Gastritis is one of the most common gastrointestinal diseases on the planet. It can have different forms and symptoms. However, during treatment they are united by one condition - eating proper, dietary food. The only difference is the list of foods prohibited and recommended for consumption.
It is recommended to eat properly both in the acute stage and during remission. Patients regularly ask whether sausage is ok for gastritis or diet. It all depends on the specific type of product, the form of gastritis, and the patient’s condition.
Is it possible to have boiled sausage for gastritis?
In the acute stage of the disease, the inclusion of sausage in the diet is unacceptable. But meat dishes are suppliers of amino acids and other useful substances, and they are necessary for the restoration of the mucous membrane. Therefore, cutlets made from lean chicken and minced beef are included in the diet. Sausage is also made from minced meat, it is easily digestible, and if the composition does not contain substances that irritate the mucous membrane, it can be used.
What is included in sausage
Boiled sausage of the highest grade contains a large amount of microelements (iron, magnesium, potassium, sodium), proteins necessary for the body, including essential amino acids (linoleic, arachidonic). But in addition to useful substances, it contains difficult-to-digest fat masses, spices and seasonings, dyes, preservatives that irritate the mucous membrane. Therefore, sausage cannot be used for erosive gastritis, high acidity, or stomach ulcers.
In addition, in first and second grade products, vegetable protein and by-products are used instead of animals. The highest quality and safest for gastritis are the famous doctor's milk or those made for baby food with milk. If the sausage is fresh and of high quality, then gastroenterologists allow patients to eat 1–2 slices per day.
Form of the disease
The main factor that a person should pay attention to before deciding whether to eat sausages or not is the form of gastritis.
If the disease is in an acute phase, then you should almost completely limit yourself to meat, and especially to semi-finished products. This is due to the fact that the functioning of the stomach is seriously impaired due to the inflammatory process and eating food that takes a long time to digest will only aggravate the course of the disease. Therefore, in case of acute gastritis, it is better not to eat sausages at all or to eat them in very small quantities (no more than one piece) prepared in a special way.
With chronic gastritis, there is no obvious inflammation and although the gastrointestinal tract (GIT) experiences minor difficulties in functioning, it is capable of processing meat in small quantities. However, you need to know the limit (1-2 pieces per day) and use only certain varieties (will be discussed below).
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What kind of sausage should you absolutely not eat?
If you have gastritis, it is forbidden to consume large quantities of salt, spices, smoked foods, and fatty foods. That is, raw smoked sausages, blood sausages, salami, which contain a lot of spices, salt, and preservatives, are contraindicated for patients.
Liver sausage is also dangerous, as consuming it may increase blood cholesterol. Despite the huge amount of useful microelements and vitamins contained in animal liver, liverwort can worsen the patient’s condition. Even healthy people are not recommended to eat it daily.
Doctors' opinion
Gastritis is an inflammation of the stomach lining. Nutrition for this disease depends on its type and stage. Meat products are allowed both for gastritis with high acidity and with low hydrochloric acid content. They are a source of proteins and fats necessary for the functioning of all organ systems.
The composition of products sold in stores is difficult to determine. Even meat products from a high price category may contain harmful impurities, dyes and taste improvers. These supplements not only do not bring benefits, but cause various diseases of the stomach and intestinal tract.
Food during treatment of gastritis should not irritate the mucous surface of the stomach. Sausages, if they are made from lean meats or poultry, are allowed for this disease.
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How to choose the right sausage
When purchasing for a patient with gastritis, you should choose:
- The highest grade, which contains more nutrients and no vegetable protein or starch.
- With the lowest content of dyes, preservatives, flavors.
- With the expiration date indicated on the packaging. The smaller it is, the fewer preservatives.
- Corresponding to GOST, it undergoes thorough testing. Manufactured according to specifications (technical specifications) may include ingredients selected by the manufacturer.
- Well-known brands whose quality you know.
Shop in stores that have refrigerators for proper storage, with the ability to check the temperature.
Composition of the product
In the last century, sausages were an extremely healthy and high-quality product. Then taste, and not a beautiful shell, was considered the main standard. The sausages consisted of 80% meat and looked ordinary and simple. Both adults and children ate them and did not fear for their health. Currently, manufacturers save a lot on semi-finished meat. But they are generous with advertising and colorful packaging. Indeed, the main goal has been achieved; when a person sees a sausage, he or she has a desire to try it. However, how safe are such products?
On supermarket shelves you can often find sausages with an impressive composition: 10% meat, 30% fat and skin. The rest comes from soy protein, flavors, dyes, flavor enhancers, and various chemical additives.
What does the healthiest sausage look like?
It is difficult to determine the quality of sausage by appearance, especially if it is packaged in an opaque casing, but when cut, the color should be pink with a grayish tint. Too bright a color indicates an excess of dyes.
The consistency of the stick should be dense and tight to the touch. Its shell should not wrinkle, as this indicates an excess of carrageenan - this is a thickener made from seaweed, it gives the product density. If the casing lags behind, there are fatty streaks or stains on it, then the sausage was made a long time ago or was stored incorrectly.
What are the benefits of sausages?
The first thing that comes to mind is their very small nutritional value. That is, calorie content. This means that this product allows you to quickly satisfy your hunger and replenish the loss of energy after physical training or hard work. But this only applies to expensive, high-quality products. Cheap sausages will do more harm.
There is no doubt that a good product will have a significant impact on your pocket. But if you regularly eat food of questionable quality, you will then have to spend much more on medicine. But high-quality sausages will bring great benefits to the body:
- For the cardiovascular system. Potassium and magnesium in the composition strengthen the heart muscle and maintain the elasticity of blood vessels.
- For the brain and nervous system. B vitamins allow all groups of nerves in the body to function normally, improve the proper functioning of the brain and memory.
- For the thyroid gland. The iodine contained in the composition helps to improve the functioning of the endocrine system and helps to avoid thyroid diseases.
- For joints and bones. Phosphorus and calcium help maintain proper functioning of the musculoskeletal system.
- For the skin and the whole body. Sausages contain a considerable amount of vitamin E. It is recognized as a powerful antioxidant that helps the body quickly get rid of free radicals and heavy metal salts. This allows you not to age longer and look younger than your age in appearance.
- For the circulatory system. Iron promotes the proper functioning of the hematopoietic organs, which helps to avoid anemia. Plus maintaining normal hemoglobin levels.
- For growth and development. Vital amino acids are involved in the functioning of all body tissues.
These are the beloved sausages. All the points written above also apply to homemade products. Of course, despite the abundance and variety of recipes, homemade sausages are not even remotely similar to factory-made sausages. They do not have the required consistency, smell or color. However, these are real sausages. In addition, they are much tastier and healthier than store-bought ones.
But sausages mass-produced by giant meat factories do not have even a tenth of the described advantages.
Supplements
Additives used in the production of sausages can cause irritation of the mucous membranes. These include:
- flavorings;
- dyes;
- thickeners;
- natural preservatives (salt, cognac, ascorbic acid), synthetic.
For example, sodium nitrate (E250) gives minced meat a pink color. In small quantities it does not have a harmful effect on healthy mucous membranes, but with gastritis it can worsen the patient’s condition.
Quality
Quality is determined by the type of product and its compliance with GOST. Although now they are also checking according to technical specifications. The composition of the sausage, depending on the variety, is as follows:
- the highest includes top quality minced meat, bacon and spices;
- the first also contains vegetable protein (soy, wheat);
- the second is made from scraps, offal, and wheat flour.
That is, you need to choose only the highest grade, preferably that it complies with GOST.
Sausages
Sausages are considered a lighter food because they contain only 10% protein, while in sausage the amount of protein reaches 15–28%. A type of sausage, wieners have a high fat content, more than 30%, so they should not be included in the diet of a patient with gastritis.
In case of chronic gastritis, you can eat premium quality milk sausages, or specially made ones, as a baby food product. They contain the least amount of spices and salt, as indicated on the packaging. Products for baby food are labeled in accordance with GOST requirements, indicating the full composition and purpose.
Sausage standards
Boiled sausage, manufactured in accordance with GOST standards, fits within the framework of the following standards:
- 10 to 15% animal protein;
- from 20 to 30% fat;
- from 210 to 230 kcal.
Let’s take “Doctorskaya” sausage as an example as the most popular delicacy: those same 15% protein and 30% fat are top quality meat, with a slight addition of fresh bacon and a minimal amount of natural spices. This product contains vitamins A, E, beneficial amino acids, sodium, iron and iodine. So is it possible to eat boiled sausage with gastritis? Answer: if a commercially available substance meets the specified standards, definitely yes.
But there is an exception that must be taken into account for gastritis. Milk sausage, despite the obvious non-compliance with the specified standards and the fact that this type does not rise above the first grade (GOST R 5296-2003), is called by gastroenterologists as the most preferred sausage product for stomach lesions with gastritis or ulcers. True, there is also a strict limitation on deliciousness - about 50 g of the delicacy per day.
Proven recipe for homemade dietary sausage
Self-prepared sausage or frankfurters can be used in the diet of patients with gastritis. They cannot be fried, only eaten boiled. It is best to prepare homemade sausage for a patient with gastritis. At the same time, you can control the composition and produce a high-quality useful product.
Cooking algorithm:
- Fresh meat (500 g), preferably take turkey, rabbit, chicken fillet or lean beef tenderloin, wash, cut, mince or grind with a blender.
- Add one egg, 200 ml of cream, half a teaspoon of salt, mild spices (nutmeg, cumin), and mix.
- Form small rolls, wrap them in cling film, and tie the ends with thread.
- Heat water in a wide saucepan, but do not bring to a boil. Lower the sausage and press down on top with a plate so that it does not float. Cook over low heat for 50-60 minutes.
- Without removing the sausage, remove the pan from the heat, cool, and remove the film.
This sausage can be used during remission. It does not irritate the mucous membrane, contains a large amount of easily digestible amino acids and stimulates the production of gastric juice, which is useful for atrophic gastritis. If you have high acidity, you are allowed to eat 3-4 slices of this sausage per day.
Preparation of doctor's sausage according to GOST at home
To prepare doctor's sausage we will need:
- lean pork – 650 grams;
- beef – 250 grams;
- intestines – 50 grams;
- milk – 200 ml;
- egg - 1 piece;
- salt – 2 grams;
- sugar – 2 grams;
- ground cardamom – 1 gram.
Milk can be replaced with 100 g of cream. In addition to cardamom, we also recommend adding one teaspoon of ground black pepper or coriander to the minced meat; this will add brightness to the taste.
Preparation of minced meat for homemade doctor's sausage
We wash the meat under running water. Grind first the pork and then the beef through a meat grinder. Mix the meat and grind it again through a fine sieve in a meat grinder. Now add salt and sugar and mix thoroughly. Break the egg and mix it into the minced meat.
Sprinkle with cardamom and ground black pepper. Add milk or cream as desired. Cream will make the doctor's sausage more tender. Mix the minced meat with your hands. Beat the resulting mass thoroughly with a blender or food processor until completely homogeneous. Place the resulting mixture in the refrigerator for an hour.
Preparing the casing for doctor's sausage and filling it
You can take a baking sleeve 30 cm wide. If you want to use a natural casing for doctor’s sausage, you need to cut it into equal pieces 25-30 cm long. After that, wash it in warm, slightly salted water or even soak it briefly to soften it.
On one side, stepping back a couple of centimeters from the edge, we tie the shell with cotton thread. We put a special attachment on the meat grinder and use it to fill the casing with minced meat. We press the sausages tightly with our hands and do not stuff them too tightly so that they do not burst during cooking. When the shell is completely filled, we also tie a knot on the other side. This way you can make the number of sausages you need.
Making homemade doctor's sausage
Cook the sausage in salted water for about an hour. The water should be on the verge of boiling, 80-85 degrees. Immediately after cooking, it must be cooled under cold water for a few seconds. Then it cools a little more at room temperature, after which we put the sausages in the refrigerator for several hours to fully cook. Homemade doctor's sausage can be stored for three days.
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Recommendations for gastritis
A therapeutic diet may include dishes made from easily digestible turkey, chicken or rabbit. Lean beef and veal are allowed. Pork is prohibited. Depending on the type of preparation, boiled, stewed, steamed minced meat dishes (meatballs, steamed cutlets) are allowed. Fried, dried, fire-baked (kebabs), smoked products should be excluded. It is also not recommended to use saturated broths and offal dishes (jellied meat, khash).
In stores you can find a huge number of semi-finished products: cutlets, dumplings, cabbage rolls, khinkali and much more. But they cannot be used in the diet of a patient with gastritis, even in remission. Because they usually:
- increased spice content;
- vegetable soy protein and starch are used;
- contains dyes, flavors, preservatives;
- By-products and trimmings are used for production.
In addition, some unreliable manufacturers do not indicate the exact composition of their products. Therefore, if you have gastritis, you can eat dumplings prepared yourself without special additives and with a minimum amount of hot spices.
Patients often turn to gastroenterologists with questions: “Can I eat a small piece of lard or boiled pork if I have gastritis?” Of course, the temptation to indulge is very great, especially on holidays. But if you are concerned about your health, consult your doctor and follow his recommendations.
Do-it-yourself “doctoral”
If the desire to try sausages is great, but you are not confident in the quality of the factory product, try preparing the delicacy yourself. To do this, take:
- 400 g lean pork;
- 900 g lean beef (veal);
- 5 eggs;
- 85 g powdered milk;
- 950 ml of very cold (1-2°C) water;
- 3 teaspoons sugar;
- 5 teaspoons salt;
- 2 teaspoons ground nutmeg;
- 0.5 tbsp. spoons of cardamom;
- 40 ml of good cognac;
- natural casing for sausage products.
Grind finely chopped meat and all other ingredients, except water, in a blender until pureed. Then mix the mixture with water and beat it well with a rolling pin to remove air bubbles. Fill the sausage casing with minced meat and tie the ends tightly with string. Using a thin needle, pierce the shell in several places.
You cannot put the sausage into boiling water - you need to wait until the water cools down to 80-85 ° C, and, maintaining a constant temperature in the container within these limits, cook the semi-finished product for 2 hours. Then the finished product is quickly cooled and put in the refrigerator for several hours, after which the sausage can be eaten.
