Diet during the disease

Due to research, it was found that the regulation of the activities of the digestive system is mainly under the influence of the central nervous system, and besides the work of the digestive system adapts to the nature of the food. We also learned that various nutrients have different effects on the function of the digestive system.

For example, it has been found that some food products (whole milk, cream, cheese, egg white, weak tea, fats, cereals, sugar, etc.) weakly stimulate activity of the gastric glands, others (broths, grilled fish and meat, smoked coffee et al.), on the contrary, cause a strong gastric juice. These data are widely used in clinical nutrition in building diets, when in some cases it is required to reduce the activity of the gastric glands, such as gastric ulcer and duodenal ulcers, and in others, on the contrary, to excite and enhance the secretion of glands, such as gastritis with low acidity.

In some stomach functional diseases (for soil disruption of the nervous system), it accompanied by inflammation of the mucosa, heartburn and others., it is necessary to apply the diet to restrict the amount of 150-200 grams of carbohydrate per day and particularly sweet substances that are absorbed rapidly. In addition, to the patient should be given food in small portions.

Diets containing high amounts of protein and some vitamins (A, C and B), recommended for persons who have suffered an infectious disease, tuberculosis patients as well as patients in preparation for surgery and after surgery.

Health food has a positive effect on the water-salt metabolism in the body. Inflammatory processes affecting the pleura, peritoneum, joints and other organs, sometimes there is accumulation of inflammatory fluid. Often, fluid accumulation in the body is the result of disease of the cardiovascular system, kidneys and other organs. Such patients prescribed salt-free diet or severely limit the intake of salt, since salt promotes water retention in the body tissues.

Health food has a great influence on the body’s metabolism. Therefore, in diseases associated with metabolic disorders (diabetes, obesity, gout, and others.), patients require a certain diet (in addition prescribe such medicines as Generic Actoplus Met (Metformin And Pioglitazone), Generic Actos (Pioglitazone Hydrochloride), Generic Xenical (Orlistat) which you can buy online through the Internet that will cost you cheap or with good discounts).

Diet is also the main method of treatment of diseases of the digestive system. Clinical nutrition is applied differentially depending on the form and stage of disease.

In some cases, apply diets providing sparing of the digestive system. In gastric ulcer and duodenal ulcer apply mechanical, chemical and thermal sparing of the digestive system. For mechanical sparing from food exclude products rich in plant fiber (black bread, cabbage, turnips and some other vegetables, meat, containing a lot of connective tissue). All food is given only in a shabby. For chemical sparing prohibit sharp flavors, dishes and condiments, strong meat and fish broth, vegetable broth, sour and salty foods. For thermal sparing digestive organs from the diet the patient exclude excessively hot or cold food.

For most patients, the most expedient to eat 4-5 times a day. Morning breakfast should be 25-30% of the daily diet, lunch – 35-40%, afternoon tea (or lunch) -5-10%, dinner 20%. 1 – 1.5 hours before bedtime patient should be given another 5-10% of the daily diet (a glass of milk, yogurt or fruit compote and a piece of bread). It has a beneficial effect on the nervous system, because it reduces the interval between the last meal and morning breakfast.

Schedule meals must be built as follows: breakfast-from 8 to 10 hours, lunch – from 13 to 15 hours, afternoon tea -from 16 to 17 hours, dinner – from 19 to 20 hours. In this mode between meals do not exceed an average of 3-4 hours.

According to the chemical composition the diet should be as follows. Foods rich in protein (meat, fish, beans) should be given mainly for breakfast and lunch. Dinner should consist mainly of dairy products and products of plant origin.