However, using gastric antacids for acid reflux or heartburn could create more acid imbalance in your body. Furthermore, the aluminum content in antacids has been suspected as a likely cause for senility and Alzheimer’s disease.

Using natural remedies, for GERD, offers a way to re-balance your stomach digestion problems. As a bonus you will as well gain the extra health benefits that these remedies could provide.

The following three natural remedies could assist you without the side-effects.

Anise, Peppermint and Lavender Tea

This herbal tea can help you with acid reflux. It will help you reduce the amount of acid you have in your stomach. Mix together same amounts of aniseed, peppermint and lavender. Make an infusion of this tea:

* boiling 2½ cup distilled water
* pour this water over a teaspoonful of the herbal mixture
* let this tea sit for 3- 5 minutes
* strain the tea and add a little bit of honey if you like.
* place this tea in a thermos flask

Drink up to 8 oz in the morning and 8 oz in the evening.

Aniseed or anise – is a potent herb that assists in digestive conditions and has numerous other benefits for your body. Use only the ash-colored anise called green anise, European anise or sweet anise. There are two other types of anise, star anise and caraway, which should not be used here.

Peppermint – is another powerful herb for stomach conditions or heartburn. It helps in digestion, stomach distension, cramps, ulcers, and gas.

Lavender – known for it aroma has tremendous healing activity for your body. Is also an first-class stomach aid. It is of value in reducing acid in the stomach.

Betain, Pepsin and Papaya Digestive Enzymes

As you get older, your stomach weakens in its power to produce hydrochloric acid to digest protein. It is indigestible protein that leads to acid reflux or heartburn. Use digestive enzymes that contain Betain, Pepsin, or HCl with each meal to make sure you digest all of your protein.

Papaya digestive enzymes, which contain Papain, are also excellent for protein digestion and you can use them with each meal. Use papaya enzymes with meals.

Pineapples

Pineapples are a store house of enzymes and contain Bromelain, an enzymes that reduces protein. Pineapples support digestion, reduce inflammation, and supports wound healing. The fresh juice has a high level of enzymes that will aid you stop your acid reflux.

You can as well buy Bromelain as tablet and take with meals.

Chicory Root

Chicory comes from a family of bitter herbs that contain endive and escarole. Boil 1 ½ cup of chicory root for 5 – 10 minutes. After it colds to room temperature, drink this tea to correct acid reflux or heartburn.

Adding these herbs to your salad will also have benefits in preventing acid reflux. Consuming foods that are alkaline is the most beneficial way to avoid acid reflux and heartburn.

Using the natural remedies recorded here will give alleviation from your acid reflux. But more significantly add a salad to your diet daily and you will have less acid reflux in your life.

acid reflux, heartburn, natural remedies, stomach acid, anise, digestive enzymes, bromelain

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Acid Reflux and Heartburn Natural Remedies is a post from: Health Issues - Health Solutions

Chloride , (Cl), is an essential mineral widely distributed throughout the body as an anion form of chlorine-a very poisonous gas. It forms an important negative ion for the extracellular fluid and its negative charge balances the positive charges of sodium ions to bring about electrolyte balance.

Chloride helps to maintain pressure that allows fluids to enter or exit cell membranes until concentration of dissolved particles have reached equilibrium on both sides of the cell membranes

Chloride is a component of hydrochloric acid that it is produced by the stomach and a part of the immune defense when white cells attack foreign cells. It helps in the removal of toxic waste such as carbon dioxide by way of air exhaled by the lungs.

It also aids the preservation of joint shape and quality of tendons and helps the distribution of hormones. Highest concentrations of chloride in the body are found in the gastrointestinal tract secretions and cerebrospinal fluid.

Chloride is provided almost exclusively in the diet from sodium chloride or salt added in food preparation. Foods that are naturally good sources of chloride are ripe olives, rye, seaweed, and some fruit and vegetables.

Chloride is almost completely absorbed in the small intestine and colon and excreted through the kidneys, skin and gastrointestinal tract. The minimum requirement of chloride for health is 700 mg per day. A deficiency is unlikely as intake of salt is usually too high.

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Magnesium, (Mg), is an essential mineral that accounts only for 0.05 percent of the body’s total weight. Approximately 70 percent of the mineral is located in the bones and the rest in soft tissues such as muscles and in body fluids. Magnesium, like calcium is a cation (divalent). It is heavily involved in many metabolic processes and it is widely distributed in foods especially green leafy vegetables. It’s an essential element of chlorophyll

Approximately 50 percent of the magnesium from dietary sources is absorbed in the small intestine through passive and active absorption. The rate of absorption is influenced by the parathyroid hormones and the amount of calcium, phosphate and lactose in the body. High magnesium intake reduces the rate of absorption and low intake increases the rate. Aldosterone a hormone produced by the kidneys regulates the rate of magnesium loss through kidneys. Diuretics and alcohol increase magnesium loss in the urine.

Magnesium plays an extensive and vital role in many biological and physiological processes. It is responsible for more than 300 enzymatic reactions in the body and its presence is required in many energy-yielding compounds in cells, ATP. It also contributes to the DNA and RNA synthesis, in bone structure by abiding calcium and potassium metabolism, nerve and heart function, insulin release from pancreas, decreasing blood pressure and prevention with heart rhythm abnormalities.

Magnesium also helps to promote the absorption of other minerals such as phosphorus, calcium, potassium and sodium and the utilization of the B-complex vitamins and C and E. The conversion of blood sugar in to energy it needs sufficient amounts of magnesium and for the regulation of body temperature. High cholesterol levels and high intake of proteins increases the need for this mineral. Magnesium also helps to prevent accumulation of calcium and phosphorus deposits in the urinary tract by keeping them soluble.

Approximately 50 percent of dietary magnesium comes from green leafy and other vegetables, fruit and grains and 30 percent from milk and its products, eggs and chocolate. The Recommended Daily Allowance is 310 mg/ day for adult women and 400 mg/day for men. Magnesium deficiency develops very slowly. The need of magnesium increases slightly with some individuals over the age of 30.

Toxicity it is not a problem in healthy people with a typical diet. However, large amounts can lead to diarrhea and toxicity can occur from not food source magnesium in older individuals, in the event of kidney failure or if kidney functions is compromised.

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Sodium , (Na), is a positive ionic mineral (cation) in the extracellular fluid and a key factor in fluid retention. Together with potassium contribute in the regulation of fluid volume in the intracellular and extracellular cell compartments.
As both minerals shift across the cell membranes create electrical potential charges that allows for nerve impulses and muscle contraction. It is also a participant in the absorption of glucose in the small intestine.

Approximately half of the amount of Dietary Sodium Na consumed is added during cooking or as a table salt and the rest during food manufacturing. A low salt diet together with excessive perspiration and persistent loses of bodily fluids (vomiting and/or diarrhea) can lead to sodium depletion.

It’s depletion in turn can lead to nausea, dizziness, muscular cramps, shock and even coma. However the likelihood of this happening is very slim as people generally eat too much salt. Only when weight lose from perspiration exceeds 2 to 3% or 2 to 3 kg of total body weight sodium losses can be a concern.

Sodium is an essential element for animal life. It is classified as a “dietary inorganic macro-mineral. The daily need of sodium is about 100 mg a day. Food labelling rules under FDA for daily volume is 2400mg. Almost all foods naturally contain some salt. According to American Heart association adults consume 4 to 7 g a day two or more times that of the recommended amount.

There is little doubt that an adequate intake of salt is required to maintain good health and most humans adapt to various amounts of sodium intake. However, it can contribute to high blood pressure in some people and high intake of this element can be toxic if kidneys can not excrete excess in the urine.

There is not an upper level for sodium. The common salt or NaCl (Sodium Chloride) is composed of the minerals sodium and chloride.

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Mineral nutrients are non-carbon nutrients or inorganic. These nutrients are present either as cations ( positively charged) or anions (negatively charged). Cations are derivable from metallic elements, including calcium, potassium, magnesium, iron, copper, cobalt, chromium, manganese, molybdenum (molybdate), zinc, sodium and selenium (selenate).

Nonmetal elements give Anions: chlorine ( chloride), iodine ( iodide) sulfur (sulfate) phosphorus ( phosphate) and fluorine ( fluoride). Combination of both cations and anions give salts including sodium chloride, sodium iodide and calcium phosphate.

The body needs many different minerals, more than 40, for its function . One mineral category is required in greater quantities and is classed as macro-minerals.

Micro-minerals or Trace minerals is a second category of minerals required in much lower amounts. The daily requirements could vary from that of some micrograms (mcgs), to that of some milligrams (mgs).

A third categorization is called micro trace or ultra trace minerals. The amount of this category of mineral nutrients required is not well known but they are usually found in tiny amounts of just parts per million.

The double Noble Prize winner, late Dr. Linus Pauling, once said. “You can trace every sickness, every disease, and every ailment to a mineral nutrient .” deficiency. Virtually everyone would think of amino acids, vitamins, and essential fatty acids before giving any thought at all to the importance of minerals.

Minerals take on almost countless roles inside the human body. Apart from being participants of just about every enzymatic reaction, they are also needed for the make of and as a component of cell membranes, connective tissue such as bones, cartilage, ligaments, sinews muscles, soft tissues including venous blood vessels, arterial blood vessels, and also brain tissue.

The trouble is that a lot of us might be lacking in many mineral nutrients attributed to the very harsh reality that these important nutrients are found in only small amounts in foods. We exist in a technological period of time able to fiddle with the genetically inherited codes of crops we grow and along the way we produced immense size of strawberries that bear little or no taste of strawberries and broccoli that holds half the amount of magnesium and calcium of its earlier cousins.

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