Salads for duodenal ulcers recipes

A disease such as a stomach ulcer imposes serious restrictions on the diet of patients. In particular, the basic principle of therapeutic nutrition comes down to the fact that you need to prepare dishes that do not require prolonged chewing. In addition, in no case should they irritate the walls of the stomach mechanically or chemically, and should not increase the secretion of gastric juice. But this does not mean that food in this case cannot be varied. So, is it possible to eat Olivier if you have a stomach ulcer and how can you modify this salad so that it does not harm the sore stomach?

Nutrition rules and recipes for stomach ulcers

For gastric ulcers, when prescribing treatment, the doctor must prescribe diet therapy along with medications.
There is a wide variety of culinary recipes for stomach ulcers that have high taste and are easy and quick to prepare, even by people who do not have the ability to do so. The purpose of dietary nutrition is to eliminate pain attacks and dyspepsia, to provide the best conditions for scarring of the ulcer.

Therefore, the diet should not contain foods that cause increased stimulation of the production of gastric juice, irritating ulceration on the mucous membrane. Also, preference is given to those products that tend to quickly empty the stomach.

For therapeutic purposes, during acute clinical manifestations of peptic ulcer with severe pain symptoms, according to Pevzner’s teachings, tables No. 1A, No. 1B are prescribed, then, as the symptoms subside, diet No. 1.

Table No. 1A – the greatest restrictions on temperature, mechanical or chemical irritating factors on the stomach. Appointed for a period of up to one and a half weeks.
Table No. 1B is characterized by a mild limitation of stimuli. The average duration of the diet is about 2 weeks.
Table No. 1 – gentle nutrition, the timing depends on the clinical picture, but not less than 6 months.

The diet lasts for a long period, so there are certain nutritional requirements. Food should be as gentle as possible, tasty and at the same time nutritious, so that the body does not suffer from a lack of components and vitamins necessary for life.

Dishes for patients with stomach ulcers and methods of heat treatment have their own characteristics (according to Pevzner).

Food preparation technology is changing. It is allowed to cook in a gentle way - only steam, boil, stew. You can bake, but this cooking method should only be used rarely, no more than once a week. It is forbidden to eat smoked and fried foods with a high content of hot spices and fat.
Diet does not mean a reduction in calories and nutrition; it must correspond to the daily norm of 2100-2400 kcal and the optimal protein/fat/carbohydrate ratio for each age.
High demands are placed on the original products in terms of quality, shelf life and storage conditions.
Ready-to-eat products, as well as semi-finished products containing dyes, flavors, and flavor enhancers are excluded from dietary nutrition.
Meals are provided frequently - every 2-3 hours, approximately 6 times a day. A single amount of food consumed is about 200 g.
The temperature regime of consumed dishes is maintained within 40-50 degrees.
Be sure to include first courses in the menu every day. They appear as slimy or pureed soups prepared on the basis of boiled cereals, vegetables or secondary meat (possibly fish) broths. During exacerbations, mucous soups are useful, then the diet gradually expands.
Dishes are prepared without spices, with a minimum amount of salt.

It is convenient to cook food in a slow cooker. This cooking method corresponds to the first table, and the dishes turn out very tasty, reminiscent of those served from a Russian oven. An ordinary person who does not have special culinary skills can easily use a multicooker.

Prohibited foods

The list of prohibited foods is quite average; it is very important to take into account when compiling a diet. What not to eat - list of food ingredients:

fresh vegetables, especially bitter turnips, radishes, black radishes, onions, garlic;
mushrooms in any form;
preserves, marinades, pickles;
dried fruits in their pure form;
citrus fruits during an exacerbation (tea with lemon for ulcers is allowed);
fried and fatty foods;
salo;
nuts, seeds;
any caviar.

During the acute period of illness, almost all foods that should be avoided even against the background of general health are excluded. They can cause severe harm to the digestive system and contribute to the exacerbation of the underlying disease. Then you need to eat 4-6 times a day in small portions.

Beneficial properties of first courses for stomach ulcers

Soups for stomach ulcers should form the basis of the diet. Unlike second courses, they are easier for the stomach to digest, but they are no less nutritious and can contain all the ingredients important for the body. Patients with gastric ulcers should especially pay attention to the so-called mucous soups.

It is a mistake to think that soups cannot sufficiently satisfy hunger. Many species can serve as a complete lunch or dinner. The ingredients of first courses are usually cereals, cereals, vegetables, and herbs rich in vitamins and minerals.

The only thing that ulcer sufferers need to consider is that not all types of soups will be good for them. For this reason, it is very important to find out as early as possible which soups are suitable for ulcers, and which ones will have to be abandoned for a long time.

Prohibited Products

Patients with gastritis are advised to avoid fried, smoked foods, chemical additives, spices, and salt. Do not use in salads:

vinegar;
ready-made crackers and chips;
sausages;
sauerkraut;
raw onion;
garlic;
radish;
radish;
bell pepper;
canned or salted vegetables.

You will have to give up the popular mayonnaise sauce, prepared in a factory or at home. It contains vinegar and egg yolk, both of which are poorly tolerated by a sick stomach . For dressing, sour cream 10% and natural yogurts are suitable.

If there is increased acidity, erosion or ulcers, you should avoid mushrooms. For those who suffer from a hypoacid form of gastritis, on the contrary, they will even be useful.

General rules of diet for peptic ulcers

Peptic ulcer disease is not a death sentence. The patient can count on a varied menu if he takes into account all the existing nuances.

There are actually a huge number of recipes for first courses for ulcer sufferers. Below are some of the most popular options.

Chicken soup with rice

As mentioned earlier, it is advisable to use meat-based broths only for patients in remission, since in the acute course of the disease such soup can aggravate the stomach condition.

Cooking process:

Prepare chicken broth. To do this, 300 grams of poultry are washed, cleared of skin and fat, placed in a saucepan with water and placed on medium heat. 10 minutes after the liquid boils, it is drained, after catching the meat. The chicken is rinsed again under running water and placed again in a pan filled with two liters of water. After boiling, reduce the heat to low;
After 2.5 hours, add 70 grams of washed rice, chopped fresh carrots and onions, one at a time, into the pan and cook for another 20-25 minutes;
Depending on the patient's condition, the ingredients may be strained, crushed and returned to the soup. If the patient feels well and there is no fear of worsening the condition, you can leave everything as is and chop only the chicken.

This soup can be salted if desired, but this should be done in minimal quantities.

This is a very tasty and at the same time healthy soup, which will especially appeal to oatmeal lovers.

Pour 90-100 grams of oatmeal into 400 milliliters of water and place the pan on medium heat. When the water boils, reduce the heat to low;
You need to cook the soup until the cereal is cooked, after which it is filtered and wiped using a sieve. The resulting mass is combined with the broth. Again, if the patient's condition is stable, then it is possible that the cereal purée step can be omitted;
Add 70 milliliters of warm milk, a pinch of sugar and salt if desired, to the soup, and mix everything thoroughly.

A small amount of fresh herbs will only improve the taste and quality of the dish.

Diet borscht

Borscht is one of the most popular and favorite soups of residents of the post-Soviet space. Due to the fact that it is cooked on a meat bone and contains fried vegetables, it is prohibited for patients with peptic ulcer disease. But if you really want to, you can always find an alternative, one of which is this recipe.

Pour 2 liters of water into a saucepan and place on medium heat;
300 grams of cauliflower is finely chopped and placed in a saucepan;
3 medium potatoes, pre-peeled and cut into cubes, are also added to the soup;
After 15-20 minutes, when the cabbage and potatoes become softer, put one chopped carrot, half a medium beet, half an onion into the pan;
After another 15-20 minutes, add a little fresh tomato puree and a pinch of salt to the soup, turn off the heat, and leave the soup to steep under the lid.

It is strictly forbidden to add beans and other legumes, tomato paste, and white cabbage to borscht for ulcer patients.

If desired, and, of course, with the permission of the doctor, you can add finely chopped lean meat to the already prepared soup. It must be boiled separately from the main dish.

Cabbage cream soup

Cream soup always has a very delicate texture. At the same time, the taste of the dish can be very diverse.

Cauliflower is divided into inflorescences and sent to boil over medium heat in a pan of water;
When the inflorescences become completely soft, they are caught from the water and crushed using a blender;
In a separate bowl, beat two ingredients: half a glass of milk, preferably heated, and one chicken yolk;
Combine the egg-milk mixture with cabbage puree and place over medium heat. You can add a little salt;
After the soup boils, reduce the heat to low and cook it for another 5 minutes, stirring constantly.

This creamy soup goes well with any fresh herbs.

Pumpkin puree soup

If pumpkin season has arrived, then this opportunity must be taken advantage of. Pumpkin is an extremely nutritious vegetable that looks very organic in creamy soups.

Half a kilogram of ripe, juicy pumpkin is boiled in a small amount of water until it becomes soft. To make the process go faster, you can cut the vegetable into small pieces;
The finished pumpkin is crushed using a blender;
Bring 750 milliliters of low-fat milk to a boil and add pumpkin puree to it, mixing everything thoroughly;
Add 50 milliliters of lightly heavy cream to the pan and add a pinch of salt.

Pumpkin puree soup

This puree soup can be supplemented with white bread croutons. They must be pre-cooked in the oven and added to the plate just before serving.

Chicken soup with rice

Principles and rules of preparation

Soups for stomach ulcers, like any other dishes, must be prepared taking into account a certain number of rules. This will minimize the stress on an already vulnerable stomach.

Thus, when preparing soup, you need to consider the following points:

All ingredients must be fresh;
The base for the soup can be water, milk or herbal infusions. You cannot use rich broth on bones, meat or fish;
Pieces of meat or fish can be added to the soup, but they must be prepared separately in advance. At the same time, you can choose only lean types of meat, for example, young lean beef or poultry;
Minimum amount of herbs and spices. Even standard salt and pepper should be added in very limited quantities, and in case of an acute illness, it is better to abandon them altogether;
Ban on vegetable oil. This means that it cannot be added either to the soup itself or to fry vegetables on it. Frying can greatly irritate the gastric mucosa, so vegetables should be used fresh. But a small piece of good quality butter can be added to freshly prepared soup;
Grinding ingredients. If it is difficult for a stomach with an ulcer to digest the food consumed, then it is best to first pass all the ingredients used for the soup through a blender or meat grinder.

All ingredients for soups for ulcers must be fresh.

Of course, a lot depends on the patient’s condition and the severity of the disease. For example, in the remission stage, an ulcer patient may be allowed to periodically consume soups based on weak chicken broth. And, conversely, in case of particularly acute manifestations of an ulcer, the doctor may further tighten the listed rules for preparing first courses.

Ingredients to avoid include:

Fatty meats and poultry;
Vegetable oils, especially sunflower;
Additives in the form of mayonnaise, tomato paste, ketchup;
Legumes due to the fact that they provoke gas formation in the stomach. Therefore, pea soup is prohibited;
Vegetables: white cabbage, turnips, radishes.

Any soup should always be consumed warm. Hot dishes can injure the mucous membranes of the stomach. The same applies to very cold soups, for example, dietary okroshka. If it was in the refrigerator, then it needs to be placed on the table in advance to warm up.

Another important point that must be observed is that patients with stomach ulcers should only consume freshly prepared food. This means that there is no point in preparing a large pan for future use, but it is enough to make the volume that will be sufficient for one day.

For peptic ulcers, long-term adherence to treatment table No. 1 is indicated. As a rule, doctors recommend sticking to it for 6 months or more. Dietary dishes for stomach ulcers meet all the requirements of a balanced diet, so the body will not experience nutritional deficiencies, and the patient will not experience hunger.

In order for the healing process to proceed without the development of complications, when preparing dishes you must follow simple rules:

The total energy value should be in the range of 2000-2100 kcal per day. Moreover, fats – 70 g, proteins – 140 g, carbohydrates – 230 g.
Any unhealthy food (smoked, fried, salted) is completely excluded from the diet. They can only be steamed, stewed or boiled. It is allowed to bake food in the oven, but such dishes are included in the menu only once a week.
To prepare dietary dishes, you must use only natural and fresh products. It is better to prepare a new dish for each meal.

All diet dishes for stomach ulcers should consist of well-cooked (soft) foods. In the first stages of peptic ulcer disease, it is better to avoid solid foods. Porridges and soups are ground to a puree or rubbed through a sieve.
Do not eat hot or cold foods, which negatively affect the gastric mucosa. Comfortable food temperature is 37 degrees.

To avoid overeating, you should eat food slowly, chewing it thoroughly. Portions should be small (approximately 200 g). You need to eat up to 6 times a day. Snacks are allowed, but only healthy foods.
Particular attention is paid to dishes made from dairy products. They do not cause active digestion, so less hydrochloric acid is released in the gastric juice.

Advice! New foods should be introduced into the diet gradually, monitoring how the body reacts to them. But we should also not forget about the drinking regime; you need to drink at least 2.5 liters per day. liquids.

The diet of patients with gastrointestinal diseases consists of easily digestible and low-fat foods. Gastroenterologists advise not to use bones, skins and too fatty meat - pork - for broth. People with gastritis are also not recommended to use salt, pepper and other spices.

Healthy soups for gastritis are prepared based on the main rules:

All vegetables and other components of a liquid dish must be pureed or finely chopped.
Butter is too fatty for a sick epigastrium, so, if possible, you need to replace it with vegetable oil.
It is not recommended to add hot spices, smoked meats and mushrooms to dishes.
For lovers of rich thick soups, whipped egg whites or fried flour are added to the dish.
Soups with cabbage, broccoli, pumpkin and zucchini are especially healthy.

Do not forget that the optimal temperature of hot dishes should not fall below 15 degrees, but rise above 60.

To prepare the right dietary dish, you need to know your level of gastric juice secretion.

It is recommended to include stewed and boiled vegetables, chicken, and beef in soup recipes for gastritis with high acidity. The ingredients are ground to a puree.

First courses for gastritis with a high acidity level should include:

vegetables - beets, cabbage, carrots, potatoes, zucchini, pumpkin;
meat - lean beef, chicken or turkey;
cereals - vermicelli, rice and buckwheat.

Sour cream or egg yolk is suitable for dressing. If you have a stomach ailment, doctors prohibit eating pickle soup, cabbage soup and rich broths.

If you suffer from a disease with low acidity, then the right dietary soup for gastritis should stimulate the production of hydrochloric acid. During this period, it is recommended to prepare rich fish and meat broth. Foods that cause fermentation - cabbage, legumes, garlic - should be completely excluded from the diet.

Recipes for stomach ulcers or gastritis do not prohibit frying some ingredients, but without breading and spices.

What products are allowed to be added?

Salad is a combination of various vegetables, meat, fruits, herbs. However, when preparing salads, you should use only those ingredients that will not harm the irritated mucous membrane lining the stomach. So, you can add to salads:

Vegetables. They need to be added to salads for gastritis with reduced production of digestive juice. Thanks to vegetables, gastric juice begins to be produced more strongly. These foods include cabbage, potatoes, carrots, beets, pumpkin, zucchini, broccoli and tomatoes. With increased production of digestive juice, eating fresh vegetables, on the contrary, is prohibited. In such a situation, all ingredients must be cooked. It is recommended to boil, bake or cook vegetables in a double boiler.
Fruits, berries. For gastritis, almost all fruits and berries are allowed to be included in the diet. But it is better to avoid sour and hard fruits. Fruit and berry salads are allowed, the components of which will be apples, pears, bananas, cherries, strawberries, etc. Dried fruits are also allowed: raisins and prunes.
It is better to season salads with refined vegetable oil. Unrefined oil has a negative effect on an inflamed stomach.
From greens, it is allowed to add dill, lettuce and parsley.
If you are a mayonnaise lover, then you should replace it with low-fat sour cream. However, the most dietary option would be yogurt.
The meat should be lean and preferably boiled (rabbit, turkey, beef).
Fish should also be of low-fat varieties. Hake, cod, pollock are allowed. The permissible fat content is 4%. Of the red varieties of fish, you can eat pink salmon and trout. In addition, it is desirable that the fish be caught from clean waters.
Seafood (mussels, shrimp) must only be boiled.
If peas and beans do not cause flatulence and bloating, then they can be added little by little to salads.

Authorized products

Broths (decoctions). To prepare first courses, it is recommended to use decoctions of potatoes and other vegetables, combining them with pureed cereals, vegetables or meat boiled and crushed to a puree consistency. You can eat milk soups. For seasoning soups, a mixture of raw eggs with milk and butter, either vegetable or butter, is suitable.
Meat and fish dishes. Dietary food should be complete and contain a sufficient amount of meat and fish products. Meat should be served twice a day. After the exacerbation of the disease has ended, you can not grind the food, but gradually introduce carefully cooked finely chopped foods into the menu. And diversify your diet with meat pate with the addition of liver, milk sausages, and lightly salted low-fat herring.
Meat products. Allowed: beef, chicken and turkey, rabbit, lamb, lean pork. First, you need to remove all fat, coarse veins and tendons from the meat. Boil the meat, chop it, you can add it to first courses and porridges or cook it: aspic or puree, varieties of steamed cutlets - meatballs, quenelles and zrazy, even delicious beef stroganoff.
Low-fat fish is suitable, the cooking method should correspond to the first table, sometimes it is acceptable to serve baked fish. You can cook fish whole or from chopped different types of steamed cutlets.
Cereals. The basis of soups and main courses are heavily boiled and then pureed cereals. Allowed cereals: oatmeal, buckwheat, rice, semolina, thin vermicelli and noodles.
Vegetables. The diet includes: carrots, cauliflower, potatoes, young peas, beets. Serve as a separate dish or add as a component to other products. Add oil if desired.
Pumpkin and zucchini do not need to be wiped.
You can eat bread. But it should be baked the day before and have time to dry slightly. You can have crackers, dry biscuits, cookies. Sometimes it is possible to cook pies from simple dough in the oven, filled with fruits, meat, and fish.
Dairy products: cottage cheese, kefir, sour milk, milk, cream are allowed. Once every few days you can eat mild cheese, and sour cream is recommended as an addition to main dishes.
Eggs. Can be eaten as an omelet or soft-boiled. It is permissible to consume no more than 2 eggs per week.
Dessert. Berry and fruit desserts should be baked or slightly boiled and pureed. Only sweet varieties are used, which can be used in the preparation of drinks or purees, jelly.
Jelly made with milk, non-acidic preserves and jams, marshmallows, marshmallows, and honey are well absorbed.
Beverages. We recommend a vitamin decoction containing rose hips, weakly brewed teas, weak coffee, which can be diluted with milk or cream.

During all therapeutic measures for peptic ulcer disease, the following are completely excluded from the diet:

First courses are cooked in rich meat or fish broths. Okroshka is also contraindicated.
Porridges made from hard-to-digest grains: millet, corn, barley, pearl barley.
From meat products: fatty meats of all types, also geese and ducks. Animal fats.
All types of canned food.
Eat vegetables rich in coarse fiber: radishes, legumes, turnips, white cabbage, peeled fruits.
Crops with a high content of organic acids, as well as essential oils: sorrel, dill and parsley, and onions are permanently removed from the menu. Mushrooms, because the product is difficult to digest.
Pickles and marinades.
You should not eat fried eggs or hard-boiled eggs; they are poorly digestible and create an increased burden on a sore stomach.
Sauces: all types of meat and tomato. Seasonings containing pepper, horseradish, mustard.
It is prohibited to consume any type of fresh baked goods: bread and other products. Baked goods and puff pastry should not be eaten during the entire treatment period.
Also fermented milk products with a high level of acidity.
Chocolate, dried fruits, ice cream, sour berries and fruits are contraindicated.

Dietary beet salad. Recipe

Recipes for popular dietary salads will be listed below. They will add variety to your daily diet, saturate the body with the necessary amount of nutrients and certainly will not harm the stomach. First in line is beet salad.

General recommendations are as follows. Beets are boiled or baked. Use only when the concentration of acid in the stomach is low, be sure to rub it. Even after cooking, the fibers retain their rigidity, so the amount of beets should be small.

Combinations can be as follows:

You mix beets with boiled carrots, add a little garlic for flavor. And fill all this beauty with sour cream.
Along with the root vegetable, mix a fresh ripe apple without peel and a few ground nuts in one plate.
A salad made from beets and dried apricots with the addition of prunes is very tasty. You don't have to refill it - it's self-sufficient.
But in the next recipe, sour cream dressing is required. The composition includes grated low-fat cheese, fresh pear, and beets.

Recommended soups and their properties

Soups for stomach ulcers can be prepared in different ways. If we talk about consistency, the best option would be:

Slimy soups. As mentioned earlier, they are obtained by cooking broth based on certain types of cereals that produce starch;
Puree soups. The fact that for puree soups all ingredients are crushed to a mushy state makes it easier for the stomach to digest and digest.

Based on the nature of the ingredients, special preference should be given to:

Vegetable soups;
Cereal soups;
Chicken soups. This option is only suitable for patients whose disease is not in the acute phase.

You can also offer ulcer patients to periodically prepare milk soup. It is very nutritious and healthy. But you shouldn’t eat it too often.

You can also sometimes add one chicken egg to soups.

Main courses for stomach ulcers

As for second courses, recipes for ulcers should include only permitted products, and cooking techniques must comply with the rules of the dietary table.

Along with first courses, porridges for stomach ulcers form the basis of the diet. They must be present in the diet throughout the treatment, with the exception of periods of exacerbations.

Buckwheat

Buckwheat for stomach ulcers is present on the menu as pureed porridge.

To prepare one serving (200 g) of porridge you will need:

50 g buckwheat;
100 g water;
130 g milk;
5 g white sugar;
0.5 g salt;
10 g butter.

Place a pan of water on the stove, add the cereal when it boils, cook for 15 minutes, then add milk. When completely ready, wipe the cereal in a convenient way. Serve warm, seasoning to taste with sugar, salt, and a little butter.

Puree porridges from other cereals are prepared in a similar way.

1 cup each of oatmeal and grated pumpkin;
2 glasses of milk;
salt, sugar, butter.

First, boil the pumpkin in water for 20 minutes, then add milk, after boiling, add the flakes, boil, stirring for another 5 minutes. Add salt, sugar and butter when serving.

Almost all recipes for stomach ulcers are based on the principles of therapeutic nutrition. Without a gentle diet, it will not be possible to get rid of peptic ulcer disease and achieve stable remission. Each patient will be able to choose a dietary diet, taking into account his preferences and individual characteristics of the body.

When the period of exacerbation has passed, and the clinical manifestations of the disease have disappeared, you can use recipes for second courses. Main courses can be steamed or baked in the oven.

Advice! It is better to bake food and cook dietary dishes in the oven over low heat. This will avoid the formation of a crust, which is harmful for peptic ulcers.

Recipes for stomach ulcers usually consist of lean meat, vegetables, eggs, and dairy products. All products (especially meat) must be purchased from trusted sellers, and not in a store.

Steam cutlets

Steamed cutlets go well with almost any side dish allowed for stomach ulcers. Any lean meat can be used as the main ingredient. For example, veal, rabbit, beef, turkey or chicken. To prepare 1 serving, you will need the following set of products:

selected type of meat – 100 g;
wheat (yesterday's) bread - 1 piece;
olive oil – 1 tsp;
water or milk – 15 ml;
salt - a pinch.

The meat should have a uniform consistency and tender, so it should be minced several times. Olive oil, salt and bread soaked in water are added to the finished minced meat. The cutlets are kept in a water bath for 40 minutes.

Advice! Boiled rice, potato or vegetable puree are suitable as a side dish.

Fish pudding

Products prepared in the form of pudding will be useful for gastrointestinal diseases. For example, meat or vegetable puree. As you know, seafood is rich in vitamins and microelements, which are so necessary during the recovery period after a stomach ulcer.

Therefore, fish should become an integral part of any diet. To prepare fish pudding, you need to take:

lean fish fillet – 100 g;
milk – 2 tbsp;
white bread - 1 piece;

yolk - 1 pc., white - 2 pcs.;
butter – 1 tsp;
salt - to taste.

One part of the fillet is boiled in water, the other is rolled through a meat grinder. Bread soaked in milk is added to the minced fish. Then both parts are mixed, butter and yolk are added. Whisk the whites into a strong foam and then carefully fold them into the fish mass. The resulting mixture is poured into small molds.

Beef soufflé with cottage cheese is another recipe that meets the dietary requirements for stomach ulcers. To prepare the dish you need to take the following products:

boiled beef fillet – 200 g;
low-fat cottage cheese – 50 g;
butter – 10 g;
yolk – 1 pc., white – 1 pc.

Meat and cottage cheese are passed through a meat grinder several times. Oil and yolk are added to the resulting minced meat. Whipped protein is introduced gradually. The minced meat is formed into small balls, which are then steamed.

Advice! Instead of cottage cheese, you can take any vegetables, for example, potatoes, zucchini, pumpkin, etc. They not only give the dish a unique aroma and taste, but also enrich it with healthy vitamins.

Recipes for dietary meat dishes

Salad recipes for stomach ulcers can be varied, but you need to make sure that they contain approved products. In each specific case, depending on the patient’s condition, the doctor may allow him certain modifications in the diet.

It is important to follow medical recommendations and not take initiative. If you experience the slightest discomfort after eating snacks, you should avoid them for a while.

It is advisable to prepare healthy salads from seasonal fruits, because they contain a very large amount of vitamins. This minimizes the risk of various harmful additives. For example, to ensure long-term storage, many manufacturers spray vegetables and fruits with special solutions.

Despite the fact that salads that use exclusively vegetables or fruits are safer, it is occasionally allowed to diversify the menu with snacks with the addition of lean meats or fish. In addition, various cereals can be added to snack dishes. The most suitable are rice or buckwheat.

Soups for stomach ulcers are an ideal option for a hearty and tasty meal. Any menu, even for a healthy person, must be enriched with liquid food. Next, a selection of the simplest and most delicious recipes for stomach ulcers will be presented. These are the first dishes that a diet for ulcer patients includes.

Even if you really like soups, for patients with stomach ulcers the menu should be varied. Therefore, the menu also needs to include solid food, that is, main courses.

Despite all the ailments we have, and even diseases such as ulcers, everyone sometimes craves snacks. They can be replaced with a healthier option - salads. This dish finds its place both in the everyday menu and on the holiday table. The following recipes will prove to you that diet dishes can be tasty and appetizing, and preparing them is not difficult.

Vegetable soup with rice

Products:

40-50 g white rice;
80 g carrots;
170 g potatoes;
400 g water;
200-300 g of milk;
½ egg;
4 g salt;
4-8 g unsalted butter.

First you need to cook carefully chopped potatoes and carrots over low heat. After which they need to be wiped. Separately, cook rice in water for 20-30 minutes. Add a small amount of salt, and then add the resulting vegetable puree, milk and half an egg. Leave on the gas stove for another 3-5 minutes.

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Vermicelli soup

Required Products:

60-70 g carrots;
100-150 g potatoes;
15-20 g parsley root;
10-20 g celery root;
80-120 g vermicelli;
4 g salt;
4-8 g unsalted butter.

Begin preparing the soup by grating the roots of parsley and celery, as well as carrots. Then they are boiled in salted water for 15-20 minutes, and then finely chopped potatoes are added. After another 10 minutes, add vermicelli and leave to cook for another 7-8 minutes. The prepared soup is seasoned with oil.

Soup with pumpkin and milk

450-550 g pumpkin;
600-800 ml milk;
100-135 g of white flour bread;
60-80 g moderate fat cream;
4 g salt;
15 g unsalted butter.

First you need to cut the pumpkin into pieces and simmer it over the fire for several minutes. Then it is thoroughly crushed using a blender. The milk (if it is unpasteurized) must be boiled, and then pumpkin puree, cream and salt must be added to it. The bread is cut into cubes and left in an open space for several hours. It is added to the soup immediately before serving.

Boiled fish soufflé

150-250 g lean fish fillet;
40 g milk;
10-15 g unsalted butter;
1 egg;
5-7 g salt.

The fillet must be boiled in water (possibly in vegetable broth). After this, all solid particles (scales, bones) are removed from it and passed through a meat grinder 2-3 times. Next, add half the butter, milk, egg, salt to the minced fish, and mix it all thoroughly. Then make a solid mold, the surface of which is greased with butter and cooked in a slow cooker for 10-15 minutes.

Steam omelette

First you need to carefully separate the white from the yolk and collect it in a separate bowl. Then salt and milk are added here and mixed thoroughly. The mold must be greased with butter, pour the egg mixture onto it and steam for 10-15 minutes.

Treatment of stomach ulcers with propolis is recommended. To do this, half an hour before meals you need to take its infusion, as well as drink a decoction of oak bark and rose hips.

The selection of medicinal herbs for tea, decoction and tincture directly depends on the symptoms and the acidity of gastric secretions.

In the fight against ulcers they do an excellent job:

juice of potatoes, cabbage;
plantain-based decoction;
red beet juice;
infusion of flaxseeds;
medicinal mixture of ghee and egg yolk;
honey with aloe infused with vodka;
propolis tincture;
sea buckthorn oil;
tea based on pumpkin seeds;
infusion of birch buds in alcohol;
a mixture of honey, cocoa and butter.

Before using such recipes, you should consult your doctor.

A stomach ulcer is a serious disease that requires long-term and complex treatment.

There are many nutritious and healthy dishes that you can prepare yourself from available products and create a menu for every day from them.

Patients with stomach ulcers must significantly adjust their diet and give up many familiar foods. A special diet is recommended for all patients.

Dishes on its menu must meet the following requirements:

When cooking, you need to avoid salt, herbs and spices. Improve the taste of dishes with herbs, turmeric, lemon juice, soy sauce, low-fat cream and sour cream;
The diet should not be perceived as a calorie restriction. Their daily intake should not be less than 3000, food should be nutritious and energy-rich;
Do not bake food until golden brown. You should also avoid fried foods;
the diet includes such basic cooking methods as steaming, stewing, and regular cooking. To prepare dishes, you can use a double boiler and a multicooker;
meat for dietary dishes should be lean, with a minimum amount of veins;
It is advisable to peel vegetables, fruits and berries and use them in grated form. The ideal option is mashed potatoes and vegetable pulps on the menu;
unrefined oil must be replaced with refined oil; butter can be consumed without salt;
Porridge and pasta need to be boiled well so that they are soft. It's better to overcook than undercook. For stomach ulcers, food should be soft, easily pass through the esophagus and not irritate the intestinal walls.

A stomach ulcer is a problem that can cause re-complications after a few years.

The following recipes can be included in the menu:

barley soup with vegetables. Boil carrots, potatoes, broccoli and other vegetables to taste over low heat until fully cooked, add half a glass of barley and wait another 15-20 minutes. You can improve the taste of the dish with the help of herbs: dill, basil, parsley;

fish broth. Take 300 gr. low-fat fish, boil until fully cooked. Add grated carrots, leeks, cauliflower and finely chopped potatoes. Leave the broth on low heat for 20 minutes;
potato soup with oatmeal. Boil the potatoes until tender, add half a glass of washed oatmeal and cook for 15 minutes. You can add grated carrots and beets, greens.

Soups for stomach ulcers can be prepared using broths from vegetables, poultry and lean meats. Using fish and meat to prepare the broth, drain the first broth. Cereals and pasta must be cooked until fully cooked; it is best if they are slightly boiled.

Soups should be without salt; their taste can be improved with the help of basil, parsley, cumin, dill, and some types of spices. A minimum of salt or its absence is one of the main conditions that a diet for ulcers requires.

After the first course comes the second: meat or vegetable side dish, salads.

You can use the following recipes:

stewed beets with rice. Finely grate the carrots and beets, add 30 g. butter and stir. Let it simmer over low heat. Boil the rice according to the classic recipe and add it to the vegetables. Simmer everything together for 15 minutes, stirring occasionally;
vegetable puree. Grind your favorite vegetables (broccoli, cauliflower, carrots, potatoes) in a blender and cook over low heat until fully cooked. Add herbs, cream to taste;
salad of green peas and beets is a healthy and nutritious dish that is indicated for people with high cholesterol, stomach ulcers and other gastrointestinal diseases. Finely grate the boiled beets and mix with 60 g. canned peas. Season the salad with vegetable oil, lemon juice and chopped basil;
fish salad can be eaten as a separate dish or as an addition to any porridge. Take 100 gr. fish (perch, pangasius or hake), boil until fully cooked. Finely chop the boiled beets, carrots and cooked fish, mix everything carefully. Add 40 gr. canned green peas. Season the salad with vegetable oil or sour cream 20% fat. You can use cream and lemon juice to improve the taste;
cauliflower puree. Take 300 gr. cauliflower, grind in a blender, add 2 tbsp. l. low-fat sour cream, 1 tbsp. l. flour, half a glass of milk and 1 egg yolk. Boil the finished mixture over low heat until tender, stirring occasionally;
steam omelette with carrots. Beat 2 eggs with 200 ml of milk, 1 grated carrot. Steam the finished mixture for 10 minutes;
A poached egg is a good breakfast option for those who love fried eggs, but have to give them up if they have a stomach ulcer. Eggs according to this recipe are airy and healthier due to the lack of fat in them

DETAILS: Ultrasound of the abdominal organs in Nizhny Tagil

Soups after surgery

In the postoperative period, the patient must follow a very strict diet, and soups will occupy the main place in it. If it was previously said that during the period of remission it is allowed to deviate slightly from the rules when preparing first courses, then in this case they must all be strictly observed.

Soups are recommended in the postoperative period

At first, the patient may be shown only a small amount of broth. We are, of course, not talking about meat broths, but about vegetable ones. Gradually you can start adding ingredients to it. In the postoperative period, all vegetables, cereals and other components of the soup must be ground through a sieve or using a blender. It will be possible to start serving dishes to the patient that contain pieces only with the permission of the attending physician.

If you follow all the existing dietary requirements, the patient will recover very soon.

Vegetable salads and dishes

Eating vegetables is necessary for all people, especially those on the mend. But salads with a stomach ulcer can be eaten during a calm period, with the permission of a doctor. Cook vegetables following dietary rules, without adding onions, garlic or sauces.

Grind the boiled beets and carrots.
Add variety with green peas.
Season with vegetable oil.

For sweets you are allowed to eat:

puree;
mousses;
jam;
casseroles from sweet varieties of fruit.

Dairy products are also suitable for making desserts.

Apple Sambuca

Bake apples, rub with sugar.
Beat the egg whites.
Combine everything and mix with gelatin.
Cool in the refrigerator, pouring into molds.

Curd soufflé

Beat everything with a mixer, add separately whipped whites. Steam the portions placed in the molds.

Vegetables are the main supplier of vitamins and fiber. But it is coarse fiber that is prohibited for consumption in case of stomach diseases. In addition, fresh vegetables can cause fermentation in the intestines. Therefore, for stomach ulcers, it is better to take recipes with vegetables in the form of stews, casseroles, and salads from boiled vegetables.

Vegetable salads are rich in vitamins and are indicated for many diseases

To prepare the beetroot salad, prepare:

raw beets – 200 gr.;
canned green peas – 60 gr.;
vegetable oil – 10 gr.

The total yield of the dish is 240 g, used - 4.8 g/10 g/23.4 g, energy value - 200 kcal.

A dietary salad is prepared using the following technology:

Boil the beets until almost done, then pour over ice water.
Let the vegetable cool.
Peel the chilled beets and grate them.

If you have a peptic ulcer, you are allowed to eat pea and beet salad

Strain the peas through a colander.
Combine beets with peas and season the salad with oil.

You can use beet salad both as a side dish and as a vegetable addition to the main dish.

Vegetable cutlets are an excellent option for expanding the menu of a patient whose disease is in remission. You can prepare baked or steamed cutlets from any vegetables. To prepare potato cutlets, take:

peeled raw potatoes – 160 gr.;
chicken eggs – ¼ pcs.;
butter – 5 g;
low-fat sour cream – 20 gr.;

The total yield of the dish is 150 g, used - 5.6 g/9.5 g/35.8 g, energy value - 251 kcal.

To diversify the menu of patients with ulcers, you can prepare potato cutlets

We will prepare potato cutlets in the following sequence:

Peel and boil the potatoes.
While still hot, mash the potatoes.
Add eggs and salt to the cooled puree.
Mix the puree well and form cutlets.
Dip the resulting cutlets in flour and place on a sheet greased with oil.
Bake the potato cutlets in the oven until the crust appears golden brown but not hard.

Serve potato cutlets warm with sour cream and herbs.

There are many more original and tasty recipes for ulcer patients that help make the patient’s diet varied and tasty.

What not to eat if you have gastritis

First of all, it is important to find out which products are prohibited for consumption for this pathology. Gastritis is accompanied by excessive function of the glands. As a result, the acid not only breaks down food, but also irritates the mucous membrane, causing defects on it. Accordingly, first of all, foods that can provoke the release of juice are excluded, as well as dishes that have an irritating effect on the already inflamed mucous membrane of the organ. Thus, the following products are prohibited:

marinades and pickles, including those prepared independently;
spices, except for fresh herbs that do not have a pungent taste;
ready-made sauces;

For gastritis, foods that irritate the gastric mucosa are prohibited.

chocolate and candies;
baked goods made from rye flour;
all alcoholic drinks;
legumes;
fruits with sour taste;
carbonated drinks.

In addition, it is important to consider how exactly the products will be prepared. It is strictly forbidden to fry, especially when breaded. No need to marinate meat or chicken.

The ideal option is boiling and steaming. Such dishes will be gentle on the stomach and will not cause irritation to the mucous membranes.

Products are recommended to be boiled or steamed

Therapeutic diet for stomach and duodenal ulcers

Gastric and duodenal ulcers are a serious disease that requires treatment to avoid exacerbations. In addition to the doctor’s medication recommendations, adherence to a therapeutic diet aimed at sparing the stomach is indicated. Proper nutrition will help relieve pain during exacerbation and promote effective treatment and recovery.

Gastric and duodenal ulcers occur as a result of damage to the spiral-shaped microbe Helicobacter pylori of the mucous membrane. The disease is accompanied by pain in the upper abdomen, heartburn, nausea, and belching. Untimely treatment leads to life-threatening complications.

A therapeutic diet for stomach and duodenal ulcers is prescribed in combination with medications prescribed by a doctor and is aimed at sparing the stomach by consuming foods in the menu that do not stimulate the secretion of gastric juice. Healthy nutrition in the treatment of the disease is aimed at protecting the gastric mucosa from thermal and mechanical damage, and therefore food is consumed in processed form at room temperature.

Principles of nutrition

The diet for gastric and duodenal ulcers is to reduce the consumption of foods in the menu that increase the secretion of gastric juice. The diet should be dominated by: cereals, soups, dairy products, poultry, steamed or boiled, and heat-treated vegetables.

Meals during the treatment of the duodenum should be fractional (4-5 times a day) and low in calories. During the diet, all products are boiled, steamed, and then crushed, passed through a meat grinder, and rubbed through a sieve. It is necessary to eat dishes with the consistency of soup or liquid porridge. Food should be at room temperature. Salt intake should be kept to a minimum.

Grocery list

Diet for stomach and duodenal ulcers - a list of foods that can be included in your diet:

Dried wheat bread, dry biscuits, crackers;
Chicken, dairy, cereal, vegetable soups;
Beef, veal, chicken;
Milk, yogurt, sour cream, cream;
Low-fat river fish: pike, perch, pike perch;
Potatoes, pumpkin, beets, carrots, zucchini;
Buckwheat, semolina, oatmeal, rice, pearl barley;
Pasta;
Raspberries, wild strawberries, strawberries;
Butter and vegetable oil;
Compotes, jelly, jelly;

Drinks included in the diet for the treatment of ulcers and duodenum include the use of still mineral water, berry decoctions, and vegetable and fruit juices (non-acidic).

The following should be excluded from your diet during a therapeutic diet indicated for ulcers and duodenum:

Fatty meats;
Fatty fish (sea);
Mushrooms;
Fatty, fried, salty foods;
Fresh pastries, rye bread;
Sausages and canned food;
Lard, animal fats;
Ice cream;
Alcoholic and carbonated drinks.

Tips for preparing salads

All recipes that are allowed for gastritis must be prepared in compliance with certain rules:

All ingredients must be fresh and of high quality.
All ingredients must be cut into small pieces, so they are digested faster.
Salt negatively affects the mucous membrane of the entire digestive tract, so it is better not to over-salt salads.
It is better to season the ingredients with oil immediately before eating, because the finished salad quickly oxidizes when exposed to air and spoils.
Meat and fish must be carefully processed. Poorly cooked meat complicates the digestion process and is also a source of infectious diseases.
It is not recommended to eat the salad either hot or cold. If the dish was stored in the refrigerator, then before using it you need to give it time to warm up to room temperature.
When using fruits and vegetables, they must be peeled. The peel is a rather rough component that negatively affects the digestion process.
Sour cream, cream or honey are used to dress fruit salads.