Living With Combination Diseases Plus Acid Reflux

Dear Ladyisis,

Thank you for your message. I wanted to share some ideas with you. You can talk to your doctor and decide how to move forward. I imagine that the Nexium is one of several medications you need. That can really add up. Have you talked to the doctor or phamacist about getting the medication covered? Some pharmaceutical companies have special coupons and discount programs that might help. It is worth a try. The bottom line is that you MIGHT need medication and non medication treatments for reflux. Your doctor will tell you if you have signs of esophagitis or ulcers that need medicine.

If you are trying to decrease symptoms, there are many non medication approaches. I will give you a long list and you can see what makes sense for your situation:

Lifestyle: avoid tobacco smoke, lose weight if overweight, wear loose clothing around the waist, sleep on an elevated surface (pillows or wedge) to keep your head upright.

Diet: reduce or eliminate high acid foods, fried and high fat foods, caffeine, cola, carbonated drinks such as soda, chocolate, spicy foods. ONLY eliminate these foods if they are causing symptoms. some people go on a strict elimination diet and let their stomach rest for two weeks, then gradually add back one food at a time to look for a reaction. Get tested for lactose intolerance/gluten intolerance. Most importantly, eat small, frequent meals and chew well. Have a water bottle nearby and takes sips of water frequently during the day. Avoid eating a big dinner before bed.

Remember, you may not need to do each and every thing. I am giving you some ideas to think about so you can develop a plan that is realisitic for your situation.

Good luck! Jan

Hello Vicki,

This is quite interesting. First of all, I did not know that papaya could help with acid reflux. I printed the two recipes that were quoted.

I checked the recipe for "Spring Fruit Salad" that had an ingredient of Papaya, but it also contained pineapple and orange juice. Are these fruits not acidic. I thought they were as I try not to eat them.

I do believe that stress affects acid reflux as when my father died it was really pronounced.

I used to eat a granny apple and the affects would disappear. I don't know if its the pepin in the apple, or what? But it does work for me. It may not work for everybody.

Thanks for your advice concerning acid reflux.

I am wondering which of the vinegars is the least acidic.

I love my fresh beans and salad and I need to make a vinegrette but which type of vinegar should I use?

Thanks Vicki,

I enjoyed the article and I will include payaya in my menus.  Thank you very much for your hard work.

Susan

Hello all,

I thought I would share this information that I got while surfing the internet.

A list of Acid / Alkaline Forming Foods http://home.bluegrass.net/~jclark/alkaline_foods.htm

You will see in this chart that Apple Cider Vinegar is an alkalizing acid. White vinegar is a acidifying food.

http://www.greathealth247.com/ph-acid-alkaline-food-chart.html

I am keeping track of what I eat in comparision to acid and alkalizing foods. More towards the alkalizing foods.

White

Most commercial white vinegars are 5% acetic acid solutions.

Malt

Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. The acetic acid is less than 4 percent.An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in color.

A cheaper alternative, called "non-brewed condiment," is a solution of 4-8% acetic acid colored with caramel (usually E150). There is also around 1-3% citric acid present. Non-brewed condiment is more popular in the North of England, and gained popularity with the rise of the Temperance movement

Wine

Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Central Europe. As with wine, there is a considerable range in quality. Better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavor. Wine vinegar tends to have a lower acidity than that of white or cider vinegars. There are more expensive wine vinegars made from individual varieties of wine, such as Champagne, Sherry, or pinot grigio.

Apple cider

Apple cider vinegar, otherwise known simply as cider vinegar, is made from cider or apple must, and is often sold unfiltered, with a brownish-yellow color; it often contains mother of vinegar. It is currently very popular, partly due to its alleged beneficial health and beauty properties. Due to its acidity, apple cider vinegar can be very caustic, even burning the throat. If taken straight (as opposed to usage in cooking), it should be diluted (e.g. with fruit juice) before drinking. Others dilute it with warm water and add some honey.

Fruit

Fruit vinegars are made from fruit wines usually without any additional flavoring. Common flavors of fruit vinegar include apple, black currant, raspberry, quince, and tomato. Typically, the flavors of the original fruits remain tasteable in the final vinegar.

Most such vinegars are produced in Europe, where there is a growing market for high price vinegars made solely from specific fruits (as opposed to non-fruit vinegars which are infused with fruits or fruit flavors). Persimmon vinegar is popular in South Korea, and jujube vinegar is produced in China. Umeboshi vinegar, a salty, sour liquid that is a by-product of umeboshi (pickled ume) production, is produced in Japan but is technically not a true vinegar.

Balsamic

Balsamic vinegar is an aromatic, aged type of vinegar traditionally manufactured in Modena, Italy, from the concentrated juice, or must, of white grapes (typically of the Trebbiano variety). It is very dark brown in color and its flavor is rich, sweet, and complex, with the finest grades being the end product of years of aging in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally an artisanal product available only to the Italian upper classes, balsamic vinegar became widely known and available around the world in the late 20th century. True balsamic is aged between 3 - 12 years. One can sometimes even find balsamics that have been aged for up to 100 years, though they are very expensive. The commercial balsamic sold in supermarkets is typically made with red wine vinegar or concentrated grape juice mixed with a strong vinegar which is laced with caramel and sugar. However produced, balsamic needs to be made from a grape product.

Balsamic has a high acid level, but the sweetness covers the tart flavor, making it very mellow.

Rice

Rice vinegar is most popular in the cuisines of East and Southeast Asia. It is available in white (actually light yellow), red, and black variants. The Japanese prefer a light and more delicate rice vinegar for the preparation of sushi rice and salad dressings. Red rice vinegar is traditionally colored with red yeast rice, although some Chinese brands use artificial food coloring instead. Black rice vinegar (made with black glutinous rice) is most popular in China, although it is also produced in Japan It may be used as a substitute for balsamic vinegar, although its dark color and the fact that it is aged may be the only similarity between the two products. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings.

There is no difference between rice vinegar and rice wine vinegar. Vinegar can be made from just about any fruit, vegetable or grain. It's a two-step process: first an alcoholic fermentation to covert sugars in the base material to alcohol; then an acetic fermentation to covert the resulting brew to (acetic) acid. Rice vinegar - which is lower in acid than many vinegars, is made from rice (obviously), and its subtle flavor is not only essential in East Asian cooking, it's great in salads.

Coconut

Coconut vinegar, made from the sap, or "toddy," of the coconut palm, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer), as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.

East Asian black

Chinese black vinegar is an aged product made from rice, wheat, millet, or sorghum, or a combination thereof. It has an inky black color and a complex, malty flavor. There is no fixed recipe and thus some Chinese black vinegars may contain added sugar, spices, or caramel color. The most popular variety, Chinkiang vinegar, originated in the city of Zhenjiang, in the eastern coastal province of Jiangsu, China, and is also produced in Tianjin and Hong Kong.

A somewhat lighter form of black vinegar, made from rice, is also produced in Japan, where it is called kurozu. Since 2004 it has been marketed as a healthful drink; its manufacturers claim that it contains high concentrations of amino acids.

Flavored vinegars

Popular fruit-flavored vinegars include those infused with whole raspberries, blueberries, or figs (or else from flavorings derived from these fruits). Some of the more exotic fruit-flavored vinegars include blood orange and pear.

Herb vinegars are flavored with herbs, most commonly Mediterranean herbs such as thyme or oregano. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light-colored, mild tasting vinegar such as that made from white wine is used for this purpose.

Sweetened vinegar is of Cantonese origin and is made from rice wine, sugar and herbs including ginger, cloves and other spices.

Spiced vinegar, from the Philippines (labeled as spiced sukang maasim), is flavored with chili peppers, onions, and garlic.

Kombucha

Kombucha vinegar, also referred to as probiotic vinegar, is made from kombucha, a symbiotic culture of yeast and bacteria. The bacteria produce a complex array of nutrients and populate the vinegar with symbiotic bacteria which some claim promote a heathy digestive tract, though no scientific studies have shown this to date. Kombucha vinegar is primarily used to make a vinaigrette and flavored by adding strawberries, blackberries, mint, or blueberries at the beginning of fermentation.

Culinary uses

Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is an essential component of chutneys. It is often used as a condiment. Marinades often contain vinegar.

• Condiment for fish and chips - Britons commonly use malt vinegar (or non-brewed condiment) on chips; it may be used in other territories where British-style fish and chips are served.
• Flavouring for potato chips - In the case of American-style chips or crisps, many manufacturers of pre-packaged potato chips/crisps feature a variety flavored with vinegar and salt.
• Condiment for French Fries, particularly in the Northeastern United States
• Vinegar pie - is a North American dessert made with a vinegar to one's taste.
• Pickling - any vinegar can be used to pickle foods.
• Cider vinegar and sauces - cider vinegar is not usually suitable for use in delicate sauces.
• Substitute for lemon juice - cider vinegar can usually be substituted for lemon juice in recipes and obtain a pleasing effect.
• Saucing roast lamb - pouring cider vinegar over the meat when roasting lamb, especially when combined with honey or when sliced onions have been added to the roasting pan, produces a tasty sauce.
• Sweetened vinegar (see Flavored vinegars above) is used in the dish of Pork Knuckles and Ginger Stew which is made among Chinese people of Cantonese backgrounds to celebrate the arrival of a new child.
• Sushi rice - Japanese use rice vinegar as an essential ingredient for sushi rice.
• Red vinegar - Sometimes used in Chinese soups

Cholesterol

A scientific study published in 2006 concluded that a test group of rats fed with acetic acid (the main component of vinegar) had "significantly lower values for serum total cholesterol and triacylglycerols", among other health benefits.

Blood glucose control and diabetic management

Small amounts of vinegar (approx. 20 mls or two tablespoons of domestic vinegar) added to food, or taken along with a meal, have been shown by a number of medical trials to reduce the glycemic index of carbohydrate food for people with and without diabetes.This has also been expressed as lower glycemic index ratings in the region of 30%.

Diet control

Multiple trials indicate that taking vinegar with food increases satiety (the feeling of fullness) and so reduces the amount of food consumed.Even a single application of vinegar can lead to reduced food intake for a whole day.

Miscellaneous

• When a bottle of vinegar is opened, mother of vinegar may develop. It is considered harmless and can be removed by filtering. Colloquially collected knowledge recommends an expiration / shelf life of 12-18 months , though no reference explicitly states its toxicity. Various record can be found warning of decomposition of flavoring elements, such as whole leaves, prepared in the vinegar.

• When vinegar is added to sodium bicarbonate (baking soda), it produces a volatile mixture of carbonic acid rapidly decomposing into water and carbon dioxide bubbles, making the reaction "fizz". It is exemplified as the typical acid-base reaction in school science experiments. The salt that is formed is sodium acetate.

Hope this helps for anyone who is wishing to lower their acid levels, especially trying to replace vinegar in their menu.

Susan

Hi Ladyisis,

I was thinking about you today and wanted to see how you were doing. Did you try any of the natural remedies? Anything working for you that you would like to share?

Hope you are well. Stay in touch!

Vicki M

Susan,

That is great!! Do you have a recipe for making your own bouillion? Do you use meat products? I love to sip on bouillion from time to time but always worry about the salt content.

Do you have any yummy recipes to share? I would love some new ideas. I am not big on legumes mostly because I don't know how to prepare them fresh.

Thanks for letting us know how you are doing. I always look forward to reading your experiences.

Be well!! 

Vicki M