Indigestion Remedies Shelbyville TN

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.

Harry Lee Hawkins, MD
845 Union St
Shelbyville, TN
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Univ Of Tn, Memphis, Coll Of Med, Memphis Tn 38163
Graduation Year: 1966

Data Provided by:
Wallace R McGrew
(615) 342-5900
2400 Patterson St
Nashville, TN
Specialty
Gastroenterology, Internal Medicine

Data Provided by:
Douglas E Homoky
(423) 246-6777
135 W Ravine Rd
Kingsport, TN
Specialty
Gastroenterology

Data Provided by:
Cory Thomas Strobel
(865) 522-4116
2100 W Clinch Ave
Knoxville, TN
Specialty
Pediatric Gastroenterology

Data Provided by:
Nikhil R Patel
(731) 587-5170
148 Mount Pelia Rd
Martin, TN
Specialty
Gastroenterology, Internal Medicine

Data Provided by:
Suzanne Chamblee Collier, MD
150 Jack Farrar Ln
Tullahoma, TN
Specialties
Gastroenterology
Gender
Female
Education
Medical School: Univ Of Tn, Memphis, Coll Of Med, Memphis Tn 38163
Graduation Year: 1990

Data Provided by:
Bill William DuVal, MD
(731) 422-0305
616 W Forest Ave
Jackson, TN
Specialties
Gastroenterology
Gender
Male
Education
Graduation Year: 2007

Data Provided by:
John Richard Collins, MD
(423) 265-3191
802 Signal Mountain Blvd Apt 117
Signal Mountain, TN
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Vanderbilt Univ Sch Of Med, Nashville Tn 37232
Graduation Year: 1956

Data Provided by:
Brent Brent Welch, MD
(423) 929-7111
310 N State of Franklin Rd Ste 202
Johnson City, TN
Specialties
Gastroenterology
Gender
Male
Education
Graduation Year: 2007

Data Provided by:
Robert Paul Yatto, MD
(931) 707-7777
96 Hayes St Ste 102
Crossville, TN
Specialties
Gastroenterology
Gender
Male
Education
Medical School: Univ Di Bologna, Fac Di Med E Chirurgia, Bologna, Italy
Graduation Year: 1975

Data Provided by:
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Healing Foods - RX-Indigestion

Provided by: 

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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