Food too acidic.

mudlady_gwApril 22, 2010

Does anyone know---

If I make a "wet" food like spaghetti sauce or chilil with a lot of tomaoe jucie (from the canned tomatoes) and it tastes far too acidic, can it be rescued by adding some baking soda without the soda adding its own off flavor?

Nancy

Thank you for reporting this comment. Undo
lindac

Just a pinch....but I have better results by adding a bit of sugar too...
Linda C

    Bookmark   April 22, 2010 at 6:18PM
Thank you for reporting this comment. Undo
sushipup1

Like Linda, I'd add some sugar. It doesn't take much, either. Also, try draining the tomatoes as much as possible, then add wine and/or water for liquid, instead of the canned juice. I think that tomato juice (not pureed or sauce) is more acidic than the tomatoes themselves.

    Bookmark   April 22, 2010 at 6:48PM
Thank you for reporting this comment. Undo
foodonastump

I've seen a bit of butter suggested for an acidic tomato sauce.

    Bookmark   April 22, 2010 at 7:00PM
Thank you for reporting this comment. Undo
mudlady_gw

I made chili the same as I always do but I did use a new-to-me generic brand of tomato sauce. I have always used Chili-O (blush) to season the chili. It is the way I learned to make chili and I didn't like the taste when I did the flavoring myself. Either the Chili-O was off or the tomatoes were. I hate to toss the entire pot but it tore my stomach apart last evening. I guess I'll try the sugar first, but I think that may only mask the acidic taste. I really need to adjust the pH.
Nancy

    Bookmark   April 22, 2010 at 8:36PM
Thank you for reporting this comment. Undo
leel

Italians add a bit of grated carrot.

    Bookmark   April 22, 2010 at 8:36PM
Thank you for reporting this comment. Undo
plllog

Someone or other puts carrots in for awhile and takes them out saying that they absorb the acid. I don't know if this is real. (As opposed to the cut up carrots one puts in which help to sweeten and mellow the flavor without removing the acid, which does work.)

I've heard that baking soda really will work, but that you have to add tiny amounts and keep tasting because it'll go all wonky and bitter if you use too much. That much tasting could be too painful for you.

You could use red cabbage as an indicator if you wanted to get fancy and save your tum.

    Bookmark   April 22, 2010 at 11:10PM
Thank you for reporting this comment. Undo
dragonfly_wings

Ever tried vinegar?

It can really help with the acid issue AND it tastes great in the sauce. There used to be a readymade sauce available that had vinegar and was delicious, but I can't recall the name.

    Bookmark   April 23, 2010 at 1:42AM
Thank you for reporting this comment. Undo
dragonfly_wings

BTW - Did you know that tomatoes are actually an alkaline food rather than acid? The stomach has to produce more acid to compensate for alkalinity which creates heartburn. Antacids are exactly the wrong thing to take for this problem!

So, as I understand it, adding vinegar (especially apple cider vinegar) helps the stomach create a better balance of alkaline to acid in tomato sauce.

Vinegar info: http://www.innvista.com/health/foods/fruits/appcider.htm

Here is a link that might be useful: Alkaline/Acid Food Chart

    Bookmark   April 23, 2010 at 2:40AM
Thank you for reporting this comment. Undo
lindac

Sorry....but you stick a piece of litmus paper into a tomato and it will turn pink.....tomatoes are acedic.
Linda C

    Bookmark   April 23, 2010 at 10:03AM
Thank you for reporting this comment. Undo
foodonastump

The link below about acidic foods may help explain the deal with tomatoes:

Tomatoes are less acidic than most fruit - in the 4-4.6 range. Canned tomatoes can be more acidic - 3.2-3.5.

But...

If we switch to consider tomatoes from an acid-forming perspective, it's important to realize that tomatoes are actually considered non-acid forming, i.e., alkaline, in most macrobiotic and Chinese medicine traditions. For example, tomatoes are often viewed as being able to alkalize the blood in these traditions and are sometimes recommended to lower the excessively acidic blood that is understood to be characteristic of gout and rheumatic conditions. From this acid-forming perspective, tomatoes would already be considered alkaline and you would not need to worry about doing anything to them on the stove to increase their alkalinity.

Here is a link that might be useful: tomatoes

    Bookmark   April 23, 2010 at 10:33AM
Thank you for reporting this comment. Undo
lindac

The acid ash thing is just a theory....we don't "burn" foods and leave "ash".
Foods that are acedic in the stomach and should be avoided in cases of GERD include tomatoes.
And most canned tomatoes contain citric acid to further acedify them.
That's one of the reasons why a tomato sauce made from garden tomatoes can taste sort of blah, if you are used to canned tomatoes in your sauce.
A pinch of baking soda will change the PH of your sauce... sugar will "sweeten" the taste but not change the Ph because a sugar solution is slightly acedic.

    Bookmark   April 23, 2010 at 11:38AM
Thank you for reporting this comment. Undo
mudlady_gw

Ah, Lindac--My brain likes the chemistry solution. I was recently on a double dose of Protonix because my voice was almost always hoarse and the ENT thought the problem was my reflux. At the same time, my gastro doc was opposed to taking so much Protonix because he says too low a pH in the stomach encourages the overgrowth of certain bacteria. I stopped using inhaled Advair and my throat got better (but the asthma) is now a dilly! I dropped back to one Protonix at bedtime. With the single dose of Protonix I now find a lot of foods cause acid indigestion if eaten many hours after the ingestion of the Protonix. I think I'll have scrambled eggs for supper :-(
Nancy

    Bookmark   April 23, 2010 at 7:53PM
Thank you for reporting this comment. Undo
lindac

Milk amd cheese....ergo calcium is a great buffer to acid....and also the fat in the milk coats your stomach....but if you are lactose intolerant....
anyhow...some grated parmesan cheese will make the tomato sauce easier on your stomach. A buffering agent is one which tends to keep ph levels fairly neutral even with the addition of extra acid.
If dairy is OK, try adding a low fat cheese to the mix and see if that helps.
I do know that Advair allows for the over growth of fungal stuff....thrush...
Don't know but wondering if yogurt with active cultures would help....

    Bookmark   April 23, 2010 at 9:45PM
Thank you for reporting this comment. Undo
dragonfly_wings

foodonastump,

Thanks for that great link that discusses the alkaline/acidic characteristics of tomatoes.
It's a little confusing but that article helped
to explain it pretty well.

    Bookmark   April 24, 2010 at 3:10AM
Sign Up to comment
More Discussions
Tried And True "Edible" Brownie Recipe? (Where Legal)
Here is a cooking question, more specifically a baking...
johnliu_gw
Need side dish idea and thoughts on dessert
I have been asked to bring a side dish for Easter -...
susan_in_nc
Please clarify this butter question......
Help! my brain isn't working on this one & I need...
amck2
Weird "guy food" that's actually delicious?
You know what kind of food I mean? Not the kind of...
plllog
As Seen on Food Fortunes -- Can you measure flour?
Have you seen this show? Shark Tank for the comestibles...
plllog
© 2015 Houzz Inc. Houzz® The new way to design your home™