Diseases

Can I eat soy sauce or mayonnaise with gastritis

For many years, unsuccessfully struggling with gastritis and ulcers?

“You will be amazed how easy it is to cure gastritis and ulcers just by taking it every day.

Gastritis is one of the most common diseases of the gastrointestinal tract, which requires strict adherence to the diet. Special diet food is designed to provide the most gentle treatment for a sick stomach.

Every person who has been diagnosed with gastritis is well aware that dietary restrictions are quite strict and all foods, including various sauces, are divided into two categories - allowed and prohibited.

With the help of the sauce, anyone, even the most mundane dish, can be much brighter and more fragrant, give unusual taste to its taste characteristics.

The composition and preparation of soy sauce

Soy sauce is one of the leading places in Asian cuisine, it is widely used in meat, fish dishes, used in the preparation of salads. Soy gives dishes a light, sharp-sour taste. From Asian cuisine, soy sauce smoothly “migrated” to the tables of Russians, taking a decent position among the most popular sauces.

The composition of the fragrant brown sauce is as follows:

  • Soy,
  • Wheat grains,
  • Purified water,
  • Corn syrup,
  • Caramel,
  • Salt.

This is a classic recipe that has not changed over many centuries. But many manufacturers are trying to change the recipe, including in it their own ingredients - corn starch, potato flour, meat broth and even tomato paste.

To date, two technologies are used for making soy sauce - natural and artificial. When cooking according to the natural method, not only soybeans are required, but also wheat, which combine and leave to ferment. The procedure is quite long and takes at least 5-6 months.

The artificial method of cooking soy supplement takes only 2-3 days. To speed up the process, it adds caramel, corn syrup, which gives the liquid a thicker and juicy taste. Flavors, flavor enhancers and other synthetic substances can also be added for this purpose.

The negative impact of soy sauce during gastritis

Inflammation of the gastric mucosa is always accompanied by pain, heaviness in the stomach, heartburn, etc. This condition significantly worsens the quality of life of the patient, and a long-term inflammatory process can lead to serious diseases, such as ulcers and cancer. The stomach is one of the most vulnerable organs of the digestive system. It is important for life processes, in particular, in this body the process of splitting food and nutrient absorption. The gastric mucosa is most often exposed to damage, and it is in this that 2 most important components are reproduced: protective mucus and gastric juice. Therefore, it is very important to seek medical attention in time for the first signs of inflammation.

During this disease, patients often wonder if they can eat mayonnaise, ketchup, mustard, etc. In treating gastritis, a gastroenterologist usually prescribes symptomatic therapy and a diet that excludes salty, spicy, fatty, acidic foods, as well as fried and coarse foods. Most often, any sauces are also prohibited for consumption, including homemade mayonnaise (with the exception of Bechamel sauce, if it is prepared without adding black pepper).

Soy is not a prohibited product, but it is not recommended to use soy sauce, then it belongs to the category of products that can aggravate the patient's condition. Chronic gastritis can be exacerbated from the use of this supplement to the dishes. Asian cuisine can adversely affect a person's stomach, for example, if a girl often eats rolls and sushi in large quantities, then it is likely that she will experience discomfort, and even pain in the stomach, which may indicate the beginning of the inflammatory process .

Soy sauce can have a number of negative effects on gastritis, because it contains a large amount of salt, and the sour taste causes the production of gastric juice, which during inflammation of the mucous membranes can worsen the patient's condition.

There are a large number of recipes for making sauce, which can include hot spices, vinegar and other components that enhance the inflammatory process.

Thus, understanding whether mayonnaise with gastritis, soy product or other additions to dishes, it is easier to make the right menu and, without disturbing the diet, eat tasty and balanced meals.

Eating soy sauce during gastritis

This product causes many disputes among nutritionists: some do not consider it useful, while others, on the contrary, are confident in the benefits of the sauce. But still with good portability and the absence of acute gastritis allowed the use of this supplement to food.

Soy sauce is good because there is absolutely no fat in it, it is low in calories and rich in healthy substances such as:

  • antioxidants
  • vegetable proteins,
  • iron,
  • calcium,
  • sodium,
  • vitamins B1, B2, B3, B6 and N.

Filling them with food, you can not add other seasonings and fats, undesirable during gastritis.

Speaking about its benefits, there is a natural product, prepared according to the original recipe. Quality is considered a sauce obtained by natural fermentation without the addition of chemical ingredients that speed up the cooking process. In industrial production, in addition to accelerators, it can add preservatives, dyes, carcinogens, which are very harmful not only to the inflamed stomach, but also to a healthy organ.

Based on the benefits of the soy product, it can be concluded that it is permissible to be eaten, but only under the following conditions:

  • if the patient is in a state of sustained remission,
  • the product is natural and prepared according to the original recipe,
  • daily portion of gastritis should not exceed 20 ml.

If you follow these rules, the product can be added to dishes as a dressing or to enhance the taste.

Experts recommend to reduce the use of salt, if soy sauce is present in the diet.

As a result, it can be said that after the exacerbation of the disease has passed, and the person feels good, you can gradually introduce the soy product, but only if it is prepared using the appropriate technology. This information can be found on the label on the packaging of the sauce, which should contain water, soybeans and prebiotic bacteria. The label should indicate that the product is obtained as a result of fermentation in natural conditions.

What is soy sauce for?

Tasteless, fresh food you always want to spice something to satisfy the taste buds. Adding various refills helps in this situation, but with inflammatory diseases of the stomach there are limitations in their use. People with gastritis can not be sharp, sour, salty seasonings and sauces.

Which category is soy sauce? Experts do not have a single opinion on whether soy sauce brings any harm to gastritis. Next we find out why.

Soy sauce has been widely used in our country quite recently and has been loved by many. He is one of the first places to use in the kitchen. It is added to various meat, fish dishes to improve taste.

Used as a spice, as a salad dressing. Modern gastroenterologists and nutritionists are inclined to believe that soy sauce may be present in the diet of a patient with gastritis. But here the naturalness of the product is of great importance. After all, most of the goods offered to us in modern stores are not the original soy sauce, but its likeness.

Ways to get soy sauce

The recipe for cooking soy sauce came to us from Asia. This is an ancient recipe that has remained unchanged for centuries. Nowadays, there are two ways to make this Asian product:

  • natural (traditional),
  • artificial method.

The traditional method uses the natural fermentation process, which occurs within six months. The main ingredients are soybeans and wheat.

The output is a transparent product with useful properties. It is a storehouse of vitamins of group B, A, C, K, E, trace elements, macronutrients (calcium, magnesium, iron, zinc, etc.).

But in today's fast pace of life, everyone is looking for easier ways to get a product. Thus, an artificial method of making sauce by chemical hydrolysis was widely used. This method allows you to get the finished product in two days! He has nothing to do with this sauce.

To make the taste closer to natural, it is added additional ingredients, preservatives, flavor enhancers. But even the products brought to the “desired state” have a pronounced, strong taste and chemical smell. The artificially obtained sauce is obtained in a muddy consistency.

Some manufacturers make analogs based on hydrochloric acid. This product is not safe for patients with diseases of the gastrointestinal tract, and for people who do not have health problems.

All of these artificial additives irritate the gastric mucosa. With regular use can cause inflammation of the gastric mucosa or exacerbation of existing chronic gastritis.

Useful properties of this soy sauce

Soy sauce, obtained by a natural method, on the contrary, can have an effective effect on the work of the human body. Such a variety of nutrients contained in the product helps to cope with various ailments:

  • sleep disturbances
  • joint diseases
  • diseases of the cardiovascular system
  • skin diseases (dermatitis),
  • nervous system disorders,
  • violations of water-salt metabolism (edema),
  • reduced immunity
  • memory impairment, ·
  • muscle spasms,
  • slowing down the metabolism
  • early aging.

For people who are actively involved in sports, soy products favor the growth of muscle mass due to proteins (amino acids) and zinc. Stamina increases due to the iron contained in the sauce. Potassium and magnesium improve the condition of the muscles - elasticity, contractility.

This wonderful sauce works well on the female body. When it is consumed, it is easier for menopause, menstrual pain decreases, but pregnant and lactating mothers are not recommended to eat soy.

This can lead to a violation of the development of the embryo, threatens with miscarriage, premature birth, causes allergies in nursing babies. Children and adolescents also can not eat soy derivatives. Endocrine disruptions and allergic reactions may occur.

The benefits of soy sauce

The soy product has many positive properties that improve well-being and strengthen health.

  • Gives vigor and activity.
  • It prevents premature aging and the appearance of wrinkles.
  • Eliminates nervous tension, normalizes the nervous system.
  • Reduces pain during menstruation, as well as during menopause.
  • Soy fluid has a positive effect on the cardiovascular system.
  • Improves the functioning of the liver, contributes to the development of the "right" cholesterol.

The composition of soybean fluid includes useful vitamins and trace elements that improve skin color and tone, return it to youth and elasticity. In addition, the popular sauce perfectly activates the metabolism, and therefore can be used for weight loss.

The right choice of product

In order not to worsen the condition of the inflamed stomach, the choice of food, including soy supplements, must be taken very seriously. It is recommended to buy sauce only in well-known, trusted stores, but in no case on the market.

Before buying a label should be carefully examined - it should be marked that the product was obtained as a result of fermentation in natural conditions. In addition, the label must list all the ingredients that make up the paste - this list should not contain any preservatives and synthetic substances.

A characteristic feature of natural soy sauce is a transparent color and a viscous, slightly stretching consistency. But many manufacturers go to the trick and pack the liquid in glass bottles of black or dark brown glass. The product obtained by chemical means is distinguished by the brown color that caramel gives it, an unnatural sharp taste.

You also need to remember that in the production process of natural soy additives do not use preservatives and other synthetic components. And therefore the shelf life of a quality product can not be long. And of course, when preparing an additive in natural conditions, the cost of the product increases significantly. A high quality product cannot be cheap.

Gastritis soy sauce does not belong to prohibited products and gastroenterologists allow their patients to include it in their menu. In addition, this additive has many positive properties. The only thing that needs to be remembered is the best way to give preference to high-quality, natural products and use them in reasonable quantities.

Can I soy sauce gastritis

Despite the fact that soy sauce is useful, gastritis is used with extreme caution. Nevertheless, it is a rather sharp seasoning and it can negatively affect the condition of the diseased stomach.

However, gastroenterologists do not prohibit the use of soy sauce. But, of course, not in the period of acute illness. It is important to use only the natural version of the sauce. From the purchase of products with artificial additives should be abandoned.

With high acidity

It is extremely necessary to use a sauce based on soybeans for gastritis with high acidity. The fact is that seasoning contributes to increased secretion, therefore, in this type of disease, its use can provoke an aggravation of the disease.

Therefore, the seasoning can be consumed in a small amount and rarely enough, no more than 1-2 times a month. But, of course, food supplement can be used only with sustained remission. If the state of health has worsened, pain, nausea or heartburn has appeared, then it is better to refuse hot seasoning.

Low acidity

Soy sauce for eating with gastritis with a reduced level of secretion can be recommended, but with certain restrictions. The product must be natural, and it should be consumed in a small amount no more than twice a week. When exacerbating the state of the seasoning must be abandoned.

What dishes to add

There are many recipes for cooking with the addition of soy sauce. This product is used:

  • for adding to salad dressings,
  • for cooking chicken and meat, seasoning is added to the marinade,
  • for addition to fish dishes,
  • to improve the side dishes.

Tip! It should be remembered that soy sauce is a seasoning, so you need to add it in small quantities. Do not pour them dishes as if it was a sauce.

Contraindications

But to apply the sauce on the basis of soybeans can not all. This product is prohibited:

  • during exacerbation of diseases of the digestive system,
  • with individual intolerance,
  • under conditions when it is necessary to limit the amount of salt in the diet.

So, soy sauce does not apply to products that are strictly prohibited during gastritis. However, it is necessary to use it with some restrictions. Under exacerbation of the condition, it is impossible to use this seasoning. And in the period of remission it is necessary to use the product in a small amount and not every day. Especially carefully you need to use seasoning with increased secretion of gastric juice.

Watch the video: How to Treat Gatritis. Foods & Healthy Recipes (January 2020).