The French master chef behind the recipes in Dropping Acid: The Reflux Diet Cookbook & Cure, demonstrated some of his creations at The French Culinary Institute in New York. Jamie Koufman, M.D., and Jordan Stern, M.D. also discussed the creation of their book.
As someone who suffers from acid reflux, I know how depressing eating right for reflux can be. Not only must you cut down on many things we know aren’t healthy (like fatty foods, soda and chocolate), there are also a number of healthy foods you also should restrict, like tomatoes and citrus. However, Bauer’s dishes prove that there are many delicious things that won’t trigger your reflux.
The chef demonstrated a range of recipes from the book: a pea shooter topped with sauteed porcini, a mushroom stew featuring winter vegetables, grilled turkey breast served with eggplant, Asian tuna tartare and a ginger pumpkin cheesecake with a polenta and fresh corn crust. Bauer also demonstrated how to preparer aloe vera, which can be used as a thickener or in smoothies. Personally, I found all the dishes to be delicious, and didn’t feel so much as a twinge of heartburn.
The recipes in Dropping Acid are both low in fat and pH balanced. Bauer emphasized the point that you should only cook with fats that add flavor, like butter and virgin olive oil. Moderation is of course key, but there are a wide range of flavorful ingredients that won’t trigger heartburn.
After the demonstration, I had the opportunity to speak with Dr. Koufman, who generously offered to see me about my acid reflux symptoms. Check back soon to see what I’ve learned.
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