Is it possible to drink kefir with gastritis? To this question, experts firmly and with conviction answer "Yes", but with certain symptoms. Since gastric diseases further lead to gastritis, therefore, special diets are prescribed for its treatment, in the menu of which there are also fermented milk products. This product is quite useful. His appointment is determined by a specialist, who finds out the causes and form of gastritis. In this disease with a weakened secretory function, the patient's diet is supplemented with the intake of lactic fermentation products. Kefir is not forbidden to drink in large quantities, it does not harm the body!
Kefir with gastritis of the stomach is one of the important components that should be consumed, but, nevertheless, it is recommended to consult a doctor to choose the right diet and achieve a positive result. Disease is treated with a balanced diet and diet. This disease can have increased and decreased acidity, which entails a restriction on the use of certain types of products. It is necessary to understand that strict diets will not bring order to the gastric mucosa and will not cure gastritis, but only exacerbate the current situation. Under such circumstances, you can consume kefir and sour-milk products because they contain a large amount of vitamins, microelements, which are useful for the type of disease with insufficient acid concentration.
Is it possible to drink kefir with gastritis?
Kefir is filled with amino acids that form during the breakdown of milk proteins. Due to this, it is easily assimilated in the human body and facilitates the adjustment of the food processing function. The presence of lacto- and bifidobacteria in it indicates that it is suitable for improving the work of the digestive tract. Lactose has a calming effect, so use it on the advice of doctors after dinner or at bedtime. In the case of the disease in question, only a naturally-fermented sour-milk product is suitable, which includes ferments prepared on kefir fungi.
Kefir must be drunk in order to:
- prevent putrefactive process in the intestine and positively affect the microflora;
- affect the stomach and digestive system, with the help of lactic acid organisms;
- favorably affect the body's immune system and metabolism.
It must be understood that it is necessary to use sour-milk products with caution, since there is a different degree of acidity. Inflammatory reactions of the gastric mucosa can be triggered by both a low and increased concentration of acid, so the use of this product can disrupt the balance. With gastritis, you can consume kefir with a mass fraction of fat 2.5%.With increased isolation of stomach acid, this sour-milk product reduces the symptoms of mucosal inflammation. The three-day course is ideal for people who have low acidity. This sour-milk product has fixing properties and allows you to quickly eliminate pain in gastritis.
Useful properties of kefir depend not only on its acidity, but also on the number of colony-forming units that are contained in it, as well as the density. The degree of swelling of the protein in the fermented milk product should be negligible, so that this product is easily digested and does not cause side effects. You need to use it at a certain temperature, so as not to irritate the mucous membrane.
Harm from kefir with gastritis
Kefir with gastritis can carry both benefit and harm. The question arises: can I still drink acidic dairy products with gastritis? Yes, but if certain rules are followed:
- with an acute form of gastritis, you can gradually drink only skimmed milk products, which have a positive effect on the gastric mucosa;
- with a reduced or normal acidity is preferred one-day course of kefir;
- with an increased concentration of acid must limit itself in the use of a fermented milk product, as it can cause fermentation in the body and irritate the walls of the stomach.
Kefir in acute gastritis is allowed only after 6 days after exacerbation, but you need to carefully select the size of the portion! If there is a low acidity and an insufficient amount of hydrochloric acid is produced, then you can safely use it. In excess of hydrochloric acid should be abandoned kefir, especially during the phase of exacerbation of the disease. It is recommended to use only low-fat products with low acidity.
Based on the above information, we can conclude that to drink sour-milk products with gastritis is necessary, only initially should use the advice of a specialist.