|Golden beet veggie delight|
I have suffered with reoccurring poor digestion, and candida and bacteria overgrowth, associated with low stomach acid. I supplement with Betaine HCL-Pepsin (Hydrochloric Acid) to correct low stomach acid.
Suppressing bacteria is one of the chief roles of stomach acid.
Recently, I discovered a few new things an individual can do to improve digestion. Here are some new tips as well as oldies.
DON'T take antacids: they contribute to bacterial overgrowth because they suppress stomach acid.
How to test for low stomach acid:
First things in the a.m. before breakfast, drink one cup of water with 1/4 tsp. baking soda mixed in. Time how long it takes until you burp. Repeat for four days in a row to get a pattern.
Burp within two minutes: adequate acid.
Longer than two minutes: low stomach acid.
Burp immediately: high stomach acid.
Increase your stomach acid by drinking lemon water right before a meal or taking 1-2 T. of raw lightly filtered apple cider vinegar in water.
Try to avoid drinking liquids with a meal as it dilutes stomach acid.
Eat lightest to heaviest foods on your plate. This means veggies first, next carbs, lastly protein and fats.
Drink dandelion tea.
Try digestive bitters. Take 30-45 drops three times a day in a little water on empty stomach. Bitters help speed up digestion by increasing secretions of liver, pancreas, stomach and small intestine.
To reduce bloating, drink lemon and ginger tea. Make your own tea by mixing hot water, lemon juice and raw ginger.
Chew your food well, at least 20 times per bite or until the food resembles a paste.
|"Mom's been working on her digestion. We're working on getting enough rest."|
Here's what you need for one serving:
4 asparagus spears
1 golden beet, peeled and sliced
1 zucchini, sliced
2 large chard leaves
1 T. olive oil
salt and pepper
lemon-olive oil dressing: mix juice of 1 lemon with 2 T. olive oil, 1 T. water, salt and pepper, and Herbes de Provence
Here's what you do:
Heat your oven to 400 degrees. Line two large baking sheets with parchment paper. Spread golden beet, zucchini and asparagus spears on the baking sheets. Drizzle with olive oil and season with salt and pepper. Roast veggies until golden, about 15-20 minutes. Check often as some get done faster than others.
In the meantime, chop your chard. Heat olive oil in a large skillet. Saute the chard until tender.
To assemble, start with a base of chard and pile on veggies. Drizzle with lemon-olive oil dressing.
Recipe contributed to:http://www.rickiheller.com/2014/02/weekend-wellness-february-13-17-2014/