Acid Reflux (GERD)
#279094 - 08/19/06 10:42 PM
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Anne B
Reged: 08/19/06
Posts: 3
Loc: North Carolina
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I was looking at the recipes and noticed many used seasonings and such not compatible with Acid Reflux(GERD). How do you tone down recipes? One example is I can't eat tomatoes; however, there are restaurants that put some kind of seasoning in their spaghetti sauce to kill the acid. Does any body know what it is? Of course, there is also garlic, peppers and other culprits. Is the food one eats that causes GERD individualized?
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Adding sugar to tomato sauces and chilli can help break up the acidity in the tomatoes.
Lisa, IBS-C
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Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)
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 I tried adding sugar - it didn't work. I don't know if someone has tried potato starch or something else that may tone down the acid
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Contadina the producer of a wide variety of tomato sauces says
"... tomato products have a small amount of added sweeteners (such as sugar, corn syrup, or high fructose corn syrup) to reduce acidity and enhance the natural sweetness of the tomato."
http://www.contadina.com/FAQ.htm
And from Emeril
"If the acidity in tomato-based foods upsets your tummy, add chopped carrots to the mixture to reduce the acidity."
http://www.emerils.com/cooking/archives/001671.html
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STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
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how about making things using stand ins for tomatoes, thats what do. I use a mix aof carrots and beets with a tad of red wine vinegar, or i puree rosted red peppers. Same look, great taste, a good carrot beet sauce can fool people too, its just a tad sweeter than tomato sauce.
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Thank you - I have not heard of the carrots but it does sound promising - will try it this weekend. Also, thanks for the links about the acidity of tomatoes.
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Originally IBS-D for a million years!
Then IBS-A, Now a transformed slightly C
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Yes, that would work, but it would alter the taste.
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Chemically speaking baking soda should raise the pH.
Acids are low pH and baking soda high pH so you'll just have to figure out how much. If you are adding baking soda reduce the salt because the chemical reaction between the Sodium in baking soda and the acid of the tomatoes may produce a salty taste.
(I have 24 hours of college chemistry plus spent most of my working career doing reseach in medical schools. I have also taught HS chemistry. So I am sure of the basic chemistry---please do not get offended but consider this me giving my justification for my advice.)
G
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