For people with healthy stomach and intestines, as long as they pay attention to a balanced diet, they can ensure that their bodies get adequate nutrition. However, people with bad stomachs need to pay more attention if they want to supplement nutrition. Let's share with you what food chronic gastroenteritis should eat, as well as diet therapy.

First, chronic gastroenteritis wants to eat 1. Easy to digest.

Besides fiber, tendons and glue of some animals are not easy to digest. Cooking methods are also important, steaming and boiling. Stewed meat and pasty food are easier to digest. Fried, roasted and fried food is not easy to digest. Eat light food; Provide food and drinks in several times. Relax and keep a good mood while eating. How does chronic gastroenteritis choose food?

2. Staple food

There are mainly rice, steamed bread, noodles, bread, steamed buns, jiaozi, chaos, porridge and other varieties. Because each patient's condition is different, eating habits are different, and the choice of staple food will be different. But generally speaking, fermented food is easier to digest than unfermented food; Foods with fillings are often not easy to cook, and the fillings are too greasy and rough to digest; Porridge is the most recommended food for nourishing and protecting the stomach. Eating porridge can be used as an adjuvant treatment for stomach diseases.

3. Meat

You can choose fresh pork, chicken breast, duck, fish fillets and so on. And eat it after fine processing and cooking; Don't eat greasy and stale meat. People usually think that beef, mutton and dog meat are nourishing foods, and eating more can strengthen the body, but beef with thick muscle fiber is not suitable for digestion; Mutton and dog meat are sweet in taste and hot in nature, so they are products for nourishing yang. Most gastritis patients are characterized by heat-depression and yin injury inherent in damp heat. Eating it is more conducive to fire-yin injury and is not conducive to the condition, so it is better not to eat it.

4. eggs

The nourishing effect of eggs is well known, but you shouldn't eat more eggs every day. 1-2 eggs is appropriate. Patients with stomach diseases should choose the soft egg soup that is most easily digested and absorbed and cook it.

5. Dairy products

Gastropathy patients who like to drink milk without lactose intolerance such as abdominal distension, abdominal pain or diarrhea can eat it in moderation, 250 grams a day is appropriate. However, patients with atrophic gastritis with low gastric acid had better not drink or drink less milk, because milk has always been considered to neutralize gastric acid and is consumed in large quantities when treating peptic ulcer with hyperacidity.

6. beans and fruits

Soybean has high nutritional value, but because of its internal structure and trypsin inhibitor, many people often feel abdominal distension, indigestion and even diarrhea after eating fried, boiled and fried soybeans. Bean products are easier to digest than soybeans, but some people, especially those with stomach problems, will have the above situation after eating them. Foods such as adzuki bean, mung bean and jujube have good functions of clearing away heat and toxic materials, promoting diuresis, strengthening the spleen and regulating the stomach, but their bean skin and jujube skin are not easy to digest, and sometimes they can induce ulcer bleeding, so they should be cooked into porridge and eaten without skin.

Second, the recipe suitable for chronic gastroenteritis is 1. Jianpi cake

Practice: 500 grams of red dates, cooked and peeled. 250g of jujube meat, 60g of Endothelium Corneum Gigeriae Galli, 0/20g of Rhizoma Atractylodis Macrocephalae/KLOC-and 60g of dried ginger powder are taken; Cleaning Endothelium Corneum Gigeriae Galli and Atractylodis Rhizoma, baking with slow fire, grinding into fine powder, adding Zingiberis Rhizoma powder and Fructus Jujubae, mashing together, making into small cakes, drying, taking out and putting into plastic food bags for later use.

2. Fresh reed porridge

Practice: add reed rhizome 100g, green tangerine peel 5g, japonica rice 100g and 2 slices of ginger. After cleaning fresh reed roots, cut them into pieces 1 cm long, put them in a pot with green tangerine peel, add appropriate amount of cold water, soak them for 30 minutes, then boil them with strong fire and fry them with slow fire for 20 minutes. Remove the residue, add the washed japonica rice, and cook until the japonica rice blooms, and the porridge soup sticks. Add ginger 5 minutes before cooking, twice a day. The mellow fragrance of porridge japonica rice is separated from the fragrance of reed root, which makes it smooth and delicious and has a special taste.