Is It Really Acid Reflux…
Or the Complete Opposite?
🎥 Watch my quick video here — I’ll show you the surprising difference between acid reflux and non-acid reflux, and why millions are being treated for the wrong problem.
So many people are told they have acid reflux when they actually have non-acid reflux—a condition caused by too little stomach acid, not too much.
As we age, stomach acid production often declines. This can also happen with H. pylori infection or hypothyroidism. Without enough acid, food isn’t fully broken down, and undigested particles can wash back into the esophagus.
The result? Throat phlegm, hoarseness, frequent throat clearing—symptoms that mimic acid reflux, but require the exact opposite treatment.
Acid Reflux vs. Non-Acid Reflux
True Acid Reflux (GERD)
- Cause: Too much stomach acid escaping into the esophagus
- Symptoms: Burning in the chest, sour taste in the mouth
- Natural Relief: Aloe vera juice, DGL (deglycyrrhizinated licorice)
Non-Acid Reflux
- Cause: Too little stomach acid
- Symptoms: Throat irritation, phlegm, hoarseness, bloating, belching, indigestion
- Treatment: Support digestion with Digestive Enzyme Pro and Betaine & Pepsin (supplemental hydrochloric acid)
Why Acid Blockers Can Make It Worse
When non-acid reflux is mistaken for acid reflux, acid-blocking medications further reduce stomach acid, making digestion harder and symptoms worse.
Quick At-Home Test
🎥 Watch my quick video below to learn how to find out if you have low stomach acid.
Take 1 capsule of Betaine & Pepsin after a meal.
- If your symptoms improve, it may be a sign of low stomach acid and non-acid reflux. If you experience burning, this is a sign you're already making enough acid, and you do not need to supplement with Betaine & Pepsin.
In my practice, Betaine & Pepsin is often a game changer, eliminating throat symptoms within days, resolving bloating, and restoring comfortable digestion.
For a more in-depth video on how to overcome acid reflux, please watch my video on GERD:
When it comes to optimal digestion, the right tools matter.
These are some of the evidence-based supplements
I use most often in my practice.
As cold weather and winter storms sweep through parts of the country, there’s nothing more comforting than a bowl of velvety pumpkin soup. This fall-inspired recipe celebrates the season’s harvest with three bright orange superfoods — pumpkin, carrots, and orange bell peppers — all bursting with beta carotene to nourish your skin and immune system. It’s creamy, lightly sweet, and gently spiced — the perfect cozy meal for chilly days. Adding collagen protein makes it extra filling and deeply restorative.
Ingredients
2 cans organic pumpkin puree (15 oz each)
3 medium carrots, peeled and chopped
1 orange bell pepper, chopped
1 large yellow onion, chopped
2 cloves garlic, minced or pressed
1-inch piece fresh ginger, peeled and minced
1 carton organic chicken broth (32 oz)
1 tablespoon tomato paste
1 can coconut milk, chilled so the cream separates from the liquid
1 cup walnuts, toasted
1 teaspoon cinnamon
1 teaspoon curry powder
2 ½ teaspoons salt, divided
½ teaspoon black pepper
3 tablespoons light olive oil
4 scoops collagen protein
Italian parsley, finely chopped (for topping)
Optional: 2 tablespoons maple syrup
Optional topping: Pepitas
Sauté the aromatics:
Heat olive oil over medium heat. Add the onions, garlic, ginger, carrots, and bell pepper along with 1/2 teaspoon of salt, curry powder and cinnamon. Sauté for 10-15 stirring frequently, until the vegetables are soft and caramelized.
Add depth and richness:
Stir in the tomato paste and cook for another 2–3 minutes to bring out its sweetness.
Build the base:
Add the pumpkin puree, chicken broth, collagen protein, and only the solid coconut cream from the top of the chilled can (discard the liquid).
Season with the remaining 2 teaspoons of salt and 1/2 teaspoon of black pepper.
Cook the soup:
Stovetop: Bring to a gentle boil, then cover and simmer on low for 15 minutes
Instant Pot: Cook on high pressure for 15 minutes
Blend until silky:
Allow the soup to cool slightly, then carefully blend in two batches using a high-speed blender. Add 1/2 cup toasted walnuts to each batch before blending.
(Tip: Cover the blender lid with a towel and hold it down with an oven mitt to prevent splattering.)
Taste and adjust:
For a touch of sweetness, stir in 1-2 tablespoons of maple syrup to enhance the soup’s natural flavor balance.
Serve and enjoy:
Ladle into bowls and top with chopped toasted walnuts, fresh parsley, and pepitas.
This golden soup pairs wonderfully with roasted asparagus for a cozy, nutrient-packed meal
Thanks for reading today’s newsletter. I hope it helped you understand reflux in a new light and gave you a few practical steps toward feeling better. 🧡
Wishing you great health,
Rajsree Nambudripad, MD
