Health Food Products: Dietary Guidelines

For many diseases, there are restrictions or even a complete ban on the use of certain products that can provoke an exacerbation of a chronic disease or aggravate an acute one. Conversely, some foods may have a beneficial effect on the course of a particular disease.

The vast majority of currently used therapeutic diets, especially those prescribed for a long time, are approaching the physiological need for them in a healthy person.

In the article, we will consider the principles of clinical nutrition, dietary tables and make up a diet for the prevention of exacerbation of chronic diseases.

Clinical nutrition: principles

Medical nutrition should be built taking into account the physiological needs of the body. Therefore, any diet must meet the following requirements;

1. Vary in its energy value in accordance with the energy consumption of the body.

2. Provide the body's need for nutrients, taking into account their balance.

3. Induce optimal filling of the stomach, necessary to achieve a slight feeling of satiety.

4. Satisfy the tastes of a person within the limits allowed by the diet, taking into account the tolerance of food and the variety of the menu.

5. Since monotonous food quickly becomes boring, it helps to reduce appetite, and insufficient excitation of the activity of the digestive organs impairs the absorption of food.

6. To ensure the correct culinary processing of food while maintaining the high palatability of food and the valuable properties of the original food products.

7. Follow the principle of regular nutrition.

Also, medical nutrition should be quite dynamic. The necessary dynamism is achieved by applying the principles of sparing and training widely used in diet therapy.

The principle of sparing provides for the exclusion of nutritional factors that contribute to the maintenance of the pathological process or its progression (mechanical, chemical, thermal stimuli, etc.)

The principle of training is to expand the initially strict diet by removing the restrictions associated with it in order to switch to a full-fledged diet.

The principle of compiling a therapeutic diet

Medical nutrition, or diet therapy, is a method of treatment in which much depends on the person himself. With medication, as a rule, you have to follow the advice of a specialist exactly, and dietary recommendations are not always followed so punctually.

The word "diet" refers to both the diet and the composition of the food.

The principle of building each diet is determined, on the one hand, by the physiological need of the body for nutrients and energy, and on the other hand, by the phase and stage of the disease, as well as the degree of functional disorders and metabolic disorders characteristic of this particular disease.

Let's define the main principles:

1. The ratio of nutrients is considered optimal if 14% of the energy value of the diet is provided by proteins, 30% by fats and 50% by carbohydrates.

   But when determining the energy value of the diet, in addition to taking into account the age, gender, general condition of a person, the pathogenetic features of the disease, it is necessary to take into account possible forced violations of motor activity.

   When mobility is limited, energy costs will be much less, so the energy value of the diet cannot be the same for everyone.

    

2. The lower limit of the protein norm is 1 g per 1 kg of human body weight.

   This circumstance should be taken into account when prescribing diets with protein restriction, a plant-based diet.

   Approximately 50% of the protein should come in the form of animal protein. There is an exception to this rule, for example, in chronic nephritis with a pronounced syndrome of chronic renal failure, protein is limited in the diet for a long time.

    

3. The diet should include foods rich in dietary fiber (vegetables, fruits, grains, especially wheat bran).

   Deficiency of this component in food is a risk factor for the development of colon cancer, irritable bowel syndrome, hypomotor dyskinesia of the intestine and constipation syndrome, diverticulosis, appendicitis, hiatal hernia, cholelithiasis, diabetes mellitus, etc.

    

   Dietary fiber normalizes the microflora of the gastrointestinal tract (GIT), improves motility and reduces the time of exposure of the mucous membrane to both natural and carcinogens formed in the body.

    

4. Ensure the content in the diet of such trace elements as copper, selenium against the background of a lack of vitamins C, E, A, including β-carotene.

   This restores antioxidant protection, has a stabilizing effect on the membranes, preventing, in particular, the progression of dysplasia of the intestinal mucosa in groups of increased oncological risk.

   If it is not possible to compensate for the deficiency of vitamins through natural products, it is necessary to prescribe vitamins in the form of dietary supplements.

    

5. Strict accounting and selection of products according to their chemical composition and nutritional value is necessary, since even vegetables belonging to the same species differ significantly in the composition of mineral salts.

   For example, cabbage is often included in hyposodium diets, while red cabbage contains a lot of sodium chloride, white cabbage has an average amount, and savoy cabbage contains almost no sodium chloride.

    

6. The method of cooking also significantly affects the vitamin composition of the dietary dish.

   For example, under the influence of heat treatment, the concentration of vitamin C in cooked vegetables is sharply reduced.

   So potatoes, when cooked in water, lose up to 40% of vitamin C, while steaming under pressure - by 12-15%. When potatoes are immersed in hot water, vitamin loss is significantly reduced.

   Brine contributes to the preservation of vitamin C in sauerkraut; without it, the content of ascorbic acid drops by 50% after 12 hours. The cooking process has little effect on the content of retinol and carotene. Their destruction is facilitated by light and an acidic reaction, so it is better to add sour cream, vinegar, citric acid to vegetables and salads before use.

   In the process of preparing vegetable dishes, it should be borne in mind that the absorption of provitamin A (carotene) occurs with the simultaneous use of fat (sour cream, butter). Vegetable dishes can be prepared from beets, cabbage, carrots, add fruits.

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   In a diet kitchen, some special devices are needed: a meat grinder with a fine grate, a sieve for wiping, steaming pans. For steaming, you can also use an ordinary pan with a lid, into which you need to insert a sieve, pour water to a level below the bottom of the sieve.

   Products should be put on a sieve (carrots, potatoes, beets, meatballs, meatballs, etc.). Meat and fish are boiled in water; the product should be lowered into hot water in small pieces (weighing about 100 g).

    

7. The frequency of meals is also important.

   For example, for people with diseases of the gastrointestinal tract, the cardiovascular system), 5-6 meals a day are necessary.

   The following meal times are recommended:

   • 8-9 hours (breakfast);

   • 13-14 hours (lunch);

   • 17-18 hours (dinner);

   • 21:00 (overnight).

   The energy value of the daily ration is distributed as follows:

   • breakfast - 30%;

   • lunch - 40%;

   • dinner - 20-25%;

   • at night - 5-10%.

   With 5 meals a second breakfast is introduced, and with 6 meals a second breakfast (11 a.m.) and an afternoon snack (17 p.m.).

   It is desirable that the breaks between individual meals do not exceed 4 hours.

    

In some diseases, there is a significant loss of protein (burn disease, nephrotic syndrome, etc.), vitamins, and sometimes minerals.

In some cases, there is a violation of the absorption of nutrients (malabsorption syndrome, enteritis, etc.). In these situations, an increased intake of the missing nutritional components is necessary.

A significant restriction in the protein diet is required only in severe chronic renal failure, terminal uremia, severe stages of circulatory failure, liver failure.

Therapeutic nutrition systems

When prescribing therapeutic nutrition, two systems can be used: elemental and dietary.

1. elemental system

   It provides for the development of an individual diet for each person with a specific enumeration of the indicators of each of the elements of the daily diet.

    

2. Diet system

   Provides for the individual appointment of a particular diet from a number of pre-designed.

   In medical institutions, a dietary system is mainly used.

   In Russia, diets recommended and approved by the Ministry of Health for widespread use, which were developed in the Clinic for Clinical Nutrition of the Institute of Nutrition of the Russian Academy of Medical Sciences, with a number designation system according to the nomenclature proposed by M. I. Pevzner, have received predominant distribution.

   This system of therapeutic nutrition provides for 15 basic therapeutic diets (tables) and a group of contrast, unloading diets. In addition, some basic diets (1,4,5,7,9,10) have several options, indicated by capital letters of the Russian alphabet, which are added to the number of the main diet (for example, 1a, 16, 5a, etc.).

   Each diet and its variants are characterized by:

   • indications for use;

   • target (therapeutic) purpose;

   • energy value and chemical composition;

   • features of culinary processing of food;

   • diet;

   • a list of allowed and recommended dishes.

    

Features of clinical nutrition: dietary tables

Let us consider in more detail the medical recommendations on the example of diet table number 1.

In the course of therapeutic nutrition for peptic ulcer, this diet is the main one. It has two options: in one case, the food is cooked mashed, and in the other, it is not mashed.

Diet table No. 1 is characterized by less strict adherence to the principles of mechanical and chemical sparing of the gastric mucosa than diets No. 1a and 1b: white bread, boiled meat (chopped) and fish, boiled and pureed vegetables (potatoes, carrots, beets, zucchini, pumpkin) are allowed ) and fruits.

The diet additionally includes fresh non-acidic sour cream, cottage cheese, non-bread cookies, milk vegetable puree soups, milk soups with noodles, boiled pasta and noodles, baked dishes, weak tea with milk are allowed. Exclude broths and cabbage broths.

Food is boiled in water or steamed.

Recommended foods and dishes:

• dairy cereal soups (oatmeal, rice, buckwheat, barley, semolina), dairy soups with vegetables, pasta or homemade noodles; vegetable soups (potato, carrot, beetroot) with egg-milk mixture, seasoned with butter or vegetable oil;

• dishes from low-fat varieties of meat and fish (cutlets, dumplings, meatballs, mashed potatoes, soufflés, rolls, etc.);

• milk porridges (rice, oatmeal, pearl barley, buckwheat, semolina, oatmeal), soufflé, mashed cereal puddings, pasta dishes, pasta, homemade noodles;

• dishes from potatoes, carrots, beets, cauliflower, pumpkins, zucchini, green peas (mashed potatoes, steam soufflés and puddings without crust);

• soft-boiled eggs, omelettes;

• whole milk, condensed milk, fresh cream, freshly prepared unleavened cottage cheese, cottage cheese soufflés and casseroles, dumplings with cottage cheese, sour cream, mild cheeses;

• jam, pureed or baked fruits and berries of sweet varieties;

• sweet berry juices (strawberry or raspberry), kissels, jelly, mousses;

• honey, jams, jam from sweet berries and fruits, marshmallows, marshmallows;

• milk, sour cream or fruit sauce;

• parsley, dill (a little);

• butter and vegetable oil (in ready meals);

• weak tea with milk or cream, rosehip broth, carrot juice, non-acidic apple juice;

• wheat, slightly dried bread, lean biscuits.

With severe pain, heartburn, belching, a mechanically and chemically sparing version of diet No. 1 is indicated, with mild symptoms - diet No. 1 without mechanical sparing.

This diet is especially indicated if the disease is accompanied by a decrease in the motor function of the intestine, manifested by constipation. Food is boiled, but not wiped (meat and fish are served in pieces, vegetables are not pureed, cereals are crumbly, etc.).

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Since H. pylori is now known to be an important cause of ulcers, scientists are looking into what foods might make a difference in fighting infection.

In addition to the drugs recommended for treating ulcers, eating these foods may also be helpful against bacteria that cause ulcers:

• cauliflower;

• cabbage;

• radish;

• apples;

• blueberry;

• raspberry;

• blackberry;

• Strawberry;

• cherry;

• bell pepper;

• carrot;

• broccoli;

• leafy greens like kale and spinach

• Probiotic-rich foods such as yogurt, kefir, miso, sauerkraut, and kombucha

• olive oil and other vegetable oils;

• honey;

• garlic;

• green tea without caffeine;

• liquorice;

• turmeric.

Why are they helping?

If a stomach ulcer is caused by an H. pylori infection, foods rich in antioxidants may be helpful. They can help protect and activate your immune system and help fight infection.

Foods such as blueberries, cherries, and bell peppers have antioxidant properties. Leafy greens such as kale and spinach contain calcium and B vitamins.

Broccoli contains sulforaphane, a compound that is active against H. pylori.

Fermented probiotic foods have shown promise for treating ulcers. Foods such as miso, sauerkraut and kimchi can prevent reinfection.

Turmeric is currently being studied as a potential treatment for ulcers.

Treatment tables were developed over half a century ago. Much has been improved during this time, diet options have become significantly larger, recommendations have become more accurate and specific.

Therefore, in modern conditions of awareness of nutrition, people know a lot about the causes and manifestations of their illness, they are able to prevent exacerbations. Focus primarily on your well-being, remember about individual intolerance.

Products for medical and dietary nutrition

Each food product has features associated with its chemical composition. These features determine the expediency of using this or that product in various diets.

Meat and meat products

Various types of meat: beef, veal, pork, meat of various birds are a good source of complete protein.

However, not all types of meat products are acceptable in clinical nutrition. For example, meat of ducks, geese is generally not recommended because of the fat it contains, which is poorly tolerated.

Extractive substances that give taste and aroma to the broth are strong causative agents of gastric juice, therefore, in case of peptic ulcer, gastritis with high acidity, meat broth and meat gravies should not be consumed.

The removal of a significant amount of extractive substances from meat is facilitated by boiling it.

The composition of extractive substances includes the so-called purine bases, from which uric acid is formed in the body; purine bases burden the work of the liver.

There are more purines in the meat of young animals and birds (veal, chickens) than in the meat of adult animals. Especially a lot of purines in the meat of internal organs (liver, kidneys), in sausages, especially smoked, in ham.

Therefore, in case of liver diseases, metabolic disorders, for example, gouty diseases, atherosclerosis and some other diseases, meat is generally limited in the diet.

In this case, beef and chicken are healthier than veal or chicken.

In these diseases, one of the types of purine bases, hypoxanthine, has the most negative effect.

Recall that in case of gastric problems, the meat must be boiled until tender.

Beef, lamb, external lard are poorly oxidized in the body, are absorbed worse, have a laxative effect on many people, so they should be avoided in clinical nutrition.

Thus, only lean meats should be consumed, and external fat should be removed from fatty meats.

Fish and fish products

These products, as well as meat and meat products, are used in clinical nutrition as a good source of protein. Due to the low content of connective tissue, fish is easier to boil and dishes from it, even in unground form, irritate the stomach a little.

The fish also contains a significant amount of extractive substances, including purine bases. The largest amount of purines is found in sprats, sardines, caviar. Such varieties of lean fish, such as cod, perch, pike perch, burden the activity of the liver less and are easier to digest than sturgeon, beluga, etc.

Marine fish and crabs are of particular importance in clinical nutrition due to the content of iodine in them, which is valuable in diseases of the thyroid gland, in obesity.

It should be recalled that the extractives of meat and fish also play a positive role in therapeutic nutrition, stimulating the secretion of gastric juice in case of its insufficiency in people with gastritis.

Ear and meat broth are useful dishes in such cases.

Mushrooms

Due to the significant content of extractive substances, mushroom broths are of great importance for stimulating appetite and for stimulating gastric secretion in gastritis with insufficient acidity. But mushroom broth contains a lot of purine bases, therefore, in case of metabolic diseases, liver diseases, its use is inappropriate.

There is quite a lot of protein in mushrooms, but it is poorly absorbed, especially in case of stomach diseases; in addition, the coarse vegetable fiber of mushrooms irritates the stomach and intestines, therefore, mushroom decoction can be used in clinical nutrition for these diseases, and the mushrooms themselves do not need to be introduced into dishes.

Eggs

Eggs as a high-value food product in terms of protein, fat, vitamins and mineral salts are widely used in clinical nutrition.

In some diseases, they need to be limited, such as atherosclerosis, cholelithiasis.

The yolk is useful in an anemia diet as it contains a significant amount of iron. But egg yolk is contraindicated in inflammatory processes in the gallbladder, as it causes spasms. In these cases, it can be introduced into different dishes only in moderation.

You need to know that raw egg white contains a substance - avidin, which adversely affects vitamin metabolism in the body (for vitamin - biotin); boiling an egg destroys this substance.

Therefore, raw egg white should not be eaten in increased quantities, and it is generally not recommended for kidney diseases.

Milk

Fermented milk is much richer in a number of vitamins than fresh milk: lactic acid bacteria produce B vitamins and substances that have the properties of vitamin C.

Milk is of great importance in the diet of a heart patient, it enhances the activity of the heart, helps to reduce swelling. Milk sugar is easily fermented in the intestines, and therefore, milk is excluded from the diet for diarrhea, but is used in clinical nutrition with insufficient bowel activity.

If there is intolerance to whole fresh milk, such milk is included in various dishes, for example, cereals, and also consumed in a fermented form (yogurt, acidophilus milk, kefir, etc.).

One-day yogurt and kefir are useful for constipation, three-day kefir - for diarrhea. Koumiss made from mare's milk has a certain medicinal value. It is prescribed for tuberculosis and insufficiency of gastric juice.

Cream, sour cream

Both of these products with a high fat content are distinguished by the full composition of fat-like substances included in milk: lecithin and cholesterol, therefore, they are more preferable than butter for atherosclerosis, hypertension, and liver diseases.

Cream helps to reduce the secretion of gastric juice and is useful for gastritis with high acidity and stomach ulcers. Fresh non-acidic sour cream has the same properties, but in diseases of the stomach and liver, it should be consumed in small quantities.

Cottage cheese

Cottage cheese is useful for liver diseases, atherosclerosis and hypertension, tuberculosis, heart disease.

However, it should be remembered that long-term daily consumption of a significant amount of cottage cheese (more than 100-150 g per day) is not advisable. This will not only reduce appetite, but can also lead to the deposition of calcium salts in the kidneys and the formation of stones.

Cheese

Different varieties of cheese differ from each other both in their fat content, and in acidity and sharpness, depending on the leaven and the duration of the cheese ripening.

All cheeses contain a lot of high-grade protein (milk) and especially a lot of calcium salts. Therefore, cheese is used in therapeutic nutrition for tuberculosis of the lungs, bones, bone fractures, to stimulate appetite and with enhanced nutrition.

Cheeses have the ability to excite the nervous system and can cause insomnia. This is especially pronounced when using ripe, spicy cheeses. Therefore, you should not use them in food before bedtime.

Butter (butter, ghee, vegetable oils)

Butter in clinical nutrition is preferable to ghee. Ghee, even the highest grade, contains some fat breakdown products, which are obtained during the melting process. Therefore, it is not recommended for liver diseases, some gastrointestinal diseases.

In many diseases associated with inflammatory processes, in particular with inflammation of the kidneys, it is better to use unsalted butter. Butter is best used in clinical nutrition in its natural form, put it on a plate, and not fry on it, because due to the protein content in butter, it begins to smoke when fried due to the burning of proteins.

It is better to fry foods in coconut oil, ghee, grape seed or avocado, and put cream in the finished dish.

In general, in the diet of any person, vegetable oil should be introduced into all diets. But olive oil is especially useful for diseases of the stomach, gallbladder, for atherosclerosis, hypertension - sunflower and corn. But you should not consume more than 1 - 2 tbsp per day. tablespoons of vegetable oil.

Vegetables

Various types of vegetables - leafy greens, tuberous vegetables, root vegetables, gourds - contain mostly a lot of water, very little protein and an insignificant amount of fat.

The therapeutic use of vegetables is associated with the vitamins, mineral salts and vegetable fiber they contain. The latter is almost not digested and absorbed in the intestine, but contributes to its normal activity, removing excess cholesterol from the body. Therefore, vegetables are useful not only for constipation, but also for atherosclerosis, hypertension, diseases of the liver and gallbladder.

Vegetables contain magnesium salts, which have a vasodilating effect, which is very important in the treatment of hypertension. Due to their low calorie content, vegetables are useful for obesity, since by consuming them in large quantities, a person is quickly saturated.

Young vegetables, such as zucchini, contain less vegetable fiber, irritate the stomach and intestines a little, and are used in clinical nutrition for diseases of these organs.

It is not recommended to use sorrel and spinach for gouty diseases and liver diseases due to the significant content of oxalic acid in them.

Melon vegetables - watermelon, pumpkin, zucchini - have a diuretic effect due to the presence of potassium salts in them, therefore they are useful for diseases of the heart and kidneys.

Fruits and berries

Contain in various quantities easily digestible sugars, which have a medicinal value in diseases of the liver, heart; for pulmonary tuberculosis, treatment with especially sugary grape varieties is recommended.

Organic acids contained in fruits and berries stimulate appetite and gastric secretion, so they are used in the diet for gastritis with low acidity. The most valuable in this regard are lemon and cranberries.

Prunes, raisins, figs containing vegetable fiber and sugar are recommended for constipation.

Raw apples are useful for hypertension. In the pured form, raw ripe apples are prescribed by doctors for some forms of colitis.

In clinical nutrition, only ripe fruits and berries are used; unripe ones contain acids that are highly irritating to the stomach and intestines and a lot of fiber.

Dried berries (dried apricots, raisins, prunes) contain a significant amount of sugar and are recommended for diseases of the liver and heart.

Tea and jelly from dried and fresh blueberries, thanks to the astringents they contain, are useful for diarrhea.

Some vegetables (garlic, onions) contain special antimicrobial substances - the so-called phytoncides, which have a beneficial effect on intestinal diseases.

Cereals, legumes

The easy digestibility of carbohydrates contained in cereals in a significant amount, the possibility of preparing various and very valuable dishes from them in combination with milk, as well as the property of a number of cereals (rice, oatmeal, pearl barley) to give mucous decoctions when cooked, slightly irritating the stomach - all this causes the widespread use of cereals in clinical nutrition, especially in diseases of the stomach and intestines.

Oatmeal and buckwheat, "Hercules" due to the special quality of the proteins contained in them are recommended for diseases of the liver and heart.

Industry is currently producing flour from various cereals. This makes it possible to use them in clinical nutrition for diseases of the gastrointestinal tract.

We should also mention the special properties of corn grits: porridge from it suppresses fermentation and putrefactive processes in the intestines, so it should be used for colitis accompanied by diarrhea.

Cereal legumes - peas, beans, lentils - are usually poorly tolerated by people with gastrointestinal problems and therefore are little used in dietary nutrition. For medicinal purposes, you can use white beans, which inhibit the activity of the pancreas, helping to prevent diseases of the biliary tract.

Bread

Different types of bread are used in clinical nutrition due to the content of a certain amount of bran.

The effectiveness of bran is due to the content of vegetable fiber and magnesium salts in them. The coarser the grinding of flour, the more the bread will irritate the gastrointestinal tract, but at the same time contribute to better emptying of the intestines, the removal of cholesterol. Magnesium salts will contribute to the normalization of blood pressure in hypertension. Coarse breads are less digestible and are therefore recommended for obesity.

Nuts, almonds

They contain quite a lot of vegetable fiber, which irritates the stomach and intestines, but is useful for treating constipation.

You can make nut milk from nuts. Such milk, filtered to remove fiber, is very nutritious; it has a positive effect on the functioning of the kidneys.

Chocolate, cocoa

Contains binders. Therefore, cocoa, prepared with water in the form of a drink, jelly or jelly, is useful for diarrhea.

But cocoa and chocolate contain a lot of fat. In addition, if they are consumed in significant quantities, they reduce appetite and quickly become boring.

Tea coffee

Tea and coffee are used in medical nutrition to stimulate appetite, enhance the activity of the nervous system and heart.

Coffee contains a lot of vitamin PP and is useful for gastritis with low acidity and diarrhea. Strong tea is used in therapeutic diets for dysentery and diarrhea, as it contains many astringents. The same astringents are found in significant amounts in acorn coffee.

Spices and spices. Most spices and spices stimulate appetite, but they contain substances that, if these products are consumed in excess, can adversely affect the activity of the stomach and intestines, and spices such as mustard and pepper can affect the activity of the kidneys.

Therefore, spices and spices are used in clinical nutrition only in limited quantities, and hot spices, as a rule, are completely excluded from it. Used mainly spicy vegetables and herbs, vanillin, cinnamon, and then in moderation.

In kidney disease, a person needs a salt-free diet, natural vinegar, boiled to remove essential oils, and fried onions are allowed.

Honey

Due to the high digestibility of sugars, the content of vitamins, essential oils and mineral salts, honey is used in medical nutrition not only as a product recommended for enhanced nutrition, but also in diets for heart disease, liver disease, tuberculosis and gastric ulcer, hypertension.

An example of a therapeutic diet diet No. 1

With mechanical sparing of the stomach:

Breakfast: cottage cheese with sour cream or soft-boiled egg, mashed buckwheat porridge, or mashed milk oatmeal, tea with milk.

Second breakfast: baked apple, rosehip broth.

Lunch: mashed pearl barley soup, steamed meat cutlets or steamed meatballs, rice porridge or mashed potatoes, pureed apple compote, or fruit jelly, or apple mousse.

Snack: rosehip broth, dry biscuits.

Dinner: steamed fish balls with vermicelli, rice pudding with fruit sauce, tea with milk.

At night: fermented milk product (1 glass), biscuits.

Approximate diet menu number 1 (without mechanical sparing of the stomach):

Breakfast: boiled egg with boiled vermicelli, buckwheat porridge, cheese, tea with milk.

Second breakfast: fresh apples.

Lunch: vegetarian potato soup, boiled beef stroganoff with boiled rice, boiled beets with vegetable oil, tea.

Snack: soft-boiled egg, sour-milk drink with biscuits.

Dinner: boiled fish with boiled potatoes, millet pudding with cottage cheese, tea.

At night: fermented milk drink (1 glass).

If there is milk intolerance (heartburn, flatulence), it is replaced with tea with milk or mineral water ("Borjomi", "Slavyanovskaya").

The digestive tract plays a vital role in your health as it is responsible for the absorption of nutrients.

If you know your diagnosis, then to determine the appropriate diet, it is enough to find the disease and the table corresponding to it. In case of difficulties and individual intolerance, contact a specialist for a competent selection of a diet.

But even a healthy person can experience digestive problems due to a lack of fiber or probiotic-rich foods in their diet.

Therefore, following a balanced diet is always important for everyone! Be healthy!