Gastritis commonly refers to inflammation of the lining of the stomach, but the term is often used to cover a variety of symptoms resulting from stomach lining inflammation and symptoms of burning or discomfort. Gastritis should not be confused with common symptoms of upper abdominal discomfort. It has been associated with resulting ulcers, particularly peptic ulcers. And in some cases, chronic gastritis can lead to more serious complications. Ayurveda lays down the cause of Gastritis ( Vata-Pitta Gulma) as

• Suppression of the natural urge of hunger - procrastination of eating that satiates hunger.
• Drinking fluids especially water when hungry - not consuming solid food when actually hungry.
• Abuse of stomach by intake of preserved food, spicy-fried food stuff. Excessive use of red chilly, capsicum, tamarind etc...
• Consuming food in a hurry and when too hot to serve.
• Coffee, Tea and other caffeine based drinks as well as soft drinks.
• Uncontrolled stress.
• Lack of proper sleep.
• Living or working in a smoky/polluted environment.
• Usage of pain killer medicine on a regular basis to treat various forms of musculoskeletal pain.

Treatment of Gastritis involves internal medications mostly lehya or ghritam form. Antacid suspensions even if herbal can only give momentary relief. In many patients, planned vomiting can reduce symptoms in quick time. Gastritis requires treatment for one month to three months with assured result of over 75 percent if is less than three years of duration since its onset.

What is peptic ulcer?

Peptic ulcer is a combination of gastric and duodenal ulcer. It refers to a sore that develops on the inside of food pipe, stomach and upper part of the small intestine. The prevalence of peptic ulcer is more common in males than females. For gastric ulcer, the male-female ratio is about 2:1 or less and for duodenal ulcer, it is about :1 to 2:1.

What are the causes of peptic ulcer?

• The most common cause of peptic ulcer is a bacterium called helicobacter pylori. About 90% of duodenal ulcer patients and 70% of gastric ulcer patients are infected by helicobacter pylori. The bacterium burrows itself and lives deep beneath the mucous layer of the stomach. This bacterium acts by reducing gastric mucosal resistance to attack from acid and pepsin.
• Tobacco smoking increases the risk of gastric ulcer
• Prolonged use of pain killers causes stomach mucosal erosion, injury, and ulceration.
• Prolonged intake of alcohol and spicy foods may cause aggravate ulceration in the stomach and duodenum.
• Mental stress for a prolonged period of time has been found to cause peptic ulcer in some cases.

What are the symptoms of peptic ulcer?

• In one third of the patients the ulcer may be silent and without any symptom except for a slight uneasiness in the upper part of the abdomen.
• Pain in the stomach which is of a burning type
• Heart burn
• Nausea and vomiting of stomach contents occurs in 40% of the subjects
• Feeling of fullness and bloating
• Belching of food and water
• Loss of appetite
• Unexplained weight loss

Complications of peptic ulcer:

When left untreated peptic ulcer can cause internal bleeding which may require immediate hospitalization, infection leading to peritonitis (inflammation of abdominal cavity), obstruction to the passage of food leading to vomiting and loss of weight and anaemia.

General Management of peptic ulcer

• Avoid spicy foods, alcohol and tobacco smoking
• Practicing timely intake of food
• Avoid using pain killers

Homeopathic Management of peptic ulcer

Homeopathy is based on a holistic approach taking the person’s mind, emotions, and body into consideration and finding the root cause of the ailment and individualizing the case.

Peptic ulcer can be effectively treated in Homeopathy. The Homeopath will ask you a set of questions regarding the following so a keen observation of yourself and your physical condition is necessary.

Homeopathic management and remedy selection focuses on the following factors.

• Causative and triggering factors
• Duration and severity of suffering
• In case of pain- location of pain, any specific sensation
• Modalities and concomitants- Factors that improve or worsen the condition, any other related/non related symptoms associated with the present condition.
• Family and past history of similar illness and other generalities like appetite, thirst, sleep which help in individualizing the case which is unique to Homeopathy.

Reference- Davidson’s Principles and Practice of Medicine

Food Allergy is one of the commonest causes of medical emergency situations in the west especially United states. In severe situations it leads to respiratory obstruction, cardiovascular complications and even death - termed as anaphylaxis. But in a clinical setting of Ayurveda or any general medicine practitioner, food allergy is the most confronted presentation with milder symptoms like urticaria, flare of eczema, nausea/vomiting, diarrhea, stomach pain, nasal congestion, sneezing, dry cough, itchy mouth or ear canal and even odd taste in mouth.

Ayurveda sees this as an effect of untreated biological waste or Ama or more importantly cumulative toxin or toxic environment which dont show up otherwise. Commonly listed allergens include milk, shell fish, various other sea foods, mushroom, nuts, strawberry, soya, egg etc.. These food articles happen to be protein rich or more tougher to digest which makes them potential causes of food allergy. It has to be inferred that these food articles cause allergy due to defective body status in the consumer. This defective state is considered under Dushivisha or if the food is new and non verified, the condition is called Garavisha. In both these situations, treatment involves establishment of healthy digestion, detox mostly by purgation and finally tissue specific treatment program for example respiratory or dermatological. If allergens identified are in the list of wholesome food article then, Ayurvedic treatment should make the individual should eventually make the person capable of consuming the food ( for example, milk) to which he developed allergy earlier. Treatment period usually for food allergy is two to six months.