December 16

Incidence of Barrett's esophagus on the rise

4  comments

A new report says that 3 million Americans have Barrett’s esophagus, which is a precursor to esophageal cancer, a really nasty malignancy.
Why? Probably from all those people eating all those complex carbohydrates in an effort to get their fiber so that they wouldn’t get colon cancer.
If you’ve got Barret’s esophagus or if you suffer with GERD, which causes it, here’s how to get it fixed quickly.
Click here for study.


Leave a Reply

Your email address will not be published. Required fields are marked

  1. Is Barret’s Esophogus reversable? My fiancee has it and has already started reading “Heartburn Cured.” (You are mentioned quite often in it.) Do we know the rates at which it turns into cancer? We’ve been low carbing for 5 years so I don’t know how she got it. When it bothered her she would turn to bagels and pasta thinking this would soak up extra acid. BIG mistake! Now she’s never turning from the low carb road, and wanting to get off all meds. will low carb allow her to reduce or end her need for the drugs? so many quesions…

  2. Yes, based on my experience it is reversible. The cellular changes come about as a protective maneuver against the caustic gastric contents on the part of the cells lining the lower esophagus. Give these cells a break by remaining on a strict low-carb diet for at least a month and they will change back to their pre-Barrett’s esophagus normal morphology.
    By reducing carb intake, the bacteria that cause the increased gas that drives the gastric contents up through the loose lower esophageal sphincter into the tender esophagus will basically starve and drastically reduce in number. Once the population of these bacteria is reduced, one can again consume more carbs (more carbs, not a high-carb diet) without causing a problem, but the bacteria have to be reduced first.
    Also, I’m convinced that when the gastric contents burn the area around the lower esophageal sphincter, the surrounding tissues become inflammed and swollen making it even more difficult for an already lax muscular ring to close properly. Giving the area a rest by following a strict low-carb diet allows the inflammation to resolve and makes the lower esophageal sphincter more functional.
    I’ve put a number of patients with severe GERD on a nothing but meat diet with pretty spectacular results that happened very quickly.

  3. I have had reflux for many years and my most recent enoscope shows ‘no problems’, whatever that means…except now there is a hiatus hernia. My wife seems to be the one that hears these things …like Barrett’s most often starts in a hiatus hernia sufferer.
    Plus there was a recent comment that connected diareha (which I always have big time) with reflux medication use. Please comment.

  4. My dad was just diagnosed with the final stages of Barrett’s and has been stripped of every type of food. He has been given a very long list of foods he can not have, but no list of things he can. I have been searching online for weeks, can’t find anything. Please, I need a list of Barrett’s friendly food and recipes.
    Hi Sherrine–
    I don’t know what being in the last stages of Barrett’s means. Barrett’s esophagus is simply a diagnosis of a cellular change in the lower esophagus from normal mucosal cells to a stomach-like cells. There is really no last stage. A conversion to a Barrett’s esophagus (usually occasioned by a long history of GERD) is a risk factor for esophageal cancer and should be treated.
    A low-carb diet typically treats it well, so any of the foods that would be found on a low-carb diet do the trick. I’ve had success in treating people with bad GERD with a meat-only diet, which seems to work pretty well. Most physicians don’t understand and would be aghast at such a suggestion.
    Your dad needs to work with his physician on this.
    Cheers–
    MRE

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Be The First To Know When New Content Is Premiered!

Sign up to be notified about new blog posts, podcast interviews, tasty recipes, scheduled appearances or live talks, or interesting special offers. And especially sign up to learn when and where you can begin to pre-order our next book, Protein Power 2.0!

__CONFIG_colors_palette__{"active_palette":0,"config":{"colors":{"5e279":{"name":"Fun Blue","parent":-1}},"gradients":[]},"palettes":[{"name":"Default","value":{"colors":{"5e279":{"val":"var(--tcb-skin-color-0)"}},"gradients":[]},"original":{"colors":{"5e279":{"val":"rgb(31, 85, 173)","hsl":{"h":217,"s":0.69,"l":0.4,"a":1}}},"gradients":[]}}]}__CONFIG_colors_palette__
__CONFIG_colors_palette__{"active_palette":0,"config":{"colors":{"3e1f8":{"name":"Main Accent","parent":-1}},"gradients":[]},"palettes":[{"name":"Default Palette","value":{"colors":{"3e1f8":{"val":"var(--tcb-local-color-5e279)"}},"gradients":[]},"original":{"colors":{"3e1f8":{"val":"rgb(19, 114, 211)","hsl":{"h":210,"s":0.83,"l":0.45}}},"gradients":[]}}]}__CONFIG_colors_palette__
Sign Up