What should I eat for gastritis?

First of all, don't think that you have any serious illness, pay more attention to your diet: eat some easily digestible, spicy food and alcohol, and don't eat or drink. Get some more anti-inflammatory drugs and stomach care pills to eat.

Eat more fruits and vegetables, things that are easy to digest.

If you have stomach problems, what food can you eat? Concealment.

Heal it, and you can eat anything.

Gastritis should eat more light food, first.

1. Eat more vegetables and fruits containing fiber, mainly fresh fruits and vegetables, and do not eat greasy, high-fat, high-calorie, and fried foods. Clause.

2. Drink more soups, such as pork knuckle soup, chicken soup, pork rib soup, etc. Clause.

3. You should eat more nutritious, such as some coarse grains, buckwheat, noodles, corn steamed buns, sweet potatoes, taro, etc. Clause.

Fourth, you can eat more yogurt, which can inhibit the production of harmful bacteria and protect the gastric mucosa.

Hello friend. What should you eat for gastritis is best to go to a doctor, and let the doctor diagnose you**Prescribe medicine and eat according to the prescription, which is still very good for your gastritis. Don't take medicine without permission, thank you!

You can eat Jinhuakeng spring sand kernels for a period of time, if it is mild, the conditioning will be effective for half a year. Stomach pain and stomach discomfort to eat two capsules, there is a relieving effect. (Peel the skin and chew it, the skin can be left for soup, tea, health care) chronic gastritis, eat two grains, raise for three days.

It can play a role in treating the symptoms and curing the root cause, and health preservation.

Gastritis is said to be small and not big, but it is very bad for our body, it is recommended that you go to the hospital for diagnosis**, follow the doctor's instructions, and listen to the doctor's advice.

Listen to the doctor's words, take medicine and take medicine, pay more attention to your diet, eat more noodles, and millet porridge is very nourishing to the stomach, and the most important thing is to quit smoking, alcohol, and spicy.

People with gastritis must not smoke or drink alcohol. Eat light foods.

Don't eat frozen, hard and indigestible, sweet and sour food.

(1) The diet should be diversified, not partial eating, appropriately increase the proportion of high-quality protein, and the amount of carbohydrates can be the same as that of normal people, but it is advisable to choose refined rice noodles with less gas production and low fiber.

2) Steaming, boiling, stewing, stewing, stewing, simmering and other methods should be used to make the food soft and easy to digest.

3) Don't eat moldy food; Eat less smoked, pickled, nitrate- and nitrite-rich foods and more fresh foods; Avoid excessively coarse, strong, spicy foods and long-term alcohol consumption.

4) Observe and record the number of meals, quantity and variety of meals taken by the patient every day, understand whether the nutrients ingested can meet the needs of the body, measure the weight regularly, and monitor the changes of nutrients such as hemoglobin and serum protein.

The diet should be light and soft, and patients are advised to eat seasonal fruits and avoid eating fruits that are out of season or have been stored for a long time. Do not eat leeks to avoid heartburn and acid reflux. Grains with high sugar content such as corn and sweet potatoes should be avoided, which can easily lead to excessive gastric acid secretion, which is not conducive to the recovery of gastritis.

In addition, it is recommended to eat warm food and avoid excessively cold and hot food.

Eat some foods that are easier to digest, like some rice porridge, liquid food, etc.

Light foodDon't eat spicy food, raw and cold.

Cooking refers to the art of eating, a complex and regular process of transforming ingredients into food. It is a processing method and method of processing ingredients to make food more delicious, better looking and smelling better.

A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

Raw materials are the material basis of cooking. With the development of China's economy, cooking raw materials are more colorful, and international cooking raw materials and traditional cooking materials in China are all showing their magic and showing their abilities. Cooking raw materials have been greatly developed and improved in terms of variety, specification, quality, and quantity.

Innovative cooking raw materials, combined with cooking techniques, are transformed into new delicacies to meet the needs of people all over the world, and inject strong vitality into the development of China's cooking.

For example, cooking raw materials chicken, duck, fish, pig, beef, sheep and many other dishes are the result of the hard work, painstaking management, aptitude, rational use of materials, ingenious compatibility, careful cooking, and careful conditioning, which have left a deep-rooted impression in people's minds and formed different cooking schools and food cultures.

However, many new cooking raw materials imported from abroad have entered the catering market, expanding the food structure, injecting new vitality into modern Chinese cooking, and providing sufficient material security. For example, artificially hatched salmon, duckbills, fat cattle, crocodiles, ostriches, etc., are used skillfully, reasonably, scientifically, economically and boldly, creating a lot of new flavor dishes, adapting to the rhythm changes of the masses in food culture, meeting the pursuit of food at different consumption levels, and opening up a new situation for the comprehensive development and innovation of Chinese cooking.

Such as plant-based cooking raw materials - amaranth, cress, bracken, purslane, bellflower, houttuynia cordata, burdock, toon, bean sprouts, willow sprouts, acacia flowers, perilla leaves, mint, lettuce, etc.

Artificially cultivated ones such as snow peas, Italian kale, New Zealand cauliflower, French coriander, cherry tomatoes, corn shoots, Hawaiian celery, Japanese clover, cherry carrots, purple cabbage, shiitake mushrooms, enoki mushrooms, bamboo sunflowers, flat mushrooms, mouth mushrooms, hair cabbage, straw mushrooms, etc., have become recognized culinary ingredients.