Is it possible to eat semolina porridge for gastritis with high and low acidity?

Semolina for gastritis

The list of cereals allowed for gastritis is very small. You can eat semolina porridge, corn porridge, millet porridge, oatmeal.

Semolina porridge is considered useful for gastritis, as it has:

Semolina porridge can be eaten for gastritis with both high and low acidity; this product can also be consumed during exacerbations

effect of enveloping the stomach: this is especially necessary if there is irritation of the mucous membrane, combined with pain;
healing effect: in some patients, cracks appear in the intestinal mucosa, which semolina can heal;
cleansing effect: cereal has sorption properties that allow the body to rid the body of harmful substances;
antitumor effect: this quality of semolina is especially necessary for the elderly, since at this age the risk of developing malignant pathologies increases significantly.

For gastritis, semolina porridge should be cooked in water, adding a small amount of sugar and salt. In case of exacerbations, it is better to avoid these components. For cooking you need to take 0.3 liters of water, after boiling you should carefully pour 2 tablespoons into it. semolina with constant stirring, as this cereal very quickly turns into lumps.

Cook the porridge for 5 minutes at low temperature. Sugar and salt should be added at the end. During remission of the disease, adding butter is allowed. This porridge should not be consumed daily, as it is capable of leaching calcium from cells, which is harmful to the muscular and cardiovascular systems.

About beneficial properties

Semolina is a coarse wheat grain. At its core, it is a dietary and quite healthy product, as it contains the following elements:

B vitamins;
vitamins PP, E;
many microelements such as calcium, potassium, iron, zinc;
high carbohydrate content;
a small amount of fat and protein.

This composition provides semolina with the following positive effects:

regenerating – heals damaged organ walls (erosions, ulcers);
protective – envelops the inflamed stomach (its mucous layer), preventing the effect of aggressive hydrochloric acid enzymes on it;
adsorbent – removes harmful substances and waste from the intestines;
carminative – eliminates and prevents flatulence;
immunomodulatory - increases the body's defenses.

In general, semolina porridge for gastritis is a fairly useful product, but it is not recommended to abuse it - this can lead to a lack of calcium in the body and weight gain.

Eating semolina for gastritis

The dietary nutrition of all patients with inflammation of the stomach, that is, with gastritis, requires the regular consumption of all kinds of cereals. Semolina porridge has also proven itself to be excellent for gastritis. Moreover, it is actively used in therapeutic nutrition for all those who suffer from various diseases of the gastrointestinal tract.

When consuming semolina porridge, there is a process of active healing of damage that has already formed on the mucous membrane of the inflamed stomach during the development of gastritis. Excellent enveloping effect, due to which the use of semolina porridge for gastritis allows you to get rid of many pain symptoms. It prevents not only the development of such an unpleasant process as gas formation in the intestinal area, but also the formation of low-quality tumors in it.

Porridge made from semolina is an effective means of removing waste and toxins from the human body, that is, cleansing it.

When consuming semolina porridge, there is a process of active healing of damage that has already formed on the mucous membrane of the inflamed stomach during the development of gastritis

But it is they who begin to accumulate especially actively in it due to the development of gastritis. Semolina effectively collects all those components that have a negative effect on humans from other food products.

In any case, semolina porridge is simply a satisfying dish. Therefore, a small amount of it will be required to create a feeling of fullness. It is this factor that is also extremely important for all patients with gastritis. Indeed, in this case, the normal functioning of the stomach is disrupted. Thanks to the soft and even viscous structure of semolina porridge, it will definitely not cause any harm to the gastric mucosa.

True, despite the unequivocal positive answer to the question whether semolina porridge can be used for gastritis, it is definitely worth remembering that in this case this dish is prepared not with milk, but with plain water. During an exacerbation, the addition of sugar and salt is strictly unacceptable, but in other cases it is worth adhering to minimal quantities of various additives.

In addition, if gastritis worsens, butter should not be added during the preparation of semolina porridge. But immediately after the onset of remission, you can add not only this component to the finished dish, but also some berries and even fruits. So that semolina porridge is especially healthy. When preparing it, you should make a viscous and liquid dish. Then the porridge will best envelop the walls of the stomach.

How to eat with gastritis with high acidity

For patients with gastrointestinal pathologies, nutrition is important. Your doctor should advise you on what to eat during exacerbation of hyperacidity gastritis.

The diet is not 2-3 times a day, as many are used to, but much more often: up to 6 times a day. The diet for the first days is strict, you cannot break it, then the list of allowed foods expands. What diet is required is decided by the doctor. He determines the table number and tells what dishes are allowed to be included in the menu.

Usually, in the first days of acute gastritis, fasting or the appointment of table No. 1 A is required. Subsequently, the patient is transferred to table No. 1. After a long time, in the absence of a tendency to exacerbation, the patient returns to his usual diet. It is better to forget about fast food, chips, fried potatoes and kebabs with hot sauce forever, so as not to provoke an exacerbation of the disease.

For gastritis, maximum mechanical, chemical and thermal sparing of the inflamed gastric mucosa is important

Diet 1 for gastritis with high acidity

During the first few days of an exacerbation, the patient may experience quite severe pain. In order to quickly eliminate foci of inflammation and prevent the appearance of new ones, medications are prescribed, including drugs that reduce the production of hydrochloric acid. Dietary table for gastritis with high acidity is one of the links in traditional treatment.

Failure to follow a diet for gastritis with high acidity makes treatment ineffective.

Diet No. 1 itself does not cure the disease, but it helps the body cope with it and facilitates the absorption of nutrients. The diet for stomach inflammation is pureed soups and cereals, with the complete exclusion of spices and salt. Fresh vegetables and fruits are prohibited. The menu includes light puree dishes from cereals and potatoes. You can consume milk, but it should be low-fat. This diet continues from several days to a week - at the discretion of the doctor. Then the table is expanded by adding pureed non-acidic fruits, vegetables, low-fat meat broths, and dried bread.

Diet 2 for gastritis with high acidity

If a patient has atrophic gastritis with increased production of hydrochloric acid, then he may be prescribed diet No. 2. In this case, the dietary table for gastritis with high acidity includes a wider range of permitted dishes. You can even include salt in the menu, but little by little and not overdo it.

Nutrition should be such that the food entering the stomach stimulates it to work. Therefore, the diet is not very strict: the patient’s diet may contain foods that are not ground, as well as raw fruits and vegetables. Tea and coffee are also allowed - but not too strong.

Table No. 5 for gastritis with high acidity

Sometimes gastritis “visits” a person not alone, but is combined with such pathologies as:

cholecystitis;
chronic hepatitis;
pancreatitis;
diseases of the biliary tract (biliary dyskinesia).

In these cases, the production and separation of bile is disrupted, which requires diet correction. Nutrition for acute gastritis with high acidity consists mainly of protein dishes and the inclusion of carbohydrates in the diet. Less fat is needed to reduce the load on the gastrointestinal tract.

Is semolina porridge good or bad for the stomach?

Semolina is a by-product of processing dehulled wheat grains.

Cereals vary in variety and, accordingly, in the cooking time. There are three types of semolina:

from soft wheat varieties (marked “M”);
from durum varieties (marked “T”);
mixed look (marked “MT”).

Semolina with the letter “M” cooks faster; a few minutes are enough to prepare it. The letter “T” indicates that this type of cereal requires more time to cook. It is this variety of semolina that is recommended for dietary nutrition when losing weight. Semolina of their soft varieties is more suitable for use as part of therapeutic and gentle diets.

The benefits of semolina porridge are not in doubt. Doctors only recommend changing its quantity and frequency of use. Semolina contains a large amount of potassium, which nourishes the heart muscle. Carbohydrates in the form of starch provide energy to the body for a long time. The iron contained in semolina improves hematopoietic function, and B vitamins have a good effect on the nervous system. Semolina is completely absorbed, without requiring large energy expenditures.

Despite all the usefulness of the product for adults, it is not worth eating it more than 2 - 3 times a week. Inflammation of the stomach - and this is what happens with gastritis - requires adherence to a strict diet, especially during an exacerbation. Eating semolina porridge is recommended for everyone who suffers from this disease.

The benefits for gastritis are as follows:

semolina porridge envelops the walls of the stomach and promotes the healing of inflammation;
pain goes away;
porridge prevents gas formation and bloating, prevents the development of tumors in the intestines;
helps cleanse the stomach and intestines.

Patients with gastritis should eat small portions. And semolina porridge will come in very handy here - it will saturate the body even with a small amount.

Barley porridge: vitamins and minerals

It is worth immediately noting that the cereal is made from barley. Therefore, it has almost all the same beneficial microelements and vitamins as barley. Like other cereals, barley has vitamins:

Group A. Vitamins of this group improve vision, have a positive effect on the skin, and also strengthen the immune system.
Group B. Necessary for the normal functioning of the nervous system, participates in supplying brain cells with useful substances, and normalizes sleep.
Group E. Responsible for the operation of biochemical reactions.
PP groups. A valuable vitamin for blood circulation in the body, prevents skin diseases.
Vitamin D. The vitamin is especially useful for the skeletal system and musculoskeletal system. Helps absorb calcium and is responsible for bone strength.

Barley groats contain the following microelements:

Silicon;
Calcium;
Potassium;
Magnesium;
Manganese;
Iodine;
Zinc;

And other useful microelements that you simply can’t count.

Energy value of barley groats:

324 cal.
Proteins – 10-11 g;
Carbohydrates – 66-67 g;
Fats – 1.3-1.4 g.

One hundred grams of cereal contains as much as 324 kcal. This is one of the highest calorie cereals. This information will be useful to know for those who play sports. It is difficult to find a more high-calorie porridge. And calories are valuable energy that does not allow you to burn muscle tissue during training.

The egg is also useful for those losing weight. Despite its high calorie content, it is much better digestible than pasta. Thus, the energy received is spent on vital activity, and not on fat reserves.

Semolina for gastritis

Semolina porridge can be eaten for gastritis with both high and low acidity. This product can also be used during exacerbations. Semolina is the only porridge that is digested in the lower intestine and is immediately absorbed into its walls. Porridge cleanses the organs of mucus and removes accumulated fat.

Semolina porridge is not prohibited for consumption with gastritis if it is prepared without the addition of fat milk, butter, large amounts of sugar and other non-dietary impurities. In turn, this dish will help restore damaged gastric mucosa, reducing cracks, wounds and ulcers formed as a result of long-term gastritis.

It is best to introduce semolina porridge gradually and consume it no more than 3-4 times a week, alternating with other dietary dishes (soups, steamed vegetables, boiled fish).

Semolina porridge is not prohibited for consumption with gastritis if it is prepared without adding full-fat milk, butter, large amounts of sugar and other non-dietary impurities

Nutritionists recommend semolina during the recovery period after exacerbation of gastritis, viral, and a number of infectious diseases. It is allowed to add honey, butter, nuts, dried fruits and berries to the dish.

Semolina porridge for gastritis with high acidity should be prepared with water or low-fat milk. Adding sour berries and fruits to the dish is prohibited. It is better to replace sugar with a small amount of honey. It is advisable to serve semolina porridge warm in small portions.

An obvious advantage is that semolina porridge is easy to prepare. It goes well with jams, fresh berries and dried fruits. If you eat the dish for breakfast, the toxicity of products entering the gastrointestinal tract after breakfast will decrease. Despite the benefits of semolina porridge, it is quite high in calories, so it is not suitable for those people who are struggling with excess weight.

Semolina porridge can be a real assistant in the treatment of gastritis, provided it is prepared correctly. Despite this, the dish should not be regarded as a substitute for prescribed medications that have analgesic, enveloping and anti-inflammatory effects.

Cooking features

Cereal dishes are recommended to be consumed heavily boiled. Once ready, cover them with a lid and leave on the stove for 15 minutes. Each grain has a certain cooking time, which depends on the method of processing and grinding of the grain. Typically, the manufacturer indicates on the packaging the recipe that is optimal for a specific variety and type of product.

Crumbly porridge is not suitable for patients with gastritis. The cereal is poured with enough water to make the dish liquid. This treatment will retain astringent properties, useful for the wounded mucosa.

Cereals can be cooked in milk if gastritis is not associated with low or zero stomach acidity. A person suffering from these forms of the disease is often diagnosed with intolerance to dairy products, which manifests itself in the form of intestinal disorders or dermatitis.

The cereal is boiled in water. After swelling, milk is added to it. This cooking option preserves the beneficial properties of the products. Cereals cook better.

For stomach pain, cereals are cooked in water, without adding sugar or milk. They are pre-ground with a coffee grinder or blender. Porridge is eaten exclusively warm. Cold and overly hot dishes injure the gastric mucosa.

Rules for preparing porridge for gastritis:

insist before use;
for the hypoacid form of the disease, cereals are boiled in water;
sugar is added in moderation, no more than 1 tablespoon per 300 g of porridge;
achieve a liquid consistency;
well boiled.

Add butter or vegetable oil to the dish. The product is generally well tolerated during remission. The oil improves intestinal motility and promotes the regeneration of mucosal cells. During exacerbations of gastrointestinal diseases, cereals are boiled in water, without adding sugar.

Is it possible to eat semolina for gastritis?

https://youtu.be/vS_SS9Xo1ws

Since semolina does not affect the production of gastric juice, it is allowed to be included in the diet menu for gastritis, regardless of the type of secretion disorder - it will be useful both with high acidity and with a reduced pH level.

Semolina also finds its use in the erosive form of gastritis - it envelops the affected walls of the stomach and activates regeneration processes, promoting the healing of mucosal defects and a speedy recovery. The adsorbing effect of semolina is useful for chronic gastritis. Constant low-grade inflammation contributes to the accumulation of toxins and other harmful substances in the digestive tract, and cereals help remove them from the body.

Cooking semolina porridge for gastritis has the following principles:

in the acute period of gastritis, porridge must be prepared exclusively on a water basis;
as the acute inflammatory process subsides, it is allowed to cook the porridge in milk diluted with water in a 1:1 ratio;

Since semolina does not affect the production of gastric juice, it is allowed to be included in the diet menu for gastritis, regardless of the type of secretion disorder

during the remission period, in the absence of contraindications, whole milk can be used as a basis for porridge;
the use of salt and granulated sugar is recommended only for the chronic form. During the remission period, fruits are allowed to be added to the porridge. For high acidity, you can use apples and bananas; when low - oranges, tangerines, pineapples.

It is recommended to eat porridge for breakfast. It should be included in the menu no more than three times a week.

How to choose the right semolina

First of all, you need to pay attention to the shelf life of the cereal - it should not be more than nine months from the date of production; A longer time indicated on the packaging indicates that the semolina has been chemically treated. Typically, packages of cereals are marked with the letters “T” and “M”.

For patients with various forms of gastritis, it is preferable to choose semolina with a “T” - this means that it was made from durum wheat. Since most cereals are packaged in transparent bags, you can easily see them: semolina should not contain impurities and be white-cream in color. Before cooking, it is important to check the cereal by touch - it should be dry and not stick together into lumps.

What cereals can you eat if you have gastritis and how often?

Gastritis is a disease accompanied by inflammation of the gastric mucosa, which imposes strict dietary restrictions. Eliminating various food groups helps speed up the healing of damage. Porridge for gastritis is the basis of the daily menu, but not all cereals are allowed for use.

Are porridges good for gastritis?

Porridge for gastritis is an essential part of the diet, providing the human body with almost all the necessary vitamins and microelements. During the day, it is enough to eat 250 grams of permitted varieties of cereals. This dish is especially relevant for gastritis with high acidity.

Cereals not only have a beneficial effect on the patient’s digestion, but also provide the person with the necessary energy due to the presence of carbohydrates in the composition of cereals. Saturate the body with vitamins, minerals and healthy proteins of plant origin. In addition, due to the presence of fiber, they improve the functioning of the digestive tract as a whole.

In case of exacerbation of gastritis, mucous porridges will be very useful, since they do not cause additional irritation of the inflamed walls of the stomach, covering them with a protective layer.

What kind of porridge is good for gastritis?

Porridge for gastritis is perhaps the main dietary dish at all stages of the disease. It is well absorbed by a sick stomach, protects the walls of the organ from additional injury and irritation.

The product contains a lot of protein, vitamins and essential microelements. What cereals can you eat if you have gastritis? The following are of greatest benefit:

Oatmeal. Helps relieve pain.
Buckwheat. Eliminates symptoms of stress.
Millet. Treats intestinal dysbiosis and normalizes stool.
Semolina. It has proven itself well as a preventive measure against cancer of the gastrointestinal tract.

Rice. It has enveloping properties, which accelerates the healing of inflamed mucosa.
Linen. Helps in cleansing the intestines.

You can eat porridge every day, changing the types of cereals and recipes.

From pearl barley

The cereal contains a special substance - hordecin, which has powerful antibacterial properties. Thanks to this, the elimination of inflammation of the gastric mucosa occurs much faster.

The product also contains a large amount of minerals, trace elements, vitamins, fats and carbohydrates, which are necessary for an organism weakened by the disease. But pearl barley porridge in its pure form is not recommended for gastritis. It is used as a thickener for soups.

Hercules

Hercules porridge is not only tasty, but also a healthy dish for gastritis. Thanks to its properties, it improves the general condition of a person during an exacerbation and prolongs the time of remission. To achieve maximum benefits, you need to cook cereals in water. You need to remember the following rules:

You need to cook the cereal in water. You can put butter in the dish and add milk later, when it is ready. This option is suitable for the period of remission.
The oatmeal should have a liquid consistency in order to be able to cover the walls of the stomach. If it turns out to be thick, then it is advisable to process it with a blender.
When serving, the dish should be warm, but not hot.
You can eat Hercules several times a day, but in small portions.
During an exacerbation period, only whole grains should be used to prepare the dish.

To cook rolled oats, you can take both whole grains and prepared flakes. The latter are poured with boiling water and allowed to swell. The taste of porridge can be improved by adding berries, honey or butter, as well as low-fat cottage cheese. But during an exacerbation, supplements should be abandoned so as not to provoke an increase in the symptoms of the disease.

What cereals are prohibited

What cereals should not be served if you have gastritis? It is necessary to completely exclude fast food products. In addition, it is forbidden to include pearl barley in its pure form on the menu. The course of the disease can be complicated by eggs and peas, which have an irritating effect on the gastric mucosa.

Introducing porridge into the daily menu is an excellent prevention of gastritis, helps during an exacerbation and the possibility of extending the period of remission. If undesirable symptoms develop while consuming cereals, you should consult a nutritionist. The doctor will give the necessary recommendations and make adjustments to the diet.

How to properly cook semolina for gastritis

Before cooking, it is important to know the main feature - semolina porridge for patients with severe gastritis, which threatens the formation of stomach ulcers, is prepared not with milk, but with purified water. It is allowed to add a pinch of salt and sugar in case of chronic illness (do not add during exacerbations).

If there are no special instructions from the attending physician, it is allowed to cook semolina with milk. You need to cook porridge at the rate of 300 g of cereal per liter of liquid. Cook in milk for no more than 2 minutes, remove from heat and cover with a lid. Leave for 15 minutes - during this time the cereal will swell to the desired viscosity.

During exacerbations of gastritis, all additives (including sugar, salt and oil) are prohibited. After the onset of remission, you can add berries or fruits to the semolina: for low acidity - apples, pears, cherries; for elevated levels – bananas.

Take 2 tablespoons of semolina porridge. Gradually pour the cereal into boiling water, stirring constantly

When preparing, it is important to achieve a viscous and liquid consistency - this will help to have a more effective enveloping effect on the walls of the stomach. Do not get carried away with eating semolina - excessive consumption provokes the appearance of excess weight.

Semolina porridge with water for gastritis recipe

Pour 300 ml of water into the container. Place on the stove, after boiling, reduce the heat. Take 2 tablespoons of semolina porridge. Gradually pour the cereal into boiling water, stirring constantly (this will prevent the formation of lumps). We continue to stir the porridge throughout cooking - this will ensure a uniform consistency. Cook the semolina for 4-6 minutes over low heat.

After cooking, add sugar/salt and mix thoroughly. If there is no exacerbation, add a little butter (you need to melt it first). You need to eat cooled porridge (warm, but not cold).

How to cook and eat porridges that are healthy for the stomach

Before cooking any cereal or flakes, you must familiarize yourself with the cooking rules. A healthy recipe helps to get a healthy dish for a patient with gastritis. Cereals (flakes) of each type are cooked differently: the volume of water, milk, quantity of product, and production time change.

Millet porridge

You are allowed to cook millet porridge no more than 2 times a week. Cereals are nutritious, quickly saturate the body, but are difficult to digest. It is advisable to consume wheat flakes.

To prepare you will need:

wheat flakes – 1 cup;
water – 3 glasses;
salt - a pinch;
sugar – 1 teaspoon.

Stages of preparing a dish from wheat flakes.

Pour 3 glasses of water into the prepared dishes.
Cook until boiling.
Add 1 cup of wheat flakes to boiling water.
Cook over low heat, stirring.
Sugar and salt to taste.

Cooking time – 20-30 minutes.

Wheat flakes are easy to use because of the minimal cooking time. If you use cereal, you need to cook it according to a similar recipe, but the cooking time changes - 45 minutes.

Oatmeal

Oat dishes are an important element of many diets. It is advisable to cook oatmeal. They will give the finished product the desired slimy texture.

For porridge you will need:

water – 1 liter;
salt and sugar to taste;
oatmeal – 1 cup;
butter.

Pour oatmeal into previously prepared boiled water.
Cook over low heat until desired thickness.
Add salt, sugar or honey to taste.
Remove from heat and cover with a lid for 15 minutes to allow the dish to steep.
Add oil.

Cooking time – 15-20 minutes.

Semolina

Cereals are easy to prepare if you follow the established proportions. The dish should be slimy and liquid. You should not cook thick semolina if you have inflammation of the gastric mucosa.

water – 1 glass;
sugar and salt to taste;
semolina – 2 tbsp. spoons;
butter.

It’s not difficult to remember how to prepare a dish.

Pour water into the prepared container and place it on the stove.
Wait until the water boils.
Add semolina to boiling water, gradually pouring in the cereal and stirring the contents with a spoon.
Cook over low heat, stirring continuously.
Add salt, sugar or jam to taste.
After removing from the stove, add a little oil.

Cooking time – 5 minutes.

Pearl barley porridge

It is more difficult to cook pearl barley; stores sell mostly whole grain cereals. To reduce the cooking time and get a healthy slimy dish, nutritionists advise grinding barley into flakes using a blender.

cereal – 1 cup;
butter;
salt - a pinch;
water – 3 glasses.

Rinse the cereal under running water.
Place in a blender and grind until flakes form.
Pour water into the pan.
When the water boils, add pearl barley flakes.
Cook the flakes at low temperature for half an hour, stirring.
Salt, add oil.
Remove the oatmeal from the stove and let it brew.

When cooking whole grains rather than cereal, nutritionists advise using water and milk in a 1:1 ratio. Cooking time will increase to an hour.

Porridges for inflammation in the stomach are useful at any stage. Buckwheat, oat, and wheat flakes not only make you feel full, but also have a healing effect.

To treat inflammation of the gastric mucosa, dietary nutrition is prescribed. A number of foods that irritate the mucous membrane are excluded from the patient's diet.

The diet of a patient with gastritis should be gentle and provide the body with a sufficient amount of energy and nutritional components.

Rice grains are harmful to the stomach if cooked incorrectly. When prepared correctly, the dish will saturate the body of a gastritis patient with carbohydrates and vitamins.

Cooking semolina porridge in water for gastritis

Decide in advance who you will be making the dish for, namely for small children or adults. Choose the right semolina variety based on point one. It is better for kids to prepare thinner porridge so as not to burden their stomachs, but thick porridge is more suitable for adults. The degree of thickness depends not only on the correct consistency of the liquid and cereal, but also on the variety. Larger semolina produces a thicker dish, while smaller semolina produces a thinner consistency. Prepare cereal at the rate of 1-2 servings at a time.

The process of preparing semolina in water is a little simpler than in milk. When milk starts to boil, it often burns to the pan, while water is not so tricky and does not require thorough stirring, but you still have to stir.

Stir semolina when cooking in water with a wooden spoon; the porridge sticks to it less. Don't be afraid to experiment with adding fruit to your semolina recipe. Porridge cooked in water has a bland taste and you still have to add sugar to it, and along with sugar you can add something else (raisins, dried apricots, nuts, jam, etc.).

Stir semolina when cooking in water with a wooden spoon; the porridge sticks to it less

Recipe for making semolina porridge in water for gastritis

Ingredients for cooking: semolina; a pinch of salt; a couple of spoons of sugar.

Take a saucepan, pour water into it and put it on medium heat. Bring the water to a boil. Pour semolina for porridge from the packaging onto a separate plate, at the rate of one glass of cereal per five glasses of water. Remove the pan of water from the heat and begin to gradually pour the semolina into the water, stirring it constantly.

The porridge has such properties that it reaches full readiness in 10–20 seconds, so do not leave it even one step, otherwise you will not be able to cook semolina without lumps according to this recipe.

Next, your intuition is included in the cooking process. This phrase refers to the thickness of the porridge. The longer you keep the semolina on the fire, the thicker it will be. At the very end, don’t forget to add a pinch of salt and a couple of spoons of sugar, and when serving, add a little butter. These little touches at the very end will give your porridge a nice flavor.

Sources:

https://medbrat.online/zheludok/gastrit/pitanie/manka.html
https://vseprogastrit.ru/pitanie-pri-gastrite/kashi-pri-gastrite/mannaya-kasha-pri-gastrite/
https://mi-msk.ru/eda/krupy/manka-pri-gastrite.html
https://medvoice.ru/mannaya-kasha-polza-i-vred/
https://gastritinform.ru/ozhkt.com/zheludok/gastrit/grechka-pri-gastrite.html
https://gastritinform.ru/chtomozhno.ru/pitanie-pri-gastrite/mozhno-li-mannuyu-kashu-pri-gastrite.html
https://www.owoman.ru/cook/varit_mannuju_kashu.html

What is the harm of semolina porridge?

In general, semolina porridge is a very healthy product.

However, you always need to keep a balance in the consumption of certain types of foods.

Frequent consumption of semolina leads to the removal of very valuable calcium from the body, which can lead to deterioration in the development of musculoskeletal tissues of the body.
The presence of phytin, gluten and excess carbohydrates in semolina is not beneficial for the still unformed organism of children under 3 years of age. For this reason, semolina is not recommended for young children. Some doctors believe that if parents feed their child semolina twice a day for some time, he may develop rickets or spasmophilia.
People who constantly consume semolina porridge run the risk of gaining extra pounds.
Another unpleasant moment concerns our careless manufacturers. The fact is that three types of semolina are sold in the retail chain. The most unhealthy, but most common, is made from soft varieties of wheat. On packaging, such cereals are designated by the letter “M”. Accordingly, the best semolina is designated by the letter “T”; it consists of durum wheat. “MT” on the packaging is a mixture of processed hard and soft wheat. This mixed semolina must contain at least 20% durum wheat. But the worst thing is that often this information is not even indicated on the packaging.

What porridges are indicated for different stages of gastritis

The benefits and harms of porridge for gastritis at different stages of the disease depend on how and from what grain the dish is prepared. Gastritis can be acute, aggravated, in the phase of attenuation of painful manifestations (remission).

Diet for gastritis is an integral part of therapy; it is prescribed by a gastroenterologist when drawing up a treatment regimen.

Porridge in the acute period of illness

For the acute phase of gastritis, therapeutic diet No. 1A is suitable, prescribing only mucous cereal soups and warm liquid porridges, from days 2 to 4 of treatment.

To do this, boil it thoroughly in a large amount of water:

Manku;
Oatmeal (cereals);
Round rice;
Rice chaff;
Cereal flour (oatmeal, rice flour).

It is allowed to season the finished dish with milk, butter, cream, milk and egg filling. Salt is limited to a minimum of 8 grams per day. Food is divided into 6 fractional meals, of which only 2 are porridge and soup.

Porridge after exacerbation of gastritis (subacute period)

When a sharp exacerbation subsides, a gradual transition to good nutrition is necessary. For adaptation during the period of attenuation of aggravated gastritis, table No. 1B or No. 1 was developed. You can switch to it as soon as relief comes or the doctor allows it. The diet is supplemented with milk soups from small cereals, liquid or semi-liquid milk porridges in a ground state.

What cereals should you not eat during gastritis?

The cereals from which cereals are made contain valuable substances - fiber, vegetable fats, carbohydrates, protein, many vitamins, minerals, microelements. With minimal heat treatment they are preserved best. But with gastritis, it is necessary to sacrifice nutritional value for the sake of benefits for the diseased organ.

Popular steamed porridges are not suitable. For example, buckwheat or millet for gastritis, which they usually like to brew and eat crumbly, on the contrary, you need to boil them, make them liquid or semi-liquid, viscous. Otherwise, undercooked grains will irritate the stomach, take a long time to digest, and cause gas formation and fermentation.

For whom is semolina porridge harmful?

What is useful cannot be harmful. However, there are some exceptional cases when semolina will not be beneficial, and even cause harm.

Is semolina porridge good for children?

Today, the opinion about the benefits of semolina porridge for an infant has changed somewhat. This is due to several factors. Now let’s figure out why semolina porridge is harmful for children.

The first thing you should pay attention to is gluten. The mucous membrane of the gastrointestinal tract in a newborn baby is not yet developed. Semolina can only aggravate this process. Due to regular use, the walls may become thin. And this will lead to sad consequences.

Semolina porridge can also cause calcium deficiency in the body. How does this happen? Phytin, which is contained in semolina, binds calcium salts. This leads to the fact that calcium stops flowing into the blood. With a lack of calcium in the blood, a signal is sent to the thyroid system, and it extracts calcium from the bones. This leads to a decrease in the strength of the musculoskeletal system. For children this is very dangerous, because the skeletal system is formed before the age of 25 and older.