Indigestion Remedies Missoula MT

The next time your stomach aches, take a lesson from the samurai: Eat some umeboshi, a Japanese plum that has been sun dried and pickled in brine. From the 17th to the 19th century, Japanese warriors ate umeboshi to combat stomach complaints and fatigue—and for good reason. With its intensely tart and salty flavor, it helps alleviate indigestion by reducing acidity in the stomach and by restoring the acid-base balance of the body.

James Alvin Cain, MD
(406) 728-4160
601 W Spruce St
Missoula, MT
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Emory Univ Sch Of Med, Atlanta Ga 30322
Graduation Year: 1970

Data Provided by:
Richard G Murney
(406) 327-0913
2687 Palmer St
Missoula, MT
Specialty
Gastroenterology

Data Provided by:
Kimberly John Curtis, MD
(406) 728-4160
601 W Spruce St
Missoula, MT
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Case Western Reserve Univ Sch Of Med, Cleveland Oh 44106
Graduation Year: 1965

Data Provided by:
Elliot Michael Morris, MD
(406) 329-7371
100 W Hillcrest Dr
Missoula, MT
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Albany Med Coll, Albany Ny 12208
Graduation Year: 1980

Data Provided by:
Eric Edward Trevelline, MD
(602) 439-4611
2831 Fort Missoula Rd Ste 303
Missoula, MT
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Wright State Univ Sch Of Med, Dayton Oh 45401
Graduation Year: 1991

Data Provided by:
Christoph T Woerlein
(406) 721-5600
500 West Broadway
Missoula, MT
Specialty
Gastroenterology, Internal Medicine

Data Provided by:
Kimberly John Curtis
(406) 728-4160
601 W Spruce St
Missoula, MT
Specialty
Gastroenterology

Data Provided by:
Elliot M Morris
(406) 721-5600
500 West Broadway
Missoula, MT
Specialty
Gastroenterology

Data Provided by:
Mark Damien Marilley, MD
(406) 728-4160
PO Box 4411
Missoula, MT
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Columbia Univ Coll Of Physicians And Surgeons, New York Ny 10032
Graduation Year: 1996

Data Provided by:
Eric E Trevelline
(406) 327-4685
2831 Fort Missoula Rd
Missoula, MT
Specialty
Gastroenterology

Data Provided by:
Data Provided by:

Healing Foods - RX-Indigestion

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By Emily Yin

The next time your stomach aches, take a lesson from the samurai: Eat some umeboshi, a Japanese plum that has been sun dried and pickled in brine. From the 17th to the 19th century, Japanese warriors ate umeboshi to combat stomach complaints and fatigue—and for good reason. With its intensely tart and salty flavor, it helps alleviate indigestion by reducing acidity in the stomach and by restoring the acid-base balance of the body.

“As the panacea of Japanese food cures, umeboshi is beneficial for imbalances in the body, because it’s a potent alkalizing food,” says Esther Cohen, director of the Seven Bowls School of Nutrition, Nourishment, and Healing in Boulder, Colorado. “It removes stagnation in the body and encourages digestion.”

Normally, when you eat a meal, the stomach releases hydrochloric acid to start digestion. A while later the pancreas secretes bicarbonate, a base, to neutralize the acid. Without that neutralization, pancreatic enzymes can’t function, and the body doesn’t digest food efficiently. The excess acid also irritates your stomach.

Eating too many acid-forming foods, like sugar, refined carbohydrates, and meat can throw the acid-bicarbonate balance out of whack, leading to indigestion. Called the king of alkaline foods, umeboshi offers a zesty way to restore balance. “By taking 10 grams of umeboshi plums, we can neutralize the acidity created by consuming 100 grams of sugar,” Cohen says.

Umeboshi contains high levels of alkaline-forming minerals like calcium, potassium, and magnesium, which help reduce acidity. The plums’ organic acids—primarily citric and phosphoric acid—also help alkalize the body by bonding to the minerals and increasing absorption of them in the gut.

Umeboshi remains a popular Japanese remedy for acidic stomachs and indigestion, especially after eating rich foods. Aficionados usually add umeboshi—found in health food stores and Asian groceries—to rice, tea, or onigiri (rice-balls wrapped in dried seaweed). It also adds zest to broccoli, cabbage, and, when pureed, to cucumber slices and ears of corn. When seasoning sauces or salad dressings, skip the salt in favor of sliced or pureed umeboshi.

Taste it, and if umeboshi’s vibrant pink color—which comes from the shiso herb it’s pickled with—doesn’t grab your attention, the pungent flavor will.

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