Heartburn is usually caused by a weak sphincter muscle at the base of the esophagus that doesn’t close tight enough to keep the stomach acids from getting in. Hiatal hernia is also a cause.
I don’t have a hernia but have experienced heartburn from time to time. There are a few things that have worked for me and could possibly work for you too.
My first line of defense, especially if I overeat or eat a particularly acidic meal like spaghetti, is to take papaya enzymes (I use American Health’s Super Papaya Plus because it contains all the different digestive enzymes for breaking down fats, carbohydrates and proteins. It’s the only papaya enzyme product that has worked for me.)
Another weapon in my arsenal is Ginger. It absorbs excess stomach acid and aids in proper digestion and tightens the lower esophageal sphincter to prevent the back-flow of stomach acid. Making it into a tea works well, but my favorite is ginger fat bombs! (See recipe below) If I eat a late dinner or snack, I can sometimes get heartburn when lying down in bed. So, I just pop one in my mouth before getting ready for bed and I don’t have any problems with acid reflux during the night.
Something that is very soothing and healing if you are dealing with an acid-burned esophagus, is a drink called Slippery Elm Gruel. You can’t buy this in a store; you make it yourself. The recipe is in one of my other posts found here – https://naturalhealthbuzz101.com/what-to-do-for-ulcers/
Here’s another trick; if you have heartburn after going to bed; try lying on your left side. This puts the acids in a part of your stomach away from your esophagus, so they are less likely to come up that way and cause the heartburn.
Ginger Fat Bombs
- 1/2 c. coconut butter
- 1/2 c. coconut oil
- 3 Tbsp. coconut sugar
- 2 Tbsp. ginger
Stir together in a double boiler on low heat until the sweetener is dissolved. Pour into silicon molds, mini muffin cups or ice cube trays and refrigerate for minimum 10 minutes. Makes 19 mini muffin cups.
If you have a food processor with an “S” blade, you can also make your own coconut butter for use in the fat bomb recipe. Here’s how:
- 4 c. unsweetened shredded coconut or 5 c. flaked coconut
- 1/4 tsp. pink himalayan salt
Put coconut in the food processor with the “S” blade. Process until it reaches your desired consistency. Usually 7-8 minutes. Add the salt at this point and pulse for a few more seconds. When it is done it will be a bit runny and will solidify as it cools down, just like coconut oil does. You can store this at room temperature for one month. Makes 1 1/4 cups.
Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment.