Acid reflux is one of the most common digestive issues observed among general public. It usually occurs when the lower esophageal sphincter may be either weak or too relaxed to keep the food within the stomach.
What happens is that once food has been swallowed and it enters the stomach, this valve usually seals off completely. Contents of the stomach may rise into the esophagus if the sphincter relaxes when it shouldn’t and reflux occurs when stomach acids go back up into the esophagus.
Some of the common causes of the condition are:
- Excessive stress on the abdominal area. Due to this additional strain, some pregnant women have heartburn regularly.
- Specific diets (lactose-free, spicy, fried, etc.) and dietary preferences.
- Medications including pain relievers, tranquilizers, and anti-depressants, as well as drugs for asthma, elevated blood pressure, and allergies.
- Hiatus hernia
A hiatus hernia happens when the lower esophageal sphincter and upper stomach rise above the diaphragm level; the muscle that divides the abdominal cavity from the chest. The diaphragm typically functions to retain stomach acid where it belongs. However, in this case, acid may migrate into the esophagus and create acid reflux disease signs.
What pasta sauce can I eat with acid reflux?
If you are a pasta lover but also have acid reflux, that’s a big problem! We’ve often heard people telling that they cannot eat pasta because of their digestive conditions. If you are among these sad individuals, we’ve got you the solution.
You will be surprised to know but fixing your sauce can help you enjoy your pasta without fearing acid reflux.
People usually think it is the pasta that expands in the stomach causing heartburn. But the real story is that the sauces used in making pastas or those that come with it are usually acidic and thus irritate the lining of your stomach.
Many a time, it is the high citric-acid content that causes the inconvenience. Basically, most of the sauces are made with tomatoes which is a citrus fruit and renders the sauce acidic.
So, it is always wise to go for a low-acidic sauce that is not hard on your stomach lining and keeps the flow of digestion smooth. We don’t have that one magic option for you but you can modify your traditional sauces to serve the purpose.
Check this out in the following section of the article.
Modifying the pasta sauce to avoid discomfort And Acid Reflux
Tomatoes are the backbone of many classic Italian meals and are a common ingredient in Italian cooking. Still, they may be a significant source of discomfort for those who suffer from acid reflux.
However, there are ways to experience Italian eateries with alleviated tomato-induced discomfort. But it may require a little forethought and preparation.
The easiest way is to sprinkle some sodium bicarbonate in your sauce to balance the acidity. Our personal preference is to sweeten it. But sugar doesn’t have the same ability to counteract acidity as sodium bicarbonate, but it alters how we perceive other flavors.
Baking soda has also been used to treat indigestion for decades, so there’s little need to read further on the topic. The pH of tomatoes is in the acidic range of 6 to 6.8. Too much sodium bicarbonate used to neutralize the acidity in tomato sauce might compromise the sauce’s taste.
Furthermore, there are some easy-peasy ways to prepare low-acid sauces. You won’t have to compromise the taste and they’ll be easy on your stomach as well.
Here you go!
Recipes for low-acid pasta sauces
Low-Acid Marinara Sauce
Like other tomato sauce recipes, method for making less acidic Marinara Sauce is easy and reliable.
Ingredients
- Crushed tomato can (28 oz) – 1
- Mineral Water – (Because it is highly alkaline) – ½ cup
- Garlic cloves – (crushed and chopped) – 3
- Olive oil – 3 tablespoons
- Carrots – (thinly grated) – ¾ cup
- Celery – (thinly grated)- ¼ cup
- Mushrooms – (lightly chopped) – 8 Ounces
- Baking Soda – 1 Teaspoon
- Salt – 1 & ½ Teaspoons
- Red Pepper (Flakes) – ½ Teaspoon
- Dried Oregano – 2 Teaspoons
- Dried Basil – or ¼ cup fresh basil (Chopped) – 2 Teaspoons
- Tomato Paste – 1 Tablespoon
Recipe instructions
Smash the tomatoes by hand in a big basin; they will spray liquid around, so work gently. Step two is to rinse it well with water to get every last drop of sauce out of the can. For Step 3, warm the olive oil in a large pan over a moderate flame, add the garlic and tomato paste, and simmer for thirty to forty-five seconds, or just long enough to remove the raw taste.
Lastly, turn off the heat and stir in the fresh herbs if you’re using any. Add the smashed tomatoes with sauces and the rest of the components. Simmer over low heat for about 30 minutes, mixing occasionally. This will make pasta sauce to eat with acid reflux.
Low Acid Tomato Sauce – GERD Friendly
Ingredients
- Olive oil – 1 tablespoon
- Onion (diced) – 1 small
- Garlic (minced) – 6 cloves
- Diced tomatoes (no salt added) – 2 cans of 28 ounces
- Water – 3 cups
- Baking soda – 1 & ½ teaspoons
Recipe instructions
The oil should be heated over moderate heat in a large soup pot. Turn the heat down to medium and throw in some onion. For approximately 5 minutes, simmer gently. Be sure the onion doesn’t get brown.
Put in the garlic, and simmer for about 10 minutes or until they become translucent. It’s essential to keep stirring, so the garlic and onions don’t brown. Tomatoes and water should be added, and the heat should be reduced to low. To make soft tomatoes, cook for approximately 3 hours, stirring periodically.
Take it off the stove and swirl it around often as it cools for a minimum of ten minutes. The baking soda should be added a half teaspoon at a time. Each time baking soda is added, and the sauce will boil, stir and wait for the sauce to subside before pouring more. If you add it all at once, the sauce might explode. Once the sauce has stopped bubbling, stirring it and serving should take around five minutes. This will make a good tomatoes pasta sauce to eat with acid reflux.
Tips for preparing pasta sauce for acid reflux
You may employ several methods to create a pasta sauce that is low in acid. The first step will always be to make a fresh tomato sauce. However, the additional components you employ may need caution.
Onions, olives, and artichokes are some other products that may be included in pasta sauces. Despite their pungent odor, fresh onions contain minimal acid. On the other hand, pickled onions have a very high pH. Similarly, tinned artichokes may have an acidic taste even though fresh artichokes do not.
Low-acid pasta sauce benefits most from using freshly prepared components. Carrots, brinjal, and greens are all simple vegetables to include, and they won’t make your dish more acidic but make the best pasta sauce to eat with acid reflux.
Regardless of whether you use fresh tomatoes and include low-acid veggies in your pasta sauce, you may discover that it is still acidic. In this case, you may add specific items to the sauce. Like sodium bicarbonate and lactose-containing ingredients to moderate acidity.
Tomato-based pasta sauces often call for either sodium bicarbonate or margarine, but seldom both. To make a less acidic pasta sauce, add about half of a teaspoon of sodium bicarbonate per cup.
In addition to this salt, margarine or any additional fatty dairy product (such as cashew cream) may be used to tone down the acidic level of the tomato sauce. Although they are less inclined to change the pH of the spaghetti sauce, they are much more effective in neutralizing sour and bitter tastes.
If you’ve previously used sodium bicarbonate, adding sugar to your low-acid pasta sauce may help bring out its full taste. It improves the flavor by neutralizing any sharp notes and making pasta sauce to eat with acid reflux.
Final verdict
If your acid reflux isn’t letting you eat your favorite pasta, it might be time you alter the sauce and enjoy your meal! We’ve tried to explain the maximum ways you can do so, but if you have something more to share, leave your valuable suggestions in the feedback!
Till then, keep your stomach at peace by fixing the acidic content of your food.
