Ulcers are local defects in the mucosa - most often in the stomach or duodenum. Their most common cause is infection with the bacterium H. pylori, which is responsible for 70% of gastric ulcer cases. Mucosal defects may also occur as a result of long-term use of non-steroidal anti-inflammatory drugs. Genetic factors and smoking also predispose to their occurrence. Regardless of the cause, gastric ulcer is associated with bothersome ailments. Selected plants can be a way to alleviate them. Unfortunately, some of them can also exacerbate the symptoms of the disease. Therefore, it is important to know which plants are recommended and which are not.
Gastric ulcer disease gives symptoms such as epigastric pain, nausea and vomiting, heartburn, decreased appetite, and weight loss. In order to alleviate them and treat gastric ulcers, both pharmacological, surgical, and non-pharmacological methods are used. The latter include a properly balanced diet, which should exclude plants that may irritate the gastric mucosa.
In the case of stomach ulcers, lower tolerance may appear to vegetables and fruits that are raw, with peel and seeds. In addition to the method of serving, it is also worth knowing which vegetables and fruit are not recommended (usually regardless of the form of serving, although it is an individual matter).
Stomach ulcer disease is also associated with the need to exclude certain spices, including hot peppers, curry, and pepper.
Fruit and vegetables that are included in the diet in the case of gastric ulcer disease should be served boiled (steamed or in water), stewed (without prior frying), baked (in parchment, covered, in foil), rubbed, or mixed. That is why smoothies, fruit mousses, homemade vegetable pastes, salads made of cooked vegetables, vegetables in the form of puree or cream soup will work well. The plants recommended for gastric ulcer disease include, among others:
Plants such as fresh parsley and dill can be used as spices. Basil, marjoram, thyme, lovage, and caraway may also be added. Fruit, vegetables, and properly selected spices are an essential part of the diet. They are a source of antioxidants (including vitamin C, carotenoids, polyphenols) that can reduce the inflammation associated with gastric ulcer disease. In addition, they provide minerals, incl. iron, magnesium, calcium. The inclusion of fresh herbs in the diet can also be helpful in the case of reduced appetite that occurs in sick people. Insufficient food intake can lead to malnutrition and nutritional deficiencies, making treatment difficult. Therefore, it is important to add appropriate spices, and of course, serve dishes in the correct way. It is best if they have a moderate temperature (it is not recommended to reheat the food), and also if they are visually attractive.
While the highly digestible diet recommended for stomach ulcers may seem monotonous and tasteless, it is not! It is enough to know how to combine and season the recommended plants. Below are some ideas for using them in the kitchen.
It is a source of beta-carotene which has a great influence on the condition of the mucous membranes. In addition, it is one of the antioxidants, thanks to which it reduces inflammation. In stomach ulcers, carrots can be given in the form of:
It provides both iron and vitamin C, which increases its bioavailability. Spinach is a plant rich in antioxidants with antioxidant and anti-inflammatory properties. Fresh spinach leaves can be used to prepare:
Zucchini is one of the easily digestible vegetables, and due to its very delicate taste, it goes well with most products. It works great as an addition to cream soups, vegetable salads, or vegetable pastes. You can also prepare a cocktail from it (e.g. with banana and parsley).
Among plants, there are those that are not recommended in the case of gastric ulcer disease (e.g. cruciferous vegetables, hot peppers) and those that can be included in the diet without fear of exacerbation of ailments. The way of preparing the plants is also important. It is good if they are boiled, stewed without browning, baked properly, rubbed, or mixed.
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