Diet and Acid Reflux

A new study published in JAMA Otolaryngology–Head & Neck Surgery has shown there may be an alternative to medication, typically PPI treatment, for laryngopharyngeal reflux (LPR). Alkaline water and a plant based-Mediterranean-style diet. This study DID NOT research the benefits of this diet for those with GERD.  It is important to note that LPR is different than classic acid reflux (GERD). LPR is a form of acid reflux, but it primarily affects the larynx and pharynx. the symptoms of LPR are: coughing, a choking sensation, sore throat, voice changes, throat clearing, sour or bitter taste in the mouth and burping. It is important to know whether you have LRP or GERD.

So, what is alkaline water and a plant based Mediterranean diet? Alkaline water has a higher pH than regular tap water, usually above 7. Alkaline water with a pH of 8 has the potential to neutralize pepsin, an enzyme connected to reflux disease. The more animal protein you consume, the higher the gastric load of Amino Acids. A plant based-mediterranean diet is a diet that focuses on healthy fruits, vegetables (8-11 servings a day), whole grains, olive oil, legumes, nuts and plant based proteins. There is a focus on lowering sodium and removing saturated fats. This diet is very heart healthy as well and has been found to lower LDL (low-density lipoprotein). This diet can also reduce risk of cancer, Parkinsons, Alzheimers, dementia and lower risk of obesity and weight gain. 

It is important to note that if you are currently taking a PPI-proton pump inhibitor for LPR, you should NOT go off your treatment plan before speaking with your physician.  Medication might still need to be a part of your treatment plan and this research is still new and emerging. That does not mean you can still reap benefits from an alkaline water/ plant based Mediterranean diet!

Mediterranean Edamame Toss

From: Diabetic Living Magazine

Ingredients     4 servings

• ½ cup uncooked quinoa, rinsed and drained
• 1 cup water
• 1 cup ready-to-eat fresh or frozen, thawed shelled sweet soybeans (edamame)
• 2 medium tomatoes, seeded and chopped
• 1 cup fresh arugula or spinach leaves
• ½ cup chopped red onion
• 2 tablespoons olive oil
• 1 teaspoon finely shredded lemon peel½ cup uncooked quinoa, rinsed and drained
• 1 cup water
• 1 cup ready-to-eat fresh or frozen, thawed shelled sweet soybeans (edamame)
• 2 medium tomatoes, seeded and chopped
• 1 cup fresh arugula or spinach leaves
• ½ cup chopped red onion
• 2 tablespoons olive oil

• 2 tablespoons lemon juice
• ¼ cup crumbled reduced-fat feta cheese
• 2 tablespoons snipped fresh basil
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Preparation

• Prep       20 m
• Ready In 35 m

1. In a medium saucepan, combine quinoa and water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until quinoa is tender and liquid is absorbed, adding edamame the last 4 minutes of cooking.
2. In a large bowl, combine quinoa mixture, tomato, arugula, and onion.
3. In a small bowl, whisk together olive oil, lemon peel, and lemon juice. Stir in half of the cheese, the basil, salt, and pepper. Add mixture to quinoa mixture, tossing to coat. Sprinkle with remaining half of the cheese. Serve at room temperature.

Nutrition information

• Serving size: 1 cup
• Per serving: 236 calories; 12 g fat(2 g sat); 5 g fiber; 23 g carbohydrates; 11 g protein; 58 mcg folate; 2 mg cholesterol; 4 g sugars; 856 IU vitamin A; 21 mg vitamin C; 108 mg calcium; 2 mg iron; 276 mg sodium; 321 mg potassium
• Nutrition Bonus: Vitamin C (35% daily value)