Bulbit diet. What you can eat and what you can avoid

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Inflammation of the duodenum often occurs in parallel with gastritis and duodenitis. In fact, while this is inflamed, the stomach, bulb and all the rest of the 12i rectum. Treatment of these diseases is carried out in a complex, of which the diet is an important part. In order to normalize the body and rid the person of unpleasant painful sensations, he is invited to carry out a review of their eating habits and needs.

Products with bulbet in the diet should be selected by the attending physician (dietician, or gastroenterologist), but it is worthwhile to know the general settings that must be maintained during the disease, whether it is exacerbation or remission.

Diet in bulbite – the basic rules:

  1. to take food for food is necessary, dividing them into parts – a minimum of 5 once a day;
  2. not to eat more than a couple of dishes for 1 times;
  3. food should not be hot and cold; it is desirable that it be wiped off;
  4. consume in food every day from 50 ml of olive oil;
  5. Do not overdo with the use of salty-sweet foods – the norm per day within 50 g of sugar and 6-7 g salt;
  6. increase the drinking of plain water to 2-3 L per day;
  7. to give up white bread;
  8. refusal from alcohol and tobacco products;
  9. Try to avoid stress and other emotional shakes;
  10. systematically expand its menu, introducing new products into it;
  11. more to walk in the fresh air, and also to get enough sleep at night – it will have a beneficial effect on digestion;
  12. Do not throw the diet at the first sign of improvement, otherwise the symptoms will return;
  13. to conduct sanation of the oral cavity – so that the infection from sick teeth does not enter the gastrointestinal tract;
  14. to use mineral water on an empty stomach (not carbonated);
  15. breaks between meals should not exceed 4 hours;
  16. before bedtime it is desirable not to eat (no later than 2 hours before sleep) – otherwise the food will remain in the stomach.

Diet in bulbite, which is prohibited:

  1. strong drinks, including tea and coffee;
  2. smoked products;
  3. fresh bread;
  4. pickled products;
  5. condiments;
  6. fried and spicy dishes;
  7. mushrooms;
  8. radishes and radishes;
  9. dairy products;
  10. cabbage, tomatoes and cucumbers;
  11. coarse cereals (pearl barley);
  12. baking;
  13. spinach.
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Looking at this list, the question no longer arises: “Is it possible to eat mushrooms or drink kefir with a bulbar of the duodenum or gastritis” – of course, not! Also, do not eat foods containing synthetic additives (preservatives, colorants, sweeteners, thickeners and other harmful substances). In order not to irritate the intestines, especially its surface department, it is not recommended to eat vegetables with coarse fiber, such as carrots.

You are allowed to eat the following foods:

  1. steamed omelets, soft-boiled eggs;
  2. mucous porridges;
  3. vegetarian soups containing vegetables and cereals, mashed through a sieve, it is possible to fill the soup with butter;
  4. various jelly, including dairy;
  5. low-fat boiled fish (meat) in the form of puree, or cooked in a double boiler;
  6. baked apples, pumpkin;
  7. mashed potatoes;
  8. boiled milk;
  9. cocoa with milk;
  10. broth with chicken.

After the first week of illness, the following foods are gradually added to the food list:

  1. crackers;
  2. buckwheat porridge (rice, oatmeal) in water with the addition of milk, flavored with butter;
  3. low-fat cottage cheese;
  4. sour cream (not rustic);
  5. Cutlets from chicken or pork, steamed;
  6. greens and oven-cooked vegetables;
  7. some species of vermicelli;
  8. boiled ham;
  9. juices and compotes of fruits and vegetables;
  10. biscuit.

During the period of chronic form of the disease, the diet is allowed to weaken slightly. The caloric content of the diet per day should be in the region of 2500-3000 kcal, and the weight of the products to 3 kg. Each serving should contain about 100 g protein, 90 g fat and 400 g carbohydrates. The temperature of the dishes should not exceed 55 degrees and at the same time be higher than + 15. It is necessary to abandon semi-finished products of all kinds.

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Miriam Joseyhttps://www.top-diet.com
Miriam Josey is an RD and expert in healthy diets and sustainable lifestyles. She has a B.S from Cal State (Nutritional Science) and an M.S. from the University of Southern California (Nutrition, Healthspan, and Longevity). Miriam’s professional chef certificate allows her to develop rich, non-restrictive diets for weight loss.


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