Have we been given the wrong information about the cause of reflux and
indigestion and that the real cause of these digestive problems is too lower stomach acid, not too much?
There are alot of publications out there but the best one I have found is a book called Why Stomach Acid is Good for You, Natural Relief from Heartburn,
Indigestion, Reflux and GERD by Jonathan V. Wright, MD and Lane Lenard, Ph.D.
This book explains how as we age we produce less stomach acid and this is the real cause of acid reflux.
All too often I hear people been put on Acid blockers as they have been told the reason for their acid reflux is too higher stomach acid. Educating ourselves is the first step and when you start looking into this we find it is the opposite.
Also discussed in the book are the disadvantages of going on an acid blocking drugs, which includes:
- Decreasing your ability of resisting infections, These drugs also cause deficiencies as they block the absorption of certain micronutrients (vitamins and minerals)
Dr. Wright says “In cases of mild to moderate heartburn, ‘acid indigestion,’ bloating, and gas, actual testing for stomach acid production at Tahoma Clinic shows that hypochlorhydria (too little acid production) occurs in over 90 percent of thousands tested since 1976. In these cases, a “natural strategy” is almost always successful.”
So how do we remedy Acid Reflux?
1.Removing Food triggers
I Find keeping a food and mood journal can help you target the foods that may be the triggers. More often than not my clients already know their triggers and they are often coffee, alcohol, spicy foods, garlic, onions etc.
These foods can be reintroduced once the reflux has subsided.
2.Naturally Increase Stomach acid
This is the scary part as most people think it will cause more reflux. By increasing the stomach acid, we ensure that your food you eat will be broken down and not sit in the stomach to ferment. Dr wright says: “Not only does this strategy work to eliminate heartburn and GERD, it often goes a long way toward restoring and nutrient deficiencies and repairing the gastric bacterial barrier, not to mention the intestinal barrier.”
- Adding Apple Cider Vinegar and/or Lemon Juice is the best and easiest ways of
increasing stomach acid levels. Place 1-2 tablespoons of apple cider vinegar and or lemon juice to a little water and drink just before a meal.
For a short time supplementation with HCL - Hydrochloric acid can help relieve symptoms and help the body heal. This should never be tried on your own and working with a practitioner is advised.
4. Improve Digestion
Im sure you have heard of "REST and DIGEST" This is a real thing! We need to be in a parasympathetic state when we eat to ensure optimal digestion. What does this mean? We need to be seated, present, not mutitasking, chewing, tasting and enjoying our meal.
Adding in therapeutic foods to aid Digestion can also help enhance absorption and decrease any bloating or discomfort. These include Beets, Pineapple, Radish, Ginger, Bone Broth, Dandelion Root and many more.
Overcoming this very uncomfortable and constant condition can be a step towards a far greater quality of life. Your first step is educating yourself, read articles and books that give you the right information. Then contact a qualified practitioner to work with to get you on the right track.
Try this wonderful Bone Broth Recipe:
1,5 kg of bones (chicken carcass or beef, lamb, or pork bones)
2 tbsp apple cider vinegar
1 onion (chopped)
2 carrots (chopped)
2 stalks celery (chopped)
4 cloves of garlic
handful of fresh herbs
1 tsp sea salt
1 tsp whole peppercorns
any other veggie scraps
If using meat bones, Roast the bones in a 200°C oven for 30 minutes.
Place the bones or chicken carcass in a Pressure cooker or slow cooker
Add apple cider vinegar.
Add water until the bones are completely covered
Put the pressure cooker on high for 2-4 hours. The longer the better! in a slow cooker this can be left for 48 hours.
Take out as many of the bones as you can with a slotted spoon.
Add in onion, carrots, celery, garlic, herbs, salt, pepper and any other ingredients you're including. Return to pressure for a further 2 hours. Or if using a slow cooker, add the vegetables in for the last 6 hours of the cook.
Strain and store in the fridge for no more than 5 days. or Freeze in portions