Fit Fare

Five years ago, I was diagnosed with GERD. At that time, I was more familiar with the term heartburn, but since I never had a burning sensation in my stomach, I never suspected that I might have a serious problem. Occasionally, after a heavy, fatty meal, I would taste something bitter in the back of my throat. But, my impression of heart burn was from television commercials, and I didn’t have symptoms that would alert me. Actually, heart burn is one just component of GERD, so some people may not know they have it. Approximately 60 million people have heartburn once a month in the United States and 15 million have heartburn every day.

My discovery that I had GERD was dramatic, and one that happens to millions of people each year. I experienced chest pains so severe, I thought I was having a heart attack. My husband and I rushed to the emergency room, where it was eventually determined that the pain was from GERD. I soon learned that over two million people are admitted to emergency rooms each year with non-cardiac chest pain(NCCP). It’s estimated that 60 percent of those people will be diagnosed with GERD.

What is GERD? Often called heartburn or acid reflux, GERD means Gastro Esophageal Reflux Disease and is a condition where acid, bile and half digested food back up into the esophagus. While the stomach can withstand the acid necessary to break down food, the esophagus doesn’t have the same ability to withstand regular exposure to stomach acid. Over time the acid may cause pain, inflammation and scarring of the throat. In some cases these symptoms can cause serious damage which may require surgery.

Unfortunately, my GERD is persistent. I take one of the strongest medications on the market twice a day, but it’s only partially successful in controlling the GERD. Like any person diagnosed with it, I was told to avoid certain foods and beverages. Things that cause problems are caffeine, chocolate, tomatoes, spicy foods, fat, alcohol, and citrus fruits. As a result, pizza (one of my favorite foods), is strictly off limits. I’ve had pizza only twice since I was diagnosed with GERD, and I sorely miss it! Fizzy beverages cause the acid on my stomach to expand, literally filling my stomach with foamy acid. Likewise, beer causes the same problem. Wine? The days of drinking it with a meal are over. Orange juice, coffee, and tea are all on the list of foods to avoid. However, I admit that I often have one cup of coffee a day, in the morning. And it does cause my GERD to act up for a few hours. Sometimes I have to take Maalox when that happens. At times I become frustrated that there are too many restrictions, and I will eat an item that’s verboten.

I also can’t eat food after 7 p.m. If I do, despite taking my medication, I will be up late at night, unable to sleep, because a stomach full of food causes the acid to push up into my throat when I lie down to sleep. For this reason, elevating the front of the bed a few inches may help keep acid at bay.

Fortunately, there are safe foods to eat that I enjoy, which includes legumes and grains. As long as they aren’t loaded with large amounts of fat, or things like sausages, or spicy ingredients, they don’t aggravate my GERD. This split recipe is a good recipe for me. Some people with GERD can’t tolerate onions, so if you have it, you may want to leave them out. This is a very easy and quick meal. With so many restrictions on eating, it’s good to have some recipes that taste great.

Split Pea Soup
(Adapted from Deborah Madison)

1 cup green or yellow split peas
2 Tablespoon olive oil
1 teaspoon fresh thyme
1 large garlic clove sliced
1 large yellow onion, cut in 1/2 inch dice
3 inner stalks of celery, cut in a small dice
2 large carrots, diced small
1 teaspoon salt
8 cups stock
pepper

Sort through the peas and remove any debris. Rinse them well and cover generously with water and set them aside to soak overnight. Or cover with boiling water and let them set for one hour, then cook. Note: soaking is best for the texture of the soup.
Gradually warm oil in a soup pot with the thyme, and let it cook slowly to flavor the oil, for about 3 minutes. Add the garlic and let it cook for another minute without letting it brown. Then add all the other vegetables and salt and cook 5 minutes, stirring occasionally over medium heat. Drain the peas and add to the pot, along with the stock. Bring to a boil, cover and simmer until the peas are soft–around 1 !/2 hours.
When the soup is done, puree 2 cups of the soup in a food processor and return to the pot. Adjust for salt and pepper.