There is garlic with gastritis possible, but only if the disease occurs against a background of reduced secretion of hydrochloric acid. But in this case too, you can not abuse spice. Like any other vegetable, it has useful properties and there are contraindications. Let's talk about them in more detail.
This vegetable has been used since ancient times. For the first time, references to it were found on papyrus, written by the Egyptians in the 15th century BC.Ancient Romans used garlic as the main ingredient for making medicines from 61 diseases. Modern scientists have studied its composition and found out that its flesh consists of essential oils, biologically active substances and allicin. It effectively kills bacteria and fungi, reduces the level of dangerous cholesterol in the blood, stimulates the process of fat burning.
Today garlic helps to effectively treat venous diseases, prevents atherosclerosis, normalizes the cardiovascular system, improves bowel function, eliminates flatulence, slows down aging and increases vitality. Some scientists are sure that the described vegetable can cope even with Helicobacter pylori. But garlic with gastritis should be eaten very carefully. The amount allowed to eat depends on the acidity of the stomach.
Garlic for gastritis with increased and decreased secretion of
Note that with increased secretion of gastric juice, garlic in gastritis is by no means impossible. And all because the pulp, getting into the stomach, will stimulate the production of hydrochloric acid. And this means, there will be heartburn, which will aggravate the inflammation of the mucosa. In addition, the vegetable contains substances that can irritate the tissues of the gastrointestinal tract. And if the gastritis is in a phase of exacerbation, this circumstance can provoke the appearance of the following symptoms:
- The onset of sharp, unbearable pain in the stomach.
- Appearance of eructation and nausea.
- Formation of chronic constipation.
With reduced secretion, you can consume garlic with gastritis, but in minimal doses, and it is necessary to eat it very rarely. It is worth to abandon the vegetable, if after eating invariably there is flatulence or there is bloating. The action of the product can be weakened by heat treatment. A salad of carrots, seaweed, from Peking cabbage will be much more useful and tasty if all the ingredients are pre-soaked or simply boiled water.
With gastritis, if a patient has a stage of remission, it is worth advising to listen to your body. If there is no pain, you can eat garlic, but only slightly, adding it in a crushed form to second courses or salads. In its pure form, it, as a mono-product, is banned. Under the prohibition and use of a large number of it.
There are recipes of traditional medicine, which are advised to treat gastritis with an alcohol tincture on garlic. Gastroenterologists are not advised to experiment with such treatment. It can provoke acute pain and significantly worsen the patient's condition.
In determining the safe dose, it is important to know where the individual tolerance lies. Every patient should learn how to determine how much garlic is safe for health. Of course, this experience only comes with time. And if you do not have the willpower, completely abandon the aromatic seasoning, you should listen to the above tips and try to minimize possible side effects.