Do you get acid reflux, indigestion, or gas after you eat? Try this simple, 30-second tip from Ayurveda for a holistic approach to better digestion.
Picture this: you’re out to dinner with friends, and you’re enjoying your meal so much that you linger after the food is finished for good conversation.
As soon as you stop eating, instead of a pleasant full sensation, your stomach feels like there’s a rock in it. Your acid reflux starts to kick up, and you’re just plain uncomfortable. Suddenly all the joy and relaxation is gone, and your stress levels keep increasing as your stomach continues to feel bad.
There are many potential causes of this indigestion. Maybe you ate too much. Maybe it was a little too spicy, heavy, or greasy. Maybe you ate it really quickly, or standing up. In all of these cases, the fact remains: your body isn’t digesting your food in an efficient, pleasant way.
Luckily, there’s an easy way to help you improve your digestive capabilities and reduce some of the unpleasant side-effects of an overly large meal: fennel.
What’s so great about fennel?
According to Ayurveda, the ancient system of Indian medicine, fennel is a cooling herb that stimulates your digestive power. In Western medicine, we know that fennel includes many antioxidants, including anethole, which suppresses TNF alpha, a major inflammatory signaling compound in the body. Anethole, fenchone, and estragole also are anti-spomodic, meaning they help your intestinal muscles relax and not create gas.
How do you get the powerful benefits of fennel seeds? Seema, my host at the Johari House in Haridwar, India gave me this tip: simply roast fennel seeds, mix with a large-crystal sugar, and chew on a ½ teaspoon after your meals.
By chewing on these seeds after your meal, you release those beneficial compounds to settle your stomach and freshen your breath. I find that it’s particularly useful for helping me stop snacking and signal that the meal is over.
Making the seeds couldn’t be simpler, and it’s something you only need to do about once per week. I pack the seeds/sugar mixture in a spice bottle that I carry in my purse, so I’m never without it!
I love it when the quick fix is a natural, healthy solution, don’t you?
Check out the recipe below, and leave your thoughts in the comments: what digestion issues are the worst for you? How have you tried to solve them in the past? Can’t wait to hear your insights.
- 4 tsp fennel seeds
- 2 tsp large-crystal sugar like demerra
- In a skillet, roast 2 tsp of fennel seeds on medium heat.
- When fennel turns fragrant and begins to brown, remove from the heat.
- Mix with the other fennel seeds and sugar.
- Store in a air-tight container for up to a month.
Thanks for reading, and have a wonderful day,
Samantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach, yoga instructor, and makes delicious snacks to help you eat with intention. Learn more here.
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