What Are the Best Ayurvedic Treatments for Hyperacidity, and How Do They Work? - #11664

Hyperacidity, often linked to an imbalance in the Pitta dosha, can be effectively managed with Ayurveda by using cooling, soothing herbs and adjusting dietary habits. The primary goal in Ayurveda is to reduce excess heat in the digestive system, calm the stomach lining, and restore a balanced digestive fire (Agni). Key Ayurvedic herbs for hyperacidity include Amla, Licorice (Mulethi), Aloe Vera, and Shatavari. These herbs help to cool the digestive system, protect the stomach lining, and reduce inflammation. Amla (Indian Gooseberry) is rich in Vitamin C and antioxidants, and it helps to soothe the stomach lining, balance acidity, and enhance digestion. It can be consumed as fresh juice, in powder form, or in the form of Amla-based tablets. Licorice (Mulethi) has natural anti-inflammatory and mucoprotective properties, meaning it helps protect the stomach lining and reduces acid production. It is often used in powder or syrup form, and should be taken in moderation, as it may elevate blood pressure in sensitive individuals. Aloe Vera is highly cooling and soothing, and its gel can be consumed to calm the stomach, reduce acid, and improve overall digestive health. Aloe Vera juice can be taken in small amounts daily. For Ayurvedic formulations, Avipattikar Churna and Kamdudha Ras are commonly used to address hyperacidity. Avipattikar Churna is a well-known remedy for balancing Pitta, calming acidity, and enhancing digestion. Kamdudha Ras, which contains cooling minerals and herbs, is used to neutralize acid and heal the digestive system. Both are typically taken after meals—1/2 to 1 teaspoon of Avipattikar Churna with warm water, or as directed by an Ayurvedic practitioner. Diet plays a significant role in managing hyperacidity. Avoiding spicy, oily, or acidic foods, as well as caffeine and alcohol, can help prevent aggravating Pitta and exacerbating acid production. Instead, focus on cooling and soothing foods, such as cucumbers, melons, cooked vegetables, rice, and oatmeal. Herbs like fennel, coriander, and cardamom can be added to your meals to support digestion and reduce heat. Ayurvedic treatments may take longer to show results compared to conventional antacids, but the effects are more sustainable and address the root cause of the imbalance. Typically, you may start noticing improvements within 1-3 weeks of regular use, depending on the severity of your condition. However, for long-term relief, it’s important to stay consistent with both the herbs and dietary changes. Personal experience: Many individuals who have used Ayurvedic remedies for hyperacidity report significant relief after a few weeks. A combination of Avipattikar Churna, Aloe Vera juice, and dietary adjustments (including avoiding acidic foods) worked well for many, helping to reduce flare-ups and improve digestion over time. For the best results, I recommend working with an Ayurvedic practitioner to tailor the remedies to your unique constitution and condition, especially if you have frequent or severe acidity.