This is what I've found out:
The burping may be a by-product of poor digestion or of the combination of foods that you are eating. Aside from the cleansing, I would also suggest the following:
Latero-flora- This can provide beneficial bacteria that should reside in the intestines. These “good bacteria” produce various nutrients, aid in digestion, compete against various types of “bad bacteria” and fungus, and perform many other functions.
Digestive enzymes- The body produces and raw, whole foods naturally contain various enzymes that promote digestion of food. Unfortunately, many people do not produce sufficient amounts of these enzymes and the foods that we eat are generally cooked or otherwise processed, depleting the enzymes. I would suggest a plant-based enzyme such as Zymitol or Digesticol to supplement your own production.
Hydrochloric acid- Low output of stomach acid can also negatively affect digestion, particularly of proteins. If you regularly experience heartburn or are prone to bacterial infection, you may want to consider supplementing with Betaine HCl. Quantum Betaine HCl Complex by Premier Research Laboratories is a very reputable source for this. Follow the directions on the label.
Practice food combining- There are many ins-and-outs on how to properly combine foods for proper digestion. One of the worst combinations that one can make is to combine large amounts of protein and starches in a single meal. Unfortunately, most traditional meals do just this. Following are some examples of proper food combining:
GENERAL INFORMATION ABOUT FOODS
Fruits pass through the digestive system very rapidly. They usually leave the stomach
within 30 minutes and enter the small intestine, where they continue to digest. But if you
eat them with other foods (such as a protein or a starch) they take 3-5 hours to digest,
the fruit is held up and starts to ferment. This means poor assimilation of nutrients but,
more importantly, it sets up a perfect environment for yeast overgrowth, as they feed off
produced from the fermentation.
ACID / ALKALINE FOODS
When animal proteins (meats) and starches are metabolized (burned in the body) the
normal end products are “acidic.” Your body should be slightly alkaline. Some of these
acid ashes are: Uric acid // Sulfuric acid // Phosphoric acid. Fresh fruits and raw
vegetables neutralize these acids. All fresh fruits and vegetables contain salts of
alkalizing nature. These are: Calcium // Magnesium // Sodium // Potassium. The body
uses these natural organic alkalizers to make all acid residues harmless. These live
foods also help to eliminate acids in a natural and effective manner. A balanced food
plan contains 20 percent acid-forming foods and 80 percent alkalizing foods.
MIXING PROTEINS & STARCHES
The gastric juices contain three enzymes, which act upon proteins, fats, and milk. They
are pepsin, lipase, and rennin respectively. Protein digestion requires an acid
environment initiated by the secretion of pepsin into the stomach. Pepsin splits the
protein molecule forming hydrochloric acid. As the stomach gains in acidity, while
digesting protein, starch digestion comes to an end. We may say that those conditions,
which are optimum for protein digestion, exclude starch digestion and worse than that,
the introduction of the starch almost neutralizes the acid, deactivating both enzymes,
creating the climate for putrefaction. ** Beets, potatoes, white rice, cauliflower, and
other starches make poor combinations with proteins. DO NOT MIX PROTEINS WITH
STARCHES IN THE SAME MEAL. This is the biggest mistake people can make. A
starch would be potatoes, white rice, bread, etc.
MIXING FATS & PROTEINS
Fat can significantly reduce the activity of gastric juices by as much as 50%. Fat
depresses the gastric secretion of pepsin in addition to insulating food particles with a
protective fatty shield. Green vegetables, especially raw, will counteract the effect of fat.
Eat greens (raw vegetables) with a fat-protein meal. ALWAYS EAT RAW
VEGETABLES WITH FAT/PROTEIN MEAL
MIXING ACIDS AND STARCHES
The digestion of starches begins in the mouth with an enzyme called “Ptyalin.” Saliva,
high in ptyalin, is secreted by the salivary glands and reduces starch to maltose, which
is reduced in the intestine to dextrose. Ptyalin will not activate in a mildly acidic or
strong alkaline environment. The old adage, “chew your food 100 times” is not only for
mastication, but to mix ptyalin with starchy foods. Proper digestion begins in the mouth
by proper chewing! The acid in regular vinegar, grapefruits, lemons, or other sour fruits
will completely stop the action of ptyalin, resulting in a poorly digested meal that will
likely putrefy, decreasing the nutritional value and nutritional quality of the digested
foods. DO NOT MIX ACIDS WITH STARCHES IN THE SAME MEAL
MIXING ACIDS AND PROTEINS.
Pepsin (a protein digesting enzyme) will act favorably in an acid environment; therefore,
one might suppose that the addition of more acids, such as citrus fruits, might improve
the digestive process. This is not so! The addition of citrus or other acids stops the
secretion of the gastric juices necessary for the digestion of the proteins. Either the
pepsin will not be secreted in the presence of an acid, or the acidic environment will
destroy the pepsin. Any acid eaten on a salad (vinegar or lemon), eaten with a protein
meal stops the production of hydrochloric acid by pepsin interfering with protein
digestion. There is an exception to this rule; acids may be combined with nuts and
seeds because the high fat content of these foods will postpone gastric secretion until
the acids have been assimilated into the body. Use nuts or seeds with dinner salad to
neutralize salad dressing.
MIXING ACIDS WITH PROTEINS OR SUGARS AND PROTEINS
If two distinctly different high proteins (animal proteins) are eaten together, the amount
of digestive secretions for each may serve to stop the action of the other. The body
modifies the digestive process to the requirements of each food. Suppose milk was
eaten with meat, this would initiate a highly acidic reaction, which would upset the
proportion of pepsin and lipase acting on the meat. Both proteins would be
incompletely digested. Non-starchy vegetables make the best combinations with
NOTE: You may eat any amount of fresh salad, but do not “over eat” on them. Use one
or two varieties of lettuces that are real “green” such as spinach, romaine lettuce or
Boston lettuce. Besides lettuce, you can choose other types of vegetables from the list
below to put into your salad. Do not use iceberg lettuce, as it has little nutritional value.
NOTE: Three fourths of our daily intake should be from the “Alkaline” group. They
should be eaten separately from the acid group. See below
NOTE: All vegetables and fruits are alkaline-forming in their raw state.
NOTE: Cooked and fried foods are acid forming. All dairy products, meat, fish, poultry,
sweets (except raw honey) and un-sprouted flour products are acid-forming.