The useful properties of caviar of sturgeons or salmonids have been known for a long time. Even in the ninth century, when going into distant fishing, the fishermen took dried red caviar with them, which could quickly satisfy hunger. The high content of vitamins, lecithin, folic acid, amino acids, minerals makes it very useful for strengthening immunity. The current opinion about the advantage of black caviar in front of the red is unfair, since they are identical in nutritional value. The difference between them is only in the way they are mined.
Red caviar is widely spread due to the large availability and the possibility of increasing production. The value of this seafood is also that 30% of its composition is of the highest quality. Among the easily digestible fats that make up the product, a special place is occupied by fatty acids, which have a beneficial effect on cardiovascular activity and improve blood supply.
However, to use caviar for gastritis does not cause harm to the body, it should be noted that the finished product contains a large amount of salt and a high enough cholesterol. Determining whether caviar for gastritis should take into account not only the useful properties of the product, but also its high caloric content, high salt content. As is well known in the treatment of gastritis, diet is of primary importance. The type of therapeutic nutrition depends on the type of gastritis.
Increased acidity provides for an exception from the diet:
- coarse, spicy food;
- smoked products;
- marinades;
- spice.
With reduced acidity it is recommended to exclude from the diet:
- undiluted milk;
- freshly prepared pastry;
- animal fats, cream, sour cream.
With reduced acidity with gastritis red caviar is always included in the list of snacks recommended for inclusion in your diet for almost all patients. An exception can be made by people with diabetes, as this increases insulin sensitivity. Diseases such as gout, kidney disease, urolithiasis, ischemic heart disease, gastritis associated with the disease are sensitive to salt, so it is better to exclude this product from the menu. And the main condition for the use of caviar for gastritis is moderation, so as not to cause allergies and negative effects on the mucosa with excessive entrainment.