The diet for gastrointestinal patients can not be pressed into any scheme, because ultimately the individual eating habits, the self-observed intolerances, the profession and the purse of the sick person determine how the food must be composed. The gastrointestinal sufferer must attach particular importance to the quality of the food.
Diet and nutrition in gastrointestinal disorders.
A quite common stomach disease is acute gastritis (also gastritis or gastric catarrh). It should consume only fresh and completely unblemished products. Experience shows that flatulent, cellulose-rich vegetables as well as legumes, heated and low-quality fats are poorly tolerated. Alcohol and nicotine consumption, possibly also coffee, also have an unfavorable effect on a diseased stomach. It is not only the correct technical preparation that is decisive for the digestibility of a meal. Also the appetizing arrangement of the meals as well as thorough chewing, rest and leisureliness at the meals are important for the stomach patient. He should prefer to eat five smaller meals a day instead of three substantial main meals for better tolerance.
Diet and nutrition in acute gastritis.
A quite common stomach disease is acute gastritis (also gastritis or gastric catarrh). The symptoms of this disease, loss of appetite, nausea and nausea, subside in a few days if a consistent diet is followed. Who of us has not suffered from such an upset stomach and realized how unpleasant these complaints are? How should the diet be composed? It is best to start the treatment with a day of fasting, during which the patient should drink only unsweetened black tea, peppermint tea or chamomile tea. Possibly, some dry onions can be offered in addition. Then, on the second day of the illness, one can add mucus soups made of rice or oatmeal, boiled in water. It is better not to use sugar. Those who cannot do without the sweet taste may use sweetener to taste. The next day, the patient may enjoy some grated raw apple or apple rice and small amounts of glucose. If the sick person likes these foods, then the menu can be built up further. At first, milk can be used to prepare soups and porridges from wholemeal flours, groats, oatmeal and brown rice. At noon, one can offer an easily digestible meal of mashed potatoes, steamed and strained vegetables (spinach, carrots, cauliflower, salsify, asparagus, kohlrabi) and boiled lean veal, beef or chicken. A small portion of applesauce or stewed apples would be appropriate for dessert. Stale white bread or crispbread thinly spread with butter, a soft-boiled egg, lean cooked or raw ham will be fine for the sick person at this stage. Processed cheese or some white cheese (but seasoned without onion and chives) can also be eaten. In this way, the diet is gradually built up. The person concerned must still be restrained over a longer period of time with the consumption of hard-to-digest, fatty foods as well as heated and browned fats. It is advisable to build up the diet slowly, as the inflammation of the stomach tends to last about 1 to 2 weeks longer than the discomfort.
Diet and nutrition in chronic gastritis.
A much longer dietary treatment is required by chronic gastritis (chronic gastritis). The symptoms of this disease consist in painful feeling of pressure in the stomach area, especially after food intake. The patient clearly notices whether a food agrees with him or not. The cause of chronic gastritis in many cases is poor chewing and hasty and stressed eating. Irregular eating and alternating between hot and cold foods and drinks at a meal, as well as excessive consumption of irritants such as coffee, alcohol and strong spices can also be decisive for the development of this disease. In this context, the purpose of the diet is to spare the stomach in its digestive work.
Diet plan
If possible, only sweet, fully ripened fruits should be used. Bananas can be recommended. Taking 5-6 small meals a day will significantly relieve the diseased stomach.Regularity in eating, absolute rest and concentration on food intake as well as slow eating and thorough chewing should be adopted by the sick person. All stimulants, all fatty baked and fried foods, very cellulose-containing vegetables, legumes, very sour fruits, hot spices and very sweet dishes are usually poorly tolerated. What could a daily menu look like? For breakfast, the patient can have milk soup or milk porridge. Whole grain products, e.g. wheat meal, whole grain flours or oat flakes, should be used as a binding agent. The still quite widespread opinion that a person with a stomach ailment must eat only fine flour products and white bread is by no means justified. On the contrary, whole grain products are valuable vitamin donors and therefore far more beneficial to the body. Mixed rye bread, soy bread, graham bread (always seasoned for 3 to 4 days) or crispbread, thinly spread with butter or also with honey, a soft-boiled egg, mild processed cheese or white cheese, are suitable for breakfast. Thin black tea, peppermint tea or other herbal teas and cocoa, with little sugar, can be served as drinks. Milk, buttermilk, sour milk or yogurt can be recommended for the second breakfast. Acidified milk products are generally very well tolerated. A few slices of the types of bread already mentioned, spread thinly with butter, some fine liver sausage, very lean cooked or raw ham, processed cheese or white cheese can complete the meal.
Main meal after the diet
The midday meal should be started with a small portion of fresh food, if possible. It can consist of either fruit, vegetables or even fresh pressed potato juice for better digestibility possibly mixed with some oatmeal gruel. Later, the patient should also try a salad of well chopped vegetables. As main courses, stews of carrots, kohlrabi and green beans, cooked with lean beef, can be considered, also broth noodles and broth rice with lean beef in not strongly concentrated broth. Strained potato soup (without bacon and onions) with Vienna sausage is also very popular. Carrots, spinach, asparagus, salsify, tender kohlrabi tubers and cauliflower, steamed or stewed, are suitable vegetables. When preparing them, it is better to avoid sweating flour and to mix in a pinch of butter after cooking. Season to taste with fresh herbs. It can be served with mashed potatoes, whipped potatoes or fresh loose boiled potatoes, brown rice, noodles or macaroni. Meat dishes of lean veal, beef or chicken and lean fish enrich the diet plan. For preparation, boiling, steaming and, at a later stage, light braising or grilling can be considered.
Diet sauces and desserts
Sauces should never be made from browned fat. The gastric patient can tolerate only sauces made from light roux, which can be seasoned with herbs, a little salt, lemon juice, possibly capers or nutmeg, bay leaves, and spice grain. For dessert, serve compote of apples, pears, strawberries or blueberries. If possible, only sweet, fully ripened fruits should be used, as experience has shown that all sour fruits cause discomfort. Raw fruit is tolerated very differently. Bananas, grated apples, soft eating pears, oranges, raspberries and crushed strawberries can be recommended. Semolina, vanilla, chocolate or rice flummery, sparingly sweetened, is good as a dessert or snack. For the afternoon meal, the drinks already mentioned and whole-grain rusks or cookies can be consumed. The evening meal can be composed similarly to the breakfast meal. The beginning should again make some salad. To the bread toppings already listed, add very fresh scraped meat, tea sausage and lean cold roast veal.
