Many millions of people have digestion problems, and some do all their lives.
How do I know? Just walk up and down the aisle of your local pharmacy or convenience store. There must be thousands of synthetic high-profit products that reach out for your stomach.
They are beautifully packaged, but most of them are worse than worthless. They are downright harmful, especially if they mask the symptoms of digestive problems.
Digestive distress is a strong signal that something is wrong. Either you are low on stomach acid or you have food allergies.
The truth is that some foods just don’t like us. But when most foods don’t, we need to be concerned. It is not something to fool around with.
A doctor offered me Prevacid® a few years ago with the straightest face. Not to worry. This is what American medical schools are turning out.
Prevacid® is one of a family of drugs called proton pump inhibitors (PPIs). Doctors prescribe them to people suffering from “excess” stomach acid. But most people who think they have excess acid actually have too little… at least of the good stomach acid, hydrochloric acid (HCl).
With too little HCl, foods don’t digest properly. Instead, foods putrify in the stomach. Taking PPIs only compounds the problem of having too little stomach acid. To eliminate problems like acid reflux, you should increase the HCl in your stomach. Apple cider vinegar or sea salt mixed with water will do.
Taking PPIs impairs the digestive process and leaves foods to rot in the stomach, which leads to cancer.
Well, just so long as we know.
It is not the good whole foods that our stomachs don’t like. It is processed foods that give the trouble. And you know what, most folks don’t know the difference!
Gluten sensitivity is a well-known stomach problem for many unfortunate souls. Lectins are to blame. They accumulate until they translate into headaches, skin problems, stomach cramps, bloating, weight gain, daily fatigue, mucus buildup, joint stiffness, inflammation, belching and flatulence. These are the symptoms of the saturation of lectin in our digestive system.
Dr. Joseph Mercola writes: “Lectin is a defense mechanism for the wheat plant, designed to ward of (sic) its natural enemies such as fungi and insects. Unfortunately, this protein is also very resistant to breakdown by living systems, and it easily accumulates in tissues where it interferes with normal biological processes and acts as an anti-nutrient.
“Typically, sprouting, fermenting or digestion can help to negate some of the harmful effects of such anti-nutrients (as in the case of fermenting soy, which removes many of its anti-nutrient properties). However, lectins are resistant to these types of processes.”