Curing Stomach Acid Problems

My friend Adam had serious stomach acid problems. He was chronically on ant-acids, and had a close call when overdosing on baking soda dissolved in water to treat the intense burning symptoms. I encouraged him to heal himself with foods. The Standard American Diet (SAD) has a way of causing too much acid to build up. I simply suggested that his meals should include green vegetables, such as broccoli, green beans, collard greens, kale, zucchini, snow peas, snap peas, salads. I encouraged him to get a lot of celery and cucumber to have on hand - eating a couple of stalks of celery or cucumber quarters in case of emergency, and for maintenance to have one or two stalks of celery with each meal. (He prefers celery to cucumber.  My personal fave is sweet snap peas when in season.)

These super simple practices completely cured him. He hasn’t touched an ant-acid since making this simple change in his diet.

Alkaline vs Acid

“All foods, after digestion and absorption leave either an acid or alkaline ash in the body depending on their mineral composition. The normal body chemistry is approximately 20 per cent acid and 80 per cent alkaline. This is the acid-alkaline balance. In normal health, the reaction of the blood is alkaline and that is essential for our physical and mental well-being. The preponderence of alkalins in the blood is due to the fact that the products of the vital combustions taking place in the body are mostly acid in character. Carbohydrates and fats form about nine-tenths of the normal fuel of the body. In normal health, this great mass of material is converted into carbon dioxide gas and water. Half of the remaining one-tenth fuel is also con- verted into the same gas and water. This huge amount of acid is transported by the blood to the various points of discharge, mainly the lungs. By virtue of alkalinity, the blood is able to transport the acid from the tissues to the discharge points.
Acidosis:
Whenever the alkalinity of the blood is reduced, even slightly, its ability to transport the carbon dioxide gets reduced. This results in the accumulation of acid in the tissues. This condition is known as acidosis or hypo-alkalinity of the blood. Its symptoms are hunger, indigestion, burning sensation and pain in the pharynx, nausea, vomiting, headache, various nervous disorders and drowsiness. Acidosis is the breeding ground for most diseases. Rheumatism, premature old age, arteriosclerosis, high blood pressure, skin disorders and various degenerative diseases are traceable to this condition.”

You can read more at www.natural-advice.com/alkalizingdiet.htm. I disagree with a couple of points there: In particular I am not a fan of oranges or orange juice! I think they cause congestion. I stick with tangerines. Overall I found this page to have comprehensive and helpful info, if a little lacking in professional presentation.

Green veggies are the best for alkalizing the blood - kale, cucumbers, celery, parsley….here is a chart of all foods and drinks which tells you if they are acid-forming foods or alkaline forming foods: Alkaline-Foods-Chart

Green is Gorgeous

Here is one of the yummy healthy salad recipes I promised. I hope this helps get the “more veggies” thing going for you.

Curly kale is best when in season. Right now you can still find the nice soft curly stuff.
When the leaves feel hard and tough (see two images below), just switch to “lacinto” or “dinosaur” kale which is the kind with the long straighter leaves.

I go into detail below for your ease of understanding, but don’t be fooled - it only takes about 7 minutes to make this yummy little salad.
The increase in nutrition over a regular lettuce salad is huge. (See nutritional info at the bottom of this post)

For a quick single serving of your hearty green kale salad:
Use one very big or 2 or 3 small curly kale leaves
OR
approximately 3 large to 6 small lacinto kale leaves

Cut them up into small bite size pieces and put in your large salad bowl that you will be eating out of.

Make your simple dressing:
One pinch of cayenne pepper
Juice of 1/2  lime or meyer lemon
3-4 tablespoons of olive oil (enough to make salad nice and moist)
Salt to taste (use good quality natural salts rather than commercial processed salts)

Here is the secret to making your salad yummy Read more »