List of healthy cheeses for patients with gastritis

Gastritis is one of the most serious diseases of the digestive system , which is accompanied by an inflammatory process that affects the mucous tissue of the stomach. The pathology is expressed in the form of painful cramps in the abdomen, nausea, flatulence, and bouts of vomiting.

To reduce the aggressive effect on the mucous membrane of the digestive tract, a diet is used that involves excluding many tasty foods from the diet. It is not at all surprising that among many patients the question arises: is it possible to eat cheese for gastritis?

Cheese for gastritis

Under no circumstances should you eat cheese in the first 2-3 days after an exacerbation. Exacerbations should be understood as periods of chronic complications with high or low acidity and attacks of acute gastritis.

Under no circumstances should you eat cheese in the first 2-3 days after an exacerbation.

On days 3-6, if you feel well, you can eat grated, mild, unsalted and unsmoked cheese, without flavorings or additives. It is advisable to follow such a cheese diet for a few more weeks in order to completely eliminate the negative consequences of the disease.

Processed cheese is strictly contraindicated for gastritis. It is made using citric acid, which will increase the acidity in your stomach and irritate the stomach lining. Moreover, it can increase blood cholesterol, provoke cardiovascular diseases and cause allergies.

Sausage cheese is not allowed for gastritis, like any smoked meats. Essentially, this is the same processed cheese, only additionally smoked, and even with the addition of flavorings to enhance the smoked taste. Homemade goat cheese is also prohibited for gastritis. Despite all its wonderful and beneficial properties, this is a product with high acidity and in our case it will only lead to complications.

Nutrition rules

A diet for gastric erosion is a balanced diet that allows you to restore the affected mucous membrane in a short time. Before talking about what you should and can eat, you should look at the foods that are recommended to be excluded.

Nutrition for this type of pathology excludes all products that can mechanically injure the stomach. You should not eat too hard foods, for example, dry foods (sandwiches, crackers, cookies), hard varieties of vegetables and fruits. Food must be chewed thoroughly so that it enters the stomach in a partially processed form. This is especially necessary for erosive and ulcerative processes. In this case, it is not possible to digest complex foods on your own. This provokes stagnation of food in one of the sections of the gastrointestinal tract, poor absorption of nutrients and fermentation processes.

All components of the diet should be soft, and it is better to eat food pureed. Strong coffee and alcohol should be avoided. The first drink stimulates the production of acids, which increases the destruction of the already damaged mucous membrane. Alcohol acts even more aggressively and can provoke the transition of erosion into an ulcer in the shortest possible time. Wine, beer, cocktails and other drinks with low alcohol content are especially dangerous.

You should exclude vegetables and fruits, which take a long time to digest and stimulate increased secretion. These include:

• radish;
• onion;
• garlic;
• eggplant;
• tomatoes;
• pumpkin;
• cabbage;
• apples;
• citrus;
• grape;
• plum

It is necessary to exclude all sour varieties of fruits and berries during treatment. It is not recommended to consume chocolate, cakes, pastries and all types of pastries. Contraindicated are semi-finished products, strong meat broths, fatty and fried foods, smoked sausages, sausage and chicken. Kebabs and other grilled dishes (especially meat) are also not recommended.

All carbonated drinks, including mineral water, are excluded. It is not recommended to chew gum, especially on an empty stomach. This process stimulates the production of acids for digestion. As a result, food does not arrive, and gastric juice begins to damage the walls of the organ.

Is it possible to eat cheese if you have gastritis?

Dairy product lovers are often tormented by the question: is it possible to eat cheese for gastritis, and if so, which one? The answer in most cases depends on the form of the disease. In acute cases, any type of cheese is prohibited, and during an exacerbation it is advisable to completely refuse food for the first two days. Adding sick cheese and cheese dishes to the menu should be gradual and in small quantities.

In case of exacerbation of certain gastrointestinal pathologies, eating processed and some types of hard cheese is strictly prohibited. The benefit of cheese comes from the 3% mineral components it contains, most of which consist of fluorine and calcium. This product also contains zinc, iron, copper, potassium, iodine, selenium and vitamins B1, B2, B12, C, D, E, PP. These substances are almost completely absorbed in the body of a sick person.

What cheeses are allowed for gastritis:

• hard varieties with a fresh taste and without adding a smoking effect: they have a positive effect on changes in blood pressure. Consumption is permitted in small quantities, and the cheese must be grated;
• blue varieties: popular because they contain beneficial bacteria that actively affect the digestion process and envelop the affected mucous membrane. Due to the high cost of these varieties, there is a possibility of purchasing an expired product, so you need to pay attention to the timing of production and consumption;
• fresh varieties such as Mozzarella, Ricotta, Mascarpone: these soft varieties are more like curd and do not contain spices and are not smoked.

How to eat cheese for gastritis

Cheese for gastritis is recommended to be consumed with extreme caution. Immediately after an exacerbation, any type of product is under strict ban for five days. Next, you can add a small amount of soft, low-fat cheese to your diet, preferably in grated form. But hard foods can easily damage the already delicate walls of the stomach. You also need to pay attention to the fact that the cheese does not contain hot seasonings, large amounts of salt, additives to improve the taste, or preservatives or dyes.

Useful properties of the product

Cheese products are rich in vitamins and microelements that normalize metabolic processes. Cheeses are perfectly digestible, have a beneficial effect on the psycho-emotional state and help the body resist many pathologies.

In general, cheeses are divided into soft and hard varieties:

• Soft cheese products are made from cream and cow's milk. They have a fairly soft consistency, so they are easy to spread on a loaf or bread. Such products contain a lot of microelements such as calcium and iron, potassium and zinc. They contain vitamins PP and K, which have a beneficial effect on blood clotting and vascular activity. Such cheeses contain much less fatty acids and cholesterol than hard varieties, and they are easily digestible.
• Hard cheeses are often made from goat milk. They are rich in amino acids involved in protein synthesis, prevent caries and are beneficial for bone growth in children. It is recommended for use for hypertension and anemia, because it normalizes blood pressure and hemoglobin levels. Vitamins E and A have a positive effect on the skin, the condition of the nail plates and hair. Vitamin C also helps improve immune defense and increases resistance to various negative external factors. B vitamins have a positive effect on the psycho-emotional sphere and strengthen the nervous system structures.

In general, cheese products are incredibly beneficial for the body, although many people love them just like that, not even suspecting such incredible benefits.

What kind of cheese is allowed for gastritis?

The main recommendation that people with gastrointestinal diseases need to remember when choosing cheese: it should under no circumstances be smoked, fatty, spicy or salty. Also, avoid the cheese product - this is not real cheese, but a cheaper analogue made from vegetable fats and preservatives.

Cheese for gastritis should in no case be smoked, fatty, spicy or salty.

In the first three days of exacerbation of gastritis, it is not recommended to eat any type of this dairy product. This refers to attacks of acute gastritis, as well as periods of complications of the chronic form of the disease. On day 4-5, experts allow you to start eating cheese.

A patient with gastritis can only eat mild and unsalted cheeses with a low fat content. At the same time, doctors advise consuming dairy products exclusively in grated form. Follow these recommendations. Within 2 weeks after getting rid of the signs of the disease, you can introduce sliced ​​cheese into your diet.

Feta is among the leaders. This type of original Greek cheese, made from goat or sheep milk, has no contraindications. Moreover, eating it prevents the development of gastrointestinal disorders. It contains bacteria that kill pathogenic microorganisms. You are allowed to eat Mozzarella, Ricotta and dessert Mascarpone. These cheeses are endowed with a slightly fresh taste, so they can be safely consumed in the diet of people with gastrointestinal diseases. In this case, it is not so important whether the patient’s production of hydrochloric acid is increased or decreased.

When answering the question of what kind of cheese can be consumed for gastritis and ulcers, one cannot fail to mention Tofu. For some reason this product is not very popular among our compatriots. And very much in vain. The fact is that its pH balance varies between neutral and alkaline, which gives every reason to talk about the benefits of Tofu for gastritis. However, it should be remembered that soy curd is contraindicated in case of dysbacteriosis.

Separately, I would like to say about feta cheese. This type of cheese is allowed only during remission of stomach ulcers and gastritis. This variety is well absorbed by the body, so in case of chronic gastrointestinal diseases, you can eat lightly salted low-fat cheese. It is worth remembering that its amount in the diet should be minimal.

With mold

With the development of gastritis, it is allowed to consume blue cheeses, but only under the following conditions:

1. If the product is exceptionally fresh;
2. If the mold on it is only blue;
3. The delicacy must have a subtle aroma of mushrooms;
4. The structure of the product should be uniform and soft to the touch;
5. If the delicacy has an ammonia smell, then it is definitely spoiled.

Before use, be sure to check the suitability of the product and the integrity of the packaging. Blue cheese contains bacteria and enzymes that have a positive effect on digestive processes, so it is useful to eat for gastritis.

Eating cheese for gastritis in the acute and remission stages

Cheese for gastritis in the acute stage is not consumed. Cheese can be a “heavy” food due to the significant amount of protein and a number of other components in its composition. During the period of remission, you can eat cheese without fear if you have gastritis, if restrictions on the variety and volume of the product are observed. However, in the presence of concomitant diseases, caution is needed. Thus, patients with disorders of the pancreas do not always tolerate the use well - this, in a chronic process, is associated with a lack of enzymes required for digestion.

In addition, people with liver and gallbladder pathologies may react with nausea and other unfavorable symptoms to eating cheese. In such cases, low-fat varieties are selected or the product is completely excluded from the diet plan. It is also worth limiting consumption if you have diseases of the heart and blood vessels.

Cheese for gastritis in remission can be eaten starting with small portions. Do not combine with baked goods or sweets. Choosing low-fat varieties without additives. Cheese can be consumed as an independent product (for example, as a snack) or in combination with any other food. However, for gastritis, it is absolutely incompatible with alcohol - not because it causes adverse reactions, but because alcohol can harm the stomach.

You should not serve buns or pies with a lot of cheese filling. However, this product can be cut up and offered for tea (without cookies made from shortbread or other “heavy” dough), combined with fruits, vegetables, fish, meat (allowed in the diet). You can eat it every day, observing quantity restrictions.

Sandwiches made from suitable types of bread are allowed (preferably day-old, white), if tolerated - with a thin layer of natural butter. Soft cheeses should not be too salty or moist. They go well with fruits and vegetables, but it is best to avoid eating them with large quantities of any baked goods (even if we are talking about crackers or hard bagels).

How do different varieties affect the stomach?

Different types of cheese have individual characteristics and often differ very significantly from each other. Therefore, from all the abundance of options, it is quite possible for a person with gastritis to choose the right one.

Adyghe. This is a soft cheese made from sheep, cow or goat milk and has a fresh smell and taste of curdled milk. You can eat it immediately after cooking. Adyghe cheese contains a large amount of protein with essential amino acids, vitamins and microelements.

The product is low-fat, low-calorie and lightly salted, which makes it possible to use it for various types of gastritis. Due to its delicate texture, it does not require pre-grinding. Care must be taken if the cheese is made from goat's milk, which is higher in fat.

Fused. Despite its soft consistency, it is strictly not recommended to consume processed cheese for gastritis due to the additives it contains. Citric acid is strictly contraindicated in hyperacid conditions; a large amount of fat makes it difficult to digest the product in atrophic and hypoacid gastritis. And flavor enhancers and preservatives have an additional irritating effect on the stomach.

Curd. Soft curd cheese is allowed for consumption in any form of gastritis, excluding only the acute stage of the disease. The product consists of curd grains mixed with lightly salted cream.

It has low fat content, a delicate structure, is easily digested and cannot injure the inflamed gastric wall. Most cheeses of this consistency are not prohibited for gastritis: mascarpone, mozzarella, ricotta. You need to be careful with cheese and feta, as they are often too salty, spicy and increase inflammation.

Rennet. Rennet cheeses are made using enzymes found in the stomachs of calves. Depending on the cooking method, they are hard and soft, young and aged. Let's look at the most popular options.

Young cheeses include the previously mentioned feta, ricotta, and mozzarella.

Aged varieties (cheddar, boffard) ripen for a long time, have a rather sharp taste and are in most cases prohibited for gastritis.

Parmesan is a relatively low-fat (32%) hard cheese with an acidity level of 5.25. For hyperacid gastritis, the mass fraction of fat in it is still quite high, but with a low content of hydrochloric acid it is quite possible to afford it. Only in grated form: for example, as a topping for side dishes and main courses.

Unfortunately, most hard and semi-hard rennet cheeses are not the most dietary products for a patient with gastritis. Maasdam, Gouda, Swiss, Soviet, Dutch, Russian - they all contain a large amount of fat.

There are, however, low-fat versions of some popular cheeses. In particular, gouda has a “dietary brother” - goudette, containing only 7% fat. It is easily digestible, and its taste is not inferior to the original. Also, for inflammation of the stomach, Oltermani with 17% fat content, Grunlander (5-10%), and edamer with a fat content of up to 30% are allowed.

When purchasing cheese, it is important not to confuse it with a cheese product, for the production of which vegetable fats are used. Therefore, always pay attention to the composition, cost and consistency of the product. When you press on the cheese, no liquid should come out of it.

Delicious. Cheese with blue mold (dor blue, dana blue) can be of some benefit for gastritis, since it contains bacteria that have a beneficial effect on the digestion process, and also gently envelops the walls of the stomach, protecting against negative influences.

However, you need to start eating it gradually: first try a small piece of 10-15 g, and if tolerated well, eat a little more the next day. Cheeses with white mold made from cow's milk (brie, camembert) are more dangerous due to their high fat content (45-60%).

You should not eat hard cheddar cheese if you have gastritis. The mass fraction of fat in it is 50%, it has a slightly sour taste. In case of hyperacid disease, cheddar is contraindicated even in grated form.

If it is hypoacid, you can use low-fat cheddar, but in terms of taste it is significantly inferior to traditional cheddar.

Boffard is a soft cheese made from unpasteurized sheep's milk with light spicy and fruity notes. Its use is also undesirable due to its high mass fraction of fat (more than 50%). And of course, sharp cheeses with spices are strictly prohibited. For example, belper knolle sprinkled with black pepper.

What cheeses are allowed to be consumed for gastritis with high acidity

For different types of disease, fatty foods are strictly prohibited. In case of gastritis with increased acidity, it is recommended to refuse this dairy product altogether, or add a small amount of cheese with an acid level to the diet Osti above 4.6. For convenience, this parameter will be indicated next to all described cheese products.

For gastritis with high acidity, you also need to choose low-fat varieties, but the acidity threshold can be reduced to 4. For a gentle diet, cheeses with a fat content of up to 2% are ideal and increased acidity of gastric juice), or up to 5% (with reduced acidity).

Feta cheese for gastritis with high acidity

One of the few drinks that does not lose its taste even in low-fat form. This type of fresh cheese can be eaten with green salads or spread directly on croutons. An excellent substitute for feta can be tofu (soy cheese, which does not contain any dairy products at all).

During the period of remission, you can eat cheese without fear if you have gastritis if restrictions on the variety and volume of the product are observed

Feta will be beneficial for the stomach only if it is made without adding goat milk.

Ricotta cheese for gastritis with high acidity

A type of fresh cheese with low fat content. Due to the fact that the product is made from whey and not whole milk, it can be consumed with both increased and decreased acidity. pH is 5.5. Ricotta can be mixed with berries, fruits and honey. Also, based on this type of cheese, you can prepare a delicious dietary soup.

Mozzarella cheese for gastritis with high acidity

Low-fat mozzarella is very easy to find even in the smallest stores. The pH level is 4.9. This type of cheese melts perfectly, so you can eat it for both esophagitis and ulcers.

What cheese should you not eat if you have gastritis?

https://youtu.be/1nafMXqNiNc

The list of cheeses that you should not eat if you have gastritis is quite long. This list includes all cheese products that taste too sour, spicy or salty. The main thing for a patient with gastritis when consuming different types of cheese and dishes prepared from them is to monitor subjective sensations. After all, each organism is individual and it may happen that even permitted soft, non-acidic cheeses will cause heartburn in some people.

Processed and sausage cheese for gastritis

Processed cheese is prepared with the addition of a significant amount of spices. Since cottage cheese and butter are also added to the cheese product, its pungency may not be noticed at first. But, one way or another, this cheese will cause an increase in acidity in the stomach and provoke irritation of its mucous membrane.

Sausage cheese is smoked, so it is part of the prohibited products for gastritis

Sausage cheese is smoked, so it is included in the prohibited products for gastritis.

Goat cheese for gastritis

Goat's milk cheeses have an appetizing appearance and the color resembles white or grayish cream. In addition, goat cheese is very healthy: it contains a lot of calcium, thiamine, and suppresses the development of pathogenic flora. But even the highest quality varieties are dangerous for patients with gastritis, since they have a pronounced sour taste. By eating goat cheese, you can unwittingly provoke an exacerbation of the disease.

Cheese "Suluguni" for gastritis

“Suluguni” is strictly prohibited for patients with gastritis and stomach ulcers. It is prepared by smoking and can seriously harm the inflamed mucous membrane of the digestive organs. Patients with gastritis often have a question: can they eat cheesecakes? If the cheesecakes are steamed from unleavened (non-acidic) cottage cheese and approved types of cheese, then you can occasionally enjoy this dish.

More about the product

Cheese for gastritis is not a strictly prohibited product, but its consumption must be significantly limited, because some varieties of this delicacy can harm the body if consumed in excess. To answer the question whether cheese can be used for gastritis, it is necessary to understand its composition, preparation technology, and aging characteristics.

Cheese products are strictly prohibited. These products can often be seen on store shelves. The main problem is that the cheese product is often passed off as natural cheese. Here you need to pay attention to the price.

Despite the popularity of this food product, cheese cannot be cheap. Considering that in case of chronic gastritis its use is allowed, but kept to a minimum, it is better to buy a small piece of good quality products that you are confident in.

Is it possible to have Adyghe cheese for gastritis?

Adyghe cheese, having a rich taste of yogurt, has a rich chemical composition. Thus, this product is rich in vitamins of various groups, phosphorus, calcium, other micro- and macroelements, and essential amino acids. The benefits of the product for pregnant women and new mothers during lactation, for the elderly and children are undeniable.

The low percentage of fat content (about 40 percent), low amount of calories and low salt concentration allow Adyghe cheese to be included in the diet of people suffering from gastrointestinal diseases. Acting as a “relative” of feta cheese, Adyghe cheese is an excellent source of easily digestible protein and is optimally suited for the diet for diseases of the gastrointestinal tract.

The consumption of Adyghe cheese at the stage of exacerbation of gastritis is strictly prohibited. However, this ban applies to a period of three days. After this time, that is, on the 4th and subsequent days after an exacerbation of the disease, patients are allowed to consume Adyghe cheese, taking into account certain nuances.

Gastroenterologists after an attack of exacerbation of gastritis recommend consuming cheese only in crushed (grated) form. Moreover, it can be present in the diet only as a component in a dish (for example, as an ingredient in a salad) or as an additional, but not the main dish.

After two weeks from the date of exacerbation, provided there are no symptoms characteristic of the disease, the patient can enrich the diet with sliced ​​Adyghe cheese.

Varieties and benefits

Fermented milk products contain microelements valuable for the body, so they are often included in a variety of diets. Cheeses have a beneficial effect not only on the digestive tract, but also on the nervous system, heart, and immunity. They reduce the risk of developing infectious diseases and cancer.

Cheese is a source of essential vitamins and microelements. It contains about 3% minerals, phosphorus and calcium. Among the useful substances included in the product are also noted: selenium, zinc, potassium and copper. The product is rich in folic acid, which is especially necessary for pregnant women for normal fetal development. Vitamin D in cheese facilitates the absorption of calcium and restores blood supply to the organ damaged by gastritis.

Durum varieties go through a long ripening stage (up to six months). All products of this type are obtained by pressing. They have the following beneficial properties for humans:

• normalize visual functions;
• allow the young body to grow faster (especially in the prenatal period);
• improve brain performance;
• participate in the process of bone formation;
• influence the production of enzymes by the pancreas.

For gastritis, salty and spicy durum varieties are contraindicated. This type of cheese includes:

1. Parmesan. It has a brittle texture and delicate taste. The product is recommended to be consumed with herbs or olives.
2. Dutch. A large number of small holes can be distinguished on the cut. The color of the product ranges from light beige to deep yellow.
3. Cheddar. Product with a salty creamy taste. There are no ocelli observed on the cut.
4. Smoked cheeses. Color varies from light to dark yellow.

Soft varieties contain a large amount of milk fat, as well as phosphates and lecithin, which are responsible for the normal digestion of food. The melting point of the product is low, so it is easily absorbed. Soft varieties also contain microelements involved in metabolic processes. They are often melted onto slices of hot bread to make sandwiches.

Among the varieties of soft cheese it should be noted:

1. Roquefort with 40-45% fat content.
2. Dorogobuzhsky.
3. Camembert.
4. Smolensky.

Video on the topic:

Recipes for preparing cheese dishes for gastritis

There are a large number of cheese-based recipes that are allowed for gastritis. Cheeses go well with vegetables, fruits, and herbs. You need to choose non-acidic fruits, for example, pears, bananas, sweet varieties of apples. It is advisable to eat vegetables in heat-treated form.

Cheese soup for gastritis recipe

Boil three liters of water. Peel and cut the vegetables into cubes, throw them into boiling water, and cook for a quarter of an hour. Grate the cheeses and melt them in a microwave oven or in a water bath. Add cheese to vegetables, cook for another quarter of an hour. Finely chop the dill, parsley and spinach, add to the soup, wait until it boils and remove from the heat. You should not eat the soup too hot, so as not to provoke an exacerbation of gastritis.

Ingredients of cheese soup: two medium potatoes; one carrot; one celery; 100 mg dor blue cheese; 100 mg low-fat hard cheese; 100 grams of spinach; dill and parsley.

Cheese plate for gastritis recipe

This is a win-win snack option on the holiday table. The minimum cheese plate should contain 4 types of cheese, which is complemented with your choice of fruits, nuts or honey. We offer our own version of a cheese plate that is safe for people with gastritis.

Ingredients of the cheese plate: 150 grams of each type of cheese: mozzarella, unsalted feta cheese, Gaudette, edamer, dor blue; 30 grams of honey with the addition of pine nuts; one small pear.

Sources:

• https://gastritinform.ru/chtomozhno.ru/pitanie-pri-gastrite/mozhno-li-adygejskij-syr-pri-gastrite.html
• https://gastrox.ru/diet/syr-pri-gastrite.html
• https://gastritinform.ru/gastritlechim.ru/gastrit/pitanie/mozhno-li-est-raznye-vidy-syra-pri-gastrite.html
• https://gastritunet.online/bolezni-zheludka/gastrit/lechenie-g/dieta/syr-pri-gastrite.html
• https://zhkt.ru/zheludok/gastrit/eda/mozhno-li-syr.html
• https://gastritinform.ru/biohimik.net/molochnye-produkty-pri-gastrite/syr-pri-gastrite
• https://medbrat.online/zheludok/gastrit/pitanie/syr.html
• https://mi-msk.ru/eda/molochnoe/syr-pri-gastrite.html

Recommended products for gastroduodenitis

In acute cases of the disease, it is advisable to use soups with vegetable decoctions. They add pre-boiled and then ground veal, chicken, rabbit, and lamb. It is advisable to avoid pork, duck, goose, and lamb.

Herbal teas and rosehip decoction are also recommended. For second courses, use porridge cooked in water or low-fat milk.

You can diversify the menu for gastroduodenitis with dishes such as steamed cutlets, lazy dumplings, pate made from boiled veal and vegetables.

Sample menu for one day

Nutrition during an exacerbation of the disease and in the stage of its attenuation are somewhat different from each other. At the initial stage, the food is thoroughly ground to a pasty consistency.

When the disease subsides, food is gradually returned to the usual method of preparation.

The menu during an exacerbation looks like this:

1. Breakfast - 200 ml of milk, the diet allows it only in boiled form, as an alternative - rosehip decoction with yesterday's bread;
2. Second breakfast - a glass of jelly from dried apricots or other dried fruits that are suitable for gastroduodenitis; vegetables are not present in this meal;
3. Lunch consists of several courses. It includes ground fish or meat, pureed soups with vegetable broth. Also, with gastroduodenitis, you can drink warm, weak tea; for porridges, the following cereals are used - semolina, buckwheat, oatmeal;
4. It is advisable to serve jelly for an afternoon snack. Baked green apples in mashed form can replace it;
5. Dinner for stomach diseases is divided into two meals. The first one is at 6 pm. As a rule, this is about 100 g of boiled fish, 200 g of viscous porridge and a glass of weak tea. Second dinner immediately before bed – 1 glass of boiled milk.

Gastroduodenitis refers to a type of chronic gastritis. The disease involves inflammation of the mucous membrane...

Today, a huge number of cheeses are produced in the world, differing in taste, aroma and texture. For their production, milk from cows, goats, sheep, buffaloes, cream, and whey is used. Sourdoughs are also very diverse.

Among all this abundance, it’s easy for even a healthy person to get confused, and even more so for a patient with gastritis, many questions arise. First of all, you need to decide what types of gastritis you can treat yourself to cheese.