Normally our stomach secretes hydrochloric acid that helps in digestion of the food. But when due to improper digestion, unhealthy lifestyle, bad eating habits or any other illness, the acid level increases, it leads to hyperacidity. The acid levels travel upwards and cause an unpleasant burning sensation called hyperacidity. It is experienced by people of all age groups.


Hyperacidity is caused due to following reasons:

  • Overeating or eating at irregular intervals
  • Skipping meals or not taking meals at proper times
  • Excessive intake of alcohol
  • Due to smoking
  • Due to certain medications
  • Due to intake of excessive sour, spicy, pungent food
  • Fermented foods and beverages can also cause hyperacidity


  • Loss of appetite
  • Headache
  • Nausea and vomiting
  • Flatulence or gas formation
  • Constipation
  • Diarrhoea
  • Pain in abdomen
  • Stiffness in the abdomen
  • Bloating
  • Restlessness in the body


According to Ayurveda, hyperacidity is known as Amlapitta. It is caused by the imbalance of pitta dosha in the body. The aggravated pitta dosha hampers the function of digestive fire, which leads to improper digestion of food and hence in the production of toxins or ama in the body. This ama gets deposited in the annavaha srotas or digestive channels and causes hyperacidity.

Pitta dosha get imbalanced due to following reasons:

  • Taking in incompatible food items like milk and fruits together or having milk with fish
  • Intake of excessive sour or spicy food items
  • Having the meal when previous meal is not digested
  • Suppressing the urges of urination or defecation
  • Sleeping immediately after having meals
  • Excessive exposure to the heat of the sun
  • Having extreme stress and mental tension
  • Due to excess anger

Following ayurvedic formulations are used in hyperacidity:

  • Kamdudha Rasa
  • Sutshekhar Rasa
  • Avipattikar Churna
  • Sheetsudha Syrup
  • Amritdhara
  • Dadimashtak Churna

Single herbs useful in hyperacidity are:

  • Saunf or aniseed
  • Ginger
  • Cardamom
  • Clove
  • Amla
  • Coriander
  • Mint leaves
  • Licourice
  • Cumin


  • Take meals at regular intervals
  • Avoid processed and fermented food stuffs.
  • Avoid taking curd especially at night.
  • Avoid sour, salty and spicy food items.
  • Avoid tea, coffee and other carbonated beverages.
  • Avoid taking in oily, heavy and fried foods.
  • Intake of coconut water proves to be beneficial in hyperacidity.
  • Cereals from fresh crops should be avoided.
  • Take in cold milk to reduce hyperacidity. Milk contains high amount of calcium which helps in preventing the excess production of acid or absorbs the excess acid produced, hence reduces acidity
  • Include pulses in the diet.
  • Avoid smoking and intake of alcohol.
  • Include lemon or lemon juice in your diet. This will help in relieving acidity.
  • Avoid using garlic, onions, ginger, tomatoes and vinegar while cooking.
  • Practice Vajrasana, Bhujangasana, Salabhasana, Bhastrika pranayama, sheetaki and Sheetakari pranayama.


  • Drink 100-200 ml of coconut water every day. This is highly beneficial in hyperacidity.
  • Mix 25 grams each of roasted cumin and coriander seeds in 50 grams of sugar. Take half teaspoon of this three times a day.
  • Prepare a powdered mixture of rock candy, fennel and green cardamom. Take one teaspoon of this mixture in a glass of cold milk in case of acidity.
  • Take half gram long pepper powder with one tablespoon honey two times a day for hyperacidity.
  • Take 5 grams ginger, 100 ml milk and 100 ml water. Boil till it reduces to half. Filter and drink this for relieving gastritis.
  • Take a half teaspoon of finely crushed cumin seeds and one litre of water. Boil the water for two minutes. Filter and drink this water in place of normal water.
  • Chew few fennel seeds regularly to improve digestion.
  • Eat bananas to prevent hyperacidity. Bananas are a rich in potassium and therefore help in keeping the normal level of acid in the stomach.
  • Chew 5-6 tulsi leaves in case of hyperacidity. Tulsi has anti ulcer properties and hence reduces the effect of gastric acids.


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