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The
party season is upon us.
It is a time to eat, drink and be
merry…………………………. in
moderation.
Acid
Reflux
Many
people suffer with heartburn or acid reflux and
all the eating and drinking that goes with
Christmas can really aggravate it.
Here are a few tips to help:
-
Certain
foods are known to aggravate the condition
especially fats, chocolate, tomatoes,
coffee, mints, citrus, spices, onions and
certain alcoholic beverages. Try and reduce
these.
-
Elimination
of food allergies and nutritional
supplements to reduce inflammation and
repair the internal membranes. These
can be assessed at a consultation.
-
Overeating
can cause pressure on the valve through the
pressure of the contents of the stomach or
the amount of gas in the stomach
-
Not
chewing food properly can cause indigestion.
-
Activities
such as coughing, wheezing, heavy lifting,
bending, straining, pregnancy and tight
fitting clothes can increase intra-abdominal
pressure forcing the stomach contents back
into the oesophagus
-
Reflux
is more likely when we lie down than when
upright as gravity draws it down.
When we are reclining, stomach
contents tend to remain in the upper portion
of the stomach.
Elevating the bed using 4 - 8 inch
blocks and limiting foods, especially those
mentioned above in the hours prior to
bedtime, will help.
-
Take
a variety of natural supplements (including
those to rebalance stomach acid such as HC1
and digestive enzymes).
I can advise you on these at a
consultation.
With
regard to Christmas dinner, you don’t need to
pile the plate up just because it is Christmas!
Have a normal portion and save the extras
for Boxing Day.
Eat your Christmas pudding later on or
have my lighter version of Christmas Pudding
(see below).
Don’t forget to stock up on sprouts
which have sulphur compounds that can combat
cancer of the lungs and colon.
They have detoxifying enzymes and plenty
of vitamin C (as long as you steam them).
Healthier (gluten free) Christmas
Pud
Recipe
For
the compote:
mixed dried fruit – (unsulphured)apricots,
prunes, large raisins, figs, mixed spice, in
Marsala wine or a little red grape juice.
Mix all the ingredients and leave covered
overnight in a cool place.
The next day place in a pan and simmer,
then transfer to the oven and cook very slowly
at 130 degrees for a couple of hours (check
there is sufficient liquid from time to time).
Leave to cool and then chill.
Mix in toasted flaked almonds and serve
with a spoon of Greek yoghurt sprinkled with
grated chocolate and nutmeg or cinnamon.
The compote (without the yoghurt) will
keep for up to 5 days
For
more nutritional advice call Sam Silvester on
01235 760079
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