I suffer from acid reflux and am confused by conflicting information regarding what food causes reflux. This idea has been around for some time, but I truly believe that carbohydrates are the real cul prit based on the evidence I present in the Fast Tract Digestion Heartburn book. In the book I list over scientific journal references including a report by Penagini R. Additional evidence and studies are presented in my four-part article on acid reflux. The most likely reason that fat has been blamed for acid reflux in my view is the connection between fatty foods and carbs. In this study, they showed that mouth-to-cecum transit time MCTT actually decreased with high fat meals. In other words, food is moving more quickly to the end of the small intestine with more fat.
What has been going on in the life of Katie, you ask? I just know you are waiting with breath that is bated, riiiiiight? Of last year. What a terrible blogger! And here we are smack dab in the middle of fall. That blogging spirit really did not move me at all, apparently. If you can afford to get this done and have it read by a professional, I highly recommend it. My genetic code pointed to everything from gut disorders heh. It all seemed to be working rather well. Then, while Joe was on a work trip to Guam and I was home alone, I was struck down by some kind of mutant death virus. Unfortunately, right before I got sick, I had decided to do a massive spring cleaning of our entire place. So the house was torn to shreds and looked like an army of methed-out angry toddlers had stormed the place when I woke up sick as a damn dog.
Any advice? Your approach makes much more sense in that we are staying within a given number of FP points per day. Thanks Seeme. I would love to try the 30FP per day concept however. Instead I read your book, started the diet and found immediate relief. Check out the troubleshooting sections in the book and FTD mobile app. I know candida is more yeast based and a different creature. Hello, I have been on a vegan diet for the past 5 years. Sprinkle chicken on both sides with salt and pepper. At what point in the cooling process does it become resistant?