Water and baking soda works best
SOURCE: Acid reflux
yes, but for only 6 months at a time. Issues could be bigger than just reflux, (GERD, hiatal hernia, etc). Works by limiting protein in stomach. Issues, can be, with long term use, low levels or calcium, vitamin D, magnesium.
Dont take more than needed, can make issue worse if you take too much. This due to, you stomach needing juices to digest food, block too much of it and your body will go into over drive, and make some more. Not like a antacid, take before meals.
has worked great for me, but I have a hiatal hernia.
if you still have issues, get checkout.
good luck
SOURCE: Is it safe to drink baking powder with apple cider vinegar and water
It certainly won't hurt you if you stick to the recommended small amounts.
On the other hand there is no - repeat no - scientific evidence that it is beneficial in losing weight. That is a folksey myth, sorry. The only way to lose weight, short of drastic surgical solutions, is to eat less (especially fats and sugars) and do more (low impact exercise until you become a bit breathless).
SOURCE: Can I use apple cider vinegar to clean my coffee pot. I don't have white vinegar
I'd use plain old baking soda. Just rinse it out real well.
SOURCE: Does mixing apple cider vinegar and water really work in losing weight
go on a liquid diet ... sounds gross but it works wonders check the net for info
Vinegar is s the natural result of air exposure of beer and
wine, as acetic acid-producing bacteria are present throughout the world.For
most of human history, acetic acid, in the form of vinegar, has been made by
acetic acid bacteria of the genus Acetobacter. Given sufficient oxygen, these
bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly
used feeds include apple cider, wine, and fermented grain, malt, rice, or
potato mashes.Vinegar is s the natural result of air exposure of beer and
wine, as acetic acid-producing bacteria are present throughout the world.For
most of human history, acetic acid, in the form of vinegar, has been made by
acetic acid bacteria of the genus Acetobacter. Given sufficient oxygen, these
bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly
used feeds include apple cider, wine, and fermented grain, malt, rice, or
potato mashes.
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