The 30 Day Heartburn Solution: A 3-Step Nutrition Program to Stop Acid Reflux Without Drugs by Craig Fear NTP

Author:Craig Fear NTP [Fear NTP, Craig]
Language: eng
Format: mobi
Publisher: Archangel Ink
Published: 2015-10-05T16:00:00+00:00

Step 2. Add stock, bring to a boil, and simmer another 5–10 minutes.

Step 3. Add soft vegetables and soft meat and cook another 5–10 minutes and season to taste.

In step one, “hard vegetables” means any vegetables that need a little heat to soften. Those are usually your root vegetables like onions, garlic, carrots, celery, and leeks. This initial heating will also soften the sharper flavors of these vegetables and add more depth and complexity to your soup.

Step two is pretty straightforward. Heat up the stock and simmer. You can bring out more flavor in these vegetables by simmering them a lot longer than 5–10 minutes, but only if you have the time. I rarely do. If you’re really in a rush, you can even combine steps one and two. That is, add the vegetables to the stock and heat them together.

In step three, “soft vegetables” means any vegetables that only need a little heat to soften. For the most part, that’s greens. I always add them at the end. But I like most of my veggies fairly crisp, even in my soups, so I’ll also add things like Brussels sprouts or string beans towards the end as well. If you want to cook them longer, by all means, go for it.

“Soft meats” mean things like chicken, fish, and shellfish. They cook through fairly quickly. Harder cuts of meat like tougher cuts of red meat need a longer cooking time to break down the fibers and gelatinous connective tissue and are better for stews.

Now I know some hard-core chefs out there might roll their eyes at this basic three-step process. I know this summary is not exactly fine French cooking. But I’m not interested in the finer points of cooking. And you know what? Neither are the majority of stressed-out, overworked parents, working folks, students, and, well, basically everyone I know who lives in America.

That’s why I like to say that to eat well, you don’t need to be a chef, but you do need to be a cook. We’re not trying to be Julia Child here. We are trying to be realistic. Nevertheless, to truly stop heartburn and GERD, we do need to spend a little more time in our kitchens. Learning to make your own soups can go a long way towards reducing the amount of time you spend in your kitchen preparing meals from scratch.

4. The lower GI

Restore the biodiversity of the intestines (the rainforest) with fermented foods.

Fermented foods are the final pillar of real food, and they are a digestive powerhouse in every sense from the top of our digestive system all the way down.

Let’s start right where heartburn occurs, in the stomach and esophagus. Years of poor diet, low stomach acid, and bacterial overgrowth can inflame and aggravate the lining of the esophagus and the stomach. Heartburn as well as gastritis, H. pylori, and ulcers are all connected by inflammation in that delicate lining. The bacteria in fermented foods have been shown to have an anti-inflammatory effect on the lining of the stomach.

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