May be the cure itself of the condition called reflux obtained by natural, healthy. I suffered from this condition for years, even if harmful, expensive PPI drugs (proton inhibitors), which covers only the symptoms. These drugs are not only laden with side effects but was 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 had no idea of natural medicine andNutrition. After much research, I discovered that with the proper use of herbs, health store items, meditation, exercise and diet, you can cure acid reflux.
The first thing I learned is that acid reflux, sometimes called GERD (gastro esophageal reflux disease), is not a disease. Contrary to what the medical community would have us believe that it is simply a condition caused by poor eating habits. In addition to poor diet, do not chewProbably the real cause of this disease.
The acid reflux condition would not exist without a damaged esophagus and weakened LES (lower esophageal sphincter). If the condition is eliminated, healing the esophagus is the first item on the agenda is.
During this reflux recovery period, eating anything that irritate or damage the esophagus must be avoided. Things like poorly chewed chips, crackers, cereal or hard foods with sharp edges are culinaryGuilty - that cause small cracks to develop in the esophagus. Until the lacerations have had a chance to heal, spicy foods should be acids like tomatoes, peppers, raw garlic and raw onions are eliminated from the diet. You just continue to irritate the condition. Smoking and drinking alcohol relax the LES, allowing stomach acid to splash into the esophagus, thus preventing the healing process.
To eat is the key to recovery was only mild reflux, easy to digestThe food is healed esophagus. Eat early, so they are sitting or walking at least three hours before bed time. Eat slowly and chew thoroughly. And, last but not least, try, in a relaxed and pleasant to eat.
I have listed some of my favorite recipes that I enjoyed during my recovery. They can be made quickly and easily. Try doubling these recipes so that during the week ..... less time to heat up the kitchen. RememberCooking from scratch, rather than on convenience, a better approach to good health in general. It 'also nice to know what you really eat.
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 maybe a couple of almonds or walnuts. It 'better to eat several small healthy meals throughout the day. I try to buy only organic fruits, but sometimes when I ran, IPurchase "turnkey" containers of mixed fruit at the grocery stores. Try to stay away from pineapple, as I find it hard to digest.
How about on the evening of appetizers? Serve raw vegetables is the best way to present health.
Try a nice plate of crudités (crew Tues tay) better known as elegant rabbit food. Serve with a dip tasty tofu. Use cauliflower, broccoli, cucumbers English, radishes, green and yellow zucchini, endive, carrotsSticks, whole small mushrooms, or what ever you like. Cut vegetables into small pieces for dipping. Belgian endive is a natural edible scoop for dipping. Just cut the ends and pull the leaves.
Make the dip by a package of tofu or soft tofu in a food processor or blender, adding garlic powder, cumin, paprika and chives or parsley for flavor and color. Season with salt and pepper. Add a little 'freshly squeezed lemon juice, if theMixture is too thick. Process until smooth and creamy. If you're in a hurry, sauces and salad plates are finished in production sections of most supermarkets, but make a concerted effort to eat only organic, if possible.
I hope you enjoy the following dishes. Even though I have cured of acid reflux, I still cook these recipes on a regular basis. I prefer the cooked food is scarce. Feel free to add the spices and cooking in a settingTaste.
Bon appetit!
Sautéed white fish on a bed of mashed potatoes
This recipe is for one serving. Increase the ingredients for additional servings as needed.
A fillet 4 g white fish (orange or not, flounder, sole, turbot, etc.)
A med potato
Green steamed vegetables such as broccoli, spinach, peas and asparagus
Parsley or chives for garnish
¼ teaspoon of butter, olive oil or Pam
We'll start with the potatoes, becausetake longer to cook and tend to retain heat longer. The fish and vegetable take only minutes to cook.
Peel the potatoes and dice. Place cover in cold water. Bring to a boil and then simmer until tender fork. Discharge, so that just enough cooking water to crush or whipped cream. You can also use the vegetable broth (recipe below) instead. Season with salt. Store in a warm place.
Fish seasoned with salt and pepper to taste. Place non-stick fry-Med pan over high heat. Butter, oil or spray with Pam. If not quite smoking, add fish. Cook 2 minutes, turn and cook other side for two minutes, or until the filet is light brown and cooked. If the filet is very thin, 1 minute on each side is sufficient. (You can fry or bake the fish if desired)
Serve the fish on top of mashed potatoes, surrounded by steamed vegetables. Garnish with chopped parsley or chives.
Vegetable broth
This broth is veryalkaline and rich in minerals. It can be served as a soup simple, or as a warehouse (as above) for cooking. Cook and save the potatoes and beets to use as a vegetable side dish or soup to give.
2 cups red potato skin peels
3 cups celery
2 cups celery tops
2 cups beet tops
1 small zucchini or yellow squash
2 cups carrots
A small onion
Parsley
2 and a half liters of distilled water
Chop all the vegetables in verychunks. Place in water and bring to a boil. Simmer for 20 minutes. Strain and a refrigerator for future use.
Note: By cooking pearled barley in the finished broth with the addition of chopped vegetables, you 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. However, you can make this dish anytime of the yearwith whatever fresh vegetables you can find at your food market. I have a mixture of vegetables that I happen to love this recipe chosen. You can replace or add to 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 'of garlic, then make sure it is good to cook at low temperature, without browning. If you want toa little 'bold, you can use the optional cup of cream. You can substitute the parsley and basil fettuccine pens for the race, or another pasta. The whole family can enjoy this classic pasta dish.
1 cup sliced mushrooms
1 cup sliced carrots
1 cup of peas for kids
1 cup chopped asparagus
1 cup peas or sugar snap peas
2 cloves garlic, finely chopped or roasted
1 pound penne regatta
1 tsp. Salt
3 tablespoons extra virgin, first coldvirgin olive oil
½ cup chopped basil
½ cup Parmigiano-Reggiano
½ cup heavy cream (optional)
Place steam basket in a pot with a little water and bring to a boil. Place vegetables in basket, cover and steam until soft (about 4 minutes). Rinse with cold running water to stop cooking and allows you to preserve the color, then drain e.
To a large pot of boiling water, salt and the penne regatta. Koch discovered after theInstructions on the box, preferably al dente.
Meanwhile, heat a large frying pan frying, olive oil. The garlic and cook over low heat for a few minutes (not brown). Add the steamed vegetables and optional cream and increase heat to medium. Cook just enough to heat.
Drain the pasta and the pan and mix well.
Sprinkle with Parmigianino Reggiano, and shredded basil. Heat the bottom plate and serve. If the judge needs to use more saltmore cheese instead, at the table. Serve this dish with a heart of romaine salad with lemon chive sauce (recipe below)
* Note: It takes more than two cloves of garlic, roasted garlic, for this recipe. On a sheet of aluminum foil place two heads of garlic and cut the stem with a knife. Drizzle a little olive oil on top and wrap tightly. Bake at 400 degrees for one hour. When cool enough to handle, squeeze the roasted garlic in a bowl, discarding the shells.Mash well with fork.
Another use for roasted garlic is my version of pesto. I use walnuts instead of pine nuts, which I find indigestible, with the roasted garlic and basil. Use any proportion you like and drizzle first down, extra virgin olive oil in blender. If the sauce is too thin, with more walnuts, basil and garlic adapt. If it is too thick, use olive oil. This is all a matter of taste. Serve with favorite pasta. I prefer linguine orNoodles.
Lemon Chive Salad Dressing
This is a simple, yet classic vinaigrette for green salads. Use heart of Romaine, Boston or salad Bipp. Make this dressing and hour before serving so the onion flavor is fully integrated. Remember, even toss before serving. The advantage is with lemon juice instead of vinegar. I find that lemon juice is alkaline, after they are adopted.
Juice of 1 lemon
Sea salt (pinch)
3 tbsp. extra fineSugar
6 tbsp. extra virgin olive oil
6 tbsp. Minced chives (you can not too much)
Freshly ground black pepper
Add the lemon juice, salt and sugar in a bowl. Whisk until the sugar melts and the salt. Continue to beat the olive oil, chives and several grinds pepper. Keep whisking until dressing is emulsified.
(Hint: You can .. this association for two of the lemon juice, two tablespoons and the other ingredients, with 3.1) Turn left onDressing in a jar in the refrigerator for future use. Will keep for about a week.
Savory lentils with rice Texmati
1 pound organic lentils (2 ½ cups), rinsed
8 cups water or broth
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 stalks celery, chopped
1 bay leaf
2 sprigs of thyme, or ½ teaspoon dried
Texmati organic brown rice (follow package directions)
To a large pot of water and bring to a slowcooking. Add the other ingredients. Reduce to cook, partially covered. Cook until soft (about 20 to 30 minutes), stirring occasionally and adding more liquid if necessary .. Remove the bay leaf and thyme. Season with salt and freshly ground black pepper. Serve on brown rice, organic Texmati. Garnish, sprinkle with chopped parsley. Serve with a light green salad with lemon chive dressing dress.
Chicken breast baked with mushroom caps
with steamed broccoli andpotatoes
6 chicken breasts (either bone or half with skin)
1 teaspoon dried thyme
Olive oil
6 large portobello mushrooms (fungi or small enough to cover the bottom of the pan)
1 tablespoon minced garlic
Salt and pepper to taste
2 cups dry white wine or dry vermouth
¼ cup chopped fresh parsley
Place rack in center of oven preheated to 400 degrees.
In a lightly oiled skillet, large enough to hold the chickenBreasts, arrange mushrooms gill side down. Sprinkle with chopped garlic, salt and pepper to taste. Pour the wine over the mushrooms. Place chicken breasts skin side up mushrooms and brush with olive oil.
Bake uncovered about 20 minutes, until golden brown on the breast. When the wine has evaporated during cooking, add a little 'more (for those of you who can not tolerate alcohol, keep in mind that burns during cooking, leaving only the flavor).
Baste the breastwith the sauce and turn around. Cook until breasts are completely done and springy to the finger, about 15 minutes.
Remove 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 potatoes. (Substitute rice for potatoes, if desired)
Fried shrimp and vegetables
Servedthan millet, rice or quinoa
3 tablespoons canola oil
£ 1. medium peeled shrimp first
2 cups of broccoli
2 cups sliced mushrooms
4 spring onions, trimmed and chopped
2 tablespoons finely chopped garlic
2 tablespoons chopped fresh ginger
1 cup cold vegetable broth (see recipe above), mixed with 2tbsps, corn starch
1 mile coherent set
Fill a wok or hot frying pan until oil just smoke
Add vegetables and stir, cook for thetooth
Add the shrimp and continue stirring until just turning pink
Broth and cover for a couple of minutes until shrimp is almost done
Discover and add cornstarch mixture, stirring until thickened and turn off the heat
Serve on cooked miles according to package instructions
Season with tamari light soy sauce flavor
Note: This dish must be done very quickly because you do not want to cook the shrimp or vegetables. I have chosen Millet, because it is extremelyalkaline grain. And 'tasteless and absorb the flavor of this dish. You can substitute brown rice instead.
For more information go to treat heartburn naturally: www.refluxgoneforever.com
