If you are living with acid reflux, you may be avoiding caffeinated beverages such as coffee and tea to avoid reflux symptoms. While some people attribute worsening acid reflux symptoms to caffeine consumption, research has been unable to definitively link drinking coffee and tea to causing acid reflux. In fact, according to a study of public health survey data involving more than 40,000 people in Norway published in Gut, researchers found that drinking tea does not affect the risk of acid reflux. HealthCentral compiled this list of three caffeine-free teas to enjoy that may even help ease your reflux symptoms.
1. Chamomile tea
Chamomile is the common name for several daisy-like plants. It has been used for centuries as a medicinal herb. Some research has found that products containing certain herbal combinations that include chamomile may be beneficial for an upset stomach and may decrease stomach acidity. Those who are allergic to ragweed and daisies, however, may want to avoid or carefully introduce chamomile tea into their diet.
2. Licorice tea
Licorice tea may also prove helpful for acid reflux. For years, the herb licorice has been credited with easing stomach pain. Licorice may help in the treatment of indigestion and ulcers, according to a 2016 study in the Brazilian Journal of Infectious Diseases. Licorice tea is one way to ingest licorice, but it is important to note whether the tea is just licorice flavored or made from the actual licorice root. While there may be great benefits to licorice, check with your doctor if you are pregnant or are taking prescription medication, as licorice can cause health problems for some people.
3. Ginger tea
Ginger has long been used to treat nausea and other stomach disorders. Ginger tea can be made simply by pouring boiling water over 1 teaspoon of grated ginger root, then straining out the ginger before drinking. A teaspoon of maple syrup can be added if the ginger is too strong of a taste. Ginger has been considered to be a safe herbal medicine with few side effects, according to a research review published in the Journal of Food and Chemical Toxicology.