wwwoolf Posted February 12, 2016 Share Posted February 12, 2016 Can anyone explain why I have acid reflux with tomato sauces but never with fresh or sautéed tomatoes? I made the Whole30 ketchup (which is delicious and I can't understand why sugar is added to commercial brands) but I still sometimes have the same problem. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted February 12, 2016 Moderators Share Posted February 12, 2016 That's hard to say...usually people with difficulty with tomatoes or other acidic foods find them easier when cooked. Do you get acid reflux on a more general basis from other foods? Is this something you're being treated for? If so, you may want to see your doctor. None of the members or moderators are medical professionals. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted February 12, 2016 Administrators Share Posted February 12, 2016 My hubby is the same, cooked tomatoey dishes kill him but he can eat fresh tomatoes until next week with no problem. My guess is that you get a far larger volume of the tomato when it's cooked down. A tomato is mostly water so when eating fresh, you eat maybe one whole tomato. When eating a sauce, if you had a cup of sauce you're probably looking at 3-4 tomatoes at least to make up that cup of sauce once all the water is cooked out. Just a guess. Link to comment Share on other sites More sharing options...
wwwoolf Posted February 13, 2016 Author Share Posted February 13, 2016 Ladyshanny, that's a good guess. I believe a small can of paste equals about 4 tomatoes. After you replied, I googled and I found this link which says that it depends on the type of tomato and the fact that acid is added during canning for preservation. I use Muir Glen which says it contains only tomatoes but..... http://www.livestrong.com/article/461130-why-do-tomatoes-upset-your-stomach/ Link to comment Share on other sites More sharing options...
wwwoolf Posted February 13, 2016 Author Share Posted February 13, 2016 I just found this recipe for low acid tomato sauce. The baking soda neutralizes the tomato acid. http://www.drgourmet.com/recipes/extras/tomatosauce-lowacid.shtml#.Vr6HvfDpqK1 I don't know if if the soda is compliant but I'm going to try it Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted February 13, 2016 Moderators Share Posted February 13, 2016 I just found this recipe for low acid tomato sauce. The baking soda neutralizes the tomato acid. http://www.drgourmet.com/recipes/extras/tomatosauce-lowacid.shtml#.Vr6HvfDpqK1 I don't know if if the soda is compliant but I'm going to try it Baking soda is fine. Link to comment Share on other sites More sharing options...
praxisproject Posted February 13, 2016 Share Posted February 13, 2016 For some people the skins can be a problem too. Some tomato items from the store are made with skin and some without. Slow long simmer also reduces acid (which is why some of those traditional restaurants have such amazing sauces!) You can also balance the acid in recipes by adding more green veggies, which tend to be more alkaline. Cooked tomatoes do have a bit of nutritional difference too, being higher in lycopene (one of the few vegetables in the world to become higher in a nutrient when cooked). Link to comment Share on other sites More sharing options...
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