Come prevenire il mal di stomaco a tavola

prevenire il mal di stomaco

Gastriti, difficoltà digestive, sonnolenza postprandiale e altri disturbi dello stomaco affliggono molte persone. Di solito si dà la colpa allo stress, o si ricercano cause complesse. Eppure la scienza ha scoperto da vent’anni il principale responsabile: l’helicobacter pylori, un batterio a forma di spirale che vive nel­lo stomaco. Secondo recenti statistiche, sarebbero 20 milioni gli italiani che ne sono affetti. E allora, che fare?

Anche l’alimentazione può essere d’aiuto. Il mal di stomaco di per sé è un sintomo, che può essere accompa­gnato da digestione difficile, gonfiore addominale, reflusso gastroe­sofageo e mal di gola e d’orecchi. Spesso un leggero dolore di stomaco può essere solo il segnale di cattiva digestione, magari collegata a “stress” o eccesso di cibo. Quando però il mal di stomaco, sia esso dolore o bruciore, non scompare mai del tutto, o quando si ripresenta sempre in alcuni periodi dell’anno (primavera e autunno), non va sottovalutato. Anche se innescato dallo stress o dalla cattiva digestione, infatti, il mal di stomaco con il tempo può non essere riferibile solamente a un malessere passeggero, ma diventare il sintomo della presenza di Helicobacter pylori, di una gastrite grave, di reflusso gastroesofageo o di un forte disturbo della motilità gastrica.

In caso di reflusso gastroesofageo, il contenuto liquido che acidifica lo stomaco (acido cloridrico e succhi gastrici) risale nell’esofago la cui pa­rete è più sensibile. Il reflusso si manifesta con bruciore di stomaco, che si accentua quando ci si piega in avanti e, a volte, con risalita di liquidi fin nella bocca. Spesso il reflusso segnala la presenza di helicobacter.

A tavola optate per : latte, yogurt, formaggi freschi, parmigiano; pasta e riso asciutti o con brodo vegetale; carni bianche; pesce; prosciutto cotto o crudo molto magro e bresaola; uova alla coque o in camicia; budini di riso, biscotti secchi, crostate, gelatine. Inoltre scegliete questi due integratori:

Il cumino è una pianta originaria dell’Egitto e del­l’Asia centrale, che si è poi diffusa in tutta l’area del Mediterraneo. A scopo terapeutico se ne usa­no i frutti essiccati. Si usa in cucina per aromatiz­zare carni, cereali, verdure, pane e dolci. È noto per la sua azione digestiva e antimeteori­smo. Studi recenti ne hanno messo in evidenza le proprietà antibatteriche, anche nei confronti dell’Helicobacter pylori, e una notevole azione antiossidante e rigeneratrice delle mucose, anche di quelle dello stomaco. Prendetene 100-200 mg al giorno di estratto secco, con acqua o succo di frutta, preferibilmente lontano dai pasti.

Propoli:  Il nome “propoli” indica qualcosa posto davanti alla città per la sua difesa. La propoli, infatti, è un prodotto dell’alveare utilizzato dalle api per difen­dere le pareti delle arnie e dei favi dai parassiti. Numerosi studi hanno dimostrato che la propoli, in soluzioni idroalcoliche concentrate al 10-20%, inibisce l’elicobacter. Inoltre, i flavonoidi antiossi­danti che contiene abbassano i livelli di acido clo­ridrico nello stomaco con un’azione antibruciore e antireflusso. Prendetene 20-30 gocce di estratto puro non alcolico, diluite in acqua. Per i bambini in età scolare, dimezzatene le dosi.

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126 commenti su “Come prevenire il mal di stomaco a tavola”

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