Part Two: Stomach Acid, Friend or Foe?

Before I studied nutrition, the only thing I knew about stomach acid was from looking down the stomach aisle at the pharmacy. From what I saw, I assumed it must be something bad. I now know this is totally not the case! In fact, stomach acid is one of the key components of our digestive system. It’s rare that someone is producing too much stomach acid, even though some of the symptoms such as acid indigestion, heartburn or GERD might make you feel otherwise. So, what’s the deal, then?

The major purpose of stomach acid is to breakdown food once it enters the stomach. If we are producing adequate amounts, the acid is able to properly break down the fats, carbohydrates and proteins so it may move along to the next phase of digestion. Stomach acid also ensures we are able to absorb the nutrients from the foods we’re eating. When someone suffers from low stomach acid, a condition known as hypochlorhydria they are unable to actually reap the nutritional benefits of the food they eat. When our food is not broken down properly it can sit there-in our stomachs-until the process can be completed. What exactly does this look like? It’s not pretty. Undigested food in the stomach translates to rancidified fats, putrefied meats and fermented carbohydrates-which leads to, you guessed it-heartburn, gas and bloating, among other symptoms. Are upper GI conditions such as heartburn always caused by low stomach acid? Not necessarily, but quite often this is the case. Taking acid-reducing medications providing temporary relief only will worsen the issue long-term.

Chronic or long-term hypochlorhydria, especially from long-term use of acid-reducing medications can lead to lack of mineral absorption, increased osteoporosis, autoimmune complications and increase the risk for SIBO. Another more surprising issue that can arise is for people who have food sensitivities or allergies. There is evidence showing that food allergies can cause gallstones, which can block bile from being released and ultimately lead to infection or inflammation in the body. This process can be linked to low stomach acid secretion, so in essence, an individual who suffers from food allergies or sensitivities could greatly help their digestive process by not only identifying and removing those foods from their diet, but working on building up and regulating their stomach acid production.

So, the big question-what can we do to increase stomach acid production? Stay tuned for Part Three of this series to find out!


Resources:
Kines, K., & Krupczak, T. (2016). Nutritional Interventions for Gastroesophageal Reflux, Irritable Bowel Syndrome, and Hypochlorhydria: A Case Report. Integrative medicine (Encinitas, Calif.), 15(4), 49–53. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4991651/

Wright, J.V., Lenard, L. (2001) Why Stomach Acid is Good For You. Lanham, MD: M. Evans, An imprint of The Rowman & Littlefield Publishing Group, Inc.