Do you want to provide your body with the maximum amount of protein? Eat more fish! This immutable truth is known to many. Meanwhile, when a person begins to have problems with the digestive system, food consumption becomes strictly dosed. And some foods are completely excluded from the diet. Why is following a therapeutic diet so important? If you ignore the doctor’s recommendations and consider gastritis a “frivolous” disease, do not treat it and continue to eat spicy, fried foods, the consequences will not be the most pleasant. Although not immediately, chronic gastritis very often develops into a stomach ulcer, and in some cases into cancer.
We don't want to scare you. However, it is worth keeping these consequences in mind. And as soon as gastritis is diagnosed, treatment of the disease begins immediately. Start taking medications, eat proper, healthy foods, and eliminate alcohol. Let's find out whether it is possible to eat mackerel for gastritis . Indeed, despite the useful composition, this fish is quite fatty and may have certain restrictions.
Is fish allowed for gastritis?
Gastritis is a disease in which, under the influence of unfavorable factors, foci of erosion form on the gastric mucosa.
To avoid expansion and deepening of damage, the patient requires the most gentle diet possible. Careful selection of food will reduce the load on the mucous membrane. The meat of most types of fish is easily digestible and contains many nutrients.
Benefits for the body
The benefits of fish for the human body are due to its rich chemical composition. The product contains a high content of useful substances such as:
Fish contains many useful substances.
- retinol;
- ascorbic acid;
- thiamine;
- pyridoxine;
- riboflavin;
- tocopherol;
- ergocalciferol;
- follacin;
- cobalamin;
- niacin;
- magnesium;
- sulfur;
- chlorine;
- iron;
- phosphorus;
- calcium;
- iodine;
- manganese;
- fluorine;
- amino acids;
- Omega-3 complex, etc.
The energy value of different types of fish is 140-270 kcal.
The product contains 12.8-24 g of protein, up to 17 g of fat and up to 14 g of carbohydrates. Regular inclusion of such food in the diet has a positive effect on all body systems. After gentle heat treatment, the fillet becomes soft and loose. It is easily digested and does not create additional stress on the stomach and other organs of the gastrointestinal tract. The iodine contained in fillet has a positive effect on the functioning of the thyroid gland. Eating fish helps saturate the skeletal elements with calcium, therefore reducing the risk of developing osteoporosis. The protein contained in fillet is necessary to maintain muscle mass and improve the condition of connective tissue. The active substances present in the product enhance the production of synovial fluid and have a positive effect on the structure of cartilage. Thus, eating fish reduces the risk of developing degenerative joint diseases.
Fish reduces the risk of developing osteoporosis.
Including the product in the diet reduces cholesterol and glucose levels in the blood, which has a beneficial effect on the condition of the heart and blood vessels.
Eating fish helps saturate the body with vitamins and minerals, which helps improve immunity. Regular inclusion of such food in the menu has a positive effect on the functioning of the visual organs.
Harm and contraindications
Toxic heavy metals can accumulate in fish fillets.
The larger the individual, the higher the content of harmful substances in it. When grown under artificial conditions, fish receive various additives, antibiotics and hormones. These substances can accumulate in carcasses. Eating contaminated fillets can cause intoxication in the human body. In addition, fish is often a source of helminths. Once in the intestines, parasites can provoke ulcers and the development of vitamin deficiency. You should not overuse already cut salted pink salmon, salmon and other types of fish with red fillets, especially if the product is placed in vacuum packaging. Manufacturers often use stabilizers, dyes, phosphates and other substances when packaging, which can accumulate in the body, adversely affecting the functioning of all organs.
Often, when preparing fish, a lot of salt is used. This substance can cause swelling and increased blood pressure. The product should be used with caution by people suffering from pancreatitis and cholecystitis. Unsaturated fatty acids contained in fillets can provoke an exacerbation of these diseases. In addition, it is not recommended to overuse fish if you have kidney pathologies. Excess protein will negatively affect the functioning of the paired organ.
Salt in fish can cause high blood pressure.
Types of fish for gastritis
Experts recommend including only lean fish in the diet for gastritis that occurs with acute symptoms. For patients suffering from a chronic form of the disease, more types of fish, including fatty ones, can be added to the menu.
If remission persists for a long period, it is allowed to consume fatty varieties in small portions.
Prohibited
If you have gastritis, it is recommended to avoid eating river and lake fish.
It contains a lot of bones, which, if they enter the stomach, can injure the mucous membrane. Freshwater fish should be included in the menu in small portions and only after long-term heat treatment. It is not advisable to include in the diet:
- whitefish;
- saury;
- mackerel;
- sturgeon;
- lamprey;
- herring;
- iwasi;
- Chinook salmon;
- coho salmon;
- catfish;
- sprat.
If you have gastritis, you need to avoid certain types of fish.
Allowed fish
For gastritis, you can include in the diet:
- flounder;
- pollock;
- hake;
- cod;
- pollock;
- pike perch;
- bearing;
- sea bass;
- navaga;
- sea bass;
- salmon;
- sea bream.
There are varieties of fish that are allowed for gastritis.
Mackerel for gastritis recipes
Mackerel is useful for losing weight, the main thing is to eat fresh or freshly frozen fish and cook it correctly. To get a dietary dish, it is better to boil, steam, or bake seafood (without fat). It is recommended to combine the main ingredient with vegetables, cereals, and herbs. It is better to limit the amount of salt or avoid it altogether.
Boiled
Boiled mackerel is cooked for 20 minutes. Even a novice housewife can cope with preparing a tasty and low-calorie dish.
The simplest recipe for boiled dietary fish looks like this:
- Gut and wash the mackerel, cut it into pieces.
- Add dill, bay leaf, and salt to 1.5 liters of water.
- When the water boils, add the seafood there.
- After 8-10 minutes, take it out.
Place the pieces on lettuce leaves, pour over lemon juice and sprinkle with dill.
Boil the mackerel for 10 minutes until it is tender and appetizing. If you cook it longer, its consistency will become rubbery. .
For a couple
Recipes must be original so that the diet does not become a burden. Dietary fish on a tea bed will perfectly complement the diet of those losing weight.
- Prepare and cut the seafood into pieces.
- Salt, pepper, add 2-3 tbsp. l. soy sauce, 3 bay leaves. Leave for 50 minutes.
- Pour 1 tsp into the Flavor Booster steamer compartment. fennel seeds and nutmeg powder.
- Cover the basket with foil, add 3-4 tbsp. l. black tea.
- Place the fillets on top and sprinkle them with ground paprika.
- Cook in the “Fish” mode for 20 minutes.
The dish is delicious cold or hot.
Baked mackerel with onions in the oven for gastritis
Baked mackerel with onions in the oven for gastritis
Ingredients:
- mackerel;
- onion;
- butter;
- spices to taste.
Rinse and clean the mackerel thoroughly. Take baking foil and place the onions on it. Place a piece of butter and a mackerel carcass on it. Wrap everything tightly with foil. Bake for 20–25 minutes. This dish is also prepared from cod and tuna.
Additional nuances
There are a number of nuances to eating fish for gastritis. They must be taken into account when choosing a product and preparing it, so as not to provoke a worsening of the disease.
Is it possible to eat red salted fish?
In case of acute gastritis, eating red salted fish is prohibited. The product creates additional stress on the gastric mucosa. In the chronic form of the disease, which lasts for a long time without exacerbations, salted fish can be consumed in small quantities. It is recommended to eat no more than 30 g of product at a time.
Herring for gastrointestinal diseases
It is recommended to use herring for erosive gastrointestinal diseases only after achieving stable remission. This type of fish contains a lot of selenium, which accelerates the healing process of damaged mucous membranes. It is believed that including salted herring in the diet helps reduce the risk of developing malignant stomach tumors. However, you should not abuse the product. It is recommended to eat no more than 75 g of herring at one time.
Herring can be eaten when remission is achieved.
Black and red caviar for gastritis
Black and red caviar are equally beneficial for the body. The possibility of including these products in the menu largely depends on the characteristics of the disease. For gastritis with low acidity of gastric juice, you can eat caviar. But you need to take into account that in its production, manufacturers use harmful additives. To avoid the accumulation of toxic substances in the body, this product should be consumed in limited quantities.
For gastritis with high acidity, black and red caviar should be excluded from the diet.
Is fish oil allowed?
Fish oil is not recommended for acute gastritis. This can intensify the inflammatory process and increase existing foci of erosion on the mucous membrane. In the chronic form of the disease, consuming fish oil is permissible only after consulting a doctor. The active substances present in this product can provoke spasms of the stomach walls and cause an exacerbation of gastritis.
How to eat fish with gastritis
There are some subtleties of including fish in the diet. You need to choose the right variety. In addition, it is necessary to study the features of preparing dishes that are safe for people suffering from gastritis.
Variety selection
For acute gastritis, you can only eat lean fish: hake, pollock, pollock, pike perch, etc. It is recommended to prepare dishes using gentle methods. In case of chronic gastritis, which is in long-term remission, it is permissible to introduce fatty fish into the diet in small quantities.
For gastritis, eat lean fish.
In what form and how often to use
For gastritis, it is recommended to diversify the menu with clean fillets, without bones and skin. You can eat boiled, stewed and steamed fish. Eating fried and smoked fillet is dangerous for the gastric mucosa. Fish dishes can be included in the diet every day.
However, many experts believe that this product should not be consumed more than 3 times a week due to the risk of heavy metal poisoning.
What products can you use?
Fish goes well with porridges made from rice, oatmeal and buckwheat. In addition, fillet and cutlets from it can be eaten with mashed potatoes or broccoli.
Mackerel for gastritis with high acidity
This fish is a record holder for the content of omega-3 fatty acids, vitamin B12, potassium and phosphorus. 200 g of fish is enough to meet the daily requirement for these substances. However, mackerel is a fairly fatty and high-calorie fish (191 kcal per 100 g), so it can be eaten with gastritis only during the period of remission.
Preferred heat treatment methods: baking, steaming, grilling. This fish is safer for patients with hyper- and normoacid inflammation of the stomach, since in conditions of a sufficient (and even excessive) amount of gastric juice it can be completely digested, despite its fat content. And with reduced gastric secretion, when the digestion process is difficult, the amount of mackerel consumed should be limited to one small piece per day.
During the period when symptomatic manifestations subside, it is allowed to eat several pieces of boiled or baked mackerel, as well as pickled herring.
