Corn for gastritis: can you eat it, how to cook it

Corn for gastritis

Corn grains have a balanced chemical composition; the proteins and carbohydrates of the vegetable crop are easily digestible.

Beneficial features

Corn kernels contain a lot of protein. The content of the substance allows the patient to include in the diet less meat products, which are less digestible than vegetable dishes. Proteins are the building material of cells and tissues necessary for the regeneration of the affected gastric mucosa.

The vegetable contains vitamin K. The substance is involved in blood clotting. Rarely found in pure form in food products.

The fiber contained in corn stimulates intestinal motility, prevents constipation, and cleanses the body of toxic waste. Cleansing the intestines leads to healing. Corn fiber restores the gastric mucosa and relieves pain.

Precautionary measures

Despite its nutritional value, corn should be consumed in limited quantities.

1. In case of acute gastritis, eating corn is prohibited. The same applies to severe exacerbations of the chronic process. Eating vegetable dishes is allowed in the subacute period.
2. It is permissible to eat young baked cobs or pureed grains in the form of puree soup.
3. Canned corn is excluded from the diet for gastritis: preservatives, salt and stabilizers are added to the product, which are harmful to a sick stomach.
4. Popcorn is prohibited.

Eating corn dishes with gastritis is allowed in small portions.

How to choose?

When purchasing corn cobs, you must first pay attention to their external characteristics. Preference should be given to those fruits that are pleasant to look at, contain bright yellow grains, and have no visible defects. Cobs that are dark yellow in color are likely to be old. After prolonged cooking, they will still be tough and unpleasant to the taste.

It is better to choose corn cobs that are intact and covered with green leaves. Peeled freshly harvested corn is stored, as a rule, poorly and for a short time.

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We choose canned food

When choosing canned corn on store shelves, preference should be given to the product stored in glass containers. Tin cans can cause irreparable harm to health due to the manufacturer’s dishonesty, including to the digestive organs.

They enrich canned food products with iron, which accumulates in human organs and over time causes serious pathologies.

It is also necessary to pay attention to the country of origin. In some regions, it is not prohibited to grow genetically modified products, the effect of which on the human body has not yet been studied. The main suppliers of genetic corn are India, China, Brazil, USA, Canada, Argentina.

On our website: What soups can you eat for gastritis - dietary recipes

How to cook corn for gastritis

For a sick stomach, pureed corn soup is useful. The dish is easily digestible, does not irritate the gastric mucosa and creates a protective shell.

Another cooking method is steaming. The most gentle and healthy dish for gastritis is corn porridge. The dish should not be viscous or thick. First, the cereal is boiled in water. At the end of cooking, a small amount of milk can be added. Salt and sugar are added to the plate before serving.

When preparing a diet for a patient, products are selected that do not harm the gastrointestinal tract and have a healthy composition.

Corn dishes for gastritis are consumed warm. Hot or cold food irritates the walls of the stomach and worsens the patient's condition.

Dietary recipes

A lot of delicious dietary dishes are prepared from corn, which can take pride of place on the table of a patient with gastritis. It’s just important to first purchase a quality product. To select a young cob when purchasing, lightly press on the grain - it should release milky-white juice. Young grains are usually light yellow, sweetish, and soft. Green leaves also indicate the freshness of the product.

Cream soup

Ingredients:

• 200 g corn grains;
• 1 medium carrot;
• 1 onion;
• 2 liters of chicken broth;
• 100 ml 10% cream;
• 2 tbsp. l. olive oil;
• a bunch of fresh herbs (parsley, dill);
• salt to taste

Preparation:

1. Chop the carrots, finely chop the onion, simmer with olive oil in a heated frying pan until half cooked.
2. Add cream, corn and stewed vegetables to the heated broth.
3. Cook over medium heat until the corn kernels soften.
4. Add chopped herbs and salt, cook for another 5 minutes and remove from heat.
5. Grind the soup in a blender to a puree consistency.

Corn porridge with pumpkin

Ingredients:

• 1 cup corn grits;
• 400 g pumpkin without peel;
• 2 tbsp. l. honey;
• a pinch of salt.

Preparation:

1. Boil the cereal in salted water until half cooked.
2. Cut the peeled pumpkin into cubes, place in a heated frying pan, add honey and a little water.
3. Mix all ingredients and simmer until the pumpkin softens.
4. Layer the cereal and pumpkin in a heat-resistant dish.
5. Cook in an oven preheated to 180° for 30-40 minutes.

Humita

This is a traditional dish of Argentine cuisine, which we propose to prepare with some amendments especially for patients with gastritis.

Ingredients:

• corn grains - 800 g;
• low-fat cottage cheese - 200 g;
• eggs - 3 pcs.;
• large onion - 1 pc.;
• olive oil - 50 g;
• corn flour - 150 g;
• salt and sugar to taste.

Preparation:

1. Chop the onion and grind it together with the corn in a blender.
2. Add eggs, cottage cheese, butter, salt and sugar to taste, add flour. Mix thoroughly until smooth.
3. Cook over moderate heat for about a quarter of an hour until the paste thickens.
4. Serve on the table, sprinkled with cottage cheese and herbs.

Corn dishes allowed for gastritis can be tasty and nutritious. It is important to observe moderation and focus on your own feelings. If the body tolerates corn well, then there is no reason to refuse it.

Corn recipes

Vegetable puree soup is useful for gastritis. Below are three corn recipes.

Creamy corn soup

For preparation you need:

• 2 heads of white onions;
• 2 fresh carrots;
• 50 grams of unsalted butter;
• 2 tablespoons of vegetable oil (preferably olive);
• half a glass of low-fat cream;
• 1 liter of light chicken broth;
• fresh young corn․

The onion is peeled, washed and cut into cubes. The carrots are grated. Place a frying pan on the fire and add a small amount of olive oil. Cook the prepared vegetables until they become soft.

In a separate pan, heat the chicken broth and add cream. Stewed onions, carrots and corn are added to the boiling mixture. The ingredients are boiled for several minutes. After cooling, the soup is brought to a smooth state using a blender. Before serving, add salt to taste.

Steaming corn

Corn can be steamed and served as a side dish for meat and fish dishes. The steam cooking method preserves the beneficial properties of the product. The dish turns out juicy and aromatic. For taste, the corn is seasoned with olive oil.

Cook corn in a double boiler or slow cooker. The appropriate mode in the unit is selected, and the vegetables are heat treated with the addition of liquid.

Corn porridge

The dish has high energy and nutritional value.

The cereal is washed and soaked in water. The grains are poured with water at the rate of 1 to 2 and placed on low heat. After the water boils, reduce the heat and boil for an additional 10 minutes. Milk is added. The porridge is cooked for 5 minutes. After cooking, cover the dish and let it brew. Sugar and salt are added to the plate to taste.

Composition of corn

Cereals contain the following components:

• water;
• proteins;
• fats;
• carbohydrates;
• starch;
• ash;
• alimentary fiber;
• mono- and disaccharides;
• fatty acid.

Availability of vitamins

Corn contains all the substances necessary for the body:

• beta-carotene;
• ascorbic acid;
• tocopherol;
• thiamine;
• folic acid;
• biotin;
• phylloquinone;
• a nicotinic acid;
• riboflavin;
• niacin;
• pantothenic acid;
• pyridoxine.

Macro- and microelements

The following components have a positive effect on the body:

This product contains zinc.

• sodium;
• potassium;
• calcium;
• magnesium;
• phosphorus;
• iron;
• zinc;
• manganese;
• copper;
• selenium.

Popcorn and cereal for gastritis

Nutritionists and gastroenterologists do not recommend consuming factory-made corn flakes. The product contains an increased amount of carbohydrates; if consumed frequently, the love for quick breakfasts leads to obesity and other health problems.

When produced industrially, flakes lose vitamins and microelements. The products contain artificial additives that are harmful to the stomach. Such corn will not benefit the body for gastritis.

Popcorn is not recommended for exacerbation of gastritis. The snack contains coarse fiber and synthetic additives that harm the stomach and cause aggravation.

About precautions

The value of the vegetable product is truly impressive. Despite the significant advantage, corn can be harmful for gastritis. Therefore, they use it in small quantities.

1. Acute gastritis. Corn is completely excluded from the diet. This includes severe inflammation of a chronic disease.
2. In what form should I use it when the exacerbation passes? Boiled corn for gastritis is allowed in the form of young cobs. Soup is prepared from pureed grains.
3. Canned corn is strictly contraindicated. It contains salt, stabilizers and preservatives, which have a negative effect on the inflamed gastric mucosa.
4. Popcorn is also prohibited.

Boiled corn for ulcers and other gastrointestinal pathologies

Gastroenterologists say that boiled corn can and even should be consumed for ulcerative lesions of the gastrointestinal tract, but only in the remission stage.

As the condition improves, some forbidden foods, including corn, are gradually returned to the diet. Since a gentle diet for stomach ulcers involves reducing meat consumption, corn will help replenish the lack of proteins, vitamins and minerals in the body.

Most often, the menu includes puree soups and porridge, which envelop the walls of the stomach and help restore the mucous membrane.

In case of reflux in the acute phase, doctors prohibit eating corn, since coarse fiber provokes the return of food from the stomach to the esophagus, causing heartburn.

As for pancreatitis (inflammation of the pancreas), in this case the rules for consuming corn are the same, as for other pathologies of the digestive system. The product can be introduced into the diet only after complete recovery or the disease has entered the remission stage.

Recommendations for admission

The canned product, in combination with other ingredients, is often used to prepare various salads that can be served on a festive table and included in the daily menu.

Corn is a good snack for those watching their weight - even a small amount of the grain can fill you up for several hours. When you have an acute feeling of hunger, it is enough to eat a few spoons of sweet grains - this will reduce your appetite for a long time, but at the same time, due to the large amount of nutrients, carbohydrates and vitamins, it will provide energy.

Some nutritionists recommend that those who want to lose weight adhere to special mono-diets, which involve eating only corn for several days. However, such advice should be followed only after consulting a doctor, since, despite the benefits of corn, a mono-diet can cause irreparable harm to health.

The benefit of the product also lies in the fact that it has a pleasant sweet, but not cloying taste, so it can successfully replace sweets and chocolate that are harmful to your figure and blood sugar levels.

Doctors and nutritionists recommend eating corn canned in sweet filling at least three times a week, but if desired, every day, adding it to various dishes or as a side dish. The daily norm for an adult is on average 100-150 g. Children under 10 years old should reduce the portion of sweet cereal to 80 g per day and consume the product no more than 2-3 times a week. However, these are approximate standards. They can be increased during periods of epidemics of viral infections, when it is necessary to increase immunity, during times of severe stress or after heavy physical activity.

Nutritionists recommend adding corn to vitamin-rich salads made from vegetables such as bell peppers, tomatoes, cucumbers, and onions. It is better to season such dishes with olive oil and lemon, adding a large amount of herbs - this way the grains will not lose their nutritional value.

It is advisable to eat dishes with this product for breakfast and lunch. Grains contain a large amount of slow carbohydrates. Gradually absorbed, they will charge you with energy and give you strength throughout the day.

Eating corn in the evening can lead to indigestion and weight gain.