Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Burping Test

Bob4962

By Bob4962
in Related Issues & Disorders

Recommended Posts

Bob4962 Rookie
Bob4962
Posted

Hi All,

Nice to see an early spring here, it is 23c and beautiful I think we will pay for it next week. Has anyone heard of any type of a burping test you can do with baking soda. Or is this just a bunch of hokey ??? Apparently if you burp as soon as you drink it is suppose to indicate something ????

Thanks for any input and have a great day.

Bob

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kwylee Apprentice
kwylee
Posted

I'm not a chemist but I have tried this, supposed to be a measure of your stomach acid level. On an empty stomach drink a solution of 1/4 teaspoon sodium bicarbonate (plain old baking soda - like Arm & Hammer) in an 8-ounce glass of water. After you drink you measure to see how much time elapses before you burp. Burping within one to two minutes is supposed to indicate normal levels of stomach acid, but if you go 5 minutes without burping, your stomach acid is low.

I think naturopath's use this as an indicator, since a lot of folks with stomach problems such as GERD, acid reflux, etc., are diagnosed with excess acid by the doctor and put on med for that, when actually it could be a problem of NOT enough acid in the stomach.

I did try this and I burped within 15 seconds. Now you know what I know.

TeknoLen Rookie
TeknoLen
Posted

I tried that test a few months ago, same recipe of 1/4 tsp baking soda and 8 oz water. No belch for me. I tried a second dose after about 5 minutes in and still no belch. I take an occasional tsp of apple cider vinegar with protein-heavy meals now, to augment my body's own stomach acid. I have noticed a little occasional heartburn lately after a meal with the ACV dose, which I think indicates too much acid so I have started to back down to 1/2 tsp ACV. Hopefully my stomach and I will find the right balance eventually.

Lori2 Contributor
Lori2
Posted

So, if 1/2 teaspoon of soda in 8 oz of water does not produce any burps in 10 minutes, is it safe to assume that I possibly/probably have low stomach acid?

Jestgar Rising Star
Jestgar
Posted

While this test is suggested all over the web, I was unable to find any source that says it's credible. Please don't self-medicate based on something you see on the internet.

kwylee Apprentice
kwylee
Posted

While this test is suggested all over the web, I was unable to find any source that says it's credible. Please don't self-medicate based on something you see on the internet.

I agree that you have to be careful not to diagnose yourself merely based on what you read on the internet. Doing so, it's relatively easy to think you're dying from cholera or some horrifying disfiguring disease.

But plain baking soda in water is nothing more than "bi-carb", which has been used for ages for upset stomach. In fact, since alka seltzer contains aspirin, bi-carb is probably a better and more natural alternative and it seems to work just fine for that purpose for many. Of course, natural or not, you don't want to overdo any type of remedy, so you have to listen to your own body.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748
    MistyMoon
    Newest Member
    MistyMoon
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.