Beat Acid Reflux Naturally

Acid reflux or gastric esophageal reflux disease (GERD) is one of the most common conditions affecting Americans today.  This condition is characterized by a burning sensation in the chest that has coined the term “heartburn.”  An anti-inflammatory lifestyle has been shown to beat acid reflux naturally.

Upon eating, food naturally passes from the throat to the stomach through the esophagus.  The esophagus contains a group of muscle fibers in the shape of a ring that prevent food from moving backward from the stomach to the esophagus.  These muscle fibers make the lower esophageal sphincter (LES).

Damaging the LES:

If the LES is not closing well it allows for food, liquid and hydrochloric acid to leak back into the esophagus.  The inner esophageal tissue is not designed to handle the strong acidity which inflames the region.  This causes the characteristic heartburn sensation.  Chronically damaging the esophageal tissue often results in esophageal cancer and other more serious conditions.

The most common risk factors for GERD include anything that obstructs the esophagus or stomach region such as hiatal hernia, pregnancy, and scleroderma.   Other proven risk factors include obesity, smoking, and alcohol usage.  Many prescription medications list GERD as a common side effect so this should always be considered.

GERD Caused by Too Little Acid in the Stomach:

The popular belief is that acid reflux is due to an excessive amount of hydrochloric acid in the stomach.  New science has revealed that this is not the case.  GERD is most often caused by too little hydrochloric acid being secreted by the stomach.

During digestion the stomach secretes acid to lower its pH to around 1.5-2.5 range.  More protein in the meal results in a greater need for stomach acid.   Individuals with non-obstructive acid reflux are often not able to get their pH low enough.   The LES is known to be a pH sensitive valve that initiates closure when pH drops under 3.0.  When the stomach does not have enough acid the LES remains open and acid can spill into the esophageal region and damage the tissue.

Many people use antacids to relieve the pain of heartburn.  This covers up the symptom (reducing acidity) but only makes the problem worse by decreasing the acidity.  This process limits the body from effectively digesting the food.  This causes further stress on the enzymatic system of the pancreas as well as the other digestive organs.  Antacids, processed foods and many medications deplete the body of critical b vitamins and trace minerals that are necessary to create a sufficient supply of stomach acid.

The Anti-Inflammatory Lifestyle:

An anti-inflammatory lifestyle incorporates a diet rich in phytonutrient dense vegetables, healthy fat and clean protein sources. Healthy fat sources include coconut products, avocados, olive oil, & purified omega-3 fish oil supplements. Healthy protein includes wild-caught fish, grass-fed red meat and free range poultry and eggs. Anti-inflammatory herbs such as turmeric, cinnamon, ginger, oregano & garlic are also powerful aids.  Non-processed pink salts, sea vegetables, sea algae and cereal grasses should be used regularly to provide an abundance of critical trace minerals.

Individuals should avoid eating excessively large meals.  Food should be eaten at least 2 hours before bed to allow gravity to push food through the system.  Digestive enzymes and probiotics are particularly helpful at enhancing the digestive process.  Raw apple cider vinegar with the fermented mother intact is rich in acetic acid, digestive enzymes and good bacteria.   2 tsp of raw apple cider vinegar in water before a high protein meal is particularly helpful at lowering stomach acid to prepare for digestion.  It is also helpful to use apple cider vinegar to marinate meat, as a salad dressing and on grains such as rice.

Sources For This Article Include:

http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001311/

http://www.cocoonnutrition.org/catalog/page_betainehcl.php

http://www.naturalnews.com/031618_kidney_stones_prevention.html

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About David Jockers, DC

Dr. David Jockers is a Maximized Living doctor, corrective care chiropractor, nutritionist, exercise physiologist, and certified strength & conditioning specialist. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He is also the host of “SuperCharge Your Health” on Atlanta’s FaithTalk 970AM every Saturday at 5pm.

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  • Dr. Serena Murray

    Hi doc, thanks for the great information. It's frustrating how many patients come through my office on reflux medications–if they only knew the nutrient deficiencies and endless medication cycles these drugs create.

    I have also heard through my chiropractic and nutritional schooling that a LACK of acid/low pH in the stomach causes the relaxation of the lower esophageal sphincter, then leading to reflux of food and acid into the esophagus. However, I have been unable to find this in my textbooks or through a Google Scholar or PubMed search. Do you happen to have any sources–textbook, research, or otherwise–to support this?

  • http://drjockers.com/ David Jockers, DC

    Dr Serena – I have actually not found it reported in a major search as well. It is still a theory, but working with this hypothesis, I have found great success with the strategies I wrote about in this article.

    • Dr. Serena Murray

      Likewise, I've used betaine HCl with patients with reflux and IBS with success. –I've heard (anecdotally) that apple cider vinegar is pretty much a wonder cure for gastrointestinal ailments, especially reflux. I don't suffer from reflux myself, and really can't get vinegar down, straight or diluted, but it certainly supports the theory we're working off of.

  • http://drjockers.com/ David Jockers, DC

    Yes, progenic microorganisms thrive off of organic acids (citric acid, acetic acid, lactic acid) and so some ACV in water helps them while at the same time it sterilizes pathogenic microorganisms. Try adding some ACV to your meat – the organic acids and enzymes help pre-metabolize the meat and make it taste better and make it more bioavailable. Less digestive energy needed to metabolize it.

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