Pasta for gastritis: how to choose and cook correctly, healthy recipes

Pasta is easy to prepare and is one of the favorite dishes of the majority of the population.
Refined varieties have been added to the list of familiar dishes in recent years - we have learned to cook lasagna and pasta, we treat ourselves to nests in cheese sauce and stuffed Italian pasta. If you have gastritis, pasta is not prohibited, but you should know what types of products to buy and how to cook them correctly so that your stomach does not suffer while digesting culinary delights.

Benefits for a sore stomach

Is it possible to eat pasta with gastritis and why? Since wheat irritates the walls of the stomach, it is undesirable for use with gastritis. But pasta, in addition to this component, contains egg white. It has a softening effect.

Why is pasta good for gastritis? They have high energy value. Due to the fact that they contain fast carbohydrates. With a strict diet, the product saturates the body for a long time. It gives the body the energy it needs. The calorie content of the finished product is low - 80 kcal/100 grams.

Therefore, pasta for gastritis (any form of this disease) is useful because it contains:

• fiber, which removes toxins from the body;
• minerals - these elements are generally beneficial for the body and strengthen it;
• vitamins B and E - these elements accelerate the process of tissue regeneration of a damaged organ;
• gluten - envelops damaged mucous membranes with a protective film.

In order to prepare not only a tasty, but also healthy dish, you need to choose the right products. Products must be made from durum wheat.

Do not use instant noodles. Since it is prohibited for use due to the presence of palm oil, which is harmful even to a healthy body. Therefore, before purchasing a product, carefully study its composition.

Important Rules

We’ve learned how to choose pasta in the supermarket, now let’s talk about additional rules that matter for gastritis.

Do not buy products made from soft flours, as well as hard types intended for baking - cannelloni, lasagna. If you really want to add lasagna to your menu, prepare the dough yourself.

Finished products with filling are allowed for consumption provided there is no hard cheese, herbs, or hot spices in them. Since you cannot be sure that there are no harmful additives in the product, it is better to prepare the filling yourself, using large types of products and lean meat for stuffing.

Eat pasta dishes in the first half of the day . No matter how dietary they may be, they are still fast carbohydrates that are not suitable as dinner.

IMPORTANT! In most cases, products are steamed or boiled. This method of preparation is gentle on the gastric mucosa.

Rules for eating pasta for stomach diseases

It is advisable not to purchase pasta that contains palm oil. Also, in order not to harm the inflamed stomach, it is worth buying small products. Moreover, they must be made from durum wheat.

Small items include:

• spaghetti;
• vermicelli;
• thin feathers;
• shells or horns.

It is advisable not to buy large products, as well as products whose packaging says “instant noodles”. Typically, these foods contain palm oil. Such food puts a strain on the stomach. It also stimulates the secretion of digestive juice. This negatively affects the stomach with gastritis with high acidity. Therefore, people suffering from this disease should give their preference to easily digestible foods.

Pasta for gastritis recipes

Pasta for gastritis is an allowed dish. Preference should be given to pasta “trifles”, finely chopped products, and these are vermicelli, “cobwebs”, feathers, small horns, shells, rings, stars. Second rule: pasta for gastritis should be made from durum wheat; this is an excellent source of complex carbohydrates.

High-quality pasta contains gluten, which also protects damaged mucous membranes and helps in its restoration. Gluten neutralizes excess hydrochloric acid and coats the walls of the stomach. What is the best form to eat pasta? This can be a first course, a side dish, or a casserole. The most dietary combinations: milk noodle soup, pasta with butter (just a little!), with the addition of lean meat, cottage cheese.

But hot and fatty sauces, spices, fried bacon, excess amounts of fresh tomatoes, tomato paste, spicy and fatty cheese, mushrooms - everything that classic “pasta” abounds in is prohibited. Also, chicken broth with noodles is a dish contraindicated for gastritis; it is considered quite fatty and heavy for a sick stomach.

Pasta casserole for gastritis recipe

In what form is it better to eat pasta? It can be a first course, a side dish, or a casserole.
Small-sized pasta is boiled, washed, placed in a colander, and a small amount of butter is added. Lean meat is chopped, salted a little and simmered for 5 minutes, adding a little boiled water. Layer pasta and meat into a greased pan. The dish is brought to readiness in the oven - you need to put them in for 15 minutes and keep them at a temperature of 200 degrees. At the end you can add a little grated cheese.

Pasta casserole with milk for gastritis recipe

Shells are suitable for preparing this dish. They are first boiled, then a small amount of hot milk is added. After the mass has cooled to 50 degrees, add a little salt, sugar and a chicken egg. Place pasta in a greased form and fill it with beaten egg mixed with sour cream. Place the mold in the oven for half an hour.

Noodles with milk for gastritis recipe

First you need to heat the milk on the stove. Salt, sugar and pasta are added to the boiling mixture. The dish is cooked over low heat with constant stirring. The pasta should sit in the milk, swell and soften. They should be prepared in the evening, as pasta prepared this way is perfect for breakfast.

During exacerbation

If you have gastritis, then you should not cook yourself a dish like navy pasta. In this case, it is better to pay attention to the small vermicelli “spider web”. Such products have a positive effect on the gastric mucosa, especially during remission. What if the disease is in the acute stage? You can eat spider webs, but only a little. After the pain subsides and another week has passed, you can gradually add such dishes to your diet.

It is advisable, as you understand, to start with such small noodles as “cobwebs”. Portions should be small, as such food is not easy on the stomach.

Useful video

Nutritionist Andrei Bobrovsky tells which types of pasta are healthy:

Boiled pasta without adding food products that have a negative effect on the stomach is allowed when drawing up dietary recommendations during the treatment of gastritis. They can be taken during periods of mild exacerbation of the disease, as well as during remission.

At the same time, it is very important to maintain a gentle diet; dishes should not be too cold or hot, and should not contain solid impurities or irritating compounds. The success of treating gastritis, regardless of severity, depends on the disciplined implementation of dietary recommendations.

Casserole with minced meat

This dish can be prepared in different ways. Now we will look at one of the possible options.

First, boil small pasta (400 grams). Then place in a colander. Then add oil (a small piece). Fill minced meat (230 grams) with water. Then add salt and simmer for about five minutes. Prepare a baking dish. To do this, grease it with oil and sprinkle with crackers. Place ½ pasta in the pan. Then add a layer of minced meat. The final layer is the remaining noodles. The dish is baked in the oven (180°C) for about fifteen minutes. Then sprinkle with grated cheese. Place the dish in the oven again, but now for ten minutes.

Rules for choosing pasta

If you have gastritis, you can only eat high-quality pasta, but it is important to know how to distinguish it from a low-quality product. Hard grade products differ not only in cost, they can be identified by appearance and additional features:

• have a rich shade, unlike light, low-quality pasta;
• do not break when packaged or lightly pressed;
• cook for a long time without making the water mealy;
• the bright taste is present even without salt and spices.

We recommend: What is gastropathy and how to treat it?

These rules are suitable not only for patients with digestive tract problems, but also for healthy people. The causes of gastritis are mainly associated with poor diet and consumption of low-quality food.

detailed instructions

1. First, pour milk into boiling water.
2. Then add sugar, a pinch of salt and small noodles. Stir as you add. Cook over low heat for about ten minutes.
3. The finished dish is left overnight. This is done to ensure that the pasta softens and swells as much as possible.
4. The next morning the dish will be completely ready to eat.

If the disease is in remission, your menu involves the use of butter. Add a small piece of it to the milk noodles. And after that, serve the dish to the table.

Simple, fast and not prohibited

Pasta makes it possible to prepare a large number of different dishes that can be consumed with gastritis. The most popular recipes include:

Milk noodles

Short pasta is boiled in salted water, which is then drained. They add low-fat boiled milk and a little butter (the dish can be further heated until the butter melts). Sugar is added to taste. Pasta with milk has a beneficial effect on the gastric mucosa, especially against the background of high acidity.

Casserole with milk

Curly pasta is boiled in water, then 2 chicken eggs, 100 ml of boiled milk, sugar to taste are added to it, then transferred to a baking dish. Cooking is carried out in the oven at +180° for 20 minutes. The dish must cool down before use.

Potential harm of pasta to the stomach

Every gastritis sufferer, before introducing pasta into their diet, needs to become familiar with the negative impact of a familiar dish on the body. No matter how strange it may sound, acidity is more influenced not by the dough products themselves, but by sauces and additives. For example, erosive gastritis can worsen after eating classic pasta with Bolognese sauce (which contains a large amount of hot pepper, garlic and onions). And after eating carbonara (pasta with egg and cream), no negative effects will be observed.

Pasta in general has a bad reputation among nutritionists due to the high amount of carbohydrates it contains.

Products made from white flour are indeed very poorly digested and absorbed by the body, which leads to weight gain and the proliferation of intragastric pathogenic bacteria. Gluten, which is found in both “white” and dark pasta, is also potentially dangerous for inflamed stomach walls. However, an exacerbation of the disease can only develop when consuming a really large amount of pasta (more than 500 grams per day).

Advice from a gastroenterologist! If possible, it is better for a gastritis sufferer to introduce fairly expensive gluten-free varieties of pasta into their diet. But this does not mean that such a useful product can be consumed in kilograms.

Causes of gastritis

Currently, a huge number of people in the world suffer from this disease. It is most often found in the elderly. Nevertheless, young people often suffer from gastritis. In this case, the problem is due to the widespread popularity in this environment of various unhealthy types of food (chips, crackers, etc.). All of them contain a huge amount of chemicals and salt, which negatively affects the health of the digestive system.

The most common cause is infection of the stomach with pathogens, and in particular the bacterium Helicobacter pylori.

It is easy to become infected by eating low-quality food or through poorly washed dishes. In general, the development of gastritis in all cases is restrained by only one thing - the immune system.

Other most common reasons include the following:

• non-compliance with food intake;
• bad habits (tobacco smoking, alcoholism);
• exposure to chemicals, including medications;
• strong emotional stress of a negative nature;
• heredity;
• avitaminosis;
• metabolic problems.

In addition, gastritis also often develops against the background of:

• endocrine diseases;
• hypoxemia;
• chronic infections.

How to determine the quality of pasta

As you know, manufacturers often allow themselves to indicate useful ingredients on packaging that the product does not actually contain. This is how enterprises save on raw materials and simply deceive consumers, receiving considerable income.

However, it is not so difficult to determine where the product is of low quality and where it is good. So cheap pasta:

• have a light color;
• stick together very quickly when cooked;
• the water after them remains too powdery;
• There is practically no taste.

In addition, such pasta crumbles heavily and crumbles into small pieces even with light pressure.