Is it possible to eat pumpkin with gastritis: we study contraindications and cook according to the most delicious dietary recipes

Gastritis is an acute or chronic inflammation of the gastric mucosa that occurs when exposed to various damaging factors: infections, food errors, chemical poisoning, chronic stress, and other diseases of the digestive system. Treatment is conservative, using antibiotics, gastroprotectors, sorbents, correctors of gastric secretory function, supplemented by nutritional correction. Allowed are lean meats, fish, moderate amounts of proteins, fats and carbohydrates, soft fruits and berries, water porridge, mashed boiled vegetables.

However, not all vegetables and fruits are equally beneficial for gastritis. Is pumpkin included in the list of permitted foods? How it can affect the course of the disease, in what form it is useful, and when it can cause harm to the body - we will consider these and other questions in the article below.

Is pumpkin allowed for gastritis with high or low acidity?

Traditional medicine has long used pumpkin for atherosclerosis, liver and kidney diseases, for the treatment of impotence, depression, anemia. With its help, they cleanse the body of waste and toxins, improve metabolic processes, normalize weight, and saturate the body with useful micro- and macroelements. Such as iron, phosphorus, calcium, potassium, vitamins A, B, C, E, K, PP.

Nutritionists recommend including pumpkin in the diet of patients with gastritis. However, there are some restrictions.If the production of hydrochloric acid by the stomach glands decreases (gastritis with low acidity), it is forbidden to eat the vegetable raw. It is pre-boiled, baked, stewed, steamed. Heat-treated pumpkin is easier to digest and break down, and does not cause relapses of the disease or increased pain.

Pumpkin will be of great benefit for gastritis with high acidity. In such cases, pumpkin can be consumed in any form, including raw, but it is still better after heat treatment. It helps get rid of pain in the epigastric region, belching, and normalize stool.

Pumpkin pulp dishes

Pumpkin pulp is a storehouse of vitamins and minerals. In addition, it is rich in carbohydrates and proteins necessary to maintain normal functioning of the body, and does not contain fat at all.

The vegetable is rich in fiber, which removes excess fluid from the body, cleanses the liver system and gastrointestinal tract.

If consumed correctly, the pulp will be useful for gastritis. However, in order to minimize the risk of developing side effects from the digestive system, it is recommended to consume heat-treated fruits.

For reference. The calorie content of a raw vegetable is 22 kcal per 100 g, and 25 kcal after heat treatment, while 100 g of pumpkin seeds contains 550 kcal.

Can I drink pumpkin juice?

Pumpkin juice is obtained from the pulp of the fruit. He saturated with the same vitamins, omega-3, proteins, carbohydrates, beneficial microelements. In addition, the juice contains pectin substances, which improve intestinal motility, activate metabolic processes, remove waste and toxins, and protect the gastric mucosa from irritating substances, making their absorption difficult.

Pumpkin juice, like the pulp, is recommended for gastritis with high acidity. The maximum allowable amount of pumpkin juice for an adult should not exceed more than 200 ml per day. Juice from beets, spinach, bell peppers, onions, white cabbage, pears, apples, and oranges will help increase the production of hydrochloric acid by the stomach glands.

Can you eat pumpkin seeds?

The chemical composition of the seeds is similar to pumpkin pulp. A distinctive feature is the presence of salicylic acid, which is contraindicated for gastritis with high acidity. Therefore, eating pumpkin seeds for gastritis is allowed if the secretory and motor function of the stomach decreases.

Read also:

Pumpkin honey: medicinal properties and contraindications

How to make pumpkin juice without a juicer

Pumpkin seed flour and how to use it for health

Useful properties of the vegetable

Due to the varied chemical composition pumpkin has a positive effect on the body:

• improves digestion;
• activates metabolic processes;
• normalizes carbohydrate and lipid metabolism;
• removes waste and toxins;
• removes excess fluid from the body;
• accelerates the breakdown of fats;
• acts as a laxative;
• increases endurance and performance;
• reduces the irritating effect of physical and chemical factors, slows down their absorption from the gastrointestinal tract;
• increases the elasticity of the walls of blood vessels, prevents the development of atherosclerosis;
• pumpkin seed oil is used to treat parasitic diseases;
• stabilizes liver functions.

Pumpkin provides quick satiety due to fiber, which allows you to reduce the volume of portions and, accordingly, helps normalize weight.

In what form should I use it?

Pumpkin pulp, seeds, pumpkin oil and juice are suitable for preparing dishes for patients with gastritis.. The pulp is baked, boiled, stewed, steamed, consumed as an independent dish or combined with other products.

Frying vegetables in oil is not recommended, since during the frying process harmful carcinogens are released, the calorie content of the dish doubles.

Cooking amazing pumpkin dishes for gastritis

There are a huge number of pumpkin recipes, which allows you to diversify your diet for gastritis. In addition to standard pumpkin porridge or soup, you can make a delicious cocktail, mousse, desserts, jelly, and casserole from it. In addition, pumpkin makes an unusual stew; it is added to salads and baked goods.

Below we will share delicious and easy-to-prepare pumpkin dishes.

Steamed

To make the pumpkin tasty, it is important to choose the right vegetable. It is better to buy medium-sized fruits, weighing from 3 to 5 kg, grown without added nitrates. They last longer and have juicier and sweeter flesh.

Cut a clean pumpkin lengthwise into two halves, remove the seeds, rinse well under running water, remove the peel.. Cut the peeled vegetable into random cubes or cubes, place in a double boiler or steam bowl of a multicooker, turning on the “steam” mode. In a double boiler, small pieces of pumpkin are cooked for an average of 30 minutes, in a slow cooker - 30-35 minutes. The finished dish is optionally seasoned with honey.

Pumpkin soup

From pumpkin prepare light dietary soups, cream soup with broth or dairy. Below we will consider the simplest, but no less tasty recipe for pumpkin soup.

Ingredients:

• pumpkin pulp 250-300 g;
• potatoes 300 g;
• onion 1 pc. (medium size);
• medium carrots 1 pc.;
• vegetable oil 1 tbsp;
• a pinch of salt, but it’s better to do without it.

Peel potatoes and pumpkin, remove seeds from pumpkin, cut into small cubes. Peel the onion, cut into cubes, grate the carrots on a coarse grater. Prepare low-fat broth or boil water in advance.

Add onion and carrots to boiling water and cook for 5-7 minutes. Next add the potatoes, after 5-10 minutes put the pumpkin in the pan. Cook the soup over medium heat until done. Serve warm. Add greens in portions, 1 tbsp. l. low-fat sour cream.

Advice. If the soup is intended for patients with gastritis with high acidity, it is better not to use onions. The cleaned whole head is boiled to add aroma and improve taste, and then removed.

Cereal porridge with added pumpkin

Pumpkin goes well with corn, rice or millet porridge. The recipe below uses millet cereal. However, due to its high fiber content, millet increases the level of acidity, so this porridge is allowed for gastritis with low or normal acidity. In other cases, it is advisable to use rice, oatmeal, or buckwheat.

It is better to eat porridge in the morning for breakfast to enrich the body with energy for the whole day.. The dish is prepared in water, but low-fat milk is allowed; in such cases, the portion is halved to reduce calorie content.

Ingredients:

• fresh pumpkin 300-400 g;
• wheat cereal 100 g.

Place peeled and chopped pumpkin in a saucepan with water.. After boiling, cook over low heat, covered, for 20-25 minutes until the pumpkin is soft. Add washed cereals, cook until tender. For those who like a homogeneous consistency, mash the pumpkin with a fork before adding the cereal. The porridge will taste better if you pour 1 tsp on top. honey

Pumpkin soup with celery

This kind of soup Ideal not only for lunch, but also a healthy dinner. However, you can use it no more than once a day.

For cooking you will need the following ingredients (for three servings):

• pumpkin 0.5 kg;
• olive oil 3-4 tsp;
• medium onion 1 pc.;
• 2 carrots, if large, one is enough;
• celery root 100 g;
• greenery.

Puree soup is prepared with water or low-fat broth. Liquid broth from meat contains a certain amount of protein, and is easily absorbed even by a weakened body.

Peel onions, carrots and pumpkin, rinse, cut into small cubes, carrots can be grated. Place the vegetables in boiling water (broth) and cook under the lid until tender, an average of 30-40 minutes. Cooking time depends on the type of pumpkin and the size of the portions. Check for doneness with a fork; vegetables should be soft.

While the vegetables are cooking, fry the peeled and cut into strips celery root in olive oil until golden brown. Add celery to the finished soup, beat with a blender until porridge-like. Serve with herbs, bran or toasted bread.

Reference. The benefits of celery for gastritis can hardly be overestimated: it strengthens the immune system, prevents infection, inhibits inflammation of the gastric mucosa, reduces the severity of pain, and prevents putrefactive processes in the intestines.

Steamed pumpkin pudding

To prepare the pudding you will need:

• pumpkin 400 g;
• honey 70-100 g;
• low-fat cottage cheese 1 tbsp. l.;
• sour cream 15-20% fat 1 tbsp. l.;
• semolina 3 tbsp. l.;
• eggs 2 pcs.;
• raisins 50-100 g.

Recipe:

1. Peel the pumpkin from seeds, remove the peel, cut into small cubes.Pass the raw vegetable through a meat grinder twice or bring it in the microwave until soft, then puree it using a blender.
2. Combine the semolina with the pumpkin mixture and leave for 15-30 minutes for the semolina to swell.
3. Separate the whites from the yolks, beat into a strong foam.
4. Rinse the raisins, add hot water, leave covered for 5-10 minutes. Drain the water and dry the berries on a paper towel.
5. Add raisins, honey, and egg whites to the mixture with pumpkin puree and semolina. Gently stir with a spatula from bottom to top so that the mass does not settle. Divide into molds or fill one large container.
6. Fill the thicket of the multicooker with water, place a container on top for steaming, then a mold filled with pudding. Set the steam mode for 30 minutes. Cooking time may vary depending on the functional features of the multicooker.
7. Pour the finished pudding into a mold, then place it on a dish and cut into portions. Serve with sour cream mixed with cottage cheese.

If you don’t have a multicooker, prepare the pudding as follows:. Place the mixture into a dry pan, not reaching the sides. Next, place a stand on the bottom of the pan, a mold with pudding on top, pour hot water so that it does not reach the bottom of the mold. After the water boils, cook covered over low heat for 15-20 minutes.

Pumpkin salad

To prepare the salad, raw pumpkin pulp is used, so this dish is only allowed for gastritis with high acidity. Cut the peeled pumpkin pulp into thin slices or grate.

Add additional ingredients to your taste: fresh cucumber, zucchini, carrots, herbs, apple.Season the resulting mixture with your choice of low-fat cream, olive oil, lemon juice, or yogurt.

Salad is consumed without restriction throughout the day.. It is easily digestible, provides a feeling of fullness for a long time, and saturates the body with useful micro- and macroelements.

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Pumpkin cutlets

Such cutlets served as a side dish with sour cream or as a dessert, seasoned with honey, jam.

Ingredients:

• pumpkin pulp 400-500 g;
• semolina 100 g;
• milk 250 ml;
• eggs 2 pcs.;
• salt on the tip of a knife;
• vegetable oil 3-4 tbsp;
• breadcrumbs.

Recipe:

1. Grate the peeled pumpkin on a coarse grater.
2. Heat vegetable oil in a frying pan, add pumpkin, simmer over medium heat until tender, stirring occasionally. At the end add a pinch of salt.
3. Pour milk over the pumpkin, gradually add semolina in small portions, continuing to mix everything. As soon as the semolina thickens, remove the pan from the heat.
4. Transfer the mixture to a plate and let cool.
5. Add eggs to the warm mixture, stir well, form small round or oblong cutlets. Roll in breadcrumbs.
6. Next, they are fried in a frying pan with vegetable oil, but since gastritis limits fried and fatty foods, it is better to bake the cutlets.
7. Preheat the oven. Cover a baking sheet with parchment paper, place the cutlets, bake for 20-30 minutes at a temperature of 180-200 degrees.

If desired, add mozzarella or low-fat cottage cheese to the middle of the cutlet. If consumed as a sweet dish, then prepare the filling from dried apricots and prunes.

When you shouldn't eat pumpkin if you have gastritis

Raw pumpkin is contraindicated for gastritis with low acidity. In other cases, consuming heat-treated vegetables or raw It is recommended to limit it in the presence of concomitant diseases such as:

• diabetes;
• stomach and duodenal ulcers;
• intestinal obstruction;
• hypertonic disease;
• bloating;
• flatulence;
• individual intolerance to the product.

Pumpkin should be included with caution in the diet of pregnant and lactating women, young children due to the risk of developing allergies and diarrhea.

Is it possible to eat pumpkin if you have gastroduodenitis?

Gastroduodenitis is gastritis complicated by inflammation of the duodenum. Therefore, the conditions for consuming the vegetable do not change: pumpkin after heat treatment is allowed for any type of disease, but only in moderation.

Raw fruits can be used for gastroduodenitis with high acidity during a period of stable remission, but only in very small quantities.

Conclusion

Gastroenterologists advise including pumpkin in the diet of patients with gastritis, but not in its raw form, but after heat treatment. It improves the functioning of the digestive tract, relieves constipation, removes waste and toxins, and starts metabolic processes.

You can get the maximum benefit from pumpkin if you adhere to the rules for consuming vegetables: do not eat raw vegetables if you have gastritis with low acidity and other contraindications, do not use salt, sugar, fats and oil to prepare pumpkin dishes. It is equally important that today there are a large number of pumpkin recipes available, thanks to which the diet for gastritis will become tastier and more varied.