How to treat frequent bloating and burning chest after spicy food? - #56818

Don’t worry Take Kamaduda ras muktayukta 1tab 2times after food Zanacid duo 1tab 2times after food Chitrakadhi vati 1tab 2times after food Avoid oily spicy food meat alcohol smoking u ll get results

••The Ayurvedic Protocol To cool the burning (Pitta) and calm the gas (Vata), we need to pacify both doshas while gently strengthening your Agni. 1. Dietary Adjustments (Ahara) Cooling over Heating: Strictly avoid green/red chilies, vinegar, citrus fruits, fermented foods (like idli/dosa or curd), and heavy, deep-fried items until your stomach heals. ••Sip Coriander-Fennel Water: Boil 1 teaspoon of fennel seeds (Saunf) and 1 teaspoon of coriander seeds (Dhania) in 2 cups of water. Reduce to 1 cup, strain, and sip it lukewarm throughout the day. This is excellent for bloating and cools down acid. •Opt for Split Mung Dal & Rice: Focus on easy-to-digest, warm, liquid-to-semi-solid meals. Use small amounts of cow’s ghee, which calms both Vata and Pitta and heals the gut lining. 2. Lifestyle Tweaks (Vihara) •The Post-Meal Rule: Never lie down immediately after eating. Walk 100 steps (Shatapadi) slowly to help the food move downward. If you must rest, recline with your head elevated or lie on your left side (vamkukshi), which anatomically reduces reflux. ••Chew Until Liquid: Burping and bloating often start in the mouth. Chew your food thoroughly to mix it with saliva, easing the burden on your stomach. 3. Traditional Herbal Support (Aushadhi) Note: While these are classic Ayurvedic remedies, it is always best to introduce them under supervision. ••Avipattikar Churna: A traditional formulation specifically for Amlapitta. Taking 1/2 teaspoon with lukewarm water before meals can help regulate acid and ensure smooth downward movement of gases. ••Yashtimadhu (Licorice Root) & Amalaki (Amla): A mix of equal parts licorice powder and amla powder (1/2 teaspoon total) with a little water after meals acts as a natural antacid and soothes the burning esophagus.