HCL supplementation is overrated. Herbal spices can be far more effective in digestive imbalances.
The Ayurvedic use of spices, or dipanas, in supporting gastric disorders has been one of the herbal applications I have appreciated the most from this lineage.
Cumin, coriander, and fennel are a commonly used combination to regulate the agni, or digestive fire. This can also be used to strengthen the agni, which can translate partially into increasing the excretion of digestive acids and enzymes. Depending on the individual herbs, they will also have other affects such as increasing the appetite, promoting proper movement of the bowels, and reduced bloating and indigestion.
Adding or substituting warmer complimentary herbs (such as Indian long pepper, ginger, asafetida, or chitrak) is known to help increase metabolism, move stagnation in the digestive system, such as indigestion or constipation, and increase agni. Likewise, adding herbs that are considered more cooling will help to reduce over production of digestive fire or inflamed tissues of the digestive tract.
In the world of functional medicine and naturopathy, when the production of HCL in the stomach is considered to be low (low agni), HCL tablet supplementation is often recommended. Many apply what can be called the HCL challenge, increasing the dose until they feel a warming sensation in the belly. Sometimes this has a person taking 6-8+ pills per meal. Not only does one need to take an excessive amount of pills, but this also can create a dependency, as it does not help the body to increase its production of HCL. It seems that although the number of pills may reduce, many end up needing this supplement moving forward to help their digestion.
The use of HCL never sat well with me, especially knowing the effectiveness of spices for these same purposes. I was very happy to listen recently to the Influenced to Death podcast on hydrochloric acid, and this only strengthened my conviction.
Back to the spices…
This study, published in the Indian Journal of Gastroenterology in 2000, Influence of intragastric perfusion of aqueous spice extracts on acid secretion in anesthetized albino rats, looked at the effect of aqueous extracts of a few spices on the gastric acid secretion of rats. Of the spices they used, all of them increased acid secretion in declining order from red pepper, fennel, ajwan, cardamom, black pepper, cumin, and coriander. The cumin and coriander were found to also increase the acid secretion in stomachs that had induced mucosal injury from aspirin, yet red pepper did not.
Of course, it is important to consider that this was on rat bodies and not humans, but the fact that Ayurveda has used these same herbs for this outcome does provide proof of the human aspect.
These spice herbs have been used effectively for thousands of years in Ayurvedic medicine, and can often provide a similar outcome, but with the added benefit of not creating dependency. The use of dipanas are given with the intention of supporting the specific digestive organs to become stronger in their function, and therefore should be needed temporarily in most cases. This seems like a far better approach when hoping to create independence in a client.
In clinical practice, I felt that I did give HCL supplementation a decent try with some clients, but in my experience it seems to be inferior to the use of digestive spices for most issues. These herbs are used in cooking for this specific reasons, not only making them delicious, but increasing the digestibility and availability of nutrients. For medicinal purposes, traditional application is to take the powdered digestive spices in a small amount of warm water, just before each meal or again, after a meal if needed. I like to begin with 1/2 tsp of the spice formula, and personalizing it by adding warmer spices or cooler spices according to the client’s needs. The CCF formula, cumin, coriander, and fennel, is often an easy one to start with, as it is considered Tridoshic and is relatively safe for everyone. I have seen instant relief in bloating, indigestion, gas, and lack of appetite with the use of this. Also, it’s yummy, and medicine that tastes good is always better!
Vasudevan K, Vembar S, Veeraraghavan K, Haranath PS. Influence of intragastric perfusion of aqueous spice extracts on acid secretion in anesthetized albino rats. Indian J Gastroenterol. 2000 Apr-Jun;19(2):53-6. PMID: 10812814.