Prevent heartburn - do not eat crystalline sugar
Not eating crystalline sugar will help against heartburn and flatulence. In addition, at least 5 glasses of water per day, as it reduces the acid concentration in the stomach.
kitekat7: @ Levana: You have my full approval! Although I do not always agree with her, I find that Granny Duck contributes much more to interesting discussions than the people who always find all the tips really great, even though they are sometimes totally irrelevant!@ Lichtfeder: jojoxy did not write that you should not be offended but insulting!
Tip: I get basically at (too much) sweet, no matter in what form, heartburn. That's why I always have Bullrich's salt tablets in the house and, in a tube, on the way. Helps, at least for me, always! Erdhexe: @ Schnuckelputz: You are quite right, many foods can cause heartburn, not only (too much) sugar, but, for example, also meat and generally (too much) animal fat. How much of each of the individual tolerates well, is very different.
But of course food intolerances can be the cause, but then require a completely different therapy.
And sometimes the cause is simply a poorly closing portal between the stomach and the esophagus. In the latter case, one can (unsuccessfully) eat as many alkaline-looking foods as one likes, but this would probably be more helpful in an operating room.
Facit: The cause of heartburn depends on what remedies can help. Verallgemerinerungen are unfortunately not always helpful.
@alle, who still do not know what kind of sugar is so: First, the so-called granulated sugar, often called table sugar - probably the best known. These are mostly crystalline sugars derived from sugar beet. There are even finer and coarser variants and also the very feinpudrigen (because ground) powder or icing sugar. These varieties are white and consist of pure sucrose. Brown sugar from sugar beets either got their color from caramelizing, or they were mixed with brown syrup before crystallization. Large, coarse crystals are called sugar candy, which is also white or brown, and crystals of different sizes or crystal lumps. Then there are light and dark syrups, e.g. the yellow, clear Grafschafter gold juice or the dark brown, rather slightly cloudy turnips. And decorative sugar such as hail sugar, etc., but also all made of beet sugar.
Also available in crystalline form are various cane sugar, white (also pure sucrose) or untreated brown cane sugar, which also exists in finer and coarser quality.
The pure fruit sugar is also offered in relatively fine crystalline form, glucose usually rather in compressed form. And then there are some more or less liquid honeys, almost all of which eventually crystallize, fruit sweeteners made from the sugars of one or more types of fruit (such as apples and / or pears), honey-like consistencies, and are usually called thick juices. Other plants can be sugar suppliers, there is an agave syrup, a maple syrup, malt sugar, lactose, honeydew from aphid secretions, and so many others.
Surely my list is not complete (you might find a lot more on Wikipedia), but one thing is for sure: not only can granulated sugar, enjoyed in excess, cause heartburn, but most other (if not all) sugars as well.
