How to treat burning sensation in stomach and mouth after eating for a year? - #56393

••Classical Ayurvedic Formulations (Aushadhi) To address the deep-rooted heat and protect the mucosal lining of the stomach and oral cavity, a combination of Shamana (palliative) medicines is highly effective: ••Sootsekhar Ras (Plain): A gold-standard herbo-mineral formulation for Urdhwaga Amlapitta. It acts quickly to neutralize excess liquid pitta (Drava Guna) and checks the upward burning sensation. •Dosage: 1 tablet (125 mg) twice a day, chewed or crushed, taken with honey or water before meals. ••Kamadhuga Rasa (with Mouktika): Infused with natural calcium and pearl calx, this is highly soothing (Sheeta Virya) and directly targets the burning sensation (Daha) in the stomach and mouth.
•Dosage: 1 tablet twice a day after meals. ••Avipattikar Churna: If there is associated mild constipation or improper downward movement of Vata, this classical formulation helps clear the excess Pitta out of the body through the lower channel (Virechana effect).
•Dosage: 3 to 5 grams at bedtime with lukewarm water. (Note: If your bowels are already loose, substitute this with Yashtimadhu Churna). ••Yashtimadhu (Licorice) & Shatavari Ghrita: Medicated cow’s ghee acts as an exceptional coating agent for the stomach lining. •Dosage: 1 teaspoon of Shatavari Ghrita mixed in warm milk or taken warm on an empty stomach in the morning. 2. Managing the Mouth Burning (Mukha Paka) Since the burning extends to the oral cavity, local soothing applications (Sthaniya Chikitsa) are essential: ••Kavala & Gandusha (Oil/Liquid Pulling): Hold warm Irimedadi Taila or plain coconut oil in your mouth for 3–5 minutes without swishing, then spit it out. Alternatively, use a decoction of Yashtimadhu (licorice) and Patola (pointed gourd leaves) cooled down to room temperature. ••Ghee Application: Gently apply a thin layer of Shata-dhauta-ghrita (100-times washed ghee) or plain cow’s ghee over the tongue and oral mucosa to soothe the burning nerve endings. 3. Dietary Regimen (Ahara & Vihara) Since your Agni (digestive fire) is highly sensitive, your diet needs to be incredibly gentle, cooling, and bland. What to Strictly Include: ••Mudga Yusha (Moong Dal Soup): Highly digestible and cooling for the stomach. ••Old Rice & Barley (Yava): Well-cooked, older basmati rice or barley water helps absorb excess acid. ••Dadima (Pomegranate): Even though it is a fruit, ripe, sweet pomegranate is an exception in Ayurveda—it is an excellent Pitta-shamana and astringent fruit that helps heal ulcers.
••Kushmanda (Ash Gourd) Juice: Drinking 50 ml of fresh ash gourd juice on an empty stomach in the morning is incredibly alkaline and cools the entire GI tract. What to Avoid: ••Fermented Foods: Strictly stay away from curd, idli, dosa, and pickles. Fermentation increases the Amla attribute. ••Tea, Coffee, & Carbonated Drinks: These aggravate the Tikshna (sharp) property of Pitta. ••Viruddha Ahara: Do not mix milk with sour fruits, fish, or salt.