The dropping acid book was released in with the 2 nd being released in As I recommend the newer version of the book I will focus more on its structure and content. The book first talks about everything you need to know about reflux and how said reflux can bring on LPR symptoms on top of or instead of the typical acid reflux symptoms. She talks about how reflux is caused and the strategy that can heal and eventually cure your reflux and LPR sometimes called silent reflux. She also talks about why her alkaline diet is effective at treating the problem along with advice for medication and surgery etc.

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This diet avoids discussion of sugar, refined foods, and processed foods and makes no recommendations one way or the other on them, except for suggesting people should eat whole grains. Use this page as a cheat sheet alongside the book. The authors estimate that million Americans have reflux, many of them unaware of it, and many of them incorrectly diagnosed. The incidence is on the rise, and they believe it has largely to do with excessive acid in our diets as prepared foods have been increasingly acidified to prevent bacterial growth and add shelf life.

Pepsin breaks down proteins, and can only do its job when acid is around to activate it. Once a pepsin molecule is bound to, say, your throat, any dietary source of acid can reactivate it — and eat at your digestive linings.

Begin with weeks on a very strict, acid-free diet — The Induction Reflex Diet. This gives the membranes lining your throat, esophagus, etc. The following foods are mentioned in the book, as well as the foods in the Induction diet :. As always, this is not intended to be a replacement for professional medical diagnosis or treatment for a medical condition. Consult your doctor before starting a new diet.

This page describes what the authors of the diet recommend — Chewfo is describing the diet only, and does not endorse it. There are a few things I still find confusing after reading this book. What dried fruits if any are allowed and could you tell me the PH value of these. In Australia we can buy low fat ricotta and cottage cheese are these allowed. In the book it mentions parmesan and blue vein cheese. I would have thought they were too high in fat. Also a couple of the recipes use citrus, orange and pineapple juice.

They are very acidic and this surprises me. I await your answer to my questions. If a fresh fruit is allowed, a dried version should probably also be okay — although note that everything is more concentrated in dried fruits than fresh ones. Fruits are more acidic than vegetables, so it may be better to limit them. These foods are: Butter, olive oil, whole egg, toasted nuts, salad dressings, toasted sesame seeds, citrus oils from zest orange, lemon, lime , Italian Parmesan or Romano cheese, cheddar cheese extra sharp.

Been diagnosed with LPR. Hoarseness and chronic cough. I am planning a complete lifestyle change. First I worked out what were my trigger foods and avoided them as well as sleeping with the head of the bed raised etc. After a few months I was off the acid reducers and happy because that acid is there for a reason — to kill bad stuff. Then when I felt fully healed I slowly started reintroducing my trigger foods — and because my esophagus had healed I could cope with them a lot better.

After a while, there was only one food that regularly acted as a trigger — onions — and only in spring and fall weird, huh? I hope it works for you. This diet allows very little in the way of grains. Thus my breads and muffins have been made with various nut flours. Stomach problems preceded this dietary change.

Also, I recently began eating wild Alaskan salmon and wild tuna. Both are organic, but are packed in a can. Thank you for your help. Nuts and seeds tend to be fatty, some more than others — the authors say that because fatty foods can trigger reflux, nuts are only supposed to be eaten in small amounts on this diet.

There are canned foods in many of the recipes in this book, including canned tuna. So that means that in your case you could only have a very small amount of the bread you made; no alternatives come to mind. Also, how long did it take you to heal everything? How can you know if something is your trigger because my symptoms are nothing but constant changing to my epiglottis or mucus in the throat.

I think I am night time refluxer. I had a burning sensation, so it was easier for me to tell the trigger. I was prescribed Omezaporole, which has only dampened symptoms not taken them away, which I am still on. I have followed the induction diet for a week and a half. The first week I really noticed a difference and even had a couple of days without any symptoms then I ate something that was too fatty and since then 4 days later everything I seem to eat sets my symptoms off.

I have really reduced the foods that are on the reduction list as they seem to set off my symptoms feeling of something stuck in my throat, clearing of throat, croaky voice like wheat and coffee. I am nearly at the end of my 2 week induction and am just wondering if I need to do the induction for another week or so? Hi Sara, The authors suggest doing the induction for weeks to allow healing. It sounds like you could benefit from it for a little longer.

Hi I beg u please help me iam suffering from lpr from 2 months….. Hi sara please let me know how r u felling now…. I beg please update me….. It has been suggested to me to drink apple cider vinegar to help with silent reflux. I have read the book Dropping Acid and I thought vinegar was to be avoided.

Can you clarify this? As with any medical condition, there are a number of different opinions on which foods are beneficial and which are harmless for this condition. See for yourself how it affects you personally — do you notice an increase or a decrease in symptoms when you drink it regularly? Thank you for your response. I have not trialed the ACV until I heard back from you.

I have read the book Dropping Acid several times but did not recall that section on page 38 -until you pointed it out- because until my well meaning friend suggested ACV I had no intention of ingesting any vinegars.

Thank you again! Hi Penny or whoever…I have had silent reflux for years and have done quite well on 20 mg. Of Losec for several years; however, recently I went to emerged with severe pain in my back and chest and difficulty breathing. I had previously been to an ENT specialist and he put me on 80 mg.

Do you think 80 mg. Is a little too much to be taking…the ENT wants me on it until the middle of December and the doctor in emerged told me to go back up to 80 mg.

I desperately need answers as I have a lot of discomfort after eating and belching a lot as well. I wait your answer. I am going out right away to buy the book so hopefully it will help in the healing process. Hi Marilyn. On the food side, on the week induction program, would I be allowed to have quinoa, light maz cheese, eggs, maple syrup, coconut oil and almond butter.

Marilyn, I just came across your posting and I too have been suffering from silent reflux for years which I have been managing quite well on this diet I bought the book 4 years ago and changed my diet immediately and came off medication however 5 weeks ago I started suffering from pain in my chest and back and difficultly breathing. But seeing your post has just clicked that this may be related to the reflux — none of the medical professionals had put the two together.

I am feeling quite hopeful now as I was beginning to think I was imagining things and making myself ill!! I will be booking an appointment with my gastro specialist tomorrow and going back to the induction phase. Thank you! One more question Penny…may I have no-fat or low-fat yogurt during these two weeks? The other two are agave nectar and bell peppers. How much fat would be acceptable on this two week routine per day? It looks to me like it should be for each meal. Caesar salad dressing usually consists of parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper.

Cheese, olive oil, and egg all contain fat and should be limited. Lemon juice is listed as a notoriously bad reflux food. So look for a low-fat, low-acid dressing to use. I dont know anymore if I still have Gerd or if I now have an ulcer! However I notice when i eat a high fiber diet and alot of whipped peanut butter my stomach feels fine. How come? Thank you. I came across this list of food and I find it very helpful when choosing what to eat.

My question is if I am eating this diet and taking medication will this eventually go away and I can slowly eat things that I used to eat?? Or is this normal? I know this is not a medical website, sorry for the long note, just wondering about your opinion.

The first step is to work out what irritates you, your trigger foods, eating habits, and lifestyle issues for acid reflux. For me, onions are the worst, tomatoes are not far behind; eating too much and lots of fatty foods can also set me off; and lying down after eating too much is a really bad idea for me.

When it was completely healed, I could eat the foods again. Thanks for the quick reply! I have found it has gotten somewhat better by changing my diet, so I guess as time goes on it wil heal more and more.


Dropping Acid: The Reflux Diet Cookbook & Cure (2010): What to eat and foods to avoid

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Dropping Acid

The newest one is Dr. I recommend the newer version as it includes updated information and brings things more to the point. Funnily, it is a bit cheaper than the old version. However, this part about the disease is very short. You can easily read them in an hour if you hurry through it. Her diet starts with a very strict 2-week detox program which only allows foods that cause the least reflux. This is a unique factor.


Dropping Acid: The Reflux Diet Cookbook & Cure

This book is very helpful. It has helped me identify acidity foods and has given me recipes to control my acid reflux. I would recommend it for anyone having heartburn or acid reflux issues. Jamie Koufman , Jordan Stern. It also explains how and why the reflux epidemic is related to the use of acid as a food preservative.

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