Teas:
Chamomile tea and lime are cooked before serving, throwing dried flowers in hot water. Boil 5 minutes. Hawthorn tea, which contains a large amount of vitamin C, is prepared according to certain rules, just how to keep more vitamins and after boiling. This is only possible if limited brutal boil (10 minutes), which boils water in an enameled pot with a lid and then a few hours if you let it sit (soak) in the same boat. Rose hip tea is shown in place of drinking water throughout the day, because, besides the importance of nutritional value, has a pleasant taste.
Raw vegetables and fruit juices
Will only prepare juices before serving.
They may be prepared from carrots, beets, potatoes, tomatoes well pirguite, lettuce, pears and sweet apples, strawberries and grapes.
Wash fruits placed in a sieve under cold water current, and scrub the root vegetables. Peel and then removing the damaged parts. Afterwards laugh grated peel without removing them with a knife and squeeze through gauze.
- Diced tomatoes and squeeze through gauze.
- Apples and Pears on a grater to shave glass.
- Leaf lettuce leaf is washed under the stream of water, then grind the knife and squeeze through gauze.
- Vegetable broth is tastier when it is added little apple juice. To improve the taste of juices can be combined together. Vegetable juice drink that water in the glass, but with a spoon or add that amount to the soup at the table. From 400 g of raw carrot juice to obtain 100 ml and 200 g of red - 100 ml of juice.
- Chiselurile drink are nutritious and easily digestible. The starch composition is the basis of any chisel, giving it its consistency slurry.
Soups
For patients with gastric hyperacidity or ulcer, soups are prepared either milk or flour from grain or flour boiled in water or juice legme. Vegetables can be boiled in water and then strained the broth canned vegetables or can be boiled and then give to get through a sieve, cream of vegetable soup.
Clear vegetable soups thickened with flour. Are more nutritious and taste improves if they are added (to tinker with cream) milk or egg yolk, and how many servers a teaspoon of butter. Soups of flour and those made with fruit mucilage of flour, are very important because they train too much or a neutralizing gastric secretion, gastric bandage having a real effect.
In peptic ulcer disease is recommended to consume no more than half bowl of soup at a table.
Cooked Meat
For an ulcer patient, should be boiled and then minced meat because it is the form most easily digested. The meat is pure bone, skin and zgirciuri and then put to boil in cold water without salt. By cooking the meat in cold water assigns a large portion of the gastric secretion stimulant substances, so-called strength of the meat. The more pieces of meat are less hot and cooking is done continuously and extended extract a larger amount of extractive substances and minerals in meat. By cooking the meat fibers soften and become tender. To relieve stomach sick extra work is better if, after being cooked, the meat is passed 2-3 times through a meat grinder.
In peptic ulcer disease, the method is best to prepare the meat is boiled to steam
.
Raw minced meat shaped like patties and put them in colander, cover with lid and simmer for half an hour. By prolonged boiling to steam the meat is tender, also losing a more important quantity of extractive substances that damage the stomach by excitation secretion. For the ulcer patient's diet, chopped or minced meat which are soufflees or puddings must be first boiled and then shredded.
