Forums: September 2011 Kickstart Forum: Gastritis
Created on: 09/05/11 09:01 AM Views: 1509 Replies: 6
Keli Joined: 09/05/11 Posts: 3	Gastritis Posted Monday, September 5, 2011 at 9:01 AM I have gastritis and have been told to stay away from citrus, tomato, garlic and raw onions. How can I stay with this program?
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Susan Levin Joined: 12/26/09 Posts: 1191	RE: Gastritis Posted Monday, September 5, 2011 at 9:09 AM Feel free to leave all of those out of our recipe suggestions or your own recipes. This leaves a world of options in the four food group categories: legumes, fruits, grains, and vegetables. For example, if there is a pasta dish with tomoato marinara, leave out the marinara and add loads of vegetable and a low-fat vinegar dressing. I have my pasta this way a lot in the summer because it's good cold! Susan Levin, MS, RD PCRM Director of Nutrition Education
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Keli Joined: 09/05/11 Posts: 3	RE: Gastritis Posted Monday, September 5, 2011 at 9:17 AM Thanks for the reply but I forgot to mention no vinegar either. Also no coffee as well.
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Susan Levin Joined: 12/26/09 Posts: 1191	RE: Gastritis Posted Monday, September 5, 2011 at 9:24 AM Maybe try something like Bragg's Liquid Aminos! Susan Levin, MS, RD PCRM Director of Nutrition Education
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Bugsmom Joined: 09/13/10 Posts: 2072	RE: Gastritis Posted Monday, September 5, 2011 at 10:58 AM Definitely you can adjust recipes to suit whatever your needs - whether that's limiting the acidity or choosing gluten free foods or whatever. Often, things like onion, garlic, tomato, vinegar are used to perk up the flavors. And, too, nutrient absorption in dark greens (like kale and spinach) is enhanced by pairing with acidity (tomato sauce, lemon juice, vinegar, etc). Look over the "yes" foods on your list - instead of what you "can't have" - and aim to use the basic ideas (greens, grains, legumes, fruits) adjusted for your needs. For instance, pasta with marinara and veggies can be pasta with veggies and tossed with a sorta-alfredo sauce made with plant milk, nut butter, etc (the past couple kickstart forums have the recipe for "not-cheese sauce" - if it is left white without the roasted peppers it works as a great alfredo!) It has a wee bit more fat than marinara(it uses nut butter after all, but not a lot for the whole recipe), it's vegan, it's tasty, it's got tons of veggies (well, whatever you put into it at least). If there's a particular recipe that looks really good but you don't know how to adapt it, post it. There are lots of folks here (the moderators, long time vegans, etc) who can probably point you to a way to adapt things. You can do this! --Deb R
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Keli Joined: 09/05/11 Posts: 3	RE: Gastritis Posted Monday, September 5, 2011 at 11:04 AM Wow! Thanks for the reply! So for starters if I make the salad at lunch today it calls for lemon, rice vinegar and curry. How could I change this to not include the lemon and vinegar? Thanks
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Bugsmom Joined: 09/13/10 Posts: 2072	RE: Gastritis Posted Monday, September 5, 2011 at 1:51 PM Keli wrote: Wow! Thanks for the reply! So for starters if I make the salad at lunch today it calls for lemon, rice vinegar and curry. How could I change this to not include the lemon and vinegar? Thanks Maybe use apple juice rather than vinegar and add seasonings (whatever works - I would think curry and other hot spices could be problematic but I don't know about that). If apple juice is okay (not cider or cider vinegar, just plain unsweetened apple juice, watered down as needed). What would you 'normally' put on a salad? Most salad dressings include vinegar of some sort (mayo includes vinegar, honey mustard includes vinegar, etc). Is all vinegar out or does it need to be balanced with a fat to be okay for you to eat? If you google, you can find a recipe for 'beanaise' that uses white beans, seasoning, and vinegar for a mayo-like vegan non-soy substance. That might work if it masks the vinegar enough for your system the way other salad dressings would work. --Deb R
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