Is it possible to eat boiled corn for gastritis: arguments for and against, contraindications

People suffering from gastritis are forced to follow a therapeutic diet, carefully choose food and methods of heat treatment. Doctors recommend excluding fruits and vegetables containing coarse fiber from the diet for the period of treatment of the disease. These include corn, loved by many.

In this article, you will learn about whether it is possible to eat boiled corn for gastritis. Let's talk about its beneficial properties and contraindications.

Is it possible to eat corn with gastritis

More than half of the world's population suffers from gastritis. The list of the main causes of the disease includes the bacterium Helicobacter pylori, which actively multiplies in the body against the background of improper nutrition and destructive habits (alcohol, smoking). Specialists prescribe complex therapy for the disease. Along with taking medications, it is important to follow a diet, loosing it as symptoms decrease.

The main question that arises in my head when diagnosing gastritis and prescribing a dietary table is what can now be eaten, and what will have to be abandoned?

With regard to corn, doctors give an unambiguous answer: when the symptoms subside and the disease goes into remission, you can use boiled corn, corn porridge and mashed soups. In the exacerbation phase, the product is prohibited.

Positive and negative properties of corn

The benefits of corn for the human body:

1. Contains a large amount of fiber, which regulates the intestines, accelerating the elimination of toxins, poisons and toxins.
2. Carotenoids improve visual acuity.
3. Potassium and magnesium ensure stable functioning of the heart muscle, prevent the development of vascular pathologies and cardiac diseases.
4. B vitamins soothe the central nervous system, prevent neuroses and depression, help cope with everyday stress and mental overload.
5. The nutrients in corn kernels reduce the risk of developing putrefactive processes in the gastrointestinal tract.
6. Selenium and Vitamin E are antioxidants. Reduce the likelihood of the formation of malignant tumors, slow down the aging of the body at the cellular level.
7. Boiled corn has a mild laxative effect on the intestines.
8. Mineral compounds are useful for women: they reduce the unpleasant manifestations of menopause, restore the level of hormones.
9. Men will appreciate the beneficial effects of corn on sexual function.
10. Grain masks are used in cosmetology for making whitening masks.
11. The product contains a lot of protein, without which tissue regeneration at the cellular level is impossible. How does it work for gastritis? During an exacerbation of the condition, the walls of the stomach are destroyed, and it is the protein that helps the tissues recover faster when switching to a sparing diet.

But no matter what benefits corn brings to the body, do not forget about the potential harm:

1. With individual intolerance, allergic reactions occur.
2. Excessive consumption causes flatulence and diarrhea.
3. Corn is contraindicated for ulcers and erosions of the gastrointestinal tract, stagnation of venous blood and a tendency to thrombosis.

Precautions

Doctors recommend including corn in a limited amount in the diet for chronic gastritis and listening to the body's reaction. With this disease, you can eat mashed soups or baked young ears. It is desirable to completely exclude canned grainsseasoned with a lot of preservatives, and popcornbecause it contains coarse fiber that injures the walls of the stomach.

Due to the high calorie content, it is advisable to reduce the use of the product when obesity.

Attention! It is worth refraining from corn during the first months of lactation. In the future, it is allowed to eat no more than two ears of corn per week. The product can provoke the development of colic and bloating in the baby.

How to cook corn for gastritis

Patients suffering from gastritis in remission can eat soups, puree, porridge in water, boiled or steamed corn. All meals should be warm. Hot and cold food is contraindicated in this condition, as it irritates the walls of the stomach.

Cooking corn cobs correctly

Cooking rules for corn:

1. Choose young ears with soft, juicy kernels. Remove leaves and fibers.
2. Place the corn in a large saucepan and cover with clean, cold water. Do not add salt.
3. Cooking time for young ears is 20-30 minutes. Cook more mature specimens for at least two hours, tasting the seeds.
4. Drain and wrap the pot with a towel. The ears will come to full readiness and the grains will become soft.

Council. Season the corn with butter and a little salt.

Steaming corn

This method of processing corn cobs helps to maintain maximum health benefits. The product is juicy and aromatic.

The fastest way to cook steamed corn is in a slow cooker. To do this, water is poured into the bowl to the maximum line, the cobs are laid out in a special extension, and they are covered with leaves on top to create high steam pressure. Set the "steam" mode, cooking time 15 minutes. To improve the taste, it is flavored with olive oil.

Corn porridge

For gastritis, cornmeal porridge is boiled in water, slightly salting. During the period of remission, you can add a little milk and butter.

To boil delicious corn porridge, observe the proportions. For 1 glass of cereal, take 4 glasses of water. First, boil water and salt, use a whisk or a wooden spoon to make a whirlpool, and pour the washed cereal in the center. Stir quickly, quickly, breaking the lumps. Heat low and simmer for at least 30 minutes, stirring constantly. Add a piece of butter to the finished porridge.

Puree Corn Soup

To make a delicious soup, prepare the following ingredients:

• onion - 1 pc .;
• carrots - 2 pcs.;
• butter - 50 g;
• extra virgin olive oil - 2 tbsp., l.;
• half a glass of cream 10%;
• low-fat chicken broth - 1 l;
• corn grains - 1 cup.

Preparation:

1. Finely chop the peeled onions, grate the carrots on a medium grater and fry in olive oil until soft.
2. Pour broth into a saucepan, heat and add cream. Let it boil, transfer the sautéed vegetables and corn.
3. Cook until tender and puree with a blender. Salt before serving.

Reference. The creamy consistency of the soup envelops the stomach walls, prevents irritation and promotes faster tissue regeneration.

Popcorn and cornflakes for gastritis

For gastritis, any industrial cornflakes and popcorn are prohibited. They are of no use, and a large amount of fiber, sugar and salt and flavorings irritate the stomach walls, causing another exacerbation of the disease.

Boiled corn for ulcers and other pathologies of the gastrointestinal tract

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

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

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

In acute reflux, doctors forbid eating corn because the coarse fiber causes food to return from the stomach to the esophagus, causing heartburn.

Concerning pancreatitis (inflammation of the pancreas), then in this case the rules for eating corn are unchanged, as for other pathologies of the digestive system. The product can be introduced into the diet only after complete cure or the transition of the disease to the stage of remission.

Contraindications

Doctors insist on giving up the use of corn when:

• gastritis in the acute stage;
• increased blood clotting:
• exacerbation stomach ulcers and intestines;
• disorders of the digestive function.

Conclusion

Corn is a heavy but generally healthy food. With gastritis, it is allowed to enter it on the menu after the complete restoration of the gastric mucosa or in the phase of remission of symptoms.

From corn, mashed soups, cereals are cooked, the ears are boiled in steam or in water. This allows you to soften the rough fiber, and get a lot of useful vitamins and minerals without harm to health.