Curing oneself of the condition called acid reflux can be accomplished by using natural, healthy methods. I suffered from this condition for years, taking harmful, expensive PPI drugs (proton inhibitors), which only masked the symptoms. These drugs, not only had myriad side effects, but became ineffective over time. I was forced to find another answer. I wanted to cure myself without the use of drugs. My doctor was no help. He didn’t have a clue about natural healing and nutrition. After a great deal of research I discover that with the proper use of herbs, health store items, meditation, exercise and diet, one can heal themselves of acid reflux.

The first thing that I learned is that acid reflux, sometimes called gerd (gastro esophageal reflux disease), is not a disease at all. Contrary to what the medical community would have us believe, it is simply a condition, brought on by poor eating habits. Besides eating the wrong foods, not chewing food properly is probably the root cause of this ailment.

The Acid reflux condition would not exist without a damaged esophagus and a weakened LES (lower esophageal sphincter). If the condition is to be eliminated, healing the esophagus must be the first order of business.

During this reflux recovery period, eating anything which could irritate or damage the esophagus, must be avoided. Things like poorly chewed chips, crackers, cereal or any hard foods with sharp edges are culinary culprits – they cause little lacerations to develop in the esophagus. Until the lacerations have had a chance to heal, spicy foods, such as acidic tomato products, hot peppers, raw garlic and raw onions should also be eliminated from the diet. They just further irritate the condition. Smoking and drinking alcohol relax the LES, allowing stomach acid to splash up into the esophagus, thus impeding the healing process.

The key to acid reflux recovery is to eat only mild, easy to digest food until the esophagus has healed. Eat early, giving yourself at least three hours of sitting or walking time before lying down. Eat slowly and chew your food completely. And last, but not least, try to eat in a relaxed, pleasant environment.

I have listed a few of my favorite recipes that I enjoyed during my own recovery period. They can be made quickly and easily. Try doubling these recipes so that you can reheat them later in the week…..less time in the kitchen. Remember that cooking from scratch, instead of relying on convenience foods, is a better approach to good health, in general. It is also nice to know what you are really eating.

For breakfast, I believe that fresh fruit is the best way to go. I especially like melon and papaya. For lunch I eat more fruit like apples, bananas and, perhaps some almonds, or walnuts. It’s better to eat many little healthy meals during the day. I try to buy only organic fruits, however, sometimes when I am rushed, I purchase “ready to go” containers of mixed fruit at the grocery store. Try to stay away from pineapple, as I find it hard to digest.

How about starters in the evening? Serving vegetables raw is the ultimate healthy way to present them.

Try creating a beautiful platter of crudité (crew di tay) better known as elegant rabbit food. Serve it with a savory tofu dip. Use cauliflower, broccoli, English cucumbers, radishes, green & yellow zucchinis, Belgium endive, carrot sticks, whole small mushrooms, or whatever appeals to you. Cut the vegetables in bite size pieces for dipping. The Belgium endive is a natural edible scoop for dipping. Just cut off the ends and peel off the leaves.

Make the tofu dip by putting one package of soft or silken tofu in a food processor or blender, adding garlic powder, cumin, paprika and chopped chives or parsley for flavor and color. Season with salt & pepper to taste. Add a little fresh squeezed lemon juice if the mixture is too thick. Process until smooth and creamy. If you are in a rush, ready made dips and raw vegetable platters are available in the produce sections of most supermarkets, but make a concerted effort to eat only organic, if possible.

I hope that you enjoy the following dishes. Even though I have cured myself of acid reflux, I still cook these recipes on a regular basis. I prefer food slightly under cooked. Feel free to adjust the cooking times and seasonings to your own taste.

Bon appetite!

Sautéed White Fish On A Bed Of Mashed Potatoes

This recipe is for one serving. Increase the ingredients for additional servings as needed.

One 4oz filet of white fish (orange roughly, sole, turbot, flounder, etc)
One med. Potato
Steamed green vegetable such as broccoli, spinach, peas or asparagus
Parsley or chives for garnish
¼ tbsp unsalted butter, olive oil or Pam

We will start with the potatoes because they take the longest to cook and they tend to retain their heat the longest. The fish and vegetable take only minutes to cook.

Peel and cube potato. Place in cold water to cover. Bring to the boil, and then simmer until fork tender. Drain, leaving just enough cooking liquid for mashing or whipping. You may also use the vegetable broth (recipe below) instead. Add salt to taste. Hold in a warm place.

Season fish with salt and pepper to taste. Place non-stick sauté pan over med high heat. Add butter, oil or spray with Pam. When not quite smoking, add fish. Cook two minutes, turn and cook other side for two minutes, or until the filet is light brown and cooked through. If the filet is very thin, one minute on each side may be enough. (You can broil or bake the fish if desired)

Serve fish on top of mashed potatoes, surrounded by the steamed vegetables. Garnish with chopped parsley or chives.

Vegetable Broth

This broth is very alkaline and rich in minerals. It can be served as a simple soup, or used as a stock (as above) for cooking. Cook and save the potatoes and beets to use as a vegetable side dish or to add to soup.

2 cups red skinned potato peelings
3 cups celery stalk
2 cups celery tops
2 cups beet tops
1 small zucchini or yellow squash
2 cups carrots
One small onion
Sprig of parsley
2 ½ quarts distilled water

Chop all vegetables into very fine pieces. Place in water and bring to the boil. Simmer for 20 minutes. Strain & refrigerate for future use.

Note: By cooking pearled barley in the finished broth with the addition of chopped vegetables, one can prepare a healthy soup for a first course.

Pasta Primavera

Primavera means “spring” in Italian. This pasta dish offers a great opportunity to use all the wonderful fresh spring vegetables at your disposal. However, you can make this dish anytime of the year by using whatever fresh vegetables you can find at your food market. I have chosen a mixture of vegetables that I happen to love, for this recipe. You can use these or replace them with your favorites. During the reflux healing period, try to stay away from tomatoes, raw onions and raw garlic. I have included garlic in this recipe (*see note regarding roasted garlic). If you can tolerate a little garlic, then make sure to cook it well at a low temperature, without browning it. If you want to be a bit daring, you can add the optional cup of heavy cream. You may substitute parsley for the basil and the penne regatta for fettuccini, or another pasta. The whole family can enjoy this classic pasta dish.

1 cup sliced mushrooms
1 cup sliced carrots
1 cup baby peas
1 cup sliced asparagus spears
1 cup snow peas or sugar snaps
2 cloves garlic finely chopped or roasted
1 lb. penne regatta
1 tsp. salt
3 tbsp extra virgin, first cold pressed olive oil
½ cup shredded basil
½ cup Parmigiano-Reggiano cheese
½ cup heavy cream (optional)

Place a steamer basket in a pot with a small amount of water and bring to the boil. Place vegetables in basket, cover and steam until tender (about 4 minutes). Rinse under cold running water to stop the cooking and preserve the color, and drain.

To a large pot of boiling water, add salt and the penne regatta. Cook uncovered according to the instructions on box, preferably al dente.

Meanwhile in a large sauté pan, heat the olive oil. Add the garlic and cook at a low flame for a couple of minutes (do not brown). Add the steamed vegetables and optional heavy cream and raise the heat to medium. Cook just enough to heat.

Drain the pasta and add to the sauté pan and mix well.

Sprinkle with Parmigianino Reggiano, and shredded basil. Heat the dish thoroughly and serve. If the dish needs more salt, use extra cheese instead, at the table. Serve this dish with a heart of romaine salad with lemon chive dressing (recipe below)

* Note: It takes more than two cloves of roasted garlic, for this recipe. On a sheet of alluminium foil place two heads of garlic and cut the stem end off with a knife. Drizzle a little olive oil over them and wrap tightly. Bake in a 400 degree oven for one hour. When cool enough to handle, squeeze out the roasted garlic, into a bowl, discarding the shells. Mash well with a fork.

Another use for roasted garlic is my version of pesto sauce. I use walnuts instead of pine nuts, which I find indigestible, with the roasted garlic and basil. Use whatever proportion you like and drizzle first pressed, extra virgin olive oil into the blender. If your sauce is too thin, adjust with more walnuts, basil and garlic. If it is too thick, use more olive oil. This is all a matter of taste. Serve with your favorite pasta. I prefer linguini or fettuccini.

Lemon chive salad dressing

This is a simple, yet classic vinaigrette for green salads. Use heart of Romaine, Boston or Bipp lettuce. Make this dressing and hour or so before serving, in order that the chive flavor is fully incorporated. Remember to toss well before serving. The advantage here is using lemon juice, instead of vinegar. I find that lemon juice becomes alkaline after being ingested.

1 lemon juiced
Sea salt (pinch)
3 tbsp. extra fine sugar
6 tbsp. extra-virgin olive oil
6 tbsp. minced chives (you can’t have too many)
Freshly ground black pepper

Combine lemon juice, salt and sugar in a mixing bowl. Whisk until the sugar and salt are dissolved. Continue whisking in the olive oil, chives and several grinds of pepper. Keep whisking until dressing is emulsified.

(Note: You can make this dressing for two by reducing the lemon juice to two tbsp. and the other ingredients by 1/3.) Keep left over dressing in a jar in fridge for future use. It will keep for about a week.

Savory Lentils with Texmati Brown Rice

1 lb of organic lentils (2 ½ cups), rinsed
8 cups water or stock
1 onion, chopped
3 cloves of garlic, chopped
2 carrots, sliced
2 stalks celery, chopped
1 bay leaf
2 sprigs of thyme, or ½ tsp dried
Organic Texmati brown rice (follow instructions on package)

To a large pot bring water and lentils to a boil. Add other ingredients. Reduce to the simmer, partially covered. Cook until tender (about 20 to 30 minutes), stirring occasionally and adding more liquid as needed.. Remove the bay leaf and thyme sprigs. Season with salt and freshly ground black pepper to taste. Serve over organic Texmati brown rice. Garnish with chopped parsley. Serve with a light green salad, dressed with the lemon chive dressing above.

Baked Chicken Breasts on Mushroom Caps
with steamed broccoli and new potatoes

6 chicken breasts (either bone in or halves with skin on)
1 tsp dried thyme
Olive oil
6 large Portobello mushrooms (or enough smaller mushrooms to cover the bottom of the baking pan)
1 tbsp minced garlic
Salt & pepper to taste
2 cups dry white wine or dry vermouth
¼ cup fresh chopped parsley

Place rack in center of oven and preheat to 400 degrees.

Into a lightly oiled baking pan, large enough to hold chicken breasts, arrange mushrooms gill side down. Sprinkle with minced garlic, salt & pepper. Pour wine over mushrooms. Place chicken breasts skin side up over mushrooms and brush with olive oil.

Bake uncovered about 20 minutes, until the breasts are golden brown. If the wine has evaporated during the cooking process, add a little more (for those of you who can’t tolerate alcohol, keep in mind that it burns off during the cooking process, leaving only the flavor).

Baste the breasts with the pan juices and turn over. Cook until breasts are completely done and springy to the finger, about 15 minutes more.

With a slotted spoon, place the chicken and mushrooms on a platter, mushrooms on the bottom and breasts on top, skin side up. Skim off excess fat and spoon juices over the chicken. Sprinkle with parsley.

Serve with steamed broccoli and boiled new potatoes. (Substitute brown rice for potatoes, if desired)

Stir fried shrimp and vegetables
Served over millet, brown rice or quinoa

3 tbsp Canola oil
1lb. raw medium peeled shrimp
2 cups broccoli florets
2 cups sliced mushrooms
4 scallions, trimmed and chopped
2 tbsp Garlic, minced
2 tbsp fresh ginger, minced
1 cup cold vegetable broth (see recipe above), mixed with 2tbsps, cornstarch
1 package of organic millet

Into a hot wok or sauté pan pour oil until just smoking
Add vegetables and stir constantly to cook al dente
Add shrimp and continue to stir until just turning pink
Add broth and cover for a couple of minutes until shrimp is almost done
Uncover and add cornstarch mixture, stir until thickened and turn off heat
Serve over millet cooked according to package instructions
Season to taste with tamari light soy sauce

Note: This dish must be done very quickly, as you don’t want to over cook the shrimp or the vegetables. I have chosen Millet because it is an extremely alkaline grain. It is neutral in taste and will absorb the flavors of this dish. You may substitute brown rice instead.

For more information about healing acid reflux the natural way, go to:www.refluxgoneforever.com

Charles Stewart Richey is a self-educated expert on how to cure acid reflux disease, by natural means.

He has written an extensive report entitled, “REFLUX GONE FOREVER”, Natural Acid Reflux Remedies”. He explains how the proper application of herbs, health store items, meditation, diet and exercise, can heal acid reflux, gerd and heartburn.

For more information go to http://www.refluxgoneforever.com

Another food recommended for its nutritional advantages without consideration for the harm it can cause is milk. Dr. Duane Alexander, director of the National Institute of Child Health and Human Development, is quoted as saying, “Without including milk in the diet, it is nearly impossible to meet calcium needs.” Some medical authorities, concerned about the deficiency of calcium in the diets of young people, believe that drinking more milk is the solution. A national survey revealed that only 13.5 percent of girls and 35.3 percent of boys between the ages of twelve and nineteen consume the recommended amount of calcium for teenagers: 1,300 mg of calcium daily.

Teenagers may be short on calcium, but they need to satisfy their calcium requirements by eating calcium-rich foods rather than by drinking milk because milk puts them at risk for developing a serious, sometimes fatal health problem later on in life. Milk causes a spurt in growth by stimulating the release of the human growth hormone somatotropin. This increases the teenager’s chance of getting cancer as an adult if his or her milk-drinking habit causes growth above a certain height. A study published in the Journal of the American Medical Association and conducted at the Dana-Farber Cancer Institute, Brigham and Women’s Hospital, and the Harvard School of Public Health found that taller people in general were more likely to get both pancreatic and colon cancer. Dr. Dominique Michaud, an investigator at the National Cancer Institute, states that this increase in cancer risk is related to exposure to the growth hormone in milk during adolescence. (This is the growth hormone that occurs naturally in milk, not the hormone added by dairy farmers to increase cows’ production of milk.)

With each generation in America and elsewhere growing taller than the previous one because of increased milk consumption, and therefore increasingly likely to get cancer — as well as diabetes and calcium-hardened tissues — it’s time that the human body’s calcium requirements were satisfied by eating foods that are high in calcium, such as yogurt, cheese, and root vegetables, rather than milk. (Yogurt and cheese, although made from milk, have been chemically altered by fermentation, so, unlike milk, they don’t stimulate the release of somatotropin, the human growth hormone.)

Not only should teenagers avoid drinking milk because of the health risks involved when they become adults but also because the processed milk available in supermarkets today won’t satisfy their calcium needs. Standard brands of milk produced by agribusinesses have been heated, for the purposes of extending their shelf life, to a temperature of 212 degrees Fahrenheit. Pasteurization at such high heat destroys the acidity in milk; without it calcium can’t be broken down, and undigested calcium can’t be absorbed and utilized by the cells.

Drinking commercially pasteurized milk not only fails to satisfy the body’s calcium requirements, but because undigested calcium particles are not assimilated, adults who drink as little as two glasses of milk a day risk a buildup of excessive levels of calcium in their bodies. Yet a recent revision in the guidelines of the U.S. government’s Food Pyramid, published on April 20, 2005, in the New York Times, ignores this information by recommending three cups of milk for adults daily, one more cup than it recommends for children. In adults who drink milk every day, the calcium is apt to be deposited in the wrong places, for example, in the reproductive organs, in the bile duct, or in the ureters, the ducts that convey urine from the kidneys to the bladder.

The well-known downside of drinking milk is that it induces the mucus-secreting glands to overproduce. Excessive amounts of mucus cause unfriendly germs to multiply faster because it’s a food they thrive on.

But far more dangerous to health than excess mucus is the elevation of blood insulin that the consumption of milk by adults causes. Excessive insulin in the blood makes glucose levels drop drastically. This gives rise to binge eating, which brings the blood sugar back up; however, because blood sugar goes too high, insulin again rises excessively and once again causes the blood sugar to plummet. These wild swings in blood sugar give rise to hypoglycemia (low blood sugar), and when the overproducing insulin glands stop working, the hypoglycemic individual becomes diabetic.

Elevated insulin levels have also been implicated in the development of cancer. Women with breast cancer who have high insulin levels are six times more likely to have a recurrence.

The deficiency of a nutrient in the body is not always the result of a diet that is lacking in that particular nutrient. Calcium deficiency is a case in point. The body can be deficient in calcium even though the diet meets the calcium requirements if the individual lacks vitamin D or the mineral boron. Both are necessary for the absorption and utilization of calcium.

Vitamin D is found only in the fat in meat, milk products, and seafood. The low-fat diet, by depriving the body of vitamin D, could be responsible for the widespread calcium deficiency in teenagers. In a study published in The Archives of Pediatrics and Adolescent Medicine, 24 percent of the 307 teenagers tested had a severe deficiency of vitamin D, and 42 percent were slightly deficient in the vitamin.

The only way to overcome nutrient deficiencies is to eat the foods that are indicated for your metabolic type. The metabolically appropriate diet is geared toward normalizing mineral levels in the body and providing the fats and oils needed to assimilate minerals. The danger to health caused by consuming large quantities of milk to overcome a calcium shortage make it clear that foods should not be evaluated solely on the basis of their nutrient values but also on what effect they have on long-term health.

an excerpt from the book Eat Right for Your Metabolism by Felicia Drury Kliment
Published by McGraw-Hill; April 2006;$16.95US/$22.95CAN; 0-07-146015-2
Copyright © 2006 Felicia Drury Kliment

Felicia Drury Kliment is a nutritional consultant in private practice and the author of the acclaimed book The Acid-Alkaline Balance Diet. Visit her website at http://www.eatrightforyourmetabolism.com.

There are many millions of people that suffer from acne everyday! Acne is a very common thing and almost everyone at some point in their life will suffer from it. Some of the reasons that acne occurs is from oily skin. The secretions of grease come from the sebaceous glands. This is why the pores or the small hair follicles become clogged. Sometimes if the pores are larger than others, a blackhead will form. Blackheads are flat and small with a dark circle in the middle. The center is black because it comes in contact with air. In other cases when the pore remains small, this is when a whitehead will occur. Whiteheads are skin covered, closed bumps that are the same color as your skin.

Both kinds of clogged pores can become irritated, swollen and with deeper pimples. There is also a type of acne that is called, cystic acne. Cystic acne is major swelling under the skins surface and can become very inflamed or even infected. These cysts usually occur when severe acne is present. Usually acne affects teenagers at the age 10 to 13 and is usually around the time that puberty starts. Only about 20% of acne affects adults. People with very oily skin are more prone to acne than others. When a teenager has a problem with acne it usually lasts for about 5 to 10 years. There have been studies that have shown that boys have more severe cases of acne than girls do. However acne will affect the female gender!

Acne can be found usually on the face but, in some cases it can be found on the neck, arms, back, on the scalp, under your arms, genital area, buttocks and even legs. Some of the myths of acne are that it is caused by the foods people eat. Other myths are that acne is caused by not keeping the body clean or even by the amount of sexual drive one has. This is not a true fact! Studies have been conducted to prove this fact. Also some studies have found that acne is caused by hormones and is also hereditary. It has been proven that hormones, hygiene and even diet can irritate the present acne but it is not the main cause of it.

The main causes of acne have been found to be bacteria and hormones! Some people can suffer severely and have many problems getting rid of acne and others can only be inflicted with mild cases. It all depends on the type of skin they have and how oily it is. In today’s market there are many different treatments that will prevent and help all people with their acne problems, no matter how mild or severe the case. There are some home remedies that can be tried to help clear up acne. These methods of course have not been approved by any dermatologist. Some of these home treatments are even considered to be quite strange. You may apply toothpaste (not gel) to the pimple before going to bed. Another treatment is using egg white to the infected area. Apply before going to bed or you may use egg white for 20 minutes, then wash it off. If the home remedies are not effective, or the over the counter medicines do not help it is best to contact a dermatologist!

Michael Russell

Your Independent guide to Acne