Indigestion Remedies Pearl MS

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.

Christopher Abrasley, MR
(601) 984-4540
516 Wildberry Dr
Pearl, MS
Specialties
Gastroenterology
Gender
Male
Education
Graduation Year: 2007

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Dr.James Sones
(601) 355-1234
Ste 203, 1421 North State Street
Jackson, MS
Gender
M
Education
Medical School: Univ Of Ms Sch Of Med
Year of Graduation: 1972
Speciality
Gastroenterologist
General Information
Hospital: Mississippi Baptist Health Sys, Jackson, Ms
Accepting New Patients: Yes
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3.8, out of 5 based on 3, reviews.

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Pierce D Dotherow
(601) 355-1234
1421 N State St
Jackson, MS
Specialty
Gastroenterology

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Michelle A Petro
(601) 355-1234
1421 N State St
Jackson, MS
Specialty
Gastroenterology

Data Provided by:
James Q Sones
(601) 355-1234
1421 N State St
Jackson, MS
Specialty
Gastroenterology

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Vonda G Reeves-Darby
(601) 355-1234
1421 N State St
Jackson, MS
Specialty
Gastroenterology

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Paul Bennett Milner, MD
(601) 355-1234
1421 N State St Ste 203
Jackson, MS
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Univ Of Ms Sch Of Med, Jackson Ms 39216
Graduation Year: 1988

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William Chad Wigington
(601) 355-1234
1421 N State St
Jackson, MS
Specialty
Gastroenterology, Internal Medicine

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Donald P Brannan
(601) 352-2273
501 Marshall St
Jackson, MS
Specialty
Gastroenterology

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Reed Blanchard Hogan Jr, MD
(601) 352-5403
1421 N State St Ste 203
Jackson, MS
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Univ Of Ms Sch Of Med, Jackson Ms 39216
Graduation Year: 1980
Hospital
Hospital: Mississippi Baptist Health Sys, Jackson, Ms
Group Practice: Gastrointestinal Associates

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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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