Diseases

Butter with exacerbation and remission of gastritis

Butter is not used as a separate dish, but it can significantly improve and diversify the taste of even simple pastries, various cereals, soups. It is widely used for making sauces, and in the winter, during the frosts, it is recommended to use more often than usual - this reduces the risk of hypothermia. The benefits are obvious, but is it possible to eat butter with gastritis? Let's try to figure out whether this is permissible and when it is better for patients to abandon it.

About the product

Butter is not used as a separate dish, but can complement pastries, recipes for cooking meat, fish, poultry and even various soups. It is made on the basis of such ingredients as:

  • cow's milk,
  • pasteurized cream.

In some varieties of ferment is added from lactic acid microorganisms. Also in the composition may be present salt and dye of natural origin carotene. Fat - on average, from 50 to 82%. If this figure is lower (from 49 to 39%), we are talking about the so-called oil paste - a moisture-absorbing substance used in the food industry and for culinary purposes. It may contain preservatives, dyes and other additives.

Use during gastritis

The value of butter is that it is a source of numerous beneficial substances for the body - vitamins, saturated fats, microelements. In addition, when added to dishes (for example, cereals), their taste is greatly improved. In diseases of the stomach, the product is not excluded from the diet, but there are nuances that each patient needs to know about.

Aggravation

This term refers to the active period of the disease, when the inflammatory process in its brightness reaches its maximum and is manifested by clinical symptoms: nausea, poor appetite, heartburn and belching, pain in the abdomen. Of course, diet is a basic method of therapy, and it is impossible to neglect its rules - after all, compliance with food restrictions helps to reduce the load on an injured stomach.

Butter with gastritis in the acute stage is contraindicated.

Since there is an imbalance in the work of the gastrointestinal tract, there is a considerable risk of additional provocation of undesirable effects from the pancreas, the hepatobiliary system. Therefore, the product is temporarily excluded from the diet, it should not be eaten even in small quantities.

Incomplete remission

This kind of borderline is no longer a stormy inflammatory process, but not yet a recovery. The patient has some symptoms, and even though their brightness has become less pronounced, caution is still required in nutrition.

Butter during this period is introduced into the diet gradually - for example, it is added to cereals or finely lubricated rolls and biscuits. Use:

  • no more than once every few days
  • no more than a piece of 10-15 g,
  • without sausage, ham, hard or processed cheese.

In this case, in no case be overeating. Even low-fat options can adversely affect the state of the gastrointestinal tract and cause a breakdown of adaptation - a malfunction of the stomach, whose recovery has not yet completed. If the patient feels an unpleasant taste in the mouth, nausea and bloating after consuming the oil, it is completely discarded.

Complete remission

This is a period of the absence of symptoms of gastritis, a person feels healthy enough to expand the menu and, given the requirements of the diet, eat a varied and full diet. Butter is certainly present in the diet scheme, but there are limitations:

  1. Volume - no more than a piece per day.
  2. Fat content is moderate (on average, 72.5%).
  3. The absence of additives in the composition (for example, greens).

Butter is added to cereals, put a thin layer on bread or lean pastries, used to improve the taste of soups. It can be carefully combined with low-fat cheese, but the fused options are not suitable (they are prohibited in the standard diet for gastritis). Combinations with pies, muffins, ham, milk, sour cream and sausages are also contraindicated.

How to choose a product

There are a number of points to pay attention to:

  • lack of vegetable fats - the real butter contains only milk,
  • shelf life of not more than a month - otherwise there are preservatives in the composition,
  • light yellow color - white or too bright indicates the addition of ingredients that do not correspond to GOST,
  • rapid melting in air and mouth, uniform dissolution in hot water, creamy taste and smell are good signs,
  • slow defrosting (at least half an hour) - whereas products with vegetable fats are ready for consumption within a few minutes after being removed from the refrigerator and are easily spread on bread.

Real butter cannot be cheap because a large volume of milk is spent on its production. At a very low price, it is better to read the composition on the package once again - perhaps the affiliation to the substitutes is indicated in small print or expressed by the phrase “sandwich mix”. The lower limit of the recommended fat content is 70%. If you cut the briquette on paper, there should be no traces of fat, characteristic of additives of vegetable origin.

Precautionary measures

If you buy industrial butter, pay attention to the shelf life, appearance and composition of the product, as well as store it correctly (in the refrigerator). With the appearance of bitterness, color change is better to abandon the further use of food.

Preferring home options, make sure that:

  1. The oil at the points of sale was properly stored.
  2. A person selling a product would have proof of its quality.
  3. The purchased product had a pleasant color, smell and texture without lumps, solid inclusions.

When gastritis can not eat sandwiches masses, spreads and margarine.

Before buying, carefully study the packaging of the goods - there should be information about the composition and belonging to a particular class of dairy products. It is permissible to use only natural butter without additives with the limitations that have already been discussed in previous sections. Surrogates with vegetable fats can exacerbate the severity of the patient's condition.

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