The influence of dietary factors on the digestive system. Changes in food in the mouth

To consolidate the effect of osteopathic treatment of gastrointestinal diseases and prevent their relapses, it is necessary to adhere to some recommendations of nutritionists.

When diet therapy for patients with diseases of the digestive system, it is necessary to take into account the influence of products and methods of their culinary processing on the secretory and motor (motor-evacuation) functions of the gastrointestinal tract.

Of course, there are also connections with the advent of powerful drugs that make it possible to actively influence these functions digestive tract, the importance of limiting foods and dishes that stimulate the secretion of gastric glands and (or) has faded into the background. motor function stomach, as well as the predominant inclusion in the diet of foods and dishes of the opposite direction. However, both for nutrition of patients during the acute period of the disease, and for the prevention of their exacerbations after completion of a course of pharmacotherapy, it is advisable to use the information given below to draw up a patient’s menu.

The following foods and dishes traditionally include strong stimulants of gastric secretion:

· meat and fish broths rich in extractive substances, decoctions of mushrooms and vegetables;

· all fried foods;

· stewed in own juice meat and fish;

· meat, fish, mushrooms, tomato sauces;

· salted and smoked meat and fish products;

· salted, pickled and pickled vegetables and fruits;

· snack food canned meat, fish and vegetables, especially with tomato filling;

· hard-boiled eggs, especially the yolk;

· rye bread and pastry products;

· sour and insufficiently ripe fruits and berries;

· spicy vegetables, spices and seasonings;

· dairy products with high acidity, skimmed milk and whey;

· stale or overheated edible fats;

· coffee, especially black; all drinks containing carbon dioxide (kvass, carbonated water, etc.) and alcohol.

The following food products and dishes are traditionally weak stimulants of gastric secretion:

· slimy cereal soups;

· milk soups with pureed cereals;

· pureed vegetable soups with a weak decoction of vegetables;

· boiled minced or pureed meat and boiled fish;

puree from boiled vegetables (potatoes, carrots, cauliflower, zucchini, etc.);

· soft-boiled eggs, steamed omelettes and beaten egg whites;

· whole milk and cream, especially warm;

· fresh, non-acidic, mashed cottage cheese, especially unleavened or calcined;

· liquid milk, semi-viscous, well-cooked, as well as mashed porridges;

· bread made from premium quality wheat flour (finely ground) yesterday baked or dried in the oven;

· jelly, mousse, jelly from sweet fruits and berries or their juices, puree from sweet, ripe fruits and berries;

· fresh butter and refined vegetable oil in its natural form (added to dishes);

· weak tea, especially with milk or cream;

· alkaline mineral degassed (carbon dioxide-free) waters.

Liquid, jelly- and puree-like, as well as mushy foods are most quickly digested and leave the stomach. These types of food have minimal mechanical impact And; stomach compared to dense or solid foods that are more slowly digested and evacuated from the stomach. Dishes prepared by frying or baking with a crust take longer to digest and have a greater mechanical effect than those boiled in water or steamed. Mechanically irritant effect the stomach is affected by foods containing a lot of dietary fiber, rich in coarse fiber - legumes, mushrooms, wholemeal bread, whole grain cereals, nuts, some vegetables, fruits and berries, as well as connective tissue-rich meat with fascia and tendons, skin fish and birds. The least impact on the gastric mucosa is exerted by dishes whose temperature is close to that in the stomach (37 ° C). Dishes whose temperature is above 60-62 "C can sometimes have an irritating effect on the gastric mucosa and delay the evacuation of food from it. Warm dishes and drinks leave the stomach faster than cold ones (below 15 ° C). They have a negative effect on the secretory and motor functions of the stomach large volumes of food intake, therefore in acute or exacerbation chronic diseases stomach, food is taken in frequent, fractional portions, distributing daily weight diet for 5-6 meals. In addition, the usual daily weight of the diet (3-3.5 kg) is reduced to 2-2.5 kg. It was noted above that information about the effect of qualitatively different foods on the secretory function of the stomach is based on the traditional approach to this issue. In recent years, some of this information has come into question. For example, it turned out that milk does not reduce, but slightly increases the acidity of gastric juice, or that fruit juices and spices have a slight irritating effect on the stomach. However, it should be emphasized that the study of the influence of various foods on the functions of the stomach of a healthy and, especially, a sick person is still far from complete. Thus, studies conducted in healthy people and patients with peptic ulcer disease have shown that bread (starchy food) releases more pepsin into the gastric juice, which digests proteins, than meat ( protein food), while the average acidity of gastric juice did not change after eating bread, and increased slightly after eating meat (V. A. Gorshkov et al., 1995). In healthy people, gastric emptying time after drinking the same amount of water or coffee was found to be longer after drinking water (P. J. Boekema et al., 2000). Time of evacuation from the stomach of predominantly protein, fat or carbohydrate foods in healthy people and patients chronic pancreatitis turned out to be completely different (G. F. Korotko et al., 2000). When dieting patients with intestinal diseases, it is necessary to take into account the influence nutrients, food products and methods of their culinary processing on the functions of the small and large intestines. Products and dishes that enhance the motor function of the intestines traditionally include:

· rich in dietary fiber, especially coarse fiber - bran, legumes, nuts, mushrooms, dried fruits (especially prunes, dried apricots, figs), wholemeal bread, pearl barley, barley, buckwheat, oatmeal, millet, many raw vegetables and fruits ;

· rich in sugars - sugar, jam, honey, syrups;

rich in table salt - salted fish, salted vegetables, smoked meats, canned snack foods, etc.;

· rich in organic acids - sour fruits and their juices, pickled and pickled vegetables, fermented milk drinks with high acidity, kvass, fruit juice, white grape wines;

· meat rich in connective tissue;

· all drinks containing carbon dioxide;

· fats used in free form (not in dishes), on an empty stomach or simultaneously in large quantities (sour cream and cream, 100 g or more, vegetable oils, egg yolks, etc.);

· all cold dishes (below 15-17 °C), especially when consumed on an empty stomach or as first courses for lunch - ice cream, drinks, beetroot soup, okroshka, cold jellied dishes, etc.

Products may contain several stimulants of intestinal motor function: kumiss and kvass - organic acids and carbon dioxide, sauerkraut - organic acids, table salt, fiber, etc. All the products and dishes listed in the list have a laxative effect to one degree or another. and are not recommended for intestinal diseases with diarrhea. Foods and dishes that slow down the motor function of the intestines include:

· containing astringent tannins - decoctions and jelly from blueberries, bird cherry, quince, pear, dogwood, strong tea, especially green, red grape wines, cocoa in water;

· dishes that do not cause chemical and mechanical irritation of the gastrointestinal tract, substances of viscous consistency that slowly move through the intestines - slimy soups, grated porridges (especially semolina and rice), jelly;

Warm drinks and dishes. These products and dishes are indicated for diarrhea and are not recommended for constipation. Products and dishes that have little effect on the motor function of the intestines include:

· dishes made from minced lean meat, steamed and boiled in water, freed from fascia and tendons - soufflés, quenelles, purees, cutlets, etc.;

· boiled lean fish without skin;

· liquid, semi-viscous and viscous porridges, especially semolina and rice;

· bread made from premium wheat flour, freshly baked or dried;

· freshly prepared unleavened cottage cheese.

The effect of products depends on the method of preparation and serving, for example, crumbly and mashed porridges, cold and warm drinks. Blueberry decoction and jelly slow down the motor function of the intestines (the effect of tannin), but raw blueberries enhance it, as they are rich in dietary fiber. Fat in free form and in large quantities has a laxative effect, and the same amount of fat in meals (5-10 g) and evenly distributed among meals has little effect on the motor function of the intestines. Puree of raw sweet apples can have a strengthening effect, and whole apples or in combination with other foods speed up bowel movements. Whole milk or in large quantities in dishes (milk soups) for intestinal diseases is poorly tolerated, causing bloating and loose or mushy stools, so when acute diseases and exacerbations of chronic intestinal diseases with diarrhea, milk is excluded from the diet. However, as patients recover, they tolerate small amounts (50-100 g) of milk in dishes, such as porridge. Most people with intestinal diseases tolerate soft-boiled eggs well, in the form of steamed omelettes and in dishes. In some patients, eggs can increase pain and diarrhea. The intensification of fermentation processes in the intestines is facilitated by foods rich in carbohydrates, especially dietary fiber (fiber, etc.). The processes of putrefaction in the intestines are enhanced not so much by high-protein foods as by connective tissue. Products rich in dietary fiber and, in particular, fiber, contribute to the occurrence of rotting processes if they have not been steamed and wiped. Note that in recent years the very traditional concept of intestinal processes of fermentation or putrefaction has become the subject of revision as unfounded.

The advice of nutritionists will be very effective if you adhere to them constantly and against the background of osteopathic treatment. Osteopathic correction of body dysfunctions leading to diseases of the gastrointestinal tract is necessary in the treatment of patients in this category.

The effect of food on the stomach. We have already spoken about the principle of “sparing”, the influence various factors on the stomach is very conditional, it also changes with the combination of foods, so the following are the main properties of the products. These properties can be taken into account in everyday nutrition, as well as if there are stomach diseases.

Based on their effect on gastric secretion, products are divided into strong and weak pathogens.

To strong stimulants gastric secretion include alcoholic and carbonated drinks, broths and infusions from meat, fish, vegetables, mushrooms, pickles, fried foods, canned food, smoked meat and fish products, skim milk (low-fat), raw vegetables, hard-boiled eggs, coffee, black bread and other products.

Has a weak stimulating effect on gastric secretion drinking water, full fat milk, cream, cottage cheese, sugar, sugary products, fresh white bread, starch, raw egg whites, well-cooked meat and fresh fish, pureed vegetables, slimy cereal soups, dishes made from semolina and boiled rice, pureed sweet fruits. When fats are added to proteins, gastric secretion decreases, but its duration increases.

The effect on the motor function of the stomach depends on the consistency of the food; solid food is evacuated from the stomach later than mushy food. Carbohydrates are evacuated from the stomach the fastest, proteins are somewhat slower, and fats are the last to be evacuated. Mechanical irritation of the gastric mucosa is promoted by a large amount of food at one time, the consumption of unchopped foods containing coarse plant fiber (radish, beans, peas with skin, unripe fruits, grapes, raisins, currants, wholemeal bread, etc.) and connective tissue (cartilage, skin of birds, fish, stringy meat, etc.) products. Irritation of the gastric mucosa is caused by cold and hot food.

The influence of food on intestinal activity .

Carbohydrate nutrition enhances fermentation processes and shifts the reaction of intestinal contents to the acidic side.

Putrefactive processes and a shift in the reaction of the intestinal contents to the alkaline side is potentiated by protein foods.

Intestinal emptying is promoted by: foods rich in plant fiber (vegetables, fruits, berries, wholemeal bread, black bread), connective tissue (stringy meat, cartilage, bird skin, fish), organic acids (one-day kefir, yogurt, koumiss, buttermilk , kvass), salt (corned beef, herring, fish roe, salt water); sugary substances (sugar, syrups, honey, sweet dishes, fruits), fats and foods rich in them (sour cream, cream, etc.), cold dishes and drinks; products containing carbon dioxide (carbonated drinks, fermented beer, etc.); prune, beet, carrot and apricot juices.

Delay bowel emptying: cocoa, black coffee, strong tea, milk, pomegranate, quince, blueberries, lingonberries, pears, slimy soups, porridges (except buckwheat), pasta, jelly, delicate varieties of white bread, hot liquids and dishes, natural red wine.

Enteritis – inflammatory disease small intestine. In addition to infection and poisoning, nutritional disorders play a significant role in the development of the disease: overeating, consumption of too spicy, rough foods, strong alcoholic drinks, very cold liquids, highly irritating spices, incompatible foods, etc. The occurrence of the disease is influenced by the allergy factor and a number of other diseases. Each period of disease has its own characteristics, and they also exist in the diet. The general requirement is to consume food in boiled or steamed, pureed or crushed form.

Vegetables and fruits, raw and boiled, legumes, nuts, raisins, milk, spices, fried foods, brown bread, pastry products, canned foods, spicy and salty dishes and seasonings, carbonated drinks, fatty fish and meats are prohibited. cold dishes and drinks, all types of alcohol, kvass, prune and beet juices.

Colitis. Colitis is an inflammation of the colon, often combined with enterocolitis.

Nutrition involves sparing the intestines, reducing inflammation, eliminating metabolic disorders and increasing the body's defenses. Treatment of colitis and enteritis is difficult and requires a diet and rinsing. Food is consumed boiled or steamed, pureed or chopped.

Vegetables and fruits, raw and boiled, legumes, nuts, raisins, milk, spices, fried foods, brown bread, pastry products, canned foods, spicy and salty dishes and seasonings, carbonated drinks, fatty meats and fish are prohibited. cold dishes and drinks, all types of alcohol.

Constipation. The immediate cause of constipation is impaired motor function of the colon (spasm, atony) or the presence of mechanical obstructions. Constipation is caused by various diseases In addition to diseases, they are caused by eating food poor in toxins, irregular nutrition, abuse of laxatives, enemas, and lack of physical activity.

The following food groups are used depending on the cause of constipation.

1. Products rich in plant fiber (vegetables, fruits, berries, raw, boiled and baked, wholemeal bread, black bread, crumbly buckwheat and pearl barley porridge etc.) and connective tissue (stringy meat, cartilage, skin, poultry fish, etc.), give a large number of indigestible residues that excite motor activity alimentary canal due to mechanical irritation.

2. Sugary substances (sugar, honey, milk sugar, syrups, jam, sweet dishes, fruits, their juices, etc.) contribute to the attraction of fluid into the intestines with dilution of the stool and partly the development of acid fermentation, the products of which stimulate secretion and peristalsis of the intestines.

3. Products containing organic acids (one- and two-day kefir, yogurt, buttermilk, koumiss, fruit juices, kvass, sour lemonade, sour whey, sour varieties wines), which stimulate intestinal secretion and peristalsis.

4. Food products, rich in salt (salt water, herring, corned beef, fish roe, etc.). Sodium chloride helps attract fluid to the intestines and thin the stool.

5. Fats and foods rich in them (butter, olive, sunflower, corn oils, fish oil, cream, sour cream, lard, sprats, mayonnaise, fatty sauces, gravies, etc.). They help soften the stool and make it more “slippery.”

6. Cold foods (ice cream, okroshka, water, lemonade, kvass, beetroot, etc.) irritate thermoreceptors and stimulate the motor activity of the alimentary canal.

7. Products containing or forming carbon dioxide (carbonated water, mineral waters, koumiss, fermented beer, etc.) stimulate the peristaltic activity of the intestines due to chemical and partly mechanical irritation.

Carrot, prune, beet, apricot and potato juice And.

Food products rich in fiber and connective tissue are used for constipation associated with insufficient consumption of waste foods and reduced excitability of the neuromuscular system. They are not used if constipation is caused by inflammation of the colon, its kinks, adhesions, depressions from neighboring organs and increased neuromuscular excitability of the colon.

With increased neuromuscular excitability, preference is given to fats and foods rich in them.

Foods that delay bowel movement should be excluded from the diet. In order not to return to the beginning of the section, let us recall which foods delay bowel emptying: strong tea: cocoa, black coffee, chocolate, milk, pomegranate, quince, blueberries, lingonberries, pears, mucous soups, porridge (except buckwheat), pasta, jelly, delicate cheeses, white bread, hot liquids and dishes, natural red wine.

In nutrition, it is necessary to take into account the indications and contraindications for the use of laxative products in connection with concomitant diseases.

Sugar intolerance– lactose intolerance (milk sugar) is more common and maltose and sucrose are relatively rare. Disaccharides that are not digested in the small intestine enter the large intestine, which leads to an increase in fermentation processes in the large intestine with the formation of large amounts of organic acids and gaseous products. Diarrhea appears with excess loss nutrients. Products containing intolerable disaccharides are excluded from the diet, or its constituent monosaccharides are used.

Poor absorption of gluten. Incomplete hydrolysis of gluten from cereals (barley, wheat, rye, oats) damages the mucous membrane of the small intestine and impairs the absorption of most foods. The diet excludes products from wheat, rye, barley and oats. Gluten is absent in corn, rice, soybeans, and potatoes.

The effect of nutrition on the liver and bile ducts .

Diet for liver dysfunction and biliary tract is based on common principles, since the work of the liver and biliary tract is closely related.

Nutrition is aimed at sparing the liver and improving its functions, stimulating bile secretion, enriching with glycogen and preventing fatty infiltration of the liver, eliminating disturbances in its work and development recovery processes, nutrition must correspond to the energy expenditure of the body. Low-calorie and excess nutrition have an adverse effect on the liver, complicating its work. A high-calorie diet increases the protective properties of the liver and stimulates regeneration processes.

The amount of protein in food must correspond to the physiological needs of the body. A lack of protein in the diet can lead to structural changes in the liver (fatty infiltration, necrosis, cirrhosis) and worsen its resistance to certain influences. Protein is necessary for the synthesis of many enzymes and hormones; it promotes the regeneration of liver cells and improves metabolism. The diet should include the most complete proteins containing essential amino acids in optimal proportions. All essential amino acids are most favorably balanced in animal proteins. At least half daily requirement protein should come from animal products: milk, cottage cheese, yogurt, egg whites, meat, fish, etc. In addition, they are rich in lipotropic factors (methionine, choline, etc.), which prevent fatty infiltration of the liver . In plant products containing appropriate proteins and lipotropic factors– soy flour, buckwheat and oatmeal. The protein content in the diet decreases with liver failure.

Fats in the diet do not worsen liver function, but it is necessary to sharply limit the consumption of difficult-to-digest refractory fats of animal origin (pork, beef fat, etc.), rich in saturated fatty acids and cholesterol. It is necessary to reduce the amount of foods rich in cholesterol (brain, egg yolks, liver, kidneys, heart, etc.). Preference should be given to fats of vegetable origin, which are also a good stimulator of bile secretion. Animal fats leave behind butter, which contains retinol and highly unsaturated (arachidonic) acid. Fats are limited only in some cases. Dishes fried in fat and oil (vegetables, fish, meat, flour products) are excluded from food, since when food is fried, substances that irritate the liver are formed in it.

The diet should contain enough carbohydrates to cover the body's energy costs, which help maintain a sufficient amount of glycogen in the liver. Sufficient glycogen content in the liver increases its functional abilities. Glycogen is better formed from fruits, which determines the need to increase the amount of easily digestible carbohydrates (sugar, honey, jam, compotes, jelly, fruit, berry and vegetable juices). Plant fiber is also included in the diet, stimulating bile secretion and bowel movements.

The diet must be enriched with vitamins, which are of considerable importance for the functioning of the liver and the body. The liver actively exchanges many vitamins, deposits them and produces enzymes; a number of vitamins have a selective effect on liver function.

Retinol promotes the accumulation of glycogen in the liver, participates in the synthesis of glycogen, corticosteroids, and redox reactions. It promotes the regeneration of the epithelium of the bile ducts and prevents the formation of gallstones.

Vitamin D prevents the development of liver necrosis. Vitamin K promotes the synthesis of blood clotting factors. In case of liver disease, ascorbic acid stimulates bile secretion; large doses of ascorbic acid promote the removal of B vitamins from the body and prevent the accumulation of retinol in the liver.

Almost all vitamins have an effect on liver function; it is better to take them as prescribed by a doctor; for prevention, you can take multivitamins.

At inflammatory processes it is necessary to limit salt intake, or completely eliminate it in the presence of edema. In the presence of edema, it is necessary to increase the content of potassium in the diet, which helps remove sodium from the body and has diuretic effect. In the presence of edema syndrome, fluid intake is limited.

The diet must contain sufficient amounts of other minerals(calcium, phosphorus, magnesium, etc.). Food must be taken 4-5 times a day, which helps reduce bile stagnation in the liver.

The consumption of alcoholic beverages, smoked meats, extractive substances (meat and fish broths, mushroom broths), spicy, salty, fried and very cold foods (ice cream, cold okroshka, etc.) is prohibited.

It is not allowed to consume products that contain essential oils and organic acids that irritate the liver parenchyma (spinach, sorrel, radishes, turnips, onions, garlic) and other spices and seasonings (pepper, mustard, horseradish, strong vinegar, etc.).

Nutrition for inflammation of the gallbladder and bile ducts .

In addition to infections, the occurrence of diseases of the gallbladder and biliary tract is promoted by stagnation of bile due to irregular nutrition, pregnancy, lack of physical activity, dyskinesia of the biliary tract and obstruction of the outflow of bile (stones, kinks, adhesions, etc.). Eating spicy, fried and fatty foods has an adverse effect.

The principles of the diet are common to the diet for liver diseases.

Increasing the magnesium content in the diet reduces spasm of smooth muscles, reduces nervous excitability, has an analgesic and hypocholesterolemic effect, stimulates bile secretion and intestinal motor function. If you are prone to constipation, it is necessary to include foods that stimulate bowel movements: lactic acid products, prunes, beets containing fiber, honey. These foods also help eliminate cholesterol secreted by the intestinal wall from the body.

Extractive substances, cocoa, baked goods and puff pastry, fatty creams, sour berries and fruits (gooseberries, Red Ribes, sour apples), carbonated drinks, nuts, spicy, salty, pickled foods, smoked foods, many spices and seasonings, various alcoholic drinks.

The effect of foods on the pancreas .

The pancreas plays an important role in digestion and metabolism. The pancreas produces enzymes in digestion, the main of which are trypsin, lipase and amylase. As part of pancreatic juice, they enter the duodenum and small intestine and contribute to the digestion of proteins, fats and carbohydrates. Pancreatic juice contains a trypsin inhibitor, which protects pancreatic cells from self-digestion. Optimal activity of pancreatic enzymes in the intestine occurs in an alkaline environment.

The physiological causative agent of pancreatic secretion is hydrochloric acid. Food products that stimulate gastric secretion also have a stimulating effect on the exocrine function of the pancreas. In addition, the exocrine function of the pancreas is activated by fats (especially vegetable oils). The intrasecretory function of the pancreas is to produce insulin, glucagon and lipocaine. Violation of these functions can lead to pronounced metabolic disorders.

In addition to various internal diseases Dietary disorders can lead to pancreatitis: eating rich, fatty, fried, spicy foods, alcohol abuse, insufficient protein intake.

Used protein-carbohydrate diet. Fats in food are significantly limited; vegetable oil and butter can be used as seasonings. The amount of salt is limited. Vitamins (ascorbic acid, retinol, P and B vitamins) play an important role in increasing the body’s defenses.

To relieve constipation, take at night fresh kefir, curdled milk, prune, carrot, beet juice, honey with water.

Fried foods, smoked meats, pickles, marinades, lard, sour cream, pastry products, cream, hot seasonings, alcoholic drinks. Overeating should not be allowed. Infusions from meat, fish, vegetables and mushrooms are excluded from the diet; carbonated drinks, coffee, strong tea, raw vegetables and their juices, kvass; black bread and hot spices. Cocoa, chocolate, fatty creams, sausages, sour fruit juices, acetic, citric and other acids are also prohibited; Among the spices allowed are parsley and dill.

Taking alkaline mineral waters has a beneficial effect.

The effect of nutrition on the cardiovascular system .

Nutrition for diseases of the cardiovascular system is aimed at correcting metabolic disorders, maximizing the load on cardiac activity, improving the effect of medications and preventing their side effects on the body.

General requirement in the diet is the limitation of sodium salts and liquids, enrichment with potassium salts and vitamins. When determining diets, many factors of the body’s condition are always taken into account, so for general information we will indicate which foods to consume for atherosclerosis.

For atherosclerosis vegetables, fruits, berries (fresh and dry) are recommended, various dishes of them (salads, vinaigrettes, side dishes, jelly, compotes, soups, borscht, etc.) and corresponding juices. Skim (low-fat) milk and some dairy products in their natural form (low-fat cottage cheese, yogurt, kefir, fermented baked milk) or dishes made from them (milk soups, cheesecakes, puddings, etc.). Soups, porridges, casseroles from buckwheat, oatmeal, wheat, various legume dishes. Lean meat (veal, beef), lean skinless poultry (turkey, chicken) and various dishes made from them (cutlets, meatballs, etc.). Low-fat fish (cod, perch, pike), soaked low-fat herring and dishes made from them, vegetable oils, egg whites, low-fat cheeses, mushrooms. It is advisable to include seafood products in your diet (shrimp, squid, seaweed) containing ions of iodine, manganese, cobalt, methionine, B vitamins. Allowed: dry, soft cookies, gray and black bread (mainly rye with bran), table margarine, weak Tea coffee.

Foods rich in cholesterol and calciferol are limited or excluded: fish oil, egg yolks, brain, liver, lard, fatty meats (pork, lamb), poultry (duck, goose), fish, animal fats, butter (at the table), butter margarine, fatty sausages, ham, sprats, fatty creams, black and red caviar, cream, sour cream, white bread (especially if you tend to be overweight). Also sweets (sugar, jam, confectionery), ice cream (cream, ice cream), pastry products (cookies, pies, cakes, etc.); pickles, marinades, cocoa, strong coffee, tea, strong meat broths and fish broths (fish soup), spicy snacks and seasonings, alcoholic drinks.

Hypertonic disease usually accompanied by a disorder of cholesterol metabolism and is often combined with atherosclerosis, which can ultimately lead to serious illnesses. In case of hypertension, the consumption of foods with coagulating properties (thickening blood) is limited, the diet is enriched with vitamins, with the exception of vitamin D, which promotes the development of atherosclerosis.

The consumption is limited and the consumption of foods the same as those used for atherosclerosis is allowed. Cream, sour cream, butter and other products that increase blood clotting are limited. It is necessary to exclude from the diet foods that stimulate the central nervous system and heart activity (meat and fish broths and gravies, strong tea, coffee, cocoa, chocolate, alcohol) and irritate the kidneys (spicy snacks, seasonings, smoked meats).

Influence of nutrition in collagen diseases .

In rheumatism, the first thing affected is the cardiovascular system and joints, and many types of metabolism are also disrupted.

In the diet, it is necessary to limit salt intake to a physiological level (5-6 g) and liquid. The number of products containing calcium is increasing - milk, cottage cheese, kefir, yogurt, cheeses, nuts, cauliflower. It is recommended to enrich the diet with vitamins - ascorbic acid, vitamin P, nicotinic acid, riboflavin.

If you are prone to constipation, it is necessary to include foods that promote bowel movement: vegetables, one-day kefir, yogurt, prunes and others.

For infectious nonspecific (rheumatoid) arthritis in active phase disease, the consumption of carbohydrates is reduced, due to easily digestible ones - sugar, honey, jam and others. In this phase, the consumption of salt is limited (foods rich in salt are excluded: pickles, marinades, etc.) and the amount of foods rich in potassium - vegetables, fruits and berries - is increased.

With osteoporosis, the amount of foods enriched with calcium increases - cheese, cottage cheese, oat groats, cauliflower, nuts and other products.

The diet must be enriched with vitamins - ascorbic acid, vitamin P, nicotinic acid. To do this it is necessary to include in diet products, rich in these vitamins: black currants, rose hips, sweet peppers, oranges, lemons, apples, tea, legumes, buckwheat, meat, fish, wheat bran.

Dietary changes for kidney disease and urinary tract .

An important role in determining nutrition is played by pronounced metabolic disorders And possible violations activity of the digestive organs. The main differences in nutrition concern the amount of protein, salt and water, which is determined by the clinical form, period of the disease and the functional capacity of the kidneys. The diet is determined by the doctor.

To remove fluid and under-oxidized metabolic products from the body, reduce blood pressure fasting diets (sugar, apple, potato, rice and compote, watermelon, pumpkin, etc.) help reduce azotemia.

To improve the taste of salt-free dishes, spices are used: dill, bay leaf, cinnamon, cloves, cumin, vanillin.

Irritate the kidneys: horseradish, radish, mustard, garlic, radish, as well as products containing significant amounts of essential oils and containing calcium oxalate (spinach, sorrel, etc.).

Dietary changes for other diseases.

Infectious diseases. Depending on the nature of the disease, its severity and phase, nutrition can vary significantly. In case of acute short-term febrile illnesses (chills, high temperature) in the absence of appetite, there is no need to eat. For diseases such as tonsillitis, flu, pneumonia, fasting is allowed in the first days, followed by the use of a gentle diet. Increase fluid intake and limit salt content. In case of long-term febrile diseases, prolonged fasting or poor nutrition is undesirable. Nutrition should be complete, containing easily digestible foods, containing complete proteins, vitamins and minerals, food should not create unnecessary stress on the digestive organs. Nutrition should cover increased energy costs, help level out metabolic disorders and reduce intoxication of the body, increasing its defenses, stimulating digestion and faster recovery.

Prohibited are: legumes, cabbage, black bread, dishes fried in oil and especially breaded in breadcrumbs or flour, fatty meats and fish, fatty canned food, smoked meats, hot seasonings and spices.

Irritating substances are limited nervous system– strong tea, coffee, strong meat and fish broths, gravies.

To improve appetite, use dill, parsley and eat food hot or cold so that it is not tasteless.

Let's look at nutrition for some metabolic diseases.

Obesity. Obesity is promoted by the consumption of excess amounts of food compared to energy consumption, especially those rich in easily digestible carbohydrates. This is predisposed by dietary errors that stimulate appetite - abuse of spices, seasonings, spicy foods, alcohol, rare meals, hasty eating and others. In addition, there is insufficient physical activity, hereditary predisposition, disturbances in the activity of the endocrine glands and other diseases.

There are many ways to lose weight, some of them slow and intense, the main goal of nutrition is to reduce the deposition of fat in the body. If you need to reduce weight, you need to remember that if this reduction is done quickly, it is more difficult to secure it. Nutrition should be differentiated taking into account the degree of obesity or the amount of required reduction in body weight, as well as the presence concomitant diseases. For regular weight regulation, you can use fasting and increasing physical activity, this is also possible with obesity, for this you need to overcome laziness. More on this in other sections.

Optimal weight loss is 3-5% within a month. Calorie intake is reduced mainly due to carbohydrates and, to a lesser extent, fats.

First of all, the consumption of easily digestible carbohydrates is limited, these are sugar, honey, jam, flour products, polished rice dishes, semolina and others. It is necessary to limit vegetables, fruits and berries rich in sugary substances - watermelons, melons, grapes, beets, carrots, raisins, pumpkin, bananas, potatoes, dates and others. You can use substitutes instead of sugar.

Include foods rich in plant fiber (vegetables, unsweetened fruits and berries) in your diet; fiber makes it difficult to digest carbohydrates and provides a feeling of fullness.

Fats stay in the stomach longer than carbohydrates and cause a feeling of fullness; in addition, they stimulate the mobilization of fat from the depot. Preference in nutrition is given to vegetable oils. Animal fats rich in cholesterol, as well as other foods rich in cholesterol (brains, liver, egg yolks, etc.), are significantly limited. Butter can be used in moderation.

The diet must provide the physiological norm of vitamins. Excessive amounts of vitamins - thiamine, pyridoxine and vitamin D - promote the formation of fat from carbohydrates and proteins.

If you are obese, there is an excess amount of fluid in the body, so it is necessary to limit the consumption of water and salt (up to 3-5 g). Limiting fluid to less than 800-1000 ml is not advisable, as this can lead to impairment. The removal of fluid from the body is facilitated by enriching the diet with potassium salts, which are rich in vegetables, fruits and berries.

The daily diet should be divided into 5-6 meals. It is recommended to eat slowly, as eating slowly will make you feel full sooner. After lunch, you should not lie down, but rather take a short walk.

Include vegetarian soups, borscht, cabbage soup, black bread, seaweed, buckwheat porridge. Products and dishes that stimulate appetite and stimulate gastric secretion are excluded from the diet: meat and fish broths, vegetable broths, smoked meats, pickles, spices, sauces, marinades, herring, alcoholic beverages. Alcoholic drinks are high-calorie foods. Fruits taken on an empty stomach 1-2 hours before meals help stimulate appetite. You should not include sour cream, pastry products, fatty meats, flour and confectionery products in your diet.

You can use fasting days once a week for weight loss. Of these, you can use carbohydrate fasting days (apple, cucumber, watermelon, salad, etc.) rich in plant fiber, potassium salts, poor in proteins, salt and free of fat. Fat fasting days (sour cream, cream, etc.) create good satiety and prevent the formation of fat from carbohydrates. Protein fasting days (cottage cheese, kefir, milk, etc.) promote the mobilization of fat from the depot and have a stimulating effect on metabolism.

Gout. The basis of the disease gout is a violation of the metabolism of nucleoproteins (proteins cell nucleus) delayed in the body uric acid and deposition of its salts in tissues, affecting mainly joints.

The main source of uric acid in the body is purines found in food. Uric acid can be formed during tissue breakdown and synthesized in the body.

The systematic consumption of large amounts of foods rich in purine bases is of great importance in the development of the disease, especially in individuals with a hereditary predisposition to impaired purine metabolism. The development of gout is promoted by treatment with certain liver drugs, radiation therapy, allergies. Gout is often combined with urolithiasis - in 15-30% of cases.

In the diet, it is necessary to limit the consumption of foods rich in purines and increase the consumption of foods that contribute to the alkalinization of urine, increasing the excretion of uric acid by the kidneys. The diet is somewhat limited in calorie content due to foods rich in purine bases.

It is necessary to limit salt, as it retains fluid in the tissues and prevents the leaching of uric acid compounds. The amount of protein in the diet, fats and carbohydrates is somewhat limited.

In the absence of contraindications, increase the consumption of fluid in the form of juices, rosehip decoction, milk, herbal tea from mint, linden, water with lemon. It is recommended to drink alkaline mineral waters that promote alkalinization of urine. Alkalinization of urine is facilitated by foods rich in alkaline valences: vegetables, fruits, berries, and the potassium they contain has a diuretic effect.

The food is enriched with vitamins - ascorbic and nicotinic acid, riboflavin.

Products rich in purines are subject to limitation: legumes (peas, beans, lentils, beans), fish (sprats, sardines, sprat, cod, pike), meat (pork, veal, beef, lamb, chicken, goose), sausages (especially liver sausage) internal organs of animals (kidneys, liver, brains, lungs), mushrooms (ceps, champignons), meat and fish broths. Some vegetables (sorrel, spinach, radish, cauliflower, eggplant, lettuce), yeast, oatmeal, polished rice, sauces (meat, fish, mushroom) are also subject to restrictions. Products that stimulate the nervous system are limited (coffee, cocoa, strong tea, alcoholic drinks, spicy snacks, spices, etc.). Alcohol impairs the kidneys' excretion of uric acid and can provoke gout attacks.

It is better to eat meat boiled, since about 50% of purines are transferred to the broth.

It is recommended to eat foods low in purines: milk and dairy products, eggs, vegetables (cabbage, potatoes, cucumbers, carrots, onions, tomatoes, Danya, watermelon), fruits (apples, apricots, grapes, plums, pears, cherries, oranges), flour products and cereal products, sugar, honey, jam, lard, blood sausage, white bread, hazelnuts and walnuts, butter.

Boiled meat and fish are allowed 2-3 times a week. Spices allowed include vinegar and bay leaf.

Can be used once a week fasting diets from foods poor in purine bases (apple, cucumber, potato, dairy, watermelon, etc.).

During attacks, fasting diets with sufficient fluid intake (tea with sugar, rosehip decoction, vegetable and fruit juices, alkaline mineral waters, etc.) have a positive effect.

Meals at diabetes mellitus.

Diabetes is a disease accompanied by the release of large amounts of urine or certain chemicals found in the body. The name “diabetes” refers to a number of unrelated diseases. The main clinical forms of diabetes are diabetes mellitus and diabetes insipidus.

Diabetes mellitus is based on a decrease in insulin production by the pancreas or a relative lack of insulin in the body.

Among the causes of diabetes are overeating, abuse of easily digestible carbohydrates and associated obesity. Other factors include heredity, negative emotions and neuropsychic overload, traumatic brain injury, infections and intoxications, pancreatic diseases, deterioration of blood supply to the insular apparatus (atherosclerosis).

Diet can be the only factor in recovery in mild forms, or an essential component in moderate and severe diseases. Based on this, it is already clear that diets differ; in all cases, diets are differentiated.

The consumption of sugary foods (honey, sugar, jam, sweets, etc.) is limited, as they are quickly absorbed and can cause a sharp rise in blood sugar after eating. Xylitol, sorbitol, and saccharin can be used as sugar substitutes. For sugar substitutes, see the section on sucrose (sugar). The amount of carbohydrates in the diet is limited, and preference is given to hard-to-digest carbohydrates (dark varieties of wholemeal bread, vegetables, fruits, berries, etc.). The amount of carbohydrates can be brought to normal with the introduction of sugar-reducing drugs. Diabetes requires constant monitoring and a purely individual diet, even with a developed diet, control is necessary. You should follow your doctor's recommendations when it comes to nutrition.

General recommendations are as follows: you need to eat less foods containing sugar and starch, and eat more protein foods, vegetable fats and fresh fruits, with the exception of bananas, cherries, plums and grapes, which contain a lot of starch. Preference should be given to proteins that do not contribute to fatty infiltration, such as cottage cheese, lean beef, soaked herring and other products; skim milk and yogurt are useful. Spices are necessary to improve the digestion of fats. In order to prevent atherosclerosis, you should limit the consumption of foods rich in cholesterol (refractory fats, brains, liver, kidneys, egg yolks, etc.).

At overweight fasting days (curd, apple, meat, oatmeal, etc.) are useful for the body.

ethnoscience recommends drinking an infusion of blueberry leaves for diabetes. An infusion of cattail decoction is also useful. A diet is recommended that should be followed at least once a week (fasting): eat only fresh vegetables and 3-4 eggs with a small amount of butter.

Diseases thyroid gland .

Thyrotoxicosis is increased production of thyroid hormones. Calorie intake increases due to carbohydrates and fats. The amount of proteins does not increase. An adequate supply of vitamins, especially retinol and thiamine, is necessary. To enrich the body with iodine, it is recommended to consume seafood, seaweed, sea ​​fish, shrimp and others. Products that excite the nervous system are excluded: strong tea, coffee, cocoa, chocolate, meat and fish broths and gravies, alcohol, smoked foods, hot seasonings and spices.

Myxedema is a decrease in the production of thyroid hormones. Caloric intake is limited by carbohydrates and, to a lesser extent, fats. It is especially important to limit the consumption of easily digestible carbohydrates (sugar, honey, jam, flour products, etc.). Preference is given to foods rich in plant fiber (vegetables, unsweetened fruits and berries); fiber makes it difficult to digest carbohydrates and promotes bowel movements. Due to its low calorie content and high volume, plant fiber provides a feeling of fullness. Proteins are consumed in sufficient quantities, as they increase metabolism. The consumption of salt and water is limited, the diet is enriched with ascorbic acid. In addition to enriching the diet with plant fiber, one-day fermented milk products (kefir, yogurt), prunes, black bread, and beet juice are used to combat constipation.

Let us briefly summarize the results of the therapeutic diet.

Diet for acute and chronic diseases.

In acute illnesses, the patient should not be forced to drink and eat, since digestion and assimilation of food requires a lot of effort. During febrile illnesses, whenever possible, give digestible, non-stimulating and non-acidic food. Beef, meat broths, dairy and sweet products must be excluded from the diet.

Liquid food is easier to digest and can be given more often and little by little. Water is best suited to quench thirst; it should be consumed in small sips; you can add fruit juice, preferably lemon juice. The most suitable for feeding the patient are gruels made from oatmeal and barley, cow's milk diluted with water, rice or semolina soup, boiled and raw sour fruits and grapes.

There is no need to force a patient during a fever to eat and drink something that he does not like; it will not do him any good and will worsen the fever. The best indicator of choice is the patient’s desire.

Sometimes it is better to stop eating all food for a while, especially for children, since they may get sick from excess nutrition. In this case, fasting will be a more reliable treatment.

For milder diseases (runny nose, diarrhea, smallpox, etc.), adhere to the specified diet, taking into account the patient’s condition and the characteristics of the disease.

Diet for chronic diseases. The diet for each person should be individual, but general principles remain for everyone.

1. You should not force yourself to eat and drink without appetite, since its absence indicates that the digestive organs need rest or strength to remove pathogenic substances. Until your appetite returns, eat light food from boiled or raw fruits, oatmeal.

2. Take food as usual, but if you are weak, it is better to eat more often and little by little.

3. Food should be simple, non-stimulating, and digestible. Do not include many different products when preparing it.

4. Eat and drink in moderation. The amount of food consumed should not overload the digestive organs.

5. Avoid drinking alcohol and drinks that stimulate the nervous system, tea, coffee, cocoa and others.

6. Avoid spices that especially irritate the mucous membrane of the stomach and intestines (pepper, mustard, etc.). Use sugar and salt in moderation; use lemon juice to acidify dishes.

Basically, diets include food containing vitamins and salts (except table salt) in increased quantity. If there is no need for mechanical sparing, then it is better to eat more raw vegetables and fruits. When mechanically sparing the digestive organs, foods rich in coarse fiber, meat with tough ingredients, as well as coarse breads and crumbly porridges are excluded. Meat is used in minced form (cutlets, meatballs), vegetables in the form of purees, casseroles, pureed soups from well-cooked cereals.

With chemical sparing, products that have a juice-containing effect are excluded, causing increased secretion of the digestive glands and an increase in the motor function of the stomach and intestines. As already mentioned, strong broths, fried and breaded foods, fatty and spicy sauces and gravies are not recommended. Spices, fresh soft bread, pancakes are excluded.

This is where most of the digestion and absorption processes take place. Digestive enzymes that break down fats, proteins and carbohydrates are secreted by the pancreas and contribute to the further processing of food gruel (chyme) partially digested in the stomach, preparing it for absorption in three parts of the small intestine: the duodenum, jejunum and ileum. total length These three sections are about 7 meters long, but all these intestines are compactly packed in the abdominal cavity.

The usable area of ​​the small intestine is significantly increased by numerous tiny finger-like projections on the inner surface, called villi. They secrete enzymes, absorb essential nutrients, and prevent food particles and potentially dangerous substances from entering the bloodstream. These sensitive processes can be disrupted by antibiotics and other drugs, alcohol and/or excessive sugar consumption. When exposed to these substances, the tiny spaces between the villi become inflamed and expand, allowing unwanted particles to enter the bloodstream. This is called leaky gut or "leaky gut" and can lead to food intolerances, headaches, fatigue, skin diseases and arthritic pain in the bones and muscles of the whole body.

The duodenum receives bile, which is produced in the liver and then concentrated and stored in the gallbladder. Bile is necessary for grinding particles of partially digested fats, as a result of which they acquire the ability to be absorbed. The pancreas produces bicarbonates, which neutralize or reduce the acidity of gastric juice, and also secretes three digestive enzyme- protease, lipase and amylase, necessary for the digestion of proteins, fats and carbohydrates, respectively.

To heal stomach ulcers, drink potato water (boil potato skins and strain off the liquid) or potato juice (squeeze the juice from raw potatoes and add carrot or celery juice for flavor) daily. Never use green-skinned potatoes.

Skinny and ileum serve as the main springboard for the absorption of remaining nutrients, including proteins, amino acids, water-soluble vitamins, cholesterol and bile salts.

Ileocecal valve

The large intestine, or colon, consists of three successive sections (ascending, transverse and descending colon), and ends with the rectum and anus. The large intestine, through active movements, helps to mix the contents (water, bacteria, insoluble fiber and waste products formed after the digestion of nutrients) and move it towards the rectum and anus. The contents of the large intestine are expelled through the anus in the form of feces.

Immediately after swallowing, the entire further process of digestion depends on the contraction of the muscles of the pharynx, and then the esophagus, through which food bolus moves forward thanks to muscle contractions, like a crawling snake.

When you feel the urge to relieve yourself, it is advisable to go to the toilet and empty your bowels, since when feces are retained even for a couple of hours, further absorption of water occurs, and as a result, the feces become drier, which contributes to constipation. This is also one of the causes of hemorrhoids.

It is considered “normal” to have a bowel movement at least once a day. People with active digestion may experience bowel movements after every meal. On the other hand, stool retention can occur for several days - and then toxic substances again enter the blood through the intestinal wall. That is why sometimes we are visited by a feeling of incomprehensible fatigue, headache, nausea and general malaise. This explains the questions about the nature of our stool that the doctor asks us at the appointment for almost any reason.

Other stool-related problems are discussed further.

Healthy Colon

To keep your colon in perfect condition, you need to eat vegetables, fruits and insoluble fiber every day, which is found in grains and legumes. These products also contain magnesium, which is necessary for normal functioning intestinal muscles. If you can get magnesium from vegetable or fruit juices, then in order to stock up on fiber, which helps remove toxins from the intestines and improves intestinal motility, you need to eat whole vegetables and fruits at least a little.

People who have had any abdominal operations, in the postoperative period it is necessary to especially carefully monitor your diet, since the administration of natural needs may be complicated for several days. In the first days, it is advisable to eat simple foods that do not burden the intestines and reduce the likelihood of constipation. Vegetable soups, salads, steamed vegetables and rice are all ideal for postoperative period. These foods are nutritionally rich, easy to digest and contain enough fiber to quickly restore rectal function.

Digestive immune system

The digestive tract contains 60-70% of the body’s entire immune system, and this is not at all surprising when you consider the colossal number of pathogens and potentially hazardous substances enter our body through the mouth - the gateway of the digestive system. The oral cavity itself, the esophagus and the small intestine contain billions of beneficial bacteria, while there are trillions of them in the large intestine. But in the stomach, where an acidic environment reigns, there are not too many of them, since there are few pathogenic microbes able to survive in such harsh conditions.

Digestive system

In total, from 400 to 500 species of different bacteria were found in the intestines, some of which have antitumor properties, while others, on the contrary, have carcinogenic properties; there are bacteria that synthesize vitamins B, A and K; others produce substances that fight certain infections; There are also bacteria that digest lactose (milk sugar) and regulate muscle contraction and relaxation. Intestinal bacteria secrete natural antibiotics and fungicides - substances that suppress the proliferation of pathogenic bacteria and fungi, respectively. By releasing acid, they also destroy the toxic products of harmful bacteria, which often pose a much more serious threat than the pathogenic microbes themselves.

Besides, intestinal microflora protects us from metal poisoning - for example, mercury (from amalgam fillings or from contaminated fish), radionuclides (from antitumor therapy or from contaminated products), as well as pesticides and herbicides. There are also bacteria that produce hydrogen peroxide, in the presence of which cancer cells die. However, as you will see below, there are many factors that disrupt the normal balance of intestinal microflora.

Beneficial bacteria should predominate in the intestines, provided there are no harmful factors listed in the table (see below). If you eat poorly and monotonously, regularly drink alcohol, are exposed to stress, and often use antacids, painkillers and antibiotics, then the delicate balance will inevitably be disrupted. And then pathogenic bacteria will have the opportunity to multiply uncontrollably and displace beneficial microflora.

Unfortunately, this lifestyle is typical for quite a lot of people. Such people suffer from indigestion, bloating, flatulence, and cannot understand the causes of their troubles. The answer is simple: their intestines have become a battleground for beneficial and pathogenic bacteria.

Over the next six pages, we'll take a closer look at the most common digestive system diseases.

Typical Lifestyle Factors That Negatively Affect Digestive Efficiency

• Antibiotics
• Diet rich in fat
• Sugar
• Refined products
• Anti-inflammatory drugs
• fried food
• Alcohol
• Canned drinks (carbonated)
• Stress
• Bereavement
• Smoking
• Stimulant drugs

The main question that needs to be resolved before talking about healthy eating: Is fermentation and putrefaction in the intestines a normal process? Separate nutrition (table) denies this. Describing the peculiarities of human digestion, the physiologist Howell wrote that the rotting of proteins in the large intestine occurs constantly and this is a variant of the norm.

This raises the question: if fermentation is an inevitable fact, then does the body need it for normal digestion of food? The generally accepted point of view says that although putrefactive bacteria are not beneficial to humans, their body has the ability to adapt and eliminates their harmful effects.

Then another question arises: is it possible to create such a situation so that there is no fermentation and putrefaction in the intestines? Wouldn't this be more natural for digestion?

The effect of malnutrition on the human body

According to research results, bacteria that arise as a result of the decay process break down proteins and form toxic substances to varying degrees:

• hydrogen sulfide;
• phenylacetic acid;
• indolylacetic acid;
• carbon dioxide and so on.

These substances are excreted from the body in feces and urine.

It is strange to believe that the process of formation of toxic substances is normal and necessary for the natural and daily work digestive tract. Most physiologists have called this widespread phenomenon normal within the framework of modern life of a civilized person. According to Howell, bacterial activity that goes beyond the permissible limit leads to such unpleasant problems as diarrhea or constipation, and serious illnesses are also possible.

True, he was unable to unambiguously answer what constitutes excessive bacterial activity. By the way, another specialist in the field of physiology - I.I. Mechnikov experimentally established that decay products cause atherosclerosis of blood vessels and early aging of the entire organism. In this regard, he proposed introducing fermented milk products into the diet. Diet, separate meals, compatibility chart are ways to establish the normal process of food digestion.

The rotting of proteins in the body of a civilized person produces what is considered natural and accompanies him throughout life:

• feces that have an unpleasant odor;
• diarrhea;
• difficulty with bowel movements, constipation;
• bloating;
• colitis;
• haemorrhoids;
• and even the need for toilet paper.

And it seems incredible that there could be people in this world whose stool does not have an unpleasant odor and who do not know what gas is. And that there is an opportunity to experience it yourself, following the advice contained in the detailed table separate power supply. Proponents of this theory argue that after a period of six months to a year, following a separate diet, you can also notice accompanying improvements, for example, a cessation of the development of caries, unusual whiteness of teeth. A fundamental change in the principles of nutrition changes the consequences of digestion, and many physiologists do not take this into account.

How to get nutrients from food?

For adequate existence and the natural course of processes in the body, blood requires:

• water and glycerin;
• amino acids and salts;
• fatty acid;
• vitamins and minerals;
• monosaccharides.

Substances that enter it due to poor nutrition:

• alcohol;
• acetic acid;
• hydrogen sulfide.

In general, you need everything that is not poisonous.

During the digestion process, starch from food is separated into simple sugars, in other words, monosaccharides. They only provide benefits and are absorbed by the body. If these same substances undergo fermentation, then the formation of carbon dioxide, alcohol, acetic acid and water occurs. All of these, except water, are toxins.

If proteins supplied with food are digested, the body receives amino acids, which are undoubtedly very important for a full existence. When they rot, only toxic substances appear.

And this happens with all components of nutrition. Digestion produces nutrients, and fermentation produces poisons.

Hence the conclusion, is there any benefit in consuming enough calories from food if they are not digested, but rot? It’s hard not to understand that this will not give a person any benefit! And in order for food to be digested, you need to always have a table of separate food products at hand. Thus, the substances will be fully digested and absorbed by the body.

Of course, the human body can cope with the toxins that arise in it during fermentation of foods. And this happens regularly when they are excreted in urine and feces. But why load digestive system work, without which it will function more profitably.

Factors affecting digestion

What looks more natural: fresh breath, odorless stool and no gases, or unpleasant and pungent breath, bloating and rotten-smelling stool? If the second situation can be avoided, then why do it in such a way as to poison your body with toxins that appear due to poor nutrition? After all, it is clear that excessive activity of harmful bacteria has a negative impact on well-being. What will happen if its influence lasts for a long time?

So, the situation is clear: since it can be avoided negative reaction on the process associated with the digestion of food, then you need to take advantage of this. Here it is worth considering factors that will worsen the process of food processing in the stomach and intestines:

• binge eating;
• eating food when very tired;
• eating too soon before starting work;
• food during a feverish state or, conversely, when frozen;
• eating during pain and when there is no appetite;
• in a state of strong emotional shocks, such as anxiety, fear, concern, anger, etc.

All these conditions create favorable conditions to decompose food that has been consumed.

But these are all indirect reasons that affect the absorption of food. The main and main source of the problem is the incorrect selection of food products that are consumed at a time. A table - the basics of separate nutrition - can help you learn how to eat food correctly. Put an end to eating disorder, if it is caused precisely by poor nutrition, you can adjust the diet in accordance with separate nutrition. In cases where the disorder is caused by other reasons, then improving nutrition will be a good basis for treating the disease.

Every year, people spend a lot of money on medications that provide temporary relief, but do not eliminate the phenomenon of digestive disorders. These drugs eliminate the symptoms, but do not eliminate the problem. They neutralize increased acidity, reduce bloating, relieve abdominal pain and even relieve headache, which appeared due to stomach irritation.

But is this natural? It is necessary not to relieve symptoms, but to eradicate the problem, which lies in an unreasonable combination of foods. And then the signs of a healthy body will be lightness and comfort, and not an upset stomach. The proper process of digesting food should not have symptoms of disease.

The digestion process begins in the mouth. There, food is subjected to testing, mechanical processing (crushing, moistening with saliva), as well as initial chemical changes under the influence of salivary enzymes. Well-chopped food breaks down easier and is better absorbed.

Saliva is secreted mainly by three pairs of major salivary glands:

Parotid,

Submandibular,

Sublingual.

They are located outside the oral cavity and begin to function before and during meals. This happens because food is an unconditioned stimulus. When it enters the oral cavity, it affects the endings of the nerves, from which excitation is transmitted to the central nervous system, and from there to the salivary glands, the latter begin to separate saliva. Salivation can also occur as a conditioned reflex at the sight of food or the thought of it.

The oral mucosa contains a large number of small salivary glands. These glands function constantly, helping the movement of the speech apparatus.

The saliva of the major salivary glands is clear liquid. It consists of 99-99.5% water and 0.5-1% organic and inorganic substances. Inorganic substances consist of mineral compounds (K and Ca salts). From organic substances - protein mucous substance mucin. It promotes the swallowing of food; the food bolus becomes slippery and easily passes through the esophagus.

Saliva contains enzymes that break down carbohydrates:

- amylase, maltase.

The reaction of saliva is slightly alkaline or neutral (pH 7.4-8.0), which is the optimal condition for the action of amylase.

Food remains in the mouth for 15-20 seconds. During this time, carbohydrates do not have time to break down, so salivary enzymes continue their action in the stomach. Splitting occurs until the food bolus is saturated with acidic gastric juice (20-30 minutes).

The quantity and quality of saliva depends on the nature of the incoming food. Dry or sour foods cause a lot of saliva. Saliva washes away substances harmful to the body from the oral mucosa, which are removed outside. A person secretes 1000-1500 ml of saliva during the day. Saliva dissolves taste substances and thereby contributes to their effect on the (human body) taste buds of the tongue.

The influence of nutritional factors on the functions of tissues and organs of the oral cavity

For the normal function of the oral mucosa, foods containing vitamin A must be included in the diet. With its deficiency, keratinization of the mucous membrane occurs. Cracks appear in it. Microorganisms that inhabit the oral cavity accumulate in them. Inflammation of the tongue develops with a deficiency of vitamin B2 in the diet.

To prevent dental caries, vitamins D, C, B1 and mineral elements: Ca, P, fluorine. Sucrose and easily digestible carbohydrates contribute to the development of caries, since their consumption creates favorable conditions for the development of acid-forming microflora. Tartaric acid can cause the formation of tartar. This also contributes to the development of caries.

When eating, a sudden change of hot and cold food leads to the formation of microcracks in tooth enamel. The diet should include green onions, garlic, foods rich in fiber and bactericidal compounds that prevent dental caries.

Vitamins C and P are needed for normal exchange substances in periodontal tissues (periodontium). It holds the teeth in the jaws. With a lack of these vitamins, periodontal disease develops.

Saliva secretion increases when consuming food containing spices, acids, extractives, and sweets. Cold water has the same effect.

The secretion of saliva decreases when satiety is achieved, when eating hastily, or when eating food with an unpleasant odor or taste.

Alcohol negatively affects the organs of the oral cavity.

Poorly chewed food can cause damage to the mucous membrane of the digestive tract in large pieces.

Digestion in the stomach

The stomach holds 2 liters of food, which stays in it for 3 to 10 hours. The inner surface of the stomach is covered with a mucous membrane, in the thickness of which there are 14 million tubular glands. The latter produce gastric juice.

Pure gastric juice is colorless and acidic. It depends on the presence of hydrochloric acid, the concentration of which is about 0.5% (pH 0.9-1.5). Hydrochloric acid promotes swelling of proteins and acceleration of their breakdown by enzymes.

The composition of gastric juice includes enzymes:

The mucous membrane secretes a mucous substance - mucin. It envelops food particles and thus protects the stomach from damage.

Enzymes in gastric juice help digest food.

Pepsin – a proteolytic enzyme that breaks down complex protein molecules into polypeptides (albumose and peptones), still very large particles that cannot be absorbed. Pepsin is produced inactive; it turns into an active form under the influence of NSℓ. Pepsin also causes curdling of milk casein. This ensures its retention in the stomach, where casein hydrolysis begins.

Enzyme lipase breaks down emulsified fats into glycerol, monoglycerides and fatty acids. Only emulsified fats are digested in the stomach:

Milk fat,

Mayonnaise,

Egg yolk.

Gastric juice also has a protective property. Bacteria, entering the acidic gastric juice, quickly die. For example, microbes that cause cholera die in gastric juice after 15 minutes. Gastric juice is released only during digestion. In the absence of food, the gastric glands are at rest. The reaction of the stomach contents outside of digestion is alkaline. This is due to the separation of mucus, which has an alkaline reaction. Separation of gastric gland juice begins within 5-10 minutes. after starting the meal. The secretion process continues as long as there is food in the stomach.

Juice composition and the rate of its release depends on the quality and quantity of food.

Most of the juice is released when eating meat, less - from bread and even less - from milk.

The duration of juice release is also different:

For meat – 8 hours;

For bread – 10 hours;

For milk – 6 hours.

The nature of juice secretion is also different. When eating meat, the secretion of gastric juice increases sharply at the end of the first hour and reaches a maximum at the end of the second hour; when eating bread, secretion increases rapidly and reaches a maximum by the end of the first hour. When eating milk, the amount of juice increases gradually.

The composition of gastric juice depends on the composition of the food. The juice released when eating meat contains more hydrochloric acid than the juice released from bread and milk. The digestive power of the juice also changes. The juice released into the bread contains more of the enzyme pepsin, since vegetable proteins are more difficult to digest.

The causative agents of gastric secretion are:

Nervous excitation, which arises as a result of an unconditioned or conditioned reflex, comes from the central nervous system to the gastric glands;

Mechanical irritation experienced by the receptors located in the walls of the stomach when food enters it;

Chemical irritation. This is due to the fact that when food is absorbed, substances enter the bloodstream that have a stimulating effect on the neuroglandular apparatus of the stomach.

When eating, food irritates the endings of the nerves in the oral cavity. The excitation that arises in them enters the medulla oblongata, from there it is transmitted to the secretory nerves going to the stomach and causes secretion of the gastric glands. The secretory nerve of the stomach is the vagus nerve. This reflex is unconditional .

Juice secretion in the stomach occurs not only when food directly affects the receptors of the mouth, but also when it is seen or smelled. IN in this case occurs conditioned reflex separation of gastric juice. Conditioned reflex juice secretion always precedes food and the juice released during this process was named by I.P. Pavlov. appetizing juice

The physiological significance of the secretion of appetizing juice is that the stomach is prepared for food intake.

During the normal act of eating, a complex reflex separation of gastric juice always occurs. It lasts 2-3 hours. Further, juice secretion occurs under the influence of mechanical and chemical stimuli.

With mechanical irritation, juice secretion begins after 5 minutes. after meal. In this case, the receptors located in the mucous membrane are excited; then the excitation is transmitted to the central nervous system, and from there along vagus nerves goes to the gastric glands. The mechanical irritant is food.

The substance that causes the secretion of juice is histami n, which is contained in food.

A hormone is formed at the exit from the stomach gastrin , which is absorbed into the blood, acts on the neuroglandular apparatus of the stomach and causes the secretion of juice.

Strong juice secretion is caused meat broth, decoction of vegetables, protein breakdown products.

In the thickness of the walls of the stomach there are longitudinal, oblique and circular smooth muscles. Their contractions contribute to mixing food, soaking it with gastric juice and evacuation. Each contraction of the stomach lasts 10-30 seconds.

Fats stay in the stomach the longest, proteins stay somewhat less, and carbohydrates leave the stomach the fastest.

The exit from the stomach is closed by a sphincter consisting of circular muscles. After the food gruel is saturated with acidic gastric juice, the sphincter relaxes and allows it to pass into the intestines. Hydrochloric acid is an irritant that causes reflex relaxation of the sphincter. As a result, a portion of food passes into the duodenum. Then the sphincter closes and does not open until, under the influence of intestinal juice, pancreatic juice and bile, the reaction in the duodenum becomes alkaline.

Violation of gastric secretion occurs when the diet is disrupted, rare techniques food. This leads to a disorder in the rhythm of juice secretion. Eating hastily, eating dry food, consuming rough food, and food that has not undergone technological processing has a negative effect on the secretion of juice. It is not advisable to eat a large amount of food at one time. This causes stretching of the stomach walls, increasing pressure in the heart area.

With a lack of vitamins A, group B, C in food, structural and functional changes mucous membrane, decreased secretion of gastric juice.