"Autoimmune gastritis is not a gastritis that needs acid suppression; rather, it may benefit from acid supplementation. The loss of stomach acid in AIG precedes nutrient deficiencies by several years. Hypochlorhydria affects digestion, micronutrient absorption, risk factors for benign and perhaps malignant diseases, as well as a range of gastrointestinal complications.
Betaine hydrochloride is a simple and readily available encapsulated form of acidification. Studies in humans are limited but show that betaine hydrochloride appears to be generally well tolerated. This paper proposes empiric mealtime acidification with betaine hydrochloride for patients with autoimmune gastritis. Acidification may ameliorate GI dysfunction, improve nutrient deficiencies, and bolster immunity. Research is needed in patients with AIG to assess tolerance and efficacy. Supplemental vitamin C is worthy of consideration in AIG, as it may decrease cancer risk in hypochlorhydria and improve iron absorption.
Autoimmune gastritis is more than B12 and iron deficiency. It is also an acid deficiency with broad effects. It is important for patients with AIG that the scope of their symptoms is recognized and, where necessary, further investigated. Research is needed to elucidate the pathophysiology of hypochlorhydria in AIG, explore patient experience, and investigate therapeutic options."
Written by
Technoid
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Makes perfect sense and aligns with my experience.
Since REGULARLY taking Betaine and Pepsin before eating, my gut issues have improved significantly.
The only nutrient I am struggling to raise is iron.
Recent blood test showed Vit D improved from 34 to over 100, but my potassium has reduced over last year and is borderline low. Iron stayed the same at low in range, despite supplementation.
I will definitely read this paper with interest Thank you Technoid
Interesting and good to read (only scan read for now).
Brings back my memory of a senior gastroenterology consultant insisting that there is no such thing as hypochlorhydria. And, anyway, he has patients who have achlorhydria and they are just tickety-boo.
Then, in their letter back to the GP, confused everyone by writing hyperchlorhydria instead of hypochlorhydria.
(This was not my consultation.)
Not all forms of iron are absorbed better when taken with vitamin C. E.g. haem.
Absolutely so. Vitamin C increases non-heme iron absorption but has no effect on heme iron absorption. I stay away from that heme iron stuff myself though😜
I would also like to extol the virtues of home-made kefir for anyone , but especially anyone with P.A. or as N.I.C.E. calls it now , Autoimmune Gastritis
It should ideally be home made traditional kefir made with grains , not the shop bought kefir which is made with a commercial powder .and has fewer varieties of probiotics and smaller amounts .
The huge amount of very varied probiotics produced by the traditional kefir are very beneficial for our Hypochlorhydria/ Achlorhydria.
Cheap and easy to make with whole milk .after about 24 hours fermentation ( depends on temperature ) Is usually tolerated by people who are lactose intolerant, or can be made with out milk .
Kefir was my saviour! When my stomach acid was so low that I could barely eat I drank over a litre of plain kefir a day sometimes as much as 2 litres - that was the situation for about 9 months and gradually I was able to eat small meals - the kefir made a big difference. I still drink it daily but only around 200ml now.
I used shop organic kefir plain not flavoured as my house is too cold to brew and I failed miserably at trying to brew but to be honest I think I was too unwell to focus. I reckon I could brew my own now!
I’m sure you could. ow that you feel better . Kefir will ferment at low temperatures it’s just slower , that’s all . You would get into it . Home made with grains is superior to shop made and SO CHEAP !
That's so interesting wedgewood . My gut definitely improved after regularly eating saurkraut, altho I'm on a bit of a backwards step at the moment.Do you have your recipe? Also, what would I make it from if I wanted to avoid dairy?
I had to buy my kefir grains to start , and I use organic whole milk . It took a couple of weeks for my grains to start multiplying . I now make about a litre a week , using a heaped tablespoon of kefir grains ( all in one go ) Some people make a small amount daily . You can get lots of information on the internet .
The kefir is ready when it has reached a PH of 4.00-4.5 ( I bought a pH tester !) Usually only takes a day in summer -a bit longer in cool weather .
You can make kefir using sweetened plant milks and milk kefir grains , but because of the milk kefir grains element, it’s then not quite 100% non dairy . Also the grains may need to be “fed “ in milk from time to time .
I’ve only ever made milk kefir .
Kefir can also be made with water , but I’ve never made that . You will need to buy water kefir grains from
Have to say that water kefir is not so well endowed with probiotics as milk kefir . But really beneficial though.
Home made traditional kefir is superior to shop bought as traditional kefir made from grains produces gas . Too awkward for shops to deal with . They use a powder which makes no yeast and fewer probiotics and less quantities . Chuckling goat is the only farm I know to sell traditional kefir , but not found in shops .
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