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Patricia Raymond - Acid Reflux Diet and Cookbook For Dummies

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Patricia Raymond Acid Reflux Diet and Cookbook For Dummies
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Get rid of GERD for good

Is your heartburn making you dread meal times? No matter how delicious a feast is before you, the prospect of that burning pain, nausea, and even vomiting can be enough to make you turn away. Heartburn is a symptom of Gastroesophageal Reflux Disease, commonly called acid reflux, and the pain is caused by stomach acid damaging the tissue in your esophagus. Its more than a minor annoyanceGERD is a precursor to esophageal cancer, and it affects over 50 million Americans. There are medications to treat GERD, but what most sufferers dont realize is that a few simple lifestyle changes can help your medication work betteror get you off medications completely.

Acid Reflux Diet & Cookbook for Dummies is your roadmap to ending GERD for good. In it, youll find lifestyle and diet modifications that prevent symptoms from occurring...

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Acid Reflux Diet Cookbook For Dummies Published by John Wiley Sons Inc - photo 1

Acid Reflux Diet & Cookbook For Dummies

Published by: John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030-5774, www.wiley.com

Copyright 2014 by John Wiley & Sons, Inc., Hoboken, New Jersey

Published simultaneously in Canada

No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the Publisher. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions .

Trademarks: Wiley, For Dummies, the Dummies Man logo, Dummies.com, Making Everything Easier, and related trade dress are trademarks or registered trademarks of John Wiley & Sons, Inc., and may not be used without written permission. All other trademarks are the property of their respective owners. John Wiley & Sons, Inc., is not associated with any product or vendor mentioned in this book.

LIMIT OF LIABILITY/DISCLAIMER OF WAR-RANTY : THE CONTENTS OF THIS WORK ARE INTENDED TO FURTHER GENERAL SCIENTIFIC RESEARCH, UNDERSTANDING, AND DISCUSSION ONLY AND ARE NOT INTENDED AND SHOULD NOT BE RELIED UPON AS RECOMMENDING OR PROMOTING A SPECIFIC METHOD, DIAGNOSIS, OR TREATMENT BY PHYSICIANS FOR ANY PARTICULAR PATIENT. THE PUBLISHER AND THE AUTHOR MAKE NO REPRESENTATIONS OR WARRANTIES WITH RESPECT TO THE ACCURACY OR COMPLETENESS OF THE CONTENTS OF THIS WORK AND SPECIFICALLY DISCLAIM ALL WARRANTIES, INCLUDING WITHOUT LIMITATION ANY IMPLIED WARRANTIES OF FITNESS FOR A PARTICULAR PURPOSE. IN VIEW OF ONGOING RESEARCH, EQUIPMENT MODIFICATIONS, CHANGES IN GOVERNMENTAL REGULATIONS, AND THE CONSTANT FLOW OF INFORMATION, THE READER IS URGED TO REVIEW AND EVALUATE THE INFORMATION PROVIDED IN THE PACKAGE INSERT OR INSTRUCTIONS FOR EACH MEDICINE, EQUIPMENT, OR DEVICE FOR, AMONG OTHER THINGS, ANY CHANGES IN THE INSTRUCTIONS OR INDICATION OF USAGE AND FOR ADDED WARNINGS AND PRECAUTIONS. READERS SHOULD CONSULT WITH A SPECIALIST WHERE APPROPRIATE. NEITHER THE PUBLISHER NOR THE AUTHOR SHALL BE LIABLE FOR ANY DAMAGES ARISING HEREFROM.

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Wiley publishes in a variety of print and electronic formats and by print-on-demand. Some material included with standard print versions of this book may not be included in e-books or in print-on-demand. If this book refers to media such as a CD or DVD that is not included in the version you purchased, you may download this material at http://booksupport.wiley.com . For more infor-mation about Wiley products, visit www.wiley.com .

Library of Congress Control Number: 2014935507

ISBN 978-1-118-83919-5 (pbk); ISBN 978-1-118-83915-7 (ebk); ISBN 978-1-118-83914-0 (ebk)

Manufactured in the United States of America

10 9 8 7 6 5 4 3 2 1

Appendix

Metric Conversion Guide

Note: The recipes in this book werent developed or tested using metric measurements. There may be some variation in quality when converting to metric units.

Common Abbreviations

Abbreviation(s)

What It Stands For

cm

Centimeter

C., c.

Cup

G, g

Gram

kg

Kilogram

L, l

Liter

lb.

Pound

mL, ml

Milliliter

oz.

Ounce

pt.

Pint

t., tsp.

Teaspoon

T., Tb., Tbsp.

Tablespoon

Volume

U.S. Units

Canadian Metric

Australian Metric

teaspoon

1 milliliter

1 milliliter

teaspoon

2 milliliters

2 milliliters

1 teaspoon

5 milliliters

5 milliliters

1 tablespoon

15 milliliters

20 milliliters

cup

50 milliliters

60 milliliters

1/3 cup

75 milliliters

80 milliliters

cup

125 milliliters

125 milliliters

2/3 cup

150 milliliters

170 milliliters

cup

175 milliliters

190 milliliters

1 cup

250 milliliters

250 milliliters

1 quart

1 liter

1 liter

1 quarts

1.5 liters

1.5 liters

2 quarts

2 liters

2 liters

2 quarts

2.5 liters

2.5 liters

3 quarts

3 liters

3 liters

4 quarts (1 gallon)

4 liters

4 liters

Weight

U.S. Units

Canadian Metric

Australian Metric

1 ounce

30 grams

30 grams

2 ounces

55 grams

60 grams

3 ounces

85 grams

90 grams

4 ounces ( pound)

115 grams

125 grams

8 ounces ( pound)

225 grams

225 grams

16 ounces (1 pound)

455 grams

500 grams ( kilogram)

Length

Inches

Centimeters

0.5

1.5

2.5

5.0

7.5

10.0

12.5

15.0

17.5

20.5

23.0

25.5

28.0

30.5

Temperature (Degrees)

Fahrenheit

Celsius

About the Authors

Patricia Raymond, MD, FACG: Dr. Raymond is a practicing gastroenterologist in Virginia and Assistant Professor of Clinical Internal Medicine at Eastern Virginia Medical School. She is one of the most respected voices in patient education regarding digestive health, including acid reflux. Her articles and books help people function better south of the mouth. All this with a dose of levity belly laughter, if you will.

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