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GERD And Veggies: Here’s The Skinny

by Susan Berman

The reason one individual is susceptible to acid reflux/GERD might be entirely different from the reason it afflicts another person. One thing that seems consistent, however, are the various foods that seem to trigger a majority of people.

Besides the typical fats, let's look at different plant-based foods that can be tricky. For example, when it comes to fruits, citric acid typically will cause acid reflux. That said, lemons and limes, as acidic as they are, actually metabolize to be alkaline in one's system. Apples can vary. Red, sweet apples are usually fine to eat, while the sour green apples can cause problems. Believe it or not, many berries carry high levels of acidity. For example, blueberries, cranberries, blackberries, strawberries and cherries are all on the "beware" list. Tomatoes are usually too acidic to eat and affect many people; however, yellow tomatoes tend to be easier on the digestive system.

Vegetables, on the other hand, are excellent, although raw onions and garlic may raise some concerns. Dried versions of both of these would be a better option for many people. Most vegetables, whether eaten raw or cooked, will not typically produce acid reflux. Greens are alkalizing and should be a large part of one's diet.

Grains and seeds are good to incorporate into a daily diet. Most are neutral in acidity, meaning not too acidic or alkalizing. Grains provide a wealth of fiber, complex carbohydrates, minerals and some essential vitamins. Some grains can actually help to reduce acid reflux, although people who are gluten-sensitive still may find them challenging to digest.

Susan Berman, CHHC, MEd, is a Certified Holistic Health Coach who specializes in people suffering from GERD. After losing her husband from esophageal cancer, she has made it her mission to put a halt to this disease. She offers online Group, 1:1 and Do It Yourself programs. Connect with her for a free consultation at [email protected] or HealingAcidReflux.com  See Community Resource Guide listing, page 57.
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