File per months: October 2013

I suffer of acidity in the stomach What I must do?

The acidity in the stomach or Reflujo Gastroesofágico (RGE) is the process through which, part of the stomach content happens of stomach to the esophagus, through sphincter superior of this one last one, call cardia. It is by this, that a symptom that usually presents the people who suffer this affection is quemazón in the part of subsequent to the breastbone. Although it is necessary to comment that it is not necessary to feel this annoyance to present RGE, since a third of the diagnosed patients of RGE only presents heartburn or ardor.

The RGE not only bothers the person who undergoes it, but also causes injuries that are recommendable to avoid. The stomach ulcers, as well as the esofagitis (inflammation of the part inferior of the esophagus) is more common in patients with RGE; as well as a greater incidence of cancer of esophagus or stomach, by the affectation of weaves of these organs, and even of the weave of the own cardia.

Next, a decalogue of eating habits sets out to consider to avoid the RGE as far as possible.

1. To chew foods very well, since the work that is not realised in the mouth, will be realised in the stomach, to turn foods into a homogenous pap. It is recommended, that a main food (eaten or it has dinner) is due to carry out in about 30 minutes.

2. To avoid very greasy foods, since the fat causes that the foods remain more time in the stomach.

3. To use bakings that are not aggressive for the mucosa of the stomach, such as the boiled one, the steaming, or the stew. This way, it will be tried to avoid cooking techniques as they are to sauté ones, the fryings or the plate, since by means of these, substances form that are irritating for the stomach.

4. To diminish the very acid food ingestion, especially in dinner or during the night. Foods as the vinegar, the citruses or yogurt, favor the appearance of the RGE, indeed by their high acid content, that increases the secretion of acid on the part of the stomach.

5. To restrict sharp foods, since they also are irritating of the gastric mucosa.

6. It is necessary to pay attention to certain foods, as they are the onion or garlic, the spices, the chocolate or the coffee (with or without caffein). All of them do not accentuate the RGE in all the patients, but it is possible to be conscious if some of these it has this effect, to suppress it of the diet.

7. To prioritize the ingestion of small volumes, being preferable to eat more times in the day, but smaller quantities. A clear example is the ardor that usually appears after abundant meals or banquets, in which it can arrive to be surpassed the capacity of the stomach, being inevitable that leaves from the content of this one pass for the esophagus.

8. To diminish the carbonated drink consumption, since due to the gas presence in these and to their effervescence, to part to occupy more volume in the stomach, usually they irritate the stomach mucosa easily.

9. To limit the ingestion of spirits. Wine, beer and distillates have a double potenciador effect of the RGE: the relaxation of the cardia and the increase of the acid secretion.

10. Not to ingest foods minimum two hours before lying down, since the close relation between the knocked down position of the body and the RGE is undeniable, for that reason recommends some patients not to sleep absolutely lhelp down, but slightly reclined.

Refrencias:

  1. Aalykke C, Havelund T. Non-pharmacological therapeutic possibilities in gastroesophgeal reflux diasese. Nutr Clin Pract; 2008. 
  2. Anand G, Katz PO. Gastroesophageal reflux disease an obesity. Rev Gastroenterol Disord; 2008.
  3. Festi D, Scaioli and, Baldi F, Vestito To, Pasqui F, I gave Base AR, Colecchia A. Body weight lifestyle, dietary habits and gastroesophageal reflux disease. World J Gastroenterol; 2009. 
  4. Kaltenbach T, Corckett S, Gerson Frees. Plow does lifestyle measures effective in patients with gastroesophageal reflux disease? An evidence-based approach. Arch Intern Med; 2006.
  5. Meining To, Classen M. The role of diet and lifestyle measures in the gastroesophageal pathogenesis and treatment of reflux disease. A.m. J Gastroenterol; 2000. 
  6. Morozov SV. Role of alimentary factor in gastroesophageal reflux disease pathogenesis and treatment. Vopr Pitan; 2012. 
  7. Muñoz M, Garcia I, Aranceta J. applied Nutrition and dietotherapy. Navarre: EUNSA; 2004.
  8. Requejo A.M., Ortega RM. Nutriguía. Manual of clinical nutrition in primary care. Madrid: Complutensian editorial; 2009.
  9. Vemulapalli R. gastroesophageal Diet and lifestyle modifications in the management of reflux disease. Nutr Clin Pract; 2008. 

What is a ration of carbohydrates? They vary the weights of the rations when the food is crude or is cooked?

A ration of any food type, is a standard gauge through which the calculation of A rations is facilitated to ingest in a diet and the interchange of rations of foods of the same group.

In the case of carbohydrates, a net ration is characterized to contain approximately 50 g of this nutrient, without depending on the majority carbohydrate typology or the combination of these. It is by this, that in the section Gallery of rations can be consulted the rations of different food groups, among them the farinaceous ones, who are the food group in which the prevalent nutrient is the carbohydrates.

The weights for the rations in crude of foods are very standardized, not thus in the weights in cooked of these foods, which when being re hydrated (that is to say, have gained more water) have a volume and greater weight. Also, as much the weight of cooked foods, as the amount of carbohydrates that remains in the food depends in great way of the baking level on these: to greater baking, major weight, and minor contained in carbohydrate. A clear example is the one of the vegetables or the rice, which yield part of starches to the baking water, which we consumed in the case of the stews or the soups.

Next a table in which it is possible to be consulted the certain rations of farinaceous, in crude appears as much, as in cooked.

FOOD CRUDE COOKED
GRAMS MEASUREMENT GRAMS MEASUREMENT
Bread of bar 100 8-10 fingers - -
Rice 75 Average cup of coffee 160 7 nosey spoonfuls
Lentils 75 Average cup of coffee 230 8 nosey spoonfuls
Chick-peas 75 Average cup of coffee 220 9-10 nosey spoonfuls
String beans 75 Average cup of coffee 180 8 nosey spoonfuls
Macaronis 75 1 cup of coffee 170 10-11 nosey spoonfuls
Spaghettis 75 - 250 -

Also, in the following table the power content and of carbohydrates of the rations before described is detailed.

FOOD CRUDE COOKED
Energy (kcal) Carbohydrates (g) Energy (kcal) Carbohydrates (g)
Rice 263 59.1 259 57.6
Lentils 215 26.2 178 21.8
Chick-peas  256 37.5 236 29.3
String beans 216 26.1 192 22.6
It grazes of wheat 251 50.7 237 48.3

Finally, it is possible to emphasize that to be based strictly on a system of rations, although he is very useful and it makes agile the work of the consumer and the professional of the feeding, it can little get to be exact. For it, we must consider what type of tables of food composition is used, since the composition of foods can vary significantly between the different geographic zones and in different seasons from the year; as well as the degree of baking of the food.

Sources:

  1. NUTTAB 2010 (Food Standards Australia New Zealand); The University of New South Wales; Professor Heather Greenfield and Co-workers AT the University of New South Wales; Tables of composition of Australian Aboriginal Foods (J Brand-Miller, KW James and WFP Maggiore).
  2. Ortega RM, Lopez A.M., Requejo A.M., PA. The composition of foods. Basic tool for the nutritional valuation. Madrid: Complutensian editorial; 2004.
  3. Room-Save J. Nutrition and dietetic clinic. Barcelona: Elsevier Masson; 2008.