Most people love pizza, especially when its covered with garlic, tomatoes and onions. However, a fair share of these Italian-food enthusiasts are aware of the fiery sensation that grips your lower chest after gobbling down a couple more slices than you should have. This is because one thing that all these ingredients have in common is that they may cause heartburn.
You can get relief
For pizza lovers everywhere, there is no reason to fret. Dr. Newton’s Naturals makes an all-natural supplement called Nu-Zymes Digestive Enzymes, which consists of plant-derived enzymes and probiotics to keep your digestive tract happy.
Heartburn occurs when stomach acids back up and enter the esophagus. Patients who experience it more than twice a week may have gastroesophageal reflux disease, commonly known as GERD. Some of these individuals can get relief by taking antacids, but for others, it may be a more serious issue that needs medical attention.
Treat GERD early
In the U.S., approximately 60 to 70 million individuals are affected by digestive diseases, according to the National Institute of Diabetes and Digestive and Kidney Diseases. Therefore, if you think that may include you, you are not alone.
One way that patients can reduce symptoms of heartburn, such as a burning sensation in your chest after you eat that goes away after a few hours, is to recognize the food that causes it and then eliminate it from your diet. In rare cases, if GERD persists it could contribute to an increased risk for esophageal cancer, according to a study published in the journal Clinical Gastroenterology and Hepatology. Danish Researchers from the Aarhus University Hospital looked at the data of nearly 34,000 patients with GERD. They found that 77 percent of them also had erosive reflux disease and 37 percent developed esophageal cancer.
“Our research shows that damage to the esophageal lining that can be seen with endoscopy is important in the progression from normal cells to cancer, and Barrett’s esophagus is likely to be an intermediate step,” said Rune Erichsen, M.D., the lead author of this study.