Vegetables And Gastritis

In gastritis, the walls of the stomach and intestines are damaged, causing ulcers and bleeding. Foods high in cellulose (fiber) help prevent complications caused by the disease, but it's not that simple.

"Many fresh vegetables are rich in coarse fiber, so they are dangerous for people suffering from gastritis with increased flatulence and abdominal pain." - says Sharon Richter, a certified American nutritionist.

It is extremely important in case of gastritis to consult a doctor regarding the products that are allowed and forbidden for consumption.

We will introduce you to an approximate list of soft fiber vegetables that are worth paying attention to.

But dietary fiber is not the only thing that vegetables can offer to your digestive system. The cause of gastritis, gastric diseases and oncological diseases of the gastrointestinal tract is the bacterium Helicobacter Pylori. It has a spiral shape, thanks to which it is embedded in the walls of the gastric mucosa. Raw vegetables contain antioxidants capable of attacking these dangerous bacteria.

When color matters

In addition to cellulose, orange vegetables also contain beta-carotene - an antioxidant, protect the gastric mucosa from the development of erosive gastritis.

The best choices are: pumpkin, zucchini, carrots, yellow peppers, yellow tomatoes, sweet potatoes, corn. Keep in mind that some of the listed vegetables cause flatulence when eaten raw.

They protect the body not only from gastritis, but also from some types of cancer.

The undisputed leaders in this group are beets and red potatoes. They are the safest and are easily tolerated by the digestive system.

Red cabbage, red peppers and radishes can cause flatulence, so it is best to stop or minimize their use.

Do not include tomatoes and tomato juice in the menu, because they contain acids that irritate the walls of the stomach and intestines. Additional stress for the digestive system is not needed in the presence of gastritis.

The processing of the most popular green vegetables is usually accompanied by the release of large amounts of stomach acid.

Brussels sprouts, artichokes, asparagus, green peppers, green beans and green onions should be consumed only after heat treatment, raw should not be eaten.

Keep a diary in which you record your body's reactions after taking one or another product. The notes will help you compile the ideal treatment menu for you and avoid unpleasant symptoms.

In case of gastritis, vegetables with violet color can also be consumed. They will not only help to improve the condition, but will also protect the body from cancer, heart disease and stroke.

Worthy representatives of this group are: purple carrots, potatoes, onions and peppers, eggplant.

As for the purple varieties of asparagus and cabbage, it is best to give them up, as there is a high probability of flatulence and irritation of the tissues, lining of the stomach and intestines.

Parsnips and potatoes can be the basis of a healthy diet for gastritis sufferers.

Restrictions apply to turnips, cauliflower and garlic. They are very likely to make you feel uncomfortable.