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Spaghetti Sauce - Gerd forum members help

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Posted 11/14/2004 11:05 PM (GMT 0)
Ok, can anyone tell my WHY spaghetti sauce causes heartburn/acid reflux in my boyfriend? He eats AANYTHING else and his stomach is fine. I did a search on the internet only to find that tomatoes are NOT acidic - I'm dead dog serious!

I'm wondering what IS it that makes the heartburn then??

I normally hany out in the Crohnie lounge, but found ya'll and thought SOMEONE out there has GOT to know.

 

Basically, when I find out, I can make spaghetti sauce by scratch so we can BOTH have some.

 

Any place you can guide me would be much appreciated and I hope everyone has  a Grrrreat week!

 

Lisa S.

 

Posted 11/15/2004 4:40 AM (GMT 0)
People with GERD have an Esophgeal pH of 4 or less. One way to determine GERD has been to monitor ( for a 24 hrs period) the pH of Esophagus.
{Now for those of you who slept off the chemistry class. Pure water is considered neutral and has the exact middle pH value of 7.0, on the pH scale varying from 0 to 14. On this scale pH value of 6 means a little acidic and a pH value of 8 means a little Alkaline/Basic. It should be noted that a pH value of 5 means ten times more acidic than pH value of 6. Similarly a pH value of 4 means 10 times more acidic than pH of 5 and 100 times more acidic than a pH of 6. Such a scale is called log scale in Maths}


Why acidic foods like tomato tend to worsen the situation for people with heartburn problems? Lemonade has a pH factor of 2.2 to 3.0. The pH value of tomato is 2.9 to 3.3. Both of these are highly acidic. These acidic foods neutralize the alkaline saliva and the bi-carbonate secretions in the Esophagus. This makes Esophagus more vulnerable to any stomach acid wash back.

( From http://www.sachhealth.com/Acidity_GERD2.html )
Posted 11/15/2004 11:25 PM (GMT 0)
Hi
I should correct that pH of most of the commercially grown variety of tomato in USA, which is a sweeter, less acidic modified cousin of real the tomato is about 4.2.
Neds
Posted 11/15/2004 11:40 PM (GMT 0)
Thanks for the reply!

I'm just wondering if there is a particular variety of tomato that is the LEAST acidic??

Plum tomatoes perhaps. I think making my own sauce will be pretty easy once I figure this tomato thing out, lol.

I have this organic tomato sauce that has all organic ingredients that all are very typical/known ingredients and he didn't have a reaction. GO FIGURE!!! It's soo bizarre to me that a tiny little tomato can wreck such havoc on someone. God grief! But alas, perhaps the body knows best.

Lisa eyes

Posted 1/1/2005 5:05 PM (GMT 0)
Hi Lisa, the things I'm going to share with you have no proven test to them except what has been passed down to me and they work. With a name like Vinny you can tell I'm Italian, so these are passed down thru generations and work for me because I have acid reflux too. I was told (passed down) that when bottled sauce ( did you know back east they call sauce gravy?) is not cooked long enough for the tomatoes. So, if your using bottled sauce simmer it for 1hr. or 2. Now, here's another hand-me-down. You know the edge of the inside of the pan how a ring developes from the sauce and it's kinda cooked? DON'T nono scrape that and put it back in the sauce.

I was told that is acid or the bitterness from the tomatoes. So, scrape it if you want but throw it away. I also put in burgundy wine, maybe 1/4 cup for 2 people and let that simmer. I've also heard putting in olive oil helps, I haven't done this, put it might be worth a try (using good Italian olive oil, of course). tongue You can't beat homemade sauce, see if you can find an Italian family that might be willing to share theirs. Hope this helps.


Post Edited (vinny1957) : 1/1/2005 10:09:16 AM (GMT-7)

Posted 1/1/2005 6:17 PM (GMT 0)

VINNY ! Mama Mia !! :-)

Thank you soo much! We will definately try the tried and tru Italian way. devil My boyfriend has become a lover of the pink sauce (a little red, mixed w/alfredo) and that seems to really help the situation.

Yours truly-

Lisa

http://www.chamberstech.com

Posted 2/10/2005 7:23 PM (GMT 0)
Lisa: I remember that tomatoes were on the "List" of what to avoid when you have GERD. I am not sure of the chemical compounds tomatoes have, but depending on the soil in which they were grown renders them from very mild to grossly acid.I found that you can eat or drink items on the "List" with degrees of repercussions later. I heard that drinking a spoonful of applecider with a glass of water helps off the worst; as does eating sauerkraut; everyone is different so you will have to experiment; diets;

Posted 2/12/2005 7:41 PM (GMT 0)
Wow I just accidently jumped over here to the GERD forum by mistake, and saw the topic Spegetti sauce, caught my attention,because I haev had it a few time this week(left overs!!) And have been haveing major heartburn all week, now I know why. Thanks for the tip
Posted 5/1/2016 12:08 AM (GMT 0)
While pH is important. It is important to note that tomatoes are a member of the nightshade family and were for the longest time, toxic to humans as green berries. Even after hundreds of years of cultivation tomatoes still contain solanine, nicotine and capsaicin.

Raw tomatoes are more balanced with water, acid and enzymes and so therefore less toxic.
However cooking reduces water, acid and enzyme content thus sort of reverting tomato sauce to a toxic state. While not fatally toxic, tomato sauce can cause severe heartburn even in people with no history of heartburn.
Posted 5/2/2016 12:48 PM (GMT 0)
nalantago

You might want to start your own thread, you are responding to a posting from over 11 years ago!

Sharon
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