Physical causes of GIT disorder

Coarse foodCoarse Food
The mucous membrane of the stomach can be irritated mechanically and even physically, damaged by a large amount of food taken per meal as well as by the use of uncomminuted, rich in crude vegetable fiber (like radish, turnip, kidney bean, unpeeled peas, unripe fruit, grapes, raisins, gooseberry, currant, dates, whole wheat bread and etc.) and connective tissue (cartilages, sinewy meat, fowl and fish skin and etc.) products. 


Chemical causes of GIT disorder

tobaccoTobacco smoke
Nicotine, ammonia, acids, tars and other substances contained in the tobacco smoke have an irritant effect on the oral mucosa and salivary glands that are accompanied by increased salivation. Together with saliva some parts of the tobacco smoke products are ingested into the stomach where they have an irritant impact on the mucous membranes of the stomach and bowels. That, in  turn,  promotes considerable emission of the gastric acid and leads to increased gastric acidity. 



Biological causes of GIT disorder


The group of Enterobacteriaceae includes such microorganisms as Salmonella, Shigella, Escherichia, Klebsiella, Enterobacter, Serratia, Proteus, Morganella, Providencia, Yersinia. Some of these bacteria normally inhabit the gastrointestinal tract of humans, but when there is some decrease in the protection properties of the intestine mucosa, they may cause infections of the digestive system and other organs. Others inhibit soil, water or parasitize various plants and animals, when they penetrate into the digestive tract, they cause infectious diseases accompanied by diarrhea, high temperature, vomiting.