Spicy foods and I have had a long time love affair in our food relationship. It seems that now we are at least on a separation if not headed for limited contact relationship. Our relationship literally burns my heart, among other things. Heart burn, acid reflux, and bile reflux are serious conditions that do more than irritate. Due to high acid production, it can erode your digestive system from mouth to intestines. It can be painful and may even cause esophageal spasms. Not being able to use your esophagus sucks at the very least and scary at times. To find balance in your food relationship, you need pH balance- acid vs alkaline. This doesn’t mean acidic food are bad all together, many have amazing nutritional value and for some people, acidity is needed. For us fiery, acidic bellies- we need to tone it down and tailor our relationship.
It’s starts with “we’re on a break.” For some time or all the time or on a limited basis you need to quit these foods: caffeine, citrus fruits, cocoa beans (coffee/chocolate), tomatoes, spicy, hot temps, high fats, processed, fried foods. A relationship with a medical professional may help you decide what that relationship will look like. These foods are either high in acid or cause more stomach acid production. If you are extra sensitive then avoiding most fruits, gluten, dairy, and onions may be of benefit.
So now what do I eat? I truly did have a spicy food addiction. In treating and making new relationship routines I have become a humongous fan of oats. I like oats before, but it’s a whole new love now. Oats are excellent for regulating blood sugar among many things but for the sake of stomach acid- it absorbs acid and helps regulate the guts. Every morning I have oatmeal with raw honey and sliced bananas. Every. Freaking. Morning. Raw honey, it HAS to be raw, has amazing healing properties and bananas are on the helpful with the acid list. Ginger in tea or added to a meal is another pH balancing friend. Probiotics like yogurt, kefir, and kombucha will tip the pH scale in your favor. And veggies. Veggies are alkaline which is the yin to acid’s yang so to speak, especially those greens and carrots. Avocados, herbal teas, nuts, seeds, tofu, amaranth, and legumes are other alkaline options for daily contacts in your food relationship.
Love red sauces. Me too! What do I do with tomato based sauces to combat acidity? Carrots. These handy veggies in a puree aid in leveling out tomato’s acidity. Cooking time is important too. It need to be limited and I do not cook my sauces over thirty minutes. More cook time, more acid. Spices and herbs can contribute to raising the pH level. An example is enchilada sauce. I either eliminate the chili powder completely or reduce it, the up the cumin by half more. This can be applied to any enchilada sauce recipe or pin you see. Below I have included how I make my carrot puree plus a recipe for a reduced acid pasta sauce. The carrot thing really does work.
2 carrots peeled and diced in 1 cup of water. Cook until soft and blend or food processor until smooth. You can double to make extra to store or freeze for later use.
Reduced Acid Pasta Sauce
- 2 ( 29 oz) can of Tomato Sauce
- 2 cloves garlic, minced
- 1/2 cup of carrot puree
- 2 bay leaves (cue 90’s kid in school lunchroom memories)
- 2 tablespoons basil
- 1 tablespoon oregano
Cooking: measure it, dump it, stir it, and cook on medium heat for about 30 minutes.
You can cook longer if you can stand higher acidity. TBH- I love longer cooked sauces; however, they are not loving me back at the moment. Care for your gut as it cares for the rest of you.
Please like share or pass along!