Most sweets, including chocolate, are on the forbidden list for gastritis. In the acute stage of gastritis, which lasts several days, it is not difficult for the patient to follow a diet, since pronounced symptoms of the disease (nausea, heartburn, pain in the stomach) suppress appetite.
Eating chocolate at this time will increase the unpleasant manifestations of the disease. But as soon as the period of remission begins, the recovering person has to deal with weaknesses by following a diet.
The effect of cocoa beans on the stomach
Cocoa processing products contain a lot of vegetable fats that are difficult for the stomach to digest. In addition to fats, cocoa beans contain about 300 microelements. Some of these elements cause a stimulating effect. Especially theobromine and caffeine stimulate appetite and cause the secretion of gastric juice. In general, it should be noted that this product is not dietary.
Types of chocolate, their composition and effect on the body
- Black (bitter chocolate) – contains the maximum amount of cocoa butter (up to 99%) and a minimum of other products.
- White – contains almost no cocoa bean derivatives. Made from milk powder, sugar and vanillin.
- Dairy - its base is milk powder, powder and grated cocoa.
- Diabetic – sugar is replaced with diabetic analogues.
- Vegan – animal milk is replaced with soy coconut milk, etc.
All these varieties can be sold in the form of bars, candies, etc., and can also be included in other confectionery products.
There is no optimal option when choosing between these types of chocolate. Dairy products for gastritis are excluded immediately, as they accelerate the fermentation process, thereby irritating the gastric mucosa.
In some cases, chocolate in small doses will not have a negative effect. If after taking a small amount (50 grams per day) of black or vegan (without animal products) chocolate, heaviness, heartburn and other symptoms of gastritis are not observed, then the intake can be repeated over time. If desired, it is allowed to be consumed in liquid form, but in advanced forms of gastritis, only at your own peril and risk.
If you really want to enjoy something while following a diet, then it is better to think about replacing chocolate with analogues that are less harmful in this case.
The main criteria for such delicacies are minimal fat content, absence of dairy products and acids. Jams, preserves, honey, toffee, jellies, caramel, marmalade, some oriental sweets (Turkish delight, baklava, etc.) and other products that meet the requirements above will help replace chocolate products during the recovery period of the stomach.
It should be emphasized that sugar (sucrose) does not affect the symptoms of gastritis and can be safely consumed in small quantities (maximum 37 g per day for men and 25 g for women) without the risk of worsening the condition. We must remember that sugars are included in most food products and we are not just talking about the usual sucrose.
Why can't you eat chocolate if you have gastritis?
There is a misconception that dark chocolate is contraindicated for gastritis, but milk or white chocolate is allowed. This opinion is erroneous, since each type of dessert contains an increased amount of fat, which will be poorly absorbed by an unhealthy stomach.
Fillers included in the composition: freeze-dried milk, nuts or raisins are strictly contraindicated during a strict diet. Moreover, the tile contains chemicals: flavorings, taste improvers, preservatives, stabilizers, thickeners. Chocolate contains large amounts of caffeine and tannin. All these ingredients are harmful to inflamed mucous membranes.
During a strict diet, desserts with cocoa beans are contraindicated.
When remission occurs, there is no need to give up chocolate; the patient can gradually return to a normal diet. But if eating sweets makes you feel worse, it is better to exclude the product from your diet.
Gastritis and its causes
The disease is mainly caused by the bacterium Helicobacter pylori when it comes into contact with the gastric mucosa. Very often, the cause may even be depression or stress, but the symptoms are minor and usually pass by the patient without examination. Sudden manifestations of symptoms (vomiting, heartburn, abdominal pain) usually indicate acute gastritis caused by increased acidity in the stomach, poisoning by bacteria or toxic substances. Whatever the reason, be sure to consult a specialist.
What kind of chocolate can you eat if you have gastritis?
Dark and bitter chocolate is contraindicated for chronic gastritis, especially for diseases with high acidity. Due to the high content of cocoa powder, these varieties stimulate the production of hydrochloric acid and bile and have an irritating effect on the mucous membrane.
Dairy milk with a cocoa content of no more than 55% can be included in the diet. A small amount of good quality dessert is permissible after completing the treatment course, but should not be consumed on an empty stomach or with black coffee.
Gastritis often develops after suffering stress, nervous breakdowns, against the background of increased excitability and a state of chronic anxiety. Therefore, you should not neglect the opportunity to stop the “attack of anxiety” with a piece of chocolate. The main thing is to remember the dosage.
If you cannot limit yourself to the acceptable amount (up to 25–45 grams) per day, it is better to choose another way to overcome stress. You need to choose only quality products. In cheap bars, to save money, cocoa butter is partially replaced with palm oil, which is harmful even to healthy people.
General information about the effects of cocoa bean derivatives on the body
Pure cocoa powder has the same invigorating effect as coffee in certain doses. This effect is achieved due to alkaloids, so it can be argued that chocolate in large doses can be addictive. Of course, such effects with moderate consumption do not harm the adult body, but rather the opposite. In children, in turn, there may be a risk of hyperactivity and stomach diseases indirectly associated with chocolate.
Composition and effect on the stomach
The main component of chocolate is cocoa butter, which is obtained from cocoa beans. Cocoa butter contains caffeine , a plant alkaloid that has a pronounced stimulating effect. Caffeine is white crystals with a bitter taste, so chocolate with the maximum amount of cocoa butter (more than 75%) has a tart, bitter aftertaste.
Almost all types of chocolate also contain theobromine , a purine alkaloid that in high concentrations can lead to serious poisoning. Theobromine is quickly metabolized in the human body and excreted as metabolites by the kidneys and liver, but if a person consumes chocolate products too often, an accumulation effect may occur, leading to intoxication of the body.
To understand whether patients with gastritis need to give up chocolate products, it is necessary to find out what they are made from and how the components used affect the functioning of the gastrointestinal tract.
Trans fats . Trans fats commonly used are hydrogenated coconut or palm oil. These additives are used in the production of cheap chocolate instead of natural cocoa butter.
Trans fats contain dense fat mass and increase the likelihood of constipation and the accumulation of toxic products in the stomach and intestines. Frequent consumption of such products increases the risk of liver dystrophy.
Sugar . In many types of chocolate, for example, milk or white, sugar is the main component that comes first in the composition. Sucrose negatively affects digestive processes, promotes fermentation and the accumulation of gas bubbles in the intestinal lumen, increasing the intensity of symptoms.
Cadmium . It is found in large quantities in dark varieties. Irritates the gastric mucosa, increases the likelihood of peptic ulcers.
Oxalates . Oxalates are the esters and salts of oxalic acid. They are difficult to digest and slow down the absorption of nutrients in the intestines. Frequent use increases the risk of stones and sand forming in the kidneys and ureters.
Note! Most chocolate bars and bars presented on store shelves contain a large number of chemical additives: flavors, preservatives, dyes. These substances negatively affect the condition of the epithelial lining of the stomach, irritate the mucous membranes of the digestive tract, and have a toxic effect.
Some myths associated with cocoa
- Does chocolate harm your teeth? - Not really. Sugar serves as a breeding ground for oral bacteria, and eating something sweet at night without brushing your teeth is harmful. But as mentioned earlier, bitter varieties contain almost no sugar and no connection has been found between tooth decay and cocoa. Condensed milk or cream and sugar in milk and white chocolate are a very nutritious environment for bacteria, and the chocolate mass itself often gets stuck in places on the teeth that are inaccessible to the tongue, causing oral diseases.
- In the absence of contraindications, the daily norm of the bitter delicacy is approximately 50 grams. Such a tasty measure reduces the risk of heart disease, lowers cholesterol and can serve as a prevention of diabetes. There are no established connections specifically with each substance contained in cocoa and its effect on the body, but the relationships already found are sufficient to recommend chocolate for people without contraindications to this product.
- Does chocolate improve your mood? This is definitely true, because cocoa and sugar in chocolate products stimulate the functioning of the central nervous system (CNS). It is generally necessary to control the consumption of confectionery products because constant stimulation of the nervous system due to sweets definitely harms the body, especially in children, causing an increase in stress response and irritability.
- In case of diabetes mellitus, dark and diabetic chocolate do not worsen the condition of the disease; on the contrary, they increase metabolism. But, as in many things, here it is necessary to take into account the individual characteristics of the body and the severity of the disease.
To summarize all of the above: gastritis is a disease that requires increased attention to nutrition and in order to avoid complications, it is best to completely abandon for a certain period any products that are not prescribed in a specially designed diet for diseases of the digestive tract. The most commonly accepted diet in such cases is called “Table No. 1” or “Medical Diet No. 1.” The reader will probably have no trouble finding more information on these diets if they are experiencing symptoms associated with digestive tract diseases. In general, a regular and healthy diet will help to avoid in the future any problems with metabolism and the inconvenience associated with its disruption. Be healthy!
What to choose instead of chocolate?
A dessert option is marshmallows or marshmallows without dyes or flavoring additives. The following are also allowed:
- marmalade;
- jam;
- jam without seeds;
- honey;
- fruit jellies;
- iris;
- caramel.
For gastritis with high acidity, it is better to eat only homemade desserts. It should be taken into account that sugar is not contraindicated for gastritis, but it is worth limiting the amount. The same can be said about fats.
The best desserts for a patient with gastritis will be dishes that do not increase the secretion of hydrochloric acid and contain a maximum of substances useful for damaged mucous membranes. This includes persimmon jelly. Its fruits contain rutin, which has an analgesic effect. In addition, the fruit is effective against many types of bacteria, including Helicobacter pylori.
A patient with gastritis should not eat persimmons raw, but after cooking they can easily be added to the diet.
Also a good substitute for chocolate would be sweets with the addition of carob fruit powder or homemade apple marshmallow.
Positive and negative properties
Chocolate is made from cocoa beans. The product is useful for healthy people, but only when consumed in moderation, no more than 50 g per day. Dessert properties:
- Improves mood due to the content of serotonin (the hormone of happiness), as well as a pleasant taste.
- Treats depressive conditions , relieves chronic stress.
- Helps increase libido with the help of the substance phenylethylamine, which increases attraction to the opposite sex. The substance also improves memory, attention, enhances emotions, and improves mood.
- Helps with chemical reactions in the brain due to its high content of the neurotransmitter tryptophan.
The product contains tetrohydro-β-carbamine. This substance is responsible for the development of addictions. Chocolate contains very small concentrations of this element, so dependence on chocolate does not develop. For chocoholics, the passion for chocolate is often associated with the pleasant taste of the product.
Chocolate prevents the development of hypertension, pathologies of the heart and blood vessels. If you consume the product 2-3 slices twice a week, the risk of hypertension will decrease by 68%, stroke - by 39%. These effects are explained by the presence of flavonoids in the treat.
All beneficial properties apply to black and dark chocolate. White chocolate does not contain flavonoids. Milk chocolate contains milk, which impairs the absorption of flavonoids and other active substances. Negative effects of the product:
- caries;
- stones in the kidneys;
- migraine;
- dyspepsia, abdominal pain, development of acute and chronic pathologies of the stomach and intestines;
- obesity;
- diabetes.
These diseases are possible due to excessive consumption of the product.
How much can you eat and what can you replace it with?
The relative norm for chocolate consumption for gastritis is 2-3 cubes (about 20 g). You can afford chocolate no more than 1-2 times a week. If you want sweets more often, it is recommended to replace chocolate products with products that do not affect the acidity of the gastrointestinal environment.
- Diabetic chocolate . This chocolate contains sweeteners (sorbitol, stevia) and does not cause fermentation and rotting processes in the intestines, so it can be consumed up to 3-4 times a week. The norm is 30-40 g.
- Vegan chocolate . It is made from rice, soy, and almond milk and does not contain cocoa butter or cocoa beans, therefore it does not affect the activity of histamine receptors and does not increase the acidity of gastric juice. The norm is up to 40 g per day.
- Sweets based on agar-agar . Agar-agar is a food supplement obtained from red and brown algae. It increases local immunity, promotes healing of the gastric mucosa, and envelops its walls. Agar-agar can be used in the production of marshmallows, marshmallows, and marmalade. You can consume products from this group up to 50 g per day.
Chocolate is a product of mass consumption, and if a person is used to eating chocolate products every day, he will not be able to immediately give up his habit. Even with gastritis, you can find compromise options, for example, replacing milk chocolate with a product for vegans or diabetics. Occasionally you can indulge in some chocolates, but you need to choose a quality product made from real cocoa butter.
Effect on acidity
Any products that contain cocoa butter are classified as products that increase the acidity of gastric juice. This is due to the fact that cocoa butter irritates histamine receptors and promotes the production of histamine, which regulates the activity of the parietal cells of the stomach. It is the parietal cells that are responsible for the synthesis of hydrochloric acid, so frequent consumption of chocolate in large quantities leads to increased acidity of gastric juice.
It has been proven that if a person eats a bar of chocolate at once, the concentration of hydrochloric acid in the stomach can increase 2-3 times and range from 1% to 1.5% (with a normal range of 0.4% to 0.6%).
If chocolate is present in the diet very often, complications may develop in the form of local erosive and ulcerative defects of the mucous membrane, so it is important to follow the recommendations of doctors and adhere to the established norm.
