Eating Snails help the stomach when we have gastritis (gastritis snails)

Stomach Flu Snails

Eating Snails is the cure No.1 when we have gotten Stomach Flu (gastritis snails)

Eating Snails in the past

The snail’s nutritional qualities have been known since thousands of years, with snail meat increasing its share in the production and the delicatessen market in recent decades. Approximately ten years ago, according to EU data, the snail market in Europe amounted to 35,000 tonnes per year, and since then it has steadily increased (Marketbriefonsnails, ITC, EC, 1993).
Molluscs and particular the snails are part of the new culture of feeding people who aspire to a healthy and fulfilling lifestyle. So far the sowed meat has been poor on the UK market, but it is expected to gradually change. Under the influence of the traditions in some European countries and the optimistic results of the research on the excellent qualities of this meat, the snails are occupy an increasingly important place in the nutrition of the Britans.

Information about snails

Today, three types of snails – Helix lucorum, Helix pomatia and Cornu aspersum (spotted or gray snail) are familiar in Europe. Of these species, Cornu aspersum, which is cultivated in many countries, is the most preferable, and within its natural range (the Mediterranean) is also collected by nature.
It is relatively drought-resistant, warm-loving and less calcific species, which in the natural environment feeds mainly on green plants.
H. pomatiae species, which is collected by nature, but cultivation is also attempted. In Northern and Central Europe, it inhabits plains and semi-mountainous habitats, while in southern Europe it prefers alpine and subalpine areas. H. pomatiae is the most highly calciphilic and cold-resistant species of the above-mentioned species. His meat is bright and especially appreciated as a delicacy in France.
H. lucorume is an eubiobite species that withstands high levels of anthropogenic press, feeds both on green plants and rotting vegetable mass, roots, mushrooms, etc. Its meat is dark and poorly appreciated by consumers, and therefore there is no interest in its farming. All quantities of this type on the market are collected by nature.

Snails as high quality food product

As has already been said, the meat of terrestrial snails used for food has a high nutritional value. In C. aspersum, the protein content is higher than that of the fish and approaches the beef and chicken, while the fat content is sometimes lower (Table 1). The energy value of snail meat is about 67-81 kcal / 100g, which is much lower than for other meats or fish, making it an alternative healthy and dietary food (Griglione, 1990).
Tab. 1. Ratio of nutrients in% for different meats (Griglione 1990)


























H. pomatia






C. aspersum





Snails’ Eggs as source of quality

In France, the snails’ eggs, which compete with the quality of the “black caviar” of the sturgeon fish, are also food. They are rich in protein, contain a negligible percentage of fat and are very calorie. The eggs of C. aspersum contain many valuable chemical elements such as calcium, nitrogen, phosphorus, copper, zinc, iron, etc., valuable to the human organism. (Ros, 1990).

Unique cure for stomach problems (gastritis)

The medical application of terrestrial snails in the treatment of gastritis, ulcer and other diseases of the gastrointestinal tract is familiar fact to man long ago (Figuier, 1840; Baron-Barthelemy, 1855, OnceauxandFontaine, 1933, Monceaux, 1933). Due to the proven healing effect and today, the meat and / or mucus of these molluscs are a common component of many drugs and nutritional supplements for the treatment of gastrointestinal diseases.
Folk medicine also uses snails for throat diseases, bronchitis, skin problems, diagnostics of tumor formations and others (Charroppin, 1983; Ponsetal., 1999; Dweketal., 2001). of anemia caused by lack of iron in the diet. Low levels of sodium and cholesterol (70mg / 100) and high potassium levels allow the use of snails to treat atherosclerosis and high blood pressure. Snail meat is popular  for diet of diabetic patients. Studies on snail mucus reveal the presence of a bacteriostatic substance to make anti-asthma, tuberculosis and wound healing preparations.

Cook Recipe with Snails

Allow to snails “starve” for 4 to 5 days. The goal is to clean the stomach contents. At this stage, it is important for snails to breathe, but not to leave the place of starving. It is easiest to leave them in a plastic pouch with holes of a needle through which air can enter.
After 4 to 5 days,  wash the snails with cold water. Pour into a deep saucepan with boiling water, placing 1 liter of water every 1 liter of water. salt. Add some black pepper, bacon, bay leaf, lemon bark, various vegetables Рchopped onions, carrots, celery, parsley, etc in the watter. Turn on a strong fire for 15 Р20 minutes.
During boiling, remove the foam with a spoon. Brewing lasts on average between an hour, an hour and a half on low heat.
Once cooked, the snails have to cool. Using a sharp knife, a fork or a long skewer, the shells have shuffled and pressed where the white meat grips the shell. The back of the snail is not edible. It easily separates, even without a knife, after the snails are boiled. From the back of the snail continues a thin cords along the flesh, which should also be removed.   If you want to use the shells of the snails, wash them first with a saline solution and then burn them with hot water.

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