Guest guest Posted November 13, 2007 Report Share Posted November 13, 2007 Val, My husband also has indigestion problems with processed tomato products, so I just buy plain canned tomatoes, and puree them if needed in a recipe. I used to buy canned tomato paste, puree, and sauce, but now I just make my own. For some reason, the plain canned tomatoes do not bother him. Lucinda Be a better pen pal. Text or chat with friends inside Mail. See how. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2007 Report Share Posted November 13, 2007 tomato based products can bother me from time to time....and I think its really a matter of the health of my gut at the time. There are times I have had ulcers .....and in times of stress,that is where I get the kick. Lately tomato based have not bothered me. " Controlling the minor details of your own life will have a ripple effect to the far reaches of your universe. Big things fall into place if you take small steps along the way. " - Lucinda Hoffmaster Tuesday, November 13, 2007 8:30 AM Re: processed tomato products Val, My husband also has indigestion problems with processed tomato products, so I just buy plain canned tomatoes, and puree them if needed in a recipe. I used to buy canned tomato paste, puree, and sauce, but now I just make my own. For some reason, the plain canned tomatoes do not bother him. Lucinda Be a better pen pal. Text or chat with friends inside Mail. See how. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2007 Report Share Posted November 13, 2007 This is an interesting subject to me. I don't have a problem with any tomato products but I do have a problem with pickled jalapenos - I get the whole throat starting to swell and mouth swelling if I eat just one. But a plain jalapeno doesn't cause any problem. It makes you wonder, does something happen to them in the processing, or is it an additive or preservative that is the actual culprit? I haven't met too many others who have issues like this where they can eat fresh food but not processed so most people look at me like I've lost my mind completely. On Behalf Of Lucinda Hoffmaster Tuesday, November 13, 2007 8:31 AM Re: processed tomato products Val, My husband also has indigestion problems with processed tomato products, so I just buy plain canned tomatoes, and puree them if needed in a recipe. I used to buy canned tomato paste, puree, and sauce, but now I just make my own. For some reason, the plain canned tomatoes do not bother him. Lucinda Be a better pen pal. Text or chat with friends inside Mail. See how. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2007 Report Share Posted November 13, 2007 Highly processed tomatoes tend to have lots of citric acid added to them, which is probably what is irritating your hubby's stomach. Less processed tomatoes generally have less citric acid--or so I have found. I used to have the same problem, but it progressed to tomatoes in general. That makes two of us in the house that cannot have tomatoes or citrus. We miss both. Jeanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2007 Report Share Posted November 13, 2007 One thing that I have heard, and I'm not sure as to the veracity of it, is that if you add a raw potato to the tomatoes that you are cooking be it a sauce or what not, it tends to neutralize or absorb the acidity from the tomatoes. Anyone else know if it's true or not? Dennis -- I am using the free version of SPAMfighter for private users. It has removed 33035 spam emails to date. Paying users do not have this message in their emails. Get the free SPAMfighter here: http://www.spamfighter.com/len Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2007 Report Share Posted November 13, 2007 I always heard that you added sugar to neutralize the acidity of the tomatoes - that's why some brands of tomato sauce and paste have sugar in their ingredients (Contadina comes to mind). I was told that the potato was for when you over-salted a dish - it's supposed to absorb the salt. I think I read a few months ago that that is an old wives tale though. On Behalf Of D_Gray_77 Tuesday, November 13, 2007 4:22 PM Re: Re: processed tomato products One thing that I have heard, and I'm not sure as to the veracity of it, is that if you add a raw potato to the tomatoes that you are cooking be it a sauce or what not, it tends to neutralize or absorb the acidity from the tomatoes. Anyone else know if it's true or not? Dennis -- I am using the free version of SPAMfighter for private users. It has removed 33035 spam emails to date. Paying users do not have this message in their emails. Get the free SPAMfighter here: http://www.spamfighter.com/len Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2007 Report Share Posted November 13, 2007 A little sugar will cut the acid, I always add it. The potato added to recipes like sauces and soups is supposed to absorb an over amount of salt, I haven't tried it because I LOVE salt and have never over salted anything to my taste. Donna --- Penny French <penny368 wrote: > I always heard that you added sugar to neutralize > the acidity of the > tomatoes - that's why some brands of tomato sauce > and paste have sugar in > their ingredients (Contadina comes to mind). I was > told that the potato was > for when you over-salted a dish - it's supposed to > absorb the salt. I think > I read a few months ago that that is an old wives > tale though. > > > > On Behalf > Of D_Gray_77 > Tuesday, November 13, 2007 4:22 PM > > Re: Re: processed tomato > products > > One thing that I have heard, and I'm not sure as to > the veracity of it, is > that if you add a raw potato to the tomatoes that > you are cooking be it a > sauce or what not, it tends to neutralize or absorb > the acidity from the > tomatoes. Anyone else know if it's true or not? > > Dennis > > > -- > I am using the free version of SPAMfighter for > private users. > It has removed 33035 spam emails to date. > Paying users do not have this message in their > emails. > Get the free SPAMfighter here: > http://www.spamfighter.com/len > > > [Non-text portions of this message have been > removed] > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2007 Report Share Posted November 13, 2007 I did a little checking on the net to verify what my mom always told me about Tomatoes...here is what I found, hope it will help some of you. Oh yea, they are part of the Bella-Donna family (sp). Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum. Using aluminum makes the cooked tomatoes more bitter and fades the color. The dish will also absorb some of the aluminum and the acid in the tomatoes can pit and discolor the aluminum cookware. • If your tomatoes seem overly acidic, you can add a sprinkle of sugar and salt, both of which will bring out the flavor. • Rather than sugar, I prefer adding grated carrot to marinara sauce to combat acidity. The carrot disintegrates in the sauce and adds sweetness but no hint of carrot flavor. • In tomato sauce, a quarter teaspoon of baking soda per gallon will also help alleviate acidity. The high acid content of the tomato will naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes added may take up to twenty percent more cooking time than without. Be a better sports nut! Let your teams follow you with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
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