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

the Sugar 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

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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

proteins.

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SUGGESTIONS

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.