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Milk is permitted on a full-liquid diet, but not a clear-liquid diet. A liquid diet is a diet that mostly consists of liquids, or soft foods that melt at room temperature (such as ice cream).
Esophagitis is an inflammation of the esophagus, most commonly caused by gastroesophageal reflux disease . [6] It is defined by the sensation of "heartburn" or a burning sensation in the chest as a result of inappropriate relaxation of the lower esophageal sphincter at the site where the esophagus connects to the stomach. It is often treated ...
GERD can cause inflammation of the lower esophagus caused by chronic acid reflux, making it hard to swallow. Related: The 7-Day GERD Diet Plan Registered Dietitians Swear By
Patients with heart failure are recommended to restrict fluid intake down to 2 quarts per day. [2] Foods such as gelatin, ice cream, yogurt, soups, sauces and watery fruit need to be limited. It is recommended that patients on fluid restriction maintain a log to track daily fluid intake. [3]
The term indigestion includes heartburn along with a number of other symptoms. [8] Indigestion is sometimes defined as a combination of epigastric pain and heartburn. [9] Heartburn is commonly used interchangeably with gastroesophageal reflux disease (GERD) rather than just to describe a symptom of burning in one's chest. [10]
Gastroesophageal reflux disease (GERD) or gastro-oesophageal reflux disease (GORD) is a chronic upper gastrointestinal disease in which stomach content persistently and regularly flows up into the esophagus, resulting in symptoms and/or complications.
The meaning of the name ice cream varies from one country to another. In some countries, such as the United States and the United Kingdom, [1] [2] ice cream applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of ...
A bombe glacée, or simply a bombe, is a French [1] ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name ice cream bomb. Escoffier gives over sixty recipes for bombes in Le Guide culinaire. [2] The dessert appeared on restaurant menus as early as 1882. [3]