Lentil completely undeservedly forgotten product from the family of legumes. But its benefits were known for many centuries. In our time it is recommended by dieticians for gastritis with low acidity.
But to consume it in food, like all dietary products, should only be after consultation with the attending physician. This legume culture is capable, despite all its benefits, to cause increased gas formation in the intestine and flatulence, which, when the disease worsens, causes painful symptoms.
What is the use of lentils for gastritis?
This legume culture has an excellent composition, which is suitable for the prevention of many diseases, including digestive organs. It contains polyunsaturated fatty acids, which can not be synthesized in cells, but enter the body only with food. The lack of them leads to various chronic diseases.
Also in green lentils, which are most recommended for gastritis, a very high content of isoflavones, due to which this half-forgotten culture fights with the formation of cancer cells in the stomach and rectum. Moreover, these substances are not destroyed by heat treatment, which makes it possible to use it in any form, though boiled, at least canned.
In addition, an excellent property of lentils is its absolute environmental friendliness. It is not capable of accumulating any harmful substances from the environment. Therefore, it is completely safe culture and can not bring additional harm to the inflamed mucosa.
The secret of the proper preparation of lentils for gastritis
This legume culture absolutely does not require soaking. In order to cook it, you just put a glass of washed lentils in a pan with 2 glasses of cold water, bring to a boil and cook until cooked on the lowest heat.
If you want to get mashed potatoes from it, you should take a yellow or red, and green and black will keep your shape when cooking. Therefore, with gastritis after cooking precisely these varieties, it is worth using a blender to bring the dish to a puree state.
To consume dishes from lentils with gastritis should be in a slightly warm state, so as not to cause the gastric mucosa even more damage. In addition, she, like all beans, increases flatulence, and with gastrointestinal diseases this problem can also cause painful sensations. To prevent this from happening, it's worth adding a few cloves of cloves to the water when cooking. This will improve the taste of the ready-made dish.