Please explain how to eat with reduced secretion of gastric juice. R. D. Kiev region

The letter says Professor Galina Anokhin.

If to estimate the direct contribution of the stomach in the processes of digestion, the greatest impact of gastric acid and digestive enzymes have on the processes of digestion of milk, connective tissue and egg whites. Changes of gastric secretion lead to the development of functional dyspepsia (breach of the normal function of the stomach, the digestive processes in it). So you need to know that stimulants gastric secretion are foodsthat are rich in organic acids (acid juices, berries and fruits, green onions, garlic, tomatoes, pickles, spices). Patients with low gastric secretion is necessary to limit consumption of fatty foods. Dietary fat suppresses the secretion of gastric juices. Therefore, it is not recommended to consume fatty meats (duck, Gusyatin)and coarse-fibered meats, whole milk, boiled eggs, foods rich in fiber, which is hard to digest (beans, corn). These products for a long time in the stomach, in order to prepare them go into the duodenum, stomach should allocate a significant amount of hydrochloric acid, pepsina and other enzymes. With this pathology is recommended not to overload the stomach, large portions and good to chew food. Prefer "easy" dishes: fish steamed or baked with vegetables, chicken, meatballs, egg omelet, dairy products, dried bread, well boiled porridge from buckwheat, rice, vegetables and fruit, peeled from the skin, well-crushed or ground. With reduced gastric secretions that while eating food drink a small amount of diluted lemon juice, and for cooking use herbs, spices. Useful watering food cider vinegar, wine. In the diet such patients should be enough vitamin C (lemons, oranges, kiwi, black currant, sweet pepper, greens) - it depends on the absorption of iron and other minerals in the intestine. Very often in these patients occurs anemia - in this case, you need to Supplement your diet dishes from foods rich in vitamins a, E and iron (chicken, veal liver, cod liver oil, eggs, chicken and quail eggs, fish, meat, sea-buckthorn berries, pumpkin, carrots, spinach, leek, spinach, lettuce, root and parsley, peppers, apricots, tomatoes, currant, black ashberry, persimmon, tangerine, green peas). In patients with severe deficiency of vitamins a and E are recommended vitamin supplements, nevertheless, it must be remembered that the prolonged use of vitamin a, especially in high doses, can cause hypervitaminosis.