioxidant in the composition - vitamin E, wound healing vitamin A, as well as choline, which protects the liver.

It is not surprising that red caviar for gastritis almost a required product. But only with one type of disease - with low acidity and in a volume of not more than 1 tablespoon of caviar without a slide at a time. But with increased acidity, red caviar can be eaten only at your own peril and risk, doctors are against it.

Red caviar can lead to heartburn and even provoke an exacerbation.

Gastritis Seafood: Homemade Rolls and Diet Paella

And here it is, finally - products that are loved by many and at the same time allowed by the diet - seafood. We’ll make a reservation right away: there’s no question of pickled, smoked, fried and seasoned with lemon juice, spices, spicy seafood sauces. Dried and salted squid fiber will also have to be forgotten. Otherwise, seafood is the perfect combination of taste and dietary properties.

Proteins that are easily and fully digested, an abundance of useful substances (omega acids, vitamins, trace elements - phosphorus, zinc, potassium, iron) - all this is found in shrimp, squid, mussels, octopus, crabs. But there are little secrets. The most commonly available seafood - mussels - have harsh meat, which may not please a sick stomach, so they should be eaten at least.

The largest shrimp - king and tiger - will also not work. They are not caught, but are bred in ponds, while growth is often stimulated by various chemical additives. The remaining shrimp for gastritis - fit.

Start adding seafood to the food a couple of things at a time, and if the disease does not make itself felt, you can gradually eat up to 200 g of seafood per day.

Squid and Sushi

The use of squid for gastritis is more dependent on the correct preparation. For readiness, less than a minute of boiling is enough for them, then they remain soft and comfortable for the stomach. If overexposed, hard meat can injure the irritated gastric mucosa.

If seafood is “our everything”, then Spanish and Japanese cuisine immediately come to mind. In diet paella (Spanish pilaf with seafood) there should be nothing forbidden: hot spices, onions and garlic. Be careful with tomatoes - their tolerance for gastritis is different. But seafood, rice, green peas will please with their combination.

Japanese cuisine also has something to please, but this does not mean that you can go to a restaurant and order sushi for gastritis. The classic version includes fresh fish - and this is heavy food that requires the release of excess hydrochloric acid. If you have low acidity with gastritis, there is a risk of contracting something through raw fish, which is poorly digested by the stomach.

If any of the ingredients is salty or smoked, you may not know about this right away. Spicy additions - wasabi and pickled ginger - burn the inflamed mucosa, so you have to put them off. Classic soy sauce acts very similarly, but not because of the spiciness, but because it is intensely salty.

You can use it only by lowering the concentration: diluting it with water.

So it’s easier to cook Japanese food at home, of which you will be sure of diet. For example, vegetable rolls are suitable for gastritis: with cucumber, avocado, cauliflower, zucchini, carrots. A variant of sushi for gastritis - with shrimp, squid, octopus. And what kind of fish you can take for making sushi, you already know: with fat content up to 8%, in boiled form.

If you do not violate the rules of diet, seafood will make your diet both tasty and varied. A good housewife will easily come up with options for daily and holiday dishes.

Is red caviar possible in gastritis?

Frequent stress, poor nutrition, a fast pace of life leads to the fact that 90% of people over 40 suffer from a disease such as gastritis.

Inflammatory process in the stomach, flatulence, intense pain - almost everyone knows these symptoms.

You can restore the body with medications and a special diet.

What you can eat and what you can not need to know everyone. For example, is caviar for gastritis allowed or not?

What is the use of red caviar

This product is undoubtedly of great benefit to the body. Even in ancient times, sailors took red caviar with them, which helped to satisfy hunger intensively.

It consists of amino acids, protein, lecithin, minerals.

About a third of this product contains high-quality proteins, fatty acids, which are also part of red caviar, have a beneficial effect on the functioning of the circulatory system.

Action on the body

Is it possible to eat red caviar for gastritis? A large number of people are puzzled by this question. What happens if you regularly eat this product as food.

  1. Weight comes back to normal. For people who have lost weight due to exacerbation of gastritis, the weight changes and the person returns to normal. This also applies to people who, on the contrary, dream of losing weight.
  2. Fatty acids found in red caviar help restore the cardiovascular system.
  3. Proteins help strengthen the body's defenses.
  4. The metabolic processes in the body are accelerated.
  5. You can also eat it with a disease such as anemia. The hemoglobin level in the blood increases. This is especially true for chronic gastritis, if there was bleeding from the stomach.

Eating caviar in the acute period with gastritis is not recommended. It can help increase acidity and an even larger inflammatory process.

It can be taken only during the period of "calm". This should not be done often and in small quantities. This is due to the fact that this product contains a large amount of cholesterol and fats.

Also, red caviar contains ions of chlorine and sodium, they stimulate an increase in the level of acidity. If you eat a meal often enough, then you can even with the chronic process of the disease.

It is not advisable to take it in the presence of pancreatitis or flatulence.

Caviar Limitations

Red caviar has a large amount of fat, due to which there is an increase in the level of secretion of enzymes of the stomach and pancreas.

With the inflammatory process in the stomach, taking this product can provoke an even greater aggravation. Increased pancreatic enzyme production leads to flatulence.

In any case, before this delicacy goes on sale for better preservation, salt and preservatives are added.

They can cause an increase in acid levels and the production of hydrochloric acid and pancreatic juice. In this regard, there is an inflammatory process and an increase in swelling of the tissues of the internal organs.

Caviar enhances appetite. The production of gastric juice increases, which is not entirely suitable for gastritis.

It is possible that an exacerbation of cholecystitis or pancreatitis will occur in parallel. It is advisable to comply with the measure.

This product is forbidden to accept to people who suffer from an allergic reaction. You can take it anyway in a limited amount to prevent the occurrence of allergies.

This dish should not be taken by patients who suffer from diseases such as kidney problems, diabetes mellitus, pancreatitis, gastroduodenitis, gout.

Precautionary measures

It is strictly forbidden to take meals during an exacerbation of gastritis with high acidity.

You can take it in small quantities. It is not advisable to take eggs on an empty stomach. Also, it is not suitable for breakfast.

It is necessary to take in the presence of gastritis with high acidity no more than two teaspoons of the product per day.

It is important to choose this product only in specialized stores. If it was made in the wrong conditions in violation of sanitary standards, this can lead to serious diseases even in absolutely healthy people.

In gastritis with a low acid level, the intake of red caviar is included in the mandatory list of dietary dishes. But you can take it only in limited quantities.

Sea urchin caviar gastric ulcer treatment - Treatment of gastritis

May 25, 2015 at 12:14

Fish is a source of complete proteins, fat-soluble vitamins, fatty unsaturated acids, amino acids, and minerals. Marine varieties contain such rare trace elements as zinc, fluorine, iodine and copper.

There is a little connective tissue in the fish, so it cooks faster, has a delicate texture and is quickly absorbed.

Fresh fish with a stomach ulcer is used in the menu at all stages of the disease. For diet food recommended:

  • skinny fish varieties: flounder, pollock, burbot, crucian carp, cod, pike perch, pike, hake,
  • moderately fatty varieties: carp, pink salmon, sprat, chum salmon, herring, bream, horse mackerel, low-fat herring,

In the period of exacerbation, fish with peptic ulcer is included in the daily menu in the form of soufflé or cutlets steamed from filet without skin. In the remission stage, the chopped fillet is allowed to be replaced with a whole piece of boiled or steam fish.

Sun-dried, dried, salted slave, balyk - products requiring a long and intensive digestion are prohibited in case of stomach disease.

Mussels, crab, squid, shrimp with minimal fat content contain high-grade protein and trace elements, the amount of which is several times higher than meat products.

Seafood with a stomach ulcer is allowed to be included in the diet, provided:

  • If the disease proceeding in a chronic form is in remission (shrimp in the acute phase of the disease is prohibited).
  • If the meat of crustaceans causes allergies, then shrimp that got into the stomach will instantly provoke irritation of the mucosa, creating favorable conditions for the relapse of the disease.
  • How to recognize an allergy? Take the shrimp in your mouth, chew it without swallowing the meat. If after a few minutes the upper palate, lips, larynx are combed out - there is an allergic reaction.
  • Shrimp with an ulcer should cook. Fried seafood seasoned with lemon juice and spices will irritate the mucous membranes of the gastric walls, contributing to excessive secretion.

Shrimp for gastritis: benefits, recipes for diet salads

Gastritis is a disease accompanied by inflammatory changes in the gastric mucosa and impaired tissue regeneration, with a change in healthy glands to fibrous tissue. Gastritis leads to a malfunction in the stomach, which is associated with a violation of its secretory function.

Violation of this function, important for digestion, can lead to the development of an ulcer if the strict diet prescribed by the attending physician is not followed. Any diet is certain restrictions in the assortment of dishes and products. Many chronic patients suffering from this problem are interested in the question: is it worth eating seafood and is it possible to shrimp for gastritis?

How to use

The condition for including shrimp in the diet is their moderate consumption. Naturally, the cooking method involves only cooking and excludes various types of smoking or roasting. But this does not mean that the delicacy will have to be eaten only in boiled form. There are many interesting dishes including seafood that can diversify a healthy diet.

It is also worth considering that this product is rich in protein and it is preferable to use it before noon. Often boiled delicacy is added to salads and diversifies the dishes, limited in number and assortment, allowed for gastritis.

Shrimp - a magnificent marine delicacy, characterized by high nutritional value and low calorie content, is rightfully included in the list of the most healthy foods. For 100 grams of boiled meat, only 86 kcal. In its composition:

  • proteins needed to build muscle
  • monounsaturated or polyunsaturated fats that contribute to the normalization of cholesterol,
  • carbohydrates that positively affect brain activity and the cardiovascular system,
  • vitamins including vitamins PP, E, A, group B,
  • mineral substances - potassium, magnesium, iodine, manganese, phosphorus, sodium, iron, selenium, zinc.

Healthy diet prawn salad for gastritis

So that the therapeutic diet for gastritis is not boring and monotonous, you can use the recipes below.

The main thing in these recipes is to properly cook frozen shrimp. It is not worth defrosting shrimps in various quick ways, for example, in a microwave, or in hot water.

This will lead to a loss of taste of seafood and its aroma. Shrimp must be thawed at room temperature, freeing them from packaging.

It will take a little longer, but the shrimp will not lose their beneficial properties and unique taste.

After defrosting, shrimp must be properly cooked. Cooking technology is slightly different from cooking other products. The whole process can be performed in stages:

  • boil the right amount of water in a saucepan,
  • add salt to the water,
  • dip the shrimp into boiling water and bring them to a boil. Let them boil for only 3-4 minutes,
  • remove the shrimp pan from the heat and leave them under the lid for 10-15 minutes. In hot water, the shrimp will become more tender.

Larger instances of shrimp should be cooked a little longer - 5-6 minutes.

Apple Salad Recipe

  • shrimp - 150 g
  • potatoes - 1 pc.,
  • apple - 1 pc.,
  • green peas - 1-2 tbsp. l.,
  • fresh cucumbers - 1 pc.,
  • green onions
  • vegetable oil - 1-2 tablespoons,
  • salt to taste.

  1. Defrost fresh shrimp and rinse them in running water. Bring the water in the pan to a boil. To salt. Submerge the shrimp in boiling water and cook them until they pop up,
  2. Remove the pan from the heat and let stand for 10-15 minutes. Simultaneously with shrimp, boil potatoes, cool and peel.
  3. Dice potatoes. Peel the apple and also finely chop. Rinse and chop the onion and cucumber.
  4. Free the shrimp meat from its shell and cut it into pieces. Combine all prepared products for salad in a salad bowl, mix, add salt and vegetable oil.

What is useful seafood can be found in this video.

Our readers recommend:

This penny method relieves ulcers and gastritis! We need to take 250 ml of boiled water ... Read more

Warm Salad Recipe

Another shrimp salad. Composition:

  • shrimp - 150 g
  • hard cheese - 10 g,
  • eggs, without yolks - 2 pcs.,
  • lettuce leaves
  • white bread - 50 g
  • yogurt without additives.

  1. Boil hard-boiled eggs, peel them and remove the yolks. Cut the protein part and mix with chopped lettuce. In a dry frying pan, dry the finely chopped white bread and mix with the remaining ingredients.
  2. Boil shrimp in salted water. Grate the cheese on a coarse grater.
  3. Mix all the ingredients together, salt to taste. Dress salad with classic yogurt.

Recommendations of doctors and nutritionists

Gastroenterologists and nutritionists, while recognizing the benefits of shrimp, still do not recommend using them for exacerbation of gastritis. During periods of remission, they can be eaten boiled, but in small portions without overeating. You can also eat seafood as part of salads, along with permitted products. Shrimp dressing is recommended with olive oil.

You can eat red caviar with a stomach ulcer

Do you still endure gastritis? It is necessary to treat not the effect, but the cause - says Olga Kirovtseva.

Fish is a source of complete proteins, fat-soluble vitamins, fatty unsaturated acids, amino acids, and minerals. Marine varieties contain such rare trace elements as zinc, fluorine, iodine and copper.

There is a little connective tissue in the fish, so it cooks faster, has a delicate texture and is quickly absorbed.

Fresh fish with a stomach ulcer is used in the menu at all stages of the disease. For diet food recommended:

  • skinny fish varieties: flounder, pollock, burbot, crucian carp, cod, pike perch, pike, hake,
  • moderately fatty varieties: carp, pink salmon, sprat, chum salmon, herring, bream, horse mackerel, low-fat herring,

In the period of exacerbation, fish with peptic ulcer is included in the daily menu in the form of soufflé or cutlets steamed from filet without skin. In the remission stage, the chopped fillet is allowed to be replaced with a whole piece of boiled or steam fish.

Sun-dried, dried, salted slave, balyk - products requiring a long and intensive digestion are prohibited in case of stomach disease.

Can shrimp with a stomach ulcer?

Mussels, crab, squid, shrimp with minimal fat content contain high-grade protein and trace elements, the amount of which is several times higher than meat products.

Seafood with a stomach ulcer is allowed to be included in the diet, provided:

  • If the disease proceeding in a chronic form is in remission (shrimp in the acute phase of the disease is prohibited).
  • If the meat of crustaceans causes allergies, then shrimp that got into the stomach will instantly provoke irritation of the mucosa, creating favorable conditions for the relapse of the disease.
  • How to recognize an allergy? Take the shrimp in your mouth, chew it without swallowing the meat. If after a few minutes the upper palate, lips, larynx are combed out - there is an allergic reaction.
  • Shrimp with an ulcer should cook. Fried seafood seasoned with lemon juice and spices will irritate the mucous membranes of the gastric walls, contributing to excessive secretion.

What vegetables can I eat with a stomach ulcer

Among the nutritious vegetables are potatoes, fresh cucumbers, carrots, lettuce and pumpkin. Beets and cabbage are suitable for the manufacture of juice, which is considered therapeutic in case of duodenal ulcer. Also, experts recommend not to go to rest immediately after eating, but, for example, take a walk and not lift weights.

If there is an ulcer, you need to eat:

  • Beetroot - it is recommended to eat fresh or drink juice.
  • Carrots - is an easily digestible food.
  • Salad is an ideal food for duodenal ulcer.
  • Pumpkin - includes a maximum of fiber. It is recommended to eat during an aggravation of the disease.
  • Zucchini - eliminate excess fluid.
  • Potatoes. Regarding traditional medicine, to cure peptic ulcer, they drink potato juice. For this purpose, potatoes are grated. After that, mashed potatoes should be put in cheesecloth and squeezed out juice, which should be taken half a glass 20 minutes before eating.

Apples, of course, can be eaten with ulcerative ailments. But before use, remove the skin from the fruit. Eat exclusively sweet varieties of apples, such as "white filling". Particular attention should be paid to baked apples. Since their thermal treatment contributes to better absorption of fruits, and they do not lose their beneficial properties.

Healthy properties of sauerkraut

It is recommended to eat pickled vegetables for gastritis as a preventive measure. Sauerkraut for gastritis of the stomach can be used as an additional folk remedy for healing. With reduced acidity - sauerkraut increases appetite and secretion of gastric juice. With increased, it can be eaten, but in a limited number.

Some experts argue that not everyone can eat sauerkraut with a stomach ulcer. Since the course of the disease for each patient is individual, and sometimes there are cases that cabbage should be removed from the diet altogether.

Important! Sauerkraut saves all the useful characteristics, and when properly manufactured, has a beneficial effect on the intestines.

Starvation and smoking for peptic ulcers

There is an opinion that a hunger strike promotes the revival of organs that take part in digestion. A variety of digestive organs are perfectly cured by hunger. It has been argued that during fasting, the mucous membrane of the stomach normalizes and reborn, pain, heartburn, and vomiting disappear. Fasting helps to heal existing ulcers.

Many smokers are interested in whether it is possible to smoke with a stomach ulcer? It is possible to answer this question definitely no. Since there is an opinion that smoked tobacco significantly aggravates the course of the disease, and can cause complications. The risk of ailments in a smoker is much higher, since nicotine adversely affects the body. In the presence of ulcers, nicotine prevents their healing.

Important! Internal ulcers and a smoker are a dangerous tandem for health, which means that you will have to exist without tobacco.

Watch the video: 5 best foods to eat for Ulcer Relief (November 2019).

Loading...