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Posted by on in Throat Clearing
Throat Clearing Relief and Treatment

Frequent throat clearing is one of the 4 most common symptoms of Throatburn reflux, along with chronic cough, hoarseness and a lump-like sensation in the throat. The key to treating this symptom is to figure out why the throat clearing is going on. The most common cause of frequent throat clearing is swelling in the back of the vocal cords or larynx, due to inflammation from acid reflux injury. The swelling acts as an anatomic shelf so the 1-2 liters a day of mucus that normally comes down from the nose and sinuses actually can “sit” on this swollen area. The treatment of this swelling involves a combination of diet and lifestyle changes and sometimes, medication.

There are 4 popular foods that are acidic in and of themselves which can directly contribute to swelling in the back of the larynx. They are sugary soda, vinegar, citrus and tomato. In addition there are 6 other common foods which have the physiologic effect of loosening the muscular barrier between the stomach and its adjacent structure, the esophagus, thereby allowing acid from the stomach to flow freely up into the esophagus and into the throat. They are caffeine, chocolate, alcohol, mint, onion and garlic.

Lifestyle wise, avoiding all smokables and staying up for at least 3 hours after your last meal are also critical in reducing throat swelling from acid reflux. 

While diet and lifestyle are the bedrocks of the treatment plan to reduce swelling in the throat, occasionally antacid medications are necessary as well. The medications range from the powerful proton pump inhibitor (PPI) class such as Aciphex, Dexilant, Nexium, Prilosec, Protonix, Zegerid, to the less powerful, but still quite effective, antihistamine-2 receptor antagonist class such as Pepcid and Zantac.   

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Posted by on in Weight Loss
Weight Loss & Acid Reflux Loss

The promise of weight loss as a result of dietary and lifestyle change generally follows the sequence of “lose weight first, then you will become ‘healthy’ “. However, the concepts that resulted in the creation of the Acid Watcher® Diet reverses that sequence with “become healthy THEN you will lose weight”. That is, by becoming an “Acid Watcher”, people will not only feel healthier than they have in years, but will lose weight in the process.

By following a low acid, high fiber, nutritionally balanced diet as described in the Acid Watcher Diet, one’s metabolism is revved up and the engine that drives this is the preponderance of a plant-based, balanced diet.

In over 1100 patients so far on the Acid Watcher Diet, about 90% are losing between 4-10 pounds and an inch off their waist in the first 28 days on the diet. Over time, as people stick to the Diet, they are losing approximately 2 pounds per week. The weight loss is accomplished by sticking to the following basic tenets of the Acid Watcher Diet: 

 

  1. one pound of vegetables per day
  2. ½ pound of fruit per day.
  3. Avoiding caffeine, chocolate alcohol, mint, onion, garlic
  4. Avoiding sugary sodas, processed food, citrus, vinegar and tomato.
  5. Absolutely no smoking of any substances
  6. Don't lie down for at least 3 hours after your last meal
  7. The Kitchen closes at 7:30PM
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ACID WATCHER® DIET:  pH LIST RAW AND DRIED FRUITS

ACID WATCHER®  DIET

pH LIST RAW AND DRIED FRUITS 

HEALING PHASE pH list (>5.0)

Avocado 7.12

Black olives (Cerignola, in water) 7.10

Watermelon 6.53 

Cantaloupe 6.42 

Lychee 5.91 

Butternut squash (raw) 5.81 

Banana 5.71 

Papaya 5.66 

Dates 5.49

 Dragon fruit 5.45

Honeydew 5.42

Pumpkin 5.40

Bosc pear 5.15

Turkish apricot 5.1

 MAINTENANCE PHASE pH LIST 4.0-5.0

 Apple (Red Delicious) 4.88

Kiwi 4.84

Mango 4.58

Figs 4.55

Apple (Golden Delicious) 4.5

Cherries 4.43

Raisins (dark) 4.41

Apple (Gala) 4.31

Prunes (dried) 4.27

Peach (yellow, ripe) 4.25

Pear (Forelle, ripe) 4.2

Blueberries 4.19

Pear (Bartlett, ripe) 4.15

Grapes (green seedless) 4.12

 

pH LESS THAN 4.00 (RISKY FOR REFLUXERS)

            Orange (Valencia)               3.89

            Strawberries                       3.87

            Pineapple                           3.87
            Apple (Honeycrisp)            3.79

            Apple (Pink Lady)              3.75

            Orange (Mandarin)            3.75

            Yellow grapefruit                3.74

            Blackberries                       3.74

            Raspberries                       3.56

            Apple (green)                     3.54

            Plum                                  3.39

            Pomegranate                     3.32

            Lime                                   2.55

            Lemon                                2.45 

 

More recipes like these can be found in my new book, THE ACID WATCHER DIET  available everywhere books are sold, click here.

 

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PURÉED BUTTERNUT SQUASH SOUP WITH SEARED MUSHROOMS AND HERBS

PURÉED BUTTERNUT SQUASH SOUP WITH SEARED MUSHROOMS AND HERBS  

This soup is perfect comfort food on a cold day.

                INGREDIENTS:

2 tablespoons olive oil

1 butternut squash, peeled, seeded, and cut into 1inch cubes

1 teaspoon dried thyme

3 1/2 to 4 1/2 teaspoons Celtic salt

1/2 cup nondairy milk (organic soy milk, almond milk, or rice milk)

8 ounces cremini mushrooms, stemmed and sliced

2 to 3 tablespoons chopped fresh parsley

 

PREPARATION:

            In a large pot, heat 1 tablespoon of the oil over medium heat. Add the squash, thyme, and 1 1/2 teaspoons of the salt, and sauté for about 10 min­utes, until browned and fragrant. Add 2 1/2 cups water and bring to a boil. Cover and simmer for 10 to 12 minutes, until tender. Stir in the nondairy milk.

Transfer the squash with its liquid to a blender and purée for about 2 minutes, until smooth.

            In a large sauté pan heat the remaining 1 tablespoon oil over high heat. Once the oil is simmering, add the mushrooms in an even layer. Cook without stirring for about 4 minutes, until golden brown. Stir and cook for another 3 to 5 minutes. Sprinkle with the remaining 2 to 3 tea­spoons salt. Transfer to a plate lined with a paper towel to soak up excess oil and liquid. To serve, divide the soup among 3 bowls and top with the seared mushrooms. Sprinkle with chopped parsley.

More recipes like these can be found in my new book, THE ACID WATCHER DIET  available everywhere books are sold, click here.

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RED GREEN BLUE FALL SMOOTHIE

RED GREEN BLUE FALL SMOOTHIE

serves 2

Watermelon 1 cup

Raspberries and Blueberries 1 cup total

Banana 1

Spinach and Cucumber- handful each

peanut butter (organic) 1 tablespoon 

Almond milk  1 cup

ice cubes options

BLEND

ENJOY!

 

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Posted by on in Acid Watcher ® Diet
MIGHTY MANGO  smoothie

MIGHTY MANGO smoothie

SERVES 2

Ingredients:

Guest Star: MANGO- 1/2 cup

Berries: Black & Blue - 1/2 cup

Other fruit: Banana- 1

Greens: Spinach- handful 

Protein: Peanut butter (organic)- 1 tablespoon

Liquid: Nut milk (almond) - 1 cup

TAKE OUT CORNER: BERRY ACIDITY NEUTRALIZED BY NUT MILK'S ALKALINITY

 Adding ice cubes optional, BLEND

 

b2ap3_thumbnail_Mango-2016-09-19-07.32.23.jpgb2ap3_thumbnail_Spinach-Greens-mango-black-blue-jpg.jpg

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Posted by on in Acid Watcher ® Diet
SPRING IT SMOOTHIE

SPRING IT SMOOTHIE

Serves 1

Ingredients:

Berries: Straw, blue, rasp (1 cup total)

Other fruit: Banana (1)

Protein: Peanut butter (organic) - 1 tablespoon

Liquid: Nut milk (almond) - 1/2 cup

Greens: Spinach - handful

BLEND. 

Take home message: Berry acidity neutralized by nut milk alkalinity

b2ap3_thumbnail_2016-05-17-06.24.05.jpgb2ap3_thumbnail_2016-05-17-06.20.38.jpgb2ap3_thumbnail_2016-05-17-06.17.55.jpgb2ap3_thumbnail_2016-05-17-06.24.05.jpg

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Posted by on in Acid Watcher ® Diet
PEACH BLOSSOM SMOOTHIE

Peach Blossom Smoothie

Serves 1

Ingredients:

1 Peach

1 Mango

1 small banana

1 tablespoon of plain yogurt

½ teaspoon of vanilla extract (optional)

Handful of ice

Blend and serveb2ap3_thumbnail_peach-blossom-prep-3.JPGb2ap3_thumbnail_peach-blossom-with-straw.JPG

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Mexican Shrimp Salad with avocado, black beans, and cilantro

THROW ANOTHER SHRIMP ON THE BarB

Mexican Shrimp Salad with avocado, black beans, and cilantro

Serves 2

 

1/2 lb jumbo shrimp, cleaned and devained

2 tablespoons + 1 tablespoon olive oil

½ teaspoon Celtic slat (¼ teaspoon for shrimp + ¼ teaspoon for salad)

2 romaine hearts, roughly chopped

1/2 English cucumber, cut into half moons

3/4 cup canned black beans

1 avocado, sliced

2 tablespoons toasted and salted pepitas

1/2 cup roughly chopped cilantro

 

Toss the shrimp with 2 tablespoons olive oil and salt. Meanwhile, heat a

large sauté pan over a medium flame. Add the shrimp to the pan in an

even layer, and sear until fully cooked, about 1-2 minutes per side.

Transfer to a plate.

Toss together the romaine, cucumber, black beans, avocado, pepitas,

cilantro, remaining tablespoon olive oil, and ¼ teaspoon salt. Top with the

shrimp and serve.

 

Vegetarian alternative: Don't add shrimp

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Posted by on in Acid Watcher ® Diet
VERY VEGETARIAN

Beet and Quinoa Salad with Steamed Kale and Chickpeas 

Serves 2

 Ingredients:

1 small bunch beets (approximately 4 small beets), roasted and chopped into ¼ inch pieces

1 cup quinoa, cooked

½ bunch Lacinato kale (approximately 10 leaves), deribbed and thinly sliced

½ cup chickpeas

¼ cup pine nuts

3½ teaspoons of olive oil (2 teaspoons for the beets + 1½ teaspoons for the salad)

½ teaspoon of Celtic salt (¼ teaspoon for the beets + ¼ teaspoon for the quinoa + seasoning)

Roasted beet prep :

Preheat oven to 350° F. Wash, trim, and dry the beets. Cut them in half, then place them on a large sheet of aluminum foil. Add 2 teaspoons of olive oil and ¼ teaspoon of salt. Rub in the oil and salt and evenly coat. Wrap the aluminum tightly around the beets. Place on a baking sheet and roast until fork tender, about 20-30 minutes depending on the size of the beets. Let them cool, then rub a paper towel over them to remove the skins.


Quinoa prep:
Boil 1¼ cups of water with ¼ teaspoon Celtic salt. Pour in 1 cup quinoa, reduce heat to low, and cover. Simmer until water is absorbed and quinoa is tender and fluffy, about 15 minutes. Turn off flame but keep the lid on and let sit for 5 minutes.


Chickpea prep:
Rinse one cup of dried chickpeas picking out any stones. Place the chickpeas in a large bowl and cover completely with water. Let soak overnight. The next day, strain and rinse the chickpeas, then place them in a medium sauce pan, and cover with water. Add a big pinch of salt, bring to a boil, and reduce to a simmer with the lid on. Cook for about 40-50 minutes, or until soft, but not mushy. Drain and rinse well. Let cool.

 If you want to use chickpeas from a can, please make sure the product is organic. Organic canned beans should only contain water, salt, and beans. To use canned chickpeas for this recipe, just open the can, rinse the beans slightly, and add to recipe.

Kale prep:

In a medium saucepan, heat  ¼ cup of water. Keep the heat low and add the chopped kale, dash of salt.  Cover and let soften for a couple minutes, making sure that the kale still retains some crunch. Drain the excess water, and let cool.

Final prep:

Combine beets, cooked quinoa, kale, chickpeas, pine nuts, 1½ teaspoons of olive oil, and another touch of Celtic salt (if desired).

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Miso Glazed Halibut with Sesame Bok Choy

Miso Agave Glazed Halibut with Sesame Bok Choy 

Serves 1

Ingredients:

5-6 oz. Halibut filet, boneless, skinless
1 tablespoon white miso
½  teaspoon Agave
1-2 tablespoons water
1-2 medium heads of bok choy, roughly chopped
1⁄8 teaspoon Celtic salt
½  teaspoon organic olive oil
½  teaspoon sesame seeds
½ slice of toasted whole grain bread (optional)

 

Prep:

In a medium sized bowl, whisk together the miso, agave, and water. Place the halibut in the mixture and marinate for 15 minutes. Place on oiled aluminum foil, then put onto a baking pan and broil until golden brown and caramelized, about 5-7 minutes. Meanwhile, heat the ½ teaspoon of oil in a large sauté pan over medium heat. Add the bok choy and salt, and sauté until tender, about 1 minute. Sprinkle with sesame seeds.

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Acid Watcher® Nicoise Salad

Acid Watcher® Nicoise Salad 

Serves 2

 Ingredients:

2 X 4 oz. tuna steaks

1 jumbo Romaine heart, chopped

2 hardboiled eggs, peeled and sliced

4½ oz. green beans, trimmed, and chopped into ½ inch pieces

½ cup Kalamata olives, pitted

5 tablespoons of carrots, shredded

1 cup of cucumber, cut into half moons

1/3 cup basil,  chopped

¼ cup of parsley, chopped

2½ teaspoons olive oil (½ teaspoon for the fish + 2 teaspoons for the salad)

¼ teaspoon Celtic salt for the vegetables + a couple of dashes for the fish

 Tuna prep:

Rub medium sauté pan with a cloth containing some olive oil and heat over a medium flame. Sprinkle both sides of each tuna steak with Celtic salt and place in the hot pan. Sear for about 1 minute on each side, keeping the center rare. Remove from the heat and slice.

Salad/meal prep:

Toss together the romaine, eggs, green beans, olives, carrots, cucumber, basil, parsley, teaspoon olive oil, and ¼ teaspoon of salt. Top with the seared tuna and serve.

Notes:

For a vegetarian option, don’t add tuna.

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KALE WRAP AVOCADO BURRITO

KALE WRAP GUAC BURRITO - aka FUN WITH AVOCADO

Kale Wrap Guac "Burrito" pH 6.4 (Vegan)
Serves 1

Ingredients:

2 to 3 leaves of fresh kale

1/3 of a cucumber, scooped out seeds, peeled, finely chopped

Handful of arugula
12 pitted Kalamata olives (drained of oil)

1 ripe whole Haas avocado

1 teaspoon fresh cilantro, finely chopped


Preparation:

Use food processor to combine up olives, avocado, and cilantro. Spread guac tapenade on kale leaf, add cucumber and arugula, roll up and enjoy. The stem from the Kale leaf can replace the proverbial toothpick to keep the Kale leaf from unfurling.

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ALTERNATIVE TO CHIPS & DIP

 

HEALTHY, TASTY ALTERNATIVE TO CHIPS & DIP

Roasted Beets and Fresh Cucumber with Creamy White Bean Dip 

Serves 2

 Ingredients:

1 bunch of small red beets (approximately 4 small beets), roasted and cut into rounds

1 cucumber, sliced

1 cup cannellini beans

¼ cup water

teaspoons of olive oil (2 teaspoons for the beets + ½ teaspoon for the bean dip)

¾ teaspoon of Celtic salt (¼ teaspoon for the beets + ½ teaspoon for the bean dip)

1 tablespoon of fresh dill, finely chopped


Beets prep:
Preheat oven to 350° F. Wash, trim, and dry the beets. Cut them in half for quicker cooking and place them on a large sheet of aluminum foil. Add 2 teaspoons olive oil and ¼ teaspoon of salt. Rub in the oil and salt and evenly coat. Wrap the aluminum tightly around the beets. Place on a baking sheet and roast until fork tender, about 20-30 minutes, depending on the size of the beets. Let them cool, then rub a paper towel over them to remove the skins.

Cannellini bean prep:
Rinse one cup of dried cannellini beans and clean thoroughly. Place the beans in a large bowl and cover with water. Let soak overnight. The next day, strain and rinse them, then place in a medium sauce pan and cover with water. Add a big pinch of salt, bring to a boil, and reduce to a simmer with the lid on. Cook for about 40-50 minutes, or until soft, but not mushy. Drain and rinse well. Let cool.

 if you are using beans from a can, please make sure the product is organic. Organic canned beans should only contain water, salt, and beans. To use canned beans for this recipe, just open the can, rinse the beans slightly, and add to recipe.

Final prep:

Place the cannellini beans in a food processor with the water, olive oil, and salt. Purée until smooth, then stir in the dill. Serve with the sliced beets and cucumbers.

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Posted by on in Acid Watcher ® Diet
COLORFUL CHICKEN SALAD

Colorful Chicken Salad (AP)

Serves 1

 Ingredients:

4-5 oz. chicken breast

3-4 oz. of corn (organic)

3-4 oz. green beans

1 teaspoon olive oil

 

SALAD DRESSING:

2-3 tablespoons of Bragg Liquid Aminos

1 tablespoon of honey

Sprinkle of Celtic salt (optional)

 

Chicken prep:

Preheat the oven to 450° F. Place the chicken in a pan and sprinkle with olive oil and a pinch of salt. Place the pan in the oven and roast for about 10-15 minutes, flipping the chicken occasionally. After cooked, let the chicken cool, then chop into small cubes.

 If using frozen corn or green beans, defrost them by placing them in boiling water for about 1-2 minutes. Next, drain corn or green beans well, let them cool off for a few minutes, then chop the green beans finely and mix them with the chicken.

 

Salad prep:
Blend the Bragg Liquid Aminos and honey together. Then add to the chicken and mix it in well. Add a pinch of salt if necessary.

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Posted by on in Acid Watcher ® Diet
SUMMERTIME SMOOTHIE

For a delicious, healthy, replenishing, non-acidic, AcidWatcher-safe smoothie try the Dr. Aviv Smoothie:

 

Dr. Aviv Smoothie (pH 5.96)

Serves 1

 Ingredients:

1 handful of ice cubes

½ cup of almond milk

1 cup of strawberries, blueberries or mixed berries

1 banana

Preparation:

Blend thoroughly and drink up.

Notes:
The almond milk neutralizes the acidity of the berries.
 

Modifications and additions:
Add handful of spinach to make Dr. Aviv’s Berry Smoothie Blast! (pH 6.11).

Add 1 tablespoon of hemp protein to make Dr. Aviv’s Protein Smoothie (pH 6.25).

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CANTALOUPE EXPRESS RECIPE

A taste of summer - healthy snack time. It's gotta be hassle-free, quick & tasty. Introducing the Cantaloupe Express.

Cantaloupe Express - pH 5.72
Serves 1

 Ingredients:

6 tablespoons of cantaloupe

1 slice of Buffalo mozzarella, cut up into cubes

2 small sprigs of savory, chopped
2 small sprigs of rosemary, chopped

Pinch of Celtic salt


Preparation:

Place watermelon, mozzarella, and chopped herbs in a bowl. Toss gently, then sprinkle with salt.

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Watermelon Mozzarella Cocktail Recipe

Summer's coming! Want a yummy, healthy, quick and easy to make snack? Try my Watermelon Mozzarella Cocktail 

Watermelon Mozzarella Cocktail 

Serves 1

 Ingredients:

10 x 1” cubes of watermelon

1 slice of fresh Buffalo mozzarella, cut up into cubs

2 leaves of basil, chopped

Pinch of Celtic salt

 Preparation:

Place watermelon, mozzarella, and basil in a bowl. Toss gently, then sprinkle with salt.

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Posted by on in TNE
TransNasal Esophagoscopy (TNE)

TNE stands for TransNasal Esophagoscopy. It is a method of examining the esophagus, the structure that connects the throat to the stomach, without putting someone to sleep or giving any sedation. The traditional method of examining the esophagus was to  place a large round camera, think of a garden hose, through the mouth then into the esophagus and stomach. One has to be sedated with intravenous medication or medication in the vein, so that one doesn’t gag during the procedure. The gag reflex is actually located in the mouth. However, by going through the nose one bypasses the gag reflex. So by using an ultrathin camera, the size and texture of a cooked piece of spaghetti, the gag reflex can be bypassed, and the esophagus can then be examined without having to sedate or knock out the patient. It’s much safer for the patient as almost all the risks of upper endoscopy are not related to the procedure itself, but to the sedation administered during the procedure. So people should be aware that there are alternatives to traditional sedated endoscopy.

TNE is one-fifth the cost of traditional sedated endoscopy. TNE is performed not only by ENT doctors but by gastrointestinal doctors as well. To understand the potential positive impact of awake upper endoscopy or an unsedated exam of the food pipe, there are approximately 10 million upper endoscopies performed each year in the United States. The facility fee, that which the insurance companies, including medicare and medicaid, pay when the procedure is done under sedation, averages an extra $1000/ procedure. Or 10 Billion dollars a year. Conservatively, half of these procedure could be done with the patient awake, therefore saving us taxpayers 5 billion a year. Even more important is the greater patient safety when people don't need to undergo sedation. TNE is a medical advance exemplifying one of those rare situations where not only can the entire healthcare industry save money, but it is much safer for patients.

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RISKS OF SEDATION DURING UPPER ENDOSCOPY

Are there alternatives to sedation for those needing an upper endoscopy, or does everyone have to be sedated?

There are almost 10 million upper endoscopies performed annually in the USA. Upper endoscopy is the insertion of a camera through your mouth to look at your esophagus and stomach, generally done when someone has complaints of chronic heartburn. In general, one needs to be sedated with a twilight type of anesthesia during an upper endoscopy. However, conscious sedation is not necessarily a free ride. There are small but finite risks associated with conscious sedation, namely problems with the heart (heart attack) and lungs (stopping breathing) that can take place.

Most people are not aware that there are certain circumstances where sedation may not be necessary, especially when one only needs to examine the esophagus (the tube that connects the throat to the stomach). This procedure is called TransNasal Esophagoscopy(TNE), where an ultrathin camera, the size and softness of a piece of cooked spaghetti, is performed with the patient wide awake, in a doctor’s office, only requiring a small amount of numbing medicine misted into the nose.

The indications for a TNE are the following:
1. Chronic cough (8 weeks or more)
2. Hoarseness
3. Lump-like sensation in the throat
4. Frequent throat clearing
5. Difficulty swallowing

The contraindications to performing a TNE, i.e. TNE is not the right exam,
rather a sedated upper endoscopy is the more appropriate exam, are:

1. Abdominal pain
2. Nausea
3. History of ulcer disease

TNE: Myths and Facts
MYTH #1: TNE is not as well tolerated as conventional endoscopy (EGD). 

FACT: From 1996 until now, there have been numerous studies comparing TNE and EGD, demonstrating that patients can tolerate a camera in their nose as well as they tolerate a camera in their mouth.

MYTH #2: TNE is not as effective as EGD.

FACT: Unsedated TNE has demonstrated equal accuracy in the detection of Barrett esophagus when compared with conventional, sedated, transoral upper endoscopy.  

MYTH #3: TNE is expensive. 
FACT: TNE is one-fifth the cost of EGD.

MYTH #4: TNE will increase our national health care costs. 

FACT: TNE can save the health care industry about $5 billion per year.

MYTH #5: TNE has side effects. 

FACT: Beyond the potential for a nosebleed, TNE is exceedingly safe.

 

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