The primary cause of gastritis is improper diet. Therefore, the best prevention is to address it through dietary adjustments—treating gastritis through what you eat.
What to Eat for Gastritis?
1. For Acute Gastritis:
- Cook congee until very soft; avoid congee with hard grains.Vegetables should be tender greens, avoiding those with high fiber content. Limit meat intake, and when consuming meat, opt for plain boiling without adding pungent spices like ginger, garlic, or star anise. While liquid foods are essential, avoid rich broths. Instead, consume light soups in moderation. Milk and similar products should also be avoided.
During acute gastroenteritis treatment, stick to soft and liquid foods until symptoms resolve.Even after recovery, gastrointestinal function remains fragile. Continue with a liquid and soft diet for approximately three months. Gradually reintroduce other foods in controlled portions to replenish nutrients, but strictly avoid spicy or irritating foods and overeating.
Simultaneously, focus on daily nutritional supplementation. If calorie intake is insufficient, supplement with snacks combining solid and liquid foods.
Consume ample high-protein and high-vitamin foods to ensure adequate nutrients throughout the body, preventing anemia and malnutrition. Examples include lean meat, chicken, fish, organ meats like liver and kidneys, as well as leafy greens, tomatoes, eggplant, and red dates.
What's good to eat for gastritis?Teas Suitable for Gastritis
1. Longan and Pine Nut Soup
40g longan, 20g pine nuts, sugar to taste. Remove shells from longan and rinse. Wash pine nuts. Combine both in a pot with water. Bring to a boil over medium heat, then simmer for 10 minutes. Add sugar, cook for 10 seconds, then remove from heat.
Longan flesh nourishes the spleen and stomach, enriches blood, calms the mind, and benefits the heart and qi. Pine nuts nourish yin, quell wind, and moisten the lungs. Together, they synergistically nourish and fortify the stomach.
2. Osmanthus Tea
Traditional Chinese medicine recognizes osmanthus as possessing significant medicinal value. Ancient texts hailed osmanthus as the "king of herbs," and wine brewed with its blossoms was believed to confer longevity, with the saying "drink it and live a thousand years."Osmanthus flowers are warm in nature and pungent in flavor, entering the lung and large intestine meridians. When decocted, brewed as tea, or steeped in wine for internal use, they warm the middle burner, dispel cold, warm the stomach, relieve pain, resolve phlegm, and disperse stasis. They are effective for poor appetite, phlegm-drink cough and wheezing, hemorrhoids, dysentery, amenorrhea, and abdominal pain.
Preparation: Add 7-10 dried osmanthus flowers to an appropriate amount of black tea and brown sugar, then steep with hot water.
3. Chinese Yam and Honey Decoction
30g Chinese yam, 9g chicken gizzard lining, 15g honey. Decoct Chinese yam and chicken gizzard lining to extract the liquid, then mix in honey and stir well. Take one dose daily, divided into two warm servings.
This tea promotes spleen health and aids digestion. It addresses symptoms like indigestion and poor appetite caused by weak spleen-stomach function and impaired nutrient absorption.