In the famous cartoon, the cat Matroskin taught Uncle Fyodor how to eat a sausage sandwich correctly.
Gastroenterologists and nutritionists can also share their thoughts on this matter. And we will talk not only about sandwiches, but about sausage as such. It is believed that semi-finished meat products do even a healthy body more harm than good, and with gastritis you need to run away from them like fire. But is everything really that scary? In fact, boiled sausages and frankfurters are the only type of sausage products allowed for stomach inflammation. And all their negative characteristics are primarily associated with the dishonesty of some manufacturers.
Interesting Facts
Boiled sausages are products made from minced meat, which is successively dried, fried and boiled with the addition of salt and spices. These products can belong to one of three classes: superior, first or second. The highest grade is characterized by the highest content of meat without foreign impurities.
First-grade sausages contain plant components, which, contrary to popular belief, do not cause any harm. On the contrary, the addition of vegetable raw materials allows sausages to be balanced in protein composition and enriched with vitamins, macro- and microelements.
The only problem is that these raw materials are not always of high quality and are not processed properly. of the second grade sausage includes meat trimmings, fat tail fat, sinew and bone meal. This is the most harmful option for the stomach.
Sausages are a good source of energy for the body. 100 g of product contains about 300 kcal. The digestion time in the stomach for such products is on average 3 hours.
A positive point is the presence of complete animal proteins, fatty acids, fat-soluble vitamins (A, E) and minerals (sodium, calcium, iron) in boiled sausages and frankfurters.
And the harmful effect of these products on the body is associated with the abundance of salt, spices, starch, emulsifiers, stabilizers, which not only irritate the gastrointestinal tract, but also often cause allergies, kidney dysfunction and metabolic failures.
Who is contraindicated from eating sausages?
They name a number of people for whom the use of the product is contraindicated. First of all, this includes young children under three years of age. Addiction in young children is much higher than in an adult organism. Pregnant women and breastfeeding mothers try to avoid sausages. The principle of a healthy generation works here. It is impossible for harmful substances to enter the baby’s body. The third group includes people with kidney disease, cardiovascular system, digestive system, diabetes and other diseases.
The question of eating sausages in small quantities for gastritis is a purely individual matter for everyone. It is important to remember that health difficulties may be reflected in the conscience of a person who eats unhealthy foods.
Is it possible to include in the diet if you are sick?
The only situation in which the consumption of any sausage products for gastritis is strictly prohibited is the acute course of the disease or an exacerbation of a chronic process.
In this case, the most strict diet is recommended, and meat products can be introduced no earlier than 3-5 days after the condition has stabilized.
With hyperacid and erosive gastritis, you can only eat sausages with a minimum content of salt and hot spices. They help increase the production of gastric juice and also have a direct damaging effect on the mucous membrane.
If the inflammation of the stomach is hypoacid or atrophic in nature, then the most important thing you need to pay attention to when buying boiled sausage is the mass fraction of fat, which should not exceed 40-50%.
If, after all, after a sandwich with sausage you have stomach discomfort, then you need to take enzymes that speed up the digestion of heavy food - pancreatin, mezim, festal. In cases where pain, heartburn and sour belching appear after eating too salty or spicy sausage, antacids (Maalox, Gaviscon) come to the rescue, which gently envelop the stomach from the inside and protect it from adverse factors. In addition, agents that reduce the production of hydrochloric acid (omeprazole, ranitidine) can help.
Important! Before using such medications, you must make sure that you suffer from gastritis with high acidity. Otherwise, you can only worsen the condition. Therefore, if you do not know the exact diagnosis, be sure to consult a doctor.
What kind of sausage can you eat if you have gastritis?
A diet for gastritis involves frequent meals in small portions. Spicy and salty foods, fatty and smoked foods are excluded from the diet. Spicy seasonings and canned foods, sour foods are prohibited: they irritate the gastric mucosa and cause aggravation.
For gastritis, smoked products are excluded from the diet, but periodic consumption of boiled sausage is allowed. Doctor's sausage is suitable for consumption - a boiled variety made from lean meat.
To completely eliminate flavor enhancers and preservatives contained in factory-produced products from the diet, it is recommended to prepare boiled sausage from dietary meat at home. The dish will saturate the body with easily digestible proteins and amino acids.
How to use it correctly
As you already understand, not just any sausage is suitable for a patient with gastritis, and you need to use it wisely. Gastroenterologists advise adhering to the following recommendations:
- If you have gastritis, you can only eat sausage products of the highest and first categories.
- You should choose low-fat varieties. The most dietary products are prepared from turkey or chicken.
- It is better to eat no more than 50 g of sausage per day.
- The label must indicate the minimum content of salt (no more than 2.1%) and spices.
- Other foreign ingredients (dyes, emulsifiers, nitrites, stabilizers) are undesirable.
- You can’t fry sausages or frankfurters – just boil them. Fried foods are the most irritating to the stomach.
- You need to forget about sausage additives such as ketchup, mayonnaise, mustard. These sauces can cause exacerbation of gastritis, regardless of its type.
These foods should not be eaten on an empty stomach as a separate meal. It is better to use them as part of a set lunch or dinner.
Snacking on sausage sandwiches between meals should be limited. Less calorie foods are better suited for this purpose.
And speaking of sandwiches: the ideal recipe is a small piece of sausage on rye bread, spread with soft cheese. You can also use low-fat hard cheese and add lettuce.
The consumption of sausages in combination with dough should be limited - no more than 3 times a week you can allow yourself, for example, sausage in dough. Only this should be a baked, not fried dish. Traditional hot dogs are contraindicated due to the hot sauce they contain.
The healthiest product is homemade sausage . You will be absolutely sure of its composition and quality.
We cook ourselves
Experts say that it will take you less than an hour to prepare high-quality sausage yourself. It’s not a sin to treat yourself to such boiled sausage made from natural ingredients. The main thing in cooking is to make tender minced meat. To do this, you need to pass the meat through a meat grinder several times. And then grind the minced meat in a blender. But this is completely for gourmets. By the way, pork meat is turned first, beef second.
So, we make real sausage called “Doctorskaya”. Stock up on lean pork - 650 grams, beef - 250 grams, and fifty grams of intestines. In addition, you will need 200 ml of milk, one egg, 2 grams of granulated sugar and salt, and 1 gram of cardamom.
Add salt and sugar to the meat, washed under running water, rolled and chopped, and mix thoroughly. Then mix the egg into the minced meat. Sprinkle all this with cardamom and add milk. Mash the minced meat with your hands and process it again with a blender. Place the mixture in the refrigerator for an hour.
For stuffing, a natural casing is used - for one sausage about 30 cm long. It also needs to be washed and, to make it softer, soaked briefly in warm, slightly salted water. We tie the shell with thread from the edge. Using a meat grinder through a special attachment, fill the “stocking” with minced meat. You can fill it by hand, but it is difficult to achieve sufficient density. We tie a knot on the other side.
The last stage is cooking. Cook for about an hour in slightly salted water, without bringing it to a full boil. Immediately after this, pour cold water over the sausage and leave to cool at room temperature. Then put it back in the refrigerator for several hours.
To give the sausage a soft pink color, you can add a couple of spoons of cognac or vodka to the minced meat.
You can eat such sausage for gastritis without fear.
Popular Products
Many patients with gastritis believe that sausages are healthier than sausages because their quality is better. Let's figure out if this is really so.
Boiled sausage - doctor's, capital, milk, which one to choose?
The most famous premium sausages include amateur, doctor, dairy, diabetic, capital, Russian, Krasnodar and veal. The composition of amateur and Russian sausages includes lean pork, beef, and lard inclusions. Garlic is added to the minced meat. It is precisely because of the bacon and garlic that this is not the best option for gastritis.
The capital sausage contains similar components; it does not contain garlic, but at the end of cooking it is lightly smoked to improve its taste. Unfortunately, this makes the capital's sausage a difficult product for an inflamed stomach.
Doctor's and milk sausages consist of premium pork and beef, eggs, and milk powder. Diabetic - made from pork, beef, veal, eggs and a small amount of butter. Both of these varieties can be safely eaten by patients with gastritis.
Minced veal and Krasnodar sausages contain additives in the form of lard and tongue. These products turn out to be too fatty for an unhealthy stomach.
First grade sausages are usually characterized by a coarser consistency and a higher liquid content: Moscow, table, diet, pork, separate, ordinary.
Moscow sausage consists of beef, bacon and milk powder. Separate - from beef, pork and bacon cubes. Due to the increased fat content, they should not be eaten during gastritis. The composition of ordinary and table sausages is similar (beef and pork meat, milk powder), only the ratio of ingredients differs. They can be tried by patients with gastritis.
Due to the high content of pepper and garlic, pork sausage is prohibited at high acidity. But the best option for any form of stomach inflammation is considered to be a diet sausage, which contains beef, margarine and skim milk powder.
Reference. The high quality of sausage does not mean that you can safely eat it if you have gastritis. Thus, the famous Italian mortadella sausage has a high fat content - more than 70, contains a large amount of cholesterol and hot spices, so it is prohibited for all forms of gastritis.
Creamy and amateur sausages
Sausages are a type of boiled sausage, have a cylindrical shape, a length of about 12 cm and a diameter of 1.6-3.7 cm. Butter and amateur sausages contain beef or veal, pork, cream, pepper and nutmeg.
Due to the presence of spices, it is undesirable to eat them with hyperacid gastritis. Diabetic sausages have a similar meat composition, but a large amount of butter and eggs are added to them, so their fat content is slightly higher and they should be eaten with low acidity of gastric juice with caution. The same can be said about pork sausages, which have a higher percentage of fat content.
Milk sausages are also not the most dietary option, since they contain fatty pork and a large number of spices: black pepper, cardamom, nutmeg. If you have gastritis, you can safely cook children's, special and Russian sausages made from a combination of beef and pork and without a lot of spices.
Carefully! The main problem when buying sausages is that the composition described on the packaging does not always correspond to reality. Conducted in 2014-2016. in St. Petersburg, studies showed that not a single (!) type of boiled sausage and 60% of the studied sausages complied with GOST. Therefore, try to buy only proven products from large manufacturers.
What are we eating today
Alas, today you won’t find such sausage during the day. Not only have modern feeds made pig meat smell unpleasant, but they have also begun to use starch in production, and instead of eggs, milk powder and pig skins. Sodium nitrite and various other antioxidants were used as additives. So now you should beware of such “doctor’s” sausage.
It is important to know! Sodium nitrate is recognized as a generally toxic agent with high toxicity and carcinogenicity.
Perhaps this also applies to other sausages, since at present they can only be classified as a complex chemical product, the components of which can hardly be called meat or milk. The manufacturer goes to great lengths to make the product cheaper and give it a quality look.
