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Today in Health & Wellness

Shoo Away Peptic Ulcer!

"Tips on how to avoid PUD"
By: Charlene Lusanta-Malgapo, MDShoo Away Peptic Ulcer!

Here are remarkable points and tips to shun the peptic ulcer distress:

  • Drink lots of water.  Beat that 8-glasses-a-day protocol (but don’t overdo to the point of water intoxication).
  • Bananas for energy and potassium, plain boiled white rice for low-fiber carbohydrate, apples for their cleansing action, and dry toast to provide bland bulk will be the ideal diet within the first 48 hours from the period of your ulcer pain attack.
  • Turn away from binge eating. Have small, frequent feedings—they make it easier for your stomach to digest the food.
  • Do not sleep immediately after eating. Allot a 2- or 3-hour rest before hitting the sack.  Otherwise, sleep using a pillow that is at least 6 inches high.
  • Go for low-fat or non-fat milk, cheese, yogurt, and other dairy products.
  • Abstain from alcoholic beverages, sodas, coffee, strong tea, and loads of chocolates.
  • Avoid rich, fatty, sour (vinegar), and spicy food (especially at night).
  • Cut down on salt, soy sauce, chilli peppers, black pepper, mustard, and strong spices like curries.
  • Shy away from citrus fruits, pickles, and tomato-based food.
  • Stop smoking.
  • Exercise, release, and let go of your stress. Have enough sleep and rest.

Eat plenty of:

  • Vegetables rich in beta carotene (carrots, squash, kale), which the body converts to vitamin A, a good anti-oxidant.
  • Zinc-rich foods such as whole or enriched grains and seafood (especially oysters), which help the healing process.
  • Essential fatty acids found in fish and seed oils, which increase the level of prostaglandin (a group of compounds, one function of which is to protect the lining of the gut).
  • Cabbage because it contains a substance called S-Methylmethionine which helps in relieving pain and healing of ulcers. Over consumption, however, may lead to flatulence and iron malabsorption causing anemia.
  • Lean meat (fish, lean chicken, turkey) because it is easier to digest, thus inducing less acid production.
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