What to Eat and What to Avoid with Gastritis
For gastritis, steer clear of spicy, fried foods. Opt for low-fat, high-fiber options for easier digestion and to alleviate symptoms.
For gastritis, steer clear of spicy, fried foods. Opt for low-fat, high-fiber options for easier digestion and to alleviate symptoms.
Dragon fruit: a low-cal, high-fiber tropical delight rich in antioxidants. Enjoy its pear-kiwi blend taste alone, with yogurt, or in smoothies and salads.
In addition to dairy items, nuts and seeds also serve as a valuable calcium source, contributing to the fortification of our bones.
Pneumonia recovery: Boost immune system with vitamin C-rich foods, whole grains for energy, and soothing hot liquids. Honey and ginger aid respiratory relief.
Winter’s approaching, and the chilly air is evident! Cold weather, risky eating, and reduced activity can impact gut health during this season.
Corn aids weight loss with its high fiber content, slowing digestion to induce a sense of fullness, curbing overeating and reducing overall calorie intake.
Chickpeas and kidney beans share a nutrient profile, both high in calories. Chickpeas have less carbs and more fat; kidney beans are protein-rich.
Choose low-sugar, high-fiber cereals. Consume moderately to prevent excessive intake of nutrients and sugars.
Vitamin B12 is vital for energy and health. If someone follows a vegetarian or vegan diet, they may need to obtain B12 through fortified foods or supplements.
Cutting down on red meat and fish can lower creatinine levels. Consider adding plant-based protein sources like beans to your diet for a healthier lifestyle.
Ginger boosts heart, brain, and digestion health, enhancing blood sugar and fat levels for overall cardiovascular well-being.
Fruit juice, high in fiber, supports digestion. Coconut water, rich in electrolytes, aids hydration in dehydration, stomach issues, and pregnancy.
IBD-AID diet prioritizes avoiding pro-inflammatory carbohydrates as they may disrupt the natural gut flora. Focus on prebiotic foods for gut health.
Ghee is produced by melting butter, allowing separation of liquid fats and milk solids. Post-removal of solids, it serves as a low-lactose cooking ingredient.
Best lunchtime for optimal metabolism: 10 a.m. to 2 p.m. Maximize digestion by eating within this window for peak metabolic efficiency.