Is it possible to eat lard if you have gastritis of the stomach: high and low acidity?

The effects of lard on the body

For health, the body needs plant and animal fats. The layer of subcutaneous fat of animals contains triglycerides of saturated acids and hormones.

The benefits of lard for the body

Lipids are indispensable for the construction of biological membranes. In combination with carbohydrates, the compounds provide the body with energy.
In terms of fatty acid content, lard is identical to vegetable oils.
Arachidonic acid contained in lard is not found in other foods. The substance promotes the proper functioning of the heart muscle, increases the efficiency of the immune system, regulates cholesterol levels, and is also an antidepressant.
Subcutaneous fat does not contain carcinogenic, radioactive and other harmful substances and parasites that live in intermuscular fat.
Other fatty acids of lard (linolenic, palmitic, oleic, stearic) support the functioning of the brain and central nervous system, increase the strength and elasticity of blood vessels.
The antioxidant properties of lard reduce the risk of cancer.
Adaptogens of natural origin increase the body's resistance and help to survive in the extreme climatic conditions of the north.
Lard is a product of natural origin, does not contain preservatives or dyes, which has a beneficial effect on the human body.
When properly prepared and stored, lard does not lose its nutritional and beneficial properties for a long time.

Harm of lard to the body

Lard is not a difficult-to-digest product, but it causes heaviness in the stomach if consumed in excess due to its salt content. Smoked and boiled lard are unhealthy foods that should be avoided. Fresh salted or pickled lard in small quantities is useful.

If a person is healthy and does not suffer from excess weight or diseases of the gastrointestinal tract, gall bladder or liver, he can eat 20-30 grams of lard per day. For people prone to obesity and gastrointestinal diseases, the daily intake of this product is 10 grams.

Benefits and harms

Tallow is the layer of fat between the pig's muscle tissue and its skin. It represents a certain supply of nutrients that is consumed if the animal eats little or inadequately. The same process occurs in humans. The composition is similar to fish oil and includes triglycerols. What makes lard healthy is:

Contains 60% monounsaturated fats, which are especially useful for those who live in cold parts of the country, since with their help even severe frosts are more easily tolerated.
Arachidonic acid, present only in lard, is beneficial for the functioning of the brain, heart and nervous system, as well as strengthening the immune system.
Vitamins E and D normalize metabolic processes in children, and improve the appearance of the skin in adults.
It can be eaten without heat treatment, since bacteria and parasites do not develop in it.
Contains less bad cholesterol than butter.
Vitamin E helps prevent atherosclerosis and heart function.
Selenium in lard prevents the development of cancer and is useful for women planning pregnancy.
It is perfectly absorbed and does not burden the liver.

Basically, problems arise only if you abuse it in food and eat more than 30 grams daily, and if you are overweight and have diseases of the gastrointestinal tract, more than 10 grams. And you need to take into account that the fresh product is much healthier than the salted one. It is best to eat fresh with a minimum amount of salt, but boiled, fried and smoked lard highly seasoned with spices is best avoided.

Features of the diet for gastritis

Gastritis is a common disease. Reasons: poor diet and daily routine, overeating, poor-quality products and improper preparation, alcohol abuse and smoking. The disease is treated by taking medications and diet for several weeks or even months. During this time, strict dietary restrictions are observed. Only natural products containing components necessary for the body are used.

Gastritis is a disease in which the gastric mucosa is damaged and irritated. The choice of acceptable ingredients depends on the degree and type of disease, but for any type of gastritis, salty, spicy, fatty and hard foods are prohibited.

Acute gastritis

Nutrition during exacerbation of chronic gastritis should protect the mucous membrane from mechanical, thermal and chemical influences. The restrictions at this stage are strict: foods that stimulate the secretion of gastric juice are prohibited. Food is prepared in the form of liquid purees, soufflés, slimy porridges and jelly. Meat that has been removed from fat, skin and tendons, chopped in a blender, and lean fish are allowed. Add a little butter or ghee to the boiled porridge. Consumption of vegetable oils will help heal wounds and damage to the mucous membrane.

Fatty, spicy, pickled, salted and smoked foods are contraindicated. Lard consists of fat and is unacceptable for dietary nutrition at the stage of exacerbation of the disease.

Gastritis with high and normal acidity

With increased acidity, smoked foods, pickled vegetables and dishes that cause the secretion of gastric juice are contraindicated. To restore the gastric mucosa, it is also recommended to avoid hard, tough, hot and cold foods. Food is steamed, in a slow cooker or boiled in water.

Eat meals in small portions so as not to overload the stomach.

List of prohibited foods for gastritis with high acidity:

fatty meat and fish;
sausage or bacon with lard, small sausages;
salted, pickled, smoked lard;
brisket, undercut;
salted, sour and pickled vegetables;
rich broths;
dishes fried in oil or lard;
vegetables and root vegetables that have not undergone heat treatment;
sour fruits and berries;
spinach, radish, radish, cabbage;
corn, lentils, peas, beans;
pickled vegetables and mushrooms, sauerkraut;
baking;
fresh rye bread;
canned food;
salt.

Gastritis with low acidity

The diet for this disease is less strict. Its action is aimed at stimulating gastric secretion. Food that is difficult to digest or irritates the stomach is eliminated from the diet.

It is not necessary to grind or grind the products with a blender. You can eat fried (but without hard crust or breading) dishes, and also introduce fiber and meat products into your diet to produce gastric juice.

Prohibited for gastritis with low acidity:

rich and flaky pastries;
corn, peas, beans, lentils;
fatty meats and poultry;
lard, lamb and beef fat;
smoked meat, pork chops, brisket;
pickled vegetables and mushrooms;
raw onions and garlic;
fresh vegetables and fruits with rough and thick skin;
berries with rough seeds and skin;
sharp salty cheeses.

Overeating, as well as eating too hot and cold foods, is unacceptable.

With low acidity, pickled ginger root will help digest food and improve the production of gastric juice, but introducing the product into the diet is permissible only after consultation with your doctor.

The benefits of salted lard

In lard you can find vitamins A, B, E, D, F, as well as microelements and antioxidants.

The product has the following characteristics:

The lipids present in it are needed for the construction of biological membranes; in combination with carbohydrates, they saturate a person with energy ;
The unique component is arachidonic acid - it cannot be found in other products. It has a beneficial effect on the functioning of the heart muscle, improves immunity , controls cholesterol and acts as an antidepressant.

The presence of antioxidant properties can reduce the risk of developing cancer ;

Unlike intermuscular fat, lard does not contain carcinogens or parasites;
Lard is a source of many fatty acids. They improve the functioning of the brain and the central nervous system (central nervous system), increase the strength and elasticity of blood vessels;
Unlike many other products, lard is natural and does not contain preservatives or dyes.

Period of recovery and remission

When the symptoms of the disease disappear, strict restrictions can be abandoned. The menu includes foods that do not cause symptoms or exacerbation of the disease. Lard, which is recommended to be consumed with bread, is also beneficial in moderation. A sandwich made of rye bread with a thin piece of lard will replace a sandwich with red fish in terms of nutritional properties. In addition, natural lard outperforms industrial sausages and frankfurters, which consist of soy and flavor enhancers.

Lard is made from fresh lard, which can be used to cook without fear for your health and stomach: it does not smoke and does not impregnate food with carcinogens. Lard is even suitable for making homemade baked goods.

The harm of lard only appears when consumed in moderation. Smoked, boiled and fried types of lard (cracklings) are harmful even to a healthy stomach. If the lard is homemade, fresh, tender and not over-salted, then it will not cause harm.

Useful properties of lard

The benefits of lard are primarily due to the fact that it contains 60 monounsaturated fats. It has been proven that the product of animal origin is a good adaptogen. With regular use, it can increase the body's resistance to various negative external factors.

In addition, it contains a lot:

Arachidonic acid. It is an essential substance that contributes to the normal functioning of the central nervous system and the healthy functioning of the brain. In addition, archidonic acid regulates the functioning of the adrenal glands, reducing the production of adrenaline, which allows you to resist stress.
Lots of vitamins and useful microelements. Thanks to them, metabolic processes are improved and the overall health of the body is maintained.

Lard and fats for gastritis: fish, badger, pork, bear fat for gastritis

Fat is a unique organic product that has healing properties. Fats for gastritis can serve as a remedy; many doctors and patients have confirmed the high effectiveness of this treatment method.

Fats used to treat gastritis can be of various animal origins: for example, goat, badger and bear fat have long been used to treat various gastrointestinal diseases, treatment with their help has always shown excellent results. But, of course, the most common fat is lard.

Lard for gastritis should be used with caution; without salt and spices, in small quantities it helps to improve the functioning of the gastrointestinal tract.

Fish oil for gastritis

If a person is sick with gastritis, then this, in most cases, is not a contraindication to the use of drugs based on fish oil as a biological supplement (multivitamin complex). Preparations based on fish oil promote the development of appetite. But, in the case of gastritis, if the patient is on a strict diet, it will be difficult for him to follow it.

If a person is sick with gastritis, then in most cases this is not a contraindication to the use of drugs based on fish oil as a biological supplement.

Fish oil is available in liquid form and in capsules. Previously, only the liquid form of release of the substance was accepted.

But the specific taste and consistency turned many patients away from taking this drug. Then pharmaceutical companies began putting the fat into gelatin-coated capsules, eliminating the need for people to swallow the fat itself.

Capsules, entering the stomach, dissolve and release the substance from the shell.

Hyperacidity is a condition characterized by excess production of hydrochloric acid in the stomach. Different parts of the digestive organ have their own hydrochloric acid level. An elevated pH is considered to be more than 1.5-7 pH. Increased acidity increases pain in the acute phase of gastritis and obliges a person to be more responsible about their diet.

A diet for gastritis with high acidity contains foods that can reduce acidity and neutralize its negative effects on the mucous membrane of the digestive organ. Fish oil does not enter into a chemical reaction with hydrochloric acid, since it is an inorganic substance, but envelops the walls of the stomach and protects it from an aggressive environment.

It is recommended to take fat in liquid form so that the substance directly enters the stomach. Taking the drug in capsules does not provide an enveloping effect.

The effect of fat on the stomach is positive, since fat envelops the walls of the stomach and protects against the effects of gastric juice.

As a result, the unpleasant symptoms accompanying the disease disappear: epigastric pain, heartburn and belching.

Goat fat for the treatment of gastritis

Goat fat should not be used for gastritis without first consulting a doctor.

Goat fat can be used both for complex treatment of various diseases and for preventive purposes.

This all-natural and safe product should not be used without first consulting a physician.

Taking this medicine internally can have negative effects on your body, so do not make treatment decisions on your own.

For the treatment of gastritis, medicine is made from: goat fat; honey; aloe juice (from 3 leaves). The first two ingredients are taken in equal proportions. All ingredients must be mixed in one container and placed in a water bath. Keep it like this, stirring constantly until the mass becomes homogeneous. Take 2 tablespoons of the product. twice a day 30 minutes before meals.

Badger fat for diseases of the gastrointestinal tract

Since ancient times, stomach diseases have been treated with badger fat - a highly concentrated product of animal origin, including a wide range of vitamin complexes and biological components. Badger fat is well absorbed by the human body, is instantly absorbed into the intestinal walls and directs all the beneficial substances contained in its composition into the bloodstream.

It is important to know that for stomach diseases, badger fat should be taken in accordance with the prescribed treatment regimen and recommended dosage. To treat the stomach, it is better to use a pure component without any additives or flavorings. It is better to take it in the morning, 30-40 minutes before meals, take a teaspoon.

Since ancient times, stomach diseases have been treated with badger fat, a highly concentrated product of animal origin.

Thanks to an edible emulsion made from badger fat, you can speed up the healing processes on the surface of the mucous membranes in the stomach and duodenum in a few steps. With the progression of inflammatory-dystrophic atrophy in the gastrointestinal tract system, one tablespoon of badger fat is prescribed in the morning a couple of hours before meals.

With the development of atrophic gastritis and gastric ulcers, which are chronic in nature, treatment should be a course of treatment: every morning and evening, take a tablespoon of this remedy 60-80 minutes before meals for a month.

Also, for the stomach and intestines of patients who develop gastritis or ulcerative lesions, badger fat can be taken with milk in order to cure these pathologies as effectively as possible.

To do this, you need to mix equal parts of milk and melted fat in a saucepan and put the resulting mixture on the fire. Bring the mixture to a boil over medium heat, then reduce the heat, simmer for another couple of minutes, remove from heat and cool. It is recommended to take the resulting product orally with a teaspoon of honey at least three times a day an hour before meals.

Bear fat for gastritis

For centuries, our ancestors used bear fat to combat inflammatory processes in the digestive system.

For centuries, our ancestors used bear fat to combat inflammatory processes in the digestive system. Bear fat is very effective for diseases of the gastrointestinal tract.

Bear fat is very effective for diseases of the gastrointestinal tract.

It improves metabolic processes, promotes rapid scarring of stomach and duodenal ulcers, soothes irritated mucous membranes during gastritis and colitis, and protects the liver from the toxic effects and possible side effects of medications taken.

The bear's fat contains valuable substances that allow the animal to easily survive winter hibernation. Essential amino acids, polyunsaturated fats, glycosides, vitamins and microelements, all components are quickly absorbed by the human body, providing a long-lasting therapeutic effect.

For gastritis, bear fat envelops the inner surface of the stomach, protecting it from the destructive effects of hydrochloric acid and enzymes. High doses of vitamin A in this product contribute to faster and better restoration of affected tissues.

Thanks to the anti-inflammatory effect of polyunsaturated fatty acids, bear fat reduces the activity of the inflammatory process in the mucous membrane. Bear fat gives good results not only for gastritis, but also in the complex treatment of other diseases of the digestive tract (pancreatitis, peptic ulcer, colitis).

Fat for gastritis

Is it possible to use lard for gastritis? If you eat up to 30 grams of lard, the product will have a positive effect on the body; if consumed in excess, it can cause problems with cholesterol and the gastrointestinal tract. There is no consensus in modern medicine on whether lard can be used for gastritis. Lard is considered a product high in calories and fat.

Before use, you should definitely visit your doctor and consult about the advisability of such a diet.

Doctors allow eating lard for gastritis with high and low acidity; at all times, the product has been used to treat the disease at all stages.

To achieve a positive effect, you need to eat a small piece of lard on an empty stomach and wait 2-3 hours before your next meal.

Lard will be useful only if you consume it in small quantities; under no circumstances should you increase the daily intake of the product. All salt must be removed from lard before use. If you have gastritis, you should not eat fried or smoked lard; when salting, it is better to avoid spices.

Eating lard for gastritis is allowed, but only in strictly permissible daily quantities. Lard can improve the functioning of the gastrointestinal tract and alleviate the course of the disease. It is advisable to consult a gastroenterologist before using the product for the first time. It is the doctor who will prescribe a diet that will stabilize the patient’s condition and allow him to get rid of unpleasant symptoms.

Is it possible to use lard for gastritis?

To prevent exacerbation of gastritis, it is important to eat a healthy and balanced diet. It has a positive effect on the stomach and does not cause irritation to the mucous membrane. What place does lard have on the list of recommended products for gastritis? Can a patient eat it?

People suffering from gastritis should not eat lard; it is strictly contraindicated as it creates heaviness and discomfort in the stomach.

People suffering from gastritis should not eat lard. It is strictly contraindicated, as it creates heaviness and discomfort in the stomach. Almost all gastroenterologists agree that it is definitely not worth eating if you have problems with the gastrointestinal tract.

It is worth understanding that lard is a fatty product. Even in a healthy body, it is absorbed over a long period of time. Whereas fat with gastritis with high acidity can cause serious harm: cause exacerbation, aching and even sharp pain. To prevent this, it is better to give up lard once and for all.

Once a week an exception is allowed if the disease is not in an acute stage. But the piece should be small. It is consumed with bread. You should not eat any fried or over-salted food if you have gastritis. Follow these nutritional rules when treating gastritis - and you will forget about stomach pain and other unpleasant symptoms for a long time.

In what quantity and what type can you eat lard for gastritis?

The method of processing lard is of primary importance. The most positive option for the body is salted bacon without adding hot seasonings that irritate the stomach. Salsa salted with garlic is considered beneficial for the cardiovascular system, but this is not the most gentle dish for the stomach.

The most positive option for the body for gastritis is salted bacon without adding hot seasonings that irritate the stomach.

In general, patients with gastritis are allowed to eat bacon only during periods of stable remission in small portions.

It should not contain foreign additives and be overly salty. Boiled lard loses most of its vitamins during heat treatment and is then less easily absorbed.

When frying, carcinogens and other toxic substances are formed in it, which are especially dangerous for diseases of the digestive system.

The amount of product eaten per day is also important. Nutritionists recommend limiting its consumption to 30 grams for healthy people and 10 grams for patients with gastritis. It is best to eat salsa with rye bread or boiled potatoes. Both products are allowed during the period of remission of gastritis and improve the digestion of fat.

Sources:

https://gastrit.guru/narodnye-sredstva/rybij-zhir-pri-gastrite.htmlhttps://agronomu.com/bok/6841-koziy-zhir-chem-polezen-chto-lechit-kak-rastopit.html# h-id-7https://gastritinform.ru/zhelchistruya.

ru/barsuchij-zhir-pri-zhkt.htmlhttps://gastritinform.ru/gammarus.ru/articles/medvezhij-zhir-pri-gastrite-i-zabolevaniyah-zhkt/https://gastrit.guru/pitanie/salo- pri-gastrite.html

https://medbrat.

online/zheludok/gastrit/pitanie/salo.html

Source: https://gastritinform.ru/salo-i-zhiry-pri-gastrite/

Is it possible to eat lard with gastritis with high acidity?

Lard is considered an original Slavic product along with vodka and rye bread. This is a dish that is constantly present on the table for many and is an invariable companion to a regular home dinner or New Year's feast.

However, it’s hard to call lard a dietary product. It’s unlikely that anyone has ever heard a gastroenterologist recommend including it in the diet. However, it cannot be said unequivocally that lard only causes harm.

This product, when used correctly, has a positive effect on the human body.

Pros and cons of the product

The positive effects of lard include the following:

high content of fat-soluble vitamins (A, D, E, K) and minerals (zinc, selenium, iron, phosphorus);
a large amount of fatty acids necessary for the normal functioning of the body and increasing resistance to adverse environmental factors;
low cholesterol concentration, despite the popular belief that atherosclerosis develops due to fat;
high energy intensity;
participation in the synthesis of hormones and the construction of cell membranes;
normalization of the cardiovascular and nervous systems;
antioxidant activity, which manifests itself in the fight against free radicals that destroy cellular structures;
good digestibility - processed by the body of a healthy person by 98%; participation in the formation of the placenta and the nervous system of the fetus during pregnancy.

All negative aspects are usually associated with improper use of the product:

due to its high nutritional value, its excess consumption leads to obesity;
when frying lard, carcinogenic substances harmful to the body are formed;
Smoked bacon is no less harmful to the digestive system, since it is more difficult to digest and irritates the stomach;
the product stimulates increased production of bile and gastric juice, which in itself is not so bad, but in case of diseases of the gastrointestinal tract it can provoke their exacerbation.

Contraindications

Fried and smoked lard has absolute contraindications for gastritis and other gastrointestinal diseases. Particularly harmful is also the pickled product, which is prepared using various spices.

In what quantity and what type can you eat?

Of course, lard is a healthy product when consumed in moderation, but it can be very harmful if consumed in large quantities.

Where is the line beyond which the benefits of lard turn into harm? The method of processing lard is of primary importance.

The most positive option for the body is salted bacon without adding hot seasonings that irritate the stomach..

Salsa salted with garlic is considered beneficial for the cardiovascular system, but this is not the most gentle dish for the stomach. In general, patients with gastritis are allowed to eat bacon only during periods of stable remission in small portions. It should not contain foreign additives and be overly salty.

https://www.youtube.com/watch?v=4IJUTugYtcI

Boiled lard loses most of its vitamins during heat treatment and is then less easily absorbed. When frying, carcinogens and other toxic substances are formed in it, which are especially dangerous for diseases of the digestive system.

Peculiarities . The nutritional value of lard also depends on the method of its preparation. The calorie content of 100 g of salted lard is about 800 kcal, smoked and fried - 750 kcal, boiled - 500 kcal.

The amount of product eaten per day is also important. Nutritionists recommend limiting its consumption to 30 grams for healthy people and 10 grams for patients with gastritis.

It is best to eat salsa with rye bread or boiled potatoes. Both products are allowed during the period of remission of gastritis and improve the digestion of fat.

Useful properties of lard

In addition, it contains a lot:

Arachidonic acid. It is an essential substance that contributes to the normal functioning of the central nervous system and the healthy functioning of the brain. In addition, archidonic acid regulates the functioning of the adrenal glands, reducing the production of adrenaline, which allows you to resist stress.
Lots of vitamins and useful microelements. Thanks to them, metabolic processes are improved and the overall health of the body is maintained.

The product contains no dyes or other chemical ingredients. As for bad cholesterol, it contains much less than butter.

Advice! Lard can be consumed without preliminary heat treatment, since parasites and pathogenic bacteria do not develop in it.

How long is lard digested in the stomach and in what forms is it prohibited?

All of the listed recommendations for the use of this product apply primarily to patients with atrophic and hypoacid gastritis. In this case, stimulation of the production of digestive juices will not have a negative effect on the gastric mucosa, and the risk of consuming bacon lies only in the difficulty of digesting fatty foods.

The skin on a piece of lard is the hardest part to digest. In addition, it can injure the thinned gastric mucosa.

That is why such restrictions are imposed:

Fish dishes for gastritis

In case of exacerbation of gastritis, spicy and heavy foods are contraindicated for the patient. As the patient’s well-being returns to normal, you can gradually diversify the diet by introducing pureed and tender dishes.

When the exacerbation period is over, you can gradually include meat in the menu. Preference should be given to low-fat varieties, such as beef, rabbit, turkey and chicken. Pork often remains prohibited.

When it comes to poultry meat, it is recommended to choose breast meat, which does not contain fat.

A lot of controversy arises about the use of lard for gastritis. This product contains many useful substances, and in limited quantities it will not harm a healthy person.

With gastritis, in order to restore the inflamed gastric mucosa, you should avoid fatty, salty, smoked and pickled foods. You can eat lard for gastritis during the recovery period, but only a thin piece with bread and no more than once a week.

The lard should be fresh, tender and not over-salted, preferably homemade.

It is better to eat meat boiled, stewed or baked. In the initial period of remission, when food should be as gentle as possible, it is advisable to grind the meat into minced meat and then prepare diet cutlets, zrazy and steamed meatballs from it. In the future, the meat can be boiled and consumed as a whole piece, and soup can be prepared using weak meat broth.

Is it possible to barbecue if you have gastritis? During an exacerbation, this dish is, of course, prohibited for consumption.

Fish is allowed to be consumed for gastritis; it contains protein, which is very necessary for restoring the inflamed gastric mucosa. It also contains omega-3 fatty acids, which are useful for strengthening the entire body. But you need to choose the right type of fish and prepare it so that the dish does not cause an exacerbation of the disease.

What kind of fish can you have for gastritis?

For dietary nutrition, the menu includes hake, pollock, navaga, pike perch, flounder, pink salmon, and trout. The fish can be boiled or cooked in a double boiler, and the broth is useful for fish soup or soup. Eating fish cutlets or steamed meatballs is also allowed. To diversify your diet, you can bake fish in the oven; this dish is even suitable for a festive table.

At the recovery stage for gastritis with low acidity, you are allowed to eat a little lightly salted herring. But this dish cannot be abused; it is included in the diet no more than once a week.

You can salt the herring at home and soak it in milk or strong tea for 6 hours before eating.

In the acute stage of the disease, with high acidity and chronic gastritis, it is not recommended to eat herring.

In case of stomach diseases, it is necessary to follow all the doctor’s recommendations and adhere to a strict diet, especially during an exacerbation. You should eat only fresh and high-quality products; it is advisable to prepare them according to home recipes without spicy seasonings. This will allow you to improve your health in the shortest possible time.

Source: https://mgkb01.ru/mozhno-li-est-salo-pri-gastrite-s-povyshennoy-kislotnost-yu/

Is it possible to eat lard with gastritis of the stomach or not?

Lard is a very controversial product in the diet. Despite the fact that people have been consuming it for many centuries, its usefulness is constantly debated between nutritionists and patients. Many people are interested in whether lard is allowed for gastritis, because treatment of this disease can only be successful with proper nutrition.

Is it possible to use lard for gastritis?

It is not entirely correct to believe that, due to its high calorie content, lard and gastritis are incompatible. Most experts agree that you can eat lard for gastritis in limited quantities during the period of remission. During an exacerbation, this product should be discarded.

The healthiest and safest is considered to be a fresh product that was prepared without spices. But, of course, it is hardly possible to eat lard without salt, but there should be a minimum amount of it. But smoked or pickled salted lard for gastritis should be completely excluded from the diet.

Exacerbation

Exacerbation of gastritis is always accompanied by pronounced pain symptoms. In order to remove them, you must strictly follow the diet prescribed by your doctor. Any deviations from it can aggravate the course of the disease and slow down the process of restoration of the gastric mucosa.

During an exacerbation period, lard is a prohibited product. It should not be included in the diet in any form. Especially dangerous during an exacerbation are the spices that are used in its preparation. Even a small piece of animal product can cause severe pain, which in severe cases can lead to hospitalization.

Low acidity

For gastritis with low acidity, lard can be included in the diet. It is very important to control the amount of product, since it is high in calories and quite difficult to digest. It is recommended to eat it no more than twice a week.

A small sandwich can increase the production of hydrochloric acid and, to a certain extent, improve the process of food digestion. It is very important to monitor your well-being. If the slightest discomfort occurs, the product should be discarded.

Biochemical composition of lard

This product is rich in nutrients and microelements.
Per 100 grams of product consumed, the calorie content is approximately 840 kilocalories. The same amount of fat contains 1.4 g of proteins and 92.8 g of fat. Pork fat does not contain carbohydrates. Lard also contains vitamins:

Retinol.
Tocopherol.
Vitamin
Vitamin RR.

In addition to vitamin substances, there are also microelements and macroelements:

Potassium.
Chlorine.
Calcium.
Phosphorus.
Sodium.
Iron.
Iodine.
Cuprum.

The product also contains saturated (41 g) and polyunsaturated (9.7 g) fatty acids. It contains large amounts of cholesterol (90 mg).

The right lard for health

To get the maximum benefit from animal fat, you should choose it correctly:

it must be subcutaneous;
buy only from sellers who can confirm quality with documents;
choose products with light, white layers; yellowness is a sign of rancidity of fat.

Stale, yellow lard clogs blood vessels and increases cholesterol levels, slowing down metabolism and digestion.