Barley for gastritis. Its beneficial properties for the body.

Porridges for gastritis are the basis of therapeutic dietary tables No. 1 and No. 2, which are designed for diseases of the stomach with damaged mucous membrane. They are allowed to be used for different types and stages of the disease in a certain form. Recommendations also concern cooking methods and the degree of boiling. Healthy and prohibited cereals are listed based on the balance of gastric acidity.

The beneficial qualities of porridge help digestion, spare the inflamed walls of the stomach, relieve inflammation, and restore digestive function.

At the same time, the abundance of coarse dietary fiber in some cereals makes them unacceptable in the acute phase - such cereals are more likely to cause harm, irritate inflamed tissues, and aggravate the painful condition.

Porridges for gastritis are the basis of dietary nutrition, speed up the healing process, and help normalize the functioning of the gastrointestinal tract. Porridge is prescribed by specialists for low and high acidity, but the diet has slight differences. Each cereal affects the body in its own way, so it is recommended not to stop at just one cereal; you should alternate dishes throughout the week, guided by how you feel.

Beneficial properties of cereals for gastritis

The stomach accepts a lump of chewed food processed by saliva enzymes. Active secretion of gastric juice begins, which includes mucus, pectin, hydrochloric acid, and bicarbonates. Thanks to digestive juices, the lump swells, splits, and undergoes hydrolysis. Next, the contents move into the duodenum.

For digestion to proceed normally, the gastric mucosa must clearly perform biological functions: secretion of all juice components, peristalsis, breakdown of food components. If even one link fails, the process of digestion and absorption is disrupted.

The inflamed membrane with gastritis needs a gentle regime - thermal, mechanical, chemical, and our body needs a full supply of nutrients, vitamins, microelements. Porridge will help saturate the body with the necessary elements during gastritis.

It’s not for nothing that porridge is called a cure for gastritis - its enveloping properties protect the shell and reduce the aggressive effects of hydrochloric acid. The ability to quickly swell, break down and digest allows porridges not to irritate the stomach and reduce internal pressure and pain.

The rich composition of cereal porridges with useful elements covers the basic needs of the body and supplies it with:

1. slow-release carbohydrates;
2. vitamins;
3. fiber;
4. microelements;
5. vegetable protein;
6. vegetable fats.

A person, having eaten porridge with gastritis, does not feel heaviness, fullness, and is easily and for a long time satiated.

The effect of cereals on the body

Proper dietary nutrition is the key to a quick recovery and an effective method of preventing exacerbations. Cereals enrich the body with fiber, beneficial microelements and vitamins. But thanks to their unique chemical composition, each of them has its own mechanism of action.

Beneficial properties of the dish for the stomach

Cereals improve the digestion process and promote proper intestinal function. Useful properties of cereals:

• saturates well without a feeling of heaviness in the epigastric region;
• contain vitamins and minerals in large quantities;
• high concentration of fiber, amino acids;
• source of plant proteins.

Cereal dishes have astringent properties. They envelop the stomach, protecting it from damage caused by gastritis.

Who should limit barley consumption?

Excessive consumption of this product may cause harm to the human body. During pregnancy, you should reduce your consumption of barley dishes, because the grains of this plant contain a large number of components that can provoke premature birth.

In the presence of glycine enteropathy, barley will become taboo.

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What porridges are indicated for different stages of gastritis

The benefits and harms of porridge for gastritis at different stages of the disease depend on how and from what grain the dish is prepared. Gastritis can be acute, aggravated, in the phase of attenuation of painful manifestations (remission).

Diet for gastritis is an integral part of therapy; it is prescribed by a gastroenterologist when drawing up a treatment regimen.

Be sure to follow your doctor's instructions, otherwise the condition may worsen.

Porridge in the acute period of illness

For the acute phase of gastritis, therapeutic diet No. 1A is suitable, prescribing only mucous cereal soups and warm liquid porridges, from days 2 to 4 of treatment.

To do this, boil it thoroughly in a large amount of water:

• semolina;
• oatmeal (cereals);
• round rice;
• chopped rice;
• cereal flour (oatmeal, rice flour).

It is allowed to season the finished dish with milk, butter, cream, milk and egg filling. Salt is limited to a minimum of 8 grams per day. Food is divided into 6 fractional meals, of which only 2 are porridge and soup.

Porridge after exacerbation of gastritis (subacute period)

When a sharp exacerbation subsides, a gradual transition to good nutrition is necessary. For adaptation during the period of attenuation of aggravated gastritis, table No. 1B or No. 1 was developed. You can switch to it as soon as relief comes or the doctor allows it. The diet is supplemented with milk soups from small cereals, liquid or semi-liquid milk porridges in a ground state.

Boil for a long time in water or half and half with milk:

• Semolina;
• Buckwheat;
• Oatmeal;
• Rice;
• Rice or buckwheat;
• Vermicelli;
• Buckwheat, oatmeal, rice flour.

The proportion of salt has been increased to 10 grams per day. Cooked cereals should be eaten warm and fresh. It is better to include porridge for breakfast or dinner, soup for lunch.

Cereal dishes are seasoned with a milk-egg mixture, milk, non-acidic fresh cottage cheese, cream, butter, honey, and sugar.

Porridge for gastritis in remission

With chronic gastritis in the attenuation stage, digestion gradually normalizes. The purpose of the diet during this period is to prevent new exacerbations and not to irritate the stomach with aggressive food (spicy, pickled, difficult to digest).

If you adhere to treatment table No. 2, you can remove most of the unpleasant symptoms of gastritis.

The diet according to diet No. 2 is considered a complete diet and can be followed for a long time. Cereal soups with vegetable, low-fat fish and meat, mushroom, and milk broth are allowed, as well as boiled and crumbly porridges. Dishes should be eaten warm, fresh; the daily intake of cereal is unlimited, but it should be boiled until soft or ground.

What cereals and porridges are allowed for gastritis in the remission phase:

1. Buckwheat;
2. Oatmeal;
3. Manna;
4. Rice;
5. Corn (limited);
6. Wheat;
7. Barley (limited);
8. Noodles and vermicelli.

The dressing for dishes cooked with cereals is varied. These are sour cream, milk, cream, natural yogurt, mild cheese, milk sauce, butter, cottage cheese, pieces of peeled sweet fruit, honey, sugar. With your doctor's permission, you can add jam, preserves, and fruit puree to porridge.

Legumes, pearl barley and millet are excluded. Regarding corn and barley, it is better to ask a doctor for advice.

Porridge for patients with gastritis with high acidity

When the acidity level exceeds the norm, the diet is adjusted so as not to provoke excessive acid secretion. Damaged stomach walls are too sensitive - the aggressive effect of acid provokes inflammation, adds discomfort, and leads to digestive failure.

The choice of porridge for gastritis with high acidity, regardless of the stage of the disease, should be approached responsibly. Some cereals can increase the release of excess acid, provoke painful heartburn, lead to unpleasant sensations, and worsen the disease.

Gastroenterologists and nutritionists agree that cereals are unacceptable for gastritis with a high level of acidity:

• Millet;
• Pearl barley;
• Corn;
• Barley;
• Beans.

It is not recommended to season with fermented milk products, except for non-acidic cottage cheese, sour cream, sour or coarse fruits, and dried fruits.

Milk, butter, milk-egg filling, soft, non-acidic and mild cheeses are allowed. The consumption of honey, salt and sugar is agreed with the doctor, as it depends on concomitant diseases.

Porridges for those suffering from gastritis with low acidity

In case of insufficient acidity, medical recommendations have similarly been developed on what cereals can be eaten with gastritis with a low acidity level.

Not all cereals are suitable for patients with this type of pathology - some lower the already low level of acid, which leads to insufficient breakdown of food. The lump stagnates, gastric pressure increases. The result is heaviness, pain, distension, fermentation, flatulence, bowel dysfunction, poor absorption of fats, proteins, vitamins, microelements, and other nutrients.

The goal of the diet for hypoacid gastritis is to maximally stimulate the secretion of gastric juice and the secretion of hydrochloric acid, while sparing the mucous membrane. For people with low acidity, it is better to exclude certain types of cereals in the acute phase or limit them during the relief period:

1. Coarse grind;
2. Whole grains;
3. Undercooked;
4. Steamed.

Barley, oat cereals (replaced with flakes), wheat with bran, large pasta, beans, and beans are limited.

Which ones can you eat?

One of its main components is the “correct” porridge. For gastritis, such a dish should become the main food, since it has an astringent effect, is rich in proteins, vitamins, and also contains iron and other trace elements. It should be noted that this disease can be expressed in various forms, and the stages of the disease are also different. The healthiest cereals are:

• Oatmeal. Has an analgesic effect.
• Buckwheat. Actively fights stress.
• Millet. Eliminates dysbacteriosis, normalizes stool.
• Manna. Suitable for the prevention of malignant tumors in the intestines.
• Rice. Rice is sometimes called a “pill for gastritis” because (like oatmeal) it has an enveloping effect.
• Linen. With its help you can quickly empty your intestines.

Semolina

Made from wheat, contains a large amount of zinc and iron. These microelements normalize the level of hydrochloric acid, so it is recommended to eat porridge for any form of gastritis. The finished dish is soft, does not burden the stomach, is easily digested, and increases energy reserves. It is allowed to cook in water, milk, add butter. This is one of the first dishes that you are allowed to eat after surgery on the stomach and other digestive organs.

Semolina porridge is included in diets for erosive forms and stomach ulcers. In case of hypoacid gastritis, it accelerates the restoration of the mucous membrane. It works well as a symptomatic remedy for spasmodic stomach pain, and with constant use it has an anxiolytic effect (removes stress and feelings of fear).

Semolina porridge is recommended for pregnant women in the absence of allergic reactions (rare).

Not indicated for young children due to the content of a specific mucopolysaccharide - gliodin. This component impairs the absorption of food by the intestinal villi. Semolina interferes with the absorption of vitamin D in children under 3 years of age, which can lead to the formation of rickets.

Constant consumption of semolina porridge can lead to weight gain.

Semolina is cooked at the rate of 300 mg of cereal per 1 liter of liquid (water, milk). Bring the liquid to a boil, add the cereal, cook for 1-2 minutes, stirring, remove from heat, cover with a lid. The porridge is infused for 20 minutes until it swells.

Millet

Cereals contain a large amount of useful minerals and amino acids. Improves digestion, stimulates the production of gastric juice. Cereals are boiled in water and milk. The consistency should remain liquid. For gastritis with low acidity at the acute stage, it is recommended to initially grind the cereal in a blender. Due to the increased amount of fiber, stool thins, so it is not recommended for diarrhea. Experts recommend consuming millet after several days of active therapy with other cereals.

Rice

One of the main porridges with high acidity. The mucus that forms during the cooking process is especially useful. In the acute form, you should use the decoction several times a day to reduce hydrochloric acid until your health returns to normal. Rice porridge is prepared with milk and water. The cereal should be well cooked and the dish should remain liquid. If necessary, the grains can initially be ground in a blender.

A distinctive property of rice porridge for gastritis is its pronounced ability to absorb and eliminate toxins. Rice porridge can be used even in cases of serious poisoning as a sorbent (if you don’t have activated carbon on hand, for example).

This dish is indicated for nursing mothers and pregnant women, because... reduces intoxication during gastritis, and also reduces the manifestation of inflammatory reactions.

Rice porridge is safe for children and can be given with first foods. Widely used as a dietary dish for all age groups.

For porridge, take round rice, rinse and pour into cold water. Bring to a boil and cook for 10 minutes. After this, the rice can be cooked with milk and other ingredients. It is better not to boil rice in milk right away - the grains do not boil well.

Barley

Has a high enveloping ability. It acts like medicines - antacids. Prevents irritation of the mucous membrane, promotes digestion, normalizes acidity levels. Experts recommend eating barley porridge 20 minutes before eating another dish, as a medicine. When ready, the porridge should have a soft, liquid consistency.

Buckwheat

One of the most active cereals. The effect of the dish can be noticed almost immediately. Buckwheat porridge contains a huge amount of amino acids and fiber. Due to this, it increases energy reserves, has a general strengthening effect, facilitates digestion, and eliminates constipation. It has the ability to both reduce acidity and increase it.

• reduces stress levels. For this reason, dishes with buckwheat porridge can be recommended during the period of remission;
• accelerates the restoration of mucous membranes, restores low hemoglobin (contains iron);
• is a preventative against ulcer complications - stomach cancer.

Buckwheat is rich in fiber, which does not allow it to be recommended in the acute phase of the inflammatory process.
It is hypoallergenic, i.e. It can be used by pregnant and lactating women, as well as children. To restore the body after an illness, buckwheat porridge with milk is used.

Buckwheat is poured into a thick-walled pan (can be a cauldron or a duck pot) on the basis that out of 100 gr. cereals will be 300 gr. porridge. Do not stir the buckwheat before cooking. It is good to wrap the already cooked porridge in a saucepan in a blanket for 20-30 minutes.

Wheat porridge

It is recommended to use for chronic gastritis in remission. Porridge increases energy reserves, strengthens the body, and improves overall well-being. Quickly puts patients back on their feet after surgery. Wheat cereals should be boiled until soft and eaten no more than 3 times a week.

Corn

An extremely nutritious porridge, good for digestion, but only in remission. During an exacerbation of the disease, it is prohibited to consume cereals. Corn porridge should be prepared using water or milk, adding butter. The mass should remain liquid.

Oatmeal, rolled oatmeal

Porridge removes toxins, coats the walls of the stomach, normalizes stool, eliminates nausea, relieves pain, and alleviates the patient’s condition with any form of gastritis. In the acute stage, liquid oatmeal with milk is especially useful. The universal product can be consumed at low and high acidity. However, the therapeutic properties can be increased with additional ingredients. If the acidity is low, honey and nuts are added; if the acidity is high, dried fruits are added.

Dietary nutrition gives good results if the diet is prepared correctly. If necessary, you should seek advice from a nutritionist or other specialist.

It is distinguished by the following properties:

• a pronounced astringent effect that reduces pain during relapse of gastritis and prevents the onset of the disease itself (preventive effect);
• the product is rich in vitamins A, B126, PP, K, A, E. Contains iron, phosphorus, magnesium, iodine, sulfur, calcium and other micro and macroelements;
• perfectly satisfies hunger, which is especially important for hyperacid gastritis, contains sufficient proteins and lipids;
• is an antidepressant, i.e. prevents exacerbation of the process under stress;
• eliminates constipation, normalizes intestinal motility;
• oatmeal promotes mucosal regeneration and contains many antioxidants;
• goes well with any food as a side dish.

For the treatment of gastritis, compressed oatmeal is better suited. Pour a glass of porridge into cold water (2 liters), bring to a boil and after 2-3 minutes turn off, leave for 20 minutes. This allows you to achieve the optimal consistency for gastritis and retain a sufficient amount of nutrients. Adding a small amount of low-fat (and non-sour) cottage cheese makes this dish ideal from a nutritional point of view.

Video on the topic: Oatmeal, sir!

Who is contraindicated in oatmeal?

In order for oatmeal to be beneficial, the dish is boiled in water. This rule especially applies to patients diagnosed with acute gastritis. With this pathology, milk is welcome, but not all patients tolerate it. This means that milk or low-fat yogurt is added to the dish after cooking.

How to choose oatmeal

Cereals should be made from whole grains or high-quality flakes. The flakes are cooked for a quarter of an hour. Before preparing the dish, it is important to consider the rules:

1. The porridge is cooked to a liquid consistency.
2. The dish is consumed warm.
3. It is better not to add salt to oatmeal. After cooking, you can add fresh oil.
4. The dish is cooked in water.
5. Oatmeal and rice porridge can be consumed as dessert. Add honey and dates. Raisins or dried apricots will add flavor; raisins can only be added to the dish if the acidity is low. Before adding dried fruits to the porridge, they are soaked in water. Add dried fruits a few minutes before the dish is ready.
6. Fresh apples, raspberries, and currants are added to the dish at zero acidity. For gastritis with high acidity, it is better to avoid the supplement. Before adding fruits to a dish, it is recommended to bake them in the oven or steam them. The note applies to peaches, apples, and strawberries. It is better to forget about plums and pears for stomach diseases: fruits are difficult to digest.
7. It is also advisable not to consume store-bought candied fruits, since the products contain sugar and acids.
8. It is not recommended to combine porridge with nuts; the kernels are difficult to digest.
9. Dried figs have seeds that are difficult for the stomach to handle. It is better to refuse dried fruit.

The benefits of barley porridge for gastritis.

Barley groats are made from barley kernels. A huge advantage is that no polishing or polishing is used in its production, which increases the level of usefulness significantly (due to the preservation of fiber).

Barley porridge is on a par with oatmeal because it has similar properties. Properly prepared, it coats the walls of the stomach and eliminates mucus. This porridge does not allow excess fat to accumulate and also prevents its deposition.

Gastroenterologists advise using this product for gastritis because:

• The composition of barley is rich in a complex of simple and complex carbohydrates.
• Dietary fiber regulates the body's metabolic system and eliminates waste products.
• The state of the intestinal microflora noticeably improves and daily stool normalizes.
• Barley porridge saturates the body for several hours, which relieves stomach pain and premature hunger.
• Barley promotes the synthesis of substances such as amino acids and hormones.
• active enzymes included in the composition have a beneficial effect on the functioning of the stomach.
• porridge is rich in phosphorus, and it is one of the most necessary elements for normal metabolism.
• Barley does not cause allergies, has no contraindications or side effects after eating it.
• barley has the most balanced composition, which includes all the substances necessary to maintain normal functioning of the body.

It is important to know: barley porridge has a low glycemic index, and therefore starch is not broken down immediately, but gradually and there is no sharp jump in blood sugar.
When consumed systematically, barley controls cholesterol levels in the body, which helps maintain its normal balance on an ongoing basis and not go beyond the established limits.

Live healthy. Malysheva will talk about the benefits of barley

Cooking features

Cereal dishes are recommended to be consumed heavily boiled. Once ready, cover them with a lid and leave on the stove for 15 minutes. Each grain has a certain cooking time, which depends on the method of processing and grinding of the grain. Typically, the manufacturer indicates on the packaging the recipe that is optimal for a specific variety and type of product.

Crumbly porridge is not suitable for patients with gastritis. The cereal is poured with enough water to make the dish liquid. This treatment will retain astringent properties, useful for the wounded mucosa.

Cereals can be cooked in milk if gastritis is not associated with low or zero stomach acidity. A person suffering from these forms of the disease is often diagnosed with intolerance to dairy products, which manifests itself in the form of intestinal disorders or dermatitis.

For gastritis with high acidity, cereals prepared with milk help neutralize excess hydrochloric acid, relieve heartburn, and eliminate belching.

The cereal is boiled in water. After swelling, milk is added to it. This cooking option preserves the beneficial properties of the products. Cereals cook better.

For stomach pain, cereals are cooked in water, without adding sugar or milk. They are pre-ground with a coffee grinder or blender. Porridge is eaten exclusively warm. Cold and overly hot dishes injure the gastric mucosa.

Rules for preparing porridge for gastritis:

• insist before use;
• for the hypoacid form of the disease, cereals are boiled in water;
• sugar is added in moderation, no more than 1 tablespoon per 300 g of porridge;
• achieve a liquid consistency;
• well boiled.

Add butter or vegetable oil to the dish. The product is generally well tolerated during remission. The oil improves intestinal motility and promotes the regeneration of mucosal cells. During exacerbations of gastrointestinal diseases, cereals are boiled in water, without adding sugar.

How to cook and eat porridges that are healthy for the stomach

For those suffering from stomach pathologies, nutritionists have developed certain rules for preparing cereals, preparing and eating porridges for gastritis. They are necessary to protect the gastric walls, affected by inflammation, from contact with digestive juices at the moment of their greatest release.

• Preparation: cereals, except semolina, are washed, grains without shell are crushed or ground;
• Preparation of porridge: the cereal is poured into cold water or half and half water with milk, the ratio is 1 to 4, brought to a boil, then cooked under low heat until soft, salted, seasoned to taste;
• Preparation of soup: washed cereals are poured into a boiling broth or low-fat light broth, cooked until soft;
• Usage: the dish is served freshly prepared, warm, in a small portion.

It is important to achieve a slimy consistency - this is the main value of porridge for gastritis. The lining of the stomach is softly enveloped, the food bolus is easily split and quickly evacuated into the intestines.

How to select and store barley groats.

The choice of barley groats is not complicated by the variety of varieties; it is enough to take into account the following factors:

• Availability of polyethylene packaging. This is a very important aspect, because such packaging does not allow moisture to pass through.
• The color of the cereal should be light.
• Barley must be dry, otherwise bacteria will develop in it. In order to verify the quality, just look and pay attention to whether the grains are poured into the bag.

Barley must be stored in a dark place where moisture, which causes mold, will not penetrate. In order for barley to be stored for as long as possible, immediately after purchase it should be poured into a plastic container with a tight lid.

What cereals should you not eat during gastritis?

The cereals from which cereals are made contain valuable substances - fiber, vegetable fats, carbohydrates, protein, many vitamins, minerals, microelements. With minimal heat treatment they are preserved best. But with gastritis, it is necessary to sacrifice nutritional value for the sake of benefits for the diseased organ.

Popular steamed porridges are not suitable. For example, buckwheat or millet for gastritis, which they usually like to brew and eat crumbly, on the contrary, you need to boil them, make them liquid or semi-liquid, viscous. Otherwise, undercooked grains will irritate the stomach, take a long time to digest, and cause gas formation and fermentation.

It is better to limit grains that are ground with a coarse shell. This applies to wheat porridge for gastritis, whole oatmeal. Hard fibers have a negative effect on damaged mucous membranes and are difficult to process by digestive enzymes.

You should also avoid whole grain cereals, except round rice and buckwheat, barley, flaxseeds, brown rice, and beans. They are difficult to boil to the optimal consistency; the shell of the cereal can damage the mucous tissue of the stomach walls, which suffers from gastritis.

Forbidden cereals

Not all cereals are equally useful for gastritis. But this statement is true if you prepare the dish incorrectly or do not pay attention to the stage of the disease. For example, during an exacerbation period, millet porridge, wheat, corn, and barley are prohibited. At this time, it is better to eat oatmeal, buckwheat, rice, and semolina.

For a long time, pearl barley was prohibited for gastritis, primarily due to the large size of the grains, which slowed down digestion. However, it later turned out that pearl barley can increase acidity, so it is recommended for gastritis with a low content of hydrochloric acid. In addition, before preparing the grain, it is recommended to initially grind it in a blender.

There are no prohibited cereals as such. You just need to cook and eat correctly. Portions should be small, the consistency of the dish should be liquid. Other ingredients can be added to increase effectiveness.

Folk remedies.

Since ancient times, people have noted the healing effect of barley grains. There are many recipes for medicinal decoctions and tinctures made from barley that help in the treatment of gastritis.

Tincture of crushed barley grains.

To prepare such a folk medicine you will need 95 grams of barley grains, two glasses of water and a teaspoon of honey. The grains must be ground in a coffee grinder, pour hot water over them, and add honey. Let it brew. Take 2 teaspoons of tincture at night. Metabolic processes will start in the body and stool will improve, and inflammation on the walls of the stomach will decrease.

Barley decoction.

It is necessary to boil the cereal for two hours, then drain the water and add a spoonful of natural apple juice to it. It is recommended to consume one hour before meals. This decoction normalizes the functioning of the stomach and prevents overeating.

Healthy, delicious recipes

The porridge diet is used for any gastrointestinal disease. Recipes for patients with gastritis, ulcers, and pancreatitis are no different. The only thing you need to take into account is the stage of the disease - exacerbation or remission. What cereals to use in this or that case were described above. Below are delicious recipes that will help you achieve a speedy recovery.

Millet porridge

A useful dish during the period of remission, as well as after the disappearance of unpleasant symptoms after 2-3 days of active therapy. Porridge helps to gain strength, improve overall well-being, and remove toxins.

Ingredients for cooking:

1. Millet cereal – 150 g;
2. Milk – 300 ml;
3. Vanillin;
4. Egg – 1 pc.;
5. Cream – 3 spoons;
6. Banana;
7. Nuts.

Pour milk into a saucepan, add vanillin and salt, and place on the stove. After boiling, add the cereal and cook until tender. Separately, beat the whites into a foam, add the yolk, cream, and chopped banana. Add to cooled porridge. Grease a baking dish with butter, lay out the mixture, and cover the top with foil. Bake for 30 minutes in the oven at 180 degrees. You can add a little sugar, honey, sprinkle with chopped nuts. You can make rice porridge using this recipe. And instead of banana, they add dried fruits - raisins, dried apricots.

Semolina in chicken broth

If you are tired of sweet milk porridge, you can prepare a delicious nutritious breakfast using chicken broth.

Ingredients:

1. Semolina – 2 tbsp. spoons;
2. Chicken broth - 1.5 cups;
3. Boiled chicken breast – 200 g;
4. Butter – 30 g;
5. Turmeric, salt, herbs.

Initially, you should prepare chicken broth. To do this, add water to the chicken and cook until done. The chicken is shredded. Add 300 ml of prepared broth to the saucepan, add meat, salt, and turmeric. After boiling, add semolina. Cook, stirring constantly, for 2 minutes. Add chopped herbs and butter.

Rice pudding

This traditional British delicacy is ideal as a dietary supplement for gastritis.

Ingredients:

1. Rice – ¾ cup;
2. Milk – 2.5 cups;
3. Coconut milk – 400 ml;
4. Vanillin;
5. Sugar;
6. Salt;
7. Raisin;
8. Coconut flakes.

Recipes for barley dishes allowed for gastritis.

Barley balls with cottage cheese.

Ingredients:

• barley - 0.5 cups
• cottage cheese in a briquette - 170 gr.
• sugar - 1 teaspoon
• egg - 1 pc.
• crushed crackers - 2 tablespoons
• vegetable oil - 2.5 tablespoons
• low-fat sour cream - 0.5 cups
• water - 3 medium glasses

We recommend: Corn porridge for gastritis

Preparation:

1. The cereal should be washed in warm water (no more than 35 degrees), then drained.
2. Pour water into a container, add salt, then pour the cereal into it and put it on low heat.
3. Mix the cereal thoroughly until it thickens. After this, cook covered for 35 minutes.
4. Rub the cottage cheese with the egg and add sugar.
5. Remove the porridge from the heat, add the resulting consistency from step 4 and stir thoroughly for 7 minutes.
6. Divide the mixture into several parts, form it into balls, and roll in crushed breadcrumbs.
7. Pour vegetable oil into a frying pan, add water and simmer the meatballs over low heat until fully cooked.
8. Use sour cream with a low percentage of fat as a sauce.

Fragrant barley casserole.

Ingredients:

• barley - 4 tablespoons
• low-fat milk - 0.75 l.
• butter - 85 grams
• eggs - 2 pcs.
• sugar - 95 grams.
• walnuts -120 grams

Preparation:

1. Boil milk and add prepared cereal to it. Stir well, then cover with a lid and cook until thick.
2. Remove from heat. Add butter to the prepared porridge, stir and leave the pan open until it cools completely.
3. When the porridge has cooled, add sugar, walnuts (they can also be replaced with almond flakes) and eggs.
4. Grease a special baking dish with butter, sprinkle it with flour and place the mixture from step 3 in it.
5. Brush the top with beaten egg and sprinkle with sugar.
6. Place the pan in the oven and bake until done (until golden brown).

These simple recipes will help you diversify your diet and stay healthy.

Barley jelly for gastritis.

With such a serious disease as gastritis, the process of releasing hydrochloric acid is disrupted: there is either a lot of it or very little of it. This irritates the gastric mucosa and to protect it, it is recommended to use enveloping products. Kissel in this case comes first.

Barley jelly stops the inflammatory process and reduces pain. It ensures the restoration of damaged stomach tissue. It is recommended to drink this jelly 30 minutes before meals, so it will serve as a protective barrier for harmful food components and start metabolic processes in the body.

Attention: a hot drink strongly burns the walls of the stomach and provokes an exacerbation of acute pain, so when consuming barley jelly, you should observe the temperature regime.