An integral part of the therapeutic diet for gastritis is a variety. Semolina cooked in milk takes pride of place on this list. We will not find out whether semolina porridge can be used for gastritis - its benefits are obvious. Let's find out why it is so healthy and how to properly prepare this nutritious dish.

4 beneficial properties of semolina porridge

How to cook it correctly?

Semolina porridge for gastritis of the stomach will be much more useful if it is prepared correctly. Instead of milk, we take water and add very little salt. During an exacerbation of the disease, it is advisable not to add either to the porridge at all. The cooking process is as follows:

• 300 ml of water is poured into the pan.
• When the water boils, reduce the heat and, while stirring the water, slowly add the cereal (2 tablespoons). Stir constantly, otherwise you will end up with sticky lumps instead of porridge. If everything is done correctly, the dish will acquire a uniform consistency.
• Cook for 5 minutes over low heat. Don't stop stirring, otherwise all the water will boil away and the porridge will burn.
• The dish will be tastier if you add a little butter and sugar.

We will not argue that semolina porridge for gastritis with high acidity is considered the most useful. But we won’t deny this fact either. With proper preparation, digestion will quickly return to normal, and pain will also subside.

Wheat is a cereal crop and plays an important role in human nutrition. It is distinguished by an amazing range of substances necessary to maintain the vital functions of the body. With gastritis, patients ask the doctor if they can eat wheat porridge. Wheat is allowed for a sick stomach, however, before using it as food, you should take into account the characteristics of millet.

Composition of wheat.

Wheat grains are not only nutritious, but also very tasty. The composition of the product amazes with the variety of useful components, such as:

• Folic acid.
• Beta carotene.
• Protein.
• Simple and complex carbohydrates.
• Healthy fats.
• Starch.
• Vitamin A, E, B6, B2, B1, PP.
• Sugar.
• Alimentary fiber.

The energy value of wheat is 342 calories per 100 grams; the calorie content of the finished dish depends on the method of its preparation.

Useful properties of wheat porridge for gastritis.

Wheat porridge has many properties that have a beneficial effect on the body, supporting the normal functioning of its systems.

• Fiber, which is contained in grains, helps restore fat metabolism in cellular tissues. It rids the body of harmful toxins and waste, and also serves as a filter for incoming food. This property is very valuable for a disease such as gastritis, because slagging in the body can cause a sharp jump in acid levels, and improper fat metabolism can lead to weight gain.
• Wheat porridge helps the digestive system function properly. It acts gently on the stomach without damaging its walls.
• Due to its low glycemic index, this dish is suitable for diabetes. Wheat porridge does not cause spikes in blood sugar.
• Eating this porridge helps improve immunity and protects against infections.
• When treated with antibiotics (for gastritis and ulcers), wheat does not allow beneficial bacteria to be washed out of the intestinal microflora, which prevents constipation, intestinal pain, bloating and flatulence.
• Wheat porridge, depending on the method of its preparation, can be both very nutritious and dietary.

How to properly prepare wheat porridge for gastritis.

In order for porridge not only to satisfy the feeling of hunger, but also to benefit the body, it is important to follow all the rules for its preparation.

Before using cereal, it must be thoroughly rinsed under running water several times. If you prefer crumbly porridge, then you need to add wheat grits only after the water boils (then simmer over low heat). If you want it to become more viscous, add water as needed.

For gastritis, it is better to cook wheat porridge in water without adding salt and sugar, but you can add pieces of dried fruits, nuts, and a drop of honey to the finished dish. This will dilute the bland taste and allow you to experiment with a variety of dishes.

When purchasing cereals, give preference to packaged products. Be sure to check the production dates and take the freshest wheat.

Do not store cereals for more than ten months from the production date. Eating expired cereals can cause many dangerous diseases and complications.

Store the cereal in a tightly closed jar in a ventilated area, this will preserve its valuable properties as much as possible.

Cooking Artek wheat porridge correctly

Useful recipes.

There are many different recipes for making wheat porridge that are allowed for a sick stomach.

Wheat porridge with chicken.

Ingredients:

• Wheat cereal – 230 grams.
• Chicken fillet – 350 grams.
• Carrots – 1 pc.
• Onion – 1 head.
• Dill – 1 bunch.
• Butter – 30 grams.
• Water – 500 ml.

Cooking technology:

1. Rinse the grains thoroughly and dry them.
2. Cut the fillet into small pieces.
3. Prepare the onion (cut into half rings) and carrots (grate on a fine grater).
4. Stew the meat in a deep frying pan, adding butter.
5. Add carrots and onions.
6. Pour water and add cereal.
7. Cook over low heat for 30 minutes, stirring the porridge occasionally.
8. 5 minutes before readiness, add greens.

Wheat porridge with pumpkin.

To prepare pumpkin porridge with wheat you will need the following Ingredients:

• Pumpkin – 200 grams.
• Wheat grits - half a glass.
• Water – 2 glasses.
• Butter – 20 grams.
• Granulated sugar - a teaspoon.
• Salt is on the tip of the knife.

Stages:

1. Pour hot water over the wheat and leave to steep for 20 minutes. This will remove the bitter taste from the porridge.
2. Grate the pumpkin on a coarse grater.
3. Stew the pumpkin in butter, adding a glass of water.
4. After 20 minutes, add the soaked grains and mix everything thoroughly.
5. After boiling, add sugar and salt.

Such simple recipes will help not only diversify the menu, but also increase the benefits of wheat porridge.

Who should limit their consumption of wheat?

For those who have low stomach acidity, it is not advisable to eat dishes made from wheat grains more than twice a week.

With a problem called “whole”, any grain crops are strictly prohibited.

Unhealthy eating, the habit of overeating or fad diets - all this leads to disruption of the natural digestion process. Hydrochloric acid is no longer released in the proportions that are necessary for the proper functioning of the stomach. And we haven’t yet mentioned the consequences of other bad habits!

The result is attacks of pain, heartburn, nausea, a feeling of bloating and heaviness. Helps restore the functioning of the digestive system.

We suggest you figure out why semolina porridge is useful and whether it can be eaten by people suffering from gastritis.

Is it possible to eat semolina porridge with gastritis?

We asked a gastroenterologist to answer the question whether it is possible to eat semolina porridge if you have gastritis of the stomach with high acidity, this is what she told us.

Expert opinion

Irina Vasilievna

Practicing gastroenterologist

A diet for gastritis and ulcers necessarily includes cereal dishes as a source of carbohydrates. Semolina porridge will bring undoubted benefits to the patient, because it has an enveloping effect.

Once in the stomach, the viscous substance envelops the mucous membrane, protecting it. That is why liquid porridges are recommended for patients with gastritis accompanied by increased secretion of gastric juice. Semolina is credited with the ability to heal cracks in the mucous membrane that form under the influence of excess acid.

Semolina porridge for exacerbation of gastritis is prepared without sugar and salt.

In case of exacerbation or ulcer

Porridge during an exacerbation, cook with a viscous consistency. Recommended proportions: 2 tbsp. cereals per 0.5 liters of liquid.

Butter, milk and salt are not added to the finished dish. These products can be introduced only at the stage of remission, gradually and with great caution.

Although semolina does not contain a large amount of fiber, for a patient during periods of exacerbation or after surgery, it is better to additionally rub the already cooked cereal through a sieve.

How to cook the right porridge

Semolina porridge is an excellent carbohydrate breakfast. The dish is prepared in a few minutes, which means it can be served fresh. Slowly digesting carbohydrates will provide energy for several hours. Calories received in the morning will be completely absorbed without being deposited in the fat layer.

• For patients with gastritis, semolina porridge cooked in water is best suited, with the addition of herbs and butter. Dried apricots or dried apricots will serve as useful additions to the dish.
• With low acidity, raisins and prunes are allowed. You can also add nuts, but in small quantities and well chopped. Use a mortar or coffee grinder for this. Cashews or almonds will supply the body with healthy polyunsaturated acids.

Semolina porridge, if cooked without, does not have any special taste. Sweet fruits (pears, peaches, nectarines) or berries (raspberries) will help correct the situation. You can simply chop them finely and prepare a sauce or thick jelly. The result is an ideal breakfast that will not only satisfy your hunger, but also improve your mood.

Harm from semolina

Semolina porridge, especially with the addition of butter, sugar and milk - the dish is high in calories. Therefore, it should not be used by those who are overweight. The product is not recommended for people diagnosed with insulin-dependent diabetes.

But the harm of gluten, which is more in semolina than in other cereals, is greatly exaggerated. There are not many people who are allergic to this complex protein, but it contains a complex of essential amino acids.

Expert opinion

Irina Vasilievna

Practicing gastroenterologist

Consuming semolina in moderation is not harmful, if there are no direct contraindications. A serving of porridge no more than 200 g and no more than a couple of times a week will only be beneficial. Elderly people should not exceed the recommended amount; more frequent consumption can lead to bone fragility, muscle weakness, and tumor formations in the gastrointestinal tract.

Composition of semolina

According to its properties, semolina, made from wheat grain, equal to premium flour. The composition of the cereal is 70% starch; it also contains gluten, saccharides, dietary fiber, and saturated acids.

There are B vitamins, antioxidants (tocopherol) and minerals in small quantities, such as:

• calcium,
• potassium,
• sodium,
• magnesium,
• sulfur,
• zinc,
• chlorine,
• magnesium,
• iron,
• phosphorus.

The nutritional value of the product depends on the method of preparation.

For comparison, we present the composition of porridge with milk and water.

Compound	Milk porridge	With added sugar	Cereals cooked in water
Carbohydrates	16,8	18,5	15,3
Belkov	3,57	3,57	2,5
Zhirov	3,58	3,58	0,2
Kilocalories	102	123	80

In comparison with other popular cereals (buckwheat, rice, oatmeal), semolina is inferior in terms of microelements and vitamins 3-5 times.

Beneficial features

Wheat cereal, like other slow carbohydrates, provides the energy needs of the human body. Gradual absorption promotes long-term satiety.

• Calcium and phosphorus help strengthen bones.
• Potassium normalizes the functions of the heart and kidneys.
• Dietary fiber regulates digestion, remove toxins and bad cholesterol.
• Zinc stimulates the body's natural defenses.
• Vitamin E is a powerful antioxidant that improves the condition of the skin and blood vessels.

Semolina contains a minimal amount of fiber, due to which dishes made from it are gentle on the mucous membrane. It cleanses the intestines well, removes salts and excess liquid.

Antioxidants have a calming effect on the nervous system. Contains a minimal amount of protein, so it is suitable for people with impaired functioning of the urinary system.

How to choose a quality product

• Buying semolina, pay attention to the shelf life. It should not exceed 9 months. This means that the product has not been chemically processed.
• The “M” and “T” markings indicate what type of wheat, hard or soft, the cereal is made from. Patients with gastritis and ulcers should give preference to the latter option.

Semolina is packaged in transparent bags, so it’s easy to see the contents. A high-quality product does not have foreign impurities, uniformly colored light cream.

The cereal should be dry, without foreign odors. High-quality semolina does not stick together; its tactile sensations resemble fine sand.

With gastritis, it is important to normalize the secretion of gastric juice. For this Food should be eaten in small portions throughout the day, at equal intervals. Overeating leads to additional production of hydrochloric acid, resulting in heartburn and a feeling of nausea.

It is unacceptable to starve; unprotected mucous membranes are more susceptible to the effects of gastric juice. In simple terms, without receiving food, the stomach will begin to digest itself.

Dishes served to a patient with gastritis should be warm. Cold or very hot food is traumatic for the mucous membrane.

Food of a gentle consistency does not irritate the stomach, but does little to cleanse the intestines. That's why can't do without fiber. But it’s better to get it from greens, cereals, and non-acidic fruits. Products containing fiber are introduced into the diet at the stage of stable remission, with the permission of the doctor.

It is worth keeping the consumption of seasonings, including regular salt, to a minimum.

Alcohol and smoking are undisputed enemies of health. Even use should be very limited and with great caution. You cannot smoke on an empty stomach. Getting directly into the blood, nicotine causes irreparable harm to all organs.

Taking medications for ulcers and gastritis requires caution. Read the instructions carefully, consult your doctor before starting treatment.

Many patients with gastritis are interested in the question: are all dishes allowed? When treating inflammation of the gastric mucosa, you must follow a diet. Your doctor will tell you which cereals are allowed for gastritis and which ones should be avoided for a while. Before switching to a diet based on porridge, you need to know that, for example, oatmeal for gastritis is indicated for absolutely all patients, regardless of the degree of the disease. Semolina is recommended for exacerbation, as well as for inflammation with high acidity. In the remission stage, pearl barley, millet and corn are useful.

Which ones can you eat?

One of its main components is the “correct” porridge. For gastritis, such a dish should become the main food, since it has an astringent effect, is rich in proteins, vitamins, and also contains iron and other trace elements. It should be noted that this disease can be expressed in various forms, and the stages of the disease are also different. The healthiest cereals are:

• Oatmeal. Has an analgesic effect.
• Buckwheat. Actively fights stress.
• Millet. Eliminates dysbacteriosis, normalizes stool.
• Manna. Suitable for the prevention of malignant tumors in the intestines.
• Rice. Rice is sometimes called a “pill for gastritis” because (like oatmeal) it has an enveloping effect.
• Linen. With its help you can quickly empty your intestines.

Forbidden cereals

It is not recommended to eat pearl barley.

In addition to those that are good for the stomach, there are also so-called forbidden ones. These are porridges made from cereals that are undesirable or strictly forbidden to be eaten by people with gastritis. For example, pearl barley is not recommended. Despite the taste and benefits, pearl barley is too heavy for the stomach. Nutritionists and gastroenterologists advise all patients with gastritis, especially those with high acidity, to stop using it. Pea and barley porridges can complicate the course of gastritis, since they negatively affect the gastric mucosa.

Cooking porridge correctly

Every patient wants to get the maximum effect from the treatment of gastritis, but to do this, you need to learn how to prepare dishes for the dietary table recommended for this disease. A clear understanding and implementation of the cooking rules will speed up the healing process. Let us pay attention to some cooking rules that apply to preparing dishes from any cereal. These rules can be followed not only by those who have serious stomach problems (inflammation, fluctuations in acidity), but also as a preventive measure for gastritis in healthy people. Each recipe is variable and can be supplemented with other useful and permitted ingredients. To make the dish as healthy as possible, it is recommended to follow these recommendations:

1. Cereals are boiled in water (or in a certain ratio with milk: a little more milk or less depending on the stage of gastritis).
2. At the end of cooking, the cereal should be well boiled and close to a liquid consistency (using a blender, you can easily achieve the viscosity that is necessary).
3. Use the prepared dish only warm.
4. If desired, you can add a little butter to give it a creamy taste, and if desired, dried fruits or sweet fruits/berries.

Porridge recipes for patients with gastritis

Semolina can be cooked in milk if there are no instructions.

There are many of them, so patients with this common disease can easily figure out which one to choose and how to prepare it. It is enough to use the Internet and enter the desired question into a search engine or read the table of contents of the book. Let's get acquainted with some of the most common and healthy cereals, which are easy to prepare and will certainly please the rest of the household.

Oatmeal made from whole grains. The grains are washed and settled in cool water for 5-6 hours, after which the grains are washed again. The contents are poured with 3 glasses of water and cooked for 35-40 minutes over low heat. Then add a little milk, salt and sugar. Cook until it becomes thick, stirring regularly to prevent it from burning. Additionally, it is recommended to place it in the oven for about another hour. Just before use, add a little butter. It is better to cook whole grain porridge in a clay pot.

Hercules or disheveled porridge - tasty, nutritious, healthy. The dish is prepared quickly. When preparing, use approximately 5 tbsp. l. cereal. Pour boiling water over them, leave covered for a few minutes, and then season with berries, honey or butter to taste. You can also add a little cottage cheese (only low-fat). Oatmeal porridge is ready. Such dishes are also called five-minute dishes.

Semolina (with milk or water). If there are no instructions, then you can use milk when preparing it. The liquid is brought to a boil, cereal is added to it. All together is cooked for no more than 2 minutes, since, otherwise, the cereal loses all its beneficial properties. If gastritis is pronounced and close to a stomach ulcer, then semolina porridge should be cooked exclusively in water, and salt and sugar should not be added.

Buckwheat. Buckwheat must be carefully sorted and washed several times. Slightly dried and fried over low heat until golden brown, place the buckwheat in a saucepan (preferably with thick walls and bottom). Adding 0.5 tsp. salt and a little softened butter, mix the porridge thoroughly so that all the cereal is coated with oil, using a wooden spoon. Pour boiling water over everything and place on low heat. After 15-20 minutes, remove the porridge from the stove and wrap it in a terry towel.

Wheat. The grain is thoroughly washed and poured with boiling water. In a separate bowl, sugar (brown is preferred) and salt are dissolved in a liter of fresh milk. Pour the strained liquid into a pan with millet, after which add 50 g of butter. Place the porridge in a preheated oven (up to 200°C). In an hour it will be ready. You can add dried apricots, dried fruits, raisins (both at the end of cooking and at the initial stage of its preparation, so that everything added to the porridge is well steamed).

Flax porridge. Heat half a glass of milk over medium heat. Using a shallow dish, pour in flaxseed flour (3-4 tbsp will be enough). Cook the porridge while stirring. Add a little salt and sugar to the resulting dish and leave it warm for a few minutes. To improve the result, flaxseed porridge is wrapped in a towel.

In exceptional cases, such dishes are allowed to be prepared using other types of cereals (for example, barley, corn, pearl barley, wheat). It is not so important what kind of porridge (rice, flaxseed or wheat), the main thing is not to overdo it, so as not to harm the body. You should be patient, and over time, digestion will improve, pain will go away, in particular, it is a healthy diet and the right choice of cereals that will speed up the process of solving stomach problems.