Acid Reflux Friendly Recipes

It is hard finding acid reflux friendly recipes. Need something that is low acid, not hot spicy and low fat. No peppers (including black pepper), very little dairy, can have soy, and no tomatoes or citrus. Do not want to go back into the hospital and have to have blood transfusions again. Thanks!

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Comments

  1. veronica says

    savory tater casserol

    1 lb ground turkey
    6 potatoes
    1/2 onion (optional)
    1/2 t garlic (optional)
    1 t thyme
    1/2 t parsely
    1 lb frozen mixed veggies
    2 t beef soup base
    2 t soy sauce
    2 tab flour

    slice the potatoes with the skins on. brown the ground turkey. cook the frozen veggies until half done. Mix the flour soup base herbs and soy with about 3 tab of water to form thickening. pour over the tater, veggie, meat combo and bake for about an hour covered with foil. If onions and garlic bother you I would leave them out. I know they bother my dad’s reflux.

  2. Angelia Johnson says

    I have a bladder disease and have to be careful about the acid level in foods, my urologist recommended getting Prelief takes acid out of food. ( you can get this at walgreens over the counter it is from the makers of Beano)Hope this helps it has for me!!!!!!!Many people are highly sensitive to food acid and it makes them profoundly uncomfortable. For some, food acid can cause occasional heartburn; for others, bladder pain and urinary urgency.

    However food acid affects you, Prelief can help. Prelief reduces the acid in all food and beverages so you can enjoy a more comfortable diet.
    Swallow 1 to 2 tablets when you eat or drink any acidy food or beverage.

    Use Prelief as often as you like, any time of day or night. The best time to take Prelief is when you start to eat or drink, so Prelief can get right to work on the food you’re eating.

    Calcium may interfere with efficacy of some medications. If a medication is being taken, check with physician, pharmacist or other health professional about the possible interactions of calcium with that medication.

    No other drug interactions known. People who have been advised by their physician not to take calcium, phosphorous or glycerin/glycerol should consult with their physician before using Prelief.

    Serving Size: 2 Tablets (680 mg)
    Servings per container: 150
    Ingredients: Amount Per Serving % Daily Value*
    Calcium (per tablet) 130 mg 13%
    Phosphorus (per tablet) 100 mg 10%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
    ** Daily Value not established.
    Other Ingredients: Calcium Glycerophosphate, Magnesium Stearate.
    No sodium, No aluminum, No sugar, No potassium.

    These statements have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure or prevent any disease.

  3. deb says

    I have suffered with GERD for over 20 years now. I even had surgery. Still have it. I do not avoid any foods except milk, ice cream, cottage cheese, and sour cream. I The doctors never told me to avoid any foods except my pulminologist. He was the one who mentioned the dairy. I get a chemnical phnemonia (bad spelling !) several times a year. I found sleeping in a semi upright position helps and a low fat diet along with excercise helps. Also, no soft drinks or caffeine. My biggest vice ! Try wearing loose fitting pants too. Eating small meals will help too. I also cut way back on the salt too. Hope it helps.

  4. says

    I have GERD as well and have found that fruits and veggies never cause any problems. Skinless chicken breast are lower in fat than chicken with the skin left on or dark meat chicken.Turkey and fish are ‘friendly’ as are fat free milk and parmesan cheese. Other reduced fat cheeses can be used in moderation as well. I add grated carrot to most dishes as it reduces the over all fat and does not make a noticeable difference in the taste. Oh…and fat free yogurt takes the place of sour-crem in my house.

    Baked Chicken-N-Rice

    4 skinless, boneless chicken breasts
    2 cans low fat condensed cream of mushroom soup
    2 1/2 cups fat free milk
    1 1/2 cups uncooked brown rice
    2-4.5 ounce cans sliced mushrooms
    1 cup grated carrot

    •Preheat oven to 350 F
    •In a mixing bowl, mix together mushroom soup with fat-free milk and stir until well blended
    •Take 1 cup of soup and milk mixture and set aside
    •Using the remainder of the soup mixture, add rice and mushrooms
    •Pour rice and soup mixture into a 9×13 inch baking dish
    •Place chicken breasts on top of mixture
    •Pour the set aside soup mixture over the chicken
    •Cover baking dish with aluminum foil and bake for 1 hour or so
    •Remove foil and bake for an additional 15 minutes
    Serves 4

    Sesame Chicken Kabobs
    This chicken recipe gives you a different flavor to traditional kabobs, without the heartburn that can occur with the usual kabob recipe.

    1 tablespoon sesame oil
    2 tablespoons olive oil
    3 tablespoons light soy sauce
    2 tablespoons brown sugar
    1/4 cup sesame seeds
    1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
    Veggies cut into 1/2 inch chunks (i.e. onion, squash, potato, sweet potato, carrot, celery, turnip, jimaca, etc)

    •In a medium bowl, use a whisk to blend together the sesame and olive oils, soy sauce, brown sugar, and sesame seeds.
    •Add the chicken to the mixture and marinate from 30 minutes to 2 hours in the refrigerator.
    •Preheat oven to 350 degrees F.
    •Make chicken kabobs by threading 2 to 3 chunks of chicken onto a round toothpick or if adding vegetables thread chicken followed by 2 or 3 vegetable chunks followed by another chicken chunk onto skewers
    •Place kabobs on a baking or cookie sheet.
    •Repeat steps 4 and 5 with the remaining chicken/veggie chunks. If there is any marinade left brush it on kabobs before baking. Discard any remaining marinade.
    •Bake for 8-10 minutes or until just cooked through.

    Shrimp and Pasta

    1 tbsp olive oil
    Nonstick vegetable cooking spray
    2 tsp dried basil
    1 tsp oregano
    1 lb medium shrimp, peeled and cleaned
    1/2 cup (or less) Parmesan cheese
    8 oz angel hair pasta, cooked

    Spray a large skillet with nonstick vegetable cooking spray.
    Place over medium-high heat, and add olive oil. Heat
    Add dried basil, salt, oregano, and shrimp.
    Stir and cook 6 to 8 minutes or until shrimp is cooked and turns pink.
    Toss shrimp mixture with hot cooked angel hair pasta.
    Sprinkle with Parmesan cheese. Sometimes I drain a can of spinach and add it when I add the herbs and shrimp.

    Hope these recipes help.

    Janis

  5. says

    Please be aware there is a lot more to acid reflux than just finding acid reflux recipes. It is a sad state of affairs when taking drugs for acid reflux and/or GERD is almost considered normal. Actually having HIGH stomach acid is rare and it is more likely LOW stomach acid that is causing problems. I used to take Mylanta all of the time for the burning in my stomach after eating, then after a nutritionist explained how if the acid in your stomach isn’t high enough, the sphincter between your stomach and esophagus relaxes allowing stomach contents to rise into the esophagus. The correct acid level keeps that sphincter tight. Please see the following link for a more thorough explanation:
    http://www.foodallergysolutions.com/food-allergy-news0212.html
    To test if you really need more acid instead of less, read this information:
    http://www.ehow.com/how_4542542_self-other-stomach-related-pain.html

  6. says

    Hi Nancy,
    While I agree that some people do suffer from to little stomach acid it is a mistake to follow the instructions given on Ehow. I did this once and was in serious pain for 2 weeks!
    The better solution is to have a doctor evaluate you for a correct diagnosis.

    • Dacia says

      What Janis said is true!!
      I have heard that low stomach acid is more common than high stomach acid. But for those where this is not the case, and the pain is a result of high stomach acid, it is very dangerous to add more acid to the diet without consulting a doctor first!!
      I have had stomach ulcer and heartburn problems since I was in 7th grade. Personally, I can’t even think about taking a sip of Coke without my stomach getting a bit on the noxious side, this reaction is the result of the last time I accidentally got the wrong drink from what I ordered at a fast-food place. I had already taken a drink before I realized that it was Coke, not what I ordered. Within 20 minutes I was doubled over in severe pain and it was a long time and a lot of antacid and tums later before it quit hurting. That was from just the one swallow!!
      The next morning, I called a doctor and ended up on a 4 week long prescription and diet regimen that actually took care of the problem for the most part. She also told me to never let it get to that point again before getting help, as I could have easily been in a whole lot worse situation!! This was the summer after my senior year of high school, the last half of which had already been spent eating crackers all day and every waking moment at night (in other words, never letting my stomach be empty), and avoiding acidic and high-fat foods and drinks (and stress, like that is possible trying to prepare for graduation and heading off to college and working and all the other teen stresses that are out there!) at all costs!
      I now have learned to manage my diet and gauge when would be an ok day for spaghetti, pizza, etc.. and when I had better just not even try it. And also to try to avoid any prolonged stress (as in I don’t hold in anger and frustration and sadness for as long, Instead I find a way to get it out as quickly as possible). The latter was not something I had learned to do yet as a teen, unfortunately.
      Thankfully, I can now enjoy nearly all of my favorite foods, nearly anytime, so long as I keep tabs on how often I have already had those types of foods and how my body has been reacting to them, something that comes naturally after all these years. Good luck and many many prayers for all those who suffer from any form of reflux/ulcer/GERD!!! I feel the pain with you, and hope you are able to find some relief and get back to enjoying life with food again!!

  7. deb says

    I have very high acid. Most of the drugs do not completely stop it for me. I just eat small meals and if need be, I resort to eating baby food. Will read the other sites because I will try anyhting for relief. My dietician never said anything either. Thanks for the info.

  8. says

    Thanks that was a great read. I can’t believe it myself, but it’s my wife’s and my 10th anniversary next week. Our first anniversary was in Italy, and had this incredible shrimp pasta in this little restaurant in Rome. I’ve been scouring the net for an easy recipe to see if I can’t make something myself to surprise her, and I even found a whole shrimp pasta homepage dedicated to them! Thought you might like to know, you can find anything on the net nowadays it seems!

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