Dropping Acid: The Reflux Diet Cookbook & Cure | Blog

This blog is a companion to Dropping Acid and it allows us to continually publish new material.

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79 Comments

  1. I am a patient of Dr. Koufman and would like info. on the following foods (can I eat them with reflux:)

    coconut, dried fruits such as craisins, apples, apricots, nectarines, bananas, papaya.
    What about iced tea?

    I’m looking forward to the cookbook!

    Thanks for your help.

  2. Got the book and finally some hope of handling a long-term problem my GP, GI and ENT have not recognized as LPR and have not fixed.

    Question:
    Can buckwheat (kasha) be used on the induction diet?

    Thanks for the book and your work in this area.

  3. Dear Sol,

    We just tested Buckwheat (kasha), and it’s pH is 6.0. This is great for the induction diet. Make sure the product you’re buying doesn’t have any additives and good luck!

    Glad you’re enjoying the book.

  4. I received my pre-ordered copy on July 21.

    Thank you. Overall I enjoyed the medical and scientific aspects.

    I hope you use this blog/website to continue to measure the ph values of both raw and commercial foods and drinks, and list the results here. Are lean cuts of pork and lamb acceptable? You are positive about chicken, turkey and fish.

  5. A big ‘Thank You’ to Dr. Koufman for drawing on her vast knowledge to put together this great book!

    I have been on the strict Induction Reflux Diet for 17 days. Not only have I experienced a decrease in symptoms and 9+ lbs, I have an increased awareness of my LPR symptoms.

    Thanks again for your ground breaking work in this area!

    Julie Giurtino

  6. I bought this book, and I’m happy that I have this excellent information to manage my LPR. Thank you Doctor. I need an answer in regard to my Vitamin C supplement. Is it ok to take or not. Thank you.

    Mihai

  7. Presumably, you are taking the supplement as a pill, and its contents will be intact until they reach the stomach. Thus, the supplement’s contents shouldn’t be a problem. Still, we are recommending you take the supplement with banana, milk, or a high pH yogurt to help protect for pH balancing.

  8. This is my 23rd day on the induction diet and I feel I’m getting better. I’m going to continue with the strict diet for another few weeks. The only thing I drink is water and chamomile tea. I only eat chicken, brown rice, all kinds of veggies, multigrain bread, multigrain cereal, and soup made with all the good foods. I have a dry mouth and it’s causing a bad taste in my mouth. Please advise.

  9. We cannot explain this. Nothing about the Induction Reflux Diet should cause dry mouth or bad taste. Possibly, you are reacting to some item in your diet that disagrees with you. I would consider cutting back on the grains and adding more melon and banana.

  10. I found a website that lists pH values, but they don’t make any sense when compared to yours. They say that lemons and watermelons are “Extremely Alkaline Forming Foods” at pH 9.0. What gives here, I thought lemons were very acidic?

  11. The website in question is pure BUNK. The idea that certain foods of varied acidity balance your body’s internal pH has no scientific basis whatsoever. The website is misleading, confusing and wrong.

  12. I just read your great book and am thrilled I found it. I have had LPR symptoms for years and am hoping this diet solves it finally. I really need more recipes for chicken and other things besides fish and seafood, which I can’t eat. Looking forward to more recipes. Also, I do not see a pH level for garlic. Please advise. Most of the recipes I am used to making all start with onion and garlic….oh oh…..hopefully I will be able to use a little of them again, after a while, at least as flavorings “cooked in” to a recipe? THANK YOU!

  13. I just bought your book, and it is a little confusing in that it shows some things as bad, then has them in the recipes (i.e. cucumber) What’s up? Hopeful for help, Jim

  14. Dear Jim, Try to understand the concept of pH balancing. Orange juice is acidic, but in a recipe, it can be an ingredient because it is the acidity of orange juice that is bad. (Remember, some foods and beverages are forbidden because they cause reflux and others because they are acidic.) pH balancing allows some acidic ingredients to be combined with non-acidic ones, which will buffer the acid. In other words in small amounts many acidic foods may be combined with non-acidic foods. Also, note that cucumber is an idiosyncratic, “trigger” food, that is, it only causes reflux for some people. You need to identify your trigger foods and avoid them. We mean Dropping Acid: The Reflux Diet Cookbook & Cure to be a starting point for you, not necessarily the final final answer …

  15. Is there anything I can eat on the induction diet with a pH above 5 that has some calories? I struggle to keep weight on and don’t want to lose any. Is chicken and brown rice on the induction diet? Thank you. Brian

  16. Poultry, fish, shellfish, tofu, rice, egg whites, oatmeal, and whole grains are all nutritious and may be consumed during induction. We love brown rice!

  17. I am beginning the induction diet. I see that whole grain cereals, crackers, bread, etc. are allowed, but they contain things that are not allowed (certain oils, sugar, corn meal, etc.) . Are these things alright for me to eat?

  18. Is couscous considered a rice and can it be eaten on the induction diet?
    I could not find any couscous that was not prepackaged, is that okay?

  19. My 20 year old son was just diagnosed with LPR and is on the induction diet. He is an athlete and needs to maintain a high calorie intake. Do you have recommendations so he does not drop weight?.. Thanks

  20. I have just ordered this book.

  21. Is there a web site where I can find the PH of foods.

  22. Have finished reading the book and I think it is superb.
    And I am starting the “induction” regime tomorrow. Also tomorrow
    I visit my ent doc and shall show the book to him.

  23. Can olives be eaten (as well as olive oil) on the Induction Diet?

  24. I just started the induction diet. Can I take my usual supplements
    while on the diet? I’ve had reflux for 2 months and I have an appointment to see a gastroenterologist March 1 but I wanted to change my diet first. I take fish oil capsules (molecularly distilled),Vitamin D,Vitamin B12 and Calcium daily.I was recently diagnosed with osteoporosis so I am taking the vitamins and Calcium because lab work indicated that I was deficient in those vitamins.
    Should I stop taking them during the 2 week
    induction diet? I had the reflux before I started taking the vitamins.
    Thank you

  25. What is your recommendation regarding sour cream?

    And buttermilk has a pH around 4.8, which makes it good for the maintenance stage, but not the induction stage, right?

  26. Hi. I just bought your book 2 weeks ago, and the Induction diet is working wonders. I am wondering if you have a pH for Tofu. Since I cannot consume dairy products, I have been experimenting with tofu as a creamy-type alternative. You have used it in your recipes, yet I couldn’t find it listed.

    Thanks for your work. I have suffered from reflux since for about 30 years. And the regular diet recommendations and lifestyle changes and medications just didn’t seem to control it.

    Also, you might try out the Aeropress coffee maker, for using lower temperature water, for less acidic, flavorful coffee.

  27. I’m not sure, weather I should buy this book or not, because while I have reflux, I also have cow milk allergy. What should I eat?

  28. I do not eat wheat because it produces mucous, nor do I eat dairy for the same reasons. They also cause inflammation and I have an auto-immune disease. Food combining is also an issue not addressed often. Animal protein with a starch is not a good combo. Basically, I eat a vegan diet and no sodas, sugar (except for a coconut agave-sweetened pop once in a while or unsulphured molasses with chammomile tea.)
    I wonder why I have such bad throat clearing although I eat well – nothing processed. No fermented products.
    I will check out the Acid Reflux book and see if something I am eating is on the no-no list.

  29. Just got the book, will read it and feedback. thanks

  30. Although a few drops of lemon is OK when cooking, this drink sounds very acid and will probably only make your GERD worse.

  31. It’s easy to follow the reflux diet with a cow milk allergy. Soy milk, rice milk and lactose-free milks are all acceptable on the reflux diet. We hope you enjoy the the book!

  32. Tofu is a great for people who suffer from reflux, and is acceptable on the induction diet. Thanks for the Aeropress suggestion, we still only recommend one cup per day!

  33. Sour cream is too high in fat for the induction phase, but a small amount in OK for the maintenance stage. And yes, buttermilk is also fine for people in the maintenance stage.

  34. You can continue this supplements and any other medications during your induction diet. The only supplements to be wary of are vitamin C supplements that contain citric acid.

  35. A table spoon of olive oil is OK during the induction diet, but it’s best to avoid olives.

  36. He should be sure to eat plenty of lean proteins and healthy carbs, such as whole grain breads and starchy vegetables (potatoes, yams). Foods that are higher in fat should be eaten with breakfast or lunch, rather than dinner.

  37. Garlic is a very common “idiosyncratic trigger” food, as is onion, so we avoid these in our recipes. After the induction diet, add these two ingredients back into your diet in very small amounts and see if they cause you any problems.

  38. Couscous is a grain an is fine during the induction diet, however, be sure to get the kind without added spices.

  39. Is sprouted 100% whole wheat bread (it’s not made from flour) allowed on Induction diet?

  40. Yes, this is fine on the induction diet.

  41. If you decide you must eat something totally not on your diet, you will be in effect doing a.
    Warrants have been issued for his arrest in Europe and
    he lives in hiding outside the E. HCG diet materials stress the
    importance of sticking to this diet.

  42. I’m starting the diet today and on omeprezole 20mg.
    Should I stop taking this when I start the diet?

  43. I have LPR and Barrett’s Esophagus and have had 3 upper GI endoscopies. One year between the first two. Then two years. And now after my third my doctor is recommending another one in 3 years. My doctor told that the first biopsy had a low level of dysplasia. While I still have Barrett’s the last two biopsies showed no dysplasia.

    I have been on PPI’s for about 4 or 5 years now which seems to be helping with the Barrett’s but, still have LPR symptoms; globus, post nasal drip and vocal fatigue/breaking. I am a singer and the quality and range of my voice is deteriorating. I have been on the induction diet for 3 days now and am noticing some improvement already. THANKS!

    I just read in your book that people with Barrett’s should eat a long term diet of only foods with a PH of 6 or above. How long is long term? And to what PH level do I go from there?

    The induction diet is PH 5 and above and allows the recipes in the book so I assume that they have a PH of 5 or better. So I was wondering if the recipes are OK for me?

    I would really like to still eat Bananas which are at 5.6, would they be OK?

  44. I have found several lists for food PH levels on the internet. There seems to be a lot of discrepancies between them.

    This one is from the FDA.
    http://foodscience.caes.uga.edu/extension/documents/FDAapproximatepHoffoodslacf-phs.pdf

    Is there a more extensive trust worthy list other than your book that you would recommend?

  45. Sorry:) one more question…is Almond milk OK?

  46. I just started the induction plan. After 5 days my symptoms have lessened.
    Is papaya ok for refluxers. Seems very little fruit is allowed and melon is not in season!
    Thanks

  47. Hi there. I just bought your book and started following the eating plan three days ago and have already noticed significant improvement in most of my symptoms–symptoms that have plagued me for years. Thank you.

  48. I am glad to have the new information. I don’t eat meat and am reducing dairy. Any plans for a plant-focused book? Thanks for the help.

  49. What less or non acidic foods or ingredients can best be combined with acidic foods such as garlic and lemon in a recipe? How much is too much of these acidic flavorings to use to add flavor?

  50. Is homemade mayo allowed int he induction phase

  51. Is the well blue water pitcher a good choice for water? I worry about the plastic in bottled water leaching.

  52. I have been drinking Smart water to avoid fluoride due to adrenal fatigue and thyroid problem. I am presently adding alkaline drops to the water because I think the water has been making my LPR worse? I am thinking of switching to the Bluewater pitcher system and would like to know if that is a good choice for water?

    I have been on I diction for 3 days now and already the constant belching from my HH is getting better. Thank you sooo much for your book-you are helping sooo many people.

  53. I take 400mg of Magnesium to help with constipation and with absorption for the1500mg of Calcium I take for Ostiopenia. My Magnesium is a combo of citrate, aspartame and oxide. Could this form of Magnesium cause my LPS to be worse? I also have HH. Thanks!

  54. Sorry the Magnesium combo is citrate, oxide and aspartate-not aspartame. Is this bad for LPR.

  55. What do you think about Ancient Minerals Magnesium Oil? Can this be taken with LPR?

  56. Is organic Pacific brand chicken broth ok on maintance? It lists onion though it is a clear broth?
    Thanks!

  57. I take calcium for osteopenia and have long standing problem with constipation so I take Magnesium. What form of Magnesium is best on induction? Would it be ok to take organic psyllium in warm water?

  58. I am seeing a ENT doctor as soon as I can get in. I fairly sure I have LPR and have started a “bland” diet which has seemed to help alittle (4 days on it now). I have a few questions, first can I look forward to a recovery someday? also I know to stay away from garlic and onions but can garlic powder and onion powder be used in recipes? And what about peanuts and peanut butter?

  59. Many of the recipes call for “chicken stock.” Yet, the cookbook does not contain a recipe for chicken stock, and given the amounts that are used, people who don’t have a chef on hand will need a commercial source. Can you please recommend a brand and identify the pH? Thank you.

  60. I have your book and it has been extremely helpful. Thank you for your work and for this blog. Reading through all the questions I found some answers to mine. Then I noticed this started back in 2010. And here it is 2015 already. One of my questions was the same as that of Dee Fagerlie which pertained to the contradiction over whether lemons are acidic or alkaline (as most web sites’ say they are only acidic outside the body but alkaline producing in the digestive system). HOWEVER, finally, today I did one more search and after reading a long dissertation about how alkalizing lemons are and the benefits of drinking warm lemon water, I scrolled way down to find the following notation:
    “Exceptions – Those who should not regularly take lemon-water are those who have particularly strong acid reflux (heartburn) or ulcers (known or unknown) – mouth, esophageal or stomach ulcers. In these cases, lemon juice may cause an irritating “burning” sensation, because it has not yet been metabolized by the body and is still in its acidic state when passing these areas of the gastrointestinal tract. Therefore, other remedies would be suggested.”
    So, that about sums it up, lemons are indeed acidic. Recently had an endoscopy and was told I have atrophic gastritis i.e. chronic inflammation of the stomach lining. I don’t know that I have particularly strong acid reflux, but I have something going on and it seems markedly similar to many reflux symptoms. As an adult, I’ve been one to eat quite healthy. However, I love chocolate and up until reading your book very recently I was having a piece nearly every night. (I justified it by only having the pure dark stuff – 70% – 88%.) I also love dates but only with walnuts. And, again, until recently I was having dates and walnuts every morning. I’d read about problems with digesting walnuts a few years ago. Many articles suggested pouring boiling water over the walnuts and soaking in the frig. overnight. This was followed by dehydrating them in the oven at 120 degrees for 24 hrs. The claim is that this would remove the undesirable lectins. But, this is what I was doing for several years which only goes to show how addicted I was to walnuts (with my dates).
    I have a question regarding water. The book recommends getting an R.O. unit (which we’ve had for over 30 years now). However, there are many claims out there that R.O. systems produce acidic water. Maybe they’re all trying to sell you something else. But, can you please confirm or deny this allegation for me? And, what do you know and think about the Kangen Water unit? I’m told that there is one in the White House. I suppose that would give it some credibility, if in fact it’s true.
    Also, do you recommend having water with a meal and/or immediately after a meal? I’ve read that you should not drink water with or right after meals because it disrupts your body’s stomach acid from doing its job in helping to digest your food.
    One final question: How long does it take to digest an average meal? I’m trying to limit my food intake at mealtime to 3 cups and I’m curious how long I should wait to have say an apple or banana. For breakfast this morning, I had a very small piece of salmon (approx. 2″x3″), one cup of sauteed fennel, and 2 small slices of avocado. One hour, two hours?
    Okay, I’m no doubt I’ve used up my allotted share of space and time here. Thank you again for all your work on our behalf.

  61. I’ve read several comments of those with LPR, drinking a warm cup of water having 1 tablespoon of Bragg’s organic raw apple cider vinegar
    ( with the ‘Mother’ ) and a tablespoon of honey for a period of time has eased and/or taken care of their LPR symptoms. As acidic as vinegar is, could this be so?

  62. Damn, I wish I could think of somnhtieg smart like that!

  63. Does anyone ever answer our questions? Do I need to look somewhere else for answers. All I see is question upon question, many are same as ones I have! Does anyone have an a burning or irritated tongue? I wonder if that could be part of LPR?

  64. I’m confused about almond milk on the induction diet? OK or not OK?
    Also about alkaline water. Do you recommend Trader Joe’s Alkaline water + electrolytes? Is there a way to measure acidity in your larynx? Esophageal scope, biopsies and PH monitor were all negative but I was diagnosed with LPR by a speech therapist and a barium swallow test which showed extreme acid reflux. Is there a way to measure my improvement besides symptom improvement? Your book has been so helpful. I’m only 1 week into the induction diet but my symptoms seem to be better. Still struggling with the hoarse voice and cough.

  65. Your cookbook has given me the perfect tool to know how to eat after being diagnosed with LPR.

    Can you please tell me about dairy products, ice cream, cheese etc. I did not see this on your list of good and bad.

    Thank you

  66. I am currently in the induction phase of the reflux diet. Once I get to the maintenance phase, what are the best chesses to cook with. I know in your recipes there is parmesan, extra sharp cheddar, and Roquefort . What other chesses are permissible.
    Thank you for your response

  67. LOVE WHAT YOU ARE DOING FOR US! I’d like to see a blog on “PH balancing and GLUTEN FREE: Cooking Acid Free without Gluten” (like the banana pancakes). Its my understanding that Dr. Koufman just got off Gluten too. I’ve been off gluten for 1 year now…Just when I thought I can eat wonderful gluten free alternatives, now the doctor says its GERD from Diverticlosis (EXTREME constipation issues from gluten) (I’ve always eaten healthy and exercise 3x per week) Right now, GERD makes exercising challenging–I lift light weights and do aerobics, which is hard on empty stomach. Through this process, I lost already 13 pounds—that I did not need to do. Now that I just started the induction diet yesterday, I’m still having challenges eating enough food AND getting my weight back. (Eating smaller, more frequent meals and I still only consume 1500 calories per day and I always feel full.) Pre-Gluten/GERD days, I should eat 2150. What is the Dr. doing about her breads…Many of the gluten free “whole grain” breads are made out of white rice or tapioca flour and sugar filled for texture. Unlike the (gluten) whole grains wheat breads available in the market place (Los Angeles)! As I move to the next maintain phase, I’d like to hear any adjustments you’ve made as a gluten free foodie! Looking forward to getting off the pills soon!
    Also, any insight on Diverticlosis would be wonderful as well. I assume, I should do that same things as your book directs… Thanks again!

  68. Your cookbook is inspirational and already after one week of the induction diet my husband and I are finding relief. Thank you for taking the bull by the horns and publishing this.
    One question: nowhere have I found papayas mentioned. Can we enjoy these during this induction period?
    Thanks again!

  69. I have tried the induction diet for 8 days now really adhering to the items on the list but I have had NO relief for my LPR. Still have lots of mucus in my throat, coughing and asthma. I find the book confusing b/c it has contradictions in what you can eat and leaves alot of questions about what can be eaten unanswered. I’m wondering whether to continue b/c I feel frustrated that no relief. Did anyone else have to be on it for several weeks before noticing ANY positive relief?

  70. Hi, I saw the post about buckwheat kasha, but I was wondering if using whole grain buckwheat flour was safe to eat on the induction diet?

  71. Hi, Is cashew milk ok? Thanks.

  72. I read your book Dropping Acid this week and am starting the induction diet today. My only symptom was lump in the throat, but after 4 weeks of cutting out the staple items (acidic foods, fatty foods, caffeine, wine, onions, garlic, etc) I now have added symptoms of phlegm in my throat and occasional coughing. After reading the book, I realize that I may need to give up my staple breakfast of a banana and Greek yogurt.
    My dilemma is finding something for breakfast to replace my banana and yogurt, and also snack items. Unfortunately, the recipes in the book require too much time to prepare for a working professional. I was wondering if you could give a few ideas. Also, (since I can’t have butter or peanut butter) what can you recommend for spreading on my whole grain toast?

  73. Do you ever answer questions?

  74. I definetely think they do not answer questions on this page. Does anyone know if we should look for answers somewhere else? I received an answer to a question asked about three years ago when I first bought the book. Recently I have asked another question but I have not received an answer.

  75. I just completed the induction diet and I must say I feel so much better. The symptoms of LPR have not completely disappeared but have been greatly reduced. Now comes the tricky part: discovering which foods are idiosyncratic. I’m wondering if the affect of an idiosyncratic food will be noticed immediately after its consumption or if it will take a more time to feel its full affect (over the course of several days). It seems to me that this process can take some time because you need to try one suspicious food at a time. Have others found this to be the case as well?
    It’s interesting to see how restaurants deal with my new dietary restrictions. Some are better than others. I found that many restaurants cannot just simply grill meat or fish for you because they the restaurant uses prepackaged and seasoned food. The best restaurants are the ones that season/marinade the food themselves on site and can easily modify the seasoning to your needs. I’m wondering how others have fared in restaurants.
    Marc’s recipes have been wonderful to have. I’ve prepared many of the recipes and found them to be delicious. I have a question about Marc’s recipe for grilled turkey breast with Japanese eggplant. The recipe requires the use of miso paste and has you mix honey and sage with it. Should water be added as well to make the marinade or is the idea to coat the turkey breast slices with the paste obtained from the mixture of miso, honey and sage?
    I can’t thank Jamie Koufman and Jordan Stern enough for the invaluable information they provide in their book, “Dropping Acid” which was recommended to me by the clinic I frequent. I think the idea of an integrated aerodigestive medicine makes a lot of good sense to me. I hope the medical field will take the necessary steps to make this a reality.
    Thanks for creating this blog and I look forward to a response.
    Sergio

  76. Does Cranberry juice have a lot of acid?

  77. Thank you for making ENT doctors finally understand that food and what is in it can cause reflux symptons. I have a few questions:
    1. Cows’ milk affects me even if lactose free. Can I use either almond milk (unsweetened) or coconut (unsweetened) or both?
    2. I’m looking for a cereal other than Quaker oats for breakfast. I’m using Trader Joe’s Shredded wheat bite size squares which has only Vit E for freshness added. Okay?
    3. Stoneyfield Organic plain yogurt, can I use vanilla?
    4. How about turkey bacon (no sulfates) if I press out any oils after slightly cooking?

  78. Dear All

    I have just bought the book and find it very interesting and am about to start shopping!

    1) I live in England Uk so can’t get all the suggested items/makes/brands etc. However, is it generally okay to assume the acid level will be about the same for fresh items here as in America, remembering that some veg will have been imported but most will have been grown here? The same also for flour etc?

    2) Is it okay to add different things into the recipes so long as they are on the good list?

    3) Most recipes seem to be for four or more people. I live on my own, how well do the recipes freeze if at all?

    4) Some recipes may ask for say, half and apple. Rather than waste it is it okay the eat the rest with the meal etc?

    5) Not all recipes look as if they will divide exactly. Apart from the extra calories, (I do have a good metabolism and generally eat a lot – weight is 9st 7lb. height 5′ 5”), is it okay to eat more than the suggested amount in the recipes? I do get very hungry and am concerned I’ll find myself buying a bag of chocolate brazil nuts!!!

    6) Is the main concern with the acidic level and fat content rather than the overall calorie intake – generally speaking?

    I do hope it is possible to answer these questions and I look forward to receiving the replies.

    Many thanks

    Daphne

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