Sweets, as such, are forbidden for gastritis. But marshmallow, by contrast, is a positive "character" in this story. He is authorized by many doctors for gastritis.
Previously, only marshmallow in the form of a shell was sold in stores. Now on the shelves you can find more variety. Firstly, this is a different combination of taste and color. Secondly, this is a huge selection of fillings. But here, just here lies the catch. Such a riot of colors is often obtained by the addition of dyes. And this is not the best option for gastritis. If there is a marshmallow, then, at least it should be white or as a dye should be used only natural product.
Harm and benefit from this product for gastritis are equivalent. In principle, to exclude it completely from the diet is not necessary, but the accuracy and "meticulousness" when eating does not hurt. You need to choose carefully and have a measure of use. There should not be a whole marshmallow vase for dinner.
Use:
- Low calorie.
- Boosts brain activity.
- Density.
- Increased immunity.
- Promotes cell renewal and toning up.
Homemade marshmallow with gastritis
No matter how good the store product, the home will still be better. Therefore, if you are a mistress and especially mother, it is unlikely you will want to stuff your child with shop preservatives, you can make your own. It will be much better to try to prepare this delicacy itself. Thus, and a patient with gastritis, the person will be satisfied and the household members of the delicacies will get.
Currant marshmallow
Ingredients:
- Sugar - 500 g
- Agar powder agar - 10 grams
- Protein - 1 piece
- Water - 150 ml
Preparation:
For cooking, you need natural juice of currants. To do this, you need to grind the currant in a blender and wipe it through a sieve so that there are no pieces in it, only juice. We beat the berries with sugar and in the process we add protein itself. Agar-agar is needed as a thickener. It must be cooked with sugar in water, and stirring constantly, otherwise it will boil. The process of cooking the syrup takes about 10 minutes on average. The resulting hot syrup, you need to gradually pour into the berry mass when whisking with a mixer. It freezes agar-agar at 40 degrees. After that it is necessary to give a form, it is possible with the help of a confectionery bag. After a few hours lightly sprinkle with powdered sugar, leave for a while in the cool and eat already ready with a weak tea.