I just wanted to report back that I am out of the "rebound period" which has taken 2.5 months. From a natural standpoint the papaya enzymes have worked best and I have been able to reduce taking Tums to 1x a day. I hope for a little more stability and then will try reducing famotidine to 40mg a day instead of 80mg.
I have found the papaya enzymes to be extremely helpful when eating certain foods. I have also noticed that my stomach seems to like them very much in the sense that after I take them I get this soothing sensation and feeling of well-being. I have also noticed that I really don't need them when I'm disciplined in my eating.
For example, this week all I've been eating was baked vegetables, chicken vegetable soup (all organic), and vegetable / fruit smoothies and that's been it for the past couple of weeks and I haven't needed to take any of the enzymes.
Got a question on this one. I stopped taking lansoprozale 30mg a day on 4/30/16. Still feeling rebound at a little over 3 weeks. 150 mg Zantac twice a day has helped out. My chest and throat has stopped burning up but I still get the post nasal mucous in my throat and hot fumy feeling in my nose sometimes which tells me its not over. I just need to know when to gauge when its safe to start tapering off Zantac. Zantac is starting to give me headaches which is one of the reasons I had to stop the PPI. I wish my GI would had just said to eat better and lay off alcohol instead of pushing these nasty drugs on me.
Just as important, if not more so, is what you're eating and drinking, in what quantities and when.
I'm on my 3rd GI doctor and if there's anything I've learned about
them is that the majority of them are not nutrition experts, nor have they specifically studied on which foods can cause GERD and what other types of foods can cause food allergies and/or food sensitivities (not the same thing).
In my case (and after a lot of trial and error), it took some doing but I finally figured out that deli meats, pizza crust, red wine, beer, and basically anything with sulfites or MSG or preservatives in them set off my GERD. Also many of the foods that I thought were healthy and safe to consume, such as applesauce or commercially made baby food, continued to bother me. Then it occurred to me that they put different forms of acid in these foods to preserve their color and/or flavor.
These do not bother a regular person without GERD, but for someone with GERD and something like gastritis or esophagitis, it's a definitely no-no.
I was able to taper off Dexilant in one week and I'd like to think that a big reason for it was because I completely and radically changed the way I ate. I ate nothing processed and every meal was home-cooked or prepared.
Paul - Diagnosed gastritis and erosive esophagitis in 2011. Conquered it once and am going to conquer it again because this time I've taken total ownership of my health. Gluten, dairy, MSG, sulfite, caffeine, alcohol free. Said goodbye to canned and processed foods, my gut deserves it.....