Dropping Acid: The Reflux Diet

The word "reflux" in a cookbook title is off-putting to say the least, but Dropping Acid (BRIO Press, 200 pages, $29.95) offers meticulous and mouthwatering recipes, and sound guidance for people dealing with the problem--which, let's face it, has a lot to do with diet.

The authors' blue-chip credentials are what first caught our attention: Dr. Jordan Stern is a highly respected head and neck surgeon and founder of Blue Sleep, a sleep apnea center in New York City; Dr. Jamie Koufman is a Professor of clinical Otolaryngology at New York Medical College and founder of the Voice Institute of New York; and perhaps most importantly, Chef Marc Michel Bauer is a Master Chef and Roundsman at the French Culinary Institute, foodie destination in the food-obsessed city of Manhattan.The French Culinary Institute's kitchen.

A further attraction is the possibility that Dropping Acid might help people get off reflux drugs (like Prilosec and Prevacid) for which doctors wrote 110 million prescriptions last year. Important, especially in light of recent research, which has revealed a downside of calcium loss and increased vulnerability to bowel infections with long-term use of antacid proton pump inhibitors like Nexium and Prilosec.

The book offers 75 recipes, 70 pages of lifestyle tips and a handy guide to acidity of common foods and beverages (a pH below 4 is more acidic). Who knew Macintosh apples are bad for reflux but Red Delicious are OK, or that coffee is OK but cranberry juice can be a problem? 

Some of the recipes are a tad labor intensive (one recipe for cod requires 16 ingredients including kataifi, shredded filo dough). But those among us with acid reflux went back for thirds of the tomato-free pasta recipe below when so often the appetite disappears after a few bites as reflux kicks in. Perhaps the highest praise we can offer is that those of us without reflux loved the low-fat, nutrient dense, low-acid dishes as well. Which is another way of saying that a well-trained chef like Bauer can make a great meal out of any ingredients.

A favorite Recipe from Dropping Acid:

Sauteed Shrimp with Angel Hair Pasta

(Serves 4: Calories 578; Protein 34g; Carbohydrates 84g; Fat 13g.)

1 lb-shrimp (16-20 shrimps per lb, shelled and de-veined)

3/4 lb angel hair pasta (capellini)

1-lb snow peas (tips removed, cut into 1-inch diamond shape by cutting on the bias)

1 cup carrots (peeled and grated or cut on a mandolin to make long thin sticks)

1 cup chicken stock

1 (8 oz) bottle clam juice

5 sprigs thyme (washed, stems removed, chopped fine)

1/2 cup parsley (washed, stems removed, chopped fine)

2 tsp sesame seeds (toasted to an amber color) -optional

2 tbsp extra virgin olive oil

1. Fill a large pot with water and bring to a boil. Add salt.
2. Add the pasta and cook for about 3-4 minutes. Drain
3. Heat a non-stick pan with 1 Tbsp of the olive oil. Sear the shrimp until the flesh is opaque on both sides, approximately 4- minutes. Remove the shrimp and keep warm.
4. Drain the excess oil and add the second tablespoon of oil to the pan. Sear the snow peas and carrots for about 1 minute.
5. Add clam juice, chicken stock, thyme, parsley, and half the sesame seeds, and bring to a simmer.
6. Add the pasta and shrimp, and toss. Add salt as needed.
7. Serve in a soup bowl or deep dish, and sprinkle with the remaining sesame seeds.
8. Garnish with a few shrimp and a sprig of thyme.

Chef's Notes:  "It is important to cook the shrimp just until the flesh turns opaque. Otherwise, it loses most of its natural water and becomes chewy. I use olive oil, as it adds a nice flavor. I leave some of the oil in the pan when I add the clam broth."