Indigestion Remedies Nottingham MD

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.

Muhammad Afzal, MD
(410) 247-7500
4660 Wilkens Ave
Baltimore, MD
Business
Digestive Disease Associates
Specialties
Gastroenterology

Data Provided by:
Joseph C Lin
(410) 661-9133
8903 Harford Rd
Baltimore, MD
Specialty
Gastroenterology, Internal Medicine

Data Provided by:
Joseph Lin, MR
(410) 661-9133
8903 Harford Rd
Baltimore, MD
Specialties
Gastroenterology
Gender
Male
Education
Graduation Year: 2007

Data Provided by:
Kenneth Margolis
(410) 687-0202
9101 Franklin Square Dr
Baltimore, MD
Specialty
Gastroenterology

Data Provided by:
Vandana G Reddy, MD
9000 Franklin Square Dr
Rosedale, MD
Specialties
Gastroenterology
Gender
Female
Education
Medical School: Brown Univ Program In Med, Providence Ri 02912
Graduation Year: 1999

Data Provided by:
Mesbah U Dowla
(410) 248-9112
8817 Belair Road
Baltimore, MD
Specialty
Gastroenterology, Internal Medicine

Data Provided by:
Anish Ajay Desai, MD
(410) 955-1982
9611 Haven Farm Rd Unit M
Perry Hall, MD
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Univ Of Wi Med Sch, Madison Wi 53706
Graduation Year: 1998

Data Provided by:
Kenneth Margolis, MD
(410) 687-0202
9101 Franklin Square Dr Ste 213
Baltimore, MD
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Vanderbilt Univ Sch Of Med, Nashville Tn 37232
Graduation Year: 1971
Hospital
Hospital: Johns Hopkins Bayview Med Ctr, Baltimore, Md; Franklin Square Hosp Ctr, Baltimore, Md

Data Provided by:
Jahangir M Khan
(410) 687-7010
9114 Philadelphia Rd
Baltimore, MD
Specialty
Gastroenterology

Data Provided by:
P Jeffrey Ferris, MD
(443) 777-6225
9103 Franklin Square Dr
Baltimore, MD
Gender
Male
Education
Medical School: Univ Of Md Sch Of Med, Baltimore Md 21201
Graduation Year: 1984

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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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