Gastroesophageal reflux disease, or GERD, is a very common disorder. Gastroesophageal refers to the stomach and the esophagus. Reflux refers to the back-flow of acidic or non-acidic stomach contents into the esophagus.

GERD is characterized by symptoms, with or without tissue damage, that result from repeated or prolonged exposure of the lining of the esophagus to acidic or non-acidic contents from the stomach. If tissue damage is present, the individual is said to have esophagitis or erosive GERD. The presence of symptoms with no evident tissue damage is referred to as non-erosive GERD.

GERD is often accompanied by symptoms such as heartburn and regurgitation of acid. But sometimes there are no apparent symptoms, and the presence of GERD is revealed only when complications become evident.

In traditional Chinese medical theory, the Spleen is the key organ involved in gastro-intestinal disorders. The Spleen has primary responsibility for "transforming" and "transporting" food essence in the body, including the excretion of waste material. The Spleen and Stomach are Yin/Yang partners, and each one can develop characteristic problems. The Spleen needs to be somewhat moist in order to function well, but if it becomes deficient in Chi, it will become overwhelmed by moisture, and a pathological condition of Dampness (or Damp Heat) can settle into the body. The Stomach, on the other hand, needs to be on the dry side to function well, and when its balance is upset, it can easily overheat, and a painful condition of Stomach Fire can develop. Other organs, especially the Liver, can also contribute to gastro-intestinal distress. The four most common patterns seen when gastro-intestinal problems are differentiated are as follows: Spleen Chi Deficiency, which is caused by chronic fatigue or chronic illness; Damp Heat Retention, which is caused by improper diet, environmental factors, or infections; Disharmony of Liver and Spleen, which is caused by emotional disturbance; and Spleen and Kidney Yang Deficiency, which is caused by chronic illness or aging. To treat these imbalances, Chinese medicine commonly uses acupuncture, herbal medicine, and moxibustion. When applied properly, these modalities balance Yin and Yang, harmonize Chi and Blood, nourish the organs, and eliminate Damp Heat.

FOODS DO'S & DON'T'S FOR THOSE WITH GERD

Low-Acid Foods and Spices

Consuming low-acid foods are less likely to aggravate your reflux. Citrus fruits, such as oranges, tangerines and grapefruit are high in acid and can trigger reflux so stay away from these. Also, refrain from eating tomatoes and tomato-based products. Other fruits and vegetables are generally fine to consume but sample them in small amounts first to see how you they affect you. Also, season meals with mildly flavored spices and herbs and limit your intake of spicy foods, such as black pepper, onions and chili peppers.

Low-Fat Foods

Do not eat high-fat or fried foods. Foods that are high in fat will stay in your stomach longer, which might produce additional stomach acids. Eat lean meats, such as skinless poultry, fish and pork. Trim all visible fat from meat and use lean cooking methods, such as baking, broiling or roasting. Consume low-fat or fat-free dairy products, such as yogurt, cheese and milk and skip the whole-milk varieties. Eat snacks that are low in fat such as baked chips or try air-popped popcorn without butter.

Beverages

Drink beverages that are free of alcohol, caffeine, chocolate, spearmint and peppermint. Drink mild herbal teas, caffeine-free sodas and low-fat smoothies. Fruit juices that contain 100 percent juice and do not contain tomato or citrus products are additional beverages you can try.

Eating Tips

Avoid eating within 2 to 3 hours of bedtime and never lie down with a full stomach. Consume small meals several times a day to even out stomach acid production. Eat slowly and remain upright for a minimum of 30 minutes after eating. Also, drink lukewarm water after meals and snacks to help dilute stomach acids. Keeping a food journal may also be helpful to track foods that are both problematic and well tolerated.

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